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giving the low down on their aussie favourites...australian young chef, waiter and restaurateur winners tell us their top picks.

2012 Winners give us a fantastic wrap up of their favourite restaurants, bars, eateries, producers and markets, and a little on why they think these places are the cream of the crop...why not try them out for yourselves?

AMJ Produce, Gnome, Tio's, The Baxter's Inn, Zilver, Sokyo, Hare and Grace, Farmgate Market...and lots more!

Chris Taylor's Kingfish Carpaccio

We are very pleased to have Chris Taylor on board as one of the Electrolux Australian young chef judge's for the 2013 program. Chris is a fantastic supporter of the program, he believes that "Electrolux Appetite for Excellence encourages chefs, waiters and restaurateurs to self-analyse their career progression and strengthen their knowledge going forward look toward a bright future.”

Chris is one of many industry leaders involved in the program. For more on this year's program, visit the 2013 program page. More on Chris's kingfish carpaccio below.

Produce Report 22.03.13

Produce Report 22.03.13

Thanks to our friends at Murdoch Produce, we present this week's Produce Report. To download a comprehensive produce list visit Murdoch Produce.

FRUIT & VEGETABLES

Fresh & at their best...

Fruit

pistachio, chestnut, rosellas

Veg

horseradish, eggplant, corn

Appetite for Excellence

building foundations

Philip Johnson plates up whiting with a spicy edge

We are very proud to have Philip Johnson on board as one of the Electrolux Australian young chef judge's for the 2013 program. Philip is very passionate about the cullinary industry, and is a true supporter of the program, he believes "the future of the industry is dependent on our youth. Electrolux Appetite for Excellence gathers young culinary professionals from around the country that live and breathe their profession, and encourages them to further their training, further their careers and share their passion for the industry".

Philip is one of many industry leaders involved in the program. For more on this year's program, visit the applications page. More on Philip's whiting with spiced cauliflower below.