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16 pages on Spicy Sri Lanka




Gönül Paksoy’s squid stuffed with aubergine


Apprentice forum The vital ingredient

Top flight tucker

Olive & learn

The height of enjoyment

Poster inside

Left to right: • Saskia Beer - Black Pig, Barossa • Chui Lee Luk - Claude’s, Sydney • Bethany Finn - Urban Bistro, Adelaide • Alex Herbert - Bird Cow Fish, Sydney • Belinda Franks - Belinda Franks Catering, Sydney • Dominique Rizzo - Pure Food Cooking, Brisbane • Lauren Murdoch - Felix, Sydney • Christine Manfield - Universal, Sydney 4




There is one overwhelming common link between these eight celebrated chefs whose culinary diversity is limitless. They are all PorkStars. With gastronomic offerings ranging from intimate fine dining to enormous elaborate events, these PorkStars utilise the noble pig from nose to tail - and everything in between. There’s no better time to get some pork on your menu. Be a PorkStar.



Olive & learn NEW! Educational poster from the AOA on pages 50-51


FEATURES 16 Come on get crackling Travel Companion – Gourmet travelling to Sri Lanka 18 A Feast for their Excellencies 20 Sri Lankan tea tour stirs chefs 24 Culinary Art 2011 – Food for art’s sake 27 Strong and hot – a tea judges first hand commentary 36 Airline Ambience The Turkish Way 38 Turkey’s miles and smiles come Down Under 42 Mile High cooking – Seeking top flight chefs for the sky 44 Refresh your inner tyrant – dining at the Last Train to Bombay 46 Trawling for answers – Fish Forum for chefs 50 Olive and learn – Australian Extra Virgin Olive Oil educational guide 56 The Vital Ingredient - Apprentices 64 Succulent Kiwi invasion 68 Executive Chefs Club Report – with the big end of town ‘chefs’

20 46


IN CONVERSATION WITH 28 29 30 40 41 42 34 40 41 43 45 45 48 49 52 53 54 67 6


Dilhan Fernando, Dilmah Tea Gerard Mendis, Chefs Guild of Lanka Rohan Fernandopulle, Colombo Hilton Keerthi Hapugasdeniya (Happy) Rachithri Fernandopulle, Ritz, Paris & Paul Bocuse Institute Madhawa Weerabaddhana, Chefs Guild of Lanka Gary Johnson, Sydney Hilton Uroš Uroševi´c, Serbian Chefs Association Kevin Snook, Author A Boy After the Sea 1 & 2 Sibel Benli, Four Seasons, Istanbul on the Bosphorus Jeffrey De Rome, KABLES Sarah Vickery, Four Seasons, Sydney Don Elford, Acer Arena Martin Koestlin, Acer Arena Dietmar Sawyer, Berowra Waters Richard Millar, Intercontinental Fiji Golf Resort & Spa Mark Sweeting, Rational Q & A Martin Koestlin, Eloma Q & A F O O D C O M PAN I O N I NTE R NATI O NAL

45 41

68 53



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VE ON EXCLUSI EDUCATI to become a chef you want


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EDITORS NOTE ou have to admit, in a world where ‘lifestyle journalism’ is in demand, it’s not only helping epicureans refine their choices but they are becoming more expert as consumers and more discriminating, which has been a good thing.


Turkish Gonul Paksoy’s bonito baked gypsy with spring wrapped tomato peel onions and

m grains Refrain fro gras for beef on Green pass Plus


el of cold icste knives Comfort ergonom and their Chefs

WAREWA on dishwashers full cycle The ne and hygie

Highly commended "Best Professional Food Journal" THE VITTORIA FOOD WRITERS' AWARDS 2001 An initiative of the Food Media Club Australia Inc.




CONTRIBUTORS Jarrod Baker Elliot Vonthethoff Bernd Uber Nissanka Petiyagoda

SUB EDITOR Jonathan Porter GRAPHIC DESIGN Dan Bowen – Pro Artwork 02 4984 7941

The opinions and views of the writers are not necessarily those of the publisher. Material appearing in Food Companion International is copyright and reproduction in whole or in part without express permission from the Editor is prohibited. All rights reserved. © Food Companion International Level 9, Park House, 187 Macquarie Street, Sydney NSW 2000 Australia Direct 0413 616 683 Facsimile +61 2 9223 7761 FCI magazine is available from selected newsagents throughout Australia as well as direct subscription. For all Editorial or Marketing/Advertising enquiries please contact Mel Nathan on

For professional chefs, Australia is now a global destination and chefs are working to budgets like they never have before. Food is now about entertainment and is an essential focal point in our lives, and there is a need for a meeting place to share all these views. All the downbeat news in the world cannot stop us from finding notable ways to celebrate…like launching a new chefs club (like ours!). That’s right, at FCI we have formed a new club for Executive Chefs – a meeting place and forum for leading chefs locally and on an international level for comrades who share the same interests and activities in the food world. Under the auspices of Food Companion International, hundreds of world class chefs have met for some memorable afternoon and evening extravaganzas. You will notice in this edition we have attracted a broad section of new and innovative producers and purveyors including; giant crabs from Alaska, tuna loins, sustainably grown Australian prawns, avocados, food solutions and more! We have kicked off the season with a comprehensive report on Colombo’s, 14th Culinary Art festival with interviews and behind the scene glimpses that bring the Sri Lankan food and high tea experiences to life. Read about ‘Apprentice – the Vital Ingredient’ – which was the venue for the inaugural meeting of Australia’s young chefs, a forum with findings supporting apprentice chefs held at Garfish Restaurant, and you will learn about how the apprentices view the industry as well as the ideas of some key leading and international players. I hope you enjoy the range of subjects that we have covered because variety is the spice of a culinary person’s life!

Culinary regards,

Mel Nathan.

ON THE COVER “Squid is a seafood which sets no limits upon your creativity. You can form it into any shape you wish. Indeed, I have seen a celebrated chef flatten it out and manipulate it into a highly geometric shape.”

Gönül Paksoy





We’ve been to some marvellous parties!

All the world’s a stage and some of our own culinary entrepreneurs and applauded kitchen performers have disappeared or reinvented themselves with a flurry because of the new version of “Guess who’s coming to dinner”… keeps the kitchen cast busy and customers happy. We’re always finding notable ways to celebrate…gala launches, extravaganzas with visiting and local chef sand producers…we’ve taken some snaps of the parties and players.

‘Physical’ Milk launch at Museum of Sydney

 Deborah Hutton & Saraa Groen

Leila McKinnon and David Gyngell

„ Deborah Thomas

 Jo Casamento

 Leila McKinnon with Parmalat’s CEO, Craig Gavin

 Melissa Dixon & Phobe Adams

Sandra Hook and Mark Kelly

Royal Agricultural Society of NSW, President’s lunch at Sydney Showground „ Red Oak’s Janet Hollyoak (Winner of Best Beer) with Ken Leacy

‚ Elizabeth Black with Tara Riches

‚ Executive chef of RAS Tim Browne with Eddy Cancini

‚ Bread Winners Tracy Nickl and wife Vicki

 Graham Crouch with Hunter White (RAS Councillor)

„ Chief Judge Graham Latham




ƒ Crystal Bay Prawn winner Erwin Vidor

 Epicurean Paul Judge

President Gle n with wife JennnDudly ifer


The Eight launch party, Chinatown

enuti BiancayaVn Lisson with R

Glenn Wheeler  Mark Longley

 Jess Tancred and Chris Smith

 Nill Franks and Dee O’Loughlin

 Helen Sham Ho with Mary Wong

ƒ Ella Wright with ABC’s Tony Delroy

 Glenn Marie Frost,Kerry Ann Kennerly, Carmen Duncan and Maria Venuti

ƒ Celebrity Dentist, Steven Tracy

Eight owners and wife ChilliHenry Tang

Twining’s High Tea at The Observatory Hotel ‚Stephen Twining & Alan Jones

„ Variety Chairman Bruce Newey Mel Nathan

„ Mike Munro and daughter, Amy

„ Lindel BarkerRevell ( Tea Leaf Reader) and Warren Garrett.

Stephen Twining with Celebrity chef Jason Roberts F O O D C O M PA N I O N I NTE R N ATI O N A L




 David Zhang with Chef Kenichi

 Makiko Karasawa, Yang Yang and Monsier Sakai

 Chef Sakai!

Iron Chef Sydney visit,

Chef Chen Ken Grant Jones icfhi with The Daily Tele rom graph

Sydney Hilton and Spicy Sichuan Restaurant ‚ Chef Kenichi with Jarrod Baker


cy Sichuan chefs

Peter Li, Spi  Michael Zhang and

‚ Sonia Sultan with Maria Schreuer




at Sydney, Hilton

t n a r u a t s e R x i Pheon ƒ Anita and Alice at your service

 Mark Schreuer, Vincent De Luka (OAM) Ashley Johnson and Moe Sultan

 Press conference


‚ Maria Nguyen

llilng ‚ Christopher Sne ie Lee with publicist Ang

‚ Councillor Kwok

‚ Melissa Leong


Deadliest Catch,

Alaskan Crab dinner with ‘Time Bandit’ fishermen Andy and Jonathan

Hugo’s Bar Pizza Socials

 David Evans and Francis Martin

 Wayne and Sarah Cooper ‚ Sarah Langham and Sarah White

Sun Herald’sn Shelly Horto

Peter Evans w food expert Mith Italian Street assimo Mele

 Justin Melvey

‚ Michael Brayshaw and Adam Colley

 Kim Kilbey ‚ Food 4 Media’s Chris Matthews and Luke McFarland





Oysters at Vaucluse House

Egged on by the Old Man

 Bulley Farm

Mark River OByustllerey, Hastings s Supplies

“Dad, is it really necessary to be up this early?” “If we want to catch the tide, then yes.” It’s a 5 o’clock start with dad. Great. The sun’s rays haven’t even hit our house yet, “Aren’t weekends supposed to be for relaxing?” I ask, teeth chattering, “Tell the tides that,” Dad says as he gets the frost off the windscreen of the F100 aka ‘Effi’. Our Dachshund Jack Russell cross Zuni, or as Dad calls her, “fur ball’’, groans, waiting for Dad to let her jump up into the truck so she can get over to the oyster shed to ‘guard’ it. We say our goodbyes to the rest of the family, they mumble back an inaudible ‘bye’, then we all jump in the truck to catch the car ferry.  Wow, the Sydney Rock oysters were to die for!


On the ferry Dad outlines or jobs for the day. “We’re stripping,” he says with a smug grin, the same grin I have inevitably inherited. For all the confused people – like the first time I heard mum and dad talk about it – it is when you strip all the babies oysters which have been caught on slats, which are made from pipe cut into quarters then stacked with gaps on top of each other. Not as interesting as it originally sounded hey? Stripping is quite an extensive job, considering there are around 20 million eggs per Sydney rock oyster spawned throughout February and March. Luckily for me only about 5% of the oysters settle on the slats, the rest are eaten by predators. Now it’s 6 o’clock, we’ve just arrived at the shed. It’s going to be a long day. By Mitch Bulley (15), son of Mark Bulley owner of Hastings River Oyster Supplies, Port Macquarie.

Be open to closed mussels!  Simon Rowe

 Oyster goers


from Oceanwatc


 Vaucluse Ho

g how

explainin rk Bulley RHS  Presenter Ma ter oys to shuck an 12



Next time you cook mussels, make sure you don’t waste those that remain shut – that’s what the Australian Mussel Industry Association wants you to know. Dispelling the myth that you can’t eat mussels that don’t open (apparently first put in writing by Jane Grigson in the 1970s) mentioned by ABC’s Simon Marnie recently at Finefish Restaurant in Neutral Bay. In recent advancements with mussel packaging, a closed mussel is not necessarily one that will make you sick and your nose will know when a mussel is not safe to eat. The AMIA’s research suggests, however, that this myth is rather widespread, and with approximately 10% of mussels remaining closed after cooking, this results in up to 370 tonnes of mussels wasted every year. Hoping to reduce this waste, they’ve created a mascot, Murray the Mussel (pictured here) or check him out on if you’re not yet convinced or for a fact sheet by visiting Elliot Vonthethoff


Unconventional Dinner at SCEC

 Executive Chef Uwe Habermehl working with his team

 Fashionable dinner tables ‚ Simon Lomas, F&B director, and Mel Nathan

‚ Ton van Am


 Broadcaster Glen Wheeler with Lyndey Mi lan and to left, his son Dane Wh eeler and Natalie Ayoran, marketing director E-Tra vel Blackboard

architecetrs, ’s C E C S e og , th PhillipigCnoexr, with SheridarnnaRlist. and desoadcaster, chef, jou br

ƒ Artists represented in the SCEC collectio n Michael Johnso n and John FirthSmith catch up with architect Phillip Cox

Colin L painter wahnoceisley, celebrated Australi work in the Creepresented by a massaivne ntre’s public sp aces. F O O D C O M PA N I O N I NTE R N ATI O N A L



Oswin Ribeir of Bistroo EFxaecutive Chef Radisson Blu x at Hotel Sydney


Oswin Ribeiro,

Executive chef at Radisson Blu, Sydney Born? In the hyper City of Mumbai in 1970 with a Portuguese ancestry. Favourite cuisine? No butter chicken for me. My all-time favourites are

Regional Indian, and regional Italian and have recently enjoyed trying out Australian Native Flavours to better understand the history behind the land. What’s new at the hotel? Our High teas will set your mouth watering with adorable pastries and delicious aromas of that are full of colour and creativity. We do morning and afternoon teas. Ingredient obsessions? I enjoy cooking with ghee for its full flavour, Baramundi as it is a very versatile fish and it’s also available in south India.

 Isabella Manfredi, Julie Manfredi Hughes and Stefano Manfredi

 Grant Jones and Rosanna

 DJ’s ‘Little Bam Balam’ and Sammy Nethery

 Annabel Hampshire and Victoria Selin

 Sydney Chef Scott Mason

 Issy, Steve and Julie Manfredi

Di Manfredi 10th Birthday and Pop Up Café ‚ Jessica Vaughan and Nick Freeman

 Mark Patrick with Melissa Hoyer and Victor Tiffany




‚ Red tomatoes!

Steve Manfr

edi and Issy

ƒJanna from Adpro Management


Joe Pavlovich, Glass Brasserie at Sydney, Hilton Culinary philosophy? To make sure that the food you make is not too out there and that it’s well cooked, that you use the best produce you can use. Favourite kitchen tools? My Ronan slow cookers and a sharp knife. Early influences? I grew up on a dairy farm in NZ with my mother and father, we grew everything on it, made preserves, jams, sauces, killed sheep, pigs, cows, turkeys and produced our own eggs. They were believers that we lived off the land, I learnt lots. Career turning point? When I got into fine dining then meeting Luke Mangan. Purveyor tip? Don’t settle with the same product, you should always be looking for better and tastier food.

 Vatsanya and Makiko Karasawa, Crystal Bay Prawns

 Hyatt’s Publicist Sand y Folden

 ANZ Stadium’s John Deane always laughing

 Shane Horner, Alliance Catering with MLA’s Clair Tindale

 Peter and Jenny Kant orovich

Executive Chefs Club Socials ‚ Unilever’s Mark Bayliss with John Deane, ANZ Stadium

‚ Matthew Curran, John Boston Beer

Lime and Kumquat flavour

Blackberry, Blueberry and Wild Strawberry flavour

Peach flavour

Refreshing non carbonated non alcoholic drink with a low energy value

Refreshing non carbonated non alcoholic drink with a low energy value

Refreshing non carbonated non alcoholic drink with a low energy value

‚ Eddie Cofie from Sydney’s Olympic Park Venues

‚ Paul Butler and Hartmut Kehm

 Oswin Ribeiro and Jeremy Clark from Radisson Blu

‚ Mel Marshan, MLA with Venessa Barnes, Top Cut Meats and Christian, Simplot

Refreshing non carbonated non alcoholic natural mineral water.

Come on, get crackling! Earning a porkstar tag means being gastronomically savvy, cool, dazzling and special with pork writes Jarrod Baker.


ew ever needed official ‘lamb-bassador’ Sam Kekovich’s Australia Day endorsement to eat lamb. Or, took up Paul Hogan on his offer, thanks, but I think we’re happy with the prawns. Australians need little convincing to eat meat, or any protein for that matter. Mitch and pig

Ok, so for a rare few, Australia’s Porkstars may need a little introduction, but for those in the food world it is more than likely not required. Young, talented and with a touch of flair, the program is motivating a new army of pork enthusiasts in restaurants around Australia, outside and in the kitchen with their own special recipe, one dish at a time. Now in its sixth year the program celebrates the culinary wizardry of Australian chefs’ work with pork in the kitchen and about fun and energy. “Chef’s who have a passion for pork suddenly have permission to put it on the menu and the Porkstars personify the excitement and energy the events portray and the meat has gone from an afterthought on a restaurant menu to an absolute mainstay,” says Mitch Edwards, from Australian Pork. The versatility of pork and vast differences in taste that accompany the various cuts have always been an exciting feature of the protein for chefs, as they continue to experiment and become more extravagant (depending on who you talk too) with all parts of the pig, including the nose and tail – which are appearing more and more on Australian menus. The hesitation of using the more unfamiliar cuts and pork products on the restaurant floor is also slowly evaporating, as are many of the myths and misconceptions around the cooking of pork. So don’t be surprised if your next pork dish is served underdone, or with a hint of pink. For Australia’s other prominent proteins, the market is dictated by the producers - they decide the cuts and educate chefs on the most effective and efficient method of cooking. Pork represents all these things and everything in between; there are different connotations for different cuts of meats, if you ask Mitch, who spearheads the Porkstars program. “Smallgoods such as Jamon Ham and Italian Sausage are quickly gaining a reputation of their own and a growing number of fans, in restaurants and Australian home kitchens. Similarly pork belly, is assuming a meat staple status of its own, outside of the realm of what we know as conventional pork”. “Just recently we took the entire kitchen out to one of our suppliers at Bowral, in Sydney’s Southern Highlands and actively immersed the young chefs into the entire pork production process – from pen to plate. We’re still eating the amazing cured pork products they cooked on the day.’’ Porkstars is a unique format of promotion and the repercussions resonate well outside the premium-end dining restaurants who are increasingly dictating our culinary trends. This is especially true given the growing popularity of commercial television shows like Masterchef and Iron Chef just to name a few. Regardless, the Porkstar tag is a badge that justifies brilliance, worn proudly by a growing number of chefs championing the product through their passion, skill and flair in the kitchen.

ƒ P orkstar’s

Nino Zuccali




Pork is a product that we are all familiar with, a product that is celebrated culturally around the world, and a product we know and love. And, thanks to porks official ambassadors, as Australian’s cipher through a myriad of delectable proteins, it is no longer ‘piggy in the middle,’ but in fact, pork is taking centre stage. Porkstars take a bow.


People and events Food styling

Felix Halter Photography 0413 414 394


A Feast fit for their Excellencies A meeting place for culinary artists in Sri Lanka and Australia, which serves as a competitive professional platform for chefs to pit their talents against each other, writes Mel Nathan. Chefs excel at Culinary Art 2011 Held July 29 to August 1 at the Bandaranaike Memorial International Conference Hall, the bi-annual event showcases local chefs talents and culinary skills, which otherwise would only restrict them to their respective restaurants and hotels. The event also benefits from the ethnic differences of the country and ranges from mild and subtly flavoured dishes to hot and spicy ones. As Sri Lanka lays the foundation for a world-class tourism infrastructure, the arrival of business tourism has stimulated the renewed demand for luxury food and beverages. There was an internationally recognised panel of judges, both from Sri Lanka and overseas, who are highly qualified, to assess talent in the competition.

‚ P.D. Fernando Consul General of Sri Lanka presents his dish to the Hon Governor of NSW Marie Bashir

Consular Cook-in at ‘Our Big Kitchen’ Bondi, Sydney, Australia To celebrate the visit of the Governor of NSW to ‘Our Big Kitchen’, invited guests, a mix of consuls-general, consuls and vice-consuls met in a spirit of fellowship to share the labour of feeding the hungry in an extraordinary setting; a community kitchen run by volunteers that supports the emergency services. Epicurean and Consul-General of The Republic of Sri Lanka, Dayasri Fernando was up for the challenge at this year’s inaugural event, preparing a dish that captured the flavour and mood of their homeland. The challenge consisted of preparing and cooking for eight people including Her Excellency Professor Marie Bashir AC, Governor of New South Wales. Fernando told FCI that the experience was a bit ‘nerve wracking’, “but I really enjoyed being involved, my menu was all about Sri Lanka including; a Brinjal eggplant curry.’’The remarkable initiative was created by the Yeshiva Centre several years ago using donated labour and materials and operating according to the highest professional standards. Its work has been endorsed by a prime minister, successive state premiers and opposition leaders. ‚ P.D. Fernando Consul General of Sri Lanka with former Leader of the NSW Legislative Assembly Hon John Aquilina MP





Sri Lanka Expo 2012 Great opportunity to benefit from Sri Lanka's high quality export products and services

Janaka Ratnayake Chairman and Chief Executive Sri Lanka Export Development Board

28th to 30th March, Colombo, Sri Lanka Sri Lanka’s exports will receive a huge boost with the Sri Lanka Expo 2012 initiative, which will be an international event. This mega trade, investment and tourism promotion event will showcase the best that the island paradise has to offer. Expo 2012 will be organized by the Sri Lanka Export Development Board (EDB), which aims to drive the national economy through export growth. It will be held from 28th to 30th March 2012 at the BMICH in Colombo under the theme "Partnering with the Hub of Asia." This theme is in line with the Mahinda Chinthanaya vision of the President of Sri Lanka who has given the leadership to initiate a grand scheme of progress and development in the country. The main objectives of the event are to promote and re-position Sri Lanka’s trade, investment and tourism, and instil confidence in the country’s high-quality products and services among international buyers.

The EDB Chairman and Chief Executive Janaka Ratnayake said Expo 2012 will act as a catalyst to achieve Sri Lanka’s export target of US Dollars 15 billion by 2015. “Parallel to the exhibition, there will be a symposium with the participation of eminent international business leaders as keynote speakers," he added.

