Meet the writers behind Le Cordon Bleu Food Writing Workshop
During Tasting Australia 2017, participants in the Le Cordon Bleu Professional Food Writing Workshop will be writing stories about events, chefs, winemakers, personalities, dishes and drinks that deserve to be noted. Meet the people who will be posting reports for The Daily Digest throughout the festival:
Paula Rose Castronova has a rich and varied background in culinary and arts disciplines, from fine arts painter and fashion designer, to assisting a Hollywood food stylist and earning an honours degree from Le Cordon Bleu Los Angeles. Currently working on a Masters Degree in Gastronomical Tourism, she also hopes to create a blog focusing on sustainable, organic and extraordinary food.
Alyssa Mittiga, between studying law and media at The University of Adelaide, is exploring her passion for eating and travelling through words. She is striving to write a new story each week, focusing on South Australian growers, chefs and producers, while also working as a social media coordinator for four local businesses.
Jessie Spiby won attention as a popular contestant during MasterChef 2015 and has since contributed to Rip It Up, Clique Magazine, Peppermint Magazine, The Adelaide Review and Broadsheet, providing recipes, food saving ideas, venue reviews and cooking tips. She also conducts cooking demonstrations and intimate master classes.
Martina Taeker is a published poet and fiction writer with a passionate interest in food, drink, culture and travel. She is also the overall champion from the 2016 Australian Festival of Marmalade, winning with her Pina Colada Marmalade.
Robyn Sharpe is an artisanal produce enthusiast from the Yarra Valley who wants to write about her passions. These include growing edible plants, dabbling in traditional preserving methods, cheesemaking and charcuterie, although her deepest love is French patisserie and bread making.
Sean Menezes, raised in Mumbai but now an Australian citizen, has worked as an assistant winemaker at Kingston Estate Wines, then in California’s Napa Valley before returning to Torresan Estate in McLaren Vale. His passion for food finds him gravitating between Italian, Mexican and classic Indian cuisine.