EDITION 1, 2019
PICTUREPERFECT PLATES CIDER RULES BREAKFAST OVER EASY FEAST NOT FUSS
Dinner with Danny VETERAN CHEF DANNY RUSSO SHARES HIS THOUGHTS ON GASTROPUB FARE, INSTAGRAM AND WHAT LIES AHEAD
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The latest range of sustainble products, from paper straws to eco hotel amenities
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elcome to Bunzl’s first edition of Flair hospitality magazine. Why Flair? Because when I look around at my colleagues, suppliers and customers, I see a group of diverse people working across the same industry who share an instinct for style, originality and innovation. And with this in mind, edition one brings you what has caught our interest in the industry. For a touch of innovation, read about the grand opening of our new Adelaide Innovation Centre (pg 4), see the latest in food delivery with MerryChef ovens (pg 6) and Sustain’s new range of ecofriendly paper straws (pg 5), which are just the start of this environmentally conscious brand coming to market. For a touch of style, read the interview with chef Danny Russo on his past, present and future (pg 23). Plus there’s some great articles on the popularity of cider, where the glassware needs to be as refreshing as the beverage (pg 14); the trend of casual dining bringing picnicware to the table (pg 16); and how Instagram has turned the plate into shareable artwork (pg 10). Originality comes to the kitchen with Rational’s SelfCookingCentre® (pg 20) and Health Pak’s sustainable range of Wallawa guest amenities (pg 7) supporting our Indigenous partnerships. And, last but not least, Ross Dillon, our in-house hospitality project expert, shares some of his experience doing custom fit-outs, including the newly opened Hilton in PNG (pg 9). I hope you enjoy the read.
Mark Phelan General Manager, Hospitality, Bunzl Australia & New Zealand
BUNZL ANZ flair@bunzl.com.au
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“It is indeed bad to eat apples. It is better to turn them all into cider.” Benjamin Franklin
Contents 4 5 6 7 9 10 14 16
Centre Stage: A Taste of SA Spotlight: Going Green The Process: Be Merry Check Out: Bye-bye Bottles Quick-ďŹ re Q&A: Boutique Fit-outs with Ross Dillon Picture-perfect Plates Whip up a social-media frenzy with these Instagrammable plates and bowls.
Cider Rules We toast the new season with a range of glasses perfect for a cider refresh.
Feast Not Fuss Foster the ever-popular shared dining experience with picnic-like tableware.
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Breakfast Over Easy
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Toque Talk With... Danny Russo
How Rational's SelfCookingCenterÂŽ can overhaul your breakfast service.
The Australian-Italian chef talks about his achievements and goals for the future.
@bunzlANZhospitality @bunzlANZhospitality Bunzl ANZ Hospitality Bunzl Australia & New Zealand
www.forte.bunzl.com.au/flair
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CENTRE STAGE
A Taste of SA Inside the grand opening of our Adelaide Innovation Centre. Food-industry pros in South Australia and surrounding states now have a new place to play – and work – following the opening of our second Australian innovation centre in Adelaide. A state-of-the-art space with fully functioning test kitchens, the centre is a must-visit for anyone wanting to inspect a vast range of new products up close and, importantly, have a chance to try them out. That can be invaluable if you’re planning a fit-out for a hotel, restaurant or aged-care facility, with the majority of equipment you’ll require available to view and test in one place. Following the overwhelming success of our Sydney innovation centre, the new site will provide a hire-space for local chefs to create and display food. Thanks to its mix of high-tech gear and brand-new facilities, it will also prove a great choice if you’re looking for a venue to host cooking events, product showcases or suppliertraining meetings and away days. While industry figures would often travel to Sydney from all over Australia to use the existing site, the new innovation centre provides a more convenient location for those in the south of the country, including anyone based in Western Australia and, of course, South Australia. The inspiration for the centres stems from an original concept in London that has also enjoyed marked success. Many renowned UK chefs have chosen the site to display their creations, while hospitality leaders have also used it to present marketing events and awards evenings. For photos of the grand opening and more information on how to request your own event, see @BunzlANZHospitality on Instagram.
