OzHarvest Patron - Therese ReinOf her involvement as Patron of OzHarvest, Thérèse say's - "OzHarvest is common sense at its best. It stops waste. It takes something of apparently no value – rescued food - and makes it incredibly valuable to the thousands of people it feeds across Australia every year. Those who may otherwise not have access to healthy and nutritious food, or food at all. What's not to love?"
Thérèse continues to play an active role in supporting the organisations of which she was patron when her husband, Hon Kevin Rudd, was Prime Minister of Australia. She is particularly passionate about bettering the lives of people with a disability, homelessness, maternal and infant health and Indigenous literacy.
Thérèse was awarded the prestigious Australian Human Rights Medal in December 2010 for her ongoing work and commitment to celebrating and improving the lives of people with a disability and their carers.
Thérèse is also a trained Psychologist, and the Managing Director of the Ingeus group of companies, which has been a private provider of employment services for more than 20 years.
Matt MoranAt age 15, Matt finished school to initiate a career as a chef. He commenced his apprenticeship at La Belle Helene Restaurant, Roseville, on Sydney's North Shore and it was here that Matt discovered and practiced the art of classical French cooking.
In 1991 Matt, with his business partner Peter Sullivan, launched their first restaurant - The Paddington Inn Bistro, shortly followed by their second restaurant Moran's Restaurant and Café in 1995.
In December 1999 saw Matt and Peter opened the now famous ARIA Restaurant. Located in one of the most enviable positions in Sydney at No. 1 Macquarie Street, East Circular Quay, ARIA overlooks the Sydney Opera House and Sydney's spectacular harbour.
ARIA has been consistently awarded two coveted Chef's Hats by The Sydney Morning Herald Good Food Guide in since 2005. In August 2009 Matt and Peter opened a second ARIA restaurant in Brisbane.
Matt has written two cookbooks – his first one 'Matt Moran' showcases some ARIA dishes adapted for the home cook and his second book was released in September 2009, 'When I get home' provides Matt's favourite recipes that he cooks at home for his family and friends.
While Matt's main focus is his restaurants he also enjoys sharing his experience and knowledge to the public through the media. Matt was part of 'The Bank' on Channel 7's high-rating reality TV program, My Restaurant Rules in 2004 and 2005. In 2005, ARIA Restaurant and Matt featured prominently in Heat in the Kitchen, an insightful documentary looking at the lives of three Sydney chefs and their restaurants. In 2008 Matt became the resident top chef on Channel 9's reality cooking show The Chopping Block and since 2009 has been one of the guest judges of Channel 10's enormously successful cooking show MasterChef.
Robert MarchettiRobert Marchetti, of Sydney's Icebergs Dining Room and Bar, North Bondi Italian Food and Giuseppe, Arnaldo & Sons in Melbourne, began his cooking career at the age of 14 working with his brother in renowned Melbourne restaurants such as Café Maximus, Marchetti's Latin, and Marchetti's Tuscan Grill.
Robert returned to the family business, starting out as Food and Beverage Manager / Executive Chef at Marchetti's at Reef House in Palm Cove, Cairns and then moving on to become Executive Chef at Marchetti's Latin and Marchetti's Tuscan Grill where he achieved the first Age Good Food Guide Chefs Hat for Marchetti's Tuscan Grill and a third Chefs Hat for Marchetti's Latin Restaurants.
Robert Marchetti, Maurice Terzini, Kimme Shaw and Tony Zaccagnini began in early 2002 to fulfil their dream of showcasing the ultimate Beach House on the cliff tops of the iconic Bondi beach. Having an Italian father from Marche, Robert believes that great food comes from cooks who remain loyal to their family roots. Where better to showcase Italian cuisine then the cliff tops of Bondi?
Robert, Maurice, Kimme and Tony now operate three great sites, two of them book ending the famous Bondi Beach: North Bondi Italian Food and Icebergs Dining Room and Bar. They opened their third restaurant, Giuseppe, Arnaldo & Sons in early 2008 at Crown Casino Melbourne.
On his involvement with OzHarvest, Rob says "There are a lot of charities and a lot of middlemen, with OzHarvest I know one thing for sure the food and the money go straight to the people that count, the homeless and vulnerable, no red tape!"
