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Join Malak Marketplace’s top clean eating stallholders, Needle in a Haystack, Paleo in the Tropics and The Buda Bar for an exclusive Clean Eating Cooking Class experience that will educate, encourage and empower you to pursue a healthy and clean eating lifestyle.

A change of lifestyle as it relates to food usually raises lots of questions for people. Some of the common ones are:
– How do I know what’s in supermarket foods?
– How do I transition my family to a clean eating diet?
– Where do I buy wholefoods and organic produce in Darwin?

In our workshop we will cover these questions so that you can set yourself up for success. Our aim is to educate, encourage and empower you as you pursue a healthy, clean eating lifestyle, cooking from scratch and using the best local and organic ingredients.

There will be some great recipes, delicious food showcasing the best local organic ingredients, and lots of tips and tricks on how to eat clean and how to make clean eating easy, enjoyable and affordable.
We focus on food that is:
– Gluten free
– No refined sugar
– No artificial sweeteners
– No dairy
– No additives

The workshop will be one and a half hours and is limited to a small number of attendees so that you can get the maximum benefit. Bookings will be essential and are on a first-come-first-in basis.
Happy, healthy clean cooking!

BIOS
Malak Marketplace
Winner of Community Event of the Year 2017!
In its first year of operation the Malak Marketplace has made a significant difference to the community.  More than just a night market, the Malak Marketplace activates a space and a community which has not always been recognised for its positive aspects. 
The Malak Marketplace is unique in a city of markets as it has a strong emphasis on organic products and environmental sustainability. It draws on the surrounding cosmopolitan community to present a truly multicultural event. 
The Malak Marketplace has established a reputation as a safe, sustainable, community event in the suburbs.
facebook.com/malakmarketplace/

Needle in a Haystack
When Martin and Kelly moved from the UK in April 2016, Needle in A Haystack was founded. Passionate about showcasing local and organic produce in a modern style, our menus draw inspiration from around the globe.
Seasonality is at the heart of what they do, and rather than simply designing a menu and then sourcing produce, they will look at what local farms are growing and design a menu around that. They do this for the simple reason, because food tastes better when it is fresh and naturally grown.
Constantly looking for new inspiration, Martin and Kelly love to travel the world in search of new ingredients, flavour combinations and cooking methods and are thoroughly looking forward to meeting fellow foodies.
facebook.com/needleinahaystackbistro

Paleo in the Tropics
Founded by Malak Marketplace’s co-founder Lina Paselli, Paleo in the Tropics is all about clean eating using organic, local produce and offering wellness and lifestyle tips for people living Paleo in the tropics.
Since quitting sugar more than 3 years ago at the age of 40, Lina started seeing outstanding results in her energy levels, repairing her eyesight and blitzing any signs of anxiety or depression as she moved towards a cleaner diet and lifestyle, predominately Paleo.
Last year she embraced a much deeper connection with her soul and everything connected to nature, becoming a Soulpreneur. Lina believes food is medicine and is an ambassador of getting everyone back into the kitchen, cooking from scratch and embracing organic, fresh, local produce.
facebook.com/paleointhetropics

The Buda Bar
Rick and Amanda are big lovers of food – particularly eating food, making food, learning about food and sharing food.  After becoming more ‘connected’ with food – understanding where it comes from, the effect it has on the planet and our fellow animals and the power of plants – they decided to create The Buda Bar.
They are especially interested in the environmental and physical benefits of the nutritionally dense plant kingdom and the endless flavours to explore.
Both Rick and Amanda recently completed a Raw Food Certification and are extremely excited to share their knowledge and experience, while also engaging with others to continually explore the wonders of food.
facebook.com/thebudabar

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ANNA POLYVIOU

Anna Polyviou started her culinary career in 2000 when she accepted an apprenticeship with The Sofitel Hotel, Melbourne. During this time Anna won the “Best Apprentice in Victoria” competition run by Les Toques Blanc. The prize was a scholarship to work anywhere in the world to further her cooking career.

Anna embraced this opportunity to follow her dreams, and took off to work in London for three years at Claridge’s Hotel; at the time it was regularly awarded the best hotel in England. During her stay in London, Anna had the opportunity to work under two extraordinary pastry chefs, Miss Julie Sharp, (UK’s best Pastry Chef, 2004) and Nick Paterson who was awarded the same prize 2 years later.

Anna continued to enter competitions, many of which she won. Most prestigiously, she took the top honours with the Nadell Trophy (Dessert of the Year) and also the Culinary Academy Award of Excellence for pastry. This award is only given to a limited number of young pastry chefs.

