ISSUE: #33: August - October
BAKING IN MONGOLIA
Shelf S Stable S
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EDITORâ€™S E DIT
ompetitions have been a key focus of late, with the Patissier of the Year held in Sydney and [OL(\Z[YHSPHU>VYSK*OVJVSH[L4HZ[LYZX\HSPĂ„LYPU Melbourne. Both of these competitions highlighted the fact that we have in our midst, and are training, exceptional world class trades people.
Dr Ken Quail
The Australasian T
B Baker Magazine Editor E Don Avery D firstname.lastname@example.org d M 0401 300 004
D Design & Production P Bec Andrews B email@example.com b M 0417 0417 88
Every state in Australia has been grooming their young bakers and pastry cooks for a number of spectacular events heading our way, such as BakeSkills competition for under 25 year olds to be held at Fine Food Australia. WorldSkills Nationals in October, consisting of around 14 bakery & pastry apprentices and also the Sydney J Packham (OAM) Industry Medal for 18 to 24 year olds. All three competitions will be held in Melbourne and dates are displayed in our calendar of events. I believe that many of our future industry leaders stem from these competitive and talented young professionals. I have to say how amazed I am with the dedication, enthusiasm, sheer determination and passion our juniors display towards competitions. It is a daunting task for a young person to be watched and judged by their peers, to make a speech in front of an audience, to not win and still have the courage to enter again. Even though we have so many talented young people in our PUK\Z[Y`L]LU[VYNHUPZLYZZ[PSSZ[Y\NNSL[VVI[HPUZ\Ń?JPLU[U\TILYZVM contestants in many events. Is it due to a lack of encouragement by employers or TAFE teachers, or is it that some apprentices are just simply not made aware that these competitions exist? If you would like to make comment to the above or anything else relating to the industry, please send me an email with your views. firstname.lastname@example.org
Don Avery Editor, Australasian Baker
Advertising Don Avery email@example.com M 0401 300 004 Publisher NBIA (ABN 99 125 592 314) Unit 5, 54 Riverside Place Morningside QLD 4170
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NBIA is an independent publisher based in Brisbane. /LHK6É‰JL Subscriptions Phone: 07 3899 6100 www.nbia.org.au
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Or see our blog, www.australasianbakerblog.org.au. Disclaimer: All views expressed in this publication are those of the writers and not necessarily those of the Publisher, editors, representatives or companies associated with this publication. The Publisher cannot be held liable for errors or omissions that may occur. The text presented on the pages of this magazine is for reader information and interest only. It is not a substitute for professional advice, PUHU`^H`+VUV[\ZL[OPZPUMVYTH[PVU[VTHRLĂ„UHUJPHSKLJPZPVUZHZP[PZMVY YLMLYLUJLVUS`7SLHZLJVUZ\S[HYLSL]HU[Ă„UHUJPHSVYI\ZPULZZWYVMLZZPVUHSPM you are in any doubt regarding information featured in this magazine. All information and images are copyright.
lia y Tr a i ning Austra
FRONT COVER: Passionfruit – Caramel & Streusel Tart By Deniz Karaca Photography by Richard Weinstein
PATISSIERS UNITE FOR CANCER COUNCIL
BAKING FOR THE ORPHANS OF MONGOLIA
YOUNG CHAMPS RISE TO CHALLENGE OF NATIONAL COMPETITION
FROM WHEAT TO BREAD IN RECORD TIME
WHAT COMPETING & WINNING MEANS
FINE FOOD AUSTRALIA
2016 PIE JUDGES ANNOUNCED
BAKESKILLS CONTESTANTS ANNOUNCED
AUSTRALIAN CHOCOLATE MASTERS
CALLEBAUT CHOCOLATE SHOWPIECE COMPETITION
RECIPE: YUM YUM CAKE
WORKING THE HEALTH FOOD MEDIA TRENDS IN YOUR COMPANY’S FAVOUR
DIFFERENT FOODS FOR DIFFERENT PEOPLE
RECIPE: GLUTEN-FREE SAVOURY PARIS BREST WITH POACHED CHICKEN, TARRAGON, MINT AND POMEGRANATE
SOURDOUGH LIBRARY...FACT, FICTION OR SCIENCE?
SUNSHINE FOR THE SOUL
STATE OF THE INDUSTRY 2015 REPORT
RECIPE: THE HUMBLE APPLE PIE
RECIPE: SUPER MOIST DELICIOUS APPLE CAKE
66TH AUSTRALASIAN GRAIN SCIENCE CONFERENCE
LIVE BAKERY AT FINE FOOD AUSTRALIA
WHEN IS THE RIGHT TIME TO OPEN YOUR SECOND BAKERY?
ATO EXTENDS SUPERSTREAM DATE
UNPAID WORK: WHEN IS IT LAWFUL?
NBIA BOARD DETAILS
PATISSIERS P ATI UNITE
For Cancer Council
PATISSIERS UNITE FOR CANCER COUNCIL r, Kirsten ne, Michael Hube L/R: Som Sayasa rk Cla Tim raca and Tibballs, Deniz Ka ) ng (Photo by Zen Pa
A number of Australia’s most respected Pastry Chefs joined MVYJLZPUHULќVY[[VOLSWYHPZLM\UKZMVY[OL*HUJLY*V\UJPS by holding what was called ‘Melbourne’s Biggest Morning Tea’, where patrons were treated to a 3 hour sweet & ZH]V\Y`PUK\SNLUJLI\ќL[
ustralia’s Biggest Morning Tea is Cancer Council Australia’s most popular fundraising event and the largest most successful event of its kind in Australia. Last year, an amazing $11.9 million was raised to help beat cancer.
The fundraising event was held on Sunday, 19th June at the Melbourne Cricket Ground and hosted by Epicure who cater at a number of iconic venues around Australia and New Zealand. A smorgasbord of sweet and savoury patisserie/ bakery items and an exquisite array of chocolate products were set out in the form VMH^HSRHYV\UKI\ќL[^OPJO^V\SKW\[THU`Ä]LZ[HYOV[LSZ[VZOHTL To attend an event catered by nine of Australia’s most highly respected and award-winning pastry chefs all under the one roof was a luxury and one to applaud. Arriving early at the function was a bonus, watching these artisans calmly WSHJPUN[OLPY^HYLZHYV\UK[OLI\ќL[THRPUNZ\YL[OLPYKPZWSH`ZSVVRLKWLYMLJ[HZ perfectionists do. The ticketed event at $65.00 (all-inclusive per head) was considered a bonus MVYZ\JOHUPTWLJJHISL]HYPL[`VMTV\[O^H[LYPUNWYVK\J[ZNYLH[JVќLLHUKMVY those that like an early glass, a good variety of beer and wine was available. It was attended by over 180 guests, who were entertained with live music from a Z[YPUNX\HY[L[HUKÅ\[LLUZLTISL (YHўLJVUZPZ[PUNVM^VY[OVMWYPaLZ^HZOLSKVU[OLKH`[VYHPZLM\Y[OLY M\UKZMVY[OL*HUJLY*V\UJPS>OLU`V\W\YJOHZLKHYHўL[PJRL[`V\YLJLP]LK an elegant box of Cuvée Chocolate made by Deniz Karaca, with some boxes containing lucky numbers, similar to a Willy Wonka Golden Ticket. A wonderful
patissiers unite for cancer council
n Avery , Gina V angeli,
selection of donated prizes were up for grabs, including Kenwood appliances, gourmet hampers, bubbly, and an array of books written by some of the patissiers involved on the day. In total, $10,000+ dollars was raised through the event thanks to everyone involved and everyone who attended. Event organiser, Deniz Karaca, who was diagnosed with lymphoma in 2015, gave an impassioned speech thanking all of the sponsors for their amazing generosity and spoke about the wonderful work of the Cancer Council who supported him through his illness.
Deniz said, “This event would not have been possible without the help of each one of you here today! Great to see such unconditional support for such a great cause, I feel very blessed to have you all in my life! I would like to thank all members of the teams that were involved with the preparation which made Melbourne’s Biggest Morning Tea such a wonderful success.” Deniz also said he looked forward to being involved with next year’s event, which will be bigger, based on the feedback of so many people vowing to return with their families and friends.
Approximately one million people around Australia involve themselves in one way or another with Australia’s Biggest Morning Tea. If you ^V\SKSPRL[VÄUKV\[TVYL please visit...
this year, with that number set to rise to 150,000 by 2020.
Around 19,000 more people die each year from cancer than 30 years ago, this is due mainly to population growth and aging. However, the
An estimated 130,470 new cases of cancer will be diagnosed in Australia
Cancer is a leading cause of death in Australia – more than 44,000 people died from cancer in 2013. Cancer accounted for about 3 in 10 deaths in Australia.
The generous chefs who kindly donated their time and the dazzling array of products for the fundraiser were: Deniz Karaca – Executive Chef, Epicure Kirsten Tibballs – Savour Chocolate & Patisserie School Tim Clark – Cacao Fine Chocolates Adriano Zumbo – Adriano Zumbo Arno Backes – Gânache Chocolate Drew Maddison – Ministry Of Chocolate Paul Kennedy – Savour Chocolate & Patisserie School Som Sayasane – Popstic Ice-cream Adrian Richardson – La Luna Bistro
death rate (number of deaths per 100,000 people) has fallen by more than 16%. Cancer costs more than $4.5 billion in direct health system costs (6.9%). $378 million was spent on cancer research in 2000-01, 22% of all health research expenditure in Australia. page 5
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baking for the orphans of mongolia
BAKING FOR THE ORPHANS OF MONGOLIA
Picturesque Mongolia has become a popular and idealistic travel destination with its wide-open spaces, cobalt blue skies, forests, deserts, crystal clear rivers and lakes, vast rugged expanses and the traditional hospitality of its nomadic people.
BAKING B AK FOR THE
Orphans of Mongolia
But for many abandoned Mongolian children, the country has been a place of suffering and the hope of no future. Through the assistance of compassionate people, such as Didi Kalika, an Australian ex-pat, who opened the Lotus Centre in Mongolia 20 years ago, many children now receive shelter, care and support and a means to build happy and positive futures. Didi Kalika’s belief is, help the children to overcome their backgrounds and assist them to IKPQM^M[MTNKWVÅLMVKM\PZW]OPTW^QVOKIZMI healthier lifestyle and helping them to believe that
anything is possible if they want it enough. Getting an education is a permanent solution to extreme poverty, particularly the kind many orphans face every day. Paul Wilderbeek, Executive Chef at Holy Spirit Northside Private Hospital in Chermside (Queensland), and original owner/operator of Proven Artisan Breads & Pastries, has travelled to Mongolia six times to offer support and help educate the orphans in baking and has kindly offered to share his story with us.
or me, what started as life skills training in bread baking, has developed into ongoing assistance with training in cooking, pastry and bakery at the Lotus Centre in Gachuurt, Ulaanbaatar, Mongolia, a land-locked country between Russia and China.
By Paul Wilderbeek Executive Chef at Holy Spirit Northside Private Hospital in Chermside (Queensland)
Mongolia had just been handed back to the Mongolians from the Russians when ex-pat Australian, Didi Kalika founded the Lotus Centre some 20 years ago. Left without organisational infrastructure, the Mongolians have taken many years to develop their government and [OLZLY]PJLZ[OH[[OL`VќLY[V[OLPYWLVWSL6]LY[OVZL`LHYZ[OLYL was grave poverty, poor spending on developing social services. This combined with their nomadic lifestyle, very harsh weather and climate, made matters worse for struggling families.
baking for the orphans of mongolia
ABOVE: Paul with baby Bilguun
Many social problems that had existed under Russian rule included the main problem in Mongolian society, being alcoholism. This combined with poverty caused the breakdown of many families and social infrastructure. There are many stories of children abandoned by their families that simply walked away and left them. In the context of the weather, this could be catastrophic as night time temperatures can drop to -40°C, meaning that in a very short time frame, a small child or adult, for that matter, could easily freeze to death. In the early days of the orphanage, this type of story was very common and Lotus would take responsibility for raising these abandoned children and provide a healthy start in life. Then the mining boom came, which meant that the Mongolian Government had been able to put in place better social services and families, in general, had a higher standard of living and more money than ever before. However, the forgotten children of a time now in the past, has left Lotus with an ongoing commitment to them. Lotus houses up to 150 children of all ages, with
ABOVE: Bolor holding freshly baked bread
little or no government support, relying totally on donations and support from benefactors from across the world. In the early days, most of the problems that faced Lotus were the sheer number of children requiring care, now the main problems relate to preparing the children in their care for the future. Family is paramount to Mongolian life. Therefore, those kids with no family, no history and no support, means a not very bright future. Lotus acts as a family support network for the orphans, both past and present. Now of course, the mining boom is over and life has ILJVTLKPѝJ\S[HNHPUMVYTHU`MHTPSPLZ ^HZT`ÄYZPZP[[V[LHJOIHRLY` skills to a very enthusiastic response. ;OL3V[\Z*OPSKYLU»Z*LU[YLOHKÅV\Y KVUH[LKL]LY`TVU[OI`[OLSVJHSÅV\Y mill but didn’t have the skills to turn this into bread, which they were purchasing often more than day old to keep costs down. So I started with simple bread dough, taught to be made by hand as at that time there was no equipment available. Making dough is part of Mongolian culture, so this wasn’t as
KPѝJ\S[H[HZRHZ0L_WLJ[LK>L^LYL doing the baking sessions in the dining room in between meals and baking in an old bedroom. We were given a Chinese oven that only had elements on the top of the oven meaning that everything had to be turned completely over halfway through the baking process. There was lots of laughter and perspiration in those early days. The orphanage manager spoke some English but the children spoke almost none at all, so it was a JOHSSLUNL;OL[^V^LLRZÅL^I`]LY` fast and I left with a special place in my heart for these kids. The next year I was approached by an Australian charity that supports the Lotus Centre to see if I would return to continue the training. Naturally, I agreed taking annual leave and leave without pay to do so. By then a new orphanage had been built by an NGO (Non-Governmental Organisation) to support the children. My baking training moved out to Gachuurt. This time we baked in the garage that keeps the cars, mini bus and other vehicles from freezing in the cold Mongolian
BAKING B AK FOR THE
Orphans of Mongolia
ABOVE: Left – Loving the baking classes Right – Emily Wilderbee Wilderbeeek ek in Mongolia
weather. It had no running water and very poor lighting; also the oven that had been moved from the previous location had been badly damaged but was still working. Word had gotten out and I had more children than ever participate, upwards of 20 children in the bakery at once. Thankfully, English had begun to be taught in school so it was easier to communicate. We continued to perfect the basic white, wholemeal and sweet dough, as well as moulding and shaping techniques. But I thought we must be able to do this better. When I returned to Australia, my current employer, Holy Spirit Northside Private Hospital heard about what I had been doing HUKVќLYLK[VHZZPZ[TLPUT`WYVQLJ[ Later that year, we held a fundraising dinner and I expected to raise about $5,000, but to my shock and delight we raised $25,000. With these funds I researched the purchase of quality baking equipment that was relatively easy to use and service. Sinmag, located in China, was the answer. (Thank you to Adam Mining from WP Reedy for his suggestion). I started to converse with the team in China and set about selecting, purchasing and transporting the necessary bakery equipment through Chinese and Mongolian Customs. It all arrived safely and was stored in the garage where page 10
I had carried out the e previous baking sessions, awaiting my arrival to sort it all out. I decided to return to Mongolia in July of that year, which I unwittingly thought was a good time to go as it was summer and the kids were all on holidays. But it was also the National festival of Naadam and all of Mongolia goes on holiday at that time. So getting the bakery up and running in a two week timeframe was looking ULHYPTWVZZPISL;OLÄYZ[^LLR^HZ spent wondering how I was going to get everything into the bakery, installed and have time to train the guys on how to use it! Somehow it all came together, despite the crane that had lifted the oven into place getting bogged and almost falling onto the new bakery, this required two heavy trucks and the school bus to pull it out, all done in the rain! The electrician looked at me with pleading eyes as he attempted to wire in the oven and other equipment. The plumber also was a bit bemused by this crazy Australian who was trying to install “such wonderful equipment”, “the best oven in Mongolia”. There were some late nights and a bit of trial and error, but two days before my
YL[\YUÅPNO[^LTHUHNLK[VJVUULJ[ YL[\YUÅPNO[^L THUHNLK[VJVUULJ[ L]LY`[OPUNHUKW\[V\YÄYZ[IH[JOVM bread through the new system. It worked! I had all the kids with their noses against the warm windows watching my every move, I was praying that the bread I produced would impress. Thankfully, my fears were unfounded and all the equipment worked and we began training straight away. I was training right up until about three hours before I needed to be at the airport for my return trip. Success! I have now been back another three times to continue training these children. And have now moved onto the next generation of young bakers as the older ones have moved onto college or employment. I have encouraged one girl to become a chef and at present one of the older girls is very keen to become a baker/pastry JVVR^OLUZOLÄUPZOLZZJOVVS I have just arrived back in Australia from my last adventure to Mongolia in June, and on this journey I again took my 13 year old daughter, Emily, to help with the opening of a café in the main city of Ulaanbaatar. The orphanage wanted to provide employment to some of the special needs children in their care. Three `V\UNHK\S[Z^OVYLJLU[S`ÄUPZOLK
baking for the orphans of mongolia
ABOVE: A ABO VE: Left – Dressed in National costume for opening of Lotus Cafe Rig ight ht – Little Litt ittlle le Delai D laii watches Del wattche h s iintentley nte t ntl ntley tley y Right
school, basically sit around watching television all day as it is impossible for them to gain employment. The café ^V\SKVќLY[OLZLN\`ZHZLUZLVM purpose and some dignity. One of my roles was to train these lads to be able to support the café with baked goods. Proceeds from the café will help to support the orphanage. It surprises me even now, what has been achieved and how far we have travelled together on this project. I am very proud of these great children, what they achieve every day is nothing short of outstanding, they all come MYVTKPѝJ\S[WHZ[ZZVTLJVTPUN[V the orphanage in very poor health not expected to live more than a few days, others from a life on the street stealing food to survive, or just abandoned by their alcoholic parents and many more stories of abuse and neglect. Should you ever get the opportunity to meet the Lotus Children, you will be surprised how resilient the human spirit is and you will be greeted with the biggest smiles and the warmest embraces by all you come into contact with, and hey, if you get a chance to share a meal, I hope you enjoy the
bread, it was probably made byy a 12 year old to feed over 100 people! e! OHUK (Z[OLZH`PUNNVLZ¸JH[JOHÄZOHUK you feed a village for a day, teach ch [OLT[VÄZOHUK`V\MLLK[OLTMVYH MVYH lifetime!” aid, 13 Year old, Emily Wilderbeek said, ÄYZ[ ¸0U0^LU[[V3V[\ZMVYT`ÄYZ[ ch and visit and enjoyed myself so much tunity felt I could do more if the opportunity came again. In 2016, with the help elp of hool, a crowd-funding site and my school, ren’s I was able to return to the Children’s Centre to assist my dad with opening pening a café that will give employmentt to some special needs kids. Mongolia is a crazy place and when we arrived the café was a real mess. Before I left Australia, I did a barista JV\YZLZV0JV\SK[LHJO[OLRPKZJVќLL making. There were 6 children from the orphanage selected to work in the café and I spent a lot of my time with them while my dad was training them in baking.
to be over. I enjoyed feeling that I JV\SKTHRLHKPќLYLUJLPU[OL^VYSK JV\SKTHRLHKPќLYLUJLPU[OL^VYSK even though it was only a small thing. I hope to be able to return to Lotus next year to carry on the work, as you really feel good when you help others. My new friends, well I guess now my extended family, make you feel so welcome and part of their lives.” 0M`V\^V\SKSPRL[VOLSW3V[\Z*OPSKYLU please visit their website at www. lotuschild.org
It was very hard to leave Mongolia and there were many tears from almost everyone as no-one wanted our time page 11
EOI Chicken and green peppercorn pie Ingredients
EOI Flex puff pastry or EOI puff pastry chopped in
Make up in the usual manner.
300 400 40
Mushrooms quartered Washed leek (white part only) thickly sliced Crushed garlic
In a Pot add some oil, and cook until leek softens.
Dijon mustard Water Chicken booster Sour cream Green peppercorns drained & rinsed
Add to the Pot and bring to the boil.
150 750 30 375 120
Diced chicken thighs
Add to the pot and bring back to the boil and simmer until meat is tender.
Col flo Cold water
Mix together. Bring the meat mixture to the boil and add to the meat until it thickens.
Add to the meat mixture.
EOI pie bottom pastry
Make up in the usual manner.
Baking: 230Â°C for 15-20 minutes Make up Procedure: Line, fill and top the pies in the normal manner. Freezing: Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze - thaw stable.
Recipe uses: EOI Flex
Quality Margarines & Shortenings | Unrivaled Technical Support & Service | Recipes & Promotions Enquiries 1800 986 499 | www.eoibakery.com.au | Proudly 100% Australian made and owned
Major sp o of the OF nsor FICIAL AUSSIE COMPET PIE ITION!
EOI Bakery for more recipes, news & promotions
YOUNG CHAMPS TO CHALLENGE OF NATIONAL COMPETITION ears of hard work and determination are about to pay off for the nationâ€™s top young bakers and pastry chefs as they gear up for the nationâ€™s largest skills showdown: The 2016 WorldSkills Australia National Competition, Melbourne.
