A touch of chilli can be wonderful, but a rogue seed can have catastrophic consequences. Chefs and restaurateurs share their cautionary tales on what not to do with chilli.
A recent industry survey found 63 per cent of restaurant operators are in favour of compulsory vaccines for staff. In the kitchens though, opinion is mixed about the best way to balance individual rights and responsibilities.
Despite the south-western Sydney suburb being tagged with the dreaded “COVID hotspot” label, restaurant owners are doing their best to stay upbeat during the worst of lockdown.
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