September 2nd, 2010 tanner
needed for charter M/Y in the Pacific
Posted on September 2, 2010
URGENT RESPONSE NEEDED –> as this job commences on Sept 13.
Role: CHEF (permanent)
Yacht: 35m motor yacht
Charters: yes
We are seeking a Superyacht experienced Chef for a permanent role onboard a 35-m Superyacht around the Pacific region. This is a charter yacht primarily but also cruises with the owner couple (a vegetarian/seafood eater, and the other prefers Italian, Asian and French food!). The owners love decoration and buffet when entertaining.
Salary offered: A$5.5 – $6/month
Flag: Marshall Islands
Crew: complement of 6 (Australians and NZers).
Please email or phone ASAP. 0410-689288 Donna
Please send your professional CV (with photo + Refs) to donna@superyachtcrew.com.au ASAP.
If you want to be found: Superyacht job seekers should also upload their CVs to our website database www.superyachtcrew.com.au as this is where we look first to find the crew we need!
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August 25th, 2010 tanner
Local chefs compete to create Taste Paradise Signature Dish
using top regional produce
Cairns, July 27, 2010, With a bounty of exotic flavours at their disposal, the chefs of Tropical North Queensland have a well-deserved reputation for plating up paradise. But what dish from this plethora of palate pleasers truly defines our unique region, where the rainforest meets the Great Barrier Reef?
Cairns Festival’s inaugural Taste Paradise Signature Dish Competition will see the public and industry experts select the dish that best represents the essence of Tropical North Queensland, a region celebrated for its truly diverse array of culinary offerings.
To be in the running for the esteemed title of creating the Taste Paradise Signature Dish, chefs and restaurateurs of the region will create menu masterpieces drawing from the abundance of local produce.
Their dish could feature anything from sensational exotic fruit to the freshest tropical seafood, or locally-sourced gourmet foods including cheese, milk, yoghurt and ice-cream, nuts, meat, poultry and eggs.
“Taste Paradise Signature Dish is open to all restaurants that are passionate about using local produce in their menus. We want chefs and restaurateurs to create and enter recipes from their menus that personify the region — a dish that captures the very essence of Taste Paradise,” says Taste Paradise consultant Nola Craig.
Taste Paradise Signature Dish items will be judged using criteria including the use of local produce, innovation, presentation and taste, with consideration being given to public feedback through online forums.
The campaign, Taste Paradise — Tropical North Queensland, will be launched at the Food & Wine celebration during Cairns Festival on August 20. The Signature Dish Competition is part of this ongoing project to promote the region as a food tourism destination.
Restaurants have until August 4 to enter a dish in the competition, with public voting to run from August 20 to September 20. Learn more, and place your vote at the official website www.tasteparadise.com.au.
Cairns Festival is supported and presented by Cairns Regional Council. Now the region’s largest annual cultural celebration, this year’s festival season will run from August 20 to September 5 at venues all over Cairns. For information on the complete program, events and activities, www.cairnsfest.com.au
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April 27th, 2010 tanner
It was a frenzy of change at the S.Pellegrino World’s Best 50 Restaurants announcements this week when Famed Spanish restaurant elBulli restaurant of Ferran Adria lost its crown as the world’s best after 4 years at the top, beaten to the number one spot by Denmark’s rising star Noma in Copenhagen.
panel of more than 800 international critics, journalists and food experts voted 2 Michelin Star restaurant Noma as best in the world for its Nordic specialities in a converted 18th century shipping warehouse.
It has become a favourite of gourmets worldwide for using seasonal and local ingredients to create dishes such as radishes in edible soil by 32-year-old chef Rene Redzepi. It was number two in last year’s list.
British restaurant The Fat Duck outside London, run by chef Heston Blumenthal, took third place in this year’s list. Blumenthal and Adria have since the 1990s been at the forefront of efforts to use science to “deconstruct” and rebuild food, both astonishing diners and delighting reviewers.
There were many changes to this year’s list and Europe performed well with Spanish and Italian restaurants taking five of the top 10 spots.
The United States had three restaurants in the top 10 and Les Creations de Narisawa in Japan was named as the best restaurant in Asia, coming in at number 24 on the list.
Australia’s Quay Restaurant soared 19 places up to 27th position, passing Tetsuyas restaurant at 38th.
For full list go to http://www.theworlds50best.com/awards/1-50-winners
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April 20th, 2010 tanner
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April 9th, 2010 tanner
The Nestlé GOLDEN CHEF’S HAT AWARD is dedicated to the development of Australia’s brightest apprentice chefs. Each year the competition awards two chefs under 25 the chance to develop their career through overseas training.
Competing in the Nestlé GOLDEN CHEF’S HAT AWARD gives young chefs the opportunity to become recognised as the best up and coming apprentices in the industry by going up against their peers and putting their cooking skills to the test.
The competition sees Australia’s apprentice chefs first competing in a series of Regional Cook-offs. The best teams from each region secure a place at the National Final Cook-off, to be held in Melbourne this September.
The 2010 national winners will be awarded an international travel prize, worth $15,000.
All national finalists have the opportunity to win Online Blackjack medals for achievement in culinary excellence to recognised standards in entrée, main and dessert course categories.
The Nestlé GOLDEN CHEF’S HAT AWARD is the longest running chef’s competition in Australia with the first event held in 1966. It has been solely sponsored by Nestlé since 1986 and is Australia’s only national junior culinary competition.
To be eligible for entry, you must be an Australian resident, not older than 25 years on 30 September 2010 and form a team of two and decide on your team leader.
