autumn 2025

this edition

We’re diving into the revival of Greek cuisine, the art of tempranillo and why kids’ meals deserve more attention. There’s expert advice on turning restaurant dishes into retail products, the secrets to a perfect burger and a look at how gluten-free dining has evolved over the past 25 years.

With new products, recipes and the latest industry trends, appetiser. magazine is full of practical ideas to bring into your kitchen or business.

featured

Inspiration & trends

Restaurant to retail: tips for creating retail-ready products

Transforming your kitchen’s best-sellers into retail-ready products can boost revenue, build brand loyalty and create new opportunities for cafés and restaurants. From using seasonal produce to smart packaging and food safety, discover the practical steps to succeed.

Industry

Gluten free dining: 20 years on

Gluten free dining has come a long way in 25 years, evolving from a minefield of limited, bland options to a $700 million industry in Australia. Chefs and restaurateurs like Ian Curley and Leah Gill have embraced the change, offering safe, delicious gluten free dishes and going to great lengths to prevent cross-contamination. As awareness and consumer demand grow, gluten free menus have become a standard, inclusive part of the dining experience.

Industry

Seasoned from the heart

Graham Krueger, Princess Uy and Samuel Burke are three incredibly passionate chefs shaping Australia’s culinary landscape. From leading kitchens and mentoring young talent to promoting sustainability and cultural heritage, their stories highlight discipline, innovation and a love for food.

Industry

Pay it forward: David Martin is changing the way we think about aged-care dining

David Martin, Executive Chef at St Vincent’s Care, is transforming aged care dining with high-end, restaurant-style meals, putting flavour and nutrition first.

Industry

Chef Q&A: Jake Kellie, arkhé, Adelaide

Chef Jake Kellie of arkhé, Adelaide, shares how his passion for cooking with fire, nurturing teams and sourcing local produce fuels one of Australia’s hottest restaurants.

Inspiration & trends

Meat the expert: pork belly

Tom Cooper shares why pork belly has become a favourite in Australian kitchens, from its versatility and stable pricing to its luxurious flavour and texture.

Recipes

Potato galette with grilled Queensland king prawns

It’s time to dust off this back-to-basic French bistro classic and dig it out of the soil and back into the sunlight. A genuine all-rounder, this dish has it all – serious street cred underpinning high volume glamour, grandeur, pomp and ceremony. Yet, it is also rustic, simple, versatile and, most importantly, has great margins.