Conversation with the critics (Part 5 – credibility & expectations)

In the fifth episode of this ongoing series, credibility & expectations, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss both credibility and expectation management in the review process. Watch previous episodes: Conversation with The Critics (part 4 – The Reviewer) Conversation with The Critics (part 3 – The New Normal) Conversation withContinue reading “Conversation with the critics (Part 5 – credibility & expectations)”

Conversation with the critics (Part 4 – The Reviewer)

In the fourth episode of this ongoing series, The Reviewer, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the role of both reviewers and influencers, in the context of an industry impacted by COVID-19. Watch previous episodes: Conversation with The Critics (part 3 – The New Normal) Conversation with The Critics (partContinue reading “Conversation with the critics (Part 4 – The Reviewer)”

Jeremy Ryland In Conversation with Tyron Simon from Bianca

Jeremy Ryland chats with Tyron Simon about the concept behind Bianca, and its place as part of this creative and boutique dining group. BiancaShop AM5 Ada Lane, 46 James Street, Fortitude Valley QLD 4006 07 3063 7679Open: Lunch – Friday, Saturday & Sunday; Dinner – Daily from 5.30pmWebsite | Facebook | Instagram | Email

Conversation with the critics (Part 3 – The New Normal)

In the third episode of this ongoing series, The New Normal, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss reviewing in the context of an industry impacted by COVID-19. Watch previous episodes: Conversation with The Critics (part 2 – The COVID Pivot) Conversation with The Critics (part 1 – Introduction) If youContinue reading “Conversation with the critics (Part 3 – The New Normal)”

In conversation with Lisa Margan

For those not yet familiar with the Hunter Culinary Association (HCA), can you tell us more about its purpose and ambitions?Hunter Culinary Association (HCA) was founded in 2006 as a not for profit organisation. It aims to continue to highlight the Hunter region as a culinary destination by promoting those within this regional hospitality industryContinue reading “In conversation with Lisa Margan”

Conversation with the critics (Part 2)

In the second episode of this ongoing series, The COVID Pivot, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the impacts of COVID-19 on both food critique, and the wider industry at large. If you would like to express an interest in being mentored by one of the panel, please email: dane@newsforthefoodlover.com

Conversation with the critics

In the first episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the art and craft of restaurant reviewing, with a view to encouraging and mentoring the next generation of food reviewers. If you would like to express an interest in being mentored by one of the panel,Continue reading “Conversation with the critics”

Jeremy Ryland In Conversation with Ben Williamson and Tyron Simon from Agnes

Jeremy Ryland chats with Chef Ben Williamson and Tyron Simon about the journey that has seen Agnes become the hottest culinary ticket in town, after emerging from the limitations of the COVID-19 restrictions. Agnes22 Agnes Street, Fortitude Valley QLD 400607 3067 9087Open: Lunch – Friday and Saturday; Dinner – Tuesday to SaturdayWebsite | Facebook | Instagram |Continue reading “Jeremy Ryland In Conversation with Ben Williamson and Tyron Simon from Agnes”

Q&A with Tobie Puttock, Chef & RSPCA Humane Food Ambassador

Chef Tobie Puttock has always been renowned in the industry for respecting the journey of produce he has used in restaurants from the paddock to the plate, and is a worthy ambassador to champion awareness of supporting better animal welfare as part of that process. As a Chef Ambassador for RSPCA Australia’s Humane Food initiatives,Continue reading “Q&A with Tobie Puttock, Chef & RSPCA Humane Food Ambassador”

Q&A with Julian Izzillo, deVine Food and Wine

deVine Food and Wine is renowned for having one of the most comprehensive Amaro collections in the Southern Hemisphere, not to mention an award winning wine list, supporting a very accomplished menu that focusses on produce and flavour driven dishes that aim to please. All this is delivered with old school hospitality, leaving the dinerContinue reading “Q&A with Julian Izzillo, deVine Food and Wine”

Interview: Lochiel House – under new management

Lochiel House, a much-loved and respected restaurant in regional NSW, changed hands in December 2020, with the passionate and talented duo of Graham and Gina Neilson taking up the helm. Our first look at the restaurant refreshingly confirmed it had fallen into the right hands, and we talk to the new custodians of this charmingContinue reading “Interview: Lochiel House – under new management”

Jeremy Ryland in Conversation with Penny Lawson from Penny’s Cheese Shop

Jeremy Ryland talks all things cheese with the passionate and respected owner of this much-loved boutique food institution in Potts Point, who supports and showcases local producers, whilst also featuring award-winning cheeses from around the world. Penny’s Cheese Shop is also home to what is claimed by many to be Australia’s best cheese toastie! Penny’sContinue reading “Jeremy Ryland in Conversation with Penny Lawson from Penny’s Cheese Shop”

In conversation with Philip Thompson

Philip Thompson has always kept a low profile in the hospitality industry, instead concentrating on running the highly successful Sydney Cove Oyster Bar in its prime position at East Circular Quay. His vision and commitment saw the humble venue transformed into one of the most popular harbourside restaurants wowing both local, interstate and international guestsContinue reading “In conversation with Philip Thompson”

Jeremy Ryland in Conversation with Chef Adam Wolfers at Gerard’s Bar

Jeremy Ryland discusses what’s new on the diverse and exciting mezze menu at Gerard’s Bar with talented Executive Chef Adam Wolfers. Just a short distance from Gerard’s Bistro, the food vibe at Gerard’s Bar is all about sharing dishes and enjoying vibrant cocktails from the eclectic list. Impressively, the theme here is all about reducingContinue reading “Jeremy Ryland in Conversation with Chef Adam Wolfers at Gerard’s Bar”

Murray River local wins world best

Cobram Estate has been awarded one of the best oils in the world by the International Olive Council at the Mario Solinas 2020 awards.  Mario Solinas is undoubtedly the most stringent and highly regarded of all olive oil competitions in the world – the “Oscars” of the olive oil industry. Almost 160 samples of Extra VirginContinue reading “Murray River local wins world best”

In conversation with Rockpool Dining Group Chief Executive Officer, Thomas Pash

Can you tell us what a typical day looks like as CEO of the Rockpool Dining Group?I’m always up early to work out and organise my thoughts for the day; it’s a regimen that leads to a more productive day. I find I’m at my best for the first half of the day, so IContinue reading “In conversation with Rockpool Dining Group Chief Executive Officer, Thomas Pash”

In conversation with Hamish Ingham, General Manager, Lotus Dining Group

Hamish Ingham’s contribution to the Sydney dining landscape has been significant, beginning with being awarded the prestigious 2004 Josephine Pignolet Young Chef of the Year Award, having worked under Kylie Kwong, before opening the cutting edge BAR H in 2010, consulting to the Four Seasons Hotel from 2012 to 2013, and opening Banksii Vermouth BarContinue reading “In conversation with Hamish Ingham, General Manager, Lotus Dining Group”