News - CateringAus.com.au

Carlton Chef Bets On Horses

Sun, 18 Jul 2010 00:00:00 -1000

Fancy munching on Mr Ed? This week, horse meat will appear on Victorian restaurant menus for the first time, thanks to a law change allowing equine flesh to be sold for human consumption. But at $70 a kilo, it won't be a cheap meal. Perth butcher Vince Garreffa has talked the WA Government into letting him sell horse meat over the counter. It is still against the law to sell it in Victoria, but there's no law against Victorians buying horse meat from Mr Garreffa. As soon as his horse meat went on sale last week, Carlton chef Nicholas Poelaert called through an order. He plans to cook a three-course horse degustation at his award-winning Embrasse restaurant on Tuesday night. The three-course meal will cost $90, including wine and a small dessert. Sunday Herald Sun, July 18.

Ten Locks in Masterchef Judges for 3rd Year

Mon, 05 Jul 2010 00:00:00 -1000

MasterChef's star judges Matt Preston, George Calombaris and Gary Mehigan will be back on Channel 10 next year for another helping. In a major boost for the network, the Sunday Herald Sun can reveal the three judges have signed with Ten for next year. Ten would not comment on the contract length, but did confirm the judges would be back. ``MasterChef is incredibly successful and we are not surprised by rumours of rival networks sniffing around, but be assured our judges are under contract to MasterChef,'' a Ten spokesperson said. ``They and the show won't be going anywhere.'' The signings put an end to speculation Channel 7 was trying poach the popular judges for a new show or to boost Seven's marquee cooking show, My Restaurant Rules. The show is scheduled to run on Ten for at least the next two years. MasterChef has been a ratings winner for Ten and has changed the face of television. The chemistry between the judges has been crucial to the show's success, and each of the three has become celebrities in their own right. Favourite to win the competition Marion Grasby threw off her apron to reveal she also has a great taste in fashion (right) while throwing her support behind Ten. ``I don't think it really matters to the punter generally whether it's on Channel 7, Channel 10 or the ABC (but Ten was the channel that took a bet on it and I think that they deserve to keep the show that they put their faith in,'' she said. Sunday Herald Sun (Melbourne), July 4.

Neil Perry Takes Rockpool to Perth

Fri, 18 Jun 2010 00:00:00 -1000

Chef and Restaurateur extraordinaire 'Neil Perry' has announced he will open a new Rockpool Bar & Grill in Perth in Western Australia. Planned to open in February 2011 this will be the third Rockpool restaurant in Australia.

The new Rockpool will maintain the concept of the previoous 2, with an impressive, power dining room with smart professional service. The cuisine will focus on showcasing quality Australian Beef including Australia's home grown Wagyu from Blackmore as well as premium breeds from Cape Grim and Rangers Valley. Rockpool wouldn't be Rockpool without an influence of seafood on the menu, and the new Perth outlet will have a purpose-built fish filleting room as well as the good old giant fish tanks showcasing the live shellfish.

"As we have successfully achieved with our Melbourne and Sydney restaurants, Rockpool Bar & Grill Perth will have a similar menu structure where you will be able to experience the country's best produce, share the various cuts of dry aged meat to experience the depth of variety and indulge in a selection of fantastic side dishes." Perry said.

Dan Masters, Perry's current Sous Chef at Rockpool will lead the team in the kitchen.

Pier Chef Greg Doyle Hands Back His Chef Hats

Tue, 18 May 2010 00:00:00 -1000

(Article take from The Age)

Only six restaurants have the top ranking. Now, one of their number, Pier, is handing back its hats with chef/owner Greg Doyle, 55, saying: '' I don't want the intensity of it any more ... that is, the level of attention to detail it requires, the constant development of new dishes, staffing levels and the cost of maintaining a three-hat restaurant.''

The move is unprecedented in the 25-year history of the Sydney Morning Herald's Good Food Guide.
Pier at Rose Bay was opened by Mr Doyle in 1991 and quickly gained two-hat status, rising to the highest rank in 2007.
''We used to have a huge local clientele and that gradually dissipated as a three-hat restaurant because people felt they could not pop in for a quick meal,'' he said. ''People felt they needed to be going for an experience.''
From next month, the menu will be simplified, tables will be set when diners arrive and waiters will no longer wear gloves to change cutlery. But it won't become a bistro.

