Latest Posts

Bakers Cross About Easter Bun Binge

Traditional Easter favourites, hot cross buns went on sale at major supermarkets on New Years Day – a move that has angered bakers across the country. Coles,...

Vegetables: Digging Deep for Inspiration

Who says we need to eat our veggies first? Australian Baking Business looks at the bakers who are turning to vegetables for a savoury twist on classic...

Pumpernickel and Polenta Soda Bread

"This dense dark loaf has a rich caraway flavour and just the faintest earthy hint of molasses. I love that it tastes and looks just like a...

Pistachio and Lime Syrup Cake with Pomegranate Seeds

"The recipe for this lovely cake was given to me by the wonderful food writer and cooking teacher Elise Pascoe. The original version was made with lemons;...

#Foodporn: Styling And Photography Matters

We know sex sells, so it shouldn’t be a surprise to anyone in the professional food industry that seductive photographs of food do as well. Food porn:...

Ancient Grains Advance On Tradition And Nutrition

Ancient grains are continuing their return to consumers’ diets, reflecting rising levels of awareness of their nutritional properties, as well as the unique flavours they can impart...

Pop Up And Capitalise On Consumer Exposure

Boarded up shops don’t necessarily mean retailing is in decline, it just means it’s changing. The time poor consumer is now looking for an alternative offer. In...

Sham Contracting: Beware Of The Risks

Some companies attempt to categorise employees as independent contractors to obtain the various benefits of the contracting relationship, while maintaining the benefits of employment. A recent case...

Shop Talk

The Australian Pastry Team’s Journey To Excellence

You may be able to find the smoothest Italian ice-cream down a quiet side street in Melbourne or the most delicate French pastries in Sydney, but when...

Shop Talk

Online Classes Signal A New Era Of Training

Technology is changing the way we approach many aspects of our industry and it’s proving particularly beneficial for Australian-based chefs as it’s giving us access to new...