Comments for eatdrink http://www.eatdrink.com.au Mon, 30 Jan 2012 22:46:30 +0100 hourly 1 Comment on Tip Top foodservice launches first nutritionally complete white bread by Karlie http://www.eatdrink.com.au/2012/01/tip-top-foodservice-launches-first-nutritionally-complete-white-bread/comment-page-1/#comment-4326 Karlie Mon, 30 Jan 2012 22:46:30 +0000 http://www.eatdrink.com.au/?p=4415#comment-4326 Firstly, I had no idea there was a "Sandwich" Association, learn something every day. Secondly, as discussed with many of my girlfriends, who are also mothers, why do we feel the need to "disguise" all foods these days. What happened to educating people on nutrition, what happened to not giving your small child the choice of white or wholemeal?? It seems to go without saying, that if you educate your small children at an early age, they will be much healthier for it as they get older. Isnt it more important that our kids grow up with the right perception of food, and where it came from, not a disguised version??? I'm sorry, but quite simply, bread should not be white, and it most certainly should not be able to sit on a shelf for 2 weeks and not show any signs of age! Tip-Top say there are no added preservatives. Do an experiment, mix some flour water and yeast and sugar together, basic ingredients for a bread dough, leave it on the bench for 2 weeks and see what the results are, then tell me nothing is added to the bread to make it last so long. All these big companies are doing is giving you the "perception" that its ok to eat white bread, its still filled with over 40 ingredients that noone has ever heard of. Howabout we go back to the days when bread was bread, no gimmicks, just bread, I mean really, is it better to have a loaf on hand in an emergency if needed, or is it better to buy fresh and nutritious "untampered" with food, even if it means getting in the car and driving 5 mins to the shop? Firstly, I had no idea there was a “Sandwich” Association, learn something every day. Secondly, as discussed with many of my girlfriends, who are also mothers, why do we feel the need to “disguise” all foods these days. What happened to educating people on nutrition, what happened to not giving your small child the choice of white or wholemeal?? It seems to go without saying, that if you educate your small children at an early age, they will be much healthier for it as they get older. Isnt it more important that our kids grow up with the right perception of food, and where it came from, not a disguised version??? I’m sorry, but quite simply, bread should not be white, and it most certainly should not be able to sit on a shelf for 2 weeks and not show any signs of age! Tip-Top say there are no added preservatives. Do an experiment, mix some flour water and yeast and sugar together, basic ingredients for a bread dough, leave it on the bench for 2 weeks and see what the results are, then tell me nothing is added to the bread to make it last so long. All these big companies are doing is giving you the “perception” that its ok to eat white bread, its still filled with over 40 ingredients that noone has ever heard of. Howabout we go back to the days when bread was bread, no gimmicks, just bread, I mean really, is it better to have a loaf on hand in an emergency if needed, or is it better to buy fresh and nutritious “untampered” with food, even if it means getting in the car and driving 5 mins to the shop?

