After 8 years as Executive Chef at Sydney Showground and a regular judge at the annual Sydney Royal Wine, Dairy and Fine Food Shows, Tim Browne’s food philosophy is the essence of what Sydney Showground stands for – fresh, local, seasonal. “When I see the incredible quality and variety of the fresh food right on our doorstep, why would I look anywhere else?” says Tim. “Great food relies on the simplicity of combining fresh high-quality ingredients in new and vibrant ways.”
Renowned for his mastery of modern Australian cuisine, supporting innovative local producers is Tim’s passion. “I love getting involved and learning as much as I can about our amazing local produce,” he says.
While the ingredients for his dishes are locally sourced, Tim takes food inspiration from his travels around the globe, with a focus on Asia, particularly Japan, where he worked on the 1998 Winter Olympics.
As well as managing Sydney Showground catering for a diverse range of clients, Tim oversees the back-of-house of all restaurants, retail catering and functions at the Sydney Royal Easter Show. Such large events require incredible planning and precision – a kitchen brigade of 85 serve over 10,000 meals every day during the Easter Show. At the three-day V8 races at Sydney Olympic Park, Tim impressed 7,500 guests in the corporate suites with his tantalising dishes.
“Whether your event is for 10 or 10,000, a cocktail party or a sit-down multi-course affair, we know how to cater with panache,” says Tim. “Showcasing incredible Australian produce in original ways is our passion, pride and joy.”