Joel Gottlieb, Executive Chef at the Feros Group

The Feros Group operates five hotels in metropolitan Sydney, and on in the NSW Southern Highlands. Across the venues they use between 800-900 cartons of McCain A grade fries each month. Group Executive Chef Joel Gottlieb says they’re a vital part of the most popular meals.

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Beef Masterpieces

With a little know-how, you can easily add some fantastic new dishes to the menu featuring meat cuts that are new to your customers, and generate a better profit margin.

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Knowledge Now 2010

Just like the Federal election, the inaugural “Knowledge Now” competition has gone down to the wire.

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Allergic reaction to nuts

The most severe form of allergic reaction, anaphylaxis is potentially life-threatening and needs to be treated as a medical emergency requiring immediate treatment and urgent attention.

To find out more about this reaction, what its triggers are and the risk minimisation procedures that school canteens should have in place, we spoke to Geraldine Batty of Anaphylaxis Australia.

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ICON 3

Penny Dellsperger of Coeliac Society Australia shares her experiences being gluten intolerant, and Bruno Gentile of Cerebos Food Service explains some of the steps you need to take in your kitchen to ensure your gluten free options are gluten free.

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Parmesan wafer

Peter Wright, Consulting Chef for Fonterra Foodservices, demonstrates a different but simple way to use Perfect Italiano Parmesan Shredded in your dishes

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Cerebos

Cerebos Food Services makes it easier for you to offer gluten free meals on the menu with their extensive range of GRAVOX gluten free gravy mixes and boosters and the ASIAN HOME GOURMET gluten free spice pastes.

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