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Sea change as diners wise up on seafood

By   /  August 31, 2017  /  Latest features  /  No Comments

When it comes to seafood, consumer tastes are now more sophisticated than ever before, and Australian businesses are taking note and adapting to the changing market.

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Killing the goose; how scrapping 457 visas could derail the hospitality sector

By   /  August 31, 2017  /  Latest features  /  No Comments

The Federal Government’s decision to scrap the already unpopular 457 visa and replace it with two even more disliked temporary skills visas for overseas workers set the cat amongst the pigeons. It seems to be a short sighted way to kill the hospitality goose that is laying a truck load of golden eggs.

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Dairy a natural fit for foodservice

By   /  August 31, 2017  /  Latest features  /  No Comments

Today’s foodservice professional has access to an ever-expanding range of dairy products, and the innovation which is driving this product category evolution shows no signs of slowing.

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How Orana’s Jock Zonfrillo is forging a new connection with Indigenous cooking culture

By   /  August 31, 2017  /  Latest features  /  No Comments

Australia’s Indigenous culture goes back at least 60,000 years, and food is a central element of that continuous story. Now a Scotsman from Adelaide is looking to make sure we don’t lose that connection for ever.

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The rise of Turkish bread

By   /  August 31, 2017  /  Latest features  /  No Comments

The rise of Turkish bread at lunchtime signals a return to lunch rolls, but not as you knew them.

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Numbers game; new ideas needed to tackle the skills crisis in Australia’s commercial kitchens

By   /  May 12, 2017  /  Latest features  /  No Comments

Hospitality Training Network (HTN) recently held a roundtable discussion with government, employers and training providers to see if there is a magic bullet to solve the looming hospitality apprentice crisis and Open House was there to hear what they had to say.

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Getting down to business

By   /  May 12, 2017  /  Latest features  /  No Comments

This month will see the biggest Foodservice Australia show yet, set over two levels of exhibitors packed full of new products and ideas for hospitality operators, along with new competitions and events.

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High tea hits refresh

By   /  May 12, 2017  /  Latest features  /  No Comments

The traditional high tea is steeped in history but, as Brittney Levinson explores, chefs are now reviving the British-born ritual with modern twists.

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Early riser

By   /  May 12, 2017  /  Latest features  /  No Comments

Breakfast is a great value-add for any menu, and with so much choice on offer you don’t need to be boring to dish up a breakfast of champions, writes Sheridan Randall.

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Size matters

By   /  May 12, 2017  /  Latest features  /  No Comments

It pays to make the most of the ever decreasing space in commercial kitchens, but fortunately big things come in small packages, writes Sheridan Randall.

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