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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FOOD

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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JUSTIN NORTH

Justin North’s Becasse restaurant has cemented his reputation as one of Sydney’s leading chefs Justin North’s success story is built on hard work, the identification of opportunities and a willingness to take risks. Originally from New Zealand’s South Island, Justin completed his high school leaving certificate at 15 with no clear idea of what he […]

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Nestle Golden Chefs Hat Award

The Nestlé Golden Chef’s Hat Award is the longest running chef’s competition in Australia and the only national competition of its kind dedicated to the development of junior and apprentice chefs. This clip shows what goes on behind the scene, with interviews with some of the contestants.

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Cerebos Food Service Logo

Cerebos Food Service has joined forces with The Coeliac Society of Australia to help educate foodservice professionals about gluten free meals. Coeliac disease is a medically diagnosed intolerance to dietary gluten which can only be effectively managed by a lifelong gluten free diet. The disease affects approximately 1 in 100 Australians. As a leading supplier […]

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