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For the second time in just three years, Sepia has been named Restaurant of the Year in the prestigious Sydney Morning Herald Good Food Guide. For co-owners Martin Benn and Vicki Wilde, this is further affirmation of the success of their approach, which combines modern Japanese flavours with fresh Australian produce and a healthy dose of creative flair.

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Barramundi

When it comes to choosing seafood, the smart foodservice professionals know that the most important considerations are quality and value.

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Our G’Day Asia blogger Rick Stephen was featured in the November 2013 issue of Expat Living Singapore. He talks about his background, his role as Director of Kitchens at the massive SATS Catering Centre 1 at Changi Airport, and the challenge of feeding 90,000 people every day.

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NAFDA2

NAFDA Office is getting behind the Movember Movement, with seven team members growing spectacular moustaches throughout the month of Movember (previously known as November).

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Australian Culinary Federation

The Australian Culinary Federation Queensland Inc. is now accepting nominations for the 2014 Queensland Culinary State Squad.

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Young chefs are embracing social media as a platform for networking, sharing ideas and broadcasting their achievements, reports Esther Han for goodfood.

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Scott Hallsworth

Aussie expat and former head chef at Nobu London talks about his passion for Japanese cuisine and his exciting new venture – a traditional Japanese izakaya with a contemporary twist.

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Hello Foodservice Episode 6

Food allergies and intolerances are on the increase, and this disturbing trend is changing the face of the foodservice market.

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