The Sydney Institute and Northern Sydney Institute have initiated a new industry driven training program – Appetite for Success – designed to develop and groom tomorrow’s leading chefs and cooks to ensure they have a long, successful and balanced career in the hospitality industry.
Participants in the program will receive special training from high-profile mentors.
“The reality of being a chef in today’s market requires a multitude of skills,” Matt Kemp, Head Chef and owner of Restaurant Balzac said.
“To be successful we know cooking is an element but it is just one …

The NSW Food Authority has released new data on several eateries who have failed to comply with the Food Act.
“A number of Sydney CBD eateries have been identified in recently finalised prosecutions with a combined total of almost $30,000 in fines and costs issued to four businesses in Hunter St for various breaches of the Food Act,” Minister Steve Whan said.
“Some of these offences include such unpalatable acts as food, waste and grease build up and the failure to eradicate and prevent the harbourage of pests with live cockroaches, rodent …

Brisbane’s Eagle Street Pier is in for a facelift. Dining venues like  Il Centro, Cha Cha Char and ARIA will continue to enjoy the iconic waterfront precinct while Stockland commence their multi-million dollar refurbishment. There are also plans for additional premium restaurants and several high quality quick service lunch operators.
Plans have been approved by the Brisbane City Council and work has commenced with completion due in late 2010.
Stockland Queensland Regional Asset Manager, David McGuire, said Eagle Street Pier was already synonymous with fine dining thanks to award-winning tenants such …

Situated in Melbourne’s Artemis Lane, the 1,200 SQM restaurant brings the tastes of Hong Kong to Melbourne via Paris.
Accommodating up to 300 diners, Duck Duck Goose is divided into the ‘light side’ and the ‘dark side’. The light side serves Chinese cuisine: fresh, fast and flavoursome yum cha to diners seated on stylish Scandinavian Wegner chairs.
The ‘dark side’ of the restaurant is the glamorous, French part, which features an in-door pool crowned with bamboo pendant lights, prominent wine room, solid black marble table tops and champagne bar.
Restauranteur, Edward Ng who …

Female, baby boomer with a supply of working capital and a coffee machine – that’s the profile of a hospitality success story, according to a Hospitality Industry Success Index (HISI), developed by national equipment financier Silver Chef.
Unveiled in Brisbane on July 1 at Vapiano, the national report provides an insight into the health of the hospitality sector and has found the industry is not as risky an enterprise as public sentiment suggests.
It revealed more than 90% of hospitality businesses succeed in the first 12 months of operation. The key ingredient …

The third New Shanghai has recently opened in Chatswood.
It boasts to “bring together the best of authentic Shanghai cuisine in a traditional 1930’s street-style setting.”
New Shanghai Chatswood Chase has been designed to transport diners back to a 1930’s Shanghai scene – a lively backdrop to enjoy the dumplings that have made the restaurant’s predecessors so popular.
The interior design is based on the idea of longtang – a traditional Shanghai backstreet or alleyway – reminiscent of the place where New Shanghai’s style of food would typically be served. Representing a …

Just off South Yarra’s trendy Chapel Street, Mosq welcomes diners looking for a decedent dining experience. With its vaulted ceiling, Moroccan antiques, comfortable daybeds, ottomans and a relaxed outdoor terrace, Mosq evokes connotations of the opulence of Laurence of Arabia cinematic era.
It’s partly to do with the relaxed ambience and authentic atmosphere – guests can even smoke the shisha pipe after dinner – but then there is Nandi Parmar’s menu and the cocktail creations by Dave Chick.
Owner Jehan Peri concedes the name of the venue could have been risky, but …

According to the Qld Government, Native violets, Kakadu plums and wattle seeds are among a bunch of native Australian flavours fast creeping to the top of chef’s ingredient lists in restaurants around the country.
Queensland Primary Industries and Fisheries (QPIF) scientist Heather Smyth said chefs wanted to see native products from Queensland producers move from the novelty arena onto mainstream restaurant menus.
“Chefs see enormous commercial potential for native foods if used carefully with food that consumers already know well,” she said.
“Some of these dishes include Davidson plum sauces with pork, riberries …

The Royal Melbourne Wine Show (RMWS) has implemented several changes in 2009 to ensure it remains relevant and continues to build on its reputation as the benchmark of excellence in wine production in Australia.
In response to a survey of 2008 RMWS entrants, the 2009 RMWS has made a significant change to its much-coveted Jimmy Watson Memorial Trophy, included two new international judges, and will offer 22 awards recognising a variety of classes and categories providing the opportunity for smaller boutique producers to compete against the big players.
Established in 1884 and …

Hong Kong’s Cake Artist, Bob Tay, walked away with a Gold Distinction medal at HOFEX (the Asian International Exhibition of Food & Drink, Hotel, Restaurant & Foodservice Equipment exhibition) that took place in Hong Kong 6 through 9 May 2009.
Inspired by a Norman Rockwell painting, he created his showpiece “Pierrot” and gained the maximum score of 100 possible points in the competition’s Showpiece Display category.
The 15 kilogram “sculpture” is made only of icing with no armature or structure inside to support it.
Measuring 50 centimetres wide and 50 centimetres high, the …