Among Sri Lanka’s major export products and services promoted by the EDB are Apparel, Tea, R u b b e r P r o d u c t s , G e m s & J e w e l l e r y, ICT/BPO/KPO, Food & Beverages, Spices, Fish & Fishery Products, Coconut Based Products, Electrical & Electronics, Printing and Stationery, Boat Building, and Professional Services.

With over 300 stalls, the exhibition will showcase a wide array of high-quality export products. It is expected to attract over 1000 buyers from strategic markets around the world.

Attractive accommodation and travel packages will be offered to attract prospective buyers and investors to the exhibition. The EDB recently launched the official website of Sri Lanka Expo ( to provide online registration facilities for them.

According to Mr. Ratnayake, exports of some countries exceed 100% of their Gross Domestic Product (GDP).“We are looking at a model of that nature, and knowledge and services will play a pivotal role in achieving this objective,”he said.

Sri Lanka Expo 2012 is expected to be a very successful event. It will be a window of opportunity for foreign buyers hoping to benefit from Sri Lanka’s lucrative and rapidlygrowing export market.

Expo 2012 will be a unique combination of an exhibition, symposium and corporate events. Every endeavour is being made to make it a va l u a b l e b u s i n e s s e x p e r i e n c e fo r a l l stakeholders.

Sri Lankan Exports: Value for the Global Market Sri Lanka, geared to become the wonder of Asia, proudly offers a wide range of high quality products and services with green and ethical practices for the global market. Apparel, Tea, Rubber Products, Gems & Jewellery, ICT/BPO/KPO, Food & Beverages, Spices, Fish & Fishery Products, Coconut Based Products, Electrical & Electronics, Printing and Stationery, Boat Building, and Professional Services are among those exports available. The Sri Lanka Export Development Board is dedicated to creating export growth and competitiveness through global awareness of what Sri Lanka has to offer. For enquiries: E D B EXPO (PRIVATE) LIMITED Tel : +94 -11-2303973, +94 -11-2303974, +94-11- 2300712, +94 -11- 2300675, +94 -11- 2300722 Fax : + 94-11-2305212, +94-11-2300715 E mail: Sri Lanka Consulate General - Sydney Tel : 02-92352582 Email :

SRI LANKA EXPORT DEVELOPMENT BOARD No. 42, Nawam Mawatha, Colombo 2, Sri Lanka. Tel: +94-11-2300705-11, Fax: +94-11-2300715 Website:


“A stand out when drinking Dilmah tea are the elevations, valleys, rainfalls, and the importance of picking times and the processing. Taste the purity and clean flavours of their single region teas, like the Watte range, they have some very exciting flavours of the exceptional range and in their t-series.� Bernd Uber.

Sri Lanka Tea Tour Stirs Chefs Twelve chefs from a dozen countries found their way to Dilmah tea country, Sri Lanka is the experience of a lifetime writes Bernd Uber.





o kick start the culinary tour, a warm welcome by Mr Merrill J Fernando, the founder of Dilmah and sons Dilhan and Malik close by his side, met us for welcome drinks at the T-Bar, at Colombo’s, prestigious Hilton hotel. The journey we were about to embark on was initiated with a warm welcome by local people including children, orphans, schoolchildren, the underprivileged, and the blind, all under the care of the MJF Foundation. Dilmah’s headquarters in downtown Colombo was our first official tea tasting, where the food matched various teas. It was just heavenly. Then onto a most colorful welcome we received by Sri Lankan children in national costumes, down the road along the river, not far away. They greeted us with perfect English and we enjoyed their poems and traditional dances which were very heartfelt, it brought a tear to my eye. Without being aware of it, we had started our transformation. The next day was all about smelling, hearing, tasting and seeing through our own eyes the culture of Ceylon at the fish market in Nagambo. Some of us ventured out to sea with local fishermen on ancient looking sailing boats. It was after this, that we started using Dilmah tea in everything to do with show cooking and food preparation along the way, and what an exciting discovery it was.

having a o d n a n r e F J l il Mr Mertrhe plantation with chefs. chuckle in

A super fresh tuna was bought from a fisherman, as well as fresh vegetables and herbs cooked by our team of chefs in authentic clay pots, what aromas to start with and flavours at the end. Later on another show cooking session at Jetwing Beach Hotel, right at the water’s edge, as the sun was going down.

One of the highlights for me was the visit to a cinnamon plantation. It was all hands on, right from the cutting of the trees, to the cleaning, peeling of the bark and further processing. Sri Lanka grows the majority of the world’s cinnamon. Along our journey we learned, experienced and tasted how the different elevations, regions and rainfall and crucial picking times are affecting the end product - the tea we enjoy. More show cooking at Mankada, a local craft centre, sponsored by the MJF Foundation Centre of Empowerment, followed by a native Sri Lankan lunch. On our jeep safari in the Udawalawe National park we were lucky to observe families of wild elephants with calves. Then overnight at Kulu’s campsite, breakfast the next morning was along-side the river and then half submerged to our knees as the river rose due to water being released from the hydro up-stream, what memories!  “In Holland I try to do everything in a sustainable way and Dilmah taught me so much about it. I saw one of Dilmah’s tea plantations without use of pesticides” Chef Frank van der Zande.

 The cinnamon plantation tour was all hands on, right from the cutting of the trees, to the cleaning, peeling of the bark and further processing. F O O D C O M PA N I O N I NTE R N ATI O N A L



ƒ On the Jeep safari in the Udawalawe National Park we saw wild elephants with calves.

ere great!ita) w s e g a s s a m e h T eter Kuruv P f e h C d e r u t ic p ( Off to an elephant transfer home, where we observed the ritual of baby elephants getting their daily meal. Once grown up, they then will be released into the park again. This also is a project of the MJF Foundation.

That evening under torchlights we enjoyed a singalong with the local staff and we performed a song in our own language, all dressed in sarongs. Oh, I had the luxury of a 6am massage and body steam followed by a session with a yoga master the next day, I felt fantastic.

All along on our journey we experienced the freshest and most exciting teas on earth, absolute tea heaven. Then two nights at Galapita, an eco-friendly resort, accessible only via a dangerous looking hanging bridge, but worth the crossing. Our huts, four posts and a roof, were situated mostly on top of huge rock boulders, overlooking the landscape. Kero lamps for lighting to find our way around in the dark made it extra adventurous.

Another highlight was the visit to the school for the deaf and blind, also funded by the MJF Foundation and situated in the most underdeveloped region in Sri Lanka. Watching the children eat at breakfast, I could see it was being prepared in a large aluminum tub, sitting on three rocks with a wood fire underneath, while a Dahl type meal was cooking. This was ladled into plastic tubs for us to take into rooms where the children were sitting. We portioned some of that onto their plates with a bread A morning dip in the wild water served well roll. As a special treat they also received as the perfect morning waker-upper! a chipolata type sausage, the first time they had ƒ Always hands-on when ever tasted something like it comes to marketing the this. I sat next to a small business, Dilhan Fernando. blind boy, broke up his roll onto the dhal so he could enjoy it. We joined in to have the same treat. As a beverage the children drank between 3-4 plates of cold water as they each washed their plate under a running tap, and then to be put it away 22



for the next meal. A very humbling and sobering experience, we were so touched, so many with tears in their eyes. The next day, we were off to play cricket against a blind and deaf team, laughable one might think at first. To be fair some of us had to be blindfolded, one eye for some, both for others, some had small slits in their blindfold to give them restricted vision. We had a ball with built- in rattles. To cut the story short, we lost badly! Again we were entertained with local dancers in colourful costumes. Off to Nuwara Eliya to the Hill Club, one of my favourite places in Sri Lanka, with warm days and cool nights, green lawns and beautiful flowers all year round. We enjoyed the hospitality here; they put on the most charming high tea on the rolling lawns. It was a high and beautiful elevation at a place we visited called Summerset Estate. Now under the watchful eyes and supervision of the beautiful and colourfully dressed local women we picked tea on the steep embankments. So this is where it all starts, the exciting journey of this great beverage is here. We were shown through the processing plant to observe all the stages that need to occur, from the freshly picked leaf to the final product, in a matter of hours.

• Peter Kuruvita, Flying Fish, Sydney Australia • Frank van der Zande, Umoja Restaurant, Netherlands • Rohan Fernandopulle, Hilton Colombo, Sri Lanka • Shahid Latif, Four Seasons Hotel & Resorts, Maldives • Bernd Uber, WACS, Melbourne Australia • Tomas Rimydis, Diverso Restaurant, Park Inn Kaunas, Lithuania • Robert Schinkel, Dilmah Tea Sommelier Champion, Netherlands • Simon Gault, Masterchef judge, New Zealand • Jaroslaw U´sci´nski – Restaurant and Catering “Moonsfera” Poland • Mukul Agarwal, Hilton New Delhi/Janakpuri, India • Shane Yardley, Bistro Lago Hilton Hotel, New Zealand • Radim Gerlich, Aromi Catering, Czech Republic • Matías Palomo, Sukalde Restaurant, School and Catering, Chile • Mario Holtzem, Member of de Jeunes Restaurateurs d’Europe, Belgium

‚ Jackfruit, a large fruit can be eaten fresh as a fruit or

cooked as a curry. Within the coarse, green skin, there are hundreds of succulent yellow segments, very Sri Lankan!

‚ Healing powers of Sri Lankan spices

‚ Little fish are sweet!

‚ Rustic carrots, Sri Lanka style

Back at the Hill Club us chefs headed down to the gardens to check out the vegetables, fruits and fresh herbs for the tonight’s tasting menu. Every course was enhanced and flavoured by tea, either by an infusion, smoking, in a farce or in a coating/crust. The menu was designed according to what the garden could supply. The only major ingredient not sourced from the estate was the local fillet of beef. The chefs had dinner with all the Fernando family and with Mr. Merrill J. Fernando at the head of the table. This dinner will always remain memorable for me. The company, the ambience of the club and the fine dining experience with Dilmah tea enhancing every aspect of the food, was absolutely awesome. During the meal, many award-winning teas versions were served. I think Robert, our tea sommelier; “in flames” enjoyed doing his very impressive cocktail act. This could only be followed by a great band and fantastic entertainment by some of the chefs and our host singing on the microphone. From there we travelled to Tientsin Bungalow, part of the Ceylon Tea Trail, the only property in Sri Lanka that is a member of the Relais and Chateaux group. We enjoyed participating in a real Dilmah high tea experience amidst a most beautiful tea plantation, in the most perfect surrounds. Mr Merrill J. Fernando enlightened us with some of his philosophy on High Tea, I mean Real High Tea, with Dilmah tea, very inspirational. Many places serve reasonably good food items making up the requirements of a high tea, but let themselves down by using low quality teas, insufficient varieties available and staff not having the knowledge to enlighten customers about the origin of the

tea, elevation where grown, its character, and its suitability to match food. The next stop was the ancient capital Kandy, we visited the temple there, a most sacred place, and a cultural and spiritual experience. Our journey came to an end when we arrived back in Colombo. Preparation started for a charity gala dinner for the Dilmah Global Distributors Conference with cocktails and dinner in the Grand Ball Room, and grand it was. Every chef had a station with helpers (Commis) in the Ball Room and served a table of ten with a tea inspired 4-course menu, sensational. What a finish to an experience that I feel has changed the lives of us chefs in a very positive way. It made us more appreciative of what we have (but don’t really need), and being more caring in general. And of course we learned about Dilmah, the tea, the ethics, the people, and the great MJF Foundation, which makes it all worthwhile. Once having the privilege of experiencing all of the above, the flavours, the ethics and the MJF Foundation, you cannot enjoy any other tea but Dilmah. We have now returned to our own countries and have become ambassadors and disciples of Dilmah. I still drink coffee, but now I drink a more extended range of teas, all Dilmah. I seem to need a stronger flavoured tea as the day progresses. The enjoyment is even greater knowing that drinking this great beverage will do so much good for so many needy people, mainly children, through the MJF Foundation. The best tea comes from Ceylon, and the best tea in Ceylon is Dilmah tea! F O O D C O M PA N I O N I NTE R N ATI O N A L




ƒ Chefs and the Teamaker attendees:

TRAVEL COMPANION ƒ Dilmah High Tea gastronomy competition

Food for art’s sake Culinary Art 2011

You’ll find the art of festive foods in Colombo, writes Mel Nathan.


panel of chefs, distinguished guests and food writers and critics preside over the competition, tasting and rating each dish and each chef as they present their dishes. Since we couldn’t pack you into the suitcase and smuggle you aboard, this report is our way of sharing the adventure.

event but also a rich food and wine industry event for busy chefs, apprentices, epicureans, restaurateurs and hoteliers on the island. Today the competition attracts more than 25,000 visitors to observe and view over 1300 competitors and many exhibitors within the food world.

Culinary Art began 22 years ago, starting out as Salon Culinaire in 1989 which was held annually with merely 150 chefs participating from your 5 star hotels then graduating through to regional hotels. It then became a bi-annual to accommodate the increased participation in competitors as well as exhibitors. As a result the gigantic event now has so many more talented chefs, bringing recognition to their own establishments, fostering enthusiasm and pride in their expertise that provides encouragement for further advancement. Not only a benchmark

The Bandaranaike Memorial International Conference Hall (BMICH) is the premier location on the paradise isle where Culinary Art is held every two years. This year’s show again will see through many medals and awards presented in the following categories:




„ „ „ „

Most Outstanding Chef Most Outstanding Apprentice Most Outstanding Pastry Chef The Best Hotel Team

There are 30 coveted trophies on offer for the chefs and food professionals and now the event two new exciting segments introduced including High Tea and Creative Coffee designed to address changing market trends.

Chefs Guild of Lanka The Chefs Guild of Sri Lanka is Sri Lanka’s Association of professional chefs is an organisation truly dedicated and committed to the professional development of all chefs on the continent and is the principal organiser of the gigantic event. It was initiated by founding member chef Neil Grow in 1988. From small beginnings they have grown over the past two decades and boast over 150 hotels on the island. The Chefs Guild of Lanka received its charter into WACS The World Association of Chefs Societies at the World Congress in Frankfurt in 1992 as the 37th member nation.

Mission statement To expand the goals of chefs and cooks and to create new ideas to further enhance their professional status around the world. To focus on training and development for chefs and cooks by setting up training institutions in developed and rural areas in cookery, pastry and bakery. To promote high quality products and technical knowledge, organise workshops and training courses by linking professional bodies to create awareness of the importance of culinary art.Create links of friendship, professional co-operation and mutual understanding.

World Association of Chefs Societies WACS was founded in October 1928 at Sorbonne in Paris and is the global voice on all issues relating to the culinary profession. The first congress has participants from 17 countries. Today, the global body has 72 official associations as members. As a professional, non-political organization, WACS is dedicated to maintaining and improving worldwide culinary standard cuisines through professional development, education and training.

Colombo Hilton welcomes you Home to two of the country’s most celebrated chefs; Gerard Mendis and Rohan Fernandopulle. I always enjoy staying here - it’s the best business hotel in town, where the executive suites are immaculate and offer superb views to the sea and it’s close to the beach. Well designed, nice gardens, bars and excellent service, staff here are well trained and exemplify the culture of hospitality which Sri Lankans are famous for. The string hoppers at breakfast time are to die for! Catch up with friends over an afternoon High Tea designed by Dilmah Tea in the famous Thorana Lounge. If you’re looking for top notch Sri Lankan fashion or a sari then stop by at Odel, Barefoot and Ganesh. Hail down a tuk tuk; it’s more scenic - but agree on the price first as the taxi drivers usually don’t use their meters. The locals here in Colombo are as warm as the climate.

Bohoma Isthutuie I would like to thank the organising committee of Chefs Guild of Lanka, Hilton Colombo and ConsulGeneral of The Republic of Sri Lanka, Australia for providing this opportunity to learn and live the exotic lifestyle and food culture. It’s been one of the most delicious times in my life and you can do it – if you can spare a whole week in Sri Lanka. We’ve provided photos of our musings as we traverse to the continent again for Culinary Art.





The Paradise Isle Here’s a famous Sri Lankan Cocktail recipe made in 5 minutes offered in homes around Kandy writes Nissanka Petiyagoda (Peti).

INGREDIENTS 1.5 oz of the finest quality Ceylon Arrack 0.5 oz of Benedictine 2oz fresh ripe Passionfruit juice METHOD Shake and then strain Garnish with a Maraschino Cherry. ANECDOTE Some years ago a week prior to Culinary Art a frantic hotel general manager announced to me he had presented a ‘‘sensational’’ cocktail to some tourists. His barman was sent up a king coconut tree, to mix Arrack in to some of the coconut water in the fruit while on the tree. The courageous barman was then gently lowered by a pulley mechanism. Sensing that he was seeking some approval, I asked him to bring along a coconut tree and pay the Fire Brigade to stand-by. On another occasion, little prior to commencement I was asked whether a “limbo” stick could be set on fire so the barman could juggle two bottles of spirits while passing under. I asked him to try it elsewhere once he had the fire brigade and an undertaker standing by. After a hard day’s judging, a competitor asked me how his cocktail with 9 ingredients had scored? I told him he should have had 20 and drunk it all so he would be famous by morning in the obituary columns in the newspapers.




CULINARY ART Judges Bernd Uber and Mark Hellbach in action at the Dilmah Tea event. In Association with World Association of Cooks Society – the global authority on food – and the Chefs Guild of Lanka Dilmah hosted the Dilmah Real High Tea challenge as part of the Sir Lankan premiere food event, Culinary Art 2010.

Strong and Hot! “W

hat a category to judge, and a real life situation, at a table setting for 4 diners who are actually judges. The competitor brings in everything except the table which is already supplied. There is a team introduction, for example; from Sheraton Hotel and what their theme for their high tea showcase will be, including a description of the food, table decoration and dress. He/she then explains the teas on show, discussing their characteristics, where it was grown, what altitude it came from, and how to enjoy drinking it, whether it is suited to drinking black, white, with cream sugar, honey or with jaggery. The next step is partnering the right morsels for the afternoon tea with the right selection of Dilmah teas. This is

There’s nothing like being a judge in the Dilmah Real High Tea competition writes Bernd Uber.

sometimes a difficult task, as Sri Lanka English is usually not their first language, so the pressure is on. With judge’s eyes constantly fixed on them it’s not only nerve racking, but quite a challenge. I have seen some great teams over the years, we gave a team a top mark of 99/100, where the one point deducted was for a slip with the correct temperature being too high for green tea. In most cases when it comes to judging, the food is always quite delicious, but sometimes lacking tea knowledge; mainly on the quality, variety and tea etiquette, which would make it a memorable experience. Dilmah is investing in overcoming this shortfall by staging this category, first in Colombo, and about to stage a national competition within the Australian market in August, 2011. by (judge) Bernd Uber.






Dilhan Fernando Dilmah Tea

„ Dilmah claims to be the world’s

first truly ethical tea, in that all packaging profits are retained in Sri Lanka and fund the MJF Charitable Foundation for the benefit of tea estate workers, the community and the future of the ailing Ceylon tea industry.

T-bar to paradise If respect it for the right occasion, selection and brewing time, your tea will give you the most amazing pleasure. Born? Sri Lanka. Education? Studied at Stonehurst College, Lancashire, UK. About the tea? Dilmah, acknowledged by the flagship Ceylon Tea brand, has in

 My ingredient obsession

is fresh mint and ginger in tea and creative tea infused cocktails. 28



a relatively short period of 15 years, represented quality in tea, against the trend of commoditisation by major multinational brands. It has also secured a place among the top five international tea brands. Favourite cheap eat? The Cricket Café in Columbo. It’s fast, furious and serves great beer. What keeps you going? Tea and I am totally consumed by it, and my children. How can we keep attracting young people to drinking tea? Bring style that’s often lacking and to inspire tea with cuisines. Most useful book? There wasn’t one but now you can find a new one, The Dilmah Way of Tea. On Sri Lankan cuisine? Artisanal and neither hot nor conventional but piquant and spicy in a sophisticated way. Describe Dilmah’s t-Bars? The Dilmah t-Bars are the company’s most recent innovation, designed to bring style with quality, to tea. Dilmah t-bars have so far been opened in over 25 different locations in Europe and Asia. Ingredient obsession? Mint leaf and ginger in tea. Countries travelled to last year? I travel a lot. I enjoyed launching the first International School of Tea at the Institut Paul Bocuse in France. An initiative designed to share the Dilmah family’s love of tea across the globe. The idea is to train students and foster awareness of the art of serving and enjoying tea, and like wine, to understand the harmony between dishes and to create original menus based on tea using its various flavours, as well as cocktails with and without alcohol. Favourite thing about Sydney? I like to chill out down at Circular Quay. Sydney is the best capital city and I love the people. We enjoyed eating at Flying Fish at Jones Bay Wharf, and mingling with some of Sydney’s food and wine people including; Lyndey Milan, Catherine Saxelby, Nick Doumanis from Grant Burge Wines, Sue Shepherd and Ian ‘Herbie’ Hemple. Is Flying Fish showcasing Sri Lankan food? He’s doing great and adapting well to creative Sri Lankan cuisine favourites in contemporary ways. On a philosophical note? It’s about your whole business going beyond commercial objectives and to make your business a matter of human service. Dilmah conservation and the MJF Charitable Foundation fulfill the humanitarian service and environmental commitment of Dilmah. A minimum of 10 per cent of our global profits go to charity, mostly inspired by children. How was Dilmah built? My father is celebrating 21 years of Dilmah and a lifetime devoted to tea. Back in the 1950s he wanted to offer tea drinkers the finest tea on Earth. While doing so, he desired to make his a genuinely ethical brand. It took nearly four decades for Merrill to fulfil his mission, and in 1988 he launched his family tea - Dilmah - the first producer owned tea brand in the world, handpicked, perfected and packed at source and shipped within days to tea drinkers around the world. On Merrill? For his birthday, he never plans anything, but something always comes up. A couple of years ago we attended a Blind Cricket party, which was great fun.




