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Our cover this issue features Mario Libertini of La Piazza, an authentically themed Italian dining precinct nestled within the environs of Bankstown Sports Club. We chat with Mario to discover how he has created such a successful establishment. In this edition, we also take a look at enhancing the standard breakfast menu and setting your burgers apart from the competition. You can also read about Nutella Heroes, contemporary presentation trends in cakes and pastries, and the 2018 Proud to be a Chef mentors.

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Team SA 2017 National Winners Mahlet Girma and Abbey Wendland

The powerhouse-pair from SA proved they have the recipe for success by cooking up a standout menu at the national finals of this year’s Nestlé Golden Chef’s Hat Award, at Fine Food Australia in front of a record-breaking crowd. Abbey and Mahlet produced a standout gold medal dessert course of apple and rhubarb mousse, salted […]

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Birch & Waite has launched its new, $13.5 million factory in Revesby, including an Australian-first Shaking Retort. It is the first commercial sized machine of its type in the Southern Hemisphere. The family-owned company is an Australian food manufacturer employing over 100 staff at its Marrickville factory, with the new site creating up to 45 […]

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Mario Libertini is owner of La Piazza, a large-scale, authentically-themed Italian dining precinct nestled within the environs of Bankstown Sports Club. Recently voted among Sydney’s top five restaurants by a Daily Telegraph/Channel 7 poll, La Piazza is the recipient of a long line of awards, including Best Pizza in Sydney’s West for 2016. Currently the […]

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Depression

George Hill writes in his book, AM I CHEF?  Under the chapter heading, Professional Codes – Australian Culinary Codes of Practice, Code 10: Strive to balance my responsibilities in work, recreation and family in harmony with  each other. The code of practice supports a commitment to excellence and passion as a Cook / Chef but […]

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Australia’s longest running culinary competition for young chefs, now in its 52nd year, is all about supporting young chefs – the future of the industry – to develop their cooking skills and broaden their culinary horizons.   Already proving to be a milestone year the 2017 Nestlé Golden Chef’s Hat Award, run in partnership with […]

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The program is designed to help create tomorrow’s culinary leaders through the recognition, professional development and ongoing support of today’s apprentices. “Our focus is on identifying and developing the raw talent of those incredibly passionate young Chefs who want to excel in the foodservice industry,” explains Fonterra Foodservice Channel Marketing Manager Alastair McCausland. “We aim […]

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The first heat of the HTN & ACF Inter Schools Culinary Challenge was recently held at TAFE NSW Hamilton Campus, followed by further heats at TAFE NSW Campbelltown Campus and TAFE NSW Ryde Campus. The culinary competition provided an opportunity for high school students who are studying hospitality to demonstrate their skill and capability. The […]

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