Justin North was born in Blenheim, New Zealand in 1975. As an Apprentice, he scooped about every award available, including, in 1994, the much-coveted New Zealand Apprentice Chef of the Year. In 1993, having been a chef for 18 short months he pipped hundreds of others, many much more experienced, to attain the title of Commis Chef of the Nation at the Culinary Olympics.

Justin’s next move was to Sydney to work at Gekko Restaurant in one of the cities top hotels, the Park Lane. He then joined Liam Tomlin and Dietmar Sawyere at the acclaimed Brassiere Cassis as Chef de Partie. A very successful year followed, during which any spare time was spent making the contacts and applications necessary to procure a place in the kitchen of one of Europe’s greatest chefs, Raymond Blanc. Justin’s rise within the huge kitchens of Le Manoir aux Quat’ Saisons was meteoric. At 22 he was Mr Blanc’s youngest ever 2nd Sous Chef and voted employee of the year from a staff of 200.

These heights scaled, the English employment laws necessitated a return to the southern hemisphere. Justin went back via Paris where the love of his profession led him away from the tourist sights and into the kitchens of two of Paris’s greatest restaurants, 3 Michelin Starred Pierre Gagnaire and Guy Savoy-a real chefs holiday.

Justin then re-joined Liam Tomlin back in Sydney as Sous Chef at Banc Restaurant. During this time, Justin was invited to join a handful of world-renowned chefs at the MasterCard Cape Gourmet Festival in South Africa where he appeared on the Carlton Food Network, along with various cooking classes and demonstrations.

In November 2001 Justin left Banc after 2 years to open his own restaurant Bécasse in Surry Hills with his wife Georgia North.  In 2008 he was recognized as Australia's Chef of the Year.

Justin joins us at Greenfest with a demonstration sponsored by Miele on Saturday 6th June, midday.

FEATURING

Gundooee Organic Wagyu

And

Bauers Organic Farm

Organic Grass Fed Wagyu Beef rib - Served 2 ways

1^st way

Cured rib cap with mushroom a la crecque

2^nd way

Scotch fillet seared with the carrots ‘en papillote’ and confit new potatoes

Bauers Organic Farm Vegetables

Jap pumpkin veloute with almonds and goats curd

New potatoes slow cooked in aromatic olive oil