Supported by the Victorian Government, the National Competition will be held from Thursday, 6 to Saturday, 8 October at Melbourne Showgrounds. The young baking and pastry apprentices competing will join close to 500 other competitors to compete in over 50 skills with one shared goal in mind: To win a gold medal and become a â€˜National Championâ€™ in their skill. Retail Baking Bread competitors will be tasked with creating a range of products in 15 hours using their own recipes including wholemeal, grain and rye doughs, brioche, croissants, danishes, baguettes and sourdough. They will also be required to create a display piece aligning with the theme â€œRio Olympicsâ€? produced with live and dead doughs. Finally, they will be required to write a costings theory paper which will test their theory knowledge by costing a recipe to see how much a product costs to produce. â€œThe products will be assessed in a range of areas such as aroma, cell structure, general appearance, baked colour, baked weight and creativity to name a few,â€? says Chief Judge for Retail Baking Bread and TAFE SA lecturer, Ashley Schmidt. â€œThroughout the competition, the competitors are also assessed VU6/:HUKMVVKO`NPLULHZ^LSSHZ[OLĂ„UHSWYLZLU[H[PVUVM their products. â€œI am looking forward to seeing each competitor bringing their PUKP]PK\HSĂ…HYLHUKJYLH[P]P[`I`JYLH[PUN[OLPYV^UYLJPWLZHUK
young guns worldskills
By D By Devon evon evo ev on L LaSalle aSal aS Salle e Communications & PR Coordinator WorldSkills Australia
Ă„UPZOPUNZVTLVM[OLWYVK\J[ZVŃœPU[OLPYV^UZOHWLVYZ[`SLÂš Retail Baking Pastry competitors will create a variety of pastries PUOV\YZPUJS\KPUNHMY\P[Ă…HU[HY[SL[ZTV\ZZLJHRLOHUK KPWWLKJV\]LY[\YLJOVJVSH[LĂ„SSLK^P[ONHUHJOLIHZLĂ„SSPUNHUKH chocolate centrepiece. They will also be provided with a mystery box of 20 ingredients to produce a cold or hot plated dessert. Their delicious creations must also align with the theme â€œRio Olympicsâ€?. This opportunity is the result of the competitorsâ€™ impressive performance at WorldSkills Australia Regional Competitions held across the country last year. Over 140 young hopefuls took a chance at competing at a regional level in the anticipation of following in the footsteps of 2015 Skillaroos John Reminis and Adele Di Bella, who each won a Medallion of Excellence at the 43rd WorldSkills Competition in SĂŁo Paulo, Brazil, last August. One of the medallists from each category in this yearâ€™s National Competition may have the opportunity to do just that, representing Australia as a 2017 Skillaroo at the 44th WorldSkills Competition in Abu Dhabi, UAE.
REGISTER to attend on the WorldSkills Australia website for your chance to see these up-and-coming superstars in action! Visit: worldskills.org.au/20162016national-competition
YOUNG Y OU GUNS
SKILL: Retail Baking Bread
SKILL: Retail Baking Bread
SKILL: Retail Baking Bread
REPRESENTING: Northern Territory
REPRESENTING: Perth South
HOMETOWN: Rapid Creek, NT
HOMETOWN: Middleswan, WA
HOMETOWN: Winston Hills, NSW
TRAINING PROVIDER: Charles Darwin University
TRAINING PROVIDER: South Metropolitan TAFE
WHAT INSPIRED YOU TO BECOME A BAKER?: Everyone always said to do what I loved. Baking is something I had always enjoyed doing, so it was just a natural process to become an apprentice in the industry.
WHAT INSPIRED YOU TO BECOME A BAKER?: I worked in a bakery throughout high school and I would see the bakers working every morning. I thought it looks like good fun.
TRAINING PROVIDER: TAFE NSW Northern Sydney Institute
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: Learning new skills, improving existing ones as well as making yummy cakes for people to enjoy! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I am humbled. It is very exciting being part of the competition. I am going to do my best. I can’t wait!
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: The satisfaction at the end of the day of looking at all the products you’ve produced. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I am excited and proud, but nervous too! I am training hard and trying my best, but also trying to relax and not freak out!
WHAT INSPIRED YOU TO BECOME A BAKER?: I just love making food and seeing how people respond to it. It’s such a joy to see people love the food you make! WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: You get to own what you make: You can look at it and say, “I made it!” I also love the feeling when someone loves what you make for them – their reaction is priceless! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I am really proud and excited, but also very nervous. It’s a pretty daunting task!
SKILL: Retail Baking Bread
SKILL: Retail Baking Bread
SKILL: Retail Baking Bread
REPRESENTING: Riverina Murray
REPRESENTING: Ballarat Wimmera
HOMETOWN: East Albury, NSW
HOMETOWN: Narre Warren, VIC
HOMETOWN: Mt Gambier, SA
TRAINING PROVIDER: TAFE NSW Riverina Institute
TRAINING PROVIDER: Federation University
TRAINING PROVIDER: TAFE SA
WHAT INSPIRED YOU TO BECOME A BAKER?: I had MXVWðQLVKHGVFKRRODQGZDVRXWORRNLQJIRUD job. I applied for a job as a baker and got it. I then realised that I have a talent for it and a real passion for the industry.
WHAT INSPIRED YOU TO BECOME A BAKER?: I did a little bit of baking in high school and really liked it.
WHAT INSPIRED YOU TO BECOME A BAKER?: I come from a big family with many talented cooks. My passion grew from watching everyone come together to create a wonderful feast. WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I love seeing how much joy and happiness customers have from receiving the products I created. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: It’s amazing! It’s a once in a lifetime experience, and I am extremely honoured to be a part of it.
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I love spending hours creating that perfect loaf and seeing the end product once it comes out of the oven. There is no better feeling than that! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I feel honoured that I have been given this opportunity to compete against some of Australia’s best bakers.
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I love that I get to make everything fresh for the day and the feeling of accomplishment at being able to see what I have produced. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I feel very privileged and honoured to be representing my region for the National Competition.
young guns worldskills
SKILL: : Retail Baking Bread
SKILL: Retail Baking Bread
SKILL: Retail Baking Pastry
REPRESENTING: Ballarat Wimmera
HOMETOWN: Benloch, VIC
HOMETOWN: Mango Hill, QLD
HOMETOWN: Bossley Park, NSW
TRAINING PROVIDER: Federation University
TRAINING PROVIDER: Baking Industry Training Australia
TRAINING PROVIDER: Le Cordon Bleu Sydney
WHAT INSPIRED YOU TO BECOME A BAKER?: I’ve always loved baking cakes and cooking dinners at home, but I was very blessed ZKHQ,JRWP\MREDW/DQFHðHOG%DNHU\ :HEDNHLQDZRRGðUHGRYHQWKDWLV over 150 years old, so it’s a really unique opportunity. WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: The thing I like best about my job is probably having a lot of opportunity to be creative with our product. My boss encourages us to explore new recipes, GHVLJQVDQGñDYRXUVZLWKRXUSURGXFWV HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I’m really excited to be heading to the National Comp! My mentors and TAFE have been really encouraging and supportive. I’ve already gained so many new skills from competing in WorldSkills Australia. They KDYHGHðQLWHO\KHOSHGWREURDGHQDQG expand my views and knowledge in the baking industry. I’m a little nervous, but keen to try my best and embrace this awesome opportunity.
WHAT INSPIRED YOU TO BECOME A BAKER?: I ORYHEDNHU\SURGXFWVDQGLWZDVWKHðUVW MRE,JRWRQFH,ðQLVKHGKLJKVFKRRO WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: Working with high quality products, the challenge of leading a young team in a busy bakery and also the ability to mentor apprentices and pass on what I’ve learned. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I think everyone should constantly push themselves further and strive to be the best. I think that if you are passionate and willing to work hard at what you do, then your skills can take you wherever you want to go. It is a great privilege and hopefully I can bring the title home!
SKILL: Retail Baking Pastry A AGE: 24 REPRESENTING: South Australia R
WHAT INSPIRED YOU TO BECOME A PASTRY CHEF?: I still remember the exact moment when I found my love for everything sweet! On New Year’s Eve, I made my family my ðUVWHYHUGHVVHUWòMXVWSXWWLQJDVFRRSRI ice cream in a brandy snap basket. I can never forget the reaction on my family’s face when they ate it. The face of pure enjoyment and love as they ate my dessert excited me so much. When they told me you would be a great pastry chef, I knew this is what I wanted to do. WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I can express my creativeness and my DUWLVWLFñDLULQWRDOOP\GHVVHUWVWKDW, make. I love that I am able to be in an HQYLURQPHQWðOOHGZLWKSHRSOHZKRDUHMXVW as driven and as passionate as me. My career is just so much fun and I love that I can express everything about myself! HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: I feel so honoured that I am able to represent my region. I am loving the journey and experience so far on the way to the Nationals, as I’m doing lots and training and learning so much. I can’t wait to go to the Nationals and achieve the best, make myself proud and just have lots of fun doing what I love so much.
HOMETOWN: Adelaide, SA H TTRAINING PROVIDER: TAFE SA (Regency) W WHAT INSPIRED YOU TO BECOME A PASTRY CHEF?: After getting through a university degree where I baked more than studied, I realised that baking was my passion and something that I had to pursue. I am very lucky to be able to do what I love as a career. p WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: Being able to be creative, innovative and make people W happy through food. I love how happy food can make someone. It’s a diverse industry with so many h o opportunities to learn and grow as a pastry chef and person. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: Excited and H n d nervous. I am looking forward to the challenge, meeting other like-minded pastry chefs and rrepresenting the SA Region! page 15
YOUNG Y OU GUNS
meet the continued... NAME:
SKILL: Retail Baking Pastry
SKILL: Retail Baking Pastry
SKILL: Retail Baking Pastry
REPRESENTING: Riverina Murray
HOMETOWN: Welby, NSW
HOMETOWN: North Albury, NSW
HOMETOWN: Windsor, QLD
TRAINING PROVIDER: TAFE NSW Illawarra Institute
TRAINING PROVIDER: TAFE NSW Riverina Institute
TRAINING PROVIDER: TAFE Queensland Brisbane South Bank Institute
WHAT INSPIRED YOU TO BECOME A PASTRY CHEF?:$WÃ°UVWLWZDVKRQHVWO\MXVWDMRE However, once I started doing it, I was hooked and now I love it!
WHAT INSPIRED YOU TO BECOME A PASTRY CHEF?: When I was quite young, I used to bake all the time with my grandmothers and fell in love with it then. It was not until Year 11-12 that I discovered what being a pastry chef actually included and how to get to be one.
WHAT INSPIRED YOU TO BECOME A PASTRY CHEF?: My love of food and cooking was passed down to me from my grandmothers and father. I love how we can connect with other people over food.
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I now have such a strong passion for my career and love the creativity side of it. There is no limit to what you can do with it. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: It is a great honour to represent my region and show Australia what the Illawarra can bring to the table. It will be an amazing experience and I hope it will inspire and motivate a lot of people to see just how great a trade is.
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: ,ORYHFUHDWLQJQHZLGHDVDQGQHZÃ±DYRXU combinations. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: Iâ€™m so excited to be able to represent my region and show the rest of Australia what Riverina Murray is made of! I am trying to keep a clear mind, be organised and try my hardest to be open and ready for anything to happen.
O T K C U L GOOD ALL
WHAT DO YOU ENJOY MOST ABOUT YOUR JOB?: I like that our industry is constantly changing and moving forward with new ideas. You get to be creative and experiment, but also have a solid set of skills to draw upon. But most importantly, I love watching people enjoy what youâ€™ve created for them. HOW DO YOU FEEL ABOUT REPRESENTING YOUR REGION AT THE NATIONAL COMPETITION?: A little bit nervous, but very excited and honoured to be taking Brisbane to the national stage. Itâ€™ll be a great experience and Iâ€™m very much looking forward to it.
! S R O T I T E P OM
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THE NEXT LEVEL
PTY LTD. 112-116 Canterbury Rd, Bankstown NSW 2200 02 9533 9522 wpreedy.com.au
FROM WHEAT TO
BREAD IN RECORD TIME
By Morten Staer
R&D Manager, Puratos Australia – New Zealand Pty Ltd
n Elvis convention in NSW set the scene for an elaborate endeavour to produce freshly baked bread from a standing crop of wheat in world breaking time. Morten Staer explains what it took to achieve this daunting task.
The initiative for this event was taken by wheat farmer, Neil Unger from Parkes, NSW. Neil describes himself as a failed wheat farmer, who has battled droughts, plagues and ‘helpful’ governments, often at the same time. For the past 30 years, Neil has been writing articles for various agricultural magazines in the UK. Often the only reward would be a subscription to the magazine. In the late 90s, one of these magazines “Arable Farmer” featured an article about how a British team had taken a standing crop
ABOVE: From left: John Brunner, Mill Manager Manildra Flour Neil Unger - Morten Staer - Bob Mac Smith, Director MSM Milling.
of wheat and turned it into 13, 1 pound loaves, in the fastest possible time. Neil thought little of it at the time apart from being silly antics by the British. Fast forward to 2012, when Neil found himself chairman for the local Currajong Disability Services. An VYNHUPZH[PVUSPRLTHU`V[OLYZPU[OPZÄLSKVMHJ[P]P[`PU constant need of funds! Neil remembered the British world record and saw it as a fundraising opportunity. Neil is a man of action and the planning for the 2013 Paddock to Plate event was on its way. ;OLÄYZ[Z[LW^HZ[VYLNPZ[LY^P[O.\PUULZZ>VYSK 9LJVYKZ^OV[OLUZ\WWSPLK[OLY\SLZMVY[OLZWLJPÄJ record “fastest loaf of bread from a standing crop of wheat”. In order to set a new record, wheat had to be OHY]LZ[LKTPSSLK[VÅV\YTP_LK[VKV\NOHUKIHRLKPU a “traditional bakers oven” in less than 18 minutes and 11 seconds! Most people would have decided on easier ways to M\UKYHPZLSPRLHTLH[YHўLVYH[YHJ[VYYHJLPUZ[LHKI\[ Neil is neither ‘most people’ or of the lazy kind. In order to provide as much value to the sponsors and attract the biggest crowd possible, it was decided to hold the event in January, during the annual Elvis Festival in Parkes. A paddock behind the CSIRO observatory, also known as the Dish, was chosen as the venue. Neil began dissecting the list of equipment required for the record attempt: • Header to harvest the wheat, tick - Neil had one in the shed. • Milling the wheat – a disc mill, used for feed in the piggery, tick. • Mixer to mix the dough – WP Reedy in Sydney,
shipped a planetary mixer to Parkes for us to use, Thank you once again. • Workbench – welding table from the aforementioned shed. • Traditional bakers oven – as it was impossible to ÄUKHWVY[HISLVUL5LPSKV^USVHKLKWSHUZVќ[OL internet and built one himself! The event was beginning to look like it could actually become reality. Apart from the fact the wheat in the paddock would be harvested in November, leaving the remaining wheat for the record attempt for another 6-7 weeks. Any rain prior to the event would sprout the wheat and make it impossible to bake with. At this point there was no baker appointed to the team and Neil made some enquiries around the Parkes community. At least one baker was required as the rules state that the bread made during the event had [VIL]LYPÄLKHZIYLHKHUKLKPISLI`HUPUKLWLUKLU[ tradesperson. Neil contacted GrainGrowers for assistance in the matter and this is where I got involved. The beginning of a friendship was as simple as a phone call. Neil explained his ambitious plan to break the existing record, the work he had done so far, the reason ^O`OL^HZKVPUNP[HUK^OLUOLÄUHSS`KYL^IYLH[O0 assured him that I would love to be part of the team. ;OLÄYZ[[HZR^HZ[VNL[HZHTWSLVM[OL^OLH[TPSSLK PU[OLWPNNLY`MVYZVTLIHRPUN[YPHSZ;OLÅV\YZHTWSL0 received was something else! I have always been of the JVU]PJ[PVU[OH[[OLYLPZUVZ\JO[OPUNHZIHKÅV\YVUS` ÅV\YÄ[MVYP[ZW\YWVZL;OPZOV^L]LY^HZUV[L_HJ[S` ÅV\YP[^HZ]LY`JVHYZLOHKIP[ZVMZ[LTWHY[PJSLZPUP[ and moisture content below 10%. The only purpose I could see for this was indeed pig feed! page 19
ABOVE: Morten Staer preparing dough
A formulation inspired by the Australian Damper was created. The rules did not specify the method of leavening, only that the formulation was to be part of the submitted evidence, if a new record was set. If we were to have any chance of breaking this record, fermentation time would be as short as a list of honest politicians!
Z[Y\NNSLK[VOLH[[OLV]LUZ\Ń?JPLU[S`[VIHRL[OLSVH]LZ in the required 12 minutes.
It was quickly established that the baking time became the longest part of the entire process. The fastest we could bake a pound of dough in the test bakery was 12 minutes! This would leave 6 minutes and 11 seconds to harvest, mill, mix and shape the dough; to be on par with the existing record! I discussed this with Neil and he was JVUĂ„KLU[P[JV\SKILKVULZV0THKLHYYHUNLTLU[Z[VNV to the Elvis Festival in 2013.
;OPZ^HZKLSH`LKZPNUPĂ„JHU[S`WHY[PHSS`K\L[V5LPSÂťZTLKPH commitments and partially due to transport logistics. By SH[LHM[LYUVVU[OLLU[PYLZL[\WMVY[OLL]LU[^HZĂ„UHSS`W\[ together with a bakery on the back of a semi-trailer next to a standing crop of wheat in the paddock.
Arriving in Parkes with only a day to prepare and test the oven which Neil had built was somewhat optimistic. The day before the event Neil was a busy man; sponsors calling to wish him well, the media had his attention all morning and we still had to â€œbuildâ€? a bakery in the WHKKVJR>OPSL^HP[PUN0KLJPKLK[VĂ„YL[OLV]LU^OPSL it was still in the shed and conduct a test bake. I later SLHYULK[OPZ^HZ[OLĂ„YZ[[PTLHU`VULOHKHJ[\HSS`IHRLK PUP[HUKVUS`[OL[OPYK[PTLP[OHKILLUĂ„YLK The oven was heated by gas, a safety precaution limiting [OLYPZRVMI\YUPUNKV^UHZJPLU[PĂ„JPUZ[HSSH[PVUHUK SVJHSSHUKTHYR[OL+PZO;OPZPZ^OLYL[OLĂ„YZ[O\YKSL presented itself, the gas burners, another design of Neilâ€™s, page 20
The next hurdle was to get all the equipment together in the paddock and do a trial run, to avoid embarrassing ourselves in front of a crowd the next day.
Trials recommenced and much to our disappointment we could not bake the bread fast enough. As the sun was slowly setting behind the Dish and turning the lights out in our mobile bakery, one last attempt was made. Inspired the by the view of the Dish, we made a crucial change. Instead of baking the loaves in a pan, we changed the shape to a disc. This made it possible to bake the 1 pound loaf in 12 minutes! Leaving nothing to chance, the rules were checked with regards to shape, and we were in the clear. Everything was set and ready for the big day. The rules state that 3 independent timekeepers had to be used. These individuals had to be recognisable in the community and we had the Mayor of Parkes, Ken Keith, Talkback radio host, Alan Jones and the leader of the Nationals, Warren Truss, to do the honours. The rules ZWLJPĂ„JHSS`Z[H[LK[OLWHYHTL[LYZVM[PTLRLLWPUN[OL
starting point was the moment the wheels of the header started moving and the end point was when the last of the 13 loaves hit the table. A local bus operator had organised regular transport from Parkes to the paddock every 15 minutes, free of charge. Approximately 300 people turned up late morning Friday, braving the 40 degrees temperature to watch our attempt at setting a new world record. Talk about fast food of the PU[LYLZ[PUNRPUK0YLJLP]LK[OLĂ…V\YZ[PSS^HYTMYVT[OLZ\U or was it the disc mill, not sure. 0U[OLIYPLMTVTLU[ZP[OHK[HRLU[VWYVK\JLRNVMĂ…V\Y0 had weighed all other ingredients and was ready to mix the dough. We had arranged for the time to be called as soon as the oven was loaded, giving us an indication of how close we would be. We had harvested the wheat, milled it and mixed a dough that was shaped into 13 loaves in 4 minutes and 30 seconds! Only the oven could let us down now. While the bread was baking, one of the several Elvis impersonators in the crowd entertained with a song or two. The oven didnâ€™t let us down and Guinness World Records accepted the record attempt, the new record time for taking a standing crop of wheat and turning it into a bakerâ€™s dozen, 1 pound loaves is; 16 minutes and 30 seconds. More importantly we had raised some much needed funds for the local disability services, while having fun and making new friends. We decided to repeat the event in 2016 with a twist, this time the processes were to be completed using equipment from 100 years ago. We learned a lot about the struggle our grandparents endured, in order to produce a loaf of bread. The technologies in both farming and baking have come a long way in a relatively short amount of time. 100 years ago crops were cut by scythe at the rate of 1/3 of an acre per day and then transported to a stationary threshing machine which was powered by steam or horses. A big farm crop was 10 acres with a total yield of say 6 ton VYSVH]LZ4VZ[THQVY[V^UZOHKHSVJHSĂ…V\YTPSS ^OPJOZ\WWSPLK[OLHYLH^P[OĂ…V\YMYVT[OLSVJHSS`NYV^U wheat. Quality was rarely considered as it was a take it or leave it situation.
Our second event was not an attempt on an existing record, so we were free to create our own rules. The principles of harvesting, milling and baking as well as machinery from the late 19th century to early 20th century were employed in this event. Wheat was harvested by hand with a scythe and stored in Neilâ€™s shed as sheaves until the event. Threshing and winnowing was done by machinery dating from 1880 onwards. A sourdough method was used and a dough was made a day in advance allowing for plenty of fermentation. On the day of the event, a dough was hand mixed and shaped for demonstration. The dough made in advance had fermented for a total of 10 hours by now and was ready for the oven. ;OLĂ„UHS[PTLMVY[OPZL]LU[^HZTPU\[LZHIV\[SLZZ than what we expected. In terms of attention from the media, we had far more this [PTLHYV\UKJVTWHYLK[V[OLĂ„YZ[L]LU[PU/V^L]LY the crowd did not show and this is where we get the entry donations and raise the cash. Both events raised close to $15,000 - for the Currajong Disability Services in Parkes. Parkes Elvis Festival attracts more than 22,000 people annually, features the worldâ€™s best Elvis tribute artists, has a global media reach of 80 million (1,400+ media clippings) and injects more than $11M into the local economy. The 2017 Elvis Festival has a Viva Las Vegas theme and will be held 11-15 January. www.parkeselvisfestival.com.au
Supporters and sponsors of the World Record attempt included: Manildra Flour Mills - MSM Milling - GrainGrowers Limited - WP Reedy Bakery Equipment & Puratos Australia New Zealand. PHOTO CREDIT: Genya Miller
BEN B EN WERNER
L A Judge Award
WHAT COMPETING &
WINNING MEANS W
Australian Export Grains Innovation Centre
ith nearly 50 years of history, the LA Judge Award recognises the most outstanding young baking apprentices in Australasia. Six young bakers from around the country were nominated for the M^MV\\PQ[aMIZ\WÅVLW]\QN\PMaPIL_PI\Q\ takes to win this most prestigious award. Ben Werner from Victoria was awarded the title after 3 days of rigorous competition at the Australian Export Grains Innovation Centre (AEGIC) in its Sydney baking laboratory located in North Ryde. He received the award at a gala presentation dinner attended by a large number of industry personnel within the milling and baking sector from all over Australia.
