Hospitality August 2016 by Hospitality Magazine

NO.727 AUGUST 2016

Fish

The Inside Story A CHEFâ&#x20AC;&#x2122;S GUIDE TO SPERM, BLADDER AND LIVER

Fine Food Australia

EVERYTHING YOU NEED TO KNOW

Virtues of vermouth

WHY IT DESERVES ITS OWN SPOT ON THE MENU

DAMPER BUN 5” flour dusted 9435 - Carton of 72

Brioche STYLE Slider 2.5” Glazed 9363 - Carton of 144

Burger Slider 2.5” seeded 9364 - Carton of 144

✓ 4 months FROZEN shelf life

✓ available nationally

✓ freezer to table

OUR FAMOUS BURGER BUN RANGE NOW INCLUDES BRIOCHE STYLE, DAMPER AND SLIDER OPTIONS TO MAKE BURGERS THE HERO OF YOUR MENU.

HOT DOG ROLL 7” unseeded 9611 - Carton of 54

BURGER Bun 5” SEEDED 9774 - Carton of 60

Brioche style Bun 4” Glazed 9362 - Carton of 72

CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR WWW.TIP-TOPFOODSERVICE.COM.AU | 1800 086 926

Editorial

or this issue, I was tasked with the very tough gig of writing a story about incredibly popular cheese-based menu items. I spoke with four different chefs about all sorts of cheesey delights, from reinterpreted arancini balls, to a four-cheese baked eggplant and truffle mac ‘n’ cheese. As fun and lighthearted as the interviews were, a conversation I had with the owner of Sydney’s Buffalo Dining Club, Marcelo Garrao, raised an interesting point. He spoke about the restaurant’s cacio e pepe dish, which basically walks out the door, with up to 100 portions sold each day – impressive for a 55-seater. “Cacio e pepe has become what the restaurant is about,” Garrao told me. It’s more than just fresh pasta tossed in a wheel of cheese; it actually embodies the Italian hospitality that Garrao grew up with, and that he works day and night to share at his Darlinghurst eatery. But, it’s almost gone too far. The dish has become so popular, that often diners don’t even want to look at the menu to see what else the chefs are plating up. “There are a lot of other amazing dishes on the menu, and sometimes it’s hard to get them out of the shadows and into the spotlight,” Garrao said. And there are plenty of other examples. We recently asked another Sydney restaurant if we could create a video based on their most popular menu item, and we were given a hard no – we don’t want to give it any more publicity, the chef said. So, do you take the dish off the menu and give your chefs some creative license, while potentially losing customers, or do you grin and bear it, and give the people what they want? Food for thought … Feel free to throw your two cents in by sending us an email, heading to our Facebook page, or even swinging past our stand (HP3) at Fine Food! Danielle Bowling dbowling@intermedia.com.au

Cover image: Pacific Reef North Queensland Cobia

4 Hospitality August 2016

August Contents 6 In focus

8 Openings 10 Flavour of the month

12 Fast casual 14 Best practice 16 Trends 18 Drinks

22 Dairy 26 Fine Food Australia 42 Cover story 46 Vermouth 50 Restaurant Leaders Summit

52 Shelf space

53 Diary 54 5 minutes with…

PUBLISHER Paul Wootton pwootton@intermedia.com.au

PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

EDITOR Danielle Bowling T: 02 8586 6226 dbowling@intermedia.com.au

HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au To subscribe please call 1800 651 422.

JOURNALIST Madeline Woolway T: 02 8586 6194 mwoolway@intermedia.com.au ADVERTISING NATIONAL Dan Shipley T: 02 8586 6163 F: 02 9660 4419 dshipley@intermedia.com.au DESIGN Kea Thorburn kthorburn@intermedia.com.au

hospitalitymagazine.com.au facebook.com/HospitalityMagazine twitter.com/Hospitalityed instagram.com/hospitalitymag SUBSCRIPTION RATES Australia: 1 year (10 issues) = $99.00 (inc GST) 2 years (20 issues) = $158.40 (inc GST) – Save 20% 3 years (30 issues) = $207.90 (inc GST) – Save 30%

42 22 SUBSCRIPTION RATES New Zealand 1 year (10 issues) = $109.00 Asia/Pacific 1 year (10 issues) = $119.00 Rest of World 1 year (10 issues) = $129.00 FOOD AND BEVERAGE MEDIA A division of THE INTERMEDIA GROUP PTY LTD 41 Bridge Road Glebe NSW 2037 Australia Tel: 02 9660 2113 Fax: 02 9660 4419

Average Net Distribution per Issue: 12,345 AMAA/CAB Yearly Audit Period ending March 2016.

DISCLAIMER This publication is published by Food and Beverage Media, a division of The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2015 – The Intermedia Group Pty Ltd

From across the country, these emerging and established PorkStar chefs encompass the diverse Australian culinary landscape. The PorkStar 11 are leaders, not followers, and share a love of the magical beast, the pig. Be a PorkStar and get some pork on your menu. www.porkstar.com.au

in focus

Staffing and inventory costs bump up menu prices A recent study has looked at the most significant costs for foodservice operators, and – unsurprisingly – staffing is a key concern. Oracle Hospitality’s Cost Control in Food & Beverage study found that two-thirds of restaurant operators have to increase menu prices in order to offset rising staff and inventory costs. The study, which surveyed senior managers from more than 200 independent food and beverage operators and chains in Australia, the US and UK, also found that 38 percent of respondents plan to raise prices in the next six months. Labour and inventory are the two biggest costs on nearly every food and beverage business' budget, with operators spending more than

50 percent of their revenue in these areas. Thirty-two percent of operators spend three hours or more each week managing stock, even though their top priorities for inventory lie in meal quality and kitchen staff empowerment. Sixty-eight percent of respondents reported food consistency and quality as their top inventory concerns. Christopher Adams, vice president, food & beverage APAC, at Oracle Hospitality said, “Raising prices to offset costs impacts the guest experience. Customers may look elsewhere if they feel a

Labour and inventory are the two biggest costs for foodservice operators

food and beverage provider is not delivering on quality at the right price. Gaining cost and time efficiencies in labour and inventory management is crucial to a sustainable future for food and beverage operators.” Over-portioning and food waste are also major contributors to cost inefficiencies, standing out as the two biggest factors for product loss among the businesses surveyed. Thirty-two percent of restaurant operators cited over-portioning as the biggest culprit and 30 percent cited waste. Despite these concerns, 50 percent of respondents admitted

they don't track prepared waste. Fewer than half use modern forecasting systems designed to deliver more accurate ordering and reduce waste, in addition to automated stock management. “It’s a surprise that restaurants of all types are not doing more to track prepared waste. Encouragingly, the majority of those who do track waste have a system in place that is integrated with their point of sale. This is the easiest way to monitor money being lost, so the problem can be addressed more proactively – this also helps to hold everyone accountable,” said Adams. n

Restaurant operators spend more than

50% of their revenue in these two areas

Two-thirds of operators said they have to increase menu prices to offset rising staff and inventory costs

6 Hospitality August 2016

44%

reported that understaffing is an issue for their business

Openings

Some of the latest venues to swing open their doors in Australia’s foodservice scene. 1

Beta Bar

Sydney, NSW Offering modern Greek meze and a range of complementing cocktails, Beta Bar has opened above Alpha restaurant on Sydney’s Castlereagh Street. Menu items include rock oysters with cucumber, green olive, rose and sumac dressing; slow cooked lamb pastries with spice roasted sweetbreads, eggplant and pomegranate; and smoked fetta custard with duck skin crisps, quince, lemon salt and Aleppo pepper.

Cantina de Mad Mex

Casuarina, NT Mad Mex’s new casual dining concept offers empanadas and jalapeno poppers alongside cocktails including the fresh coconut mojito, the ‘Margo’ house margarita and the ‘El Santo’ margarita with Don Julio tequila, fresh lime and orange juice with a chilli and lime salted rim.

The Dolphin Wine Room

Sydney, NSW The third and final space in the new Dolphin Hotel by restaurateur Maurice Terzini in Surry Hills is now open, featuring a producer focused wine list of more than 35 wines by the glass and over 150 by the bottle.

Kittyhawk

Sydney, NSW From the team behind The Lobo Plantation, Kittyhawk has a cocktail bar with a capacity for 175 people and a back bar that can hold over 900 spirits. The drinks list has a strong focus on rum and rye whisky, as well as an extensive 80-strong wine list. The food menu is designed by head chef Jason Wright and takes its cues from Parisian street food.

8 Hospitality August 2016

MediTrainean

Sydney, NSW Tapas style dishes are delivered on a moving train at MediTrainean in Sydney’s Crows Nest. Small plate selections include mussels spiced with caramelised onion, rice and lemon; stuffed zucchini with lamb and fresh herbs; tender lamb skewers finely minced with lemon, garlic and olive oil; and arancini with porcini mushrooms, herbs and provolone.

Roc’s Jam Factory

South Yarra, VIC The cocktail list is segmented into key categories: sweet, bitter, sour, dry and strong, and guests can also order a beverage tasting flight, with options including the Gin and Tonic Experience, World of Whiskey and Beer Tasters. Dishes are designed to be shared, with small plates including crab cakes with guacamole and gazpacho; and rice fried calamari with green papaya and Thai herbs.

Fratelli Fresh, The Cut Steakhouse

Melbourne, VIC The venue, set over two floors of The Alfred, features a grand foyer, dry aging room and Fratelli Fresh on the ground floor, with a staircase that leads to The Cut’s classic New York steakhouse inspired space and adjoining bar.

The Jolly Miller Café

Essendon, VIC The breakfast menu comprises an avocado crush with organic quinoa and corn salsa; honey saffron rice pudding with crushed nuts and cinnamon sugar; and the breakfast ragù with chorizo and goat's cheese. Lunch options include pork sliders in a brioche bun, served with apple, Spanish onion and cabbage slaw; a king prawn salad served with pancetta blue cheese and pear; and pork dumplings in an aromatic broth. August 2016 Hospitality 9

Flavour of the month Originally from central America, Mexico and the low lands of Columbia in South America, avocados are most popular in summer, but really, they’re best in winter.

Avocados SOURCING Australian avocados are grown in all parts of the country: Queensland, NSW, Victoria, Western Australia and Tasmania. The tree is a perennial so it will produce fruit for three seasons or more. We have two main varietals: the Hass, which is the most commonly grown and represents 80 percent of total production, and the Shepard.

FLAVOUR MATCHES The two avocados have quite distinct characteristics. Hass has a distinctive pebbly skin, which darkens as it ripens and the flesh has a creamy texture and taste. The Shepard has a smooth skin, elongated shape, stays green while ripening and has a nutty flavour with a buttery taste. Avocados are equally tasty, sweet or savoury, hard or soft, so they match well with: • Sugar • Bananas • Coconut cream • Mint • Salmon • Green peas • Eggs • Chicken • Tempura/beer batter Avocado is also a great alternative to butter.

TASTY APPLICATIONS • Green pea and avocado mash • Chicken and avocado congee • Avocado fritters with aioli dipping sauce • Avocado bhaji with mint yoghurt • Avocado and banana smoothies • Avocado, coconut cream and palm sugar panna cotta • Avocado condensed milk cheesecake • Salt baked avocado with white miso and duck

STORAGE Avocado is the only fruit that does not ripen on the tree; it starts the minute it is picked. If you require your avocado to ripen quickly then place it with some ripe bananas as the ethylene gas emitted will help move the process along. Store in a cool dry place.

LOOK OUT FOR Buy your avocados hard and ripen them at your own pace. They are great served rock hard, and all the way through to soft and mushy. If you need your avocados delivered “ready to go” give your supplier plenty of notice to avoid disappointment. Credit: Julio Azzarello, Gourmand Providore, Sydney Markets. gourmandprovidore.com.au

10 Hospitality August 2016

AMERICAN EXPRESS CARD MEMBERS SPEND EXTRA LARGE. Looking for customers who upsize? American Express Card Members report spending 86% more than those who don’t carry our Card.1 One more reason your business and American Express are a perfect blend.

