Tasmanian Premier David Bartlett yesterday launched a new culinary event that will bring some of the world’s best chefs to the state, celebrate Tasmanian quality produce and highlight the ability...

A new report in the UK has questioned the impact of a number of celebrity chefs on the consumer diet, suggesting some are contributing to the high rates of obesity in the region. The study by The Fat Panel...

Applications for Electrolux Appetite for Excellence, the ultimate national competition for young hospitality professionals are now open. The new season brings exciting news for the program as it welcomes...

The Restaurant 09 Melbourne trade show is moving to new dates in June to better suit the market and attract more international chefs. It will now run from 17-18 June 2009 at the Melbourne Convention &...

Norwegian chef, Geir Skeie, has claimed the top prize at the biennial Bocuse d’Or – commonly referred to as the Olympics of cooking. For more than twenty years the Bocuse d’Or has been...

The biggest things on 2008 menus were small, with mini food, low prices and lighter options. Looking back at menus in the US from 2008, Mintel Menu Insights reveals that three of the year’s top trends...

Research released by the National Restaurant Association shows that Americans are looking for healthier options and “greener” restaurants when they dine out, in addition to an increased interest...

Alcohol is an important part of the culinary arts and experience, and new research from America’s National Restaurant Association reveals which alcohol trends will be the hottest on restaurant menus...

A survey of more than 1,600 professional chefs – members of the American Culinary Federation (ACF) –┬áhas revealed┬áthat nutrition and philosophy-driven food choices will be the hottest trends...

Quay has completed a stunning few weeks with the award for Best Restaurant in the Sydney Morning Herald’s 2009 Good Food Guide awards. The recognition comes after receiving the prize for Best Australian...