Gaspard de Rancourt spent years working in Paris before he made the move to Sydney a few months back. The chef came up in the kitchens of Les Résistants — La Table (formerly L’Avant-Poste) and Elmer Paris, where he learned from Michelin-star chefs lauded for their commitment to upping the stakes with regards to sustainability and gastronomic excellence. de Rancourt is part of a new wave of culinary talents doing things their way — and we’re fortunate enough to have him on our shores. The chef speaks to Hospitality about his time working in Paris, the differences in seasonality and produce, a ..read more

The pomelo, aka Citrus maxima, takes out the title of the largest member of the citrus family. The fruit can grow to the size of a basketball and comes in around 22 varieties. Pomelos are part of a group of non-hybrid citrus, which are used to cultivate fruits such as grapefruits, oranges, and tangelos. The citrus is believed to have originated in South-East Asia, where it is still widely enjoyed today for its rind, flesh, and juice. In China, the pomelo is associated with prosperity and is often eaten during Lunar New Year. It is given as a gift during China’s mid-autumn festival as a symbo ..read more

There’s a new addition to Sydney Place, and this one is for fans of soju and classic Korean street food. Sil Bi Jip is both a restaurant and a pocha, opening for lunch during the day before morphing into a bar by night. “Our goal is to feed people nourishing, high-quality dishes at an affordable price point, offering everything we love about Korean street food,” says Owner Dennis Oh. “Whether you’re looking for a warming and filling rice bowl by day or some snacks and specialty drinks by night, we can’t wait to welcome the community.” The lunch menu charts a selection of dishes including deo ..read more

Xero has published its latest Small Business Index, which has shown an improvement in small business performance in the June quarter. The development is attributed to continued job growth and improved payment times. But the period saw a decline in sales, which is an indicator of what’s to come in future months. But it’s not good news for foodservice operators. Hospitality businesses are hiring less than a year ago, with fewer jobs on offer and hiring falling 0.5 per cent y/y in the July quarter. It’s a stark difference compared to the national jobs growth average which sits at +4.5 per cent y ..read more

Melbourne-based hospitality group Yolk continues its expansion with the launch of hybrid venue Ophelia in Westgarth. The venue is slated to open in August and will operate as a Euro-inspired cafe in the morning before transforming into a wine bar come midday. “While we’re creating a space people can retreat to for breakfast and lunch, it’s also an in-betweener – ideal for snacking, picking, sipping, and all the good stuff,” says Yolk Group’s Bec Moore. “It will be the kind of place where you come for the food and stay for the warm hospitality. Where you can retreat in cosy corners, or graze o ..read more

Rivareno debuts new packagingSydney-based gelateria Rivareno is known for its high-quality products, and now the brand has rolled out a bespoke packaging solution for customers purchasing take-home gelato. Dessert businesses largely use styrofoam tubs due to the packaging’s lightweight composition and insulation qualities, but there’s often a greener way to do things. Rivareno’s new tubs are made from double-walled cardboard and are a first-to-market product in Australia. The exterior cardboard is uncoated while the interior is lined in PET. The gelato is insulated by an air barrier and remai ..read more

Melbourne’s Fitzroy has been chosen as the home of Standard International’s first Australian location of The StandardX hotel concept, which launches to the public on 8 August. The Melbourne suburb was selected for its rich cultural landscape, with the hotel’s design reflecting the uniqueness of the local surroundings as well as its Hollywood sibling, resulting in a vibrant, engaging space. The 125-room hotel is home to a range of food and beverage concepts, with new details just announced. Thai restaurant Bang is an all-day dining concept led by Executive Chef Justin Dingle-Garciyya, who is h ..read more

Liquid & Larder’s The Gidley in Sydney’s CBD is ushering in a new era under Head Chef Corey Riches. The Gidley has been around for five years now, with the underground kickstarting a new chapter that revolves around theatrical elements, quality cocktails, and premium produce. “We felt it was time to shake things up and offer a new menu that people wouldn’t necessarily expect from us,” says James Bradey, owner of Liquid & Larder. “As all good restaurants should, The Gidley is evolving but we are still staying true to what we feel a steakhouse should be.” Riches has moved across from th ..read more

Trader House’s long-awaited Supernormal officially opens its doors today on Brisbane’s Queen Street riverfront. The launch marks the second location of the Asian-influenced restaurant, which has brought many of its signature dishes to the Sunshine State as well as some bespoke additions. “It feels like the right evolution for Supernormal,” says Chef and Co-Founder Andrew McConnell. “Whilst the design sets the two restaurants apart, there is a DNA that runs through them that is grounded in the food, the service, the drinks, and the sense of location.” The multi-level venue, designed by ACME, s ..read more

Solotel has recruited acclaimed culinary talent Hamish Ingham as its new group executive chef. Ingham has had a lengthy career in the hospitality sector, running Bar H in Surry Hills with Rebecca Lines for eight years before launching The Woods Restaurant and Grain Bar at the Four Seasons, Banksii in Barangaroo, Tequila Daisy, and Redbird Chinese in Redfern. He’s now started a new chapter, one that is anchored by mentoring, developing, and supporting chefs – something he has always wanted to do since he was trained by culinary greats including Kylie Kwong and Damien Pignolet. “Running my own ..read more