Welcome Amex

1. Source: Roy Morgan Research March 2016. “American Express Card Members report spending on average 86.1% more than Non American Express Card Members on all credit or charge card purchases in a typical month.” American Express Australia Limited (ABN 92 108 952 085). Registered Trademark of American Express Company. AMXBRA0667/HM/2

fast casual

Raising the Spudbar Keeping abreast of flavour trends is an integral part of running a foodservice operation. But you need to make sure that your business model is flexible enough to change as quickly as your customers' tastes do, and baked potato franchise, Spudbar, is doing just that.

ome trends last for what seems like seconds, while others have genuine longevity and the potential to deliver serious returns for foodservice businesses. Spudbar, which was founded in 2000 and now has 16 sites, predominantly in Melbourne, has built a loyal following by responding to trends that look sure to stand the test of time – healthy eating being a prime example. On offer is baked potatoes, accompanied by a wide variety of toppings ranging from pulled pork and tuna and avocado, to Hawaiian and home-style bolognese. “In 2000, there were no healthy fast food options available. The founders saw a gap in the market and wanted to create something that was healthy, delicious, good value and fast,” said Kate Hopley, Spudbar’s general manager. “We always follow market trends, and about three years ago we realised that a lot of our customers were asking what was gluten-free. We only had a few products that had gluten in them, so we thought it would be so much easier if we just changed them. So we went 100 percent gluten-free.” While Spudbar promotes its gluten-free status in-store, it doesn’t specifically target customers with dietary requirements. "I think if we were changing the taste of our product to suit those customers, then that would be a problem, but the flavour doesn’t really change for us, regardless of whether something’s gluten-free or not." Taking advantage of popular trends is one thing, but when your key ingredient becomes the point of contention, you need to make sure your business model is flexible enough to adapt. For Spudbar, this became apparent 12 Hospitality August 2016

Business name: Spudbar When was the business established? 2000 Number of locations? 16 with two more opening in three months Number of staff members? 12 per store plus six in head office Most valuable asset in the business? Our loyal customer following and passionate franchisees Plans for 2016? Continue with the new menu items and store growth

when health conscious Australians turned their attention to carbs. “It’s been hard because when you say ‘Spudbar’, people imagine this carnival kind of greasy, fattening potato meal, when really we’re at the other end. But in saying that, it is potato and when we launched sweet potato, it certainly helped. It’s really just about educating the customer that potato is healthier than things like bread, rice and pasta," Hopley said. Every customer now gets asked if they’d prefer a regular potato or a sweet potato and in 2011, Spudbar partnered with Pope Joan owner and chef, Matt Wilkinson, who has helped ensure the business is nimble enough to react appropriately to changing market trends. “You just have to be flexible. We have a yearly update on our menu but we also do specials throughout the year, so we have four specials that go for three months each, and

if one goes well we can say ‘should we put it on the menu? Should something come off that isn’t doing so well?’ Your menu is a living system; you can’t just have your menu and have made no changes five years later. It’s not possible in this market.”

THE RISE OF FAST CASUAL The beauty of the fast casual sector is that it provides a happy-medium for the dining public, which has a growing appetite for quality ingredients served in a relaxed environment. “People are more than happy to spend a few extra dollars when they know what they’re putting into their bodies. [But] they also want to sit in a cool, rustic looking place, where they can chat to their friends, instead of feeling stuffy and having to dress and look a certain way. You can go to these fast casual places, and you can be there for 10 minutes or an hour,” Hopley said. It’s also an attractive sector for those looking to invest in a foodservice business. “It’s just as systemised as the fast food market,” she said. “For operators that don’t have a hospitality background, it’s so much easier to get into a fast casual [business] where you can relate to what’s being done. You can walk into a Grilld or a Spudbar or a Nandos and see them cooking and say ‘Oh, I could do that.’ It’s a little bit more relatable. “It’s also a lot more manageable. It’s easier to get set pricing. At a restaurant, their menu is constantly changing and if you don’t have a hospitality background it’s really difficult to get the right product out there to people. In fast casual, you can be proud of the product you’re serving, even though you’re not the one choosing how to build it.” n

best practice

Learn & earn When your staff understand money, everyone is better off. For your business' sake, set time aside to explain the fundamentals to your team members, writes Ken Burgin.

f your staff don’t know how business finance works, they’ll always think that you’re rolling in money. They need to know that your constant reminders about waste control and driving sales aren’t just because you love the sound of your own voice.

1. LABOUR Start with teaching them about labour costs and productivity. Take an average worker on $760 for 38 hours, and show the real cost of employing someone, with the addition of superannuation and workers compensation, uniforms and meals. Now show how group tax is worked out and where it goes, resulting in the pay slip they receive. Take it further and divide the total payroll (with on-costs) by the hours you’re open to see the cost of running the place. Divide the payroll by the total number of customers to see how much it costs to look after each one of them before you purchase any food. Bring it close to home by dividing up figures into departments – bar, restaurant, functions and kitchen, comparing their own sales and costs if possible.

2. COST OF GOODS Cost of Goods can be easier to explain. If overall food costs are 28 percent, how can 14 Hospitality August 2016

you afford to sell a steak for $24 when it costs $10? Here’s where you explain ideas of menu engineering, do some recipe cards and graph gross profit and sales numbers on a chart to show how it all fits together – high profit items are balanced out by lower profit ones. You will also come up against the problem many staff have using calculators, and the mystery of percentages. Use the more numerate ones to coach those who’ve never liked maths. You may also find a surprising level of sophistication amongst some young staff, many of whom did business studies at school and wrote business plans for cafes.

3. MENU PRICING What about selling prices – why do you charge $8.50 for a few wisps of lettuce with tomato and an olive? First, get them to take off the GST that was never yours (divide by 11 and multiply by 10), then discuss concepts of value, competitive pricing and how the gross profit still has to be used to pay for all the other variable costs, like utilities, waste and marketing, plus the rent, leasing and insurance. With a little patience you can tie these together and explain the concept of breakeven point, and how the contribution margin that’s left after deducting the ‘making’

costs is used to pay for fixed costs. If you explain it carefully and staff really ‘get it’, you will hear them defending prices when customers raise their eyebrows, instead of pretending they don’t know why you charge so much. Now they are business partners, not just casuals.

4. PERSONAL FINANCES There’s another angle that needs attention – the personal finances of your people. Everything from mobile phone bills (defaults can damage a credit rating), credit card costs, online banking and insurance options. They have to make informed choices about superannuation funds, and in the background there are parents and other old-timers talking about the need to save. Huh? Explain compound interest, and show how a one percent difference in superannuation returns can make an awesome difference over 10 or 20 years. Warn them about the pitfalls of ‘free’ financial advice and show how to make informed decisions. Grab newspaper articles about economic growth, China, skill shortages, electricity prices and demographic changes, and relate them back to what they mean for your business in 2016. n Ken Burgin is owner of Profitable Hospitality, profitablehospitality.com

50% EASIER TO LIFT LINERS

The vented BRUTE® container makes backbreaking work easy with innovations you (and your back) will appreciate.

CAN WITHSTAND

3km OF DRAGGING

BUILT IN VENTING CHANNELS

RUBBERMAIDCOMMERCIAL.COM.AU

Trends Tapping into the collective nostalgia of diners around Australia, chefs are getting creative with their jaffle fillings, and are reaping the rewards.

Jaffles

“O

n a Sunday night, mum would be fed up cooking for us. I’m the youngest of four boys, so every Sunday we had to fend for ourselves. The old jaffle iron was used quite a lot.” Tony Twitchett, executive chef at Melbourne’s Taxi Kitchen, certainly isn’t on his own. Jaffles are one of those dishes that almost everyone has fond memories of, and it’s this nostalgia that’s driving their renewed popularity on menus around the country. After being tested as a pop-up in April, Taxi Riverside launched as a permanent venture in June, offering a more casual, on-the-go concept than its older sibling, and by far the most popular items on the menu are the jaffles. “I didn’t really go with the old, traditional flavours. We’ve got a candied pork jaffle; and a smoked mussels and green chilli jaffle, but the slow cooked lamb with truffled pecorino is the best seller,” Twitchett told Hospitality. “Don’t get me wrong, we still have the classic ham and cheese jaffle, but we’ve also got a jamon and manchego one.”

PROFITABILITY Open for lunch and dinner, Taxi Riverside pumps out about 80 jaffles a day, with the Jaffles are a favourite on the Taxi Riverside menu

16 Hospitality August 2016

most expensive costing just $9. “They’re easy to prepare, and simple to get out of the kitchen,” Twitchett said. “If you don’t go crazy with the ingredients – if you’re not using truffled pecorino or anything like that – you can actually make a good profit.” It’s just a matter of keeping your eye on the costs and ensuring your menu has a few easy money makers in the mix. “We do the costs and we always make money out of them,” Twitchett added. “You have to have the winning ones in there, like the kids toastie and the ham and cheese. They keep you in front of the game when you look at the bigger picture.” Co-owner of Daisy’s Milkbar in Sydney’s Petersham, Jessica Barnes agrees that while jaffles might seem like a no-brainer, a lot of thought needs to be put into what you’re charging. “People are only willing to spend a certain amount. I choose ingredients knowing that I can keep the jaffle as a cheaper menu option. People don’t understand that it could have really expensive ingredients in it, they just think ‘Why would I pay more than this amount for a jaffle?’ So I never have one for more than $8. If we’re experimenting with a new jaffle and it looks like it’s going to be more than that, it’s not worth it. We just don’t do it,” she said.

Taxi Riverside's smoked mussel jaffle with gruyere béchamel

Daisy’s Milkbar’s quesadilla jaffle

FAMILIARITY IS KEY Like Twitchett, Barnes puts jaffles’ growing popularity down to their familiarity. “We put jaffles on the menu because we have an Australian milk bar theme, and they just fit in with the whole vision of the café. But I have noticed – in the last couple of months especially – they’re popping up in a lot more places,” she said. “I think it’s about nostalgia, for sure. They’re something that most people would have had growing up as a kid, and they’re just such a comforting, cosy snack.” At Daisy’s, the jaffle menu toes the line between familiarity and creativity. While the more inventive fillings intrigue customers, the reason jaffles are experiencing such a resurgence is because people are craving flavours they’re well acquainted with, Barnes said. “We try to do modern interpretations of family favourites. One of the classic fillings would be baked beans, so our one is housemade baked beans with cheese and oregano. And then the other one that’s always on the menu is the mac ‘n’ cheese, pulled pork and barbecue sauce jaffle. “We have a special jaffle as well. The one at the moment is a Hawaiian pizza jaffle, so it’s pineapple, ham, pizza sauce and cheese … We’ve also done a poutine jaffle, so it was cheese and chips with a gravy dipping sauce, and people loved that one.”

RULES FOR GETTING IT RIGHT As much as consumers are willing to try – and in some instances prefer – seeded breads or other alternatives like sourdough and rye, they just don’t lend themselves to the sort of jaffle we all know and love, said Stefan Blee, owner of Project 41 in

Queensland’s Bowen Hills. “You can obviously play around with different styles of bread, but we find just good old sliced white bread works better than anything. It gets nice and crisp on the outside and soaks up the butter well, and just complements whatever you’re putting in it because it’s not overtaking any of the flavours. It’s a nice blank canvas to work with.” The news is all bad for those following a gluten-free diet, however. “I can’t for the life of me find a gluten-free bread that will stand up to a jaffle. We can do a toasted sandwich in a press, but jaffles just don’t work. It’s funny, we can send people to the moon, but we can’t come up with a replacement for gluten-free bread. Most of it is too small, and it’s too small because they can’t find a stretching agent that will hold the bread together like gluten,” Blee said. “And because it doesn’t have gluten in it, it’s usually made with a combination of rice flour, corn flour and flours that don’t really hold together so well, so the jaffle just tends to fall apart after you cook it.” The only other thing to keep in mind when making jaffles, Blee said, is the filling’s consistency. Other than that, all bets are off. “The jaffle is great because really, it’s limitless in regards to what you can do with it. You’re only limited by the consistency of the food you’re putting inside it. We’ve seen Dan Hong down at Ms G’s (in Sydney) putting a green curry chicken jaffle on his menu and it’s been one of the more popular bar items. I used to frequent a bar down in Melbourne that had a braised goat jaffle. You can go to town with them, as long as the consistency of the food is not too runny or too dry. Other than that, you’re not really limited by anything.” n

INGREDIENTS:

80g green chilli, sliced 200g gruyere cheese, grated 2kg fresh mussels, de-bearded 60g butter, diced 60g flour, sieved 1 shallot 1 bay leaf 1 clove 1 pinch of nutmeg 1L milk 6 peppercorns 16 pieces of bread

METHOD:

1. Hot smoke mussels over Hickory woodchips for three minutes, until they open 2. De-shell and marinate them in green chilli and a little olive oil 3. Warm milk, (don’t boil) along with studded shallot, nutmeg, salt and whole pepper 4. Make roux with butter and flour, then pour in strained milk 6. Cook béchamel for 10 minutes, then melt through the gruyere 8. Spread béchamel on slices of bread 9. Put mussels and chilli on béchamel 10. Close sandwich, and butter the outside of the bread 11. Toast in a jaffle iron, then serve hot. *Makes eight jaffles

August 2016 Hospitality 17

cider

Willie Smith’s Apple Shed acts as a cellar door and museum for the Huon Valley apple industry

In cider knowledge Cider’s popularity in the off-premise category has been clear for years, but the key to its on-premise growth lies in understanding the range of styles and flavours on offer. By Madeline Woolway.

