Justin North began his career in his native New Zealand, before travelling to the UK where he worked with renowned chef Raymond Blanc. After three successful years honing his skills abroad, he returned to Australia where he cooked with Liam Tomlin at the much-missed Sydney restaurant, Banc. In 2001, Justin opened his own establishment, B casse, with his wife Georgia. B casse met with instant critical and public acclaim, being crowned Best New Restaurant by the Restaurant and Catering Association, and more recently taking out the award for Best Restaurant in the Sydney Morning Herald Good Food Guide 2007. Justin is the author of the award-winning B casse: Inspirations and Flavours.