The Regional Finals will be held at TNQ TAFE Cairns on 10th July 2010
Please contact the ACF National Office if you require more information.
Deb Foreman
ACF Certified Chef De Cuisine
National Office Manager ACF
Email acfnationaloffice@austculinary.com.au
Ph 03 98169859 Fax 03 98175703
www.austculinary.com.au
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February 20th, 2010 tanner
This is something that all restaurants should consider…
Dimmi, Australia’s first real-time online restaurant reservations service has proven to be a big hit amongst Aussie diners with over 50,000 diners using its service to make their restaurant reservations online, since it was launched late last year. Dimmi allows diners to make an instantly confirmed reservation at almost 1,000 of the country’s leading restaurants across Sydney, Melbourne and Brisbane. Diners can book via one of Dimmi’s booking partners or a restaurant’s own website. More details can Online Casino be found at www.dimmi.com.au
Research conducted amongst Australian consumers in December 2009 found that while three million** people in Australia search for restaurants online every month, only 24 percent* have ever tried to make a restaurant reservation online. By contrast, in San Francisco, 43% of restaurant bookings are made online every day. The research also found that 62%* of Australian consumers had become frustrated when trying to book restaurants by phone because they don’t answer or are often engaged.
For more information dimmis-on-line-restaurant-reservation
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February 15th, 2010 tanner
Since its launch in 2004, the prestigious Vogue Entertaining + Travel Produce Awards has been uncovering and celebrating Australia’s finest producers and suppliers.
The awards acknowledge those who are committed to quality and consistency in what they grow and create, and food lovers who promote small producers through restaurants, providores and markets. Now bigger than ever, the 2010 Vogue Entertaining + Travel Produce Awards are open for nominations.
Nominate your favourite Australian producer and win a prize worth over $5,000
Nominate your favourite producers for the 2010 Vogue Entertaining + Travel Produce Awards and win a two-night package for two, worth over $5,000, at luxury Queensland resort Qualia. For more information and to nominate, see categories below, simply email produce@vogueentertaining.com.au
http://www.taste.com.au/news+features/articles/1288/2010+vogue+entertaining+travel+produce+awards
Award categories
The regional award
Food heritage/ sustainability award
Best new product
Consistently excellent product
From the earth
From the dairy
From the paddock
From the sea
Producer of the year
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February 6th, 2010 tanner
New Cookbook
Radish Ravioli is one of the recipes in the Big Fat Duck Cookbook by Heston Blumenthal of the famous Fat Duck restaurant in Bray, UK. The images are as spectacular as Heston’s culinary imagination and were created by Dominique Davies
Check out the series from the Big Fat Duck Cookbook at http://www.dominicdavies.com/fat_duck_cookbook.htm
http://www.fatduck.co.uk/
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February 6th, 2010 tanner
16 chefs from some of the best restaurants in Tropical North Queensland ventured out in search of local food products when they join the Chef’s Tour of the Cassowary Coast this week.
The chef’s tour was organised by Australian Tropical Foods and is part of a project initiated by Advance Cairns, and funded by the Queensland Government Department of Education Economic Development & Innovation, to raise awareness of the diversity of the TNQ region’s food in an effort to get more local produce onto the menus in restaurants in Cairns, Palm Cove and Port Douglas.
During the full-day tour of the Cassowary Coast, the group travelled from Cairns to Silkwood visiting an organic vanilla Pokies plantation, bio-dynamic poultry farm, exotic fruit orchard, tea plantation, pepper and tumeric farm, eco banana plantation, winery and various other properties.
Tour guide and Advance Cairns Food Project Officer Nola Craig, said the tour was the second of its kind, with a Chefs Tour of the Tablelands last December proving highly successful. “The response from both the chefs and the producers were very positive, with the first tour being the catalyst for two additional tours,” Ms Craig said.
For more photographs of the tour go to Chefs Tour of the Cassowary Coast
If you are interested in participating in the next Chef’s Tour as a producer or a chef, contact Nola Craig
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January 28th, 2010 tanner
El Bulli, the Spanish restaurant repeatedly crowned the world’s best, will temporarily close in 2012 and 2013, its famed avant-garde chef Ferran Adria announced on Tuesday.
“No meals will be served in El Bulli in 2012 and 2013,” he told a news conference at Madrid Fusion, the annual international culinary conference focussing on the cutting-edge in haute cuisine.
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“But El Bulli is not closing down. These are not two years on sabbatical. I need time to decide how 2014 is going to be… I know that when I return it will not be the same,” said the father of so-called molecular gastronomy.
El Bulli, on Spain’s northeastern Catalan coast, was last year named the world’s best for the fourth year in a row by Britain’s Restaurant magazine. Other publications have similarly raved about Adria and his food.
But Adria said he found working 15 hours a day “difficult.”
“It’s like telling (British designer) John Galliano to go work in a factory,” he said.
Adria and Heston Blumenthal in England have since the late 1990s rocked world cuisine by using science to “deconstruct” and rebuild food.
Taste-bud treats on the menu of Adria’s three-star restaurant have included oyster meringue, hot ice cream, frothy truffle cappuccino and liquid ravioli, while vegetables are turned into lollipops or whipped foams.
He has had to respond to critics who say the chemicals used in his “molecular gastronomy” make it unhealthy.
“Homemade ice-creams, those which are excellent, must have a stabilising substance to avoid crystallisation. Sugar goes through a chemical and physical transformation. Chocolate contains lecithin. Agar is a thick substance that has been used in Japan for centuries,” he said once in response to criticism from another top Spanish chef, Santi Santamaria.
“The tomato also has a chemical composition,” he said.
Source: The Guardian
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