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31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre
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Hospitality

“Mastering the Art” with Euroquip

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

Young Chefs Ignite their Culinary Careers in National Award

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

The Future of Hospitality: Learn How to Stay Current in the New Age of Hospitality

You’ve been doing it for years — spending hours every week creating your staff’s schedule, posting it in the breakroom, and furiously updating throughout the week as employees call in sick. And while some industries are quick to adopt new technology, others take longer to acclimatize. It can sometimes take

The Book of Alvarez

Fred’s Danielle Alvarez has figured out the kind of chef she wants to be.

Eun Hee An: Paper Giant

Eun Hee An, head chef of Sydney’s Paper Bird, tells of her biggest learning curves, most memorable food moments and what it takes to make it a commercial kitchen.

Inside the Nomad kitchen with Jacqui Challinor

Jacqui Challinor, head chef of much-loved and critically acclaimed Surry Hills restaurant Nomad, talks about her journey through some of Sydney’s best kitchens, and the influencers and injustices she encountered along the way.

Banh Xeo Boom: Building a restaurant around a singular dish

Not many people have heard of banh xeo, so creating a dedicated market stall to the Vietnamese pancake dish was a risk. But after Tania Ho and Ben Sinfield, co-owners of Sydney's Banh Xeo Bar, sold out on their first day at Paddington Market, they haven't looked back.

Does Navi’s Julian Hills have the perfect restaurateur’s life?

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.

Next-gen appliances: The features to look for

Recent innovations have made hospitality appliances more effective, greener and less expensive to operate. Here are the features to look for.

Where’s the most important meal of the day heading?

Restaurants are moving further and further away from the meat-and-three-veg formula, so why do most cafes remain in the warm embrace of eggs on toast? Foodservice News' Aleksandra Bliszczyk talks to the chefs and restaurateurs behind some of Sydney's best cafes – those that are breaking the breakfast mould, and