“I

t’s my belief that on-premise leads the off-premise. Experiencing drinks in the on-premise first gets people moving towards them in the off-premise,” said Sam Reid, co-owner of Tasmanian cider producers, Willie Smith's. This is a widely held belief in the liquor industry and, although there isn’t as much data for on-premise sales, if off-premise growth rates are anything to go by, cider is a promising category for venue operators. “It’s definitely growing in the on-premise,” said Reid. “My thoughts are that restaurants have been a bit slower to catch on to good quality cider – they tend to focus more on their wine lists. But we’re starting to see that pubs are making sure they have good quality craft cider in their range, so I think that will filter into restaurants as well.” Karina Dambergs, co-owner of fellow Tasmanian cider producer Red Brick Road Cider, agrees. “Cider is definitely experiencing growth in pubs and bars, but I think it’s a bit slower in restaurants,” she said. “I think it ties into that particular understanding of cider. I wonder if we just haven’t found the right format for restaurants yet.” However, some new styles have started to bridge the divide. “At Willie Smith's we’ve started to engage with some of the best restaurants around. They’re looking to get hold of our 18 Varieties cider, which won best cider in Australia in 2015. Sommeliers are starting to hear about that, which is really pleasing,” said Reid. 18 Hospitality August 2016

BEYOND THE EATING APPLE “Broadly, there are three styles: cider made by winemakers, cider made by brewers and cider made by purists,” said Dambergs. “The winemaker styles tend to look like white wine, they’re filtered, bright, clear, sparkling and they’re quite fruit driven. The brewer styles are more on the cloudy end of the spectrum, there’s a bit more complexity and colour in that range. Cider purists are tapping into some of the traditional techniques and the ciders can be anything from clear to cloudy.” The majority of craft cider available in Australia at the moment is still made using eating apples, said Dambergs, however some craft cider makers are beginning to experiment with cider apples. “Ciders made with eating apples tend to be a bit softer and more approachable,” she said. “Different styles are becoming available because people are getting cider apples, and even declaring a lot more about the apples that they’ve used. For example, we make single variety ciders – we made one with Cox’s Orange Pippin apple and promoted it by stating the type of apple we used.” Reid adds that the increasing availability of

cider apples is providing even more styles. “There are more producers using cider apples now, although they’re relatively new in Australia. They provide a broader spectrum of flavours.” Along with the increasing availability of different apple varieties, the range of cider styles in the Australian market has grown. “We’re also starting to see a lot more of the fruit ciders, like a cherry and apple cider,” Dambergs said. “They’re made with fruit that would probably go to waste anyway, because they’re too small or too marked for the eating market. It’s a really good way for growers to value-add and appeal to the maturing cider market. They’re a great transitional product from the more commercial styles, which are made with flavourings and colours. “Whereas two or three years ago, I would have said it’s all driven by sweet cider, now the majority of styles are medium sweet and producers are making more of an effort to balance sweetness with other things, like fruit weight, a bit of acidity, or oak.” There are also some experimental classes in cider shows, which Dambergs often judges. “There are some dry hopped ciders, which is a thing in the States, but hasn’t traditionally

“Ciders made with eating apples tend to be a bit softer and more approachable”

Potatoes. Oil. Sea salt. And crunch. House Cuts® Lattice Chips They’re not just any chip. The ‘holes’ make them light, crunchy and craveable. And with just three simple ingredients – potatoes, vegetable oil and sea salt – Lamb Weston makes great chips even better. To see what’s possible with potatoes and to request a sample call 1300 781 555 or visit LambWeston.com/LatticeChipsAU2

cider

Willie Smith’s tasting paddle

been seen elsewhere. Some producers are playing a lot with different yeasts. They’re still using apples, but they’re also getting some different characters in there.”

NEITHER WINE NOR BEER While producers are keeping abreast of the maturing cider market when it comes to style, many ciders are still served like beer – either in a bottle or beer glass. While this suits some styles, others are better served in a wine glass. The category’s youthfulness is somewhat to blame for this confusion. “Even as producers we don’t have a complete handle on [glassware], probably because the category is still quite new and is evolving quickly. There are definitely different options. We recommend our Scrumpy be served in a wine glass – it’s been aged in oak barrels and is a still cider, so it’s more like an apple wine in some ways,” said Dambergs. Reid suggests an open dialogue between producers and venue operators to work out how individual ciders are best served. Willie Smith’s 18 Varieties cider, which is made with 18 varieties of traditional English and French cider apples, is another example of a style better served in a wine glass. “It’s a premium style cider, which we recommend you drink out of wine glass and share with friends. There are definitely more and more premium style ciders that suit 20 Hospitality August 2016

restaurants – you’ll see them behind the bar rather than on tap. “It depends what style you’re working with. Something like a Kingston Black cider apple variety, with more texture, body and bold flavour to it, would work in a bigger glass – you can take a swig of it,” he said. “But then you get some more delicate French styles that work better in a wine glass, which is how the French drink their cider.” The same goes for temperature, which Dambergs said comes down to preference. “At the moment most of the Australian market seems to like cider quite cold. That ties into the ‘Bulmers on ice’ campaign from a few years ago, which really kicked off a lot of the movement in the category. Plus we like drinks quite cold in Australia anyway,” she said. “But, if you go a little bit warmer than fridge temperature with some of the more complex styles you’ll see more flavours coming out of them.”

FOOD PAIRING As more styles become available, there are also more options for food pairing. “Most of our ciders work well with food. We make dry style ciders that are all quite textural because they’re bottle fermented. They’re great [food pairing] options where traditionally wine wouldn’t work so well. Ciders can work really well with cheese. If you have a more

funky cheese, like a smear ripened cheese, where the character can clash with wine, it will work with cider because they have similar characteristics,” said Dambergs. Although there are some instances like these, where cider works in place of wine, sommeliers can essentially approach cider pairing the same way they would approach wine pairing. “Again, it comes down to the individual cider. Talk to your local producer, if you get a chance to try a cider from cider apples you should definitely take it, some of those ciders can go incredibly well with food,” said Reid. “Concentrate styles have a lot of sugar added to them and they don’t pair particularly well with food.” “It’s about understanding the different styles out there and finding something that works with your menu. Then once the staff have that knowledge, it becomes about recommending it to people,” adds Dambergs. “There is no regulation about what can be labelled as cider, so that makes the category a bit challenging. Commercial and craft cider are like chalk and cheese, the category relies on people tasting things to understand the difference. Not everyone will like every cider, that’s why we make a range of styles.” With cider ahead of other categories when it comes to off-premise growth, and the variety of styles continuing to develop, it’s only a matter of time before it stakes its claim on restaurant menus. n

Re g No ist w er !

Monday 26 September 2016 Tickets on sale now at www.restaurantleaders.com.au

A new event for the restaurant industry ONE-DAY CONFERENCE AND MINI-EXPO FOR LEADING RESTAURANT OWNER/OPERATORS, CHEFS AND SENIOR MANAGEMENT Thomas Pash

CONFIRMED SPEAKERS INCLUDE: Ball (Fink Group)

■■ Kylie ■■ Ken

Burgin (Profitable Hospitality)

■■ John

Fink (Fink Group)

■■ Geremy ■■ Erez

■■ Thomas Nelly Robinson

Glew (Placed Recruitment)

Gordon (Bishop Sessa) Pash (Urban Purveyor Group)

■■ Josephine ■■ Graeme ■■ Nelly

Perry (Missy French)

Philipson (Intermedia Research)

Robinson (nel. restaurant)

■■ Lisa Van

Haandel (Longrain)

■■ Hamish Watts

and Ben Carroll (Applejack

Hospitality) ■■ Helen Yee

(Grab Your Fork)

More speakers will be announced shortly. Hamish Watts and Ben Carroll

EARLY BIRD PRICE ENDS 26 AUGUST! Register before 26 August 2016 for the early bird price, starting from $195 + GST Venue: Doltone House, Jones Bay Wharf, Sydney

Doltone House

INTERESTED IN SPONSORING THE EVENT? Contact Dan Shipley: T: (02) 8586 6163 E: dshipley@intermedia.com.au

Hosted by

In partnership with

dairy

Buffalo Dining Club's cacio e pepe

The cheese tease The great thing about cheese is that it’s surpassed trend status. It always has been, and always will be, one of Australians’ most loved ingredients – and when handled well, it makes for a dish that sells itself. By Danielle Bowling.

ome ingredients are best left untouched, and cheese is certainly one of them. One of the best ways to enjoy cheese is of course the humble cheeseboard, but, increasingly, Australian chefs and restaurateurs are incorporating cheeses in more elaborate menu items, and it's certainly paying off. In fact, some venues, like the four mentioned below, have created such popular cheese-based dishes that it’s now impossible to take them off the menu. Credit: Anna Kucera ©Time Out Australia

22 Hospitality August 2016

BUFFALO DINING CLUB, SYDNEY NSW “We first saw cacio e pepe in Rome about 15 years ago. We were at an underground restaurant and a little nonna came out and she threw this massive cheese wheel at the table … then she brought out fresh pasta and we tossed it in ourselves, hacked at the wheel and ate it,” said Buffalo Dining Club’s owner, Marcelo Garrao. The classic Italian pasta dish, which translated means ‘cheese and pepper’, is by far the Darlinghurst diner’s most popular menu item, with the 55-seater selling up to 100 portions a night. “At the moment we go through a cheese wheel nearly every night,” Garrao said. “We used to go through one every two months. Social media has played a big role in that. The dish was always popular; the restaurant has always been popular, but now pretty much every single person that walks in the door will have that dish.” It’s become even more popular in recent months, after a video of the cacio e pepe being prepared was published on an American blog. “They put it online and it got something like 28 million views worldwide. It just went to another dimension. We had crowds of people who would come in and try to get a table, and when they couldn’t get a table,

they would surround the tables outside with cameras. It was as if a celebrity had come to dine at the restaurant.” Unlike in Rome, the cheese wheel isn’t left on the diner’s table. Fresh spaghetti is tossed with a high quality olive oil, parsley, salt and pepper then placed in a wheel of pecorino romano, with the waiter chipping away at the wheel and mixing it all together before plating it up at the table. The cheese wheels are imported from the Lazio region in central Italy, on the western coast, and are delivered weekly. Every now and then Buffalo Dining will replace the traditional pecorino Romano with a different variety, such as pecorino infused with truffles or peppercorns, or Grana Padano. “It’s so the diners can see that there are different things that you can do with cheese, and different styles of cheese, different twists that you can do with that dish,” Garrao said. “The cacio e pepe is one dish. We still have a selection of mozzarellas, scamorzas and caprinos, and there are a whole bunch of other sides and salads that we do. “Cacio e pepe has become what the restaurant is about. The only unfortunate thing is that there are a lot of other amazing dishes on the menu, and sometimes it’s hard to get them out of the shadows and into the spotlight.”

dairy

The Stables' Bookara goat's curd gnocchi

most impressed by a growing interest in cheeses that traditionally have been quite polarising. “It’s amazing how many people are asking for blue, when they’re asking for specific cheeses. When a cheese board is presented, traditionally, in my experience in restaurants, people would shy away from even touching the blue. Now, they’re really getting into it. People seem to be a bit more adventurous with those heavier types of cheeses,” he said.

Big Poppa's baked eggplant

BIG POPPA’S, SYDNEY NSW Swinging open its doors just last month, it’s too early to say which of the many cheese-inspired menu items at Big Poppa’s is the favourite. The venue’s concept combines cocktails, hip hop and cheese, and is the brainchild of Jared Merlino from The Lobo Plantation and Lewis Jaffrey from Shady Pines and The Baxter Inn. “The menu is really tasty,” said Merlino. “We’re not reinventing the wheel by any means, but the cheese focus has really got people talking, and we’ve been doing a roaring trade since we opened.” Early sales reports show that Big Poppa’s burrata is a success, served with cherry and heirloom tomatoes, a balsamic reduction and crisped farro. Another hit is the baked eggplant, which comprises four cheeses: buffalo mozzarella, parmigiano reggiano, tellegio and pecorino Romano. Then there’s the gnudi dumplings, made mostly from Meredith Dairy goat’s cheese, but also featuring pecorino Romano and Sotto il Noce. “They’re amazing. You cut them in half and

goat’s cheese melts everywhere,” Merlino said. But these dishes aren’t making quite the same impression as the lamb ragu, which is finished off in the pan with a good dose of pecorino Romano. “The ragu just flies out the door, especially late at night when people want something a bit saucier and a bit heavier. We’re selling out every night, and the pappardelle is done inhouse – the [chefs] actually can’t keep up." Parmigiano reggiano is microplanned over the dish in front of the diner (as much or as little as they’d like), and straight after opening, Big Poppa’s was going through 10 kilograms of the parmigiano reggiano and over 20 kilograms of pecorino a week. Merlino said Sydneysiders’ appetite for cheese is booming, and while mozzarella and burrata are “everywhere” at the moment, he’s

THE STABLES BAR, PERTH WA If you’re looking for a profitable dish to add to your menu, it’s hard to go past humble arancini balls. Rice balls coated in bread crumbs and deep fried, they’re simple to prepare and a favourite amongst diners. At Stables Bar in Perth, the menu changes every two and a half months, and while arancini balls are never taken off the menu, the flavours within them change all the time. The latest variation is the jalapeno arancini, which includes Oaxaca cheese and comes with a lime mayonnaise.

