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Whether it’s coming from your own tired brain or a family full of hungry people, it is one that often plagues busy individuals, especially parents who face it daily. Coming up with the perfect answer requires effort, time, and consideration. Whether you’re cooking at home or dining out, the goal is to have a flavourful and nutritious meal that fits within your budget. In this blog, I delve into the challenges of meal planning, the art of running a restaurant, and the joys of both dining out and cooking at home.

Home Cooking is a Labour of Love

For many Mums or Dads, preparing dinner is a task that requires careful planning and execution. The desire to create a nutritious and delicious meal for loved ones is a priority. It involves shopping for quality ingredients, considering everyone’s preferences, and balancing taste and health. Additionally, the act of setting the table and creating a welcoming ambience adds an extra touch of love to the meal.  Although it’s not for all, planning ahead and working out what you are going to prepare in advance saves a lot of time and cuts out unnecessary buying. I generally plan on a Sunday and purchase for the week on a Monday.

Running a restaurant is a balancing act of taste, what’s in season and demographics!

Curating a menu for a restaurant involves a similar level of effort but on a larger scale. Restaurant owners and chefs invest countless hours in sourcing the finest ingredients and designing a menu that caters to their target audience. Taste testing plays a crucial role in ensuring that the food served appeals to the majority of customers. I actually love this part of my job!! Honesty and authenticity are important when providing feedback, as it helps chefs improve their dishes without feeling insulted.

The Lobster Cave, for example, exemplifies the commitment to creating a memorable dining experience. They strive to plate up dishes that tantalise the palate while being true to their patrons’ preferences. Today we had a tasting session where the Lobster Cave kitchen prepared various house-made pasta. Though the pasta itself was faultless, the fillings required some fine-tuning to achieve that unforgettable moment when flavours come together harmoniously. This attention to detail is a continuous process to ensure customer satisfaction.

A menu with a point of difference! The Lobster Cave’s menu is meticulously designed to offer an array of choices and options. Our signature dish, the Southern Rock Lobster, serves as a highlight singly and in many dishes alongside our regular offerings; we also provide weekday specials to entice customers to explore different culinary delights without the need to cook at home. Dining out allows individuals to enjoy the benefits of not having to worry about planning, shopping, cooking, or cleaning up. Plus, it offers the opportunity to savour unique dishes that might not be prepared at home regularly.

When faced with the ever-present question of “What’s for dinner?” consider suggesting a midweek dining experience at a favourite restaurant or inviting your loved ones to take charge of the kitchen!! Both options offer their advantages. Whether you dine out and let a restaurant prepare the meal or opt for a homemade creation made with love, no matter what is served on the plate, the shared experience of enjoying a delicious meal together is what truly matters. So, embrace the culinary possibilities and create memorable moments around the dinner table.

I enjoy the dicing, the rattling of the pots and pans, the stirring of risotto, the slow cooker brewing and the aromas from a busy kitchen.  Most times during the week, you will find me in the kitchen preparing for the family in the early morning hours; that way, it’s covered on the bench or in the fridge for them to heat and eat! Yet it’s nice to have the choice and great to have a break and not think about “What’s for dinner?”

A weekday go-to meal that is easy to prepare, low in cost and packs a flavour punch is a tuna or salmon slice. I always use canned salmon or tuna for this recipe as it binds better. (Don’t tell Krispy 😂😂)

Tuna or Salmon Curry Slice

Make it mild, or spice things up a little. That’s the beauty of this golden savoury slice.

INGREDIENTS
440g canned tuna or salmon
1 cup rice
30g butter
1 egg beaten
3/4 cup cheese grated

SAUCE
1 tbsp butter
1 1/2 cup milk
2 tbsp plain flour
1 tbsp curry powder or as much as you like
1/2 cup mayonnaise
2 tsp lemon juice
2 tbsp parsley chopped or dill
1 egg beaten

Cook rice in boiling water until soft and drain.
Combine rice with butter, egg, salt and pepper.
Press the rice mixture into the base of a greased rectangular casserole dish.
Arrange flaked tuna or salmon over rice.
Make a white sauce with the extra butter, flour and milk.
Add mayonnaise and curry powder, and stir until smooth.
Add lemon juice, parsley and beaten egg and simmer for 1 minute.
Spoon sauce over tuna and sprinkle grated cheese over the top.
Bake in a moderate oven for 25 minutes.
Serve with a simple salad & lemon wedge 🍋

Enjoy this family recipe.

