Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and cafes and casual dining restaurants were generally not, but everyday eating has changed a lot after a throng of operators leapt into the market and elevated it. For Robert Lechowicz (Blackwood Café) leaving a career in finer dining and raising the stakes in the café culture has been life altering, not just for him, but for his customers too.

https://www.instagram.com/robert_lechowicz/?hl=en

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The quality, value and safety of seafood is determined by the efficiency of the freight used to get it to market. Of recent times there is also a growing importance of the freight system used in regards the sustainability of a seafood. Weather it is a small artisanal fisherman or a corporate aquaculture business, freight has an impact more than ever before on the commercial operations in seafood.

The unique nuances of moving seafood around is a specialised business which demands an intimate knowledge, understanding and passion for seafood. Ricky Mezic is a unique, special and vital operator in the seafood industry. 

https://www.saseafoodexpress.com.au

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Duncan Shouler is Chief winemaker at Giesen Wines in the beautiful Marlborough region of New 

Zealand. Head of a large operation of wine production, Giesen is also leading the way is non 

alcoholic wines. Ducan joins me today to tell me whats he’s been up to, just across the ditch.)

https://giesen.co.nz/people/duncan-shouler/

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While at university, Nathan Dalah (Fishbowl) was constantly searching for healthy, delicious and affordable meals on the go but found it hard to find. Keen to leave his degree and start his own company, he teamed up with two friends and leant on his love and passion for food. Inspired by his love for Japanese food and salads, Fishbowl was born in a hole in the walls in Bondi. Now, just 6 years later its grown into 32 stores in three states and is setting a new benchmark in sustainability and quality in the quickservice market downunder.

https://fishbowl.com.au

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Growing up on the NSW South Coast David Tinker (The Sandbar, Batemans Bay) loved the lifestyle of quite country town and the serenity of the sea. Unsure of what he wanted to do with his life, a job as a kitchen hand at a local restaurant swept him into the undertow of the hospitality sector where he suddenly felt at home. It lead to an incredible career with the likes of Serge Danserou and Pierre Gagnaire, but a yearning to start a family saw him head back to his roots. After such an intense and creative career the move home has a hard landing, but a chance to open his own restaurant and express himself through food re-invigorated his passion and has caught the attention of locals and travellers alike.

https://quayshotel.com.au/restaurant/

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The Reids, have been farming in Mimosa for over one hundred years. Six generations of sheep farmers that have perfected sustainable and low stress methods of farming. Lamb man Dan Reid (Mimosa Valley Lamb) and his family, farm in the heart of the Riverina in Southern NSW and supply Sydney with some of the best quality lamb in the country.

https://www.mimosavalleylamb.com.au

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Love, is a powerful thing. Although he had an incredible career in Turkey, Coskun Uysal (Tulum, Melbourne) moved to Australia for love. The move changed his life, and although the first few years of trade at his award-winning restaurant was filled with the challenge of educating diners of the diversity of Turkish cuisine, diners have fallen in love with his interpretation of one of the most exciting cuisines on the planet.

https://www.instagram.com/coskunuysaltulum/?hl=en

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Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every bit of him and his experiences.

https://www.passeggiata.net.au

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Christy and Adam Barnes are Master Fisherman working from their home port of Port Broughton in South Australia their artisanal fishing practices produce some of the highest quality seafood to be found.

https://www.instagram.com/ac_barnesseafoods/

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Teresa Heuzenroeder is Senior Winemaker at Petaluma Wines. If you drink Australia wine, chances are you’ve had the pleasure of tasting a wine from Petaluma in their well-recognised yellow label bottles. 

Petaluma is known for more than just exceptional wines, they are a distinguished brand and symbol of the Aussie wine industry.

https://www.petaluma.com.au

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