EDITION 4, 2020
GREAT SUMMER COCKTAILS CHRISTMAS PLATES BIOPAK’S GREEN IDEAS A NEW-AGE CHARCOAL OVEN
Pony Express
HOW NICOLLE HAHN TRANSFORMED HER ADELAIDE CAFE, PONY AND COLE, INTO A FOOD MECCA
PLUS... Bunzl is helping food-rescue charity OzHarvest feed Australians in need
“Alcohol may be man’s worst enemy, but the Bible says love your enemy.”
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any of us have wanted to wish away much of this year and suddenly here we are – preparing for the summer season, with its promise of family, friends, feasts and festivities. Certainly, this summer, food businesses must plan and operate within the guidelines of heightened safety. This means looking at patron numbers, considering bathroom amenities (pg 7) and establishing rigorous cleaning cycles. For those thriving on takeaway/home delivery, there are some great sustainable packaging alternatives (pg 16) as well as news on how Bunzl can assist you find greener product solutions (pg 5). Being ‘open for business’ over summer means preparing your cocktail lists (pg 8) and planning your twist on the Christmas lunch (pg 12). Nothing says summer-is-here more than charcoal ovens wafting woody aromas out to hungry diners (pg 18) or the energetic clatter of busy hotels preparing service amid the reality of the pandemic guidelines (pg 6). This issue’s cover chef is Nicolle Hahn (pg 23), who serves up the unexpected at her Adelaide cafe, Pony and Cole. Plus, Bunzl’s Novak Kuzmanovic (pg 22) shares his considerable career highlights in hospitality. And because it is the season to give, we take a look at those who give a lot – the team at OzHarvest not only feed those in need but also reduce food wastage (pg 4). In a year of challenges, let’s raise our glasses in appreciation of all those who have helped us along the way. Now is the season when the hospitality industry shines – let’s keep going: the best is yet to come.
Mark Phelan
General Manager, Hospitality, Bunzl Australia & New Zealand
BUNZL ANZ flair@bunzl.com.au
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Frank Sinatra
Contents 4 5 6 7 8
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Centre Stage: Harvest Time Spotlight: Greener Solutions The Process: Great Serve Check Out: The Big Dry A Winning Mix
With Libbey’s range of fabulous glasses, summer cocktails never looked so good.
Festive Fare
The Antipodean Christmas lunch is light and modern – like this Urban crockery.
A Better Way
Australian company BioPak is tackling plastic pollution head-on.
There’s Smoke… 18 Where The Mibrasa charcoal oven brings
barbecue flavours to the kitchen.
Quick-fire Q&A: 22 Personally Speaking
Bunzl’s Novak Kuzmanovic discusses his long and varied career in hospitality.
Talk with... 23 Toque Nicolle Hahn
COVER PHOTOGRAPHY: CRAIG ARNOLD/SHE CREATIVE
The powerhouse behind Adelaide’s Pony and Cole cafe talks beginnings, jalapeño bread and food with a twist.
