In this issue:

* The Manfredi magic: what’s driving Stefano Manfredi’s success

* Social scene: hospitality operators put social media to work

* Get hopping: crack open Easter profits

* Fine Food Queensland 2012: see inside for our special preview of this big industry expo

* Wages minefield: don’t get hit for underpayment

In this issue:

* Local produce champion: the passions that drive Matt Wilkinson

* The social scene: Facebook? Twitter? Social media and your workplace

* Mystery diner: Melbourne’s Embrasse reviewed

* She’ll be apples: we investigate the booming demand for cider

* Fry away: tips for getting the best results from your fryers PLUS 5 top fryers in profile

* Win a trip to Shanghai

In this issue:

* Man from Merivale: Dan Hong’s secrets to running restaurants people love

* What’s your score? Food safety focus builds with moves to scores on doors

* Tables talk: what’s on the tables at two of our hottest new restaurants PLUS the latest products for your tables

In this issue:

* King of the kitchen: ex-Pier chef Grant King is making waves at the helm of his own restaurant

* ‘Tis the season: tips for getting the most out of the lucrative silly season

* Festive cheer: what’s ahead this summer for wine and cocktails

* In my kitchen: three chefs reveal their shiny new kitchens

* Plus the latest new cooking equipment on the market

In this issue:

* Great southern star: meet the chef named Australia’s best new talent, Luke Burgess

* Fish tales: sustainable? Farmed? Chefs sort through the seafood issues

* Let it shine: latest drinkware trends and products for your tables

* Cutler & Co: our reviewer sits down at Andrew McConnell’s fine diner

* Have your say: take part in our new industry survey

In this issue:

* Sweet seduction: chocolate’s on top for tempting diners

* Tapas kings: why is Porteño one of our best new restaurants?

* Fine Food Australia: head inside for our bumper preview of all the action at this year’s big event

* On the side: from quinoa to freekah, grains and seeds are on the menu

* Winter calling: we explore the local Bordeaux-style wines just right for winter

In this issue:

* Pub chef: why Paul Wilson is spending a lot of time in local watering holes

*Crank up the volume: success is in the detail with event catering

* Austrians flex muscles: Austrian wines buld local presence

* Tea on a high: Aussie appetites grow for afternoon delight

* Look at the birdy: 7 chefs’ winter ideas for chicken, duck and quail

In this issue:

* Shanghai chef: what’s Aussie expat David Laris up to next?

* Asian inspiration: chefs get creative with Asian flavours

* Nose to tail lamb: making the most of the great Aussie meat

* Hi tech advantage: business boost of POS technology

* Parental leave: birth of new regulations ahead

* Show time: see our special preview of FSA Expo 2011