Job Vacancies

January 11th, 2011 tanner


Billy Kwong Kitchen Positions Vacant
10th January 2011

Kylie Kwong is looking for qualified and passionate chefs to join her team. Please email your resume to or fax to 9332 4109

Have an opinion on Local Food

November 24th, 2010 tanner


You can assist in a survey for the development of a Regional Food System that will support the production, distribution and sale of local food for local consumption.  The outcomes of the survey will help support our local farmers, provide healthy, fresh, seasonal, regional food to our local community and create authentic local tourism experiences that will have visitors raving about the amazing food offering experienced in Tropical North Queensland. 

There are four different surveys for; Local residents, Local food producers, Tourism and Hospitality businesses, and Visitors. 

Click here for the Advance Cairns  Tropical North Queensland Food Supply Surveys  and you could win $250 worth of premium seafood from Cairns Ocean Products

Ochre Restaurant Wins Taste Paradise Signature Dish Competition

November 24th, 2010 tanner


Craig Squire won the award for his Tempura bugs, papaya salad, with sweet chilli lemon myrtle dipping sauce.      

This dish was chosen for its innovative use of local ingredients that is the essence of Tropical North Queensland      

The Public Vote Winner was  Tropical Pan seared Tuna salad laced with a Mango vinaigrette’ by Chriso the Personal Chef with 464 votes      

Finalists included
1         Tier of mud crab, mango and avocado  from Kewarra Beach Resort      

2         Julaymba Journey by Julaymba Restaurant at Daintree Eco Lodge

Three innovative  finalist dishes were cooked off in front of the public and a panel of judges at the Pier at the Marina  on Saturday 13th November, to declare  the winning dish that was considered the essence of Tropical North Queensland,  on the presentation and how innovatively the chef has used local regional produce so that every mouthful says ‘Taste Paradise’.

Off the Eaten Track

November 18th, 2010 tanner


What do you get when you mix Queensland’s finest regional produce, a splash of wine, some passionate producers and one very excitable chef in a television series? 
The result is Off the Eaten Track – a collaboration between the Department of Employment, Economic Development and Innovation (DEEDI) and Tourism Queensland, to air on Saturday 4 December at 7pm on Channel 7. in the lead up to Christmas.Minister for Primary Industries, Fisheries and Rural and Regional Queensland Tim Mulherin said the series was a celebration of the people who grow, catch and make Queensland produce.

From iconic Queensland mud crabs and mangoes to the more exotic avocado ice-cream and Australian Desert Limes, Off the Eaten Track will tantalize your taste buds.

Celebrate a feast of Atherton Tableland coffee, Chinchilla’s Murray cod, Rockhampton’s beef, Hervey Bay’s scallops, Ayr’s exotic achachas and buffalo mozzarella from Cairns.

“While Off the Eaten Track showcases how regional produce can be prepared, it is not just about cooking or travel – it is a revealing and entertaining exposé of the high-quality produce that comes from our state,” he said.

“Queensland has an increasing reputation both domestically and internationally for high quality fresh produce and wine and this series will help build it further.

for more information… here

Check out  for a preview

Building your online business

November 15th, 2010 tanner

The Department of Employment, Economic Development and Innovation invites you to take part in a comprehensive activity-based workshop series where you will learn how to increase business profitability using website technology.

What about online: beginner’s basics
Wednesday 24 November 2010
Presented by Robert Rutten of Rutten Technologies

This session will demystify the myths and clarify the terms generally used in relation to online businesses. From differentiating between business and domain names, email and web hosting, to the dos and don’ts of being online, this session will help you choose the right tool for the job.

Making online business work
Thursday 25 November 2010
Presented by Emmy Kerrigan of Atlas Projects

session will work through identifying a clear, comprehensive, strategic implementation plan. By identifying your key business needs to succeed and incorporating them with your online strategy, you are better prepared for a more effective online presence. Understand how having an online strategy can create an active marketing channel for your business and how this can help to achieve your business goal.

Social media for business
Wednesday 1 December 2010
Presented by Nicky Jurd of Precedence

This session will examine the various social media tools available and how you can best use these tools to market your business. Examine reputation management and how to avoid the mistakes businesses often make while marketing in the social arena. Explore Twitter, Facebook, blogs and review websites such as TripAdvisor.

Where to from here
Thursday 2 December 2010

This session will review the content covered in the previous three workshops. Attendees will be provided with a workbook to help prepare for the further advance with their online business. This session will have all three presenters available to address any questions.

