Food Service - April 2015

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Название: Food Service - April 2015

Год / месяц: 2015 / April

Язык:] английский

Номер: 4

Формат: pdf

Размер: 17,5 mb

The Australian Food Servicer magazine is for the professional Chef and Restaurateur

In April issue -

APPETITE FOR A QUICKIE

Quick-lunch menus are a great way to attract corporate dents short on time, explains Rachel Lebhan.

HOW NOT TO MANAGE YOUR MANAGER

Tony Eldrad has valuable advice for business owners looking fix the exit, and on the perils of handing over the reins too soon.

FROM POP-UP TO PERMANENT

The temporary eatery is an accessible way for new businesses to enter the market. Timothy Grey chats to a duo that made the move from pop-up to permanent a success.

THE FORGOTTEN REGION OF FRANCE: JURA

Sommelier Julien Legat introduces a region of France producing wines worthy of more attention than they currently receive.

AN ODE TO HERBS

LuMi's chef Federico Zanellato unveils the secrets behind his herb-inspired palate cleanser that typifies his intriguing cooking style.

DAIRY REDISCOVERED

Dairy enjoys a renaissance as consumers and chefs prize quality and providence.

THE CONSIDERED CHOICE

The production and processes involved in bringing the versatile Hiramasa Kingfish to the Australian market.

SALSIFY

Justyn McGrigor introduces a versatile root vegetable with a unique flavour.

REPEAT BUSINESS

Anthony Huckstep suggests it’s the small things that transform a visitor to a regular.

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