Introducing our special guests! by Eatwell Team December 6, 2022 The EatWell Team is proud to present our amazing special guests that make up the Eatwell Christmas Family….. Clinton Weir Have you ever heard of flair bartending? Flair bartending is the practice of bartenders entertaining guests with the manipulation of liquor bottles and bar tools in spectacular ways. Clinton Weir is one of Australia’s most award-winning flair bartenders and we were fortunate to sit in awe, jaw on the floor, as he dazzled his way around the bar at The Four Pillars Distillery in Yarra Valley. Recognised as one of the world’s top 10 flair bartenders, Clinton is known for his creativity, showmanship and world-famous flairshows. If you’re looking to enhance your Chrissie Day drinks.Instagram ~ @clinton_weir Frida Deguise Frida Deguise is a force to be reckoned with. Relentlessly talented, she’sa chef by day and a comedian by night. Smashing any stereotypes people may have about Muslim women, Frida is a self-proclaimed “wogan” (wog bogan) who refuses to adhere to the restrictions of religious or societal expectations. Armed with a prolific arsenal of content from a well-lived life, Frida is a beacon of light and offers a fresh, uncompromised and funny viewpoint amidst a sea of beige political correctness and fear of offending. But she doesn’t only shine on stage. L.A. Donuts, her popular donut shop based in southwest Sydney, offers the community tasty, decadent donuts that are worth the detour.Instagram ~ @fridadeguise Thomas Schnetzler If there’s one thing you can count on this Christmas, it’s Lindt. Lindt know their chocolate inside out and have been passionately creating it for Australians since 1845. We were fortunate to have Lindt Master Chocolatier (what a job!) Thomas Schnetzler on set to reveal his secrets for creating a delicious Pavlova Wreath with Whipped Lindt Chocolate Ganache. Using ethical and sustainable ingredients of the finest quality, Lindt proudly create chocolate from bean to bar. Working closely with over 90,000 farmers in their Lindt and Sprüngli Farming Program means they can support farmers, their families and communities, as well as trace their chocolate back to the source. Which, we’re sure, is why it tastes so damn good.Instagram ~ @_schnetzler_ Hamed Allahyari Hamed Allahyari is the kind of person who, once you’ve met, you know you’ll never forget. He’s warm, softly spoken and has a huge heart. He’s also incredibly brave. Hamed is a refugee who migrated to Australia in 2012. He fled his country of Iran because his life had become threatened. Hamed is a gentle, kind-hearted man whose smile lights up the room. As the founder of Hamed’s Persian Kitchen in Sunshine, Melbourne, he shares his Persian culture and culinary heritage with the community. We are very lucky to have Hamed featuring in this issue, but even luckier to have him here in Australia. Be sure to check out his new cookbook, Salamati. You can find more details below.Instagram ~ @hamedallahyari89 Honey Child Honey Child is pure, unfiltered joy. A true Creole — a person of mixed racial, religious and regional cultures — Honey was born in Hawaii, has lived all over the world and now, luckily for us, calls Tasmania home. She was born into the food world with a family of cattle ranchers, farmers, heritage hunters, butchers, classically trained pastry chefs and more. Destined to shine, Honey is the queen of cooking over fire. On page 161, she teaches Emma Dean how to barbecue like a pro — the American way. She’s charismatic, generous, kind and effortlessly funny. When she’s not showcasing her food traditions in Tasmania, she’s curating bespoke menus or teaching the Stephanie Alexander program to her primary school “kidlets” in Hobart. With a personality that fills the room, Honey is a blessing to this Earth, and it is an honour to have her feature in EatWell.Instagram ~ @honeychildscreole Eamon Walmsley Eamon Walmsley is a man of many talents. With over 12 years of experience in operations and marketing strategy in the not-for-profit, hospitality and events space, he is on a mission to inspire and generate change. Spending his time between the industrial-chic restaurant Charles & Gamon and Melbourne’s stunning Skyfarm, Eamon’s heart lies in bringing out the best in people and delivering meaningful results. He also works with threatened species as the project manager of Wildbark at Mulligans Flat in Canberra. What a guy! If you’re visiting Melbourne, be sure to check out Skyfarm. What was once an unused inner-city carpark is now an abundant rooftop urban oasis that not only offers biodiversity and sustainability, but is also a reminder of the importance of nature — even in the most central of places.Instagram ~ @eamon81