Time                   5.30pm – 8.30pm on the dates specified
Venue                Cairns Centre
                                Ground floor, Corner Grafton and Hartley Street, Cairns 
Cost                     $33.00 (incl GST*)
Register            To register please complete the registration form and return to the Cairns Centre at the details below. Contact             Department of Employment, Economic Development and Innovation
                                PO Box 2358 CAIRNS QLD 4870
Telephone:     07 4048 1111    Facsimile: 07 4048 1122

Do you have a BIG Idea?

November 14th, 2010 tanner


Do you have a great idea that could change everything, but need help to get it off the ground?

Here is your chance to make it happen. We’re looking for innovative ideas that could change the way your business works and have the potential to transform the industry you work in.  We’re offering up to $50,000 per project, so put your application in today!



Go to  for more information

Applications close 10th December 2010

Tropical Cuisine Book Launch

November 10th, 2010 tanner


Restaurant Surcharge for Public Holidays

September 18th, 2010 tanner


The Australian Competition and Consumer Commission (ACCC) has instituted proceedings against four cafés and restaurants for alleged breaches of the component pricing law by failing to include Sunday and/or public holiday surcharges in their menu prices.

The ACCC has produced specific guidance for restaurants, hotels and cafes to explain their obligations under section 53C of the Trade Practices Act 1974 and has been working with relevant industry bodies to ensure that information reaches their members. As part of its continuing education campaign, the ACCC recently wrote to a number of state and national industry bodies to remind them, and their members, of the requirements of section 53C ahead of the coming September and October public holidays.

Harrison’s Restaurant Wins State’s Best New Restaurant

September 14th, 2010 tanner

Congratulations to Spencer Patrick and his team at Harrison’s Restaurant & Bar in Port Douglas who won the Queensland State Savour Australia Restaurant & Catering Awards for Excellence,  for the best New Restaurant that was announced on Monday 13  September at the Brisbane Convention & Exhibition Centre.


New Restaurant
Sponsored by HOSTPLUS
WINNER – Harrison’s Restaurant & Bar, Port Douglas NORTH & FAR NORTH QLD
Bella Cosi Restaurant, Chermside BRISBANE & DARLING DOWNS
Café Sirocco on Maggie Island, Nelly Bay NORTH & FAR NORTH QLD
Drift Café Jetty & Events, Milton BRISBANE & DARLING DOWNS
Glass Dining & Lounge Bar, Main Beach GOLD COAST
Milagro Modern Australian, Noosaville SUNSHINE COAST
Prive 249, Brisbane BRISBANE & DARLING DOWNS


September 10th, 2010 tanner

 Start date: 1/10/11   End date: 9/10/11

 Place: Spain

Organizing entity: Instituto Español de Comercio Exterior (ICEX)


Address: Paseo de la Castellana, 14-16

State/Province: MADRID    ZIP Code: 28046 

Phone number: 902 349 000    e-mail: 


Launch of the fourth edition of the “Training of Young Professionals in Spanish Gastronomy 2011” program.
The Training of Young Professionals in Spanish Gastronomy Program was created in 2007 by the Spanish Institute for Foreign Trade (ICEX) in response to the growing international influence of Spanish cuisine that, in recent years, has become a leader for creativity and innovation in culinary techniques, raising awareness of the huge diversity and quality of Spain’s most emblematic products.
The training program lasts for eight months and consists of three stages:
Stage One: participants receive an intensive course in the Spanish language lasting four weeks and a three-week training period of immersion in Spanish culture, gastronomic history and products.
Stage Two: this involves a stay at an internationally renowned restaurant with a prestigious reputation for a period of six months. In the 2009 program, some 22 restaurants participated (El Bulli, Arzak, El Celler de Can Roca, Martín Berasategui, Akelarre, Mugaritz, El Poblet, Adolfo, Calima, Santo Mauro, Echaurren, Abac, Oriol Balaguer, La Terraza del Casino, Café de París, Las Rejas, Alkimia, Casa Gerardo, Guggenheim and El Chaflán).
Stage Three: the training program finishes with a competition in which the young chefs demonstrate the knowledge they have acquired in Spanish cooking and ingredients.

Who is the program aimed at?
Young professionals from Germany, France, Norway, Sweden, Finland, Denmark, Iceland, Switzerland, United Kingdom, Russia, USA, Canada, Brazil, Mexico, Australia, New Zealand, China-Hong-Kong, United Arab Emirates, India, Singapore and Japan, although applications from candidates in other countries will also be considered on an individual basis.
Maximum number of participants: 20

– To have completed at least the first three courses at a culinary college of recognized status or to have experience in well-known restaurants in the candidate’s country of origin.
– Preference will be given to candidates under 30 years of age.
– Priority will be given to candidates that have knowledge of English and Spanish and to those who have not participated previously in similar programs, in terms of content and objectives, in Spain.

The application period is open until: 20 September 2010