Lisa Morrison

“We have a skills shortage in this industry so we need to help develop young chefs, make them want to be a chef and save the industry,” says Lisa Morrison, professional cookery instructor at William Angliss Institute.

more»
Ritual Cuisine

With today’s diners more discerning than ever, many chefs would agree that presentation can make or break a dish.

more»
Nestle

The Nestlé GOLDEN CHEF’S HAT AWARD is dedicated to helping junior and apprentice chefs develop their cooking skills and broaden their culinary horizons.

more»
ashlee carter chef gear

Ashlee Carter from Margaret River, Western Australia, was awarded first place, receiving the major prize of an international culinary paid placement tailored to her personal aspirations as a chef.

more»
Glenn Austin

The Award for Excellence was presented to Chef Glenn Austin for his outstanding service to the industry in a career that spans over 35 years.

more»
wildfire Image

Wildfire, one of Sydney’s iconic dining establishments, is closing down next month after 12 successful years of trading.

more»
Martin and Vicki cropped

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.

more»
Barramundi

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

more»
Face2face