Flair magazine - Edition 2 | 2020

EDITION 2, 2020

Jacqui Challinor THE SYDNEY CHEF REFLECTS ON HOW SHE FOUND HER HOME AT NOMAD

WINTER WHISKY CELEBRATING CHICKEN JUST DESSERTS FUTURE FLAVOURS

PLUS... A sustainable, disposable solution for takeaway

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t’s a strange time to be working in the hospitality industry. The environment we find ourselves in is unique to us all. The impacts coronavirus has had upon our communities, on both a business and personal level, are undeniable.

The hospitality industry has been one of the hardest hit with the requirements on social distancing, self-isolation and service restrictions. We are an industry built on being social, expressive and creative – traits as far removed from the current situation as can be.

We started this edition before COVID-19 came upon us, and several times have sat down to reflect on its relevance in these constantly evolving circumstances.

Ultimately, the magazine reflects all that’s best about our industry, with our (first female) cover chef Jacqui Challinor being very open about what it took for her to overcome her doubts when she started out, to trends in winter whiskies and puddings, and the multi-cultural flavours we love.

Every day I am amazed and impressed at the intelligence, resilience and entrepreneurial skill I see operating within the industry. I applaud you all for your tenacity and look forward to the day we can again enjoy our cafes, restaurants and hotels, visit aged relatives freely and have the option to travel and dine where we please.

For the moment though – enjoy this edition of Flair.

Mark Phelan

General Manager, Hospitality, Bunzl Australia & New Zealand

BUNZL ANZ flair@bunzl.com.au

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Jacqui Challinor’s kingfish ceviche with avocado, finger lime and coriander cracker.

“Food is our common ground, a universal experience.”

James Beard

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Centre Stage: Adelaide Spotlight: Conscious Catering The Process: Going the Distance Check Out: Change is Brewing Winter Warmer

Locally produced whiskies are trending this winter... and this glassware will be too.

The Bird is the Word

Why chicken never goes out of fashion, plus a zingy oven-baked satay recipe.

A Taste of Things to Come

We look at the evolution of Australian cuisine and new ways to harness flavour.

Desserts 20 Just

A guide to presenting the perfect

pudding — ­ with the right crockery.

Quick-fire Q&A: 22 Test of Time

Bunzl’s Damien Thompson shares insights from decades of industry experience.

Talk With...

23 Toque Jacqui Challinor

The Sydney-based chef reflects on how she ended up at the helm of one of the city’s best-loved restaurants.

Photography (cover and left) Petrina Tinslay

@bunzlANZhospitality @bunzlANZhospitality Bunzl ANZ Hospitality Bunzl Australia & New Zealand

www.forte.bunzl.com.au/flair

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CENTRE STAGE

Adelaide’s Home of Innovation Our South Australian Innovation Centre is a one-stop shop for the hospitality industry.

Adelaide’s Innovation Centre has always been a buzzing space. Serving as many as 50 clients in a day, the centre allows restaurant and cafe operators, hotel groups and even members of the general public to see and experience a wide range of culinary products.

Guided by our in-house experts (many of whom are also chefs or industry professionals), the walkin retail space brings industry suppliers together with cooks and chefs from the hospitality industry and aged-care sector, to showcase innovative products and educate on best practices.

An extension of this service to industry is shown in the work Bunzl does with TAFE students and young apprentices. In helping to create programs involving students entering the industry we are endeavouring to support the education of the next generation, the ones who will go on to run the kitchens and butcheries that are changing the palettes and menus of Australia.

In these uncertain times, our goals remain the same. To support those in the industry and enable the success of their businesses. Whether it’s an endto-end restaurant solution or a custom fit-out for a larger project, when business is ‘back-to-usual’, the Adelaide Innovation Centre team is here to turn your vision into your reality.

To find out more about the Adelaide Innovation Centre, contact Tim Mittler, Operations Manager: Tim.Mittler@bunzl.com.au.

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1. BZSUSSCRP9 Sustain Plate Round Sugarcane 9”.

2. BZSUSSTRWF210/K Sustain Flexible Kraft Paper Straw.210mm 3. BZSUSWFC Sustain Fork Wood Coated 160mm.

4. BZSUSWKC Sustain Knife Wood Coated 165mm.

5. BZQNDGTRK Sustain Recycled Kraft Napkin.

6. BZSUSWST190 Sustain Stirrer Wood 190mm.

SPOTLIGHT

Conscious Catering Why products made from sugarcane or sustainable wood should be on your menu.

