Hospitalitymagazine.com.au is an online venture of the Hospitality Group publishing arm of Reed Business Information (RBI). We make it easy for you to keep up with hospitality industry news. All stories are archived. They are searchable by a keyword search.
Hospitalitymagazine.com.au is an online venture of the Hospitality Group publishing arm of Reed Business Information (RBI). We make it easy for you to keep up with hospitality industry news. All stories are archived. They are searchable by a keyword search. - View less
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28/04/09 - Hospitality Magazine revealed that ice cream company, Homer Hudson teamed with the staff at Sydney’s Moog Wine, food restaurant and bar, to whip up a sweet selection of indulgent cocktails. These cocktails, Chocolate Rock Star and Hoboken Crunch Float, debuted at a launch party at Moog Wine, which included a performance by singer Isaac. Hoboken Crunch Float is a mix of Mount Gay rum, vanilla liqueur, Homer Hudson Hoboken Crunch and ginger beer, served in a high ball or pilsner glass and garnished with a maraschino cherry. Chocolate Rock Star is a mix of vodka, chambord, vanilla liqueur, Homer Hudson Chocolate Rock ice cream and crushed ice, served in a martini glass and garnished with crushed chocolate on the rim.
27/04/09 - According to the Hospitality Magazine the 4th Queensland Meat Pie and Gourmet Pie Competition proved its popularity with the event attracting more than 30% more entries than the previous events. Organiser, John Ross said that the 4th Queensland Meat Pie and Gourmet Pie Competition was the second most popular behind the national event, the Great Aussie Meat Pie Competition, at Brisbane’s Fine Food Queensland. In view of visitors to the show the judges tasted their way through hundreds of pies, finally selecting Queensland’s Mick’s Bread Kitchen as the overall winner of the Meat Pie Competition. Runner up in the major award was New South Wales’ Mick’s Bakehouse. The overall winner of the Gourmet Pie Competition was again Mick’s Bakehouse with a Butternut Gnocchi pie. Mick’s Bakehouse was triumphant again in the red meat section with a Curried Sausage Pie, the poultry section with a Portuguese Chicken Pie and in vegetarian with its Butternut Gnocchi pie. In the game section the victor was Queensland’s Cooroy Gourmet Pies with a Kangaroo Goulash pie while NSW’s Byron Gourmet Pies showed their expertise in the seafood section taking out the award with its Tuna Mornay Pie. Ross said that entries had come from all over Australia with the vegetarian section particularly showing the strongest growth. Ross told Hospitality Magazine at the show that pie makers seem to be making a strong effort to develop the vegetarian pie market.
24/04/09 - As part of the Federal Government’s attempt to lure young people into trades, the announced Budget offered cash as well as a contribution towards training fees for young apprentices in some trades. According to the Hospitality Magazine, apprentices in skill-shortage trades were given a tax free wage top up of $1000 a year for the first two years. The payment is available for those aged under 30 and is aimed at encouraging more people to take up an apprenticeship and to complete their training. First and second year apprentices in skill-shortage trades, regardless of age, are also entitled to a voucher of $500 which they can use to help offset course fees for their training. An extra $84m is also spent over five years to establish three new Australian Technical Colleges in Brisbane, Sydney and Perth, taking the total number of colleges to 28. Apprentices are also able to obtain their qualifications quickly with time-based restrictions on apprenticeships being scrapped. A scheme to fast track apprentices also receives funding in the budget. Vocational Minister, Andrew Robb reportedly said that the $56 million funding was provided to assist industries and employers to develop special programmes to facilitate the changes. Andrew Robb told The Advertiser newspaper that in response to a Council of Australian Government’s decision in February 2006, all references to fixed durations in awards were removed so there are no barriers to prevent early sign off based on competency. The programme takes advantage of the opportunities and this flexibility will increase the number of qualified trades people within a designed industry quickly.
23/04/09 - Hospitality Magazine revealed that a New York restaurateur paid a record $53,800 for a 1.08kg Italian white truffle at auction, according to the World News. Francesco Giambelli, who runs Giambelli 50th on New York's East Side, paid the record price for what has been described as the largest truffle ever sold at auction. The auction was held in a castle in north-western Italy and linked by satellite to restaurants in New York and Moscow. Giambelli’s bid had beaten an unnamed opponent in Moscow who was also bidding on the truffle. The proceeds of the auction was given to charities in the US, Italy and Russia. Italian white truffles attract about 10 times the price of France's black variety.
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