Chefs & Recipes
Fast Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors, entertaining and informing Australians with achievable, time-conscious, family-friendly cooking. For over ten years Ed has appeared on television and radio, in newspapers, magazines and books.
Best-known as the cooking presenter on Network 7’s Logie-winning ‘Better Homes and Gardens’, he transforms elegant restaurant cuisine into recipes that anyone can prepare at home. Ed’s motto is simple, ‘when you do less, the ingredients can do more!’.
Professionally, Ed has more than twenty years experience cooking in some of the world’s best restaurants, both in Australia and overseas, including London’s famous Le Gavroche and Sydney’s iconic Rockpool. His chef’s insider tips and tricks for creating great meals can also be found in any of his best-selling books: ‘Nove Cucina’, ‘Dinner in 10’, ‘An Hour’s the Limit’, and ‘The Food Clock’.
For more information on Fast Ed, check out his website fast-ed.com.au
View some of Fast Ed's delicious recipes.
Born in Tokyo, Japan, Raita Noda was destined to be a chef. His first memories were of food – of oden, a traditional Japanese hotpot – and growing up in his family’s restaurant.
In 1990, Noda moved to Australia. While he had been cooking for years, the move marked the beginning of his professional career with Noda undertaking an apprenticeship at Matsukaze Japanese Restaurant.
Noda moved from the traditional confines of Japanese cuisine and developed his own progressive style of cooking. With the Japanese long being considered masters of seafood, a fascination of Noda’s, the chef’s time in his home country was key to his development. Observing age-old techniques and experiencing the world’s best produce is a large part of what turned him into the seafood master he is today.
Noda opened Rise as chef and owner, a Japanese restaurant in Surry Hills that was met with immediate success followed by numerous awards. After four years, Noda pursued an offer to take the role of chef de cuisine at Ocean Room.
Chef Noda is currently planning to open his own exciting new restaurant which will focus on his skill with seafood.
Liam started his Chef apprenticeship in 2003, working at Pier Rose bay under Greg Doyle and Grant King. Liam’s other life was as a semi-professional magician and in 2007 having worked in several of Sydney’s best known restaurants, Liam travelled to the U.S.A. to work with some amazing magicians, furthering his professional knowledge and skills in this area.
On his return he continued to work as both a chef and a cooking teacher while building his career as a magician. Since then Liam has been performing magic full time, not just in Australia but all over the world.
One of Sydney's busiest magicians, Liam is joining us to combine his two passions for the very first time. His secret ingredient, as one of our chefs on the day, is a little magic and that is exactly what Liam will be bringing to the Bites kitchen!