Shiraz with sommelier Luke Campbell
It’s versatile, fruit-driven and is no longer the one trick pony, the wine only wheeled out with steak.
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Braised beef shin
This flavourful dish ticks all the boxes for a winning winter comfort dish.
Five minutes with Matt Fiebig
Matt blends his love of American barbecue with his fine dining kitchen skills to help put Albert Park’s Third Wave Café on the map.
Kale and smoked sausage stew
Grükohl und pinkelwurst or slow-braised kale and pork hails from Bremen in the northwest of Germany.
Dishing it up
The plate you put down in front of the customer says as much about your brand as the chandelier hanging from the ceiling to the way your menu is designed.
Vietnamese stuffed squid
Not your traditional winter classic but this lively dish of artfully stuffed baby squid will be a popular addition to any winter menu.
AI in the hospo world
Artificial intelligence is changing the way we work, live and interact.
Affordable indulgence with Victoria’s top wine regions
South of Melbourne, where the land gives way to the Bass Strait, is a small peninsula of rolling green hills, farms, orchards, bush and vineyards.
Efficient and flavourful winter classics with sous vide cooking
Hardly the new kid on the block, the sous vide technique has been quietly bubbling away in commercial kitchens since the 1970’s. Initially a closely
Why do food packaging certifications matter?
When it comes to ‘sustainable’ products, you hear a lot of buzzwords thrown around. Think ‘sustainable’, ‘ethical’, ‘biodegradable’, ‘eco-friendly’ – the list goes on. However,