In the eighth episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the diverse emotions of the overall dining experience whether you are a critic, chef or diner. Watch previous episodes: Conversation with The Critics (part 7 – The Experience) Conversation with The Critics (part 6 – anonymity,Continue reading “Conversation with the critics (Part 8 – Stress, Joy and Passion)”
Category Archives: Interviews
We talk California Pomegranates with Nicole Bampton Head Chef at Capriccio Osteria
With more Chefs and consumers embracing California Pomegranates, we talk to Head Chef Nicole Bampton at Capriccio Osteria about her special dinner event that showcased this versatile ancient fruit to a restaurant of diners keen to learn more about this incredible produce. Nicole shares her insights on how she composed the menu, and how sheContinue reading “We talk California Pomegranates with Nicole Bampton Head Chef at Capriccio Osteria”
Conversation with the critics (Part 7 – The experience)
In the seventh episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the importance of the overall dining experience. Watch previous episodes: Conversation with The Critics (part 6 – anonymity, integrity & opinion) Conversation with The Critics (part 5 – Credibility & Expectations) Conversation with The Critics (partContinue reading “Conversation with the critics (Part 7 – The experience)”
Conversation with the critics (Part 6 – anonymity, integrity & opinion)
In the sixth episode of this ongoing series, experienced restaurant critics Brian Steel, Jeremy Ryland and Dane Richards discuss the aspects of anonymity, integrity and opinion in the review process. Watch previous episodes: Conversation with The Critics (part 5 – Credibility & Expectations) Conversation with The Critics (part 4 – The Reviewer) Conversation with TheContinue reading “Conversation with the critics (Part 6 – anonymity, integrity & opinion)”
Jeremy Ryland In Conversation with Caleb Bilewicz from The Brisbane Club
Jeremy Ryland chats with the Executive chef at Brisbane’s most exclusive club, about the daily challenges of running a multi level food experience. The Brisbane Club241 Adelaide Street, Brisbane City QLD 4000 07 3222 8700Open (Members Only): Monday & Tuesday 8am, Wednesday 8am – 8pm, Thursday & Friday 8am – Late, Second Saturday of the Month Website |Continue reading “Jeremy Ryland In Conversation with Caleb Bilewicz from The Brisbane Club”
In Conversation with Bradley Michael from Seagrass Boutique Hospitality Group
Dane Richards chats with the inspirational leader behind one of our leading Hospitality Groups, where the saying that people are our greatest asset resonates even stronger during these difficult times. Seagrass Boutique Hospitality Group Sydney Suite 102/3 Rider Blvd, Rhodes NSW 2138 02 8767 9400Open: Monday to Friday 9am to 5pm Seagrass Boutique Hospitality Group Melbourne 620Continue reading “In Conversation with Bradley Michael from Seagrass Boutique Hospitality Group”
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”
In Conversation with Chef RJ Lines at One Penny Red
Publisher Dane Richards talks to Chef RJ Lines at One Penny Red about the exciting versatility and various aspects of using seasonal California pomegranates on his menu. One Penny Red2 Moonbie St, Summer Hill NSW 213002 9797 8118Website | Facebook | Instagram
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”
Jeremy Ryland in Conversation with Chef Alejandro Cancino
Jeremy Ryland chats with Alejandro Cancino, former Chef at Urbane in Brisbane, about moving to the Sunshine Coast to open a plant-based vegan restaurant and production kitchen.