All Entries in the "Featured" Category
Fresh veggies versus frozen
Going the frozen option can actually help a kitchen’s budget – with the veggies being able to be stored for longer, meaning less wastage – and seasonality can be ignored. Think veggies, plucked fresh from the farm and delivered straight to your door, are best? Not always. Most vegetables in frozen and canned form are [...]
TAPPING INTO THE FATHER’S DAY MARKET
Father’s Day – on Sunday, September 5 – is one such occasion, where people will be looking for ways to honour their dad. Besides going the usual “jocks and socks” routine, many consumers are now also looking to celebrate with Dad in another way – via his stomach with a hearty meal. The consumers – [...]
Seriously South Australian
From our BISTRO interview with Dennis Leslie, the Executive Chef of the Adelaide Hilton Hotel, it’s easy to see that his heart is in the right place and there are always new challenges on the road to mastering one’s craft. To the naked ear, the word ‘McDonald’s’ sounds incongruent with the word ‘cheffing’, but to [...]
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.
Burger it!
The classic pub fare of a patty, sandwiched between two buns, has never looked so good, with the burger undergoing a modern twist.
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