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SPOTLIGHT 1.
Going Green Sustainability is the word on everyone's lips with Sustain's new range of eco-friendly paper straws.
As consumers are increasingly environmentally conscious, it’s no wonder they’re choosing to use greener products. Very few businesses can ignore the issue of sustainability – and that applies to decisions big and small. They might not be large in size but, used in their millions every day, straws can have a big environmental impact. Sustain’s eco-friendly paper straws are made from three-ply virgin-grade wood pulp, so they’re strong enough to maintain their shape during use
but also break down easily once disposed of. The comprehensive range consists of regular, cocktail, jumbo, flexible, unwrapped and paperwrapped straws in black and white variations – so there’s a straw to complement any beverage. Bunzl is committed to offering environmentally responsible products to help businesses work towards greener goals. For more information on Sustain straws, visit www.shop.bunzl.com.au/sustain
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1. BZSUSSTRWR210/B Regular Paper Straw, Black, Unwrapped. 2. BZSUSSTRWR135/W Cocktail Paper Straw, White, Unwrapped.
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THE PROCESS
Be Merry Hail to the MerryChef, an innovate, laboursaving solution for hotel room service offerings and aged-care facilities. For many guests, the novelty and convenience of a hotel stay can be summed up in two words – room service. But in recent years, food delivery apps have made this kind of on-demand service an everyday option, offering a wider variety of culinary choices than most hotels can cater for. As such, the business of on-site room service has suffered, with surveys showing that while occupancy rates have increased, room service revenue has been decreasing. A number of hotels have sought to counter this trend by introducing grab-and-go alternatives, but for many, the ultimate goal is to go toe-to-toe with the apps by offering guests increased food variation and a speedier service. Simple but enormously effective, the MerryChef high-speed oven could be the answer – while also reducing labour costs. With this innovative high-speed oven, overnight
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staff can quickly deliver pre-prepared, restaurant quality meals themselves, without the need for a chef in the kitchen. Being able to offer ready-made meals that have been kept chilled will improve speed of service and, without having to cook everything from scratch, allow for a more varied menu. Adding to its attributes, the MerryChef costs just $1,100 per year to run and can be used to cook dinners as well as reheating them. The MerryChef high-speed oven is also a perfect solution for aged-care facilities, where speed, efficiency, quality and low labour costs are equally vital. www.shop.bunzl.com.au/moffat
1. MOFE2SBHP MerryChef Electric High Speed Cook Oven (Black). 2. MOFE2SLP MerryChef E2S LP Electric Rapid Cook Oven. 3. MOFE2SHP MerryChef E2S High Rapid Speed Cook Oven.
CHECK OUT
Bye-bye Bottles It's easy being green with these new sustainable bathroom amenities. When you consider that there were some 271 million visitor nights in Australian hotels during 2018-2019, that adds up to a lot shampoo, conditioner and bath gel bottles being used in hotel bathrooms – and often sent to landfill. Which is where a new range of ‘Ecostick’ bathroom products for the hospitality industry are making an impact. Developed by Health Pak, the sustainably minded Wallawa range – a shampoo, conditioner, body wash and body balm – comes in degradable, single-use, paper-based packaging, with water-based inks used to create the labelling. The Ecosticks represent only about five per cent of the total packaging weight of a typical hotel bottle and the sustainably sourced paper exterior makes up about 70 per cent of its total weight – so guests can feel confident in knowing they’ve made a contribution towards the health of the environment. There’s another plus: the products are made with Indigenous botanical ingredients sourced from across the country, including eucalyptus oil from Victoria, Tasmanian bush pepper and lemon myrtle from Queensland. Health Pak has developed the range in conjunction with CorporateConnect.AB, which works to link the corporate sector to Indigenous enterprise and employment opportunities with the aim to close the gap in Indigenous disadvantage. All products are available at Bunzl online: www.shop.bunzl.com.au/healthpak
While a plastic bottle can take up to 1,000 years to degrade, Ecostick products are packaged in a paper-based material with unique additives that break down within 10 years in landfill. 3. 2.
