The new wave of hospitality
Karen Jones runs a tight ship at The Glass House, and freshness is key
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Coaldale fresh – walnuts with love
In the walnut world, freshness is key. Have you tasted the imported nuts? Yes, stale usually, and … well, rank. When I first tried Coaldale walnuts, it was revelatory. I think it was at Salamanca Fresh in Salamanca, a good deli known for stocking premium local produce. Sophie Milic, of Coaldale Walnuts in the Coal…
Catering to a moving market – Elizabeth Andrews
Andrew Dunoon (R above, with business partner Bruce, L) of Elizabeth Andrews Catering is a bit of a legend in the hospitality industry. In spite of several big setbacks, he’s been at the helm for decades and oversaw growth that would be the envy of any business. Lessons? Plenty of those. Triumphs? More than a…
A life on the tools – behind the pass stories
Some lessons I learned along the way, and a few stories of a past life, that still echoes in my subconscious every day.
Reprise: Chef stress and burnout? Here’s an article by Rachael Smith, who writes for the Restaurant and Caterers’ Association Magazine.
The industry needs to change. Enormously. But with any big sector, change is too slow, and sporadic.
A reprise: Why I am no longer a food critic
While the sizzle is enjoying a reformation, it will still have chef interviews, food industry pieces, and the odd opinion or chat piece. But reviews? I think not.
From the Archives: Straight to the Source
Tawnya Bahr delivers by going straight to the source. It’s a revelation. With growing business Straight To The Source firmly under her belt, Tawnya Bahr continues to uncover new opportunities and ways of providing that all important link between producers and market. It’s that paddock to plate connection with food’s provenance that has become vital to any…
From the archive: Hilton Port Moresby and a different world
For such a big hotel chain, opening the Hilton Port Moresby in time for the huge Asia/Pacific conference and getting the staff ready for an influx of international dignitaries was a big ask. Paul and Kirsten were up for it, and curious to see the land that’s been so under the radar for so long. Vertiginous green landscapes are just the beginning. Read on for how it played out:
From the archives: Graeham Henderson and pirate chefs
Graeham Henderson ruminates on a big career, and pirate chefs. He’s leaping from his ship for a new start.
From the archives: Shaun Quade’s big journey
Shaun Quade nails it: Our colonial past is very young, and we’re slowly developing our identity – food culture comes from either high end or cooking from necessity.