Australian and New Zealand consumers are becoming more conscious of living sustainably, and food businesses, in turn, need to respond accordingly.

Enter Sustain’s range of sugarcane plates and bowls, and wooden cutlery and stirrers made from sustainably sourced birchwood, which not only look good but will help win you brownie points from green-minded customers.

Sugarcane pulp is known as bagasse – it’s the fibrous residue that’s left over when the cane has been crushed and the sugar extracted. It’s the ecologically friendly alternative to paper products, as it’s the by-product of a renewable resource, thereby reducing the commercialisation of our precious forests.

The green credentials of the plates and bowls are impeccable, but there’s more – products made from bagasse are strong and water-resistant.

Sustain’s wooden cutlery and stirrers range is equally eco-friendly, being made from birchwood that has been sustainably sourced. The cutlery looks stylish and natural, and has a light beeswax coating, which improves the user experience. The wooden stirrers aren’t coated.

Like their plate and bowl cousins, both the cutlery and stirrers are compostable under commercial conditions. www.shop.bunzl.com.au/sustain

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THE PROCESS

Going the Distance

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Transporting food is a problem that dates back, arguably, to the very beginning of civilisation. Here’s how one company is successfully and safely overcoming the challenge.

There are few places that present as many challenges, or perhaps opportunities, in moving hot and cold food than Australasia. With such a beautiful environment, who could blame fun-loving Aussies and Kiwis for expecting a hot curry or solid icecream an hour’s drive from the nearest kitchen?

As beautiful as it is, this environment can be harsh.

In the midst of bushfires or floods, hot and safe food can be a necessity. As for the rest of us, snuggled safely at home and binging on the latest Netflix special, there are few things more satisfying than a home-delivered hot pizza or laksa.

When it comes to modern-day catering, Cambro is the backbone of food transport and manufactures the widest range of insulated transport equipment in the world. Ultra Pan Carriers ensure food can be safely stored and transported at hot or cold

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temperatures for four or more hours. The UPCH Series, with an energy-efficient heater built right into the door, takes legendary Cambro performance to the next level. Furthermore, the Cambro Pan Carriers are rotomolded for one-piece, seamless construction ensuring unmatched durability.

The units won’t bend, dent, chip or crack, and perform in the harshest of conditions.

And, whether it’s takeaway containers, pizza boxes or beverages, Cam GoBoxes are ideal for straight-to-customer deliveries. The high-tech range, made from lightweight expanded polypropylene, not only keep contents insulated but have specific features to ensure that food arrives in the same state it left the kitchen — the Pizza GoBoxes, for example, have a built-in steam-releasing vent to keep crusts crispy. www.shop.bunzl.com.au/cambro

1. COMCP1220-159 Cambro Camchiller 325x530 CLDBL. 2. COMEPP400110 Cambro GoBox - front loading - capacity 6 x 65mm food pans - black.

3. COM16PP-190 f/pan pp c/bro trl 1/1 sz 150mm.

4. COMCD3253EPP158 Camdolly for EPP Top Loader.

5. COMEPP180110 Cambro Epp GoBox top loader 20cm GN. 6. EPP280RDST110 Cam GoBox half-size top load 8" deep with strap black.

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CHECK OUT

Change is Brewing Discover the largest range of Fairtrade beverage sachets produced specifically for the hospitality market.

According to the Fairtrade Foundation, tea is the second most popular drink in the world (water is the first), with an estimated 70,000 cups consumed every second. But as well as being part of our daily diet, tea is an important source of income for millions of growers around the world… growers who are often underpaid and exploited in developing countries.

That’s where One’s socially responsible range of beverage sachets come in.

Produced by HealthPak, the One Fairtrade range encourages guests to enjoy their morning cuppa knowing that the farmer who grew their tea, coffee or sugar was paid a fair price.

As well as meeting internationally agreed Fairtrade social, economic and environmental standards, the products are packaged using a range of materials that ensure a quality experience for your guest. Not only that, but the teas and sugars are packaged in a degradable film that breaks down more easily in landfill. “There is tremendous opportunity for accommodation providers throughout the country to have meaningful impact on sustainability by offering the ultimate ethical choice for their guests through Fairtrade beverages and sugar,” says Fairtrade Australia and New Zealand CEO Molly Harriss Olson.