The Culinary Academy Award of Excellence award allowed Anna to travel to Paris to do a stint with renowned Pastry Chef Pierre Herme at Pierre Herme Patisserie at Rue Bonaparte, Paris.

This dedicated and driven Pastry Chef walked into the Shangri-La hotel in Sydney, four and a half years ago. Since then, she has transformed the pastry team, but has also become the driving force behind the revolution of patisserie in hotels around Australia. Her sell out Dessert Degustation in her pastry kitchen has put the Shangri La on the culinary map in Australia.

In 2014 Anna hosted one of Australia’s first dessert festivals, ‘Sweet Street’, at which 600 sugar fanatics packed into the hotel’s ballroom to down more than 5000 desserts created by Anna and her pastry friends (including Kirsten Tibballs, N2, Adriano Zumbo, Lux Bite and Tim Clark). In 2015 and 2016, the festival has gone to a whole new level and tickets sell out literally in days.

The “cherry on top” moment of 2014 was when one of her trade mark dishes, an extraordinarily beautiful modernist take on the traditional Carrot Cake won best dessert in Australia – an award presented by Foodservice. An added bonus was when she was featured on MasterChef Australia with that very same dessert.

Anna had a great year in 2015 – she was named the ambassador for Smooth FM’s highly popular Chocolate Festival, and has been featured on MasterChef Australia twice over the last two seasons – most recently showing off her personalised take on the classic Eton mess aptly named Anna’s Mess. In 2017, her Top 24 challenge will blow viewers, and the contestant’s minds.

Anna has recently joined Kenwood as their new ambassador, helping them launch their new range of kitchenware. She is currently collating a collection of her favourite dessert and pastry recipes to include in her very own cookbook due to hit the book stores in 2018, and in 2016, designed her own Kit Kat for a Pop Up activation for the famous chocolate bar.

The Punk Princess of Pastry is in demand around Australia, and now overseas, travelling to Taiwan in 2016, and appearances planned in Northern Territory, Perth and Sri Lanka in 2017.

NATIONALITY – Australian
BORN – Melbourne, Australia

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MIGUEL MAESTRE

Having worked for many years in various kitchens around the world, Miguel Maestre is one talented Spaniard who has made Sydney his home. Born in Murcia in the south of Spain, his love for food was pre-determined from a young age. Miguel’s passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his Australian menus.

Miguel at 27 was head chef of “Number One” the Godfather of Australian Cuisine Tony Bilson’s Bistro, working alongside Australia’s leading French Chef Manu Feildel. After meeting Ferran Adria at the number one restaurant in the world “El Bulli”, he opened the biggest Spanish restaurant in Australia “El Toro Loco” in an outstanding waterfront location at Manly Beach. At the age 29 he was the chef at the most prestigious event in Australia ‘Emirates Melbourne Cup’ building a strong reputation in the cooking scene.

Miguel has been awarded by His Majesty The King of Spain the highest award a citizen can receive ” The Order of Civil Merits ” for his extraordinary service to the nation for the benefit of Spain in the Australian media.

It is Miguel’s co-hosting role on TEN’s 2 time Logie winning show “The Living Room” that has catapulted him into the world of TV, working alongside Amanda Keller, Dr Chris Brown and Barry DeBois. Other TV credits include “Boys Weekend” (airing in more than 100 countries  worldwide, along with fellow international chefs Gary Mehigan, Adrian Richardson and Manu Feildel), “Miguel’s Tropical Kitchens” where he charms his way through the tropics of North Queensland, cooking with exotic ingredients in breathtaking locations, “Miguels Feasts” airing on Network 10 and internationally, and “Weekend Feasts” airing on Network Ten.

Miguel’s love of fresh, local and seasonal produce also sees him as a regular in the country’s top food festivals including Good Food & Wine Show, Regional Flavours, Toowoomba Food & Wine Festival and Grampians Grape Escape, just to name a few.

Miguel is the author of two best selling Spanish books “Miguel’s Tapas” and “Spanish Cooking”.

Miguel became the first Australian chef to launch an application for the iPad ‘Miguel’s Spanish Kitchen’ featuring some of his most iconic recipes, this was closely followed by an iPhone version in April 2011.

Miguel is also a proud Brand Ambassador for Stockland Shopping Centres nationally, where his A-Z of mmm campaign for fresh, local, seasonal produce sees him appearing throughout the country delivering the message that eating fresh and local is best.

Miguel also works very closely with Cancer Council Australia and CARE Australia.

He is the owner of Maestre Family Food selling an exciting range of Spanish products including 4 different types of spanish cheeses, Jamon, Paella, Sangria, Spanish Rice and Potato Chips. These are currently sold in Woolworths and Independents throughout Australia.

 

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