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The article explores the dough doesn't include any water, Alkermes [Italian spiced liqueur]. The just milk, resulting in a dough akin to middle is stuffed with custard and then it's rubber. "The milk needs to be the right dipped in sugar." temperature when it's added to the dry Pr,che clc,lei iv nn rloubt eye-catching, ingredients; it can't be too hot.

In this article the author talks about gluten-free products which have come a long way creating a menu that doesn't revolve around basic swaps is the key to catering to the burgeoning market. It also mentions that hospitality talks to food consultant Tomislav Martinovic and Seedling Cafe director and chef Georgia Mackie about what it takes to create dishes that aren't an afterthought, how far gluten-free products come and why every venue needs to offer more than one gluten-free option.

The article reports that restaurants and cafes are stripping the meat from their menus to take advantage of the growing market with the rise in veganism and vegetarian diet in Australia. Topics discussed include O Bar and Dining has witnessed the growth of plant-based dining, restaurant also offers a two-or three-course vegan set menu that highlights fresh produce and Smith & Daughters has launched a new menu with prosciutto and squid.

The article offers suggestions for restaurants owner to deal with online reviews. Topics discussed include acknowledge the customer complaint in a timely manner, honest customer feedback is valuable for operators in order to improve their offering and dealing with vulgar language, offensive reviews or low ratings for non-customers, contact the website and request for the post to be removed.

An interview with Chef Jock Zonfrillo, who was the man behind the success of Magill Estate restaurant in South Australia, is presented. When asked about his start in his career, he said that he used to took apprenticeship at Turnberry Hotel in Scotland then followed by several restaurants including Simon Radley, David Cavalier and Marco Pierre White. Zonfrillo revealed that by the time he entered Magill he used to make new ideas for his dishes to make it unique from his previous menus.

The article offers information on Damien Pignolet, executive chef at Regatta Rose Bay in Sydney, New South Wales and co-founder of the Josephine Pignolet Young Chef of the Year Award. Topics discussed include his contribution to pub dining by launch of Bistro Moncur in Sydney, addition of French flair in menu of Regatta such as French style peas by him; and views of Pignolet on the importance of quality of service and kitchen hygiene.

The article provides information on the different restaurant menus in Spain. Mugaritz restaurant owned by chef Andoni Luis Aduriz serves Roast Escalope of Foie Gras served with Crystallised Yucca in San Sebastian. Other menus include sardine toasts with apples and yeast by chef Felip Llufriu and Crustacean Veloute by chef Joan Roca. INSET: Michelin feast.

The article offers information on the cuisine of Spain, which are centers of culinary innovation and traditional cooking methods. It mentions that a group of young chefs is leading the cuisine of Spain with new trends including finishing dishes in the dining room, smoke cooking at table, distilled earth and encapsulating, fermenting dishes. It also mentions about restaurants like La Broche headed by Sergi Arola at Madrid and San Sebastian, headed by Juan Mari Arzak in Basque.

The article focuses on the dessert trends in Australia and other countries of the world. Topics discussed include views of Katzie Guy-Hamilton, executive chef and director of food and beverage at Max Brenner regarding dessert trends across the world, the dessert menu at Ananas Bar & Restaurant located in Sydney, New South Wales such as popsicle, eclairs and Snickers chocolate bar, and the health conscious options of desserts. It also mentions the praline meringue chocolate bar of Max Brenner.

The article discusses the menu preparations and management of several restaurants for the breakfast meal. It states that several food service businesses have increased their servings during breakfast due to the growth of customers during morning. It notes that the action was triggered by the people's awareness on the importance of the meal, but they are also particular on healthier food options.

The article informs that cauliflower has made the ultimate comeback to restaurant menus. Topics include plants are grown from seedlings, ideally in loams, clay loams and alluvial soils; curd of the cauliflower is the most commonly consumed part of the vegetable, but the leaves and stalks can also be eaten; and Cauliflowers are annual plants and cool-weather crops, requiring consistent temperatures around 16 degrees Celsius.