August 2016 Hospitality 23

dairy

Jalapeno arancini with Oaxaca cheese at The Stables

The Beaufort's truffled mac 'n' cheese

“Oaxaca is a Mexican cheese,” said head chef Ben Keal. “We break it up and then make it into almost a little sauce, and then put it in the middle of the arancini, so when you cut into it, it oozes out. “It’s got a slightly raw milk taste to it, but it’s extremely stringy and very nice,” he said. Together with Stables’ mac ‘n’ cheese and sliders, the arancini balls are the highest selling entrée on the menu, with the kitchen pumping out a couple of hundred serves each week. “It’s one of our biggest sellers, and it’s definitely one of the best in regards to profit. It’s one of those things that just makes good money. Some things don’t; the arancini does, and we could never take it off the menu … I’d be taken to the nearest tree [if it was]. There are certain things you just don’t do,” said Keal. “The usual cheese in arancini balls is parmesan, mixed through the risotto base, but a lot of people are doing different things. There aren’t that many people using Oaxaca because there’s not a massive shelf life on that cheese, but we’re flying through it so it’s not a big problem for us. It’s just about using the right product for the right dish.” The top selling main dish on Stables’ menu is also one that celebrates cheese. 24 Hospitality August 2016

Like the arancini balls, Stables’ gnocchi is another non-negotiable inclusion on the menu, and again, the cheese used in the mixture changes regularly. “We were doing ricotta; we’ve done smoked ricotta. We just try to mix it up,” Keal said. “At the moment we’re using Bookara goat’s curd, which is from a place just near Geraldton. Four hundred grams of goat’s curd is mixed in a two kilo batch of gnocchi, and after being plated, the dish is garnished with bites of baked ricotta. “The goat’s curd just makes the gnocchi a little bit more fluffy; a little bit lighter. When we were using straight ricotta it was a little bit denser and more filling, but this one is just that little bit lighter, so we add a few extra gnocchi to each serving now."

THE BEAUFORT, CARLTON VIC Mac ‘n’ cheese is pretty familiar to most people, but what’s on offer at The Beaufort isn’t the stock standard interpretation, and that’s what makes it the top selling menu item. “I would say that half the people that dine with us eat it,” said co-owner Dave Kerr. “We’d do a few hundred portions a week. It’s pretty insane.”

The dish is made up of six different cheeses, mixed through macaroni with truffle oil or fresh truffle, then garnished with blitzed Cheezels or Twisties. “It’s not exactly a fancy dish; it’s very humble. So obviously we have the macaroni, and then our mix is six different cheeses, so they’re gruyere, tasty cheddar, American cheddar, parmesan, Monterey Jack and Queso Fresco, and then we also use white Italian truffle. That mixture is then made up, passed through the macaroni, then it’s prepped and ready to go. From there it just needs to be heated. Finally, we use Twisties or Cheezels as our crumb along the top,” said fellow co-owner, Will Baguley. The dish sells for $12 a portion, making it a fairly profitable addition to the menu, however there are some serious costs involved, Kerr said. “It’s mainly the truffle oil and the prep time that goes into it,” he said. “Having to individually portion out that many portions is a massive pain, and then Robot Coupe-ing Cheezels – as much as it sounds like it wouldn’t take that long – it’s actually pretty laborious. I guess it’s just one of the bigger prep jobs because it’s one of the biggest selling dishes. But certainly a lot of time and effort goes into making the humble mac ‘n’ cheese into the ridiculous dish that we serve. “Without the truffle oil and the labour, it would be daylight robbery to charge what we do for it, but we put a bit more love into it." The dish was first put on the menu just over a year ago, and it won’t be coming off any time soon. “I figure there’d be a revolt if we did,” said Kerr. Australians’ appetite for cheese is remarkable at the moment, he added, especially in Carlton. “Cheese is fever pitch for some people. Around the corner from us is this place called Milk the Cow. It’s a fromagerie, so you go there to eat cheese and drink wine. Maybe Carlton is an epicentre for it – being Italian. There’s cheese all around us. There are mozzarella bars around here. I guess we’re in a cheese hub, and I certainly think that the element of cheese is what makes our mac ‘n’ cheese; otherwise it’s just bland, boring pasta, isn’t it?” n

X O B W E N T A E GR

S E I R F T A E R G E M A S OLD BOX

NEW BOX INTR

ING. G A K C A P W duct E N hed the pro ODUCING OUR aven’t touc

we h aging, st assured re t c Cain pack u b M , g w e in n g a e k c th r pa receive esigned ou inside. . When you rs a e y We’ve re-d r ns product o fo ti g lu in o s S u f n e t Ch you’ve bee same grea expect the

Fine Food

In fine form Boasting the biggest footprint in the show’s history, Fine Food Australia is back for another year, with a packed schedule of much-loved industry competitions, business seminars and networking opportunities.

26 Hospitality August 2016

Fine Food

aking over the Melbourne Convention Centre from 12–15 September, Fine Food Australia 2016 is the industry’s largest trade event for the hospitality sector, showcasing new products manufactured both in Australia and in 45 different international markets. The annual show attracts over 1,000 exhibitors, giving visitors the chance to network with industry peers while scoping out the latest developments in point of sale, kitchen equipment, food safety, fresh produce and restaurant design. This year, Fine Food will welcome a new addition to the format, Roaster’s Alley, which will cover both tea and coffee in a series of masterclasses and tastings, alongside expert seminars discussing current trends and industry predictions. Familiar favourites reappearing at Fine Food in 2016 include: • Nestle Golden Chef’s Hat competition – This is Australia’s longest running culinary competition for young chefs. Since its inception in 1965, the program has been dedicated to helping junior and apprentice chefs develop their cooking skills and broaden their culinary horizons. • Official Great Aussie Pie and Sausage Roll competition – Open to all pie making professionals, this annual event attracts thousands of entries from bakers across Australia. The competition is judged over a four day period by a team of 16 judges from the baking industry, with categories including plain, poultry, game, seafood, vegetarian, gluten-free, breakfast and apple. • Bake Skills Australia – Apprentice bakers from each state (forming five teams) compete in a live bakery challenge across different product categories on the show floor. Categories include specialty and artisan breads, baguettes, pretzels, croissants, pastries, macarons and gourmet pies. • Bulla Pastry Stage – Hosted in Bakery World, the Bulla Pastry Stage will feature a range of pastry chefs conducting masterclasses on creating various desserts, while also discussing current industry trends. Liz Bawden of Bakes Eleven will present sessions

“The annual show attracts over 1,000 exhibitors, giving visitors the chance to network with industry peers.”

Details When: 12–15 September Opening hours: Mon: 10am–8pm; Tue & Wed: 10am–5pm; Thu: 10am–4pm Where: Melbourne Convention & Exhibition Centre Registration: Register for free at finefoodaustralia.com.au before 9 September

Fine Food Australia is strictly a trade only event. Children are not permitted.

August 2016 Hospitality 27

Fine Food

on naked cakes and how to cater for gluten-free and vegan consumers, while also discussing the growing interest in matcha. Sessions are free to attend and no bookings are required. • Fonterra Foodservice Battle of the Pacific – Chefs will compete to showcase their talents and will be judged by a panel of international, interstate and local judges. The competition sees teams of three from each state battling it out in a live kitchen. Chefs, trainees and apprentices will have the opportunity to pit their skills against each other and against the clock, competing for a share of up to $20,000 in cash and prizes. • Women in Foodservice charity event – Now in its third year, the Women in Foodservice morning tea brings together leading ladies from across the industry for a morning of inspiration and networking. Hosted at 61 South Wharf Promenade, South Wharf from 10:30am–12:30pm, tickets are $85, including a Champagne brunch and a goodie bag for each attendee. This year’s presenters include Alla Wolf Tasker, executive chef and co-owner of the acclaimed Lake House in Daylesford; Nahji Chu, founder of Vietnamese street food concept, misschu; and Phillippa Grogran, owner of Phillippa’s Bakery. The event will be facilitated by Gemima Cody, chief restaurant critic for Epicure at The Age; food and drink writer for Good Food; and creative director of Good Food Month. n 28 Hospitality August 2016

Alla Wolf Tasker

Nahji Chu

Fine Food

Talking Food Stage The MYOB Talking Food Stage will provide a line-up of hospitality professionals sharing their experience and knowledge with the aim of helping fellow industry members to boost their bottom-line. All sessions are free to attend and are relevant for those working in restaurants, cafes, bakeries, other food retail operations and food manufacturing. Monday 12 September • 11-11.45am Building your catering business – Bruce Keebaugh (The Big Group) • 12-12.45pm Attracting and retaining the right staff – Ken Burgin (Profitable Hospitality) • 1-1.45pm Fermentation - food as medicine – Sharon Flynn (The Fermentary) • 2-2.45pm How to increase your online social profile - top trends across Australia – Ken Burgin (Profitable Hospitality); Sarah Holloway (Matcha Maiden & Matcha Mylkbar); Richard Edwards (Whites Legal); Rose Johnston (Time Out Magazine) • 3-3.45pm From kitchen to street – Ken Burgin (Profitable Hospitality); Karma Rennie (Queen Victoria Market); Cameron Huntington (Department of Health and Human Services); Daragh Kan (Mr Burger) • 4-4.45pm Formal vs informal dining – Ken Burgin (Profitable Hospitality); Rabih Yanni (Grosvenor

Hotel); Joseph Abboud (Rumi Restaurant); Paul Dimattina (Society Restaurant) • 5-5.45pm From chains to franchises – Danielle Bowling (editor, Hospitality magazine); Bao Hoang (Roll’d); Daniel Wilson (Huxtaburger); Jackie Middleton (Earl Canteen) Tuesday 13 September • 11-11.45am The US food trend – Mike Patrick (Fancy Hank’s) • 1-1.45pm High pressure processing – Laura Neville (The Wandering Chef); Saxon Joye (Made by Cow) • 3-3.45pm Building a better wine list – David Messum (Born & Raised Wines/Just the Drop) Wednesday 14 September • 11-11.45am Holistic hospitality marketing – David Messum (Born & Raised Wines/Just the Drop) • 1-1.45pm Stories from a kitchen incubator – the changing face of food manufacturing – Jane Del Rosso (My Other Kitchen) Thursday 15 September • 11-11.45am Food (waste) for thought – Dianne McGrath (Watch my Waste - RMIT University)

The above timetable is subject to change. Visit finefoodaustralia.com.au for more detail

Electrolux air-o-steam® allows you to standardize quality in order to increase your business. Weight loss is reduced by up to 50% compared to traditional cooking cycles for Low Temperature Cooking

Fine Food

Exhibitors list 1825 Interiors Wholesale �� HO14

Australian Network Packaging �� HH42

3 Seeds �� S21

Austraw �� HH49

366 Pharma (Nanjing) Co., Ltd. ��D38

Austrian Federal Economic Chamber �� M16

4 Seasons Brands �� E46

Austune 1800 FRIDGE �� HA8

A Taste of Paris �� P46

Avenir Export �� K28

Abacus POS ��O16

Aydin Kuruyemi̇ş Sanayi̇ Ve Ti̇c.Ş. �� T40

ABP Atlas �� HK34

Ayres �� HE49

Ace Filters �� HM8

B & S Commercial Kitchens �� HB26

Aceites Toledo �� G11

Baeyuea Enterprises Co., Ltd. �� S1

Adex Peru �� F2

Baili �� HA14

Advantage Commercial Kitchens �� HK2

Baker Refrigeration ��HF2

AHT �� F36

Bakers Maison �� HM38

Airroad ��HL2

Baking Business Magazine �� HM40

Alchemy Cordial Company �� T19

Baoding Sanyuan Food Packing Co.,Ltd ��B8

Alldent �� HQ12

Baraka byron bay �� L2

All-Fect Distributors ��D22

Basile Imports ��A36

Almond Breeze �� F16

Batista and Williamson, Inc. DBA Good Rub ��M38

Alsco �� HP8

Bear Bones �� Q21

Altimate Foods �� E32

Beautiful Spaces �� HO13

Amazing Super Health �� HQ17

Bee the Best ��H49

Amoy Canning Corporation ��C50

Beltec ��HF50

Anchor Foods �� S46

Bennetto Natural Foods �� R17

Angel Yeast Co �� HO38

Bestfield Rice Bran Oil ��G15

Anhui Suzhou Science Foodstuff Co., Ltd ��D7

Bickfords Australia �� S17

Aplusc �� HN5

Big Ass Solutions �� HO20

Apple Green Duck �� HG41

Biopak �� HG34

Applied Data Corporation ��HF41

Birch & Waite Foods �� P48

Apromo Trading ��HQ36

Birko Heaters �� HA30

Aquachiara �� R18

Bite Sized Coffee Treats �� T32

Arab Beverages Est ��T17

BL Australia Colour Printing �� HG43

Aricha Trading & Co �� F6

Black Swan �� K39

Aroma Bursa Meyve Sulari ve Gida San. A.S. �� E2

BLI Thailand �� L1, L10, N1 + N2

Arytza Australia �� HP40

Blufi ��N32

Asti Holdings �� L31

Bodum �� HO3

Atlantic Foods ��M32

Bonn Appliances �� HE39

Auganic Australia ��A39

Borgcraft ��HQ33

Aupacific �� HD40

Borthwick Foods ��C28

Aussie Chef Clothing Company �� HP7

Boscastle �� HP38

Australia Hospitality Directory �� HO5

Bravo Asia �� HA20

Australia Turbo Air �� HA2.

Brice Australia �� HM26

Australian Bakels �� HK41

Bromic �� HC14

Australian Institute of Food Safety �� HA33

Brookfarm �� F22

30 Hospitality August 2016

Advertorial

The Abacus advantage

reliable Point of Sales (POS) solution can make all the difference in the hospitality industry. Business owners need a platform they can trust, while staff members need a system that is intuitive and simple to learn. With staff turnover in the industry at a notable high, it is now more important than ever before to use a POS solution that requires little-to-no training. From small neighbourhood cafes, to large chains and franchises, ABACUS understands the struggles and pain points that all businesses experience. As the newest and fastest-growing POS solution company in Australia, ABACUS employ highly-advanced technology to offer the most complete and comprehensive iPad solution on the market. The team at ABACUS draw upon their experiences in hospitality and retail, and work closely with those in the industry to oil a dynamic and ever-evolving machine. The development team – responsible for having developed many of the POS solutions, loyalty and management

programs and rostering systems on today’s market – became frustrated by working with unresponsive and sluggish platforms. They decided to learn from the mistakes – and utilise the strengths – of the existing POS providers, and create the ultimate POS solution. The result: ABACUS.

