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…
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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…
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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…
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Written by Scott Thompson and Jason England WHAT do you do when your career is at a plateau? Well, you open a small business of course! For Jason and I (Scott) it was an opportunity to invest in a future direction where we gained control of our career journey. Echo Alpha Tango opened at The…
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Written by Salts Cafe Hervey Bay We start by grilling our local fish. We aim to use fresh, local seafood in all of our dishes andin the case of the platter, we’re using locally sourced barramundi at the moment, howeveras the season finishes up, we’ll be looking at other local fish available to us. Once…
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Written by Geoffrey Bouvier The sun is shining, flowers are blooming and lo and behold it looks as though Spring is finally here. There’s nothing better than enjoying this incredible change in season with people we love, beautiful weather, a refreshing drink (or a sneaky few) and some snacky snacks. Here are my tips for…
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