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Keith's Take: Restaurant critics' integrity – yeah, right |
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 Like US military intelligence, the very concept of restaurant critics' integrity is oxymoronic, at least in the eye of the hospo community.
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Public interest in environmental dining is high – Global Menu Report |
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 The latest part of the Unilever Food Solutions Global Menu Report has been released in New Zealand as part of an international effort by the company to increase professional interest in environmentally sound food solutions.
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Fat Duck misled customers over food poisoning |
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 The famous Bray, England restaurant, the Fat Duck, has been roundly criticised in a new report on the outbreak of food poisoning amongst its customers in 2009.
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Winners of Proud to be a Chef set for Melbourne |
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The four New Zealand semi-final winners of the Proud to be a Chef programme were announced in Auckland last night. The four successful contestants will travel to Melbourne for the finals of the 2012 Australian-based competition, and be treated to an exciting sequence of professional culinary events that should energise their chosen careers. |
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Keith’s Take: Congratulations Fonterra – About time too! |
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The elephant in the room at AUT, as contestants for the 2012 Proud to be a Chef programme went through their paces before Auckland's leading chefs, was the question: why has it taken New Zealand's largest food producer so long to make a meaningful contribution to culinary professionalism in this country? |
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The Robertson Review: Legislative priorities |
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 The polling is done, the votes are counted – well, almost counted – and New Zealanders can no longer have the excuse that they are distracted by the election campaign for getting on with life.
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