Currently more than 1.7 million farmers and workers across 75 developing countries benefit from the Fairtrade system – and more than 8.3 million hotel guests have been able to enjoy One Fairtrade’s organic tea, premium coffee, drinking chocolate and sugar. www.shop.bunzl.com.au/healthpak

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1. RGONECD One Fairtrade Chocolate Drink.

2. RGONEGT One Fairtrade Green Tea Bags.

3. RGONET One Fairtrade Overwrapped Tea Bags.

4. RGONEC One Fairtrade Instant Coffee Sachet.

5. RGONES One Fairtrade Sugar Sachets.

6. RGONECP One Fairtrade Plunger Coffee Sachet.

www.forte.bunzl.com.au/flair

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Winter Warmer WHETHER IT’S SINGLE-MALT SCOTCH OR FLAVOURED BOURBON, WHISKY IS ATTRACTING A WIDER AUDIENCE THAN EVER, WITH YOUNGER DRINKERS NOW SEEKING OUT THE SO-CALLED ‘WATER OF LIFE’.

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1. ARCL7254 Broadway O/F 300ml.

2. ARCL7255 Broadway H/B 380ml.

3. ARCL7253 Broadway O/F 50ml.

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roduced from fermented grains – usually barley, corn or rye – whisky is a drink enjoyed by millions globally, and the perfect winter warmer. There are tours of the Scottish Highlands devoted to it, while a trip to the US state of Kentucky wouldn’t be complete without a few nips along the Bourbon Trail. Canada, Ireland and Japan can each also claim to be hotbeds for producing the caramel-hued spirit.

Australia has traditionally been an importer rather than a producer, but that has changed in the past few decades, and in a big way. As with gin and rum, the production of whisky in Australia has surged, with hundreds of distilleries now in operation, many in Tasmania.

With quantity has come quality. Take Sullivans Cove, a distillery based in the Tassie town of Cambridge, whose French Oak whisky took out the ‘World’s Best Single Malt’ prize at the 2014 World Whiskies Awards. They’ve also scored back-to-back wins in the ‘World’s Best Single Cask Single Malt’ category at the same awards for the past two years.

Lark, Nant and Hellyers Road are other Tasmanian distillers currently attracting attention — ­ just three decades after Australia’s smallest state overturned a ➜

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Bunzl’s e-Commerce Shop The Bunzl e-Commerce Shop utilises a worldclass platform to deliver a secure, quick, easy and convenient online shopping experience.

Features include: • wide range of products • clear and complete product information • powerful search capability for all your items • personalised catalogue of your products • your favourites product lists for quick reordering • inventory management tools • simple budget management • approval workflows • order status and history • control of other account users and access • self-serve for full e-commerce features The Bunzl Shop is open 24/7 allowing you to shop and access all features at times that best suit you.

Shop online, check your order status and manage your budget www.shop.bunzl.com.au

Bunzl Online Shop

MKT-153

The TruShotTM Mobile Dispensing System This new dispensing system keeps the cleaning staff moving. Our patented spray-and-wipe cleaning system provides optimised dilution delivery.

The easy-to-use system requires no mixing, measuring or stopping and its fully intuitive design will have cleaning staff using it in minutes.

The no-spill, 296ml concentrate cartridges snap directly into the mobile dispensing unit and the pre-labeled cartridges are compliant with Safe Work Australia.

The on-board 296ml water reservoir easily fills at any water source reducing re-supply trips to the store room.

Using our high-quality SC Johnson Professional® hard surface chemistries, this patented system simplifies dilution dispensing and replaces wall-mounted or other concentrate dispensing systems.

Try TruShot™ in a starter pack today!

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Available Products: PRODUCT

CODE

Multi-Surface Cleaner Cartridge

681023

6 x 296ml TruShot™

Non-Ammoniated Glass Cartridge

681027

6 x 296ml TruShot™

Restroom Cleaner Cartridge

681022

6 x 296ml TruShot™

Power Cleaner and Degreaser Cartridge

681021

6 x 296ml TruShot™

681028

4 x 296ml TruShot™ Mobile dispenser

TruShot™ Mobile Dispenser

PRODUCT CODE: TRUSP

www.forte.bunzl.com.au/flair

Includes 1 Mobile Dispenser Unit with 4 cartridges.

www.shop.bunzl.com.au

PACK SIZE

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4. ARCL2370 Vigne 370ml.

