Pros to Pros

Find out what's hot and trending in the food and beverage world by looking through our Talking Taste archive.

Understand how to leverage industry trends and insights for your own business with the help of informative and relevant feature articles, infographics and e-books, interviews with notable industry chefs and more!

Meet Chris Thornton, the Executive Chef and Owner of one of Newcastle’s top establishments, Restaurant Mason.

This creamy Vegan Black Garlic and Rappa Spaghettini recipe was developed by Vegan Chef Shannon Martinez. The CHEF Black Garlic with a mix of fresh herbs, spaghettini and vegan cheese creates a delicious al dente pasta recipe.

It seems like the time has come where many would rather pick a refreshing bottle of water over a carbonated drink. What has caused this shift? And why has the popularity of carbonated drinks declined over the last years? Take a look at this infographic and learn more. 

What type of pasta do you serve in your venue? Are you thinking of branching out from the norm?

Check out this infographic and become a pasta guru. These 33 pasta types cover what pairs well with different shapes and styles - we've simplified it for you.

Prego!

Meet Sven Ullrich, the Executive Chef of Hyatt Regency Sydney.

Rhian Shellshear is an Australian pastry chef with more than 14 years experience working in fine dining restaurants and artisanal patisseries. In September, we had the pleasure of meeting with him in Brisbane where he showcased his creativity with chocolate and patisserie.