In this issue:

* Interview with Tony Twitchett – Executive Chef of the Taxi Dining Room

* Doubling up to beat competitors: with convenience store potentially muscling in on restaurant territory, savvy eateries are connecting with a shop to stay ahead

In this issue:

* Passion creates great business at 3Weeds: Bistro interviews Head Chef Lee McDivitt of 3Weeds resaturant, Balmain

* Deal with it

* Sizzling seafood

In this issue BISTRO speaks to the pub chef’s ‘man of the moment’, Colin Fassnidge of the Four in Hand Hotel. Recently voted best overall in the Sydney Morning Herald’s 2011 GOOD PUB FOOD GUIDE Colin explains his food philosophy and the Four in Hand’s success. With two hat’s in this year’s SMH Good Food Guide, is the Four in Hand the future of food in the pub industry?

In the latest issue of BISTRO we cover a range of topics covering the issues that will help you run a more successful bistro or restaurant.

The knifeless kitchen is not a new concept but an increase in food costs along with rising staff costs have put the subject front and centre once again. Keeping good staff has always been a challenge and in our article – ‘Turn over a new leaf’ we look at the real costs associated with staff turnover.
Our cover story explains how Denise got hooked on cooking and what inspires him to reach new heights.
Growing your own herbs has many advantages but can also be a positive distraction away from the kitchen. With advise from experts we give you some great tips to growing your own!
The Cellars, the Stella’s & the Seller’s explains the benefits of imported wines on your menu. With contributions from some of the industry’s preeminent experts on imported wine we uncork the secrets of a great and profitable wine list.

Covering local and overseas dining trends, news, new gadgets and a peek at the restaurant that toppled elBulli as the number one place getter in the Worlds Best 50 Restaurants we think we have got it all pretty well covered in this issue of BISTRO.

In this issue of BISTRO we look at the classic pub grub meal – the burger. We interview two pub chefs who have made a name for themselves in the burger business. Sean Donovan , co-owner and head chef of the Station Hotel in Footscray and Adam Hodge from the Belllum Hotel in South Australia put there spin on the modern burger and great pub menus. In Chef’s Life we interview Daniel Fountain, Executive Chef for the J&J O’Brien hotel group and the 2009 AHA National Chef of the Year. Charged with the responsibility of seven hotels Daniel shares his thoughts on how to look after a diverse group of venues .

Bistro magazine is the industry magazine for bistro managers and chefs.
The aim of Bistro is to serve up articles that can help chefs run a more profitable food service establishment. Improving efficiencies, minimising wastage and producing a consistently high level of food service are what all smart operators strive for. Bistro will provide content that helps operators achieve these goals.