What is Sydney like in autumn?
I love Sydney in autumn. With the change in temperature after a humid summer, it’s the best time to get outdoors and enjoy a picnic in the park.

What does festival season in Sydney entail for you?
It’s a lot of hard work…but I love it! Taste of Sydney runs from March 14 to 17, so you’ll find me running around Centennial Parklands, ensuring the event looks great and the restaurants are pumping out amazing food.

Tell us a bit about your role.
As food director, I oversee food-focused events like Taste of Sydney, Taste of Melbourne, Masterchef Live and Gourmet Escape [in WA]. This means taking a vision and delivering an unforgettable experience that people will want to relive year after year.

Describe a typical Taste of Sydney day for you?
It’s a very early start, with a 4am breakfast TV set-up onsite. After this, it’s straight into briefings with everyone from exhibitors and chefs, to staff in the VIP lounge. I still get a chance to enjoy a lot of the fantastic restaurant offerings – thank goodness – but it is quite a full-on four days.

What are you looking forward to most during this year’s festival?
I think this year’s festival has a really fantastic mix of restaurants. Sydney’s food scene is evolving so quickly, so it’s nice to welcome a mix of great new restaurants, like The Woods and Popolo, but also see favourites like Four in Hand and Efendy return after a great run over the past few years.

How many times do you eat out a week?
I aim to try one new place at least once a week or so. We’re very fortunate to have such a fast paced and evolving food scene. It means having both an option to try something new, as well as a bank of reliable favourites.

What are you having for lunch?
Today I’m having a homemade tuna Niçoise salad – it’s a favourite summer recipe of mine. I leave the fancy stuff to the experts, which I’m lucky enough to enjoy regularly as dining out is a big part of the job.

Taste of Sydney runs from March 14 to 17.

tasteofsydney.com.au