By Emma Castle The rise of the gastro-pub has seen a succession of trends sweep the pub plate, with the rocket to stardom of quinoa and can’t-get-enough uptake of the poké bowls, leaving the question – what will it be in 2019? According to a panel of nutritionist and wellness experts from Flannerys Organics and […]
GUEST POST Eating healthy on a routine basis is something customers increasingly want, and dining spaces are responding by serving up meals that are both good for you and taste amazing. While more and more people want to eat healthy options, it can be a battle finding time to shop for the right ingredients, study
The hotly contested competition to find the best expression of the humble Steak Sandwich throughout WA has been fought – and controversially won by a ring-in. Every year the Australian Hotels Association (WA) proudly sponsors the quest for WA’s Best Steak Sandwich, as a nod to chefs and the iconic menu item. “Each year we
A quarter century after he jump-started the gastro pub movement in Australia, chef Damien Pignolet returns to PHMG’s Woollahra Hotel and Bistro Moncur for a special event and commemorative month. On 3 March 1993 the doors first swung open to the innovative new French-style bistro in the Woollahra, quickly becoming a place to be seen
PHMG CELEBRATES 25 YEARS OF GASTRO AT BISTRO MONCUR Read More »
Last weekend, the country’s largest ‘meat and music’ event – Meatstock – took place at Sydney Showgrounds, showcasing the wonders of ‘low & slow’ style cooking taking off in Australia. Michael Willcocks, together with pub gourmet and founder of Fork & Schooner, Mitch Davis, is one half of BadAss BBQ – a team of meat-smokin’
The global ‘low & slow’ BBQ scene is seriously heating up, with Australian hospitality competing amongst the world’s best. Next week the coveted Jack Daniel’s invitational international BBQ competition takes place in Tennessee, where 100 teams will compete for the glory of being named global champion. There are just 30 teams coming from outside the
AUSSIES REPRESENT AS AMERICAN BBQ WOWS THE FOODIE CROWDS Read More »
The ambitious Urban Purveyor Group is taking a pragmatic look at the spoils of the fallen Keystone Group, with a view to building momentum in its ‘fast fine-dining’ plans. Speaking to PubTIC, UPG CEO Tom Pash said a number of the venues from the Keystone portfolio would suit their strategy to dominate the “emerging” market.
URBAN PURVEYOR SCOPES KEYSTONE ASSETS FOR ‘FAST FINE-DINING’ Read More »
Last Saturday saw the inaugural BBQ Festival in Sydney sponsored by the world’s largest BBQ enthusiast club, with the Feros Group’s head chef’s team taking top honours. The Kansas City Barbeque Society (KCBS) is a near cult institution in the land of superbly slow-cooked meats, the American South. Riding the wave of popularity for this
FEROS GROUP CHEF SET TO REPRESENT OZ IN U.S. BBQ CHAMPIONSHIP Read More »
Great pub grub is taking hold in the regions, with the Old Bush Inn ditching its pokies to make room for more hungry patrons. Taking over the iconic pub – South Australia’s second-oldest – in late 2014, Gavin Collings and Christina Repetti are living their dream to be part of the Willunga community. Collings told
As the standard of pub grub continues to rise around the country, one Melbourne pub has hit back with the “bogan burger”. Featuring a steak, atop a chicken schnitzel, along with bacon, an egg, beetroot, tomato, pineapple, cheese and a potato cake on a Turkish bread bun, the Napier Hotel’s supersize option comes with a
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