Since beginning my apprenticeship with Tatura Hot Bread, one of the things I’ve enjoyed most has been participating in industry competitions. Being tucked away in a rural country town competing in these competitions gave me a real insight into the size and quality of the baking industry, and really drove me to improve my work and see how it stacked up against my peers. Like everyone in the baking industry, I knew of the LA Judge competition so when I was selected to represent Victoria for the award I was blown away. ([[OL[PTL0^HZZLSLJ[LK0^HZQ\Z[ÄUPZOPUN[OLÄYZ[ year of my apprenticeship. page 22
By Ben Werner
Winner, 2016 LA Judge Award I would be going up against some bakers that were HSYLHK`X\HSPÄLKZV0RUL^0OHKHSV[VM^VYR[VKV[V even stand a chance in this competition. With the help of :[L]L7PUU\JRHUK2PT)HUÄLSKH[.V[HML:OLWWHY[VU [LHJOPUNTLHUKT`LTWSV`LYZ1Lќ .SLUKH(SL_HUKLY supporting me in perfecting my techniques at the bakery, I began the intense preparation for the competition. The technical side of preparing involved hours of YLZLHYJO;OLZJPLU[PÄJHUKTH[OLTH[PJHSWHY[VMIHRPUN is huge but I loved the challenge of these aspects. I was also fortunate enough to tour Laucke Flour Mill with my fellow competitor, Damien Mcintosh and also MAURI anz in Melbourne, both of which were great experiences and brought to life what I’d been learning. The practical side of the preparation of course is baking, ^OPJO0SV]L>OL[OLYP[^HZÄUL[\UPUNH[YHKP[PVUHS recipe or trying something new and innovative, I thrived in this part of my training both in the bakery and at TAFE. Presentation is a personal thing and I don’t think it’s something you can really be taught or prepared for.
ben werner L A Judge award Fortunately, I never shy away from a chance to put on a suit but like anyone, the thought of public speaking can make me cringe a little. I’ve found though that if you’re really passionate about your subject and make sure you really understand it, `V\JHUILJHSTHUKJVUÄKLU[ I’m a big believer in balance and in the lead up to the competition I learnt to compartmentalise. I was still working full-time and I have a wife and kids and they all still deserved my best. When at work, I gave 100% and when with my family I really relaxed and enjoyed them. This kept me happy & healthy which was as important as any other preparation. Getting to Sydney for the competition was surreal. I’d never L]LUÅV^UILMVYLHUK[OLYL0^HZ straight in at the deep end. There is a lot packed into the competition so it all began very quickly and we all had to think on our feet. ;OLÄYZ[KH`VWLULK^P[OLHJOVM\Z giving a speech outlining who we are and how we came to be in the LA Judge. Then it was straight into the competition. The theory component included wheat technology, wheat milling and quality, dough formulas, production planning, product costing, it was very comprehensive. The Practical component consisted of 4 hours of bread production using HYHUNLVMKPќLYLU[THJOPULZ[V WYVK\JLH]HYPL[`VMIYLHKZHÄM[LLU minute time challenge, during which we had to produce a set selection of breads by hand without the assistance of scales etc. We also had to produce an Olympic themed bread plaque. The presentation element consisted of our opening speech and also a ten minute speech at the conclusion of the competition, based on a topic we were given during the week. I learnt a lot about not just working under pressure but accurately and to strict time constraints. You also have to respect the team environment and what the other competitors need to achieve, it’s a real balance. Going into the award gala dinner I didn’t feel there was any real way to gauge who’d won. The other competitors were such talented
bakers and had done so well so I certainly didn’t go into the night with any expectations. When we were standing on the stage and they announced me as the winner it was an amazing feeling and quite a shock! I gave an acceptance speech then ran back stage to text my wife, Caroline. That feeling was the best part, knowing all those people who loved and supported me were just ecstatic and the ZHJYPÄJLZ[OL`»KTHKL (I’d never even been away from my toddler son overnight before the comp) OHKWHPKVќ0[^HZZV humbling. The support I’ve received post-competition has been overwhelming. The feedback and encouragement I’ve received from the organisers, judges, sponsors etc., has been fantastic. I really feel like part of the baking industry and have a new appreciation of what an incredible industry it is. I plan to use my award to immerse myself within the industry as much as possible. I’m not drawn to overseas travel as I have a young family and a full life here. For now, I just want to keep up the momentum coming out of the competition, keep contact with all the amazing people I’ve met and bring as much attention to the baking industry as possible. And there’s so much more I want to learn. )LMVYLIHRPUN0^HZHX\HSPÄLK confectioner and now that I’ve ÄUPZOLK[OLIYLHKJVTWVULU[VMT` apprenticeship I’m heading into the pastry chef section. So I have a few things going on. Ultimately though, my passion is for Artisan bread and I really hope to put my name on that part of the industry. I have some big ideas and plans for innovation in artisan bread, so watch this space.
As for the future, I want to be living somewhere beautiful, surrounded by my wife and kids, creating great food and artisan bread and being an active part of the baking industry. I’ve loved being a baker from my 1st day but LA Judge has taken that to a whole new level. This once in a lifetime experience has shown me just how huge & incredible our baking industry is and I couldn’t be more grateful to be a part of it. page 23
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3KR RQH )D[ (PDLOV VV\PH#V\PHWHFFR RP % %URRNYDOH16: P.O Box 32%R[ 6426, Frenches Forest, NSW Australia 2086 &2OG3LWWZ ZDWH HU5G%URRNYDOH H16:
9LVLWRXUZ ZHEVLW VLWHDWWZZZ ZV\PHWHF F FRP FFRP
FINE FOOD AUSTRALIA eturning to the city that is arguably the nationâ€™s food capital, Fine Food Australiaâ€™s presence in Melbourne this year is set to be its biggest yet. Once again, welcoming Bulla Family Dairy as Platinum Sponsor and taking over the Melbourne Convention Centre from 12-15 September, Fine Food Australia 2016 will have the biggest show footprint to date in the eventâ€™s history, with a veritable smorgasbord of new exhibitors and features to whet the appetite of visitors and exhibitors alike. Sure to brew excitement, the brand new Roasters Lane will be a mustattend zone for those with customers page 24
who love a good cuppa and d canâ€™t
gluten consumers, and gl g uten en ffree ree and vegan co re
get through a day without a good
even harnessing the growing matcha
the Roasters Lane will cover all aspects of leaf and bean from tea THZ[LYJSHZZLZ[VJVŃœLL[HZ[PUNZHUK expert seminars discussing trends and industry predictions.
In addition to keeping the industry ahead of national and international trends, performance excellence will again be a key feature at Fine Food Australia. From the excitement of the
a sweet treat, and the much-loved
to the nail-biting action at NestlĂŠ
Bulla Pastry Stage will see a host
Golden Chefâ€™s Hat Award National
Final, and to the heat of the BakeSkills
series of presentations that are too
live challenge, the best of the best will
good to refuse. Covering consumer
come together to battle it out for the
eating trends that are impacting the
industryâ€™s most coveted titles once
whole industry and likely to resonate
again. Also honouring some of the
with most in foodservice, Liz Bawden
hardest working people in the industry,
of the Bakes Eleven, is just one of
the annual Women in Foodservice
the chefs who will present sessions
Charity Event will take place on
ranging from naked cakes, catering for
Wednesday 14th September, marking
MO MODELS ST UNDER
INCLUDIN G FORM ING DRU M
7KH)RUPDWLFUDQJHRIPDFKLQHVZLOOIRUPDQGSRUWLRQSURGXFWV LQFOXGLQJPHDWVFKLFNHQ Â¿VKFKHHVHDQGFRRNLHGRXJKÂ¶VLQWRD YDULHW\RIVKDSHV,I\RXDUHORRNLQJIRUDIRUPLQJPDFKLQHZKLFKLV HDV\WRRSHUDWHDQGFOHDQLQYROYHVPLQLPDOSUHVVXUHDQGPL[LQJ RI \RXUSURGXFWDQGKDVORZPDLQWHQDQFHWKHQORRNQRIXUWKHU
â€¢ Eï¬ƒ ï¬ƒcient and consistent food portioning. â€¢ Easy adjustment of form thickness for product weight control. â€¢ Models and drums to produce from 1200 to 24,000 forms per hour. â€¢ Auto paper interleaving available to place paper under each form such as beef burgers. â€¢ Auto-wire cleaning available to ensure smooth clean cut of form from the drum under high speed operation. â€¢ Custom manufactured form drums to your design requirements - schnitzel, star, wedge, chevap, round, square, rectangle - almost anything.
%HQFKWRSPRGHOVWRVXLW VPDOODQGFRWWDJHLQGXVWU\ â€¢ World standard safety features. DOOWKHZD\WKURXJKWR â€¢ Foot pedal operation option. PHGLXPDQGODUJHVFDOH â€¢ A.Q.I.S. approved. SURGXFWLRQSODQWV /RZHQWU\OHYHOSULFLQJ
â€¢ Auto stacking / auto-traying / auto-indexing - all available. â€¢ Matching 200mm batt tter, crumb and fry lines also available.
3KRQH )D[ (PDLOVV\PH#V\PHWHFFRP P.O Box 6426, Frenches Forest, NSW Australia 2086 32%R[%URRNYDOH16: & & 2O 2OG G 3L 3LWW WWZD ZDWH WHUU5G 5G%U %URR RRNY NYDO DOH H16 16: :
the third year of what has become a must-attend breakout event and networking opportunity. >P[OP[ZIPNNLZ[VÑœLYPUNL]LY-PUL-VVK(\Z[YHSPHPZ a non-negotiable date on the calendar for anyone in the countryâ€™s vast and great foodservice industry. As the countryâ€™s largest and most relevant food and hospitality event, Fine Food Australia brings the best of the industry together in one place, providing unmatched opportunity to network and do business. ^^^Ã„ULMVVKH\Z[YHSPHJVTH\ page 25
AUSTRALIAN INNOVATION By Dr. Ken Quail
General Manager â€“ Research & Technical Services, Australian Export Grains Innovation Centre (AEGIC)
his is a story of innovation in the Australian grains industry. Innovation is so often talked about, but how often do we see developments that open new food categories and make a difference to the consumption of a whole class of agricultural products. I have had the privilege of working with a great team at BRI Australia, which is now run under the banner of the Australian Export Grain Innovation Centre (AEGIC), to deliver an exciting innovation that opens many opportunities for the Australian food industry.
A wide range of methods including: chemicals, enzymes, wet and dry heat and washing treatments were evaluated. After many attempts without success, the team struck a º,\YLRH»TVTLU[>P[OÄ]LWHULSSPZ[Z[Y`PUN`L[HUV[OLY T\UNILHUÅV\YHUK^H[LYWHZ[L¯`\JR>LÄUHSS`OHK HWSLHZHU[Z\YWYPZL,]LY`VULPU[OLYVVTPKLU[PÄLKH WSLHZHU[Z[YVUNYVHZ[LKWLHU\[HYVTHHUKÅH]V\Y-YVT this small ray of hope, we further developed a heating [LJOUVSVN`^OPJOHSSV^LK[OLTHUHNLTLU[VM[OLÅH]V\Y of three key pulses. With this technology it was possible to KLSP]LYHYHUNLVMÅH]V\YWYVÄSLZPUJS\KPUNUL\[YHSHUKU\[[` -\Y[OLYYLÄULTLU[VM[OLWYVJLZZ^HZ[OLUYLX\PYLK[V HJOPL]LHJVUZPZ[LU[ÅH]V\Y
Pulses are the edible dried seeds of legumes. They include lentils, chick peas, dried peas and faba beans. The United Nations have made 2016, the year of the pulses, [VYLJVNUPZL[OLZPNUPÄJHUJL[OLZLZLLKZWSH`PUNSVIHS nutrition. Across the Indian subcontinent and the Middle East, pulses are consumed as a food staple. Pulses have HOPNOWYV[LPUJVU[LU[HYLYPJOPUKPL[HY`ÄIYLHUKHYLH powerhouse of micronutrients.
alternative for families, child care centres and food outlets seeking to avoid the risk of nuts. Mung beans are not a listed allergen and are considered extremely safe for those with allergies. NotNuts now includes a range of spreads with a nut-free alternative to Nutella and a crunchy NotNuts butter option. The product has even been used to produce nut-free satay sauce which has the potential to remove the risk of peanut exposure for food service, airlines and YLZ[H\YHU[Z6\[VMHUPUUV]H[PVU[VTVKPM`W\SZLÅH]V\Y a solution to reduce the risk of peanut allergy has been discovered.
Apart from baked beans and hummus, the average Australian rarely encounters pulses in their diet. In 2003, I questioned why Western diets did not include more pulses. (M[LYZLHYJOPUNMVYHUZ^LYZ0JVUJS\KLK[OH[ÅH]V\Y was at the heart of the issue. Many of the pulses have a Z[YVUN¸ILHU`¹VY¸NYHZZ`¹ÅH]V\Y[OH[PUTHU`JHZLZPZ considered bitter and unpleasant. This is often masked when pulses are eaten with curries and other strong ÅH]V\YZ 4`)90[LHTZL[V\[[VTVKPM`[OLÅH]V\YVMW\SZLZ[V make them more acceptable to Western tastes. The Z[HY[PUNVIQLJ[P]L^HZ[VUL\[YHSPZL[OLÅH]V\YZV[OH[ pulses could be used to add nutrition to a range of mainstream foods.
Using the new technology, mung beans gave the strongest YVHZ[LKWLHU\[ÅH]V\YHUK[OLSVNPJHSUL_[Z[LW^HZ to produce a ‘peanut butter’, but without peanuts. The TVKPÄLKT\UNILHUÅV\Y^VYRLK^LSSPUHZWYLHKHUK[OPZ product is now under commercialisation as NotNuts. This innovation delivers a highly nutritious food spread that is free of nuts, soy, gluten and dairy. It provides an incredible
A Brisbane company, Foods from the Earth, purchased the rights to the technology, including the patents that protect these developments. They are now exploring a wide range VMHWWSPJH[PVUZMVY[OLW\SZLÅV\YZHUKRPIISLZIL`VUK[OL highly successful spreads. Many of the applications provide U\[YP[PVUHUKÅH]V\YMVYNS\[LUMYLLWYVK\J[ZPUJS\KPUN! batters, breakfast cereals and baked goods. It is anticipated that this technology will create a new market for Australian pulses as the opportunities for export HYLZPNUPÄJHU[;OPZ^PSSILULÄ[(\Z[YHSPHUW\SZLMHYTLYZHUK our food industry.
;OL-VVKZMYVT[OL,HY[OMHIHILHUÅV\YPZJVUZPKLYLK[OLTVZ[Z\P[HISLMVYIHRPUNHWWSPJH[PVUZ ;OLÅV\YOHZHWYV[LPUJVU[LU[VMHWWYV_PTH[LS` MH[SL]LSVMSLZZ[OHU HUKKPL[HY`ÄIYLSL]LSVM ;OPZYLWYLZLU[Z L_JLSSLU[U\[YP[PVUHUK[OLWYVK\J[JHUILZ\WWSPLK^P[OHTPSKVYU\[[`ÅH]V\YWYVÄSL;OLU\[[`MHIHILHUÅV\YOHZILLU\ZLK[V THRLNS\[LUMYLLIYLHKT\ѝUZHUKZSPJLZ;OLÅV\YJHUIL\ZLKHZHKPYLJ[Z\IZ[P[\[LMVYV[OLYNS\[LUMYLLÅV\YZVYJHUIL\ZLK [VYLWSHJLHYV\UK VM^OLH[ÅV\YPUH^PKLYHUNLVMIYLHKZ[VHKKU\[YP[PVUJVSV\YHUKÅH]V\Y Foods from the Earth are keen to hear from interested parties and happy to work on product development opportunities with clients. Foods from the Earth can be contacted on firstname.lastname@example.org. Alternatively, if you would like to learn more about this innovation you can contact Ken Quail, by email at: email@example.com
-VYTVYLPUMVYTH[PVUVU[OL0U[LYUH[PVUHS@LHYVM7\SZLZ]PZP[!^^^NSUJVYNH\ page 27
Amanda Young & Stephane Klein
GREAT PRIZES PLUS
page p pag ge 28 28
2016 pie judges announced
ABOVE: Line Up Of Pie Judges At Sydney Fine Food Exhibition 2015
2016 PIE JUDGES
ANNOUNCED <PM7NÅKQIT/ZMI\)][[QM8QM Competition has always held a reputation for attracting some of the most elite members of our industry and this year is no different. Their knowledge and experience in the baking industry is diverse and the time they dedicate to this competition is a key element to its ongoing success. It is also a credit to the organisations, institutions, associations and companies they represent.
ABOVE: Mike French with last year’s Overall Gourmet Pie Winner, Mike Fuller from Mountain High Pies in Wentworth Falls NSW.
;OL[O6ѝJPHS.YLH[(\ZZPL7PL*VTWL[P[PVUQ\KNLZJVUZPZ[VM! • Mike French, Chief Judge - Springer Foods Australia • Brendan Carter, Senior Judge - Gourmet Pie - William Angliss Institute • Mick Di Salvatore, Senior Judge - Aussie Pie - Mick’s Bakery • John Maurici, Senior Judge - Sausage Roll - MAURI anz • John de Bont - William Angliss Institute • Neville Drake - MAURI anz • Michele Walsh - Nepean TAFE NSW • Stephen Pinnuck - Goulburn Ovens Institute of TAFE 2PT)HUÄLSK.V\SI\YU6]LUZ0UZ[P[\[LVM;(-, • Terry Holdsworth • Mick Windsor - Federation University • Mark Dennien - NBIA • Shayne Greenman - NBIA • Corey Howard - EOI/Peerless • Brendan Bullen - EOI/Peerless • Peter Eglinton - Lauke Flour 9PJOHYK>PSZVU3LZHќYL
FIVE TIPS FROM HEAD JUDGE, MIKE FRENCH: 1. Use quality ingredients and pay attention to the basic recipes and procedures of pie making. Ensure clean tins are used! 2. Ask for advice.;HSR[V`V\YÅV\YHUKTHYNHYPULZ\WWSPLYZ[OL`HYL a valued source of information. Many are, or have been, judges. 1\KNL`V\YV^UWYVK\J[ cut one open, be critical, don’t make ZPTWSLTPZ[HRLZ:\Y]L`ZOVWZ[HќHUKJ\Z[VTLYZMVY[OLPYOVULZ[ opinions. 4. Don’t add onion to a beef pie and call it Gourmet! Be innovative, look at recipe books for ideas and don’t forget, the Gourmet Pie OHZ[VILKPќLYLU[ 5. Make the most of a medal win. Use the media kit supplied and talk to local press and TV. They are always looking for a good story.
By winning medals you can expand your business. Do the best you can, your customers deserve it. page 29
AUSTRALIAN BLACKBUTT B LAC BAKERY TRENDS
Blackbutt Bakery A LABOUR OF LOVE T
here ar are a lot of passionate bakery owners in Australia, which I have discovered after interviewing and writing articles ab about them for almost 2 decades. Now and then, you come across someone you consider exceptional, and this is the case with Roberta Anson and Jim Roberts.
blackbutt bakery (`LHYVSK^VVKĂ„YLKV]LUOHZIHRLK[OLIYLHKWPLZ and pastries inside this charming historic bakery in the picturesque rural town of Blackbutt, for many years. Having a bakery or any business where customers form queues in the streets for your products proves that what you produce must be phenomenal. Roberta Anson and partner, Jim Roberts, have a great reputation for their extensive range of gourmet pies and a substantiating factor is they have never not won a medal for HWPLLU[LYLKPU[VHJVTWL[P[PVU0U[OL6Ń?JPHS.YLH[ Aussie Pie Competition alone, they won 15 medals for 15 pies entered and also the title of Australiaâ€™s Best Brekkie Pie and a gold medal for an Alpaca Pie, which judges raved about. An extensive range of products are produced in the bakery with many that wonâ€™t be found anywhere else. Roberta never rests, her mind is constantly on concocting the most unusual recipes and in great number, like hundreds VMKPŃœLYLUHYPL[PLZVMZ^LL[ZTHZZP]LHTV\U[ZVMWPL varieties and it is the same for her with everything, thinking outside the box, a structured method of creativity.
When the Blackbutt Bakery came up for sale, we were excited at the thought of restoring it back to its former glory and providing a bakery for the community. Determined not to be imprisoned with health issues, we took a huge leap of faith and purchased this wonderful old bakery. The belief that a home cook, a man with no cooking skills and both with no business training experience whatsoever, only great enthusiasm, could take this little bakery and build it into something amazing. This venture was my therapy and life KYLHT[VHJOPL]LHUKM\SĂ„S My daughter Amanda has been an integral part of us being able to accomplish this undertaking and without her support and her conviction; none of this would be possible. In fact, her words inspire me to this very day. When it sunk in that we had once owned our own home and now mortgaged everything for a journey into the unknown, I turned to her and said, â€œOh my god, what have I done?â€?, she said â€œMum we will be alright, you can cookâ€?. From that moment, I knew with her and Jim by my side we could do this. We wanted to create a place that felt welcoming and our food was scrumptious, home-style cooking - and over the years this is what we hope we have achieved.
Some of her products have gained international recognition, her clientele is not drawn by promotion, there is no ction of advertising, not even a website, just Robertaâ€™s perfection ucts. making extremely interesting and ever-evolving products. na To understand this gifted non-baker, who operates in rural location some 140 kilometres from Brisbane, I asked he Roberta to share her story with us and this is what she had to say. kery Jim and I, purchased the 100 year old Blackbutt Bakery ling out of bankruptcy and disrepair 6 years ago, after falling L PUSV]L^P[OP[ZVSK^VYSKJOHYTOPZ[VYPJHSZPNUPĂ„JHUJL HUK[OL\UPX\LULZZVM[OLVSK^VVKĂ„YLKV]LU Jim has always been a jack of all trades, having ng worked in many industries, from driving trucks to doing security. I was restricted due to a debilitating illness, which kept me mostly at home, so focused my time on making meals for friends who worked and the elderly. I also created a range of gourmet sausage rolls, with a dream of one day owning a pastry shop.
BLACKBUTT B LAC
ABOVE: Jim with Pie Judges after receiving a gold medal for his Alpaca Pie.
