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Foodservice Rep #97

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In this edition we interview Robert Green, Executive Manager of Operations at Revesby Workers, one of Sydney’s biggest and highest profile clubs – an icon of the local community which has built an enviable reputation not only for the breadth of its services but also the quality of its dining standards.

We also look at readymade soups, sauces and gravies; examine the contemporary trends in seafood; and celebrate the 100th birthday of iconic Aussie poultry products supplier Ingham’s. Plus all the latest news and insights form the world of pizza, pasta and Italian cuisine in this issues IGNITE section starting on page 25.

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