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Both chefs have been promoted from within the Solotel group.
After time at Attica, Stokehouse, Hectors Deli, and as head chef at Raes on Wategos in Byron Bay.
Charlie Carrington is a global explorer. At his degustation restaurant, Atlas in Melbourne’s South Yarra, the entire menu and cuisine get overhauled every four months. But it turns out it's good for business.
Khanh Nguyen is the one to watch at Melbourne’s Sunda – both for a modern Asian menu that sparks and fizzes with ideas, and for his outspoken commentary on hospitality culture.
The chef-owner of Sydney's Saint Peter shares a crisp and comforting whole-fish recipe for any time of year.
National Margarita Day is coming up - try adding a little heat to your drinks list.
Amanda Kane shares with foodservice her top tips for how restaurants, cafes and businesses can best reduce their food waste.