We overcame many obstacles in the beginning, from SVZPUN^H[LYVU[OLWYVWLY[`[VÄUKPUN[OLWS\TIPUN was faulty and had to be totally revamped. Then, not enough power for the equipment we purchased and had to upgrade all of the electricity meters and wiring. We then experienced torrential rain and were left standing in water in the bakery, drains had to be dug and tonnes of concrete brought in, as the grounds outside were dirt and mud. Due to the ÅVVKPUNHUKYVHKHJJLZZ^HZOLKV\[UVZ\WWSPLZ could be delivered, the police were the only people who had access and we relied on them to deliver V\YÅV\Y(UV[OLY\UL_WLJ[LKKYHTHJHTLK\L[V the oven, which had pumped 100 years of woodÄYLKZVV[PU[V[OLJLPSPUNZMVYJPUN[OLT[VJVSSHWZL under the weight of 4 trailer loads of black ash. This \U^HU[LKL_WLUZLJHTLPU[OLMVYTVMYLYVVÄUN HUKHѝ_PUNUL^JLPSPUNZ[OYV\NOV\[[OLLU[PYL bakery. 6US`HML^^LLRZHM[LYÄUHSS`VWLUPUN^L^LYL left without a baker and thought we would have to close the doors as neither of us knew how to make bread or pie pastry. A crash introduction into pastry making commercially, was ringing a baker we knew in Brisbane, his advice was don’t bother it’s too hard to explain. Not defeated, we rang a TAFE teacher who kindly walked us through the steps over the phone and this is how Jim became the pie maker. 1PT^LU[VU[VTHRLHSS[OLWHZ[Y`HUKÄSSPUNZMYVT recipes that I had created and it was his pies that ^VU[OLH^HYKZH[[OLÄYZ[WPLJVTWL[P[PVU;OPZ^HZ an amazing feat for a man who in his 60s had never even boiled water and was now winning awards.
Along our journey we have learnt a great deal from bakers and others in the industry to which we are truly grateful. Franka Mills, a young girl who came to us with no experience in bread baking assisted our baker, Michael Bidgood, who had originally [YHPULKVUV\Y^VVKÄYLKV]LU>OLU4PJOHLSIYVRL his leg and was unable to bake, Franka jumped to the challenge and became our new bread baker and later went on to learn the art of pastry making. Franka has now been with us for 6 years and has become an extremely valuable asset and an incredibly talented baker and pastry chef. All of our breads and pies were baked in the woodÄYLMVYTHU``LHYZI\[K\L[V[OLSHIV\YPU[LUZP[` of the oven, training bakers to operate it and the rapid growth of the bakery, we saw it necessary to W\YJOHZLHULSLJ[YPJV]LU;OL^VVKÄYLKV]LUOHZ been restored and is fully operational, which we still use for a variety of our products. 6ULKH`^L^LYL\YNLK[VLU[LY[OL6ѝJPHS.YLH[ Aussie Pie Competition and were elated at winning H^HYKZMVYV\Y]LY`ÄYZ[[PTL^OPJOPUJS\KLKH gold medal. To date we have now won well over 50 awards, including gold, silver and bronze plus Australia’s best brekkie pie, with our Lumberjack pie and to top this we have also taken out Queensland’s best pie 4 years running. We made a Crocodile pie that won Australia’s Best Game Pie at the Aussie Pie Comp and to our surprise it went global, receiving national and also international headlines. Soon after we were approached by a Japanese tour company, to supply over 200 Crocodile pies for their clients to sample.
blackbutt bakery The feedback from our customers as well as the judges in the pie competitions, plays an imperative role in cementing our belief in the products we make at the bakery. Countless products are made at the bakery from standard SPULZ[VHKKP[PVUHSNV\YTL[WYVK\J[ZZ\JOHZ[Y\ўLZH]HZ[ array of brownies, slices, cakes, quiches, biscuits, Danishes, cronuts, fudges and many more. Our products change on a daily basis as we believe this maintains the appeal for customers to pop in, never knowing what delicacies they HYLNVPUN[VÄUKP[»ZSPRL*OYPZ[THZL]LY`KH`MVY[OLT We love inventing new and exciting products, taking a basic recipe and turning it into a surprise package, for example, creating a whole indigenous range of cheesecakes using Lemon Myrtle, Quandong, Lillypilly, Wattle Seed and Bunya nuts. Having grown up in the tropics of North Queensland, I love to incorporate tropical fruits such as Rambutan, Jack fruit, Lychee, Carambola, Custard Apple, Paw Paw and other exotics, into our products. )HRPUNPZUV[VUS`HIV\[ILPUNÅH]V\YZVTLHUKHWWL[PZPUN" it’s about crossing boundaries to create food to be pleasurable and exciting. We like to take a plain product for example, the humble lamington and evolve it into all sorts VMKPќLYLU[ÅH]V\YZHUKÄSSPUNZ0[PZJYLH[PUNHZ[H[LTLU[ not dissimilar to a catwalk in Milan, with fashion except with food. Our pie varieties, even though we don’t have hundreds of varieties at any one time in our shop, we have however, created hundreds of varieties over the past 6 years and \[PSPZLHSSZVY[ZVMKPќLYLU[YLJPWLZÅH]V\YZHUKTLH[Z Z\JOHZ:V\[O(MYPJHU.VH[(SWHJH*YVJVKPSL)\ќHSV Venison and even a Bunyip Pie. Jim’s favourite is the curried sausage pie, which is packed with pork sausages, potatoes and peas in a rich aromatic curry sauce. Our more recent ones have been the Rodeo, Cheeseburger and Big Mack, all recreated from an idea we had of putting fast food
companies’ menus into pies. We will never stop inventing HUKJYLH[PUNUL^]HYPL[PLZ^P[OHTHaPUNÅH]V\YZ When we look to employ bakers we look for someone to aspire in having the same drive as ourselves, to construct, create and believe in the product they are generating, not someone looking for a means to an end. If they can achieve this then we believe their rewards will follow. It is important to be passionate about baking as it is a very demanding job and if your heart is not there then it’s harder to achieve a quality product. If you are considering a career in baking or going into your own bakery venture, then our advice is ask yourself why? If the answer is, this is my dream, then if our story is anything to go on through all of our adversities, you will understand you can achieve all in life that you set out to be. We look back to where we started with great pride, from humble beginnings to now being recognised as a meeting place and destination bakery. We are incredibly appreciative of the multitude of customers, who have supported us throughout the past 6 years, for without them we could not have developed, or grown to what we are today. There were a lot of sceptics in the beginning, saying two non-bakers purchasing a bakery; you won’t make it a year. Well if nothing else, it has proved we could do it as here we are 6 years on and hoping to continue this amazing journey for as long as we have breath. My philosophy that I live by every day is “Your thoughts can become your reality”. Stay positive and stay focused and nothing is impossible. I’d like to dedicate this story to my TV[OLY^OV^HZHUPUJYLKPISLPUZWPYPUNPUÅ\LUJLPUT`SPML who taught me all is possible, if you believe and if one door closes another one opens and to my father who was an amazing brilliant, hardworking, farming man who never gave up through all adversity.
BAKESKILLS B AK
BAKESKILLS CONTESTANTS ANNOUNCED
akeSkills Australia is a premier baking industry competition, pitting the Ă…VM[\aW]VOIXXZMV\QKM[IVL VM_TaY]ITQĂ…MLJISMZXI[\Za chefs under 25, from each state against each other.
The 2016 competition will be held at Fine Food Melbourne in September in a live contest staged in front of tens of thousands of visitors who will be attending the exhibition. This yearâ€™s teams will face a four day production schedule competing across KPŃœLYLU[WYVK\J[JH[LNVYPLZPUJS\KPUN standard, specialty & artisan breads, croissants, brioche, several pastry products, ZWLJPHSVJJHZPVUJHRLZMY\P[Ă…HUZKLZZLY[Z WYLTP\TJOVJVSH[LVŃœLYPUNZ A BakeSkills Cheesecake Challenge; a gluten free challenge and a Mystery Box of 20+ dessert items and the preparation of chocolate & bread models for inclusion in their [OLTLKPZWSH`VU[OLĂ„UHSKH`VMJVTWL[P[PVU Teams will also enter a gourmet pie into [OL6Ń?JPHS.YLH[(\ZZPL7PLJVTWL[P[PVUMVY assessment.
Whilst the competition is tough and the practice hours are long, becoming a BakeSkills Champion is certainly a worthwhile endeavour â€“ not only for the prestige of receiving the trophy and the BakeSkills Australia championâ€™s green jacket, but also for [OL[LYYPĂ„JYL^HYKZ[OL^PUUPUN[LHTYLJLP]LZ
THE 2016 BAKESKILLS TEAMS ARE: SA - Regency TAFE â€˘ Baker - Recco Oâ€™Connor â€“ Opening his own bakery very soon â€˘ Pastry - Megan Bowditch â€“ Market Street Patisserie Cafe â€˘ Team Manager â€“ Justin Williams NSW - Sydney TAFE â€˘ Baker - Troy Evans â€“ Bakers Delight Southgate Â‹7HZ[Y`9HŃœHLSL7HSTPLYPÂś*HWV*HML â€˘ Team Manager â€“ Scott Astley
We managed to catch up with two contestants and asked why they entered BakeSkills. Megan Bowditch, representing SA said, â€œI was asked to enter BakeSkills by Regency TAFE and thought, â€˜What a great ideaâ€™. This will be T`Ă„YZ[UH[PVUHSJVTWL[P[PVUHUK0YLHSS`SVVR forward to the challenge. I hope to learn from the experience and Iâ€™m excited to meet the other young passionate bakers and pastry chefs.â€? Troy Evans from NSW said, â€œI have been a pastry apprentice for 3 years now, before that I was a commercial chef and was an apprentice for 4 years. I entered BakeSkills Australia to challenge what I know theoretically and practically as a pastry chef. This opportunity gives me a chance to push myself and even learn a few new techniques.â€?
QLD - BITA â€˘ Baker - Brendon Woodward â€“ The Bakeologist, New Farm â€˘ Pastry - Savanna Clarke â€“The Cupcake Parlour, West End â€˘ Team Manager â€“ Martin Schett
BRENDON WOODWARD, QLD
MEGAN BOWDITCH, SA
RAFFAELE PALMIERI, NSW
SAVANNA CLARK CLARKE, QLD
RECCO Oâ€™CONNOR, SA
TROY EVANS, NSW
...a ROBOT COUPE MIXER COU ER R WORTH $ WO
HURRY entries close:
• Friday 19th August for couriered entries p for hand delivered entries • Fridayy 2nd Sept
SPECIAL THANKS TO OUR SPONSORS
Fo r more info,
entry forms & updates visit...
DENIZ D EN KARACA
Awarded Patissier Of The Year
he inaugural annual Savour Patissier of the Year competition was held at Foodservice Australia in May, with 30 of the nation’s brightest pastry chefs presenting up their best macarons, tarts, eclairs and entremets, in an attempt to win a share in over $42,000 of cash and prizes.
Created by Kirsten Tibballs, owner of Savour Chocolate and Patisserie School and widely considered one of the world’s greatest pastry chefs, the competition has been designed to showcase the creations of talented pastry chefs from around the world - and to give those competing, exposure to some of the most internationally renowned pastry chefs on the planet.
YEAR The overall winners: 1st:
Deniz Karaca – Epicure
Philip Khoury – Adriano Zumbo
Matteo Sassi – Adriano Zumbo
Alessando Bartesaghi – Melbourne Exhibition Centre
Aurelio Gulino – Adriano Zumbo
Kirsten said, “I really wanted to establish a professional industry competition where the crème de la crème of pastry chefs could showcase their talent and get recognition for their craft. This competition PZ[OLÄYZ[VMP[ZRPUKPU[OLPUK\Z[Y`HUKPZKLZPNULK[VWYV]PKLHWSH[MVYT to gain really relevant, valuable experience, and exposure to the world’s
Individual category winners: Tarts:
Deniz Karaca – Epicure
Eigen Ting – L’Hotel Gitan
Deniz Karaca – Epicure
Philip Khoury – Adriano Zumbo
best.” The line-up of judges was as intimidating as it was impressive for
deniz karaca awarded patissier of the year
ABOVE: LtoR - Frank Haasnoot, Julien Alvarez, Deniz Karaca, Kirsten Tibballs, Jordi Bordas and Paul Kennedy. Photography by Richard Weinstein. German-born Deniz Karaca has made a name for himself in the Australian chocolate & dessert scene after being named the number 1 chocolatier in Australia and Asia in 2012 and 2013, currently ranking among the top three in the world after his participation in the World Chocolate Masters in 2013. Kick-starting his career with an apprenticeship to become a pastry chef at 16, he was fortunate to work the benches within the kitchens of the esteemed 135 year old patisserie, Cron & Lanz in GĂśttingen, Germany. Learning at an early age from some of the best JOLMZ,\YVWLOHK[VVŃœLY+LUPaZVVU realised that commitment, passion and targeting towards perfection, were the most important attributes to become a great chef. +LUPaX\HSPĂ„LK`LHYZSH[LY^P[O accolades and was awarded a scholarship by the federal government to pursue further studies eventually earning the right to hold the prestigious master title as one of the youngest recipients ever. It was during his pursuance of this title that he developed his obsession with everything chocolate. A relationship that would last for more than a decade with a continuous push of boundaries, in turn, winning him countless awards along the way. Interview with Deniz: How much effort went into it? I started preparing for the competition about 2 TVU[OZWYPVYÂŻ]LY`OHYK[VW\[[OPZPU[V hours but there were many.
What did you think of the other contestants? The main reason why I entered the competition was the high level of skills and experience some of the other contestants had. There were some great names in it and I felt honoured to be able to compete amongst such talent. What did you think of the judges? Looking at the judging panel you could see how one could feel quite intimidated. I would think everyone in the industry knows who Frank Haasnoot, Jordi Bordas, Julien Alvarez and Paul Kennedy are - they all count to being the very best the pastry ^VYSKOHZ[VVŃœLYH[[OPZTVTLU[PU time and their work has inspired many, including myself. In saying that, they all were absolute lovely, some may think that a certain level of arrogance would come ^P[OZ\JOWYVĂ„SLHZTHU`V[OLYJOLMZ carry, no names here) but not at all with this bunch, great chefs and great guys! Why do you keep entering competitions? Iâ€™m very competitive by nature. I just love the thrill and excitement that you get when doing competitions, itâ€™s not for everyone I think, you either hate it or love it. Itâ€™s such a great platform to express yourself to the pastry world and especially for the younger generation, a great way of getting your name out there and build HWYVĂ„SL Whilst of course it was great winning the competition, itâ€™s a bit like with anything in life - winning is great but what really builds you and makes you want to get better is losing! Often to win one, you have to lose a few and itâ€™s all part of it. So itâ€™s really important to not give up if it doesnâ€™t happen straight away and it will be even more rewarding then.
Deniz Karaca was awarded with an array VMWYPaLZMYVT[OLL]LU[ÂťZZWVUZVYZ^OPJO included: â€˘ $10,000 cash prize â€˘ 3 day trip to Hong Kong to train with Marike Van Beurden at the Ravifruit Studio, including economy class airfares, meals and accommodation valued at $8,000 AUD â€˘ 1 x Robot Cook by Robot Coupe (valued at $4,950) â€˘ 1 x 9 litre melting tank from Martellato (valued at $830) â€˘ Assorted equipment from Martellato including silicon piping bags and moulds (valued at $1,170) â€˘ Savour Chocolate & Patisserie School hands-on class voucher (valued at $1,000) â€˘ Assorted moulds from the Silikomart Professional range â€˘ Assorted moulds from Pavoni â€˘ Trophy Winner of Individual Categories will receive: â€˘ 1 x Blixer 3 by Robot Coupe (valued at $2,875 each) â€˘ Savour Chocolate & Patisserie School hands-on class voucher (valued at
$1,000) â€˘ Trophy The competition was organised by Kirsten Tibballs with support from Callebaut, Ravifruit, Bulla, Unox, Creative Ingredients and Robot Coupe. The next Savour Patissier of the Year competition will be held in May 2017 at Foodservice Australia Exhibition in Melbourne. page 37
RECIPE R EC
BY DENIZ KARACA INTERNATIONAL AWARD WINNING PATISSIER, PRODUCER OF CUVEE CHOCOLATE & EXECUTIVE PASTRY CHEF AT EPICURE
MACARON Yield: 20 Macarons – 45mm Ingredients: Vanilla Macarons 152g icing sugar
172g almond meal
77g egg whites (1st)
3g egg white powder
100g caster sugar
1 Heilala vanilla pod
35g egg whites (2nd)
METHOD 1. Prepare a tant-pour-tant by blitzing the icing sugar and almond meal in HMVVKWYVJLZZVY\U[PS]LY`ÄULPUJVUZPZ[LUJ` 2. Boil the caster sugar and water to 122°C and make an Italian meringue ^P[O[OLÄYZ[HTV\U[VMLNN^OP[LZ 3. Mix the scraped vanilla and second amount of egg whites into the tant-pour-tant. 4. Fold the meringue carefully into the almond mix. 5. Bake at 115°C for 20 minutes in the convection oven with half fan and set aside to cool. Ingredients: Mascarpone Butter Crème
0UNYLKPLU[Z!9HZWILYY`*VUÄ[ 14g caster sugar (1st)
15 fresh basil leaves
2g pectin NH
200g raspberry puree
100g caster sugar (2nd)
60g glucose syrup
3g citric acid solution (50-50)
METHOD 1. Combine the sugar (1st) and pectin then combine it with cold raspberry puree and basil leaves. 2. Bring the puree to a boil, add the glucose and then boil again. 3. Add the isomalt and boil again.
38g whole eggs
22g egg yolks
4. Add the sugar (2nd) and boil again.
10g caster sugar
Zest of ¼ of a lemon
5. Add the citric acid solution, remove the basil leaves and set aside to cool.
5g lemon juice
½ Heilala vanilla pod
6. When completely cooled down, mix into a smooth gel in the food processor.
Ingredients: Additional Components:
1. Combine the sugar, eggs and egg yolks then warm under a bain marie to 70°C.
2. Whip the eggs until soft peaks. 3. Cream the butter, lemon zest, lemon juice and vanilla. 4. Add the mascarpone gradually. 5. Add the whipped eggs gradually and continue creaming until well combined and pale in colour. page 38
MONTAGE/ASSEMBLY: 1. Start by preparing the macaron shells. 2. 7YLWHYL[OLYHZWILYY`JVUÄ[ 3. Prepare the mascarpone butter crème. 4. Decorate with chocolate twigs and baby basil.
CHOCOLATE C HO
ABOVE: Daria Nechiporenko and her Award Winning Scuplture page 40
Stunning chocolate showpieces in the theme of ‘My Africa’ were created by three gifted pastry chefs at \PM?WZTL+PWKWTI\M5I[\MZ[)][\ZITQIV9]ITQÅMZI Cacao Barry event held at Melbourne Crown Casino in front of a live audience in June.
he winner of this competition MV\MZ[\PM)[QI8IKQÅK?WZTL Chocolate Masters in 2017, with the hope of being selected to compete in the World Chocolate Masters in Paris in 2018.
This year’s Australian competitors battled it out, presenting a selection of moulded and dipped pralines along with a modern pastry, and of course, a giant chocolate showpiece. Kirsten Tibballs, one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers, a previous judge at the World Chocolate Masters in Paris and organiser of this event said, “The standard of competition at this event was very high and the calibre of product on display shows that Australia is holding its own amongst the chocolate and pastry elite worldwide.” Garry Willis, who represents both Callebaut and Cacao Barry in Australia said, “Aussie pastry chefs keep getting better and better, with this year’s WCM selections having only a few points from ÄYZ[[V[OPYK(U`VULVM[OLJVTWL[P[VYZ would be able to successfully represent Australia at the World Chocolate Masters in Paris, such was the skill level displayed this year.” The winner of the 2016 Australian Chocolate Masters was awarded to a jubilant Daria Nechiporenko, Head Pastry Chef from the multi-award winning, Prime Restaurant, in Sydney. The two pastry chefs Daria competed against were Karen Jung and Phillip Khoury, both employed at Adriano Zumbo. Russian born Daria Nechiporenko, arrived in Australia 5 years ago with no formal education as a pastry chef. The 36 year old mother of two started her career as a patissier four years ago, being trained at Le Cordon Bleu in Sydney. Though only having a relatively short time in the industry, Daria has already managed to achieve recognition for her professionalism as a creative patissier. In 2013, Daria won two gold medals in the Australian Culinary Challenge for Petit Fours and Gateau, and the Victorinox Best Static Dessert display with a ZWLJ[HJ\SHYKLZZLY[I\ќL[(SZVPU[OL same year, she became a Gold Medallist at the Callebaut Chocolate Showpiece *VTWL[P[PVUHZ^LSSHZHÄUHSPZ[PU[OL Callebaut Student Chocolate Showpiece. Daria’s original occupation before coming [V(\Z[YHSPH^HZPUSVNPZ[PJZHUKÄUHUJL as her parents believed working in the food industry was not the correct career path, but her passion since a child was being in the kitchen and cooking. Daria said she is overjoyed and very proud of her new occupation as a patissier and this is all she had ever wanted to be, to produce beautiful
chocolate masters things, to create and inspire people as she has now achieved. Daria said, “I am extremely happy at winning this competition and my message to everyone in the industry is, enter competitions, give it a go because the rewards are great. I did not expect to win this event because the other competitors were so good, so you never know unless you make the attempt.” The three Judges for the Australian Chocolate Masters were made up of an elite team of patissiers, who understand what it’s like to compete on the world stage. Deniz Karaca from Epicure: a former ^PUULYVM[OL(ZPH7HJPÄJ*OVJVSH[L Masters, as well as placing in the World *OVJVSH[L4HZ[LYZÄUHSPU7HYPZ Paul Kennedy from Savour: a winner of the Best Chocolates in the World at the World Chocolate Masters in Paris and also represented Australia in the World Pastry Olympics in Japan. Tim Clark from Cacao Fine Chocolates: ^OV^HZJYV^ULK(\Z[YHSPH»ZÄYZ[L]LY Callebaut Chocolate Master and also went on to represent Australia at the World Chocolate Masters in Paris. Tim Clark said, “All three of us understand very well the pressure the contestants are under, having been there ourselves as previous contestants representing Australia on the international stage.”
ABOVE: Karen Jung
“This year’s competitors at the Australian X\HSPÄLYOHK[VWYVK\JLHZLSLJ[PVUVM moulded and dipped pralines along with a modern pastry, and of course, a giant chocolate showpiece. All items were to be presented within the allocated time and in line with the set theme ‘My Africa’.” “The standard of this competition was very high and the focus from each individual was intense. They all had a QVI[VKVRUV^PUN^OH[^HZVUVќLY We could see early on that there wasn’t NVPUN[VILT\JOKPќLYLUJLIL[^LLU the competitors, and as it turned out, the winner was decided by the slimmest of margins. An amazing job done by all!” “They have excelled and pushed themselves to new heights; they will all be better for the experience and come back for more I’m sure. Congratulations to the winner, Daria Nechiporenko whose work has just begun!” “The World Chocolate Masters is a competition like no other which brings together the best of the best from around the world. Like any competition, it requires great commitment, a drive for excellence, lifting your standards and setting the bar to heights you wouldn’t have imagined you could reach,” added Tim.