GEORGE CALOMBARISOzHarvest Founder and CEO, Ronni Kahn, was keen to welcome George Calombaris to the OzHarvest family when she discovered his ethos and passion for food and minimising waste.
Inspired by his mother and grandmother, two brilliant cooks, George quickly learnt about food and cooking. Born and bred in Melbourne, the centre of his early learning was his Greek heritage. In 2006, at the age of 27, George opened his flagship restaurant The Press Club Restaurant and Bar. George's modern Greek concept paid off and at the The Age Good Food Guide Awards 2008, The Press Club was awarded two prestigious chef hats and named Best New Restaurant. George was also awarded Chef of the Year in 2009 and has also been named one of Melbourne's Top 100 Most Influential People by The Age (melbourne) Magazine.
Since then, George has headed up the Little Press & Cellar (2006), Maha (2008), the modern Greek taverna Hellenic Republic (2008), PM24 (2010), St Katherine's (2011), and Italian restaurant Mama Baba (2012), all by the age of 33. He is also a renowned as a judge on one of Australia's most successful TV shows, and great supporter of OzHarvest's, MasterChef.
George is delighted to be involved with his favourite food rescue charity:
'OzHarvest? As a charity, it doesn't get any better than this. As a chef and restaurateur, I hate waste. I also come from a background where growing up, we wasted absolutely nothing so I am honoured to be an OzHarvest ambassador because everything about it makes sense to me. Most of us lead lucky lives and, for me, it's important to give back. My involvement with OzHarvest is a way I can do that.'
Neil PerryNeil Perry is one of Australia's leading and most influential chefs. Today, Neil concentrates on his flagship brand ~ Rockpool; which includes restaurants Rockpool, Spice Temple, Rockpool Bar & Grill Sydney and Rockpool Bar & Grill Melbourne, along with Rockpool Consulting.
Neil is also author of five recipe books; Balance & Harmony, Good Food, The Food I Love, Rockpool and Simply Asian with another currently in production, 4 classical/recipe CD's; creator of a range of Neil Perry Fresh food products; and a television presenter on The Lifestyle Channel with whom he has produced several series including Food Source, Fresh & Fast, The Rockpool Sessions and High Steaks. Neil has also enjoyed recent stints on Australian Masterchef and is soon to become one of Australia's inaugural Ironchefs.
Rockpool is a past recipient of The Sydney Morning Herald's Good Food Guide Restaurant of the Year award, Australian Gourmet Traveller Restaurant of the Year and was voted in the top 50 restaurants in the world by 'UK magazine 'Restaurant' seven years running.
On his involvement with OzHarvest, Neil says "OzHarvest is one of the greatest charities I have ever had the privilege of working with. I am in awe of what Ronni Kahn and her team do for those in need of a nutritious meal. It is up to all of us to be responsible and lend a hand and I look forward to working closely with OzHarvest for a long time to come".
SOMER SIVRIOGLUBorn in Istanbul, Turkey, Somer grew up around kitchens - his mum was a chef / restaurateur so Somer knew right from the start it takes a lot of hard work and passion when it comes to the Food Industry.
He spent his first 25 years in Istanbul, Turkey before coming to Australia to further his education and career, then falling in love with Australia and starting his own Turkish restaurant Efendy in Balmain, Sydney.
Efendy Restaurant / mezebar is the most famous Turkish restaurant in Sydney, Australia offering upmarket, urban Turkish culinary experience .
It is famous for its creative approach to Turkish cuisine and one of the rare examples of a traditional Turkish restaurant showcasing regional Turkish cuisine loyal to its heritage.
Of his involvement wtih OzHarvest, Somer says "There is nothing I despise more than wasting food coming from a country where eating while your neighbours are hungry is both a religious and a social sin.
OzHarvest gives restaurants a chance to make good of the excess food we have due to the unpredictable nature of the trade, and in a totally hassle free style. It is an organisation I am proud to be involved with.'
