Local hospitality operators are facing pressures due to inflation and staff shortages, but the industry is feeling confident in a pre-covid landscape. Foodservice professionals gathered together earlier this week at SGK’s HQ in Sydney’s Macquarie Park to attend the AFAB Market Update, which saw five panelists discuss the overall state of the industry. Former R&CA CEO Wes Lambert (OpenTable) took to the stage alongside Benjamin Udy (KPMG); Sissel Rosengren (Food Industry Insight; AFAB); Phil Hwang (SGK) and Shaun Mangan (Bega Foodservice). The speakers discussed everything from macro econo ..read more

This year celebrates the 30th anniversary of Australia’s Wine List of the Year Awards, with entries set to open on Monday 3 April. Venue owners, sommeliers and beverage directors from across Australia are invited to submit their drink offerings into the competition to be judged by a 30-strong panel. The awards sees lists ranked from one to three glasses, along with a range of other acknowledgements up for grabs including best in each state and territory, best small wine list, best food and wine matching and many more. The top acknowledgment is the title of Australia’s Wine List of the Year, w ..read more

The former operators of a Coffee Club outlet in Geelong, Victoria have been charged with $115,603 in penalties after they underpaid two young workers and falsified records. The Federal Circuit and Family Court has imposed a $96,336 penalty against the former franchisee JMSL Pty Ltd and a $19,267 penalty against the company’s sole director Edison Peng, also known as Congyou Peng. JMSL Pty Ltd and Mr Peng admitted to breaching workplace laws by underpaying two staff and providing false time and wage records to the Fair Work Ombudsman. The two workers were underpaid a total of $15,412, with one ..read more

What’s the appeal behind launching venues in Sydney’s Inner West? This one’s easy. We do Inner West venues because we live there and we love the neighbourhoods, the food and the people — it’s just the best. The Sunshine Inn, The Little Guy and Enmore Country Club share warm service and great products. The Sunshine Inn is a restaurant and bar whereas Enmore Country Club and The Little Guy are both neighbourhood bars. The branding for Enmore Country Club was a collaboration between me, Dynn Szmulewicz and Zachary Godbolt [Creative Director of Doom Juice]. We’ve always loved Zach’s graphic desi ..read more

Local mixer brand Fever-Tree Australia has confirmed it will partner with Remedy Drinks in an evolution of its operating model. The alliance will see Fever-Tree work alongside the Remedy commercial division to expand brand presence and focus on grocery and on-the-go channels. “Fever-Tree has established a fantastic platform in Australia and as we look to fuel further growth for Fever-Tree and our customers, the opportunity to evolve our operating model is the logical next step,” says Andy Gaunt, managing director Fever-Tree Australia/New Zealand. “Remedy has pioneered the development of the b ..read more

Federico Zanellato and Karl Firla are known for their snacks, and now the pair have announced a new menu at Ele that heroes compact dishes that pack a punch. The Star Sydney restaurant will welcome diners looking for tiny but mighty morsels at the dining room or the chef’s table from 5pm Wednesday to Sunday. The chefs say the tasting menu was introduced as a means to attract more diners who would rather sample a plethora of dishes rather than sit down for a multi-course meal. “We’ve been overwhelmed by the positive response to Ele since opening and it gives us great pleasure being able to wel ..read more

Sauce is an integral element of many dishes, concepted to add layers of flavour, levels of texture and a little viscosity. Not to skip on one of its most appealing factors — that little something extra to swipe up with a piece of bread. Learning how to make a good sauce is a foundational cooking skill and a process of discovery for chefs. And what better place to start than mother sauces when it comes to Eurocentric cooking? French Chef Georges Auguste Escoffier wrote about six sauces in his book Le Guide Culinaire (A Guide to Modern Cookery) in 1907: velouté, bechamel, espagnole, allemande ..read more

The free program by the City of Sydney is open to 20 Sydney retail, hospitality and tourism businesses to assist in a post-pandemic economy. The 12-week program is in conjunction with digital innovation consultancy Disruptors Co and will feature a step-by-step guide on how to improve innovation and digital transformation. Starting on 1 May, the program will include workshops, one-on-one coaching and group activities to see participants apply skills and knowledge directly to their business to create a growth plan. Previous participants of the Business Innovation Program including Kepos Street ..read more

Sydney pub the Hotel Downing is upping its culinary game with the launch of a new bistro. Fugo is spearheaded by Hello Auntie’s Cuong Nguyen and childhood friend Luis Gi, with the pair focusing on Latin American flavours Gi grew up with. “Sydney is known as the epicentre for multicultural food, yet Latin American cuisine seems to be underrepresented,” says Gi. “Every Latin culture has so much to offer in terms of food and flavour, so we want to share our passion for the culture in Sydney.” Open for lunch and dinner Monday to Saturday, the menu will offer staple dishes including a sandwich st ..read more

The team behind Heartattack and Vine have launched their latest Carlton venue Sunhands. The cafe, deli, wine bar and general store is located on Elgin Street in the former IMA Project Cafe space. Co-owners Ishella Butler, Matt Roberts and Nathen Doyle are behind the new venue which will focus on a seasonal menu showcasing local producers from Victoria and beyond. The ethos of Sunhands came from the trio’s experience during the pandemic with their venue Heartattack and Vine which saw them pivot to a more localised offering to support suppliers struggling. The all-day menu is led by Head Chef P ..read more