ABOVE: Phillip Khoury page 41
CHOCOLATE C HO
CALLEBAUT CHOCOLATE SHOWPIECE ABOVE: Emma Jansen and her Award Winning scuplture
(ZLWHYH[LJVTWL[P[PVUOLSKVU[OLKH`^HZTHKL\WVMÄ]L competitors, who also had to produce a chocolate showpiece in the theme of ‘My Africa’. This event was also hosted by Crown Casino and ran in conjunction with the World Chocolate Master X\HSPÄLY
Contestants were: • Cyril Audemard – Yarra Valley Chocolaterie • Candice Kramme – Crown Casino • Pascal Armenariz – Cacao Fine Chocolates & Patisserie 5HM[OHSPH:[LÄZHYP – Epicure • Emma Jansen – Epicure 7HY[PJPWHU[ZOHK[VJYLH[LHTHNUPÄJLU[JOVJVSH[LZOV^WPLJL that best represented the beautiful, mysterious and rich continent of Africa. The creations were judged on their artistry, design, construction, adopted techniques and cleanliness of work. The winning showpiece was created by Emma Jansen, with her very original and well executed design. Emma Jansen works for Epicure at the Melbourne Cricket Ground, under the guidance and Z\WWVY[VM+LUPa2HYHJH:OLPZUV^HX\HSPÄLKWHZ[Y`JOLMHM[LY completing her apprenticeship earlier this year. page 42
COMPETITION Though always having a passion for food, she had been talked out of entering the industry by many people. Emma entered university and completed a Post Graduate Degree in Psychology, but that was not her desire. She eventually entered an apprenticeship in pastry and is now following her dream. To acquire further knowledge in her occupation, she completed a Chocolate Showpiece Course at Savour Chocolate School, with Paul Kennedy three years ago. Winning this competition with her spectacular (MYPJHUKLZPNU^HZ[OLÄYZ[[PTLZOLOHZJVTWSL[LKH showpiece independently. In 2014, she competed in the Australian Culinary Challenge as part of Fine Food Australia and won overall as Most Outstanding Pastry Chef and received one gold and two silver medals. Emma said, “I entered the Callebaut Chocolate Showpiece Competition for the opportunity to improve T`ZRPSSZHUKRUV^SLKNLHUKNHPUTVYLJVUÄKLUJLPU the art of chocolate.” “I spent many hours practicing after work and often on T`KH`ZVќV]LYH[^VTVU[OWLYPVK;OLYL^HZHSV[
of trial and error and many late nights of failed ideas before [OLÄUHSJYLH[PVU^HZJVTWSL[LK¹
“This competition was a fantastic opportunity to enhance my skills as a pastry chef, to be creative and to challenge T`ZLSM^P[OZVTL[OPUNKPќLYLU[HUK0YLHSS`HWWYLJPH[L everyone who makes these competitions possible.” “My message to anyone considering entering competitions is, you can be any age, you don’t have to be young, if you have the opportunity you should go for it. If you work hard and aim high, even if you don’t win you can gain so much from the experience. It is a chance to be inspired by what else is out there in the industry, to expand your expertise and you can learn a little something about yourself as well.”
ABOVE:6IN\PITQI;\MÅ[IZQTOP RIGHT: Candice Kramme’s entry BOTTOM RIGHT: Cyril Audemard BELOW: LtoR <QU+TIZS,MVQb3IZIKI3QZ[\MV<QJJITT[8I]T3MVVMLaIUL/IZa?QTTQ[
RECIPE R EC
Yum Yum Cake
YUM YUM CAKE This is the time of year when we start preparing our summer menus. What stays, what goes, and also, whatâ€™s new. This is a very quick and simple, yet lovely summery treat and once your customers taste this little number, for sure as for sure, they will be back for more.
You will also need:
Ingredients: Base 250g digestive biscuits, crushed
100g butter, melted
Ingredients: Filling 1 can of condensed milk
20cmx30cm rectangular loose-bottomed tart tin or 23cm (9in) round loose-bottomed tart tin.
METHOD 300ml double cream
1. Mix the crushed biscuits with the melted butter in a bowl.
2. Tip the biscuit mix into your tin, pressing it into the base. (This will be the base of your Yum Yum Cake). Chill for 15 minutes.
Ingredients: To decorate (optional)
3. Whisk together the condensed milk and cream, then add the lemon juice (it will thicken!).
BY LAUREN DREW
4. Pour onto your biscuit base and chill for at least 1-2 hours.
PIPING BAGS Now available in dispenser boxes at no extra charge
EXTRA STRONG (30 MICRON) EASY SEE THROUGH WALL BRACKETS AVAILABLE
5 DIFFERENT SIZES
HEAVY DUTY AN NTI SLIP BIODEGRADABLE AFFORDABLE SAMPLES AVAILABLE
INCLUDING DOUBLE TROLLEY
TIGERNUTS WERE A SOURCE OF NUTRITIONAL, CURATIVE & REGENERATIVE PROPERTIES IN ANCIENT AFRICAN & EGYPTIAN CIVILISATIONS. Nut Free (yes, nut free), Gluten Free, Allergen Free, Dairy Free, High Dietary Fibre/ Resistant Starch, Prebiotic, High Potassium, Manganese, Iron and Antioxidants, Vegan, Raw, Paleo and Organic. INDEPENDENTLY AUSTRALIAN OWNED COMPANY
share the love @healthandharvest or simply say hi firstname.lastname@example.org
WORKING W OR THE HEALTH FOOD
Working the Health Food Media Trends in Your Company’s Favour BY KARA LANDAU Travelling Dietitian
Vegan, paleo, gluten free, no added sugar, nut free, organic, plus many more nutritionally focused terms are constantly blasted in the media spotlight, continuing to shape consumer dietary preferences. ZMVL[IVLLM[QZM[NWZPMIT\PQMZNWWLXZWL]K\[\PI\Å\_Q\PQVSMaV]\ZQ\QWVITKZQ\MZQI are a continuing to grow. However, so too are the available options of healthier QVOZMLQMV\[NWZUIV]NIK\]ZMZ[\W]\QTQ[M_Q\PQV\PMQZÅVITXZWL]K\WNNMZQVO[ QVO ;OL`HYLTV]PUNH^H`MYVT[OL¸VSKZJOVVS¹NS\[LUMYLLÅV\YHS[LYUH[P]LZZ\JOHZYPJLWV[H[VTHPaLHUK[HWPVJH ^OPJOVќLYSP[[SLPU[OL^H`VMWVZP[P]LU\[YPLU[Z /LYL^LOH]LÄ]LUL^\UPX\LÅV\YZ[OH[VќLYHUHYYH`VMU\[YP[PVUHSILULÄ[ZHUK[OH[JHUILPUJVYWVYH[LKPU[V IHRLKNVVKZ[VLUOHUJL[OLV]LYHSSWYVÄSLVM[OLÄUHSWYVK\J[HUKLUZ\YL[OL`HWWLHS[VOLHS[OMVJ\ZLKJVUZ\TLYZ
working the health food media trends
4]XQVÃ†W]Z 3\WPUÃ…V\YPZ\UPX\LS`THKL\WVM WYV[LPU KPL[HY`Ã„IYLHUK MH[ It has a very low starch content and glycaemic index, and is known for supporting gut health [OHURZ[V[OLWYLIPV[PJÃ„IYLZ[OH[HYLWYLZLU[
and texture issues. The Lupin Co are the experts when it comes to exceptionally nutritious, innovative and convenient lupin food products. They will soon be launching their versatile product, which can be easily incorporated into baked foods such as: bread, cakes, biscuits and pasta for enhanced nutrition.
3\WPUÃ…V\YJHUÂ»[YLWSHJLHSS[OLYLN\SHYÃ…V\Y in a recipe, but can be used in place of approximately 25% without major taste
and preventative role with Type 2 Diabetes and Heart Disease.
.YLLUIHUHUHÃ…V\YPZ[OL^VYSKÂ»ZYPJOLZ[ ZV\YJLVMYLZPZ[HU[Z[HYJOHILULÃ„JPHS nutrient for gut health and weight management. Assisting with blood sugar regulation, insulin responses, and providing a soluble dietary Ã„IYLNYLLUIHUHUHÃ…V\YWSH`ZHZ\WWVY[P]L
3. Black bean powder
Black bean powder is made up of approximately 30% protein, 14% fat and 40% carbohydrates. 0[OHZHSV^NS`JHLTPJPUKL_HUKVÑœLYZHU
Cassava (also known as Yuca) is a root vegetable, and therefore is naturally gluten free. *HZZH]HÃ…V\YPZUV[[OLZHTLHZ[HWPVJHÃ…V\Y as it is the whole root vegetable - peeled, dried and ground.
Tigernuts are not actually nuts, but rather an ancient root vegetable that is naturally YPJOPUWYLIPV[PJKPL[HY`Ã„IYLZHUK YLZPZ[HU[Z[HYJO[OH[ILULÃ„[ZN\[OLHS[O
/H]PUNH]LY`TPSKIHUHUHÃ…H]V\YHUKH KYPLYJVUZPZ[LUJ`[VYLN\SHY^OLH[Ã…V\YP[PZ recommended to be used in place of white Ã…V\YH[H!J\WYH[PV www.naturalevolutionfoods.com.au
HYYH`VMILULÃ„JPHSHU[PV_PKHU[ZHUKTPULYHSZ Black bean powder has a very smooth consistency, and is easily incorporated into a range of recipes. www.jimmyblacks.com.au
In many recipes it can be exchanged at HSTVZ[HVUL!VULYH[PV^P[OYLN\SHYÃ…V\Y however, if the recipe is slightly dry you can YLK\JL[OLÃ…V\YI`HWWYV_PTH[LS` www.pantryinnovations.com.au/collections/ V[[VZJHZZH]HÃ…V\Y
Providing an abundance of iron, potassium, manganese and the antioxidant Vitamin E, [OL`OH]LHZSPNO[S`Z^LL[U\[[`Ã…H]V\Y[OH[PZ palatable and easily incorporated into baked goods. www.healthandharvest.com.au
(Z`V\JHUZLL[OLYLPZUV^HUHI\UKHUJLVMNS\[LUMYLLÃ…V\YZVÑœLYPUNHKKP[PVUHSU\[YP[PVUHSILULÃ„[Z[OH[JHUILNPU[VILPUJVYWVYH[LK PU[VIHRLKNVVKZ[VLUZ\YL[OLÃ„UHSWYVK\J[ZHYLTLL[PUNJVUZ\TLYKLTHUKZMVYOLHS[OPLYHUKTVYLU\[YP[PVUHSS`M\UJ[PVUHSMVVKZ K Kara Landau, Travelling Dietitian, is a Sydneybased media dietitian who assists health food b companies with new product development, c branding, marketing, and communications b iinitiatives to meet the growing demand for health and wellness focused food products. h K Kara holds a Bachelor Degree in Nutrition and Dietetics, a Masters in Entrepreneurship a HUK0UUV]H[PVUHUKH*LY[PÃ„JH[L000HUK0=PU H F Fitness. K Kara is regularly called on by the media for her expert opinion, having appeared: Channel h 7 News, Channel 10 News, Today Tonight, ACA, Sunrise, NovaFM, The Age, The Daily A Telegraph, Sydney Morning Herald, Womens T Health, Mens Health, Womens Health & H
Fitness, Ninemsn, Body+Soul, News.com.au, Yahoo7, Telstra Business, Fernwood Fitness, Fitness First & more. Having travelled extensively across the globe, and previously living in New York City, Kara is an expert in sourcing unique nutrient dense PUNYLKPLU[Z[OH[LUOHUJL[OLU\[YP[PVUHSWYVÃ„SL of all the products and recipes she develops for her clients. Acting as a brand spokesperson, video producer, on-screen talent, public speaker, and new product developer, Kara proudly and authentically represents the innovative healthy products and services that she aligns herself with.
Kara aims to make healthy eating both the easier, and the more enjoyable option for consumers, as a result of the new products she helps bring to market, as well as the education she provides through the media. For further assistance with healthy new product development and innovation strategies to meet the growing demands MYVTOLHS[OMVJ\ZLKJVUZ\TLYZ2HYHJHUIL contacted via: W: www.travellingdietitian.com E: email@example.com CV: www.linkedin.com/in/ corporatenutritionmelbourne I: www.instagram.com/TravellingDietitian nAPD F: www.facebook.com/DietitianAPD page 47
DIFFERENT D IFF FOODS
for Different People
Diﬀerent Foods for I
have always b been iinterested t t d iin creating ti g specialised i li d ffoods d around d dietary requirements. Give me the challenge of changing or reinventing a recipe and l will rise to it every time, it’s the curiosity in my soul that allows me to achieve this goal. It all started early on in my career, when l was employed as a dietary chef at Great Ormond Street em H Hospital in London, creating enticing food for children w with food allergies and intolerances. In hindsight, it was a career choice that is more relevant today in the hospitality industry than it was then due to the increasing awareness of ho dietary challenges with everyday eating. die Us Usually, we use recipes that are time tested, some are our favourites passed down in time, some centuries old. So to create new recipes with pa new ingredients can be daunting for the uninitiated. ne I think, th we as chefs and bakers either love the subject of recipe development or loath it. We can be intrigued with the use of unfamiliar de ingredients, or fear the change of jumping out of our comfort zone. It’s an ing experimental challenge that can consume our time, using sometimes costly ex specialised ingredients to create a new product range. However, once these sp recipes are developed they are yours to own. rec W today’s consumption of technology, we have a lot of information on With the internet regarding specialised dietary guidelines and products, it can be confusing as the information is vast and recipes many. co
BY AMANDA YOUNG International Award Winning Patissier
Experimentation is the key to all new recipes, once successfully developed Ex [OL [OL`HYL`V\YZ[V\ZLHUKYLKL]LSVWHZ`V\ZLLÄ[
There will be trial and error; the WYVK\J[ZTH`OH]LHKPќLYLU[ look, taste, mouth feel or texture. However, they should be just as exciting to the palate as any other product. For example, the assorted lamingtons pictured below took three trials before l was happy with
[OLÄUPZOLKWYVK\J[;OLÄYZ[IH[JO tasted of bicarbonate of soda, which made the cake bitter; the second trial, l changed the raising agent to baking powder but it was not enough and resulted in a dense cake but better tasting. The third trial was successful. To make recipe development
Vegan (V) Vegans consume no animal products at all. This PUJS\KLZUV[JVUZ\TPUNÄZOKHPY`WYVK\J[ZLNNZ and honey, to name a few. Vegans do not consume foods that are processed using animal products Z\JOHZZVTL^PULZHUKYLÄULK^OP[LZ\NHYZHZ animal by products can be used in their production. Raw sugar is a great alternative to processed sugar, as is agave nectar, stevia or coconut sugar.
Lactose Free (LF) Lactose is the sugar found in milk, therefore restricting the use of all dairy based products such as butter, cream, yoghurt and cheese, is paramount. Substituting milk is easy, as soymilk and almond milk can be used as the replacement. Lactose free products are available in many forms e.g. margarines, yoghurts, etc.
easier I will often make one recipe suitable for more than one dietary requirement. The above-pictured lamingtons are suitable for vegans, gluten free, lactose free and egg free clients. Listed below are ingredient guidelines and substitutes that may be used in your bakery products.
Gluten Free (GF) Coeliac disease is also known as gluten intolerance. Gluten is a protein found in wheat, rye, barley, oats, malt, spelt and triticale. These are used in the production of many bakery products as breads, biscuits, cakes, pizza and pastry. Gluten can also be found in many commercially produced foods such as sauces, pastes, thickening agents, which are present in many types of preprepared products. When preparing gluten free foods it is important to check all food labels of products used. A gluten free environment is also advised, as cross contamination will be an issue if preparation is done in a bakery where gluten products are produced.
Always read product labels ensuring honesty of the products that you are using.
Gluten free products are widely available in the form VMWYLTP_LZZ\JOHZNS\[LUMYLLZLSMYHPZPUNÅV\Y HUKWSHPUÅV\YTHRPUNWYVK\J[KL]LSVWTLU[LHZPLY as the substitution of ingredients has been done for you.
Egg Free (EF)
I will often use these products in the production of cakes and pastries.
Eggs can be successfully replaced in some recipes, such as cakes, pastries and biscuits, by using vinegar, additional baking powder and pureed fruits. Research on the internet will give you excellent examples of how these products can be used. However, some recipes in the range of patisserie, the eggs cannot be replaced successfully to achieve the required outcomes, such as in the production of quiches and meringues.
In Australia, we have the most astonishing array of specialised dietary ingredients available; however, it is often our lack of knowledge or JVUÄKLUJL[OH[PUOPIP[Z[OLPY\ZL Whether we like it or not, food allergies and intolerances in food are here to stay, we as hospitality providers need to take it on board and be hospitable to all of our clients. Whether it is a vegan, lactose intolerant or coeliac, we as industry providers should be mindful and considerate to these dietary needs. It
Listed below is a small selection of gluten free HS[LYUH[P]LZ!9PJLYPJLÅV\YZNYV\UKYPJL[HWPVJH HYYV^YVV[JVYUÅV\YIHZLKVUTHPaLZV`ÅV\Y JOPJRWLHÅV\Y Gluten free products can be denser and chewier; as gluten gives elasticity to products and without it breads may not rise as well. Pastries and biscuits TH`SHJRJVSV\YHUKILÅH[[LY
JV\SKIL[OLWVPU[VMKPќLYLUJL[OH[ makes your business successful over your competitors. We need to be more streetwise and aware of what the accolades of these minority groups can impact on the sales of your products if they are done well. Education is paramount, we need to understand not only the production of these specialised products but also the consequences of failing to adhere to the dietary guidelines required to produce these specialised products.
)LOVULZ[HUKLK\JH[LZ[Hќ regarding the content of products, we have an ethical responsibility that the information we provide to our customers is 100% accurate. Finally, those clients on the receiving end of your hard work will be only too grateful of your accomplishments, not forgetting the personal satisfaction you would personally achieve by creating them yourself. Happy Cooking, Amanda Young
RECIPE R EC
Gluten-Free Savoury Paris Brest
BY AMANDA YOUNG International Award Winning Patissier
/4=<-6.:--;)>7=:A8):1;*:-;< ?1<087)+0-,+01+3-6<)::)/76 516<)6,875-/:)6)<(7HYPZ)YLZ[PZH-YLUJOKLZZLY[THKLVMJOV\_WHZ[Y`HUKÄSSLK^P[OH hazelnut praline cream, however, this pastry works just as well with a savoury ÄSSPUN ;OLÄSSPUNHUK[VWWPUNSPZ[LKILSV^PZHUL_HTWSLKPќLYLU[PUNYLKPLU[ZJHUIL used depending on availability and preferred choices. When deciding, think of freshness, textures, visuals and taste pairings. An ideal lunch choice served with a bowl of rocket salad.
Ingredients: Choux Pastry
1 large red pepper, roasted & cut into strips
10 mini bocconcini
10 roasted cherry tree tomatoes (cooked as above)
½ cup freshly picked coriander
2 tsp fresh pomegranate seeds
53g unsalted butter
¼ tsp salt
NNS\[LUMYLLWSHPUÅV\Y (available from supermarkets)
1. Heat the milk and butter in a saucepan until the liquid boils. 2. 8\PJRS`HKK[OL.-ÅV\YHUKJVU[PU\LJVVRPUNV]LYHSV^ heat for 20 seconds. 3. Place into mixing bowl with paddle attachment and lightly mix until room temperature, add the eggs, a little at a time beating vigorously between each addition of egg. 4. Be mindful not to add too much egg, the mixture should ILZVM[I\[ÄYTHUKZOV\SKMHSSVќHTL[HSZWVVU^OLU tested.
½ bunch freshly picked tarragon
2 poached chicken breasts, thinly sliced
1 large cucumber, cut into thin strips
1 cup freshly picked mint
5. 7SHJLPU[VWPWPUNIHN^P[OYV\UKUVaaSL"SPULHÅH[IHRPUN try with baking paper and pipe choux pastry in a ring – 20cm in external diameter and 6cm wide.
10 radishes, thinly sliced
6. )HRLPUHOV[V]LUVMą*\U[PSNVSKLUHUKW\ќLK (approx. 40 mins).
1 punnet cherry tomatoes, roasted at 200°C for 10 minutes with ½ tsp fennel seeds, ½ tsp black mustard seeds, salt & pepper to taste
50g black olive tapenade
7. When cool, cut choux circle in half horizontally, place base VUZLY]PUNWSH[LHUKSH`LY^P[O[OLÄSSPUNPUNYLKPLU[ZPU VYKLYVMSPZ[PUN¶LN!O\TT\ZÄYZ[[HWLUHKLSHZ[ 8. 7SHJL[VWVMJOV\_JPYJSLVU[VWVMÄSSPUNHUKÄUHSS`WSHJL topping ingredients as shown in photograph.
BREAD & PASTRY CRATES BUY DIRECT FROM THE MANU
Available for immediate delivery Australia-wide STOCK COLOURS: Green Yellow & Blue-Grey (Special colours can be made to order)
• We can also print your business name on crates • Large & small quantities available CplusX are producers of quality, locally made bread crates & pastry/pie crates
PHONE: 08 8445 6210 EMAIL: paul@CplusX.com.au WEB: www.CplusX.com.au
SAMANTHA S AM
SAMANTHA TROTTER A PASSIONATE PATISSIER
Ambitious, motivated and full of drive Samantha Trotter is making a name for herself as a young pastry chef with an exciting future.
Photos thanks to: Fivespice Creative. Phot page 52
competition seemed like an excellent way to do this. I was pleasantly surprised when I received an award of excellence for my entry, as I didn’t think I had done all that well. The criteria for this competition was to research and complete a series of questions covering a broad cross-section of baking industry products WYHJ[PJLZ[OLUYL[\YU`V\YÄUKPUNZ[VHWHULSVM independent judges for consideration. In 2015, I decided to enter again, I had gained ZVT\JORUV^SLKNL[OLÄYZ[[PTLYV\UKHUK welcomed the opportunity to learn more. The variety of questions the paper posed challenged me to develop my views of the industry and opened me up to thinking about areas of it which I had very little prior knowledge.
