Defence force catering attracting chefs up for a challenge

In the first of a two-part article, Foodservice Rep takes a look at defence force catering – the appeal of a career in these fields, as well as the distinctive challenges faced by chefs in the Army and Navy.


Suppliers deliver plant-based products for the growing flexitarian market

The growing consumer demand for more plant-based meals is spurring on the creation of innovative products and ingredients from foodservice suppliers.


Culinary competitions and further education benefit switched-on chefs

It’s about getting the opportunity to hone your skills, learn new things and be able to benchmark yourself against your peers in a way you can’t do in the everyday working kitchen environment.


Food allergen Best Practice Guidelines developed for healthcare

Queensland Health’s Statewide Food Service Network has responded to growing awareness about the need for effective food allergen management by developing a best practice guideline.


Club Perfect - Ignite

New look Club Perfect website - Imagery rules for digital menus - Midyear trend round-up - How different cheeses can enhance your pizza and pasta dishes.


Growing consumer awareness driving innovation in bakery

The quality of today’s frozen baked good products is making it easy to “be your own baker”. 


SkyHigh Mt Dandenong chooses I&J Flathead Fillets

Chef Garry Button and his team at one of Melbourne’s most popular tourist attractions need reliable, consistent quality products for the bistro menu and I&J Flathead Fillets fit the bill.


Heading for the Future – a new vision for the ACF

The first of a new regular column from the Australian Culinary Federation, the leading national association representing professional chefs, cooks, apprentices and culinary students.


Seasonings, rubs & pastes in demand

Foodservice professionals and major suppliers are responding by delivering products which offer authentic flavour profiles and high quality ingredients.


Expert advice to ensure your pasta and sauce presents at its peak

Adept chefs have taken this traditional Italian cuisine and adapted it to create new twists on an old favourite.


Proud to Be a Chef’s 2019 Culinary Scholarship winner looks back on his ‘once in a lifetime’ experience

“The mentors were really fantastic and so well-suited to the program,” says Culinary Scholarship winner Joel Noble. “They all took the time to have a chat with you about whatever it was in food that took your interest.”

1. Low-Res JPEG - Fine Food Monday - Tim Grey Photography 20.jpg

Exciting show floor in store for Fine Food Australia 2019!

This year the largest food trade event in the Southern Hemisphere is celebrating its 35th birthday and as such Fine Food Australia is set to be bigger and better than ever. We preview just some of what’s in store this September.