Somer travels back to Turkey on a yearly basis to ensure he keeps up-to-date with contemporary Turkish food and the vibrant Istanbul dining scene
Dr Gina Levy APDGina is the founder and principal nutrition consultant at boutique consulting firm, Food Logic.
She is an accredited practising dietitian specialising in providing strategic nutrition and communications advice to the food industry. She is passionate about credible and responsible food communications for the consumer to help them better understand the food environment.
Having worked in the food industry for many years, Gina is across the trends as well as the issues that are affecting the food industry today, especially those of sustainability and social responsibility. Her interest in OzHarvest started from a waste minimisation perspective, but grew into a more holistic view of nutrition and sustenance provision for those whose only meal of the day may come off the OzHarvest van.
Gina is an avid cook and loves discovering new recipes. She believes that cooking should be easy, stress-free and above all tasty. Her work with OzHarvest in education and training is a reflection of her personal love of food and cooking.
As a key part of the NEST team, Gina has helped to shape our nutrition education program to provide extra value to our agencies as part of the OzHarvest offer. "I am proud to be involved with OzHarvest and the fantastic staff and volunteers. Its been an enlightening road, both realising the hardships faced by everyday Australians and the comfort a hearty meal can provide using fresh tasty ingredients provided by OzHarvest. This is a cause we can all get behind."
Eve Reed, APDEve is an Accredited Practising Dietitian, specialising in child and family nutrition.
After working for over 13 years as a senior member of the Department of Nutrition and Dietetics at the Children's Hospital, Westmead, Eve started her own business, Familyfoodworks.
At Familyfoodworks, Eve helps parents take the stress out of feeding their children, educates parents about the what and how of feeding, cooking and enjoying family meals. She does this by individual consultations, talks at pre-schools and child care centres and through her books, blog and newsletters.
Eve's practice is based on:
– improving the health of children, by improving the nutrition of families;
– educating parents about appropriate nutrition practices for their children;
– promoting children's nutrition through the media.
Growing up in country NSW, Eve learnt not to waste food from an early age. So when OzHarvest she was keen to be involved in an organisation that rescues food that would otherwise be wasted.
She sees her involvement with NEST OzHarvest as an opportunity to provide parents and carers of children with the information and skills to feed their children with love and with nurturing food.
Kumar MahadevanBeginning his training at age 17 at India's Institute of Hotel Management, Kumar went on to complete his apprenticeship the Taj Intercontinental Hotel in Bombay. He soon found himself in Australia heading up the kitchen at Mayur restaurant where he cooked for the likes of Prince Phillip and Mick Jagger. His first restaurant Abhi's (in North Strathfield) opened in 1990 with Aki's (Woolloomooloo) following in late 2003.
Both restaurants showcase Kumar's light, delicate flavours and fresh, aromatic spices in a modern interpretation of traditional Indian food, reflecting all regions of the country.
When announced as the first Indian Ambassador for OzHarvest, he says: 'As a Chef, this is a great way for me to give something back to the community. OzHarvest essentially capitalizes on the waste of the hospitality industry to help those in need. I think what OzHarvest does is fantastic – and it is truly an honour for me to be a part of this meaningful charity.'
Kumar also featured twice on the highly successful Masterchef in the 2010 season and is often referred in Sydney's dining circles as the guru or master of Indian cuisine
Maeve O'MearaMaeve O'Meara is an award-winning food and cooking author, journalist, broadcaster, television producer and presenter who has spent 20 years travelling the world discovering food.
She is the co-author of 12 books on food and co-created, presented and produced all five series of the acclaimed Food Lovers' Guide to Australia. Maeve was also the Food Presenter on Better Homes and Gardens for five years and has won major international awards for her television work.
Maeve O'Meara has worked as the Food Editor on major Australian magazines and can be heard regularly on radio talking about her favourite subject.
Nine years ago she created a successful food adventure company Gourmet Safaris which runs a range of tours in Sydney, Australia and overseas. Food Safari is the ultimate journey into new culinary worlds on our doorstep. The television series is based on hearing the many questions being asked on her safaris - what ingredients to buy and how to cook with them.
