Hullo Guv’ner! I’m Rebekah Troth, Head of Client Services here 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.
Having a British upbringing certainly shaped my food choices! Growing up in Herefordshire in England, I enjoyed classic dishes like bangers and mash, cottage pie, or a good old Sunday roast. I adored delicious treats such as scones with clotted cream and jam, or a comforting cup of tea with biscuits on a cold grey day.
I also learned the importance of cooking with seasonal ingredients, which not only enhances the taste of dishes but also supports local farmers and reduces environmental impact.
Family and home-cooked meals are incredibly important to me. They bring loved ones together, create cherished memories and nourish both the body and soul. There’s something special about gathering around the table, sharing a delicious meal and enjoying each other’s company. Plus, nothing beats the comfort and warmth of a home-cooked meal made with love!
I have fond memories of baking with my mother - I recall always trying to eat raw cookie dough and my mother telling me off! Who does not love cookie dough right?
My mum’s talent for making wedding cakes is truly extraordinary - the amount of skill and creativity required to create such beautiful and delicious masterpieces is truly admirable. Her expertise and guidance helped develop my own talent in the kitchen.
I have always watched Australian MasterChef and after arriving here in August, 2022 I became fascinated with incorporating native ingredients into my cooking. That is why the Chef I am excited to keep an eye on during the Chef Hat 2024 Season is Mindy Woods from Karkalla (13) restaurant in Byron Bay, who became AGFG’s first female indigenous Chef Hat winner in January of this year.
This proud Bundjalung woman of the Widjabul Wia Bul clan found a love of food at a very young age – family life centred around bringing people together through food – much like myself and I admire her ability to showcase Australian ingredients and culture in her dishes and ethos.
Pursuing a career in physiotherapy, Mindy pushed that aside in 2012 to chase her ultimate dream of a career in food, with the launchpad being Series Four of MasterChef Australia. After a fourth-place finish, she has gone on to immerse herself in the industry and returned to the television kitchen last year in the Fans v Favourites series.
Returning to Country in 2019, Mindy followed her dreams of opening her own venue in Byron, fuelled by a desire to create opportunities for indigenous and non-indigenous people to connect with Aboriginal culture through food.
Try this recipe for one of the most popular menu items at Karkalla – crispy saltbush with kutjera (bush tomato) and lemon. Saltbush is a food source, medicine and a cultural tool for helping control and stop the spread of fire.
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 and Business Development Manager, Jett Bewick.
AGFG acknowledges the Traditional Owners of Country throughout Australia and their continuing connection to land, sea and community. We pay our respects to them and their cultures, to the Elders past, present and emerging.
