Page 6 - foodservice Magazine July 2019

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FEATURES
12 BURGER OF THE YEAR
OVER 150 CHEFS AND RESTAURATEURS ENTERED THEIR BURGERS INTO OUR NATIONAL SEARCH FOR AUSTRALIA’S BEST. AFTER MUCH INTERSTATE DELIBERATION, WE FOUND IT IN MELBOURNE, AND IT’S PRETTY SPECIAL.
REGULARS
14 CHEFS’ CORNER
FORMER PAPER DAISY EXECUTIVE CHEF BEN DEVLIN SHARES 10 THINGS HE WISHES HE KNEW ABOUT OPENING A RESTAURANT BEFORE HE OPENED HIS FIRST RESTAURANT, PIPIT, IN MAY.
24 INSIDER
AFTER TASTING IMPOSSIBLE FOODS’ “BLEEDING” VEGAN BURGER IN SINGAPORE, JILL DUPLEIX BEGAN
TO WONDER ABOUT THE WIDER IMPLICATIONS OF THE RISE OF PLANT- BASED MEATS.
26 DINING
FROM A TINY STRATHFIELD FOOD COURT STALL TO THE MOST POPULAR MALAYSIAN RESTAURANT IN NSW, HO JIAK HAS HELPED REDEFINE MALAYSIAN FOOD IN SYDNEY.
40 MANAGEMENT
HIRING A BIG NAME CHEF BRINGS IN CUSTOMERS, SURE, BUT IT COMES WITH A SLEW OF HIDDEN COSTS THAT TONY ELDRED ARGUES MAY NOT BE WORTH IT IN THE LONG RUN.
Table of Contents
16 HOBART’S DINING EVOLUTION
IN SIX SHORT YEARS, MONA’S WINTER DARK MOFO FESTIVAL HAS HAD A DRAMATIC EFFECT ON HOBART’S RESTAURANT INDUSTRY. WITH MORE AWARD-WINNING VENUES APPEARING EACH YEAR AND CHEFS FROM AROUND THE COUNTRY MIGRATING SOUTH, WE LOOK AT HOW THE CITY HAS CHANGED SINCE THE FIRST DARK MOFO.
32 FRESH BLOOD AND RED SAUCE
P. 16
P. 26
P. 12
GREAT PIZZA IN MELBOURNE HAS BEEN BOGGED IN THE NEAPOLITAN STYLE FOR DECADES. BUT NOW THE NEXT GENERATION OF PIZZAIOLI IS INJECTING FRESH IDEAS AND NEW FLAVOURS INTO THE CLASSIC DISH, TAKING PIZZA TO A NEW PLACE.
PLUS
P.14
NEW AND NOTED
OPENINGS
RESTAURANTS &BARS
STARTERS P. 8
WASH YOUR MOUTH OUT WITH SOAP P.38
TOP
INSIDER PROFILE CHEF
AN IMPOSSIBLE TRUTH P.24
TONY ELDRED
FOOD SERVICE
THE PERILS OF HIRING A HIGH PROFILE HEAD CHEF P.40
TALK
FRESH BLOOD AND RED SAUCE P.32
entrée
RECIPE - ENTREE P.46
HOW TO BE A FREELANCE CHEF P.36
dessert
RECIPE - DESSERT P48
JILL
DUPLEIX
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JILL
DUPLEIX
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TRADE
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