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In this blog post, I will explore the impact of poor or fake online reviews in the restaurant industry and delve into their effect on employment, staff morale, and overall business success.

Firstly, how significant is an online review to you? For me personally, I like to give everyone an opportunity. Having been in the industry for as long as I have, I understand that if you are a restaurant like the Lobster Cave, there are many factors to consider before sharing feedback online. Ask yourself, how long has the restaurant or business been operating? If it has been a significant number of years, you would understand that no one in the current economic climate can rely solely on their name. It’s not possible. Is the restaurant consistently full or close to it? Generally, this also indicates it’s a good place to eat. At the Lobster Cave, our team serves between 800-1000 covers every week. Out of this, we may receive negative feedback from only two people out of 2000 diners in a two-week period! I’ll let you do the math. However, there can be numerous reasons for negative feedback, such as cold food, overcooked steak, or slow service. Opinions and circumstances vary greatly, but these isolated incidents do not necessarily make the dining experience bad for others to try and form their own opinion.

Like any business, our staff doesn’t always get it right. Sometimes we’re in training, a staff member may be having a bad night or dealing with personal problems, and mistakes can happen. In these circumstances, we are committed to rectifying the situation, especially when it’s our fault and has a negative impact on the customer. Dealing with human behaviours can be our biggest challenge, but our mission is always to have the customer return and be fully satisfied with the outcome. We have been successful in most cases, and many of these instances have resulted in happy returning customers for many years.

Positive reviews are crucial in restoring and enhancing a restaurant’s reputation, boosting staff morale and confidence, and guiding potential customers in decision-making. However, for me, it’s more than that. We always encourage satisfied customers to leave positive reviews and share their thoughts on social platforms. In an ideal world, any negative feedback should be directed to us via email or direct contact. Imagine a new staff member, whether young or senior, starting out in the industry, and after only two weeks, a negative review surfaces, stating their name and labelling them as useless, too slow, lacking a smile, or lacking menu knowledge. As you can see, this can be highly damaging, not to mention how it can affect people’s minds and lives. Everyone has to start somewhere; unfortunately, mistakes can occur.

Food for thought: Before you leave an online review, please think about the potential consequences of a negative one, recognising its impact on the restaurant and its staff. In a fast-paced world driven by technology, I believe it’s better to pick up the phone or send an email directly, as I personally appreciate the level of understanding and consideration from being on the other side.

Alternatively, you can also acknowledge the power of positive feedback to brighten someone’s day and recognise the exceptional service they take pride in providing. Go ahead… Make someone’s day.

SuzieQ xx

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Whilst being a Mum is a full-time job in itself (I don’t like to call it a job, yet you understand what I mean), when you throw in a career and a business as well, you always have the feeling; Am I doing enough in my career? Am I doing enough in the business? Am I being enough at home? Am I there enough for my children?  It’s a tug-of-war of mixed feelings that only we Mums know. It’s a constant juggle of sharing yourself thin at times. There are many highlights of being a Mum; the first time you hold your baby, bedtime when they are young is one of the best times in motherhood. Yet when they get older, it can be the worst part if they are still not home!  The worry is real.  Anyone that says anything different is lying.

We all go through the ups and downs in life, and sometimes life is not always Instagram-worthy in the family home. As Mums, we can learn real-life lessons from our children and their perspectives; I certainly know I have or still am. Yet watching your kids evolve into empathetic, kind human beings and being happy as they get older is the big one for me. To see my three living their life to the fullest and being happy and content with who they are outweighs anything else.

