Talking Taste

Meet Chris Thornton, the Executive Chef and Owner of one of Newcastle’s top establishments, Restaurant Mason. After opening in November 2011, Restaurant Mason received its first Sydney Morning Herald Good Food Guide Award, One Chef’s Hat in its first year. Since opening it has been extremely successful.

What type of pasta do you serve in your venue? Are you thinking of branching out from the norm?

Check out this infographic and become a pasta guru. These 33 pasta types cover what pairs well with different shapes and styles - we've simplified it for you.

Prego!

Dark kitchens are increasingly becoming a key contributor to the efficiency and growth of popular food delivery platforms suchs as UberEats, Deliveroo and Menulog. They have added an exciting revenue stream for both large food delivery platforms and have encouraged entrepreneurs to look at commerical property in new light. The below infographic demystifies this emerging phenomenon. 

Meet Sven Ullrich, the Executive Chef of Hyatt Regency Sydney. No stranger to the Hyatt brand, Sven is originally from Germany and has worked alongside the global hotel chain in properties across Australia, Tokyo, Hong Kong, Germany and the U.S. In September, Sven hosted the Nestlé Golden Chef’s Hat Awards night at the Hyatt Regency Sydney, and the food he served up was outstanding!

Rhian Shellshear is an Australian pastry chef with more than 14 years experience working in fine dining restaurants and artisanal patisseries. In September, we had the pleasure of meeting with him in Brisbane where he showcased his creativity with chocolate and patisserie. 

When it comes to eco-awareness, millennials are increasingly becoming conscientious in their decision making and consumption habits! With their love for plant-based meals, climate change concerns and their passionate interest in keeping our oceans plastic-free, millennials are all about sustainability.

It seems like the time has come where many would rather pick a refreshing bottle of water over a carbonated drink. What has caused this shift? And why has the popularity of carbonated drinks declined over the last years? Take a look at this infographic and learn more. 

We conducted a survey on LINKEDIN to understand what drives Australians to drink coffee at work and to gauge their coffee related preferences. Reflecting on trends in 2018, the results provided a thorough insight into interesting coffee drinking behaviours in the workplace

We recently dived into the world of cold brew coffee, exploring its popularity and history around the world. Now let's focus on one of very popular applications: the unique up and rising revolution of Nitro Cold Brew coffee!

It’s all in the sauce! Pulled pork with BBQ sauce. A cheesy quesadilla with a side portion of salsa. Beautifully charred chicken wings with hot sauce. Each dish would taste good on its own, but it’s that extra little kick only the right sauce can deliver. 

It’s hard to find someone that says no to a carb-heavy plate of fulfillment. Pasta has been around for ages. First as a staple food that kept many mouths fed (from beggars to the elite), now served as budget weekday meals as well as luxury tiny portion creations.

Let’s discover the history of pasta and look at popular types of pasta.

In the last couple of years, cold brew coffee has soared in popularity and has proven itself to be a huge hit in the coffee community. With demand rising and innovators coming up with unique ways to serve up this style of delicious cold coffee, operators’ creative juices are flowing to satisfy coffee lovers everywhere. Set to heat up the coffee game this year, come explore the history, hype and buzz around the next coffee wave – a trend that is here to stay!