Supported by Platinum Sponsor MILKLAB, Fine Food Australia is the nation’s only established tradeshow dedicated to all things food will be held at Sydney’s International Convention Centre over four massive days from 11-14 September 2023. From retail to hospitality, bakery to import and more, the event is once again set to be a world of active discovery for businesses in
Darren Robertson, Mark LaBrooy and Andy Allen are already kicking goals as co-owners of four restaurants, with another opening in mid-July. But the Three Blue Ducks trio surprised everyone by expanding into retail, turning their famously fresh curries into a new line of heat-and-eat meals for Woolworths and QE supermarkets. How is the trio sticking to their commitment to ethical and organic
The conference, co-hosted with the Fine Food Australia Expo, will take place on September 11 at the International Convention Centre Sydney. Adam Moore, an esteemed professional in the foodservice industry, will facilitate the conference, which is conceived as a dynamic forum. This gathering will provide an opportunity for the foodservice industry’s distinguished thought leaders to engage in valuable discussions. At
What happens when two barbecue-loving chefs from Canberra introduce a glammed-up Bunnings snag to the Jersey Shore? It goes off like a frog in a sock, of course. Long queues snake out the door of Wildwoods BBQ every night in the busy summer months, with some customers crossing state lines for a taste of Australia in a quintessential American barbecue
When Covid hit, Ewen Crawford headed north seeking a warmer life for his young family. After more than a decade in the busy kitchens of Melbourne’s MoVida Aqui, he had no trouble finding work in Brunswick Heads at Roco Ramen and the famed Mexican cantina La Casita. Fellow Melbourne chef Danni Wilson (Carlton Wine Room) had already made the move
Curtis Stone is arguably Australia’s hottest culinary export. Between TV gigs and running two Michelin-star restaurants in LA (Maude and Gwen, named after his grandmas), Stone visited Australia in April to launch the latest arm of his catering and event business. He took time out to share his career tips, life lessons and food vices with food journalist Wendy Hargreaves.
Matt Abé is no stranger to pressure as the chef responsible for maintaining Gordon Ramsay’s three Michelin stars. Now the Sydney born-and-bred Chef Patron at the world-famous Restaurant Gordon Ramsay faces a whole new challenge – an expectant home crowd. Abé will cook a selection of Ramsay’s menu in the restaurant’s first residency outside London. For three nights only, Abé
This year consultancy Straight to the Source, who connect industry to artisan food and drink producers, secured three of Australia’s most innovative experts Michael Nunn, Mark Beattie and Kade Cohen for the Fine Food Australia 2022 presentation – From their kitchen to yours – new products created by chefs. Straight to the Source’s Tawnya Bahr says there is currently a
That includes our thriving agrifood sector, which produces more than a quarter of the nation’s food and fibre exports. 2021-22 was a strong year for the sector, as evidenced by the terrific turn out at Fine Food Australia in September, where more than 650 exhibitors showed off their latest products, technology and services. In 2023, we’re backing our local
Charles Fisher, Principal Solicitor from KHQ Lawyers sure is passionate about cooking. Throughout Charles’ experience, one thing has become very apparent. Innovations in food products – particularly innovations intended to provide nutritional or health benefit – are usually those that trip over regulatory obstacles. At the same time, they often fail to truly take advantage of the marketing opportunities presented
