User:Lalunabistro

ADRIAN RICHARDSON

Adrian Richardson is owner and head chef at the successful and bustling La Luna in North Carlton where he has been serving up clean, fresh and innovative food since 1999. He has shared his passion through his acclaimed book MEAT published by Hardie Grant which was nominated for the best designed cookbook at the Australian Publishers Assoc Design Awards for 2008 and was included in Melbourne's Herald Sun "Best Books of 2008" feature. MEAT was given a face-lift and re-released in September 2009 and Adrian's second book The Good Life is due to be released in July 2011 and published by Pan Macmillan's Plum. Adrian is increasingly becoming a regular on our TV screens. He was co-host on the third series of Good Chef Bad Chef on Network Ten, and series 4 will return to TEN daytime from December 2011. He also co-hosted, with good friends Gary Mehigan, Manu Feildel and Miguel Maestre in the hit series Boys Weekend which now airs in over 100 countries worldwide. Adrian has just finished his first solo TV series Secret Meat Business which aired on Lifestyle Channel from May 2011 and he appeared in a guest chef challenge and the finale episode of Masterchef Australia series 1. In addition to Adrian's other TV credits, he is also a regular guest on Channel Ten's The Circle and was a regular Chef on Ten's hit TV series Ready Steady Cook, for the first three seasons. In 2006 he appeared alongside Tobie Puttock in Jamie's Kitchen Australia. Adrian's restaurant La Luna Bistro, even received a personal endorsement from Jamie Oliver himself in front of a live audience of 6000 people, in Melbourne during Jamie's live tour (Sept 2006). Adrian is a fantastic presenter and in September 2009, he was invited to New York, where he participated in the Taste of Tennis at the W Hotel New York and then held a successful sold out dinner at the James Beard Foundation. He has since returned a second time to participate in both events by invitation, and will return to New York in 2011 for Taste of Tennis. Adrian inherited his passion for cooking from his Grandfather and has a simple philosophy with his food, which he calls "modern Mediterranean" - that is to use the freshest ingredients and keep it simple.