8-11 Sept 2025 | ICC SYDNEY, DARLING HARBOUR

Catering

Choosing the right type of cooking oil for your commercial kitchen is an imperative decision as it directly affects your finished product. But how do you choose the right one for your business and ensure that you get a steady supply of it? Cookers is the first name which comes

“Having 20 KeepCups in your drawer is probably worse than using a takeaway cup every day. There’s the facade of doing the right thing,but you have to use it multiple times for it to actually be sustainable.”
Catering business owners, Jade Berger and Denise Kunter share their experiences of running their businesses in an ever-changing world of COVID restrictions.
A nimble go-anywhere caterer and a multi-venue large operator consider a period that’s extremely eventful but less full of events than they’d like.
Tonka’s recently-appointed head chef, Kay-Lene Tan, believes that adaptability is the key to success in a post-pandemic kitchen.
There’s nothing like a pandemic to deliver an opportunity to assess some of hospitality’s pain points and to treasure the aspects that give the food world heart and soul.
Owner of The Left Handed Chef in South Melbourne, Ehud Malka’s Shabbat Boxes are helping to unite families and friends who are unable to congregate in person on culturally significant days of the week.
Last week the Federal Government announced a welcome $50 million in funding to support the recovery of Australia’s business events industry, following the devastating impact of COVID-19 on our sector. Through the aid of grants and funding, businesses from all areas of the industry, including organisers, venues, and exhibitors, will
Chef-turned-caterer Sophie Storen on finding 'her' people and understanding what success means.