KEY BENEFITS: • Works in true offline mode. If the internet connection is lost, all operations are completely unaffected. • Use your phone to access your sales in real time. • NMI compliance allows customers to link up their scales - perfect for delicatessens and supermarkets. • Operable on multiple iPads, all in sync. Some customers run 30 iPads at once – all functioning seamlessly without a single server. • Industry experts say it is the best POS solution they have seen on the market. Visit http://abacus.co for more information and your FREE trial. August 2016 Hospitality 31

Fine Food

Bruno Fine Food & Distributors �� F46

Comply Cloud/On Tap Liquor �� P20

Buffalo Cookware ��HL4

Confoil �� HH44

Bulla Dairy ��H21

Cookers Bulk Oil Systems ��B32

Bunzl �� HQ16

Cooking The Books Enterprises �� O22

Busy Nippers ��HP17

Cossiga NZ �� HM5

Byron Bay Cookie Company ��G35

Costco Wholesale �� C17

Ca Mau Seafood - Vietnam �� A18

Country Chef Pavlovas �� HM33

Cafe Furniture Melbourne ��HP14

Creative Ingredients ��HJ39

Cafeideas ��HJ6

Crew Australia - Ice Team 1927 �� HB19

Caffe Luxe ��Q18

Czech Trade �� P35

CAL Marketing ��C40

Daabon Organic Australia �� F21

Campbells ��HI42

DBCE �� HK49

Candol Produktions- und HandelsgesmbH �� M16

DC Payments �� O20

Cantina Mexicana ��H39

DC Speciality Coffee Roasters �� T16

Carboor Harvest ��B49

De Toni Patisserie & Bakery �� HK42

Cardrona Distillery �� R15

Deleyda ��G5

Cargo Crew ��HQ8

Della Rosa ��C36

Carmi Flavors & Fragrance ��Q16

Delux Icemakers �� HB13

Cartel & Co �� P40

Department of Health and Human Services ��D27

Caryle Equipment ��HL42

Detmold Packaging ��HF34

Casalinga �� A15

Devondale Foodservice ��H15

Casio �� HO7

Di Rossi Foods ��H32

Catalyst Ingredients ��HL38

Disave Espresso Equipment Suppliers �� P16

Caykur - Cay Isletmeleri Genel Mudurlugu ��U35

Diversitech �� HN2

CCCFNA �� S2, T2, U14 + U2

Dolo Cafe Supply �� Q23

Cedar Hospitality ��HQ26

Donna Italia �� F39

Ceres Organics �� E27

Doodles Creek �� L2

Chef Works Australia �� HN8

Duru Bulgur �� E19

Chef's Hat ��HL18

eat.art ��D40

Chef's Pride ��HL41

Eco Pallets �� HE40

Chen Hsiang(Suzhou) Foods Co.,Ltd. ��T2&T4

Eco-Farms ��D16

Chi Chiao Frozen Foods Co., Ltd. ��R5

Economotechniki �� L22

Chien Jung Frozen Food Co., Ltd. ��Q10

Econutrena ��H40

Chocart Australia �� HN38

Elan Catering Equipment �� HB28

City of Whittlesea �� H36 + J36

Elements Packaging Co., Ltd �� HG38

Cixi Gabriel Plastic Industry Co.,Ltd �� A11

Elenka ��M46

Clem Tech �� HD42

Elvan Gida San. Ve Ticaret A.Ş. �� T36

Coast Distributors ��HI2

Emrich Packaging Machinery ��HI40

Coffee Galleria �� P36

Endeavour Solutions �� P17

Coffee Machine Technologies ��U26

Enterline �� HE50

Coffee Mio �� P28

Enviro-Grow �� HH40

Colby International ��N41

Epicure Trading ��HP18

Cold Display Solutions �� HA26

Epson Australia �� HG40

Colpac �� HG44

Equilibrio Espresso �� S23

Comcater ��HF14

Euroasia Exhibition Services ��D36 + N36

Comfortly Food (Qingdao) Co.,Ltd ��C9

Europlus Fine Food ��H27

32 Hospitality August 2016

Fine Food

Euroquip �� HP26

Gippsland Pure Pty Ltd ��A24

Euro-Scan Exports (Pvt) Ltd ��R36

Givex ��N20

Eurostore ��C46

Global Health Tea Australia �� Q24

Evereden �� C15

Global Industrial Food Machinery �� HD1

Everest Colonial �� K32

Global Packaging �� HE44

Evoke Coffee �� Q22

Glory Tins Australia �� HH50

Expolanka ��G19

Golden Flower International �� E45

Exquisite Marketing Australia �� HD14

Goldstein Eswood Commercial Cooking �� HF26 + HG26

F. Mayer Imports �� HP37

Good Lady Imports ��HJ34

F.B.M Srl �� HD26

Goodman Fielder Food Services �� HN34

Far East University �� Q4

Goodman Fielder International ��A46

FED ��HE14

Gourmet Garden ��A50

Fedelta ��N22

Grand Harvest Seafoods Co.,Ltd ��R1

Feldbacher Fruit Partners GmbH �� M16

Grander Wasserbelebung - IPF GmbH �� M16

Festival City Food & Liquor ��B46

Green Experts Corp. ��R3

Festive Australia �� HQ19

Griffiths Bros �� E40

Finamac �� HE37

Grinders Coffee �� T18

Fine Fettle Foods �� F32

Grow/Meiko Chagyo �� S19

First Pack �� HE34

Guangdong Fuwei Fruits & Nuts Manufacturing Co., Ltd ��B5

Florentia �� J32

Guzelcan Gida Tarim Urn. Ins. Tur. San. Ve Tic. Ltd. Sti. ��U41

Food for Health ��G16

H D Sheldon & Company �� HC2

Food SA �� O35 + O36

Hainan Brich Aquatic Products Co.,Ltd. ��N40

Food Safety Labels �� HG50

Halloumi Cheese �� L18

Food Service �� O50

Hap Seng Edible Oils �� S39

Foodquip �� HB25

Harbin Australia �� HD13

Foshan Ceng Ceng Gao Food Co.,Ltd �� HO37

Harvest Box ��G31

Franklands Agro �� F19

Hazelnut Promotion Group ��U45

Fraus Australia ��U21

HBC Trading Australia ��G21

Free From Foods �� F31

HB-Technik GmbH �� M16

Freedom Foods �� J22

Healthier Tastier Foods ��A49

Fresh Produce Alliance ��HJ37

Hefei Yuanchuan Paper Products Co.,Ltd �� HH38

Frigo-Pak Gida Maddeleri San. Ve Tic. A.S. �� F9

Heilongjiang Hengyuan Food Co., Ltd. ��N38

Frosty Boy Australia ��N46

Helios Pasta Industry ��M21

Fruitmark ��D49

Henan Mengxiang Food Co.,Ltd ��A4

Frutex Australia �� L32

Heze Juxinyuan Food Co., Ltd. �� C12

Fruve Natural Foods ��HQ48

High Commission of Canada �� L31

FSM �� HD18

Hit Equipment �� HC34

FTA Food Solutions ��M45

HJ Heinz ��D35

Fujian Allied Frozen Foodstuff Co., Ltd �� C10

Hobart Food Equipment �� HC18

Fujian Fulong Frozen Foods Co., Ltd ��A28

Horn Liang Foods Co., Ltd. �� Q6

Fujian Juice Food Co., Ltd. ��C8 + N36

Hoshizaki Lancer �� HB14

G & I Keses Dairy Products �� L16

Hospitality Magazine �� HP3

Gachon Bio-Health Solution RIS Agency �� L3

Hsieh Jen Hao ��U15

Gallant Ocean International, Inc. ��R6

Hsin Li Hsiang Food Co., Ltd. ��R8

Genobile Brothers Food Distributors �� C16

Huang Guan Special Printery �� HG37

Germania Gourmet Bakery ��HJ38

Hubei Shendi Agriculture Branch Trade Co., Ltd �� S6

August 2016 Hospitality 33

Fine Food

34 Hospitality August 2016

Fine Food

August 2016 Hospitality 35

Fine Food

Hussey & Co ��G18

Kwik Lok Australia �� HO39

Hyper Sun Trading Ltd. �� Q2

La Barre Olives �� L2

Iglu Cold Systems �� HE1

La Panzanella Artisanal Foods ��M30

Imports of France ��HJ49

La Tosca Foods ��A45

Impos Solutions �� O21

Label Power ��HI37

Indonesian Pavilion ��U46

Land of Plenty Food Co ��G27

Indonesian Trade Promotion Centre �� P39

Laoma International �� HH37

Indulge Your Senses LUXE ��Q19

Lavu �� O32

Inside Out Nutritious Goods �� T15

LB Maple Treat �� L31

Interactcard ��O18

Le 5 Stagioni �� L36

Iralia �� E50

Liaoning Zhenlong Native Produce Holding Company Ltd �� S4

İIstanbul Exporters' Association ��U39 + U42

Liebherr �� HB8

Italian Trade Commission ��G2 + H2

Lillies Q Sauces and Rubs ��B40

Ivan's Pies �� E36

Lingonberry Biotech UK Limited �� B12

J.L Lennard Food Equipment �� HE26

LKK Food Equipment �� HE2

Jammin Jerk �� L2

LOEL Public �� M15

Jaspal Singh & Co �� F6

Long Fine Hospitality Supplies �� HM2

Jiangsu Jiuhui Food Products Co.,Ltd. �� T6

Long Kow Foods Enterprise Corporation �� R10

Jinan Fruit Research Institute All China Federation Of Supply And Market-

Long Range Systems �� HO10

ing Co-Operatives ��U3

Lotus Cash Register ��HQ1

Jing Jih Jen Food Co., Ltd. �� S11

Louise Enterprise Corporation ��Q12

Jinhe Foods ��H19

LTA International Global Services ��M42

Jining Tiankuang Food Co.,Ltd. ��A6

Lumas Hospitality Supplies �� HP20

Jny Food Co., Ltd. ��R7

Lutosa Sa ��M2

Joseph Lee & Co �� C19

Luus Industries �� HG2

Juice & Co �� S32

Luv-a-Duck ��A32

Kahvecioglu Gida ��R46

Mackies Asia Pacific �� HN41

Kaledonya Dis Tic. Ltd. Sti. �� F1

Magnesol Food Service ��G40

Kansom Australia �� B15

Majors Group �� HN26 + HO26

Karan Trading Company �� F6

Malaysia External Trade Development Corporation ��J2 + K2

Katherine & Chiang Business Co �� A1 + A2

Maltra Foods �� Q46

Kent Paper & Packaging ��HI38

Maltras International (Pvt) Ltd ��R36

Kent River Downs �� HA21

Manchiee De Coco �� Q45

Kez's Kitchen �� Q42

Marathon Food Industries ��B36

KFC Gida ��H45

Marford (Qingdao) Food Co., Ltd. ��A2

KFSU �� HM37

Martas-Marmara Tarimsal Urunleri Degerlendirme A.S. �� F3

Khoisan Tea �� Q20

Martellato �� HN37

Kids Dining �� HE42

McClure's Pickles ��B40

Kii Naturals Inc. �� L31

Meiko Australia �� HD34

Kirlioglu Tarimsal Urunler Gida Insaat Sanayi Ticaret Anonim Sirketi ��U44

Meltique Beef �� A16

Koford Converting ��HF40

Meris Food Equipment �� HC33

Kookas Natural Cookies �� E17

Metropolitan Food Group �� Q47

Kozmopolitan Gida ��R47

Mevsim Gida San ve Soguk Depo Tic. A.S. �� E10

Kraftpack (Hubei) Industrial Co., Ltd �� HH41

Middle East Products Export �� E39

Kumkaya �� HK38

Mills Styrox �� O28

Kuvings �� HP1

Mil-tek Waste Solutions �� HA31

36 Hospitality August 2016

Creating your masterpiece just got easy squeezy TM

1 litre squeezy bottles. Order yours today. Whole Egg Mayonnaise | Aioli Garlic Mayonnaise Italian Truffle Mayonnaise | Smokey Chipotle Mayonnaise

Taste the No.1 choice of Australian Chefs* at Fine Food Australia 2016 Weâ&#x20AC;&#x2122;ll be at stand P48 but if you canâ&#x20AC;&#x2122;t make it, simply call us on (02) 8668 8000 to arrange your very own personal tasting. *Data on file

Fine Food

Minh Phong Green Agricultural Products J.S.C. ��U40

Pac Food �� HH34

Ministry of Agriculture PR China �� J46 + K46 + H46

Pac Trading ��HI34

Mission Foods �� HO34

Pacific Islands Trade and Investment �� L28

MKA Catering Equipment Systems ��HI6

Pantry and Larder �� F20

Moda ��HA11

Parmalat ��J16

Moffat ��HI14 + HK37

Pavlos Cakes Industry ��L17

Moguntia Food GmbH �� M16

PBSA POS ��O19

Monika �� HC44

Peanut Company of Australia ��C45

Monin �� S16

Pelican Rouge �� P22

Morlife �� F15

Penguen Gida San. A.S. �� F5

Multisteps �� HH52

Pentair Water Australia �� HD30

Multivac ��HF43

Pepe's Ducks �� A17

MYOB Australia Pty Ltd �� O22

Petruz Fruity ��D46

N&W - Necta Australia ��R32

Philipopolis RK �� T49

Namsal Gida Sanayi ve Tic. A.S. �� E6

Phillip Lazarus ��HQ2

National Participation of Turkey �� S36,

Pinoli NZ Premium Pine Nuts ��G50

T35, T36, T37, T40, T46,

U45

Poland �� E38

National Pies ��HJ40

Pomeroy Equipment ��HA17

Nestle Professional �� R16

Portland Cider Company ��N39

Nilkamal �� HA23

Posi-Pour Wholesalers �� P32

Ningbo Suziyuan Eight-Flavor Co.,Ltd ��B3

Possmei International ��C42

Ningbo Wugu Metallic Products Co.,Ltd �� HC6

Pouch Direct ��HI41

Ningxia Baishihengxing Food Technology Co.,Ltd �� E37

Pr Exports �� F6

Ningxia Wolfberry Goji Industry Co.,Ltd �� A10

PR Packaging �� T45

Nisbets Catering Equipment �� HC26

Pregel Australia ��H16

Noour Inc �� S50

Premier Northpak �� HN14

Nortindal Sea Products ��G9

Prepared Foods ��HL15

NSW Department of Industry �� L2

Priestly's ��H28

Nutrifaster Australia �� HB28

Prime Co �� HD38

Nutworks �� Q50

Primo Moraitis Fresh ��B28

Nycruets ��HQ7

Procal Dairies �� J27

Oates ��HL13

Product Distribution ��B40

Oliana Foods ��C49

Productos Churruca �� d39

OneFood Honey �� F49.

