From country to Australia's best restaurants - the Institute changing the culinary world.
The National Indigenous Culinary Institute links with Australia's best restaurants to provide apprentice and traineeship opportunities for Aboriginal and Torres Straight Islander people. The NICI mentors and supports their participants throughout the entire journey.Charged with its goal to produce Australia's best chef's, the NICI is uniquely placed to drive and support the emerging native ingredient trend, truly embodying the taste of Australia. With a vibrant and active alumni community, the NICI is going from strength to strength, and is changing Australian hospitality forever.
A bar with no-beer opens in Melbourne
Having first developed a Sapiir, an expertly crafted, gin-inspired,
botanical driven, non-alc 'spirit’, comes an Australian first - a permanently
non-alcoholic bar, Brunswick Aces Bar, in Melbourne
With a menu of nearly 100 drinks, all but one without alcohol, the bar
creates a luxurious space to socialise, not just drink.
Brunswick Aces is capitalising on the explosion of demand for non-alc beer, wine,
and spirits, with the fledging market doubling in the last 12 months. With producers entering the market in impressive numbers, the non-alcohlic market appears destined to continue to flourish, changing the way we drink forever.
Extra Virgin Olive Oil and Balsamic Vinegar - in a Cask..
In a world first, Sandhurst, in Australia, have produced 5L Balsamic Vinegar and 10L Olive Oil, in Casks.Driven by the need to reduce spillage and contamination in Restaurants, and in a nod to the environment, due to the collapsible cask that can be recycled, Sandhursts range of Modena bag-in-box restaurant solutions are changing the way we think about packaging.