The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Tips of the Icebergs

As Icebergs Dining Room and Bar turns 10 this year, we asked restaurateur Maurice Terzini to share his 10 commandments of restaurant craft.

1. Front of house drives the show. Good food is pretty common these days; what makes the difference is the vibe and the service.

2. Concept before location. We have lots of ideas filed away, and when the right location arises we refer to the idea that best suits the location.

3. Look around for inspiration, but don't copy. I've always found inspiration in other restaurants and bars, but globalisation has encouraged too many direct rip-offs, and it's pretty boring and bad for our industry to just copy things blatantly.

4. Serve food you understand. The only time I've felt uncomfortable as a host is when I've had to serve food I didn't understand. I'm sticking to Italian now.

5. Waiters should look like waiters. They shouldn't kneel by the table, address customers as "guys" or join the conversation unless they're invited. And they should always greet people properly: "Welcome to the restaurant".

6. Choose service-friendly plates. Flat plates aren't aesthetically pleasing and they're impossible to clear. I hate anything square, too.

7. Watch your rent. I'm now of the opinion that in this country anything over eight per cent (rent to turnover) is almost too hard if you're running a quality operation.

8. Cutting costs is not an alternative to generating revenue. I've been most successful with ideas that were truly left of centre rather than boardroom-driven.

9. Eat and drink in your own places. Ronnie Di Stasio taught me this. It's the most important lesson in my career - it's the only way to really understand your product.

10. Look after yourself. It's too easy in our industry to go over the edge.

Icebergs Dining Room and Bar, 1 Notts Ave, Bondi Beach, (02) 9365 9000.


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Melbourne’s Rosa’s Kitchen has closed
Hot Plates: Pickett’s Deli & Rotisserie, Melbourne
The World’s 50 Best Restaurants Awards are coming to Melbourne and we know where and when
Missy French has closed
Automata’s Clayton Wells is taking over Silvereye
Ghostboy Cantina brings guest chef series to Tio’s
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.