]]> Comment on Cooks are not Chefs. Don’t confuse the two, ever! by Karlie http://www.eatdrink.com.au/2012/01/when-did-a-cook-become-a-chef/comment-page-1/#comment-4325 Karlie Mon, 30 Jan 2012 07:20:28 +0000 http://www.eatdrink.com.au/?p=4503#comment-4325 Yep. Cant really fault this story one iota. Except you failed to mention in those 1st few years of splits, doubles, back to backs, public holidays, weekends, no lunch or dinner breaks (only the lazy take dinner breaks in hospitality!!!), and a bare minimum 45hr week, the disappointment you feel when opening your pay packet,surely the boss added it up wrong!!!!!!! Oh snap, how do I afford all those fantastic pieces of equipment like they have on Masterchef, those fast and furious looking Globals, actually, probably should just work on paying off the boots 1st! Everyone, and it doesnt matter what trade, has to start at the bottom somewhere. I believe being a chef is more about just cooking, Being a chef is knowing the "business" that is cookery. Yep, everyone has the ability to cook, but being a chef is taking it that few steps further, creating a dish from scratch, sourcing produce and farmers, effective costing of the dish, marketing the dish or concept, and not just doing it once or twice, but every single time a plate is put up in front of a customer, regardless of if it is 10 or 1000 times, it will be exactly the same cost, taste and appearance as the dish before it. THAT there is the difference between a "chef" and a "cook" And yes, you can say there are a lot of successful "cooks" in the world, yes there are, but I will guarantee you, these guys didnt win the lottery and just decide to open a restaurant. Listen to any famous "cooks" story, and I can guarantee most grew up on farms, worked in family cafes washing dishes and worked their way up to be the success they are, knowledge is the key. You can have a passion for cooking, I have no doubt all these celebrity "cooks" do, thats great, but dont confuse a glammed up Cook with a true professional who has done the hard yards, and actually has an idea of the process of all ingredients from the farm to the customers plate. I mean, honestly, has anyone actually heard if any of them have successfully opened a fully operational, profit making restaurant cooking for more than 3 judges? Im serious, not joking, I havent heard a thing, and Im not talking a 330pm half hour show, Im talking sauce section, in a 200 seater restaurant, 180 booked,Friday night, 1 chef down, oh yeah, they will all be here between 6 and 8 pm!!!! Yep. Cant really fault this story one iota. Except you failed to mention in those 1st few years of splits, doubles, back to backs, public holidays, weekends, no lunch or dinner breaks (only the lazy take dinner breaks in hospitality!!!), and a bare minimum 45hr week, the disappointment you feel when opening your pay packet,surely the boss added it up wrong!!!!!!! Oh snap, how do I afford all those fantastic pieces of equipment like they have on Masterchef, those fast and furious looking Globals, actually, probably should just work on paying off the boots 1st!
Everyone, and it doesnt matter what trade, has to start at the bottom somewhere. I believe being a chef is more about just cooking, Being a chef is knowing the “business” that is cookery. Yep, everyone has the ability to cook, but being a chef is taking it that few steps further, creating a dish from scratch, sourcing produce and farmers, effective costing of the dish, marketing the dish or concept, and not just doing it once or twice, but every single time a plate is put up in front of a customer, regardless of if it is 10 or 1000 times, it will be exactly the same cost, taste and appearance as the dish before it. THAT there is the difference between a “chef” and a “cook” And yes, you can say there are a lot of successful “cooks” in the world, yes there are, but I will guarantee you, these guys didnt win the lottery and just decide to open a restaurant. Listen to any famous “cooks” story, and I can guarantee most grew up on farms, worked in family cafes washing dishes and worked their way up to be the success they are, knowledge is the key. You can have a passion for cooking, I have no doubt all these celebrity “cooks” do, thats great, but dont confuse a glammed up Cook with a true professional who has done the hard yards, and actually has an idea of the process of all ingredients from the farm to the customers plate. I mean, honestly, has anyone actually heard if any of them have successfully opened a fully operational, profit making restaurant cooking for more than 3 judges? Im serious, not joking, I havent heard a thing, and Im not talking a 330pm half hour show, Im talking sauce section, in a 200 seater restaurant, 180 booked,Friday night, 1 chef down, oh yeah, they will all be here between 6 and 8 pm!!!!

]]> Comment on Cooks are not Chefs. Don’t confuse the two, ever! by @Janchef http://www.eatdrink.com.au/2012/01/when-did-a-cook-become-a-chef/comment-page-1/#comment-4323 @Janchef Mon, 30 Jan 2012 03:28:30 +0000 http://www.eatdrink.com.au/?p=4503#comment-4323 From Twitter - @janchef 'Us Chef & Butcher Bravo!~ couldnt agree more!! From Twitter – @janchef ‘Us Chef & Butcher

Bravo!~ couldnt agree more!!

