Creating destination dining in regional Victoria – the duo behind Ballarat’s Hotel vera

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Creating destination dining in regional Victoria – the duo behind Ballarat’s Hotel vera

Fine dining and luxury accommodation go hand in hand, but creating and sustaining such an offering in today’s hospitality environment can be a daunting process. For David Cook-Doulton and Martin Shew, the challenge was one they met head-on – converting a 19th century doctor’s home in the heart of Ballarat into Hotel Vera, whose Babae restaurant won a hat in last year’s Good Food Guide.

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Terry Seremetis: brewing ideas and building dreams

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Terry Seremetis: brewing ideas and building dreams

Terry Seremetis is a seasoned hospitality industry professional whose remarkable career journey includes such highlights as introducing baristas to Sydney’s coffee scene, working for major players including Vittoria Coffee, Campbell’s, Mars, Douwe Egberts and DKSH, and even co-founding a five star Greek Island resort.

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The chef’s uniform and Les Toques: a legacy of pride, precision and professionalism

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The chef’s uniform and Les Toques: a legacy of pride, precision and professionalism

In every professional kitchen across the globe, from fine dining restaurants in Paris to aged care kitchens in Australia, there stands an unmistakable symbol of skill, discipline and culinary heritage: the chef’s uniform.

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“Sharing stories through our food”: the work of the pastry chef

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“Sharing stories through our food”: the work of the pastry chef

Born in Melbourne, then raised in Singapore, Executive Pastry Chef Kay-Lene Tam blends the traditional with the contemporary – combining classic techniques with current flavours and presentation trends to create new and exciting pastries and desserts. Her passion for pastry has taken her around the world and back to Australia, including stints as Executive Pastry Chef at Melbourne’s Tonka and Coda restaurants, then the Ritz-Carlton, her most recent position.

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Peter Wright and team meet the challenge of catering for seven UK music festivals in 99 days

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Peter Wright and team meet the challenge of catering for seven UK music festivals in 99 days

Ninety-nine days on the road, seven festivals successfully planned and delivered. The dukes of catering feeding artists, performers, medics and all support staff.
Huge thanks to the GHG staff who worked tirelessly behind the scenes and to our clients Festival Republic and FMS, big thanks for your support.

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Broadbeach’s singing chef marries meals with music for one of a kind dining experience

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Broadbeach’s singing chef marries meals with music for one of a kind dining experience

David De Vito has built a reputation as ‘the singing chef’, having successfully married an eclectic vocal repertoire with his self-taught cooking skills across several foodservice ventures. His latest business, The Vault Bar and Tapas in the Gold Coast’s buzzy Broadbeach, features not only David himself entertaining customers with his power vocals, but also customers performing with him, as well as several of his staff – even his mother, who can often be seen taking orders and serving drinks, will occasionally sing a duet with him! We spoke to David to find out how he combined his love of music with food to create a one of a kind dining experience.

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