The essence of true hospitality is generosity. People who are really good in this business are nurturers. Yes, we put plates on the table and pour wine but it’s all about creating a lasting memory – and that’s where generosity comes in. In essence, being a great restaurateur is nothing more than motivating your staff to carry out the philosophy of the restaurant.
Aesthetically beautiful, adorably bite-sized, and a result of painstaking skill and precision, sushi is an ancient culinary art form that that been globalised and hybridised, yet still bears the stamp of time.
House red, white or rosé, we’ve all seen the nondescript wine on the menu and forwent the experience. To be successful, the trick is to approach this differently or just do them better – both methods are firmly in evidence in the partnership between Ross Hill Wines and Fratelli Fresh. Here, co-owner of Ross Hill…
Most people believe that the guest comes first and this is true in many ways. At Rockpool Dining Group, we believe our guest’s experience is dependent on a number of important factors that we cultivate internally: care for each other, our suppliers, pride of place, care for our community and, of course our guests. We refer to these five pillars as our philosophy of CARE.
Among the excitement at the World’s 50 Best 2017 event, we caught up with some of the big fish involved in the winning restaurants. We handed them a deck of The Rockpool Files playing cards covering 52 different themes, from terroir to creativity, wine, collaboration. This is what they had to say …
I’m about to embark on a new project – a seafood restaurant – and, as with all my ventures, much of the inspiration behind the menus and the look and feel of the place has come from my travels. While I’d never copy something that I see or taste (I don’t like lazy types knocking off other people’s ideas), I can’t help but be influenced by all that I experience around the globe.
Rick Stein once said a man could starve in a room full of artichokes. The agave plant creates many of the same problems, but on the booze side of the equation – you’d be a long time sober. The pineapple shaped fruit (pina) is buried beneath an afro of metres of sharp, silvery blue leaves. These leaves can grow up to two metres long, while the fruit beneath will likely only ever yield two or three bottles of tequila.
Despite their religious asceticism, seventeenth century monks fashioned a beer that is still praised for its purity and originality today; Starkbier Salvator.
Boarding a Qantas plane in a foreign country has always felt to me like stepping back onto home turf. From the familiar accents of the crew to their warm smiles, it’s immersive. It’s Australia. So, 20 years ago, when I was asked to complement that service with a menu that tasted of home, I jumped at the chance. It’s hard to imagine a higher honour than working with our national carrier and it’s a role I have always believed comes with great responsibility.
New York is a city that feeds you at all hours and on all budgets – perhaps it’s that celebrated lack of sleep. On my last visit, I pounded the pavement, seeking the best sandwiches, noodles and bagels the Big Apple has to offer; this time, I focused on the contemporary dining scene. And basing myself at Lower Manhattan’s Mercer Hotel meant I could walk to just about every restaurant on my list.
I’ve just experienced another terrific 12 months of eating my way around Australia and the world. This is my wrap-up of dishes I’ve loved in 2016, whether they came from fine-dining restaurants or humble little holes in the wall. The one thing they have in common is that they moved me and have become entrenched in my memory. I encourage you to seek them out yourself.
There is little question the world’s great dining rooms are in flux. Some are crying this is the death of fine dining, but I don’t think that’s right. This is an evolutionary tale. It’s exciting and important; it’s nothing to fear and, in fact, a lot to celebrate. With the announcement that we will be closing Rockpool Est. 1989 after 27 years of fantastic trade and industry recognition, I have had a lot of people question me as to my motives and my thoughts on the state of the industry. This month I wanted to share some of them with […]