“A Fish stinks from its head. And if I hang on to an executive chef who’s unreliable, everyone hurts.“ What makes an interview with someone stand out? Especially in the hospitality industry? Often it’s the sheer wisdom and hard lessons they’re happy to share. It’s what made Bourdain’s book a bible for many – kitchen…
Wow! This might have been a church once, but look at it now! St. Martin’s – way down on the peninsula of Tasmania lies a blissful retreat just waiting to serve. I interviewed Simon Holloway a while ago about his Vegepod business – providing well designed home gardening pods for people with a yearning for…
With the wine industry in flux, Ashley Ratcliffe is stepping up “Day three of my Great Wine Capitals tour of the Napa (and surrounding valleys) has discovered honesty, courage and excitement. The day started with coffee at Oakville Grocery & Wine Merchants. I would love a grocery outlet like this in Berri…it would be a…
Direction, and knowing yours is vital Struggling to find your edge? Your point of difference? Want to stand out from the crowd? Here are three things that will help you find your way. With a shortage of chefs and massive competition, every new head chef and entrepreneur must struggle with the curve balls that this…
Day two of Ashley’s amazing wine trip to Napa. His insights and vision for the next iteration of the Aussie wine industry are absolutely what we need now. Have a read and enjoy. Ashley RatcliffAshley Ratcliff (Me) • 1st (Me) • 1stOwner of Ricca Terra & Wacky Grape Wine Company. Disrupting the status quo. Consultant,…
I absolutely love Ashley’s passion and drive for what looks like is going to be a very big mover and shaker in the wine industry. I’m sharing his posts which were part of the terms of the bursary which saw him visit foreign shores to meet other passionate people, discuss the wine industry and pick…
Struggling to find your edge? Your point of difference? The restaurant ecosystem is under pressure. More than usual. Even top performers are having to close some doors. We’re all sailing rough seas. Too much competition? No staff? Or just a public struggling with the cost of living – not thanks to the banks still raking…
It’s been a long time since I visited Frogmore Creek – the vineyard. And quite frankly, I don’t know why. A recent lunch was outstanding. The food? Exceptional. The bar is still as high as it was in the Ruben Koopman days, when Ruben really put Frogmore on the map with his Michelin level small…
I think that’s the question for 2024 – how much oomph has Tassie’s Taste Festival got left? How the Mighty have fallen! Aaah! Summer in Hobart always holds great excitement, particularly with the arrival of the lean greyhounds of the sea from Sydney, hungry and thirsty sailors keen to slake their thirst and assuage their…
As executive chef at The Viceroy, in Bali, Nic Vanderbeeken runs a uniquely personal restaurant that reflects his entire attitude to fine dining and the experience. In our last interview, which was 6 years ago, he was working like crazy on setting up Apéritif. The fine dining part of the Viceroy. With 5 years of…