Puratos Australia-New Zealand ��HQ37

OnSolution ��HQ9

Pure Pops-Ice Pops ��R40

Open House News Magazine �� HC39

Qingdao Hofukee Food Co.,Ltd. ��A7

Oppenheimer �� K36

Qingdao Kangfulai International Trade Co.,Ltd.F.T.Z �� C11

Order Up - Online Ordering �� P15

Qingdao Rizone Plastic Products Co.,Ltd. ��A9

OrderMate POS �� O27

Qingdao Win-Canning International Trade Co.,Ltd ��B9

Ordermentum ��U27

Qingdao Wohler Household Products Co.,Ltd. ��C1

Organic Royal Quinoa ��U50

Ratin Khosh ��A41

Organics for Lily �� S20

Ravi Foods �� F40

Ostindo International �� B16

Read Label & Packaging �� HG42

Outback Spriti/Robins Foods ��G46

Ready Bake �� HM42

Oz Trade Industry ��A28

Red Cat �� P27

P.T. Foodstuffs ��B50

Regethermic Australia ��HK18

38 Hospitality August 2016

U35,

U39,

U42,

U41,

U44,

Fine Food

Rely Culinary �� HQ13

Simco Catering Equipment �� HD2

Revel Australia ��N28

Simon Johnson/Calendar Cheese �� F45

Reward Distribution �� HG8

Simped Foods ��G36

Ribbons & Bows Cakes ��HL34

Simpson Farms ��D32

Riva Real Ice Cream �� HE25

Singh Aus �� K42

Riverina Cheese ��H29

SKP Australia ��HI39

Riverina Fine Foods ��D20

Smart Candle �� HO1

Riverina Oils �� O46

Smeg Foodservice �� HD8

Riverport Beverages �� T28

Smootheelicious ��Q15

Rizhao Golden Nut Cereals and Oils Co.,Ltd �� A12

Solidteknics ��HP13

Roband Australia ��HJ26

Sonnentor Kraeuterhandels GmbH �� M16

Robot Coupe Australia �� HE4

Soulfresh �� E16

Rollex Australia �� HM14

SPACEshot ��Q30 + S22

Rotocharge ��HI52

Spices Board �� F6

Roza's Gourmet Sauces �� E15

Spiral Foods (NSW) �� E28

RVO Enterprises �� HK43

Spotted Cow Cookies �� L2

S.f.i Asia Co.,Ltd ��A3

Springhill Farm ��R42

Safco Australia �� HC38

Sri Lanka Tea Board ��R36

SalDoce Fine Foods �� L2

State Government of Victoria �� K16

Sammic Australia �� HK26

Stima - Tricolore ��HK14

San Saba Pecan ��M36

Stoddart ��HJ2

San Shu Gong Food Co., Ltd. �� Q8

Stonewall Kitchen ��N27

Sanden �� HB20

Sunny Seafood ��B21

Sandhurst Fine Foods ��A47

Sunshine (Tianjin) Produce ��D28

Sanita �� HP2

Sunwin Stevia International Inc. ��N42

Sanmik Food �� F37

Super Clean Tank �� HA13

Sanotact ��C47

Superbee Honey Factory ��D50

Sauceco Food Co., Ltd. �� R11

Supertron Commercial Catering & Refrigeration �� QHB2

Scots Ice Australia ��HI5

Susta ��M36

Selmi Chocolate Machinery �� HB34

Sweet by Nature ��C39

Semak Australia ��HJ5

Tabasco �� S16

Serendipity Ice Cream �� L2

Table Direct �� HN1

Serenitea Infusions �� Q32

Tai Ting Foods Co., Ltd. ��R9

Sevenco SA ��N3

Tailored Packaging ��Hi33

Shan Teas (Private) Ltd ��R36

Taitra ��R2 + Q2

Shandong Hongda Group Co.,Ltd �� S2

Tanda �� HO8

Shandong Jiayuan Foods Group �� B11

Tangshan Shenghao ��G20

Shandong Tongxing Foodstuffs Co., Ltd ��B1

Tasman Foods ��C32

Shang Wei Industries ��HF37

Tea & Spice ��R23

Shantou Linghai Plastic Packing Factory ��T11

Tea Board of India �� Q36

Shanxi Mingya Trading Co.,Ltd �� S12

Tea Tonic ��R22

Shenzhen Amos Sweets&Foods Co.,Ltd ��A1

Tecnoeka �� HP34

Silex �� HD7

Termeh ��U48

Silikal Australia �� HN7

Terry's Tortes & Treats ��HQ44

Silver Chef ��HL6

Thai Riffic �� E49

Silverwood Organics ��B24

Thai Trade Centre �� N2 + O2 + P2

August 2016 Hospitality 39

Fine Food

The Australian Pouch Company �� HH39

Vanilla Bazaar �� HN40

The Food Merchants �� F28

Vectron Systems (Victoria) ��N16

The Forage Company Brands ��U32 The Frost Group ��HQ32 The Good Grub Hub ��U36 The Juice Lab �� R19

Vegware Australia �� HG52 Venus Packaging �� HP4 Vergara y Cia �� F12

The Kurrajong Kitchen Group ��H35

Vermints Organic Breath Mints ��M28

The Loose Lips Tea Company ��U31

Viking Food Solutions �� HA25

The Metropolitan Tea Company ��R20

Vinamit JSC ��U38

The O'Kelly Group �� HH43

Vinh Hoan Corporation ��A22

The Packaging Place �� HE33 The Right Food Group Pty Ltd �� L2 The Soda Press Co �� S15 The Wimmera Grain Store ��G30

Vison Pak ��HF42 Vitrified Hotelware �� HM1 Vulkanus - Harald Stallegger �� M16

Thermo Future Box ��HF44

W & P Reedy �� HO42

Three Degree C International Foods Co., Ltd. �� R12

Wedderburn Enterprises/Wedderburn Scales �� HN18

Time Seafood(Dalian) Co., Ltd. �� E35

Weifang Sunshine Food Co., Ltd. ��6M

Titan Industrial (Changshu) Foods Co.,Ltd �� T8 To Your Health Sprouted Flour Co. ��M40 Tomkin Australia �� HM18 Top Shelf Concepts – Commercial Food Presentation ��O15

Weingut JbN GmbH �� M16 Well & Good �� HN42 Wholegrain Milling Company �� HO41

TopwiL �� P49

Wichy Plantation ��G48

Trade Development Authority of Pakistan ��D2

Wild Beverages ��G22

Trade Service Group �� L5

William Angliss Institute �� HD41

Tranzfreeze Transport Refrigeration �� HD39

Williams Refrigeration Australia ��HJ25

Trenton International �� HJ18 Triple A Global Group �� HO2 Tropical Link Canada Ltd �� L31 True Foods ��D42

Winterhalter ��HI26 WMF Coffee Machines Australia �� S28 Xinjiang Fufeng Biotechnologies Co., Ltd. ��D1

True Refrigeration �� HJ14

XLR Rail Ticket Systems �� P31

Trumps �� E21

Xuanen Yi Hong tributeTea Co., Ltd. �� S8

TS Plastics ��HI49

Yarra Valley Gourmet Foods ��R45

Turkel Tarim Urun Gida San. Imal. Ihr. Tic. Ltd. Sti. �� T35 Turkish Confectionery Promotion Group �� S36 Turkish Dried Fruits Promotion Committee �� T46 Turkish Pasta Bulgur Pulses And Vegetable Oil Promotion Group �� T37

Yojo Frozen Yoghurt ��G38 Yumi's Quality Foods ��B45 yumm tastes ��G28

Tuscany Cheeses �� J28

Yummy Snack Foods ��G32

Tycoplas ��HF38

Zanchi Imports ��M6

Tyro Payments �� O31

Zesti Woodfired Ovens ��HJ1

Uludag Ihracatçi Birlikleri Genel Sekreterligi �� E2

Zey-tur San Gida San. Ve Tic. A.S. �� E4

Unique Catering Products �� HK2 Unox Australia ��HL26 Us Highbush Blueberry Council ��N29 USA Foods ��N35

Zhejiang Fomdas Foods Co., Ltd. ��A8 Zhongning De Yuan Trade Co.,Ltd ��D36 Zhongshan Shihong Refrigeration Equipment Co.,Ltd �� HD5

USDA ��N37

Zhucheng Jinding Food Machinery Co.,Ltd Guangzhou Branch �� B10

Van Rooy Machinery �� HM34

Zummo Juicers �� HC8

40 Hospitality August 2016

- The food industry’s finest trade exhibition for 32 years -

WE KNOW A THING OR TWO ABOUT FOOD REGISTER ONLINE FOR FREE ENTRY AND SAVE $30! Enter the promo code: COOK

finefoodaustralia.com.au/cook With over 1,000 exhibitors and industry experts offering seminars, masterclasses and demonstrations, you never know what you will uncover to give your business the edge it needs to innovate and grow. PLATINUM SPONSOR

AUSTRALIA

12 – 15 SEPTEMBER 2016 MELBOURNE CONVENTION AND EXHIBITION CENTRE *Online registrations close 5pm AEST Friday 9 September 2016. There is a $30 door charge for those who have not registered online.

Humpty Doo barramundi

seafood

Get some guts With the nose-to-tail movement in full swing, it’s time to start considering how Australian restaurants can take nose-to-scale to the next level. By Madeline Woolway.

ish offal might be unfamiliar to Australians, but it’s a mainstay in many Asian cuisines. Fish maw, or swim bladder, is a well-established delicacy in China, with the balloons sought after for soup. In Japan, shirako – the milt or fish sperm – collected from cod, salmon and even fugu is a delicacy, while karasumi, the cured roe of mullet, is similar to the European bottarga. While bottarga is a well-known cultural export of Italy, it’s also produced in Turkey, Lebanon and Senegal. In Iceland cod liver is served alongside its roe, while the product can be found canned throughout northern Europe.

Fish offal, in one form or another, is not an oddity for much of the world. In Australia though, it’s yet to become a prominent fixture on menus. Despite the growing trend towards nose-to-tail cooking of proteins including beef and pork, and concerns about sustainability in the seafood industry, the nose-to-scale movement has yet to make waves, at least when it comes to ‘hardcore’ offal. Josh Niland, co-owner and head chef of Saint Peter, which will open on Oxford Street in September, is keen to change this. When it comes to cooking with the whole fish, Niland separates the cheeks and wings, head and eyes, which he sees as fish meat, from the hardcore offal, like liver, milt and roe.

ROE AND MILT AND LIVER…

Pacific Reef North Queensland Cobia liver

42 Hospitality August 2016

“Fish restaurants tend to buy a lot of whole fish and get a wide range of different species. One of the most prominent is flathead,” said Niland, who’s previously worked at Café Nice and Fish Face. “That’s where it all started: I was breaking down lots and lots of flathead. There was so much roe and milt kicking around, I started playing with it. We salted some roe to make bottarga. Then we tried to cook the roe from raw. It looks like a sausage, so by pan-frying it you end up with a roe sausage, which was really interesting. We had a few different outcomes from that. “With the milt, first I tried tempura, which was really interesting because it’s naturally quite creamy. Then I put one into soy with kombu and bonito for approximately six months; the soy acts as a preservative. It developed a really dark, black ring around the outside and was really white in the middle. When we cooked it, it had a really similar taste to veal sweetbread, so really meaty and quite firm.

seafood

“From there it was just about knowing what that kind of offal looked like, and using that knowledge when cutting into other fish.”