Esprit de culinaire Sri Lankan cuisine has diverse influences prepared with many spices (used liberally) with a distinctive taste, the memory of which is hard to erase. Once you are introduced to our cuisine you will always tend to crave for it. Born? December 29th, 1956 Years in the business? To test your mental arithmetic, from the tender age of 17 years. Best Kitchens worked? The Middle East. Favourite cheap eat? Pol sambol (coconut sambol) with string hoppers, a really simple Sri Lankan dish. What keeps you going? My diverse interests with agriculture, plantation and forestry, camping, wildlife, music and entertaining. Advice to future young chefs? The road is hard and long but work hard, be dedicated and you will reap a bountiful harvest! Most useful cookbook? I have read a couple of books. However I experiment and come up with my own recipes. How we can we keep attracting young chefs into the food world? By showcasing the talents of young chefs and offering higher wages and offering attractive fringe benefits. Celebrity chefs must play a role in driving home the message that chefs will always be in demand in a world of interesting challenges and routines constantly. Favourite thing about Colombo? Despite all the adversity that it faced in the recent past, the city is still alive! Also I’ve been working overseas for many years and conclude that not only Colombo but the whole of Sri Lanka is one of the best countries and destinations by world standards. Career you would have pursued if you did not become a chef? Architect or a musician. Early influences? My mother who is a talented seamstress and a homemaker. Her creative and artistic abilities drew me to experiment in the kitchen at home at a young age. Art was also a passion, and I enjoyed sketching and painting which has influenced me with my pastry techniques and creativity. Favourite Sport: 4 x 4 Motocross off-roading and rifle and pistol target shooting. Ingredient obsession? Chocolate. Countries travelled to this year and what you learned? Dubai - That our Sri Lankan culinarians are making the grade where ever they go. India - The vast repertoire of the cuisine and something more interesting; it’s designed to satisfy ‘human physiology’. How would you describe Sri Lankan cuisine to Australian chefs? How did Culinary Art start out as a competition? Culinary Art started out as Salon Culinaire in 1989 which was held annually with merely 150 chefs participating from your 5 star hotels then graduating through to regional hotels. It then was held bi-annually to accommodate the increased participation in competitors as well as exhibitors. As a result we have more talented chefs, bringing recognition to their establishments, fostering enthusiasm and pride in their expertise and providing encouragement for further advancement within their fields. Today the competition attracts more than 25,000 visitors to observe and view over 1300 competitors and many exhibitors within the food world.

„ Not only the brainchild of the prestigious Culinary Art event, Mendis has held the position of Executive Pastry chef at Colombo Hilton’s hotel and the most respected personality of Chefs Guild of Lanka.

 Sri Lanka boasts culinarians with very high reputations F O O D C O M PA N I O N I NTE R N ATI O N A L





Rohan Fernandopulle Executive Chef, Hilton Colombo

Sri Lankan lore

I love our fresh seafood and the herbs and spices we use in Sri Lanka.

„ Being a part of Dilmah’s Chef

and the TeaMaker Tour was an experience. Sri Lankan teas can be as diverse and different as the backgrounds of chefs.

Haycarb producing activated carbon, then along the way fell in love with cooking and joined a small resort hotel on the south coast, then with Hilton, Colombo, the rest is history. I have been fortunate to work in all sorts of kitchens in Europe, Middle East and Asia. Best kitchens worked? Patin d’or in Luxemberg, a 2 Star Michelin restaurant. Favourite cheap eats? Babath and Pittu, has the best Sri Lankan and Indian food in town. What keeps you going? Admiring the progress of my apprentices and a glass of scotch to wind up the day. Advice to future young chefs? Stick to the basics and do it right and all the other things will fall in place as you go. Favourite kitchen tool? My Pacojet. Most controversial menu item? Foie Gras Hoppers. Most useful cookbook? Art Culinaire. Early influences? My Mother. On classic vs modern cuisine? I’m always enjoying new tastes of classic and admire modern cuisine. Career you would have pursued if you had not become a chef? A chemist. How can we keep attracting teens into the food world? Give them

good food, make them to love their food, create a culture to have a passion for cooking. Describe the cuisine at Hilton? We have 6 restaurants ranging from small to large and including a fine dining and a banquet room offering traditional Sri Lankan through to the modern state of art cuisine. We cater to 13 satellite kitchens within the property. Career turning point? Meeting my wife who gave all the support courage to pursue my culinary career. Favourite sport? Cricket. Happiest moments in my life When my daughter Rachithri took up cooking as her profession. She is currently at the Institute of Paul Bocuse in Lyon, France. Saddest moments in my life When my son gave up first class cricket after captaining Sri Lanka under 17s National side to pursue career in finance! Purveyor tip? Purchase the best ingredients from the most reliable purveyors and form a relationship with them.

‚Sri Lankan’s young gun apprentice Rachithri Fernandopuille winning “Best Apprentice Award at Culinary Art 2010”

Experience I started out as a lab technologist with

‚ The Curry Leaf Restaurant at Hilton, Colombo.

ƒ Mixing

classics with modern at Spoons Restaurant.






Keerthi Hapugasdeniya ‘Happy’

Body and soul food Culinary Art 2011 was crowded with over 1300 chefs wielding knives and shaking sauté pans. It’s the biggest culinary test outside of the Culinary Olympics.

Born? Sri Lanka. Education? Diploma in Business Management, Catering and Hotel Management Airline experience? 20 years in the airline industry working as a chef in

corporate and quality assurance, I consult with airline companies on a day-to-day basis. Biggest job? I have worked in many kitchens including this enormous restaurant in Zurich called the Bahnoff Buffet where we served between 10-15,000 a la carte meals per day. Favourite cheap eat? Renzo’s Café and Bar in Dockland, Melbourne. What keeps you going? Young family, food, the buzzing culinary airline business, there’s never a dull day. Advice to future chefs? Guys go and get it. It’s a beautiful industry we’re in and there’s lots of opportunity around the world. In the past 25 years I have never had a boring day. Most useful cookbook? The book of Ingredients by Philip Dowell and Adrian Bailey Advice to young chefs? It’s the best job in the world. You can walk into any kitchen anywhere in the world, you will never run out of a jobs any day any time or any where. Meeting happy people along the way, and when you serve good food, you feel great. Favourite thing about Colombo? My hometown, lots of hustles and guzzles, lively and warm, it’s a party town with good people. On Sri Lankan cuisine? Ours is a bit like Greek, Italian or Indian cuisine, it’s all about the food that your mother and grandmother cooked. Favourite sport? Cricket, it’s my second religion. Ingredient obsession? Cinnamon for its taste and medicinal values. Sri Lankans say if you are not eating anything just chew a piece of cinnamon. Countries travelled to last year? I have travelled to over 25 countries, it’s always nice to see different cultures and behaviors’. In Sri Lanka chefs can adapt to our cultures quite easily. Describe Sri Lankan cuisine? Lots of different flavours, healthy alternatives and holistic. Everything prepared has a meaning to your diner’s body, soul and palate. Try some recipes and research into the ingredients. Our ingredients are very adaptable to any foreign palate; but watch the strength of herbs and spices and then later, you can introduce new flavours, but not forever. We always strive for authentic flavours and dishes that we ate from our grandmothers before you introduce any type of foreign foods. F O O D C O M PA N I O N I NTE R N ATI O N A L





Rachtithri Fernandopulle Ritz Paris and Paul Bocuse Institute

ƒ Rachithri Fernadopulle putting Sri Lanka on the international culinary map.

‚ Sri Lankan - world renowned for its valued culinary spices and healing herbs

Born? October 25th in 1990 Education? My culinary career started out at Winstone Hotel

School, Sri Lanka. Then felt I wanted to build my education on a stronger foundation, so I applied to the Institute Paul Bocuse in Paris, which is the best in the world and where I’ll be studying for the next few years. When I got my acceptance in the mail, words could not describe the happiness I felt. It was my dream to study here, much more than what I could ever ask for. Best kitchens worked? Ritz in Paris right now and not forgetting Hilton Colombo as it was my first kitchen. Favourite cheap eat? Pizza Advice to future young My passion and determination is to be one chefs? It’s a very hard job, but as my father says if you have the passion for of the leading chefs in the world. cooking, the sky is the limit. Do what you like and like what you do! Favourite kitchen tool? My knife. You’re already an ‚Paris, a city where you can ‘award-winning chef’ where did you win? I won ‘Best Apprentice Chef in Sri Lanka last make your dreams come true. year at Culinary Art 2010. Favourite thing about Paris? A city where you can make your dreams come true, the French gastronomic restaurants are the most amazing things that I have seen in France. Favourite thing about Colombo? It’s my home town, its heaven on earth I would say and everything in Colombo is special for me, especially the beach. Most useful cookbook? I don’t read a lot of cookbooks but I watch a lot of episodes of cooking series where I get lot of knowledge and ideas. My favourite is Masterchef Australia. Early influences? My dad, I always wanted to be like him - a great chef and also my mum who discouraged me of being a chef because I wouldn’t be able to find a husband according to her. She taught me how to make traditional dishes. On classic vs modern cuisine? Modern dishes are based on classical dishes but now everything is changing; ‚Merrill, Dilhan and Malik Fernando with Chef Paul people invent more and more new dishes. Classical dishes are fading day by day - you need Bocuse Chairman of the Institut Paul Bocuse where Rachithri Fernandopulle is currently studying. to know traditional recipes first to go forward. Career you would have pursued if you hadn’t become a chef? A ‘Top Model’ which my dad would never agree to. Describe how culinary art event has had an effect on your career? It influenced my career immensely by giving me a huge acceptance from some of Sri Lanka’s most prestigious chefs and hotels. It also helped when I applied to the Paul Bocuse Institute. I didn’t have much experience, but feel now I have this new confidence. I gave the competition my heart and soul. Favourite sport? Swimming. Ingredient obsession? Foie gras. Future plans? I want to be a Michelin Star chef first – it will be long hard path and I’ll do whatever it takes to achieve this. I’d like to return to Sri Lanka to open a hotel school with a restaurant like an Institute Paul Bocuse that is recognized worldwide.

Colombo plan




Madhawa Weerabadhdhana Board Member, EVENT DIRECTOR of CULINARY ART

Chefs at their sharpest  Chef ‘Maha’

Through demonstration and exchange of culinary skills Culinary Art is promoting the growth of chefs in our country.

Born? 1963 Education? Management Dip Professional Cookery, Graduate Ceylong Hotel School of Tourism. Best kitchens worked? Restaurant Zeughauskeller-Bahnhoff, Switzerland, SAS

Palais Hotel, Vienna, Heritance Ahungalla, Sri Lankan, Copthorn and Millenium Hotels. Favourite cheap eat? Hoppers with Lunu miris (chili smabal). Advice to future young chefs? Being involved at Culinary Art ’s long journey, and to learn from mistakes and to be guided onto the right track. It’s all about winning, dedication, commitment, having a positive attitude and being willing to accept defeat. Favourite kitchen tool? My chopping knife and whisk. How does the judging work? You always need to understand the category you’re judging and the rules. Judges are always briefed with the criteria first then passed on to a head judge then a jury of two before they provide the best result within fairness and accuracy. Favourite thing about Colombo? It’s a city like no other. A mix of everyone’s needs. The quality here is cheap and cheerful to expensive and only a few minutes away from everything and anything. Your role with Culinary Art? I have been the event director since ‘96, and work alongside with a dynamic committee. We’re multi-skilled and not known just for our cooking. On classic vs modern cuisine? Classic from the past has changed the face with Asian influences now. The spice and condiment market has created some unique mixes and dishes for the high-end gourmet market. How can

we keep attracting new people into the food world? Food

culture could be incorporated into junior high schools then getting students involved with culinary and tourism food related events on a government level. On this years event? We had the highest number of entries with chefs taking up the battle for gold, silver and bronze. Who are the people behind culinary art? Gerard Mendis and the Executive Committee including 20 regional chefs and President chef Morugama, and vice is Nalina Narampanawa. Favourite sport? Cricket. New categories this year? • A new face to the Dilmah High Tea/gastronomy category. • Live hot cooking has two new categories; meat and poultry and also fish and seafood. • Gourmet delicatessen snack menu – where competitors produce 5 cold appetiser snacks, 5 main course snacks and dessert involving fruits and ice cream. • Non-Professional category - 3 tier wedding themed cake, for epicureans not necessarily chefs. How many competitors for Culinary Art 2011? We

got 2118 entries and about 1381 chefs.

 Sri Lankan culinarians F O O D C O M PA N I O N I NTE R N ATI O N A L







Turkey Based Send me all your resumes! I would love to have more Turkish chefs working in Australia. Hilton Sydney’s Executive Chef Gary Johnson has a focus on regional Australian produce and “simple excellence” in the kitchen. He believes local high-quality produce is best served fresh, yet skillfully prepared to enhance natural flavours. Born in Australia, Gary began his career in Queensland, where he completed his apprenticeship and held Executive Chef positions at leading resorts, such Lizard Island and Hamilton Island Resort before travelling overseas. After moving to Europe he worked with such luminaries as Raymond Blanc, John Burton-Race and Anthony Worrell Thompson in the UK then Switzerland, France and Germany. Gary returned to Queensland where he furthered his career as Chef De Cuisine and Co-Owner of Two Chefs Restaurant (awarded 3 chef’s hats) before venturing overseas once again. Followed was positions at Four Seasons London and the Maldives as well as the celebrated Ciragan Palace Kempinski Hotel in Istanbul. Gary now leads a team of 50 chefs at the Hilton Sydney, who cater up to 3000 delegates across 23 function rooms, where the cuisine reflects Gary’s passion for using local produce to create international flavours. Hilton Sydney is renowned for its innovative events where Gary has developed unique concepts involving Kitchen Theatre, Healthy Meetings and incorporating preferred dietary requirements in all seasonal menus. With a career spanning over 30 years, Gary has been an inspiration to young chefs and cooks the world over. 34




Winners are grinners Gary Johnson winner of AHA’s ‘Chef of the Year 2011’ for New South Wales and Australia.

Brisbane. Education? Brisbane Grammar School. Experience? 12 years international; 30 years in the kitchen. What keeps you going? My love of good food and “best of the season” ingredients. Advice to future chefs? Love your job and you’ll never have to work a day in your life. Favourite kitchen tool? My razor-sharp Japanese cook’s knife. Favourite thing about Istanbul? The markets are fantastic! We spent many days there, always well fed and came home with some beautiful carpets and crockery. Two other things that bring back fond memories about Turkey in general was the fact that the summers were so hot and in winter it snowed. We loved being able to take two holidays every year: one for swimming, mezze and raki on the bay at Bodrum during summer, then the other with hearty casseroles and red wine at the ski lodge in the winter at Kartalkaya. How can we Born?

keep attracting chefs into the food world?

‚M  odern Australian Cooking Classes in the Palace kitchen on Saturday mornings.

‚ T he 155 chef strong, brigade on the steps at the Ciragan Palace Hotel Kempinski, Istanbul.

 My razor sharp Tojiro chefs knife.

Encourage them to eat out and travel internationally. Appreciate and enjoy good food. Favourite thing about Sydney? The buzz of the city and the myriad and diverse range of restaurants. Most controversial menu ingredient in Istanbul? Sumac. A little overworked in some areas. Although, yoghurt goes with just about every meal in Turkey. Most useful cookbook? My own - I’ve collected some great recipes from around the world over many years; all tried and tested. Career turning point? Being mentored as an apprentice and encouraged to compete. Once you begin to win medals at salon culinaires, it’s an adrenalin rush. It became my hobby within a career and culminated in two tours to the culinary Olympics in Germany; 1988 and 1992. It taught me tenacity, creativity and a great eye for detail. Describe working in Turkey as a chef. They say it is the third greatest

cuisine in the world along with French and Chinese. You can see where so many other nationalities have derived some of their own dishes from the basics in Turkish cuisine. You work six days a week and 12 to 15 hours a day as an expat but, you will be rewarded with the loyalty and respect of your team and a deep appreciation for time spent relaxing on your day off. I got the job at Ciragan Palace hotel through a friend and had to cook for the general manager and management to create and cook eight different entrees and mains for lunch; two plates of each, 32 in total. I had the morning to prepare with a commis to help me for only four hours. Yes, I got that job and worked in Istanbul for three wonderful years. Favourite sport? Running. You need to be fit to work hard; mentally and physically. I can do it anywhere; anytime and it’s great to relieve stress. I can “zone

out” on long runs. Do chefs in Sydney have access to most Turkish ingredients and where is the best place to buy? Yes

we do. Auburn is the best place to shop (some great restaurants too). Purveyor tip? Develop a relationship with your purveyors; personally and professionally. They are partners in your business and success.





Do & Co Academy Tour, Istanbul writes Mel Nathan.


ore passengers are waking up to the benefits of having Do & Co on the menu; state-of-the-art headquarters that include cabin simulators representing Turkish Airlines B-777 First class, A-340 Business class and B-737 Economy classes. On a recent headquarters tour I learnt that coloured background lights not only add dramatic effects to the cabin but also the way you see your food. We’re flying with Turkey’s best regarded airline, Turkish Airlines, book your flight, and order your meal and a good wine or Raki to open up your senses to your surroundings. As a passenger, I’ve always used all five senses to tell me how good an airline is. What you see – well presented staff, attractively presented and well groomed; What you smell – great smelling food, pleasant smelling staff; What you hear – friendly well spoken staff, pleasing background music; What you feel – comfortable seating, airconditioning and lighting. And of course what you taste. All of the sensory inputs act cumulatively in a positive or negative way to give the sum result of the flying experience. The smart passenger will use this human factor to their benefit by targeting the ambience to the intended clientele. Much like a car manufacturer targets cars to different consumers. Bad illumination weighs heavily on the negative of the ambient sum equation. It’s an individual thing for sure but by way of example we




can make it clear – a passenger wishing to enjoy $150 Australian red with a rare scotch fillet it’s hardly going to transcend to that dreamy consciousness of gastronomic oneness when a bright down light is zapping over your head. Try instead candlelight, sitting simply in your seat, gently caressing the meal, the glass of red, and your loved one. Helping take your focus to what really matters. Candle light has a naturally warm colour temperature – around 1800 degrees Kelvin. Which in small doses is perfect for that intimate ambience in a fine dining experience you may wish to nurture, but we are going for the flying experience, not at a fine dining restaurant experience. One can now finish the dining-area illumination with simple, yet clever effects. Artworks may be gently washed with a number of lighting sources and installation methods. Point sources of light add dramatic effects to sculptures and well textured surfaces. Do & Co want to provide illumination which gently draws your eye to the good stuff (the fillet steak, the glass of red, and your partner’s beautiful eyes – or whatever you consider their best features). This is what one’s mind wants to focus on during the flight, thus the illumination should do everything to assist this. Turkey is fortunate to have world class chefs thanks to Do & Co, so it makes sense to use them – it’s why they’ve been in the top 2 in 2 years for the Peoples Choice Best Economy Class Onboard Catering,

DO & CO FACTS IN BRIEF: • Customer satisfaction increased from 49% to 93% (98% in 2010!) • 25 million meals are served per year, servicing more than 60 airlines • Turkish Airlines to become one of the leading quality service airlines of the world • Double digit savings for Turkish Airlines compared to the past • Market leader in Turkey (approximately 70 %), one of the fastest growing markets • Most modern cabin crew training center in Europe • State of the art interior design to reflect quality as essential part of our common company culture • Dedicated training sessions • General attitude / personalised hospitality programs • Intensive cabin service training • Special galley courses (F&B and heating and plating guidelines) • 3 independent classrooms B- 777 First class A-340 Business class B-737 Economy class • Original galley designs and galley equipment (ovens, coffee makers etc.) • Real food training and service style simulations • Full video training • Airline partners include; Turkish Airways, Air France, Cathay Pacific, British Airways, Etihad, Qatar, Lufthansa and Emirates. Perhaps you will choose one of their partner airlines sometime soon – they would be honoured to welcome you on-board. For more info on Do & Co the Gourmet Entertainment Company visit

and Best Airline in Europe and Best Premium Economy Seats and Best Airline in Southern Best Airline in Europe with Skytrax 2010 World Airline Awards A tip for passengers who want to get some of that intangible, though often elusive thing called ambience into their flights – and what I did on my very hospitable Turkish Airlines flight home to Australia. Accept your meal with a glass of Raki then open up your senses, it’s about what you taste!

 Aircraft simulator in Do & Co headquarters, Attatuuk International Airport.




Turkey’s miles & smiles come Down Under How is your Turkish? Turkish Airlines flies into Australia for Anzac tourism writes Mel Nathan.


urkey’s flagship air carrier Turkish Airlines have cemented a long-term alliance with Thai Airways and Asiana Airlines, entering the Australian market, via an expanded code share agreement with the fellow Star Alliance members. Turkish airline’s tieup with the two airlines will result in both co-operating on flight scheduling, frequent-flyer loyalty programs, airport lounge access and pricing on international routes. The planned deal with both Thai and Asiana, regarded as having one of the strongest brands in aviation, will also give Turkish Airlines access to passenger feeds from fast growing markets like China and India. The joint clout that the alliance now has should mean they can greatly increase their market share. Turkish Airlines wants to double its share of the high-yielding business travel market in Australia by 20 per cent. In 2009 about 60,000 people travelled between the two countries. More than four-fifths of them were Australians, highlighting the large number of people here of Turkish background and Turkey’s popularity as a tourist destination. Mehmet Aytekin Turkish Airlines’ director of Australia and New Zealand told FCI management had been talking to both airlines ever since with announcement of the Australian Pacific Aviation Summit in Sydney back in 2009, when Turkish Airlines CEO Temil Kotil paid a visit Down Under as part of a push for the route. “We could have done a deal a lot earlier but we wanted to take our time and do it properly. The alliance will give the airlines the chance to jointly submit pricing to companies, while also helping boost the appeal of Turkish Airlines Miles and Smiles loyalty program. It will certainly strengthen our case,’’ said Aytekin of the Turkish tie-up. “Australia’s Turkish population and tourism links – fuelled by Anzac tours, are making Australia a market with strong potential.’’

ƒ Legendary basketball star Kobe Jones is the new Global brand ambassador for Turkish Airlines.