5. ARCP4188 Brixton O/F 300ml.

6. ARCG3367 Lima O/F 350ml.

“A new, more adventurous generation of whisky drinkers will expect their drink of choice to be served in something more innovative than a standard tumbler.”

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150-year-old law that had prohibited spirit production on the island.

Success stories such as these have gone hand-in-hand with consumer trends to seek out locally made, high quality spirits — and we’re talking about a different kind of consumer, too. While the over 65s remain a key demographic for enjoying a ‘wee dram’, whisky is becoming increasingly popular with 25–34 year olds.

The reasons for this are varied, from the appearance of whisky in popular TV series to the spirit’s place in favourite cocktails, such as the Old Fashioned and the Manhattan.

The release of diverse new drops has also added to the buzz, with high-quality rye and corn whiskies being made on these shores alongside traditional malts. And a growing batch of flavoured whiskies ­— like Jack Daniels’ Tennessee Honey and Knob Creek’s Smoked Maple — also appeal to a younger crowd.

A new, more adventurous generation of whisky drinkers will expect their drink of choice to be served in something more innovative than a standard tumbler.

So we’ve put together a selection of newlook glassware — perfect for those winter drinkers in search of the ‘water of life’.

www.shop.bunzl.com.au/arcoroc

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The Bird is the Word THE STAR INGREDIENT IN CURRIES, ROASTS AND TAKEAWAY BUCKETS, CHICKEN CAN BE PREPARED AND COOKED IN JUST ABOUT EVERY WAY, MAKING IT AN ESSENTIAL ON JUST ABOUT ANY MENU.

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TURN OVER FOR OUR OVEN-BAKED SATAY CHICKEN RECIPE

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ince the mid-2000s Antipodeans have favoured one meat above all others — and its popularity is growing all the time.

The top choice for everyone from gym-goers to dieters, late-night snackers to time-poor families, chicken is the favoured meat, with the average person consuming nearly 50 kilograms of it annually.

That is a ten-fold increase over the past 50-plus years, with Aussies eating just 4.6 kilograms per person in 1965. But why the recent upsurge in popularity?

In many ways chicken has come to be seen as something of a meat superfood, favoured for its high-protein and low-calorie content, and as a source of selenium, vitamin B6 and other nutrients.

Perhaps more importantly — for chefs at least — there’s no end to its versatility, offering a subtle but appetising flavour that works well on its own or mixed with other foods. Chicken can be roasted, poached and fried; served in burgers, sandwiches and stews. And that’s before we even mention that pub favourite the schnitzel, and its loaded sibling the parmigiana.

For a restaurant, bar, cafe or takeaway spot, it’s also generally the meat that’s best

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value for money as you can use almost all of the bird for cooking. Even its bones can be used to make broths and soups.

While the breast is the most succulent cut — and the most expensive — thigh is cheaper and fattier, affording it more flavour and making it perfect for pies, curries and stews.

It also makes thighs, alongside wings and drumsticks, more appealing cuts for chefs when it comes to the bottom line.

As well as the massive variety of chickenbased fast food, this is a meat that can be used for just about anything. Traditional dishes include the likes of French coq au vin and fricasé, Indian masala and Malaysian satay. And so such a versatile ingredient is well-matched with a versatile cooking appliance. These ovens can roast, grill or steam — giving you endless options to reinvent this popular protein.

1. MOF3030195 Six chicken rack.

2. MOF3030196 Eight chicken rack.

3. MOF3012003 Non-stick aluminium grill rack.

4. MOFC4EST1010CD C/therm combi elec D/ door 11 X 1/1GN. 5. MOFCSK100 with MOF240328 & MOF240317 door kits. Stand to suit 6.10 & 10.10 Convotherm.

www.shop.bunzl.com.au/moffat

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PURELL® Professional HEALTHY SOAP™

with CLEAN RELEASE™ Technology Saves 22 litres of water per refill1

Removes more than 99% of dirt and germs2 Free from harsh preservatives, parabens and phthalates

Available in Touch-free and Manual dispensers

1. GOJO Industries, Inc., 2017-07-I10599 PURELL Healthy Soap CRT Rinse and Sustainability Study, 19 July 2017.

2. Augustine Scientific, Newbury OH, Ex Vivo Soil Removal Analysis, August 5, 2017

shop.bunzl.com.au/gojo

Ask about our Sugarcane & Recycled range

High Quality Washroom Products The Pristine washroom range offers the softness, comfort and strength that you know and trust. Utilising Forestry Stewardship Council® certified material, Pristine Premium rolls are embossed for strength and hygienically wrapped.

