Why chefs love chocolate
We take a look at three chocolate creations that have garnered cult-like followings.
Adriano Zumbo’s company accused of underpaying staff
Staff are claiming their employer failed to pay superannuation, fabricated policy numbers and neglected to pay overtime rates.
Nutella launches piping bag
Nutella has launched a 1kg piping bag designed specifically for the foodservice industry. The piping bag allows chefs and bakers to pipe…
KOI Dessert Bar opens second venue in Ryde
Reynold Poernomo has opened a new dessert destination in Ryde, which will be the Poernomo familys second venue since opening KOI Dessert…
The Streets of Barangaroo welcomes new venues with completion of Tower One [gallery]
With more than 50 venues already opened, Sydney waterfront precinct The Streets of Barangaroo, is set to welcome a new set of…
Dinner by Heston launches dessert inspired by Vegemite
Heston Blumenthal and group executive chef, Ashley Palmer-Watts have created a new Vegemite-based dessert for Dinner by Heston.
Gold Coast restaurant, Nonnas, reopens after renewal
Nonnas at the Gold Coasts Harbour Town has reopened after a one million dollar renovation. The reworked menu was inspired by Nonnas…
Lauren Eldridge on baking by her own rules
Lauren Eldridge spoke with Hospitality about her career so far, including staging at the world's number one restaurant, Osteria Francescana.
French patisserie Ladure opens in Melbourne [gallery]
Ladure has opened its first Melbourne store at Chadstone Shopping Centre on 5 November. The Parisian tea room is Ladures third Australian…
5 minutes with Lindt master chocolatier Stefan Bruderer
A chocoholic practically from birth, Lindt master chocolatier Stefan Bruderer is now making the products responsible for many a chocolate addiction and…