31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
Tony Green is a seasoned professional of the foodservice industry with more than 3 decades of experience. We spoke on his rise from the early days as a Chef, his influential roles in sales and marketing with some of Australia’s leading food companies and then leading the Australian Foodservice Advocacy
As the founder of Land of Plenty Food Co., Karen transformed an innocent idea into an industry leader in the gourmet food market, all before its 25th anniversary. A testament to innovation and adaptability, here’s a glimpse into Land of Plenty; how it began, how it’s developed and how Fine
This month-long initiative, which saw each participating restaurant add an optional $2 donation to every bill, has resulted in a remarkable $183,641 raised to address the current housing and homelessness crisis. Having just celebrated its 21st year, the event continues to be a force for positive change, proving the power
Q: How did the Re concept evolve? A: Over 10 years ago, in London, I was watching class two produce, fruit with a blemish or slightly misshapen veg, being sold for a 10th of the price. So, I started buying strawberries for 50p instead of £6 a kilo. I was
Rising up the culinary ranks to head chef at The Spirit House, Tom Hitchcock has proven his skills on the national stage as the Australian Culinary Foundation’s 2023 Chef of the Year. But the modest 29-year-old attributes his success to one factor: keeping his kitchen staff happy. “It’s my number
The Importance of a Balanced Diet The AIHW’s report on “Australia’s Health” highlights the significance of maintaining a balanced diet for overall health and wellbeing. A diet rich in plants, grains, and legumes has been shown to provide essential nutrients, such as fibre, protein, vitamins, and minerals, which are crucial
The Mediterranean Diet: not just a food list, it is more about cultural identity ‘Mediterranean Diet’ was coined in the mid-1970s by American scientists Ancel and Margaret Keys when, along with their studies, they discovered that this type of diet would boost one’s health. In 2010, UNESCO approved the listing
Now Widjaja and his business Fair Game Wild Venison supplies restaurants and home cooks around Australia, including the Northern Rivers, Sydney, Brisbane, Canberra Melbourne, Perth and the Gold Coast. “If wild venison isn’t on your menu, you have to ask yourself why,” says Widjaja. “It tastes amazing and you’re supporting
Founded by brothers-in-law Dave and Nathan, the pair view their familial ties as a strength, even if Nathan’s wife (Dave’s sister) wishes they could discuss something else for once. “We can talk about pretty much anything – it just gives us the freedom to say what we need to. At
You may’ve spotted a Cookers silver or blue truck in the city landscape or outskirts of regional Australia as they’ve become an iconic symbol to the foodservice industry. It’s their innovative thinking and environmentally conscious business model that’s allowed them to stand out from the crowd by offering a Complete