]]> Comment on Opinion: Work trial or labour slave? by Karlie http://www.eatdrink.com.au/2012/01/opinion-work-trial-or-labour-slave/comment-page-1/#comment-4298 Karlie Wed, 18 Jan 2012 03:19:23 +0000 http://www.eatdrink.com.au/?p=4353#comment-4298 I think you have actually raised 2 good points here, paid trial work AND whether or not Management can just let a chef get on with the job he is being paid (or in this case, not paid!) to do! Trials were simply designed to give both the employee and employer a chance to see if they are the best suited to the job. Its not like your in the kitchen preparing foods for invisible customers, people are PAYING the employee for the service, so yes, why is it fair that the employer doesnt pass these monies on?? There is no argument, if you work, you get paid, end of story, regardless of the profession. Now, the other point is, how much control does a chef have over the way a business is run. Ok, so you have decided to not be a chef anymore, decided to go and buy a nursery. Would you not hire horticulturists, landscape gardeners etc, to help make your business as profitable as possible, or do you get egotistical, hire some gnomes in and boss them around all day?? I will guarantee, that business, without proper input from qualified professionals, will be shut down within a year. Again, this is why we are seeing so many cafes and eateries opening and closing within the year!! Too many people watch 60 mins of foodie shows, think they know how to cook (maybe, but running a restaurant is a totally different business remember!) and decide they will run out and open these establishments. They believe, its mine so I will make all the decisions, end game. Well why not hire some 16 year olds to slap crap in a fryer, not a professional who has years of experience in the food industry! If you love your food and food shows, great, its a great HOBBY, but leave the daily running of the kitchen up to the people who you are paying to get the job done. I guarantee you Adrian, if you walked up to this person you did the trial for, and asked them WHATS IN SEASON, what % they like to be below for food costs, or labour costs, or how many staff need to be rostered on for a service to run correctly, they would bow theyre heads and walk away! Ask them any Hacepp questions, ask them which extinguisher to use on a deep fryer fire, most importantly, how do you balance out a menu???? Cooking is a fine art, and for those chefs that are extremely passionate about what they do, take offence to management over-riding everything they do, some will put up with it, for a while, most will just walk, pretty much sealing the end of any hopes of that business owners having success! Restaurant and business owners alike, If you hire a chef to run your kitchen, as hard as it may be, just let them get on with theyre job, after all, isnt that why you hired them for in the 1st place? If you know everything already, hire a 16 year old with no experience who will keep his mouth shut, not give a toss about the food he is putting up on the pass, and leave your kitchen in a filthy dis-organised state! I think you have actually raised 2 good points here, paid trial work AND whether or not Management can just let a chef get on with the job he is being paid (or in this case, not paid!) to do!
Trials were simply designed to give both the employee and employer a chance to see if they are the best suited to the job. Its not like your in the kitchen preparing foods for invisible customers, people are PAYING the employee for the service, so yes, why is it fair that the employer doesnt pass these monies on?? There is no argument, if you work, you get paid, end of story, regardless of the profession.

Now, the other point is, how much control does a chef have over the way a business is run. Ok, so you have decided to not be a chef anymore, decided to go and buy a nursery. Would you not hire horticulturists, landscape gardeners etc, to help make your business as profitable as possible, or do you get egotistical, hire some gnomes in and boss them around all day?? I will guarantee, that business, without proper input from qualified professionals, will be shut down within a year. Again, this is why we are seeing so many cafes and eateries opening and closing within the year!! Too many people watch 60 mins of foodie shows, think they know how to cook (maybe, but running a restaurant is a totally different business remember!) and decide they will run out and open these establishments. They believe, its mine so I will make all the decisions, end game. Well why not hire some 16 year olds to slap crap in a fryer, not a professional who has years of experience in the food industry! If you love your food and food shows, great, its a great HOBBY, but leave the daily running of the kitchen up to the people who you are paying to get the job done. I guarantee you Adrian, if you walked up to this person you did the trial for, and asked them WHATS IN SEASON, what % they like to be below for food costs, or labour costs, or how many staff need to be rostered on for a service to run correctly, they would bow theyre heads and walk away! Ask them any Hacepp questions, ask them which extinguisher to use on a deep fryer fire, most importantly, how do you balance out a menu????
Cooking is a fine art, and for those chefs that are extremely passionate about what they do, take offence to management over-riding everything they do, some will put up with it, for a while, most will just walk, pretty much sealing the end of any hopes of that business owners having success!
Restaurant and business owners alike, If you hire a chef to run your kitchen, as hard as it may be, just let them get on with theyre job, after all, isnt that why you hired them for in the 1st place? If you know everything already, hire a 16 year old with no experience who will keep his mouth shut, not give a toss about the food he is putting up on the pass, and leave your kitchen in a filthy dis-organised state!

