Proteins_Lamb

Meat & Livestock Australia (MLA), through its dedicated foodservice program Rare Medium, has kicked off 2018 with the launch of two new digital resources designed for foodservice professionals. MLA Foodservice Manager Mary-Jane Morse said the resources were developed to provide chefs with accessible education and inspiration about Australian beef, lamb, goat and veal. “As the […]

more»
5c16555f-7e71-4fcb-aa07-45398befc541

On 31 January 2018 the Assistant Minister for Vocational Education and Skills, the Hon Karen Andrews MP, announced the 24 organisations selected to deliver the Australian Government’s new Industry Specialist Mentoring for Australian Apprentices (ISMAA) program. The ISMAA program will provide intensive support to around 45,000 Australian Apprentices in the first two years of their […]

more»
Smoked_Cheddar_Panini-(002)

“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 […]

more»
Regatta-MC-Food-2

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. […]

more»
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 […]

more»
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 […]

more»
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 […]

more»
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 […]

more»
Face2face