It’s fair to say you’d be hard pressed to publish a daily news update on developments in the world of kitchen knives, chefs knives and professional kitchen knives – things move quite slowly in this…
When Angela Poile left school, there was really only one place she was destined to get a job, and that was at the family business her grandparents started back in 1976.
Drive 1,390 kms north out of Brisbane and you’ll arrive in Cairns – the jewel of the Tropical Far North. Founded by settlers in 1876 who needed to set up a port to export the gold discovered in the tablelands inland, the new city was founded on land inhabited by the Walubarra Tidinji people (and the…
If you took your average Aussie bloke from 20 years ago and catapulted him into 2015, he would probably be deeply mystified by the current Australian obsession with all things food.
If you read our interview of jobbing chef Otis Greder (A sharp knife gives you the edge in the commercial kitchen) a while ago, you’ll understand the importance of keeping all the knives in a commercial kitchen as sharp as they can be.
As one of our previous interviewees, Lizzy Loel, experienced, starting a family and working in the catering sector are sometimes a little hard to do at the same time (A day in the life of a restaurant critic).
After working for twenty-four years as a flight attendant for a major Australian airline, Lee Smith made what might be seen as an unusual second career choice – she retrained as a butcher.
No, not the trailer of a new Hollywood blockbuster, just some ruminations on what you had to do to get your knives sharp before the invention of electric knife sharpeners like the Nirey range we stock.
Every now and then, manufacturers, designers and futurists let their hair down and come up with out-of-the-box ideas for new designs and new technology.
Unless you are a knife expert or military historian, you may not have come across the Kukri knife.