]]> Comment on Opinion: What annoys you when you go out for dinner? by Chef Adrian http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4294 Chef Adrian Tue, 17 Jan 2012 00:46:21 +0000 http://www.eatdrink.com.au/?p=4165#comment-4294 Wow great to see your responses guys and they are all such strong points of view that we strongly do believe are true. Are these cooking reality shows bad for our industry?? I think they are. Like you said, watch 60mins on TV and see meals created which gives a false confidence. No one ever questions how the food was prepared? Who ordered it?? Who worked out the portion control?? Why did we have to do a full 4 year apprenticeship to learn how to cook (and still learning everyday)? It takes quite some time to develop proper knife skills. What about the basic methods of cookery? Are these "Masterchefs" being taught any of them?? Like why do we poach something or why do we shallow fry instead of deep fry? Whats braising? Whats En Pappilote?? Please tell me how the winner from the first season of Masterchef managed to create Matt Moran's signature chocolate dish in just 1 episode??? I know I couldnt do that and I have been cooking for years. Wow great to see your responses guys and they are all such strong points of view that we strongly do believe are true. Are these cooking reality shows bad for our industry?? I think they are. Like you said, watch 60mins on TV and see meals created which gives a false confidence. No one ever questions how the food was prepared? Who ordered it?? Who worked out the portion control?? Why did we have to do a full 4 year apprenticeship to learn how to cook (and still learning everyday)? It takes quite some time to develop proper knife skills. What about the basic methods of cookery? Are these “Masterchefs” being taught any of them?? Like why do we poach something or why do we shallow fry instead of deep fry? Whats braising? Whats En Pappilote?? Please tell me how the winner from the first season of Masterchef managed to create Matt Moran’s signature chocolate dish in just 1 episode??? I know I couldnt do that and I have been cooking for years.

]]> Comment on Opinion: What annoys you when you go out for dinner? by Karlie http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4292 Karlie Mon, 16 Jan 2012 23:01:52 +0000 http://www.eatdrink.com.au/?p=4165#comment-4292 Oh, DON"T get me started on the whole bloody topic of people with no experience opening restaurants!!!! Yes, I know how to load a washing machine with dirty clothes, but I'm hardly about to go out and buy a laundromat am I!!! We now have so many so called "celebrity" chefs hosting these reality cooking shows, where we see 60 mins of cut and edited cooking by amateurs, of course it looks easy! What you don't hear is that blast chiller that makes everything look so easy, it costs $3000+, that robo coupe $2000, that combi oven, anywhere from $10000 up, and in the end, 1 dish really took them 8 hours to make, not 20 mins!! These people have absolutely no idea how much setting up a restaurant is from scratch, so before they have even opened the doors to their first customers, they are in debt. This ultimately leads to cost cutting eg: poor quality ingredients, inexperienced staff, poor decor, not enough waiters rostered on to cope with the amount of clientele etc etc. What does this lead too, an undesirable establishment that is known for poor service and food quality! Cooking shows are great to learn from, get tips, learn about new equipment etc etc, but they give people a false sense of security, oh I can cook that now as good as the celebs, how hard could it be to open a restaurant?? Well people, do your research, it takes a lot more than knowing how to cook a "masterchef" pavlova to open a restaurant. When you can tick off, unlimited cash, experienced staff, nice decor, a great venue in the right location, great suppliers, a properly functioning kitchen with safe usable equipment, prepared to work 365 days a year including holidays, have a great accountant, and genuinely LOVE what you are setting out to do, then and only then, can you start to THINK about opening a restaurant, 8 times out of 10 though, it will never happen. All chefs dream about opening their own restaurants, however the majority see, every day, the hardships that come with owning one, so never do!!! Oh, DON”T get me started on the whole bloody topic of people with no experience opening restaurants!!!! Yes, I know how to load a washing machine with dirty clothes, but I’m hardly about to go out and buy a laundromat am I!!! We now have so many so called “celebrity” chefs hosting these reality cooking shows, where we see 60 mins of cut and edited cooking by amateurs, of course it looks easy! What you don’t hear is that blast chiller that makes everything look so easy, it costs $3000+, that robo coupe $2000, that combi oven, anywhere from $10000 up, and in the end, 1 dish really took them 8 hours to make, not 20 mins!! These people have absolutely no idea how much setting up a restaurant is from scratch, so before they have even opened the doors to their first customers, they are in debt. This ultimately leads to cost cutting eg: poor quality ingredients, inexperienced staff, poor decor, not enough waiters rostered on to cope with the amount of clientele etc etc. What does this lead too, an undesirable establishment that is known for poor service and food quality! Cooking shows are great to learn from, get tips, learn about new equipment etc etc, but they give people a false sense of security, oh I can cook that now as good as the celebs, how hard could it be to open a restaurant?? Well people, do your research, it takes a lot more than knowing how to cook a “masterchef” pavlova to open a restaurant. When you can tick off, unlimited cash, experienced staff, nice decor, a great venue in the right location, great suppliers, a properly functioning kitchen with safe usable equipment, prepared to work 365 days a year including holidays, have a great accountant, and genuinely LOVE what you are setting out to do, then and only then, can you start to THINK about opening a restaurant, 8 times out of 10 though, it will never happen. All chefs dream about opening their own restaurants, however the majority see, every day, the hardships that come with owning one, so never do!!!

