From 1 November 2025, the strengthened Aged Care Quality Standards come into effect — including Standard 6: Food & Nutrition. This standard sets clear expectations around choice, nutrition and the dining experience for residents. Bidfood supports aged care providers to meet and exceed these outcomes through quality products, specialist expertise, and integrated technology solutions.
Of all the changes in the way Australians eat over the past 30 years, one trend has stuck around – and arguably had the biggest impact – the rise of the gourmet hamburger. Once just a family treat at a fast-food chain or a greasy staple from the local fish and chip shop, the humble burger has been reimagined into a premium dining experience.
Southeast Asian food has reshaped Australia’s cuisine, from pho and laksa to banh mi and pad Thai. Migration, travel and fresh flavours have made it part of our everyday dining and national identity.
Executive Chef Brad Sloane oversees six Tilley & Wills Hotels kitchens from Sydney to Brisbane, building strong teams and menus that combine restaurant technique with approachable pub classics.
Chef and consultant Tawnya Bahr shares why authenticity is vital for chefs as content creators. From podcasts to Instagram, her work connects producers, chefs and diners across Australia’s food industry.
From Thai massaman curry to Filipino kare-kare and Vietnamese bò lúc lắc, meat expert Tom Cooper explores how chefs craft Asian masterpiece cuts from value beef, delivering bold flavour, balance and value.
Salmon otak otak at its best – Chef Bobbe of BAMBU South Melbourne generously shares his recipe for BBQ salmon wrapped in banana leaf with chilli paste, sambal and Asian herbs.
From prawns in laksa and pad Thai to ling in Cambodian amok trey and crisp wok-fried barramundi, seafood expert Brett Patience explores how Southeast Asian flavours inspire chefs and menus in Australia.
Smoky grilled prawn skewers meet muối tiêu chanh – Vietnam’s addictive mix of salt, pepper and lime. Fresh, sharp and citrusy, this simple dip balances the richness of charred seafood and brings the theatre of mixing fresh at the table.
Roast duck meets fragrant Thai spices in this red Thai duck curry, simmered with pineapple, herbs and coconut milk. A bold, glossy dish best served with jasmine rice and a cooling cucumber drink.
