Hang Out Café

50 world's best restaurant in the world

2009-11-10T19:46:00.003+08:00

These are the top 50 restaurant around the world. If you are a food lover, you gonna try these restaurant ;)

1 El Bulli, Spain - The World's Best Restaurant

2 The Fat Duck, UK

3 Noma, Denmark - Chef's Choice

4 Mugaritz, Spain

5 El Celler de Can Roca, Spain

6 Per Se, USA - Best Restaurant in the Americas

7 Bras, France

8 Arzak, Spain

9 Pierre Gagnaire, France

10 Alinea, USA

11 L'Astrance, France

12 The French Laundry, USA

13 Osteria Francescana, Italy

14 St John, UK
15 Le Bernardin, USA

16 L'Hôtel de Ville - Philippe Rochat, Switzerland

17 Tetsuya's, Australia - Best Restaurant in Australasia

18 L'Atelier de Joël Robuchon, France

19 Jean Georges, USA

20 Les Créations de Narisawa, Japan - Best Restaurant in Asia

21 Chez Dominique, Finland

22 Ristorante Cracco, Italy

23 Die Schwarzwaldstube, Germany

24 D.O.M., Brazil

25 Vendôme, Germany

26 Hof van Cleve, Belgium

27 Masa, USA

28 Gambero Rosso, Italy

29 Oud Sluis, Netherlands

30 Steirereck, Austria

31 Momofuku Ssäm Bar, USA

32 Oaxen Skärgårdskrog, Sweden

33 Martin Berasategui, Spain

34 Nobu London, UK

35 Mirazur, France

36 Hakkasan, UK

37 Le Quartier Français, South Africa - Best Restaurant in the Middle East and Africa
38 La Colombe, South Africa

39 Asador Etxebarri, Spain

40 Le Chateaubriand, France

41 Daniel, USA

42 Combal.Zero, Italy

43 Le Louis XV, Monaco

44 Tantris, Germany

45 Iggy's, Singapore

46 Quay, Australia

47 Les Ambassadeurs, France

48 Dal Pescatore, Italy

49 La Calandre, Italy

50 Mathias Dahlgren, Sweden

number 51-100 will be available in the website, check this link out:http://www.theworlds50best.com/page/51-100_best_restaurants_in_the_w.html

enjoy ;)

source: http://www.theworlds50best.com/module/acms_winners?group_id=1.html

Australian Restaurant Guide (The Stars)

2009-11-10T18:36:00.003+08:00

The three-star rating labels a restaurant as one of Australia's great restaurants, the equal of the world's best, and a destination in itself. Two stars makes an establishment a genuinely superior dining experience in all respects, worthy of a detour. One star means there is an element of pizzazz as well as professionalism which raises an eatery beyond the everyday.

NSW - Sydney

Bécasse
Claude’s
Est.
Guillaume at Bennelong
Marque
Pier
Quay
Rockpool
Tetsuya’s

VIC - Melbourne

Vue de Monde

NSW - Regional

Darley’s

Vulcans

NSW - Sydney

Aria

Bentley Restaurant & Bar

Icebergs Dining Room & Bar

QLD - Brisbane

QLD - Regional

SA - Adelaide

Penfolds Magill Estate

The Grange

The Manse

SA - Regional

Appellation

Petaluma's Bridgewater Mill

VIC - Melbourne

VIC - Regional

WA - Perth

NSW - Regional

NSW - Sydney

North Bondi Italian Food

QLD - Brisbane

QLD - Regional

SA - Adelaide

SA - Regional

TAS - All

VIC - Melbourne

Giuseppe, Arnaldo & Sons

VIC - Regional

Annie Smithers’ Bistrot

Simone’s

Stefano’s

Ten Minutes by Tractor

The Tea Rooms at Yarck

WA - Perth

WA - Regional

source: http://gourmettraveller.com.au/restaurant_stars.htm

Gold Plate award 2009, Perth, Australia

2009-11-10T18:29:00.001+08:00

2009 GOLD PLATE WINNERS ANNOUNCED

Over 1000 industry professionals and restaurateurs gathered at Perth Convention Exhibition Centre’s Bellevue Ballroom for the 42nd WA Gold Plate Awards. Guests were treated to a night of elegance with aerial artists, plate spinning stilt walkers and wines from some of WA’s world class wineries to match the exquisite menu created by the Perth Convention Exhibition Centre. Victoria Station – Burswood and White Salt Bar-Cafe and Restaurant took out this year’s Prix D’ Honneur awards for consecutively winning 3 times in their respected Gold Plate categories.

The coveted Premiers Award presented to the establishment with the highest score from all Gold Plate Finalists over the judging process went to Clarke’s at North Beach.

Winners Announced for 2009 are:
Fine Dining
Friends Restaurant – East Perth

Licensed Dining City Metro
Matilda Bay Restaurant – Crawley

Licensed Dining – Country
Must Margaret River – Margaret River

Licensed Casual Dining City/Metro
Red Cabbage Food and Wine – South Perth

Licensed Casual Dining – Country
Lime 303 – Albany

Un-Licensed Dining
Clarkes of North Beach – North Beach

Restaurant Within a Tavern Country/City/Metro
The George – Perth CBD

Restaurant within a Winery Perth/Surrounds
Chesters of Heafod Glen – Upper Swan

Restaurant within a Winery – Country
Xanadu Wines – Margaret River

Mediterranean Casual Dining
Anna’s Café – Mosman Park

Café Unlicensed
The Prophet Cafe – East Victoria Park

Licensed Chinese and other Asian Cuisine
The Silk Road – Applecross

Licensed Thai Restaurant
Nahm Thai Restaurant – Perth

Licensed Indian Restaurant
Punjab Indian Restaurant – Innaloo

Unlicensed Asian Restaurant
Thai Orchid – South Perth

Seafood Dining
(A)Lure – Burswood

Free Standing Café – City/Metro Licensed
Jac’s Café and Pizzeria – Applecross

Free Standing Café – Country
Bunkers Beach Café – Dunsborough

Coffee Shop
Coode Street Café – Mt Lawley

Family Dining
Gnarabar – Margaret River

Steakhouse
Char Char Bull – Fremantle

Buffet Dining
Café Hyatt – East Perth

Buffet Asian
Koh-I-Noor – Padbury

New Restaurant
Must Margaret River – Margaret River

Tourist Restaurant City/Metros
Sandalford Winery – Caversham

Tourist Restaurant Country
Millbrook Winery – Jarrahdale

Restaurant with in a Training Establishment
Bentley Pines Restaurant Swan TAFE – Bentley

