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…]
It’s one of the busiest days of the year for restaurants, and as such couples in the industry rarely get to spend it together – they are too busy working. We spoke to Paul Goodenough, who is head chef at Rick Stein at Bannisters on the NSW South Coast, and his partner Kelly McPherson, chef at sister hotel Bannisters Pavilion, to find out what it’s like being a couple in the industry.
When Donovans opened in St Kilda in 1997 the world was a different place. It launched with a very basic website, email was in its infancy and bookings were solely taken by phone.
But the owners of the iconic restaurant, Kevin and Gail Donovan, know that times change, and they need to change with them.