nominations close: 2018-09-30T23:59:59+10:00

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australian eggs winner icon

Finalists

  • WINNER

    chef

    Lauren Brown

    restaurant

    The Blue Swimmer (Gerroa, NSW)

    Name of dish

    Baghdad Eggs


    About the chef

    The food at The Blue Swimmer is being driven by our young, hungry Head Chef, Lauren Brown. Growing up Lauren always loved cooking, gardening and being in the kitchen. She began working in kitchens during high school as a part time job and has since never looked back. Lauren graduated with a diploma in Culinary Management from George Brown College, Canada and completed a 1-year post -graduate program, specializing in Italian cookery. Lauren has since travelled the world to build her skillset.

  • chef

    James Sanders

    restaurant

    Industry Beans (Fitzroy, VIC)

    Name of dish

    Crusted Eggs with Marinated Beef


    About the chef

    Having started his culinary career 12 years ago in Canada, James Sanders joined the team at Industry Beans 6 years ago, holding the role of Head Chef since 2016. With a flair for innovative techniques and artistic plating, Sanders continues to produce Seasonal Menus that make Best Brunch lists year after year. His creative expression paired with an unrivalled commitment to excellence has seen the Industry Beans brunch experience become a favourite for Melbournians and travellers alike.

  • chef

    Laura Day

    restaurant

    Caffiend (Cairns, QLD)

    Name of dish

    Miso Scrambled Eggs


    About the chef

    Laura Day has a long history with Caffiend, starting as head chef, 9 years ago in the early days of Caffiend, before working in kitchens around the country, and this year returning to where it all began. Her career boasts a string of notable restaurants and hotels she has had the pleasure of working and learning at, a few of which being pastry gigs with Sofitel and The Stamford Plaza, time working under Nick Holloway at Nunu, a recent Executive Chef role with Novotel.

  • chef

    Jordan Latour

    restaurant

    Morning After (The West End, QLD)

    Name of dish

    Turkish Eggs


    About the chef

    31 years old, born in Narbonne, France. Loves to cook south east Asian food and Japanese for the amazing flavours. Loves Middle Eastern food for the intensity and the use of beautiful products. Simple and efficient. Italian cuisine because nothing beats the amazing products that come from Italy. Jordan travelled and worked for the last 12 years in UK, Japan, Spain, France, New Zealand, Thailand, and finally Australia. He came here because Australia is full of opportunities and because of the awesome weather and lifestyle.

  • chef

    Justin Park

    restaurant

    The Dining & Co (North Ryde, NSW)

    Name of dish

    Poached Eggs, Haloumi and Avocado


    About the chef

    Justin Park was previously ex-Executive chef of Peter Doyle's at the Quay and before that Owner & Head Chef of The Big Treehouse in Rydalmere.