FSR85cover

This issue we feature a special report on why you need to give serious consideration to including gluten free meal options on the menu – but it’s important to bear in mind that if you’re advertising food as gluten free, you have to be sure that it actually is. In our interview with David Sullivan from Coeliac Australia, he points out some of the relevant concerns and issues that can arise.

more»
fsr84cover

With another glorious Aussie summer here, it’s the perfect time to look at serving up barbecued and grilled meats … and this issue’s feature article explores the latest popular trends and meat cuts on the menu. Sam Burke, Corporate Chef at Meat & Livestock Australia, gives us a rundown on what’s hot as well as some great advice about how chefs can raise the profile of red meat menu items to something special. For full details check out our story starting on page 8.

more»
FSR83cover

Renowned master sushi chef Hideo Dekura has spent more than four decades educating chefs and the public about his native cuisine – many of them spent here in Australia. Our interview with Hideo is this issue’s cover story, plus there’s also a report on how to cater for the special dietary requirements becoming ever more commonplace among your customer base.

more»
FSR82

We speak to the new Australian Culinary Federation President Neil Abrahams about his goals for the association’s future. Plus local vs imported – what’s the real story when it comes to seafood and fruit. Should dessert always be made from scratch – or is there a place for pre-made sweets on your menu? Plus we shine a spotlight on Kikkoman Naturally Brewed Soy Sauce and show you how Popcakes can help you achieve perfect pancakes every single time!

more»
fsr81-cover

This issue looks at the important work done to train up our next generation of chefs at Victoria’s oldest and largest food, tourism, hospitality and events training centres which enrols over 21,500 students per year. We also talk to four chefs who are committed to the fine art of food presentation, and explore the philosophies which lie at the heart of their varying approaches. Plus we examine some of the stresses faced by chefs and cooks in today’s highly competitive commercial environment.

more»
Picture 1

We speak to Martin Benn and Vicki Wilde, co-owners of Sepia, SMH Good Food Guide’s Restaurant of the Year. We discover how Southeast Asia is helping to solve Australia’s seafood shortage, show you how social media can make or break your business, and George Hill shares a handy index of commercial kitchen lingo. Plus the latest products for your summer recipes!

more»
Foodservice Rep 77

Step into chef Jake Nicolson’s big wide world of opportunity, find out what every chef needs to know about rising food allergies and intolerances, start preparing for the festive season and meet an Aussie chef who lives in London and serves world class Japanese cuisine.

more»
Markus Werner

Executive chef Marcus Werner’s passion and dedication to his craft shines through in our illuminating interview in this issue of Foodservice Rep.

more»
Face2face