2016-02-02 20.53.43

KNOW YOUR MARKET, KNOW YOUR BUDGET “When planning for functions there are three elements that are imperative at the outset. You need to know your customer demographic, you need to know what type of function it is, and you need to know your budget. Armed with this knowledge you can start formulating a menu.” This […]

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Glace CSR Sugar Kitchen - June 2018 97

CHRISTY TANIA’S INSPIRATIONAL JOURNEY Well known to the Australian public from her regular appearances on TV’s Masterchef, internationally acclaimed pastry and dessert chef Christy Tania built her culinary reputation as head chef of Om Nom Kitchen and Dessert Bar at Melbourne’s Adelphi Hotel. Christy has since opened her own artisanal frozen dessert shop, Glacé, in […]

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Over the past few years, the popularity of the once-humble burger has soared – today burgers are truly a menu mainstay, and even the gourmet end of town is after a piece of the action, as evidenced by Neil Perry’s Burger Project, Warren Turnbull’s Chur Burger and many others. And while the traditional beef burger […]

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Australians’ love affair with seafood continues unabated, with more and more restaurants, cafes, function caterers and takeaway businesses making it the centrepiece of the menu. Even the traditional Christmas turkey is now sharing the stage with seafood buffets which have become a key component of festive season fare. And while fish and chips and other […]

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I&J Crispy Battered Hoki & Asian Slaw Simplot

While seafood has always been a popular choice on Australian menus, its market penetration today is all-encompassing. In recent times the seafood buffet has become as popular a choice as the traditional turkey for festive season fare, and the sheer scope of seafood varieties and presentation styles across pubs, clubs, cafes, restaurant and catering operations […]

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Food scientist and Accredited Practising Dietitian Lillian Forrest worked in a clinical hospital setting for several years before moving into the foodservice area. She’s now Nutrition Project Manager for HealthShare NSW, the business unit within NSW Health which provides foodservice operations to more than 150 hospitals across the state. Lillian’s role is a diverse one, […]

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Texture modified food is a necessity for many patients in health and aged care, but its unappetising nature as traditionally presented may soon be a thing of the past. A number of hospitals are now serving minced and pureed food which has been moulded and frozen into a replica of its natural state – and […]

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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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