From pest to pleasure: chefs growing interest in seaweed [video]
James Ashmore, founder of Tasmanias Ashmore Foods, says chefs across the country have a growing appetite for seaweed, and are thinking outside…
Ban on commercial net fishing in Port Phillip Bay will hurt Melbournes restaurant scene, Neil Perry
The introduction of legislation to phase-out commercial net fishing in Victorias Port Phillip Bay will impact heavily on Melbournes fine dining scene…
Why seafood sustainability is more complicated than we realise
The problem with the topic of seafood sustainability is that its communicated to both the public and foodservice industry members as a…
New kit on the block: product launches from Fine Food
From ice machines to temperature loggers, we have a look at some of the new products that launched at this years Fine…
Bans on kangaroo products are a case of emotion trumping science
If the critics were to succeed in ending kangaroo harvesting, the quality of habitat for threatened species could decline further.
RSPCA partners with foodservice venues for Choose Wisely initiative
According to the RSPCA, more than three-quarters of Australians feel its important to consume humanely-sourced ingredients when dining out, and as a…
Walker Seafoods becomes Australias first MSC certified tuna fishery
Walker Seafoods has become Australias first tuna fishery to achieve the Marine Stewardship Councils global standard for sustainable fishing.
Top chefs tossing pans as part of Think.Eat.Save
Some of the countrys best chefs will today be offering hot, free lunches to the public as part of this years Think.Eat.Save…
1888 Certified butcher to open in Double Bay
Double Bay will soon be home to 1888 Certified, a butcher founded on the principles of traceability, sustainability and ethical production.