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August 23, 2019 welcome [member login]
Allam & McGuinness
Anthony Puharich
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Boetz and Taylor
Boetz and Herbert
Glenn Bowman
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O Tama Carey
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Silvia Colloca
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Serge Dansereau
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Eadie & Durrant
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Peter Gilmore
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Analiese Gregory
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Damian Heads
Herbie Hemphill
Alex Herbert
Stephen Hodges
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Alex Herbert

Alex Herbert

Alex Herbert was the executive chef and Co Owner of Bird Cow Fish, Surry Hills, Sydney.

During her twenty two year career Alex has worked alongside some of Australia’s finest chefs and restaurateurs. All the chefs have given her something unique.

Alex’s independent career as a business owner and chef began in 1991 when Alex took on the role of proprietor manager/contract caterer of Pine Log Restaurant, at the Hardy’s Bay RSL in Hardy’s Bay on the central coast of NSW. During this time the restaurant was awarded Sydney Morning Herald Country Restaurant of the Year 1993 by Leo Schofield.

In March 2006 Bird Cow Fish reopened in its current incarnation in Surry Hills after having previously been founded in Balmain in 1996. Alex is the co-owner and Head Chef overseeing a busy team in this past paced bistro using sustainable and locally sourced produce.

Alex goes to Flemington Markets once a week to source her fruit and vegetable produce and she has established an extensive network of suppliers who share her passion and commitment for humanely reared and quality seasonal products. "We have just completed another year of Taste of Sydney at Centennial Park and we have been busy consolidating our work at Eveleigh market serving breakfast and pastry lines to the throngs of happy market shoppers," she shares.

The food retail experience that Alex gained at her store Delish in Lindfield on Sydney’s North Shore which she ran with a business partner for four years from 1998 and the subsequent Retail Food Consultancy that she became involved with, with Success Cycle Consultancy and Trippas White Catering has been invaluable in separating the passionate chef from the consumer demands and clarifying how these two seemingly inseparable players must successfully interact.

Alex has also been involved with Anaphylaxis Australia since 2007, cooking for their annual major Fundraiser and more recently in October 2008, Alex assisted with the launch of the Greenpeace True Food Guide. Alex is a member of Slow Food and was an Australian cook delegate at Terra Madre in Turin in 2008.

After 23 years as a chef and five successful years as a Surry Hills favourite, Alex had decided to call last orders on her critically acclaimed bistro and cafe, Bird Cow Fish to concentrate on a new focus, beyond the daily grind of the kitchen and running a busy restaurant - because “Family comes first. I’ve loved running Bird Cow Fish, mark II, even more than the original, which we opened in Balmain in 1996,” Alex said. “But I have two boys who are very important to me: a teenager and the other about to become one, who, at this critical stage in their lives, deserve and need more of their Mum’s time."

Alex has appeared as a regular guest on ABC Radio with Deborah Cameron and Simon Marnie and with Clive Robertson and Murray Wilton on 2UE and has been presenting classes at Accoutrement Cooking School for over 15 years.