Fine Food Australia is the nation’s leading trade event connecting foodservice and hospitality professionals with the latest products, trends, and innovations shaping the industry. Discover industry news, delivering expert insights on operational excellence, emerging trends, and practical strategies to help your business thrive.
With ‘sustainability’ becoming a vital part of the future of the food, business owners are now being held more accountable for the imprint they are making on the environment. It can feel like a tricky task, not everyone’s a natural storyteller, but it’s mostly about being open, showing customers genuine authenticity. Mistakes can be made, no one’s perfect, but consumers
It’s a similar concept in the business world, with the foodservice and hospitality industry itself being one large community. It can also be divided into smaller subsections, where retailers or café and restaurant owners will each be part of their own specific groups, with shared interests unique to their business genres. Fine Food Australia has a community of its own
Campaigns promoting temporary abstinence from alcohol have made their mark on the calendar, from FebFast and Dry July to Go Sober for October. However, a more permanent change to drinking patterns is emerging, driving enormous growth in the low/no-alcohol drinks market. From red wine to beer and every type of spirit and pre-mix option imaginable, non-alcoholic drinks are filling the
Increasingly chefs are incorporating native ingredients to their menus with a growing appreciation for the unique and diverse flavour offerings.
Written by Wendy Hargreaves. A passionate hunter-gatherer, Ross rose to fame raising pigs on Tasmania’s Bruny Island, where he turned fishing and hunting into a career move with ex-restaurant critic Matthew Evans on the SBS TV series Gourmet Farmer. Now Ross lives in Victoria’s High Country tackling one of Australia’s most challenging hospitality jobs – executive chef at Mt Buller
Rubén López Mesa has found chef nirvana in a country town 200km west of Sydney. But the Spanish chef’s current good fortune in the Central Highlands town of Orange was born from a series of disasters, starting with the 2009 the Global Financial Crisis forcing him to migrate from Spain to Australia. “I was forced to pull down the shutters
Launched in May, ARCA is an instrumental voice for positive change in the restaurant and cafe segment of the Accommodation and Foodservice industry – a $64 billion sector that employs 450,000 people across 55,000 venues around the country. (or alternatively a $110 billion industry employing 1 million people across 110,000 venues around the country). Striving to become Australia’s peak hospitality
He’s one of Melbourne’s hottest next-gen chefs. Just how did Sunda’s Khanh Nguyen become so successful so young?
Christopher Thé, the gun pastry chef behind the world’s most Instagrammed cake at Black Star Pastry, has shifted his focus to native ingredients at Hearthe, a boutique cake shop in the inner western Sydney suburb of Stanmore. In an interview with food writer Richard Cornish, Christopher talks about life after the world-famous Strawberry Watermelon Cake, and explains how his new
Annita Potter was virtually unknown in her homeland before 2022. Annita who? Chef of what? Exactly. Then Good Food (Sydney Morning Herald) named the Perth-raised modern Thai specialist its 2023 Chef of the Year, topping off rapturous reviews of Viand – her first and only restaurant, ever – by Terry Durack at the Sydney Morning Herald and myself as the
