PART 1 — Frontier Chefs: Cooking in the Antarctic
We talk to Noel Tennant who has made three trips to Antarctica as a chef with the Australian Antarctic Division (AAD), a Federal Government body which undertakes scientific research in the region.
PART 2 — Frontier Chefs: Challenges of offshore catering
In the second part of our report we hear from Malcolm Burbidge of Compass Group and his experiences working on oil rigs, shipyards and remote sites.
Bold flavours, Australian-made and ‘closer to scratch’: the new trends in sauces and marinades
With the ongoing evolution of the sauces and marinades category driving new marketplace trends, we’ve sought input from our consultant chef Adam Moore and product suppliers to get an insight into the changing tastes of consumers and consequent product line innovation.
Spotlight on Dairy: Anchor Food Professionals
Anchor Food Professionals’ Director of B2B Jeff Dhu and Channel Marketing Manager Kym Gill give us an insight into how the business has responded to the challenges of the past 12 months and reiterated its ongoing commitment to the Australian foodservice market.
Bygone Recipes with Chef Adam Moore
Our consultant chef Adam Moore has been researching through the recipe books of days long gone and finding some fascinating historical recipes which are ideal to adapt for today’s marketplace – with a little tweaking for modern tastes.
Club Perfect — Ignite
Pizza styles from around the globe — ‘Alternative pasta’ set to trend — How SEO can help promote your foodservice business brand — How to conduct a waste audit
Sustainability: A key driver of demand for plant-based proteins
The growing awareness of the importance of sustainable agriculture is driving demand for the development of higher quality plant-based protein products.
Simplot Menu Makers
I&J Hoki Fillets ticks all the boxes for customer appeal; 100% NOT makes it easy to serve plant-based menu options which appeal to everyone
Inspirational keynote speakers announced for IHHC conference
Plus more exciting news to report on the IHHC’s upcoming conference scheduled for September 21-23 in Brisbane.
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.
Educating chefs and staff about allergies and intolerances
Diagnoses of food allergies and intolerances are on the rise — these can cause severe reactions and in the case of an anaphylactic response to a food allergy can even be life-threatening.
SPC committed to delivering better food for the future
From its cooperative origins in the commercial fruit growing region of Shepparton and its proud history as Australia’s largest producer of canned deciduous fruits, to today’s extensive product offering of fruits, vegetables and value added products, SPC has built a solid reputation for quality, consistency and value.
Move to ‘grab and go’ boosts demand for bakery products
With many businesses focusing on takeaway and home delivery opportunities, bakery products are an ideal means of providing grab and go meals. To find out more we spoke to two major suppliers of bakery products to the foodservice market.
Sidney Taylor Memorial Black Hat Award winners announced
The Australian Culinary Federation announces the 2021 winners of the prestigious Sidney Taylor Memorial Black Hat Award — considered the highest achievement a chef can attain.
