Seafood Made Simple: Creamy polenta is perfect with this tomato-rich squid ragu
Squid and Polenta Ragu prepared by Aishling Moore. Picture Chani Anderson
Collaboration is a huge part of the culture of the hospitality industry. It’s what makes it such an enjoyable and dynamic community to be a part of; sharing knowledge, solving problems and bringing people together.
Collaboration is a huge part of my day job, building a daily-changing menu with the team of chefs at Goldie, liaising with producers to better understand produce, tasting wines and configuring tables.
