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“There are certain traditional aspects of festive season food that are always going to be with us, but where you can be creative is in what you serve with it,” says Fonterra Foodservice Corporate Chef Peter Wright, adding that festive season catering presents great opportunities for innovation. “A roast turkey can be very traditional or […]

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As National Food Manager and Group Executive Chef for Spirit Hotels, Gary Johnson oversees some 88 pubs around the country which employ around 300 chefs. Sixty of these are open for Christmas Day, and even those that aren’t cater for an extensive range of corporate end of year functions and events over the festive period. […]

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lamb-roaming

To see how a traditional standalone function centre approaches the festive season, we visit The Terrace at Melbourne’s Royal Botanical Gardens – which operates as a tearoom-style café by day and dedicated function centre by night. Described as “Melbourne’s best kept secret for receptions and corporate events”, the Terrace’s food operation is run by major […]

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masterclass1897

Next year, 2018 will see the 19th iteration of Australia’s number one foodservice mentoring program which gives culinary apprentices from all over the nation the opportunity to be part of a life-changing experience. Entries closed at the end of October for Fonterra Proud to Be a Chef, which helps create tomorrow’s culinary leaders through the […]

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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 and Waite 25-7-17 hi res 007

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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