]]> Comment on Opinion: What annoys you when you go out for dinner? by Laynie http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4291 Laynie Mon, 16 Jan 2012 22:03:33 +0000 http://www.eatdrink.com.au/?p=4165#comment-4291 Great response John. It does seem to be a trend that Baby Boomers who have retired early with a bunch of $$ are buying restaurants and cafes just because they love to cook. All with little or no small business ownership experience and cooking qualifications. Being able to bake a cake at home or a lavish dinner party for 6 is different to running a 50 or 100 seat venue. Night after night. Of course there are costs that must be managed and not left to blow out, but surely there are some things that simply cannot be scrimped on, ie, Chef, supplies. If decor is so important, than please explain the success of pop-up restaurants? Isn't it about the quality of the total experience, and less about the seat you sit on? Where has the personality of the restaurant gone? Has the days of the chef interacting with his guests? Great response John. It does seem to be a trend that Baby Boomers who have retired early with a bunch of $$ are buying restaurants and cafes just because they love to cook. All with little or no small business ownership experience and cooking qualifications. Being able to bake a cake at home or a lavish dinner party for 6 is different to running a 50 or 100 seat venue. Night after night. Of course there are costs that must be managed and not left to blow out, but surely there are some things that simply cannot be scrimped on, ie, Chef, supplies. If decor is so important, than please explain the success of pop-up restaurants? Isn’t it about the quality of the total experience, and less about the seat you sit on? Where has the personality of the restaurant gone? Has the days of the chef interacting with his guests?

]]> Comment on Opinion: What annoys you when you go out for dinner? by John U http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4290 John U Mon, 16 Jan 2012 21:43:05 +0000 http://www.eatdrink.com.au/?p=4165#comment-4290 Having just read Chef Adrian's dissapointing experience and subsequent review of a newly opened restaurant, together with my recent dining experiences, has got me wondering.  Were restaurants this bad in years gone bye?  I don't believe so. Sure there certainly seems to be a hell of a lot more restaurants these days but there are a lot more people to feed, right? So where did it all go wrong? Yes, the general public are a bit more savvy and eating out these days is part of every day life. AND yes, our food choices and options have multiplied. One of the many positives of living in a multi cultural society. So why are so many of us experiencing appalling service and poor quality food whilst paying an arm and a leg for the pleasure? The answer is simple, reality TV. If your lucky enough to have Foxtel these days, you would be able to watch food related TV shows 24 hours a day 7 days a week. There are shows  creating "master chefs" out of house wives, A and B grade celebrities, as well as sporting legends and nobody in particular, that apparently we, the general public can't get enough of. Newspapers and magazines confirm what the TV is telling us and overflow with easy to do "master chef" recipes and culinary delights.  So how is this the reason we are experiencing poor service in our restaurants you ask? It seems these days "anybody" can own a restaurant and the less cooking experience the better. What happened to the days when the chef would interact with his customers and actually cared what the patrons thought of their dining experience. Recently I frequented a steak house restaurant that after 6weeks of being open  had won the annual  local small business award. Three of our four mains had to go back as the meat was well undercooked (unless you like it blue).  The drinks service was slow and given we were the only table in the restaurant, keeping up with a family of four should have been easy. The meals were returned looking a lot worse for wear and like a pre-school aged child had prepared it.  As Chef Adrian noted, we also eat with our eyes. This "award winning" restaurant lasted less than 12 weeks and little wonder. People are buying restaurants as a "business" decision and money making venture, they are  installing as the head chef someone that has had little or no experience as a head chef, has no "ties" to the restaurant  and simply doesn't care if the restaurant fails. All the owner thinks about is the profit margin and the bottom line. This attitude seems to be consistent throughout today's society  whereby people want to start at the top without having worked for it.   Unfortunately though, unlike chef Adrian, most of us will pay the bill and whinge about the poor food or service to family and friends but say nothing to the restaurant owner/manager or head chef. Having just read Chef Adrian’s dissapointing experience and subsequent review of a newly opened restaurant, together with my recent dining experiences, has got me wondering. 
Were restaurants this bad in years gone bye? 

I don’t believe so. Sure there certainly seems to be a hell of a lot more restaurants these days but there are a lot more people to feed, right? So where did it all go wrong?

Yes, the general public are a bit more savvy and eating out these days is part of every day life. AND yes, our food choices and options have multiplied. One of the many positives of living in a multi cultural society. So why are so many of us experiencing appalling service and poor quality food whilst paying an arm and a leg for the pleasure?