ABOVE (LtoR): Samantha Trotter (left) with Samantha Pullinger from Gumnut Patisserie.
Her recent achievement of 2016 NSW Excellence in Baking Apprentice Pastry Chef of the Year, has been added to her steady list of accomplishments, which also includes being the 2015 recipient of Sydney Packham (OAM) Baking Industry Medal 2015. Samantha has gained much recognition in competitions, including wins at the Wollongong Baking Show & Champion Apprentice for her Danish, Petit Fours and Best Student Cake Exhibit at Royal Sydney Shows. Her dedication has also been rewarded by her TAFE after being named top of her class 2 years running. But for her the highlight was being awarded a trip to Paris as a prize for winning the Sydney Packham (OAM) Baking Industry Medal. On her return from France, Samantha was given the opportunity to make a presentation speech on her trip at the Australian Society of Baking (ASB) meeting earlier this year in Sydney. She said it was wonderful to be able to share her experience with the members and thank them for the opportunity they provided, as well as share the knowledge she gained from her visit to France.
Samantha now explains why she loves her profession and shares with us her adventures. I’ve always been interested in desserts and cakes, they’re my favourite thing to eat and therefore I really enjoy making them, so this is what led me to consider a career as a patissier. I am now in my third year as an apprentice at the award winning, Gumnut Patisserie in Mittagong (NSW) and loving every minute of it. What drives my ambition? I love what I’m doing, learning new techniques, YLJPWLZ[Y`PUNUL^ÅH]V\Y combinations and competing. Entering the Sydney Packham competition was an excellent opportunity to challenge myself and expand my knowledge on the industry. My family and friends were very supportive of me as well as my bosses, Tracy and Vicki Nickl. 4`ÄYZ[L_WVZ\YL[V[OL:`KUL` Packham competition was in 2014. I had heard about the competition through my TAFE and decided it would be a really interesting thing for me to participate in. I enjoy researching things to expand my knowledge and entering this
As a regional winner I was given the opportunity to travel to Brisbane with the other competitors [V]PZP[H]HYPL[`VMKPќLYLU[[`WLZVMI\ZPULZZLZ that attribute to our vast industry such as: Quality Desserts; Kialla Flour Mill; Homestyle Bakery; Old Fernvale Bakery and Arnott’s. The whole experience was eye-opening, seeing a bread WSHU[ÅV\YTPSSHUKLX\PWTLU[VUZ\JOHSHYNL scale as at Quality Desserts and Arnott’s. For me, [OPZ^HZHÄYZ[[PTLL_WLYPLUJL]PZP[PUN[OLZL[`WLZ of establishments. We also attended the ASB cocktail event and met some previous winners of the Arthur Denison as well as sponsors and members. The following day we attended the conference where we got to listen to speakers and were presented with our annual membership to the ASB. Another invaluable part of the experience was to witness the lifelong friendships forged between the other regional winners.
Trip To France... Going to Paris has always been a dream of mine, so when I found out I’d won the title of national winner, I was overjoyed! I was so excited about going to Paris, especially since we’d be going to Europain Exhibition as well. I arrived in Paris a few days earlier than was scheduled and took the opportunity to do some sightseeing with my brother, Ben and friend, 3V\PZH(ZJSPJOtHZP[PZ0YLHSS`SV]LK[OL,PќLS Tower where we had dinner in the restaurant and ^LU[PJLZRH[PUNVU[OLÄYZ[ÅVVYMLL[HIV]L ground level. On Saturday, Thinn Yee Hlaing, the Arthur Denison winner and I, visited Europain and by the end of the day we had so many brochures and booklets page 53
SAMANTHA S AM
we were trying to cart around that we felt as if we needed a shopping trolley. I revisited Europain again with Thinn to watch the last few hours of the Mondial des Arts Sucres competition. We had seen part of it on Saturday but it was just so amazing that I wanted to see more, especially considering this was the day they were announcing the winners. Europain was such a great event to attend and I would strongly recommend it to anyone looking to learn more about our industry and the upcoming trends, technology, ingredients coming on to the market and especially all the competitions and demonstrations they have on show. One of my main objectives was to visit as many patisseries in Paris as possible. There were so many bakeries and patisseries everywhere, almost every corner you turned you could see another one, especially in the area in which we stayed. So every morning we would eat IYLHRMHZ[H[HKPќLYLU[VUL On Tuesday, Thinn and I travelled to Lille in the North VM-YHUJLMVYV\YOHUKZVUKH`H[3LZHќYLHJVTWHU` which has been operating for over 160 years. Here ^LSLHYU[HNYLHHYPL[`VMKPќLYLU[IYLHKKLZPNUZPU traditional French style. In my job I don’t normally make bread, so it was great to be able to learn about the KV\NOZHUKKPќLYLU[^H`ZVMTHRPUNIYLHKZHZ^LSSHZ [OLOHUKZRPSSZ\ZLK[VJYLH[LKPќLYLU[KLZPNUZ Something that amazed me while I was in Paris was how many people could speak English. Almost everywhere I went there was at least one person who could speak basic English and anyone who couldn’t did their best to understand and help us out. There was one instance in the train station where we were having issues with our tickets not working. We went over to the help counter and tried to explain our situation to the assistant but he didn’t speak English. So he got onto his computer and opened up Google Translate and allowed me to type in the problem so he could help. We then had a conversation back and forth using the translator, enabling us to resolve the issue and then he was able to provide us with new tickets. He could so easily have just dismissed us for our lack of French and simply not cared about our issue but this was not the case. It was very enlightening to experience this courtesy, as some people before I went said that all French were quite rude to those who could not speak their language. I did not encounter this as every person we met was very hospitable which made the trip even more enjoyable. The opportunities and experiences that this scholarship has provided, not only from winning, but the entire process have been unforgettable. I have met so many wonderful people, and learnt more than I ever anticipated. Thank you again to everyone for the roles page 54
ABOVE: Samantha Trotter, Gumnut Patisserie, Sydney J Packham Baking Industry Medal Winner 2015
you have in the running of these competitions, I am so grateful to have been a part of it and I can’t wait until I’m old enough to participate in the Arthur Denison competition. My future plans are to continue entering competitions, strive to learn more from my employers and within my workplace, as well as trying to get to know as many people from the industry as I can. Everyone has so much knowledge to share. I look forward to bettering my own skills as well as preparing for the National Excellence in Baking competition to be held in November this year. My advice to anyone considering entering a competition is that it’s an excellent idea even for those who think they won’t go well, you have to understand that the experience alone in itself is well worth it and you will not regret it. I entered both the Sydney Packham Industry Award and the Excellence in Baking the year previous and didn’t win, but got just as much, if not more, out of the experience, so I would say go for it! Being invited to the last ASB meeting as a guest speaker on my return to talk about my trip was a great honour. I have experienced so much due to this competition and would like to say a huge thank you to all the sponsors, MVY^P[OV\[`V\YÄUHUJPHSHZZPZ[HUJL[OLZLJVTWL[P[PVUZ wouldn’t be possible. A special thanks to Craig Perry, MVY`V\Y[PYLSLZZ[PTLHUKLќVY[PUHSS[OLPUZ[Y\TLU[HS parts you play in both the Sydney Packham and Arthur Denison scholarship awards and also thank you to both Denise and Melissa Perry for your roles. SPONSORS – ALLIED MILLS – BAKELS – MAURI ANZ SUPPORTERS – Novozymes – Kialla Pure Foods – NBIA ¶(SSZ[H[LZ+*74HYRL[PUN:LY]PJLZ¶3LZHќYL(\Z[YHSPH 7HJPÄJ¶)HRL:RPSSZ(\Z[YHSPH¶(\Z[YHSHZPHU)HRLY Magazine
EOI Spiced pork and beef pie Ingredients
EOI Flex puff pastry or EOI puff pastry chopped in
Make up in the usual manner.
1200 1200 60 120 60 12 6 5
Diced chuck steak Diced pork shoulder Ground coriander Salt Ground black pepper Ground nutmeg Ground allspice Ground cloves
Mix the spices together then rub into the meat and let Marinate for a minimum 1 hour.
1800 150 300
Onions sliced Minced garlic Diced bacon
Cook on stove until onion is soft, then add meat mixture and brown slightly.
120 120 150 5
Brandy Red wine vinegar Worcestershire sauce Dried thyme
Add to the pot once meat has been browned and simmer for 1 minute.
Water Beef booster
Add and simmer until meat is tender.
Cold water Col flo
Mix together. Bring meat to boil, add thickener to the meat mixture and thicken. Allow to cool before putting filling into pies.
EOI pie bottom pastry
Make up in the usual manner.
Major sp o of the OF nsor FICIAL AUSSIE COMPET PIE ITION!
Baking: 230Â°C for 15-20 minutes Make up Procedure: Line, fill & top pies in the normal manner. Freezing: Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze - thaw stable.
Recipe uses: EOI Flex
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SOURDOUGH S OU
SOURDOUGH LIBRARY...FACT, FICTION OR SCIENCE? THEREâ€™S A LIBRARY FOR SOURDOUGHS, REALLY? BY BRETT NOY <PM[M_MZMUaÃ…Z[\\PW]OP\[_PMV1PMIZLIJW]\\PM8]ZI\W[;W]ZLW]OP4QJZIZaQV;\>Q\P*MTOQ]U On further thought, why shouldnâ€™t there be a library, there are a lot of similarities between sourdoughs and books; particularly those of history, education, and science. Like books, sourdoughs tell a story, and can take you on a journey of discovery, they can preserve the history, and culture of generations of bakers and again, TQSMJWWS[WVTaWNNMZJMVMÃ…\QNOQ^MVI\\MV\QWV][MLIVL]VLMZ[\WWL
TOP: Walls lined with fridges with numbered jars and a ceiling â€˜shelteringâ€™ it all ABOVE AND RIGHT: )KMZ\QÃµKI\M[aUJWTQKSMa (to enter the library) are presented to the donor Photos thanks to: Fivespice Creative. Phot page 56
ABOVE AND RIGHT: Inside the Puratos Sourdough Library Facility
â€œFermentation may KDYHEĂŚQDJUHDWHU GLVFRYHU\ĂŤDQĂ UHĂ“ David Rains Wallace
:V\YKV\NOTLHUZKPŃœLYLU[[OPUNZ[V KPŃœLYLU[WLVWSLHUKYLTHPUZHSTVZ[HZ mysterious today as it did when it was Ă„YZ[KPZJV]LYLK>OPSZ[^LOH]LSLHYU[ how to manage it a little better, and even manipulate its characteristics and performance, there is still so much we donâ€™t know, or really understand about what sets one sourdough apart from HUV[OLY;OPZJHUVŃœLYZPNUPĂ„JHU[
challenges when reading books about or following recipes on sourdough, there are just so many variables in the equation, and what works for one sourdough doesnâ€™t automatically work the same for another. That however, is beginning to change. The Puratos World Heritage Sourdough 3PIYHY`^HZPUP[PH[LKPU^HZĂ„UHSS`
Ă„UPZOLKHUKVWLULKPU^P[O ZV\YKV\NOZ[OLĂ„YZ[[^VVM^OPJOJHTL from French Baker, Eric Kayser, from his bakeries in Paris. Many more have been added since; from around the globe: Italy, Hungary, Greece, USA, China, the Netherlands, and Portugal, to name but a few. They continue to search and add to the collection to keep the library growing so that the true biodiversity can be discovered.
The Puratos Sourdough Philosophy: There are 3 main reasons for the existence of the sourdough library: 1. Preserve the biodiversity of sourdough - All over the world there are plenty of bakers making sourdough. Our aim is to collect and preserve the sourdoughs that are coming MYVTHZWLJPĂ„JYLNPVUTHKLMYVTHZWLJPĂ„JĂ…V\YVYYLJPWLHUKOH]PUNHZWLJPĂ„JZ[VY` etc. The sourdoughs are stored, analysed and documented for the future. 2. Backup - A sourdough is the soul of the bakery. We can always provide a sample back to the donors in case their sourdough will be lost due to a failure in the bakery. 3. Communication - Not only for us, the library is of great value to communicate about. It shows our knowledge on sourdough, V\YWHZZPVUPUIYLHKIHRPUN0[PZ[OLZ`TIVSVMV\YSLHKLYZOPWPUUH[\YHSMLYTLU[H[PVU(JLY[PĂ„JH[LHUKHZ`TIVSPJRL` (to enter the library) is given to the donor in order to communicate towards its customers about the preservation of the ZV\YKV\NON\HYHU[LLPUN[OH[[OLĂ…H]V\Y[OL`SPRLZVT\JO^PSSUL]LYILSVZ[ â€œWe want to understand what makes each one so special, so when they arrive they are analysed in our laboratory to see ^OH[SHJ[PJHJPKIHJ[LYPHHUKUH[\YHS`LHZ[ZTHRL[OLTKPŃœLYLU[;OPZPUMVYTH[PVUPZ[OLUZ[VYLKMVY[OLM\[\YLP[ÂťZWHY[VMV\Y contribution to the worldâ€™s collective knowledge of sourdough breads.â€?
SOURDOUGH S OU
Along with the 75+ sourdoughs contained in the Puratos World Heritage Sourdough Library, now sits my own sourdough from Australia, Sourdough Number 66. In late 2014, I was contacted by Sourdough Library Manager, Mr Bernard Bojean, about incorporating my sourdough used in our production and the 2014 Bakery Masters, into the Library. I was both honoured and excited, the thought of not only having Australian Sourdough represented, but to have it studied, and preserved for future generations of bakers made me very proud. It was quite a process to get our sourdough all the way to Belgium, specially designed insulated shipping cartons ^P[OT\S[PWSLPJLIYPJRZHSSKVUL[VH]LY`ZWLJPĂ„J[PTLSPUL to ensure that it could arrive safely, and active. On arrival, [OLZV\YKV\NOZHYLZLU[VŃœ[V7\YH[VZZJPLU[PZ[ZHUK Professor Gobbetti at the University of Bari in Italy for analysis. Sourdoughs undergo many weeks of testing to discover their microbiology, the information recorded, and reported back to the baker they came from. The ZV\YKV\NOPZ[OLUZ[VYLKHUKTHPU[HPULKH[[OYLLKPŃœLYLU[ sites to ensure backups in case of anything going wrong. To ensure the sourdough maintains its original integrity, ^LZLUKRNVM4HUPSKYHĂ…V\YWLY`LHY[V[OLSPIYHY`HZ this is what it was started with. So far from the sourdoughs studied, Puratos have PKLU[PĂ„LKHUKZ[VYLKTVYL[OHUKPŃœLYLU[`LHZ[ZHUK TVYL[OHUKPŃœLYLU[SHJ[PJHJPKIHJ[LYPH[OLZLHYL also cryogenically frozen for safe keeping, and further analysis as more is learned and discovered. Whilst my sourdough had been in the library since early 2015, I hadnâ€™t had an opportunity to visit it in person, so whilst in Europe for the Europain Show, and as part of the jury for the 2016 Bakery World Cup, I decided it was the perfect occasion to go and see how it was getting on. I was pleased to be able to have other Australian bakers with me, to be able to share this amazing experience with, and after 2 days of intensive training at the Innovation Centre at the Puratos World Headquarters in Brussels, we were on our way to St Vith. St. Vith is approximately 2.5hrs drive from Brussels, a beautiful little village and we were treated to some snow fall whilst there. The World Heritage Sourdough Library is just a few kilometres out of the village and is part of the Puratos Centre for Bread Flavour. In the test kitchen, [OL(\Z[YHSPHUJVU[PUNLU[^LYLHISL[V[YPHSKPŃœLYLU[ ZV\YKV ZV\YKV\NOĂ…H]V\YZHUKWHZ[Y`JVUJLW[Z[VJVU[PU\L[OLPY page 58
LEFT: Australian contingent were able to trial different [W]ZLW]OPĂśI^W]Z[ pastry concepts
learning. Then the moment came that I had been waiting so long for, after an entry procedure that Iâ€™m sure is like [OH[VM(YLHĂ„UNLYWYPU[ZJHUZLJ\YP[`HUKZWLJPHSSPNO[ reactive glass, you feel like youâ€™re entering another world! You just donâ€™t know where to look, it is truly amazing, walls lined with fridges with numbered jars that have liquid HUKKV\NOVMKPŃœLYLU[JVSV\YZHUK[L_[\YLZ;OLJLPSPUN is in itself something to admire, it gives the impression of being sheltered under a giant oak tree of sorts, the whole time your sensory system is going into overload trying to p just absorb the entire experience. My eyes though quickly went searching, following the numbers 40..., 50...., 55...., 62...., 66!!! There it was, my sourdough, number 66, it was one of those moments Iâ€™ll never forget, there in amongst some of the most well-known, and ABOVE: Brett Noyâ€™s Sourdough #66 renowned sourdoughs in the world sits the one from Down Under! 0^HZWYLZLU[LK^P[OHZWLJPHSJLY[PĂ„JH[LHUKÂ¸RL`Âš[V the library to acknowledge its formal acceptance into the library, I was able to leave knowing it was in safe hands; happy and content in its special home away from home. I have had many visits to the Puratos Innovation Centre PU)Y\ZZLSZ0[YHPULK[OLYLMVYIV[O[OL3LZHŃœYL Cup and for 6 weeks in the lead up to the 2014 Bakery Masters. They are a truly amazing, innovative company; their generosity and genuine intent for the improvement of bakery knowledge and skills is known worldwide and exampled in every aspect of their business - this business culture is admired and duplicated around the world; they call it â€œPuratos Magicâ€?. I urge you to make it a priority to visit their facilities in Brussels, and also the Centre for Bread Flavour and World Heritage Sourdough Library in St Vith, Iâ€™m sure `V\ÂťSSĂ„UKP[HZPUMVYTH[P]LHUKHTHaPUNHZ0KPK7\YH[VZ is now in Australia, so you have access to their fantastic products here as well, check out their website for educational videos and also virtual tours of their facilities.
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SUNSHINE S UN
For The Soul
Sunshine SUNSHINE FOR THE SOUL
Rainbow Bagels â€“ what are they, where did they come from, and why do Americans love it when classic bakery items are played with?
BY LIZ THOMPSON CULINARY INSTRUCTOR, THE ART INSTITUTE OF CALIFORNIAINLAND EMPIRE
sunshine for the soul
Rainbow Bagels are another version of “Bagel Art” created by Scot Rossillo of The Bagel Store in Brooklyn, New York, which is considered by other New Yorkers, including myself, as the bagel capital of the world. What makes these bagels so special is that each and every one of them is truly a unique piece of art. Whether it be a red and white swirled red velvet bagel or blue and white swirled vanilla bagel, they are all independent ^P[O[OL\ZLVMKPќLYLU[JVSV\YZHUK ÅH]V\YZ(ZHYLZ\S[VMOPZHY[PZ[Y`:JV[ considers himself “The World’s Premier Bagel Artist”. Scot said, “Flour and water to me is what canvas and paint is to a traditional artist, it is my medium of choice to release creative energy, with food colouring acting as the paint. Although the concept is simple, perfecting my techniques has taken thousands of hours alone and has been quite a journey. For those that have baked with food colouring will understand it’s not an easy task to get the colours to hold their brightness or to keep the colours consistent when baked, especially when used in breads.” So what are they like? It’s biting into a so much softer version of a regular dense New York bagel, the taste is akin to that of a simple sugar donut. On the day I visited there were so many varieties VMÅH]V\YZH]HPSHISLP[ILJHTLHSV[VM fun breaking into them and seeing the wonderful rainbow colours, somewhat like a psychedelic lollipop, so no wonder they are so popular with children.
TV star, Jonathan Cheban — Kim Kardashian’s best friend — emptied a bag of the colourful creations onto a table and stared at them as if they were the bagel equivalent of a unicorn and they kind of are. The end result is, Scot can’t make them fast enough and when you try purchasing through their website you will end up on a waiting list for shipping. Are Rainbow Bagels just another overnight sensation? Being rocketed by social media, as with the Cronut created by Dominique Ansel, which took only the initial posting by one zealous fan to fuel the craze and then picked up by national news shows, including Good Morning America. The same commotion happened with the Rainbow Bagel and in both cases, the creators of these culinary hits were not just bakery owners with a new idea but very well respected and talented pastry chefs with years of training. Although Scot talks about his love of ÅV\YHUK^H[LYMYVTOHWW`L]LU[ZPU his childhood and growing up next to a bagel store, he is also classically trained in French pastry techniques and baking, earning his degree at the highly regarded French Culinary Institute in New York, where I also attained my degree. Scot’s mantra is the same as Dominique Ansel’s, not to compromise quality for quantity, and as not just bakers but business people, we know what happens when supply is low and demand is high. Prices can be raised to the market ceiling, in this case, $3.95 for a
BAKING TIPS: For those organically concerned, I use a product JHSSLK¸5H[\YL.HYKLU¹7SHU[)HZLK-VVK Colouring. www.colorgarden.net
Rainbow Bagel versus $1.15 for a Plain Bagel, and the Cronut was selling upwards of $40 a piece on Craigslist for one delivered by bike or private car service. ([ÄYZ[NSHUJLPU[V:JV[»Z;OL)HNLS Store, you will see bagels on steroids, fun steroids, colourful, and an array of cream cheese products to match with the most famous at the moment being Birthday Funfetti, a brightly coloured spread made with Cotton Candy and sprinkles and also with the colours of the rainbow. The rest of the store still represents a good old-fashioned bagel store, serving all kinds of breakfasts, lunch sandwiches and lots of catering items for delivery and pick-up. Besides American’s love of something new and never before created in food, maybe we are getting bored with being told what’s healthy like brown, as in the case of brown sugar, whole wheat ÅV\Y^OPJOSLHKZ[VIYV^UIYLHK brown tortillas, brown crackers, brown pancakes, brown rice, brown oats etc. and yes, even brown bagels. Of utmost importance, a Rainbow Bagel is not bad for you unless you require a gluten-free diet! I have a mantra which is, “as food people, we don’t ‘eat to live’ we ‘live to eat’, so enjoy your Rainbow Bagel, have some sunshine in your day and loosen up.
