BBQ With Bowd

About BBQ With Bowd

Get the skills you need to put on the perfect BBQ this summer!

Alps otherwise known as Australian’s ‘master of sausages and cured meats’, and up until recently, the owner and head chef of Dominion Road’s multiple award-winning Two Fifteen Bar and Bistro. Two Fifteen won Culinary Fare Restaurant of the Year Award in 2010 and Metro’s Top 50 Melbourne Restaurant every year since opening in 2009.

A passion for charcuterie, developed whilst studying at the prestigious Culinary Institute of America in Napa Valley, has lead to numerous awards. As well as winning the New Zealand sausages competition in 2004, he recently wrote a book on the subject in 2012 called “Bangers to Bacon” which came third in the world for a single subject cookbook in the Paris Gourmand Cook book awards this year.

Having started his career as an apprentice in 1989 at the Hyatt Auckland he went on to work at some of Auckland’s leading restaurants as well as in Switzerland and London.

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