Every kitchen runs on its suppliers. From dry goods and fresh produce to fish, meat, and specialty imports, each delivery shapes the day’s workflow. Behind every successful restaurant is a network of suppliers whose consistency and trust make great food possible.

Global inspiration in the restaurant scene is nothing new, but in recent years, fusion cuisine has expanded far beyond savoury dishes. From high-end dessert bars to artisanal patisseries, chefs and bakers around the world are merging flavours, techniques, and traditions from across cultures to create desserts that are as innovative as they are nostalgic.

Fusion cuisine is where creativity meets respect for tradition. In modern Australian dining, it blends global influences with local ingredients to create dishes that are balanced, original, and meaningful. It’s not about mixing for novelty—but about harmony, culture, and flavour coming together on one plate.

Some chefs are defined by their recipes; others by the stories they tell through food. Chef Brett Kerr is both. Now, through his monthly articles, Brett will share his insider’s view on the trends, challenges, and inspirations shaping kitchens today.

Chocolate, one of the world’s most beloved confections, is as much a product of precise science as it is of culinary tradition. Behind the silky texture and rich flavor lies a complex process heavily dependent on temperature control.