Maeve says "OzHarvest is a pure simple concept that is just so right in so many ways - Unused food needs to go to the many who don¹t have enough to eat...for their tummies and their comfort and their survival. The beauty is that supporting OzHarvest costs so little and it does so much good there¹s a no-brainer for you!"
Joanna SavillJoanna Savill is the Festival Director of Fairfax Media and the co-editor of the Sydney Morning Herald Good Food Guide. She also writes for publications both in Australia and internationally, including the Sydney Morning Herald's Good Living section, the Financial Times Weekend, the (Sydney) Magazine andAustralian Doctor magazine.
Formerly a reporter with SBS World News, the multicultural affairs program Vox Populi and the international current affairs program, Dateline, Joanna was founding editor of the SBS World News and its on-line video news bulletin, which she also presented. She is a nationally accredited Advanced Professional translator of Italian, French and German and before becoming a journalist, worked for many years as a subtitler for SBS television.
Joanna was named in 2004 as the 'Best overall contributor to the communication of food' by the Food Media Club of Australia.
With fellow Food Lovers' presenter Maeve O'Meara, Joanna created the award-winning SBS Eating Guide to Sydney – the most encyclopaedic and fun guide ever for eating out and food shopping in more than fifty different nationalities.
Miccal CumminsMiccal Cummins is the owner and General Manager of leading Sydney caterer Gastronomy. Miccal has over 20 years experience in hospitality and business management. Gastronomy Australia Pty Ltd has been consistently awarded for its food and service over the past 10 years including boardroom caterer of the year 6 years in a row and awards for Site, Venue and Wedding caterer. In addition Gastronomy was the recipient of the UNSW environmental and Leadership award for food outlets in 2008.
About his experience with OzHarvest, Miccal says "When Ronni first explained the whole idea I thought she was completely crazy and this OzHarvest thing could not work. After such fantastic success I am thrilled to say that it did work, and she's still crazy"
Mark GeyerMark Geyer is a former Penrith second row forward, a state and national representative player and a current rugby league media identity. His club career was played with Penrith, Balmain and the Western Reds in a career from 1986 to 2000. He won a premiership with Penrith in 1991.
In 2000 Mark Geyer was awarded the Australian Sports Medal for his contribution to Australia's international standing in rugby league.
Since his retirement in 2000, Mark has continued to write extensively about his career in league. He was a co-host on Australia's version of the Rugby League television program Boots N' All, and is now a regular panelist on Rugby league talk show The Sunday Roast
Bill GrangerIt is Bill's easy-going approach to cooking that is an essential factor in his enduring popularity.
Bill opened his first, highly successful restaurant, bills, at the age of 22, in 1993. Two more Sydney restaurants followed (in 1996 and 2004) and in March 2008 the first bills outside Australia opened by the beach in Greater Tokyo's Kamakura in 2008 and Yokohama in early 2010. Hungry locals and tourists alike often queue around the block waiting to sample the signature scrambled eggs or ricotta hotcakes with banana and honeycomb butter. In Japan the wait for a table has been known to be 3 to 4 hours!
Bill's cookbooks are all international bestsellers. He has sold over 850,000 books that have been translated into five languages. Bill is a regular contributor to magazines in several countries including Australia, the UK and the Netherlands.
His television series, bills food, launched in 2004, is broadcast worldwide in no less than 27 countries and has been watched by over two million viewers per episode in the UK alone on the BBC. His latest TV series, Bill's Holiday, first aired in Australia in February 2009 and the UK in July the same year. His television programs have been screened in more than 30 countries.
Ben LeeBen Lee is an ARIA Award winning musician and actor. Ben began his career as a musician at the age of 14 with the Sydney band Noise Addict and to date has released 7 solo studio albums.
Ben says "I am proud to be an ambassador for OzHarvest. There is not much that could be considered more important than feeding people. OzHarvest have done so much already to address imbalances within our society and create a pro-active channel of distribution to the needy."
Stuart MacgillStuart MacGill is a celebrated Australian leg spin bowler. He has recently retired from International cricket and during his career was widely perceived to be one of Australia's best leg-spinners. Stuart is credited to have the best strike rate of any modern leg spin bowler, taking over 200 Test wickets at 27.20 with a strike rate of 51.57.
