Blog Posts

Meat the mybutcher Team - Trent Howie

2/3/2017

TRENT HOWIE - SALES MANAGER

A Chef by trade, Trent has an intimate knowledge of the rigours of commercial kitchens. His combination of business acumen and food service experience brings a unique perspective to our team. Known for his laid back and approachable nature, Trent has built a reputation as an honest and trusted advisor to our clients.

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Chef of the week - Damien Bronca

22/2/2017

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Damien Bronca - Head Chef Palais Hotel

Born and bred in Frances - a small town north of Naracoorte, Damien found his love and passion for cooking as a young child. His natural affiliation with food eventually lured him to Adelaide at the age of 16, to start his apprenticeship at The Semaphore Palais. Damien has taken his love for cooking beyond Adelaide, spending a year cooking in Pt Douglas and two years cooking on a private charter boat through the Kimberly before settling back in Adelaide into the Head Chef role at The Semaphore Palais.

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Chef of the week - Paul Baker

14/2/2017

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Paul Baker - Botanic Garden Restaurant

Paul Baker – Head Chef at The Botanic Gardens Restaurant.
Originally from Sydney, Paul - one of Adelaide’s finest chefs, has been Head Chef of The Botanic Gardens Restaurant for 3 years. He is also state judge for Delicious Produce and Pork Star 2017 and has recently scored a gig to cook at ‘A Taste of S.A.’ event in New York in March – invited by one of his diners.

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Chef of the week - Josh De Haas

7/2/2017

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Josh De Haas - Executive Chef, Cremorne Hotel

We caught up with Josh De Haas, Executive Chef of The Cremorne, The Bath, Base Bar and The Queens Head; and obvious time manager extraordinaire!

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Chef of the week - Anthony Giardina

2/2/2017

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Anthony Giardina - Executive Chef Arkaba Hotel

A country lad at heart, Anthony has earned a reputation as a calm operator with an excellent grasp of modern cuisine. Anthony was part of the winning team of Channel 7’s Restaurant Revolution in 2015 and is now bringing his skills to the Ark.

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Chef of the week - Aiden Sczesny

24/1/2017

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Aiden Sczesny, Head Chef – Adelaide Sailing Club
Newly appointed Head Chef at the Adelaide Sailing Club Aiden has, for the past 3 years, worked as SA Head Chef for Commercial Operations for Transfield Services and Department of Defence, based out of Woomera. He also had an ongoing contact to work Major Events with Peter Rowland in Melbourne working as a Head Chef at the Australian Grand Prix, Moto GP and the Melbourne and Adelaide Cup.
In 2016 he was lucky to represent both Transfield and Peter Rolland in The Australian Chef of the Year competition where he made the Semi Finals.

Favourite Dish on your current menu?
Pork Belly, served on bok choy, Chinese cabbage and broccolini, with a soy, ginger and coriander glaze.

Favourite place to eat in Adelaide?
Red Ochre

Favourite cut of meat?
Beef Tenderloin – cooked rare

Favourite drink?
Jagger Spice on ice

Favourite chef joke / pun?
How do you know if there’s a vegetarian in the restaurant?
They’ll let you know

What do you like to do in your spare time?
What is spare time....? I love travel and live music and have a wide variety of taste in music

Where did you learn to cook?
Saltram and Magill Estate

What keeps you motivated and inspired?
Love the challenge of being a chef and solving problems that may arise - you’ve just got to make the best out of what you’ve got.

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Chef of the week : Daniel Del Rio

17/1/2017

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@Daniel Del Rio, Executive Chef – The Stag Hotel
Hailing from Mexico, trained in New York and cooking all over the world, Daniel has seen, tasted and cooked a lot of cuisine. We caught up with him for a brief chat just before another busy service at the Stag on Rundle street. #thestaghotel @thestaghotel

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Chef of the week : Kevin Martel

10/1/2017

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Kevin Martel, Executive Chef at The Playford Hotel
began his cooking career as a 14 year old apprentice at Potel Et Chabot in Paris. He moved to England where he met and worked with his (now) wife, who is from Adelaide. Since residing in Australia, he’s worked at the Winsor Hotel in Melbourne, Magill Estate and Jolley’s boathouse @theplayford

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August Update

14/8/2016

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Tomahawks, Lamb and Chicken

28/2/2016

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Variety is the key to these fantastic special offerings this week at mybutcher. Sure to impress are the 950gm (approx) Tomahawk Steaks from Cape Naturaliste...find a friend and share this beauty. Who doesn't like a lamb roast?? that's what I thought, no one can resist. Lastly the ever versatile Chicken Leg Fillet with no end of possibilities...dream big, save big.

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Damien Bronca - Head Chef Palais Hotel

Paul Baker - Botanic Garden Restaurant

Josh De Haas - Executive Chef, Cremorne Hotel

Anthony Giardina - Executive Chef Arkaba Hotel

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