G’day Mate! My name is Jett Bewick and I am Business Development Manager at the Australian Good Food Guide.
As International Chef Day 2023 celebrated its 19th edition last Friday, we are so excited to officially launch the Countdown to Chef Hat Awards 2024 happening in mid-January. With this exciting season now upon us, we are thrilled to present to you some of the team behind the AGFG - after all, we are home cooks just like you.
I was born and raised (mostly) in Melbourne. My Dad being a professional AFL footballer educated me and ignited my love for healthy eating; while my Mum, who is an amazing home cook, certainly developed my love for finer food and experimentation in the kitchen.
Mum probably comes out on top as a Chef however, I’m yet to find a better spag Bol than Dad’s!
I have been so lucky to have enjoyed eating at fine dining restaurants from a young age, not many fourth graders would be declaring Peking duck pancakes as their favourite food. In saying that, you can still find me tucking into a Mexican parmy at the local with no hesitation.
I have experimented with the way I eat and cook, most notably going vegan six years ago with my Mum. She has stayed strong, I however, have since strayed from the green path. Even though I am no longer strictly meat-free, it has certainly forever changed the way I approach food as a whole, particularly from a sustainability standpoint.
It is this combination of my love for fine food, sustainability and experimentation that leads me to be so excited to follow Chef Shu Liu from Shu Restaurant in Collingwood, Melbourne. I first heard about what Shu was doing there in May this year and called him to find out more - I then flew to Melbourne two weeks later to try it first-hand and I was blown away.
Shu is a proud Queer and leads a vibrant and eclectic small family kitchen dishing up plant-based Sichuan cuisine. Born in China, he started his namesake restaurant in 2012 with a passion rooted in authentic provincial Chinese cuisine, showcasing that vegan dining is not only conscious-oriented but also fun, elegant and delicious.
Celebrating Melbourne’s vibrant inner north, Shu aims to unite foodies, plant-based diners, wine lovers, nightlife enthusiasts, the queer community, fashionistas, tastemakers and creatives in a space that is totally inclusive.
Sichuan fare is a staple in China and popular for its refreshing and seasonal characters – the uniqueness of Shu Restaurant is about representing heritage and rich cultural offerings but not limiting creativity by using many cooking methods and presenting the dishes degustation style.
Set in an industrial warehouse dining hall lit by neon and featuring soft techno and progressive electronic music, Shu is an immersive visual and ambient feast.
Try this recipe for the iconic and popular dish yu xiang eggplant – the sweet and sour flavours are generated from home-pickled young ginger, yellow rock sugar and Chinese black vinegar.
Check out the other four articles in this series from AGFG’s Editor, Leigh O’Connor; National Operations Manager, Joseph Steele; Head of PR and National Contributor, Laura Rancie; Head of Client Services, Rebekah Troth.
