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
New presentation series, Talking Tech, sponsored by Square, will share expert insights into making operations for foodservice and hospitality easier, more efficient and more profitable. Session topics will delve into restaurant technology in action, how generative AI is transforming the space, and whether AI is a threat to the personal touch of dining out. Talking Trends, sponsored by Food Industry
As Australians, our diet plays a crucial role in determining our overall health and wellbeing. Welcome to a solution that ticks all the boxes: canned legumes. In this article, we’ll delve into the research presented by the Australian Institute of Health and Welfare (AIHW) and discuss why incorporating canned legumes into your diet can be a tasty, nutritious, and budget-friendly
Q: How was life as a private chef? A: I went to cook for a family for a six-week working holiday in Greece and stayed with them for five years. We moved between the UK, Switzerland, and Greece. We were close to the Aegean and had a farm and kitchen garden there. I was limited in what I could cook,
The show, which takes place over two levels at Sydney’s ICC from 11-14 September, will feature more than 100 speakers presenting across four stages. There will also be four co-locating industry events, four industry competitions, and more than 850 Australian and international exhibitors showcasing the latest products, technology and services in areas of foodservice, hospitality, catering, bakery, retail, import, export, distribution,
The event, held at Sydney’s ICC over two exhibition floors from 11-14 September, will be supported by platinum sponsor MILKLAB, major sponsors Mayers and Square Australia, as well as strategic partner and major sponsor Investment NSW on behalf of NSW Government. “We are proud to work with leading partners to ensure our event has the latest and greatest in food
Eduardo Conde’s devotion to speed and big flavours is taking him to the global final of Diageo’s World Class Bartender of the Year in Brazil this September. The talented mixologist from Paddington’s colourful El Primo Sanchez has already beaten some of Australia’s top bartenders, including Alex Gondzioulis (Liquid & Larder, Sydney), Lachlan Gunner (Sourtrap, Adelaide), Andie Bulley (Savile Row, Brisbane) and
