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By Wendy Hargreaves Australia’s hospitality industry is pushing hard for more people to get vaccinated to bring an end to crippling lockdowns. As NSW government ministers pin their hopes on a “freedom plan” to open bars and restaurants for vaccinated patrons, Australia’s top chefs are mounting their own campaign to boost vaccination rates and move beyond the lockdown merry-go-round. Put a Jab
Written by Wendy Hargreaves. Journalist Richard Cornish has heard every PR pitch in the book when it comes to food and drink. The award-winning author has been writing about Australian food and drink for almost three decades, amassing a cult following for his weekly column in The Age and Sydney Morning Herald. Richard has also co-authored best-selling books with MoVida’s Frank Camorra
We all know lockdowns have challenged hospitality over the past 18 months. But the pandemic has taught us that Australians love ordering takeaway, perhaps now even more than ever. So, with takeaway containers seemingly in high demand, how is the packaging sector faring? The packaging industry is a diverse group of businesses, with national and state suppliers and manufacturers relying
ACF young chefs are established in all ACF regions & are mentored by leading chefs in their state or territory. Simplot is also working with the ACF to help raise young chefs’ profiles in Australia and promote the advantages of belonging to an industry-based association. Simplot is one of the country’s largest suppliers in the foodservice industry and they have
Given diminishing returns, shrinking margins and skyrocketing rents, it’s no wonder some restaurateurs have been on the lookout for a new way to bolster their bottom lines. And so, when service on-demand food apps such as Deliveroo, Menulog and UberEats arrived on the scene, the market was ripe for change and disruption. Enter the dark kitchen. Also known as ‘ghost
Written by Sofia Levin. With international travel on hold, Australians are turning to restaurants and cafes for a taste of life overseas. Culinary travel journalist Sofia Levin talks to a new generation of cooks finding business success in their own culinary heritage. “What’s the weirdest thing you’ve ever eaten?” I hear this question all the time – at restaurant launches,
Christine Green is the founder of Restaurant Bookkeepers, one of an emerging number of financial services companies specialising in the hospitality industry. After 25 years of operating a design and procurement consultancy building commercial kitchens, Green saw a need for hospitality owners to get on top of their bookkeeping, document flows and business models. “I love being involved in other
While Australia remains one of the world’s great consumers of meat – about 110kg per person a year, compared to a global average of 44kg – our tastes are changing. There was a time when beef was the king of meat, but beef consumption in Australia has dropped by 41 per cent since 2000, just behind lamb, which has plummeted
It’s hard to miss the shimmering solar panels on top of The Outer Social Circle, a cafe situated in an old warehouse in Fairfield, in the northern suburbs of Melbourne. They’re like a beacon, drawing customers in to have a chat with owner Justin Sirianni about sustainability and the finer points of coffee-making. Introducing sustainable business practices is a constant
In the darkest days of lockdown, Dani has cut through the onslaught of government information to give restaurants, cafes and workers the latest, most useful facts. She also volunteered alongside chef Ben Shewry on the Attica Soup Project, offering free meals to overseas workers refused access to Jobkeeper. In short, Dani deserves a medal… and she keeps on giving with
