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Foodservice Rep #98

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We start off this issue with an interview with Tony Twitchett, Executive Chef at Melbourne ‘destination restaurant’ Taxi Kitchen. We also report on the 20th anniversary Proud to Be a Chef mentoring program. Entries for which opened at the beginning of August. Apprentice chefs have until 31st October to try for a place in this truly life-changing experience. And with burgers such a hit among Aussie diners, we look at what other protein options are out there apart from the obvious choice of beef.