Available exclusively from Bunzl MKT-167

shop.bunzl.com.au/pristine

Oven-baked Satay Chicken

The Hottest Toaster" that's "Cool to Touch

The classic chicken kebab is given a modern makeover with a zesty macadamia satay glaze.

Cool to touch high speed toaster (500+ slices per hour) www.shop.bunzl.com.au Ingredients 3 cloves garlic, crushed 1 tsp chilli paste, optional 1 tbsp tamarind 2 tsp sugar ½ cup coconut milk 2 tbsp honey 12 macadamia nuts, ground

2 stalks lemongrass, finely chopped 1 lime, juice and zest 12 plain chicken thigh kebabs 4 tbsp macadamia oil 2 tbsp Lesnie’s macadamia satay glaze

PR OU DLY SU PPLIED BY

Method

1. Using a large bowl and whisk, combine the garlic, chilli paste (if desired), tamarind, sugar, coconut milk, honey, macadamia nuts, lemongrass, lime juice and zest.

2. On a tray, separate the kebabs and drizzle with macadamia oil.

Evenly coat the kebabs with the mixture and marinate overnight.

3. To cook, pre-heat your Convotherm on combination to 180, set to cook for 8 minutes, with crisp and tasty on level 1 or to the level that suits your business. While the oven is preheating, season the kebabs with salt and Lesnie’s ground black pepper, individually place the kebabs on the Convotherm grill tray. After the 8 minutes, ensure they are cooked through. If they are still a little pink, allow to rest through in the oven as to not overcook and dry out the chicken.

4. To serve, depending on the seasonality, pilaf rice or a fresh herb salad. But don’t forget the Lesnie’s macadamia satay glaze.

To make the glaze, slowly whisk in some warm water until you reach your desired consistency. If you prefer a little more of a tangy glaze, Bunzl suggests adding in some lime juice. Lesnie’s macadamia satay glaze will help bring out the natural flavours of the chicken and spices.

Wagen is Australia’s premium supplier of hotel trolleys.

Whatever the size of your hotel, resort, casino, motel or serviced apartments, Wagen has a trolley to suit your needs. Including a wide range of concierge, luggage, housekeeping, F&B, linen & back of house trolleys

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A Taste of Things to Come AUSTRALIAN FOOD CULTURE IS A MELTING POT OF DISHES AND TRADITIONS BROUGHT BY WAVES OF IMMIGRATION — AND, FOR CHEFS, THESE DIVERSE FLAVOURS ARE NOW EASIER TO COME BY THAN EVER.

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Left. FM22740 Tandoori Yoghurt Spice/Glaze.

Above. FM23086 Sweet Chilli & Lime Seafood Spice/Glaze.

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f your menu is a mix and match of different dishes — say, bolognese alongside curry alongside tortillas — you’ll know something of the diversity of food on offer in Australia.

Mexican, Thai, Japanese, Chinese, Lebanese, Indian, Greek, Italian; all of these national cuisines and more are readily available and together make up our unique food culture.

But it wasn’t always this way. Between the 1950s and 70s large numbers of Europeans ­— from Italians to Greeks, Germans to Dutch — settled on these shores, bringing with them dishes and culinary traditions from their

home countries. In the latter half of the 20th century, increasing numbers came from Asia — in particular China, Vietnam and Malaysia — as well as Lebanon, again with their own food cultures.

The result is a culinary melting pot.

Today, according to food ordering app Menulog, Thai noodle dish pad thai is the country’s favourite take-out order, followed by butter chicken, green curry and pizza.

Produce, too, has changed. Where once it would have been difficult to source ingredients such as Chinese lap cheong (cured pork sausages) or Indian ghee, that's no longer an issue. Supermarkets ➜

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Cheers to uncompromisingly glamorous

SPKSY The Spksy family of glassware look like they’ve just been lifted from a popular speakeasy in 1920s Chicago or New York: sharp as a chalk stripe suit, stylish as a jazzman’s solo and tough as they come.

