Category:from the pass

Peter Gilmore’s recipe for success for young chefs

Be passionate about the job, stick with a good employer and show your individuality. That’s the advice for young chefs from industry veteran Peter Gilmore. “For me, cooking is a great creative outlet. It always has been something that I’m incredibly passionate about. I love the idea of being able to create something that gives people joy,” […]

Christine Manfield on how to be a successful restaurateur: “You can’t just wing it”

She’s one of the country’s best chefs and restaurateurs, but Christine’s Manfield’s success is no accident. “You need to have a really thorough understanding of all aspects of the business, because you can’t just wing it,” she says. “You’ve really got to do your homework.” As one of the judges of the Electrolux Appetite for […]

Dave Pynt: the chef & the restaurateur

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 […]

The success and failure of the Wallis Lake Fisherman’s Co-Op is driven by its people

The success and failure of the Wallis Lake Fisherman’s cooperative is driven by its people – ‘the family’

the insider’s guide to eating/drinking central coast with cameron cansdell

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….Avoca with Cameron Cansdell chef/owner of Bombini restaurant in Avoca.

Marilyn Annecchini says be a leader who is respectful, motivating and encouraging of staff…

by Dominic Rolfe 2017 applications are now open until 03 April 2017. See why you should consider entering! What does the word hospitality mean to you and how has it changed since you started? It means making customers our priority, looking after their every desire and taking care of them, making sure their expectations are not just met […]

The ‘fishscape’ of the australian dining scene is changing..

young chef alumni Josh Niland has opened his own restaurant Saint Peter in Paddington featuring sustainable Australian seafood and dry aged fish. Find out why Josh loves ‘fish & bits’ and the lessons he’s learned along the way…..

what does hospitality mean to Peter Doyle?

Hospitality is about maintaining standards and providing a place where customers enjoy themselves surrounded by pleasant experiences – food, wine and service, atmosphere, the whole experience.

it’s a pigs life at melanda park

From potatoes to pigs, that’s how farmers Matt and Sue Simmons have spent the last 13 years of their lives, on the farm that has been in Sue’s family for almost 100 years. Located in Ebenezer just outside of Sydney, Melanda Park began its life as a citrus farm, before floods; market crashes and ageing orchards gave way to cattle in the latter part of the last century.