@bunzlANZhospitality @bunzlANZhospitality Bunzl ANZ Hospitality Bunzl Australia & New Zealand
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CENTRE STAGE
Harvest Time Fighting food insecurity is all in a day’s work for OzHarvest, which is delivering an extra 100,000 meals thanks to a recent Bunzl donation. As the hospitality industry becomes more and more aware of the environmental impacts of food waste, businesses are coming up with new solutions to reduce the amount of unused produce and uneaten food they send to landfill. One organisation that is not only committed to fighting food waste but also alleviating hunger is OzHarvest. Founded by Ronni Kahn, who previously ran an event management business, OzHarvest is a national food-rescue organisation that collects quality food from commercial food vendors and distributes it to charities supporting people in need. The organisation operates nationwide to rescue
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more than 180 tonnes of food each week from over 3,500 donors, such as supermarkets, hotels, cafes and caterers. More broadly, around seven million tonnes of food in Australia ends up in landfill each year: enough to fill 9,000 Olympic-sized swimming pools. At the same time, more than five million Australians experience food insecurity each year, meaning they don’t have adequate access to food. OzHarvest also runs educational programs to create positive change in the lives of vulnerable people, however, since COVID-19, the organisation’s main focus has been food relief. “The demand for our services is higher than ever and our resources are really under pressure,” says Fiona Nearn, who is the PR, Media and Communications Manager at OzHarvest. Bunzl recently made a generous $50,000 donation to OzHarvest, which Nearn describes as essential to the organisation’s operations. “We completely rely on philanthropic funding to help keep our wheels going, and for every dollar donated to us, we can donate two meals to people in need. Bunzl’s donation meant we could deliver an extra 100,000 meals,” she says. Hospitality businesses can donate surplus food to OzHarvest on a regular basis or organise a one-off donation. For more details, visit ozharvest. org/give-a-little-love.
SPOTLIGHT
Greener Solutions As sustainability becomes increasingly important for our customers, we’re coming up with innovative solutions. Businesses need no convincing that addressing sustainability effectively has many positive outcomes, including a good reputation, cost reduction and even increased profitability. Consumers have never been more sustainability savvy, and government and industry are increasingly focused on the topic. At Bunzl, our sustainability strategy goes beyond how we operate our business – we look at ways we can work with our entire value chain, from our partner suppliers right through to our customers. Not only do we want to source responsibly and minimise our impact on the environment, we also want to create value by supporting our customers to meet their sustainability objectives. So, what are the biggest trends in sustainability, and how can we help our customers find solutions? We’ve identified three…
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SINGLE-USE PLASTICS
There’s growing consumer awareness of the issues posed by some single-use plastics. South
Australia has been the first state to get a ban – on single-use straws and cutlery – over the line and other Australian states and territories, as well as New Zealand, are predicted to follow. Not all plastics are banned, and certainly not all single-use ones. Items made from renewable resources such as bamboo and paper are still acceptable, as are recyclable plastics. We’re working with our customers to support the transition to alternatives that will meet all new requirements.
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LANDFILL
Reducing the amount of waste that goes to landfill is not a new concept, but the ways we approach it are changing. Technology is playing a huge part in how we work with our customers – the latest in pallet wrap innovation, for example – and using cutting-edge machines at the right tension can have huge waste-reduction (and cost) benefits.
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CARBON EMISSIONS
When we deliver to our customers, we optimise deliveries where we can; and we encourage our customers to do the same thing. By consolidating deliveries, we can reduce the number of trips each truck takes and this, in turn, saves carbon. We can estimate the carbon emission from your Bunzl deliveries, and you can watch how these change over time if you optimise your ordering patterns.
1. BZSUSSCBW16 Sustain Sugarcane Bowl Round White 16oz. 2. BZSUSWFC Sustain Wooden Fork Natural Beeswax Coated 160mm. 3. BZSUSWSC Sustain Wooden Spoon Natural Beeswax Coated 160mm. 4. BZSUSWKC Sustain Wooden Knife Natural Beeswax Coated 165mm. 5. BZSUSSCRP9 Sustain Sugarcane Plate Round White 9in.
Want to reduce waste and operating costs and ultimately add value to what you bring to your customers? Contact sustainability@bunzl.com.au. shop.bunzl.com.au/sustainability
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Moffat’s new range features eight different models to suit commercial kitchens of varying capacities.
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THE PROCESS
Great Serve As the way food is served continues to change, Moffat’s Turbofan Holding Cabinets are a perfect solution for hotel meal services. The COVID-19 pandemic has meant that all hospitality businesses have had to re-evaluate their operations in some way. In the hotel world, meal service has been a particular focus. Social distancing is, of course, the main issue that hotels have needed to adapt to, while also being able to serve customers quickly, maintain the quality of hot food, keep menu diversity and manage labour requirements. Commercial kitchen equipment manufacturer Moffat has developed a grab’n’go buffet-style solution for hotels to help them adapt to the reality of COVID-era food service. Part of this solution is the company’s new Turbofan H Series of hot holding cabinets, which allow food to be bulk cooked and held without its texture or temperature being spoiled. The food can then be plated as required and quickly served to the customer.