Venue Caterer
Perth Convention Exhibition Centre – Perth

Excellence in Health Award
Scusi Restaurant – Halls Head

Wine List of the Year
Friends Restaurant – East Perth

Premiers Award
Clarke’s of North Beach

Congratulation to the winner!! :)

Source: http://www.cateringinstitute.com.au/gold-plate.php

Cocktail: Robin's Creamy Blue Coffee Lagoon

2009-05-23T22:18:00.002+08:00

Hi guys.. Are you a fan of cocktail? i have my own recipe for a creamy and coffee cocktail.. i have tried it before, really nice coffee and chocolaty taste with blue colour on the bottom.. What a nice cocktail.. :D

Ingredients:
- 40 mls of cream
- 10 mls of white creme de cacao
- 10 mls of kahlua
- 10 mls of blue curacao

Equipment:
- ice blocks
- cocktail shaker
- alcohol measurement
- cocktail strainer

Glassware: champagne saucer or Manhattan glass

Method:
- Put all the ingredients into the cocktail shaker glass except the blue curacao (always put the cheaper ingredients first)
- shake it, put into the glass
-the last trick is, measure the blue curacao and pour just into the middle of the glass. Hold for a while and the blue colour will go down into the bottom part of the glass..

ENJOY GUYS! ;)

Spanish Paella

2009-05-23T22:13:00.002+08:00

Have you heard about paella (spanish people call it paeja)? if you don't know about paella, it is a spanish type of risotto with seafood inside. It is really nice with fresh ingredients and right method of cooking. so.. enjoy the recipe of paella..

• 3 skinless/boneless chicken thighs, halfed
• 3/4 lb chorizo, sliced on the diagonal
• 1/2 lb shrimp (16-20 ct), peeled/deveined
• 1/2 lb clams, live, scrubbed clean
• 1/2 lb mussels, live, scrubbed clean
• 2 1/2 cup short-grain rice
• 7-oz jar queen Spanish olives, stuffed
• 1 TBSP large capers, drained
• 8-oz bottle of clam juice
• 1/2 tsp saffron
• 1 TBSP vegetable oil
• 3 1/2 cup boiling water, ready to use

Sofrito (reserve 1 1/2 cups)
• 2 tsp achiote paste
• 1/2 yellow onion
• 2 TBSP double concentrate tomato paste
• 1 roma tomato
• 1 cup fresh cilantro, rough chopped
• 1 cup fresh culantro, rough chopped
• 1 large tomatillo, or 3 small
• 1/2 small green bell pepper
• 1/2 small red bell pepper
• 6 cloves garlic
• 1 jalapeno
• 2 tsp salt
• 1/2 tsp crushed black pepper

Brine (optional)
• 6 cups cold water
• 1/3 cup salt

Serve With
• fresh chopped cilantro
• lemon wedge for each person

This step optional: In a large non-reactive container with lid, like a glass jar, mix salt into cold water and dissolve completely to make brine. Submerge chicken into brine. Cover with lid. Refrigerate for 1 hour.
Combine all sofrito ingredients in a food processor to make a thick cooking base.
Boil water. Keep covered and ready to use.
In a paella pan (or another over-safe, flat-bottom pan with lid), brown chorizo over medium high heat. You won't need oil. The chorizo will render its own fat. After browning, remove chorizo into separate bowl and set aside.
Remove chicken from brine and pat dry. Brown chicken in same pan. (You may need a little vegetable oil depending on how much fat was rendered from the chorizo.) Remove and set aside.
Preheat oven to 375° F.
Keeping pan juices, add rice. Turn heat up to high. Stir constantly to get rice evenly coated (3-5 minutes). This act roasts the rice to give it more flavor. Add 1 1/2 cups of the sofrito, olives, capers, and saffron. Stir well. Add boiling water and clam juice. Stir to combine. Cover on low heat. Bring to simmer. Uncover.
Add chicken and chorizo back into pan, nestling the pieces into the rice. Cover. Using pot holders, transfer covered paella pan into pre-heated oven. Bake on lower middle oven rack for 20 minutes.
Then, bring pan out onto stovetop under low heat and nestle clams and mussels into rice. Cover and bring to simmer for 15 minutes. Uncover and add shrimp on top. Cover. (The clams and mussels take longer to cook. If you add shrimp at the same time, the shrimp will be overcooked.) Cook just until shrimp is evenly pink, opaque, and curled and clams and mussels have opened, releasing their juices. (This is where a clear glass lid is helpful so you can see through to check on the shellfish without having to uncover the lid, thereby releasing all the steam.)
Serve immediately with fresh chopped cilantro and a wedge of lemon for each person to dress their own plate. Goes great with calamari, sofrito potatoes, and sangria. Enjoy!

source: http://howtomakepaella.com/

Basic Sauce: Home Made Hollandaise Sauce

2009-05-23T21:56:00.003+08:00

Nice, creamy sauce.. Perfect for your breakfast with sunny side up eggs, bacon, toasted bread and some sauteed mushroom.. :D yum!!! Ok, now, this sauce is based on egg to thickened the sauce. That's why you have to be careful, don't Fck'd Up your sauce into a scramble egg :p

all right guys, this is the ingredients:

7oz salted butter

2 egg yolks

2 tablespoons lemon juice

½ teaspoon fine grated lemon zest

2 tablespoons white wine vinegar

If you have unsalted butter, you can add a ¼ teaspoon salt to the sauce.You should not need to add any salt if the butter is salted but check the seasoning at the end anyway

Technique for hollandaise

First, we need to melt the butter. This needs to be done five minutes or so ahead of time so that the milk solids can sink to the bottom. This is important for when we whisk in the butter as it allows us to control the consistency of the sauce.