Whilst Mums express their love and existence in many ways to their children, a lot of my love for my children is shown through the food I prepare or going out for dinner. I love nothing more than spoiling my children and their friends with the home comforts of cooking, the odd takeaway Lobster Cave platter or chef-prepared meal by Krispy.  Whether it be my son watching his beloved Saints with his mates and the smell of homemade sausage rolls wafting through the house served on a wooden board with a bowl of tomato sauce, or my eldest daughter bringing all the girls around for a Christmas gift-giving, a graduation breakfast, a Mexican feast or my youngest having all her school friends over for sleepovers, you will always find me in the kitchen preparing a spread and maybe having the odd sneaky glass of wine or two! To me, food is so much more than eating. It is how I express my love. In my family, it binds us together, it is engaging, and it keeps us coming around the table for more.

Happy Mother’s Day to all the Mums out there that are all doing their best. Kudos to each and every one of you, and I hope that on this day, you are appreciated and loved for all that you do throughout the year.

Watching your children grow and succeed is a source of pride and joy like no other. So, to all the Mums out there, keep doing what you’re doing and know that your love and dedication to your children is positively impacting their lives, regardless of any doubts.

SuzieQ x

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The rising costs of living; how do we keep turning the tables?

As food prices continue to rise and inflation affects people’s lifestyles, the hospitality industry faces all sorts of challenges. With fuel and interest rates also increasing, customers are more selective about where they spend their money. In order to stay competitive and attract customers back to our restaurant, we need to focus on the unique experience that we offer and the many roles that are now available within the hospitality industry.

At Lobster Cave, we pride ourselves on our commitment to quality, sourcing the best ingredients and building strong relationships with local farmers and our network of seafood suppliers. This is a never-ending evolution for our team. Is it enough to keep up with the constant turning of the tables that is required to keep a restaurant healthy?

A lot of the people that visit our establishment are returning customers; however, you still need to entice customers back, and this is whereby we need to focus on the unique experiences that we offer. Offering BYO wine and not charging corkage is one of these, yet it is a daily challenge in today’s economy. Our menu features a wide range of seafood and steak dishes, with something to suit every taste and budget. Whether you’re in the mood for a juicy steak, succulent lobster or fresh oysters, our menu has it all.  Weekly we curate a midweek specials menu that allows our clientele to dine out at a more affordable level.  Think about this. Being able to afford lobster on a weekday for between $30 – $60 per person instead of waiting for the weekend to start. Take advantage of a reduced-priced menu midweek at many restaurants throughout Melbourne. Change your way of dining out so that it’s still doable.

At the recent Food Service Australia convention that I attended with my colleagues, it was clear that the hospitality industry is on the rise again, despite the challenges we face. There are many exciting opportunities available for those interested in pursuing a career in hospitality, from management roles to apprenticeships and training programs.  At the Lobster Cave, we are always interested in talking with good people to join our team.

In conclusion, our team of people and our clientele are why we do what we do.  Yet I am a big believer that this stems from pure passion.  Anyone in the food industry has a serious hunger and passion for food; funny about that. Having a love for the food industry can be an exciting and rewarding experience. There are many different aspects, from agriculture and farming to food processing, restaurants, catering, and food service. I started by learning from my Mum and her Mum, and I have a continuous thirst for learning as much as I can about food, cooking techniques, and culinary trends through books, online courses, workshops and, of course, my peers around me at the Lobster Cave.  You may also consider working in a restaurant or food service establishment to gain hands-on experience.  After all, this was my introduction to the Lobster Cave all those years ago, and by staying curious and open to new experiences and opportunities, has served me well.  The food industry is constantly evolving and staying up-to-date on the latest trends and developments; whilst important, it is also more important to know your culture and your point of difference as this can help you thrive in your success.  Everyone needs to eat; everyone still has special occasions and milestones to celebrate, and we always welcome you here at Lobster Cave. SuzieQ x

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Today we congratulate Bill Ferg on the milestone achievement of 36 years in business! It’s a great accomplishment to be in the restaurant industry for such a long time, and it’s clear that our leader, Bill Ferg, has been the driving force in the success of the Lobster Cave Seafood & Steak restaurant.

