Our Gourmet Power Pizza event has it all over the MasterChef Battle of the Pizza, as your team cook pizzas together with lots of time to chat - so no dramas! Along with some zippy salads and accompaniments to lighten things up, your team cook...
The 4th of July (American Independence Day) is one of the American holidays I love most. Thanksgiving is the big foodie holiday, of course, but the thing I love about all American holidays is the way they provide a canvas for the great variety of...
Recent surveys show businesses that want to reduce employee turnover need to focus on promoting better staff relationships in the work place...
At VictorsFood we are always looking for new ways to build relationships through food. So last weekend I made 150 Dark Chocolate Chilli Truffles - hand rolled, all patiently dipped in luscious, dark (70%) couverture chocolate that was tempered perfectly so the casing cracked with...
A meta-analysis of data from 103 studies provides the strongest scientific evidence to date that team building can have measurable, positive effects on team performance. The original studies, conducted between 1950 and 2007 showed results that were weak or inconsistent. However, the 2009 study by...
Easter in South America, known as Santa Semana, is a very big deal. Most countries on the continent are predominantly Catholic, so it’s a great time to travel if you want to get caught up in the spirit of the season. Festivals are so prolific...
We are celebrating Australian Pear month, so we would like to share with you this delicious, simple recipe. It's one of our most popular salads in our corporate cookery classes for groups and perfect freshness and zest to balance out any meal. With the lushness...
I was just reading this article by Daniel Goleman, of Emotional Intelligence fame, about extending your ‘Aha!’ moments. In a brief explanation of brain functioning, Goleman pin-points the region of the brain where these ‘moments’ occur – the same place responsible for interpretation of symbolic...
When I first came to Australia and started exploring the local offerings of Mexican food - I was gob-smacked when I saw a creamy, pale green concoction being flogged as "guacamole". Surely, I thought, the lovely avocados in Australia wouldn't yield such a pasty mush...
I love doing brunch. At my first restaurant, the Back Porch Café in the USA, we wouldn't let people in the door unless they wore their favourite hat. The second restaurant, Blue Moon was more of "suck in your cheeks" type of restaurant brunch, it was...