National Indigenous Culinary Institute provides work pathway for indigenous apprentice chefs
FSR speaks to NICI CEO Nathan Lovett and Mason Hennock, one of the young chefs who has participated in NICI’s program.
INSIDE FOODSERVICE: Tougher Australian packaging regulations set to impact foodservice sector
We speak to three well known foodservice advocates to find out what strategies are being employed to ensure staff retention, what role government can play and the outlook for the broader hospitality sector.
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.
Professional development opportunities helps chefs set their sights on next level
From culinary competitions to the industry’s leading foodservice mentoring program for apprentice chefs, Proud to Be a Chef - this year marking its quarter-century milestone.
Pasta an ideal menu component all year round
Chefs are continuing to experiment with contemporary flavours and inclusions to maintain pasta as a menu mainstay.
FSAA announces 2025 Board of Directors
Some exciting appointments including John Hart OAM joining as FSAA Chair of Advocacy and Policy.
Breaking the Silence: Bullying survey results
The results are in for FSR's inaugural “Let’s Talk About It” survey on bullying in hospitality and how we can tackle it.
Fresh spin on classics is the way to entice customers with desserts
MoVida Group Pastry Chef Angelica Iuliano and Bloodwood Restaurant & Bar's Claire van Vuuren share their thoughts on contemporary dessert styling and presentation.
Australian Culinary Federation: a fresh start for foodservice
The ACF says 2025 is set to be a year filled with opportunities to strengthen our vibrant foodservice industry.
Andy Cuthbert new president of Worldchefs
Andy Cuthbert’s election as Worldchefs President is historic, marking the first time an Australian has held this position.
Pubs focusing on seasonality, local produce and immersive experiences
Chef Gary Johnson brings us his fresh insights on the state of play in the Aussie pub market.
The Essence of Flavour with Adam Moore
How cheese can transform texture, flavour and the dining experience
IHHC hosts National Excellence Awards and Culinary Competition at 2024 Conference
News from the IHHC's National Conference held in November, including winners of the IHHC National Excellence Awards and the 2024 IHHC Culinary Competition.
