Presenting the finalists for Best New Talent
Next month, we will reveal our winners and the full guide to Australia’s best restaurants at a glamorous gala evening at The IXL Atrium, Henry Jones Art Hotel in Tasmania and in our September issue.
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And the nominees are…
Audrey Shaw | Carnation Canteen
Melbourne | VIC
As with many past nominees for GT’s Best New Talent award, there’s a years-long backstory preceding Audrey Shaw’s seemingly sudden, immediately lauded, appearance on Melbourne’s dining scene. Shaw is a trained architect (there are restaurants on her CV), drawn to food via circumstance and stints at London’s The River Cafe and Red Hill’s Tedesca Osteria that spoke to her sense of design and flavour. Her cooking at Carnation Canteen is deliberately (and somewhat deceptively) simple, letting seasonal ingredients and an eye for detail do the heavy lifting. It’s an approach applied across the restaurant, from décor to service and wine list, that’s refreshingly holistic.
In short: A stunning second act.
Ozge Kalvo | Olympus Dining
Sydney | NSW
The brief for the head chef gig at Olympus was huge. Feed a vast menu of classic and contemporary Greek dishes to sittings of 200-plus people for lunch and dinner, seven days a week. Oh, and the restaurant will be packed. Constantly. Ozge Kalvo, whose CV includes time at Ester and Baba’s Place, slam-dunked the challenge, maintaining a consistency in her cooking that helps explain why those 200 seats are never empty. And it’s not just on the plates that Kalvo’s magic happens. “She maintains the utmost quality of food as well as a nurturing, healthy workplace,” says a former colleague. “She’s an absolute delight to work alongside.”
In short: A steady hand steering a very big ship.
Rodolfo Malinverni | Norté
Gold Coast | QLD
When the Rick Shores team launches a new restaurant, there’s instant pressure to get it right – especially one exploring the diverse region of Latin America. Before opening Norté, head chef Rodolfo Malinverni travelled to South America for menu inspiration. The result? Inventive dishes like spanner crab churro with jalapeño emulsion, raw scallop in zesty kiwi aguachile, and slow-cooked beef short rib in tamarind jus with aji amarillo purée. While the creativity is striking, there’s a clear respect for tradition. Malinverni’s execution is assured, and Norté feels like a bold, confident step into new territory for this highly talented chef.
In short: Thriving under pressure.
Tom Campbell | Thelma
Adelaide Hills | SA
From a childhood surfing, diving and fishing the Fleurieu Peninsula’s deep blue to a love of cooking influenced by his Greek-Cypriot grandmother, nature and humility drive Tom Campbell. After studying marine biology, the rush and creativity in the kitchen stole his heart. Having honed his skills in Japan, Paris and at The Summertown Aristologist, Tom finally has his own bistro in which to blossom. “My ethos is still evolving but is grounded in sustainable farming,” he says. “Being in such a great area with so many growers, winemakers and talented creatives within a stone’s throw is a privilege. When someone puts so much work into growing the perfect carrot, turnip or artichoke, let it shine, don’t smother it with overpowering sauces and ego-fuelled techniques.”
In short: A quiet achiever making waves in the Adelaide Hills.
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