Trainee chef Mirko Piras in ‘Chef Antonio’s Recipes for Revolution’.
Chef Antonio’s Recipes for Revolution is the first feature documentary to be granted the status of an Australian-Italian official co-production. Since a special treaty with Rome was signed in 1993, there has been only one previous Australian co-production with Italy – the 2015 drama, The Space Between. But our project didn’t start out that way. All film financing is like a roll of the dice. You never know what numbers will come up.
Commissioned by the Melbourne International Film Festival’s Premiere Fund, this feature length disability rights documentary tells the story of an inspirational chef, Antonio de Benedetto, who is on a quest to change the world with his delicious Italian food.
His apprentices are Mirko Piras, a young man born with Down syndrome, who dreams of becoming a great chef ‘just like Antonio’ and Jessica Berta, an ambitious...
Chef Antonio’s Recipes for Revolution is the first feature documentary to be granted the status of an Australian-Italian official co-production. Since a special treaty with Rome was signed in 1993, there has been only one previous Australian co-production with Italy – the 2015 drama, The Space Between. But our project didn’t start out that way. All film financing is like a roll of the dice. You never know what numbers will come up.
Commissioned by the Melbourne International Film Festival’s Premiere Fund, this feature length disability rights documentary tells the story of an inspirational chef, Antonio de Benedetto, who is on a quest to change the world with his delicious Italian food.
His apprentices are Mirko Piras, a young man born with Down syndrome, who dreams of becoming a great chef ‘just like Antonio’ and Jessica Berta, an ambitious...
- 8/28/2020
- by jkeast
- IF.com.au
Jenni Meaney and Trevor Graham in Asti.
I’ve just escaped from Asti, in the Piedmont region of northern Italy, where I’d been filming for 10 days. We fled in the nick of time, with our rushes and gear. But we left something of ourselves behind, bonds of friendship, bound more tightly by the danger of the coronavirus.
The moments of goodbye were awful. Not the usual, abbraccio, a hug and kiss on both cheeks, that is molto Italiano. Just a wave and a smile and a big ‘ciao’ or goodbye. But the smile was so half-hearted. Would this be the last time we would see each other? Would we get out of Italy?
What would be the destiny of our friends and colleagues we were leaving behind – the many families we’ve been working with to make our film, Chef Antonio’s Recipes for Revolution.
Together with cinematographer Jenni Meaney,...
I’ve just escaped from Asti, in the Piedmont region of northern Italy, where I’d been filming for 10 days. We fled in the nick of time, with our rushes and gear. But we left something of ourselves behind, bonds of friendship, bound more tightly by the danger of the coronavirus.
The moments of goodbye were awful. Not the usual, abbraccio, a hug and kiss on both cheeks, that is molto Italiano. Just a wave and a smile and a big ‘ciao’ or goodbye. But the smile was so half-hearted. Would this be the last time we would see each other? Would we get out of Italy?
What would be the destiny of our friends and colleagues we were leaving behind – the many families we’ve been working with to make our film, Chef Antonio’s Recipes for Revolution.
Together with cinematographer Jenni Meaney,...
- 3/15/2020
- by The IF Team
- IF.com.au
'Please Like Me' The creator and star of the ABC.s Please Like Me, Josh Thomas, has announced that the show.s most recent season was also its last. . In a statement posted to social media, Thomas said he and the producers had come to the decision because they felt satisfied with what they'd made, and that the show felt complete. . "I want to thank everyone who has watched the show and sent me a friendly note," said Thomas. "This show is so intensely personal, it recreates the most intimate moments of my life and lays them out for anyone to watch. Seeing how people have connected with this show has been tremendously confidence building for me and I.m really grateful for that. Thank you." . "I want to thank our cast and crew because. well because they make the show. I.m so fond of pretty much...
- 2/2/2017
- by Staff Writer
- IF.com.au
Feature documentary Monsieur Mayonnaise is headed to the Berlin International Film Festival, where it will have its international premiere after debuting locally at Miff last year..
The film will screen in Berlinale.s .Culinary Cinema. section — focused on the relationship between food, culture and politics — on February 15, followed by a dinner by German chef Christian Lohse at the Gropius Mirror restaurant.
Director Trevor Graham's previous doco, Make Hummus Not War,.screened in the Culinary Cinema sidebar in 2013..
Monsieur Mayonnaise follows Australian artist and filmmaker Phillippe Mora as he creates a comic book about his parents. His late father, Georges, was widely known within Melbourne as an art patron and restauranteur, and his mother, Mirka, is a prominent artist..
The film sees Mora travel to La, Berlin and Paris, investigating his family.s secret past, including his father.s role in the French Résistance in WWII and his mother's miraculous escape en-route to Auschwitz.
The film will screen in Berlinale.s .Culinary Cinema. section — focused on the relationship between food, culture and politics — on February 15, followed by a dinner by German chef Christian Lohse at the Gropius Mirror restaurant.
Director Trevor Graham's previous doco, Make Hummus Not War,.screened in the Culinary Cinema sidebar in 2013..
Monsieur Mayonnaise follows Australian artist and filmmaker Phillippe Mora as he creates a comic book about his parents. His late father, Georges, was widely known within Melbourne as an art patron and restauranteur, and his mother, Mirka, is a prominent artist..
The film sees Mora travel to La, Berlin and Paris, investigating his family.s secret past, including his father.s role in the French Résistance in WWII and his mother's miraculous escape en-route to Auschwitz.
- 1/17/2017
- by Jackie Keast
- IF.com.au
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