Quay has completed a stunning few weeks with the award for Best Restaurant in the Sydney Morning Herald’s 2009 Good Food Guide awards. The recognition comes after receiving the prize for Best Australian Restaurant in the Gourmet Traveller awards a few weeks ago - marking the first time that a restaurant has won both awards in the one year. The Good Food Guide’s co-author Simon Thomsen reported that Quay was recognised due to the memorable experience that it offered consumers. ”[Quay... ...Read more »
The prestigious Age Good Food Guide Awards were held last night with Ripponlea restaurant Attica taking the coveted prize as Restaurant of the Year. Led by Executive Chef Ben Shewry, Attica has steadily worked its way into the top echelon of Melbourne restaurants, though Good Food Guide co-editor Necia Wilden admitted that Attica was, perhaps, a surprise choice to some as it lacks the glamour of other contenders. Ms Wilden suggests, however, that the passionate commitment of key personnel had led... ...Read more »
Sydney harbourside restaurant Quay has taken out the top prize at the 2009 Australian Gourmet Traveller awards held in Sydney last night. Led by Executive Chef Peter Gilmore, Quay has climbed into the top echelon of Australian restaurants over the past decade and has been awarded with three hats in the Sydney Morning Herald’s Good Food Guide for the past six years. The Best New Restaurant award went to Melbourne’s Bistro Guillaume, which opened at Crown earlier this year. Run by leading... ...Read more »
Forbes has released a list showcasing the ten leading celebrity chefs by earnings per year, with a number of unfamiliar names to Australians popping up. Gordon Ramsay surprisingly only came in at number three, behind American TV chef Rachael Ray, with a reported US$7.5 million in earnings a year. The figure appears conservative for the Scottish chef who has gained global notoriety for his shows “Hell’s Kitchen” and “Kitchen Nightmares”. Ramsay’s range of restaurants... ...Read more »
The Lexus Appetite for Excellence awards were held in Sydney last night with chefs and waiters from Melbourne and Adelaide scooping the pool in the Young Chef and Young Waiter of the year awards. The awards, which have been running since 2005, reward some of Australia’s up and coming talent in the restaurant industry. Only those under the age of thirty can be considered for the awards. Each Australian state is represented with one finalist, with the decision on the winners being chosen by... ...Read more »
UK celebrity chef Antony Worrall Thompson has made an embarrassing mistake with the recommendation in a magazine that Henbane would make a great addition to a summertime meal. The only problem is that Henbane can potentially be deadly. There was plenty of the product locally, it would be a “tasty addition to salads”, and it was used by the ancient Greeks as an anaesthetic, Mr Worrall Thompson reported. Unfortunately, he had confused the plant with another of a similar name, as Henbane... ...Read more »
Australian truffle production could grow by as much as 10 times its current level by 2013, but market development and further research will be needed to ensure the industry has a long-term future.These are some of the conclusions of a stocktake of the industry to be presented this weekend by the Rural Industries Research and Development Corporation (RIRDC) at a meeting of the Australian Truffle Growers Association in Victoria. The research established that production is likely to grow from 800 kg... ...Read more »
On 17 August Victoria Park in Sydney will transform into a food-lovers paradise at Live Green 2008, with great local and organic produce and free cooking demonstrations by Sydney’s leading chefs and a Green Bar. Lord Mayor Clover Moore MP, says the event will showcase the quality and sustainability of the local industry. “Live Green is a great opportunity to learn more about local produce as well as how to make more sustainable choices when buying food - whether it’s fresh fish,... ...Read more »
Over 50 of Australia’s most respected chefs have signed their names to a charter opposing GM food. The ‘GM Free Chefs Charter’ has garnered great support, with more than 50 well-renowned chefs indicating their opposition to selling genetically modified (GM) food in their restaurants. The Chefs Charter is an initiative of Greenpeace and was recently unveiled at Jared Ingersoll’s Danks Street Depot, attended by chefs from some of Sydney’s top restaurants. Among the names... ...Read more »