Considered one of Western Australia’s most loved female celebrity cooks. Anna has won the hearts of many people while hosting and cooking on prime-time television shows such as “Junior MasterChef”, “The Great Australian Bake off”, “The Best in Australia”, “Quickies in my Kitchen” “Destination WA” and Most recently “Anna Gare’s Cab fare” on channel 9
Before deciding to devote her life to good food Anna spent her teens singing in an all-girl band called The Jam Tarts. The band toured extensively in Australia and the UK and developed a devoted following but even then Anna's passion for food was never far from her thoughts. She poached asparagus in hotel kettles, ironed salmon (until medium rare) on dressing room ironing tables and wilted spinach with her hair drier before gigs, very rock n' roll!
After leaving the band Anna set up her own catering business, Deluxe Catering in Fremantle, Western Australia which ran for 12 years
It wasn't long however before Anna's passion for food and her love of performing combined, leading her to a new and busy career in Television.
Following her success on National television, she wrote 3 cook books titled “Homemade”, “Eat in” and “Delicious Every Day” She has her own kitchen range called “Anna Gare” with Albi imports since 2011. Her brand has been a huge success Australia wide and also internationally.
Anna has been living in Denmark, Western Australia for the last 4 years. When she’s not making tv shows or cooking at events around Australia, she’s living the foodies dream- growing her own vegetables, writing cook books and feeding her hollow legged hungry husband.
Guy has worked in some of WA’s most awarded restaurants, including Leeuwin Estate and Star Anise, but his desire to work in a restaurant that grows its own vegetables led him to Millbrook Winery in 2010. He is the Head Chef and gardener at the the award winning restaurant, Millbrook which was named one of the Top 100 Restaurants in Australia in the 2018 Australian Financial Review.
As Head Chef, Guy Jeffreys serves hand-made, estate-grown, modern country food and while he features local artisan producers on the menu, the kitchen team are known for growing heirloom vegetables from saved seed in the property’s one acre garden. This approach to food has won much acclaim for the venue over the past nine years.and was named Chef of the Year 2017 by the West Australian Good Food Guide for "plating up food that is memorable, creative and generous" with the restaurant rated 2nd across the whole state.
An amazing achievement considering Guy left school at 15 to become a chef, as he says so he could "work at night and surf all day". Whilst the surfing may have taken a back seat, cooking soon became his new passion, as Guy continues to create wonderful, ever changing innovative paddock to plate menus.