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Philippe Mouchel, one of the world's finest French chefs, has just opened the doors to his new classic French restaurant with his signiature rotisserie, Phillippe, in Melbourne.With a menu offering the French classiques: Quail and foie gras parfait, fruit compote with toasted brioche; and chestnut veloute, mushroom emulsion and king mushroom crisp.As a Frenchtrained chef Mouchel's dishes are served with sauces and au jus (in the juice). His philosophy is for his dishes to be gourmand, generous and affordable.

Attica’s Ben Shewry reflecting on his childhood growing up on a farm in rural New Zealand, and why foraging chefs have a responsibility to understand the ecosystems they forage in. Shewry also discusses the importance of incorporating native ingredients, and indigenous tradition in our cuisine, while also acknowledging where the inspiration comes from.

In 2014, there was a shortage of over 35,000 chefs in Australia. Alyce Erikson examines the truth behind Australia's chef shortage.

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French-born pastry chef and previous Masterchef Challenge judge, Vincent Gadan has over 30 years patisserie experience across a number of high profile venues including Bistro Moncur, Guillaume at Bennelong, Via Del Corso, and the Ritz Carlton Hotel. foodService talked to him about his new guilt-free dessert range, what burning ambitions he still has and what he'd be if he wasn't pastry chef.

Lyndey Milan’s Taste of Australia has beat tough competition from around the world to win the coveted title of Best Food TV Show at the 2016 GOURMAND World Food Awards

Taj Mahal Hotel protégé and head chef of Darling Harbour's refined Indian restaurant 'Zaaffran' in Sydney Vikrant Kapoor, talks food philosophies, his dreams and restaurants abroad

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Somer Sivrioglu’s dolmas are so much more than authentic Turkish mezze – they are a gift to the country that embraced a young immigrant and his dreams.

To celebrate Australia Bacon Week (June 19-25) why not make some mouth-watering candied bacon ice cream?

Chef Cameron Johnston is adroit at striking a balance between accessible and elegant with his food at St Claude's.