I’d like to see more decent work life balance. But you know what? That’s only achievable if there are enough chefs to cover enough shifts to do straights instead of splits. But as one man, how much can I do about that? So it’s a bit of a pipe dream at the moment, but I live in hope.
Shayne Lewis has carved his own niche in the hospitality industry. And aren’t we glad he did! His Lean To Kitchen has been my go to brand of sauces forever!
When things get tough, the tough get going. And that’s never more so than in restaurants. Theatre of War it is.
Stillwater still keeps on keeping on. With great food, great service, it has its priorities right.
Kempton has a decided buzz these days, with the renos at the Tavern in full swing, and Redlands Distillery powering into whisky, there’s a lot to take in.
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
Jamison Godfrey and the Drunken Admiral share a wonderful Salmon Pastrami recipe that will have your guests demanding the recipe too! Enjoy.
A bit of Austin Powers, the old navy and modern Hobart all thrown in together. Somehow at the Old Wharf Restaurant, this strange mix works.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.