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.

FoodPEEPS is a purpose-built platform designed specifically for the hospitality industry, created to bring together the people who live and breathe it every day. In an industry that thrives on connection, shared knowledge, and constant adaptation, FoodPEEPS provides a central space where professionals can exchange ideas, stay informed, and grow together.

With kitchens under pressure and skilled chefs in high demand, celebrating and supporting emerging talent has never been more important. Nestlé Professional has opened applications for the 2026 Nestlé Golden Chef’s Hat Award, inviting the next wave of young chefs from Australia and New Zealand to step forward. 

The Australian Culinary Federation Victoria has announced Chef Dale Lyman as the recipient of this year’s Sidney Taylor Memorial Black Hat.

Metcash Food Service & Convenience has officially ushered in a new chapter, successfully hosting its inaugural National Sales Conference, an event that for the first time, brought together the Superior Food Services and Campbells teams under one united banner.

The Simplot More4More Giveaway is entering its final weeks, but there’s still time for your business to win big! The excitement’s been huge, with the $120,000 Instant Win prize pool already won by hundreds of foodservice businesses across Australia.

End Food Waste Australia (EFWA) has launched the Hospitality Hub, a free national platform designed to help Hospitality and Foodservice (HaFS) operators reduce food waste, boost efficiency, and improve profitability.

Made with the highest quality ingredients like fresh Australian eggs and Australian canola oil, the range is crafted by chefs and only available for foodservice customers. This ensures every product not only delivers exceptional taste but also the reliability and consistency professional kitchens demand. With Oli & Vine, chefs can trust they’re working with ingredients that perform under pressure, elevate presentation and bring out the best in every creation. 

Do your customers love croissants? Is your business seeking ways to boost profits? La Parisienne has developed a delicious vegan croissant with a crunchy golden-brown exterior and an airy, flaky interior – at a competitive price that doesn’t compromise French style quality.