Miguel Maestre on ocean swimming, his role as King of the Good Food and Wine Show, and the Manly restaurant where it all began. Before Miguel Maestre became one of Australia's most recognised celebrity chefs, he was the head chef at El Toro Loco, grinding out ninety-five consecutive double shifts in a Manly kitchen. Eighteen hours each. No Instagram, no mainstream TV profile - just a brigade to run and a fish market to hit at 5am. "The Manly restaurant was the big bomb," he says. "My social media, all my big gigs - it all started there." The road there had a few detours first. His initial TV break came while working under head chef Ed "Fast Eddie" Halmagyi at Cru restaurant at the Overseas Passenger...