SPOTLIGHT: Shannon Martinez
Shannon creates vegan cuisine which gets a thumbs-up from meat eaters - and this appeal to a broad customer base is central to her food philosophy.
Breakfast trends: Contemporary twists on tried and true faves
‘Tricking up’ the traditional with unusual flavour combos and presentation styles is the trend on today’s breakfast menus.
I&J Bao Buns: serve up a dessert with a difference!
They’re already a popular part of the finger food platter or savoury buffet - now chefs are recognising their dessert menu potential.
Edgell makes it easier to choose the right chip for your business
Edgell’s expertise and commitment to value-added solutions is exemplified in its extensive range of chips, now being presented to the market within distinctive categories.
Competitions and chefs’ programs can open the door to opportunity
They’re not just about benchmarking your skills against your peers - they can open doors in a big way, not just for apprentices but older chefs too.
Club Perfect - Ignite
Surefire steps to engage with millennials - Summer seasonal trends - Gaining publicity through local media - Showcasing your menu via food styling and photography
Seafood still an Aussie menu mainstay
Aussies’ love affair with seafood extends right through the year but reaches its height over the summer months.
National Youth Team wins gold and bronze at 2020 Culinary Olympics
The Australian Culinary Federation’s National Youth Team will be bringing home gold and bronze medals from this year’s IKA Culinary Olympics.
Suppliers meet demand for vegan dressings and sauces
With plant-based meals on the rise, more and more suppliers are introducing 100 per cent vegan formulations, and this includes dressings and sauces.
Winners announced for 2020 Proud to Be a Chef program
Details of the winners of this year’s Proud to Be a Chef program along with a look at what they experienced during their four day journey and what the Mentors prepared for their Masterclasses.
WHAT’S NEW in Foodservice??
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.
Readymade products make distinctive desserts simple
Today’s readymade products can be served as is or with a distinctive coulis, topping or other finishing touch added to create a stylish signature dessert and keep customers coming back.
Antipasto and share plates: ideal to serve all year round
The traditional entree of a variety of small foods designed to stimulate the appetite and tastebuds is still as popular as ever.
Fine Food Australia heads to Melbourne for 2020 show
The 2019 show was a shining success - now plans are underway to make this year’s event in Melbourne bigger and better than ever!
Healthcare Today: WA Gearing up for this year’s IHHC Conference
IHHC WA sub-branch Chair Carey Bray shares a taste of what’s in store for the annual IHHC Conference to be held in the wildflower state this October.