Aytekin is confident that the carrier would be able to compete in the Australian market as it “covers Europe better” than any other airline. To serve its expansion Turkish Airlines has ordered 19 aircraft, 12 of which are Boeing 777-300s in a 3-class configuration and 7 of which are Airbus 330-300s. Turkish Airlines transfers about 30,000 of its passengers a year to Thai’s Australian network, and Turkish has had a sales office in Australia for 15 years. Aytekin said a code-share deal with Thai would result in Turkish Airlines feeding some 40,000 passengers a year to Thai’s Australian-bound flights. As an outcome of the new code share agreement signed between Asiana Airlines, passengers from Seoul, for example, will be able to connect on Turkish Airlines’ network to any of its 119 international destinations including routes to Turkey, Europe, North America, South America, Russia, Central Asia and the Middle East. So next time you purchase a ticket to Istanbul on Turkish Airlines, and when the ticket arrives in the mail you might also notice that you’ll be flying with Thai or Asiana and that it is a codeshare. It is quite common now days. If you’re wondering about the leg room, the food, the service, and the plane, well don’t stress, Turkish Airlines carrier will be able to compete in the Australian market as it covers Europe better than any other airline. In April 2008, Turkish Airlines became a member of the Star Alliance, which is one of the biggest networks of individual airlines with more than 31 members. In 2009 the Australian federal government opened the way for another Middle Eastern airline to enter the hotly contested route between Europe and Australia after the signing of an air-services agreement with Turkey. This completes the Australian and Turkish puzzle. “We want more of the Australian market and this will give us that”, Aytekin told FCI. He expects the flights will bring in many tourists from Turkey and be able to serve Australians desiring to visit Turkey for Anzac services.

Filmed at Southbay Studios in Los Angeles, the commercial was directed by Laurance Dunmore that features Kobe’s interaction with Turkish Airlines’ famed “Flying Chef” aboard a long-haul flight. In a competitive exchange, Kobe and the chef dare each other to switch roles—Kobe as chef and chef as basketball player. The result is a light-hearted competition in which both realize the skill required of each other’s professions.  Dr Temel Kotil with the Turkish Airline brigade 38







Uroš Urošević Serbian Chefs Association and Culinary Federation of Serbia

Fare verdicts Being a judge in a gastronomic event is a very difficult and exhausting task. But the most beautiful experience is when you meet and taste national dishes of different countries. You also have the opportunity to congratulate them for their success. Kulinarska Federacija Srbije - Culinary Federation of Serbia

2011 BELGRADE SERBIA 11.-13. April


Balkanski Kulinarski Kup

Balkan Culinary Cup



Genex Impulse Hall Hotel Continental

Golden Balkan Chef Best Serbian chef & pastry chef Golden Team & more awards _________________________ BIG COOKING CHALLENGE

2011 Drage kolege, Pozivamo Vas da uzmete uèešæe u predstojeæoj manifestaciji

Balkanski Kulinarski Kup Drugi po redu Balkanski Kulinarski Kup, održaæe se od 11 do 13 aprila 2011 godine u Beogradu, u prostorijama Genex Impulse Hall-a hotela Continental, Vladimira Popoviæa 10, 11070 Novi Beograd Domaæini i organizatori festivala su Kulinarska Federacija Srbije, Kulinarska Asocijacija Srbije i Asocijacija Šefova Kuvara Srbije. Cilj manifestacije je da na jednom mestu okupi profesionalce iz ove oblasti, kako iz Srbije i Republike Srpske, tako i iz zemalja Balkanskog regiona, Evrope i Sveta, radi razmene iskustva i unapreðenja struke na globalnom nivou. Na ovom šampionatu æe za razliku od prošle godine, uèešæe u takmièenju pored individualnih takmièara imati i nacionalni timovi iz zemlje i inostranstva, kao i regionalni, restoranski, hotelski i juniorski timovi. Na ovom takmièenju, se pored izbora za najboljeg kuvara i najboljeg poslastièara Srbije, održava i takmièenje za najboljeg kuvara Balkana. Oèekujemo Vas, Kulinarska Federacija Srbije

Dear Colleagues,

Óâàæàåìûå êîëëåãè,

We invite You to take a part in upcoming event

Ìû ïðèãëàøàåì Âàñ ïðèíÿòü ó÷àñòèå â ïðåäñòîÿùèõ ñîáûòèé

Balkan Culinary Cup

Áàëêàíñêèé Êóëèíàðíûé Êóáîê

The second Balkan Culinary Cup will be held from 11 to 13 April 2011 in Belgrade, in the premises of the Genex Impulse Hall, Hotel Continental Belgrade, Vladimira Popovica st. 10.

Âòîðîé Áàëêàíñêîé Êóëèíàðíûé Êóáîê áóäåò ïðîõîäèòü ñ 11 ïî 13 àïðåëÿ 2011 ãîäà â Áåëãðàäå, íà Genex Èìïóëüñ çàë è Continental Hotel, Âëàäèìèð Ïîïîâè÷, 10, 11070 Íîâè Áåëãðàä

The hosts and organizers of the festival are the Culinary Federation of Serbia, Culinary Association of Serbia and the Serbian Chefs Association. The aim of the event is to gather in one place professionals in this field, both from Serbia and the Serbian Republic, and from the countries of the Balkan region, Europe and the World, to exchange experiences and improve the profession on a global level. This championship will be unlike last year, aboard individual competitors, next competition will be open for national teams from the country and region, as well as regional, restaurant, hotel and junior teams. At this competition, we choose the best chef and the best pastry chef of Serbia, and also the best chef of Balkan, Golden Balkan Chef.


Íà ýòîì êîíêóðñå, ìû âûáèðàåì ëó÷øèõ øåôïîâàð è ëó÷øèé øåô-êîíäèòåð èç Ñåðáèè, à òàêæå ëó÷øèå øåô-ïîâàðà èç áàëêàíñêèõ, Çîëîòîé áàëêàíñêèõ øåô-ïîâàðà.

We are looking forward to see you,

Ìû áóäåì ðàäû âèäåòü Âàñ,

Culinary Federation of Serbia

Êóëèíàðíûå Ôåäåðàöèè Ñåðáèè



Õîçÿåâà è îðãàíèçàòîðû ôåñòèâàëÿ êóëèíàðíîãî Ôåäåðàöèè Ñåðáèè, àññîöèàöèè êóëèíàðîâ Ñåðáèè è Àññîöèàöèè ãëàâ Êóëèíàðíûå Ñåðáèè. Öåëüþ ìåðîïðèÿòèÿ ÿâëÿåòñÿ òî, ÷òî ñáîð ñïåöèàëèñòîâ â ýòîé îáëàñòè, êàê èç Ñåðáèè è Ðåñïóáëèêè Ñåðáñêîé, è èç Áàëêàíñêîãî ðåãèîíà è Åâðîïû, äëÿ îáìåíà îïûòîì è ñîâåðøåíñòâîâàíèÿ ïðîôåññèè âî âñåì ìèðå.  ýòîì ñåçîíå â îòëè÷èå îò ïðîøëîãî ãîäà â êîíêóðñå â äîïîëíåíèå ê îòäåëüíûì êîíêóðåíòû íàöèîíàëüíûõ êîìàíä èç äîìà è çà ðóáåæîì, à òàêæå ðåãèîíàëüíûå, ðåñòîðàí, ãîñòèíèöà è þíèîðñêèõ êîìàíä.



Born? Belgrade, Serbia in 1981. Best kitchens worked? I’ve

seen a lot of different kitchens and I have been employed in more than 15. My training ground was; Intercontinental, Slavija Lux in Yugoslavia. I’ve worked in more than 10 restaurants, and certainly the best cuisine. I have been here at Zabar Restaurant in Belgrade for the past six years. This kitchen is where I have made my biggest and most beautiful edible art. Favourite cheap eat? Foods eaten with a spoon, beans with smoked meat, cabbage with lamb, paprikash or goulash. Advice to future young chefs? Young cooks should be valuable, they should always learn, watch how others are doing, make a parallel between what they want and what they certainly will not work in the future, not to be conceited, they should accept advice, to observe colleagues and to be sure at any time in their own kitchen keep the situation under control. They must be dignified representatives of our profession and always need to know, that in the first place responsible for the health of each guest. Most controversial menu item? Liver of catfish. Favourite thing about Belgrade? Beautiful buildings like the famous temple of Saint Sava. In terms of socialisation, the most striking is the night life on the shores of two beautiful rivers, the Danube and Sava Rivers, where there are many different restaurants, night clubs and discotheques that are open every day. Most useful cookbook? Pelaprat, from author Henri – Paul Pelaprat, published in 1935. Early influences? Different flavours of food, which remind me of the period of childhood that I spent in the countryside, the simple, fresh, mild, organic, natural flavors, with dishes prepared on the wood stove. How can we keep attracting chefs into the food world? We have to prove to them that in our business, knowledge and professional work, appreciate and reward well, we need to help them and motivate them. And all of our students need to show to look forward to their success and that between us there are no professional secrets. On working as a judging chef? We’re here to help young chefs to go the right way to gastronomy and with the aim of exchanging experiences between chefs from different parts of the world. Culinary competitions are a practical forum. But, the most important is that in any event, the competitor receives an explanation from the judges for their food, because if you made a mistake, you must know that it would not be made again. Supplier tip? Require only the highest quality, and then negotiate price.


Kevin Snook Author of A boy after the sea 1&2

Home from the sea My obsession ingredient is using anything seasonal with a zero carbon footprint! Born? England in 1957. Education? Secondary school/hotel catering college – Bournemouth, City and Guilds. Best kitchens worked? Moulin du Mougins in France, a three Michelin Star restaurant. Favourite cheap eat? Artisan barbecued burgers. What keeps you going? Ongoing desire to be creative, I am always sourcing new organic products. Advice to future young chefs? Be prepared to work very, very hard and you will reap the benefits later. Favourite kitchen tool? Chef’s knife. Most controversial menu item? Bear in British Columbia, Canada. Favourite thing about Bray on Thames? It’s a culinary mecca and visited by foodies from around the world. It’s quaint, historic and world renowned. Recommendation of any purveyors? My local farmers. Most useful cookbook? Noma by Rene Redzepi it’s exciting and about modern approach to cooking today. Early influences? Chef Roger Verge. On classic vs modern cuisine? Every young chef should be taught classic cuisine first and foremost as a vehicle to learn modern techniques, that I totally embrace. Career you would have pursued if you didn’t become a chef? A vet or a photographer. How can we keep attracting chefs into the food world? By mentoring and encouraging

team spirit. There’s a television show that was created by Michel Roux junior, called ‘Service’. It is one of the best shows I’ve seen. The contestants then go to work in the industry, excellent!! Describe A Boy after the Sea and why chefs would love a copy? It is a wonderful coffee table charity book with a great cause. Supported by some of the best chefs in the world today. Stunning photography illustrating some innovative recipes. Career turning point? When I left working for an employer and started my own restaurant in Canada followed by many private catering opportunities around the world. Favourite sport? Formula one racing. Purveyor tip? Keep your prices honest.

If Sea Bass is not available [when in Australia] we suggest to chefs to buy Barramundi or a Snapper. You’ll be unlikely to get any notification about it being line caught, not promoted in too many places. However UK also uses the term ‘wild’ and as point of definition regarding fishing technique/sustainability. F O O D C O M PA N I O N I NTE R N ATI O N A L



Mile High Cooking A new Etihad chef concept to transform inflight dining, writes Mel Nathan.


t’s a great time now for chefs wanting to be involved with an airline with vision, who have successfully consolidated, stabilised and planned for the future.

People choose an airline for the in-flight product and the inflight service, which is very much part of the overall factor of choice. A good airline will never compromise food quality; their theory is that they are deemed to ensure their passengers are nourished while transported in their cabins, so if they are required to uplift food and beverage then they must do it properly, add some flair and maintain quality. While the top criteria for airline choice is scheduling, then safety, you may be surprised to learn that a close third is the inflight products (food and wine). I look at the food being served as part of the overall entertainment package on board an aircraft, food creates discussion, anticipation and helps make time fly, (no pun) especially for long haul traveling. Food served on airlines has come a long way and with innovation improving so significantly over the last few years or so, now boasting galley equipment such as computerised convection ovens, frying pans, toasters, rice makers and even in-flight espresso machines, of course these are fitted to serve passengers at the pointy end of the aircraft. The inflight chef is also seen to be taking the front end market very seriously. The national airline of the United Arab Emirates, based in Abu Dhabi plans to transform inflight dining this year, with an aim to employ 100 new qualified international chefs to manage the galley and offer the ultimate freshness in product along with exceptional plate presentation. They have already started looking for fully qualified people with formal culinary training and experience in esteemed hotels, restaurants and culinary institutions from around the world. So jump to it, this could be your next career move! Etihad’s personal chefs will tailor make dishes based on the guests particular taste and preference in its Diamond first class cabins. The chief executive officer of Etihad, James Hogan, said the introduction of this special new position on board Etihad flights represented a major departure from traditional inflight service and would cement Etihad’s position as one of the world’s most innovative airlines. “We will, however, continue to push the boundaries so that we continue to impress and surprise our guests. The introduction of highly skilled chefs will enable us to make a dramatic shift in the way we serve our guests.” Acclaimed chef Thomas Ulherr has been appointed to the position of corporate executive chef. Among his numerous accolades, Thomas is a three time Gold Medal winner in the IKA Culinary Olympics. Imagine working with a pro like that! The new chef service will start to be introduced on selected routes from October and will be fully available on all flights offering first class by the end of the year. To apply with Etihad’s new Chef program go to: 42



ing force Werner Kimmeringer, the guid on offer ine cuis nal atio sens the nd behi g. erin Cat had at Eti A day in the life of an inflight Chef with Etihad by Werner Kimmeringer „ The rollout of Etihad’s innovative inflight chef concept is well under way, with a number of chefs coming from Australia. The day starts as it would for any professional – in the kitchen organising the galley, greeting guests and checking food quality. In one-onone interaction with the guests, inflight chefs will discuss the menu in detail, make recommendations for food and wine pairings and take guest orders. They then prepare the dishes and direct the service. „ Etihad’s Diamond First class guests will have a designated ‘chef’s larder’ where the inflight chef can tailor-make dishes if a guest fancies something different from what they see on the inflight menu. In the kitchen, chefs will have a selection of culinary tools to put their training and expertise to excellent use, such as a whisk to prepare a dressing or flavours to add to a sauce. More base sauces will be available onboard – and the chef may even sauce the plate in front of the guest. Additionally, inflight Chefs will serve a vital role on the ground – working on menu design for inflight and lounge catering and ensuring a consistent culinary vision whether throughout the complete guest journey.


SIBEL BENLI Director of Public Relations, Four Seasons Hotel, Istanbul ON the Bosphorus, Turkey

PR nous Life is all about the memories in your basket and we are here to create a lasting one. Born? Istanbul. What keeps you going? My passion to enjoy life, meet new people and make them happy keeps me going. Why is PR so important? Because communication

is important. You need to make sure you have a clear message communicated to the public to protect and enhance your reputation in the eyes of the public, especially in today’s world. Accessing information is very easy and fast, so we, as PR professionals, have a more important role than ever as we are the ones sharing company news with key target clientele. We have to be using a wider range of communication channels and we need to be more quick. All is about being efficient communicators. Who do you admire in the industry? Value for people and service passion is what I admire in the industry. I love meeting new people from all around the world. Making sure that they return home with memorable experiences from your country and hotel is what matters. On working with celebrity greats? Four Seasons has a well-deserved reputation for respecting and protecting guest confidentiality and this is especially important for our celebrity guests. Our main goal is to provide a personalised service to each guest, meaning paying attention to every detail to ensure an enjoyable stay. As a company, we are familiar with the needs of our celebrity guests and we show the utmost care for their comfort and privacy at each Four Seasons hotel. From PR side, it definitely needs a good understanding of the guest confidentiality as we are the first persons press will contact to gather any kind of information. This is a challenge we face. On the other hand, working with celebrities is for sure quite enjoyable.

Chef’s Notes by Mel Nathan


n the European bank – flowing through Istanbul’s history and heart – Four Seasons Hotel, Istanbul at the Bosphorus gives a 19th-century palace a fresh, eclectic spirit. Their alluring facilities include a chic urban spa. Fine restaurants and pools by the quayside overlooking the Asian shore with its passing ferries, yachts, tankers, cruise ships, speedboats, oil rigs, fishing boats, aircraft carriers, military ships and even the occasional rowboat vie for space on Istanbul’s busiest artery. I had a hankering for some good Turkish grub. I was very fortunate to eat with Gok who is the Executive chef of Four Seasons. Mehmet Gok born in Amasya in the northwestern part of Turkey, prepared a wonderful combination of flavours using the sum of Istanbul’s most local foods done in a modern way. The menu was seasonal with Gok procuring mainly natural and organic foods to carefully preserve all the classic flavours into a universal dimension through a post-modern approach, I wanted to keep eating! To finish off a leisurely walk around the hotel to admire the impeccable flower arrangements and paintings that adorned the walls, was a treat. You won’t find a more charming establishment than Four S e a s o n s , Istanbul on the Bosphorus.

Executive ch Mehmet Gokef,

 Nathan joined Mehmet Gok for lunch,

Pool Bar and Grill

where they discussed Ottoman/Turkish/ Anatolian food tastes in his own kitchen.




Refresh your inner tyrant

Last Train to Bombay They’re not chefs but royalty writes Jarrod Baker.


t’s ommon knowledge, Sydney does not lack diversity in its dining options, and most cuisines have found a home. Crows Nest on Sydney’s North Shore can lay claims to such status, with 15 Indian restaurants within walking distance of each other. For Harry Virk, restaurateur and owner of Last Train to Bombay the diversity of India is the key. “I don’t compromise with Indian food to please the Australian palate, I serve only authentic Indian food, and why you see maximum Indian diners coming to eatery,’’ he says. “What’s great news for diners is that India is so vast and so varied in its combination of regional flavours and techniques it can be difficult to find that real authentic taste of India, especially in Sydney.’’ A typical Indian eatery in Australia usually only offers the flavours of the north or south with nothing much in between – each slightly different with their use of ingredients and a select number of dishes replicating local favourites more often than not, of the head chef’s home region. “The best Indian food comes from royalty, and stays with royalty,” said Virk. “These recipes that have been passed on for generations and are exclusively enjoyed by the elite and are a popular choice for our own loyal customers. The eatery also employs a former chef who worked for Raja Patiala (famous among rajas in India for having 364 wives). “Nihari goat




shanks, a favourite dish of Raja Patiala is one of our dish highlight’s a king’s dish, made for Kings,” says Virk. Whether fine dining or simply eating with family, the kitchen here is in constant pursuit of producing consistent tucker like it has been for generations and can be placed within Indian regions known and respected around the world for the local cuisine. Chaat, from the street eateries in the north is, ‘‘very popular among women in general but specifically expectant mothers,’’ given the presence of functional tonics and minerals, as it says on the menu. The jungle chicken is popular with local restaurant goers. A gypsy-style chicken curry cooked on the bone, and in mustard oil (cholesterol free) is a specialty of the house and a dish Harry enjoyed as a child growing up on a traditional Indian farm. The Last Train to Bombay is a combination of the best of India – its cuisine, its culture and of course its people in an affordable restaurant that caters for the fine diner just as easily as it does for the average restaurant goer. Virk offers the best of every variety of Indian food for Indian families and all fine diners; country and city, north and south, including; original Indian street food and sweets. Last Train To Bombay 469 Pacific Highway, Crows Nest, Sydney. Phone: (02) 9460 6664


Jeffrey De Rome chef de cuisine, kables, four seasons

Kable guy We buy freshly caught line and wild caught fish ranging from Palm Beach down to Wollongong. We ensure that it’s respected all the way to the plate. Best kitchens worked? Rockpool for influences with Asian and

Chinese flavours, and with chef Paul Gayler at the Lanesborough, London; he is a global sauce expert and known for his innovative vegetarian dishes. Favourite cheap eat? Four in Hand, Paddington I like Colin’s rustic influence and on Sunday’s afternoons they just do really good pub food. Favourite kitchen tool? My Maurice Opinel knife. It’s small with a timber handle, and rounded blade, sturdy, rustic, practical, the simplest knife in the world that was born at the end of the XIXth century. It saved the lives of seamen and mountaineers, and once was used to escape a sinking vessel by carving steps in the ice with this knife. Picasso used it in his workshop. Favourite thing about Sydney? I love the Asian influence, so Golden Century, BBQ King and going to Cabramatta. Most useful cookbook? The old Rockpool

cookbook, I took it to London with me, I love reading it. On classic vs modern cuisine? I believe we are now at the level of any premium-end dining establishment in Sydney – at the moment we’re doing a ‘Duck for two’ come and try it! On KABLES cuisine? The food here is the same quality of Rockpool. Cooking from ‘nose to tail’ fits strongly into my ethos. How can we keep attracting chefs into the foodworld? TV shows are good, but would like to watch more programs targeting the professional chef, like ‘Great British Chefs’. Career turning point? When I went to London to work as a chef, I worked 100 hours a week. I returned to Sydney I lined up a job at Rockpool. 10 years ago there was a long list to work there. Ingredient obsession? Pink Salt from Murray Lake, it’s the most amazing salt for me. Purveyor tip? Don’t refrain from using smaller food producers and purveyors.


