Check out the menu at Neil Perry's Eleven Bridge [gallery]

Check out the menu at Neil Perry's Eleven Bridge [gallery]

With Rockpool Est. 1989 hosting its final dinner service on 30 July, the focus is now on the imminent opening of its successor, Eleven Bridge.

The best canapes to serve at cocktail-style events

The best canapes to serve at cocktail-style events

Bye bye arancini balls; hello tempura nori. Chefs around Australia are making the most of the public’s growing appetite for cocktail-style events, creating canapés that really pack a punch.

Three men driving bagels' boom

Three men driving bagels' boom

They’re ubiquitous in the States, and while bagels are yet to enjoy the same cult status here in Australia, they’re definitely on the rise.

New additions to Restaurant Leaders Summit line-up

New additions to Restaurant Leaders Summit line-up

The line-up of speakers for the inaugural Restaurant Leaders Summit keeps getting stronger, with a number of high profile chefs and restaurateurs signing up for the one-day conference.

The brewing basics: pros and cons of alternate brewing methods

The brewing basics: pros and cons of alternate brewing methods

If you’re in the crowded café market, you’d do well to consider adding alternative brewing methods to your menu. But which ones are worth a try, and how significant is the investment? Danielle…

Paddington Inn to reveal new look next month

Paddington Inn to reveal new look next month

Solotel’s Paddington Inn is preparing to relaunch early next month after undergoing a complete overhaul, which included the appointment of a new head chef, a redesign and the introduction of a new dining room and bar.

Jackie Milijash found dead in northern beaches home

Jackie Milijash found dead in northern beaches home

Sydney restaurateur Jackie Milijash died over the weekend at age 52.

A first time for everything: Fine Food Australia

A first time for everything: Fine Food Australia

Fine Food Australia provides an unrivalled opportunity for networking and insight into the future of Australia’s food industry.

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Restaurant, bar, butchery and more: Butcher and the Farmer prepares for opening

Restaurant, bar, butchery and more: Butcher and the Farmer prepares for opening

Seagrass Boutique Hospitality Group is preparing for the launch of Butcher and the Farmer on 22 September, located at the new Tramsheds development in Sydney’s Glebe.

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2016 Tasmanian Wine List Awards announced

2016 Tasmanian Wine List Awards announced

Twelve Stones Restaurant at Pontville and The Glass House on Hobart’s waterfront have been announced as the recipients of the 2016 Tasmanian Wine List of the Year Awards.

ALIA's on-premise finalists revealed

ALIA's on-premise finalists revealed

The Australian Liquor Industry Awards are back for another year, with on-premise categories including Best New Bar, Best Food Venue, Best Wine List and Bar Manager of the Year.

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How to build respect for your restaurant

How to build respect for your restaurant

Hospitality is all about making people feel comfortable, so smoke and mirrors will get you nowhere. It’s time to drop the act and be real with your customers – you’ll reap the rewards.

Impos partners with EFTPOS provider, Tyro

Impos partners with EFTPOS provider, Tyro

Hospitality point of sale provider, Impos, has partnered with EFTPOS banking provider Tyro, giving venues an all-in-one solution for sales and payments.

Why your restaurant needs a good logo

Why your restaurant needs a good logo

You might think that logos are only important in the quick-service sector, but in this day and age they form an essential part of a restaurant's marketing strategy.

Cloud-based point of sale and the roving restaurateur

Cloud-based point of sale and the roving restaurateur

Being in your business 24/7 simply isn’t good for you or your operation, so if you haven’t given cloud technology some serious thought, now’s the time.

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Skilld slashes hospitality recruitment costs

Skilld slashes hospitality recruitment costs

It’s no secret that staffing represents a huge expense for foodservice businesses in Australia – not just because of wage costs and the penalty rate entitlements associated with a casual workforce, but also because turnover rates are high, and as...

How to cash in on the gourmet sandwich trend

How to cash in on the gourmet sandwich trend

The humble sandwich is not so humble these days. Where consumers used to be happy with sliced ham, iceberg lettuce and cheddar cheese between two slices of white bread, today’s food-savvy diners want more.

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