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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
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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
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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
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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
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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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