Sarah Vickery director of public relations, four seasons, sydney

Sarah Vickery

What is the personality of someone in PR? Generating high-value publicity is extremely fulfilling and rewarding, you need to be an excellent communicator both professionally and personally. A good level of confidence is always an asset since much of the job entails meeting new people and attending networking functions. Overall if you’re enthusiastic, passionate about your product or service, friendly, flexible and creative you should enjoy plenty of success. A personality in your industry that you admire? Cate Blanchet. Advice to future PR consultants? Having started out my career as a radio and TV journalist, I think public relation professionals could be educated in how to write as well as learning what makes a good story. Forming good relationships, understanding what a journalist needs and respecting deadlines are all very important. Career highlights? I worked in Public Affairs for the Australian Defence Force with media management for a ‘Thank the Troops’ event on Garden Island, Sydney Harbour attended by former US President, George W Bush and the former US Secretary of State, Condoleezza Rice. It was a media scrum, I’ve never worked with so many secret service officers, it was on the world stage, exciting times. F O O D C O M PA N I O N I NTE R N ATI O N A L



 Michael Grinyer from King Salmon Australia

S  cientists Simon and Andy from Oceanwatch

 Sustainable Chef Tom Kime

Trawling for answers At Food Companion International’s lively seafood debate at Sydney Fish Markets, fish was not just on the menu – it was firmly on the agenda writes Jarrod Baker and Elliot Vonthethoff. ‚  Brazil and Chinese seafood cuisine, was enjoyed by the crowd!





e hosted a lively sustainable seafood forum while enjoying; Brazilian tapioca cheese bread, sweet peanut rolls, guava paste and, of course, a seafood galore including; the award-winning NZ king salmon, Crystal Bay prawns and Hiramasa kingfish served up in traditional Brazilian style. Some of the industry’s key players, from fishermen, scientists, food media, government heads through to fishmongers - not to mention an array of top chefs – gathered at Fisherman’s Wharf restaurant for an animated and in-depth debate about sustainability, food security and the future of our fish and seafood. Walking past the impressive display of exotic fish species residing in the live tanks that flank the entrance to the Fisherman’s Wharf Restaurant, one could think that they we were in the wrong place for a forum on the future of sustainable fishing in Australia.


 eoff Allan and Professor G Robert Kearney

 Roshan Rodrigo, Cique Bar with Peter and James, Bavaria Hotel Group

 TheoKailis, SontariFoods and Makiko Karasawa,Crystal Bay Prawns

 Yussuke and Executive chef Yomoda of Observatory Hotel

P  atrick Calao, MSC



• Be able to demonstrate your own environmental sustainable plan • Source your product from reputable purveyor who can identify where the product has been sourced • Introduce seafood on your menu that is under-utilised and promote it • Look at Wild and Aquaculture as different options • Get your staff excited with information that enables them to ‘sell’ to the customers • Promote the health benefits of eating seafood • Understand the facts about what eco-labels you might use • Train your staff on all issues relating to this • Look at what is in season and buy it

• Expect everyone else to be sustainable if you are not prepared to make the changes yourself • Buying the same species of seafood all the time • Buy more than you need • Fail to discuss your seafood options with your purveyor • Promote one eco-label • Act on opinions • Waste seafood

Roy Palmer of Seafood Experience Australia (SEA) kicked off proceedings with his thought-provoking - and often controversial - analysis of an industry worth $43 billion worldwide, suggesting that while sustainability must be addressed, it is imperative that we all continue to buy seafood with confidence. Professor Bob Kearney (Emeritus Professor of Fisheries at the University of Canberra) carried on in a similar vein, highlighting the fact that fish consumption is still far more environmentally friendly than that of livestock, while claims of overfishing are not just rubbish, they are socially irresponsible. The crowd inside suggests otherwise – amongst them Roy Palmer CEO of S.E.A, Bob Kearney, Emeritus Professor of Fisheries at the University of Canberra, Sean Presland of Sake Restaurant and Bar, Wayne Hulme from Joto Fresh Fish and English chef- author Tom Kime. All are present to take part in a lively debate on the present health and future sustainability of the Australian fisheries. It turns out that the ‘rare’ species on display at the restaurant entrance may in fact be a lot safer than assumed. Industry veteran Bob Kearney delivers an informative address on the health and management policies of Australia’s fisheries, based in sound scientific data. His general message is that fish stocks as a whole are very healthy and well managed, largely due to the fact that we have sole control over them, as opposed to the ‘tragedy of the commons’ in European waters where several countries may fish the same area. Bob explains that the Commonwealth’s policy of fishing stocks to the maximum economic yield (the point at which the costs of further fishing is greater that the increase in revenue) is higher than the maximum sustainable yield, and that although these fisheries have less fish than an unfished population, they are more efficient and productive, with higher breeding and growth rates. Bob goes to great lengths to explain how resilient marine fish species are, and that “ it is vital to understand that a classification

as “overfished” normally means that the sustainability of seafood supply has been threatened and not the survival of the species.” On a less positive note, he points out that wild fish stocks will not be able to support the rising demand for seafood in Australia, as they are already being fished near their maximum yield. The general consensus is that demand for fish globally and locally is rising steeply and will continue to do so – and that wild stocks will not be able to provide for the demand. Aquaculture will need to fill the gap, but, at this forum at least, no one can agree on whether farming fish has a sustainable future. Next to come to the fore were the three main sources of Australia’s fish and seafood – namely aquaculture, capture fisheries and imports. Speakers including Research Leader of Aquaculture Geoff Allan and SEA’s Norman Grant discussed the merits and otherwise of each method, coming to the conclusion that, while not entirely problem-free, aquaculture is still the most appropriate solution to ever-increasing global demands. So what conclusions were drawn from the lively event and the best way to go forward? Like any great debate there were inevitably more questions raised than answered. In terms of the role of the chef in the constantly-evolving battle for sustainability, there is certainly much to be said for leading by example; many of Sydney’s chefs are already working to promote and market sustainability themselves, and buying produce from sustainable sources. Roy Palmer said “Chefs are an important process of our market, they are our marketing tools and who pass onto diners about informed choices about the seafood that they are consuming. Chefs need to get the facts on where their supplies are coming from and need to use their knowledge and experience to find ways of presenting under-utilised species to the consumers. Everyone can be a winner along this pathway.” F O O D C O M PA N I O N I NTE R N ATI O N A L




Don Elford Acer Arena

Good habits Passion and sheer passion keeps me going. Born? Armidale in December 1954. Favourite kitchen tool? My spatula. Favourite thing about Homebush? It’s fabulous walking

tracks and car park stairs for exercising! The accessibility for the greater population of Sydney and it’s the people from the north-west who purchase tickets more than anyone else in Sydney. Snapshot of entertainment at Acer? We’re Australia’s number one Awardwinning indoor arena in Australia and number three in the world. We’re also the largest indoor entertainment and sporting venue in Australia, boasting the most technologically advanced lighting and sound equipment with leading edge design. We accommodate audiences up to 21,000 situated at Olympic Park, the demographic heart of Sydney; the venue has ample public transport and is adjacent to a 3400 carpark facility. Function spaces range from the main arena (2500 to 21,000 seats with a 3600m2 floor) to sophisticated function rooms, each with impressive architectural features. Early influences? A local band The Shades in Boorowa in the 60s and 70s and The Beatles, but the biggest is the Doobie Brothers for the Tom Johnston horn arrangements and unbelievable guitar parts. You must own the recording of What Were Once Vices Are Now Habits. Career turning point? Financial moments and nearly losing my property, it toughens you up. Favourite sport? Socialising and attending sport games with friends regardless of gender. Cricket is a bit special though.

„ Acer’s Damien Smith, Don Elford and Martin Koestlin 48



Elford, a big supporter of The Doobie Brothers


Martin Koestlin on his last 11 years at ACER ARENA

More than hot dogs We’re a multi-purpose venue, serving fresh, tasty and vibrant cuisine in one of the most exciting and innovative indoor entertainment venues in the world. Born? 4 June 1960 in Radolfzell, Bodensee, near Lake Constance border near Germany/ Switzerland. Best kitchens worked? Acer Arena for over 11 years and Montreux Palace Hotel, Switzerland. What keeps you going? Excitement, every day is different, nothing boring. Cheap eat? Brown bread, butter and chives. Favourite kitchen tool? Sharp knife, sharp chef, blunt knife... Advice to future young chefs? Ask, ask and ask your executive chefs, and then listen to what they say. The only stupid question is the one that you don’t ask. Favourite thing about Homebush? I get to pushbike to work, there’s plenty of open space, it’s easy to get to, and only 20 minutes from everywhere. Most useful cookbook? Pauli. Early influences? Eckart Witzigmann, Paul Bocuse. On classic vs modern cuisine? Use classic as a base to work towards modern. They complement each other! Career you would have pursued if you didn’t become a chef? Nothing else, since I was 12

years old I always wanted to be a chef and I still love it. How can we keep attracting chefs into the food world? You must have a passion for food. You’ve either got it or not. Describe the cuisine at Acer Arena? If your tastes take

you beyond burgers and hot dogs, you can enjoy an award winning array of meals and beverages catering for a variety of tastes in three restaurants. We also offer premium dining experiences that includes a show ticket*, and a sumptuous three course dining experience for corporate and VIP guests including; 42 fully air-conditioned private suites accommodating 18 guests. Some artists coming and going at Acer? Acer Arena is one of the most exciting and innovative indoor entertainment venues in the world, the ideal destination for major events, functions and conferences. We’re now Australia’s #1 Arena and some of our performers include; Justin Bieber, Miley Cyrus, Dolly Parton, Leonard Cohen, Santana, Beyonce, Disney on Ice and Red Hot Chili Peppers, Career turning point? Opening the Vines Resort in Perth in late 80s. I worked with the most brilliant team and management, we made a huge success. Favourite sport? I do enjoy a good soccer match - with Germany winning of course Ingredient obsession? Fresh herbs, I grew up with the freshest of produce, my mum used to grow over 40 different herbs in the garden. Purveyor tip? If you start with great produce the battle is half won. F O O D C O M PA N I O N I NTE R N ATI O N A L



Australian Extra Virgin Olive Oil Why you should be using it in your kitchen • Australian Extra Virgin Olive Oil (AEVOO) is among the best in the world. • 95% of Australian olive oil is extra virgin olive oil. • Extra Virgin Olive Oil is made from perfect olives, picked by hand or mechanically, crushed as soon as possible after the olives are harvested. The olive oil is extracted without the use of chemicals or excessive heat. • Extra Virgin Olive Oil (EVOO) must be free of taste and smell defects and be very low in oxidation. No refined olive oil or other types of oil (eg Canola) is permitted to be present. It is the healthiest and freshest olive oil available. • Like fine wine, premium quality AEVOO retains flavours and aromas unique to the region in which they’re grown. Use Australian extra virgin olive oil (AEVOO) to cook just about anything. Frying • Food fried in extra virgin olive oil has a lower fat content because less is absorbed during frying. • AEVOO stands up well to high cooking temperatures and has a high smoke point – the better the oil quality the higher the smoke point. Substandard and lower grades of olive oil smoke quicker. • The nutritional value of AEVOO is not altered through heating. • AEVOO increases in volume when heated so less oil is required when heating and cooking. • AEVOO can be used in any type of pot, pan or wok!




• A EVOO is not chemically altered and is the only edible oil that is unaltered, unlike Canola, vegetable, sunflower, peanut, flaxseed and rice brand which are all processed. • A EVOO can easily and effectively replace butter or margarine. Storing • A lways store AEVOO in a cool, dark, dry place with the top on. • A EVOO will oxidise if stored near heat or light which hastens the loss of health benefits as well as taste.

• Extra virgin olive oils can be reused but every time you reuse it, the oil will lose some of its taste and aroma. • You can refrigerate AEVOO – it might be cloudy but it will come back to its natural state at room temperature. Code of Practice Australian EVOO producers who adhere to strict guidelines in producing their extra virgin olive oil display this Code of Practice symbol which means it is certified Australian Extra Virgin Olive Oil, meeting the AOA’s high standards through tasting and testing. It is the guarantee of authenticity and quality.

For more information go to

AEVOO’s are created from an array of cultivars sourced throughout the Mediterranean Basin. Resulting in flavours that are: • rich and robust • pungent • fruity • light and fresh

• herbaceous • citrus • spicy • sweet

• Only AEVOO is “Australian Extra Virgin Olive Oil”. Olive oils named ‘pure’, ‘light’, ‘virgin’ (as opposed to extra virgin) and ‘refined’ are in fact adulterated and refined – they are not “pure” at all. New Standards introduced in Australia for Olive Oil have removed the terms “Pure”, “Light” and “Extra Light”. Pomace is the cheapest grade of oil and is extracted using solvents. • AEVOO’s are fresher than European oils, just by virtue of geography. They can get from tree to table more quickly and with the extended harvesting times throughout this country you can have access to fresh AEVOO nearly all year round. Remember Fresher tastes Better!





Dietmar Sawyer

Fame on the waters You have to stay true to your restaurant, and if it’s around for long enough, it takes on its own life. Born? Gruyere region in Switzerland from the German speaking side – we go back there every year. Education? We didn’t take work experience back then, like we do now. First job was at The Savoy in London, and I won Chef of the Year then at 20 I became a Head Chef. Favourite cheap eat? Ravi’s Indian in Crows Nest for their Jinga Peshawari, freshly hand picked Prawns marinated in “‘secret’’ marinade and simmered to perfection. What keeps you going? Coffee and my four children. Advice to future chefs? Move on after about three years and make yourself valuable, even on your day off. A lot of people don’t know how to get into the industry. TAFE is a good concept but you don’t learn enough. Most useful cookbook? Great Chefs of France. Favourite kitchen tool? My knife. I do not have one set knife but I do have some Macs, and my Victorinox knives are best for boning and butchery work. Favourite thing about Sydney? Living on a deep waterfrontage and fishing with the family. Our chefs like fishing off the balcony next to the kitchen in their breaks, sometimes it’s the whole brigade. Favourite sport? Skiing, I like the black runs, and watching rugby union. On Classic vs modern cuisine? You need to learn classic cuisine first and be inquisitive, read and ask questions constantly, without this we cannot develop. Describe Berowra Waters’ food? Sensual and intellectual flavours and more market driven. Career if you had not become a chef? Archeologist. Produce highlights? Yabbies and marron. Career turning point? When I was 19 and left Europe I met a New Zealand girl and ended up in Australia. Early infuluences? Anton Mossiman, Michel Roux and Alain Ducasse. Cuisine philosophy? Never sacrifice anything for taste, we keep growing and learning. Do you like to be sustainable and like cooking with kangaroo? Yes I am always looking for types of fish like a good Murray cod and have been working with kangaroo for years and years now, seared carpaccio works best. Do chefs need a unique selling point? Yes but it shouldn’t be gimmicky. On signature dishes? I prepare a chilled vichyssoise, ossetra and salmon caviars, beignets of Hawkesbury oysters. But signature dishes are not chosen by chefs, it gets written up on the menu and you can’t take it off. Your customers create it. How has the culinary world changed? Back in the days when I was cooking there were not many independent restaurants, most chefs gravitated towards five star hotels; it was a good place to start and where all the best chefs worked. Now it’s the other way around. Working in hotels you can please everyone, in restaurants you are more of a statement. Chefs or restaurants, which should receive all the fame? You have to stay true to your restaurant, and if it’s around for long enough, it takes on its own life – Forty One was that. Here at Berowra Waters, it was Australia’s first internationally renowned restaurant. Retrospect and future? In April last year we closed Forty One after 17 years, which was a huge success, then opened up a new style of bistros called Adlib Bistro. The first one in Lindfield on the North Shore was formerly Tables in Lindfield. We’re staying on with Berowra Waters and business will be the same with six chefs, five services, three days a week. Purveyor tip? Buy and cook it in season, it will always taste better. 52




Richard Millar

Kava it up My cooking is basically built on the 5 basic tastes; sweet, salty, sour, bitter and the umami concept – umami meaning “pleasant savory taste” and utilising the best local produce found in Fiji and presenting it consistently well.

Born? Melbourne, Australia. Best kitchens worked? The Point of Melbourne, Sheraton

Grande Resort in Miyazaki, Japan, Dava Restaurant & Martini Bar @ Ritz-Carlton Resort Bali now Ayana. Favourite cheap eat? Ta-ke Japanese Restaurant in Bali for excellent sashimi and nabe and Degraves coffee in Hardware Lane, Melbourne for their sensational coffee and eggs. What keeps you going Running up to 50km a week and the living by the belief of “it does not matter what you did yesterday, but what you do today that counts”. Advice to future young chefs? Learn and understand the basic fundamental skills of cooking and develop a good discipline and work ethic. Favourite kitchen tool? My Japanese knives. Most controversial menu item? Kava pannacotta (native Fijian plant root). Favourite thing about Fiji? The friendliness of the people and running around the beautiful beach of Natadola and surrounding area. Best purveyors? There are many. Adi Chocolate Fiji for the best couverture, Reddy’s Ducks for excellent Peking and Tony from Lautoka for micro greens really standout. Most useful cookbooks Morimoto: The New Art of Japanese Cooking, Shunju: New Japanese Cuisine and Art Culinaire Magazine from USA. Early influences? There are too many to list who have helped influence my career, but the message is always similar: “cook from the heart”. On classic vs modern cuisine? Learn the classics and why they are classic then evolve and apply your own style. Career you would have pursued if you didn’t become a chef? Something to do with sport: golf, cricket or triathlons. How can we keep attracting chefs into the foodworld? Honesty, integrity and passion. Your cuisine, you’re working on? Conducting tours of our producers for our chefs so they are better educated and for all of us to learn more about how Fiji’s food is produced, we might even bring it as an in-house cooking event at the hotel one day. I am also interested in the five tastes such as sweet, salty, sour, bitter, Umami. Umani is a ubiquitous taste and not at all exotic. Umami makes savoury food more delicious – that certain extra something that you just can’t describe. Career turning point Working in Japan. Favourite sport Running and triathlons. Ingredient obsession Spices and fish. F O O D C O M PA N I O N I NTE R N ATI O N A L





Competition breeds success An executive chef cannot pass up the world’s only Self Cooking Center® - there is nothing on the market like it. Chefs that buy Rational? Peter Gilmore, Guillaume Brahimi, Justin North, Gary Johnson, Andy North, Andrew McConnell, Cheong Liew, Simon Bryant, Jacques Reymond, Philippe Mouchel, Maggie Beer, Guy Grossi, Adam D’ Sylva and then there are the other thousands of chefs using Rational every day who are all as equally important. Which size should I buy? We have a variety of size options available 6, 10, 20 and 40 trays which are the most common sizes. Industry sometimes refers to these sizes in relation to the quantity of 1/1 Gastronorm trays that it can accommodate. If you’ve never had one, how can they assist the growth of your business? For chefs who have never had their own Rational Self Cooking Center® then imagine this. It’s a single intelligent piece of cooking equipment with a footprint that fits in a cubic square metre that can produce 80% of all your current and future cooking requirements. Simple to use, saves time, saves utility costs, reduces labour costs and reduces food costs. It will tell you what level of clean it requires based on its daily use and the time since its last clean it uses cleaning tablets rather than liquid chemicals, this assists in managing cleaning costs and addresses OHS regulations and also protects your investment. How does Rational handle the commissioning? For an executive chef this is a very important process. A Comcater service agent attends the site to check that the installing tradesmen who have installed the unit have done this in line with Australian regulations and manufacturers guidelines. This ensures that the unit is calibrated and operating correctly once this has been signed off the purchasers warranty is valid and the chef is able to safely operate the unit. After this we always offer on-site basic operator training on all Rational Self Cooking Centers®, which is conducted by a Rational chefs of which we have 8 locations around Australia. Additionally we also offer monthly training days 54



and “Chefs Line” a number that all Rational owners can call 7 days a week to talk to one of our Rational Chefs to seek cooking advice. Are Rational probes accurate and easily replaceable? That is a very interesting question, executive chefs have to be very aware of this one, as we do not have probes breaking because of probes it comes from the operators. Probes are only there for cooking purposes only they are not a tool to fork a 4 kilogram piece of roast. It should always be put back into its’ holder before slamming the door. What can the Executive chefs expect to hear in the future about Rational Self Cooking Center®? Other than being in our 7th year, there is still nothing available in the Australian Foodservice Market that even comes close to the technology and benefits that it delivers. We’ll focus on a number of areas including; the environment and how to reduce utility consumptions. Other areas are; Occupational Health & Safety and Food Safety. We always had something exciting up our sleeves for the executive chefs of Australia to make their daily life in the kitchen an enjoyable one, so stay tuned. What constitutes a great combi steam oven? Great question, I guess this answer depends on who you ask. A chef ideally is looking for a combi oven that is reliable, delivering a high quality consistent cooking result. An owner is looking for these qualities also but is also mindful of utility costs, OHS requirements, service and spare parts and of course the return on investment, in my opinion all of these components are equally important. Is there any flexibility in the oven with regard to space and flexibility? Rational offers a number of solutions in regards to space and flexibility, it is possible with a number of our table top units to stack them this is referred to as a combi duo, this allows

Coda’s Adam ’Syl va with Rational’s MD ark Sweeting. Is the Executive chefs club a good networking opportunity? Rational Australia believe the Executive Chefs Club is a fantastic initiative for networking with industry colleagues, our Rational Chefs attend on a regular basis and it ensures that we are always abreast of current culinary trends but equally important other executive chefs in the industry have the opportunity to hear from us what significant trends and culinary events are taking place around Australia.

the chefs to have two units within the one footprint that can be operated separately, this is extremely popular in a la carte environments where the Rational’s are the work horses in the kitchen.Another Rational initiative is our large mobile units, it is possible to get 20 and 40 tray units that are on castors which allows chefs in large establishments to actually move the Self Cooking Center® to remote function areas and then operate it, these units are also very popular with large outside catering companies. We also offer the Rational finishing system for plated meals this system is ideal for bulk catering and functions it delivers a quick, cost effective, high quality, consistent meal delivery solution. Boiler units Vs Injection technology what does this refer too? In a high performance steam generator system ( Boiler ) as used by Rational, water is heated up to boiling point 100 °C ,it allows saturated steam to be pumped into the cooking cabinet and also allows the Chef to accurately control the temperature of the steam when steaming delicate products, the result is better quality and consistency of steamed products and with Rational’s CareControl® system the units never require descaling.An Injection system is the simplest and cheapest way how to produce steam. Water is injected into the fan impeller, the fan impeller distributes the water partially over the dry heating elements. the water which hits these elements then converts to steam these systems can be quite aggressive and can result is poor steaming results and increased general unit maintenance.

The only SelfCooking Center® “I just select my desired result. That’s it!”

d -frie pan h fis dark t






“Just as I want it, time and time again.”

