Bún bò Huế is a traditional Vietnamese noodle soup from the city of Huế, known for its rich and spicy beef broth infused with lemongrass, shrimp paste and chilli. Unlike pho, which uses flat rice noodles, bún bò Huế is made with round rice noodles and topped with slow-cooked beef, pork or beef meatballs, fresh herbs, bean sprouts and a squeeze of lime.
Smoky, sweet and savoury, moo ping is Thailand’s famous grilled pork skewer –marinated overnight, charred over flame, and served with fresh herbs and a punchy dipping sauce.
Having also recently marked 30 years of operation, the Brisbane Convention & Exhibition Centre (BCEC) stands as a Queensland success story and an icon of the state’s hospitality industry. We went behind the scenes to see what it takes to craft one million meals each year and meet the team behind this multi award-winning operation.
While we toasted into the 2000s with Chandon, Lemon Ruskis and Carlton Cold, on the eve of the next decade, we raised hyper-coloured, Cinco de Mayo-inspired cans of pale ale to welcome in one of the most seismic shifts in Australian gastronomy – the arrival of a wave of Tex-Mex and American barbecue-inspired cuisine. 2016 was also a watershed year for Bidfood, rebranding from the familiar Bidvest to the name we all now know.
The 2000s were a time when the bar on dining in Australia was raised to a new height. One that set us on a trajectory we’re still riding today. While an influx of British chefs brought fresh skills to our shores in the late 90’s, it was just as common for Australian chefs to head to the UK to upskill, where they were in high demand for being among the hardest-working and most talented in the game.
1995 was the year Aussie diners were either dressed in double-breasted jackets, raising glasses of Domaine Chandon in upmarket restaurants. Or they were wearing Stussy pants and Kuta Lines jumpers, piling plates high at Sizzler and ordering loaded potato skins at The Keg. It was also the year Bidfood Australia began its journey.
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
With Country of Origin Labelling laws coming into effect, we chat with Belinda Yaxley to get practical advice for foodservice. From July 2026, venues must label seafood as Australian, Imported or Mixed. Belinda shares why CoOL matters, how imports fit into Australia’s dining scene, and what operators can do now to prepare.
Just when you thought dumplings couldn’t get any better, here they are as a complete meal! Soft, delicate dumplings filled with savoury goodness are paired with a vibrant stir-fry of crisp vegetables. Every bite brings a perfect balance of textures and flavours — and the best part is it’s quick to prepare!
If you haven’t explored the world of soba noodles yet, now’s the perfect time! With their slightly chewy texture and naturally flavoursome taste, they make an ideal base for this dish. Unlike many other noodles, soba can be enjoyed warm or chilled, making them a versatile choice year-round. Paired with crisp vegetables and tender, silky salmon, it’s a dish you’ll be glad is on the menu.
