Oli & Vine’s new Mango Habanero Sauce from Goodman Fielder Food Service pairs sweet mango with lingering habanero heat. Fresh chilled and ready to use.

New Nestlé Professional research reveals young chefs remain passionate about hospitality but want better pay, work-life balance and mentorship to build lasting careers, with 2026 Golden Chef of the Year Ashleigh Handsaker speaking to the impact of mentorship on her own journey.

In a historic moment for South Australian hospitality operators, the State has been named the exclusive home of Michelin Guide for the next twelve months.

National President, R&CA John Hart, OAM praised the commitment of the South Australian Tourism Committee (SATC) in bringing this vision to life and highlighted the launch as a golden opportunity to showcase South Australia as a world-class destination.

Chef and restaurateur Shannon Bennett has backed a new Australian burn cream after trying the product first-hand in his own kitchens.

This International Chefs Day, Glenn Flood asks who passed the sauce to you. Grab the Secret Sauce Kindle book for 99c on 20 October 2026.

Izy.Aki and Arrana take top honours at the 2026 Hostplus Awards for Excellence, as Restaurant & Catering Australia celebrates NSW's best restaurants, cafes and caterers ahead of October's National Gala.

Cafés, coffee businesses and coffee lovers are being invited to turn their daily cuppa into tangible support for young Australians doing it tough, as Youth Off The Streets launches its 2026 Cup of Kindness campaign. 

Unilever Food Solutions (UFS) releases Future Menus Vol. 4, its annual report highlighting the trends that are set to shape the foodservice industry (restaurants, cafés, pubs and similar businesses), locally and globally in the near future.

Australia's culinary legends Matt Moran, Neil Perry AM, Peter Gilmore, Danielle Alvarez and Mindy Woods are amongst the all-star chefs set to team up with 300 business leaders to support OzHarvest's national mission to deliver more than five million meals for Australians doing it tough.

The Australian Culinary Federation (ACF) is proud to announce the champions of the 2026 ACF National Apprentice Competition and ACF Culinary Challenge, celebrating outstanding culinary skill, dedication, creativity and professionalism.

Hunter Valley sous chef takes home prestigious title and over $10,000 in prizes in Australia's longest-running culinary competition. 

Well known industry figure Tony Sandeberg – former Advisory Executive Chef at Goodman Fielder Foodservices and Australian Culinary Olympic team representative – is lending his support to Ken Hutt OAM’s fundraising efforts to help eradicate polio.

Goodman Fielder has launched Olivani, a new range of olive oils built for the realities of a professional kitchen, where consistency matters and there's no room for a bad batch to derail service.

Bega Foodservice has launched the Spring 2026 edition of its Flavour Passport series, this time turning its attention to healthy ageing and the nutritional needs of the mature diner.

Sydney's Tuga Pastries, home of the Pastel de nata, has launched a new mobile ordering app powered by Bopple, bringing its Portuguese pastry tradition into a modern, mobile-first customer experience.

Rare Medium, Meat & Livestock Australia's foodservice program, has released its 2026 Red Meat Trends report, identifying six key trends - the Sizzling Six - that are actively shaping how Australian beef and lamb are being used across the sector right now.

Originally recognised for helping replace single-use plastic spoons within dessert and gelato environments, Edible Cutlery is now seeing growing demand for its edible cups from cafés, convenience operators, and hospitality venues seeking alternatives to traditional disposable serviceware.

To assist chefs and foodservice operators with menu ideas and inspiration in this regard, Caroline and the team at Bega Foodservice have developed a selection of recipes specifically designed to appeal to Gen Z diners in the latest edition of the Bega Foodservice Flavour Passport: The Social Set.  

Whether you’re reviewing costs, training staff, improving consistency or simply looking for vegetables that deliver, Veg Uni gives you the knowledge to make smarter choices

Join Veg Uni today and discover how better veg can drive stronger results for your kitchen.

Focused, practical actions that build over time, helping create a stronger, more profitable kitchen service after service. Your free McCain Foodservice Cost guide is ready, download it now and start making it work for your venue.​

The Australian Culinary Federation (ACF) has announced the recipients of the inaugural Nestlé Professional Scholarship for Young Chefs, recognising two outstanding emerging chefs from across the country.

Awarded across a Merit stream and an Equity stream, each scholarship is valued at $4,000 and is designed to support the next generation of Australian chefs in advancing their skills and careers within the food industry.

Red Meat Ready: Cafés is a Rare Medium Program designed to help café chefs and operators unlock the versatility of Australian beef and lamb in ways that work for modern café environments.

This practical masterclass focuses on how a secondary cut can power multiple menu items, from brunch favourites to lunch specials and share plates. Participants will see how thoughtful menu design and smart preparation techniques can turn red meat into a reliable driver of revenue.

Oli & Vine is proud to announce the latest addition to its premium foodservice range: a chef-crafted Tartare Sauce that delivers everything a professional kitchen demands and then some!

How are labour costs, penalty rates and non-wage employment expenses impacting your hospitality business? Give us your feedback in this short anonymous reader survey.

Packed with chef‑crafted recipes, trending flavours, and clever prep‑saving tips, this edition is built to help you deliver richer, warmer, more indulgent dishes as the temperature drops.