As consumers converge on the nations eateries for a kick start to the day, some of Australia’s finest chefs dish up some stunning breakfast recipes that could star on your menu, and in line with our breakfast theme wine expert Jim McMahon explains why Moscato is the perfect breakfast tipple. We also go behind the scenes with Hall-of-Famer Bill Drakapoulos to discover what it takes to run a bevy of successful restaurants in prime locations on Sydney’s waterfront. Astral’s Sean Connolly delivers an Asian-inspired masterclass with his mouth-watering Bos taurus beef, miso cured, hollandaise, king mushrooms and jus gras. Meanwhile Seafood guru John Susman dishes up a must-read guide on the breakfast of champions – the humble Rock Oyster. Plus all the power-packed regular columnists – Tony Eldred (Management), Gawen Rudder (Opinion) and Jonathan Kaplan (Legal). Sink your teeth in.


In this month’s issue:

* Shanghai sojourn: which lucky reader won our Hotelex Shanghai comp?

* Savings in the washup: new technology making dishwashing more efficient

* Cheese please: latest news on cheese demands

* Great southern chef: Mark McNamara brings kudos at award winning Appellation

May 10

In this month’s issue:

* Bowled over: Maggi’s Premium Soup Mixes are hot property

* Just desserts: how to sweeten your bottom line

* Easy being green: Environment-friendly waste disposal options


Click to download Inside Brief: School Canteen Fare Term 2 2010


In this month’s issue:

* Warm and cosy: beating the chill in your al fresco areas

* The daily grind: getting the most out of coffee

* Favourite things: chefs reveal their top kitchen appliances

* Flavour boosters: herbs and spice make all things nice

Open House, April 2010

In this month’s issue:

* Souped up: Maggi’s Classic Gluten Free Soup Mix range packs a punch

* Cool change: clever ideas for revamping winter menus

* View from the top: Peter Doyle’s take on the industry

Bistro March-April 2010

Bistro magazine is the industry magazine for bistro managers and chefs.
The aim of Bistro is to serve up articles that can help chefs run a more profitable food service establishment. Improving efficiencies, minimising wastage and producing a consistently high level of food service are what all smart operators strive for. Bistro will provide content that helps operators achieve these goals.

Inside Brief February 2010

Click here to download the latest issue of Foodservice Rep: Inside Brief