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.
Read MoreFoodservice & 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.
Read MoreChef Dan Arnold from Restaurant Dan Arnold in Brisbane represented Australia at the Bocuse d’Or in France on Monday 27 January, completing two highly complex challenges in five and half hours.
Read MoreFor those on a texture-modified diet, snack time just got better! The Pure Food Co now offers four savoury options for morning or afternoon tea. Flavour rich and packed with 5g protein per serve, there's something for every resident’s palate with Cheese Souffle, Roast Vegetable Frittata, Spinach Quiche and Savoury Tomato Tart.
Read MoreThe culinary world is witnessing a transformative innovation with the introduction of UNOX's CHEFTOP-X, a state-of-the-art combi oven that redefines the standards of professional cooking. This groundbreaking appliance has captured the attention of chefs worldwide and earned prestigious accolades, including the Red Dot 2024 and Red Dot 2024 Innovative Product awards.
Read MoreThe Speedibake Vietnamese Roll has been designed in response to soaring demand for Vietnamese bread products, with year-on-year growth exceeding 50 per cent, according to food industry figures.
Read MoreBring the warmth of homestyle soups to your kitchen with MAGGI Wholeness Soup Mixes. Designed for busy commercial kitchens and aged care facilities, these comforting soups make it easy to serve nourishing meals. Just add water, mix and heat in a kettle for delicious, hearty soups in no time. It’s a simple way to deliver scratch-made taste while saving time and maintaining quality!
Read MoreNestlé Professional is partnering with National Indigenous Culinary Institute (NICI) to foster Indigenous culinary talent by providing mentorship, skills development and training opportunities. The collaboration represents a shared goal towards an inclusive, sustainable and thriving foodservice industry for the next generation of chefs.
Read MoreWritten 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.
Read MoreNewly 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.
Read MoreMirror 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.
Read MoreRobot-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.
Read MoreSunny 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!
Read MoreTip 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.
Read MoreMeyer 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.
Read MoreFoodservice 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.
Read MoreDiscover 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.
Read MoreLipton Teas and Infusions is launching the Lipton Exclusive Selection into the Australian market. Already available in more than 24 countries, this curated selection of the most popular high quality blends is the ideal premium out of home tea experience for hotels, cafes and restaurants as well as premium healthcare facilities.
Read MoreUNOX, a leader in professional oven manufacturing, has unveiled its groundbreaking CHEFTOP-X and BAKERTOP-X combi ovens, setting a new standard for kitchen technology.
Read MoreWith over 30 sleek lamp designs, Australian-based NEOZ leads the world market in ambient lighting for restaurants, bars, hotels and even super yachts. Not only are NEOZ products made in Australia by an Australian-owned and operated company, they also feature a hard-wearing, sustainable design.
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