Ruben Koopman always appears calm and relaxed. But underneath, there must be a brain and imagination that never stops. And the detail at The Lounge, always amazes.
And as always, Rockwall is as alive as Donald Trump’s sex drive. So I take my hat off to those guys slamming out food like line cooks at an American county fair.
Pierre Khodja knows that being a mentor, and passing on his knowledge, is the most precious gift he can bestow on an industry that almost killed him. He bounced back. Resilience? His second name.
For Sarah Maric, finding her love of training young chefs was somehow meant to be. Funny that.
Mr Good Guy is another example of a restaurant in Hobart where the kitchen really has its act together, while the floor staff don’t dance as much as stumble.
Massimo Mele found the hard way that running a tough, abusive kitchen is not the best way to operate. And bless him, he learnt the lesson.
The food is so good at Suminato, that the slight chaos out front of house can be overlooked, but lift that area and you’ve got a seriously good restaurant.
Freshfield Grove olive oil from Tasmania delivers a burst of peppery sunshine on the tongue that reminds you just how good this is.
Rich wants to help make a better industry for all, and the chef life doesn’t have to be hard and abusive. I’m right behind him.
Attention to detail is everywhere, and the pizzas? “As good as anything I’ve eaten in Italy”. High praise!