The April edition of Hospitality magazine is now available to read online.
This issue, we talk to the chefs behind some of Australia’s most iconic dishes. Lennox Hastie, Tetsuya Wakuda and Dinner by Heston Melbourne chef Evan Moore reveal the hard work that goes into creating signature dishes and the pros and cons that come with them.
Journalist Madeline Woolway looks at the unique stressors faced by front of house in the hospitality industry and how workers can address them. “Front of house have to deal with customers face-to-face and you always have to put your best foot forward and lose your ego, which is hard to swallow for most people,” says Jules Damjano, venue manager at Stanton & Co.
Mary’s Group recently announced the launch of their second full-service burger outlet in Sydney. Founders Jake Smyth and Kenny Graham are on a roll, and Hospitality sat down with the pair to find out what makes them tick – clue, it’s related to preserving Sydney’s nightlife.
Have you tried yuzu before? It’s big in Japan and Australians have recently begun propagating the citrus fruit, which is described as a combination of grapefruit, lime and mandarin. We cover everything from flavour profile to culinary uses and harvest.
Plus, Hospitality covers carbon-neutral meat and what you need to know about cascara and Nadine Ingram pens a column on the real costs that come with producing artisan products.
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Image credits: Nikki To