We had an absolute blast recently taking part in the Mardi Gras Recovery Long Lunch at Bloodwood Newtown – Mardi Gras Recovery Long Lunch 2026🍽️🌈
, hosted at the ever-vibrant Bloodwood Newtown Restaurant & Bar🍷🍴
— a beloved Sydney spot known for bold Aussie-inspired dishes, natural wines and vibrant community vibes.
It was a joy meeting Chef Claire Van Vuuren, head chef and co-owner of Bloodwood — a chef whose food and passion echo the lively spirit of the event. Her creative approach and depth of flavour really resonated with everyone, especially as we shared the kitchen and the long lunch experience with other talented cooks.
This event wasn’t just about great food and good company; it was about connection — celebrating diversity, community and creativity around the table. Having the opportunity to cook alongside and swap stories with chefs like Claire (and chat about heritage, technique and food journeys) was a real highlight.
Next Up: Judging Australia’s Best Chefs in Sydney 🎖️🍳
We’re also thrilled to share that Chef Claire and I will be judging at the prestigious Chef of the Year competition in Sydney this May! This national competition — part of the Australian Professional Chef of the Year series at the Restaurant & Foodservice Show — Food & Hospitality Week 2026 — brings together some of the country’s most creative culinary talent in a live, high-stakes cook-off format that challenges chefs on technique, flavour and innovation.
Judging alongside such an inspiring panel, with Claire joining as a fellow judge, promises to be an exciting opportunity to celebrate excellence in the industry while meeting chefs pushing boundaries in flavour and creativity.
Three Little Birds 