Pacific Reef North Queensland Cobia roe

FROM THE HUMBLE FLATHEAD So what about other species? Does the offal of different fish have different tastes and textures? “Very much so,” said Niland. “If, for example, you take the offal out of a wild kingfish, it has a natural acidity to it, like the flesh does. Acidity isn’t normally a nice word to use with fish, but once it’s cooked, kingfish tastes like it’s had lemon juice squeezed on it. That flavour carries through to the offal.” Unsurprisingly, a lot of offal characteristics can be linked to the fish it came from. “John Dory liver is really rich and buttery, it’s quite different to the fish. But when you eat it there is a characteristic of John Dory, so if you’ve eaten enough John Dory then you’ll understand that it’s a John Dory liver and not a Bass Groper liver,” Niland said. While the flavour characteristics might carry over, this doesn’t mean any fish will produce offal that diners will want to eat. “We got given some gemfish by a fisherman a couple of years ago, it was so fresh it was still in rigour. But as soon as we cut into it you could see the majority of the offal was blood tarnished. We soaked it in salt water to purge the blood a bit. It did get rid of some of it, but you could still taste the blood, that iron rich taste, which just doesn’t do it for a lot of people,” said Niland. “The same goes for Spanish makerels and oiler fish like that. Even tuna as well, all of their offal are quite blood rich.” John Susman, director of Fishtales agrees that it takes time to learn the ins and outs of cooking with fish offal. “Chefs looking to explore the opportunity to use fish offal need to do a bit of investigation to understand which ones will be useful and which ones won’t,” said Susman. “Roe can be absolutely sensational or pretty ordinary. Similarly the liver can be quite bitter. “But [investigation] should be encouraged; you can’t bang on about seafood sustainability, without actually working nose-to-scale.”

AVOIDING OFF GUTS Knowing what fish to work with is key; and so is knowing which individual pieces of offal to use. “If you push your finger into the liver and it deflates then it’s going to be horrible. Likewise, if it has lots of blood bruising and looks bashed around,” said Niland. “You want it to be really firm and have a pale appearance. But you need to cut the liver out and inspect the whole piece before you can really know, because the back of the liver sits up against the gut of the fish; if the gut of the fish is blown and the liver has been sitting on it then you’ll see deterioration from the

“Fish offal, in one form or another, is not an oddity for much of the world.” stomach acid. And with the gall bladder, if that pops you’ll see a battery acid green all over the liver, which you could trim off, but I prefer to just leave it. “It’s enough of challenge to get people to order something like fish liver when it’s amazing. If there are any imperfections I do away with it, it has to be pretty much perfect straight out of the cavity. “You don’t want to give someone a bad experience because you’re trying to win them over.”

EXPLORING THE FINAL FRONTIER Winning diners over will be made an easier task if chefs pay careful attention to the choice of species and preparation of the offal. “With the liver in particular, all you need to do is pan fry it like a duck or chicken liver so it’s a bit golden and crispy around the outside, season it with plenty of coarse sea salt, pepper and lemon. Then just add some parsley and serve it on toast – people will love it,” said Niland. “So it’s a very western orientated dish, customised for our palates. “I’ve never had someone come to me disappointed or who thought it was disgusting. Everyone who’s eaten it has been interested in it and thought it was amazing.” While there are simple preparation options,

some processes, like making bottarga or using maw, are more complex and require a significant time investment. “We got a swim bladder out of a 15 kilogram wild mulloway at Fish Face a few years back. We slow cooked half of it all day until it was almost like a beef tendon or cooked tripe, then we cut it really thin, mixed it into a garnish, and put it in a broth with globe artichoke that sat underneath the wild mulloway. The texture was quite interesting. Then with the other half, we followed the same process but instead of cutting it up we dehydrated it and then deep fried it, which resulted in something like pork crackling.” There have also been some less successful experiments, but Niland argues trial and error shouldn’t deter chefs from working with ingredients less familiar to them. “I’ve tried a John Dory liver pâté,” said Niland. “It ended up quite grainy, it’s almost too brutal. Chicken liver has a density to it, so when you whip it up and add the egg you get that really viscous, creamy, beautiful smooth purée. Whereas the John Dory liver gets this grainy nature, it looks like it’s going to split. But I need to play with it more – if I’m going to put my hand up and say I’m the fish guy I need to have solutions.” When it comes to more challenging uses of August 2016 Hospitality 43

seafood

offal, at least for Western palates, the story is a significant part of convincing diners to take the leap. “At Fish Face you build up a big following of fish diehards and they trust what you do,” said Niland. “The challenge for me was at Café Nice, but once the waiters got the idea of what I was trying to do and they saw the great lengths we were going to they had a story to tell and it was a little bit easier to explain to customers. Then it got going.” Susman agrees the popularity of offal dishes will vary from venue to venue. “Depending on the restaurant it might be something other than the headline act. To guide consumers down the path, chefs should use it as a seasoning. “The art of the sell needs to be considered and front-of-house needs to be informed.”

OCEAN TO KITCHEN Beyond getting diners to choose offal over more familiar fillets, the number one challenge is getting it from the ocean to the kitchen. “It is difficult to purchase. When I started putting photos of fish offal on Instagram, people started calling my suppliers asking if they could get five kilograms of John Dory liver. They didn’t realise I cut it all out myself and that it’s a lucky dip, basically. That’s the tricky part – you can’t really commit to it, you have to be okay saying ‘it’ll be on the menu, when it’s on the menu’,” said Niland. “At Saint Peter it might not feature on every single menu because maybe I won’t have it. But people can be assured when it is on the menu it’ll be fantastic quality.” n

“I’ve never had someone come to me disappointed or who thought it was disgusting.”

44 Hospitality August 2016

Peter Gilmore's lamington dessert might be his most famous creation at the moment, but the chef's favourite dish on Quay's menu features dehydrated fish maw.

... and Maw Uni, koshihikari rice, cured egg yolk, fish maw, and umami broth from Quay

“It was coincidental. I was talking to Wayne Hulme from Joto Fresh Fish about offal in general and he mentioned a client in Chinatown who used to buy all the barramundi swim bladders. I’d known of swim bladders, or maw, as a traditional Chinese ingredient, so I decided to get some of the balloons in. When they arrived we did some tests and worked out how we wanted to use them. In China they use them in soups, and people love it, it’s a delicacy,” said Gilmore. “What we do is a bit of process. We take the maw, clean it up, and remove all of the sinew and fat away from the actual membrane. We steam the membrane for 24 hours, so it takes a fair bit of cooking, then we dehydrate them, and fry them until they puff up – they become almost like a fish crackling. “The fish maw has quite a neutral flavour, it’s all about the texture – they’re really crisp, not unlike a prawn cracker in some respects, but natural. “So we use it as the textural element in our uni dish, which is koshihikari rice cooked in a sea urchin concentrate butter, poached seafood, salt cured egg yolk, topped with maw and finished with an umami broth at the table. The maw becomes the crisp

counterpoint to the soft lushness of the rice and uni. “It’s probably my favourite dish on the menu at the moment and it’s been popular.” With Australian diners starting to understand and appreciate the likes of fish maw, the challenge comes in acquiring the right product.

“We take the swim bladder from the barramundi. It’s not easy to get your hands on, there’s not that much of it available – a lot of swim bladders go to China– through Joto I arranged for Wayne to supply me with a certain amount each week,” Gilmore said. “Without a doubt, sourcing is the number one challenge. Especially because when it comes to fish offal it has to be 100 percent fresh. You don’t want to eat fish liver or milt unless they’re in incredibly pristine condition. “The maw is reasonably sustainable because of the size of barramundi fishery, but there’s only one swim bladder in every fish and really only the large fish, like the barramundi, are worth putting the effort into. I rely on my fish monger and the arrangement I have with him to secure that product. They would have to process, maybe, 1000 kilograms of barramundi to get me enough maw to use for the week. So it’s not something that’s going to be generally available in the market place, we can’t expect to see it all over fish and chip shop menus.”

Pacific Reef North Queensland Cobia offal

Liebherr Professional

German Engineered Refrigeration Professional Upright Refrigeration (GKPv) • Precision electronic controller - continuous internal monitoring. • 83mm thick insulation - maintains constant temperature. • Demand responsive hot gas defrost - fast defrost no temperature rise. • Energy efficient - low power costs. • Moulded stainless steel liner - easy to keep clean. • Moulded shelf runners - easy to adjust shelf positions. • Low profile door - minimal projection into kitchen. • Quiet operation - low noise impact in workspace.

YEARS EXPERIENCE

Professional Chest Freezers (EFI) • Pre-treated steel liner - durable. • Double castor rollers - easy to manoeuvre. • 70mm thick insulation - maintains constant temperature. • Hot gas frame heater - prevents condensation on glass. • Reflective safety glass - durable and reduces energy loss. • Energy efficient - low power costs.

AUSTRALIA

Visit Liebherr Professional at Stand HB 8 at FineFood Australia liebherrprofessional.com.au P: 1800 685 899 E: sales@andico.com.au

vermouth

La dolce vermouth

Long taken for granted as a component of classic cocktails like the martini and negroni, vermouth is about to get the attention it deserves. By Madeline Woolway.

veryone knows vermouth. It’s ubiquitous on drinks lists around the country, but hardly on its own terms. Despite being consumed neat or on the rocks as an aperitif in its native Europe, vermouth has yet to be given a starring role in Australia – until now. “The popularity of the negroni has kicked off a love of good vermouth, but people are catching on to the idea that [it’s] best drunk neat,” said Rebecca Lines, co-owner of Bar H in Sydney’s Surry Hills and Banskii, a vermouth themed bistro, which will open in late September in Barangaroo. “Once upon a time you may have seen Noilly Prat listed separately on an aperitif menu. It all but died out and languished on shelves to oxidise. From then on they were relegated to the cocktail only category, but today more and more restaurants are starting to list vermouth 46 Hospitality August 2016

with the intention that it be drunk as an aperitif or degistif, and rightly so,” Lines said. Andrew Margan, owner and winemaker at Margan Estate wines agrees vermouth’s popularity as an aperitif is set to continue growing. “It will become more popular. Every style of vermouth is different but they’re all very good as an aperitif or digestif because of the botanicals, plus they’re only 16 to 20 percent alcohol, so lower than a lot of spirits,” he said.

WORMWOOD AND BEYOND There aren’t a whole lot of rules about what can and can’t go in vermouth. The base is fortified wine, to which aromatic herbs and spices are added. When it comes to which aromatics are chosen, it's up to individual producers, but wormwood, the plant from which vermouth takes its name, is compulsory. “In the world of vermouth, wormwood is

part of the drink, otherwise it shouldn’t be called vermouth,” said Margan. Given the flexibility of ingredients and its long history, it’s unsurprising that there are several styles of vermouth. “The different styles are the most important thing to understand about vermouth if you are just starting to get to know the category. Most producers today have a dry, bianco and a rouge style,” said Lines. Bianco vermouths are white, rounder and semi-sweet, while rouge are sweet and spiced. Styles are often aligned with either a French or Italian origination. “Where a cocktail calls for ‘French’ vermouth it refers to a dry style, which was first introduced in France and was often used for cooking. In a cocktail like a Manhattan, ‘Italian’ vermouth refers to the sweet rouge style historically linked to Turin, Italy – the birthplace

vermouth

Hunter Gatherer 30ml Margan off-dry vermouth 30ml aged rum 30ml lime juice 15ml rosemary honey (heat equal parts honey and water by volume, with rosemary to taste) Shake and strain into a cocktail coupette and garnish with a rosemary sprig.

Margroni 30ml Margan off-dry vermouth 30ml Four Pillars navy strength gin 30ml Campari Serve in a short glass with crushed ice topped with aranciata and garnish with a twist of orange peel.

Vermouth Cobbler 45ml Margan off-dry vermouth 45ml fresh orange juice 10ml sugar syrup Build in a tall glass with crushed ice and garnish with a citrus wheel.

August 2016â&#x20AC;&#x192; Hospitalityâ&#x20AC;&#x192;47

vermouth

of modern vermouth,” said Lines. Sweeter styles often have added sugar syrup, giving them a sugar content of 10 to15 percent, while dry vermouths contain less than four percent. Along with these classic styles, new variations are beginning to pop up. “Rosé is a new category of vermouth and linked to the popularity of rosé wine. It’s a delicious drink that’s perfect over ice on a hot summer’s day.”

FROM APERITIF TO COCKTAIL At Banksii, vermouth will be front and centre, with the botanical liquor informing the drinks list and the menu. Although the use of vermouth as an aperitif or digestif will be encouraged, the fact Australians are already familiar with vermouth thanks to its presence in classic cocktails won’t be overlooked. “It’s an exciting category, I love the romance of a good aperitif or digestif at dinner and think the categories are a wonderful way to enhance the dining experience,” said Lines. “I’m looking forward promoting it as a beverage in its own right, but the fact that vermouth is a common ingredient in the most famous cocktails of the world is an added bonus.” As such, Banksii will have a focus on those classic vermouth-based cocktails. “Along with a vermouth menu, you’ll find an extensive list of gin and vodka so that we can perfect the art of martinis. I like the idea that you can choose your favourites to make a negroni that suits your personal preferences,” said Lines.