See our full range of Libbey glassware www.forte.bunzl.com.au/flair 18 at shop.bunzl.com.au/trenton

"Flavour Makers offers rubs, spices and glazes that provide a shortcut to creating the exciting flavour ranges of different cuisines."

Above. FM21706 Asian Lime Sticky Glaze.

Below. FM22634 Lemon Pepper Spice Glaze.

specialising in the food of different nations can be found in most towns and cities.

For chefs, this modern diversity is gold: more produce is available, there is a greater knowledge of different culinary traditions to draw on and diners are more open to trying new dishes. As such, the kitchen has become a place of experimentation.

To help this in a big way, Flavour Makers offers a collection of rubs, spices, glazes and more that provide a shortcut to creating the exciting flavour ranges of different cuisines.

Designed to add a zing to fresh meat, poultry and seafood, Flavour Makers products include the likes of Argentinian barbecue glaze, Persian spice mix, Brazilian smoked paprika glaze and tandoori yoghurt spice. Due to its diversity, Australia is one of the world’s best places to eat right now — and with this range, chefs can have the country’s many diverse flavours at their fingertips.

www.shop.bunzl.com.au/flavourmakers

www.forte.bunzl.com.au/flair

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Ju s t De THE MOST POPULAR DISH ON THE MENU IS OFTEN THE FINAL ONE – DESSERT. HERE'S WHY YOU SHOULD MAKE SURE PUDDING LOOKS AS GOOD AS IT TASTES.

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1. TKSH9256615 Schonwald Shiro white bowl 149mm.

2. TKSH9252230 Schonwald Shiro white platter coupe oval – 300mm x 194mm.

3. TKSH925181Schonwald Shiro white lid for cup café au lait – bowl.

4. TKSH9251326 Schonwald Shiro 260mm coupe plate.

5. TKSH9256970 Schonwald Shiro saucer 266mm.

6. TKSH9255220 Schonwald Shiro white cup 85mm.

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ur taste for dessert is growing all the time. The ice cream market is booming, with a current annual revenue of more than $1.3 billion (a $260 million rise since 2010) in Australia alone, and dessert-focused bars experienced a surge in popularity in recent years.

Puddings, while traditionally seen as British, have also risen in popularity – and are no longer confined to Christmas. Circa 2014, when cooking competitions were must-watch television, millions of us would tune in to see whether a contestants’ selfsaucing chocolate pudding would be suitably molten when presented to a judge. This led to something of a pudding renaissance, with generation-old favourites such as sticky date finding their way back on to menus. And really, is there anything more comforting on a cold winter evening?

Since then, we’ve found ways to bring puddings to the breakfast table (hello, chia pudding) and come up with some healthier alternatives (‘paleo pudding’ is an increasingly popular Google search term). The common ingredient is pretty presentation – and that’s where the influence of social media must be recognised.

In the 10 years since Instagram launched, more than 50 million posts have been hashtagged #dessert. Customers are always on the lookout for fresh social media fodder, so it’s more important than ever to make sure desserts are photogenic.

An easy way of ensuring a pudding will look good is by using different shapes and quirky styles of crockery – enhancing the experience for the customer before they’ve even tucked into their last course.

So, whether you’re serving a winter pavlova or a molten Black Forest pudding, Tomkin will ensure it’s a piece of cake.

www.shop.bunzl.com.au/tomkin

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QUICK-FIRE Q&A

Test of Time This issue, we speak to Bunzl in-house expert Damien Thompson about his wealth of experience supplying hospitality equipment.

Fildes, the authority on food safety, explains why 5 is a magic number. @fildesfoodsafety

DAMIEN THOMPSON South East Queensland Regional Sales Manager Hospitality Moffat’s new Cobra series. @moffat_au

Centrepiece Bunzl products and partners you need to follow on Instagram

Accor’s Thalassa Sea & Spa in Le Touquet, France. @accor

Everything at Halcyon House’s Paper Daisy restaurant is photogenic. @_paperdaisy_

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Contact Damien with your equipment requirements: Damien.Thompson@ bunzl.com.au.

Tell us about your career. I started in the hospitality industry as a 16-year-old working in a warehouse. Customers would come in to buy stock and when most of the warehouse staff would hide, I would approach the customers and found I enjoyed selling stock.

