Andrew Fielke is a talented, award winning Adelaide chef with 34 years international experience including Switzerland, Austria and London’s Savoy Hotel.
Since 1985 his passion in Australia’s overlooked native food resources led him to become a leader in developing a ‘Creative Native Australian Cuisine’. He refined his craft using amazing 40,000-year-old ingredients to create wonderful dishes, utilising the unique textures and stunning flavours of nutritious nuts, seeds, fruits and herbs like Lemon Myrtle and Quandong.
Andrew founded the successful and internationally renowned Red Ochre Restaurant’s in the 90′s, but now works as a consulting/guest chef and educator, regularly invited all over the world.
He also develops numerous new commercial food products and has an innovative food service product range.
As a TV Chef, he has presented numerous Australian Food & Wine segments on the ABC’s Asia Pacific Satellite Channel and Foxtel.
Andrew was also the inaugural Chairman (currently deputy chair) of ANFIL (Australian Native Food Industries Ltd.), the peak industry body for the native food industries founded in 2006.
He resides in Adelaide with his family and is currently working on new retail products and his long awaited cookbook.