In my view, a real leader is someone who has a clear vision, inspires and motivates their team, and is willing to put in the hard work to achieve their goals. A leader like Bill has shown strength, determination, focus, and passion in running the restaurant. He wakes up every morning with a positive attitude and always thinks about making a difference, even in challenging times.

A good leader also needs to have a solid foundation, which Bill clearly has. He understands the importance of accountability and measurement, and he has the resilience to navigate the ups and downs of the industry. He is focused on continuous improvement and is always looking for ways to do things differently and better.

Furthermore, a real leader needs to have the ability to negotiate and make deals. It’s crucial in the restaurant industry or to be successful in any industry, and Bill’s hunger for the day-to-day grind is relentless. He loves what he does, and it shows in his work ethic and commitment to his staff, clientele and the overall restaurant’s success.

Overall, Bill’s leadership qualities have undoubtedly been a major tribute to the Lobster Cave’s success, yet if you speak with Bill, he will say it has been a team effort.  There is no “I” in TEAM!   It’s inspiring to see a business thrive, despite the challenges and obstacles it has faced, and I am grateful to have played a part in it over the years.

Today is 36 years of the Lobster Cave being a go-to destination whereby many people celebrate the milestones in life.  Also, a day whereby I am sure Bill would reflect on if these walls could talk.  The funny scenarios, the crazy, the hilariously funny and the unforeseen that can only take place in restaurant culture. Today is a day whereby we are grateful for our many customers that have supported us over the years and still do.  Without you, we couldn’t be doing what we love.

Happy 36 years to the Lobster Cave and to Bill Ferg.

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Chefs typically undergo years of culinary education, training, and work experience in different kitchens, honing their skills to become professionals. While there are many talented cooks, they may not have the same training and experience as a chef.  An example of this is the art of how to dice an onion or vegetable. There is the julienne cut, the matchstick cut, the brunoise dice/fine dice (the smallest dice, great for garnishes or salads), and the batonnet cut (you guessed it, great for French fries). I could go on, yet I think you get my point. Over 100 style cuts to learn, and when you see Chefs work at their speed, it is incredible to watch.

At Lobster Cave, our Executive Chef, Kris, brings a wealth of experience, passion, and talent to the kitchen, from his early years having learned from his grandmother in the streets of Bangkok, to years of cooking school, along with a deep passion and thirst for learning, makes him the Executive Chef he is today.  I have so much respect for Kris and his team, as night after night, they prepare gastronomical dishes with a culinary team of nine.  I have never heard him raise his voice to get any job done.  It’s a simple response from his peers “Yes, Chef” Kris’s commitment to the Lobster Cave kitchen and staff is a testament to the person he is.  One of the humblest humans you will ever meet.  Kris runs the kitchen and his team of excellence like a symphony orchestra, with Kris being the conductor.

Preparing dishes at Lobster Cave is meticulous and extensive, catering to a nightly capacity of up to 200 covers. The attention to detail begins well before the cooking process, encompassing everything from ordering the freshest and highest quality ingredients to carefully storing them under ideal temperature conditions in fridges and freezers.

Daily stock is labelled and tracked precisely to ensure that nothing goes to waste, while strict food handling procedures are observed to meet the restaurant’s high hygiene standards. The kitchen staff’s hygiene is also of utmost importance, ensuring that everything remains clean and sanitary.

As a professional in the food industry, the kitchen is entrusted with the critical task of accommodating an ever-increasing number of patrons with dietary restrictions and food allergies.

Even after the restaurant closes, after-hours work may be required to prepare for the next day’s service or address any unforeseen issues.

The success of Lobster Cave’s dishes depends on the quality of the ingredients used. To this end, the restaurant goes to great lengths to ensure that only the finest produce arrives daily, meeting the exacting standards of Lobster Cave’s discerning clientele.

In conclusion, being a chef is a rigorous and demanding profession that requires much more than being a good cook. It requires years of training and experience, a strong commitment to culinary arts, passion and a willingness to take on multiple responsibilities beyond just cooking.

There is an old saying, “Never Trust a skinny Chef”, quoted from Australian chef Ian Hewitson. I now can prove this tongue-in-cheek reference 100% wrong as there is not much of our beloved humble Executive Chef Kris V.

