foodService

April issue out now!

• How Oscillate Wildly's Karl Firla is putting his stamp on Australian cuisine
• All the winners from the 2013 Dish of the Year
• Masterclass with Ume's Kerby Craig

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• Don't come the raw porn with me
• Succession planning: When death comes knocking
• Countering the clenched fist
• Some sober thinking for the silly season
• Concerns over booze consumption

• Restaurants: Turn the tables on quiet nights
• RESTAURANT RORTS: Who's actually to blame?
• The rise of consultant chefs and conveyor belt cuisine
• How to think beyond the day to day
• Cooking in the name of. . . .