Stuart has studied wine marketing, writes for wine publication Selector Magazine and is a weekly columnist in The Sunday Magazine in News Limited newspapers. He also boasts an extensive wine cellar, and his passion for wine resulted in him hosting 2 series of television show Stuart MacGill Uncorked on LifeStyle FOOD Channel on Foxtel.
Toni ColletteToni is an Academy Award-nominated Australian actress best known internationally for her roles in The Sixth Sense (1999) and Little Miss Sunshine (2006), although Australian audiences probably most fondly remember her for her role as Muriel Hislop in the 1994 comic-drama "Muriel's Wedding". This was only her second feature film role and she received both a Golden Globe nomination and an Australian Film Institute Award (AFI) for Best Actress.
A string of solid supporting performances followed until her performance as a single mother grappling with her son's supernatural abilities in 1999's "Sixth Sense" earned her an Oscar.
in 2006 Collette earned two Golden Globe nominations for her work in the movie "Little Miss Sunshine" and the TV-movie "Tsunami: The Aftermath". She also released Beautiful Awkward Picture, her debut album with her band Toni Collette & the Finish.
In 2009, she took on the role of a suburban housewife with multiple-personality disorder in the Showtime series United States of Tara, a role that landed her both an Emmy Award and a Golden Globe.
Stefano ManfrediStefano Manfredi is one of Sydney's most celebrated chefs. He has influenced the way we eat in Sydney since he first opened The Restaurant in 1983 (renamed The Restaurant Manfredi in 1993) which won the coveted Sydney Morning Herald three hat award in 1994. bel mondo in The Rocks opened in 1996 and was immediately showered with awards including the Insegna del Ristorante from the Italian Government.
He has also been a contributor and columnist for The Sydney Morning Herald and The Financial Review for two decades. He has authored four books and contributed to many compilations.
Stephano's current projects include Bells at Killcare and Pretty Beach House, two boutique hotels just north of Sydney.
On his involvement with food rescue, Stefano says "It is a great pleasure for me to be involved with Oz Harvest in their wonderful work"
Jeremy StrodeJeremy's life in kitchens began when he was 14 with a weekend washing-up job in a hotel in rural England. He then moved to London, apprenticing in five-star hotels, before working with Michel Roux at the three Michelin starred Waterside Inn.
He then worked for Roger Verge at the three-star Le Moulin de Mougins in the south of France before returning to London as second chef to Pierre Koffmann at La Tante Claire.
Jeremy arrived in Melbourne in 1992 and was head chef at The George Hotel in St Kilda, the Aldelphi, his own restaurant Pomme and finally Langtons.
In 2002 Jeremy headed to Sydney to become chef director of MG Garage.
He and wife Jane opened Bistrode in September 2005 and in 2010 opened Bistrode CBD in King Street Sydney.
Jeremy currently writes a weekly food column for The Sydney Morning Herald.
Christine ManfieldChristine Manfield is a highly regarded Australian chef, author, food writer, food manufacturer, presenter,teacher and gastronomic traveller whose culinary work draws on the exciting tastes and flavours of many cultures, whose passion and skills are world renowned.
Christine returned to Sydney and opened Universal Restaurant in August 2007 to an enthusiastic audience and instant critical acclaim. To date she has published six acclaimed and award-winning books with Penguin Books Australia: Stir, Spice, Christine Manfield Originals, Christine Manfield Desserts, and Fire – A World of Flavour. Her sixth book, Tasting India, was released in October 2011.
A love of spices and an understanding of the home cook's need for authentically flavoured simple sustaining food led Christine to develop the Spice Collection a range of Asian and Mediterranean style pastes and condiments now marketed in Australia and abroad.
With a belief in the power of giving, Christine is specific and particular about where she devotes her time outside of work. Over the past few years, she has chosen organisations and foundations that are close to her heart and mean something to both herself and her partner.
Christine Manfield is one of Australia's most celebrated chefs, a perfectionist inspired by strong flavours, a creative spirit whose generosity and skills have inspired young chefs, a writer whose successful books have spiced up the lives of keen cooks from Melbourne to Mumbai and Manhattan.