WINNERS of the Chapel Hill Winery Gourmet Retreat Culinary Competition 2008

2008 Fiesta! Fleurieu Peninsula
Apprentice Chef of the Region is ...

Imogen Czulowski - Fino, Willunga

In 2002 at 14 I started my first job at a local bakery, I never enjoyed serving people but I loved to be around food. My love for food and intrigue for hospitality soon took me to a restaurant called Kasbah. I started in the kitchen washing dishes and worked my way up.

At 17 I became an apprentice. I worked with Ben Sommeriva who taught me all the fundamentals of cookery, and what I could achieve if I listened and took note.

After a year or so of hard work I moved on to Fino. My confidence was built by David and Sharon and they taught me a lot about local produce. My passion has taken me to where I am, but my drive will keep me going. My dreams are to travel to Europe and work my way to the top.

2008 Fiesta! Fleurieu Peninsula Chef of the Region

Peoples Choice Entrée Section –
Kerryn Oates – Hoffmann’s Currant Shed, McLaren Flat

Peoples Choice Main Course Section –
Billy Dohnt – Salopian Inn, McLaren Vale

Peoples Choice Dessert Section –
Kerryn Oates – Hoffmann’s Currant Shed, McLaren Flat

Winner Entrée Section –
Kerryn Oates – Hoffmann’s Currant Shed, McLaren Flat

Winner Main Course Section –
Kerryn Oates – Hoffmann’s Currant Shed, McLaren Flat

Winner Dessert Section –
Kerryn Oates – Hoffmann’s Currant Shed, McLaren Flat

2008 Fiesta! Fleurieu Peninsula Chef of the Region

Kerryn Oates – Hoffmann’s Currant Shed, McLaren Flat

My love of the Fleurieu started in childhood, when we spent our long, lazy summer holidays at our beach shack in Normanville. We were full of anticipation as we drove between the golden hills and the sparkling sea, our stop at the cheese factory at Myponga the first taste of things to come. We would visit the local dairy for warm milk with big splodges of cream floating in it, gorge ourselves on fresh bread and buns from the Normy bakery, and sneakily consume salty hot chips at the beach.

Although born and bred in Adelaide, I have travelled and work in some exciting and isolated places, including Yulara (Ayers Rock) and the Nullarbor Plains. I also worked my way around England, which was a fantastic experience. Despite these adventures, I feel lucky to now be reacquainted with the Fleurieu. I’ve been at Hoffman’s The Currant Shed, for the last eight months, and before that I worked at Woodstock 2.5 years. There’s a unique charm here – we know our local producers well and share a mutual commitment, and both wineries have their own vegetable and herb garden attached. We like to understand where our ingredients have come from, and the Fleurieu really spoils us for choice.