Meet Our Chefs
Dominique Rizzo is a Brisbane-based Sicilian–Australian chef with a passion for natural, health-giving wholefoods. She has over fifteen years experience as a chef, including seven years as head chef and partner of Mondo Organics restaurant, catering and cooking school in Brisbane's West End.
Dominique’s food education business, Pure Food Cooking, aims to inspire others to cook with fresh, seasonal and local produce to improve health and vitality. Pure Food Cooking incorporates cooking classes, hosting corporate events and private presentations, regional food demonstrations; recipe development, food styling and editorials for magazines and publications. Dominique also works as an ambassador for selected companies with product endorsements, creating product-specific recipes and all media product promotion. Dominique has 10 years experience with television and media appearances with a long-standing role on Channel 10’s Ready, Steady, Cook, as well as regular guest spots on The Circle, Kerrie-ann and regular national radio segments.
Dominique’s first cook book “My Taste of Sicily” was launched in August 2011 showcasing a beautiful collection of delicious family friendly traditional and Sicilian inspired recipes showcasing again her passion for fresh healthy cooking and her Sicilian heritage. Dominique’s unique “Pure Sicilian Food, Wine and Cooking Tours” also launched in 2011 take you on an amazing cooking and eating experience through the island of Sicily where you can experience firsthand the specialties of this amazing land.
For further information on any of her services or to contact Dominique personally email firstname.lastname@example.org or check out her website at www.dominiquerizzo.com.
4 Ingredients Cookbook Author - Kim McCosker
Kim McCosker is a busy mum turned best selling author who has sold over 3 million copies of the 4 Ingredients Cookbooks worldwide. The bestselling cookbooks are full of quick, easy and delicious recipes that you can easily whip up to wow your friends and family and ALL have only 4 or fewer ingredients. We are delighted to pair with Kim to launch 4 Ingredients "Herb It Up"; a cookbook filled with quick, easy flavorsome recipes using Gourmet Garden herbs and spices.
“In ‘4 Ingredients Land’ we are always looking for products, practices and ideas to help reduce time and money spent in the kitchen but not compromise flavour” says Kim.
“When it comes to cooking, I believe the most important ingredient in any recipe is FLAVOUR! It doesn’t matter how many ingredients it contains, be it 4 or 40, if you go to the effort of cooking something, you want the end result to be flavoursome. And this is where my love affair with Gourmet Garden began … It made my life in the kitchen easier.”
Jacki Passmore has been involved in many aspects of the food industry from food writing and food styling, to restaurant owner and chef, cooking teacher and recipe developer. She has worked with several major food companies as public relations and promotions manager and been actively involved in new product conceptualization and development.
She is the author of 35 cookbooks and has been published in the US, UK, Europe, Asia and Australia. Jacki has also played an active role in food education as an international speaker on food history, with particular reference to the foods of Asia, the New World (Central/South America) and Spain.
From the kitchen of his grandmother's eel restaurant in Tokyo to his own busy Japanese restaurant in beautiful Peregian Beach, Queensland, Kazuto is passionate about serving fresh, simple, authentic Japanese cuisine to his customers.
Sushi Wave is a proud eco biz partner and offers take-away and al fresco BYO dining as well as wholesale sushi.
Kazuto lives in Peregian Beach with his Aussie wife and daughter. "I feel very fortunate to have been 'adopted' by the locals and the wider Noosa community. My food business ethos is pretty simple - look after your local community and they look after you"
For enquiries email email@example.com