In the past month, since Graeme Phillips’ review of The Source at Moorilla, a surprising number of hospitality people have commented to me about the review which Justin Harris (Exec Chef at Moorilla) and his restaurant had in the Sunday Tasmanian of April 19th 2009.
I myself have not initiated these comments but there have been quite a few locals making a point of expressing to me their very firm opinions on this review, plus a few other reviews Graeme has done over the last few years.
I’m not going to go into the why’s and wherefores of Graeme’s reviews (my reaction to his review a few years back of Lenna is still documented on this blog) but the fact remains that his views definitely cause controversy, with many baying for blood.
As always, the subject of restaurant reviewing seems to be something everyone can be quite emotive about, but in the relatively tiny hospitality environment in Hobart, it seems to be way more important than if we were in Sydney or Melbourne.
I was interested to hear yesterday, from someone reasonably high up in the food chain, that he previously never bought the Sunday Tasmanian, but since Graeme’s Moorilla review, has bought it each Sunday since so he can check out Graeme’s restaurant review that week.
So, from that, one would hope the sales of the Sunday Tasmanian are up?
Friday, 22 May 2009
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19 comments:
You're opening up a minefield there arent you rita?
Why are peoples views on this restaurant so extreme? Must go there to find out. Oh, you clever thing Rita, this is your sneaky way to get us to go there isn't it?
Would that I were truly so clever, Anon 4.32! I would have the whole world dancing to my tune!
I believe that GP has felt himself slipping a little and has slain the largest dragon (Moorilla) to keep the rest of us on our toes... I for one will almost certainly fall in to this cunning trap and treat Mr to the best I can offer as to not get a public slamming like Justin received.. very clever...
Largest Dragon? Are you kidding?
finally someone has brought up GP! where do i start...
he is given a very prominent position in a very popular paper, on a very popular day to actually read a paper, where he is to share his thoughts about a particular restaurant that he dined in that week. (a job many of us would snatch with both hands) in that article he has the freedom to air his thoughts...something that could rescue a business or send it to the bin of failed eateries.
but albeit that he gets paid to do these particular chores (privilages to us) he still only does a review every few weeks! this week he decided to tell us how to make soups/stocks and what we should do with chicken carcasses!...I'm sorry but if i wanted a new recipe for the week, i would turn over the page and get that from Donna Hay! and not from a failed restauranteur/chef called GP!
these are tough times for restaurants/bars/cafes and for everybody, but he feels fit to tell us how he makes soup at home, instead of reporting on an experience he had that week, which might i remind you, is his duty to us, and the hospitality industry! during these tough economical times, we cant afford to go out and buy a plasma tv, dishwasher, car...but we are still working hard, and we need to reward ourselves, so we go out once a week to a restaurant/bar/cafe and we spend that little bit to make us feel good, and sometimes we need to be told where is good/bad to make sure we spend that money wisely!
without fail he dedicates a full page to wine every week (wine he doesn't pay for) and he tells us what is good and what is bad, but wineries are owned by millionaires...why do they need help?
his time is up...wrap his shit up in foil (in the shape of a swan), and kick him out...but don't charge him! otherwise you will get a bad review!
Dear last anon, you sound like you've been on the receiving end of one of Graeme's bad reviews.
Tell you what, why dont you stop bleating & just cook some decent grub?
I think Mr Phillips reviews are spot on. We have not yet had cause to disagree with him & in fact would endorse his continued service to the dining public of Tasmania, thank you Graeme for your thoughts.
LS
Bearing in mind that most people spend that discretionary dollar probably more in cafes (of which there are more), than they do in restaurants, I would say he could do with getting out a bit more. If your going to do some reviewing then do so. I too am sick of these self serving recipe suggestions that smack of no more than self serving vanity on his behalf. Shut up and start representing a dining public, not wanna be cooks.
Theres more reviews on this website, do your job mate.
dear anon 8:58am
i have not been on the recieving end of one of his reviews, in fact he wrote a full article about me a few years ago, which was very positive.
he has also written a very positive article about my venue, but has never eaten there, or even stepped foot in there! but he reported on items off our menu, and matched wines with them directly off our wine list!
GP is welcome anytime, but the service he receives would be no better than any of our other guests. and whatever criticisms he might have will always be taken constructively just like it is when our customers offer theirs...its their opinion and they are entitled to it, like i am here and above.
back to you.
A man who famously gave wrest point a glowing three hats or whatever, on the basis of luke stepsys being appointed. Admitting that he had not yet eaten there but just knew it would be great.
Great disaster as I recall.
Dear Rita, I always suspected there were chefs who lurked on you blog but only commented when they copped a dressing down-now I'm convinced.
If ever there was an over sensitive & reactive mob, then your readership is teeming with them!
Get over yourselves you Primma Donnas!
what graeme wrote about moorilla is indicative of restaurants in Tasmania, they just do not reach the lofty standards of our mainland counterparts. All of our good chefs leave for the greener pastures of the big $$$ offered by Sydney, Melbourne etc...leaving us with the scraps. Wages in Tasmania are ordinary, working conditions are terrible. How can a Tasmanian restaurant expect to succeed when the dining public have been starved of good food for so long, they fail to recongnise when one is good. In my opinion Marque iv, Lebrina, The Source, Stillwater, Fee and Me are all only mediocre restaurants trying to be the best that they can in such a small, critical market. We can not afford to have 15 strong teams of chefs committed to working 16 hour days delivering food of michelin star standards. Too quick are we to judge when restaurants like the Point Revolving Restaurant fail when a chef is not given the adequate resourses by management to turn the restaurant around. I mean 4 chefs to cook fine dining food for 110 customers in a 3 hour serive period? Were people expecting miracles? becuase obviously the owners of Mc'Farrell land were. I mean come on, the chef does not even get to order his own food when you have storeman to do it for you? Good restauarnts like Tetsuya, Vue De Monde, quay and rockpool have kitchen brigades that number 20, so we compare our "fine dinning" restaurants with a kitchen brigade of 4 against these? It's like a full strength Geelong Football team taking on the Clarence reserves and they only have 6 players on the field. Gee i wonder who would win?
As for Justin Harris, seriously overated chef, but trying to do the best that he can with a small team in a small market, in a small STATE. And if you think Graeme Phillips i bad, what about Roger and Sue? Far worse than graeme!
Erm, thanks last anon. Not quite sure what your point is.
Seriously overrated chef? Thats the understatement of the century. Sadly hiding behind big names on fancy menus is about as far as his talent stretches.
Luke Stepsys was also a dismal failure in kitchen. Professional conduct?? Humph. All that man could do well was talk himself up to anybody who would listen.
Hey last Anon-just wake up from your two year nap did you? Leave Justin alone for Christs sake, why re-hash your old bileous opinions
Bit sensitive are we?
Just sensitive to someone slagging off people anonymously
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