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1. RGWALLSS Wallawa Shampoo Ecostick 15mL. 2. RGWALLCS Wallawa Conditioner Ecostick 15mL. 3. RGWALLBGS Wallawa Wash Ecostick 15mL. 4. RGWALLMS Wallawa Body Balm Ecostick 15mL.
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Centrepiece Bunzl products and partners you need to follow on Instagram
Sweet treats at Bunzl Innovation Centre Adelaide opening @BunzlANZHospitality
QUICKFIRE Q&A
Bespoke Fit-outs In this issue, we speak to Bunzl in-house expert Ross Dillon about his work with custom hotel fit-outs.
ROSS DILLON Bunzl National Catering Project Manager Contact Ross with your custom fit-out requirements: Ross. Dillon@bunzl.com.au
What does the National Projects team do? We work with owners, operators and/or FF&E [furniture, fixtures and equipment] and OS&E [operating supplies and equipment] procurement companies to assist in the selection of operating products within budget. What sort of products are we talking about? We specialise in tableware; kitchen and bar utensils; hollowware and buffet programs; in-room dining and banquet equipment; front- and backof-house trollies; bed and bath linen; cleaning and hygiene equipment; guest room amenities and consumables… and more! For a hotel, what’s the advantage in using your team for a fitout? Bunzl clients can “look, feel, touch” our extensive range to make considered decisions. Our experienced team can facilitate the endto-end project management of the order and be on site at time of delivery to assist in the receipting process (including risk assessments and liaising with builders and union representatives). We’re able to assist with staff training to ensure that the product ordered is well maintained and used as specified and can provide replenishment programs for resupply of catering and consumable items. Can you tell us about a recent project? Yes, the newly opened Star Mountain Plaza Hilton Hotel (above) in Port Moresby, Papua New Guinea. We invited the hotel’s general manager as well as Hilton’s Interior Designer and the Project Manager to our Sydney Innovation Centre. In one day we selected the majority of the operating equipment to open and run this hotel, which we consolidated in our Enfield warehouse and then delivered in containers to PNG. This was a seamless process, with the absolute best desired outcome for all parties. The supply program was delivered within budget and on time, which has led to additional fit-out projects with Hilton.
Snapper sashimi at Chuuka restaurant in Sydney @chasekojima
Naumi Hotel Auckland, designed in a natural colour palette @vanitygroupau
Platinum Black Uber Bar Tools, available through Bunzl @uberbartools
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Pictureperfect Plates
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NEVER BEFORE HAS THE WAY A DISH LOOKS BEEN SO IMPORTANT TO CUSTOMERS. HERE’S HOW TO ELEVATE YOUR FOOD PRESENTATION. 7
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1. STI17140595 Brown Dapple Essence Bowl 11.2cm. 2 STI12030570 Vesuvius Burnt Emerald Coupe Bowl 21.5cm. 3. STI12030570 Vesuvius Burnt Emerald Coupe Bowl 21.5cm. 4. STI17650567 Ink Legacy Teale Coupe Plate 20.25cm. 5. STI12030571 Vesuvius Burnt Emerald Coupe Bowl 13cm. 6. STI17650566 Ink Legacy Teale Coupe Plate 25.25cm. 7. STI17650565 Ink Legacy Teale Coupe Plate 30cm.
