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The chef behind one of regional Victoria’s most revered dining destinations has come to a surprising realisation. Michael Ryan, who owns the two-chef’s hatted Provenance in Beechworth, found a positive in the pandemic. “I reckon COVID probably saved our business,” says Ryan at his restaurant in a gold-rush era bank in the heart of Beechworth, a high-country tourist town hammered for
Photography by Parker Blain Chef origin stories inevitably involve family. The grandmother swooping in with congee when they were sick; the father marinating a whole lamb in the bathtub ahead of a spit roast; the mother patiently imparting the art of the perfect pavlova or even the one who couldn’t boil water without burning it. Dennis Yong, the young Malaysian-born
From spaces no bigger than a household laundry, bar kitchen crews are sending out outstanding dishes, big and small. And at the same time, they’re trimming food and staff costs by keeping it simple, serving extremely delicious dishes that require minimal skill to plate up. Young Melbourne restaurateurs Doug Milledge and Toby Koffman met in a New York café where space
Australia’s lockdown had everyone seeking the simple pleasures of life with many people adding a delicious, sweet treat to their morning coffee just to get them through the day. Throughout this time, Priestley’s Gourmet Delights was busy baking and delivering to their customer base and extending their distribution network. A major focus for the business in the early days of
Birch and Waite was founded in Australia over 30 years ago and is renowned for producing Australia’s first batch-crafted, fresh-chilled, Whole Egg Mayonnaise. The business now creates dozens of delicious mayonnaise products, dressings, relishes and sauces. With two manufacturing facilities in Sydney, a full innovation team and a sales force spearheaded by ex-chefs, the company is passionate about its food
Severe drought conditions in eastern Australia followed by the onset of the global pandemic over the past two years have raised concerns about Australian food security. The Federal Government has been quick to respond however – putting out a raft of information outlining the strong position the industry is in. Despite some shortages seen on supermarket shelves due to supply
Over the past 25 years, Nick Mastro has been through a few economic coffee cycles, and this experience has allowed Nick to steer Adore Coffee Roasters through the past two years with minimum drama. “When I started roasting, coffee prices were pretty similar to what they are today, so I’m used to the ups and downs of the market,” said
The battle against single-use plastics has been taking place for years, waged primarily by environmentalists and anyone concerned about the terrible damage it causes to wildlife, marine species, and the future of the planet. As more and more people make conscious decisions to avoid using products made of plastic, the battle is ramping up. Simple items, such as straws, takeaway
One good thing that came out of enforced time at home for many people during the pandemic was cultivating a new hobby – literally. An explosion of experimentation led to shortages of flour as people lovingly nurtured a sourdough ‘mother’ to life at home. Others headed for the unique qualities of fermented foods, such as kimchi and sauerkraut. Beverages kombucha
As cities around Australia start to buzz back to life following repeated lockdowns, a shift has happened in the way staff come into the office. With many workplaces settling into hybrid work-from-home arrangements, Mondays and Fridays are quickly emerging as the preferred days to avoid the commute, stay in leisurewear and log on from the comfort of home. While this
