31 Aug - 3 Sep 2026 | MCEC Melbourne

Food industry

The economics behind plant-based meats and how they can be good for your bottom line.
We are excited to announce that Fine Food Australia this week has been listed on the Schedule of Approved Events on the Austrade program website as part of the Australian Business Events Grants Program with applications now open to all Fine Food exhibitors.
Our new social campaign will reflect on the 36 years of Fine Food through the shared experiences of our trusted exhibitors.

Throughout the last few months, we have worked hard consulting the market and shaping an event that would be tailored to every food business’ needs post-shutdowns in a COVID-19 safe environment. Every industry has had its own struggles, with our own food industry being hit HARD. Due to the escalating

Finding creative ways to make essential sanitising part of the hospitality experience.

With over 1000 exhibitors and hundreds of activations, Fine Food Australia 2019 has come to a close with Sydney-siders once again turning out in droves at the ICC. Fine Food Australia Event Director, Minnie Constan, said the team once again staged an incredible show with the support of the Australia’s

The news is all about commercial recycling, compostability and biodegradability – but how do consumers reliably know whether their takeaway cup is recyclable, compostable, biodegradable or landfill only? We talk about getting consumers to change their habits by buying glass or bamboo reusable coffee cups. Then we expect them to

This year Fine Food is going to welcome you with a great atmosphere. As you will walk in the foyer of the ICC Sydney, you will get the chance to see some of the best chefs in the business in action! We have named this event “Mastering the Art”. The

Nestlé GOLDEN CHEF’S HAT AWARD is gearing up for the 2019 national finals, having sourced the best and brightest young chefs from across the country. Australia’s longest running culinary competition for young chefs has seen a host of new chef talent step up this year to put themselves to the

Julian Hills, chef-owner of fine-diner Navi, talks to Peter Barrett about how he’s created an acclaimed eatery – and still has a life.