December 05, 2011 The Mercury MERYL NAIDOO
ALMOST $1.4 million has been spent on Taste Festival cooking units that some stallholders say are badly designed.
And the Hobart City Council has been left with a $200,000 bill to store the “cooking kiosks” for the 51 weeks of the year when they are not in use. Hobart’s Waji Spiby, who has more than 25 years’ experience as a chef around the world, will have a stall for the seventh year at this year’s Taste.
“The design is inflexible and lacks prep space,” he said.
With fees for stall sites almost doubling, Mr Spiby said he was also concerned the cooking units would increase costs even more.
“It’s not clear what we get for the extra costs,” he said. “We provide all our own equipment to use in the kiosk.
. . . . continue reading
Aug 15, 2018 0Dishes from across the globe, spooky treats and glasses of bubbly are set to entice visitors into a city market.
Aug 15, 2018 0London’s New Covent Garden Market (NCGM) is pushing on with its bold venture to turn the historic wholesale market into the capital’s dominant food hub, as well as an incubator for up-and-coming food makers, creators and thinkers from the UK and beyond.