Restaurants
Browse the latest restaurant and catering news, events and information in the Australian Restaurant and Catering industry from restaurant owners, media and associations on Top4 News.
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The fast food outlets bringing fatty back

The fast food outlets bringing fatty back | Restaurants | Scoop.it

As a sometime foodie (low-grade restaurant critic and food fad follower) and partly health-conscious parent, major fast food outlets like KFC or McDonald’s are anathema.

 

But a viral social media campaign for a black chicken burger managed to get into my head.

 

And, what’s more, it’s the shape of things to come from the behemoths of the fast food industry as food undergoes an indulgence-led revolution.

 

The “black zinger”, something that sounds like a banned firework or a fable whispered at bedtime, is KFC’s attempt to wrest back some of the momentum from the street food chefs and postmodern iterations of food vans that have sprung-up everywhere, reinventing and reinvigorating takeaway food.

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The danger of asking ‘do you want fries with that?’

The danger of asking ‘do you want fries with that?’ | Restaurants | Scoop.it

It’s a surprisingly potent phrase. It is the first thing you expect to hear at a fast-food place, the last thing you want to hear at a wedding reception, and a phrase which is becoming lamentably conspicuous by its absence.

 

Don’t get me wrong. I am not saying that fries are disappearing from our nation’s menu, or that this would be lamentable. Our “obesity crisis” may be exaggerated by the reliance on the flawed Body Mass Index measurement, but one look at the average Australian waistline reveals that dodging the fries would be a good plan for most of us.

 

What I lament is the disappearance of choice, because the problem isn’t just that fries are ubiquitous, it is that they have become almost mandatory — especially for kids’ meals.

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Mooloolaba restaurant moves to Brisbane Rd

Mooloolaba restaurant moves to Brisbane Rd | Restaurants | Scoop.it

BUOYED by the support of the local community, Hunter Kou Yuan has re-opened his Thai restaurant, continuing its 25-year legacy from a new shopfront at Brisbane Rd, Mooloolaba.

 

The restaurant re-opened after a two-month spell to enable renovations.

 

Compared to Thai Seasons' former site, it is very modern, but its eclectic mix of traditional and modern furnishings is in keeping with the diverse menu, Hunter says.

 

"We want to have something different," Hunter said.

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What are the healthy lunch options in a food court?

What are the healthy lunch options in a food court? | Restaurants | Scoop.it

If you work in a city, or spend any time in shopping centres, chances are you have ordered lunch in a food court. Their brightly lit counters beckon with a smorgasbord of colourful options, but it's easy to be bamboozled into making a bad health choice. Here are some of the best and worst food court selections on offer so you're prepared on your next visit. 

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Coast pizzeria gets slice of action

Coast pizzeria gets slice of action | Restaurants | Scoop.it

THERE are hundreds of pizzerias on the Gold Coast but only one has been chosen to be part of Australia’s first pizza festival.

 

With pizzas becoming closer to junk food, Matthew Slivonik from Double Zero at Broadbeach is sticking to traditional cooking.

 

So much so that he frowns when a diner orders chicken pizza.

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This Is Why We Should Be Eating Mindfully (And Plating Takeaway Food)

This Is Why We Should Be Eating Mindfully (And Plating Takeaway Food) | Restaurants | Scoop.it

When you order takeaway food you’re most likely going to tuck in straight away and eat the whole thing, even if you are full.

 

What many of us might not realise, however, is how much food there actually is in a takeaway container.

 

Out of sheer hanger, we can mindlessly plough through the whole serving, not listening to our satiety cues.

 

Enter mindful eating, a practice we can all easily include in our day-to-day lives to help us to not overeat, digest food better, enjoy food more and, as a result, maintain a healthy weight.

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Restaurant says thanks for the memories

Restaurant says thanks for the memories | Restaurants | Scoop.it

IT’S almost time to say “arrivederci” to popular Mornington restaurant Mediterraneo, which will close next month.

 

Owners Joanne and David Alesci say they are “tired and need a rest” after 14 years’ at the Queen St site.

 

The pair took over David’s father’s restaurant serving Italian fare after training in city restaurants. They have been attentive dinner hosts Tuesday to Saturday ever since.

 

“We’re a family restaurant that’s been very well accepted here and we’ve never needed to advertise,” Mrs Alesci said. “We’ve been blessed with loyal customers and staff members and want to say thank you to them.”

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Rebooting imagining food

Rebooting imagining food | Restaurants | Scoop.it

A TABLE of four crowds around a whole fish, deep fried until crisp and served standing up, its toothpick-like teeth bared and the skin left on. Smothered in a sweet tamarind sauce, neither its chilli kick nor its skeleton put off the eager diners. Fillets are out, and authenticity is in.

 

Asian street food is the hottest thing in Perth right now, but it’s not being dished up in tarpaulined marketplaces or in drab surrounds blanched by fluorescent light. Instead it has found its way into the coolest kitchens in the city. Cooked traditionally or with a twist, this latest oriental trend is kissing new life into old flavours by using far better ingredients than you’d encounter on the curb.