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e eat with our eyes. It’s an old expression that is more relevant than ever. That’s because social media now exerts such a huge influence on what, and even where, many diners choose to eat. Never before has the way each dish looked been so vital, with customers often spending as long prepping their food-dream Instagram shot as it took the kitchen to prep the food in the first place. In Australia, about 65 per cent of diners take photos of their food to share online, according to research by OpenTable, with 31 per cent saying they’ve dined at a particular restaurant because of an image they’ve seen online. It’s the best-looking dishes that will ultimately draw the likes – and perhaps even the crowds. This is, after all, a country where more than 35 per cent of the population is signed up to Instagram. That’s a whole heap of potential new customers. “Food is a social event to be shared and people get excited when a gorgeous-looking plate of food is put in front of them,” says Bunzl’s hospitality buyer Jason Ferreira. “A quick photograph posted online by an impressed customer and you instantly have a recommendation to all their friends.” Plating up, then, has become an evermore serious business – one which requires serious plates. And bowls. And dishes of all sizes, shapes and colours. Long gone «
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“Our designers have created a wealth of elegant products that will elevate any meal, from the dipping curves of a polished serving plate to dishes that come with firmer lines: shallow squares, robust rectangles and fine oblongs.”
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EASY APPLICATION
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1. STI17600565 Ink Crackle Black Coupe Plate 30cm. 2. STI17600569 Ink Crackle Black Coupe Bowl 25.25cm. 3. STI17610567 Ink Crackle Grey Coupe Plate 20.25cm. 4. STI17610567 Ink Crackle Black Coupe Plate 20.25cm. 5. STI17640570 Ink Legacy Blue Coupe Bowl 21.5cm. 6. STI12010569 Vesuvius Lapis Coupe Bowl 25.25cm. 7. STI17600567 Ink Legacy Blue Coupe Plate 20.25cm. 8. STI17100182 Blue Dapple Combi Cup 455mL. 9. STI12010565 Vesuvius Lapis Coupe Plate 30cm. 10. STI12010568 Vesuvius Lapis Coupe Plate 15.25cm. 11. STI17640566 Ink Legacy Blue Coupe Plate 25.25cm. 12. STI1710X0031 Blue Dapple Unhandled Jug 85mL. 13. STI12010571 Vesuvius Lapis Coupe Bowl 13cm.
are the days of uniform, round-edged, bone-white crockery. Now, presentation is everything. Each meal needs to show a personality of its own. Bunzl tours the world to gain inspiration on what customers want to see when they’re ordering a dish – and what they want to show off when they post that same dish online. Our designers have created a wealth of elegant products that will elevate any meal, from the dipping curves of a polished serving plate to dishes that come with firmer lines: shallow squares, robust rectangles and fine oblongs. Jason says: “As you can see from our recent photography shoot, there is no excuse [for poor presentation]. Humble burger and chips, a simple steak and salad, lasagne, cottage pie or roast dinner – they can all be given a makeover to transform them into food heroes.” And with so many people out there busily eating with their eyes, plate after plate of good-looking, taste-making food heroes is exactly what should be on the menu.
www.shop.bunzl.com.au/steelite
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Cider Rules BURSTING WITH NEW FLAVOURS, CIDER IS ENJOYING ITS TIME IN THE AUSTRALIAN SUN.
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ith a crack and a fizz, it’s time to welcome in the warm weather with a drink that has for years turned refreshment into an artform. Whether imported by the caseload or homegrown and bottled here, this cold, bubbly brew is an undisputed hit on the lips around spring racing time. Champagne? No, we’re talking about cider. No longer the also-ran of Australia’s alcohol industry, cider has been growing in popularity over the past decade. Offering an alternative to beer, wine and spirits, it’s fast becoming the go-to thirst-quencher at bars, hotels and events such as Melbourne and Sydney’s Spring Carnival race meets. Why? Its growing popularity is down to some obvious attributes: it’s lighter than beer, less intense than wine or spirits and genuinely refreshing on a long, sunny day. And the numbers stack up. Despite a slight recent dip in Australia’s alcohol consumption across the board, cider has been bucking the trend. Back in 2011, sales grew by 30 per cent and they’ve continued to climb since. With such success, many cider-makers could be forgiven for quoting a famous American phrase: ‘How do you like them apples?’ We have long recognised the importance of producing glasses that provide maximum appeal to any given drink and, as you can see from our photo shoot, we have a collection that will showcase all varieties of cider. We’ve designed conventional glassware that is ideal for a casual bar drink and voluminous enough to hold a healthy scoop of ice, alongside long-stemmed, curved glasses that present a dash of sophistication. So, as the temperatures rise and the outdoor events begin, get ready to put away the Champagne flutes and pour the cider.
