All articles filed in Food and Wine

Written by Scott Thompson and Jason England With the summer season now in full swing, venues are filling with customers out to enjoy the festive season and celebrate the end of the year. We have noted that post-COVID restrictions, patrons have a newfound love for drinking cocktails. Sales have significantly increased across local venues, which…

Written by Scott Thompson and Jason England A few weeks ago, Jason and I (Scott), were chatting about well-known restaurants that we are familiar with (we’ve had the pleasure of dining at quite a few, as interested foodies and business owners) and contemplating the question of ‘how many restaurants in Queensland have a menu that…

Written by Denis Maher Thinking outside the box has seen Hervey Bay’s Denis Maher crowned as the winner in a five-month long national barbecue competition. Hosted by Ironwood Barbecue from February 12 to July 12, the Pitmaster of Hervey Bay’s BBQ team “The Low ’n’ Slow BBQ Shack” entered eight categories, each with a hand-in…

Written by Scott Thompson and Jason England At Odyssey we focus on using sustainable, quality ingredients sourced from local small-scale producers. Every visit to Odyssey Bistro will take you on a new culinary voyage of inspiration and flair. You’ll be able to taste the farm to plate difference as we bring you the freshest produce…

Written by Scott Thompson and Jason England At Odyssey, we work hard to develop unique relationships with all our food partners. Our food map featured on every menu reflects the locations of our valued business partnerships. We are proud to provide ocean to plate dining, with fish caught by local fishermen and delivered directly to…

Written by Scott Thompson and Jason England During the planning and design stage of Odyssey we needed to develop a kitchen that would be functional and provide for a variety of cooking equipment within a limited amount of space. During Jason’s time working for Rick Stein in Cornwall at St Petroc’s Bistro, he cooked on…

Written by Scott Thompson and Jason England With two hospitality businesses in operation, one of which includes off-site catering, a question asked of us is “how do you manage your time?” During the business planning stage of Odyssey, having worked long hours and frequent split shifts in previous roles, we identified the need to examine…

Written by Scott Thompson and Jason England With February being the celebrated month of romance and Valentine’s Day just around the corner, my mind is drawn to the ‘concept of love’ for our chosen profession. During a recent discussion with a customer about Odyssey’s progress since opening, the realisation that we have been operating for…

Written by Lisa Stimpson Ingredients: 3 x 200 g packets Tim Tam biscuits 50 g unsalted butter, melted Cocoa powder, to decorate Filling 2 x 250 g blocks cream cheese, at room temperature ¼ cup caster sugar 2 x 180 g blocks white cooking chocolate, melted 300 ml tub thickened cream, whipped 200 g block…