COLLIN FASSNIDGE
Cooking Demonstration featured on The Morning Show Tuesday June 8th, with Colin Fassnidge promoting Food Fight 2021.
2nd June 2021
24th May 2021
19th May 2021
18th May 2021
The annual Food Fight is back once more | 28 Jun
What happens when four gun chefs with a raft of experience and talent from Sydney and the Hunter Valley go head-to-head after a year on the ropes?
Hunter Culinary Association’s Food Fight of course!
The annual Food Fight is the signature event organised by HCA and this year marks a triumphant return as the industry reunites after missing the 2020 edition due to the COVID-19 pandemic.
This year’s line-up promises to be as impressive as ever, with the chefs tasked with creating a standout dish to take out the prestigious title. Each chef will prepare one lunch course, which will be matched with a premium Hunter Valley wine. Guests will vote for their preferred dish at the conclusion of the lunch.
This year, chefs involved in the Food Fight are Mitchell Beswick of Muse Restaurant, Alex Prichard of Icebergs Dining Room and Bar, Sam Alexander of yellow Billy Restaurant, and Andrew Wandless of Una Más at Coogee Pavilion.
HCA’s Chairman Gus Maher said the 11th annual Food Fight makes a welcome return to the Hunter’s culinary event calendar, and will once again be hosted by the inimitable duo Colin Fassnidge and Matt Kemp, who are longtime supporters of the Hunter Culinary Association.
“This year marks an exciting return of our beloved signature event and we are thrilled to be back in action, especially after such a difficult year for our region and the hospitality industry at large in 2020,” Gus said.
18th May 2021 - Lisa Rockman
Reputations at stake as chefs glove up for this year's Food Fight
The annual Food Fight is the signature event on Hunter Culinary Association's calendar - and by far the most fun.
Hosts Colin Fassnidge and Matt Kemp love a bit of banter and their verbal sparring is always amusing. There's also an entertaining auction that takes place on the day to raise money for the Brett Graham Scholarship and other apprentice mentoring programs.
But the fun stops at the kitchen. This is a competition and reputations are at stake.
The four gun chefs going head-to-head on June 28 at Crowne Plaza Hunter Valley are: Mitchell Beswick (Muse Restaurant); Alex Prichard (Icebergs Dining Room and Bar); Sam Alexander (Yellow Billy Restaurant); and Andrew Wandless (Una Ms - Coogee Pavilion).
Each chef will prepare one lunch course which will be matched with a premium Hunter Valley wine. Guests will vote for their preferred dish at the conclusion of the lunch.
Let's meet the chefs.
Mitch Beswick started his career at the age of 15 at Spanish restaurant Pimento in Paddington, moving on to Nick's Seafood restaurant in Darling Harbour, Salsa Bar and Grill Port Douglas, Longrain Restaurant, Ravesis Bondi and Qualia Resort on Hamilton Island. Relocating to the Hunter Valley, he was sous chef at Rock Restaurant and head chef at Leaves and Fishes and Black Creek Farm. He is now head chef at the two-hatted Muse Restaurant.
Sam Alexander, a Broke local, started out at Nightingale Wines followed by stints at The Golden Door Health Retreat, Fins of Byron Bay and Bistro Molines. He worked with the Icebergs and Merivale groups and at Newcastle's Reserve before opening his first restaurant in 2018: Yellow Billy, back home in the Hunter Valley.
Andrew Wandless hails from Penrith and started his career at the age of 19, holding apprenticeships at restaurants within the Bayfield's Hotels Group, including the historic Newport Arms Hotel. He moved to London in 2009 to work as commis chef at Rhodes 24, followed by Mayfair's two Michelin-starred Hibiscus and two Michelin-starred The Ledbury. After stints at Clapham venue The Dairy and Fera at Claridge's he joined Texture in 2014 as head chef. Returning to Australia, he took on the head chef role at Una Ms, one of the latest additions to the middle floor of Coogee Pavilion.
Last but not least is Alex Prichard, originally of Kurrajong, who has worked with some of the best chefs in the world. He is a lover of native produce and celebrates small growers and producers, honing on in the importance of origin. He is now head chef at the iconic Icebergs Dining Room & Bar.
17th May 2021 - Eat, Festivals - Jess Gauci
The Hunter Culinary Associations Food Fight Returns
Four gun chefs from Sydney and the Hunter Valley go head-to-head to take the Food Fight title for 2021.
The Hunter Culinary Association Food Fight is one of the longest standing and most popular lunches in the Wine Country calander. After cancelling the 2020 edition due to COVID-19, the event is set to make a triumphant return with an impressive lineup of renowned chefs from Sydney and Hunter Valley. Pitting chef against chef in light hearted competition, the Food Fight raises vital funds for young and aspiring chef scholarships. The event attracts large industry support, but is also open for all foodies to attend and immerse themselves in a special gastronomic experience.
The chefs involved in the 2021 Food Fight are Mitchell Beswick (Muse Restaurant), Alex Prichard (Icebergs Dining Room and Bar), Sam Alexander (Yellow Billy Restaurant) and
Andrew Wandless (Una Más – Coogee Pavilion). Each of these talented chefs has earned their stripes at some of the world’s most prestigious Michelin-starred and hatted restaurants. The event will once again be hosted by the inimitable duo Colin Fassnidge and Matt Kemp, who are longtime supporters of the Hunter Culinary Association.
14th May 2021
Brett Graham (The Ledbury) - Build it again
Deep in the Weeds - A Food Podcast with Anthony Huckstep
After running one of the world's best restaurants and reaching number 10 in the world, Brett Graham (The Ledbury) realised what he had worked so hard to build was jeopardy when the pandemic landed. With a venue incapable of function with social distancing in any form and uncertainty around the opening up of society he was left with no choice but to close. But with a never-say-die attitude he has taken the opportunity to explore new ingredients, and the agricultural side associated with food production with astounding results.