TOPIC: The Future of Australian Food [ Monday: 11.30am ]
Jock Zonfrillo (@Zonfrillo) began honing his skills in the country house hotels of Scotland. Jock was inevitably attracted to the competitive kitchens of London. Here he worked with many great chefs, including
Marco Pierre White at his Restaurant Marco Pierre White.
In 2000, Jock became head chef of Restaurant 41(Australia). Following this Jock moved to Adelaide as Executive Chef at Magill Estate Restaurant. He remains in Adelaide and is now chef/owner of Restaurant Orana and Restaurant Blackwood.
The Aboriginal philosophy to heal and be healed by the land and always give back more than you take, strongly influences Jock’s culinary philosophy. Working with people who are custodians of the land rather than owners inspired a new depth to Zonfrillo’s cuisine style. His cooking honours Australia’s food history, as he seeks to unify cultures through the use of indigenous ingredients and define Australia’s gastronomic identity today.