Atlantic Salmon Portion

From humble beginnings in 1985, Pacific West has grown to become one of Australia’s foremost suppliers of premium frozen seafood and Asian pastry products. Its extensive value-added and natural seafood range has proven very popular in clubs, pubs and upmarket cafes. The selection includes a wide variety of value-added products designed to reduce both labour […]

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Peter takes up the olympic challenge

Australian Culinary Federation President Peter Wright talks about catering for the Winter Olympics. Peter has recently returned from three months in British Columbia, Canada, where he was Food Program Manager for the various Winter Olympic mountain venues. “I went from 38 degrees in Melbourne to minus eight in beautiful Whistler!” he recalls with a smile. […]

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Ripples Whale Beach 067

Why Ripples Executive Chef chooses CHUX and GLAD For the past few years, Executive Chef Jeff Turnbull has had his work cut out for him – looking after the operations of restaurateur Bill Drakopolous, who owns both the stylish Aqua restaurant at North Sydney Olympic Pool and the Ripples cafes at Chowder Bay and Milsons […]

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Australian Certified Wagyu Beef

Wagyu beef, developed in Japan and available in Australia since the early 1990s, is bred here predominantly for the export market. But a number of prominent foodservice establishments are now starting to offer it on the menu. To find out how chefs can get the most out of this distinctively flavoursome meat, Foodservice Rep spoke […]

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Royal Mail Hotel

Meet Dan Hunter, Executive Chef of the Royal Mail Hotel’s restaurant and bistro. A hotel with a name reflecting the past, and a restaurant whose chef combines old fashioned values with the latest gastonomic trends, the Royal Mail has taken out the 2009 AHA Award for Best Restaurant (Country).

Article source: Bistro March/April 2010

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Chocolate Desserts

Despite everyone’s obssession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert. This article explains why you should be serving chocolate with your desserts, as well as tips on how to best work with it.

Article source: Bistro March/April 2010

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Changing Demographics

Looking ahead at changing demographics, our aging population will undoubtedly present a few challenges to the hospitality industry and those engaged in foodservice particularly.

Article source: Bistro March/April 2010

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Dan Shanks

Dan Shanks is in an enviable position in more ways than one. As executive chef for major Melbourne venue catering and event management company Atlantic Group[v], he’s in a job coveted by many of his peers. And thanks to Atlantic Group[v]’s stylish and sophisticated premises in Melbourne’s Docklands, Dan spends his days in a terrific […]

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