Full circle journeys are always interesting and todays guest chef Stephen Scott has done one that hits some pretty big culinary heights. Dropping names like Gordon Ramsay, Matt Kemp and Matt Moran. You would think he would have his head in the clouds but as it turns out he is one of the most down to earth chefs in the game.

I love it when I speak to a chef that is so driven by the love of amazing produce, the provenance, the process, the product. Todays guest is one of those chefs, Colin Selwood is the owner and Executive chef of the cottage restaurant in the upper hunter valley, and his obsession with dry aged meat has lasted through the ages. Come and experience Colin Selwood's amazing hospitality and food: at https://www.thecottagescone.com

Exposed to sophisticated food experiences from a young age, Chef Andy Wright developed a firm understanding of where ingredients come from early on. Forty years later, he is still innovating and mentoring the young chefs of the future.

A strong community-focused father, fundraiser, mentor, businessman, and realist—these are just a few of the ways people describe today’s guest. With a background in HR and hospitality recruitment, Ben Neil is also one of the creators and founders of Newcastle’s pioneering burger joint, Newy Burger Co.

Today's guest describes himself as a pastry chef first and a passionate educator second, committed to passing on fundamental skills to the next generation.With a pedigree like his, it’s easy to see why Dean Gibson is regarded as one of Australia's great chocolate and pastry gurus. Skills for trades – DocumentaryAward winning documentary that delves into the creation of the world’s first moving chocolate sculpture Skills For Trades | Documentry | Chocolate Sculptures   Skills Collider...

It's difficult to find the words to describe today's guest. From his early beginnings in Algeria to the south of France, and then, in the late '60s, an epic sea journey to Australia, Chef Robert Molines' story is a true tale in every sense of the word.