Fine Food Australia returns to the Melbourne Convention and Exhibition Centre next month. With 30,000 people involved this year, it is a great opportunity to network, learn new skills and generate business. Read more
The Randwick Club celebrates the launch today of Zhu Canton, it's new Cantonese restaurant. With a menu of traditional Asian fare with a modern twist, the new 280-seater is sure to reinvigorate the iconic dining facility.
Merivale's rustic Italian offering, Uccello, revealed its new-look menu yesterday, designed by the recently-appointed head chef Ben Sitton.
Online restaurant reservation website, Dimmi, has released its fifth annual Dining Index today. It provides detailed insights into exactly what, when and how Australians ate over the past 12 months.
The team behind One Penny Red is all set for the official launch of Vernon's Bar. foodService spoke to chef RJ Lines and business partner David Murphy to find out how it feels opening their first bar together.
David Lovett recently relocated from Sydney to up the coast as the new Head Chef of Beach Byron Bay. He tells foodService what prompted to the move and why he's taken to this new pace of life like a duck to water.
This week, Olsson's Salt launched Red Gum Smoked Sea Salt Flakes, made in collaboration with Ross Lusted of The Bridge Room and Pialligo Estate Smokehouse in Canberra. We spoke to Alex Olsson to find out all about her unique product.
Troy Crisante, of Bennelong Restaurant, recently took part in the 2016 Electrolux Appetite for Excellence Awards. The Young Chef Runner Up reveals his recipe for rack and rump of Riverina lamb.
Lennox Hastie’s grilled leaves served at top Sydney restaurant Firedoor, is certainly more that just salad. This dish features charcoal-blistered wedges of radicchio and cos lettuce topped with salty guanciale (cured pork cheek and jowl) and pecans.
Change the flavour game in your kitchen with Knorr Concentrated Liquid Stock.