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While the bulky size of traditional food-warming cabinets have been a barrier in the past, Moffat’s Turbofan Holding Cabinets are smarter in design and engineering in order to efficiently slot into tight kitchen environments. The Turbofan can be stacked on top of a convection oven or positioned under a workbench, making it easier for hotel kitchens to adapt to grab’n’go processes. Moffat’s new range features eight different models to suit commercial kitchens of varying capacities. shop.bunzl.com.au/moffat
1. MOFE33D5 T/Fan C/Oven Elec 5 x 1/1 gn. 2. MOFP12M T/Fan Prover/Holding Cabinet Elec.
1. BW552500 Peakserve Continuous Hand Towel Dispenser White. 2. BW460004 S/Steel Hand Towel Dispenser. 3. BW460010 S/Steel Soap Dispenser.
CHECK OUT
The Big Dry
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Handwashing has never been so important – and paper towels are becoming a sustainable alternative for drying our hands. Handwashing has always been an essential hygiene practice in the food service industry, but the COVID-19 pandemic has truly highlighted its importance in stopping the spread of disease. Not only are health officials promoting proper handwashing standards – such as when and how long you should be washing your hands – but the World Health Organisation has also recommended thoroughly drying hands using single-use towels. This hygiene guidance is reflected in consumer sentiment, with a global survey finding that 43 per cent of people felt unsafe entering a bathroom
with air-dryers, while 72 per cent wished more facilities offered paper towels rather than air-dryers. While some consumers might be concerned about the environmental impact of single-use paper towels, professional hygiene brand Tork provides a more sustainable solution. Its locally made FSC-Certified paper hand towels are made with 63 per cent renewable energy and, rather than going to landfill, can be composted, reducing greenhouse gas emissions by 50 per cent. So, don’t blow it. Switch to paper towels. shop.bunzl.com.au/tork
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A Winning Mix THE BEAUTY OF COCKTAILS LIES AS MUCH IN HOW THEY LOOK AS HOW THEY TASTE – WHICH IS WHY YOU NEED THE PERFECT GLASSWARE TO COMPLEMENT THE PERFECT DRINK.
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➜ 1.
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TURN OVER FOR THREE GREAT SUMMER COCKTAILS
1. LB925500 Libbey Carats Double Old Fash 355ml. 2. LB8480 Libbey Salud Grande 296ml. 3. LB601602 Libbey Speakeasy Champagne Coupe 245ml. 3.
