http://www.johnmundell.com Chef's Kitchen: Food Is The Energy Of Life - Live To Eat Don't Eat To Live Tue, 01 Dec 2009 13:28:12 +0000 http://backend.userland.com/rss092 en Eating out in Yeppoon has never been better Dine out all day for under $50 Dinning out in Yeppoon has always been a bit difficult. Restaurants come and go, open and close at a whim and offer somewhat differing service and etiquette. However after dining out the other day I felt the ... http://www.johnmundell.com/eating-out-in-yeppoon-has-never-been-better Once in a while you get a promising apprentice chef. Now that might take a long time to come, I have been a chef now for over 24 years and can count my promising apprentices chefs on one hand!!!. You might think that's crap, well if you want to count the ... http://www.johnmundell.com/apprentice-chef-cassi-vollmer This tasting spoon is one that we used in Switzerland and was a standard chef's kitchen item. The spoon is now the pride and joy of Kenny, and is the envy of the other chef's. It is always on his jacket and used with great pleasure and a cheeky smile. It ... http://www.johnmundell.com/tasting-spoon-with-a-difference The Barista is the person who makes your beautiful tasting coffee, hot & cold. A true Barista should have acquired some level of experience in the preparation of, espresso based coffee drinks. Further than that the barista's knowledge of coffee blends, varieties, equipment, latte art and more is down to the individual ... http://www.johnmundell.com/barista This is Matt Dobson, our new pizza man. Matt has done some time with pizzaialo Maurizio at the wood fired oven and learnt the method of making pizza dough, toppings and the art of rolling the dough and baking the pizza in the wood fired oven. He was previously with Beaches restaurant ... http://www.johnmundell.com/matt-dobson-artist-pizzaman Here at Beaches restaurant & Bar we have a wood fired pizza oven. Now having a wood fired pizza oven is one thing, but being able to make a good authentic Italian style pizza is something else. Since controlling the kitchen at beaches I have experienced many pizza's some better than ... http://www.johnmundell.com/pizzaiolo-maurizio Holy cow, fresh fish!! Are you for real........ Yes we have been getting fresh fish recently. This might sound strange but believe me it is not easy to get fresh fish from the local area as you may have read in my earlier post how hard is it to get fresh ... http://www.johnmundell.com/fresh-fish Do you remember the old saying, "never trust a skinny chef"? Well I think today the tale has turned. Firstly you rarely find a fat chef in the industry with some age these days. Secondly, at least you know that the skinny ones can move at pace around a busy kitchen. A busy ... http://www.johnmundell.com/grab-a-bite-eat-anytime-anywhere Having just started our second summer menu for 09, things have been hectic for Kenny and myself. Cassi our apprentice has been at tafe and with Philip and Maurizio departing us it's been all go in the kitchen. But as all good professionals do we knuckled down and got on with ... http://www.johnmundell.com/the-last-of-summer-new-menu Yet another departure from Beaches Reastaurant in Yeppoon. A very good member of our team, this time from the floor.  A waiter is often referred to as part of the  floor staff because they patrol the restaurant floor. Callum Heald came to us after experiencing a few other places in town, unhappily ... http://www.johnmundell.com/beaches-restaurant-says-bye-to-callum