BESPOKE VERMOUTH FOR BESPOKE USE In a category that’s centuries old, it’s very much a case of old is new, with traditional consumption patterns, like those seen in Europe, beginning to trend as new boutique producers pop up around Australia. Crafting classics like martinis and negronis according to personal preference relies on the harmonious interplay of vermouth with other ingredients. “I didn’t really like negronis. My wife Lisa is half-Italian and she couldn’t understand why. It was the sweet side. I finally had one that had a decent dry vermouth in it, and I recognised what an interesting drink it can be,” said Margan. “So I looked at what I had available [at the Margan estate] in terms of grapes and base wines, and though Semillon would be a great place to start for a dry vermouth, then we planted some wormwood and found the right botanicals from our garden to go with the spirit we made from the Semillon wine, put it all back into the Semillon base and there you go: single vineyard, single variety, single region, single vintage vermouth. “It took about 18 months to get through that process.” Although Margan made the off-dry Semillon vermouth with negronis in mind, he’s happy to 48 Hospitality August 2016

let bartenders work their magic. “The particular style of vermouth is quite different to others and bartenders will look at it and decide what they want to put it with. “It’s very aromatic, and I’ve called it off-dry, but in fact it is more on the dry side.” With the popularity of vermouth building, Margan will continue making the off-dry Semillon, while also adding to the winery’s catalogue. “We’re making the 2016 vintage. It’s a great project for us here at the winery, because it’s an interesting thing for us to do and we’re getting an enormous reaction from the market. “Now we’re actually beginning production

of an off-sweet style, which will be more like a rouge vermouth. “If you think about artisan gin five years ago, everyone was saying ‘wow’ about Australian made gin. Now there are a so many available, and there are bars devoted to gin. The same thing has happened with bourbon and vodka. Vermouth is an integral part of many cocktails, yet as a category it has gone largely undiscovered here,” said Margan. “That’s going to change, clearly. There’ll be a lot of different styles of negroni and martini, let alone bespoke cocktails, based on different styles of vermouth.” n

Maidenii vermouth signature serve

“The different styles are the most important thing to understand about vermouth if you are just starting to get to know the category. Most producers today have a dry, bianco and a rouge style”

Storage Being a fortified wine, vermouth will last longer than other wines, but not as long as higherproof spirits. It’s best kept refrigerated once opened, and Lines even suggests using an inert gas to help keep it from oxidising. Generally, vermouth kept in the right conditions should last three to six months before dulling. However, when it comes to his vermouth, Margan said, “You wouldn’t want to have it open for more than a month because the bottle will lose its aromatics. If it’s in the fridge then you’ll get two months. Unopened you can store it forever thanks to the wax seal.”

Like what you see? Subscribe to Hospitality magazine to stay up-to-date with the latest industry news and views Operating since 1967, Hospitality magazine is committed to providing chefs, restaurateurs, suppliers, students and business managers with all the information they need to do business better. With 10 issues a year, Hospitality magazine has all the latest information on current trends and trendsetters in the foodservice and beverage sectors, while also keeping you abreast of new product launches and regulatory updates.

Australian delivery 1 Year subscription is $99.00 – 10 issues 2 Years subscription is $158.40 – 20 issues 3 Years subscription is $207.90 – 30 issues

New Zealand Rates 1 Year subscription is $109.00 – 10 issues 2 Years subscription is $218.00 – 20 issues 3 Years subscription is $327.00 – 30 issues

Rest of the world 1 Year subscription is $ 129.00 – 10 issues 2 Years subscription is $258.00 – 20 issues 3 Years subscription is $387.00 – 30 issues

www.hospitalitymagazine.com.au or call 1800 651 422 to subscribe

Restaurant Leaders Summit The Knafeh food truck team Credit: Georges Antoni

Industry leaders to attend new hospitality event Some of the country’s most respected chefs and restaurateurs will be participating in the inaugural Restaurant Leaders Summit, with the shared goal of improving the efficiency and profitability of hospitality businesses across Australia.

eld on 26 September at Sydney’s Doltone House, Jones Bay Wharf, the Restaurant Leaders Summit is a one-day conference and mini expo for chefs, restaurateurs and senior managers. The event will have a strong focus on business best practice, with industry leaders sharing business advice, introducing new commercial and culinary ideas and offering plenty of inspiration on how to boost your bottom-line. The day will comprise a range of presentations, Q&A sessions and panel discussions, with topics focusing on managing staff, improving profitability, capitalising on trends and cutting costs.

Nelly Robinson

Guest speakers will include: • Thomas Pash, CEO of the Urban Purveyor Group • Nelly Robinson, chef and owner of nel. Restaurant • Lisa Van Haandel, owner of The Beach Hotel (Byron Bay), Longrain restaurant (Melbourne) • Josephine Perry, owner of Missy French • Geremy Glew, director of Placed Recruitment • Ken Burgin, owner of Profitable Hospitality • Hamish Watts and Ben Carroll, founders of Applejack Hospitality • Helen Yee, editor, GrabYourFork • Erez Gordon, owner of Bishop Sessa • The Knafeh food truck team • John Fink and Kylie Ball from The Fink Group Discussion topics include: • Addressing The Skills Shortage • Funding Your Growth Strategy • Social Media – Do You Have To Pay To Play? • Becoming A Better Chef • Technologies Your Business Needs • Diversifying Your Revenue Stream Head to restaurantleaders.com.au to secure your spot! n

50 Hospitality August 2016

Erez Gordon

Hamish Watts and Ben Carroll

shelf space

Brute design by Rubbermaid

Rubbermaid Commercial Products’ Vented Brute design incorporates venting channels that make removing liners up to 50 percent easier. The integrated cinches secure bin liners allowing knot-free liner changes and the contoured base handles improve grip and reduce strain when emptying containers. rubbermaidcommercial.com.au

Hugs for pastry The Hugs range of pastry cases includes dessert tartlettes and cones in a selection of shapes, sizes and colours. The base can be filled with fruit, mousse, ganache or cream-based confectionery and is ideal for lemon or custard tarts and crème brulees. The cones are presented in gold foil wrapping, suitable for serving mousse, sorbet or soft serve confectionery. Each Hug pastry case is glazed on the inside with non-hydrogenated vegetable oil to prevent moisture migration, and they’re also freeze-thaw stable. dalya.com.au

52 Hospitality August 2016

Cheers to Coopers’ latest release

The 2016 Extra Strong Vintage Ale is the 16th beer in the series that goes back to its launch in 1998. The 2016 release maintains the bitterness of previous years at 60 IBU and an alcohol level of 7.5 percent ABV. The ale has also been seeded with live yeast for bottle conditioning and to enhance the longevity of the beer, which will change over time as the bitterness slowly mellows and rich, sweet caramel-like characters emerge. coopers.com.au

Invoicing made easy

Ordermentum allows food and beverage retailers to place and pay for orders via one mobile solution. It includes customised reminders, pricing, products, promotions and payment terms that allow industry suppliers to integrate paid orders automatically into their existing accounting system and business processes. ordermentum.com

diary

For the diary Upcoming events in the hospitality industry. Find out more at hospitalitymagazine.com.au VIN Diemen 21 August (Melbourne) and 27 August (Sydney) The event will celebrate Tassie wines, including sparkling, Riesling, Chardonnay, Pinot Noir and more, with exhibitors including Josef Chromy, Stefano Lubiana, Jansz, Willie Smith's Cider and Lark Distillery. Tasmania’s other food and beverage attractions will be on display, together with some of the island state’s most exciting tourism offerings. The Melbourne event will take place at Meat Market, 5 Blackwood Street, North Melbourne, while Sydney’s will be at the Cell Block Theatre at the National Art School, Forbes Street, Darlinghurst. vindiemen.com

Restaurant Leaders Summit 26 September Held at Doltone House, Pyrmont, this one-day event will see leading chefs sharing their expertise on how restaurateurs can boost their efficiency and profitability. Hosted by Hospitality magazine, guest speakers include Thomas Pash, CEO of the Urban Purveyor Group, Nelly Robinson from nel. Restaurant and John Fink, director of The Fink Group. restaurantleaders.com.au

Sydney Craft Beer Week 22–30 October Chef Nelly Sydney’s largest celebration of craft beer, Sydney Craft Beer Week Robinson from is back for its sixth year in 2016. Last year it saw 130 craft beer-renel. Restaurant lated events held across 70 of Sydney’s leading venues and outdoor spaces, with highlights including Beergustations HairA4.pdf of the 1Dog Contact Grill Oven and Bag Flyer 10/09/2015 6:38 pm Breakfasts, as well as tap takeovers and axe throwing tournaments. sydneycraftbeerweek.com

Taste of Tasmania 28 December, 2016–3 January, 2017 The Taste of Tasmania is produced and presented by the City of Hobart, with the aim of presenting a memorable event that showcases some of the best food and beverages Tasmania has to offer. The annual event is hosted along the River Derwent, Hobart’s historic wharves and Salamanca Place, with stallholders including seafood, cheese and berry suppliers, as well as beer, wine and cider producers. thetasteoftasmania.com.au

Contact GRILL OVENBAG • HYGENIC – No cross contamination and eliminates unnecessary handling of food.

• GREASE REPELLENT – No food leakage through the paper and keeps your equipment clean.

• SAVE TIME SAVE MONEY – Cost effective and convenient.

• MARKETING – Certified with food safety for branding and can be manufactured to your specifications.

• HEAT RESISTANT – The paper is certified up to 220°C.

ELAG Australia

1300 782 129

info@elagaustralia.com | www.elaggroup.com

August 2016 Hospitality 53

5 minutes with...

Credit: Dominic Loneragan

Ben Varela

– group executive chef, Public House Management Group A passion for community and a respect for food trends define Ben Varela’s approach to menu curation at Public House Management Group which venues include The Royal Hotel Paddington, The Collaroy Hotel, The Woollahra Hotel, Bistro Moncur and The Four In Hand Hotel. I became a chef because growing up with a mix of Greek and English heritage – I was always surrounded by an abundance of beautiful food with all kinds of flavours introduced to me at a young age. I spent a lot of time in the kitchen surrounded by family, and experiencing food with those I loved. I was always mesmerised by the way food brought together family and friends. Serving good food and seeing the reactions from people will always bring me great joy. At the start of my career I didn’t realise the commitment and sacrifice it took to make it as a great chef. The hardest part of managing multiple venues at once is being able to give enough time to each venue to ensure we are continuously moving forward. While some weeks, the majority of my time is spent at a particular venue, communication with my chefs is continuous, day and night, regardless of where I may be. The best part of my job is the amazing people I get to work with, both front of house and in the kitchen. Seeing these two departments come together and getting a positive reaction from a customer is priceless and something I thrive on. I have also been privy to some amazing young talent coming through the 54 Hospitality August 2016

ranks. These people are genuinely passionate about the industry and will make their mark soon enough. Public House Management Group is all about fresh produce and big flavours. We focus on having a positive impact on the local community and giving those closest to our pubs a place to meet and enjoy quality products and customer service. The biggest revolution in pub dining, in recent years, has been the move away from ‘pub grub’, thanks to the introduction Credit: Dominic Loneragan

of more ‘gastro-pub’ dining experiences. The expectation of diners who come to one of our venues is the same as it would be if they were visiting a restaurant. Now we’re formulating menus that are both complex and inviting for our diners, so that they'll make the decision to eat at one of our pubs rather than at a restaurant. Of all the dishes on the Public House Management Group menus at the moment, my pick would have to be the beef cheek ragout with pappardelle at The Royal Hotel Paddington. n

Try our new range of delicious dippers

Conveniently sized, our NEW 50g premium sauces are a handy addition to any kitchen.

Gourmet Tomato Sauce | Texan Smokey BBQ Sauce Tartare Sauce | Seafood Cocktail Sauce | Aioli Garlic Mayonnaise

Convotherm 4 Designed around you Because we listen to you, the new Convotherm 4 range has been developed around your needs in the kitchen. With two control-panel designs â&#x20AC;&#x201C; easyTouch and easyDial - 7 capacity options, and 28 models to choose from, you will have the degree of control you need. Convotherm 4 has been re-designed, and brings a new benchmark in combi-steamer cooking.

Lower operating costs whilst helping the environment -

Redefined: clear design meets functionality -

The new Convotherm 4 design is ideal for front-of-house cooking. Aesthetics are combined with a new dimension in intuitive operation and straight forward servicing.

Every watt and litre count. Convotherm 4 stands for the requirement on energy efficiency and minimal water consumption.

The new standard in flexible, reliable cleaning -

Your cooking results in focus -

The Advanced Closed System+ (ACS+) offers perfection in the third generation. Delivering the ultimate in even cooking, with optimised results to your requirements.

Convoclean+ and Convoclean have been developed to deliver maximum flexibility with minimum consumption. Automatic cleaning means chemical contact is avoided.

To find out more about how you can experience the new Convotherm 4 way of cooking, contact Moffat on 1800 023 953 or visit www.moffat.com.au

Your meal. Our mission.

VIC/TAS/SA vsales@moffat.com.au, NSW nswsales@moffat.com.au, QLD qldsales@moffat.com.au, WA bgarcia@moffat.com.au moffat.com.au Free Phone1800 023 953

MOFFAT 1423 3/16