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…]
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.
To start off 2018, we spoke to three Aussie chefs to find out what the big trends and challenges will be. It’s certainly going to be an interesting year, with global issues driving local philosophies.