Julia Paussa, the owner-manager of Coast Restaurant and Bar in Hervey Bay, was a Young Restaurateur National Finalist in 2013. “When I entered Coast was in its third year – the best and easiest year by that stage. I don’t think I would have been able to take a week off in the first two years,” says Julia.
Quince. Often overlooked, under utilised and occasionally left out in the cold. Sarah Knights, one of our young chefs provided us with this recipe a while ago, and we think it’s a cracker for Autumn. Well executed with a wonderful marriage of flavours. Serves 4 Ingredients: Poached Quince 3 quinces 500g caster sugar 500ml […]
written by Dominic Rolfe A couple of years ago, Danielle Gjestland stood watching her father and husband argue about how the trench on their new farm should be dug. When they reached the point of refusing to talk to each other, the sinewy blonde hitched a trailer to the car, hired a trench-digger having never […]
The producer: Jim and Lisa Rowntree have been producing for 16 years on their 100-acre property in Netherton on South Australia’s Limestone Coast and today have over 87,000 olive trees. With its Mediterranean climate, sandy soil with high salinity and rainfall of 450ml/year on average, the location provides the ideal conditions for growing the hardy […]
A few of our young waiters from previous years have sent some tips for any young waiters thinking of entering this year; 1. Do a draft Think about your answers before you submit your application. “Start writing your answers as early as possible and then keep revisiting them,” says Mitchell Jones, 2013 Young Waiter National […]
written by Lilani Goonesena At 21, Penny Grant was one of the youngest waiter finalists in the 2008 program. She was then working at ISIS Brasserie (later Ortiga) in Brisbane, but had just accepted a junior sommelier role at Circa, The Prince in Melbourne. “The program definitely helped me to better understand the industry, and […]
The producer: Richard Gunner and his family have been primarily farming beef in Meningie in South Australia for the past 30 years. He started Richard Gunner Fine Meats out of necessity: to get the right price for what he believed was a superior product. After establishing the Coorong Angus Beef brand, he started Pure Suffolk […]