Andrew Fielke

South Australian born Andrew Fielke is a talented, award-winning chef with many years of international experience, working in Switzerland, Austria and London's famous Savoy Hotel. Andrew is the perfect guest chef and keynote speaker for any corporate or hospitality occasion.
On returning to Australia in the mid 80's his imagination and interest in Australia's largely overlooked native food resources was sparked by the discovery of a fledgling distribution company selling "Wild Foods". Since then Andrew's creative energy has focussed on devising exciting dishes and pioneering a new direction for a "Creative Native Australian Cuisine".
1992 saw the opening of the first Red Ochre Restaurant in Adelaide, featuring consistently superb, innovative cuisine, wines and ambience that attracted exceptional international exposure and many awards including the "Australian National Tourism Award" for restaurants in 1996. Andrew supervised the openings of Cairns Red Ochre (Far North Queensland) in 1994 and Alice Springs (Northern Territory) in 1997.
In 1992 Andrew and four partners incorporated Australian Native Produce Industries, a diverse pioneering company that manufactures some of his exciting recipes into the Red Ochre Gourmet product range. It also distributes retail/wholesale raw and processed Australian native foods; propagates wholesale/retail native food plants and operates a plantation in the Riverland of South Australia. In mid 2001, Andrew "undid his apron strings and hung up his chef's clogs" full time after 26 solid years of cooking and set up Andrew Fielke Enterprises. Now his consulting chef role allows him to accept numerous guest chef appearances: New York, London, Shanghai, New Zealand, Japan,Thailand, Hawaii and Singapore to date.
Andrew Fielke works increasingly on developing fabulous new retail products. Even the classic Aussie meat pie is not sacred, Andrew having developed a new pie/pasty range at Vili's due out in 2002. To further develop his increasing output of outstanding "wild food" creations, "The Wizard of Oz" with new associates formed Australian Food Partners in 2001 to manufacture and market initial product ranges including sweet biscuits, marinated olives, BBQ and "Stir in" sauces bursting with superb "outback" flavours.
Andrew Fielke now also presents a weekly Australian Food and Wine segment on the Nexus program broadcast initially throughout greater Asia on the ABC's satellite service. The segments are "produce-driven" with stylish recipes with an emphasis on food and wine matching. A cookbook is sure to follow!