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othing says ‘summer’s that will prove as eye-catching on Insta as coming’ more than the they are durable in the dishwasher. After all, sound of ice rattling around cocktail-gazing is big business, with the likes a well-handled cocktail of Cocktails Australia attracting more than shaker. And nothing tastes 30,000 followers. more like it than the thirstStep forward the Libbey selection from quenching result, whether it be a mojito, Trenton. This glam glassware will ensure margarita or martini. all your options are covered, no matter As the weather turns warm, now’s the what you’re pouring. Got a modern crowd time to concentrate on your summer wanting to go Old Fashioned? Pick the cocktail list. That won’t be hard for many ‘Carats’ thick-bottomed tumbler that venues around Australia and New Zealand: provides the ideal base for grinding cocktail bars are something of an institution aromatics, while giving the honey-coloured here, with a select few, including the likes cocktail a pleasing glint and sparkle. of The Baxter Inn in Sydney and Black Alternatively, the ‘Salud Grande’ is great Pearl in Melbourne, for, you guessed named among the As for cocktails, the good news is that it, martinis – as world’s best bars in well as a host of aside from the winning new concoctions contemporary recent years. As for the cocktails, cocktails. Fashioned that appear each year, the old the good news is with a timeless thin favourites are still, well, favourites. that aside from stem and flared the winning new bowl, it boosts a concoctions that appear each year, the old drink’s clarity and colour, and brings an favourites are still, well, favourites. Gin and instant dose of Jazz Age glamour. vodka are more popular than ever – with And for the tantalising pink shimmer both spirits experiencing an increase in sales of a La Vie En Rose, select the elegant in recent years – and provide a trusty base for ‘Speakeasy’ champagne coupe, with its solid a range of classic drinks. stem which allows the drink to stay perfectly And with cocktails drawing such a crowd, chilled while being held. Cheers to that! shop.bunzl.com.au/trenton you want to be able to serve them in glasses
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SEC RE THE NEW NORMAL IN HYGIENE Hygiene is pivotal in food preparation areas to ensure the health and safety of your staff and guests. Lift your hygiene standards with Tork’s range of hygiene and surface cleaning solutions. shop.bunzl.com.au/tork
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Three Splendid Summer Cocktails The warmer weather turns our minds to cocktails, like these three fab concoctions.
SMOKED DILL MARTINI 15ml gin 45ml Dill Aquavit 20ml sweet vermouth
5ml dry vermouth dash Angostura bitters
Method 1. Fill a large glass or cocktail shaker with ice. 2. Pour in all ingredients, then stir. 3. Strain into a Libbey ‘Salud Grande’ glass and serve.
LA VIE EN ROSE 25ml fresh lemon juice 10ml sugar syrup ½ the white of 1 egg
drop of grenadine 35ml Pinky vodka curl of lemon zest, to serve
Method 1. Pour the lemon juice, sugar syrup and egg white into a cocktail shaker. 2. Add the grenadine and Pinky vodka. 3. Fill the shaker with ice and shake hard. 4. Strain into a Libbey ‘Speakeasy’ champagne coupe. 5. Add the lemon curl and serve.
HONEY I’M OLD FASHIONED ½ tsp honey 2 dashes Angostura bitters splash of soda water
50ml bourbon curl of orange zest, to serve
Method 1. Place the honey in a Libbey ‘Carats’ tumbler. 2. Add the Angostura bitters and a splash of soda water. 3. Rotate the glass to mix the honey, bitters and soda. 4. Add ice and pour in the bourbon. 5. Garnish with orange curl and serve.
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Festive Fare REFRESHING SALADS, SUMPTUOUS SEAFOOD … CHRISTMAS FARE IN AUSTRALIA AND NEW ZEALAND IS A NEW TAKE ON THE TRADITIONAL.
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1. STI12080550 Steelite U/Smk Tray Rec 210x167.5mm. 2. STI12080525 Steelite U/Smk Bowl FreeStyle 120ml. 3. STI12080567 Steelite U/Smk Plate Coupe 202.5mm.
