Entrant Jessica Wheeler and mentor Philippe Mouchel

Finalists for the 2013 Fonterra Proud to Be A Chef mentorship program have been announced, with 32 apprentice chefs set to learn from some of the industry’s best chefs and experts.

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Cafe Dov owner Tim Peterson

The gritty inner city of Sydney has blossomed recently with many cafes and restaurant operators getting their hands dirty in the garden. In the small eastern suburb of Potts Point neighbouring the busy nightlife of Kings Cross, Café Dov owner and operator Tim Petersen has grown his own little urban oasis.

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Charlie from Manoosh Pizzeria

With online menu ordering clearly the way of the future, this issue we profile menulog.com.au, one of the longer-established Australian players in this burgeoning market. Menulog boasts sales of more than four million meals across Australia and New Zealand, and in Australia alone there are over 1700 food outlets currently participating in the system. The […]

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Gram Commercial Refrigerators

Ken Sangster of Sangster Design, which has specialised in the design and fitout of commercial catering premises for the past 30 years, gives some pointers on minimising the cost of regassing your regrigeration units, freezers and coolrooms.

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King William St, Adelaide

Chief executive of Restaurant and Catering SA Sally Neville has appealed to the State Government to relieve immigration restrictions to resolve staff shortages in the hospitality industry.

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Tetsuya Wakuda by Eva Rinaldi, Sydney Australia

From the 16-18 November, two hundred of the world’s top chefs celebrated Mediterranean-inspired cuisine in Monte Carlo at a culinary summit.

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Wheat ear

An analysis of the primary production sector has shown that a surge in Chinese demand has increased Victorian food and fibre exports by nearly $1 billion, The Australian reported.

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Chinese Cuisine

As new direct flight services from China start arriving in Cairns next week, the city’s Chinese restaurants are preparing new menus to cater for tourists.

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