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.
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 […]
Earlier in March, I had the absolute pleasure of hearing chef Daniel Humm & manager Will Guidara from Eleven Madison Park talk about the symbiotic nature between front & back of house & it’s importance. Part of an afternoon of Asia’s 50 Best Restaurant hospitality talks, it was inspiring to hear the respect they both have for […]
Recipe: Roasted John Dory & Fennel Juices Preparation time: 25 minutes Cooking time: 45 minutes Skills needed: moderate – hard Serves: 4 For the Fennel 500g Fennel 2 x John Dory Frames 125ml Extra virgin olive oil 125g butter 350ml white wine 1 pinch maldon sea salt 280ml verjuice 100ml chardonnay vinegar Instructions: Preheat oven to 185 […]
Written by Dominic Rolfe It’s unlikely Peter Doyle will forget his first moments as a chef. If he ever does, all he needs to do is peer down at his index finger. When the new apprentice landed a job at the Argyle Tavern in 1972, after shopping himself around for two weeks, his head chef […]