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hether it’s a greetings card featuring roos instead of reindeers or sun-soakers sporting Santa hats on the beach, the thrill of an Antipodean Christmas lies in the spin we’ve put on the most time-honoured festive traditions. Nowhere is that more obvious than in the kitchen on Christmas Day, whether you’re serving your own family at home or dining with many families in a local cafe or pub. In the shape of seafood and salads, hams and snags, chips and dips, here you’ll find the perfect snapshot of how an Australian and New Zealand Christmas feast has evolved from its origins over the years. This evolution began almost as soon as the First Fleet arrived on these shores in January 1788, bringing with them 18 turkeys for the first official Christmas celebrations. Soon, local twists were added to recipes imported from Britain to make use of the Australian fauna: ham and cockatoo pie being an especially unappetising example. But as time went on and families were less keen to stuff down hot roasts at a time of year that’s always roasting hot, lighter foods began to take prominence, with seafood especially popular. While Paul Hogan’s famous 1984 offer to “slip an extra shrimp on the barbie” made the practice synonymous with local fare, it’s likely it had already become something of a festive tradition. These days, Australians buy about 6 million kilos of prawns in preparation for Christmas Day. In true Antipodean style, though, that hasn’t meant losing sight of what came before. A big, juicy glazed ham, in particular, has always remained a key part of the spread, even as salads and fruit-based dishes have replaced other heartier plates. And while this buffet-style lunch might signal that Christmas here is a relaxed affair, for many families and friends it’s the biggest event of the year. As such, you’ll want to make sure you ➜
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HONEY-BAKED CHRISTMAS HAM Ingredients 100g (1/2 cup) brown sugar 80ml (1/3 cup) maple syrup 80ml (1/3 cup) honey 1 star anise
1 tbsp Dijon mustard 1 whole leg ham on the bone, rind removed whole cloves
Method
1. Preheat the oven to 170°C (150°C fan-forced). 2. To make the glaze, place the sugar, maple syrup, honey and star anise in a small bowl. Mix until the sugar has dissolved. 3. Using a sharp knife, score the fat in a diamond pattern, about 4-5mm deep. Stud the middle of the diamonds with the cloves. 4. Place the ham in a large baking dish lined with baking paper or alfoil, then brush the top with about a third of the glaze. 5. Place in the oven, and cook for about 90 minutes, brushing with the remaining glaze every 20 minutes. 6. Remove from the oven and allow to rest before serving. Best served warm. For those preparing Christmas hams commercially in volume for their customers, choose Lesnie’s Gluten Free Ham/Bacon Royal B/Boy Cure (SKU BF77199). Mix the cure with water and add salt as desired. It really is that simple.
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A Better Way
WITH SO LITTLE PLASTIC FOOD PACKAGING CURRENTLY BEING RECYCLED, AUSTRALIAN COMPANY BIOPAK IS OFFERING A RANGE OF SMART, SUSTAINABLE ALTERNATIVES.
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e believe there is a better way of doing things,” says Richard Fine, founder and sustainability director of BioPak. For Fine and the company he started in 2006, that means addressing the twin problems of single-use plastic and food waste, piece by piece. Imagine you could visit a landfill in 400 years’ time and you’ll likely discover plastic containers that look virtually unchanged from 2020. You might even find plastic packaging you threw away last week. That’s because plastic can take centuries
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to decompose, a worrying thought when currently only about 9 per cent of the world’s plastic is actually recycled. The rest is either contaminated with food, too small to be sorted, made of various materials that cannot be easily separated, or it’s simply dumped in the wrong bin. But we need containers, of course, because food waste – to the tune of some 7.3 million tonnes a year in Australia – is another equally confronting issue. This is where BioPak comes in. Looking to address both problems, the Australian brand has developed a range of carbon-neutral,
1. BIPBC8-ART BioPak BioCup Hot Single Wall Art Series 8oz. 2. ZZBLB1000 BioPak BioCane Lunch Box White 1000ml. 3. BIPR60 BioPak Sauce/ Sample BioCup Pla Clr 60ml. 4. BIPHY16K BioCutlery Knife Wood 16cm. 5. BIPHY16E BioCutlery Fork Wood 16cm. 6. BIPBLB750N BioPak BioCane Takeaway Base 750ml.
plant-based food-packaging products that can be composted rather than thrown in the bin. BioPak offers disposable hot and cold cups, plates, bowls, trays, napkins, bags and more, and is the first company of its kind in Australia and New Zealand to become carbon-neutral. Its products are made from FSC-certified paper and wood, rapidly renewable sugarcane or bioplastic made from plants,
not oil, making them perfect for any business serving takeaway food and wanting to put the planet first. It’s frightening to think that how we serve a simple takeaway coffee or a plate of hot chips could create problems for centuries of future generations. Through using BioPak products, we are reducing the plastic burden. To put it simply, as Fine says, it’s “a better way of doing things”.
shop.bunzl.com.au/biopak
Imagine you could visit a landfill in 400 years’ time and you’ll likely discover plastic containers that look virtually unchanged from 2020. You might even find plastic packaging you threw away this week.
