Cook by it. Live by it. Fire touches much of the fare Mitch Orr, Tom Campbell and Isobel Whelan-Little turn out. Its raw force might also speak to their shared mission – to cook startingly good food on their own terms. Join the pair in this Dining Gallery as they explore the possibilities of native ingredients sourced from Riverland supplier Pundi Produce. Orr is synonymous with Sydney food. Forget the status quo; this star is drawn to the disruptive, melding technique and cultural cues. He starred at city favourites including ACME, Pilu at Freshwater and Sepia before a move to Kiln, atop Surry Hills’ Ace Hotel. Fleurieu Peninsula produce surrounded Campbell during a regional childhood. His Greek Cypriot grandparents fostered a love of fishing, diving, foraging and tending a garden – passions put to use during stints at the fire-driven Africola in Adelaide and Geelong standout Igni. Campbell went on to work in London at Michelin-starred Leroy and experimental Maos before time at Nordic beacon Relae. Returning to South Australia in 2019, he now embraces seasonal cooking at the Summertown Aristologist and Adelaide’s intimate LOC. Whelan-Little, meanwhile, is head chef for Sydney’s Swillhouse hospitality group, overseeing five in-demand kitchens dedicated to showing guests a good time. It’s a role she took following time at noted joints including LP’s Quality Meats and Brat Restaurant in London.