Celeriac croquettes
Ingredients 200g of Maris Piper potatoes, peeled and chopped into large dice 400g of celeriac, peeled and chopped into large dice 20g of plain flour, plus…
Author LOTP
Chef Andrew Tranter – Classic cooking viewed through a modern lens
“Putting as much flavour on the plate, using classic techniques of sweet, salty, sour, bitter… and umami”, is, says Andrew Tranter, “definitely” his food philosophy. Adding…
Australia the 2nd Largest Meat Consumers – Carbon Footprint Challenge
Australia 2nd Largest Meat Consumers: Carbon Footprint Challenge The food you eat directly relates to your ‘carbon footprint’. Your carbon footprint is defined by the World…
Australian restaurants post Covid menu and service innovation bounce back
Restaurants adapt to rise in health and wellbeing menu choices “Looking forward with confidence”, is a common theme highlighted by Life on the Pass ‘Featured Chefs’…
Indigenous Australian food one of today’s hottest trends
Wattleseed and thyme ‘damper’ – bread handmade by Aboriginal women – followed by quince and lemon myrtle syrup cake… “Indigenous Australian food”. It’s one of today’s…
Chef Josh Moroney – Hospitality is family to me
Chef Josh Moroney is particularly upbeat about 2021. He was promoted to senior Sous chef in December 2020. In double-quick time, too! Josh had only re-joined…
Chefs should consider the demand for plant-based and vegan diets
Ten years ago, if you dedicated part of your menu to plant-based dishes your colleagues may have chuckled. And your customers may have skimmed over these…
Chef Matt Woodhouse – The kitchen was where I saw my future
“The draw of the kitchen was where I saw my future”, says Matt Woodhouse, executive chef of Deli style Melbourne café, New Order in Prahran. It’s…
Sous Chef James Higgs – Maintaining a Positive Outlook Banishes the Stress
Attention Chefs: Want the chance to win a handcrafted chef knife? Click here It’s an outlook that perfectly chimes with the present challenging times. Plus,…
The Jewel in the Crown
Stunning six-star Crown Sydney Resort Hotel opened a number of its bars and restaurants last month. And the jewel in this crown is – without doubt…