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Where There’s Smoke… IT CAN BE A CHALLENGE TO PRODUCE THE AUTHENTIC SMOKY FLAVOURS OF A BARBECUE IN A COMMERCIAL KITCHEN, BUT COMCATER’S MIBRASA CHARCOAL OVEN OFFERS A SIMPLE SOLUTION.
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he woody aroma, the smoky taste, the sense of tradition… It’s often said that there’s nothing quite like cooking over charcoal. Early humans were producing food over open fires for more than a million years. The emergence of modern humanity, about 200,000 years ago, saw the development of stone hearths and, eventually, rudimentary ovens. More recently, cooking over coals – on a barbecue grill – has become a backyard and campground staple around the world. For Australians and New Zealanders, though, stocking up on briquettes is the exception rather than the rule. This is a nation where two out of three households own a barbecue, yet the majority are fuelled by gas rather than charcoal. That means a whole lot of people miss out on a whole lot of flavour. And, as summer approaches, now’s the perfect time to give them what they’ve been missing. With Comcater’s Mibrasa charcoal oven, you don’t need a large-scale outdoor ➜
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In short, with the Mibrasa you can offer an authentic barbecue taste to diners, opening up a new world of flavours and possibilities in a controlled kitchen environment.
COMHMBABSB110R Mibrasa Charcoal Oven (right) w/Cupboard.
barbecue set-up to achieve this – you can produce it all in a commercial kitchen. This is an oven that’s been designed to reproduce the elemental nature of cooking, using pure fire and its embers to elevate natural flavours, while adding a healthy lick of that enticing smoky aroma. If you have an open kitchen, all the better, with diners able to experience the enchanting atmosphere of food being cooked over fire. Functioning as both a grill and an oven, the Mibrasa enables you to offer barbecued meats and vegetables with all the convenience of controlled indoor cooking. You’ll also find it’s easier for braising than traditional ovens. The true beauty of the unit lies in its mix of tradition and technology, boasting a design that allows you to accurately control the airflow through the grill, changing the intensity of the heat generated by the burning charcoal embers. In short, with the Mibrasa you can offer an
authentic barbecue taste to diners, opening up a new world of flavours and possibilities in a controlled kitchen environment. And all this while taking inspiration from a cooking method that’s nearly as old as humankind itself.
shop.bunzl.com.au/comcater
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QUICK-FIRE Q&A
Personally Speaking This issue, we speak to Bunzl accounts manager Novak Kuzmanovic about his long (and very varied) career in hospitality. Oz brand Huskee’s reusable coffee cup is brimming with green features. @huskeecup
NOVAK KUZMANOVIC Accounts manager, Enfield branch
Thirteen dining options, 309 deluxe rooms ... The Star Sydney shines. @thestarsydney
Centrepiece Bunzl products and partners you need to follow on Instagram
A custom Skope energy-efficient fridge cabinet for Koko Black. @skope_refrigeration
Sydney’s renowned Nomad was due to reopen on 3 November. @nomad.au
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Contact Novak with your requirements: novak.kuzmanovic@ bunzl.com.au
Tell us about your career. I started in the construction side of hospitality as NSW Project Manager for Michel’s Patisserie. But with a young family and being away from home so much, I decided to join my family’s business, managing bistros in clubs. We then moved to the Gold Coast where I managed the Mantra Hotel Group across Queensland. When we came back to Sydney for family reasons, I joined Bunzl’s hospitality team and never looked back. What does your role at Bunzl involve? I am an accounts manager, looking after pubs, clubs and four- and five-star hotels in and around the Sydney CBD. But over the past 18 months, I’ve been working with a new client, Carnival Cruise Ships: an exciting and challenging opportunity that has helped me grow my skill set to another level. I thrive on building great relationships with my customers. Many of them are more like family members. What’s the most interesting thing about your role? At the moment, the ever-changing world of COVID-19. In the hospitality industry, cleaning and hygiene have always been priorities, and I’ve taught restaurant staff over the years about the importance of process and procedure. In the current environment, my skills have had to be pushed to the next level so I can guide my customers. Name one or two career highlights. They would have to be Carnival Cruises and Watsons Bay Boutique Hotel (below). When both these companies came on board, they were unsure about dealing with a new supplier, and they really put me through my paces and tested my ability to deliver. I was determined to do backflips, and backflips I did to build trust and confidence in Bunzl.
