Rizzo to add Italian flavours to Beef 2018
Lovers of Italian food will be happy to learn Dominique Rizzo is joining the celebrity chef line-up at Beef Australia in May.
Attending Beef Australia 2018, and joining the already stellar line-up of celebrity chefs, is Dominique Rizzo.
Dominique is one of Queensland’s leading female chefs and prides herself on creating delicious, healthy and real food recipes.
Dominique will be cooking and entertaining in the PwC Celebrity Chef Restaurant.
“I am honored as a female chef to be part of Beef Australia for 2018,” she said.
“It’s a dream to be cooking alongside some of Australia’s best chefs and I can’t wait to be sharing my love of cooking and showcasing my passion for rustic, simple Italian flavours using some of Australia’s best beef.”
As a chef, author and presenter, Dominique’s aim is to inspire people to cook with fresh, seasonal and local produce.
“I am deeply passionate about creating innovative food using quality safe and clean fresh produce,” she said.
“My heart lies naturally within the pages of Italian cuisine, while my inspiration takes you on a culinary journey of world food flavours.”
Dominique’s passion for all things purely food, connecting and sharing has led her into her new venture Putia: Pure Food Kitchen, School and Pantry, located on Brisbane’s north side in the hub of Banyo, an emerging urban hot spot.
Dominique has featured on SBS television, ABC radio, and including past guest spots on The Great South East, The Circle, and a long-standing role on Channel 10’s Ready, Steady, Cook.
More recently Dominique has hosted and cooked on Channel 10 with Yes Che’ and It’s a Lifestyle TV.
Dominique will be cooking alongside celebrity chefs already named including; Iron Chef Sakai, Curtis Stone, MLA’s Tarek Ibrahim, Matt Golinski, Shane Bailey, MLA’s Sam Burke and Ben O’Donoghue with more names still to be added.
All chefs will be cooking up a storm in the PwC Celebrity Chef Restaurant with ticketed lunch and dinner sittings.
Each chef will be bringing their unique flavours, techniques and larger than life personalities.
Tickets will be available in March.