Turning waste into good times

Q: How did the Re concept evolve? A: Over 10 years ago, in London, I was watching class two produce, fruit with a blemish or slightly misshapen veg, being sold for a 10th of the price. So, I started buying strawberries for 50p instead of £6 a kilo. I was blending them anyway for cocktails. […]

AP Bakery

“My job is creating happiness”

Welcome message from Senator The Hon Don Farrell, Minister for Trade and Tourism

From washing dishes to Australian Chef of the Year: Tom Hitchcock’s great adventure

The Affordable and Nutritious Solution: Canned Legumes for a Healthy Lifestyle in Australia

Featured Articles

Scott McComas-Williams
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Industry Updates

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Fine Food Australia set to inspire with innovative activations

New interactive innovations and technology will be showcased to visitors this year at Fine Food Australia by the 2023 major sponsors.

Fine Food Australia returning to Sydney’s ICC for 2023

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Foodservice and Catering

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Turning waste into good times

British bar wunderkind Matt Wiley talks to food writer Richard Cornish about his award-winning sustainability focused Re bar and kitchen, where otherwise wasted food and drink is reimagined in a beautiful historic building in Everleigh.

From washing dishes to Australian Chef of the Year: Tom Hitchcock’s great adventure

The Affordable and Nutritious Solution: Canned Legumes for a Healthy Lifestyle in Australia

Fancy for Italian food & wine?

How chefs can help farmers one wild venison dish at a time

Retail

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How mushrooms, rice, wheat and pineapples are helping save the planet

With single-use plastics being phased out across Australia, a new generation of food packaging is being developed to take over.

The Massive Potential of the Fermented Food Market

The Unstoppable Rise of Non-Alcoholic Drinks

Ripe with opportunity: The grocery categories boosting sales

Rewarding the unicorns: attracting and keeping your best staff

Bakery

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AP Bakery

“My job is creating happiness”

Simon Veauvy trained as a pastry chef in Paris, New York, Seoul and Tokyo before finding his true passion in a Sydney bakery. The 37-year-old Frenchman describes his work at AP Bakery as “creating happiness”, but he had a rough start, as Wendy Hargreaves discovers.

The chef behind the world’s most Instagrammed cake explains why he no longer scrolls the ‘Gram.

The 33rd Official Great Aussie Pie Competition has crowned the best pies in Australia.

Mick Nunn

From Chef to Charcutier

How does a sourdough hobby in a suburban garage become a cult micro bakery attracting long queues of hungry customers to every bake?

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