Place a large pot filled to a third with water on to boil. Choose a stainless steel mixing bowl that sits on top of the pot but does not touch the water and place the egg yolks, lemon juice, zest and vinegar into the mixing bowl.

Turn the heat down to just under a simmer, this is the ideal heat and won't cook the yolks too fast. Sit the bowl over the water and gently whisk the yolk mixture in the bowl over the water and they will slowly start to heat and increase in volume.

Don't forget the purpose of the whisking is not to aerate the mixture so much as to avoid the yolks catching and also ensuring even thickening. You will notice the yolk mixture becomes a little thicker on the bottom and around the edges. Keep a towel around the outside of the bowl so that you can remove it from the heat if it starts to form lumps from heating to fast.

Keep the yolk mixture moving constantly by whisking continuously. You will notice the bubbles that form will get smaller and smaller and soon become the larger part of the yolk mix as the runny yolk cooks. The only thing that is important to remember at this stage is that if it starts to catch, lift the bowl above the pot to slow down the heating. In around five to ten minutes, the yolk mixture should be holding it's shape like a soft whipped cream and the texture should be as smooth. This means the yolks are cooked but not to the point of being scrambled and you have made yourself what is called in French cooking a "sabayon".

Sabayon can also be made with yolks and sugar. This is the base for many well-known recipes like parfait and semi fredo (parfait with a fair amount of alcohol like tequila added and served semi frozen). Often this technique is also used as a base for decadent cake baking.

Next comes the whisking in of the butter, make sure the butter is boiling hot. Place the sabayon bowl onto a damp cloth so it won't spin while you whisk. While whisking fast slowly pour on the butter keeping a steady stream of butter but keep the stream as thin as possible.

Don't add more butter than you can whisk in, if the sabayon is overloaded it will split the mixture (be patient especially if you are a beginner). At first, the whisking is quite easy but as the butter is slowly incorporated, it becomes a little tougher. Add the butter slower at this stage to compensate.

As you near the milk solids, be at your most diligent not to add too much as the hollandaise is more likely to split at this stage, then slowly pour in the milk solids while still whisking, this will loosen the hollandaise and set the consistency. Usually adding all the milk solids is the correct amount of moisture that the hollandaise needs, but it can be too much so add slowly in case you don't want the hollandaise to be that thin.

Alternatively, if you have added all the milk solids and it is still thicker than you would like, add a little boiling water to compensate. Variation can occur due to the size of the eggs. Check the seasoning, transfer to a small stainless steel bowl and cover with cling film. Keep in a warm place until serving time. You can make the hollandaise up to two hours safely before you need it.

If the butter has been added too fast and has split slightly, you can use a blender to blitz the emulsion and save it. Please remember to keep the sauce warm, if it cools too much the butter will start to set and you guessed it "split", the most dreaded of all kitchen terms to a chef.

Different Flavours for Hollandaise

Lime hollandaise

Exchange the lemon zest and juice for lime zest and juice in the basic recipe. Like lemon hollandaise, serve with any kind of seafood or fresh water fish and crustacean.

Basil Hollandaise

Add chopped basil to the finished hollandaise, perfect in spring with new season asparagus and a great sauce for vegetables.

Béarnaise sauce

Exchange the lemon juice for strong tarragon vinegar and omit the lemon zest. Add chopped fresh tarragon, chervil and parsley at the end season well with freshly milled black pepper. If you don't have all those herbs, just use one preferably tarragon. The best red meat sauce ever!

source: http://www.reluctantgourmet.com/hollandaise_sauce.htm

Recipe: New York Cheese Cake

2009-03-24T19:02:00.003+09:00

INGREDIENTS (Nutrition)

15 graham crackers, crushed
30 g butter, melted
896 g cream cheese
300 g white sugar
180 ml milk
4 eggs
230 g sour cream
15 ml vanilla extract
30 g all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Source: http://allrecipes.com/Recipe/Chantals-New-York-Cheesecake/Detail.aspx

Recipes: Basic Scones

2009-03-23T22:13:00.001+09:00

Ingredients

plain flour, for dusting
3 cups self-raising flour
80g butter, cubed
1 to 1 1/4 cups milk
jam and whipped cream, to serve

Method

Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.

Source: http://www.taste.com.au/recipes/8163/basic+scones

Gordon Ramsay Recipe: Classic Indian Chicken Tikka Masala

2009-03-23T11:24:00.002+09:00

Do you want to bring a curry smell in your dining room? Try the classic curry chicken tikka masala recipe from the finest chef Gordon Ramsay.

Ingredients

Groundnut oil
1 large onion, peeled
2 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped

For the steamed rice

400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise

Method: How to make chicken tikka masala

1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

Ferran Adria Recipe:Toasted Spaghetti with Clams

2009-03-23T11:14:00.003+09:00

Ferran Adrià credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-creative Italian chef at La Madonnina del Pescatore in Italy’s Marzocca di Senigallia. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.

Ingredients

3 tablespoons extra-virgin olive oil
3/4 pound spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
Crushed red pepper
3 cups bottled clam broth
1 cup water
3 dozen littleneck clams, rinsed
1/4 cup minced flat-leaf parsley

Method

In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve.

Source: http://www.foodandwine.com/recipes/toasted-spaghetti-with-clams

Top 10: The Hottest Chef Alive

2009-03-21T13:38:00.003+09:00

As glamorous as rock stars (and sometimes just as difficult), the 10 chefs here are the superstars of the food world

The chefs we celebrate on these pages are hot from toque to toe. Sure, some of them play the part: they strut around in cool clothes, throw fits, attract groupies, pen books and preach their food gospel on TV. But they didn't make our top-10 list simply for their swagger on the culinary catwalk. With postmodern vision and breathtaking technique, these mavericks are paving the way to the next millennium. They're so much in demand that we were lucky to catch up with them at all, and when we finally managed to get their attention, well, they boasted, they joked, they sulked, they sighed and they flared like steaks on a grill. The next time you travel, check out their food--your meal is guaranteed to be hot.

