Troy & Denise in the kitchen_21.12.16

In a major delivery model innovation for the sunshine state, Queensland Health has been working to provide pre-plated frozen meals to hospitals in remote areas. We spoke to two of the program’s pioneers, dietitian consultant Denise Cruickshank and senior project officer/food safety auditor Troy Litzow. “The impetus for the program was the need to solve […]

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gluten-free

How food producers are developing gluten free products without compromising taste or quality There’s no doubt that gluten free food is on the menu to stay. Not only is it a dietary requirement for the 35,000 Australians with coeliac disease – who must eat gluten free for life due to a permanent intestinal intolerance to […]

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allergy

The National Allergy Strategy is a partnership between the Australasian Society of Clinical Immunology and Allergy (ASCIA), the peak medical body for allergy and immunology and Allergy & Anaphylaxis Australia, the national patient support organisation. The strategy has been developed in partnership by these two organisations in consultation with key stakeholders, including representation from medical […]

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Markus Werner and Asif Mamum from Delaware North share their insights Catering for largescale functions presents its own special set of challenges, and nowhere is this is more evident than at major venues like Melbourne Olympic Park. With food presentation styles and approaches rapidly evolving in this age of the ‘food selfie’, it’s imperative that […]

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HealthShare NSW_FOOD_-2 (4) Square

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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gluten-free

Industry leaders partner to support gluten free foodservice operations Think you can’t deliver gluten free with confidence? Think again. According to the Gluten Free Practical Guide from Nestlé Professional, co-authored in partnership with the leading authority on gluten free, Coeliac Australia – you can. And what’s more, it can be easier than you might think. […]

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‘The current debate on penalty rates for weekend work focus on the wrong issue’, comments George Hill, President of the “Australian Institute of TechnicalChefs”. ‘For decades, the industry has debated the problem not the root cause. It is not about penalty rates. The real issue is about appropriate level of compensation to hire a professionally trained person.’

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fonterra

Fonterra has selected 34 of Australia’s most talented apprentice chefs to participate the 18th annual Fonterra Proud to be a Chef program in February 2017. Finalists from around the country will be flown to Melbourne to participate in the all-expenses-paid four day mentoring program which will include field tours, up skilling workshops, intimate dining at […]

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