(UKMVY[OVZL[OH[^HU[[V\ZLISHJRMVVKJVSV\YPUN which is the hardest to create as a lot must be \ZLK^P[OZVTL[PTLZ[OLYPZRVMJVSV\YPUN[LL[O(U VW[PVUPZ2PUN(Y[O\Y-SV\Y»Z)SHJR*VJVH7V^KLY ^^^RPUNHY[O\YÅV\YJVT page 61
HELLO H ELL
That T hatt was waas the the mantra mantra around around the the Q Queensland ueensland C Cake ake Expo, held helld from from 17th 17th to to 19th 19th June June at at the the Mount Mount Gravatt Showgrounds. ;OL/LHS[O`)HRLY3P]L*HRL6ќ*OHSSLUNL^HZOV[S`JVU[LZ[LKI`[^V[LHTZVM supremely talented cake artists. In one corner, Shayne Greenman & Alison Harvey, Team BITA (Baking Industry Training Australia) (Brisbane) and in the other, Trina Thomson & Rhonda Newburn, Team Flamingo (Gold Coast).
ART ARTICLE TICLE E BY: BILLIE-JO ROWLEY IMAGES BY: BRIGID O’DRISCOLL
BITA National Baking Industry Association
lia y Tr a i ning Austra
The theme was ‘Big, Bold & Beautiful’ and who doesn’t think of Dame Edna Everage when they hear those three words in the same sentence! Competitions require planning and preparation, needless to say, Shayne and Alison never let up from the time a glimmer of an idea was born, until they wearily put down their glitter pots and stepped away from the gladioli. º;OL+HTL»HZZOL^HZHќLJ[PVUH[LS`RUV^UHYV\UK[OLRP[JOLUZVM5H[PVUHS Baking Industry Association’s Morningside facility, had become one of the family, as Shayne and Alison lived and breathed ‘fabulousness’ and all things bling, leading up to the competition. The transformation from a pile of ingredients and materials, generously donated by )HRLSZ4HUPSKYH.YV\W *HRLZ(YV\UK;V^U[V[OLÄUHSWYVK\J[¶^HZUV[OPUN short of amazing.
(WVY[PVUVM[OLJHRLOHK[VIL¶JHRL¶ PU[OPZJHZLHUK[OLÅH]V\YVMº;OL +HTL»^HZYPJOJOVJVSH[LT\K^P[OJOVJVSH[L[Y\ўLNHUHJOLSH`LYPUN6[OLY
)*7>-"4:"8WWLTM;PIaVM)TQ[WV,IUM<PQ[_WVÂź\P]Z\IJQ\ )TQ[WV;PIaVMIVL[XWV[WZJIVVMZ[,IUMI_WZSQVXZWOZM[[ criteria were to use edible items, internal support structure was allowed and there was no height or size restriction. But the decoration and infrastructure required for this creation was as outstanding as the lady herself. She was life-size and a design like that requires a substantial base, to make sure everything stays upright. The team used everything from fondant to isomalt, rice crispies to fairy Ă…VZZSHJLTH[Z[VZOPTTLYWV^KLYHUK [OLLŃœLJ[^HZH^OVSLSV[VMWPaaHaa Just in case there wasnâ€™t quite enough â€˜big, bold and beautifulâ€™, Team BITA decided â€˜The Dameâ€™ required her very own pooch. Also needing â€˜constructionâ€™, along with primping and pampering, like
only a poodle does. The result being [OLWPURLZ[I\UKSLVMMHPY`Ă…VZZKVN that anyone would be proud to take for â€˜walkiesâ€™. Finally, their dedication, ingenious design and construction plus extraordinary ZRPSSZWHPKVŃœ^P[O:OH`ULHUK(SPZVU ^PUUPUN[OLJVTWL[P[PVUÂśĂ„YZ[WYPaLILPUN sponsored by Manildra Group. The judges were the renowned cake artists, Karen Portaleo and Faye Cahill, as well as the QCDA team. And after the rigours of competition were over, Shayne with his endless enthusiasm and energy then held classes on the last day of the expo, teaching devotees how
to create the enchanting stamped modern Phalaenopsis orchid and Advanced Piping & Brush Embroidery. Congratulations to all who competed, but thank you Team BITA for your inspired LŃœVY[Z[VZOV^[OLJHRLKLJVYH[PUN^VYSK what can be achieved with optimism, imagination and a great big dollop of fairy Ă…VZZ QCDA hold the Qld Cake Expo annually, see here for more info: http://www. qldcakeexpo.com.au Special thanks to: Cakes Around Town, Manildra Group, The Healthy Baker and Bakels
Dame Edna Everage
Shayne is an incredibly talented international award-winning culinary artist. He completed his Pastry Chef apprenticeship with the Hyatt, has a KPWSVTHPUĂ…VYHSHY[PZ[Y`HUKOHZ^VU far too many cake decorating awards to mention. His unique style and incredible designs have resulted in him winning Australian Grand Champion in Cake Bake & Sweet and the coveted award of Gold Medallist â€“ Mezzo (Y[PZ[PJV7HUPĂ„JHaPVULH[[OL:0.,7 European and World Pastry Artisan Cup in Italy. He is currently stamping his style all over training at BITA â€“ lucky apprentices!
For those of you who donâ€™t know the mighty Dame â€“ hereâ€™s an abridged version â€“ Edna is a character devised and portrayed by comedian, Barry Humphries. She came into her own in the 80s and has been an Australian icon ever since. She is known for her MHU[HZ[PJHSS`W\YWSLJVPŃœ\YLKOHPYJH[ eye glasses, love of gladioli, seriously â€˜blingedâ€™ costumes and rapier sharp wit.
Alison is an extremely dedicated trainer. This has been made possible due to her pursuit of knowledge, gaining her (K]HUJLK*LY[PĂ„JH[LPU/VZWP[HSP[`HUK her experience by holding positions as WHZ[Y`JOLMPUĂ„ULKPUPUNLZ[HISPZOTLU[Z & patisseries throughout England, later settling back in Australia and running her own business, Sweet Fix Designer Cupcakes in Brisbane. She has been involved in many industry competitions, either as judge or coach, gaining a reputation as a committed and generous member of the baking industry. Her passion for all things baking is contagious!
STATE S TAT OF THE
STATE OF THE INDUSTRY 2015 REPORT:
SURGE IN FOOD AND BEVERAGE EXPORTS
By Mr Gary Dawson
he Australian Food and Grocery Council’s (AFGC) annual industry snapshot State of the Industry 2015, shows a 28% surge in Australia’s food and beverage exports in 201415, underpinning growth in the food and grocery sector despite challenging economic conditions.
AFGC CEO, Mr. Gary Dawson, said the State of the Industry 2015, compiled by EY, highlights strong export growth and a lift in overall industry turnover and employment in Australia’s largest manufacturing sector. “Food and grocery processing makes up almost one-third of Australia’s manufacturing sector and it is encouraging to see growth in both industry turnover and jobs,” said Mr. Dawson. “An extra 3,183 jobs were created last year to bring direct employment in the industry to 322,000, with 41% of those in rural and regional Australia.” ¸.YV^[OWYVZWLJ[ZMVY[OLM\[\YLHYLZ[YVUNYLÅLJ[LKPUZ\YNPUN food exports in recent years. In 2014-15, processed food and beverage exports were up 28% or almost $6 billion to $26 billion and the trade surplus almost doubled to $10 billion.” ¸;OLMHSSPUN(\Z[YHSPHUKVSSHYHUKPTWYV]LKTHYRL[HJJLZZÅV^PUN from trade agreements are improving the competitiveness of Australian food and beverage exports in key markets, and along with Australia’s reputation for safe, high quality food, this is driving export growth.” Key facts from the State of the Industry 2015 report on the food, beverage and grocery sector, using the most up to date data from the ABS and other sources:
ABOVE: Mr. Gary Dawson, AFGC CEO.
“Australia’s food and grocery sector transforms the produce from our farms into the food and other essentials of life needed by every consumer, every day.” “As the national economy transitions away from mining-led growth, the food and grocery sector is one of the key growth sectors for the future. Value-adding to Australia’s high quality farm produce generates jobs and growth in Australia.” “A major driver of the strong export growth in 2014-15 has been meat exports, particularly to the USA. However, strong growth was recorded across a wide range of food and beverage categories which underlines the diversity of Australia’s food and grocery sector, from beef and dairy, to biscuits and confectionary.” “One area of weakness exposed in the State of the Industry 2015 report is capital investment, which is falling at a time when a lift in investment is vital for the Australian food and grocery sector to scale up and meet the opportunities of the future.”
Industry turnover $118.8 bn, up 0.9% in real terms; 2013-14 data
Direct employment 322,900, up 3,183 or 1%; 2014-15 data
Industry made up of 26,551 businesses; 2014-15 data
Capital Investment of $3 bn, down 9%; 2013-14 data
“Future growth to fully capitalise on improved market access and growing demand from middle class consumers in the emerging economies of Asia and the Middle East will require a step change in investment in the food and grocery sector.”
Total international trade $61.7 bn (up 12%); 2014-15 data
To read full report, please visit www.afgc.org.au
Labour productivity growth of 2.4%; 2013-14 data
China Overtakes US as Most Attractive Food and Beverage Market for First Time
hina is the most attractive export market for food and beverage companies around the world, according to the 2016 IESE Food and Beverage Attractiveness (FBA) Index. The FBA Index analyses markets for the best business and export opportunities.
The United States has dropped to second place, while Germany holds steady as the most attractive European destination in third place. The study, conducted by IESE Professor, Jaume Llopis, researcher Júlia Gifra and Deloitte analysed 82 food and beverage export destinations. The index puts China’s success down to several factors, in particular, to the 11 percent growth of its middle class with the highest provisions of future spending growth, with the economic and urbanisation expansion increasing at a steady pace. China also boasts many cities with populations larger than many JV\U[YPLZ¶[OL[VWÄ]LOH]LV]LYTPSSPVUPUOHIP[HU[Z¶HUK Shanghai has 23 million. The United States still remains at the top major global importer of food and beverage. It is third globally for total population and is one of the top ten countries for ease of doing business. Germany stands out for its spending on importing food and beverages. It is helped along by its expansive middle class – 82 percent of all German households – and stable legal framework. New to this year’s ranking is Singapore, which has greatly improved legal conditions for exportation – in spite of its reduced population. On the other hand, Brazil and Russia have lost attractiveness due to the economic crisis and geopolitical tensions. When it comes to food exportation opportunities, China has become the market of choice for products like bread and JLYLHSZ^OPSL[OL<:PZ[VWL_WVY[LYPU[OL^VYSKMVYÄZOMY\P[HUK vegetables.
Gina Vee RECIPE R EC
The Humble Apple Pie
THE HUMBLE APPLE PIE espite creating and eating some of the most delectable LM[[MZ\[QV\PMĂ…VM[\WN establishments, the humble apple pie would still rate as one of my favourites. In fact, just about anything made of apples tends to feel that void of complete satisfaction like no other dessert.
Award Winning Pastry Chef & Owner of Bite Me Cakes FIND GINA ON FACEBOOK: Biteme Cakes Melbourne
apple pie has been compiled by the master cooks of King Richard II, in the cookbook, The Forme Of Cury; but it wasnâ€™t until around 1545 when sugar was more readily available that the bases were meant to be eaten.
Although apples have been around since biblical times, it wasnâ€™t until around the TPKKSLHNLZPU[OH[[OLĂ„YZ[HWWSL pies found themselves in cookbooks. These varied greatly from those we know today. They did not contain sugar and [OLPYJHZLZJVŃ?UZ^LYLUV[TLHU[[VIL eaten. 6ULVM[OLĂ„YZ[YLJVYKZVM[OLTVKLYU
In the 1700s, Apple pudding and Marlborough pudding were very similar to apple pie, as they were also baked in HWHZ[Y`JY\Z[;OLVUS`KPŃœLYLUJLZLLTZ to be the addition of eggs, as both types were baked in a pastry-lined pan covered with pastry (either a solid or lattice-type lid). Despite modern belief, the apple pie did not originate from America as they would want us to believe. It was merely an advertising campaign in the 1890s from
a reporter of the New York Times, who overheard a conversation in the Hotel Cambridge about their apple pie served with ice-cream. But to be completely honest, I really donâ€™t care of its origins, Iâ€™m just happy of its existence. I have eaten so many pies of various MVYTZ"Z^LL[JY\Z[IHZLZ^P[OW\ŃœWHZ[Y` SPKZW\ŃœWHZ[Y`IHZLZHUKSPKZJHRL bases with lattice tops. And then thereâ€™s the apple cakes and strudels, oh the strudels! I could eat them forever. Therefore, itâ€™s only natural that I will share some of my favourite apple inspired recipes; the apple pie and an apple cake, given to me from a lovely Polish lady.
Ingredients: Apple Filling 8 large green apples
1.25g cinnamon or 1 cinnamon stick
78g sultanas or 78g frozen raspberries
2 tsp fresh pomegranate seeds
1. Cream butter and sugar. 2. Beat in the yolk. 3. Add dry ingredients and knead/mix in a mixer with a paddle or dough hook, until it comes together. No need to chill!
1. Peel, quarter, core and slice apples.
4. Roll out 2/3 of the pastry and line an 8 inch spring form tin â€“ base and sides.
2. Place in a large saucepan with sugar water and cinnamon.
3. Bring to boil, then reduce heat and simmer covered until the apples are tender, but keeping shape (approximately 8 minutes).
6. Roll remaining pastry and cover the pie, sealing the edges.
4. Drain and add sultanas or raspberries.
7. Brush with the egg white and sprinkle with extra cinnamon and sugar.
5. Cool. If using a cinnamon quill, remove now Ingredients: Pastry
Byy Gina B Gina V Vangeli angeli
1 egg (separated)
NJVYUĂ…V\Y Extra sugar and cinnamon
8. Bake at 180Â°C for 12 minutes, reduce heat to 150 degrees for a further 30 minutes until golden brown. Delicious served hot or cold. Note: This recipe can be used to make miniature apple pies or apple slices instead: Just line a lamington tin with baking paper, roll half the dough, top with apple Ă„SSPUN[OLUYVSSYLTHPUPUNKV\NOVU[VW)HRLHZ before.
recipe super moist delicious apple cake
SUPER MOIST DELICIOUS APPLE CAKE Ingredients: Apple Filling 6 sweet apples (I suggest Granny Smith or Pink Lady) 20g butter 60ml water
METHOD 1. Peel, quarter, core and slice apples. 2. Place in a large saucepan with sugar water.
4. Add melted butter and mix gently.
3. Bring to boil.
5. Pour half the cake batter into a cake or lamington tin.
4. Reduce heat, stirring gently so as to not break the apples.
6. Top with apples, then pour remaining batter on top.
5. Continue to cook until tender but still hold their shape.
7. Bake 170°C until golden and springs back when touched.
6. Strain, add butter. 7. Allow to cool. Ingredients: Cake
8. Pour a super thin layer of lemon icing over the top while still hot. 9. When cool cut into slices, Enjoy!
4 eggs (separated) 177g sugar
Ingredients: Lemon Icing (optional)
30g sour cream
250g icing sugar
10g lemon zest (optional)
2.5g lemon zest
5g butter or margarine (melted)
22g lemon juice
30g rum or whisky or sherry
250 grams unsalted butter
METHOD 1. >OPZRLNN^OP[LZ\U[PSÅ\ќ`HKKZ\NHY[VMVYTHTLYPUN\L mixture. 2. Add salt to the yolks. Beat with a fork and then add to the whites. 3. (KK[OLÅV\YZV\YJYLHTHUKHSJVOVS4P_NLU[S`0MHKKPUN zest, do it now.
METHOD 1. Mix together to form a smooth runny paste, in a microwave safe bowl. 2. Heat for about 10 seconds. Spread over warm cake *Special Notes: If you are short on time - tinned pie apples can be used with similar results. Just add cinnamon and a touch of sugar. page 67
GRAIN G RA
66th Australasian Grain Science Conference
=VLMZ\PM\PMUM».ZWU\PM;WQT\W\PM ;]XMZUIZSM\¼\PM\P)][\ZITI[QIV/ZIQV Science Conference will bring together 1V\MZVI\QWVITIVL)][\ZITQIV[KQMV\QÅKIVL technical experts to explore grains industry Q[M[QVKT]LQVO+TQUI\M+PIVOM#-UMZOQVO <MKPVWTWOQM[#*ZMMLQVOIVL)OZWVWUaXT][ 8ZWKM[[QVOIVL0MIT\P0W\\WXQK[QVKT]LM" •
‘The medical and social dimensions of the gluten free epidemic: what is the evidence telling us?’: Dr. Jason Tye-Din, heads the Coeliac Disease Translational Immunology Lab at the Walter and Eliza Hall Institute, runs a gluten disorders clinic at the Royal Melbourne Hospital and chairs the Medical Advisory Committee of Coeliac Australia.
‘Pulse breeding in harsh abiotic stress environments: connecting individual disciplines for a common goal’: Vincent Vadez, crop physiologist and agronomist, works at ICRISAT on trait- environment interactions, contributing to drought and climate change adaptation of cereals and legumes.
º+L]LSVWTLU[VMZ[HYJOWYVK\J[ZMVYU\[YP[PVUHS MVVKHUKPUK\Z[YPHSHWWSPJH[PVUZ»! Yong-Cheng Shi, Professor, Department of Grain Science and Industry, Kansas State University (KSU) develops technologies and products for food, nutrition, emulsion, encapsulation, and pharmaceutical applications.
‘Underlying reasons for natural variation of starch biosynthesis in rice to improve cooking and eating quality’: Dr. Qiaoquan Liu, Director, Key Laboratory of Plant Functional Genomics, Ministry of Education, China - researches rice quality improvement.
‘Kernel vitreosity and protein content in relation to durum wheat quality’: Dr. Bin Xiao Fu is responsible for all research and technical activities in the Bread and Durum Wheat Research unit at the Grain Research Laboratory of CGC, Canada.
‘Improving the nutritional value of wheat’: Domenico 3HÄHUKYH7YVMLZZVY+LWHY[TLU[VM(NYPJ\S[\YHS Sciences & Forestry, University of Tuscia, Viterbo, Italy - focuses his research on quality of durum and bread wheat.
;OLWYVNYHTPUJS\KLZZJPLU[PÄJVYHSHUKWVZ[LY sessions, a grain industry forum, a joint session with the Grains and Legumes Nutrition Council and social events.
-VYTVYLPUMVYTH[PVUHIZ[YHJ[ submission and registration: www.ausgrainscience.org.au
live bakery atÄULMVVKH\Z[YHSPH
Live Bakery At Fine Food Australia EOI have an exciting line-up of events for bakers in Bakery World at Fine Food Australia, Melbourne this year. :WVUZVYPUNIV[O)HRL:RPSSZHUK[OL6ѝJPHS.YLH[(\ZZPL7PL and Sausage Roll Competitions, as well as hosting the EOI Live Bakery, the highly experienced EOI bakery team are looking forward to showcasing new recipes, holding baking KLTVUZ[YH[PVUZZOHYPUN[PWZHUKVќLYPUNL_WLY[HK]PJL[V bakers. According to Peter Le Sueur, the latest recipes to be showcased include pies, sausage rolls and Italian custards. EOI based recipes have been known to win prizes in the past, so make sure you look out for demonstrations at the EOI Live Bakery.
eason to o celebrate c lebr ce le ebr brat ate than th han an that tha hat - one hat one e Bakers have even more reason wililll be tthe he FREE FRE REE E spin of of the biggest highlights of the event will the EOI Lucky Wheel promotion. With just the spin of a wheel any EOI customer can take home great prizes, including $200 visa card vouchers, free EOI product, EOI Recipe For Success books and much more. There’s no way for anyone to lose so everyone’s a winner. And as usual, the ever popular Petey Pie will also be there to assist and create some theatre around the event as well as providing many photo opportunities. So if you are visiting Fine Food Australia make sure you visit [OL,603P]LIHRLY`ZP[\H[LKYPNO[UL_[KVVY[V[OL6ѝJPHS Great Aussie Pie and Sausage Roll competitions in Bakery World. For more than 80 years EOI’s premium quality Australian made products have helped bakers transform ingredients into quality baked goods that customers love and trust. For further information call toll-free on 1800 986 499 or visit www.eoibakery.com.au
WHEN W HE IS THE
When is the right time to open your second bakery? One reason someone enters small business is to build their empire. Many people will start with one bakery and it’s not very long until they may want to start another site. In a nearby area. But when is
By Elizabeth Gillam Award winning business owner, mentor and author
1. Finance As we all know the world runs on money. If you are ^HU[PUN[VT\S[PZP[L[OL]LY`ÄYZ[[OPUN[VHUHS`ZLPZ your ability to fund another business. Do you have HJJLZZ[VM\UKZ[VÄUHUJLUV[VUS`[OLUL^W\YJOHZL but your living expenses as well? You may have already established a relationship with your lender and they are invested in your growth. If this is the case, then the opportunity to access money is greater as the lender will likely loan on equity in your existing business as well as the business unit you are about to start. But this in itself can be a problem. You will be well and truly invested with this lender as you have a lot of debt with them. Having all your eggs in one basket can be as much a winner as a threat. You page 70
a good time to multi-site? Here are Å^M\PQVO[\WKWV[QLMZ
want to be sure of two things. Firstly, that the lender you are working with is “in it for the long term” and secondly, [OH[`V\YI\ZPULZZLZHYLWYVÄ[HISLZV[OH[`V\YIHURPUN relationship stays strong.
2. Team Structure >OLU`V\T\S[PZP[L`V\^PSSKLÄUP[LS`ULLKHZ[YVUN[LHT behind you. It’s impossible for you to be in two places at once so you will need a strong leadership team, not only in your existing business, but in your new business as well. The good news is you can be developing this team in your existing business so that when you do multi-site, it is simply a matter of spreading them over the two sites. This team will know the rules, how you operate and what
tax and when super is theobligations right time
you expect of them because you have trained them. Spend time developing systems in your business that keep your leadership team accountable.
3. Business Case So once you know you have the money and you have the team, it’s essential to look at the business case VUVќLY1\Z[ILJH\ZL`V\YL_PZ[PUN business is going well doesn’t mean that the new site will, particularly if P[»ZH.YLLUÄLSKZP[L;OLYLHYLTHU` factors that add to the success of a site, i.e. position, customer KLTVNYHWOPJMVV[[YHѝJX\HSP[`VM retail premises etc. Be sure you still do extensive due diligence on the new business. Put as much time into [OPZYLZLHYJOHZ`V\KPKPU`V\YÄYZ[ store.
4. Location As you can’t be in both places at the same time, you really need to consider what your long-term plan is. How big do you want your empire to be? What region or area do you want to cover? Remember, you really have
to be able to be there on relatively short notice if there is a problem. You don’t want to be spending hours or even days travelling do you? Can you utilise technology to help manage your sites, such as camera monitoring or do you actually need to be on site often? If so, do you have the time and ability to do this?
a good employee; and what are the best training methods. Once you have experienced all these things in your ÄYZ[Z[VYLHUKRUV^OV^[OL`^VYR then is the time to look to open your next store.