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1. AFCSZ115270G Schott Zwiesel Beer Basic Wheat Beer 300mL. 2. ARCJ8674 Arc Edge Beer Glass 285mL. 3. TK311-002 Bormiolli Rocco Palladio Glass Beer 545mL. 4. ARCJ0744 Arc Edge Beer Glass 570mL. 5. TK360-600 Glass Berlin Beer 500mL. 6. LB545 Libbey Hard Cider Glass 473mL. 7. TK310-087 Bormiolli Rocco Executive Glass Beer 390mL. 8. CRN6602094 Luigi DOC Glass Taster 215mL. 9. LB15477 Libbey Inverness Cooler 451mL.
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Feast Not Fuss PICNICS ARE TRENDING BUT HOW DO YOU BRING THE OUTDOORS IN? HERE’S THE TABLEWARE THAT WILL HELP YOU CREATE SOCIAL, SHARED DINING EXPERIENCES.
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1. TI9902916 ADC Bite Size Bowl 160x130x45mm. 2. TI9902921 ADC Bite Size Bowl 210x165x35mm. 3. TI9902906 ADC Bite Size Bowl 150x130x170mm. 4. TI9909230 ADC Deli Board Acacia 320x240mm. 5. TI90048 Zuma Frost Deep Rice Bowl 137mm/700mL. 6. TI70521 Sauce Cup Stainless Steel 65x45mm/90mL. 7. TI74210 Moda Fresh Greaseproof Paper 190x310mm. 8. TI91832 Ryner Melamine Wood Deco Rectangular Board 325x265mm.
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n recent years, eating out in Australia has become more like, well, eating at home. Where once the greatest demand was for sophisticated fine-dining experiences, many diners now want something simple, casual and social… kind of like a picnic. A great dining experience doesn’t have to be defined by three sets of polished cutlery and white tablecloths so starched they have every chance of standing up on their own. There’s a growing demand for rustic furniture and charming tableware that customers can relate to – ‘feast not fuss’ seems to be the motto. A huge part of the appeal of this kind of dining is that a wide and varied picnic-like spread, rather than a more formal à la carte offering, suits customers of all tastes and is perfect for just about any occasion. Whether in the form of a romantic dinner or a leisurely family lunch, this grazing «
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Indigenous Range Katermaster Indigenous Cups are designed by Sally Morgan of Karrunga Media, a proud Aboriginal-owned business from the Pilbara region of Western Australia. Exclusive to Bunzl, these vibrant and innovative cups are an ideal way to show your support for Aboriginal artists throughout Australia. Katermaster Indigenous Hot Paper Cups are made with FSC® certified material. FSC®-C117930
8oz Cup BZDWHC8SN 8oz Lid BZHCL8 (white) BZHCL8B (black)
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12oz Cup BZDWHC12SN 12oz Lid BZHCL12/16 (white) BZHCL12/16B (black)
shop.bunzl.com.au/katermaster www.forte.bunzl.com.au/flair
9. TI90966 Zuma Charcoal Round Coupe Plate 310mm. 10. TI9099150 Zuma Mineral Round Bowl 195mm/900mL. 11. TI946311Luzerne Signature White Round Plate 280x30mm. 12. TI929225 Moda Porcelain Nourish Round Bowl 250mm/1780mL. 13. TI0718035 Vidivi Mix & Co Double Old Fashioned 350mL. 14. TICC767078 Pasabahce Reserva Red Wine 470mL. 15. TI408153 Moda Evo Salt/
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Pepper Mill Natural 75mm. 16. TI19160 Amefa Austin Gold Table Fork 207mm. 17. TI19172 Amefa Austin Gold Table Knife 236mm. 18. TI45281Sauce Bottle Red 360mL. 19. TI45282 Sauce Bottle Yellow 360mL. 20. TI47935 Skewer Stick Bamboo 150mm. 21. TI41800BK Polypropylene Oval Bread Basket Black 240x150x50mm 22. TI74203 Moda Black Gingham Greaseproof Paper 190x310mm.
