Archive for 2010
Social media for restaurants
Chefs and restaurateurs are using social media to reveal how their dishes are made, generate familiarity with chefs and provide a means for diners to share feedback. Read the full story from mashable.com
The Four in Hand lets the food shine
Colin Fassnidge did his apprenticeship at Le Manoir de Quarte Saisons in Oxford, England under Raymond Blanc, a self-taught chef who gave his staff a sense of seasonality and the ethic of tasting at every stage. Colin was also part of the team to open Gordon Ramsey’s Box Wood Café in London. He moved to [...]
Employing Working Holiday-Makers – understanding the programme
What is the purpose of the Working Holiday-Maker programme? The purpose of the Working Holiday-Maker programme is to encourage cultural exchange and closer ties between arrangement countries by allowing young people to have an extended holiday supplemented by short term employment. Work in Australia must be secondary to the main purpose of the visa holder’s [...]
Kid zone
Creating a kid-friendly destination can be great news for business.
Champagne tastes
Sparklings are not just frothy fun. They can also add cachet to your venue.
Sweet as
I scream, you scream… customers scream for
ice cream!
December 2010
In the December issue of BISTRO we interview the pub chef ‘man of the moment’ Colin Fassnidge from the Four in Hand Hotel. Recently voted Best overall in the Sydney Morning Herald’s 2011 GOOD PUB FOOD GUIDE Colin explains why the Four in Hand has reached the success it has which includes being awarded two [...]
Altitude
Steven Krasicki is one of Sydney’s up and coming stars who joined Shangri-La Hotel, Sydney’s Altitude Restaurant in April 2007 as Chef de Cuisine. Formerly of Restaurant Balzac and Banc, Steven brings with him a wealth of experience to the kitchen on Level 36. He is an extremely talented chef responsible for introducing such culinary [...]
SMH GOOD FOOD PUB GUIDE 2011
SMH GOOD FOOD PUB GUIDE 2011 The inaugural issue of the Sydney Morning Herald Good Food Pub Guide showcases the top 400 pub food destinations in New South Wales. The scoring system with total marks out of 20 were broken down into food, service , ambience and ‘magic’ While the top gongs in the SMH [...]
October 2010
In the October issue of BISTRO we interview Head Chef of the Riverview Hotel – Brad Sloane. Combining modern British influences with classic gastro – pub food it is no surprise the Riverview has become a serious foodie destination. Three chefs and a butcher talk meat. In our feature story ‘ which cuts are cutting [...]
