All Entries in the "Magazine" Category
February-March 2011
In this issue: Dining in the New Year – what to expect Passion creates great business at 3Weeds The Welcome Hotel has been associated with serving up the best pub fare for some time. In the recently released Sydney Morning Herald Good Pub Food Guide it was only one of two hotels to receive the [...]
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 [...]
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 [...]
August-September 2010
In the latest issue of BISTRO we cover a range of topics covering the issues that will help you run a more successful bistro or restaurant. The knifeless kitchen is not a new concept but an increase in food costs along with rising staff costs have put the subject front and centre once again. Keeping [...]
May-June 2010
In this issue of BISTRO we look at the classic pub grub meal – the burger. We interview two pub chefs who have made a name for themselves in the burger business. Sean Donovan , co-owner and head chef of the Station Hotel in Footscray and Adam Hodge from the Belllum Hotel in South Australia [...]
January-April 2010
This year Chef’s life will take a new direction. In each issue we will interview an award winning hotel chef and find out what makes a winning kitchen. In this issue we meet Dan Hunter, Executive Chef of the Royal Mail Hotel in the Southern Grampians. Combining old fashioned values and the latest gastronomic trends, [...]
November-December 2009
In the December issue of BISTRO we devote a fair amount of space to the small plate genre. Call them what you will – finger foods, tapas, appetizers – diverse and interesting additions create a point of difference to any menu. In an overcrowded market place you must offer your customers more than just a [...]
September-October 2009
After the global financial crisis (GFC) draws its last breath the dining landscape will be redefined . Fine dining clientele with bang up expensive lunches, weekend degustation and flashy corporate functions have mostly gone and won’t be coming back any time soon, if ever. Value for money is the future. ‘ Value’ means different things [...]
July-August 2009
Ever thought about getting a slice of the lucrative wedding cake market? We interview a leader in the field of wedding catering. While there is plenty of icing on this cake dealing with brides and family is a tough business. Have you thought about curries on your menu? Besides creating a point of difference in [...]
May-June 2009
Tony Eldred writes a great piece in this issue on the difficulty facing all eateries – too many tables and not enough customers to fill them. Property developers who want to put restaurants in everything they build and years of boom times have meant that there are simply to many seats and not enough bums [...]
