Andrew Fielke

Consulting & Guest Chef

Incorporating Tuckeroo Food Service Products

Follow Andrew on Twitter
Follow Tuckeroo on Facebook
Andrew RSS Feeds Subscribe to Andrew Fielke RSS feeds

  • Barramundi & Chermula Paste with Cous Coous - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Braised Wallaby Shanks with olives and Bush Tomato - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Bush Tomato Fettuccine - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Carpaccio Kingfish with Citrus Caviar & Sea Parsley oil - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Desert Lime Coconut Tart with Sorbet - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Wattle Seed Pavlova & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Carpaccio of Kingfish with Finger Lime Caviar & Tobiko - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Fennel & Cracking Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Lamb Shanks with Root Vegetables & Wild Thyme - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Twice Baked Goats Cheese Pepperleaf Souffle - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Barramundi & Asparagus Roulade with Sea Parsley & Davidson Plum Sorbet - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Apple Muntries Flan with Finger Lime & Apple Salad - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Anise Myrtle Chocolate Mousse with Crostoli - Andrew Fielke - Australian native food consulting chef - Tuckeroo Food Service Products
  • Kangaroo Fillet Polenta & Quandong Chilli Glaze - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Sweet Potatoe & Warrigal Cnocchi - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Strawberry Gum Chocolate Truffles - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Roast Pumkin & Fetta Tartlet with Tomatoe Rivermint Dressing - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products
  • Muntries & Date Pudding - Andrew Fielke - Australian native food consulting chef made - Tuckeroo Food Service Products

CV – CAREER ACHIEVEMENTS

Andrew Fielke has had an amazing and successful career. Read a snapshot of his CV here or Download Andrew Fielke’s CV (PDF version).

BOARD APPOINTMENTS:
Dec 2006 to present –  Australian Native Food Industries Ltd -National Peak Industry Body – Inaugural  Chairman (currently Deputy Chair)

1995 Meat & Livestock Association SA – Advisory Board member

WORK HISTORY

  • From August 2001 Andrew Fielke Enterprises – Consulting and Guest Chef, Gourmet Food Service
    Range, Chef/TV Presenter – Nexus (ABC Asia Pacific.), ProChef Golf Events.
  • From February 1999 to August 2001 Chef, Red Ochre Restaurant, Adelaide (new location).
  • June 1992 to July 1998 Chef/Proprietor, Red Ochre Grill Restaurant, Adelaide.
  • September 1992 to November 1998 Director, Australian Native Produce Industries Pty Ltd. Native food production kitchen, plantation and nursery.
  • June 1987 to October 1993 Owner/Manager, Bush Tucker Supply (S.A.) – native food collection and distribution network.
  • February 1991 to March 1992 Chef de Cuisine, Edinburgh Hotel, Adelaide.
  • March 1990 to December 1990 Chef de Cuisine, Fish on Melbourne Street Restaurant, Adelaide.
  • August 1989 to December 1989 Part time Cookery Lecturer Regency Park College, Adelaide. Consulting Chef, The Astor Hotel, Adelaide.
  • January 1987 to July 1989 Chef/Restaurateur, Tally Ho Lodge, Inglewood, South Australia.
  • December 1985 to December 1986 Chef de Cuisine, Mt. Lofty House – Country Estate, South Australia.
  • December 1984 to April 1985 Chef de Cuisine, Underground Grill Restaurant, Tirol, Austria.
  • November 1983 to November 1984 Commis Entremetier, Chef Potagier/Chef Saucier, The Savoy Hotel, London, U.K.
  • June to September 1982, 1983 & 1985 Chef de Cuisine, Breathtaker Ski Lodge, Mt. Buller, Victoria.
  • August 1981 to May 1982 Chef de Cuisine, Stonyfell Restaurant, South Australia.
  • July 1980 to June 1981 Commis de Cuisine, Restaurant Waldhaus Katzensee and Movenpick and Holiday Inn Hotel, Regensdorf-Zurich, Switzerland.
  • February 1976 to May 1980 Apprentice Cook/Commis de Cuisine, Hotel Australia and Oberoi Adelaide, South Australia.

CAREER ACHIEVEMENTS:

  • 1988 State Winner SAFCOL and Hardy Wine Co. National Fish Competition.
  • 1987 1st Prize Buffet Centrepiece and 1st Prize Cakes and Gateau – CIA Salon Culinaire Competition.
  • 1979 1st Prize Hors d’oeuvres, 1st Prize Buffet Centrepiece, 1st Prize Dessert and Best Overall Entrant.