Everything from meat, fish, poultry, side dishes or bakery products, the SelfCooking Center® recognises product, size and batch and cooks everything to the point of perfection. Time for the essentials. RATIONAL AUSTRALIA PTY LTD A SUBSIDIARY OF COMCATER PTY LTD

1800 035 327 F O O D C O M PA N I O N I NTE R N ATI O N A L



Apprentice the vital ingredient

For one night the apprentice became head chef and culinary industry critique writes Jarrod Baker.





ARFISH Restaurant was the venue when Food Companion International gathered a committed group of young apprentice chefs from around Sydney in order to turn the tables on their masters. The forum was designed to better understand what makes our young chefs tick. They came from a heady mix of learning institutions including TAFE and HTN. Attendees were asked to break into small groups to tackle the issues of what the positives and negatives of being an apprentice chef were, and they were quizzed on what their ideal world would be like. In a platform that encouraged open debate and discussion over a carefully selected seafood menu and of course the appropriate wines, there was an insightful analysis on the current state of Australia’s food training institutions and kitchens. Attendees agreed that success evolved out of an ever burning passion for the food industry; cooking and the food itself. Passion that often leads apprentice chefs around Australia and the world, chasing any kind of work experience. “Food is culture,” said one young chef, “and food is the initial gateway to any cultural experience.”

“Food is culture,” said one young chef, “and food is the initial gateway to any cultural experience.”

 The buzz and chefs are part of the entertainment at Garfish.

 The idyllic location of Manly was the venue for

the apprentice forum, seating up to 140 diners including a private dining room.

“You always have to eat,” an enthusiastic young apprentices added.”We will always have a job, anywhere in the world.” These apprentice chefs thrive on friendly internal and external competition, something that is encouraged by the opportunity to be innovative in the kitchen. And the unpredictability and uniqueness of every day’s work is refreshing and enjoyable. The night had already proven to be both colourful and informative but it was the second course of Hiramasa kingfish with sauteed kipfler potatoes, pancetta and savoy cabbage that provided the turning point. The young chefs now full turned their attention to the current apprenticeship program, because, unlike their stomachs, their appetite for learning remained unsatisfied. They agreed that government grants, incentives and wage top ups were unrealistic and inadequate. While the lack of an industry minded governing body that encompasses standards and basic requirements leads to an unstable and ill-

guided learning period. For these apprentice chefs learning their trade in the current environment relies on being pro-active, exploring opportunities outside of their kitchen, TAFE and expensive private cooking colleges. A task they can ill afford to do given their work hours and current wages. The forum proved to be extremely useful as apprentice chefs were able to voice some of the issues that they confront in the current culinary environment as well as high-lighting the motivations behind their choice of career. FCI expressed the hope that the contributions of all the young chefs would provide some guidance to kick start a reinvigoration of the apprenticeship program, and all attendees left knowing that their thoughts and ideas were listened to. Anthea Hastings, a second year apprentice who attended from The Bathers Pavilion, said it took her out of the kitchen and made her realise why she wants to be a chef, she believed that the industry, needs to have more of these forums. FCI

 Owners Mark Scanlan and Mark Dickey have

operated Garfish restaurants since 2000 including Kirribili, Crows Nest and Manly Wharf. F O O D C O M PA N I O N I NTE R N ATI O N A L




Apprentice Notes Food Companion has compiled a series of positives and negatives on what the apprentices had to say about working as a chef in the food world. Pre Task Forum All the apprentices were asked each to bring along an object, image or picture that best presented on how they identify with being a chef. These ‘personal objects’ were brought and discussed at the forum.

The Forum The apprentice chefs participated in an open discussion and forum. This forum was moderated by a qualitative facilitator against a structured discussion guide. Participants were encouraged to explore their thoughts and feeling in a fluid environment.

In Depth Interviews Interviews were conducted with apprentice chefs who had decided not to complete their training at TAFE.

 Caption

Post Discussions Discussions were arranged with qualified high profile chefs.


ACT chefs David Bibo, Ushraf Megel d, Francis, Ashleigh from Hyatt and Pau Sam l Butler.

 Doing what you love  Constant learning, people, destinations  Responsibility, trust, progressive  Job satisfaction  The food  Inspiration and likeminded people  Constant job to oversee  Creativity  New standards, innovative industry  Fashionable  Expressing your passion  It’s a big business family  The experience  Gaining all this knowledge and skills  Endless eating!  TAFE  Travelling & free accommodation with The Four Seasons Hotel Group

tive Chef of Garfish Stewart Wallace, Execu with Marion Restaurants pictured NSI TAFE. er, itz F patrick, Head Teach 58


 Endless learning  The adrenaline  Teamwork


 Meet other chefs  New experiences  Being creative  Producing a rewarding product  Working with a diverse group of people  Good career opportunities and chance to travel

 Feeling of accomplishment  Self satisfaction  Multi-skilled  World travel  It’s a specialty  Confidants  Passion  No shortage of employment  Paid to do what you love  Experimentation with food  You always have to eat  Expanding growth and opportunities  Experiencing different challenges

The Leading Group Employer of Apprentice Chefs HTN is a not-for-profit hospitality specialist group training organisation who supports and encourages apprentice chefs, butchers and hospitality trainees. If you are looking for an apprentice chef in NSW, ACT or VIC - stop looking and call us!


 Terrible wages  Long hours/split shirts  Tension in the kitchen  Personality clashes  Not being appreciated  Not enough recognition  Receiving customer complaints  You have to sacrifice your friends  Working hard to finish off as a chef

 After year 4 apprenticeship

 Never having a normal life

 Poor working hours

and then not getting rewarded social-wise

 Taking drugs and alcohol to stay awake

 Taking a toll on your life ie;

smoking, drinking, not eating or sleeping well

 Affects your mental health and drags down your energy levels

 Restricted lifestyle

nothing changes

 All of the above for the items below.

 Mundane and repetitive work  Poor conditions at work  Stress [80 hours is hard work]  Verbal abuse  Your responsibilities  No social life, abnormal weekends, lose friends

 Working public holidays  Renew the system

1300 139 108

 TAFE is outdated  Group training methods are too variable and not consistent





When FCI told industry they had organised a lively forum involving apprentice chefs on how they felt about being a chef in today’s food world, we let them do the talking. the image of industry (working conditions/ patterns) and apprentice completion rates and to value added apprentice training. Janet Elms-Smith, TAFE NSW – Northern Sydney Institute


would like to learn more about why apprentices choose a career in cooking, particularly young women, and the key reference groups that influence their decisions.’’ “

 e were involved because we W

were interested in getting a better understanding of the issues facing Gen Y in trades.  o access current and relevant T

information about one of our major training markets.  o assist in the development of strategy T

to better meet the needs of apprentices.  ltimately to provide better, more U

effective training programs for apprentices.  o engage with valuable industries T

networks and to better determine and meet their needs in training.

Iain MacDougal Hospitality Group Training in Western Australia


e must recognize that apprentices are an essential component in planning for the future. Hearing about the forum it’s given us a chance to have input into making the apprenticeship system work better and more responsive to the youth of today. To see industry recognition that there is a problem in retaining apprentices and research produced in a “good practice” sense that displays that there are actually some successful models improving apprentice completion rates. Also it’s all about higher level skills training for chefs, “




“There is also the issue of celebrity chefs and their associated television programs. Whilst you can approach this with the attitude that ‘any publicity is good publicity’ it is also flawed in many ways. Many programs will promote the many good aspects of food and its ‘easy’ to cook theories. However, while this has many benefits for the food industry in general it also creates unrealistic expectations for career aspirants. In addition, the ‘loud, foul mouthed’ chef might provide great entertainment, but it does nothing to encourage young people to enter the industry or allay the long held fears of the protective parent. We need to promote the positive aspects of industry to schools and the general community, particularly parents. Demonstrate that food is fun, whilst maintaining a realistic career perspective.” “To give chefs a better career then perhaps we need to concentrate on the need for supervisory training, or at the very least some form of training and assessment skills. It’s not always a glamorous career image of industry but there needs to be a better approach to rostering and general working arrangements. To retain more chefs maybe we need to look at shares in the restaurant. Chefs never stop being apprentices but through the continuum of learning, they need to think about higher level skills such as supervision, and maybe Australia needs to look at master chef models prevalent in Europe? Adding value to apprentice chefs and the restaurants could be an industry coordinated and funded situation. We could value add a model to expose apprentices to the “paddock to plate” syndrome by organising apprentices to visit fish markets, abattoirs, the fruit and vegetable markets. TAFEs do not expose apprentices to this. Buddy systems can help to improve the current system, but it’s time costly. “There is a need for a mentoring system once apprentices qualify and smart employers will share the financial incentives given to them by the federal government for employing an apprentice.

Darren Ho, ACF NSW’s Chief Judge

“I commend competitions.apIfpryoenutihaces for competing in applying for a position ve two candidates one has highlighted cowith similar skills, but mpetition entry or industry ev one I would inentetrvpaiewrt.icipation. I know which passion, interest and wIt is the one who shows and learn/expand throillingness to participate ugh real experience.” For long term happiness and security, I think the money and glory is the Gen Y interpretation of security. What makes 1824 year old apprentice chefs tick is also something we need to educate employers about. “As far as offering exchange programs in other restaurants, they will travel and do stages overseas any way. “If the burnout rate of a chef is 32 years old, then WA has a completion rate of apprentices of less than 50 per cent and getting worse due to desperate recruitment standards due to labour shortages. HGT has a completion rate of 90 per cent and it does say something about a successful model.

ark Adrian Pagano, Gumnut Pattiserie, M ckl, Ni cy Tra with ner /ow fish Gar Scanlan of owner of Gumnut with Steve Anderson.

Peter Wright, President of the Australian Culinary Federation


CF would like to develop a sustainable strategy of recruitment. Following the principle of cookery and cooking in a real kitchen, not a television kitchen, I would like to find out why young apprentices burnout with their apprenticeships.”Why are some TAFE institutions forcing two year apprenticeships as a solution? Victoria is currently three years and NSW is four years, in Canberra they can do it in two years. It’s all about recruiting career chefs and not apprentices that are after the glamour instantly. “Loyalty is rare in this profession but friendships are forged and great restaurants are usually run on loyalty and trust. With chefs giving all their tricks away to his employer, an apprentice should give the value that is expected and negotiated; the apprentice is only as good as his last meal and if that requires using all the tricks, then use them. I am sure the customers will all appreciate it. An employer can add value to themselves and the restaurant they work in with apprentices if they give them a helpline, support them to get them through their apprenticeship. “We lose more than 75 per cent of our apprentices between their first and third year.”Buddy systems are all about time, it takes extra effort to be a buddy or find a buddy, who is going to do it. We need to recruit the right people not just fill spots, any incentive is

Reinhold Forster, Director of Futura Training


oo often we are not working smarter; rather a lot of reliance is placed on sheer physical work and stamina. Provide clearer goals to educate the industry overall as profitability and productivity often depend on fresh thinking – this does not work for someone who works 16 hours every day. It can be glamorous, but like all jobs there is good and bad, but being a chef is always flexible with the possibility to work anywhere around the world.”Progress for

good. For long term long, it’s about job happiness and security and some the glory. I am hoping that the forum comes through with what makes apprentices tick. Working overseas on stages and exchanges programs should be open to all apprentice leading restaurants that make up less than 1 per cent of apprentices in hospitality, and we should focus on Asia and forget Europe. “Reinforcing helplessness with apprentices is because we are in a world of halves, apprentices are generally on low wages, this causes an issue as they feel under done compared to friends from other professions. Cable TV, celebrity chefs and the internet have not helped in increasing the demand for chefs; I don’t think it’s a sustainable area for chefs.”

The Leading Group Employer of Apprentice Chefs HTN is a not-for-profit hospitality specialist group training organisation who supports and encourages apprentice chefs, butchers and hospitality trainees. If you are looking for an apprentice chef in NSW, ACT or VIC - stop looking and call us!

ate in as manony ip ic rt pa d an ed lv Get invo s to make an impression d competitiony’s most influential chefs an e the industrurs. It’s your chance to makce! restaurate y sit up and take noti the entire industr chefs is good. Moving around from job to job ie; is it normal to move to another restaurant every two years and this has never been any different. Chefs stop being apprentices when they are performing under competency based training. They can become chefs quicker depending on their work performance. “With chefs giving all their tricks away to their employer, well it’s not really an issue as the menu always changes and you’re developing all the time. If you hold on to the few secrets you have it shows immaturity anyway. Adding value to apprentice chefs and the restaurants is going to be done by making the whole training system and requirements more transparent and accessible. “Buddy systems do help in improving current systems,

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THIS REPORT IS SPONSORED BY this is logical anyway as it involves all participants. “There are no kickbacks for extra training when on the job. “In relation to what apprentices want in the long term for job happiness and security, I think it varies anyway but the ‘burn rate’ of long hours on low pay does not contribute. Gen Y issues need to be considered and there is the other side of the coin where they may expect too much and don’t contribute enough.”I think we should be offering exchange programs for young chefs not only in leading restaurants in Europe but to also good employers within Australia to keep chefs alive. I also believe that stress leads to lack of planning and therefore the same mistakes are repeated continuously. “Cable TV, celebrity chefs and the internet have helped in increasing the demand for chefs and increased business overall and expectancy of customers. “When it comes to the luxury of portable superannuation, when chefs don’t have it, this is an issue on a national basis and is currently being looked at by the government – the issue will be how it will be regulated and the possible impact on business expenditure. “As far as chefs being licensed, I believe electricians are, yet a chef, but with poor knowledge or bad ethics they are capable of killing a lot more people at one sitting than an electrician would, but who will do the licensing, how will it be policed and how do you keep it updated?”As far as restaurant owners asking for a qualification rather than just paying a wage, again similar to above what is required, who would be teaching and delivering it and how do you keep it current? There is not enough health inspectors a many would slip through the system. Self assessment and self governing standards and training within the industry may be another alternative.’’ Q: Can training agencies and the restaurant chain offer cash or in-kind incentives to make chefs stay in their apprenticeship for their four year duration? A: Not really under competency based training – I only did two years apprenticeship it still works Q: How many chefs are entering and leaving the trade ie; the current statistics on the growth of young chefs and the fall-out from TAFE. A: By going and checking with ACER research figures.





Q&A Q: When do chefs stop being apprentices? A: When the term of their apprenticeship is complete and they are deemed competent. Some apprentice chefs may be eligible for early completion if an employer considers them competent in all aspects of the industry. It is not uncommon to apply this process to an apprentice who has gone beyond employer expectations in terms of their commitment and culinary skill level.

Georgie Esdaile and Alex Kearns of Glebe Point Diner

Q: Specialist training programs at NSI that are motivating young chef’s include? A: There are a few, programs like Appetite for Success that allows our apprentices access to flexible training incorporating professional and work life balance as well as the opportunity to develop long lasting professional relationships with their mentors who are mainly top chefs in leading Sydney restaurants. Q: How cable TV, celebrity chefs and the internet has helped in increasing the demand for chefs? A: Demand for chefs have definitely grown. The TV and celebrity chefs have all “glamorised” the cookery world, but at the same time it may have given people a false sense of security that everyone can cook and ‘have a go’. Many students are disillusioned with what the food world is all about. This may be due to the ‘Master Chef’ phenomena or simply through just being misinformed. At NSI, we provide a secure and safe environment for chefs so they can learn and develop themselves, so in time they will come to love their job and in turn make it their profession.

Michael Bennett, chief operating officer of Hospitality Employment Solutions


hen we heard about the apprentice forum, we were interested in hearing about determining the general wants and needs of apprentices to assist industry with future recruitment and retention strategies. To gauge the understanding of the pathways that apprentices have in their chosen career, beyond an executive chef’s role and to obtain feedback regarding the structure of the apprenticeship and the associated training delivery modes et cetera. “HTN is a ‘not for profit’ industry-based group training organisation and is the largest group employer of apprentice chefs and hospitality trainees in Australia. Established with the support of state and federal

governments and key industry stakeholders, HTN currently employs in excess of 500 apprentice chefs and hospitality trainees throughout southeast Queensland, NSW and the ACT. HTN enters into a training and employment contract with apprentice chefs and hospitality trainees and then places them with ‘host trainer’ establishments for structured skills development. There are currently 200-plus host trainers within the HTN network; ranging from high profile restaurants and hotels through to small cafes and institutional caterers. “Apprentices have the opportunity to experience a variety of host establishments throughout the training period as opposed to training in just one establishment for the four-year duration of the training contract.

Hun’s recruitment process determines that HTN apprentices are firmly committed to pursuing a career as opposed to ‘a job’. “They understand the commitment that is required to our unique industry. The host trainer is released from the industrial relations issues and administrative problems associated with the employment of an apprentice or trainee. Hosts are also not committed for the full duration of the four year employment term, as HTN is the legal employer. This flexibility is beneficial to both parties: The host trainer may only


Werner Kimmeringer, Executive Chef of Etihad Airways

o what is a terrible wage? You are learning something and when you first qualify you may at first be not so productive, but you get food and drink, laundry and uniforms provided and its all tax deductible. Maybe the hours you’ve worked compared to a bricklayer – don’t forget he may need to travel hours sometimes to get to his job. “It is easy to make quick money early but you will not gain the experience and will stay at a certain level forever. And as far as long hours, it’s all true but it is up to you what you will take away from these long hours, if you want to be 9 to 5 you will need to change jobs. “The food industry is the most sociable industry on the world; it is only unsociable in the beginning until you have gained friends in the industry. These days it does not matter as every thing is 24/7. “You may be tired because it is so sociable and you are out into the early mornings. Working in confined spaces can have two sides to the story depending on the premises – a small space will make you work efficient and if you loose friends – than they are not real friends. “Working on public holidays has its benefits – you can be off when others are at work. “Tension and personality clashes in the kitchen, well it takes two to tango and unfortunately there are people in the industry who do not care, but usually someone will appreciate it. “If you’re not getting any recognition – recognition will come sooner or later, sometimes it comes from your peers rather than the boss but it is even better from the peers. “And

have duties commensurate to a particular apprentice year and the apprentice benefits from exposure to more than one venue style and practice and qualifies with a diverse repertoire of culinary skills. “HTN’s industry experienced field consultants visit the host and apprentice regularly to assist and support training development where possible. HTN is proud to have employed and supported in excess of 10,000 apprentice chefs and hospitality trainees since 1.

receiving customer complaints – where there is a smoke there is fire, complaints are important feedback tools to improve and if you think you have a restricted lifestyle – you will be miserable in the best place in the world. You may have to have to sacrifice your friends – but as you lose, you gain, it is up to both parties to foster friendship. “Working hard to finish off as a chef and then not getting recognised – did you know that our job is a never ending learning, but if you have the basics the learning is all new things and fun. If you think social is partying all weekend and it is more important than building a career then you’re probably in the wrong job. “And if you’re taking drugs and alcohol to stay awake – then you’re definitely in the wrong environment – these are all excuses. Taking a toll on your life ie; smoking, drinking, not eating or sleeping well, all these items are not mandatory during the chefs apprenticeship, it’s your choice? If it starts affecting your mental health and drags down your energy levels – try to do some sport, buy some flowers and visit your grandma. And finally if after your four years training and nothing changes, then you will be earning more money, will be able to move to the next level and pass on your experiences to the other apprentices so they have it better.

The Leading Group Employer of Apprentice Chefs HTN is a not-for-profit hospitality specialist group training organisation who supports and encourages apprentice chefs, butchers and hospitality trainees. If you are looking for an apprentice chef in NSW, ACT or VIC - stop looking and call us!

1300 139 108

“If it starts affecting your mental health and drags down your energy levels – try to do some sport, buy some flowers and visit your grandma.” Werner Kimmeringer, Etihad Airways, UAE. F O O D C O M PA N I O N I NTE R N ATI O N A L



Succulent Kiwi invasion

Wellington food and Capital Restaurant with chef Tom Hutchinson comes to town, writes Elliot Vonthethoff.


LG’s sold two weeks of dinner booking out in hours! Epicureans clamouring for one of the tables reserved for walkin customers at the former Bayswater Brasserie in Sydney’s Kings Cross, it looks like us Sydney folk might actually harbour a fetish for all things New Zealand, hidden cunningly behind countless poortaste sheep jokes. On the other hand, it could be due to a well-executed media blitz, however I think it’s the result of a fantastic idea. Taking advantage of the recent trend for pop-up events, this temporary restaurant provided a chance to sample some of Wellington’s finest food, and at $29 a head for 3 courses, amazing value. I’m feeling lucky to have secured a seat. It’s chef Tom Hutchison’s second night behind the stoves, cooking for over 200 covers in under four hours in a temporary kitchen. He admits that he was ‘a bit like a deer in the headlights’ at first but quickly got on top with the help of his team and tonight he’s handling the numbers admirably. His food is honest, well-cooked and flavoursome, with a simple approach that allows the New Zealand produce he’s used to cooking really shine through. Highlights for me were the sweetly cured gravlax of king salmon (although the wasabi panna cotta beside it could do with a little more oomph) and a well spiced puck of venison rillettes. My main of line caught New Zealand snapper with scallops and jersey benne potatoes (a variety exclusive to NZ) was very well executed, with a glass of fine Geisen sauvignon blanc white to match, but the dish of the night is definitely the goat’s curd cheesecake for dessert. It comes in 64



the form of a just-set mound of whipped goat’s curd, sour cream and cream cheese, topped with poached rhubarb and amaretti crumbs. The sweet and sour rhubarb marries perfectly with the rich, tangy cheese, with pleasant bitter almond notes and crunch from the amaretti crumbs. It’s light and deliciously well balanced – a great way to end the night. We’re on the treadmill still, and Tom has time to come out for a chat, despite the frantic service. His passion for good produce is no surprise. He raves about a few products we don’t really get access to here – Tio Point oysters and Mt Cook alpine salmon are among them. He also displays a deep love of his craft and stresses the importance of working in a happy kitchen. The result is happy food and happy customers – my editor, and me among them, having thoroughly enjoyed this wonderful slice of Wellington.

 ew Zealand N

born chef Nick Kennedy, at Glebe Point diner works with NZ produce as much as he can!


