The Canberra Times has a story on hard times in the restaurant industry as too many eateries struggle with not enough punters.
They think 1/3 of restaurants are going to have to close to make the industry viable.
Jesus Christ I like the taste of my own shoe – a good reason to quit cheffing 🙂
In any case – go the pea soup floaters
but I’m male….
Thumper – ur my kinda gal 🙂
Hmmm, pies, mashed spuds and peas.
Call me a Phillistine, but that is one delicious meal….
Meh – i get out of bed earlier – proven fact that the 1st 2 hours of work when there is no one here to distract you / no phones ringing is the best for getting ( posts on riotact ) work done.
besides I am a non smoker – so I am just making up the time that my team uses “going for coffees” across the road. 🙂 – The reason I paid particular attention to this thread is because I am passionate about how hard done by all hospitality staff are in this “shitowne” – They want customers to pay Sydney prices but will pay their staff a pittance 3rd world wage for doing so.
morto1980 â€“ you only need to go as far as Danmanâ€™s: â€œIm quite happy to be called a PS bum – as I have earnt itâ€¦â€ to answer youâ€™re question. Itâ€™s all there from the crap grammar to the self centred confession of egotistical theft.
Does anyone else notice that Danman says he’s not lazy but then spends all day peppering this thread with comments? 😉
In one sense itâ€™s partly our fault â€“ as participants in the market weâ€™re the ones that keep giving some of these shit-holes business that they definitely donâ€™t deserve.
For too long Canberra has been besieged by establishments unscrupulously prepared to palm off short order cooking on an uneducated public at haute cuisine prices â€“ and for fucks sake why do people insist on paying upwards of $18.00 for a plate of pasta! All this bullshit about rent and overheads and all that crap is a lie â€“ thereâ€™s no way you can convince me that a place in Melbourne or Sydney CBD is paying less rent yet they have little need to rip-off customers to the tune of $20-odd a plate for a tower of fucking rocket and a few slithers of smoked chicken artfully â€˜drizzledâ€™ by the kitchen-hand with aioli (to be honest I had always thought that â€˜aioliâ€™ was that bit around a womanâ€™s nipple that made her giggle when you kissed it â€¦ is that too much information?).
Hotdogs and beer should never be underrated as a culinary experience.
I accept your comment about number of “quality” establishments, my point was the number of very ordinary places outweigh the quality in a bad way. For this size town half a dozen high end places would be able to survive but there is closer to 4 times that many trying to be hatted restaurants.
I have been amazed at how long some very ordinary places survive. That said if Anise closes its doors that will be a sad thing.
Chefs still love to cook – it’s just you can lack the energy to go all out sometimes. Also, after being surrounded by expensive cuts of meat, veal glaces, duck fat, foie gras, $50-a-bottle wine, imported calvados and truffle oil all week, sometimes all you want is a dirty-water hotdog and a beer.
Oh and I enjoy cooking again VY 😛 Love it – but for max 10 to 15 at a time – not 100’s – I catered for a wedding earlier this year for 100 and that ws my reality check for the next decade or so.
I second VY on the Central Cafe call.
A few staples that I have in canberra for fine dining ( that is – a place to take your fiancee/spouse/partner for a quiet pre/post theatre dinner or just a quet romantic night away from the kids )includes ( Gratuitious plug ) Green Herring in federation Village – Mezzalira On London ( City ) Charcoal restaraunt ( City again ) Bellucis ( Dickson only – Phillip one is lacking ) and Rock Salt in Hawker. I will never EVER tire of being the customer – not for a second – a decade working for nuts in hot sweaty cramped kitchens will do this to you.
I know I’m going to be accused of being a bogan here, but I’d say the Central Cafe in Queanbeyan has to be the best place around for simple food in large quantities at low prices. Not much in terms of ambience, but a great feed.
Mr-Shab – thanx for the comments above about chefs. It’s interesting to hear why some groups of people do the things they do. It sounds like a bit of a shame that chefs don’t like to cook after a while, though!
The Australian War Memorial plans to spend $498 million on extensions and will demolish their 17-year-old ANZAC Hall. How would you honour our veterans?