drinks bulletin will bring you the announcement of the final winner and runner-up in June.
Finalists that will go through to the next judging phase are:
Damien Neylon, Sous Chef, Brae, VIC.
Starting out as a Bakers Assistant in 2004, David gained an Apprentice Chef position in the esteemed kitchen at Royal Mail in 2007 and has since worked his way up to Sous Chef at Brae.
Alex Crocker, Cellar Door & Functions Manager, Bird in Hand Winery, SA.
A winemaker in the making, Alex is currently working as Cellar Door Manager at a family-run vineyard while studying a Bachelor Degree of Oenology and Viticulture University of Adelaide with plans to pursue an honours research program.
Angus Beaumont, Butcher & Charcuterie Maker, Du Fermier, VIC.
Butchering has long been in Angus’ family and is a hobby for him, as well as a career. Angus worked for three years at Piper Street Food Company in Kyneton and has developed from General Butcher to now bringing the art of charcuterie direct to restaurants in his position at Du Fermier.
Patrick Sullivan, Winemaker, Patrick Sullivan Wines, VIC.
Patrick begun his career in wine as a founding member of the thousand candles winery project in the Yarra Valley. In 2010, he opened his own wine label where he tackles the technical side of wine production as well as running a successful farm and business.
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