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Asia
Salt and sugar cuts part of India’s drive towards a healthier population
With concerns growing about the health of the nation, brands in India are looking to give the people tasty, but healthy food, as Jacquetta Picton reports
Asia
Project focus: Parliament House, Canberra, Australia
Jim Banks speaks to John Thomas FCSI about the refit of the many kitchens of Parliament House in Canberra, Australia to create a versatile venue for world-class cuisine
Asia
Cannabis in Australia: a gateway to Asia?
Cannabis – recreational and medicinal – faces stringent regulation across the Asia Pacific region. Change is filtering through, but slowly, says Thomas Lawrence
Asia
My kitchen: Danushka Ranasingha
The sous-chef at luxury tea bungalow hotel Nine Skies tells Elly Earls about creating fresh, made-to-order dishes deep in Sri Lanka’s hill country
Asia
Project focus: Castle Hill, Sydney, Australia
FCSI Associate Steve Sidd tells Jon Horsley how his Catering HQ team took on the challenge of converting the catering services at a Sydney hospitality destination and succeeded
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In my view: Steve Sidd
FCSI Associate Steve Sidd of Catering HQ in New South Wales, Australia, discusses his life in food with Michael Jones

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Coffee convenience
After heavy investment into China, Starbucks faces competition from a local rival. Jamie Fullerton charts the rise of Chinese upstart Luckin Coffee

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Eastern promise: major US brands ramp up in China
US food chains are looking to China for sales growth, despite the trade wars. But the process is by no means straightforward, reports Chris Evans

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Fine Food Australia to deliver big numbers, insight and plethora of experts
The show in Sydney this September will see FCSI’s Asia Pacific Division play a leading role, reports Heather Cant

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Golden hour under the Golden Arches
A new category of consumer has created a new peak hour for fast-food restaurants in Australia. Tina Nielsen reports on the newest snack trend

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In my view: Ahmed Subactogin FCSI
The managing director of Malaysia-based Par Synergy tells Michael Jones about the remarkable chance meeting that lead to him joining the profession

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