Page 6 - foodservice news magazine Nov-Dec 2018

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STARTERS
Deliveroo opens second Australian
‘dark kitchen’
Online delivery colossus, Deliveroo, has opened its new ‘dark kitchen’ in Melbourne’s Collingwood with 25 restaurant brands on board and a reach of 280,000 customers.
Designed to help meet the demand for takeaway orders, Collingwood Editions sees restaurants producing meals for online consumers only. It also marks Deliveroo’s second, Australian kitchen site following the platform’s launch of Windsor Editions one year ago in Melbourne’s south. Together they have a service-reach of 475,000 customers. Collingwood Editions’ restaurant brands include Fishbowl, Royal Stacks, Sauced, and Los Hermanos Mexican Taqueria.
Perth restaurant in court for alleged
pregnancy discrimination
Operators of South Perth venue, Coco’s Restaurant, have faced court for allegedly discriminating against a pregnant worker.
The claim brought by the Fair Work Ombudsman asserted that Jewel Bay 2015 Pty Ltd and company director Abdel Wahid Tajeddine had breached workplace laws by reducing and cancelling some of the employee’s shifts, and making references to the effect of her pregnancy on her appearance and ability to perform her duties in 2017. Jewel Bay faces penalties of up to $63,000 for each contravention while Tajeddine faces penalties of up to $12,600 for
each contravention.
Chef James Viles to open new
casual dining experience
Biota Dining’s James Viles has announced that his new, casual, restaurant and accommodation concept, Barn, in East Kangaloon, will open in January 2019.
A joint venture with Louise and John Keats, owners of the property, Barn will take in scenic views of the Sydney city skyline, a 65-tree fruit and nut orchard, Angus cattle, and bee hives.
Viles says, “I think of Barn as Biota’s wild little sibling ... We have the freedom to serve only what is grown within a handful of kilometres of the property, and to showcase tiny quantities of the amazing stuff we are constantly given by our friends from their backyards.”
Young chef named 2018 Brett Graham Scholarship winner
The recipient of the 2018 Brett Graham Scholarship has been named as 17-year-old apprentice chef Jacob Hobbs of Muse Restaurant. Founded by TAFE NSW and Hunter Culinary Association, the $10,000 Brett Graham Scholarship was named after one of TAFE NSW’s most successful alumni and offers apprentice chefs the opportunity to fly to London and work alongside Graham at his award-winning Notting Hill restaurant, The Ledbury.
Hobbs secured the scholarship by wowing the panel of judges, which included Tracey Amos (TAFE NSW), Warren Fouracre
(The Junction Hotel), and Jane Strode (pastry chef ).