• Waste not: what to do about disposable packaging?

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    Following a recent hit TV program that shone the spotlight on plastic waste, the pressure is on restaurant and café businesses to provide truly eco-friendly packaging. Shane Conroy reports The Truman Café in Melbourne created a social-media storm when they […]

  • Recipe for success: Neil Slater

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    Running Scratchelys on the Wharf since 1989 has been a labour of love for Neil Slater. Its continued growth and popularity is a testament to his passion and business acumen. By Frank Leggett “I started my career just outside Newcastle […]

  • Why you gotta love boutique beers

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    What’s the business case for selling beer no-one’s heard of?  And what is ‘boutique’ anyway? Ben Canaider reports Small, unheard of, niche brewers and their beers. No matter what you call them—craft, micro, real—they’ve become a very important part of […]

  • Stokehouse—a setting hard to beat

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    Stokehouse has risen like a phoenix from the sand dunes of St Kilda and taken its place as one of the most dramatic venues in Australia. By Kerryn Ramsey In 2014, the original Stokehouse restaurant—positioned in a 110-year-old timber building—was […]

  • From little things big things grow

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    With a slew of runaway successes in his portfolio, it seems everything Little Creatures co-founder Nic Trimboli touches turns to gold. But for the WA hospitality veteran, it’s never been about the money, writes Anna Christensen In 1984, in the […]

Latest in News

Indulge your love of tea at the Sydney tea festival

Tea lovers are invited this weekend to discover, experience and connect with specialty teas from Australia and beyond at the Sydney Tea Festival, being held at Carriageworks in Eveleigh. The one-day event on Sunday 20 August will feature a new […]

Fine Food Australia 2017

The country’s leading event for the food industry, Fine Food Australia, returns to Sydney this September, at the brand new ICC in Darling Harbour. The trade exhibition is one of the country’s largest gatherings of chefs, restaurateurs, caterers, café owners. […]

Melbourne tourism week

Visitability Starts with Us! 4-10 September Destination Melbourne invites you to celebrate Melbourne Tourism under the theme of Visitability Starts with Us, as we drive our city from world’s most liveable to most visitable. This year, Melbourne Tourism Week celebrates its 10th year. We’ve […]

Don’t feed the pigs

Biosecurity peak body Animal Health Australia is warning all restaurateurs, chefs, hospitality workers and cooks of the dangers of feeding human food scraps to pigs. By providing human food scraps to pigs, restaurants may inadvertently be providing swill which is […]

Latest in What I've Learnt

Recipe for success: Philippe Mouchel

A former Paul Bocuse protégé who has worked in food capitals such as Lyon and Tokyo, the French-born chef and restaurateur has made his mark in Melbourne. By Frank Leggett “I was born in Evreux, a small town in Normandy. My […]

Recipe for success: Alessandro & Anna Pavoni

Despite language issues and major health crises, Alessandro and Anna Pavoni have turned one Sydney harbour restaurant into a four-venue success story. By Frank Leggett Alessandro: I’ve spent the past 29 years in and around kitchens. At the age of […]

Recipe for success: Eldert Hoebee

The co-owner of Adelaide’s Plenty Catering likes his events to be strategically planned, whether it’s breakfast for 30 or a ball for 6,000. By Frank Leggett “While working as a senior weather forecaster for the Bureau of Meteorology in Perth […]

Recipe for success: Richard Kemp

Multi-award-winning restaurant, Eschalot, sits pretty as a picture in NSW’s Southern Highlands. Owner/chef Richard Kemp is as passionate about his cuisine as he is about maintaining a balanced lifestyle. By Frank Leggett “My first job was working as an apprentice […]

Latest in Design

Salaryman—a very un-Sydney restaurant

When designing the brash Japanese restaurant, Salaryman, interior designer Paul Kelly was inspired by the food hype and energy of inner-city Tokyo. By Kerryn Ramsey The site chosen for Salaryman was not the easiest of locations. Originally an old architectural […]

Red lantern on riley

Converting an underused cocktail bar into a private dining room made perfect sense to chef/co-owner Mark Jensen, even when he had to roll up his sleeves and do the job himself. By Kerryn Ramsey When Sydney’s Red Lantern team decided […]

Bar Machiavelli

Sydney designer Jason Mowen embraced a heritage building’s enormous dimensions, turning it into a grand, Italian-inspired eating experience. By Kerryn Ramsey Originally a tyre factory, the building in Sydney’s Rushcutters Bay is now Bar Machiavelli, Sydney’s cathedral to pasta. The […]

Higher ground

A cavernous power station has found new life as Higher Ground, a heritage-listed restaurant/café of monumental proportions. By Kerryn Ramsey The old power station on Little Bourke Street in Melbourne’s CBD had already undergone a transformation before Mark Simpson of […]

Latest in Gear

Redcat introduces Polygon Dashboard Reporting

This article is sponsored content brought to you by Redcat. Stand C46 In a further enhancement to the successful Polygon Solution, Redcat has introduced dashboard reporting. Polygon Dashboard Reporting provides businesses with critical information right at their fingertips. Importantly, all […]

Why every kitchen should have a charcoal oven

This article is sponsored content brought to you by Comcater. Stand HF28 Humans have been cooking food over charcoal for thousands of years. The method imparts that seductive, smoky flavour that we all love. It’s an addictive taste, and there’s evidence that […]

“The avocado people”

This article is sponsored content brought to you by Simpson Farms. Stand E28 The story of Simpson Farms begins in 1969, when Ron and Fay Simpson started a tomato-and-sugarcane operation near Bundaberg. By the late 1980s, they had founded Goodwood […]

Best-in-class point of sale integration

This article is sponsored content brought to you by Bepoz. Stand c36 We understand that any restaurateur or café owner has a lot on their plates. Everything from menu planning, stock management, staffing, reservations, marketing and loyalty, it all rests […]

Latest in Marketing

Perfect picture

Food blogger Duy Huynh—known to his 30,000 Instagram followers as Duy Dash—has some pro tips for restaurateurs marketing themselves on social media. By Petra Starke In 2015, Duy Huynh was just another guy selling vacuum cleaners at Harvey Norman, wondering […]

Feast or famine: why choose?

It’s a concept other hospitality industries seem to have mastered but, as Susanna Nelson writes, dynamic pricing is still relatively new to the restaurant business. Many restaurateurs know all too well the contrast between a buzzing weekend crowd and the […]

Happy days

So-called ‘Hallmark’ holidays are excellent opportunities to market your restaurant—just not for the reasons you might think, writes Mitchell Oakley Smith. While Valentine’s Day has become caught in the net of commercialism in recent decades, with marketers finding countless ways to exploit […]

Are you China ready?

The Chinese comprise the fastest growing inbound tourist segment in Australia. And they’re hungry for fine food, reports Kathy Graham. Dan Hong, executive chef at Mr Wong, the popular Merivale restaurant in Sydney known for its modern Cantonese menu, doesn’t […]

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