First inspired by watching her mother’s deft hands working in hotel kitchens across Adelaide, Mandy Hall is a fount of food knowledge in her own right, harbouring a dedicated focus and fascination with fermentation and seasonality in cooking. 

After a diagnosis with lupus sparked an interest in food provenance, an off-grid workshop in the heart of Tennessee saw Hall learn from revolutionary fermentation legend Sandor Katz, cementing a passion for sustainable methods of farming and growing, and championing the benefits of fermentation for the hospitality industry.  

A fervent advocate for using fermentation as a tool to reduce food waste and aid food production, Hall has used her platform as a MasterChef alumna to establish herself as a leader in the field. Hosting workshops for a global community of fermenters and using her relentless passion to develop relationships within every facet of the food industry, Hall has channelled this zeal toward product and research development, consulting with game-changing brands on how best to support growers, producers and local hospitality, to create a truly seamless journey from paddock to plate.  

In more recent pursuits, Hall has been food editor for a South Australian lifestyle magazine, a judge for Adelaide Dining Magazine, food judge for Eat Easy Awards, the Sustainability in Seafood judge for the Marine Stewardship Council, as well as a campaign director for End Food Waste Australia, delivering Australia’s first nationwide consumer-facing campaign to tackle household food waste.