Category: Hospitality Industry

The Government will halve The Australian Apprentice Training Support Payment (AATSP) from $5,000 to $2,500 from 1 January 2026. The changes will impact apprentices listed on the Australian Apprenticeship Priority List, including chefs, cooks, and bakers. The Government will also reduce the full-time priority hiring incentive from $5,000 to $2,500, paid over the first two…

The City of Sydney has proposed a series of changes in an effort to reduce red tape on outdoor dining. The proposals aim to make it easier for businesses to set up an outdoor dining area to ensure the Covid-induced increase in outdoor dining stays. It will also make temporary on-street dining spaces permanent across…

Local restaurants are joining forces with DineSmart this month, for a national campaign to support people experiencing homelessness.   Diners across Melbourne and Sydney can add a $2 donation to their bill, with every donations staying local, and supporting grassroots organisations that provide food relief, housing support, domestic violence assistance, and more.   Participating venues include the likes of Tipo 00, Farmer’s Daughters,…

The Fair Work Ombudsman (FWO) has taken the sole director of a South-East Queensland cafe and kiosk company to court for allegedly underpaying three workers. Facing court is Salem Hamze, who was the director and part-owner of Lortoc No. 60 Pty Ltd. The company formerly operated a café called Hakuna Ma’Coffee and a food and…

“I often say, the one major attribute that differentiates good chefs from great ones is consistency,” Pawan Dutta, executive chef at The Royce Melbourne, tells Hospitality. This consistency, stresses Dutta, comes down to having the right tools. “These tools empower me to focus on what really matters: The finesse, the flavour, and the creativity.” Dutta…

Alex Charasse, the founder and head chef behind Almost French Patisserie in Richmond, has unveiled a new venture on Little Collins Street.   Charasse – a maître pâtissier (master pastry chef) and maître chocolatier – has opened Almost French Epicure, marking his official entry into the exclusive epicurean dining market.   The café-restaurant will blend the warmth of a neighbourhood café with the sophistication of…

The duo behind Ripponlea’s Mission District, Jenna and Tom Davies, have teamed up with Tom Dalton (ex-Mamasita, Hotel Jesus) to launch Mexico City-inspired taqueria Santito. Head Chef Sandra Martinez is fronting the kitchen, having joined off the back of three years at Mission District. Working alongside her is a team of Mexican women: Ellie Merino,…

In Japan, konibi, or convenience stores, are an integral part of daily life. The tiny 24/7 shops go above and beyond their Australian counterparts, with hot food and pre-made meals like onigiri, bento boxes, and noodles, alongside household items, alcohol, and services like bill payment and parcel collection. Looking to bring a taste of this…

World-renowned Asian sauces and condiments producer Lee Kum Kee has debuted its Global Culinary Immersion Programme in Bhutan. The programme aims to empower youth career development and nurture talent through culinary exchange. It marks a significant milestone for the brand, as Lee Kum Kee expands its programme across the Asia-Pacific region. The Star Sydney Executive…

The Mornington Peninsula’s first two-hatted restaurant, Ten Minutes by Tractor, has appointed Head Chef Craig Lunn to lead its next chapter. Lunn brings more than a decade of global Michelin-starred restaurant experience to the role, with a resume featuring senior roles at Whatley Manor (2 Michelin Stars, Green Star) and Lunar by Niall Keating, where…