Here are the top 10 Chef alive:

- Jean-Georges Vongerichten
Restaurant:
JoJo, Vong, Jean Georges, Mercer Kitchen, Spice Market, Perry Street, Matsugen (New York City), Prime Steakhouse (Las Vegas), Vong's Thai Kitchen (Chicago), Chambers Kitchen (Minneapolis), Market (Paris), Cafe Martinique, Dune (Bahamas), V, Rama (London), Jean-Georges (Shanghai), Lagoon (Bora Bora)

- Elena Arzak Espina
Restaurant: Restaurante Arzak, San Sebastian (Head Chef)

- Cheong Liew
Restaurant: The Grange Restaurant

- Marc Veyrat
Restaurant: Auberge de l'Eridan in Veyrier-du-Lac, near Annecy, France

- Pierre Gagnaire
Restaurant: Le restaurant de Pierre Gagnaire

- Susur Lee
Restaurant: Lee, Toronto, Canada, Thompson LEE Hotel, New York City, New York

- Gordon Ramsay
Restaurant:
Restaurant Gordon Ramsay
Boxwood Café
Maze
Pétrus
Banquette
Verre
Gordon Ramsay au Trianon Palace, Versailles
Gordon Ramsay at Conrad Tokyo
Gordon Ramsay at Powerscourt
Cerise by Gordon Ramsay
Gordon Ramsay at The London
La Noisette
The Narrow
The Devonshire
Plane Food at Heathrow Airport T5

- Ferran Adrià
Restaurant: El Bulli (The Best Restaurant in The World)

- Gianfranco Vissani
Restaurant: Vissani Restaurant, Italy

- Marco Pierre White
Restaurant:
Belvedere
Drones
L'Escargot
Parisienne Chophouse
Maison Novelli
Mirabelle
Quo Vadis

Source: http://www.foodandwine.com/articles/the-hottest-chefs-alive

Recipe: Tetsuya's Signature Dish

2009-03-21T13:23:00.003+09:00

Confit of Petuna Ocean Trout Served with Konbu and Fennel

This is the Signature Dish of Chef Tetsuya Wakuda, you can find it if you eat in his restaurant for a degustation meals.

350g ocean trout, filleted
100ml grapeseed oil
80ml olive oil
¹/₂ tablespoon ground coriander
¹/₂ teaspoon white pepper
10 whole leaves basil
3 stalks thyme
¹/₂ teaspoon garlic, finely chopped
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 tablespoons chopped chives
4 tablespoons konbu (dried seaweed), chopped
¹/₂ teaspoon sea salt
2 tablespoons ocean trout caviar

Fennel salad
¹/₄ bulb fennel, shaved
1 teaspoon lemon juice
salt and pepper
¹/₂ teaspoon lemon-scented oil

Parsley oil
Leaves from ¹/₄ bunch Italian parsley
100ml olive oil or grapeseed oil
¹/₂ tablespoon salted capers, rinsed and drained

Skin the trout and cut crosswise into 70-80g pieces - they should weigh no more than 100g. Immerse the trout in grapeseed oil and olive oil with the coriander, pepper, basil, thyme and garlic. Cover and allow to marinate for a few hours in the fridge.

To cook the fish, first preheat the oven to the absolutely lowest setting possible. Take the fish out of the oil and allow to come to room temperature.

Chop celery and carrots and place on a baking tray. Put the trout on top and place in the oven. Cook with the door open. Paint the surface every few minutes with the marinade. Cook for seven to eight minutes depending on the size of the fish. Lift out of the tray and allow to come to room temperature.

To make the parsley oil, puree the parsley with the olive oil in a blender. Add the capers and blend. Slice the fennel. Toss with lemon juice, salt and pepper, and lemon-scented oil. Sprinkle the top of the fish with chopped chives, konbu and salt. Place fennel salad on the plate. Put the trout on top and drizzle parsley oil all around. Dot caviar at regular intervals.

Source: http://www.independent.co.uk/life-style/food-and-drink/recipes/confit-of-petuna-ocean-trout-with-fennel-salad-529642.html

Biography of Tetsuya Wakuda

2009-03-21T13:20:00.003+09:00

Tetsuya Wakuda grew up in the Japanese town of Hamamatsu until at the age of twenty-two, armed with his only piece of information about Australia (that there were lots of koalas and kangaroos around) and having only a limited grasp of English, he decided to travel to Australia. This same thirst for new experiences is reflected still in Tetsuya’s approach to food.

Arriving in Sydney in 1982 with nothing more than a small suitcase and a love of food, Tetsuya landed his first job as a kitchenhand at Fishwives in Surry Hills. A year later he was introduced to Sydney chef Tony Bilson, who was looking for a Japanese cook to make sushi. It was there at Tony’s kitchen at Kinsela’s Tetsuya realised that he wanted to cook, and that he could indeed cook very well. Here also he learnt the classical French technique which forms part of his style today.

"I made a lot of things up along the way, and luckily for me, people like the way it tasted."

Tetsuya left Kinsela’s in 1983 and in partnership with the head waiter opened Ultimo’s, where he quickly learnt the responsibility of running his own business. His own restaurant, Tetsuya’s, opened in 1989 as a tiny shopfront in the Sydney suburb of Rozelle and was booked out with daily waiting lists.

In November 2000, Tetsuya relocated his restaurant from Rozelle to 529 Kent Street, Sydney and since then has evolved his style and reputation to become one of Australia’s, if not the world’s, most renowned chefs.

