Michael Caines MBE hosted an exclusive industry dinner on July 26th as part of the Brisbane Hilton Masterclass Weekend. Supported by two of his chefs and the Hilton Brisbane team, Michael prepared a 7-course tasting menu for the guests. Mezzanine Wine's on-premise manager Peter Marchant and Ortiga sommelier Matt Brooke were on hand to match wines to each course.

The menu consisted of:

The Hilton Brisbane Masterclass Weekend is a much-anticipated event for foodies and industry professionals alike. Held on 24th and 25th of July, the program featured a fantastic lineup of guest chefs and wine professionals. All tastes were catered for in the programming with sessions such as Queensland Catch, Asian Affairs, The Master Baker, Spice and All Things Nice and Passionate Patissier.

Executive chef Cameron Matthews from Spicers Clovelly Estate cooked up a sumptuous feast using local produce. All in attendance had a sensational afternoon of great food, wine and company at Spicers Clovelly Estate on a long table on the verandah. Julie Shelton from Slow Food Sunshine Coast Hinterland was a fantastic host with much knowledge and passion for local producers. Whilst I was there I had a look around. Everything is so stylish.

The Queensland Food and Beverage Industry event held on November 29th at the Sunshine Coast will coincide with the launch of the 'Appetite for Success' program in Queensland at the Sunshine Coast Institute of TAFE. '

This day offers hospitality students, apprentices and kitchen teams a taste of the weekend with cooking demonstrations by some of Brisbane's leading chefs and is an opportunity for you to meet the masters in your industry and learn some of the trade secrets.

A French Chef, Cowboy Hats & secluded outdoor kitchen = a very long lunch.

Ms Gillard

New wages came into effect on July 1st for all hospitality staff. To see how your business is effected click here.

Dear Mr Abbott

I write to you as a small business owner who despite the odds, succeeded in opening two new businesses in the midst of the global financial crisis.  I have 31 staff, 2 of them permanent and 29 of them casual.  It has been a great joy to employ these young people and bring employment and first jobs to many of them in our local community

“The Slow Food Movement is very interested in the coffee culture, not only as part of our commitment to taste and terroir, but also the value adding and fair trade for the growers,” said Daniel Mosedale, Noosa Slow Food Convivium President.

Dean will be covering his insights into the quest for the perfect blend and global coffee trends that are set to infiltrate Queensland.