Left Nicolle Hahn works on one of her fascinating creations at Pony and Cole. Below French toast with orange and cardamom.
TOQUE TALK WITH. . .
Nicolle Hahn
PHOTOGRAPHY: CRAIG ARNOLD/SHE CREATIVE
The co-founder of Adelaide’s Pony and Cole cafe reflects on a lifetime spent in the hospitality industry. Hospitality is in Nicolle Hahn’s blood – she grew up living in her parents’ hotels in country South Australia. She followed in their footsteps, managing hotels in Adelaide, but changed tack later in life, taking up an apprenticeship at the Hilton International in Adelaide. After six years, she decided if she was going to be working long hours in food, she wanted to do it for herself. So, in 2017, Hahn and her designer partner Julie Pieda started looking for a venue, and stumbled upon a ‘filthy’ 1960s industrial warehouse in Manton Street, Hindmarsh, an inner west suburb of Adelaide. “We surveyed the scene, took in the old pepper tree growing through the wall and realised we had found the place,” Hahn says. “There was a real need in Manton Street for a social hub,” she continues. “There were a lot of businesses and a lot of residential here, but there was nowhere for them to go and grab a coffee, or to have a business meeting.” After three years, Pony and Cole is now something of an institution in the city, frequented as much by locals as those in the city and eastern suburbs who’ve got wind of its uniqueness. They are drawn to the cafe by its good energy and the breakfast, brunch and lunch menus, where traditional dishes are served with what Hahn describes as a “cheeky little twist and some out-there stuff”.
Hahn’s regularly changing menu highlights fresh produce, and the majority of goods are made inhouse – from the sausages to the barbecue sauce, and the hash browns to a cheddar and jalapeño bread (topped with poached eggs, pork belly and sriracha hollandaise). “We don’t try and copy what’s going on around us,” she says. “If it’s been done to death, we don’t want to do it. Sorry, no smashed avo on toast here.” And despite not offering a menu of typical Aussie cafe fare, Hahn’s approach is one that has worked. “We found our tribe, it’s eclectic and it’s everybody.” When COVID-19 restrictions began to impact the area, loyal customers came by to let her know they wouldn’t be able to visit for a while, and have returned in droves since lockdown has lifted. Hahn also emphasises the importance of working with Adelaide businesses to source produce and products for Pony and Cole. The cafe serves its own blend of beans from Patio Coffee Roasters, just a few clicks down the road, and its traditional-style kombucha is also made nearby, by Skull. That holistic community focus extends to the space the cafe is housed in. Pony and Cole acts as a social and creative hub, thanks to an attached gallery, a design studio and printmaking studio, which all reside in the same 1960s-era warehouse. Hahn even offers apprenticeships to aspiring chefs – a rarity in Adelaide cafes. “They get a well-rounded education. We change the menu around to upskill the apprentices, and try to give them a wide range of experiences, and build their confidence. Giving back to our community and our staff is very important to me. Apprentices are the next generation: we want them to be outstanding.” Pony and Cole, 6 Manton Street, Hindmarsh, SA; ponyandcole.com.au.
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