Good Fork Week launches
New healthy eating initiative Good Fork Week kicks off next Monday. Put together by Unilever Food Solutions and Obesity Prevention Australia, and fronted by chef Christine Manfield, the initiative encourages chefs to help tackle the obesity epidemic in Australia by committing to making a small change to a menu item to make it more nutritious. “ I have always been conscious as a chef to serve food to my guests that they will not only enjoy, but food that is delicious and nutritious,” said Manfield. “Hopefully by being mindful of the food I put on my menu, I can do my part to help tackle obesity in Australia.”
Food truck tracker app launched
Following on from the start of Sydney’s year-long food truck trial, a new smartphone app has been launched which will allow would-be diners to track the trucks. The free app, available for iPhone and Android-powered devices, gives real-time information about truck locations, operating times and menus, and draws in the social media feeds of the truckers and their followers. There are five food trucks currently operating, with more to follow in upcoming weeks.
Dimmi reaches three million diners
Online booking website Dimmi has sat three million diners in its first three years. Dimmi CEO Stevan Premutico says the website seats a new diner every 15 seconds across the country, at more than 2500 restaurants. 
Culinary summit for top chefs
Legendary French chef Alain Ducasse will hold a culinary summit for 200 of the world’s top chefs in Monte Carlo next month. The event, which will celebrate Mediterranean inspired cuisine, is part of 25th anniversary festivities for Ducasse’s restaurant Le Louis XV. Invitees include Tetsuya Wakuda and David Chang, the American chef behind Sydney’s Momofuku Seibo. According to organisers, chefs will "express the richness of different culinary sensibilities" in an effort that "reconciles the traditional and the modern, the classic and the eccentric, the northern countries and the southern". 
Elephant dung coffee on menus 
Anantara Hotels, Resorts and Spas has introduced “ Black Ivory Coffee” at its four resorts in the Maldives. To make the rare coffee, the beans are fed to Thai elephants, which latter expel them. During digestion enzymes in the elephants stomachs break down the coffee protein, one of the main factors responsible for bitterness, resulting in a clean, smooth flavour. The coffee retails for around $1000 a kilo. 

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