Welcome to Chefs Bites

All Wheels Rentals is excited to introduce ‘Chefs Bites’, a bite-size video series featuring leading chefs, interesting eats, novel foodie experiences, laughter and heart, in response to Covid-19’s impact on Australia’s hospitality industry.

We envision a world in which innovation, authenticity and connection continue to transform Australia’s food culture. ‘Chefs Bites’ aims to bring unique insight and show our appreciation for Australia’s much-loved hospitality industry through laughter and heart felt shares.

OUT NOW!

Episodes

EPISODE 6: With OzHarvest National Executive Chef, Travis Harvey

Executive Chef Travis Harvey shares with us, the heart of what makes OzHarvest Australia’s leading food rescue organisation. Food is at the core of OzHarvest, saving surplus food from ending up in landfill and delivering it to charities that help feed people in need. OzHarvest are committed to halving food waste by 2030, inspiring and influencing others to do the same, and transforming lives through education. Through this episode you get to see the magic behind the scenes and a glimpse into the world of Executive Chef, Travis Harvey.

EPISODE 6: With OzHarvest National Executive Chef, Travis Harvey

Executive Chef Travis Harvey shares with us, the heart of what makes OzHarvest Australia’s leading food rescue organisation. Food is at the core of OzHarvest, saving surplus food from ending up in landfill and delivering it to charities that help feed people in need. OzHarvest are committed to halving food waste by 2030, inspiring and influencing others to do the same, and transforming lives through education. Through this episode you get to see the magic behind the scenes and a glimpse into the world of Executive Chef, Travis Harvey.

EPISODE 5: With Executive Chef, Elie Abi Rached and Owner/Operator Mohammad Issmail, at Zahli Surry Hills

Executive Chef Elie shares the joy he experienced as a child in Lebanon seeing his family gathered, the inspiration behind his cooking. Elie explores his mantra, “learning how to taste is the best thing for a chef.” Deep understanding of the love, joy, flavour and balance of food is Elie’s priority when teaching aspiring young chefs. Founder Mohammad Issmail of Zahli shares with us his journey into the restaurant, previously working in the corporate world for 20 years. Seeing a niche in the market, Mohammad ventured out of his comfort zone to bring the love and food of traditional Lebanese cuisine to Australia.

EPISODE 5: With Executive Chef, Elie Abi Rached and Owner/Operator Mohammad Issmail, at Zahli Surry Hills

Executive Chef Elie shares the joy he experienced as a child in Lebanon seeing his family gathered, the inspiration behind his cooking. Elie explores his mantra, “learning how to taste is the best thing for a chef.” Deep understanding of the love, joy, flavour and balance of food is Elie’s priority when teaching aspiring young chefs. Founder Mohammad Issmail of Zahli shares with us his journey into the restaurant, previously working in the corporate world for 20 years. Seeing a niche in the market, Mohammad ventured out of his comfort zone to bring the love and food of traditional Lebanese cuisine to Australia.

EPISODE 4: With Head Chef, Kailash Chand and Owner/Operator Javed Khan, at Delhi ‘O’ Delhi Newtown

Gina and Kerrie interview Javed Khan, the owner of Delhi ‘O’ Delhi, as well as head chef Kailash Chand. At the heart of Newtown’s vibrant community, this award-winning restaurant is known for its innovative dishes based on traditional Indian cuisine. They discuss their recipes origins, how the menu has been adapted to contemporary Australian culture, along with the importance of sourcing ingredients locally and supporting small businesses.

EPISODE 4: With Head Chef, Kailash Chand and Owner/Operator Javed Khan, at Delhi ‘O’ Delhi Newtown

Gina and Kerrie interview Javed Khan, the owner of Delhi ‘O’ Delhi, as well as head chef Kailash Chand. At the heart of Newtown’s vibrant community, this award-winning restaurant is known for its innovative dishes based on traditional Indian cuisine. They discuss their recipes origins, how the menu has been adapted to contemporary Australian culture, along with the importance of sourcing ingredients locally and supporting small businesses.

EPISODE 3: With Executive Chef, Adelene Stahnke, at Untied Barangaroo

Excited by the idea of experimenting with new cuisines and restaurant concepts, Head Chef Adelene Stahnke of Untied welcomes foodies into a tropical rooftop oasis in the heart of Barangaroo, Sydney. Her Asian heritage inspires the colourful food and exciting cocktails. Our hearts were touched by Adelene’s story on the importance of staying true to yourself by seeing your team as a family. Respecting and loving work colleagues can be simple things like checking in or bouncing off one another, getting together outside of work hours to talk about mental health and keeping in touch through a virtual group chat.

EPISODE 3: With Executive Chef, Adelene Stahnke, at Untied Barangaroo

Excited by the idea of experimenting with new cuisines and restaurant concepts, Head Chef Adelene Stahnke of Untied welcomes foodies into a tropical rooftop oasis in the heart of Barangaroo, Sydney. Her Asian heritage inspires the colourful food and exciting cocktails. Our hearts were touched by Adelene’s story on the importance of staying true to yourself by seeing your team as a family. Respecting and loving work colleagues can be simple things like checking in or bouncing off one another, getting together outside of work hours to talk about mental health and keeping in touch through a virtual group chat.

EPISODE 2: With Chef Matthew Kenny and Executive Chef,Brent Morley, at Alibi Bar & Kitchen

Leader in plant-based dining, Alibi Bar & Kitchen at Ovolo Woolloomooloo, invites All Wheels Rentals in for cocktails and dessert. Led by plant-based pioneer and world-renowned chef, Matthew Kenny, Alibi’s Creative Culinary partner and Executive Chef, Brent Morley speaks of his passions for innovating through food design and creation using raw materials.

EPISODE 2: With Chef Matthew Kenny and Executive Chef,Brent Morley, at Alibi Bar & Kitchen

Leader in plant-based dining, Alibi Bar & Kitchen at Ovolo Woolloomooloo, invites All Wheels Rentals in for cocktails and dessert. Led by plant-based pioneer and world-renowned chef, Matthew Kenny, Alibi’s Creative Culinary partner and Executive Chef, Brent Morley speaks of his passions for innovating through food design and creation using raw materials.

EPISODE 1: With Australian Venue Co, NSW Executive Head Chef, Daniel Corbett, at The Winery in Surry Hills, Sydney

Currently managing 10 venues ranging from refined waterfront restaurants to pubs, Daniel fell in love with the lifestyle of hospitality and shares his experiences with aspiring young chefs on leadership, teamwork and female workforce empowerment.

EPISODE 1: With Australian Venue Co, NSW Executive Head Chef, Daniel Corbett, at The Winery in Surry Hills, Sydney

Currently managing 10 venues ranging from refined waterfront restaurants to pubs, Daniel fell in love with the lifestyle of hospitality and shares his experiences with aspiring young chefs on leadership, teamwork and female workforce empowerment.

EPISODE 7: Details coming in 2022

Stay tuned…

EPISODE 7: Update in 2022

Stay tuned…

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