Menu Design
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Why chefs still choose manual cooking techniques over automation
Industry experts say robots are far from replacing humans in the kitchen, as Tracey Cheung writes.
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Behind with…Patrick Friesen from Applejack Hospitality
Learn more about the career of Patrick Friesen, Culinary Director at Applejack Hospitality.
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Kobi Ruzicka: The man behind Hobart’s most talked-about restaurants
In Hobart, Kobi Ruzicka is proving that small-scale, locally rooted hospitality can drive big results.
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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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Behind with…Jason Roberson from Australian Venue Co.
Jason Roberson is an Executive Chef at Australian Venue Co. managing food for venues including Kingsley’s, The Winery & The Squires Landing.
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The effort to bin food waste
In an industry where margins are notoriously tight, food waste affects every level of operation and translates into lost revenue.
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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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$5,500 in prizes up for grabs in Australia’s Best Burger Competition
Applications are now open for Australia’s Best Burger Competition, set to return to ICC Sydney in May as part of Food & Hospitality…
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Rising talent to compete in the inaugural Australian Emerging Pâtissièr of the Year
A new national competition celebrating rising pastry talent will debut at Food & Hospitality Week.
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