Ciao! I’m Joseph Steele, National Operations Manager of the Australian Good Food Guide.
As International Chef Day 2023 celebrated its 19th edition yesterday, 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.
Working with food, culture and great wine has been a dream of mine since I was a child, so working at AGFG is a dream come true. I can’t wait for you to read the series, enjoy!
Being raised in an Italian family, food is my religion. The kitchen is the soul of our house where some of my fondest memories have been made. There is a certain magic that comes from cooking, watching my Mother intuitively create masterpieces out of thin air, tweaking the recipe from a simple smell or taste. To this day, I still sit in awe watching her prepare exquisite meals for the family.
Cooking has never come naturally to me, however, my love of food definitely has! Pasta reigns supreme in my house, it’s simple, easy and never disappoints. Chalk that one down to nostalgia.
Having had a relatively global upbringing, I have had the pleasure of experiencing the world’s cultures and flavours. I would be remiss to not acknowledge my South East Asian heritage, which culturally pairs perfectly with my Italian side. Both cultures are heavy on the family dining experience (and the carbs!)
My passion for the philosophy around food and its place in shaping cultures has led me to far-flung corners of the globe. From the foothills of the Balkan Mountains to the secluded recesses of Malaysian jungles, the pursuit of food has never let me down.
The alchemical fusion of culture and food is highlighted in the stunning country of Japan. Those who have been fortunate enough to travel there will know exactly what I’m talking about. The refinement balanced with the humility of ingredients underpins an almost perfect dining experience.
With that, I am excited to introduce Aaron Schembri of Kadota, Daylesford. Currently a 16-hatted restaurant, Aaron’s experience and philosophy for fine dining are genuinely exciting. I will be following Aaron’s trajectory and I implore you to do the same.
Aaron could best be described as an artist. From the visual appeal of his dishes to the balance of flavours, each course from Kadota is a new experience. Fuelled by curiosity, Aaron’s drive to develop his culinary skills took him across Australia and then eventually to Japan - where the magic really happened.
"I met my wife Risa towards the end of that time and I made it to Japan. I was absolutely fascinated by the food and flavour combinations, plus the depth of flavour achieved without being heavy. It was something I had never come across, my background is Maltese and Italian so it’s rather different to Japanese, although I think Italian works with Japanese well.”
For more about Aaron and Kadota, plus an incredible recipe, read on here.
Check out the other four articles in this series from AGFG’s Editor, Leigh O’Connor; Head of PR and National Contributor, Laura Rancie; Business Development Manager, Jett Bewick; Head of Client Services, Rebekah Troth.