The article discusses the evolution of Sandwich by Palisa Anderson from Boon Cafe and Joe Pagliaro from Joe's Sandwich Bar. Topics discussed include offering sandwiches with unique ingredient variations piquing the interests of customers, creation of six-sandwich menu, slicing bread that can wreak havoc on a kitchen with a broad menu and myriad options for sandwiches on menus.

The article offers insights of chefs and restaurateurs, including David Stossel, Ben Turner, and Alex Chan, on trends in foodservice menus for 2017 in Australia. Among the trends are classical cooking techniques, native food, and focus on single origin. It also mentioned vegan products and food fusion trends.

The article offers tips from chef Shannon Martinez for chefs looking to have a collaboration with another chef for creating an innovative menu. To have a successful collaborations, chef need to do different work from their regular job and they should not say yes to every person who comes with an offer, suggests Martinez. She says that chefs should not do collaborations as just a way to make money.

The article presents views of British chef Alastair Little on his partnership with restaurant chain service Merivale at Bistro CBD called Little Bistro. It mentions the differences in the eating behaviour of London, England and Sydney, New South Wales and need to set the menu for six month summer in Australia. It also mentions he with chef Rowley Leigh provide training up other people in our restaurants to open their own places.

An introduction is presented in which editor discusses various articles within the issue on topics including meat-free menus in restaurants, Restaurant Leaders Summit on mental health of staff and interview with Linda Wong, owner of Golden Century restaurant, on lockout laws.

The author predicts about the trends that will influence restaurant menus in 2015 in Australia. Topics discussed include increased interest in in-house pickling, baking, and fermenting, reduction in gas powered grills due to growth in number of South American kitchens, and increased use of local ingredients.

In this article, the author presents his views on the regulation of misrepresentation in hospitality management. Topics discussed include adoption of simple form of menu writings by dining restaurants, a research in the U.S. on calories content of food taken up by consumers, and awareness of chefs on nutrients contained in cooked food.

The article offers tips from Sydney planner Jason Perica and lawyer Peter Panagiotopoulos on business location, menu, and design for restaurants. Perica discusses management, business neighborhood, and search for licensing consent. Panagiotopoulos provides three step checklist on site selection. Various restaurant menu are also presented including versatile dinner rolls, fish and chips, and quick-cook vegetables.

The article informs about the use of oysters in food menu at restaurants in Australia. It discusses about the changing consumer preferences towards food and people eating habits. Sean Connolly, chef at the Morrison Bar and Oyster Room located in Sydney, New South Wales, states about the interest of people for trying oysters. Donovan Cooke, chef at the Atlantic restaurant, states that his colleagues inform their customers about origin and characteristics of oysters they are offering.

The article focuses on the local food offering of Melbourne, Victoria chef Matt Wilkinson in his Pope Joan restaurant in East Brunswick, Victoria. It says that Wilkinson opens Pope Joan after his 5 years of serving as sous chef with Andrew McConnell at Circa the Prince. It mentions that the restaurant serves for breakfast, brunch, and lunch with menu that is as local as possible and completely seasonal. Moreover, his use of local produce enables him to create strong relationship with producers.

The article focuses on the popularity of pork on the restaurant menus in Australia. Chefs have been observed to be more creative in their pork recipes by using the ears, trotters and tail in their pork recipes. The affordability of the food and the limited knowledge of cooking pork have made the product a big seller on menus.

The article focuses on the trend of using bone marrows in dishes at restaurants for offal eaters. It discusses how the trend emerged from the nose-to-tail movement, which also encouraged diners and chefs to experiment on food items with offal. It discusses how the owner Colin Fassnidge of restaurant 4Fourteen and the head chef Rory Donnelly of Cafe del Mar have explored the versatility of bone marrow by roasting, using it as an oil in crab meats.

The article focuses on how the tourism industry in Australia can make profits out of the increasing Chinese tourists. It discusses the China Ready Program which is a resource initiated by Tourism Australia and Restaurant & Catering Australia. It provides instructions on how to deal with Chinese tourists by communicating with them in Mandarin language, translating words to Mandarin language on menu cards, and making the tourists feel welcomed in Australia.