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A Former Fire Station Turned into a Seafood Restaurant

A Former Fire Station Turned into a Seafood Restaurant | Restaurants | Scoop.it

A former fire station is enjoying its hottest time of the year. The BeachHouse Barwon Heads seems to be the place to be for a relaxing meal or a casual drink and bite to eat. The venue, which has a bistro, bar and deck, is open every day of the year – except Christmas Day – for breakfast, lunch and dinner.

BeachHouse manager Christine Kowald says the weeks from the start of December to Easter are the busiest.

Top4s insight:
The new restaurant has a focus on seafood as it is located near the beach where the food ingredients can be found easily.
 
You can spot some sort of a photo gallery at the outside of the restaurant, where you'll see photos of what the town looked like years a go and how it is now. It brings back the old memory as customers remember it from when it was a fire station. The pictures show how the town has changed over the years.
 
Further information about Restaurant references, please visit this link http://www.top4.com.au/article/guide/restaurants.
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The new boom that has everyone talking in WA

The new boom that has everyone talking in WA | Restaurants | Scoop.it

Forget the mining boom, West Australians now have a dining boom to bang on about.


With the sun setting on an unprecedented era of growth in WA's resources sector, it's the restaurant industry that is now firing on all cylinders.


As profits from huge-scale operations wind down and the smell of inflated money drifts from the CBD, restaurateurs have focused on opening establishments that are low-key, accessible and, critically, affordable.


But that doesn't come at the cost of quality or style.

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In-N-Out Burger pop-up restaurant at Dead Ringer in Sydney

In-N-Out Burger pop-up restaurant at Dead Ringer in Sydney | Restaurants | Scoop.it

The insanely popular In-N-Out Burger pop-up in Sydney today sold out of burgers half an hour before the store even opened.


How on earth did that happen, you ask?


Obsessive burger lovers were lining up outside Dead Ringer restaurant in Surry Hills since 6am, desperate to get their hands on a burger.


While the pop-up store didn’t open until noon, staff were handing out wristbands to people in the queue and implemented a one-burger-per-person policy. They ran out of wristbands at 11.30am.

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Beachside eateries aim to be postcard perfect

Beachside eateries aim to be postcard perfect | Restaurants | Scoop.it

When long-serving Cambridge mayor Simon Withers briefed the architects of City Beach’s stunning new beachside dining precinct, he made it clear what he, and the ratepayers, wanted.


“I told them I wanted a building so stunning, so well designed that it would become a destination in its own right,” he said. “I wanted a building that would spawn a million postcards.”


With the opening on Friday morning of Odyssea, a massive 300-seat restaurant and the first of the complex’s three restaurants to begin trading, the now retired mayor’s eight-year battle to bring the $25 million project to fruition appears to have paid off.

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Modern Italian restaurants set to surge in Sydney

Modern Italian restaurants set to surge in Sydney | Restaurants | Scoop.it

The successful run of modern Italian restaurants shows no signs of slowing in Sydney with more venues either just opening or about to launch.


In Bourke Rd, Mascot, Sicilian-born chef Andrea Assenza (ex-Langan’s Brasserie and White’s Gentlemen’s Club, London, and OPIA Hong Kong) is behind the pans at Project, an industrial chic fitout adjacent to the Adina hotel and across the road from the new Qantas office building.


Assembly restaurant, joins its sibling bar venue in Kent St, under chef Nick Pulcher. The Project launch is ahead of Adam Swanson’s Italian-inspired but delayed Lot 1 in York St, Giovanni Pilu’s Akuna Bay pop-up, last year’s opening of Besser in Surry Hills and the revamped Ajo in The Welcome Hotel, Rozelle.

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Polish restaurant so authentic it has a vodka list

Polish restaurant so authentic it has a vodka list | Restaurants | Scoop.it

Hearty, filling and authentic is the name of the game at Ashfield Polish club’s Sto Lat restaurant.

 

And it doesn’t get much more hearty than the golonka ($29.50).

 

Served with a knife sticking out of it, the pickled roast pork knuckle with potato dumplings, sauerkraut and home beer jus is the pick of this delicious menu.

 

If you love crackling, you need not look any further.

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Mates buddy up to build restaurant empires

Mates buddy up to build restaurant empires | Restaurants | Scoop.it

Australia's "restaurantrepreneurs" are building empires by diversifying while working collaboratively.

 

When Joseph Valore opened his first restaurant, Bodega, with brother-in-law Elvis Abrahanowicz, he never imagined they were on the path to creating an empire. But a preparedness to form partnerships has rapidly propelled Valore from his family's wine cellar to owning shares in six of Australia's top restaurants.

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Farmer supplies native plants to Perth restaurants

Farmer supplies native plants to Perth restaurants | Restaurants | Scoop.it

A Katanning farmer in Western Australia's Great Southern has started supplying saltbush and other native plants to a number of Perth restaurants.

 

Old man saltbush, berry saltbush and samphire grow wild on the salt flats of David Thompson's farm, so when approached to supply the native plants, he jumped at the opportunity.

