Euro-Toques International is headquartered in Brussels and was founded in 1986 by Pierre Romeyer, a prominent Belgian chef, along with Paul Bocuse. It was begun as an effort to maintain the diversity of culinary traditions in Europe and to reject food standardization. On their website they state as their mission: “The Defence of European Culinary Heritage: an object for a way of life.” The Euro-Toques International network, with more than 4000 members, comprises 17 national offices with the aim of protecting the quality and flavor of foods, promoting the know-how of culinary craftsmen, facilitating exchanges between chefs of Europe, perpetuating culinary traditions, protecting and informing the public, and promoting healthy food and cooking practices, among other things.

They have worked with larger political bodies on issues such as game laws, the defense of selling cheeses made with raw milk, the defense of real chocolate, and other issues. On the website, they provide links to various events, past and upcoming, and to other organizations such as EU Mini Chefs which is run by the European Commission for children. Euro-Toques International publishes a quarterly newsletter with news and legislation of interest to cooking professionals. The current issue and an archive of back issues are available on the website. There is also a photograph gallery of pictures taken at various Euro-Toques International  events and a listing of events of both the Chapters and the National organization.


 

Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread. 

Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.

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