Taking the next step in your
business journey is just as risky
Timing is everything. Don’t be caught up with all the razzmatazz of owning a new business. You have to spend time growing and learning to be a baker with your own store. You have to be sure you have implemented systems and processes to not only keep your team accountable but to LUZ\YLLHJOZP[LPZWYVÄ[HISLL]LY` day it trades. You have to establish great customer service and product quality systems. You must know how to implement good marketing campaigns in your local area. You have to develop your support networks such as a good accountant and business advisor. You have to develop your leadership team. You have to know your business inside and out: what are your peak times; when are the down times; when does the majority of repairs and maintenance take place; what makes
your research, develop your
HZ[HRPUN[OLÄYZ[Z[LW+V business plans and budgets and as always establish your operational key performance indicators to monitor your I\ZPULZZ¶YPNO[MYVT[OLÄYZ[ day of trade.
BOOK B OO
SECRETS OF A WATERLOO BAKER By Inara Strungs
;OPZPZ[OLX\LZ[PVUH\[OVY0UHYH:[Y\UNZPU]LZ[PNH[LZPUOLYUL^UVUĂ„J[PVUIVVR:LJYL[ZVMH Waterloo Baker. This book intertwines the histories of a traditional bakery, which baked real bread, the Latvian migrant family that ran the bakery and the inner Sydney suburb of Waterloo where it all happened (with a few secret recipes thrown in). Secrets of a Waterloo Baker has just been published in May 2016 by MoshPit Publishing. The book features Elma Bakery, which baked rye bread from old Latvian and Estonian sourdough recipes until 1991. The bread was highly prized and sent all over Australia and the author explores what the secret of the bread was. Was it just the recipe, or did the milieu of Waterloo contribute, or was it the Latvian background of the bakers? Itâ€™s a book (with many photos by Aivars and Oskars Stubis and Anita Apinis-Herman, and illustrations by Linda McInally) about bread, old [YHKLZTPNYHU[QV\YUL`ZMHTPSPLZHUKNLU[YPĂ„JH[PVUVMHUVSKZ\I\YI^OPJOOHZHMHZJPUH[PUNOPZ[VY`PUJS\KPUNJVU]PJ[Z)\IVUPJWSHN\L slums and Green bans). (\[OVY0UHYH:[Y\UNZPZH3HPHU(\Z[YHSPHU^OV^YP[LZJVU[LTWVYHY`Ă„J[PVUHUKUVUĂ„J[PVU^P[OOLYWYL]PV\ZS`W\ISPZOLKUV]LSILPUN Sunstone. She lives in Brisbane and works as a pathologist. Her interest in local history and in her parentsâ€™ unique enterprise prompted her to research the area and the bakery and gather recollections from her family. The book is available from Amazon and other online retailers in 3 formats (black and white, full colour edition ISBN 978-1-925447-47-7, and e-book)
CELEBRATING AUSTRALIAN FOOD AND AGRIBUSINESS INNOVATIONS By FIAL
New book showcases Australiaâ€™s food and agribusiness innovators The book â€˜Celebrating Australian Food and Agribusiness Innovationsâ€™ published by Food Innovation Australia Ltd (FIAL), showcases 50 of the countryâ€™s leading innovations in food and agribusiness, as chosen by a panel of technical experts from industry, academia and research. They range from ingredients like BarleyMax and lightly dried herbs, [VWPLTHRPUNLX\PWTLU[MVYKPŃœLYLU[WPLZOHWLZHUKZPaLZHUK[V\JO[LJOUVSVN`MVY[OLYLSLHZLVM\UPX\LĂ…H]V\YZPUIHRLKNVVKZ The book also showcases other types of snacks that are made from fruit and vegetables, and eaten on the go. Chair of FIAL and the Food and Agribusiness Growth Centre, Peter Schutz, says Australian food and agribusiness companies rarely showcase their success stories, but the book shows they have plenty to be proud of. â€œInnovations such as those contained in the book demonstrate that Australian companies are investing in innovation and responding to changes across the global landscape,â€? Mr Schutz said. â€œFocused innovation will be critical to address diet-related health issues and meeting consumer demand for sustainable and healthier foods with â€˜cleanerâ€™ labels.â€? Mr Schutz says the skyâ€™s the limit for Australian innovators who are using creativity and inspiration to â€˜convert an idea into an invoiceâ€™. ;OLIVVRPZH]HPSHISLMVYZHSLMYVT[OL-0(3^LIZP[LH[^^^Ă„HSJVTH\JLSLIYH[PUNPUUV]H[PVU *65;(*;! *65;(*;!4PYQHUH7YPJH-VVK0UUV]H[PVU(\Z[YHSPH3[K4!TPYQHUHWYPJH'Ă„HSJVTH\ page 72
By Kirsten Tibballs
Savour Chocolate & Patisserie School Kirsten Tibballs, who MasterChef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. She is the Owner, Director and Head Pastry Chef at Savour Chocolate & Patisserie School in Brunswick. Kirsten started her apprenticeship from 15 years of age and has devoted her life to the pursuit of delightful desserts and perfecting her techniques. 0UOLYÄYZ[IVVR^P[O4\YKVJO)VVRZ¶*OVJVSH[L¶2PYZ[LUZOHYLZOLYMH]V\YP[L chocolate recipes, which have been road tested through her school and teachings around the world. Kirsten’s favourite recipes and detailed explanations of steps and techniques will NP]LJVUÄKLUJL[V[OLTVZ[RP[JOLUZO`KLZZLY[SV]LYZ>OL[OLY`V\»YLHM[LYH knockout chocolate mousse cake, a baked chocolate tart, classic fudge or the best brownie you’ll ever taste (hint: contains a pinch of salt), Chocolate has it all. Time to melt some chocolate, line that baking tray and put yourself in the hands of a professional. Kirsten Tibballs opened Savour Chocolate & Patisserie School in 2002. She has represented Australia at the World Pastry Championships in Las Vegas, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London. Kirsten has been a host chef on 4HZ[LY*OLMHUKHWWLHYZYLN\SHYS`VU,]LY`KH`.V\YTL[^P[O1\Z[PUL:JOVÄLSK2PYZ[LUPUZWPYLZZ[\KLU[ZOVTLJVVRZHUKJOLMZHSPRL ‘Recipes and Images from Chocolate by Kirsten Tibballs (Murdoch Books) photographer Greg Elms $49.99’
THE GRAIN OF TRUTH By Stephen Yafa
No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa ÄUKZ[OH[P[OHZILLU^YVUNS`KLTVUPZLK/PZYL]LHSPUNIVVRZL[Z[OLYLJVYKZ[YHPNO[ breaking down the botany of the wheat plant we’ve hijacked for our own use, the ZJPLUJLVMU\[YP[PVUHUKKPNLZ[PVU[OLLќLJ[ZVMTHZZWYVK\J[PVUVUV\YOLHS[OHUK X\LZ[PVUZHIV\[NS\[LUHUKÄIYLHSS[VWVPU[\Z[V^HYKHIL[[LYYPJOLYKPL[ Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta THRLY»Z^VYRZOVWPU)YVVRS`UOLHSZVÄUKZ[OH[[OLYLTH`PUMHJ[ILHWLYMLJ[ZV\YJL of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore’s Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread. Available through amazon.com page 73
TAX T AX AND SUPER
ATO EXTENDS SUPERSTREAM DATE
Flexibility for small business to become SuperStream compliant
Michael Gleeson Assistant Commissioner, Employer Segment, Superannuation, )][\ZITQIV<I`I\QWV7NÅKM
With only l days d to t go until til the th 30 June SuperStream deadline, more than 450,000 small businesses have implemented the required changes. And for those who will not be ready PU[PTL[OL(;6^PSSVɈLYHOLSWPUN hand.
Mr said M O’Halloran O’H ll id many businesses b i [OH[OH]L[HRLU[OL[PTL[VÄUKH SuperStream solution and have it up and Y\UUPUNHYLL_WLYPLUJPUN[OLILULÄ[Z including an average time saving of 70 per cent in meeting their superannuation obligations.
Deputy Commissioner, James O’Halloran, says it is encouraging that so many small businesses have implemented SuperStream ahead of the deadline.
‘This is also great news for the 88 per cent or more than 10.5 million employees who are now receiving their super contributions in their accounts much quicker and with greater certainty due to SuperStream,’ he said.
‘We expect that many more small businesses will be SuperStream compliant when they make their super contributions for the June quarter,’ Mr O’Halloran said. However, he noted that while many have made the change, some small businesses may need extra time and help to become SuperStream compliant. To support these businesses, the ATO has announced it will provide compliance ÅL_PIPSP[`[VZTHSSI\ZPULZZLZ[OH[HYLUV[ yet SuperStream ready, until 28 October 2016. ‘Through the ATO’s ongoing engagement with small businesses, we understand some need more time to implement their SuperStream solution or to work with a :\WLY:[YLHTL_WLY[[VÄUKHZVS\[PVU[OH[ suits their needs,’ Mr O’Halloran said. ‘The ATO will not be taking compliance action against small businesses that miss the 30 June deadline and will continue to work to support them to get SuperStream ready.’ º)`WYV]PKPUN[OPZÅL_PIPSP[`ZTHSS businesses will have another four months to make the changes and ensure they are compliant by 28 October.’
You can select how your business becomes SuperStream ready. Options include using a payroll system that meets the standard, a super fund’s online system, a messaging portal or a super clearing house like the ATO’s Small Business Super Clearing House (SBSCH). The SBSCH is a free, optional service for small business with 19 or fewer employees, as well as businesses with an annual aggregated turnover of $2 million or less. Your business may already use one of these options to pay super, and you may only need to initiate a few simple changes to be SuperStream ready. ‘Accountants and bookkeepers can provide this expert SuperStream advice. Support is also available from your super fund, payroll system provider, messaging portal provider or by contacting your super clearing house,’ Mr O’Halloran said. Small businesses that need help with their SuperStream preparation can use the ATO’s employer checklist or register for a webinar.
SEMIAUTOMATIC BAG CLOSING MACHINE ;OPZWV^LYM\SSP[[SLIHNJSVZPUNTHJOPUL^PSSJSVZL IHNNLKWHJRHNLZH[ZWLLKZ\W[VIHNZWLYTPU\[L 7YPU[LYZHYLH]HPSHISL[OH[^PSSWYPU[WYPJLMYLZOULZZ KH[PUNWYVK\J[PVUJVKLZL[JVU[OL2^PR3VR *SVZ\YLZHZ[OLIHNZHYLILPUNJSVZLK ;OL4HJOPULZMLH[\YLWV^LYLKIYLHRVMMTLJOHUPZT HUKJSVZ\YLHK]HUJL"[OLVWLYH[VYZPTWS`PUZLY[Z[OLIHN ULJRPU[V[OL[OLIHNPZJSVZLK>OLU[OLWHJRHNLPZ YLTV]LK[OLHK]HUJLZ[OLUL_[JSVZ\YLPU[VWVZP[PVU ;OLZLTHJOPULZHYLLUNPULLYLKMVY\UTH[JOLKYLSPHIPSP[` WLYMVYTHUJLHUKJVU]LUPLUJLVMVWLYH[PVU Machine Type 086 T
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The greatest baking, dessert and entertaining show on earth
INTERACTIVE FEATURES • LIVE DEMOS • SKILLS CLASSES • COMPETITIONS • AMAZING DISPLAYS • BRILLIANT CHEFS HANDS-ON WORKSHOPS • MAKE & TAKE CLASSES • FOOD MARKETPLACE • BAKING SUPPLIES
21-23 October 2016, Melbourne Convention & Exhibition Centre
Discover more at CakeBakeAndSweets.com PRESENTED BY
LOCAL EVENTS SEPTEMBER 12-15
FINE FOOD AUSTRALIA: 0HOERXUQH([KLELWLRQ &RQYHQWLRQ&HQWUHZZZÃ°QHIRRGFRPDX
OFFICIAL GREAT AUSSIE PIE & SAUSAGE ROLL COMPETITIONS: Staged at Fine Food Australia www.greataussiepiecomp.com.au
BAKESKILLS NATIONAL TEAMS COMPETITION Staged at Fine Food Australia
66th AUSTRALIAN GRAIN SCIENCE CONFERENCE: Quality Hotel Powerhouse, Tamworth, NSW www.ausgrainscience.org.au
WORLDSKILLS AUSTRALIA NATIONAL COMPETITION: Melbourne Showgrounds www.worldskills.org.au
CAKE BAKE & SWEETS SHOW: Melbourne Convention & Exhibition Centre www.cakebakeandsweets.com
ASB CONFERENCE & INDUSTRY TOUR: www.australiansocietyofbaking.com.au
INTERNATIONAL 2016 OCTOBER 8-11
IBIE LAS VEGAS: The biggest, most comprehensive bakery event in the U.S. will bring together baking SURIHVVLRQDOVIURPRYHUGLÏƒHUHQWFRXQWULHV6WDUWSODQQLQJ\RXUWULSQRZ
SIAL: Paris The worldâ€™s largest food innovation exhibition. www.sialparis.com
2017 APRIL 8-11
TAIPEI INTERNATIONAL BAKERY SHOW: TAIWAN, www.tibs.com
WHEN IS IT LAWFUL? By Noel Teskey (BBus, GradCertBus (HRM)) (Employment Relations Consultant)
Can I engage a worker who is willing to work for free or for reduced wages in order to gain work experience? Generally, it is unlawful to engage workers under any arrangement in which the employee does not receive at least the minimum employment standards, including the national employment standards and the entitlements provided by an award. This is so, even if an employee makes a request and agrees to work for no or fewer JMVMĂ…\[ Work trials used for determining a prospective employeeâ€™s suitability for a job can be legally unpaid, providing it involves no more than a demonstration of the personâ€™s skills required for the job. The period of trial must be limited to the minimal time reasonably needed to demonstrate the required skills, and the demonstration must be performed under the direct supervision of the potential employer. Unpaid work arrangements are lawful under the Fair Work Act as long as an employment relationship is not established. A number of tests are applied to determine whether an employment relationship exists. In making determinations, courts will consider a number of matters, including the purpose of the arrangement: is it principally to provide a learning experience, or is it mainly to gain cheap SHIV\Y&;OLJV\Y[ZHYLSPRLS`[VĂ„UKHULTWSV`TLU[YLSH[PVUZOPWL_PZ[ZPM[OLK\YH[PVUVM[OL arrangement extends beyond a suitable period. )YVHKS`UVLTWSV`TLU[YLSH[PVUZOPWL_PZ[ZPM[OLTHPUILULĂ„[Ă…V^Z[V[OLWLYZVU\UKLY[HRPUN the role. An employment relationship is unlikely to be found if the role is primarily observational and the performance of productive work is only to aid the learning. In entering into any work experience arrangements, in order to mitigate the risk of a claim for wages, it is important to monitor and record the personâ€™s actual production, and the knowledge gained by the person in performing that work. The exception to the unpaid work restrictions is when a person is undertaking a â€œvocational placementâ€?. Vocational placements are work experience arrangements that are a requirement VMHJV\YZLVŃœLYLKI`HUH\[OVYPZLKPUZ[P[\[PVULN;(-,:\JOWSHJLTLU[ZNP]LZ[\KLU[Z the chance to get the skills they need to transition successfully from study to work. Last year, a Melbourne media company was penalised $24,000 for implementing an unpaid work arrangement that led to two young employees being underpaid thousands of dollars. The company was penalised because the two people had performed productive work for the company that was not a formal part of their university studies. The Judge found that the company had engaged the two in an arrangement that it believed avoided the consequences of the minimum wages requirements under the Fair Work Act. The Judge warned that penalties for using exploitative unpaid work arrangements are likely to increase in future.
BakingTraining Industry Training Australia tailored to meet needs your
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– this means any funds generated tthrough training can be re-invested directly back into the development of the baking industry.
a fully registered training organisation that delivers nationally accredited training for the baking industry. This facility is owned and operated as the training arm of the National Baking Industry Association (NBIA) who provide industry control and practical input into the training of our industry’s future. eƋFeƵåŅýåųŅĹěŸĜƋåŞųŅčų±ĵŸÚåŸĜčĹåÚƋŅŞųŅƴĜÚå± āåƻĜÆĬå±ĬƋåųĹ±ƋĜƴåƋŅ±ŞŞųåĹƋĜÏåƋų±ĜĹĜĹčØÆŅƋĘŅĹěƋĘåěģŅÆ ±ĹÚŅýěƋĘåěģŅÆÚåŞåĹÚĜĹčŅĹƋĘåĹååÚŸŅüƋĘååĵŞĬŅƼåų±ĹÚ ƋĘå±ŞŞųåĹƋĜÏåţkƚųŞƚųŞŅŸåěÆƚĜĬƋü±ÏĜĬĜƋƼĜĹaŅųĹĜĹčŸĜÚåĜŸ± ŞŅŸĜƋĜƴåÏŅĵŞĬåĵåĹƋƋŅŅƚųƋų±ĜĹĜĹč±ĹÚƋĘåÚåƴåĬŅŞĵåĹƋŅü ŅƚųŸƋƚÚåĹƋŸűĬå±ųĹĜĹčţ c±ƋĜŅĹ±ĬĬƼåÏŅčĹĜŸåÚ±ĹÚeÏÏųåÚĜƋåÚeŞŞųåĹƋĜÏåŸĘĜŞŸĜĹÏĬƚÚå×
• Bread Baker • Pastry Cook • Baker/Pastry Cook Each program is ŅýåųåÚƚĹÚåųāåƻĜÆĬå delivery allowing students to progress according to their own capabilities.
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Baking Industry Training Australia (BITA). A: Unit 5, 54 Riverside Place Morningside Q. 4170 P: 07 3899 6100 F: 07 3399 3935 E: Bita.Admin@nbia.org.au W: www.bita.org.au Provider #: 31200
ĘåāåƻĜÆĬå±ŞŞųŅ±ÏĘƋŅ Ƌų±ĜĹĜĹčñţ Call us today to discuss your options (07) 3899 6100
TAILORED TRAINING SOLUTIONS
Boardâ€™s Details PRESIDENT
Kevin Kielly M 0412 388 892 firstname.lastname@example.org
John Kennedy M 0417 374 064 email@example.com Barry Ryan M 0412 966 445 firstname.lastname@example.org Holger Schinz M 0412 303 045 email@example.com Brad Dance M 0419 882 864 IYHKKHUJL'TVÑœH[JVTH\ Ewen Walker M 0409 727 539 Scott Cureton M 0400 368 548 firstname.lastname@example.org
BUSINESS DEVELOPMENT MANAGER Mark Dennien M 0491 121 933 email@example.com
National Baking Industry y Association Associatio ation on
BAKING INDUSTRY GROUP Baking Industry Association Queensland
Baking Industry Training Australia
National Baking Industry Association
Join The Baking Industry Association ;OL)HRLYÂ»Z+VaLU)LULÃ„[Z By joining the Baking Industry Association you have access to the resources and support of its associated entities: NBIA, BIG, BIAQ and BITA. à ® 0UK\Z[Y`THYRL[PUNSVII`PUNHUKPUUV]H[PVU à ® -YLLV]LY[OLWOVULZ\WWVY[MYVTH[LHTVM^VYRWSHJLYLSH[PVUZ experts. Included also is 24/7 access to our Memberâ€™s Only portal where you can download fact sheets, templates, pay rates and much more to suit your individual needs. à ® (ZZPZ[HUJLHUKYLWYLZLU[H[PVU^P[OHSSLTWSV`TLU[YLSH[LKTH[[LYZ before a court or tribunal.* à ® (UU\HSZ\IZJYPW[PVU[VV\YYLJVNUPZLKPUK\Z[Y`THNHaPUL[OL Â¸(\Z[YHSHZPHU)HRLYÂ¹"^OPJOPUMVYTZ[OLPUK\Z[Y`VUHSSIHRPUNUL^Z - locally, nationally and internationally. à ® +PZJV\U[Z(\Z[YHSPH^PKL^P[OV\Y4LTILY7S\ZZLY]PJLVU[OL widest range of goods and services. à ® ;YHPUPUNVWWVY[\UP[PLZ[VPUJYLHZL`V\YZRPSSZI\ZPULZZWYVÃ„[HIPSP[` WYVK\J[X\HSP[`HUKZ[HÉˆYL[LU[PVU à ® 5L[^VYRPUN^P[OPUK\Z[Y`WHY[ULYZ à ® )\`PUN.YV\WZÂ¶0UZ\YHUJL4V[VY=LOPJSLZHUK,SLJ[YPJP[` à ® ;YH]LS*S\I à ® +PZJV\U[ZMVYJVTWL[P[PVUZHUKL]LU[ZLU[Y` à ® :\WWVY[[OLJVTWL[P[PVUZHUKZJOVSHYZOPWZ[OH[HZZPZ[[OL KL]LSVWTLU[VMZRPSSZ^P[OPU[OLPUK\Z[Y` à ® ;LJOUPJHSHUK:THSS)\ZPULZZ(K]PJL à ® +PYLJ[JVU[YVSHUKPUW\[PU[V[OL[YHPUPUNVMV\YPUK\Z[Y`Â»ZM\[\YL * These services may be charged at a reduced memberâ€™s rate.
Join your strong national body and help your business grow! Only $30 per month or $360 annually page 80
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*VU[HJ[\Z[VKH`[VÃ„UKV\[TVYLVY]PZP[ our website www.nbia.org.au For more information or to join the Association, please call 07 3899 6100 or email firstname.lastname@example.org.
Payment plans available
Y should You h uld ld choose Australia’s leading g Ba Bakery packaging machine The Th Scorpion S
EW Good news is that there is aabNE lower cost model now avail le The Scorpion p 2010 Made in Europe p 2 yyears warrantyy and
guarantee supply of parts for 20 years - No other Company can offer this! Fully Automatic Feeding Systems to our packaging machines. As well good advice from 40 years of experience in Bakery and packaging. We also have a range of lower cost Chinese and Malaysian machines to get you started.
Priced around nd $20,000 $20 000
Then talk to Errol Thompson at Panda Pack
Call 0408 496 420
Also available... A
Pita bread Lines Lavash Filo pastry lines Turkish bread plants Automatic bakery Plants We can locate anyy Bakeryy machines yyou may need
Premium GLUTEN FREE baking solutions.
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Using Cere form fo m Glute Glutenn Free Bana rm naa Brea d Mix (Code: 7361 Brea 1)
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