Getting away to the country for a weekend and visiting an award-winning restaurant to sample local, seasonal produce close to its source may be a popular pastime in modern Australia, but when Alla Wolf-Tasker started out the concept of regional dining was a foreign one – literally. [Read more…]
They may not be household names just yet, but these young chefs and restaurateurs are well on their way to the big time after being recognized in the Appetite for Excellence awards. We spoke to them to find out where they came from and what inspires them to do better. [Read more…]
It’s been nearly three decades since Justin North began his culinary career as an apprentice in New Zealand. During that time, he has seen plenty of changes in the restaurant industry and learned a lot along the way. “It’s a very challenging industry that we’re in and I think we have to be quite nimble and incredibly focused in order to make it work,” he says. “It’s a real people industry in terms of getting the right staff and keeping them inspired. I have been doing this for 30 years, so you pick up a lot of knowledge from learning from mistakes and talking to producers and suppliers. You can’t just sit back and let people go through the motions.” [Read more…]
When it comes to the dining experience, there is much more involved than simply the taste of the food. The shape and colour of the plate, weight of the cutlery, background music and the way food is presented all have a subconscious impact on how pleasurable the dining experience is. [Read more…]
When the winter chill sets in and darkness descends earlier and earlier each day, it’s understandable that even the most fanatical foodies could be tempted to stay indoors under a doona and order in instead of heading out to dine.
At this time of year, restaurants and their chefs need to work harder to entice them out to dine. Here are some tips to encourage patronage during the colder months. [Read more…]