Caterlink is offering a prize of an exclusive three-course dinner for thirteen which will include special guests cricketing legends Adam Gilchrist, Dennis Lillee and Kim Hughes. It will be up for auction at the Youth Focus Night of Nights Ball at Crown Perth on Saturday 26 August.
My Monday’s are normally low key, where I spend time preparing for the week ahead and laying low after the often jam packed weekend that’s just passed. But every once in a while it’s nice to shake up my routine and do something a little different.
When you are looking to invest in new commercial cooking equipment, it can be difficult to know where to begin. There are many different types of appliances offering different levels of quality and functionality.
You need to choose appliances that are efficient and durable, to help your kitchen work as smoothly as possible.
About Amelia Park Lodge
Once recognized as Newtown House, and still referred to as such by many locals, Amelia Park Lodge holds great historical significance and cultural heritage to many in the Margaret River community.
Food trucks are becoming a popular option for entrepreneurs to get into the food service industry. Although food trucks may require less startup capital than opening a brick-and-mortar restaurant, they have their own challenges. Here are some things to look out for before going into the food truck business:
1. WATCH THE TARE WEIGHT
The tare weight is the maximum weight of the truck for travelling purposes. This weight includes the actual weight of the truck, plus that of the fitout of the mobile kitchen and all its equipment, the staff travelling onboard and the food and supplies...
Just in time for the Lunar New Year and the Year of the Monkey, Noodle Forum has opened a new restaurant in Shafto Lane in the CBD. Noodle Forum restaurateur Ian Chin spoke to Caterlink about his latest restaurant:
The Great Australian Christmas: a feast of food, a game of cricket or a quick swim, finished off with a nanna nap in the afternoon. Some of our Christmas foods have a tradition dating back hundreds of years, transplanted from Mother England. But other influences —including our overwhelmingly hot December weather—have put a twist on our Christmas feast. So how did we get here?
Your first clue that Lucy and Eric Radice’s Pickering Brook restaurant is a little out of the ordinary is the way you reach it. Walking through the car park, you pass the original homestead (circa 1930) and enter through the packing shed. La Fattoria translates from Italian as ‘the farm’ and the restaurant is on a working commercial orchard. You can buy vegetables there as well as fruit, including figs, stone fruit, apples and pears in season.
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