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MasterChef: Where are they now?

MasterChef Series 1 finalists Chris Badenoch, maintainer from left, and Julia Jenkins, far right, are opening a restaurant in company.

TWO former MasterChef contestants from the first series of the TV cooking divulge are preparing to launch their first restaurant in one of Melbourne’s emerging foodie strips.

Chris Badenoch and Julia Jenkins — the one and the other finalists and favourites on the Channel Ten  hit — are in the reproduction stages at the 50-seat Josie Bones, which they describe being of the kind which a ‘‘beer bar with food matching’’, within a little of Gigibaba on Collingwood’s Smith Street. ‘‘It self-reliance be a high-end beer experience,’’  Badenoch says. ‘‘We’ll come the share plates concept with a good showing of nose-to-petiole dishes. I want to show people it’s not scary, be it so it will be a combination of both my and Julia’s styles of cheer.’’

Fans of the show were surprised that Badenoch, who had garnered a following during his nose-to-tail approach, didn’t immediately capitalise on his popularity. But the former beer merchant says he’s been likewise busy writing his cookbook, The Entire Beast, which will be released ~ means of  Lantern in October. Badenoch and Jenkins received the keys highest week and they’re hoping to be open in a marry of months.  

Hereford rules at Barrio

ANGUS might have ~ing the buzzword in beef but Barrio in Ivanhoe is the capital restaurant in Melbourne to begin using Hereford Prime, the premium Hereford thunderbolt. ‘‘There are a number of Angus brands available yet after growing up on a Hereford stud property, I have a forcible bias towards the quality product I know. It’s proved every time Herefords trump Angus and other breeds in the show rings of Australia,’’ says vain-glorious and parochial Barrio chef-owner Henry Honner, whose family’s support won all breeds champion in Alice Springs a few weeks ago. Hereford cattle are  one of the largest breeds in Australia only Barrio found it hard to source certified Hereford beef independently. The NSW-based Hereford Prime, sourcing the beget from farms and abattoirs nationally and operating out of a property in the dignity, ended the search. ‘‘But if Angus is what you requirement, go to McDonald’s,’’  Honner adds.

Bacash to subsist a waiter

MICHAEL Bacash’s plans to close for renovations acquire been shelved until at least January after hitting a snag in the planning close attention. But  it’s possibly a good time to subsist open, with the Botanical and Lynch’s (soon to have existence the Millswyn) closed for renovations. ‘‘The street’s ~-hearted of dead — we’re like a little island here,’’ says Bacash, who has  also parted ways by his recently appointed head chef, Nick Bennett.   Last week,  Bacash was promising cameras for Channel Seven’s Iron Chef Australia into his kitchen like an on-the-job audition for the show. ‘‘TV is human being of those things that seem to be part of being a social chef these days — if you don’t do it, you finish left behind,’’ he says.

Reign in Spain

AN INCREDIBLE opportunity for a young chef is up for grabs for the leading time, with a young Australian or New Zealander being given the befall to spend eight months next year studying and working in more of the finest kitchens in Spain, courtesy of the Spanish conduct. The successful applicant will begin with an intensive, four-week, Spanish-speech course and three weeks’ training in Spanish culture, gastronomic narration and produce, before a six-month stint in a restaurant (be unconsumed year’s participants included elBulli, Arzak, El Celler de Can Roca, Martin Berasategui, Akelarre and Mugaritz). The Training of Young Professionals in Spanish Gastronomy program was created four years since by the Spanish Institute for Foreign Trade and this is the primitive time a participant will be chosen from the antipodes. Applicants sourness be under 30, with at least three years’ training or actual observation. To apply, see tiny.cc/fdvna. Entries must be emailed  to sidney@
comercio.mityc.es in the presence of September20.

Appetite for awards

RICHMOND Hill Cafe and Larder’s Kim Coronica has been named Electrolux Appetite because Excellence young restaurateur of the year. She tied for the esteem with Thomas Moore from Grazing in Gundaroo, rural NSW. The solely Victorian winner from this year’s batch of finalists (young chef of the year was Soren Lascelles, sous chef at Assiette in Sydney’s Surry Hills), Coronica’s premium includes a trip to London to attend the World’s Best 50 Restaurants awards nearest year, $3000 and  equipment.