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Gabriel Gaté – French-born, Melbourne-based chef extraordinaire trained in some of the best modern restaurants in France before migrating to Australia.
He now freelances as a chef, author and presenter. An accomplished food and cookery communicator, he is guaranteed to entertain and enlighten.
"The most important attribute of a great cook is his or her memory of smells, flavours, colours and textures of food and, of course, methods and techniques of cooking," he says. Smell, taste and see Gabriel's culinary talents at The Food Show Auckland. Listen to him as he shares his secrets on stage. It's all about practice, practice, practice, he says. "The secret is to store new memories of food by learning to cook new dishes and practicing those new dishes in a relatively short space of time so as to master them."
Gabriel has presented several highly successful television cooking shows. He is also an accomplished author, with 20 cookbooks – that have sold more than one million copies – to his name. |
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 Gabriel's Recipes
Pan-Fried Scallops with Cardamom and a Cauliflower and Walnut Purée
Steamed John Dory with a Vegetable Julienne and Fine Herbs |