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Australia's Top Restaurants: foodies urged to back WA favourites

Australia's Top Restaurants: foodies urged to back WA favourites | Restaurants | Scoop.it

​It's time for West Australian foodies to show their love for our bustling dining scene.

 

With our restaurant industry now firing on all cylinders, driven partly by the bevy of classy restaurants at the refurbished State Buildings and string of new nosheries along the coast, WA deserves its place in the dining sun.

 

And WA foodies can fan the flames and cast a vote for their local favourite to win the 2016 People's Award as part of The Australian Financial Review Australia's Top Restaurants award.

 

There are 56 WA restaurants, 21 of them new, among 500 across the nation vying to be Australia's Top Restaurant.

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WOMAD food and other flavours

WOMAD food and other flavours | Restaurants | Scoop.it

Upcoming food and wine events in SA, including last chance for Fringe food, long weekend food and wine events and vintage barrel tastings and long lunches.

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Are you one of the 3159 people banned from restaurants?

Are you one of the 3159 people banned from restaurants? | Restaurants | Scoop.it

Saturday night should be the most profitable time at Joel Best's seafood restaurant in Bondi. But too often, about one-fifth of people who have reserved a spot do not turn up.


"We don't make any profit for the night. We only have 60-65 seats, so if 10-12 people don't show up, at $50-55 per person, the profit gets thrown out the window," he says.


Now he's taking action. Mr Best has banned two people from making bookings at his restaurant and he expects to block plenty more.

 

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Australian Restaurants Are Farming Their Own Ingredients

Australian Restaurants Are Farming Their Own Ingredients | Restaurants | Scoop.it

Restaurants around Australia are turning to growing their own vegetables not to save money but for fresher ingredients with more flavour.

Top4s insight:

More chefs were growing vegetables and herbs for their own cooking ingredients. It becomes a part of the pre-cooking process  now. This is not only can save a lot of money, but also to have more control on the ingredient production and to create a better taste of the food they are cooking.

 

Australian restaurants are one of the best tourist destinations and there are many great spots to eat are available right now. If you need a guide for picking restaurants that suit your need, visit this link http://www.top4.com.au/article/guide/restaurants.

 

 

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Story of Chinese food down under mapped by historians

Story of Chinese food down under mapped by historians | Restaurants | Scoop.it

The Chinese restaurant has long been a ubiquitous sight in nearly every Australian town and city.

 

But the story of Chinese cuisine in Australia is intertwined with a complex cultural history.

 

Food historians are continuing to find new and surprising stories about the evolution of the humble Chinese diner down under.

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The rise of restaurant delivery platforms: Should your business get on board?

The rise of restaurant delivery platforms: Should your business get on board? | Restaurants | Scoop.it

The days of patrons walking down to their local restaurant to pick up a takeaway order could soon be a thing of the past thanks to the increasing popularity of on-demand food delivery services.

 

Late last year, global food delivery service Deliveroo muscled into the Australian market with millions of dollars in new funding to join the ranks of existing operators including Menulog and Suppertime.

 

All these companies allow customers to purchase meals online and have them delivered to their door, all within a few clicks.

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Three of SA’s best restaurants to host progressive lunch as part of Tasting Australia

Three of SA’s best restaurants to host progressive lunch as part of Tasting Australia | Restaurants | Scoop.it

Is it pure coincidence or something more?


Three of the state’s very best regional restaurants — Hentley Farm, Appellation and Fino at Seppeltsfield — are operating in a tight cluster in the Barossa’s western ranges, with barely a 10-minute drive between them.


Now the teams behind the trio are strengthening their bonds further by working together on a progressive lunch as part of this year’s Tasting Australia program. The three-part feast will begin with snacks at Hentley Farm, followed by a “main” at Appellation and finally dessert accompanied by Seppeltsfield fortifieds at Fino.

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Sydney restaurants seek workers for $10 an hour

Sydney restaurants seek workers for $10 an hour | Restaurants | Scoop.it

Restaurant and cafe jobs around Sydney are being advertised with pay rates as low as $10 an hour despite growing outrage over the underpayment of workers, especially of foreign students.


Following allegations that Mamak restaurant underpaid international students and visa-holding staff more than $87,000, Fairfax Media has found, in a quick search on Gumtree, job advertisements with wages under the award rate if paid to an adult.


A cafe offered $10-15 an hour for full-time kitchen and waiter positions; a sushi shop offered $13 an hour for a 40 hours+ a week waiter job; and a CBD cafe on Market Street offered $15 an hour for a 30 hour+ a week kitchen hand position.

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Restaurant makes hotlist

Restaurant makes hotlist | Restaurants | Scoop.it

After years of hard work and innovation, a Port Macquarie business has joined a list of the nation's finest restaurants.


Horton Street's Fusion Seven was recently awarded a chef's hat by the Australian Good Food Guide, along with fellow Hastings restaurant The Stunned Mullet.


There were 492 restaurants around the country awarded hats, including 119 in New South Wales.


But the two Port Macquarie restaurants are only ones from the north coast to make the list.

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