As you wait for next Friday’s blog to hit, I leave you with one of Kris’s signature dishes served at the Lobster Cave daily.  It is a simple dish to prepare and is a favourite seller. I am sure your friends and family will love it.  Mine certainly do.

Our famous “Salt and Pepper squid” Give it a crack!

Salt and Pepper Squid

3 large (750g) cleaned squid hoods

Canola oil for shallow frying

Our home-made seasoning

1 1/2 tbsp freshly cracked peppercorn medley. (We use a Tasmanian brand)

1 ½ tbsp of compote peppers

1 tbsp salt flakes

1 tsp celery salt

2 tsp dried lemon zest

1 tsp Oregano

1 tsp Cajun spice

1 tsp Moroccan spice mix

Mix the above into 2 cups of “00” gluten-free flour, with 2 tbsp of cornstarch & 1 tbsp of potato starch

Lemon wedges to serve

Method

Cut each squid hood in half lengthways. Using a sharp knife, score inside in a criss-cross pattern.

Cut each piece in half lengthways. Cut each strip crossways into 4 pieces.

Or you can simply cut it into strips Pat dry with a paper towel.

Heat oil in a wok or saucepan over medium-high heat.  Note: we do ours in a commercial deep fryer, and we flash fry.

Combine flour with spice mix in a shallow dish. Lightly toss the squid in the flour mixture, shaking off excess. Drop the squid into the hot oil. Be careful not to overcrowd the pan or wok.  Cook, turning, for 2 minutes or until lightly golden. Be careful not to overcook. Transfer to a baking tray. Serve with lemon wedges and a house-made tartare sauce.

Best eaten straight away

Enjoy

For all your seafood needs, you can purchase from Ferg’s Fish in Hampton or Beaumaris;

Mention SuzieQ for a 10% discount.

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Firstly, where it began;

Growing up in a small town, my mum learned to cook from her own mother and grandmother. She used simple, wholesome ingredients and the best her money could afford at the time, and my Mum never skimped when it came to good quality produce or butter and cream and could make magic with any ingredient. Coming from a large family, you had to be creative and use the ingredients wisely, as there was no room for waste. I have learnt this in a commercial kitchen, which has been a big part of the success of owner Bill Ferg and Executive Krispy.

Mums’ dishes were always filling, satisfying and downright delicious. My love of food and being around the table was a tradition that all our family and our boyfriends at the time (now husbands) looked forward to every Sunday.  Being around the kitchen table, sharing stories, laughs, and company and enjoying the produce and wine is having the best time in your life. To have someone prepare you a meal that they have slaved over the hot stove, sourced the best products and set the table for you is the greatest privilege and honour.

So many of my Mums dishes had been unique when she prepared them. Mum loved to entertain and still could throw a mean dinner party.  My love for wining and dining people stems from my childhood. One of my favourite recipes that my mum made was her Oyster vol-u-vents. You could never stop at one of these tasty appetisers, but when she would prepare these, I had to as they were lovingly made and prepared for the guests she would frequently host.  The pastry case, the creamy filling with the briny oysters, hot out of the oven, resulted in mouth-watering flavours and a perfect starter to any dinner party.

Another dish that always reminds me of my Mum’s dinner parties or luncheons is Mum’s scallop quiche. She would start by sautéing the scallops, leek, zucchini, garlic, good quality white wine and butter.  Then she would set it aside whilst preparing the pastry with love. The aroma of the flavours wafting through the house was always a welcome sign that a dinner party was in full swing. I always hoped and prayed there would be leftovers, yet that was a rarity with Mum cooking as it was so insanely good.

Of course, country cooking isn’t just about hearty stews and dumplings or cakes and shortbreads. It’s cooking with produce that is in season; it’s supporting local farmers and making the most of what you can afford or have access to. When you have grown up with a cook, it can be anything from the above to restaurant quality.  My Mum is a cook and one of the very best I know.

So, my love affair with seafood and cooking began young.  Who would have thought all these years later that I would be part of the Management team at the Lobster Cave?

Stay tuned SuzieQ

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