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8-11 Sept 2025 | ICC SYDNEY, DARLING HARBOUR
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Chef

Rewarding the unicorns: attracting and keeping your best staff

Offering people incentives to stay with your business can bring great benefits and help enhance your reputation as an attractive place to work. But there are other ways to do it than just through a competitive salary. Here are five ways to reward and retain employees: 1. Create opportunities to

Chef’s choice: what’s likely to be hot in 2022

Charcuterie charmers “We’ll be seeing a lot more charcuterie and salumi, for the very simple reason that it can be – indeed, must be – made ahead of time, and is easily sliced and prepped for service,” says Terry Durack, Chief Restaurant Critic at The Sydney Morning Herald. “I think

Is Adam D’Sylva the most optimistic chef in Australia?

By Wendy Hargreaves In the long shadow of Melbourne’s pandemic lockdowns, the award-winning chef has launched two new dining venues and a thriving gelato business, all while adapting his acclaimed CBD restaurants for the home retail market. And this month, the MasterChef regular got his own TV show, co-staring in

Golden Chef Talent Prove Their Prowess

The Nestlé Golden Chef's Hat Awards of 2020 were held recently, an important initiative that encourages young, up and coming chefs to elevate their professional development.

Advice to young chefs: be tenacious

Tonka’s recently-appointed head chef, Kay-Lene Tan, believes that adaptability is the key to success in a post-pandemic kitchen.

Changing shape: how ‘back of house’ is being rethought

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.
Mitch-Orr

Voices of the Shutdown: Mitchell Orr

We spoke to industry professionals about their experiences during the covid shutdown, how they have adapted to the new restrictions and their thoughts on the future of the hospitality industry.

Voice of the Shutdown: Kirsten Tibballs

We talk to industry professionals about their experiences during the covid shutdown, how they have adapted to the new restrictions and their thoughts on the future of hospitality.
Tessa Boersma

Voices of the Shutdown: Tessa Boersma

We talk to industry professionals about their experiences during the covid shutdown, how they have adapted to the new restrictions and their thoughts on the future of the hospitality industry.

Chef Zackary Furst’s recipe for success

Zackary Furst has had difficult times along the way, but he knows character-building experiences have set him up for a fruitful career.