Chef’s Profile
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Suzanne Gibbs
Food Editor, Australian Table
I love it because it’s a lean and moist high-quality protein that provides loads of energy. Because of the size of the birds, even the smallest turkeys yield a generous amount of both white and dark meat for guests who have clear preferences – so no-one misses out.
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Barbara Northwood
Food Editor, New Idea Magazine
Turkey is fantastic because it is quick to prepare and then easy to cut and eat. It’s like having two meals in one - I can serve it hot for dinner and then the next day use it cold in lunches. My family loves turkey too! Even my teenage daughter knows how to cook it.
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Talking Turkey with Lucy Kelly
Senior Food Editor, Weight Watchers Magazine
As turkey is one of the healthiest meat options available in the supermarket, Today's Turkey has asked Lucy Kelly, Senior Food Editor of Weight Watchers Magazine, her thoughts on some tasty ways to eat turkey as well as the traditional winter roast. For our health conscious readers, here is some great advice from Lucy!
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Mince your words with Jennene Plummer
Food Director, Woman's Day Magazine
So you've bought your tasty turkey mince and are now wondering how to use it. We asked Jennene Plummer for her thoughts on turkey mince.
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Michelle Southan
Food Editor, Australian Good Taste Magazine
We always have a cooked lunch, I am lucky to have a mother and grandmothers who all pitch in on Christmas Day. I think that’s where I get my love for baking. It is a real family affair. We have all the trimmings and each of us has a special part of the meal we are responsible for.
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Jonathan Bruell
Executive Chef - Sebel Pier One, Sydney
Jonathan Bruell, one of Australia's maestros of the kitchen, is responsible for the innovative cuisine and menu design at The Sebel Pier One Sydney’s fashionable Front Restaurant - part of the cosmopolitan Walsh Bay range of eateries.
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Martin Boetz
Executive Chef - Longrain Restaurant & Bar, Sydney & Melbourne
German boy, Asian food - it's not an association that springs readily to mind, but it's a testament to Australia's diversity. Born in Germany, Longrain's chef Martin Boetz's passion for cooking began at an early age in Queensland with an apprenticeship at Lennons' Brisbane Hotel.
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