Meat the Expert: Asian masterpiece cuts
From Thai massaman curry to Filipino kare-kare and Vietnamese bò lúc lắc, meat expert Tom Cooper explores how chefs craft Asian masterpiece cuts from value beef, delivering bold flavour, balance and value.
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The Catch: Asian seafood cookery
From prawns in laksa and pad Thai to ling in Cambodian amok trey and crisp wok-fried barramundi, seafood expert Brett Patience explores how Southeast Asian flavours inspire chefs and menus in Australia.
Introducing MAGGI Ready To Use Rich Gravy
MAGGI Ready to Use Rich Gravy is the ultimate instant gravy solution, created specifically for busy kitchens and small food businesses. This versatile and flavourful
Q&A with John McFadden
When it comes to cooking seafood, it’s no exaggeration to call John McFadden an expert. Over a 30-year career as an executive chef, he’s led kitchen brigades around the world, managed multi-venue operations and mentored countless chefs – leaving a genuine legacy on the industry.
The Catch: Cloudy Bay Clams
Seafood expert Brett Patience reveals why Cloudy Bay Clams are a standout – wild, sustainable, and packed with flavour, texture and visual appeal.
Meat the expert: corned beef convert
Often overlooked, corned beef silverside is making a comeback in restaurants across the country. Tom Cooper explains why this humble cut is winning over chefs with its flavour, value and timeless Aussie appeal.
Stirred, not shaken: the martini
From speakeasies to silver screens, the martini has stood the test of time. Stirred, not shaken, Hamish Wooders of Nick and Nora’s unpacks what it takes to perfect this classic cocktail
Larousse Gastronomique: the culinary bible
Larousse Gastronomique is well known among older chefs as the culinary bible once required for all trade school students — but this iconic reference is relevant for all chefs, capturing the essence of classical French cuisine.
Maximise margins: 5 delicious café menu additions
Five café menu ideas to maximise margins without compromising quality. From lamb koftas to shredded bolognese ragout, these dishes are crafted to balance cost, flavour, and customer appeal.
Seacrest seafood essentials
The Seacrest range of premium raw seafood is designed for chefs and foodservice professionals who take pride in every plate.