Auckland chef clinches top culinary title, two awards and $15,700 in prizes at Australia’s longest running culinary competition.

In the fast-paced world of foodservice, consistency and efficiency are everything. Sticky Balsamic Pearls deliver both while adding that premium touch that keeps customers coming back for. These tasty pearls pack the full flavour of award-winning balsamic in a format with a delicious taste, sophisticated visual appeal and ease of use.

Arkadia Beverages unveils a sophisticated and distinctive redesign for its proudly Australian-made syrup range; with a carefully embossed, custom-designed bottle that's been upgraded to a practical 1L format and a reimagined label design.

In today’s fast-paced foodservice environment, operators are constantly looking for products that marry quality, consistency, and efficiency. Simplot Foodservice’s Edgell® Hand-Cut Battered Onion Rings deliver exactly that — offering premium appeal without the back-of-house burden.

The Winter Flavour Passport, now available to download, showcases innovative, flavoursome recipes designed to make preparation quicker and easier while at the same time inspiring culinary creativity.

Upgrade your gluten free offerings with Gluten Free Mini Buns from Mission Foods -  designed to deliver on taste, performance and versatility.

Following its May trade show in Melbourne, Foodservice Australia is set to rebrand as the Restaurant & Foodservice Show.

Unox’s latest innovation is the SPEED.Compact ECO, a compact yet powerful speed oven engineered for high performance, ease of use and energy efficiency.

In the high-pressure world of hospitality, where speed, consistency, and creativity must co-exist, foodservice professionals are constantly on the lookout for solutions that lighten the load without compromising quality. Enter Edgell Cauliflower Rice from Simplot Foodservice—a timely innovation that delivers more than just a healthy side.

Chef Gary Johnson has partnered with Bega Foodservice to produce the first in a series of seasonal ‘Flavour Passport’ downloadable resources. The Autumn Flavour Passport, now available to download, showcases a range of innovative, flavoursome recipes designed to make preparation quicker and easier while at the same time inspiring culinary creativity.

Delight your customers with the mouthwatering taste of Ingham Buttermilk Chicken Breast Burgers. Crafted from tender whole muscle chicken breast, marinated in a rich buttermilk blend for exceptional flavour and coated in a crispy, golden crumb, these burgers are as satisfying as they are versatile.

A group of talented female chefs are set to graduate from the TAFE NSW Tasting Success program, an initiative designed to fast track their careers through hands-on experience and expert mentorship.

Tip Top Foodservice, the trusted bakery leader behind the renowned Australian Garlic Bread Co. brand, is proud to launch its latest range additions: the 7" Garlic Bread Sub and the 7" Garlic Bread Catering Loaf.

Looking to elevate your menu with an easy, tasty fish burger?  Sealord’s Hoki Burger is made from wild caught New Zealand hoki and is a standout thanks to its light flaky texture and mild flavour.  

Unilever Food Solutions has taken a deep dive into the sandwich menus of cafés and caterers across Australia and New Zealand, uncovering key trends driving consumer excitement and keeping sandwiches at peak popularity.

Sealord is excited to introduce its range of Crumbed and Battered Smooth Oreo Dory fillets, bringing a premium easy to serve option to kitchens across the country.  

Breakfast is set to become a favourite mealtime for those on a texture modified diet with the launch of The Pure Food Co Breakfast range.

To support aged care providers in navigating this shift, Meyer Food Co alongside founding partners UNOX and Birch & Waite has launched Choice Collective. This initiative fosters collaboration between industry leaders, focusing on realworld solutions to help providers consistently deliver nutritious, high quality meals around the clock.

The Proud to be a Chef program has officially wrapped up for 2025, marking an incredible 25-year milestone mentoring apprentice chefs across Australia and turning their culinary dreams into reality. 

Foodservice & Hospitality Week in Melbourne is set to be the ultimate gathering for industry professionals, uniting the entire foodservice ecosystem for a transformative experience. This landmark event will bring together chefs, owners, operators, and experts for an exciting blend of trade shows, conferences, competitions, awards, tastings, and networking events.

Written by chef Adam Moore and BN Healthy's Clinical Nutritionist Jacqui Lewis, the 'Not a Bariatric' Cookbook and accompanying BN Cooking Program blends expert culinary skills with evidence-based nutrition advice.

Newly available from Bega Foodservice, Dairy Farmers Instant Whole Milk Powder has a minimum of 28 per cent fat and good solubility – making it ideal for healthcare and hospital kitchen settings where calorie and protein fortification is integral to providing high quality meals for patients and residents.

Mirror dessert glazes can be fiddly and time consuming, particularly within busy commercial kitchens. The Queen Professional team have collaborated with pastry chefs to develop a quick, easy and consistent solution for busy kitchens.

Robot-Coupe has introduced a range of immersion blenders designed to suit every tilting pan – those large, shallow pans which are increasingly popular in professional kitchens.