19th World Gourmet Festival Brings Michelin stars to Bangkok

This year’s World Gourmet Festival has a stellar line up of thirteen chefs from twelve Michelin-starred restaurants are set to take over one of...

Heads Up Chefs!

Frozen desserts are a boon for a busy kitchen. Ask any Chef. Thomas Ridley Foodservice has unveiled new additions to their dessert range, created...

Caviar dreams: A STURGEON STORY

Virtually all caviar on the market is farmed becoming an increasingly international business. While China is the leading producer of farmed caviar, more parts...

Making of a Restaurant

Nigel Harris, executive vice-president and chief technical officer of ONYX Hospitality Group, talks to Amruta Sabnis about the makings of a great restaurant and...

Cream off the Crop

Diary free trend is having a profound impact on the hospitality industry, with catering establishments and hotels having to accommodate the new demand. But...

Foodservice Australia brings hospitality industry together under one roof

Running from 27-29 May 2018, Foodservice Australia will host over 8000 restaurateurs, caterers, chefs, café operators, distributors, hoteliers, bakers and patissiers. They will be...

Perfecting Pasta

Pasta has been around for 4,000 years or more, according to archaeologists working in Central China. But it has changed little through the...

Cage-free Egg Supply Chain

The Lo & Behold Group, a Singaporean hospitality company, is joining the movement to improve animal welfare in its supply chain by committing to...

Keep your food warm

These Belgian designed plates, from Sanodegusto, will certainly excite the chefs fed up with their food getting cold at the pass, waiting to be...

Bangkok to host 4th Asian Organic Gourmet Festival

A four-day food, wine and wellness extravaganza is being organised by the luxurious 137 Pillars Suites & Residences in the heart of Bangkok. Scheduled...

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March 2018 Issue