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 – as well as staff shortages – are taking their toll, and numerous eateries are closing […]
One pub’s strategy to reduce costs and wastage – in a period of major price increases on fresh food – has met with plenty of criticism by armchair critics writing it off as profiteering. Irish Murphy’s in Ballarat recently opted to stop automatically including salad or vegetables with main meals, notifying patrons it would instead
Meat substitutes have become almost ‘impossible’ to pick, and there are tips to getting on the gravy train of consumers going meatless. Plant-based alternatives to meat have become exponentially better in recent years with the rise of the Impossible Burger and the CSIRO’s V2 mince, to the point where few would realise if not told
A new national program – ChefBox – offer chefs new and innovative products to try from Australian producers, to keep them inspired and ahead of the trends. Chefs in pubs throughout Australia can register their interest to receive a box of complimentary artisan ingredients, to explore and try out in their kitchen in their own
James Thorpe’s Odd Culture Group is furthering its outside-the-square ideas at its city-fringe venues, unveiling live music plans, and innovative new menus at The Duke and Old Fitzroy. The Duke Enmore has launched new attractions based in its revamped menu and a dedicated pickleback bar. The kitchen is spearheaded by new head chef Doug Alvarenga
Beloved watering hole of Thallon, the Nindigully Pub, has put itself on the map as serving up what is likely the biggest burger and challenge in Australia, if not the world. The infamous ‘Road Train’ burger will set you back a value-packed $80 and threatens to feed up to six people. The monstrous burger –
The RCA and Unilever have ‘pivoted’ their support for foodservice businesses, kicking off #TakeawayTuesday as many businesses report plans to continue their takeaway and delivery solutions. Research by Food Industry Foresight found that as a result of COVID-19 100 per cent of restaurant and café businesses surveyed had moved to takeaway, and 57 per cent
Sydney gastropub The Dolphin is currently having A Week In Byron – being its second collaboration with Byron Bay Brewery, bringing a special new brew and week-long celebration. The public bar in the acclaimed Surry Hills hotel is offering a “Byron-inspired” bespoke menu this week, delivered by Byron-born chef Monty Koludrovic. It is said to
Adelaide pub royalty the Hurley Group have unveiled their new take on cuisine at their Hotel Royal in Torrensville, presenting Condesa Mexican under talented multi-national chef Ashley Nguyen. Jenny and Peter Hurley’s daughter recently returned to working with the group, and was tasked with addressing the Royal’s tired food offering. “I gave Samantha a project
Merivale has taken its next step into the hearts of Bondi’s culture with Hemmes unveiling “that sort of place” – Totti’s, doing great Italian in the Royal Hotel. Justin Hemmes’ secured the iconic and notably undercooked Royal Hotel late 2017, paying a handsome hot market price for the famed corner pub on Bondi Road. Wanting
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