Scott is mates with two of my favourite chefs, Scott Pickett and Dan Hunter. Scott told me that he has always loved eating and cooking and once he had decided to pursue cooking as a career and was accepted as an apprentice, he felt super excited and as though everything was going the way it should go. He has never looked back. Scott has worked in different parts of Australia and the world and has been at Magill Estate since 2014. This year he took on the role of Director as well as chef of the Adelaide winery that is home to Penfolds Wines, Australia’s leading producer of wines since 1844. I have to admit that I have yet to visit Adelaide and when I was asked to speak to Scott, I did google flights to South Australia just to see if it was possible. It wasn’t for now and I spoke to Scott on the phone. He actually had to pull over and chat to me in his car from the side of the road and the way he spoke about Magill Estate and the orchards and vegetable gardens they are establishing in Piccadilly, a 20-minute drive away in the Adelaide Hills, I really wanted to be there. It is definitely on my list, but in the meantime, chatting to Scott was a pretty good substitute. Now we had just had a missed call and then a pulling over to the side of the road so there is some apologising and thanking and some chat about the weather but then we get into it!