Finding solutions to the hospitality recruitment crisis
A major hotel / restaurant company has found a solution to the recruitment crisis with the launch of a tailored training program for staff. The Jobs in Hospo course is…
Head Chef Rhys Watson-Lamb Puts His Unique Spin on an Izakaya Food Experience
Sydney’s go-to for an Izakaya experience, Kid Kyoto, has levelled up its food offering with a new menu from Head Chef, Rhys Watson-Lamb (China Lane, Tomislav, Mr Wong, Bentley). Inspired…
Spanner crab
Dayan Hartill-Law
Swordfish Belly
Chef Steven Finch
Macadamia crusted Tuna, pickled karkalla, carrot coulis & smoked salmon pearls.
Chef Federico Giubilei
Low temperature cooked snapper, "san simón da costa" cheese.
Chef Julio Figueroa
Bonitos pumpkin and shishito peppers
Chef Dylan Cashman
Octopus
Chef Aline De Freitas
Pickled farm beetroot
Chef Federico Carnevale
Spencer Gulf Hiramasa Kingfish, Bronze Celruce, Green Tomato and Kiwi
Aiden Stevens
