31 Aug - 3 Sep 2026 | MCEC Melbourne
Fine Food Australia visitors had the pleasure of watching passionate young chefs showcase their culinary skills at the Nestlé Golden Chef Awards. The Nestlé Golden Chef’s Hat Award competition has been developing the Next Generation of Chefs since 1965. The culinary competition provides a platform for emerging talent to benchmark
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
Around 1,500 pies were entered across 20 categories into the 33rd Official Great Aussie Pie competition, which took place at Fine Food Australia 2022. Whittlesea Bakehouse in Whittlesea, Victoria took out the best Plain Meat Pie accolade, whilst The Little Red Grape Bakery in Sevenhill, South Australia went home with
More than 670 Australian and international exhibitors were out in force representing the food industry, featuring thousands of new product innovations, technology and service ideas from areas including catering equipment, bakery, front of house, food products, beverages, hospitality and retail technology, meat and seafood, packaging and more. As the biggest
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
Mick Nunn loved being a chef. But in 20 years of cooking with some of Australia’s best restaurants, he most loved making terrines, pates, and sausages. So Mick turned his passion for smallgoods into an award-winning charcuterie business that makes 22 different types of Italian and French smallgoods. Today, Mick
“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
“For a salty old dog like me, there’s always something new and clever to discover at Fine Food,” Adrian says. “Just when I think I’ve seen everything, there’s always a new piece of equipment or a new product. “I also enjoy having a look at the chef competitions at Fine
