They’ve won countless accolades and cooked for the world’s biggest names, but top Australasian chefs Monique Fiso and Mark Olive still get a thrill from seeing the impact their food has on people.
Pioneers of the indigenous food movement in their respective countries – Monique in New Zealand and Mark in Australia – they showcase ingredients that natives of both countries have eaten for centuries.
Wellington-based Monique’s CV is impressive. A seasoned forager for local ingredients,and she’s taught Gordon Ramsay how to find and eat a huhu grub!