Keeping the flame alive

BISTRO ask three chefs at three Aussie pubs to share with us their views on how best to keep the flame of the Sunday roast alive.

White Hat: Green thumb!

Chefs can re-diversify their use of herbs in the kitchen – by growing their own! Find out how a green thumb can pinch the advantage.

Imported wines on your menu

To include (or not include) imported wines on your menu? We learn that there are very few obstacles in your way, it’s just a transition from ‘foreign’ to ‘familiar’.

Magic of pudding

When it comes to one thick, soft dessert and its attraction for clientele, the proof is in the pudding.

Watershed moment – Chef of the Year Daniel Fountain

Last year, Fountain was named the AHA National Chef of the Year for his former role as head chef at Darling Harbour’s Watershed Hotel (now, he manages no less than seven venues for J&J O’Brien).

Healthy on the plate – healthy on the pocket!

Nutritious food doesn’t have to be boring. With a bit of inspiration and flair, healthy options can be an enticing part of the menu.

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