“The relationship between front & back of house is a key contributing factor to the success that we’ve had,” says Megan Rhoades-Brown. Restaurants are more than the food and the service. It is a place where the art of hospitality can blossom delivering an exceptional experience for customers. Much of this is dependent upon the symbiotic nature and relationship between front & back of house.
Troy & Megan Rhoades-Brown opened Muse Dining in 2009 right in the middle of the GFC. Their vision for their business is to create a workplace that breeds passionate industry professionals. A place that welcomes change, progression and learning from one another. A place where everyone is proud to be a part of the team from kitchen porters to book keepers. The staff work between both restaurants giving them the opportunity to experience two different season menus, styles of food & service. Hear their vision for their restaurants & their staff first hand;
Chefs are using more than their training & techniques to create innovative dishes. It’s moving into the creation of the very tools that they use to plate, cook or slice ‘n’ dice their food. When a chef develops a new dish, they must consider the interaction, the emotional reactions, the visual aesthetic, the cost, and […]
Theobrama Cacao – or as we all know and love it – chocolate! Josh Niland , head chef at Sydney’s Cafe Nice and an Electrolux Australian Young Chef Highly Commended shares his easy, extremely decadent, fit for the gods and delicious chocolate moon cake recipe! Preparation time: 10mins Cooking time: 35mins Skill level: beginner Serves: 8 Ingredients […]
Written by Lilani Goonesena. It’s a Tuesday morning on the Electrolux Appetite for Excellence produce tour and that means blue cheese day at Boosey Creek Cheese. Cheesemaker and co-owner, Ken Cameron, gives us a tour of the dairy and 900-acre farm where 350 Friesian cows produce 400 million litres of milk a year. Only 100,000 litres […]
see where else to eat & drink around the country: ACT, NSW, NT, QLD, SA, TAS, VIC, WA Bianca Welsh is our joint Young Restaurateur of 2015 and is co-owner of Stillwater Restaurant and Black Cow Bistro in Launceston. Here she shares her favourite go to places in her home state of Tassie!
Sugar & jam step aside, the doughnut is now savoury. One of our young chefs, Josh Gregory from Biota Dining in Bowral NSW shares his Cockatoo Grove Olive Oil Doughnut recipe, which we featured at our awards night earlier this year. Olive Oil Doughnuts Preparation time: 2 hours (includes proving time) Cooking time: 10 […]
The importance of building a restaurant team “The relationship between front & back of house is a key contributing factor to the success that we’ve had,” says Megan Rhoades-Brown. Restaurants are more than the food and the service. It is a place where the art of hospitality can blossom delivering an exceptional experience for customers. […]