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.
Read MoreThe 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.
Read MoreHunter Valley sous chef takes home prestigious title and over $10,000 in prizes in Australia's longest-running culinary competition.
Read MoreWell 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.
Read MoreGoodman 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.
Read MoreBega 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.
Read MoreSydney'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.
Read MoreInternationally acclaimed Chocolatier to lead Callebaut’s renewed engagement with the chocolate and pastry community across Australia and New Zealand.
Read MoreChoice Energy specialises in helping businesses, including restaurants, cafes, and catering operations, navigate the energy market and secure better deals on their electricity and gas. As an independent energy broker, we work on your behalf, not the retailers', comparing offers across the market to find the right fit for your business and your bottom line.
Read MoreIn a sector drowning in compliance documents and policy frameworks, nobody had ever formally surveyed the people actually running the kitchens. Hospitality operations specialist Lindsey O'Grady decided to change that.
Read MoreRare 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.
Read MoreThis season we are firing up the grill with the latest on trend Autunm/ Winter Recipes created by Chef Jamie Gannon, demonstrating his passion for pork.
Read MoreOriginally 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.
Read MoreTo 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.
Read MoreWhether 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.
Read MoreFocused, 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.
Read MoreThe 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.
Read MoreRed 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.
Read MoreOli & 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!
Read MoreHow are labour costs, penalty rates and non-wage employment expenses impacting your hospitality business? Give us your feedback in this short anonymous reader survey.
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