Tom Hutchison Best kitchens worked? I’m loving the

Capital now, but must add, Two Rooms, Wellington, The Sugar Club, London, Blakes, Melbourne, and Restaurant Le Mimosa, France. Advice to future young chefs? Put your time in, in good restaurants. Soak up the talents of the people you work with. Learn the classical and traditional methods. Your own food will evolve over time, and it must be underpinned by a real understanding of the classical methodology of cooking, and understanding of balance and flavour. Favourite thing about Wellington? Wellington is based on a 360 degree harbour which means that if you are hardy enough, you can get in the water and dive or fish every day of the week… if you are not in too big a hurry to go to work. Wellington is also a hub of artisanal producers with great integrity. You can get heirloom produce, boutique beer and wine, amazing small goods, game, and an awesome array of FRESH seafood. Describe dining at WLG? Fast, fun , friendly. Can we use an F word for how cheap it is???? Advice to future young chefs? Put your time in, in good restaurants. Soak up the talents of the people you work with. Learn the classical and traditional methods. Your own food will evolve over time, and it must be underpinned by a real understanding of the classical methodology of cooking, and understanding of balance and flavour.

Do you work in Cookery or Food & Beverage An exciting and industry driven program, Appetite for Success, is now seeking nominations from people working in the Cookery and Food & Beverage industries looking for a successful career path. The Appetite for Success program provides you with a high profile mentor, Industry networking opportunities, flexible workshops/masterclasses and a tailored learning plan to develop your business and leadership skills. Students need to hold a Certificate III or above. Cost $1274 for diploma or $1528 for an Advanced Diploma over 2 installments.

Want more information? For more information, call or visit Sydney Institute: (02) 9710 5948

North Sydney Institute: (02) 9448 6281






ELOMA TICKLES MY FANCY Eloma’s Live Steam System creates steam within 3 minutes, wow and the preheating of a boiler is no longer necessary, it uses about 45% less energy compared to a boiler system combi. What constitutes a great combi steam oven? • Easy to use operations • Fast action on service calls with your local distributor • Spare parts available in stock • Units quick to heat and steam • Energy efficient • Low maintenance • Track record • Options for different trays • Great reliability Who are the executive chefs who use/purchase Eloma today? Eloma is established in over 50 countries. Eloma customers range from 5 star hotels, premiumdining restaurants, airline caterers, convention centres, large clubs, trains, ships and even submarines. Clients include Mandarin Hotel Bangkok, Norbert Kostner, William Wongso (One of the greatest Indonesian Chefs), Ferran Adria, (el Bulli one of top 5 Restaurants of the world), Burswood Casino, Perth and Martin Koestlin, MAK Catering Hire, Sydney. What sizes are available and what are they designed for? We have 6, 10, 20, 24 and 40 tray combis and due to our unique boilerless technology we have designed a 6 x 2/3 GN combi steamer. Eloma combis are utilised in all kitchens, butcheries, heavy duty food production kitchens, TV kitchens and off-site catering. If you’ve never had one, how can they assist the growth of your business? Opens up new opportunities, for example think about in a room service situation where you have semi-skilled staff after hours. An Eloma combi oven can prepare great food and you get consistent quality from roasting to steaming. You will also be reducing the cost of other appliances as they will no longer be necessary. When commissioning what can an Executive chef expect upon arrival of his/her new combi steam oven? 66



Eloma insures a professional installation to the high factory requirement. These requirements are supplied to the licensed tradesman prior to installation day to ensure a trouble-free and smooth commissioning. Chef will be left with a fully functional, clean unit ready to cook. Is there any flexibility in the oven with regard to space and flexibility? Eloma offers an additional free slide with their ovens. For example, a 6 tray oven comes with 7 slides. Due to their Vario racks you can use different tray sizes in the ovens, GN, baker size and US Sheet pan size. Eloma is also a supplier of complete convection oven technology, so our chefs are also able to stack a combi steamer on top of one of their baker’s ovens. In addition to this the Eloma Multi Eco Hood operates as an in-built range hood. This allows you to operate the combi oven in locations where it normally would not be possible it also adds flexibility and height is only + 17cm. Are Eloma probes accurate and easily replaceable? Most definitely. On all Eloma Ovens from Genius T, Multimax B, and the Joker Series a Multipoint probe is a standard feature. A Multipoint probe ensures a very accurate temperature reading in general. Eloma’s trained service team can easily replace the probes, but this happens luckily only very rarely, except in instances of misuse. What is availability of spare parts like? Considering, I am the owner of the first Eloma combi oven in Sydney, I was concerned about the availability of spare parts. On installation day a water inlet valve broke accidentally on the 28th of December. The replacement, which is a non-standard valve, was delivered to me within 2 days and the oven was working on New Year’s Eve. There are always parts available in Australia. In the worst case scenario, parts can be flown in from Germany within 3 days. There is a service in Sydney where Eloma have mobile 10 tray units available that are portable and can be used in emergencies. How much water is used during a cleaning cycle? Water consumption during the cleaning cycle

Martin Koestlin ha and recommends to als caught the Eloma bug l his industry friends ! Is the Executive chefs club a good networking opportunity? This is a golden opportunity to meet up with colleagues, to discuss trends, products and opportunities in a relaxed and casual atmosphere.

is a very flexible thing. This depends very much on the cleaning level you use and the size of the used combi steamer. Eloma has European credibility with their efficiency and energy saving aspects and the Eloma AutoClean is one of the most efficient systems in the market place. What are good and bad points of north/east/ south/west tray configurations? Plus point of North South: The equipment is more energy friendly as the heater sits on the side and the hot air is not forced out of the cooking chamber once the door opens. You can use different GN sizes such as ½, 2/3 or even 1/3. Also the footprint of the equipment is substantially reduced with this configuration. The West East tray configuration may be beneficial to someone who does a lot regeneration of plated meals on grids. Boiler units Vs Injection technology: what does this refer too? Eloma has invented the Boilerless System to a Live Steam System, it happened a long time ago. Reason why? The Live Steam System is a lot quicker for the operation as it creates steam within 3 minutes and the preheating of a boiler is not necessary and uses around 45% less energy compared to a boiler system. Just a simple point. If you don’t have a boiler there is no boiler to maintain. What would a chef do differently to the food that he/she cooks with in a spitter compared to a boiler unit? Will it take longer to cook? There is no difference in terms of cooking results. There is no time difference. • Boiler technology – have to flush out the boiler and refill if not used daily. • A spitter system is in general much faster to use as it does not require a pre-heating or standby mode.


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Sky dining

‚ Host Prakash Shand

flight paths to gastronomy Backstage tour for Executive chefs at Alpha Flight Catering, Sydney.


„ ACF National President, Peter Wright

eamed up with a group of interested executive chefs, Food Companion International’s Mel Nathan welcomed head of catering Prakash Chand of Alpha flight Catering with Australian Olive Oil Association, Fonterra Foods, Meiko Australia Pacific and De Toni Bakery and Patisserie to showcase airline products for those with a passion for food.

Ho said Chand is a star performer when it comes to running an airline kitchen. “His non pretentious, no fuss, get down to business attitude impressed us all. The fascinating part was when we started to open up about purchasing and maintain products within the various budget restraints and choosing the right purveyors and price.’’

Host chef Prakash Chand of Alpha Flight Catering told FCI “It’s a great idea to get all the Executive Chefs from hotels, commercial catering, airlines and restaurants together every few months to share our knowledge, ideas and new products in the market from our purveyors to better the quality of our products and services to our customers.”

Nathan said it was good to see more members joining the Club so that they could exchange views and ideas on the industry and “keep the spirit of Australia progressing”.

Former chef from Alpha Flight Catering, Cheek Wong Ho, who flew over for the lunch gathering said it was great to meet some more executive chefs including product and marketing people. “Members of the club were very taken by how an airline kitchen actually runs, comparing it to their roles and what they are doing in their own catering venues,’’ he said. “Everyone gets something out of these club meetings. It was good to learn how airlines function, including; meal setup for each aircraft and loadings for business, first class and economy. “Regarding the halal kitchen tour we noticed it came with such strict guidelines for receiving in stores, including their storage facilities. Going through the various kitchen procedures with the task of cooking in different kitchens to maintain very high hygiene standards was interesting to say the least.

The Australian Extra Virgin Olive Oil discussion with Dr Richard Gawel and Robert Armstrong opened up the chefs’ eyes giving them a myriad of ideas about new applications with their AEVOO’s. They all knew the organisation AOA has been around, but never did any leg work to find out more information about them. Some were guilty and said that “they would never ever use European oils ever again”. Shane Horner, executive chef from Spotless/Alliance Catering Australia told FCI that he knew using an AEVOO was like any other fresh ingredient. “You need to be careful when opening fresh olive oil, as the quality starts to decrease which can affect the whole dish, and in some cases ruin the dish,’’ he said. “Ten years ago when I worked at the Hyatt in Perth, if you were buying the best it would be Joseph olive oil – but now it’s all changed. There are so many brands on the market, it’s good news,’’ said Horner. overleaf  r Richard Gawel ‚D




When it’s the Size that Counts Fonterra Foodservices has a wide range of dairy products packed in portion controlled sizes – ideal for hotels, motels, catering, school canteens, airlines and health/aged care. Contact your local Fonterra Sales Representative or visit to find out more about the complete range of portion size products.

Mainland Tasty 21g

Bega Strong & Bitey 20g

Bega Tasty 20g

Western Star Portions 8g

Western Star Medallions 8g

Western Star Portions 7g

Anchor Milk and Skim Milk 15mL

Ski D’lite Combo Pack 100g


‚ Halal kitchen tour was action packed!

„ Alto’s Robert


Kruno Velican from The Westin, Sydney said it was “such a great opportunity to eye ball producers in one meeting for us high end volume sales chefs who all talk to one another’’. From a Fonterra perspective the chefs thought the company was much more than just cheese, cream and butter. Using parmesan instead of mozzarella in lasagna’s was ‘unheard of’ said chef Eddie Cofie, executive chef of Sydney’s Olympic Park Venues. Cofie said that he will be definitely switching to Mainland’s parmesan. “The puff pastry got a big wrap too and the chefs enjoyed having an eye to eye conversation with chef Peter Wright.’’ Prakash from Alpha liked the Mainland parmesan so much that the next day he asked his chefs to do an experiment on a dish where cheese normally wouldn’t crumble. He was surprised by the result as it not only crumbled, but also went golden brown. So Fonterra definitely won a customer with the company already ordering a minimum 20 kilo’s of parmesan a week. Tim Browne, executive chef of RAS Showgrounds said it was “such a great experience to see a different style of catering for large volumes. From sourcing, preparation and then watching it delivered to the plane showed the logistical challenges faced, through to the final execution, it was amazing”.

Making some significant contribution to the session was Meiko’s Lawrence Hickey, who had the ear of some discriminating listeners on hand when it came to the washing up demo in the hot kitchen. In Europe more chefs are turning to Reversed Osmosis washing systems which is now saving owners heaps on their staff wages and chemicals, so polishing glasses has never been this easy.

ƒ Klemen Popit with

Checkwong Ho

Also a big thanks to Alistair Dunlop, general manager of customer sales, who helped in assisting with some footage of UK chef Heston Blumenthal, when he tried ambitiously to cater on a BA flight. “It was a showcase within itself,’’ one chef said. “When it comes to airline catering you never think about what’s going on behind the scenes, you might complain and about the food and say it’s only an airline meal but it’s worth noting that most of the products you consume in the air are not the same you consume on the ground.’’ And last of all, Executive chef Peter Wright, the National President of ACF Australia who did a wonderful presentation for Fonterra Foods – easy going and liked by so many of his peers, was scared to death to be put in front of so many great chefs he told FCI.

„ Tim Browne

RAS Showgrounds




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Sydney Harbour Cruise on MV. Enigma ƒ It’s always a challenge cooking for a food-savvy public, but try doing it for your peers, says former Acer Arena chef Martin Koestlin

Hi Chef,

ive chefs? ey’s other execut dn Sy of e m so t Want to mee cruising in style! d Food This time we’re el MV Enigma an ss ve ft 65 ry xu ith the lu In conjunction w ! rnational it’s on te Companion In ary experience table and a culin 20. s ef ch y el liv a We are having ith a group of ry unique way w ve a in d te en me of the pres whilst viewing so k or tw chefs. ne d an k in other executive ’s ey dn Eat canapés, dr Sy ith w ts, have fun Food spectacular sigh conjunction with in n, tli es the day. Ko tin ar of the food for ge ar ch Onboard chef M in be rnational, will Companion Inte tock of Meat and Livess Presenters:   Nespresso When: Meet: Address: Dress: Time:

m ry 8th, 2011 at 3p dney. Tuesday Februa r, Park Hyatt Sy our Kitchen & Ba rb Ha of nt fro Wharf in the Rocks Hickson Road, Casual attire. 3-6pm.

seeing you! Look forward to





t Meats, Simplot

Australia, Top Cu

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Galley proof When the executive chefs gathered on Sydney Harbour for a relaxing harbour cruise, there were more than management issues on their minds writes Elliot Vonthethoff. ƒ John Deane and Mel Nathan

Chef Koestlin’s MENU Canapés Red curry spiced flank steak with mango chili salsa served on Asian spoons Sugar cured oyster blade with fennel remoulade in poppy seed tartlet shells Wild mushroom tartlets with crème fraiche and lemon aioli Flat Iron steak sandwich of pickle brisket on sourdough with red onion relish Smooth sweet corn broth with basil cream

Dessert Individual tirra-misu Hand made truffles Individual macaroons „ On board executive chef Martin Koestlin


mong the top chefs were Paul Butler from the National Press Club ACT, Peter Van Es of Amora Hotels, John Deane of Stadium Australia and Gavin McKevitt from Sydney Entertainment Centre. Cooking on board was Martin Koestlin, former Executive Chef of Acer Arena. Martin had a busy afternoon ahead serving up a myriad of canapés to a secondary cuts theme – his brief from the MLA and Top Cut Meats was to utilise secondary beef cuts to demonstrate their versatility to all on board. We enjoyed canapes such as sugar cured oyster blade and mango salsa, flat iron steak sandwiches and a delicious massaman curry made from bolar blade. With so much meat to serve in a limited time, from a small galley, Martin was impressive, although he did that with so many chefs around, he might have been able to get a little help! He pointed out that there’s not so much difference between catering for 20 on a boat and catering for 5000 in a stadium – planning, preparation, organisation and quick thinking on the day is what gets you through successfully. Up on the top deck, chefs were discussing the fortunes of various hotels properties, comparing sizes of their hotels, capacities of function room and dining spaces. Kazi Hassan, Executive Sous at Sheraton on the Park captured the overall flavour of the day - “It was a great opportunity to communicate with the chefs away from the kitchen. It was a pleasure to talk to like-minded chefs who




understood the operational challenges that we go through, day after day.’’ “I also got a great snapshot of how the airline business works, chef Prakash Chand at Alpha Flight Catering runs the business and am looking forward to the next Executive Chefs Club; and he will be hosting it! The business representatives present also found it valuable with Erwin Magat of Nespresso saying, “It gave us the opportunity to speak with chefs in an informal, casual and fun way.’’ “Some important leads and opportunities were created by the event,” he added. Mel Marshan of MLA said: “Chef Martin Koestlin truly showed us some truly global flavours and that by sourcing only top quality ingredients – you’re not just limited to loin cuts.’’ “His masterpieces and classic cuts used on the day used were flank, oyster blade, bolar blade and brisket, performing as well just as a loin cut but much less expensive. The event definitely had the other chefs on board inspired and thinking about how they could utilise these cuts in their businesses.’’ All good things must come to an end however, and MV Enigma had to pull up anchor and head back to land at Rose Bay. Chocolate truffles were circulated as we headed back and as the guests disembarked all were eager to find out when and where the next Executive Chef meeting would be.

Introducing Beef Masterpieces™ by Meat & Livestock Australia. A red meat revolution inspiring you to create your very own masterpieces with classic beef cuts. For more information, talk to your wholesaler or visit


Elite chefs take brew on board

Michelin Star restaurants are lining up for their Nespresso as chefs including; Heston Blumenthal, Juan Mari Arzak, Georges Blanc and Shannon Bennett turning to the delicious brand writes Jarrod Baker.


ood Companion International’s recent Executive Chefs Club aboard the luxury 65 ft vessel MV Enigma, brought together a collection of “passionate chefs who appreciate the highest quality and delight in the ability of creating moments of pleasure as customers, whilst sailing around glorious Sydney Harbour”, said Renaud Tinel, general manager for Nespresso Oceania. The chefs in attendance sampled the variety of 8 Grand Cru coffees Nespresso offer including the Espressos range for the lovers of traditional coffee and the Lungos and Pure Origins for the more adventurous. Each capsule captures the premium coffee taste Australians have grown to love, thanks to the perfectly portioned capsule that delivers consistent taste with the push of a button. Just like our connoisseurs in the kitchen, the people at Nespresso are committed to delivering a culinary experience that delights their customers. The Executive Chefs Club assisted in facilitating a working collaboration to enhance the sensory experience, a relationship that is fundamentally based on quality, consistency and dining pleasures and it seems natural to collaborate wherever possible. In restaurants sales the company has delivered on the Gemini premium coffee machine that is tailor-made to the high standards and volume requirements of its business customers and its chefs. Nespresso are experts at enhancing the dining experience, especially in Europe they have many Michelin Star rated restaurants lining up for their coffee, and it shows, chefs including; Heston Blumenthal, Juan Mari Arzak, Georges Blanc and Shannon Bennett are actively using and promoting the brand. Australians undeniably have a love affair with coffee. For most it’s a morning and afternoon necessity, for others it’s a rare treat and for a small few it remains a mere curiosity. Regardless, we are blessed with an ever increasing breadth of choice given the successful rise of coffee giants like Starbucks and Gloria Jeans, and the popularity of niche blends like Toby’s Estate - who offer an unrivalled premium range of coffee blends and products. Beyond bringing us the much admired or envied (depending on your sex) George Clooney, Nespresso has a suite of innovative offerings including high-tech machines, a selection of Grands Crus coffees and array of tailormade services including; the simple insertion of the capsule into the machine is an important characteristic of the Nespresso machine worth enquiring about. “Australian coffee connoisseurs are now more interested than ever in coffee and the cafe experience – the barista, the sensory experience and the aromas,” said Tinel. “Our success is really testament to the sophisticated nature of coffee consumption within Australia, and Australian’s love of premium quality coffee.” 78



‚ Nespresso tiramisu.

A heady blend “It was a chance to meet some influential chefs from the food world in a most relaxed and informal environment. Overall, we have begun a dialogue with some 5 star establishments about the possibility of utilising the Nespresso system, which was beautifully showcased on the boat. Even the captain of the ship couldn’t resist the exceptional Nespresso Grands Crus coffees, as he later purchased 2 Nespresso Citiz and milk machines for his boat!’’ Erwin Magat, Nespresso Marketing Specialist, for Australia & New Zealand

Enjoy pure moments of indulgence with a truly precious coffee in select hotels and restaurants.





Park Hyatt, Sydney

„ Peter and Jenny Kantorovich

Hi Chef, Want to meet more of Sydney’s oth

er executive chefs?

In conjunction with Park Hyatt, Sydney and Food Companion International it’s on! We are having a lively chefs table and a culinary experience presented in a very unique way with a group of 20. Eat canapés, drink and network at the long table and have fun with Sydney’s other Executive chefs.

Chef Martin Koestlin and Bill Ranken

Host Andrew McKee, executive che f Sydney Park Hyatt, in conjunction with Food Companion International, will run the culinary workshop featuring the sec rets of the versatile and popular Port Lincoln Tuna loins and Crystal Bay Prawns and Tojiro knives over a cold beer and wines in an elegant and intimate way.

„P  rawns demo and tasting with Mak iko, Crystal Bay Prawns. (peeled, cooked & raw – salt, lemon & soy)

 Executive chef of Quay

Apartments, Mirvac, Dwight Peters




 Executive chef of Four Points Sheraton, Michael Cahill

 Prakash Chand

Oswin RBiblueir, oS,ydney Radisson

„ Executive chef Andrew McKee

W WestinaHlteort Keller, el, Sydney

How with Southern Waters Marine „ Tuna loin demo & tasting of ys wa . Andrew will present using tuna – can make profits ng asi licacy “the loin” showc cooking and preparing the de and th with very different palate both belly and back cuts – bo taste profiles. ny sentation and tasting with Jen „ Alaskan Crab Company pre e eas on torovich. Demonstration and owner/farmer Peter Kan es tak ct whilst a lively discussion of use of this versatile produ table. place with chefs at the long

„ Yomoda, Executive Chef of Observatory Hotel

mo + lucky door prize „ Chefs and their knives de [roll of Tojiro knives]. se re chefs are turning to Japane Over the past few years mo will es and Gary Johnson, Hilton style knives, why? Michael Yat present. n beers / Society wines & John Bosto „ Break for canapés, Wine onsors networking with Chefs & Sp Venue:  Address: Dress: Time:


Kitchen & Bar, Park Hyatt Syd Meet at the bar at Harbour 7 Hickson Road, the Rocks Casual attire. 3-5pm.

Look forward to seeing you!

