Cooking made easier for all generations

Celebrity chef Colin Fassnidge is excited to use some local produce that the region is so well known for.

By Angela Norval

Dublin born chef and restaurateur Colin Fassnidge is looking forward to visiting the Bundaberg region, meeting people in person, shaking their hands and sharing with them his style of cooking.

While Colin is well known for his time as a guest judge and fan favourite on My Kitchen Rules, he is also appreciated for his nose to tail cooking philosophy and having a bit of love for the food.

It is this that he will be sharing with participants in his Culinary Masterclass during the Taste Bundaberg Festival at the TAFE Bundaberg and also on the Taste Farmers Market Cooking Stage.

Colin, who counts pork, potato, lemon and peas among his favourite ingredients to cook with, was drawn to cooking as a career at the age of 12 after seeing esteemed French chef Raymond Blanc on a television program.

The father of two began his career at London’s Le Manoir aux Quat’Saisons in 1994 where he completed his apprenticeship under his idol, Raymond Blanc.

Colin stayed in London for five years before heading to Australia after deciding to combine his love of travel with work.

Arriving in Australia in 1999, Colin worked at some of Sydney’s most acclaimed restaurants including Banc and est.

Colin was executive chef of two-hatted restaurant, The Four in Hand Dining Room from October 2005 to January 2016, as well as hatted restaurant 4Fourteen, from 2011 to 2018.

Crowned GQ Magazine’s Chef of the Year in 2013, Colin released his first cook-book Four Kitchens in 2014, is a regular contributor to Delicious Magazine and recently released his long awaited second cook-book, The Commonsense Cook in 2020.

It is this common-sense cooking that Colin will be sharing through his masterclass, beginning with breaking down a whole pig before moving onto poaching fish and other delicious options.

“Cooking should be fun and through my masterclass I want to make it easy for participants to use what they have learned in their own homes,” he said.

“I also appreciate that there might be some younger participants in the class and I believe the next generation shouldn’t be afraid of cooking.

“Ultimately, for me it is wonderful to be in the Bundaberg region which has some of the best produce in Australia and to meet the growers firsthand that are being growing this incredible fruit and vegetables, much of which I use every day.”

As well as showcasing his cooking skills, Colin is looking forward to having a look around the region bringing his family with him on his visit.