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NSW Healthshare’s My Food Choice program substantially reduces the timeframe between patient meal order and delivery by using technology which empowers staff. To find out more about it we spoke to HealthShare NSW Food and Patient Services Director, Carmen Rechbauer. “Delivering food to patients in hospital can be a pretty tough job,” Carmen tells us. […]

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For those foodservice professionals engaged in deep or shallow frying on a regular basis, it’s imperative to choose the right cooking oil for the job. But with so many innovative options on the market, this isn’t as straightforward as it sounds. That’s why understanding the different applications of the range of available oils and how […]

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Family-owned Australian company A&T Trading have built their reputation on being the “food innovators” – and 35 years since their founding, they’re staying true to this promise by delivering a great variety of innovative, consistently reliable, high quality products designed to make life easier for busy foodservice professionals. “We have a terrific new range of […]

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As one of Australia’s foremost providers of premium frozen seafood products, Pacific West has built a strong reputation for its ongoing commitment to both quality and product innovation. “Pacific West is Australia’s seafood specialist – that’s our business, it’s all we do, and we do it to the very best of our ability,” says Pacific […]

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With another long hot Aussie summer just around the corner, your café customers will soon be clamoring for cold drinks. So it seems the perfect time to take a look at what’s trending in cool beverages. The good news for café proprietors is that there is a plethora of innovative options on the market, with […]

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Karen

Karen Doyle has been Head Teacher at Le Cordon Bleu, based at the Northern Sydney Institute of TAFE, since 2009. Educating our next generation of chefs is a challenging task, and when Karen was named Teacher of the Year at the Institute’s 2016 Excellence Awards, it was a well-deserved public acknowledgement of her achievements. At […]

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Mark Baylis, Adam Moore and Mark Clayton

Adam Moore, Mark Baylis and Mark Clayton are three examples of a rare breed in Australia. They are corporate chefs, with Adam working for Cerebos, Mark Baylis for Unilever and Mark Clayton for Nestlé.

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Dusted Squid from Pacific West

Many foodservice professionals are now looking for products with an ‘artisan’ look – those which present as though they’ve been made from scratch in the kitchen.

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