All Entries in the "Dish it out" Category
The good oil on truffles
Dubbed “the diamond of the kitchen” by 18th-century French gastronome Jean Anthelme Brillat-Savarin, truffles remain highly-prized food. The fungal fruiting bodies that are truffles develop underground and are usually found growing in close association with trees. The first mention of the fungus stretches as far back as the third millennium BC. There are now truffle-growing [...]
YOU’RE GUARANTEED A CHAMPION CUT OF BEEF
When it comes to beef, Steven Adams from Moo Moo Hospitality Group Pty Ltd knows what he’s talking about and prides himself on sourcing the best quality cuts of beef for his restaurants. This was top of mind for him on Wednesday when he bid at Auction and won the Grand Champion Junior Led Steer [...]
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.
Magic of pudding
When it comes to one thick, soft dessert and its attraction for clientele, the proof is in the pudding.
WHAT’S HOT on your menu?
Sizzle up your winter menu with curry-based dishes and watch the customers flock in.
Cheap cuts plus clever cooking
Are chefs overlooking the cheap and cheerful cuts of yesteryear, or the more unusual by-products that with creative flair can become delicious menu stars? Researchers have found that the cuts of meat our grandparents regularly ate are ignored by today’s under-35s. Our mothers and grandmothers were experts at making what little they had go a [...]
Better the soup you know
As the credit crunch tightens its grip on spending for both kitchens and customers, soups are set to be this winter’s hottest-selling menu item. They’re inexpensive, convenient and tasty – but will the classic recipes be enough to satisfy discerning modern day diners? Jodie McLeod finds out how to maximise soup sales this season. For [...]
Pasta aplenty
Pasta satisfies three big requirements for the bistro and the customer: it’s cheap, fast and versatile. Pasta is pure pleasure for those who love it. And it stacks up as a favourite with everyone from children to seniors. Originally from Italy – or so the story goes – it’s a favourite not just in Europe, [...]
Choice-the key or a killer of set menus?
Choice is enormously overrated. Whoever decided that ‘freedom to choose’ was liberating obviously hadn’t felt the overwhelming anxiety of standing in front of the milk section in the supermarket, or the pressure of choosing between the chicken or the beef on a hotel menu. Choice can also be very deceiving. One moment you have myriad [...]
The Asian Persuasion
Despite its European heritage, Australia lives next door to Asia. Modern Australian cuisines has been heavily influenced by its Asian and South-East Asian neighbours: Chinese, Japanese, Thai and Vietnamese, and by many waves of immigrants from Asia and all parts of the world. Elizabeth Chong, a Hong Kong Goodwill Ambassador who has held Chinese cooking [...]
