About the Guest Chef: Chef Anthony Silvio

Anthony Silvio began his journey in hospitality as a trainer at a local sourdough bakery, teaching classes to avid bakers and school children who were keen to learn about the origins of their food and how their daily bread was made.

Fast track to now, Anthony is the Creative Director at Vannella Cheese where he develops the recipes and online content that you see coming from the brand. What's not to love about working with cheese every day!
Anthony now runs cheese tastings and tours of the factory, explaining the complex process of cheese making to astonished eyes, whether that be cheese eaters or chefs alike who want to know more about the cheese they put on their menus.
Anthony's passion for teaching has carried on into this role where he brings life to many of Vannella's products, using them to plate up delicious, simple to re-produce recipes.
(Instagram handle: @anthony_silvio)

About Vannella Cheese

At the age of 16, Vito Minoia began his journey as an apprentice cheese maker in the southern Italian region he called home, Puglia. This is where he first learned the craft of making mozzarella, before honing this skill working in some of the best "caseifici" (cheese factories) across Italy.

After a trip to Australia in 1999, Vito decided to make a bold move and relocate to our north eastern city of Cairns along with his family, bringing the love of cheesemaking from Puglia with them. Cairns was naturally the perfect move, as it meant he could finally open his own cheese factory "Caseificio Vannella" in 2004 close to the herds where the milk was sourced from.

Fast forward to now almost 50 years on, Vannella are operating out of their state-of-the-art factory in Sydney sourcing the highest quality local single origin milk and cream. And although time has passed, Vito continues to use the methods he perfected as a teenager to produce an outstanding array of products, yet most renowned are his Burrata and fresh Buffalo Mozzarella.
(Instagram handle: @vannellacheese)