Gimlet’s Oliver Garricoh takes out Professional Chef of the Year title for 2026
Oliver won not only the title and trophy but $6000 in cash in the event that saw the nation’s top chefs go head to head in a test of creativity, culinary knowledge and ingenuity.
Making pizza a top seller on your menu
Expert pizzamakers share their success secrets: Richard Wagemaker of The Ary Toukley and business partners Todd Sainty and Jeremy Ellard of Soldiers Pizza.
‘Like tapas on steroids’: why share plates are a terrific menu choice
Not only do they give customers the opportunity to enjoy a wider variety of flavours and textures, they can also contribute to faster service delivery and ease the pressure on smaller kitchens.
Winter flavour: building depth, warmth and memory on the plate
Chef Adam Moore on the five flavour layers great chefs chase, the new winter pantry and the future of winter flavour.
Hospitality in Healthcare Culinary Competition returns for 2026!
Once again four finalist teams will pit their skills against their peers and against the clock, showcasing their creativity before a panel of expert judges.
INSIDE FOODSERVICE:
Supplementing your foodservice revenue stream through secondary ‘virtual brands’
How established dine-in businesses can utilise the virtual restaurant concept by offering a variety of secondary brand menus produced in the same kitchen as that of their primary brand.
What’s new in foodservice: Products | Equipment | News
Check out our section devoted to everything new happening in the world of foodservice, including new products and equipment as well as interesting news and events.
Planning the winter menu
Chef Adam Moore tells us what’s trending in soups, stews, casseroles and more, and Catering HQ’s Steve Sidd shares how his team put together their winter menu which is selling across 20 registered club venues.
Bega Foodservice: ‘We’ve got your back’
Proudly Australian owned, Bega Foodservice is the trusted custodian of some of Australia’s most iconic brands and products which fill the fridges and kitchens of hospitality venues across the nation.
FSR survey: readers share insights
The results are in for Foodservice Rep’s latest survey on labour costs, penalty rates and practical solutions, with responses received from across the spectrum of the industry.
Feeding people is still an act of care
“The sad fact is that chefs are on the national skills shortage list, with critical gaps reported across every level from commis to head chef.” The Australian Culinary Federation sees this up close.
Australia’s burger authority Jimmy Hurlston: from Instagram to Easey’s and beyond
Jimmy Hurlston has gone from reviewing burgers on Instagram to CEO of his own burger business Easey’s – and last month judged Australia’s Best Burger at Fine Food Sydney.
Why pork is a star performer on the burger menu
The key to pork’s popularity is its effectiveness as a flavour carrier, and nowhere is this more evident than in burgers, which are built on a foundation of flavoursome protein.
‘Sizzling Six’ key trends detailed in Rare Medium’s Red Meat Trends report
A key resource designed to provide inspiration to chefs is Rare Medium’s annual Red Meat Trends report, which this year highlights the Sizzling Six – six key trends shaping how chefs cook and diners connect with red meat.
Stronger together: why FSAA membership matters
From nationally recognised scholarships and mentoring programs through to benchmarking reports, advocacy and high level networking opportunities, FSAA delivers practical value that directly supports business performance and professional development.
Clean kitchens save businesses: why professional chefs deep clean after every service
In every successful commercial kitchen, whether it’s a small café, aged care facility, hotel, restaurant, club, hospital or largescale catering operation, there’s one principle that never changes – a clean kitchen is a safe kitchen.
