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Lisa Willingham Passionate young chef Lisa Willingham recently completed her third year of trade school at Swinburne TAFE, Lilydale Campus and took out the Apprentice of the Year Awards for Most Outstanding Menu, Most Outstanding Kitchen Operations, Most Outstanding Main Course and Most Outstanding Regional Dessert. Her Most Outstanding Main Course - Braised Ox Cheek, Celeriac Puree, Turned Carrots & Grilled Asparagus - made use of freshly picked asparagus from the Koo Wee Rup region of Victoria. Lisa commenced her apprenticeship cooking for the elderly at The Canterbury Centre. She then went on to St Kilda’s Bayview on the Park and Tuaiti Bay Restaurant in Port Melbourne. For the last twelve months Lisa has been cooking at popular Melbourne eatery - Blakes Cafeteria in Greville St Prahran. Here she has enjoyed working with the team to treat diners to modern Australian cuisine in a stylish environment. Lisa appreciates the wealth of fresh produce Melbourne chefs have at their fingertips and especially loves fresh Australian asparagus as she explains. “With fresh produce you always get better flavour, better quality and a better end result. And because it’s so readily available, why not use it - why not make the most of what we have? Asparagus is so easy to use. It is so simple to prepare and cook. And you can eat it by itself and it’s fantastic. My favourite way of eating asparagus is just blanching it and serving it with butter and salt and pepper - very simple.” Lisa can be contacted on (03) 9725 2199 or 0438 252 195. Recipes | ||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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