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“There’s a growing demand for rustic furniture and charming tableware that customers can relate to – ‘feast not fuss’ seems to be the motto.”
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style encourages sharing and bonding over food. For those dining with friends it can be even better – as both the Melbourne Cup and footy grand final time draws near, there’s no better way of feeding the masses in the country’s pubs than plating up a highquality mixed buffet. For such a set-up, you need quality tableware designed to deliver on what’s being promised. We’ve selected a range of products ideal for creating just the right look and feel for a shared, picnic-like offering. Large platters and boards are essential and can display everything from bread and
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cheese to cold cuts and seafood. We offer a selection that’s authentically rustic and appeals for its quality construction and classic designs. Our pots and bowls come in all shapes and sizes for holding finger foods as well as assorted dips and condiments, while our glassware offers a similar aesthetic, with dispensers and tumblers providing a relaxed, indoor-picnic style. With the warm weather upon us, more customers than ever will want to bring spring indoors – and the chances are they’ll be looking to feast not fuss.
www.shop.bunzl.com/trenton
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Breakfast Over Easy WITH SO MUCH DEMAND FOR THE FAMOUS AUSSIE BREAKFAST, KITCHEN STAFF ARE BUSIER THAN EVER. HELP IS AT HAND… IN THE SHAPE OF RATIONAL’S SELFCOOKINGCENTER®.
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“Using the iLevelControl function, you will quickly be able to see the different foods that can be cooked together and select what you want to prepare at any one time – which can be vital when the heat is on and every second counts.“
Above COMSCC5S61 SelfCookingCenter® 5 Senses 6 Tray. Right COMSCC5S101 SelfCookingCenter® 5 Senses 10 Tray.
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ast year, more than nine million holidaymakers from around the world visited these shores, with tourist numbers boosted even further by interstate travellers. That’s a lot of hotel guests to cater for – especially at breakfast time. To add to the pressure, the reputation of the Australian breakfast is currently sizzling. A product of our outdoors lifestyle and the need to get in a good early feed before jumping in the surf or heading for a run, the all-important first meal of the day has become something of a speciality Down Under. It’s also not surprising when you consider the fresh produce we offer here, from farmfresh eggs and quality meats to homegrown tomatoes and avocados. For many visiting diners, that means high expectations for a quality breakfast. One decisive way to achieve this – without burning out your kitchen staff – is with a SelfCookingCenter® from Rational. Simply put, the SelfCookingCenter® removes all the hard work of a hectic breakfast service thanks to intelligent functions that are built for the rigours of the job. Forget the heat and stress of
clattering pans, dirty pots and dozens of cooks sweating over the burners: this ingenious appliance will take care of the many different elements of breakfast at once – and in a single square metre of space. Using the iLevelControl function, you will quickly be able to see the different foods that can be cooked together and select what you want to prepare at any one time – which can be vital when the heat is on and every second counts. iLevelControl also monitors each rack individually, meaning you don’t need to check or keep an eye on everything being cooked, and guarantees excellence and consistency across the whole service. And, as you’ll be regularly removing and adding foods to the SelfCookingCenter®, iLevelControl will automatically adjust the remaining cooking times and display any changes. So, as visitor numbers continue to rise, and the standing of the Aussie brekkie does the same, it’s essential to have all the tools available to provide a high-quality, consistent offering. The Rational SelfCookingCenter® does just that.
www.shop.bunzl.com.au/comcater
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Food Safety Begins With Accurate Labelling. Labelling food consistently and correctly ensures that you are serving the freshest and safest food, as well as reducing costly waste.
