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 Body (AFAB). Learn more about Tony’s journey and his deep
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 Food Australia was able to support Karen along the way.
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 industry. Mission Foods, known for its diverse range of products from
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 of collaboration within the hospitality industry. After engaging with the
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 blending them anyway for cocktails. I saw a business model,
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 it was a very different environment in restaurants, and it
“Australia is renowned for its safe, sustainable, premium food and beverages. Fine Food Australia provides a terrific opportunity for both our international visitors and local producers to connect and to collaborate. I hope you all enjoy exploring the diverse exhibitors including our showcase of First Nations’ producers, products, cooking demonstrations, seminars and all that Fine Food Australia has to offer.”
Rising up the culinary ranks to head chef at The Spirit House, Tom Hitchcock has proven his skills on the national stage as the Australian Culinary Foundation’s 2023 Chef of the Year. But the modest 29-year-old attributes his success to one factor: keeping his kitchen staff happy. “It’s my number one priority as a chef,” Hitchcock says. “I make sure
The Importance of a Balanced Diet The AIHW’s report on “Australia’s Health” highlights the significance of maintaining a balanced diet for overall health and wellbeing. A diet rich in plants, grains, and legumes has been shown to provide essential nutrients, such as fibre, protein, vitamins, and minerals, which are crucial for maintaining a healthy body and preventing chronic diseases. The
The Mediterranean Diet: not just a food list, it is more about cultural identity ‘Mediterranean Diet’ was coined in the mid-1970s by American scientists Ancel and Margaret Keys when, along with their studies, they discovered that this type of diet would boost one’s health. In 2010, UNESCO approved the listing of the Mediterranean Diet in the Intangible Cultural Heritage of
