Food Wine Sleep

Russell Blaikie left the country town of Cowaramup for ‘the smoke' of Busselton when he was just 6 years old. The dairy and sheep farm that he was brought up on holds many cherished memories, warm milk from the dairy on morning cereals, fresh mushrooms picked from the paddocks at dinner and fresh fruits plucked from the trees planted around the farmhouse.

Those memories gave Russell an understanding of seasonality; that plums and peaches from the kitchen garden were fantastic during the warmer months, oranges were picked when it was cooler, lamb always tasted better when the grass was green and fresh in spring, just like the cows milk that seemed creamier and richer at the same time of year.

Moving to Perth to take an apprenticeship in a five star hotel, Russell experienced an industry and lifestyle that appealed to him. He won many awards during this period, including State and National Apprentice Cook of the Year and was part of the Australian National Team to compete at the culinary Olympics in Frankfurt in 1984, as well as joining a team competing in the World Culinary Competition in Osaka 1985.

Russell then trained under Anton Mosimann at the Dorchester Hotel in London. He moved to the two Michelin starred Terrace Restaurant at ‘The Dorch' and further developed his passion for food in his travels through France, Spain, Portugal and Italy.

On return to Australia, Russell worked for several years around some of Perth's better establishments, then accepted an opportunity to open 44 King Street as Head Chef. He made the move from employee to partner and 44 King Street became a resounding success with national acclaim for some nine years.

After leaving 44 King Street, Russell opened Must Winebar with partners Garry Gosatti and other financial backers in 2001. Russell went back to his obsession with French Bistro food, and developed an outstanding menu that tipped its hat to classic French Bistro food, with a modern touch and expert technique. “Food from the heart to feed the soul” is how he describes the food at Must. In his spare time Russell is writing a cookbook.