Hunter Region chef Robert Molines has stepped up to the plate to raise money for OzHarvest.
With more and more people struggling to put food on the table, including families in Newcastle, the food rescue organisation is bringing its CEO CookOff to the city for the first time in October.
Robert will be working shoulder-to-shoulder with a local business leader to cook, serve and eat a meal with OzHarvest clients at Clyde St Arts Precinct, Hamilton North, on October 20.
Chefs Frank Fawkner (EXP), Joey Ingram (Oceane), Colin Fassnidge, Miguel Maestre and Sharon Winsor are also taking part.
WesTrac NSW/ACT chief executive Adrian Howard and Port Waratah Coal Services chief executive Hennie du Plooy were the first Newcastle business leaders to sign up for the CEO CookOff.
They have since been joined by Garry Risteski (Risteski Group), Michelle Faithfull (Hunter Homeless Connect), Abdel Bennani (Vintage Resort - NINETEEN Hunter Valley), Cassandra Kavanagh (Rethink Your Workspace), Angela Morrison (Colliers), Erin Robson (Anytime Fitness), Dianne Loong (SkildareHR), Shereen Morris (An Apple A Day), Ewong Wang (voco Kirkton Park Hunter Valley), Sam Rykers (The Change Factor), and Brett Lewis (The Bloomfield Group).
OzHarvest's latest Frontline Report revealed a worrying gap between food supply and demand, with more than 350,000 people seeking food support every month and more than 74,000 others being turned away. OzHarvest delivers food to more than 1500 charities Australia-wide. There are 1600 charities on the waitlist.
All you have to do to be involved is consider yourself a business leader, raise $5000, and sign up online. Details at ceocookoff.com.au/fundraisers/newcastle.
Follow your nose to Wheeler Place in the heart of Newcastle for Global Table.
The two-day feast for the senses on October 2 and 3, 5pm to 9pm, brings together food, entertainment and culture as part of this year's New Annual festival, which repurposes city landmarks into performance spaces where people can gather and connect.
Jennifer Wong and Benjamin Law will host night one, which features cooking demonstrations from MasterChef Australia contestant Depinder Chhibber; food from Sukimama, Veronton Dumplings, Nagisa Japanese Restaurant and HASTHI Sri Lankan; DJ Maggie Tra; taiko drumming; dance and live music performances; and a lantern-making workshop.
Night two has a South American flavour and will be hosted by Wong and Reece Hignell. There will be cooking demonstrations from Pampa Flame; Day of the Dead art workshops; food from Kumache, Churros and El Gringo; and entertainment from Samba Frog, Mexidahlia Mexican Dance Group and Chilean-born singer MIRA (Magdalena Mira).
New Annual runs from September 25 to October 4. Details at newannual.com.
A Wangi Wangi business has won a major award at the 2026 Sydney Royal Fine Food Show.
ConjurupFood Company's "sliced spiced succulent lemon condiment", Condiment au Citron, received a score of 96 and took top honours in the Pickled or Fermented category, as well as the 2026 Sydney Royal Champion title.
It was one of 40 "champion" products chosen from 1326 entries across 72 categories.
The recognition gives ConjurupFood's signature product a national platform as it prepares for its next stage of growth.
"Sydney Royal judging is independent and rigorous, so this recognition carries enormous weight," said ConjurupFood founder AJ Dalton.
"Sliced lemons are at the heart of ConjurupFood, and I'm proud to see them recognised at this level."
Made with Australian unwaxed lemons, spices and Australian extra virgin olive oil, the condiment reflects ConjurupFood's focus on flavour, versatility and provenance.
It is designed to elevate every plate and can be added to grazing platters, meats and cheeses, or as an accompaniment to a wide range of dishes.
AJ said the award created a strong platform for conversations with specialty food retailers, distributors, hospitality businesses and potential production partners in Australia and New Zealand.
"The next step is to grow carefully," she explained.
"I want to expand the sliced lemons' reach while protecting their quality and integrity. We are now looking at the right stockist, distribution and manufacturing relationships to support that growth; no manufacturing arrangement has yet been finalised."
More information is available at conjurupfood.com.au, on Facebook at Conjurup Food Company, and on Instagram at @conjurupfood.
While there was only one champion from the Hunter Region this year, several producers were awarded gold medals: Ironbark Hill Brewing Co, Pinnacle Fine Foods, Hunter Gleann, Doughheads, Pudding Lane, Hungerford Meat Co, and Boutique Sauces.
Free doughnuts, anyone? It's Doughheads head chef Kallan Bragg's birthday this week and to celebrate, he's making a big batch of the doughnut crowned Australia's Best Cinnamon Doughnut in the 2026 National Doughnut Competition. The first 200 people through the door at 9am on Saturday receive one, free of charge.
Taste of the Hunter Valley takes over The Station in Newcastle on Saturday, 11am to 6pm.
Wine Not has been busy since opening in Valentine last week. I popped in and was impressed by the food, the wine offering and the service. I am told it will open for dinner in a few weeks' time.
voco Kirkton Park Hunter Valley has a new Spring Bottomless Brunch ($69, add bottomless cocktail jugs for $30) available Wednesday to Sunday, noon to 3pm, and has launched a fun new Besties & Bubbles Escape Package with Peterson Wines tailor-made for a girls' weekend.
Josh Gregory is the new executive chef at Roundhouse, Crystalbrook Kingsley.
