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Wine myths debunked [part II]

Wine myths debunked [part II]

In part two of a feature aimed at encouraging sommeliers not to fall victim to stereotypes, Christine Salins looks at some more myths surrounding wine.

What does unfair dismissal really mean?

What does unfair dismissal really mean?

Regardless of the size of your business or the quality of your staff, you need to be well versed in procedural fairness. By Restaurant & Catering Australia.

Quay’s Peter Gilmore to head up Bennelong

Quay’s Peter Gilmore to head up Bennelong

The Fink Group has won the hotly contested Bennelong restaurant tender, a move that will see Quay’s Peter Gilmore take over the site under a 10-year agreement with the group.

Good fry, bad fry - tips on cooking with oil

Good fry, bad fry - tips on cooking with oil

Frying food and cooking with oil is part and parcel of being a chef, but employing the right techniques and equipment are key in transforming mediocre dishes into culinary greats.

Making your event an experience: VIDEO

Making your event an experience: VIDEO

Events can be very lucrative for food service operators - when executed well. Botanic Gardens Restaurant head chef Todd Hunt walks us through one of his most recent themed events.

Foodservice

Dimmi launches new app

Dimmi launches new app

Restaurant reservation brand, Dimmi, has launched an iPhone app, allowing diners to search for restaurants, make reservations and read reviews from their mobile device.

Red Lantern Crown St to close with new openings planned for 2015

Red Lantern Crown St to close with new openings planned for 2015

The team behind Crown Street’s Red Lantern restaurant has announced the site will shut up shop next month, with two new openings slated for the new year.

Congrats in order for Knight Guillaume Brahimi

Congrats in order for Knight Guillaume Brahimi

Guillaume Brahimi will be made a recipient of the Knight of the National Order of Merit - signifying the French government’s appreciation of his contributions to the French community.

Food poisoning at VIC function centre leaves 100 sick

Food poisoning at VIC function centre leaves 100 sick

Over 100 people are reported to have contracted food poisoning after consuming food at a function centre in Melbourne.

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Videos

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Beverage

Grant Collins and Danny Russo team up for new gin bar [gallery]

Grant Collins and Danny Russo team up for new gin bar [gallery]

The Powder Keg is one of Sydney’s newest bars, offering over 120 types of gin and a range of cocktails from the 17th and 18th centuries.

Champagne Henriot back in Australia

Champagne Henriot back in Australia

The Henriot and Hasko families have partnered to form a new company, Bootleggers, to distribute Champagne Henriot.

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Management

8 tips to get diners in the door this festive season

8 tips to get diners in the door this festive season

It’s beginning to look a lot like Christmas - so along with hanging your stockings and tinsel, it’s time to boost bookings at your restaurant by putting a marketing plan into action.

How to train your staff in 10 minutes

How to train your staff in 10 minutes

Staff training doesn't have to be a burden on your time or your bottom line. Ken Burgin lists some ways to get your crew up to scratch in a matter of minutes.

Managing staff over the festive season

Managing staff over the festive season

The peak and lull cycle that is Christmas and New Year can be a challenging time for food service operators, who tend to either be flat chat or begging for business.

8 ways to increase safety and security in your restaurant

8 ways to increase safety and security in your restaurant

Crimes such as robberies can also put your employees and customers at risk, so safety and security should be a top priority.

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Resources

10 Wine Myths Debunked

10 Wine Myths Debunked

This free article explains 10 of the most common myths about wine, and may make you rethink your cheese choices that accompany your wines.

The Art of Cooking with Oil

The Art of Cooking with Oil

This free article uncovers some of the frying techniques used by well known Australian chefs, and how they can be used to extract the right flavours from various dishes to transform them from mediocre dishes to culinary greats.

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