The U.S. National Restaurant Association (NRA)’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs has predicted that children’s nutrition and local sourcing will be the biggest trends on restaurant menus in 2012. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, 6 out of 10 chefs said they would consider a food truck as an entrepreneurial business venture. According to the NRA’s survey, the top 20 menu trends for next... ...Read more »

With the chill of winter well and truly upon us, the risk of viral gastro contamination heats up, Primary Industries Minister Steve Whan warned today as he urged chefs and cooks to take care in the kitchen during the peak viral gastro season.”This warning applies particularly to those food industry professionals who come into contact with the preparation and service of food for hundreds, if not thousands of people,” Minister Whan said. “If you’re crook don’t cook is... ...Read more »

Some of the biggest names on the world food scene are heading to Sydney this October for the Crave Sydney International Food Festival, including some of the hottest stars from the World’s Best Restaurants list.Festival Director Joanna Savill today announced the extraordinary line up fronting the World Chef Showcase, one of the festival’s signature events. The World Chef Showcase is presented by Etihad and held at Star City Hotel. This must-see event sees remarkable chefs and food personalities... ...Read more »

An American survey of more than 1,800 professional chefs – members of the American Culinary Federation (ACF) – has revealed that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010″ survey from the National Restaurant... ...Read more »

Organic food has played a pivotal role in the evolution of the international fine dining scene and Australia has been no exception, with organic culinary creations now a common feature of the country’s most acclaimed restaurant menus, the Biological Farmers of Australia (BFA) has said in response to news of American chefs listing organics as a leading trend for the coming year. Demand for certified organic produce from some of the country’s most highly awarded chefs has led this trend,... ...Read more »

A new survey of 1,800 chefs has discovered that ‘beer sommeliers’ will represent one of the hottest trends in drinks at restaurants next year. The National Restaurant Association revealed that alcohol has gained a firm foothold among top restaurant menu trends. According to the survey, locally produced wine and beer is the fifth hottest trend on restaurant menus in 2010, and culinary cocktails and artisan liquor both rank in the top 20. Additional alcohol trends to be seen in restaurants... ...Read more »

The finest young chefs and waiters in the Australian restaurant industry were rewarded last night at the Electrolux Appetite for Excellence national awards ceremony in Sydney. Matthew Dempsey, from the renowned Pettavel Winery & Restaurant in Waurn Ponds (Victoria), received the coveted Electrolux Young Chef Award, with Alice Heath, from highly rated Montalto Vineyard & Olive Grove on the Mornington Peninsula in Victoria, named the Electrolux Young Waiter. Danielle Gjestland from Wasabi... ...Read more »

Sydneysider Justine Schofield, who was last night the latest to be eliminated from hit TV show Masterchef, is to be rewarded for her efforts with a mentorship from renowned chef Matt Moran. Moran, the Executive Chef of acclaimed Sydney restaurant ARIA, is to offer advice to the budding chef who performed admirably against him in a celebrity challenge a number of weeks ago. ”That Matt Moran would want to mentor me, I was like: ‘Oh my gosh’. I will do anything. I will peel potatoes,... ...Read more »

A young German cook has lost both of his hands after an attempt at molecular gastronomy went badly awry. The Berliner Morgenpost daily said a 24 year-old man was attempting to use liquid nitrogen to concoct exciting new dishes but an “enormous explosion” saw the man lose both hands. He was rushed to hospital and remains in a critical condition. Molecular gastronomy, a scientific approach to cooking, has taken off in recent years with the assistance of pioneer Ferran Adria – the... ...Read more »

Australian chef Jake Nicholson has claimed third place for Australia in the prestigious San Pellegrino Cooking Cup, held in Venice late last month. Nicholson’s dish of John Dory, baby squid in ink and marsala with soft white polenta, treviso, pinenuts and currants saw him surpass seven of the world’s best young chefs, but fall just short of South Africa and Italy – in first and second places, respectively. The day long challenge saw the young chefs pit their skills against each... ...Read more »