Bec Foley on LinkedIn: Good Food App Editor (2024)

Accurate

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Attention hospo professionals and those interested in the future of dining in Australia. Good Food has announced symposiums in Melbourne and Sydney to bring together industry in a round table. The think tank is being led by editors and panellists to help shape hospitality’s future.Tickets are free - but registration is required. Spread the word. This is an important one.

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There’s so much a menu can’t convey - all those histories, stories, and juicy nuances that work in the background to produce a dish. I wish diners could speak with the chef before ordering. Imagine hearing all of this (watch the vid when you have a minute) before biting into a flame-scorched skewer of co*ckerel hearts, glazed in Filipino barbecue sauce, finished in a sauce made from bones and rum, topped with salsa and fermented coconut. I think everything would taste 80% richer.I was lucky enough to produce a six-part content series for our Snack Series campaign in Melbourne for our partner Aurum Poultry. We reached out to six heavy hitters in hospo (Prince Dining Room, Serai, Sunda, Maha, Reine & La Rue, and Lee Ho f*ck) and they became part of the project. Then we just got the chefs to riff about their snack. So much came out of these little 1 minute vids; cultural idiosyncrasies, chef personality, ingredient deep dives.When there’s content like this, marketing sorta becomes redundant. My job is just to get the story out to people. I’ve had to over-market my fair share of mediocre products and brands in this lifetime, but this sort of work - where talent is authentic, playful, and fun - makes my job way too easy. Grateful to Good Food Events for the opportunity as always - and to Nicole Florio for letting us fling you to Melbs to help on this! #youcompleteme 🙏🏻#Filipinosareromantic

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Scott Bolles turns a ridiculous cease and desist letter into an opportunity to reflect on Short Black’s delicious past. “Male strippers were the rage for women, a male-only barber shop in the city described itself as “a haven of anti-feminine bliss” and when readers weren’t digesting news about recipes from Soviet cookbooks, the age-old obsession with prices was evident. The $1 added to the bill for rice at one establishment wasn’t well-received, but $28 for six dozen oysters and $12 for a three-course set menu at Kinselas under chef Tony Bilson’s watch? Fetch me a hot tub Time Machine.”Sounds like the lawyers for some Gen Z trust fund podcasters might lose this one. Long live Short Black 🤘🏽

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Currently on the front page of the SMH and I couldn’t be happier. We decided to take over a lovely boujee food court in circular quay, give it a 90s high school canteen vibe, fill it with our fave hatted or best-in-class chefs, get my high school crush to spin the tunes (he’s actually an amazing DJ and plays at all your fave bars including Caterpillar, so it’s not all nepo bae-by), ask one of Sydney’s best bar managers to make Midori Splices, and sell 300 tickets on the launch of Vivid. It worked. For food nerds, check the crazy collabs/menu:TUCK SHOPChiswick’s Daniel Cooper x Nam NamChiswick-style Bahn MiPoetica’s Connor Hartley-Simpson x Costi’s Fish and ChipsFish and scallop fingers, fermented red Cabbage, grilles hollandaise tartareRekōdo x Chinta KenchillMalaysian-style Chicken KatsuPlate It Forward’s Shaun Christie-David x Deli ZiosaChicken Curry Party PiesLoulou Bistro’s Ned Parker x Pappy’s ChickenWaldorf SaladLotus Dumpling Bar x PearlPrawn Toast with tobiko and hot sauce The Charles Bar Manager Colin Tam (ex Lotus, Little Felix and Charlie Parkers) x Cali PressMidori Splice (drink)BAKE SALEChristopher Thé90s Vanilla SliceCharlotte ReeCharlotte’s Famous CheesecakeIt’s suck a fun, irreverent, multicultural food event, I honestly can’t wait. Siri, play Pure Shores by All Saintshttps://lnkd.in/gju_DC2M

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Covid forced Melbournian Joey Kellock to sell takeaway lasagne out of his ‘91 Barina. 1800 Lasagne delivery service was born. It went nuts!Sydney peeps like myself were jealous af. Last year he opened his first bricks n mortar restaurant - and it got him a chefs hat. For lasagne. I mean this story is just so cool.As soon as I started at Good Food Events I promised myself I’d get Joey and his lasagne up here. I’m unbelievably proud to announce we launched sales yesterday and - in under 12 hours - we’ve not only sold out, we’ve got a waitlist longer than event capacity. Thanks to Chris Lee from QT for being so brilliant to work with, and for enabling our cities to get these amazing collabs (& for always approving our creative!).Good Food wrote this piece about it: https://lnkd.in/dAEw_9z5

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Cheap eats, late nights, music, food, multicultural nosh - the work YCK Laneways Association are producing with Elastic to promote Sydney’s drink and dine culture is spot on 🎯

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A movie where comedy meets food meets nuclear war paranoia meets Pop Tarts… by Jerry Seinfeld no less! Hells yes. This has absurdist humour written all over it.The “dark” side of hospo is often depicted in film and tv, but there’s another hugely comedic side to our beloved industry. When asked why he made the movie, Jerry said “The format — the box, the individual packets that you have to open because they have to be protected from gamma rays or some nuclear attack; the packets were lined with some metallic material. The whole thing just fit the ’60s, which was a silly decade as far as the futurism of so many things — instant breakfast and space travel. In the ’60s, people really believed in mankind and its ability to solve any problem very easily.”Can’t wait to see this one 🍿🍦

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Callan Boys nails the secret to the perfect food itinerary for any visitor. He recommends "places that have terrific food and booze, but more importantly, they make the city tick." It's such a great point. Which restaurants exemplify a city? Restaurants, bars, holes-in-the-wall that make a city better off by their existence...Nothing hokey, hammy, or gimmicky - and hang tight on the hatted venues. They're always a treat, for sure. Give me a night at Hubert, sure, but I'm equally as happy as Cairo Takeaway. In New York (semi) recently I had a dining rule: I'd visit one Michelin restaurant (Ruffian), one touristy (Katz), one in the canon (Minetta Tav), and one just for me (Veselka, I've got a big ol' nostalgia soft spot for Pierogi). It freed me from being bound to a bucket list. Big ups to Callan on this subtle and smart (and shareable!) list

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