Louise Harper honed her cooking skills under the supervision of Good Morning Australia's best chefs. She worked with Gabriel Gate, Toby Puttock, Jacques Reymond and Elizabeth Chong for eleven years.

Louise left television in 2006 to spend more time in her sculpture studio. She has been a practicing artist for over twenty years, and exhibits regularly.

During the last four years she has been cooking and assisting in cooking demonstrations for Aga/Rayburn, Westfield Fresh Tips Fast and now, Prahran Market.

World-renowned chef, Walter Trupp, has worked in and managed some of the most prestigious restaurants in Europe and Australia.

Walter's own restaurant, Gasthof Post in Carinthia, Austria, received many accolades, including being awarded 18 out of 19 points and three Chef's Hats in the prestigious French restaurant guide, Gault Millau at the age of twenty-five; becoming the youngest chef worldwide to achieve such a high rating at that time.

The opportunity to move to Melbourne came through the position of Head Chef at Melbourne's Langton's Restaurant and Wine Bar, where he established is credentials in the Australian market over the next three years.

Walter then sought the chance to follow his other ambitions, such as teaching and writing books about food. He is especially interested in bio-dynamics and organics, something which dates back to his childhood, visiting and working at his uncle's Biodynamic farm.

Walter now runs his own cooking school, Trupp Cooking School.

And brand new from Walter Trupp is his very own book: Trupp's Wholefood Kitchen!