Some more assorted bits tonight:
Rita has been round and about over the past week - East Coast, and NW Coast. Finally home tonight - exhausted after that long drive from Burnie, but glad to be back in Hobart.
Attended the NW Try'aTrade event today in Burnie. That's an event for Year 9 students, where they get to, as the title suggests, try their hand at three trade activities of their choice.
Sea FM was broadcasting direct from the event up there today - and it was fantastic to see the kids getting such pleasure and fun, as well as suggestions for their future careers, from the one event. I hung round the Cookery booth, and chatted to the two Federal chefs there - Michelle (from the Wynyard property) and Kimble (from Wrest Point) - both of whom did a fantastic job talking realistically and enthusiastically to the students about working in the world of cookery. The kids assembled their own trifles, from pre-made jelly, pre-made custard and pre-made cake, as well as canned peaches.
The only reason they didn't actually cook food was that the venue wouldn't allow food cooking on the premises, only preparation. In the Launceston and Hobart versions of the same event, Federal have had the students cooking crepes.
At Swansea, the new Ebb winter menu was sampled, courtesy of son and heir. I know a lot of you will accuse me of extreme bias (yes, I'm specifically talking about you, Curly), but I challenge anyone to taste the food there and tell me I'm a dickhead with no taste!
Also had a great talk with one of my favourite chefs (yes, yes, I'm talking about Paul Foreman) today - about his recent trip to Sri Lanka doing the cheffing thing for Dilmah Tea. He was one of 8 chefs taken across there to cook their way round Sri Lanka. Paul says the experience "blew his mind". He had 10 days there, and a documentary was filmed of all the chefs, which will soon be seen on Lifestyle Food Channel. Bad luck both Paul and I don't have Austar!
Got the following news from Cool Room today too - "Did RVL today ... only coffee ... sorry to say that they seem to struggle with the coffee machine a bit , maybe need some experience ???
Could be a great venue just needs tweaking.
Some nice ideas on the menu ... will try next time.
My only other comment is that ....Steve .... get some nice hot choc ... yours is like dish water and an insult to a choc drinker."
Also heard that a 25 seat Cafe is planned for Tolmans Hill - like the Station Nursery setup - plants and food. Will there be enough bums on seats for another place like this?
Wednesday, 9 July 2008
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10 comments:
Yes, that infernal coofee machine at RVL was one of my little gripes, too Rita.
Plus, people just walking in for a coffee, which is nice, but at the expense of the eater-inners.
It put our service back each time, especially as both waitresses were working on this caffeine monster at one stage!
We were desperate to pour cash into the new set-up but gave up after a mains and alcoholic drink each.
But we'll be back...it's early days and the experience will come for those floor staff.
A wee bit more salt during the pasta cooking wouldn't go awry either! But, hey, let's face it, the place is already ``cooking''.
Probably one of the people walking in for a coffee (or hot choc) was Cool Room, Sir G!
Scott Butler HAS left the 4 Lunch kitchens.
Ad in weekends Merc for a chef de cuisine for the revolving restaurant-Does this mean Luke Stepsys has left?
Yes he has
That was short and maybe not so sweet. Where has he gone?
Poached by someone?
he was hired by gillette to work on their new range of edible shaving foams. he was way out of his depth, ate there 3 times and only one dish out of 12 was good. why did i go back? stick to the basics and experiment on your days off.
ripped off punter.
Ripped off punter the owners of the 4 lunch factory probably told him to do the foam, then said no then said yes as they dont value or know good food, its only the dollar they value. Everyone says the same thing so you feeling ripped off are not alone.
My guess - un educated - is that 4 Lunch will fold much like the table napkins they use. As the margin is squeezed they have no where to go but down. Humble as they may be if no one eats their wares they drown under the weight of the window letters.
Would be an interesting topic to discuss one night over several beers with steve.
C.R
i was actually refering to the revolving. it was the last one mentioned and all the other replys are to it as well. i couldn't give a damn about a sandwich bar.
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