Food

99th monkey

99th Monkey Nut Butters

99th Monkey exists to spread the joy of simple, delicious food. That’s why it makes its products in small batches, carefully sourcing only the finest minimally processed ingredients and hand filling every jar. 
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Manu Feildel

Magnifique Manu Feildel

Manu Feildel has called Australia home for the past 20 years. In that time, the popular chef has charmed Australian households with his French accent, obsession with sauce, and passion for food education.
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Sunny Queen French toast

Sunny Queen says ‘bon appétit’ with snap-frozen French toast

Sunny Queen has released a snap-frozen French toast that fulfils the café market’s need for versatile, practical, and high-quality breakfast alternatives. Out-of-home breakfast consumption is growing year on year in Australia, with NPD Crest placing the market’s worth at $7.4 billion in 2018.
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BioPak fights the war on waste with compostable packaging

Australian Broadcasting Corporation’s War on Waste has thrust Australia’s waste management crisis further into the spotlight, lifting the lid on the volume of food and organic waste that ends up in landfill. According to the episode that aired on 7 August, 60 per cent of household waste ends up in landfill. Media attention has influenced a rise in cup-only collections, but BioPak says this is a temporary fix to Australia’s waste problem.
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Chef Tobie Puttock’s true colours

After 25 years working in Italian kitchens, Tobie Puttock has consumed more espresso shots than many would dare attempt in a lifetime.  At just 18 years of age, Tobie would watch as waiters brought a tray of 12 espressos to the kitchen for the staff of four on the hour, and they’d drink every one.  “It was espresso all the way because that’s what the other chefs had and I wanted to fit in, to the point I’d drink so much I’d be a shaking nervous wreck,” Tobie says. “We were doing six double shifts a week on a seven-month contract, and everyone just lived off caffeine.” Growing up, Tobie’s parents weren’t big on coffee. His first taste of Nescafe was thanks to his “bogan best mate” at 17, but it is the aroma of coffee he recalls most, brewing in his godmother’s restaurant. It’s still the thing he enjoys waking up to each day.  “The first thing I do in the morning is put a pod through my Nespresso machine, which is like getting a big warm hug to start the day,” he says.
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Kay-Lene Tan of Tonka and Coda awarded 2018 Hostplus Hospitality Scholarship

Kay-Lene Tan, Head Pastry Chef at Tonka and Coda restaurants in Melbourne, has been named the winner of the 2018 Hostplus Hospitality Scholarship supported by Melbourne Food and Wine Festival. Following a four-month selection process, Kay-Lene was awarded the scholarship on 9 July at Food + Wine Victoria’s annual industry awards night. Now in its fifth year, the prestigious Scholarship will provide Kay-Lene with a once-in-a-career opportunity to work across three countries in internationally acclaimed hospitality businesses. Upon her return to Australia, Kay-Lene will continue to expand her industry experience over a year-long mentorship with a local industry leader.  
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Country of origin food labelling surveillance to commence 1 July

From 1 July, Australian consumers will have much greater certainty about the origins of the food they buy due to the introduction of mandatory Country of Origin food labelling.  The Australian Competitor and Consumer Commission (ACCC) will conduct market surveillance checks on 10,000 food products to ensure businesses are correctly displaying the new labels.
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