Foodservice and Catering

Curtis Stone is arguably Australia’s hottest culinary export. Between TV gigs and running two Michelin-star restaurants in LA (Maude and Gwen, named after his grandmas), Stone visited Australia in April to launch the latest arm of his catering and event business. He took time out to share his career tips,

Matt Abé is no stranger to pressure as the chef responsible for maintaining Gordon Ramsay’s three Michelin stars. Now the Sydney born-and-bred Chef Patron at the world-famous Restaurant Gordon Ramsay faces a whole new challenge – an expectant home crowd. Abé will cook a selection of Ramsay’s menu in the

Mitch Orr’s name has been associated with some of Sydney’s most disruptive dining of the past decade. ACME. Bar Brose. CicciaBella. Businesses with strong personalities, iconoclastic food and formidable kitchens. So it was perhaps a surprise to the industry this year when Orr signed up to open the signature restaurant

According to IBIS World data, there are currently 24,929 cafes and coffee shops in Australia. The sector has consistently grown year on year since 2013, with 4.5 per cent annualised business growth for the 2017-2022 period, despite the challenges of COVID lockdowns. Chef Justin Zetter is the head chef at

Is Colin Fassnidge Australia’s most famous chef? The Irish-born Sydneysider must come close, with a booming TV career, two busy restaurants and an army of rusted-on social media fans. In his latest show, Seven’s Kitchen Nightmares, Fassnidge delivers tough love to failing restaurants in an Australian take on the original

A business partner in the Love Tilley Group, Scott is a chef at Regazzi and La Salut. Fine Food Australia caught up with the busy chef just after he landed back in Australia. How was Europe? Busy. Really busy. The Europeans make the most of summer, and the cities were

There are numerous forces at play in the ready-made and take-away food industry that are demanding change. With the pandemic, the growth of meal delivery services and significant changes and innovations in the ready-made meal market, not to mention an increased expectation around sustainability – food packaging looks set for

Caterina Borsato has served traditional Italian fare to the barons of Melbourne’s business world since 1995. As the founder and face of her self-named restaurant, Caterina and her team are renowned for consistently razor-sharp service and exceptional food. So how did Caterina’s underground CBD dining room not only survive the

The foodservice industry celebrated their night of nights with more than 370 guests at the Grand Hyatt Melbourne on Tuesday, 9th September. “The turnout, recognition and well-deserved accolades, especially given the recent unprecedented times our industry has faced, has been nothing short of extraordinary. This year we also included the

They’re the insider tips from Jo Barrett, the award-winning chef behind the hottest new eatery on the Great Ocean Road, a hyper-local and diligently sustainable bar and restaurant in Lorne’s bowling club. Jo opened Little Picket in the bowlo clubrooms on August 20 with her partner David Osgood (a craft