The article focuses on the renewed popularity of jaffles on restaurant menus in Australia.

The author talks about the most popular menu items on restaurants, and whether chefs should be allowed to create their own dish or restaurants should just offer food that customers want.

The article discusses the role of staffing and inventory costs in the high prices of food offered at restaurants based on a study conducted by Oracle Hospitality. Topics covered include labour and inventory accounting for more than 50% of restaurant operators' spending, food consistency and quality as the top inventory concerns among 68% of food and beverage operators, and over-portioning and food waste as major factors that contribute to cost inefficiencies.

The article offers suggestions for cafe owners to maintain work-life balance by being away from business but still controlling its operations. Topics discussed include remote control by sharing information through cloud and installing surveillance cameras; cutting complex menus and focusing on sales to pay for better staff. Other topics include hiring a skilled person to do bookwork and staff that wants weekends.

The article reports on the strategy of chef and restaurant owner Raymond Capaldi in handling his Fenix restaurant in Melbourne, Victoria. Capaldi's passion in cooking enables him to experiment with new cuisine. He emphasizes the establishment of excellent customer service to gain loyalty and establish rapport. Some of Capaldi's favorate menus are also explored.

Statistics are given based on the reasons why chefs use non-loin cuts of meat which include the reduction of cost and diversification of menus.

A review is offered for restaurant Café Sydney in Sydney, New South Wales and informs that its menu contains grilled prawns, swordfish, and roasted quinoa along a welcoming staff.

The article presents questions and answers related to food and hospitality including a cheaper solution for printing presentation folders for menus, restaurant web sites' good sales generation, and reduction of cash on premises and in transit insurance costs.

The article offers tips for the enhancement of dessert sales in restaurants in Australia. It suggests food service operators to improve their range offers including tastes and cravings. The operators are advised to make smaller options by designing middle-meal breaks and sweet mouthfuls. They are also recommended to boost the selling skills of their staff.

The article reports on the application of Apple Inc.'s iPad to menus offered by restaurant operators in Australia.

The article features a two-day gastronomic experience in the Appellation restaurant in Marananga, South Australia. According to the author, the restaurant has just 28 seats but one will find the menu outstanding with a touch of elegance and refinement. Furthermore, the experience was fine dining with an amuse bouche, palate cleanser, pre-dessert, and petit fours in addition to the selected courses at a relaxed pace.

The article reports on the new legislation from the Australian Competition and Consumer Commission (ACCC) regarding restaurant pricing. According to the Trades and Practice Act, restaurants menus should clearly state the full price of a product, administration fees, service charges, booking fees or levies. However, ACCC considers the efforts of businesses to become complaint, in response to a request to have a formal extension of the moratorium period.

An interview with Ruben Martinez, chef at La Sala restaurant in Sydney, New South Wales, is presented. Martinez cites that he began his cooking career with Hideki Takagi. He mentions that his favourite dish on his menu is Bagna Cauda, it is made of raw vegetables with hot dipping sauce. He stresses that having his own little village of different eateries in a European setting is his dream hospitality location.

The article reports on the initiative of chefs Nino Zoccali, Brent Savage and Manu Feildel to promote the importance of meat in the catering and restaurant in the Australia. The chefs cooked appetisers of Pork Terrine on Brioche with Shaved Baby Turnips and Truffle, Pork Rilletes with Picked Pear at Zoccali's restaurant Pendolino. Other menus include Stuffed Pigs Trotter with Truffle Salad with Blood Pudding and Pork with Smoked Salmon-filled Beetroot Ravioli.

The article discusses the origin and significance of Wagyu to various menus in restaurants in Australia. Wagyu refers to several breeds of cattle originally developed in Japan which are genetically pre-disposed to intense marbling and to a higher proportion of unsaturated fats than regular cattle. It becomes an important feature of menus in Australia because of its characteristic eating quality, distinctive flavor, buttery texture and juiciness.