Anna Polyviou’s Tropic-Anna dessert. Photo: James Morgan
It’s ironic that John Ralley, head pastry chef at Sydney’s Wildfire restaurant, has a hairdryer on his work bench. Tattoos cover just about every inch of his visible flesh, he wears a black ear gauge that has stretched the lobe to a gaping hole, and has a shock of dark, unkempt hair.
But it wasn’t Ralley’s unruly locks that were destined to be blow-dried. It was the blown-sugar apricot he was attempting to cool before he could embark on the next stage of his four-textured apricot dessert: filling it with exquisite mousse. Read the full article in The Australian Financial Review.
A pintxos laden bar in San Sebastian
Pintxos (pronounced pinchos): it’s the Basque region’s answer to tapas and a more extravagant, elaborate and eccentric display of delectables i’d never seen, until i arrived in San Sebastian.
In San Sebastian any bar worth its salty anchovy has pintxos lined up buffet or banquet-style on large platters and plates. You tend to pay and eat on a kind of bar tab system: the waiter either clocks what you order and charges you as you leave, or you keep the toothpicks that many pintxos are pinned to and are charged accordingly. It’s a little ad hoc, as are the pintxos. But that’s all part of the fun and games. Continue reading
So what do you think about penalty rates in the hospitality industry? These are additional rates of pay that employers must legally pay staff for working outside so-called ‘normal’ hours. Penalty rates paid to hospitality staff include a 25 percent premium to work on a Saturday, and 50 percent premium on Sundays. Staff who work weeknight evenings are paid a 10 percent penalty between 10pm and 12am, and a 15 percent penalty between 12am and 7am. But are they are farce in today’s 24/7 society? Continue reading
James Henry from restaurant Bones in Paris is one of the Omnivore crew in Sydney.
I’ve fallen hook, line and sinker for the Omnivore Sydney chef cast. It’s nothing to do with dazzling good looks, or turn it on for the camera charisma. It’s about their low-key humility and humble charm. Continue reading
Michael Meredith, of Meredith’s restaurant in Auckland, is one of the Omnivore chefs visiting Sydney.
I’m starting to feel a little excited. It’s like the week leading up to your birthday and you’re pretty damn sure that the present hints you’ve dropped have been heeded. The reason for my excitement is that the Omnivore French food festival hits Sydney — the penultimate destination of its 2013 world tour. It’s a bit like a busman’s holiday, for chefs. Only i’m pretty sure they will be jetting in and, technically, it’s not a holiday. But you can’t come to Sydney in summer and just work, right? So what’s it all about? Continue reading