Melanie Hansche, the deputy editor at Food & Wine, shares her journey from being a food editor to becoming a restaurant owner. She has extensive experience in the food industry and has worked with renowned brands like Donna Hay magazine and Organic Life at Rodale.
Melanie has a graduate diploma in journalism from the University of Technology, Sydney, and a bachelor of arts with a double major in English literature and politics from Macquarie University. Melanie Hansche has been the deputy editor at Food & Wine since 2018, where she spearheads both its travel and home coverage, develops recipes close to her heart , and often writes about her experiences of being a restaurant owner working in food media.
“Growing up in Melbourne, you are exposed to the local bakery from a very young age. It’s where mum or dad pick up a loaf of bread for school lunches, buy a lamington for afternoon tea, and if you were lucky, a sausage roll on the weekend,” says Rebekah Pedler, a Melbourne native who is the pastry sous chef at the three-Michelin-starred Eleven Madison Park in New York City.
It’s in this creative, pastry-forward environment that a former Formula 1 engineer, Kate Reid, kicked things up a notch with the arrival of her now world-famousin 2012. Her creations have a global following and her croissant is widely considered one of the best on earth. “The croissants are very special. I believe that her background in engineering really drove her research and development stage, which has definitely paid off in precision and execution.
This laser focus on perfecting one pastry is a common theme behind a new wave of pastry stars in Melbourne. “I think Reid has set the standard for people across the hospitality landscape," says Pedler. "Not just desserts and pastry — to focus on one area and really hone in on it, understand it inside and out, and perfect it.
Melanie Hansche Food & Wine Restaurant Owner Food Editor Donna Hay Magazine Organic Life Rodale
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