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Knives out: Australia’s top butchers face off in national showdown
Australia’s top butchers go head-to-head at ICC Sydney, showcasing craftsmanship and competing for international competition selection.
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From Indigenous ingredients to AI kitchens: The biggest hospitality trends set to shape the next 12 months
As consumer expectations shift, hospitality operators are embracing technology, experience-led dining and smarter operations to stay competitive and profitable.
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Mindy Woods on the changing face of the food industry
Proud Bundjalung woman, Mindy Woods dedicated her culinary career to raising the profile of native ingredients.
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Australia’s appetite for alternative protein is growing
It tastes like fine game, spreads like parfait, and doesn’t involve a single slaughtered animal. Forged by Vow is changing the fine dining…
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How to add matcha to a menu (and make it work)
Origin Tea matcha specialist Megan de Beer shares how operators can successfully introduce matcha, streamline service, and turn a growing trend into a…
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How ‘slowbalisation’ is forcing Aussie hospo operators to rethink everything
How reduced global trade amid global shocks and climate change is positively affecting Australian restaurants.
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Country-of-origin labelling for seafood in restaurants is coming
Starting 1 July, 2026, Aussie seafood lovers will soon be able to select their preferred catch in restaurants and cafes, with country-of-origin labelling…
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Meet the tastemakers behind Australia’s continuous strive for better pizza
Food trends come and go, but pizza is a staple. And Australia’s pizza chefs continue to strive to create a better pizza.
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Miko’s Masterpiece: Bringing native ingredients to gelato
Executive Pastry Chef Miko Aspiras’ love for Australian native botanical ingredients is clear, if his extravagant masterpiece is anything to go by.
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Search is on for Australia’s top pizza chef as 2026 competition launches
Applications are now open for Australia’s Best Pizza Competition, returning to ICC Sydney as part of Food & Hospitality Week.
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