The answer is simple, reality TV.

If your lucky enough to have Foxtel these days, you would be able to watch food related TV shows 24 hours a day 7 days a week. There are shows  creating “master chefs” out of house wives, A and B grade celebrities, as well as sporting legends and nobody in particular, that apparently we, the general public can’t get enough of. Newspapers and magazines confirm what the TV is telling us and overflow with easy to do “master chef” recipes and culinary delights. 

So how is this the reason we are experiencing poor service in our restaurants you ask?

It seems these days “anybody” can own a restaurant and the less cooking experience the better. What happened to the days when the chef would interact with his customers and actually cared what the patrons thought of their dining experience.

Recently I frequented a steak house restaurant that after 6weeks of being open  had won the annual  local small business award. Three of our four mains had to go back as the meat was well undercooked (unless you like it blue).  The drinks service was slow and given we were the only table in the restaurant, keeping up with a family of four should have been easy. The meals were returned looking a lot worse for wear and like a pre-school aged child had prepared it.  As Chef Adrian noted, we also eat with our eyes. This “award winning” restaurant lasted less than 12 weeks and little wonder.

People are buying restaurants as a “business” decision and money making venture, they are  installing as the head chef someone that has had little or no experience as a head chef, has no “ties” to the restaurant  and simply doesn’t care if the restaurant fails. All the owner thinks about is the profit margin and the bottom line.

This attitude seems to be consistent throughout today’s society  whereby people want to start at the top without having worked for it.  

Unfortunately though, unlike chef Adrian, most of us will pay the bill and whinge about the poor food or service to family and friends but say nothing to the restaurant owner/manager or head chef.

]]> Comment on Opinion: What annoys you when you go out for dinner? by Neb choy http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4286 Neb choy Mon, 16 Jan 2012 09:36:24 +0000 http://www.eatdrink.com.au/?p=4165#comment-4286 Because you described the same meal my colleague had Because you described the same meal my colleague had

]]> Comment on Opinion: What annoys you when you go out for dinner? by David Andrewartha http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4285 David Andrewartha Mon, 16 Jan 2012 09:08:31 +0000 http://www.eatdrink.com.au/?p=4165#comment-4285 [facebook comment] Waiters ask what you ordered when delivering the food rather than <strong>"actually"</strong> knowing who is having what. [facebook comment] Waiters ask what you ordered when delivering the food rather than “actually” knowing who is having what.

]]> Comment on Opinion: What annoys you when you go out for dinner? by Chef Adrian http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4284 Chef Adrian Mon, 16 Jan 2012 08:50:03 +0000 http://www.eatdrink.com.au/?p=4165#comment-4284 Hey Neb appreciate your feedback, how do you know which restaurant it is?? Hey Neb appreciate your feedback, how do you know which restaurant it is??

]]> Comment on Opinion: What annoys you when you go out for dinner? by Neb choy http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4283 Neb choy Mon, 16 Jan 2012 08:17:45 +0000 http://www.eatdrink.com.au/?p=4165#comment-4283 I had a colleague who dined there and had said basically the same thing, disappointing for a new local restaurant. I had a colleague who dined there and had said basically the same thing, disappointing for a new local restaurant.

]]> Comment on Opinion: What annoys you when you go out for dinner? by Opinion: Work trial or labour slave? | eatdrink http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4282 Opinion: Work trial or labour slave? | eatdrink Mon, 16 Jan 2012 07:49:13 +0000 http://www.eatdrink.com.au/?p=4165#comment-4282 [...] Opinion: What annoys you when you go out for dinner? [...] [...] Opinion: What annoys you when you go out for dinner? [...]

]]> Comment on Opinion: What annoys you when you go out for dinner? by John Underhill http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4281 John Underhill Mon, 16 Jan 2012 02:33:02 +0000 http://www.eatdrink.com.au/?p=4165#comment-4281 [facebook comment] Shit poor service always amazes me! [facebook comment] Shit poor service always amazes me!

]]> Comment on Opinion: What annoys you when you go out for dinner? by Karlie Fitton http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4280 Karlie Fitton Mon, 16 Jan 2012 02:30:54 +0000 http://www.eatdrink.com.au/?p=4165#comment-4280 [facebook comment] Dirty crockery and cutlery, loud music and bring out half the table at a time!!! [facebook comment] Dirty crockery and cutlery, loud music and bring out half the table at a time!!!