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King of the sea  Alaskan King Crab truly deserves its title.


ustralians have a love affair with seafood and in particular crustaceans. The king of all crustaceans, crab forms part of most fine dining menus, whatever the cuisine. The delicate flavour of crab appeals to the gourmet palate, perfectly encompassing the flavours of the sea. Alaskan king crab – the king of shellfish reigns supreme with its unrivalled sweet flavour and tender texture, just ask Jenny Kantorovich of the Alaskan Crab Co. Very few of the chefs who attended the Executive Chef’s Club at the Park Hyatt in Sydney would disagree. Jenny and her father Peter’s lively demonstration substantiated the Alaskan king crab’s credentials, elevating it above the products chefs and Australian diners are familiar with. “Our product is cooked, cleaned, blast frozen and packed on the vessel as soon as it is caught. Diners therefore are enjoying the freshness of the crab at the source, but obviously without the rough seas,” said Peter of the Alaskan Crab Company, who’s been fishing in the Bering Sea for 20 years. It’s a simple formula, done well by a collection of individuals who know the culinary industry just as well as their products. Following their 30 years in the local poultry processing industry, the Alaskan Crab Co capitalised on their offshore fishing expertise and local knowledge of the Australian market, delivering a product that most chefs would regard as unique. Buying crab for home or eating crab at a restaurant is generally dictated by market prices. Why? Because crab is expensive there’s no denying 82



Tongues are already wagging, and the few that aren’t will be after they try it! The King of Shellfish, Alaskan king crab writes Jarrod Baker. it. Consequently, chefs expect quality and consistency and restaurant goers expect every single bite to delight. “The nature of the Alaskan king crab is somewhat different to the crab chefs might buy here in Australia. They are a big animal, thus allowing us to pick the crab meat by hand, which would be too difficult with smaller local crab species. ”You won’t hear anyone complaining. Chefs can do away with the delicacy they associate with most shellfish, and the dent in their wallets. Seafood lovers meanwhile, get more bang for their buck. Everyone’s a winner. The Alaskan Crab Co participated in the Executive Chefs Club as an opportunity to get valuable feedback from the careful collection of chefs in attendance, most of whom were existing clients. Already active

post sale, the small team remains eager to follow the journey of the crab from the icy waters of the Bering Sea to the dinner plate, becoming active members in the cooking process and ultimately the culinary experience. “We’ve already had some great feedback. Not only were we able to showcase our product, the club provided the opportunity to directly engage with our most important clientele.” The Alaskan Crab Co have armed a new army of ambassadors with a suite of knowledge on an exciting new seafood product that’s sure to keep our chef’s busy and their restaurant clientele happy. Expect to see, hear and eat more of Australia’s newest King of Shellfish, the Alaskan king crab.

 Peter Zimmerman, (formerly of The  Eddy Cofie, Sydney Olympic Venues gets his first taste of Alaskan King Crab.

Westin, now at Le Meridien, Chiang Mai), Martin Koestlin, Jochen Hess of Four Seasons and Mike Sheumann of NCEC.





Dandy blades across the board Chef and noted alchemist Heston Blumenthal recently stunned onlookers on a recent Top Gear episode by performing a daring car stunt involving a cucumber and his Tojiro flash knife writes Jarrod Baker.


 Tojiro knives, not only luxury, but beautifully crafted instruments.

The Japanese Kitchen Knife Collection

Made in Japan 1800 064 200

ith over 40 years of experience, Zen Imports is one of Australia’s leading distributors in the kitchen industry. Through years of refinement Zen offers an extensive range of knives with unrivalled quality, and at the Executive Chef’s Club at Sydney’s Park Hyatt some of Australia’s finest chefs were there to get their hands on some of Zen’s finest collections, including the Tojiro Professional Flash Series.

Endorsed by some of the world’s most celebrated chefs, Japanese knives look destined to find their way into an increasing number of kitchens around the globe. In Australia, our craftsmen in the kitchen are becoming more familiar with the unique quality and precision of these artisan tools. Thinner and sharper than the conventional European blades most Australians use in the kitchen, Japanese knives are hard, sharp


 Host Executive Chef Andrew McKee of Park Hyatt, Sydney

 Max Dupont of Tojiro knives with Harry

and retain their flexibility and strength.

Hands on interaction and intimate engagement is invaluable in the culinary industry, especially when it comes to chefs and their kitchen utensils, and even more so their knives.

opportunity for Zen Imports to gather insight into chefs’ needs and wants in the kitchen. Leveraging culinary gatherings such as these has been an essential ingredient for their success. Their recipe is simple; they deliver on these wants and needs. “Just recently we’ve seen chefs favour the Santoku knife. ‘Santoku’ means “three good things,” a reference to the three cutting tasks it performs: slicing, dicing and serving. With blades made from 63 layers of steel and Micarta and steel handles, these knives have a beauty and integrity all of their own,” said Dupont.

The Executive Chefs Club provided an

Zen has already received some positive

accepting his Tojiro knife for hosting the event.

“The Tojiro series all feature Damascus steel. Damascus combines both hard and soft steel – making a thin hard inner core with layers of softer steel around it. Each layer is thinner than paper allowing the entire blade to flex without snapping,” said Max Dupont of Zen Imports.

Callinan, Marriot Hotel, Sydney.

2010 Red Dot Design Award Winner - Edgeware Mandoline

 Gary Johnson talking about using Tojiro knives.

 Harbour Kitchen Bar was the perfect location for the chef get-together.

feedback from the chefs in attendance, “Chefs in general have been impressed with the quality of the knives. Knives are the kitchens most important tools. Chefs are initially surprised with the design, weight and precision of Japanese knives and eventually they can’t do without one.” After working with chefs for 40 years, it’s this kind of feedback that fuels Zen Imports’ global search for kitchen products that have the chef in mind always. Combining the latest cutting edge technology with craftsmanship refined for centuries, Japanese knives become an extension of the hand and a purveyor of kitchen brilliance.

Premium Pull Through Sharpeners


Host Executive Chef of the Hyatt, Sydney Andrew McKee showcases Mori Tuna at the Exec Chefs Club.


back at the tuna ranch Designed for raw consumption Southern Waters is offering chefs vacuum packed back and belly loins in a collection of cut variations including Akami, O-Toro and Chu-Toro writes Jarrod Baker.


eing a quota species, the fishing of Southern Bluefin Tuna is closely monitored and governed. The process that delivers the tuna from the ocean farm to the plate is completely transparent and sustainable. A fact James and his team were eager to highlight at the Executive Chef’s Club at the Park Hyatt, Sydney. Tuna comes in many shapes and sizes and the flavour varies accordingly. For most, market prices and quality are adjudged on the tuna’s species, size and core temperature and fishing method. Restaurateurs take it one step further and can pay up to $150,000 for a 128kg tuna with desirable muscle colour, texture, clarity and fat content. The bluefin Tuna in particular is highly prized, revered for its quality and the only species to regularly receive the highest tier in Japanese sashimi grading. Located in Port Lincoln, South Australia Southern Waters Marine is a family owned Australian business, specialising in the export and processing of southern rock lobster, mulloway, yellowtail kingfish and of course ‚ Exec Chefs Club in full swing



southern bluefin tuna for 20 years. “We have a specialist facility for the processing and value adding of southern bluefin tuna which we sell under the Morituna brand,” said James Moriarty of Southern Waters Marine Products. “Our bluefin is wild caught and then farm fattened on specific diets in off-shore pens, which increase their fat and oil content dramatically, enhancing quality and value.” And there was even better news to follow, “We have spent many years on our tuna loin program and have worked closely with customers to try to deliver a more versatile product. We continue to sell directly to chefs and this helps to keep the price low by cutting out the distributors. It works for both parties involved.” “Harvesting commences around April and generally goes until September. During this time we can supply chilled or frozen product. From October to February/March we supply frozen product only. There is an art to defrosting and preserving the frozen product, however we do supply our

‚ Peter Zimmerman, Martin Koestlin, Jochen Hess and Mike Sheumann


customers with information packs and instructions on how to correctly defrost and store frozen bluefin.’’ The team behind Mori Tuna works closely with chefs on an ongoing basis to ensure quality and consistency in their product. These working relationships are initiated at culinary gatherings such as the Executive Chefs Club which begin a dialogue to deliver products chefs love to work with and customers’ readily order in their restaurants. All the chefs had a great time and showed a heightened interest with the sustainably caught, farm fattened; melt in your mouth Mori Tuna loins from Port Lincoln, SA. All Mori tuna is prepared in our EU approved, temperature controlled processing room and may be supplied in chilled or frozen form (as the chefs tasted). For further information, seasonality and pricing on their product and tailor making to your needs, chefs need to get in touch with the company direct, who are now supplying many high-end restaurants including; the Rockpool group, the Hyatt Sydney and a number of overseas customers, just to name a few.

‚ Oswin Ribeiro, Radisson and Mashiko Yomoda





HILTON, SYDNEY: 1 Hi Chef, Want to meet some of Sydney’s

other Executive chefs?


Hilton’s Bianca Ambrush

d Companion

and Foo In conjunction with Hilton, Sydney International it’s on!

chef of Sydney Hilton introduced Our host Gary Johnson, executive lever Food Solutions who Mark Bayliss, executive chef of Uni ing session and footage of “A showcased an ingredient and tast gside Vic Cherikoff, of Cherikoff night with Marco Pierre White” alon ed the value of using authentic Australian Ingredients who explain supplying to chefs worldwide. Australian ingredients that they are t quality product in the right Value for money is seen as the righ right service for the right price. portion size accompanied by the ing cheaper but what the best It is not just about making someth ing ideas; comfort foods for practices are for revenue generat uncomfortable times? g able to take cheaper or “I think there is great skill in bein duce an excellent meal or event; secondary cuts of meats and pro es, for example, come to mind,” casseroles and other braised dish Hilton, Sydney. Gary Johnson, Executive Chef of Venue: Address: Time:

Main Kitchen, Sydney Hilton. 488 George Street, Sydney 3-5pm.

Session agenda

provided by chef Luke Mangan. • Afternoon tea in Glass Brasserie Global chef report. • Chef introductions and Unilever • Ingredient and tasting session. aise blind tasting session with Mayonn • Flavour profiles and consistency, orr). e/Kn mad aise) demi glace (scratch (scratch made/Hellman’s Mayonn an in chefs taking in their kitchens • Eco times - what measures are ? bat this and where Unilever can help economic downturn, ways to com f che ve cuti sts - talk by Gary Johnson, exe • What I want to feed Hilton gue outlining secondary cuts. the work with our 5 star hotel chefs in • How Unilever Food Solutions can en’s performance. future, and to add value to your kitch sa energy saving in the kitchen play • How freshness, sustainability and major role with 5 star hotels. r5 e and have fun with Sydney’s othe • Eat, drink network at the long tabl star city hotel chefs. • Casual attire. Look forward to seeing you!





Kangaroo prosciutto on crostini with goats curd and caper berry

„ Unilever’s sensory style demonstration

HILTON, SYDNEY: 2 Rationa extraordinaire l’sPauchlef Gruar

Hi Chef, Want to get to know som

e of Sydney’s other Execu

lking up Victor t’sa! the avo

tive chefs? In conjunction with Sydne y Hilton and Food Comp anion International it’s on! We are having a lively che fs table and a culinary wo rkshop presented in a very uniqu e way. Host Gary Johnson, executive chef Sydney Hilton, in con junction with Food Comp anion International, and UFS che f aficionado Mark Bayliss will run the culinary workshop featuring the secrets of the versatile and popular avocados and pra wns in an elegant and int imate way. “We’ll show you how to ge t more from all of these pro ducts to help you meet the ete rnal value for money challen ge while creatively providing inspir ational, value-adding me nu sol utions,” Gary Johnson, Executive Chef of Hilton, Sydney.

Venue: Address: Time:

Meet at the bar at Glass Bra sserie. 488 George Street, Sydney 3-5pm.

Session agenda •A  fternoon tea in Glass Bra sserie provided by chef Luk e Mangan. •P  rawns, avocadoes and UF S products to compliment eve ry meal, every course, every season and every occasion, dem o and tastings. • Backstage kitchen and hotel tour with chefs. •T  he product history, geogra phy, myths and latest info rmation + ordering and handling. •M  ayonnaise, hollandaise, anglaise and béarnaise and E numbers and natural preservation metho ds. • Australian avocados and prawns, their characteristi cs and seasons. • Avocados and prawns and their global menu uses. • More bang for your me nu bucks. •H  ow these companies can do business with Executive Chefs + add value to your kitchen’s per formance. •U  FS products demo and tasting with Mark (hollandai se, béarnaise, anglaise, mayonnaise). •H  ear latest first hand report on the 2010 WACS conven tion last week in Santiago, Chile, Latin Am erica from UFS Exec chef, Mark Bayliss. • Blind prawn tasting seg ment followed by an exchan ge of ideas and recipes from leading o/s chefs ie; Nobu and Tokyo Sal t – what they are doing with prawns. •E  at canapés, drink and net work at the long table and have fun with Sydney’s other Executive chefs. • Casual attire

Look forward to seeing you


Chef Johnson’s M EN U Cold

 rystal bay prawn sushi C with ginger, wasabi and soy Prawn and avocado rolls with lemon mayonnaise Vietnamese prawn salad on a spoon H  OT

Tempura prawn shooters Avocado and cheese souffles C  hermoula prawn skewer with hollandaise SWEET Avocado brulees K  alamansi and avocado sorbet

Former Radis chef Jeremy ClasorknwEitxecutive Roshan Rodrigo h





„ “Something I thought that would be 

Crystal bay prawn sushi with ginger, wasabi and soy.

versatile in an elegant way for the chefs”. Gary Johnson, Executive Chef, Hilton, Sydney

 Hot, cooked or raw? Crystal Bay Prawns

Prawn’s future crystal clear

to complement every meal, every course, every season and every occasion.

Adored straight off the barbie or wrapped in white paper, accompanied by hot chips, these prawns are easily finding their way on to the menus in some of the finest restaurants in Australia writes Jarrod Baker. “The Executive Chefs Club is a great opportunity to showcase what the company can bring to the hotel industry and market potential is enormous, especially in Sydney and Melbourne, and so good, we have participated twice,” says Makiko Karasawa. It’s also an opportunity to introduce new products and gather feedback directly from Australian chefs and other industry connections. Crystal Bay Prawns are delivered fresh from the farms of Tropical North Queensland to some of the finest restaurants in Australia, including Neil Perry’s Rockpool and Tetsuya’s. Established in 1984, Crystal Bay Prawns are grown by Seafarm – a fully integrated aquaculture company built to reduce the impact of a decline in the number of wild prawns available, while also guaranteeing a sustainable quality product year round. Prawns are loved around the world and, even more so, here in Australia. Australian prawns themselves are an invaluable resource – available year round, they are one of the cleanest products on the market and their high quality and consistency is unparalleled. “Seafarm’s Crystal Bay Prawns are a product that is fresh, clean and tastes great and a product we are particularly proud of. The club allows us to identify a process to support the industry and most 90



importantly the chefs.” “Our sashimi grade prawn is an unusual product and something we presented to the chefs at the event. They not only loved the product, but for some of them they hadn’t thought about serving raw prawn in a dish,” added Karasawa. For Seafarm’s Crystal Bay Prawns, the Executive Chefs Club has been valuable, “We’ve already received a lot of positive feedback,” said Karasawa. “Chefs have made inquiries about our prawns, as have their purveyors proving to be extremely useful. It is the beginning of a mutually beneficial relationship and we will definitely be attending the next one.” „ The prawn

tasting segment was followed by interaction and exchanging of ideas of the taste and price including; a session on what some of the leading overseas chefs at Nobu and Tokyo Salt were doing with Crystal Bay Prawns.


‚ Kalamansi and avocado sorbet

‚ Gary Johnson heading up the backstage tour of Hilton kitchen after a lively afternoon tea in Glass.

A fruitful union

Food Companion’s lively chef get together was a perfect forum to revisit the versatile avocado and look at some of its infinite menu possibilities for savvy chefs writes Jarrod Baker.

 This amazing fruit can be all things to all dishes. The versatility of the avocado is unrivalled.




EXECUTIVE CHEFS CLUB ‚ Luca Cianoa, [in grey] having a chat to chef Victor Pisapia, the seasoned New ‚ Victor Pisapia, giving Avocado tips and confidence to chefs that he meets.

‚ Avocado brulees.

Yorker who has worked in half a dozen celebrated restaurants in the USA, then to Australia to establish the acclaimed Rattlesnake Grill on the lower North Shore. He now runs a food experience company involving team building programs through cooking. He lives and breathes avocados and chillis.

‚ Chefs; Yusuke with Masahiko Yomoda,

Executive chef, The Observatory Hotel, Sydney and Dwight Peters, Quay west, Mirvac talking up avocados with Mel Nathan.

“You can do wonderful things with avocados and they are still considered as a “luxury” item on my menus from canapés to desserts because of their creaminess and health benefits. Whatever I put them with, it will sell; and I think it’s for several reasons. They are high in monosaturates and can reduce blood cholesterol; the oil content of avocados is second only to olives among fruits, and sometimes greater. So, not only are they just a healthy fruit but, they are very versatile and can lend themselves to sweet or savoury applications and can also be used under or over ripened”. Gary Johnson, Executive Chef, Hilton, Sydney.


nternational chef and avocado aficionado Victor Pisapia, joined with Hilton’s Executive Chef Gary Johnson to showcase avocados opening with a sensory positioning that opened the eyes and palate to the flavour possibilities of the fruit. Whether it’s for breakfast, lunch or dinner, canapes, entrées, mains or even dessert, avocado can be the perfect accompaniment to a meal at home or the key ingredient in any dish in the finest restaurant. “We are always looking to expand the usage of avocados in the kitchen and chef events allow us to educate on the basics, the information that’s been forgotten, and being involved with latest culinary learnings we all try to keep up with an ever evolving food industry,” said Antony Allen CEO of Avocados Australia, the peak industry body for the national avocado industry. Members of Avocados Australia include growers, associated businesses and industry people, working with all parts of the chain, from production through to the consumer, from distribution to the kitchen. Avocados Australia continually seeks to provide a healthy, profitable, safe and delicious product. Plain, salted and sugared balls of avocado illustrated the diversity of its flavour profile followed by a shooter and a garlic and chilli flash-fried treatments - which further defined directions for more menu possibilities. From

there Gary Johnson and his brigade served tastings of avocado canapés, entrées, mains and desserts. “Australian Avocados has already had a heap of positive feedback from the chefs. These conversations I believe are the preferred method of engagement for the chefs and in my experience have proved to be the most effective,” says Allen. Allen believes that collecting the fertile ideas discussed at the event by the chefs about avocados, particularly their unique use in recipes is a didactic and productive dialogue that is invaluable and mutually beneficial. “We are currently putting the feedback into practice. We’ve identified the need to establish a comprehensive information source on avocados. We don’t want any guessing in the process of producing, supplying and consuming avocados. In the fresh fruit and vegetable industry nobody likes surprises,” explains Allen. Purchasing and using more avocados this winter will catch on, as the food industry is driven much by word of mouth…and avocados’ peak season is in winter. Tailoring a seasonal product for chefs and working in consultation with them, eventually benefits everyone involved in the spectrum from production to consumption. With that in mind, the future is looking ripe for Australian Avocados.

AVOCADO’S Facts in brief: • Avocados are originally from Central/South America. • The first avocado seeds arrived in Australia in 1840, and were planted in the Royal Botanic Gardens, Sydney. • Avocados are very versatile and can easily be a star ingredient at any given meal opportunity, including warm dishes. • A simple way of using fresh avocados is to add the fruit to the dish later in the cooking process by warming through just before serving. • Cooking with avocado is easy with knowhow. They are suited to a range of cooking styles including grilling, frying, baking as well as warming. • A common misconception is that cooked avocados will have a bitter flavour. This will not occur if the fruit is handled correctly; instead, the avocado will add a creamy, nutty element to the dish. • Avocados are gluten free and can also be used as a substitute for dairy and animal fats, so can be used to create dishes for those with allergens or vegetarians / vegans.





 Luke Mangan (centre) welcoming Gary Johnson (left),

Executive Chef, Sydney Hilton and Mark Bayliss (right), Unilever Food Solutions in Glass for a drink and some networking before embarking on the hotel tour.

 Chefs on the backstage

tour, Sydney Hilton.

Rules of creation The Executive Chefs Club brings chefs and their purveyors together to continue the conversations that eventually bear fruit for diners in the food they eat and their restaurant experience writes Jarrod Baker.


communicable relationship between chefs and their suppliers is an essential ingredient for any restaurant mix. Mark Baylis from Unilever Food Solutions who attended the Executive Chef’s Club at Hilton, Sydney told FCI, “These days it’s hard to find the time and the opportunity to network with chefs and other industry peers. For foodservice manufacturers like Unilever it’s a great way to gain exposure and renew discussions over product innovations.”

“Thank you for including me at the Hilton event. It was great to catch up with some fellow Chefs and it was fantastic to make some new acquaintances. Gary’s hospitality was second to none and I especially enjoyed Vic’s contribution,” Martin Koestlin.

“The food world is a particularly important industry where you are always learning. It’s where new equipment and cooking methods are constantly changing and an industry that I’ve now been apart of for nearly 25 years,” he said. As chefs constantly address a growing list of tighter regulations they can be assured that foodservice manufacturers are working just as hard to tailor their products accordingly. “Our products are made by chefs, for chefs and alleviate these issues by addressing chef’s needs in the kitchen, therefore allowing them to concentrate on the food.’’ For future gatherings Bayliss said, “It would be great to have more chef interaction with perhaps next time we try a cooking workshop. This would add to the experience on the day and ensure the interactions are insightful and valuable.” FCI 94



 Our host chef, Gary Johnson of Hilton, Sydney

featured secondary cuts on the menu, starring Kangaroo Tail Soup and Kangaroo Ravioli. Top Cuts Meats supplied samples of Kangaroo meat for the chefs to take home and experiment with.

Get your customers hooked.

Seared Salmon Fillet on Avocado Pea Mash

Keeping your customers loyal means keeping your

From sumptuous starters to mouth watering mains

menu fresh and interesting. With the trend towards

to delicious desserts, Australian Avocados add a new

healthy eating, Australian Avocados have become

twist to the texture and taste of just about every

increasingly popular among discerning diners.

conceivable dish. For instance, Avocado Pea Mash is


That means now’s the perfect time to entice new

the perfect match with Seared Salmon Fillet.

customers and excite existing ones by featuring

So why not explore the culinary opportunities of

Australian Avocados throughout your menu.

Australian Avocados today?


Australian Avocados

For details of upcoming Fresh Avocados Masterclass events, visit



RRP $6.95

5:36 PM

The NEW KNORR Roux is an essential ingredient for every professional kitchen. Perfect as a base for your white sauces, soups or thickener in your stews and gravies. It is easy to use, saving valuable time and providing consistent results.

For a FREE sample of KNORR Roux call 1800 066 838

For further information on the Unilever Foodsolutions range of products contact your local sales representative or phone 1800 888 695 or visit our website at or


Calling all chefs! The who’s who and what’s new in the world of chefs and food for summer – OUT NOW