Chef Sam Gowing

15/03/2026

We’ll have what they’re having. 😋

The Oscars after-party will be catered again by famed chef Wolfgang Puck. The menu will include passed dishes, sushi, caviar, savory and sweet plates, and more.

14/03/2026

My favourite workplace.
And remember, it’s Maldives as in sleeves, not Maldives as in chives!

14/03/2026

Byron Bay Cooking School is excited in Excited to be part of the new 100 Mile Table Cooking School in Byron Bay — a beautiful space bringing great chefs and curious cooks together around the bench.

Alongside some fantastic talent including Martin Morelli, Lizzie Hewson, Belinda Jeffery and Pip Sumbak, I’ll be hosting a few of my own classes as well — including Cooking with Kids and a Food as Medicine session.

It’s shaping up to be a wonderful mix of hands-on cooking, skills, stories and good food.

Come cook with us.
More details at 100 Mile Table
100miletable.com/cookingschool

14/03/2026

Deeply saddened to learn of the passing of .

I can still taste his coconut-crusted garfish stretched theatrically across a wide noodle bowl, it spearheaded dishes that stopped you in your tracks.

Those days as chef of Guernica in Fitzroy in the mid-1990s were truly seminal years for Melbourne.

Fitzroy and neighbouring Collingwood were still rough around the edges then, just through the long climb out of ‘the recession we had to have’ that annihilated the high-end hospitality industry of the late ‘80s, and long before the bistro boom that would follow.

Deep in our ‘hood it felt like something quietly exciting was happening — a young chef pushing boundaries, weaving bold Asian flavours into contemporary Australian cooking and creating dishes people talked about long after they left the table.

That garfish dish captured it perfectly — playful, precise and confident.

Fitzroy dining rooms in that era felt electric, giving rise to Andy McConnell’s Dining Room 211 by 2000. That future is now legendary.

Many diners will remember the magic of Ezard, which later became one of Melbourne’s defining restaurants, followed by the much-loved Gingerboy.

But for many of us, those Fitzroy years were where the spark first appeared — a glimpse of where Australian dining was heading.

Vale Teage.
Deepest condolences to his beautiful wife Tina and family.

Photo credit:

13/03/2026

11/03/2026

Today marks 20 years of Gwinganna Retreat & Spa — a place that has proudly shaped the wellness landscape in Australia.

I’ve had the privilege of being connected with the mountain for 18 of those years, contributing across movement, nutrition, kitchen and education programs along the way.

Over that time I’ve watched thousands of guests transform their lives right in front of me, year after year — which is the real magic of that place.

The mountain has a way of calling you back, time and time again.

Congratulations to the founders, the extraordinary team and the many guests who have walked that mountain seeking rest, clarity and transformation.

Happy 20 years, Gwinny 🍃🌿

05/03/2026

So good to celebrate the return of 100 Mile Table and the launch of Homey Take Home — now under one roof in the industrial heart of Byron.

Our favourite proprietors Sarah & Jeremy doing what they love - and we absolutely love what they do — creating innovative culinary solutions for our region, realising inspiring visions, providing jobs for many, and continuing to champion the Northern Rivers.

Chefs, growers, makers, industry shoppers and passionate producers dropped in to celebrate what matters most: good food, community and supporting local.

Homey Take Home is their much-loved kitchen cooking fresh, seasonal meals ready for you to heat, eat and enjoy at home. Alongside it sits the new 100 Mile Table Cooking School — a vibrant space for learning, sharing and celebrating food.

Byron Bay Cooking School is excited to be joining the cooking school curriculum, delivering classes as part of this beautiful community hub.

Awesome to catch up with so many mates, some snapped here include:

25/02/2026

Freshly poured with the ocean at your feet. This is your private slice of paradise 🌴🍹

21/02/2026

21/02/2026

From Bombay to Bhutan… what an honour to be a distinguished guest at the celebrations for the 46th Birth Anniversary of His Majesty the King, Jigme Khesar Namgyel Wangchuck
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Gross National Happiness (GNH) is Bhutan’s belief that success isn’t just measured in dollars — it’s measured in wellbeing. Introduced by His Majesty the King, it values community, culture, environmental care and good governance alongside economic growth. A national recipe for a balanced, sustainable and happy society.
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I’ve been invited by the Kingdom of Happiness, Bhutan, to propose a culinary program connecting food and happiness which is truly extraordinary.
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A pleasure to meet His Excellency Sonam Tobgay, the Australian Ambassador of Bhutan, the BBAI, and the vibrant Queensland Bhutanese community.
🙏🏻
Special thanks to my new friend Professor Melinda Edwards,
Honorary Consul for the Kingdom of Bhutan in Brisbane for this opportunity and very warm welcome.

And, yes I did join in the dancing circle!
💃
From Mumbai’s spice markets to Brisbane’s Bhutanese community … food. happiness. culture. connection. ✨

20/02/2026

🔥 Mumbai markets don’t open… they ignite. Somewhere between the honk of a tuktuk and the pungent aroma of frying everything, you realise this isn’t wholesale shopping — it’s theatre!

There isn’t a “central market.” Mumbai is entire worlds — each devoted to a single obsession.

The fish market is nowhere near the flower market. The spice traders aren’t beside the fruit sellers. The vegetable mandis hum in a different postcode altogether. Each market is miles from the next, like specialised kingdoms with their own rhythm, rules and scent.

And then — unexpectedly — there’s the newspaper sorting. Mountains of print bundled, stacked, flicked, and dispatched with military precision - by bicycle. A choreography of headlines before most of us have had chai.

Bargaining at the dawn fish market is an Olympic sport. And the flowers, oh the flowers — garlands strung before sunrise like edible sunshine.

The lunch riders weave through Mumbai’s chaos on two wheels, balancing steaming tiffins like mobile treasure chests, delivering a hot meal and a tiny miracle to every office desk.

We even witnessed the world’s largest outdoor laundry in action, Dhobi Ghat, where mountains of clothes are beaten, scrubbed, dried and the denim is dried with astonishing precision — a rhythmic spectacle of suds and sunlight.

Vendors stack pyramids of jewel-toned spices like they’re competing for a Bollywood close-up. The air is cardamom and chaos.

The soundtrack? “Madam, special price for you!” (It’s never the special price.)

We came for a quick wander.
We left with fishy feet, rose scented memories, besotted by spices and a life lesson in negotiation, patience… and awe.

Mumbai, you magnificent, marigold-scented hustle. 🌼

18/02/2026

Our incredible Sari Sisters adventure led us to Philipkutty’s Farm in Kumarakom, a 30-acre sustainable paradise island.

The farm, still gracefully recovering from devastating floods, is a Garden of Eden—macadamia trees bloom alongside every tropical fruit imaginable, and herb, spice and all things nice are tended to with loving care throughout this inspiring, impeccable homestay.

The moment Mummy, the magnificent matriarch discovered I was a chef, she reached out for my hands, we danced in her kitchen, and in that simple, shared movement, a rare heart-to-heart connection was formed—one of those unions that feels impossibly precious when like-minded souls meet. It truly was one of the greatest experiences my culinary life and still brings tears of joy.

Our experience was an invitation into something deeply personal. Every spice carried a story, every technique held a memory, and every homegrown ingredient was added by instinct, not necessarily precision.

We toured the amazing garden, eyes wide open, jaw on floor at the amount of work and dedication to revive the flood stricken farm as it slowly returns towards botanical glory.

By the time we re-embarked on our little boat across the backwater, we felt like we were leaving home and farewelling family, hoping to return.