31 Aug - 3 Sep 2026 | MCEC Melbourne
Self-taught sourdough baker Maaryasha Werdiger says her underground bakery’s runaway success comes down to two simple concepts – generosity and a big dose of nostalgia. “I was raised here in Melbourne in an Orthodox family, but I never set out to open a Jewish bakery,” says Maaryasha, a paediatric physiotherapist
Every sweet and savoury treat on Lode’s short menu screams fine dining nous, from the perfectly flaky pastry and premium fillings to the fashionista pink shop fit-out in trendy Surry Hills. Lode (pronounced Lo-deh) is co-owned by Federico Zanellato and Lorenzo Librino, the chefs behind Pyrmont’s two-hatted Italian-Japanese fine diner
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
Choosing the right type of cooking oil for your commercial kitchen is an imperative decision as it directly affects your finished product. But how do you choose the right one for your business and ensure that you get a steady supply of it? Cookers is the first name which comes
Covering 27 member states and an estimated population of 447 million, the European Union (EU) represents a diverse range of food and drink producers like no other, each with their own rich history and traditional production methods, fine-tuned over centuries to give customers that unmistakably authentic European flavour. “More than
Eating thoughtfully, both for yourself and for the planet has never been more important: individually, we all want and need to be healthy; together, we are guardians of the natural world around us. And then, there is something we don’t always consider when we think about eating thoughtfully – that
Planet Ark and Diversified Communications Australia are pleased to introduce, through a new partnership initiative, a specially curated event catering to the nation’s circular economy sector, Circularity. This new event is brought to you by Planet Ark’s Australian Circular Economy Hub (ACE Hub) and will take place at the Hilton
