Founded in 2001, a lively, colourful, news driven, content rich food and wine industry journal for busy restaurateurs, hoteliers, executive chef, young apprentices, vendors, food and beverage managers, procurement managers and decision makers within Australia, Asia, USA and European markets. Food Companion International is divided into separate areas in the food and wine industry, including the top end of the market, the mass market and news on food and wine people on the move and also various networking clubs for professionals. It’s a broadly based publication that will cover global food and wine events, including the social scene, all the latest dining success stories, local and international food fairs and exhibitions, population spread, food and wine consumption and innovative ideas to keep you abreast of dining trends.
What is Food Companion Magazine?
When do we publish?
We distribute a minimum of four journals per year, work with information providers, notable food industry contributors, vendors, food services associations, international education providers and hotel providers, to communicate what is hot with news, food wine and people. Additionally, we will be producing various special issues, internationally based on changing market trends.
Food Companion International ensures your message reaches its minimum 90,000 readership, and through proactive expansion and distribution strategies, you will not only be exposed to Australasia, but to the rest of the world.
If you are involved in the food and wine industry, this journal is for you!
Who are our industry contributors?
Essential ingredients – Milk, eggs, butter
Cheeses to die for!
Pasta – Flour plus imagination
Fresh & dried culinary herbs and salad greens
Who’s Hot in restaurant sales purveyors?
The art of combining – Sauces, side dishes and garnishing’s
Get a grip! – Latest in portable kitchen equipment
Best of the best – Event caterers and theme ideas
Travel Companion- Falls Creek as a food destination
BOOKING DEADLINE 05/05/23
MATERIAL DEADLINE 19/05/23
Festive foods around the globe
Starters, hot stuff and function favourites
Tall things – Rhubarb, asparagus, celery, cucumbers
What’s new in seafood and aquaculture?
Frappes, juices and other cool beverages
Plates and Food that go
Expats in the kitchen – London Report
Who’s hot in Education and Training Courses 2019?
Travel Companion – Food trends in New Orleans
BOOKING DEADLINE 04/08/23
MATERIAL DEADLINE 18/08/23
Coffee and gadgets that go
What’s Hot! From Melbourne
A Chef A Menu, a Dish
Fondant fancies – Icing’s that pastry chef will long for
Super yacht chefs on the high seas – UAE Report
So you want to be a chef or hotel professional? – Latest report and courses
Travel Companion –Tokyo Olympics food guide
BOOKING DEADLINE 03/11/23
MATERIAL DEADLINE 17/11/23
Red meats and cabernet superstars
Spices, stocks and flavoursome ingredients
Piquant pleasures of ginger by Carol Selvah Rajah
Know your onions
A leaning towards poultry
Who’s Hot in Australian wild foods?
Short things – Mushrooms, radishes, avocados, brussel sprouts
Hotels and fitness – We review the latest in hotel gymnasiums
Travel Companion – Food Trends in Japan by Mel Nathan
BOOKING DEADLINE 02/02/23
MATERIAL BOOKING 16/02/23
Fish tales – Delicacies from the ocean
Oils aint oils
Fairgame – a world of flavour
Seeds from the pod – snow peas, french beans and broad beans
The art of preserving – sun dried, smoked and salt
Succulent pork report
Tools and knives for busy chefs
Fondant fancies- icings that pastry chefs will long for
Travel Companion – British expats in Asia Report
BOOKING DEADLINE 03/05/24
MATERIAL DEADLINE 17/05/24