As a tennis fan, how does it feel to have your culinary career lead to a collaboration with a Grand Slam tournament?
“It’s surreal in the best possible way. You grow up watching the Australian Open each summer, then suddenly you find yourself involved professionally – not on the court, of course, but contributing in your own way to the atmosphere. It’s a wonderful example of how food and sport can intersect to create an experience larger than either one alone.”
MORE IN THIS SERIES: Q&A with Simon Rogan
Will you find some time to watch any tennis while you’re at the Australian Open 2026?
“I certainly hope so! The kitchen always comes first, but I’d love to sneak out for a match or two. There’s nothing like the atmosphere of live tennis – the sound, the tension, the athleticism. It’s electric.”
And who are your favourite players to watch right now?
“I enjoy players who bring artistry to the game. Watching the 2025 quarterfinal between Jannik Sinner and Alex De Minaur was amazing. As an amateur player myself I can appreciate how hard it is to play at that level. I also love watching athletes who bring a certain humility and work ethic to the court. It’s not just about winning; it’s about the way they carry themselves.”
Being a tennis fan living in Tasmania – does that mean you’ve checked out the Hobart International? Or have you attended the AO previously?
“The Hobart International is a terrific event – intimate, accessible, and a great showcase of up-and-coming players. I’ve always appreciated having that level of tennis so close to home. And yes, I’ve had the chance to attend the AO before; it’s a completely different scale, but both events carry a wonderful sense of community.”
Have any tennis players, past or present, eaten at The Agrarian Kitchen, or at Tetsuya’s when you worked in Sydney?
“I can’t say I’ve ever had the pleasure of cooking for a tennis star before. Certainly not that I know of. I will have to put it on the bucket list, it would certainly be an honour.”
If you were tasked with curating a menu for elite tennis players, how might it look?
“It would focus on nourishment, balance and digestibility, food that supports performance without compromising pleasure. Of course it would centre around nutritionally-dense vegetables, sustainably raised proteins and of course whole grains and legumes. As The Agrarian Kitchen also has a strong focus on fermentation it would also feature heavily to help support a healthy microbiome and dial up the flavour. It would be food that helps them feel good on court but still super tasty and feels like… food.”