‘We have four genuine seasons, and that's what makes the difference.'

It is often said that Patrizia Simone cooks with love. She accepts this, but thinks that cooking with respect is just as important. 'I always try to teach my apprentices that you have to learn to actually see where the food comes from and understand it that way,' Patrizia says. 'Go back to the roots of the produce, see how it is grown, feel that bond with the land. That is how you develop love and respect for the produce, and then you cook with passion.'

For two decades Patrizia’s passionate cookery has attracted food aficionados to her home base of Bright, around three hours from

Melbourne, in Victoria's High Country. Husband George looks after front of house. He also keeps an eye on the finances. 'I would not have survived without his business mind because money means nothing to me. I am interested in produce and cooking and don’t take much care about the bills. George says, "I can’t believe you paid $300 for these mushrooms!" but I just laugh. We are a good team.'

Favourite Food Experience
A lunch at Monichino winery. It was a beautiful place with beautiful people and one of the best meals in my life, with everything grown from the farm, but cooked according to Piedmontese culinary tradition ( Berry’s Rd, Katunga, 03 5864 6452, www.monichino.com.au).

Favourite Day Trip
From Bright, there are just so many. The King Valley, Beechworth, Rutherglen, the mountains...

Favourite Object
My chitarra, an elegant instrument used to cut spaghetti.