]]> Comment on Opinion: What annoys you when you go out for dinner? by Laynie http://www.eatdrink.com.au/2012/01/opinion-what-annoys-you-when-you-go-out-for-dinner/comment-page-1/#comment-4279 Laynie Mon, 16 Jan 2012 02:28:42 +0000 http://www.eatdrink.com.au/?p=4165#comment-4279 From Facebook: @Karlie Fitton - You forgot something, THE NAME of the bloody restaurant! From Facebook: @Karlie Fitton – You forgot something, THE NAME of the bloody restaurant!

]]> Comment on Hard Rock turns up the volume in Sydney with Grand Opening celebration by All natural and ready-to-serve, VnC Cocktails are the perfect crowd pleaser | eatdrink http://www.eatdrink.com.au/2011/12/hard-rock-turns-up-the-volume-in-sydney-with-grand-opening-celebration/comment-page-1/#comment-4205 All natural and ready-to-serve, VnC Cocktails are the perfect crowd pleaser | eatdrink Tue, 20 Dec 2011 23:46:14 +0000 http://www.eatdrink.com.au/?p=3240#comment-4205 [...] Hard Rock turns up the volume in Sydney with Grand Opening celebration [...] [...] Hard Rock turns up the volume in Sydney with Grand Opening celebration [...]

]]> Comment on Adelaide apprentice cook back-paid $20,000 by Legal: Butcher prosecuted for illegal additives in meat | eatdrink http://www.eatdrink.com.au/2011/12/adelaide-apprentice-cook-back-paid-20000/comment-page-1/#comment-4202 Legal: Butcher prosecuted for illegal additives in meat | eatdrink Tue, 20 Dec 2011 00:24:12 +0000 http://www.eatdrink.com.au/?p=3237#comment-4202 [...] Adelaide apprentice cook back-paid $20,000 [...] [...] Adelaide apprentice cook back-paid $20,000 [...]

]]> Comment on Support Aussie jobs this Christmas! by Places: How to be a first class Castaway on Morteon Island | eatdrink http://www.eatdrink.com.au/2011/12/support-aussie-jobs-this-christmas/comment-page-1/#comment-4201 Places: How to be a first class Castaway on Morteon Island | eatdrink Mon, 19 Dec 2011 22:43:33 +0000 http://www.eatdrink.com.au/?p=3369#comment-4201 [...] Support Aussie jobs this Christmas! [...] [...] Support Aussie jobs this Christmas! [...]

]]> Comment on Singapore Airlines to establish new subsidiary airline “Scoot” by Peter Meek appointed Managing Director of Bead Foods | eatdrink http://www.eatdrink.com.au/2011/12/singapore-airlines-to-establish-new-subsidiary-airline-scoot/comment-page-1/#comment-4197 Peter Meek appointed Managing Director of Bead Foods | eatdrink Mon, 19 Dec 2011 00:56:59 +0000 http://www.eatdrink.com.au/?p=3277#comment-4197 [...] Singapore Airlines to establish new subsidiary airline “Scoot” [...] [...] Singapore Airlines to establish new subsidiary airline “Scoot” [...]

]]> Comment on New General Manager for Outrigger Little Hastings Street Resort & Spa Noosa by Jem Designs Swim wear http://www.eatdrink.com.au/2011/12/new-general-manager-for-outrigger-little-hastings-street-resort-spa-noosa/comment-page-1/#comment-4190 Jem Designs Swim wear Thu, 15 Dec 2011 16:57:59 +0000 http://www.eatdrink.com.au/?p=3154#comment-4190 Your site is very informative, thanks! Your site is very informative, thanks!

]]> Comment on Concierge service sparks social revolution by Where are you going to be for the start of the Sydney to Hobart race this year? | eatdrink http://www.eatdrink.com.au/2011/12/concierge-service-sparks-social-revolution/comment-page-1/#comment-4187 Where are you going to be for the start of the Sydney to Hobart race this year? | eatdrink Thu, 15 Dec 2011 01:34:05 +0000 http://www.eatdrink.com.au/?p=3360#comment-4187 [...] Concierge service sparks social revolution [...] [...] Concierge service sparks social revolution [...]

