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Brisbane chef crowned Queensland’s best after two-day cook off
Alfan Musthafa takes top honours after an intense two-day cook-off showcasing native Australian ingredients.
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Behind with…Julien Audibert-Lebon from L’Heritage
Chef Julien’s career in fine dining began at 16 in the kitchens of Paris. Here, Julien explains more about his creativity.
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Banjo’s celebrates employees with 200+ years of collective service
Australian bakery chain honours eight long-serving staff members who have helped shape the brand’s success.
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The RB Big Interview: Rachel Korbel from Pappa Flock
We chat to Rachel Korbel, CMO at Pappa Flock about the brand’s meteoric rise in a crowded QSR market.
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Behind with…Nelly Robinson from NEL & Nag’s Head Hotel
Nelly Robinson’s culinary journey began as a 14-year-old pot washer in a Michelin-starred restaurant, leading to an apprenticeship that would shape his approach.
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‘All Things Equal’ aims to revolutionise disability employment in three stages
A Melbourne social enterprise has developed a blueprint for disability employment unlocking overlooked talent.
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NSW government invests $382,000 in Wagga Wagga hospitality training
Two-year initiative aims to address workforce shortages and boost the hospitality sector in regional Australia.
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The Price of Service: Highs, lows and lessons of having and being a chef dad
Father’s Day is a big occasion the hospitality industry counts on. However, those who make others’ days often don’t get to enjoy the…
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Alex Wong takes the helm at Hinchcliff House
Alex Wong has been named Executive Chef of Hinchcliff House, leading all five venues and shaping the precinct’s culinary vision.
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Good Food Guide seeks ‘Cultural Change Champions’ who foster workplace safety
The award highlights initiatives that create safer, more inclusive hospitality workplaces as the industry confronts a workplace culture crisis
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