31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
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
“There’s wild food everywhere,” says Elijah, who at 30 has already built an impressive cooking career on foraging at NOMA Australia, Aria, Quay and Lume, along with four years managing a major restaurant group in China where he won multiple awards and accolades. “We go out as a team at
Written by Wendy Hargreaves Australia’s most celebrated chef has partnered with Melbourne chocolate house Koko Black to create 10 chocolatey renditions of his most celebrated dishes. And the restaurant’s iconic “Simple Dish of Potato Cooked in the Earth in Which it Was Grown” was the most challenging of the lot
The Melbourne born-and-bred chef spent his formative years cooking in the subterranean venue when it was called Ezard, a fine-dining institution closed without fanfare by chef Teague Ezard in the blur of 2020’s pandemic lockdowns. Now Brendan’s back in the iconic space under the Adelphi Hotel giving Melburnians a local
Callebaut NXT will be the key ingredient in Kirsten’s vegan chocolate tart (pictured), a multi-layered creation that’s 100 per cent dairy-free. With a chocolate shortbread casing and a layer of date cake, Kirsten’s tart is topped with a smooth chocolate mousse and aquafaba meringue dipped in marbled milk chocolate. “There’s
“Nobody thinks of onions as a hero ingredient for dessert,” says Tonka’s award-winning head chef. “But when you think about it, a beautifully caramelised onion has loads of sweetness, so why not turn it into a dessert? “I’m really excited about this dish. Fine Food is all about innovation, and
From fine dining to quick service, from new payment options, to a continued emphasis on delivery, the restaurant industry is building experiences for an ever-evolving future. These creative business owners are meeting customers where they are, embracing technological advances and building loyal communities of fans across channels. Download your version
