With restaurants and cafes around the country closing or turning to takeaway only, and chefs out of work, many are scrambling to adapt and create an online presence. Leading APAC software firm Appello and Bondi chef Murilo Fagundes have just launched the app Chez Food to create […]
In its recent Palm Oil Buyers Scorecard, which evaluates global companies for their support of sustainable palm oil, World Wide Fund For Nature (WWF) lists chocolate producer and confectionary company Ferrero as number one out of 173. With a score of 21.5 […]
Known as the “godfather of Australian cuisine”, celebrated chef and restaurateur Tony Bilson has died peacefully following a long illness. He was 76. The self-taught Sydney-born chef, along with his former wife Gay, were considered the movers and shakers of […]
New research by internet domain registrar GoDaddy has found that almost two in five Australian workers feel dissatisfied with their current job, while a further one in three are considering quitting their job to start their own business in 2020. […]
Matthew Dawson, executive chef at Encore St Kilda Beach, was ecstatic to pick up three gongs at the 2019 Savour Australia Restaurant & Catering Hostplus Awards for Excellence. By Kerryn Ramsey What was your response when you won three R&C […]
Two kilometres from the country NSW town of Eugowra is Eat Your Greens, a successful function centre and catering company owned and run by Jess and Ben Stanley. Interviewed by Frank Leggett Jess: I was born in Eugowra and when I […]
Matt Merrin’s award-winning JAM restaurant in Townsville celebrates the flavours and produce of North Queensland. Accountancy’s loss is our gain. Interviewed by Frank Leggett “As a child living on a property in Western Australia, I spent a lot of time […]
Consistency of food and service is the mantra of Simon Bowen, chef and co-owner of Pipers of Penola in South Australia. Interviewed by Frank Leggett “As soon as I finished high school, I started an apprenticeship with Stephanie Alexander at […]
A full renovation of Sydney’s iconic fine-dining destination sees a new organic space inspired by Peter Gilmore’s celebrated cuisine. By Frank Leggett Quay restaurant has been at the centre of Sydney fine dining for the past 30 years. During that […]
Sitting right on the edge of Lake Burley Griffin, The Boat House, a Canberra classic, was sympathetically updated without losing any of its charm. By Frank Leggett “The impetus for the renovation of The Boat House was to give the […]
It was no mean feat turning the historic Royal Snack Bar at the Brisbane Showgrounds into The Bavarian Beerhaüs. By Frank Leggett For years, the Royal Snack Bar at the Brisbane Showgrounds was the place to pick up a few dagwood […]
An expansive building with many facets, Montalto quietly engages with the surrounding landscape of the Mornington Peninsula. By Frank Leggett Montalto offers a wide variety of experiences for its visitors. There is a picturesque vineyard, a refined restaurant, a casual dining piazza, […]
The recent spate of high-profile restaurant closures suggests those remaining will have to work even harder to find that point of difference in a tight market. By Sue Nelson Hospitality is a sector that needs to take risks to survive. […]
This article is sponsored content brought to you by Stoddart. The Kompatto contains all of the cooking modes of a great professional oven, as well as packing them all into a 519mm-wide footprint. This is space optimisation at its finest, […]
This article is sponsored content brought to you by GWF. A new range of gluten-free breads caters to the burgeoning ‘free-from’ market Tip Top Foodservice has expanded its range of gluten-free options for the foodservice sector, launching the Abbott’s Village Bakery […]
This article is sponsored content brought to you by Caterlink. Caterlink puts B+S Commercial Kitchen Equipment behind Perth’s best Asian cuisine There is a growing market for authentic Asian cuisine in Australia, driven by a rising appreciation of its varied […]
Marketing is essential to keep customers coming through your doors but how do you reach a cross-generational demographic? Clea Sherman reports Despite being based in a town with a population of only 900, Barry Iddles’ restaurant 360Q regularly serves crowds […]
How far should you go when rebranding your restaurant—a few minor tweaks, a complete change or just leave things as they are? By Frank Leggett There’s a number of reasons why a restaurateur may choose to rebrand their restaurant. It […]
In order to reduce their environmental impact, two businesses tell how they have focused on creating an eco-friendly dining experience—and selling this as their point of difference to customers, writes Susanna Nelson. SUSTAINABILITY HAS become such a broad term that […]
While some publicity and online marketing can be performed by your staff, experts show that quality PR grows the bottom line. By Meg Crawford It’s broadly acknowledged that a social media presence these days is mandatory for most businesses, including […]