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New inspiration for the food industry launches

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A new way for those in the food industry to feed their expertise has launched today, with the release of appetiser. magazine.

Created specifically for those who live, work and breathe food, appetiser. is a magazine designed specifically by foodservice leaders, for food and hospitality professionals.

appetiser. offers chefs, cooks, front of house staff, purchasers, caterers, hospitality teams and business owners a fresh look inside the latest industry trends, new products and recipes to inspire menu re-invigoration, exclusive interviews with producers, the stars of the industry and much more.

In a first for the industry, appetiser. has been created and published by leading foodservice distributor, Bidfood Australia.

"Within the Bidfood team and across our extensive network, we have a huge amount of passion and knowledge, insight and expertise in this fast-changing and evolving industry. We wanted a way of sharing that, and so appetiser. was born," says Grant Fairlie, General Manager of Marketing and Procurement for Bidfood Australia.

Grant explains, "appetiser. has been established for those foodservice professionals who want the latest expert knowledge, who want to create menus that inspire their customers, who want to be the first to know about new products to hit the market and who are passionate about all things food, just like we are."

Senior contributor of the magazine is well-known food writer, Richard Cornish, who is a regular writer for leading food publications such as Gourmet Traveller, and brings an expert insight into the publication's articles and interviews.

“The food industry is moving very quickly these days and successful businesses and professionals are focused on keeping up with food trends, new products, new ways to make businesses sustainable and what the savvy customer expects. appetiser. is a must-read for anyone in the food service industry who wants to stay ahead of the game”, says Richard.

The first edition of appetiser., to be released seasonally, is now available. To view the free publication, head to

Media comments or questions can be directed to [email protected].


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