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AusiSTAR Hub to Boost Aussie Athletes with Data Science

The Hospitality Leaders Summit 2023 in review - hospitality

Melbourne Cup diners shrug off interest rate rises to spend up big on caviar and Cristale champagne at Grossi Florentino, as others report mixed trading conditions

Customers are still prepared to pay stiff prices for Cristal and caviar, but rising interest rates mean they more discerning than ever.

Flat out or time out? How Melbourne chefs are playing lockdown 5.0

Flat out or time out? How Melbourne chefs are playing lockdown 5.0 Emma Breheny Photo: Eddie Jim Lucy Whitlow hasn t been in a restaurant kitchen for more than a week, but she s still kept to a strict schedule. The pastry chef at Osteria Ilaria in Melbourne s CBD is also a budding cheesemaker and COVID lockdown means more time to hone her craft.  Mornings are spent making new cheeses, which takes about four hours, then in the afternoon she checks on those already draining in one of four refrigerators. Others might need brushing with brine to stop them drying out. Later, it s time to make her clabber – a term for fermented milk that behaves in a similar way to sourdough culture. Whitlow must feed the clabber 12 hours before she wants to make her next batch of cheese.