Dr John Harvey, Head of the Burns unit at The Children’s Hospital at Westmead, has some good advice to help minimise the risk of scald burns from food served in the canteen.

The restaurant wd~50 is number 45 in the world thanks to owner and chef Wylie Dufresne’s playful interpretation of modern American cuisine. The son of a designer and restaurateur, he has a rich education in philosophy as well as French culinary technique, giving him a fresh perspective, humour and flair to his culinary art. In Australia for the first time as part of the Crave Sydney International Food Festival for a series of dinners at Bentley Restaurant and Bar, Dufresne goes under the spotlight for an exclusive Q&A.

Article source: Foodservice October 2010

While a sea of industry newbies take their superannuation and open up their very own cafe as a ‘fun retirement’ option, Angela Vithoulkas of Vivo Cafe proves that success in the foodservice industry rides on the back of years of hard work and the ability to adapt and evolve. Anthony Huckstep investigates.

Article source: Foodservice October 2010

This month a haggle of chefs give us an insight into how they use various oils in their kitchen and the best handling procedures to ensure every dish is at its optimum for the diner.

Article source: Foodservice October 2010

This month our resident seafood guru John Susman steps up for the ultimate Man vs. Wild showdown to compare the benefits of wild caught and aquacultured fish.

Article source: Foodservice October 2010

Passionate about locally-sourced, seasonal produce, chef and restaurateur Alla Wolf-Tasker is a driving force behind the growth of the Daylesford Macedon Produce Group.

Article source: Open House September 2010

An innovative new program has teamed Brisbane Convention & Exhibition Centre chefs with disadvantaged Aussies to teach them how to cook and improve their diets, with great results.

Article source: Open House September 2010

The man regarded as one of our finest seafood chefs is swimming down a new stream with his iconic Sydney restaurant. Danielle Bowling spoke to Greg Doyle.

Article source: Hospitality September 2010