Maximise menu appeal: why onion rings are your secret weapon
In today’s competitive foodservice landscape, standing out is essential. Whether you’re running a bustling pub kitchen, a local club bistro, or a high-volume takeaway outlet,
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Share the lamb – Naturalaz
Summer is the time to add lamb to your specials. By leveraging the iconic “Share the Lamb” campaign and using Naturalaz sous vide racks, venues can tap into national demand with a premium, shareable product that ensures kitchen consistency during the busiest season.
Q&A: Lucy Baker – St. Albi Bar & Eatery
Lucy Baker grew up around Hobart pubs and later returned to help at her father’s venues, eventually taking on a Moonah warehouse and turning it into St Albi – a contemporary, welcoming restaurant built on genuine hospitality.
Burnt Chef Project ambassador Cory Hyde on not burning out this summer
Executive Chef Cory Hyde shares practical ways for chefs to stay mentally healthy through the summer rush – from rest, boundaries and lifestyle habits to teamwork, recognition and seeking support through The Burnt Chef Project.
What role does AI have in the kitchen?
AI won’t replace chefs or hospitality staff, but it will streamline forecasting, boost efficiency and free up time for real craft. Chef-educator Glenn Flood explains how to use it well.
Maximise menu appeal: winning strategies for takeaway, pubs and clubs
In today’s fast-paced foodservice landscape, standing out is more important than ever. Whether you’re running a bustling pub kitchen, a local club bistro or a
Good food and old-fashion service never go out of style – Golden Chicken Urangan
Golden Chicken was founded in Hervey Bay in 1986 by brothers Simon and Diploma. Tim and Tracy Tester now own and operate the Urangan store, continuing the tradition of quality food and great service that Golden Chicken is known for.
How Bidfood can assist with managing Standard 6 – Food and Nutrition in residential aged care
From 1 November 2025, the strengthened Aged Care Quality Standards come into effect — including Standard 6: Food & Nutrition. This standard sets clear expectations around choice, nutrition and the dining experience for residents. Bidfood supports aged care providers to meet and exceed these outcomes through quality products, specialist expertise, and integrated technology solutions.
Why Australia fell in love with gourmet burgers
Of all the changes in the way Australians eat over the past 30 years, one trend has stuck around – and arguably had the biggest impact – the rise of the gourmet hamburger. Once just a family treat at a fast-food chain or a greasy staple from the local fish and chip shop, the humble burger has been reimagined into a premium dining experience.
BCEC: What it takes to make a million meals a year
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.