8-11 Sept 2025 | ICC SYDNEY, DARLING HARBOUR
OzHarvest is now Australia’s leading food rescue organisation on a mission to ‘Nourish our Country’ by stopping good food from going to waste and delivering it to charities that help feed people in need. Over 250 million meals have been delivered to Vulnerable Australians to date. OzHarvest’s iconic yellow vans
Thanks to the abundance of natural resources and an invaluable culinary heritage, Thai cuisines today is celebrated as one of the world’s most memorable dining experiences. Thailand’s Department of International Trade Promotion, Ministry of Commerce, has therefor initiated the Thai SELECT logo to certify and promote authentic Thai cuisines, both
Alistair saw how everything fit together to become one system that could help anyone who wanted a profitable venue. He also shared his observation about the scarcity of coaching services tailored specifically to pubs, bars, and restaurants. And that there remains a need for more advice regarding profitability, rather than
The family-owned business marked its 40th anniversary this year, led by Dani Lindsay, daughter of Founder, Tom Lindsay, quite literally grew up alongside Simple Simon. Our conversation explored their evolution from the business’s founding to its current standing as a leader in the industry, the story tells of their commitment
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
We spoke with Warren Jones, Director of Food Service for Sales, on nurturing impactful industry connections and steering the company to the forefront of the foodservice sector. As Fine Food Australia celebrates its 40th anniversary, we’re reflecting on the impact the event has had on the foodservice and hospitality
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
Q: You’ve worked as a pastry chef in some amazing places around the world. Where did it all start? A: I started at 15 years old as an apprentice chef at a two Michelin star restaurant in France. I was extremely passionate and loved it all, but 20 years ago
