Hospitality Magazine
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Hospitality Magazine brings you all the latest news on this dynamic industry and its sectors, including food, beverage and management. It also offers more in-depth features on industry trends, chef profiles, recipes and advice on how to improve your hospitality business.
Hospitality Magazine
1d ago
Sydneysiders love speaking about the heyday of pre-lockout laws where nighttime meant having an array of options for food, drinks, and live music. But lockout laws, Covid-19, and the cost-of-living crisis has seen things change across the city when it comes to options after dark.
In response, a wave of new late-night venues are popping up around the city offering additional experiences that are versatile in set-up and approach and focused on premium food and drink offerings.
Hospitality speaks to Odd Culture Group’s Nick Zavadszky about the new late-night haunt Pleasure Club; Etymon Project ..read more
Hospitality Magazine
1d ago
Daniel Rudolph has joined the team at Sydney’s Manta in Woolloomooloo as head chef.
Rudolph comes from time spent working at venues such as Level 41 with Dietmar Sawyere and Peter Doyle; Sydney’s Langham Hotel; Berowra Waters Inn; and Paris’ Guy Savoy.
Rudolph also owns Sushi Nori in Sydney’s north with his wife and business partner Oksana.
“The opportunity to steer the menu and food vision at an independently owned venue as celebrated and as long-lived as Manta, in the heart of Sydney, was impossible to pass up,” says Rudolph.
Rudolph’s menu is now available at Manta and includes a combi ..read more
Hospitality Magazine
1d ago
Adrian Filiuta is one of just six Master Sommeliers in the country, and now Sydneysiders can browse an expertly sourced selection spanning more than 1,000 bottles in Hunters Hill.
Hunters Hill Wine Room has opened on Alexandra Street, and is the culmination of Filiuta’s extensive career in the hospitality sector.
The wine professional spent 11 years at Merivale overseeing the beverage programs of more than 70 venues until his departure in 2022.
Now, you can find Filiuta in Hunters Hill, bringing a “sommelier-like experience” to the retail space.
“The wine world is vast and sometimes overwhelm ..read more
Hospitality Magazine
1d ago
Flavio Carnevale has expanded his Sydney restaurant portfolio with Martina in Rose Bay.
Just like sibling venue Marta in Rushcutters Bay, Martina is showcasing Roman cuisine and offering diners a range of all-day dining options from maritozzi in the morning to pinsa at night.
“My vision for Martina is a place where you can pop in at any given time and always find food, coffee, and wine,” says Carnevale.
Martina opened on O’Sullivan Road last month and starts each day as a Roman bakery, a concept Carnevale first launched at Marta during lockdown.
Guests can enjoy a range of paninis, pizettes ..read more
Hospitality Magazine
3d ago
The Fair Work Ombudsman has secured a $5,328 penalty in court against sole trader Shannon Duncan who operated the now closed Paddock to Plate in Wollongong on New South Wale’s south coast.
The penalty comes after Mr Duncan failed to comply with a compliance notice from Fair Work which required him to back-pay a worker.
The worker was employed as a casual food and beverage attendant at the venue from May to December 2021.
In April 2022, a Fair Work Inspector issued a compliance notice to Mr Duncan after forming the belief that the worker had been underpaid minimum wages, and weekend penalty rat ..read more
Hospitality Magazine
3d ago
After its successful pop-up, French eatery and bar La Louisiane has announced it’ll be a permanent fixture of the Adelaide CBD dining scene.
Adelaide-based hospitality team The Big Easy Group and La Louisiane Co-founder and chef Alexis Besseau will continue to lead the permanent haunt which will be located at the original pop-up site on King William Street.
“We are very excited to present the next chapter of La Louisiane,” says Besseau.
“We want to continue to bring a bit of France to the city of Adelaide and push the experience further, showcasing new classic French dishes that aim to transpo ..read more
Hospitality Magazine
3d ago
Brad Guest has been appointed as head chef of Sydney’s Shell House Dining Room and Terrace in the CBD.
Guest comes from over a decade of work across Sydney’s top venues, including early on at Martin Benn’s Sepia and Bilson’s by Tony Bilson.
More recently, Guest has held roles at Rockpool, Boathouse on Blackwattle Bay, Gastropark, Cafe Paci, and was part of the opening team at Oncore by Clare Smyth.
“I am so excited to be joining such a dynamic team here at Shell House. Since its opening, I have been incredibly impressed by the dining room’s reputation and unique identity,” says Guest.
“I am th ..read more
Hospitality Magazine
3d ago
New licensee training courses were introduced in New South Wales in 2018, to support licensees in meeting their obligations under the NSW liquor laws, while ensuring a vibrant and safe venue.
Anyone who was approved as a licensee, manager or club secretary before 1 September 2018, or after this date and have not completed licensee training as required, must act this week to complete the training before 1 April 2024.
Liquor and Gaming NSW said: “Failing to complete the training before that date may represent an offence, and we will be undertaking a compliance campaign focused on ensuring that t ..read more
Hospitality Magazine
3d ago
Melbourne’s Baker Bleu is expanding to open an all-day cafe and bakery in Cremorne later this year.
The new location will be part of the anticipated Fortis development and will be the largest venue for the much-loved bakery that established in Elsternwick in 2016.
Cremorne will be Baker Bleu’s fourth location, following its outposts in Caulfield North, Hawksburn, and Sydney’s Double Bay.
Baker Bleu Cremorne will serve fresh sandwiches and sourdough pizzas alongside its signature collection of baked goods.
Products will be available for both takeaway and dine-in, with 20 seats indoors, plus add ..read more
Hospitality Magazine
1w ago
Keeping an offering fresh and exciting is universal across the hospitality industry. New additions create intrigue for regulars, but also help attract new crowds. When it comes to a cocktail list, weekly specials and everchanging offerings generate excitement, but what does it take behind the bar to keep up?
Sydney’s The Waratah and Mucho Group are two forces that subscribe to the new-is-best memo, switching up drinks on a weekly basis. The Waratah Director Evan Stroeve and Mucho Group Creative Director Jeremy Blackmore speak to Hospitality about the logistics of rotating cocktail lists.
The W ..read more