"Tetsuya is part of an elite group of international chefs that has influenced other chefs through their personal styles and unique approaches to food. His culinary philosophy centres on pure, clean flavours that are decisive, yet completely refined. His amazing technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity combine to create incredible, soulful dishes that exude passion in every bite." Charlie Trotter.

Source: http://www.tetsuyas.com/page/about_tetsuya.html

Recipe: Tetsuya's Oyster

2009-03-21T13:16:00.003+09:00

‘

Who knows Tetsuya Wakuda? He is one the best Chef in the world and he has a restaurant which is based in sydney, Tetsuya's. This is one of the food that he offers but i will give the recipe of one of his signature dish later. Enjoy! :)

Tetsuya’s Oysters with Rice Wine Vinaigrette

The vinaigrette can be adapted for any number of oysters and can be made ahead of time and kept in the refrigerator. Infuse 10cm konbu in a bottle of 750ml rice wine vinegar for added flavour

Ingredients:

12 large Pacific Oysters shucked

Vinagirette

1 teaspoon finely grated ginger
4 tablespoons rice wine vinegar
1 teaspoons castor sugar
1 teaspoon soy sauce
6 tablespoons grapeseed oil
2 tablesoons olive oil
1/2 tablespoon lemon juice

Garnish

Chives finely chopped
3 tablespoons ocean trout roe (we used salmon roe)

To make the vinaigrette, whisk together all the ingredients in a bowl or jar. Place some sea salt on the base of a serving plate. Put the oysters on top and spoon over the vinaigrette.

Sprinkle the oysters with chives and ocean trout roe

From Tetsuya by Tetsuya Wakuda

Source: http://www.notquitenigella.com/2007/09/28/tetsuyas-oysters-with-rice-wine-vinaigrette/

Credit goes to: Lorraine Elliott

Recipe: Ma hor (galloping horse) - minced duck, peanuts, seared scallops & pineapple

2009-03-18T23:48:00.002+09:00

Hi guys, have you ever heard about this restaurant before STAR ANISE Restaurant? This is one of the best fine dining restaurant in Perth, Western Australia and this restaurant located in 225 Onslow Rd, Shenton Park, Perth, Western Australia 6008. I just want to give my credit to the chef and the owner David Coomer. I met him before when he was cooking in Perth Exhibition and Convention Centre, he is very low profile and so friendly but on the other side he is a great chef with high quality of food. One of the food that i tried before is the Ma hor which is minced duck, peanut, seared scallop and pinaple. The taste is sweet, very asian taste but really interesting because he combined east food with west food. I would like to share one of the food which is Ma hor.

Ma hor (galloping horse) - minced duck, peanuts, seared scallops & pineapple

serves 4 as entree, or 16 canapes

Ingredients

16 local scallops
400g minced duck
40ml peanut oil
3 cloves garlic
4 coriander roots - finely chopped
1 chilli - finely chopped
1/4 tsp white pepper
80g palm sugar - dissolved in 20ml water
40mls fish sauce
80g roasted peanuts - coarsely chopped
1 tbsp fresh coriander - chopped
2 limes - juiced
16 slices pineapple

Method

Heat oil in a wok over medium heat
Fry garlic, coriander roots, chilli & pepper until fragrant & garlic golden in colour
Add duck meat, stir fry for 4 mins stirring occasionally until meat separates and is well sealed
Add palm sugar & fish sauce - cook until well caramelised
Add peanuts, coriander then lime juice
Mix well & keep warm

Lay pineapple slices on four plates (narrow sushi plates look good or one large platter)
Place spoon full of duck mixture on each piece of pineapple
Sear scallops on a hot grill plate or pan. Place on top of duck
Garnish with coriander leaves & crisp fried shallots. Then serve

Source: http://www.staraniserestaurant.com.au/mahor.html
Credit goes to: Chef David Coomer

Starbucks Voyage of Success

2009-03-18T23:05:00.002+09:00

It starts out like the classic American entrepreneurial success story. Three college friends get together from time to time and talk about what kind of business they could start.

In this case, the three friends were Zev Siegl, Gordon Bowker, and Gerald Baldwin. The business they decided to start was gourmet coffee. It gets interesting. The company they started was Starbucks. And the story goes like this.

Way back in 1971, coffee didn’t look like it was a great business. It didn't show signs of getting better, either. Coffee consumption in the United States had peaked in the 1960s, but by 1971 it was on the decline. Part of the reason was that the coffee we had was awful.

Most Americans drank something called “coffee” that came ground up very finely in vacuum-sealed tins. You scooped the stuff out of the can and put it in a percolator. Some coffee made this way was so weak you could read a newspaper through a carafe of the stuff.

Sigel, Bowker, and Baldwin had traveled together to Europe where they discovered the rich dark coffee that was very different from the percolated brown beverage that most Americans were drinking. But for a while they didn't connect that preference with any kind of business idea.

The story shifts now to Berkeley, California, where a fellow named Alfred Peet had started Peet’s coffee at the corner of Vine and Walnut Streets, just around the corner from the Walk Shop. Peet had come to this country from Holland, where he was a coffee roaster, and he thought that most American coffee was pretty vile. In 1966 he had started Peet’s to offer something better.

Somehow a bag of Peet's dark blend found its way North, into the hands of Jerry Baldwin. It convinced Jerry and his friends that a gourmet coffee shop would be a good business for them to start.

When they were pressed by their attorney for a name, their first idea was to call the place Starbo after an old mining camp. But after a bit of thought they settled on Starbucks to pay homage to Seattle's seafaring heritage.

They opened their first Starbucks in 1971. They weren't the only ones who thought a gourmet coffee business was a good idea, even in Seattle. Elsewhere in town Jim Stewart was starting The Wet Whisker, which later became Seattle's Best Coffee.

Alfred Peet thought they were pretty good guys. He taught them about coffee roasting in his unbendable European way. For the first year of their business he even roasted the beans for them. Starbucks started to grow.

In 1982 a young marketing manager for the Swedish kitchen equipment company, Perstorp, noticed that a small company in Seattle called Starbucks was buying a lot of special drip coffee makers. He stopped by to see what was going on. He stayed on to become a partner.

