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:

* Sweet satisfaction: top dessert trends

* Seafood stars: home grown vs. imported

* Convenience plus: Maggi Coconut Milk Powder

In this issue:

* Passion, precision and honour: we discover why few chefs can match Izakaya Fujiyama’s Kenji Maenaka for dedication and humility

* Stunning Asian masterclass with Andrew McConnell

* Ms. G’s Jowett Yu shows the versatility of chicken

* Jackie Middleton on the success of Earl Canteen

In this issue:

* Taste the difference: Hellmann’s real mayonnaise

* Hot stuff: summer menu trends

* Knife skills: caring for your tools

In this issue:

* Southern comfort food: Comme’s Daniel Southern dishes up his take on French bistro food

* How Steel Bar & Grill hit its market with a bullseye

* Jared Ingersoll explores the culinary capabilities of bay leaves

* The secrets behind some of the all-time classic desserts

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:

* John Miller’s long culinary journey

* Award winning HUON slow smoked salmon

* Cut down your napkin costs with Tork Xpressnap

In this issue

* Keeping kids on campus

* Nutrition Australia ACT helps introduce Healthy Food@School

* Terrific canteen treats students are sure to adore!