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Strathfield Good Food Guide : Food Guide 2010
46 | Strath eld Good Food Guide The biggest challenge here is the size of the kitchen. It's pretty small. I have a sous chef and two kitchen assistants. And it's busy on Fridays I do anything between 80 and 100 covers for lunch and maybe 60-70 for dinner. Wednesday to Sunday is the busiest. But 200 covers a day can be pretty full on. It gets stressful like anything else, but I love it. I wouldn't choose to do anything else.
Food Guide 2011