The fellow's name was Howard Schultz. Shortly after joining Starbucks Schultz took a vacation in Europe. One day, sitting in a coffee shop in Milan, he had a vision of what Starbucks could become. He imagined a place where the staff knew the customers and where the great coffee was only part of a totally wonderful experience.

When he got back to Seattle he worked hard trying to sell Bowker and Baldwin on his idea of the complete experience. They remained unmoved so Schultz decided to do it on his own.

He founded a company call Il Giornale to create the experience that he’d seen in that Milan café. By 1987 he had three locations. Things might have gone on like that with him competing against Starbucks, but that was about the time that Gordon and Bowker decided it was time for them to sell out. Schultz arranged financing and became CEO of the company. Starbucks then had 17 locations in Seattle.

By 1990 the company was profitable. By 1992 it was time for an initial public offering of 2.1 million shares of $17-a-share. There were 125 stores and 2,000 employees.

Starbucks now has 5,689 outlets in 28 countries. They employ some 60,000 people and generate 2.6 billion dollars in annual sales. Sales, in fact, have grown 20%-a-year since the company went public; and, in 2001 the company opened more outlets than McDonald’s.

You don't get growth like that unless you're doing a few things right. Most of them tie back to Schultz’s vision of “the experience.”

Schultz imagined that the customer's experience should be wonderful from the moment he or she walked in the door of a Starbucks. The Barista should recognize the customer and greet him or her by name. The Barista should also know the customer's regular order and start preparing it right away.

To make that kind of experience happen, you need to do a lot of training. Starbucks employees learn about making coffee, but they also learn how to remember customer names.

To make that kind of experience happen you want to have motivated employees. Starbucks gives even part-time employees full benefits and limited stock options.

To make that kind of experience happen you have to control what goes on in the stores. Starbucks holds that control by maintaining ownership of its stores. Starbucks stores are all non-smoking, even in places like Japan and Vienna.

Creating the experience is one thing, creating continuing growth is something else. If you want to grow, you can't rest on your laurels. You need to be looking for things to improve and trying out new ideas. Starbucks has done that, too.

Southern California employees got tired of folks asking them for blended drinks, and so they suggested the Frappuccino product. Schultz didn’t like the idea but went ahead with it anway. It’s been a big winner for Starbucks and Schultz calls it “the biggest mistake I didn’t make.”

There’s a parallel story in Japan. There employees came up with a green tea Frappuccino-like product that's sold only in that country. It’s a big winner, too.

Listening to your employees and customers is a way to generate a flow of ideas. So is having your executives read unedited customer comment cards for an hour or so a week. But no matter where you get your ideas from, you need to test them and refine them.

Starbucks is testing things all the time. Right now there’s Starbucks Express, where you can order to-go items on the phone or over the Net and have them available for pickup at your local Starbucks. There’s wireless broadband connections in Starbucks coffeehouses. And there's automatic espresso machines that will, hopefully, speed up service.

Not every idea works. Starbucks tried adding sandwiches and other fancy food to the menu. It sounded like a good idea. But it didn't work.

One of the ideas that really has worked is the Starbucks card. It was introduced in November 2001 and is a stored value card that a customer can use to pay for purchases. Customers like it because it makes their life easier. The company likes it because it speeds up lines, improves the experience for customers, and encourages loyalty.

Now Starbucks is trying ideas to make the card even better. They've announced a policy of replacing the value on "registered" cards that are lost or stolen. They've developed ways for folks to go online to add value to their card. It's a good idea getting better.

That's what Starbucks wants to continue to do. So far the company has cruised through the business waters like a majestic sailing ship from Seattle's past. But they're coming close to the edge of the map now and beyond that edge lies the legend, "Here be monsters."

First, there’s the generational monster. While lots of folks from Generations “X” and “Y” work at Starbucks, the company is not real popular with those generations. They may work there, but they don't feel at home there.

Focus groups of folks from Generation X and Y have told Starbucks that the only people they see at Starbucks like them are the ones behind the counter. They think Starbucks is for pretentious Yuppies. As one Gen-Xer put it, “I hate the Italian names for the coffee sizes, small, medium, and large are fine for me.” If upcoming generations don't want to become customers, growth will stall.

Generations are just one monster. Another is growth itself. The bigger you are, the harder it is to generate high-percentage growth. That's not all. When a company grows fast it's usually hard to maintain good service. There's a real question about whether Starbucks can continue to find and train and supervise the people who deliver the Starbucks experience to customers.

The last monster that’s out there is the Faustian bargain that public companies seem doomed to make with the stock market. The market loves Starbucks now, but what if growth starts to slow. Then there is bound to be pressure to cut corners, lower standards and change rules and practices.

Starbucks is not a perfect company. But it is a company who has managed to make the voyage to success without compromising key principles of the guiding vision. The voyage ahead is more treacherous. Will Starbucks be able to maintain the integrity of its vision. I hope so.

Author: Wally Bock

Biography of Gordon Ramsay, The Chef from Hell

2009-03-18T22:52:00.004+09:00

Everyone should know this impatient chef who is perfectionist and he won't give you any space at all if you not going by his level. But in other side he just an ordinary people who wants to satisfy himself and of course he wants to satisfy the guest that come to his restaurant. so, enjoy the Biography about Gordon Ramsay, The Chef from Hell.

Scottish by birth, Gordon was brought up in Stratford-upon-Avon, England, from the age of five. With an injury prematurely cutting short a promising career in professional football with the Glasgow Rangers, he went back to college to complete a course in hotel management.

Ramsay’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France where he worked in the kitchens of Guy Savoy and Joël Robuchon for three years where he was able to enhance his expertise in classic French cooking. In 1993, Gordon became chef of the newly opened Aubergine, within three years the restaurant was awarded two Michelin stars.

