Meet the Chefs Changing the Face of Australian Cooking

Great food goes beyond just feeding the body—it’s a bridge to the land and a connection to diverse cultures. For decades, Australia’s culinary landscape was shaped by a handful of international influences, from French and Italian to American, Thai, Chinese, and Japanese. However, in recent years, there’s been an exciting shift.

A new generation of Australian chefs is transforming the nation’s cuisine by embracing and celebrating native ingredients and lesser-known techniques. At ICMI, we’re proud to represent some of these trailblazing chefs who are redefining what it means to cook in Australia.

 

 

Wanitha Tanasingam

Cooking with love, laughter, and a whole lot of heart—that’s what Wanitha Tanasingam is all about. This Indian/Malay chef has a remarkable gift for challenging perceptions and broadening horizons through her concept of ‘FoodPrints’. Wanitha is more than just a chef; she’s a storyteller who weaves cross-cultural connections with every dish she creates.

Whether leading a hands-on cooking workshop or delivering an engaging presentation, Wanitha has a special way of sparking fresh ideas. She seamlessly blends creativity, innovation, mindfulness, and well-being into her culinary adventures, all while exploring the rich tapestry of food, history, and culture. Her work also touches on important social, environmental, and business issues, making her insights as nourishing as the food she prepares.

Learn more about Wanitha

 

 

Mindy Woods

With a deep-rooted love for Australia’s native ingredients, Mindy Woods beautifully blends indigenous culture with modern gastronomy, shining a spotlight on some of the world’s oldest foods. This philosophy inspired her former restaurant, ‘Karkalla’ in Byron Bay, and it’s also the essence of her latest book. In its pages, readers can discover everyday recipes that celebrate native ingredients, from the familiar macadamia to the more adventurous pepper berries and coastal succulents.

Mindy’s culinary journey has captured the attention of food lovers everywhere, earning her the distinction of being the first female Indigenous chef to receive a ‘Chef’s Hat’. Her appearances on MasterChef and features in top publications like Gourmet Traveller and the Australian Good Food Guide have played a significant role in bringing Indigenous cuisine to the global stage.

Learn more about Mindy

 

Nornie Bero 

Another chef who’s been passionate about native ingredients her entire life, Nornie Bero brings the flavours of Australia to the forefront. Growing up on Mer Island, one of the many islands in the Torres Strait, Nornie embraced the customs and lifestyle of the Komet tribe. As a self-described island girl, her childhood was filled with adventures on the reef, catching octopus for pickling, trapping fish in lagoons, and mastering the art of spearfishing.

Her culinary journey took her through Italian, Indian, and Japanese kitchens across Australia and London before she returned to her roots by opening Mabu Mabu, an Indigenous cafe in Melbourne. There, she serves bold brunches that celebrated native ingredients and the rich culture of the Torres Strait. This success led to the opening of Big Esso, her second restaurant, where native Australian ingredients are the stars of the menu. Nornie’s dishes are more than just food; they’re a tribute to the land and its people, honouring those who came before us.

Learn more about Nornie

 

 

 

 

Interested in booking one of these incredible chefs for your next event? Call us now on 1800 334 625 or make an enquiry online.