Chef talk: Chef life and digging deep with Rich Sellers
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.
Review: Ti Ama Pizza – we love you too!
Attention to detail is everywhere, and the pizzas? “As good as anything I’ve eaten in Italy”. High praise!
Chef Talk: Glenn Flood, Masterchef and Jamie
“…it was inspiring and mind-expanding to say the least. Masterchef has re-defined how customers view food & cooking in this country.”
Travel: Antarctica Cruise with Gaby Part 1
Penguins play, seals stink, and ice bergs floweth high and deep. Life on and outside the ship is always very interesting.
Review: Toddling in The Den
The Den, a new addition to Salamanca has just upped the ante, and the crowds are proof it’s working.
Review: Susie Luck’s melting pot
A Japanese lucky cat welcoming Hobartians to a Fusion Asian destination? Why Not?
Hospitality talk: A business secret I never forgot
A tender business secret that will stick with you and see you well in the future. I had so many lessons at Expo 88, but this was the best hands down.
Travel: Cuba with Gaby Part 3. Asta la Vista, Cuba!
We find more amazing palaces, suffer awful food still, but the music plays on, as do the taxi rorts and cattle trucks disguised as buses.
Recipe: Conjurup a Cheese Soufflé
Gluten free or not, this cheese soufflé recipe will have you doing it anytime you want an easy, delicious and light meal. It’s that easy.
Hospitality talk: Handling the heat
When it comes to being able to handle the heat, in a kitchen, a restaurant, or business, how good are you? Do you have a pressure plan? That’s why we set up offthehotplate. It’s a pressure plan.