DUBLIN CODDLE
Legend has it that this sausage and potato stew was left on the stove to ‘coddle’, while some family members were out sinking pints rather than sitting at the dinner table. Serves four. 8 strips thick-cut bacon, cut into 2.5cm
BEEF, MUSHROOM AND GUINNESS PIE
This pie combines tender, savory beef, earthy mushrooms, and the rich depth of Guinness, all encased in a buttery, flaky pastry, making it a hearty and flavourful comfort food. Serves six. olive oil 500g cubed beef stew meat 2 slices
IRISH STEW
Traditionally made with lamb, this hearty stew is easy to prepare and is cooked slowly to bring out the flavours. There are many variations on this recipe, which can also include Worcestershire sauce, beef or chicken stock and other fresh
THREE BLUE DUCKS JOIN REDCAPE IN THE NORTHERN RIVERS
Redcape is spicing up Brunswick Heads, announcing a new collaboration with dining doyens Three Blue Ducks at Hotel Brunswick in northern NSW. (L-R) Andy Allen (Three Blue Ducks), head chef Loki Lynch, Darren Robertson and Sam Morton (Three Blue Ducks),
FUTURE MENUS TREND REPORT FOR 2024
Global foodservice giant Unilever has released its Future Menus trend report for 2024, outlining the trends set to shape the foodservice industry locally and globally over the coming year. This report furthers the inaugural Future Menus trends report, published in
REGIONAL PUB THRIVES DESPITE GROWING CLOSURES
Regional Queensland pub the Grand Hotel in Childers has found itself thriving, bucking the trend of foodservice industry closures across the country. For those hospitality venues that successfully navigated COVID, the added pressures of rising costs across the board –
POTATOES HOT PROPERTY AS PRODUCTION VALUE SURPASSES $1 BILLION
Australia first became aware of a potential hot chip shortage back in November 2022, when a combination of mounting production costs, international events and weather events led to the predicted shortage in January 2023. Potato farming is spread across the
NEW SEAFOOD RULES FOR VENUES
Ministers from around the country have determined that foodservice in pubs, cafes and restaurants will soon be required to specify the origin of their seafood. Consumer and Business Affairs Ministers from around Australia assembled last week, and voted unanimously to
NEW NATIONAL FOOD SAFETY LAWS COMING INTO EFFECT
In a matter of weeks, Australian hospitality businesses will need to show they can meet the new Australia New Zealand Food Standards Code. By 8 December 2023, any business that prepares or serves food must be compliant with the new
PUBS WINNING PRICE WAR: DINERS
Booking data for the past 15 months shows pubs the big winners in the cost of living squeeze, increasing bookings while fine dining restaurants feel the pinch. The data finds diners now choosing mid-range venues such as pubs and cafes
