Drone waiters: ATO vs MissChu: InterContinental’s kosher kitchen Making news in the hospitality industry this week? A number of restaurants in Singapore have been trialling the use of drone waiters. Closer to home, the Australian Taxation…
The Weed Feed – A guide to culinary seaweeds Jared Ingersoll, co-founder of Phyco Food Co, runs us through the many and varied culinary applications of seaweed.
ClingWrap dramas; staff underpayments; Bali opening for Terzini Glad Australia has got itself in a bind with consumers after unveiling a new ClingWrap packaging design. In more ditressing news,…
It’s crunch time – putting bugs on your menu From crickets, to ants, to mealworms… Skye Blackburn from the Edible Bug Shop runs us through the culinary applications of…
Gault&Millau winners; Heston fee could feed 1,050 In our latest news wrap-up, we run through the big winners from the recently released GaultMillau guide, and discuss how…
Making your event an experience Events can be very lucrative for food service operators – when executed well. Botanic Gardens Restaurant head chef Todd Hunt…
Ch7 announces cooking reality show; $1m food poisoning Channel 7 is on the hunt for applicants for its next TV show; “Restaurant Revolution”, while in Canberra, the owners…
Cost-effective cocktails In this Hospitality masterclass, Giuseppe Zagari, owner of Apertivo Restaurant talks cost-effective cocktails. He outlines the need for some fast…
Sweet inspiration Vincent Gadan, executive pastry chef at the Keystone Group divulges the inspiration behind his desserts. He also reveals three of…
Making money with meatballs For our second masterclass video, Hospitality met with John Lanzafame, the head chef at Mille Vini in Surry Hills. He…