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bbish
TOQUE TALK WITH. . .
Danny Russo Acclaimed chef Danny Russo lays out his hospitality philosophy and why he chooses to partner with Bunzl. When multi-award-winning chef Danny Russo first started overhauling Australian pubs and clubs a decade ago, some wondered whether his idea of serving upmarket fare in casual surroundings would stick. But Russo proved his strategy had staying power. “You can’t just pull something out of the freezer and chuck it into the deep-fryer anymore,” Russo says. “Sit-down dining has become integral to the pub and club game.” At major venues across the country, from The Beresford in Sydney to The Laneway Lounge in Perth, Russo has successfully implemented menus that prioritise quality while remaining down to earth. “Juggling a 63-degree egg on a twig doesn’t get me excited,” he quips. “But understanding the seasons does.” Russo gained a deep appreciation for the fundamentals of European cooking during his early years – first as a child in the kitchens Above left Chef Danny of his Italian mother and aunt, and then as a young Russo behind the scenes at adult apprenticing in London, Rome and Marseilles. one of his restaurants. Above right John dory with While in Europe, he learnt to hunt for truffles and vongole and herb broth at to identify perfectly in-season vegetables. “You can’t Robert Burns Hotel, where learn that sort of thing from a book,” he says. Russo overhauled the menu.
Back in Sydney, Russo helmed several acclaimed Italian restaurants, including L’Unico, which was awarded both a Chef’s Hat in The Sydney Morning Herald’s Good Food Guide and Best Formal Italian Restaurant in the Restaurant and Catering Association Awards for three consecutive years. Then he was tapped to transform The Beresford, a major venue in Sydney’s trendy Surry Hills. "I started off there as a consultant but I fell in love with the project and decided to be the Executive Chef,” he explains. The overhaul was a resounding success, with Russo’s trattoria-style dishes attracting overwhelmingly positive reviews. “The Beresford was ahead of its time,” Russo says proudly. “We wanted it to have so many X-factors that visiting just once wasn't going to be enough.” Those X-factors included a unisex basin area for the bathrooms to promote socialising and the introduction of restaurant-quality platewear. “These days, before someone starts to eat, they take a photo and put it on Instagram. It’s our job now as chefs to provide those photo opportunities.” Russo’s food service consultancy group, Russolini, works regularly with Bunzl to bring hospitality projects to life. “We work on projects Australiawide, and we need a company that is able to provide the same resources and the same service quality across the country,” he says. “Bunzl can look after it from start to finish. For us, it’s an easy choice.” Russo has never had more on his plate – but he still finds time to fundraise for the Council of Italian Restaurants of Australia (CIRA). “We send young Italian-Australian chefs to Italy, where they can work with some of the world’s best for a whole month, all expenses paid,” he says. “I’m not interested in the next generation being as good as us – I want them to be better than us. That’s when you know you’ve achieved something.”
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G A L E R I E CO L L E C T I O N
Crème is simple, refined and beautiful with an unmistakable air of quality. It combines a perfectly balanced ivory or charcoal colouring with a range of innovative shapes and profiles to create the ideal blank canvas on which the chef can present his or her art. The Galerie collection brings a constant stream of innovation for counter, buffet, banquet and deli display. The collection features stunning designs, interlocking Gastronorm (GN) sizes with 65mm depth and stacking shapes with perfectly flat bases. Manufactured from Crème’s high alumina content fine china and highest quality European raw materials, Galerie GN dishes offer perfect food presentation colour.
GN1/3 BEB1345
GN2/3 BEB1344
Features include: • High durability and edge-chip resistance • World-class high resistance to thermal shock • Excellent heat retention properties • Fully vitrified to resist absorption of moisture
GN1/1 BEB1343
GN2/3 BEB1346
GN2/4 BEB1347
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