Matt Clark is a very passionate chef whose career has taken him Australia wide working through a vast range of leading 5 star resorts, hotels, restaurants, cafe's, catering companies, gourmet deli's and boat charters. This journey has offered him with the experience to experiment with varying styles of cuisines and ingredients which has also led him to writing his own cook book to share his knowledge on the more exquisite of ingredients, including the uses of Native Australian 'Bush' foods.