]]> Comment on Merivale raises a glass to Australia’s first Master Sommelier Franck Moreau by End of an era although the dream will continue | eatdrink http://www.eatdrink.com.au/2011/12/merivale-raises-a-glass-to-australias-first-master-sommelier-franck-moreau/comment-page-1/#comment-4179 End of an era although the dream will continue | eatdrink Mon, 12 Dec 2011 22:03:23 +0000 http://www.eatdrink.com.au/?p=3282#comment-4179 [...] Merivale raises a glass to Australia’s first Master Sommelier Franck Moreau  [...] [...] Merivale raises a glass to Australia’s first Master Sommelier Franck Moreau  [...]

]]> Comment on Holiday reshuffle bad news for retailers by Fake Saudi prince releases tell-all book about ripping off Hamilton Island | eatdrink http://www.eatdrink.com.au/2011/12/holiday-reshuffle-bad-news-for-retailers/comment-page-1/#comment-4166 Fake Saudi prince releases tell-all book about ripping off Hamilton Island | eatdrink Thu, 08 Dec 2011 22:03:28 +0000 http://www.eatdrink.com.au/?p=3172#comment-4166 [...] Holiday reshuffle bad news for retailers [...] [...] Holiday reshuffle bad news for retailers [...]

]]> Comment on American Airlines files for bankruptcy by Singapore Airlines to establish new subsidiary airline "Scoot" | eatdrink http://www.eatdrink.com.au/2011/12/american-airlines-files-for-bankruptcy/comment-page-1/#comment-4164 Singapore Airlines to establish new subsidiary airline "Scoot" | eatdrink Thu, 08 Dec 2011 00:32:08 +0000 http://www.eatdrink.com.au/?p=3153#comment-4164 [...] American Airlines files for bankruptcy [...] [...] American Airlines files for bankruptcy [...]

]]> Comment on Holiday reshuffle bad news for retailers by Damaged Dunk Island Resort sold | eatdrink http://www.eatdrink.com.au/2011/12/holiday-reshuffle-bad-news-for-retailers/comment-page-1/#comment-4163 Damaged Dunk Island Resort sold | eatdrink Thu, 08 Dec 2011 00:11:59 +0000 http://www.eatdrink.com.au/?p=3172#comment-4163 [...] Holiday reshuffle bad news for retailers  [...] [...] Holiday reshuffle bad news for retailers  [...]

]]> Comment on Places: Gisborne Peak Winery Eco-Cottages by Australian Tourism Export Council looks ahead with Tourism 2020 plan | eatdrink http://www.eatdrink.com.au/2011/12/places-gisborne-peak-winery-eco-cottages/comment-page-1/#comment-4162 Australian Tourism Export Council looks ahead with Tourism 2020 plan | eatdrink Wed, 07 Dec 2011 23:55:45 +0000 http://www.eatdrink.com.au/?p=3131#comment-4162 [...] Places: Gisborne Peak Winery Eco-Cottages [...] [...] Places: Gisborne Peak Winery Eco-Cottages [...]

]]> Comment on Auckland ranked world’s third liveable city by Australian Tourism Export Council looks ahead with Tourism 2020 plan | eatdrink http://www.eatdrink.com.au/2011/12/auckland-ranked-worlds-third-liveable-city/comment-page-1/#comment-4161 Australian Tourism Export Council looks ahead with Tourism 2020 plan | eatdrink Wed, 07 Dec 2011 23:54:34 +0000 http://www.eatdrink.com.au/?p=3157#comment-4161 [...] Auckland ranked world’s third liveable city [...] [...] Auckland ranked world’s third liveable city [...]

]]> Comment on Ruby Rabbit the latest hottest nightclub in Sydney by Beluga Noble Russian Vodka is coming | eatdrink http://www.eatdrink.com.au/2011/11/ruby-rabbit-the-latest-hottest-nightclub-in-sydney/comment-page-1/#comment-4157 Beluga Noble Russian Vodka is coming | eatdrink Wed, 07 Dec 2011 02:07:50 +0000 http://www.eatdrink.com.au/?p=3125#comment-4157 [...] Ruby Rabbit the latest hottest nightclub in Sydney [...] [...] Ruby Rabbit the latest hottest nightclub in Sydney [...]

]]> Comment on Another cup of coffee? by Sydney’s most expensive coffee roasts at Toby’s Estate | eatdrink http://www.eatdrink.com.au/2011/11/another-cup-of-coffee/comment-page-1/#comment-4156 Sydney’s most expensive coffee roasts at Toby’s Estate | eatdrink Wed, 07 Dec 2011 01:55:59 +0000 http://www.eatdrink.com.au/?p=2956#comment-4156 [...] Another cup of coffee? [...] [...] Another cup of coffee? [...]

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