Category:restaurateur

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 […]

Recipe: Wallis Lake Bonito in warm pickle of tarragon and garlic

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 […]

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…..

and it’s almost a wrap…

And the awards go to…. it’s been a big year so far. We’ve created new initiatives – Appetite for Young Swines; held cook off’s & wait offs; took this years alumni on a produce tour and last month we celebrated Australia’s innovative fresh produce – our young talent – at our awards night in Sydney. […]

inspiration series… peter sullivan

by Dominic Rolfe What does the word hospitality mean to you and how has it changed since you started? Hospitality means generosity of spirit and connection. I think the industry has changed with social media and all the online influences but the essence remains the same – put the customer first and try to connect […]