Smoothwall Kiev

As all foodservice professionals who prepare ready-to-eat meals are well aware, product presentation is as important as food quality. Not only does your food need to taste great to generate repeat business and new orders through word of mouth – it also needs to be packaged in such a way that it looks attractive, tidy […]

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As Australia’s number one foodservice dairy provider, Fonterra prides itself on the quality of its extensive range of dairy foods, and is pleased to be bringing its cheese back to Australian production. A fire destroyed Fonterra’s primary cheese plant in Stanhope, northern Victoria, in December 2014, which meant much of its cheese production moved to […]

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This year marks the 100th anniversary of iconic Aussie poultry products supplier Ingham’s – and you’re being invited to share in the centennial celebrations! Ingham’s has long recognised the importance of the foodservice sector, having built a strong reputation upon its commitment to supplying an extensive range of quality products to meet the needs of […]

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CAW18_Gluten-Free-Practical-Guide

This is the challenge experienced by a growing number of Australians with a diagnosis of coeliac disease. This is also a significant challenge for foodservice operators with a staggering 2.4 million or 1 in 10[1] Australians looking for gluten free menu options. This year’s Coeliac Awareness Week (13-20th March) is focused on the Face of Coeliac Disease. In […]

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JessieMcEwan

8 March 2018 – For the first time since its inception in 1928, Worldchefs has appointed a Brand Ambassador to be the worldwide face of the association as the feminine force that graces our planet is so important for us.   As part of the newly Brand Ambassador Program, Jess’ responsibilities will include promoting the […]

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Once again 32 apprentice chefs from all over Australia have participated in a truly life-changing experience – the 2018 Fonterra Proud to Be a Chef mentoring program.   The four days of culinary experiences, workshops, masterclasses with industry leaders and mentors, and dining at prominent restaurants culminated in a cook-off at William Angliss College and […]

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Texture modified food is a necessity for many patients in health and aged care, but its unappetising nature as traditionally presented may soon be a thing of the past. A number of hospitals are now serving minced and pureed food which has been moulded and frozen into a replica of its natural state – and […]

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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 […]

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