You’ve tasted their food, now hear their stories and watch them in action.
All weekend-long the USC Seafood Cooking Stage (found at the Seafood & Wine Deck) will host cooking demonstrations by celebrity chef Paul West, alongside some of the region’s best chefs from our favourite restaurants.
Pull up a chair and hear about their food and stories, while stealing (or “borrowing”) some kitchen tips and seafood inspired recipes to try (and pass off as your own) at home.
Get to know the chefs who will be cooking up a seafood storm for us at this year’s festival.
Don’t miss Paul West and his signature good-humored style as he hosts cooking demonstrations twice daily over the festival weekend.
Join Paul, best known as the host of River Cottage Australia and poster boy for organic food sustainable farming, where he will entertain audiences and share special recipes inspired by Moreton Bay.
Don’t miss Paul live on the USC Seafood Cooking Stage at 11.30am and 1.30pm daily.
Born in Greece, more years ago than he cares to remember, Nick Tzimas knew he wanted to become a chef from a very early age. Gaining his qualifications at the College of Tourism in Thessaloniki, Greece and at Dr Spicer’s College in Tegernsee, Bavaria Nick has developed a Modern Australian cooking style.
After living in Germany and the UK Nick made his way to Brisbane before settling on the Redcliffe Peninsula where he and Virginia opened The Golden Ox Restaurant, which is still operating more than 41 years on!
Having lived and worked in the Moreton Bay Region for many, many years Nick will be using his cooking skills to showcase the versatility of local fresh produce such as Moreton Bay Bugs by preparing The Golden Ox’s signature dish, Bugs Galliano, at cooking demonstrations throughout the Moreton Bay Food + Wine Festival.
Chef Tim Stanton’s passion for cooking began at a young age, when we undertook an apprenticeship with his Grandfather. He then worked his way through 5 Star hotels and resorts including Lilianfels and the Hydro Majestic in the Blue Mountains. After gaining experience in Sydney and Melbourne, Tim worked under executive Chef John Slaughter of the Fairmont Resort by Sofitel where he was allowed full creative control of the Signature Restaurant.
Known for his creative flair, Tim’s passion and knowledge for cooking is evident in Mon Komo Hotel’s Menu where he uses locally sourced ingredients from the region including Moreton Bay Bugs, Bay Prawns and local Snapper.
Internationally trained, Yugi is not only a head chef; he is a teppanyaki master. To master this skill takes many years of constant training to learn new tricks and discover new ways to delight guests with the exhibition of live cooking.
Using the best local produce Yugi transforms the grill into a stage when he performs a dining feast of entertainment.
Seafood Town Gary has 37 years of experience in the seafood industry the business has been operating for the last six years and has become a popular destination for locals and visitors to the peninsula.
Seafood Town currently employees 16 staff with a focus on fast and friendly service and quality seafood.