The Proud to be a Chef program has officially wrapped up for 2025, marking an incredible 25-year milestone mentoring apprentice chefs across Australia and turning their culinary dreams into reality. 

Foodservice & Hospitality Week in Melbourne is set to be the ultimate gathering for industry professionals, uniting the entire foodservice ecosystem for a transformative experience. This landmark event will bring together chefs, owners, operators, and experts for an exciting blend of trade shows, conferences, competitions, awards, tastings, and networking events.

Written by chef Adam Moore and BN Healthy's Clinical Nutritionist Jacqui Lewis, the 'Not a Bariatric' Cookbook and accompanying BN Cooking Program blends expert culinary skills with evidence-based nutrition advice.

Newly available from Bega Foodservice, Dairy Farmers Instant Whole Milk Powder has a minimum of 28 per cent fat and good solubility – making it ideal for healthcare and hospital kitchen settings where calorie and protein fortification is integral to providing high quality meals for patients and residents.

Mirror dessert glazes can be fiddly and time consuming, particularly within busy commercial kitchens. The Queen Professional team have collaborated with pastry chefs to develop a quick, easy and consistent solution for busy kitchens.

Robot-Coupe has introduced a range of immersion blenders designed to suit every tilting pan – those large, shallow pans which are increasingly popular in professional kitchens.

Sunny Queen’s readymade meal solutions range cracks open a world of tasty opportunities - from standalone meals and snacks to sides and on-the-go options!

Tip Top offers two convenient distribution models to cater to your unique needs: Direct Delivery or Via Distributor, allowing you to enhance operational efficiency and ensure you always have what you need, when you need it.

Meyer Food Co., the leader in sous vide food manufacturing, have launched their latest food innovation: Grilled Chicken Breast. It may not sound so amazing, but when you hear what it could do for your business, you'll sit up and take notice.

Foodservice REP is seeking your feedback on important industry issues in a series called "Let's Talk About It", delving into some well-known, yet widely undiscussed issues affecting the Foodservice and Hospitality industry.

Discover Primo’s sous vide Wagyu Brisket, slow-cooked for 15 hours in a Smokey Memphis Marinade. High in flavour, low in prep—perfect for foodservice.

UNOX, a leader in professional oven manufacturing, has unveiled its groundbreaking CHEFTOP-X and BAKERTOP-X combi ovens, setting a new standard for kitchen technology.

Unilever Food Solutions has released its 2024 Future Menus trend report in Australia and New Zealand, highlighting eight trends that are set to shape the foodservice industry locally and across the globe over the next 12 months.

The Healthy Food Guide award highlights the importance of providing gluten free options that do not compromise on taste. Kikkoman Gluten Free Soy Sauce complies with the Gluten Free Food Standards Code of Australia & New Zealand and is approved by the Coeliac Society of Australia, with their logo included on the label.

Antoine Potier has been named Queensland Chef of the Year, winning the prestigious title as well as a cash prize, commercial oven and trip to Melbourne to compete in the national competition.

Tommy Prosser from Crustacean Nation in Sydney has been named the Australian Professional Chef of the Year after a tough final series held at the Foodservice Australia trade show last month. He walked away with the prestigious title, cash and prizes from major sponsors Unox, Anchor Food Professionals and Bidfood.

ONLYEG, a plant-based alternative to traditional chicken eggs, is now available through Sydney based food importer and distributor The Plant Pantry.

Foodservice Rep extends congratulations to well known Black Hat chef and culinary educator George Hill, who was recognised in this year’s King’s Birthday Honours with an Order of Australia (AM) award for significant service to the culinary industry and community as a chef and educator.

Neil Perry is to be the founding chair of new industry association ARCA (Australian Restaurant and Café Association), whose mandate includes lobbying government on issues like skilled worker immigration, wages and tax.

Top Sail Barramundi Burgers: Each uncoated burger pattie contains 92 per cent barramundi in a pre-portioned 100g serve, making portion control simple and reducing labour and prep time in the kitchen.

Australian family-owned café beverage brand Arkadia has unveiled its packaging redesign for its café foodservice products. This update marks a new era of bold, innovative exterior packaging, while ensuring that the signature beverage recipes remain unchanged.