My manager at the time saw this and promoted me to the sales team when I was 18. Then, at the age of 25, I was managing the sales team when the owner of the business sold to Bunzl, so I took on the Branch Manager role.

What keeps you inspired and motivated? My competitive nature keeps me wanting to better both myself and my team. As part of a large organisation like Bunzl you get to work with many quality people, which can be very inspirational. Customers have many choices so when they select you as their preferred supplier it’s a real buzz. Our business is always growing and there are always new challenges to overcome daily.

What has been your favourite Bunzl project? Fitting out the Hilton Surfers Paradise hotel. I worked with a consultant for about six months on the project and we were able to supply all the inroom items, plus kitchenware, crockery, cutlery, glassware and housekeeping items. We were on tight deadlines to ensure the hotel was able to open on time and the project went very smoothly.

What are you most proud of? The biggest highlight in my career is that I still have customers from when I first became an account manager at the age of 18 years old. I have assisted many businesses in achieving their goals, which is great, but maintaining strong relationships and trust is my biggest highlight.

Left Challinor plating up.

Below Salted kingfish croquettes with XO and fingerlime at Nomad Up the Road.

TOQUE TALK WITH. . .

Jacqui Challinor

PHOTOGRAPHY: NIKKI TO; PETRINA TINSLAY

Nomad chef Jacqui Challinor talks challenges and opportunities, past and present.

It’s been a big few months for Jacqui Challinor, head chef at Sydney’s muchloved Mediterranean-influenced restaurant Nomad. In September last year, a kitchen fire caused the Surry Hills restaurant to close down and temporarily move up the road ­— without its signature fire grill. “When the fire happened, that threw everything into complete disarray,” she says. “It’s been an adjustment. Cooking with fire is the way I love to cook. Losing that has been a big disruption, but also a good challenge.”

While Challinor has experienced great success in the hospitality industry, her career might have been very different if she hadn’t listened to her friends.

“It took me a little while to get the guts to apply for my first cheffing job,” she remembers. “I was worried it was a bit of a boys club and I wasn’t going to fit in, but it got to the point where my friends got sick of listening to me whinge about it and forced me to submit applications. So I got the first job I went for, as an apprentice chef at [cafe/health food store] About Life in Rozelle.”

It was an inauspicious beginning for a top-tier chef whose peers often started their work lives at fine diners. But Challinor doesn’t feel disadvantaged.

“The head chef left after a few months and they never replaced her,” she says. “So I learnt a lot from a really early stage in my apprenticeship.”

Eventually Challinor finished her apprenticeship at since-shuttered Merivale steakhouse Mad Cow. Her manager, Chris Whitehead, taught her how to manage a team ­— a useful skill for overseeing 55 staff at Nomad.

“He’s the person I look to the most,” she says.

“He’s got such an incredible demeanour; he would never raise his voice or degrade someone.”

After Mad Cow, Challinor stayed with the Merivale family, working at French eatery Felix, followed by her first official head chef role at now-closed Greek restaurant Xanthi. She followed that up with a stint in corporate catering.

But despite a higher pay and better hours, she lasted just six months.

“I absolutely hated it. For me, there just wasn’t the buzz and adrenaline rush you get from service. But it was nice to have a life for six months,” she laughs.

After her short-lived catering career, Challinor returned to the restaurant game, with a job offer at Nomad, a new venue her former Mad Cow colleague Nathan Sasi was opening. Just one year later Sasi departed Nomad, opening up the head chef role for Challinor – a role she’s comfortably inhabited ever since, earning the restaurant a Good Food Guide hat for the past five consecutive years.

www.forte.bunzl.com.au/flair

23

Since 1910 Lesnie’s has been providing retail butchers with high quality supplies and smallgoods ingredients.

With a reputation for using only the finest mixtures, Lesnie’s enhances the butcher’s product range adding value for the business and offering your customers a broader flavour selection.

Lesnie’s has been part of the success of butcher shops and food processing for over 100 years - this remains as true today as ever.

Lesnie’s for all your: • Coaters & Crumbs - suitable for all protein types • Glazes & Rubs - add flavour to a variety of meat • Sausage Meals - create the best gourmet sausages • Stuffing Mixes - made from quality crumbs, herbs and spices • Marinades Liquid & Powder - can be applied wet or dry • Sprinkles & Seasonings - flavour-packed favourite for the palate

MKT-152

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