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 […]
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 […]
These days it’s not enough for young chefs to just be designing delectable dishes on a daily basis they’re putting their talents into other avenues specifically the tools of their trades… We’ve seen chefs input into the designing of kitchens in new venues, choosing the crockery and tableware to the music that’s played during service. Some […]
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.
Ever wondered where those in the biz head to for great eating/drinking? We’re often asked so we headed to our #youngexcellence for the lowdown and the insider’s guide to eating/drinking around the Yarra Valley with chef/owner of Altair Restaurant Kelvin Shaw.
details of the chefs cooking below this article Over 3 million Australian’s suffer from the effects of anxiety or depression and is extremely prevalent across all sectors of the hospitality industry. Long, anti-social hours, easy access to drugs and alcohol; highly pressurised work environments coupled with the stigma attached to talking about your mental health […]
The Old Clare Hotel and the site of the old Carlton United Brewery seemed a fitting venue for the Sydney leg of the Appetite for Young Swines event – an Appetite for Excellence and PorkStar project to help foster a community of young like-minded hospitality professionals, where they can see; hear hear and learn from the rising stars of the hospitality industry.
There’s is no better time that Springtime for a lovely dish made from Australian lamb! 2016 Young Chef National Finalist Nick Gannaway, from The Bridge Room Sydney cooked this delicious dish at the state cook off -delish!
George Papaioannou, waiter at Luxembourg in Melbourne describes his service style as approachable, knowledgeable, humble. He also loves a good cocktail & shared his ‘cocktail of the now’ recipe with us along with his predictions for 2017 below.