(for the full article click here)

All Hail "Noma" The New Number 1 Restaurant In The World

Thu, 29 Apr 2010 00:00:00 -1000

Since 2006 (and in various other previous years) El Bulli has reigned supreme as the absolute best restaurant in the world, until now. Noma in Denmark, which came in at number 3 last year has taken the top spot as the new number 1 Restaurant in the World, according to the S. Pellegrino top 50 Restaurant Awards.
4 Australian Restaurants have made it into the top 100, Quay of Sydney was up an incredible 19 places from last year to number 27, Tetsuya's dropped 21 spots to number 38, Marque came in at number 67 as well as taking out the prize for Breakthrough Restaurant of the Year, and Attica of Melbourne came in at number 73.
For more information go to www.theworlds50best.com

2010 Noosa Food & Wine Festival Line Up

Thu, 15 Apr 2010 00:00:00 -1000

2010 Noosa Food & Wine Festival Line-Up
Between April 30^th and the 2^nd of May more of Australia's top Chefs meet in the one place than any other time of the year, the reason, The Noosa Food & Wine Festival. This years line up reads as a who's who of the Australian Restaurant and Hospitality Industry, including Matt Moran, Jaques Reymond, Peter Doyle, George Calombaris, Greg Doyle, Trudi Jenkins, Neil Perry and Matt Preston to name just a few.
The Noosa Food & Wine Festival is the brain child of local Noosa restaurateurs Jim Berardo and Gregory O'Brien, and they celebrate the events 7^th year. This year visitors can look forward to celebrity Chefs Cooking Classes, Noosa food trails with lunch, celebrity cooking demonstrations, 8 & 9 course degustations, guest Chefs at various Noosa restaurants, plus a collection of some of the country's best produce suppliers and food writers.

Audi Noosa Food & Wine Festival 2010 For more information visit http://www.noosafoodandwine.com.au

The Brasserie By Philippe Mouchel Announces Closure from Crown

Wed, 17 Feb 2010 00:00:00 -1000

Acclaimed 1 Chef Hat restaurant The Brasserie has annouced it will close at the end of June this year. Part of Crown in Melbourne, the partnership which has been running for 6 years is set to separate, which according to the press release has been a mutual decision between Crown and Chef Philippe Mouchel.
The Brasserie is one of Victoria's most awarded restaurants and has enjoyed the 1 Hat status in every year of operation. Mouchel has said that he now wants to concentrate on writing a new Cookbook and some other projects. Crown's chief executive officer, David Courtney, said Crown has "enjoyed the partnership between Philippe Mouchel and our Food and Beverage operation, and wishes Mouchel every success in the future."

The Press Club Announces Extensive Refurb

Tue, 02 Feb 2010 00:00:00 -1000

George Calombaris, Executive Chef of the highly acclaimed The Press Club Restaurant and Bar and celebrity chef of the hit TV show Masterchef has announce there will be a major refurbishment and change of direction for the venue.
The current Press Club Bar will also go under an extension and name change to The Little Press and Cellar. This will feature a meze kitchen and wine cellar containing many of the wines found in the main restaurant.
There will also be an addition of a Chefs Table for upto 5 guests as well as an extension to the private dining areas which will be able to cater for upto 30 people.
George Calombaris has stressed that although the restaurant and menus will be undergoing some major changes the underlying philosophy of The Press Club won't change.

Executive Chef Simon Bryant Leaves the Hilton Adelaide Hotel

Sat, 30 Jan 2010 00:00:00 -1000

Simon Bryant, co-presenter with Maggie Beer of the popular TV show The Chef And The Cook, and Executive Chef of the Hilton Adelaide Hotel of 7 years has announce he will be leaving the Hilton Hotel Group.
The news comes just a few months after the departure of Cheong Liew and the closure of his iconic fine dining restaurant The Grange. The hotel have said they are sad to see Simon go, and that he will be greatly missed.

El Bulli Announces 2 Year Closure

Wed, 27 Jan 2010 00:00:00 -1000

Ferran Adria, widely regarded as the worlds best chef has announced he will close his 3 Michelin Star restaurant El Bulli for a period of 2 years in 2012 and 2013. The restaurant caters for 50 covers a night and is only open for 6 months of the year. The only way to make a reservation is through their website which receives a many as 2 million requsts a year.
The reason for the closure according to a press release on the El Bulli website is to radically change the concept and direction of the restaurant, "closure of one cycle and the beginning of a new phase." But Ferran stated at Madrid Fusion, the annual international culinary conference focusing on the cutting-edge in haute cousine, that he found working the 15 hour days "difficult" and "It's impossible with the current format of El Bulli to continue to create".
One thing is for sure though, the food world waits with baited breath to see what 2014 has in store at El Bulli.