Industry News

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

Now Widjaja and his business Fair Game Wild Venison supplies restaurants and home cooks around Australia, including the Northern Rivers, Sydney, Brisbane, Canberra Melbourne, Perth and the Gold Coast. “If wild venison isn’t on your menu, you have to ask yourself why,” says Widjaja. “It tastes amazing and you’re supporting farmers by helping them with a pest. “Wild deer meat

Founded by brothers-in-law Dave and Nathan, the pair view their familial ties as a strength, even if Nathan’s wife (Dave’s sister) wishes they could discuss something else for once. “We can talk about pretty much anything – it just gives us the freedom to say what we need to. At the end of day, we’re in it for the long

You may’ve spotted a Cookers silver or blue truck in the city landscape or outskirts of regional Australia as they’ve become an iconic symbol to the foodservice industry. It’s their innovative thinking and environmentally conscious business model that’s allowed them to stand out from the crowd by offering a Complete Cooking Oil Management Solution. Service & Supply with Convenience Hospitality

Photo Credit: Wolter Peeters Eels have few fans outside of sushi restaurants and the odd fine diner, but a Sydney chef is determined to put the snaky fish on menus across Australia. Porcine owner/chef Nik Hill supplies a growing number of restaurants and providores with his unique brand of cured, hot-smoked longfin eel, wild caught in the Hawkesbury River and