FSR88

In our first issue for 2016 we begin with a big interview, featuring not just one but three corporate chefs – Adam Moore, Mark Baylis and Mark Clayton, all of whom offer interesting insights into what’s required to succeed in this challenging role. We also look at some of the latest innovations in dairy products, examine contemporary stylings in seafood presentation, and point out the importance of including gluten free meals on the menu to meet the growing demand. All this plus the latest edition of INSIDE PIZZA packed full of features from the world of independent pizzamaking.

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FSR87cover

We interview Brien Trippas of major catering organisation Trippas White Group, look at the benefits of branded beef and tell you how you can spice up your red meat with the latest contemporary flavours. We also examine the growing popularity of freshly frozen desserts and profile a retail and brand design specialist which has helped foodservice businesses boost their turnover. Plus more news from the world of independent pizzamaking in the latest edition of Inside Pizza.

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FSR86cover

This issue we’re proud to be a part of the 50th anniversary celebrations for one of Australia’s most important foodservice competitions, the Nestlé Golden Chef’s Hat Award. Plus stories on how alpaca meat is making inroads to the restaurant market, the growth of pizza on the pub, bistro, club and cafe menu, rewards programs, the industry alliance protesting against the proposed introduction of mandatory Country of Origin labelling for seafood in foodservice, and much more.

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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.

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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.

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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.

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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!

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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.

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