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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!

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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.

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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.

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Foodservice Rep 73

– Cover: Shannon Kellam, Executive Chef at the prestigious Brisbane Club
– George Diamond of The Keystone Group
– Tim Petersen of Sydney’s Cafe Dov

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Foodservice Rep 67

– Cover: James Viles’ success in establishing Biota Dining
– MLA Black Box Culinary Challenge
– Bamboleo’s new roasting chargrilled range

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Foodservice Rep 63

Foodservice Rep 63

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Foodservice Rep 65

Foodservice Rep 65

– Cover: National Food Operations Manager for the ALH Group Dominic Di Deo
– Latest innovations
– New products

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Foodservice Rep 71

Foodservice Rep 71

– Cover: Celebrity chef, author and restaurant consultant Peter Kuruvita
– 3 hat Sepia restaurant’s Head Chef Martin Benn
– Product news

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