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Be a leader who is respectful, motivating and encouraging of staff – firm but fair, and you will get the most out of your team.
How did you become a chef? I became a chef because I like eating, it’s as simple as that. I sort of fell into cooking as university didn’t appeal and I wasn’t sure what I wanted to do. But I really enjoyed being in the kitchen so it all started with making pizza in a […]
Simon Tarlington @ Highline Restaurant This recipe utilises farm produce and some of Australia’s most unique produce. One of my favourite times of the year is when the very short season of Victorian asparagus starts and we only keep it on the menu while it is at its peak. The recipe also uses citrus from […]
A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for […]
Restaurants and chefs are getting more involved in understanding the supply chain of how their produce arrives to their door and how it is grown. It goes beyond the source to researching the principals behind the farmers, their practices and philosophy. For the last few years, they and restaurateurs have been taking it a step further purchasing […]
The success and failure of the Wallis Lake Fisherman’s cooperative is driven by its people – ‘the family’
Ever wondered where those in the biz head to for great eating and drinking? We’re often asked so we asked our #youngexcellence for the lowdown and the insider’s guide to eating/drinking….Sydney with Aaron Ward, sous chef at sixpenny, Stanmore. Favourite places for breakfast and brunch? Four ate Five in Surry Hills. It’s a busy little […]