News Nominations open for Basque Culinary World Prize In 2018, Jock Zonfrillo won the prize for his work preserving Indigenous Australian culinary traditions.
News Future of Fisheries to address climate change The evening of talks about sustainability in the seafood industry will be held on 10 February in Sydney.
Features Championing local high-end seafood We should be looking to native waters when it comes to high-end seafood, says John Susman.
Features 2020 food trends Food and beverage professionals from Icebergs, Fink, Long Chim and more name their 2020 trends.
Features Is eating farmed mussels more sustainable than veganism? Their cultivation has a net benefit for the marine environment in which they are produced, writes John Susman.
Features Food festivals: what’s in it for the operators? Events are a ubiquitous part of the hospitality industry, with food now likely to be the focus of most festivals. But what…
News Kuro opens this Friday The Sydney location will encompass 4 concepts: a bar, restaurant, brew bar and chef's table.
Features The coffee industry is finally taking cues from the wine world How traditional wine-making techniques are revolutionising the way coffee is processed.
Features Local seafood’s the hook for customers Matt Moran on why local seafood is worth paying more.
Features Does what grows together go together? Contemporary venues are using the maxim in new ways to guide food and wine pairing.