STORIES FROM THIS EDITION
Wine Industry Mentoring Program broadens horizons for mentees and mentors
Wine Communicators of Australia National Chair Lynda Schenk and her mentors and mentees on how six months of one-on-one pairing builds confidence.
From seafood wholesaler to Foodservice Distributor of the Year
New West Foods managing director Damon Venoutsos shares the story behind the business' success.
What’s new in foodservice: Products | Equipment | News
Check out our section devoted to everything new happening in the world of foodservice, including new products and equipment as well as interesting news and events.
Sweet meets heat in Oli & Vine's new Mango Habanero Sauce
Developed as a standout, high impact sauce to suit multiple applications, it features a sweet upfront taste followed by a building, lingering heat.
Bega Foodservice offers solutions to aged care catering challenges
The introduction of Aged Care Quality Standard 6 has put more pressure on kitchens and chefs are turning to quality products from trusted suppliers.
The night the industry votes for its own
Four hundred people filled a sold out Lakeside Pavilion at Albert Park for the annual FSAA National Awards of Excellence.
What foodservice operators should consider following card payment surcharge changes
Foodservice businesses may need to consider how they manage the costs associated with accepting card payments.
Young chefs seize professional development opportunities
From culinary competitions like the long-established Nestlé Golden Chefs Hat Award to the industry’s leading foodservice mentoring program for apprentice chefs.
Functions market gears up for festive season
Planning is well underway for end of year functions, office parties and festive gatherings and this year it seems flexibility is key.
My Jacket Ep 2: Oliver Garrioch
The 2026 Australian Professional Chef of the Year speaks with Foodservice REP on his journey, lessons and passion for cooking
New I&J Lightly Dusted range evokes made from scratch preparation while delivering on quality and flavour
I&J has added to its broad range of quality value added seafood with three new products, each of which carry a new style of light crispy coating.
Building a great summer menu
The Essence of Flavour - Chef Adam Moore on how to build the great summer menu
French or Australian: which country produces the best truffles?
AITC President Jeffrey Gear delves into the difference between homegrown and imported truffles.
"Don't be afraid to be different": standout pastry chef Anna Polyviou
Foodservice Rep caught up with this powerhouse pastry chef with an edge as she prepares to take on the role of mentor for next year's Proud to Be a Chef program.
INSIDE FOODSERVICE: Why spices and dairy are a perfect match
Learn about the rules for effective use of spices, why amalgamating spices pair well with dairy products, and the wonderful food made with spices at National Indian Restaurant Award winner Delhi 'O' Delhi.
Edgell Chunky Avocado Pulp helps you cut down on prep time, labour and cost
Edgell's no-fuss alternative to from-scratch avocado preparation ticks all the boxes for consistency of quality, flavour and presentation.
Food for Thought by chef Mac Worley
The kitchen doesn't owe you a life and you don't owe the kitchen yours
The second in our Food for Thought series by chef storyteller Mac Worley.
Meet the 2026 State Excellence Award winners!
Each year Hospitality in Healthcare recognises the good work done by individuals and teams across health and aged care hospitality.
The word we use for chefs vs the words we should use
ACF National President Karen Doyle argues chefs deserve more than just admiration for their resilience.
