Tip Top Foodservice National Business Manager Brian Esplin leads a highly experienced team which strives to be ‘tip top’ in every sense.

Carol and Sharon Salloum grew up loving their Mum’s cooking. Now they’ve turned that love into a successful business – Almond Bar, in Sydney’s Darlinghurst.

With the holiday season fast approaching a good supply of prawns is essential.

During a recent visit to the Nestlé Australia head office in Sydney Nestlé Professional CEO Marc Caira outlined the company’s future plans and ongoing commitment to the Australian foodservice market.

Australians love seafood so much that our fisheries can’t keep up, and more and more foodservice customers are turning to imported products to meet demand.

Anthony Mamo, Executive Chef at the North Ryde RSL in Sydney, switched to McCain Beer Batter Fries a year ago after getting postive reports from colleagues who were already using them.

Lars Kristiansen is Director, Food and Beverage Operations for Carnival Australia, and is responsible for all food and beverages on the company’s four ships. When he spoke to Face to Face on board the Pacific Pearl in Sydney he agreed that everything about his job is big.

Jared Ingersoll is a disciple of the ‘slow food’ movement, linking producers with chefs and consumers. As owner and executive chef of two outlets in Sydney – Danks Street Depot in Waterloo and the newly opened Cotton Duck in Surry Hills – and the licensor of a third – Danks Street Depot at Sydney Airport – he practices what he preaches.