"They will have to use processed food, frozen food, frozen vegetables, fish that is usually frozen and imported, not even Australian." Read more
The new figures eclipse original claims made in April 2017, when Made Establishment admitted to stealing $2.6 million.
Following the closure of his pasta restaurant Acme, the chef is going to work with one of the city's biggest restaurateurs.
When he’s not flaming ox tongues or slathering ‘nduja on hummus, he’s probably at one of these Adelaide diners.
In Dark Mofo festival’s seven years, Hobart’s restaurant sector has undergone remarkable and rapid change. Editor Aleksandra Bliszczyk spent a fortnight there during Dark Mofo to check the pulse of the growing food industry.
Learn the art of Supernormal's signature dish.
The Icebergs Dining Room head pastry chef shares her recipe for a show-stopping dessert.
“Chris’ Dips are as popular in foodservice as they are in retail and are always in demand across the spectrum of the market.”
South Australia’s native blue mussels (Mytillus Galloprovinicialis) are ripe for the plucking.