Gordon's first book, Passion for Flavour, was published in 1996. A number of hugely successful books have since followed including: Passion for Seafood (1999); A Chef for all Seasons (2000); Just Desserts (2001); Gordon Ramsay Makes it Easy (2005); Gordon Ramsay’s Sunday Lunch (2006); Gordon Ramsay’s Fast Food (2007) and Gordon Ramsay’s Healthy Appetite (2008). His most recent recipe book, Gordon’s Ramsay’s Cooking for Friends is published by HarperCollins this September.

In 1998 at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, in Chelsea. On 19th January 2001 it won its third Michelin star. It has since undergone a major refurbishment and this year celebrates its tenth anniversary. In October 2001 Gordon opened Gordon Ramsay at Claridge's which won a Michelin star in 2003. The same year saw the opening of Gordon Ramsay Holdings first international restaurant, Verre by Gordon Ramsay, located in the Dubai Hilton Creek Hotel. A year later he opened Pétrus in St. James's. Within seven months it had won a Michelin star. The restaurant relocated to The Berkeley Hotel in 2003 and won its second Michelin star in January 2007.

In 2001 ‘The Gordon Ramsay Scholar Award’ was set up to recognise talented young cooks working in catering or studying at catering college. The competition has grown year on year and now takes place at The BBC Good Food Show.

At the beginning of October 2002, Gordon Ramsay Holdings took over the food and beverage operation at The Connaught Hotel with Angela Hartnett at the helm. Her restaurant MENU won its first Michelin star in January 2004. In 2003 Gordon Ramsay Holdings re-launched The Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed with the opening of Boxwood Café at The Berkeley with chef Stuart Gillies.

May 2004 saw Gordon Ramsay star in the Channel 4 series Ramsay's Kitchen Nightmares, later to be awarded a BAFTA and an International Emmy. Shortly after this, Gordon was given two weeks to direct a group of celebrities towards Michelin standard cooking in the ITV series Hell's Kitchen. 2005 confirmed Gordon as one of the UK's major television stars. A second series of Ramsay's Kitchen Nightmares was followed by the debut of Channel 4's The F-Word, a high-octane food show with cooking, topical VT's, food campaigns and celebrity guests which remains one of Channel 4’s highest rating shows. The third series of US Hell’s Kitchen was named the top rated show of Summer 2007, a few months later, the American version of Kitchen Nightmares made its successful debut.

2005 also saw the launch of GRH’s eighth UK restaurant, maze, in London's Grosvenor Square with Jason Atherton and the opening of Gordon Ramsay at The Conrad Hotel in Tokyo. The year was rounded off with Gordon's award of an OBE in the New Year's Honours list.

In October 2006 Gordon’s autobiography, Humble Pie was published by Harper Collins. The book, which details an honest account of his life in and out of the kitchen, has topped the best seller charts and has since been published in paperback.

In November 2006 Gordon made his stateside debut with the opening of Gordon Ramsay at The London in The London NYC Hotel, part of the LXR Luxury Resorts collection where Josh Emett, previously head chef at The Savoy Grill is the resident chef de cuisine. In July 2006 GRH opened La Noisette with chef patron Bjorn Van Der Horst, which won a Michelin star in January 2007. Now known as Sloane Street by Gordon Ramsay, the space now offers exclusive private dining for the group.

In January 2007 Gordon Ramsay Holdings opened Cielo at the exclusive Boca Raton resort in Florida. 2007 was also the year that Gordon opened his first pub, The Narrow, in a Grade II listed building on the banks of the River Thames in London’s Limehouse. Gordon has since gone on to open two further pubs: The Devonshire in West London and most recently, The Warrington in Maida Vale.

In October 2007 Quadrille published Gordon Ramsay, 3 Star Chef; a beautiful book containing 50 of Gordon’s signature dishes from Restaurant Gordon Ramsay. October was also the month that saw the publication of Gordon’s follow up to Humble Pie. Titled Playing with Fire published by HarperCollins, the book gives insight into the success of the chef and his company Gordon Ramsay Holdings.

The fifth international Gordon Ramsay restaurant opened towards the end of the year at the Ritz Carlton Hotel Powerscourt, Ireland at the same time that Gordon launched maze restaurant at the Hilton Old Town in Prague. January 2008 saw the re-opening of Chelsea’s classic neighbourhood bistro, Foxtrot Oscar, on Royal Hospital Road, just a few doors away from Gordon’s eponymous restaurant.

In early 2008 Gordon Ramsay Holdings and Lyndy Redding announced their acquisition of the acclaimed Tante Marie Cookery School which relaunched in September 2008.

In March Gordon introduced his first restaurant in France at the legendary Trianon Palace & Spa located just steps away from the famed Château de Versailles. March was also the month that Gordon, together with Stuart Gillies, opened Plane Food, a restaurant at the newly built Heathrow Terminal 5. This was followed in April by the launch of Maze Grill in London’s Grosvenor Square and the publication of maze executive chef Jason Atherton’s first recipe book, maze, The Cookbook. In June Gordon launched Gordon Ramsay at The London in West Hollywood where Chef de Cuisine Andy Cook oversees the Californian-inspired menu at the David Collins designed restaurant.

Autumn 2008 saw the launch of two exciting projects for Gordon Ramsay protégé Angela Hartnett since her move from The Connaught. On August 21st Angela opened Murano, a fine-dining restaurant in the heart of London’s Mayfair. On 22nd September, York and Albany, located on the edge of London’s Regents Park, opened, comprised of a restaurant with bar, delicatessen and guest accommodation.

In December 2008 Gordon, in partnership with Brand Events, hosted Gordon Ramsay Presents Taste of Christmas in association with Gordon’s celebrating the best in Christmas food, drink and entertaining and was held at London’s ExCeL centre from 4th-7th December.

Source: http://www.gordonramsay.com/corporate/theman/biography/

The New Nintendo DSi

2009-03-18T14:34:00.001+09:00

Nintendo DSi: The lowdown

Who should be more scared, PSP or iPhone?

Ninty overlord, Saoru Iwata, took the wraps off the new DS model, the DSi, which continues the handeld's incredibly boring naming conventions.

