Pumpkin Soup

For healthcare and foodservice professionals alike, the growing awareness that many Australians require a gluten free diet has led to greater demand for tasty alternatives to standard products which can be used to create flavoursome new gluten free menu choices. Many businesses worry that this will add cost, time and complexity to their menu planning. […]

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creamy bacon mushroom penne

If you’re looking for superior quality cooking cream, PHILADELPHIA Cream For Cooking from Kraft combines great taste and delicious creaminess with some fantastic added benefits! Featuring a thick, creamy yet subtle taste, PHILADELPHIA Cream For Cooking has a longer shelf life than regular cream, plus extra texture, functionality and health credentials. PHILADELPHIA Cream For Cooking provides a higher […]

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Lamb-kebab

Many foodservice professionals already recognise Kikkoman Soy Sauce as an ideal flavour enhancer and meal complement across a wide range of Asian cuisines. But today more and more chefs, caterers and professionals within the restaurant, hotel and club/pub/bistro markets are realising just how versatile it is – as an all-purpose seasoning and flavour enhancer for […]

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ICONLamb Jus Food Image

Ross Howell, Executive Chef at the prestigious Walnut Restaurant in Brisbane’s Royal on the Park Hotel, knows a great product when he sees it. A six-time Culinary Olympic medal winner and classically trained chef, Ross recently came third representing the Pacific Rim in the World Grand Final of the 2010 World Association of Chefs’ Societies […]

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Inghams canteen

Ingham has long been a trusted brand in the school canteen market, offering a range of quality poultry products.

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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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