camille&co. is always looking to meet talented writers, photographers and editors. If that means you, get in touch and tell us about how you’d like to contribute.
Clint Hillery is Camille & Co.’s official wine expert.
Clint is the owner of Darlinghurst’s beloved and industry respected wine bar & restaurant, Time to Vino. Since opening in 2008, Time to Vino has earned wide accolades, including taking out this years’ Young Restauranteur in the Electrolux Appetite for Excellence awards.
His extensive hospitality and wine experience stems from years working under the guise of many industry professionals, including Ben Moechtar, President of the Australian Sommelier’s Association (ASA) from his time at Sydney’s celebrated restaurant, Wildfire.
Clint has since been an associate board member of the ASA (now Sommelier’s Australia), acted as Executive Sommelier at many outstanding establishments, written for industry magazines and been the recipient of many awards such as Bartenders “Wine Bar of the Year”.
Having grown up in South Africa, food has always been a big part of Paula’s life. Ever since immigrating to Australia her interest in food has grown exponentially. Combining this with her love for photography and always having a camera handy she began documenting the beauty of food and its presentation.
After studying Photography at COFA she decided to combine these passions and forward a career in this niche photography field. Her skills in photography also event, studio and interior photography to then of course food photography.
‘You don’t take a photograph, you make it.’ – Ansel Adams
Images taken by Paula on Camille & Co. belong to her and can only by used on Camille & Co., unless authorised personally by Paula.
If you would like to contact Paula for shoots or purchasing inquiries firstname.lastname@example.org or 0405 473 552.
Committed Foodie and Journalist, Liz developed a fine appreciation for food at an early age. As a youngster, she spent a lot of her time in the kitchens of restaurants at the side of a family of chefs and restaurateurs. She has previously worked in the food and beverage industry for more than 6 years in Melbourne, Canberra and Sydney restaurants.
Liz has lived in and visited over 30 different countries across four continents, having a deep love of travel and exploring the gastronomic landscape of different cultures and cuisines through which to build her food-knowledge base.
Liz currently lives in Sydney, where she is completing her Masters in Journalism and eating her way through as many Sydney restaurants as possible.
Who would you most like to have dinner with and what would you eat?
“I’d have to say the answer to that question would be John and Alice Coltrane, and we would dine upon a feast of dishes made using fresh, organic and sustainable produce. The evening would comprise my two ‘Loves Supreme’: food and jazz – both a source of nourishment for the body and soul.”
Born and bred in Sydney, Gabii has been a dedicated foodie since she can first remember eating! Her mums array of mouth watering meals including her home-made pumpkin soup and lemon meringue pie at the family dinner table growing up inspired her to combine her love of food, writing and travel by studying Journalism and International Studies at the University of Technology in Sydney which she is currently in her final year of finishing.
In order to build and develop her knowledge of the food and hospitality industry both in the kitchen and the service and managerial arenas, she has worked in many different venues across Sydney and abroad for six years including food and beverage preparation, as well as various front of house fields.
After living in Konstanz, Germany last year for her studies, her belief in food as the universal language that brings people together was strengthened and has fuelled her desire to share her love of the industry with as many people as possible as a journalist.
What do you think makes a perfect dining experience?
It’s definitely a combination of many things – a decent proportion of tasty and nourishing food with a well chosen bottle of wine, attentive and pleasant service, an entertaining dining partner or group, a comfortable and chilled out atmosphere and most importantly a healthy appetite!
Born and raised in the small town of Guyra in the New England, Brittany George has been involved in the hospitality industry under a variety of different areas. Beginning her experience in the trade, Brittany undertook a hospitality traineeship at the age of sixteen, where she gained knowledge in food and beverage production, product history and catering.
At eighteen, Brittany swapped country living for the bright lights and moved to London, working in ‘The Refinery Bar’ under one of London’s fastest growing hospitality company ‘Drake and Morgan’. Whilst in London, she undertook food and beverage training, furthering her knowledge of wine, cocktails, coffee and produce- assisted by many a trip to the food markets.
With a passion for hospitality, travel and writing (along with a nice red wine), Brittany made the move back to Australia in 2010, where she currently resides on the Gold Coast. She is studying a Bachelor or Journalism at Bond University, undertaking a range of freelance and multimedia packages in her spare time.
Who is your culinary hero and why?
Hands down Heston Blumenthal. His ingenious incorporation of history, literature and science into food and the fine dining experience as a whole are the foundations of the golden leafed pedestal on which I place him. I would also love to take a ride or two on his train of thought. An enthusiastic alchemist chef at his finest!
Originally from Tasmania, Markeeta Waddington is currently studying journalism and public relations at Melbourne’s Monash University.
She has always had a strong passion for anything related to food and her dream is to combine her loves of food and writing. Her hope is to forge a career in the food/lifestyle industry where she is able to share her passion and love for food with others. She looks forward to going out regularly in order to deliver, to you, the best places to visit in Melbourne and Tasmania.
Nothing brings a smile to her face like a heavily butter, maple covered stack of pancakes.
What has been your most bizarre food experience?
My most bizarre food experience would have been, the first time I tried sushi. I was fairly young and thought it was impressive that I was eating seaweed.
Coming from a Greek and Italian background Michael Costi is no stranger to good food. His childhood consisted of homemade pizza, dolmades and fresh figs picked from his Grandfathers garden. He remembers accompanying his father to the Sydney Fish Markets at 4am to watch the morning auction and assess the boxes of seafood caught fresh that morning.
Michael’s passion for food would continue through primary school where he displayed a keen interest in educating others. For show-and-tell he once brought in a two kilo Salmon to demonstrate, much to his young classmates horror, the most effective way to scale and gut a fish. Unsurprisingly it was also during this time that he started working at the family fish shop in Northbridge.
Michael is currently studying a combined degree of law and journalism at the University of Technology Sydney where he hopes to pursue a career in food writing.
Raised primarily on the East Coast of the United States, Allie has lived everywhere from New York to Washington, DC to Rome to Sydney all before her 21st birthday. Clearly drawn to living near cities where different cuisines and cultures merge together to create unbelievable food she plans to keep travelling for a very long time.
She tends to go through favorite food stages, one summer you could find her in the kitchen every day testing out a new batch of cupcakes or trying to eat her way through all the pasta in Italy, and sometimes she just wants to see what will happen when she combines the few things left in her pantry.
Currently studying journalism at the University of Technology in Sydney she is also keeping track of her culinary adventures through her blog and hoping other people can follow in her footsteps and eat around the world on a reasonable budget.
Allie’s fanciful plans for the future include traipsing around Greece, possibly attending a culinary school in a city she hasn’t lived in yet and figuring out how to make the perfect gnocchi.