The lowercase 'i' could be an acknowledgement of the fact that nothing without that one important letter somewhere in the title has any hope of being recognised as a desirable technology product. Or it could be something clever to do with the two cameras that the new handheld is equipped with.

These cameras, located on the inside hinge and on the outer edge of the upper screen, are only equipped with a weak 640 x 480 pixel sensor. That's nowhere near the level of detail necessary for actual photography so they're only there to give game devs an extra gameplay mechanic to toy with. We expect quite a few DSi specific titles to show up around the new hardware's launch.

The DSi gets a major upgrade to its predecessor's multimedia abilities. While each was capable of playing music and browsing the internet, it was only through third-party tools; Nintendo wanted them to be for gaming only, which set it aside from the multifunctional PSP.

The games industry is changing though, especially when it comes to portable devices. The launch of the iPhone App store has brought an influx of games to the handset, leading some to believe that it will soon be seen as major threat to the handheld console makers, as well as rival handset makers.

The DSi includes an integrated photo viewer, MP3 player and web browser; a major step in the multimedia direction that will challenge new mobile devices. All it needs now is a video player and Skype, and PSP will really have to panic.

Furthermore, Nintendo is opening up a new DS Store that will allow you to browse and buy games without making the trip to the shops, which keeps it in pace with the iPhone and Sony's planned PSP Store.

The screen width has been increased by a quarter of an inch, to 3.25". Unfortunately that comes at a cost. The battery life has taken a bit of a battering; on its brightest setting you can only expect 3 hours of gameplay, compared to the 5 hours of the DS Lite.

This might sound pretty bad, but in truth, you rarely need to use the DS Lite's highest brigthness unless you want to punish your retinas. At more restrained settings you can milk as much as 14 hours out of the DSi - easily enough to keep you busy on a trip across the Atlantic.

Source: http://www.t3.com/news/nintendo-dsi-the-lowdown?=36855

Article: Marketiva Forex Trading

2009-03-18T14:12:00.004+09:00

Curious about FOREX and for everyone that wants to get a big money in short period of time, try Marketiva. This is the article about Marketiva:

Marketiva is a financial services company that has specialized in providing services online forex trading for the trader of high quality. Marketiva is established in early 2005 by a group financial and professional scientists, computer scientists. This team has a combined experience of more than 30 years in the financial markets. Marketiva is one of the over-the-counter market maker in the world's most popular. Marketiva provides over-the-counter market making on the Forex, Funds, and Commodity Index.

Customer funds held by Marketiva stored in a separate account solely for the purposes of client trading activity in the run and never mixed with the operating capital of the company. Withdrawal from bank account only occur as a result of direct customer trading activity, or because of a withdrawal request stated valid.

Marketiva's interesting is a system for trading. You do not need to ask other people to do your trading. Simply make your own trading is. Thus, you can control and directly to the field of trading without any other intermediaries who do trading for you, so you know the exact cycle you both money and profit loss. Here also are not allowed other people to access your account. Only you know your own password to enter Marketiva.

The advantage in using Marketiva services is:

* You will get the real money is $ 5 for you to do trading for free.
* You will also get money for your virtual training is $ 10,000.
* Minimum deposit is $ 1, there is no maximum deposit.
* Margin used is 1:100
* Have news that you can directly see in the platform.
* There is a warning before the news will come out.
* There is no cost inap position.
* There is no cost a continental interest.
* 24 hour customer support (in various languages).
* How to chat while in the trading platform is.
* There are charting and you can put the indicator that has been provided.
* Deposit with a variety of currency such as USD, EUR, JPY, GBP, CHF, CAD, AUD.
There are 4 kinds of things you can trading here, the Forex, Funds, Indexes, and Commodities.

Try Marketiva, just simply go to the website www.marketiva.com

Source:
www.fxpacific.com
www.marketiva.com

Travelling to New Zealand

2009-03-15T18:31:00.003+09:00

Do you like travelling? If you like travelling you can consider New Zealand as your next destination, they have a lot of beautiful scenery really back to nature and not that busy. If you have limited budget but you want to do travelling, you can try this website www.kiwicombopass.co.nz They offer combination of car hire and motels/hotels around New Zealand and it's cheap and afforable but good quality. So, if you want to go to New Zealand visit www.kiwicombopass.co.nz for the good offer.

Review: Adioso Website

2009-03-15T17:24:00.004+09:00

If you want to go somewhere and confuse which airlines do you want to use and how much will you spend especially when you have limited budget. Try this website www.adioso.com, really helpful if you want to find budget or cheap airlines either domestic flights or International flights. Have a try :)

Australian Most Job in Demand and Most Competitive Job

2009-03-15T17:12:00.004+09:00

These are the list of job in Australia which are the job in demand and the most competitive job.

February’s top five jobs in most demand were:
If you are seeking a place in these categories and you have the relevant skills and experience, you are lucky and highly sought after. Be it due to increasing demand or a critical shortage of specialised skills, these positions are hardest to fill.

1. Healthcare and medical – Radiographers and sonographers
2. Legal – Public practice solicitors
3. Insurance and superannuation – Risk consultants
4. Consulting and corporate strategy – Policy and planning consultants
5. Banking and financial services – Actuaries

February’s top five most competitive occupations:
If you are looking for a place in one of these categories it is vital that you get a competitive edge and present yourself in the best light – the competition is fierce. Hundreds of applications are received for each position advertised, making these SEEK’s Top 5 most competitive occupations.

1. Manufacturing – Packers and fillers
2. Administration – Data entry personnel
3. Hospitality and tourism – Kitchen and sandwich hands
4. Retail – Sales assistants
5. Accounting – Accounts payable Clerks

source: http://www.seek.com.au

Welcome to Hang Out Café

2009-03-15T15:57:00.010+09:00

Hi guys, welcome to Hang Out Café. This is a place to hang out, everyone welcome to make comments. So, enjoy!

Thanks,
.:RbN:.