Meet Some Of The Chefs Cooking Up Incredible Food For You At Lost Picnic 2017

With Lost Picnic being just over a week away starting on October 15th, we thought it was time for you to meet some of the talented chefs bringing you the treats you’ll find in one of our spectacular hampers for Lost Picnic 2017.

Before you go delving in to what’s on offer, make sure you book your hamper well in advance, as sales will close on October 9th, six days before the event.

Now without any further ado, let’s get our tastebuds salivating…

 

Warren Turner: ChurBurger

How did you come into working with food ?

It all started when I was young , my mum was tired of my brother and I eating all the biscuits and goodies in 1 day she had brought so said if we wanted treats from now on we had to make them ourselves which is what we did. I loved following recipes and seeing the final outcome not forgetting the eating part as well.

Where, who and what inspires your menus and why?

There are so many inspirations when it comes to menu ideas like travels, dinners out, TV, cooking books and even things like how the weather has been can all be part of that process.

Which ingredients are you favouring this season?

For me this time of year when it starts to get a little warmer I start thinking about seafood and toying with different salad ideas. Wine is always a favourite as well haha.

What’s your idea of a perfect day in Spring?

You know I had one of these the other day, my wife and I went to the Faros Bros seafood store and bought some oysters and prawns and we set up a little picnic area in our back yard and scoffed the lot.

That was pretty damn perfect!

Why do you think sharing meals with friends and family is so important?

It’s so important and just not done enough these days, everyone’s lifestyle and work load is so busy that it is hard but Ripley need to take time to sit down and talk about there days and what’s happening in there lives. To me talking with friends and family is one of the healthiest things ever.

Book a ChurBurger hamper here.

 

Simon Lawson: Agape and Granny Ivy

How did you get into working with food ?

My first experiences of food were sitting on the kitchen bench at home I was around 6yrs old watching and helping my late chinese Granny prepare the most sumptuous Asian banquets. I remember helping her wash rice and fold dumplings. She was an amazing cook, a natural who basically taught herself all the gourmet dishes my grandfather coveted from his native china. It was then inevitable that I would end up working in kitchens. My chef apprenticeship started two days after I finished high school and I instantly fell in love. Working through restaurants in Sydney to Brazil and owning my own restaurant and foodtrucks has definitely filled me with so much joy.

Where, who and what inspires your menus and why?

I am inspired by the wonderful organic produce that I get from the farmers and producers we work with. They do all the hard work that lets me create delicious food. My menus are inspired by seasonal, organic and sustainable produce, the long conversations I have with my farmers and producers and the nutritional benefits of the food we serve.

Which ingredients are you favouring this season?

Every chef loves the changing of seasons and spring has to be my favourite. One of the farmers we work with delivered some asparagus last week which we are frying tempura style and serving with matcha, spring onion and lemon aioli. It’s awesome

What’s your idea of a perfect day in Spring?

Long late lunch, family, friends, new friends,  sunshine, music and plenty of fun and laughter. Much like lost picnic will be.

Why do you think sharing meals with friends and family is so important?

Food is still one of the only things that brings people together. It’s boundary breaking. It can be educational and informative, heartfelt, celebratory, sad, joyful and is so crucial to keep cultures alive and communication open between everyone.

Book an Agape or Granny Ivy hamper here.

 

Julian Lee: Mamak

How did you come into working with food ?

My partners and I (there’s 3 of us), decided to put our corporate careers on hold, and open a market stall specialising authentic Malaysian street food. 10 years, and 4 restaurants later, we are still here and haven’t looked back.

Where, who and what inspires your menus and why?

What inspires us, is the vibrant steet food culture of Malaysia. Where the sights, smells and flavours are so intoxicating. At Mamak, we try to capture that authenticity, with our open kitchen and strong punchy flavours that Malaysian food is so well known for.

Which ingredients are you favouring this season?

Jicama or Yambean is an ingredient not many Aussies are familiar with. It’s a root vegetable that looks like a potato but has the texture and flavour similar to green apple and nashi pear. It’s a key ingredient in Rojak, our Malaysian salad dish (featured in our Lost Picnic hamper). It used to be extremely seasonal, with very little availability. But thankfully with an increase in popularity in recent years, it has now become more readily available throughout the year.

What’s your idea of a perfect day in Spring?

A perfect day in spring would a blanket, delicious food, nice wine, great company and a spectacular backdrop.

Why do you think sharing meals with friends and family is so important?

Sharing meals with friends and family are important especially in today’s smart phone and social media world. It’s a time to put the screens away to enjoy and share delicious food and good old fashioned conversation.

Book a Mamak hamper here.

 

Antonio Sabia: Puntino Trattoria

How did you come into working with food ?

I came working with food when I was 14 in a cafe as my first job, but when I turned 22 I got pushed to work in my Uncle’s kitchen because he had a stroke and started cooking for the clients. They loved my cooking, and I enjoy producing food that people love to eat.

Where, who and what inspires your menus and why?

I get inspired by my Mum and Dad from our vegetable garden, and when I go on tour to other countries like Italy. Those areas inspire me to produce food that people from Sydney don’t have, and I want them people from Sydney and the world to enjoy and that they had a great food experience.

Which ingredients are you favoring this season?

Ingredients I favour is what I grow in my garden. Basil, thyme, oregano, mint, rosemary, and chilli.

What’s your idea of a perfect day in spring?

A perfect day of course is Sydney weather: not too hot, about 25C sitting on a deck or grassed area, either at beach, or country near a lake relaxing with friends and my children. Riding bikes, and of course food.

Why do you think sharing meals with friends and family is so important?

To me, sharing meals with friends and family is so important because every day we go through stress and pressure. When I am with family and friends, we sit down or cook together and talk, discussing  things that are on our minds and help each other in those discussions. By sharing our meals we feel relaxed so we remember the past and future that we have had together.

Book a Puntino Trattoria hamper here.

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