Duncan Welgemoed has launched his brand new restaurant in Norwood, sister branch to the very popular Africola restaurant. After popular demand, Africola Canteen has been designed…
Born in Japan and raised in Australia, Saké Restaurant & Bar’s Brand Culinary Chef Shimpei Hatanaka is a second-generation sushi chef who has been working in…
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…
Being a chef requires patience, active listening and a bit of humility for your staff – big egos won’t work!” says Oscar Solomon, executive chef of…
Providing an experience that engulfs all the senses, chef Joel Best is quietly excited about the start of his culinary journey with newly-founded, Sydney-based Japanese restaurant,…
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,…
Berrima Vault house Chef Tommy Prosser his recipe from the @olssonssalt demonstration @shfoodwine . Main tip is use the best ingredients you can afford, tag your…
“Being a chef is a lot like being a circus performer, you’re constantly spinning plates”, says Dayan Hartill-Law, executive chef at ‘Palette’, HOTA Gallery’s fine dining…
Andy Ashby, Owner Head Chef of C’est Bon Restaurant, Brisbane, talks to us about his love of combining French cuisine with new and unexpected twists using…
“The fun begins when the ideas flow in!” says Steve Finch, Head Chef at ‘Cooee’, uber-chic modern restaurant and bar, at the Old Swan Brewery. Perth.…