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Contents 4 Introduction 5 Fonterra 6 Fonterra Products 7 About the Fonterra Proud to be a Chef Program 8 The 2012 Program 9 About the Mentors, Past and Present 12 Philippe Mouchel 13 Adam D’Sylva 14 Pierrick Boyer 15 Peter Wright 16 Selection of the Finalists 17 The 2012 Class 18 Winner's Prize 19 Alumni 20 – 55 Recipes 56 For More Information 57 As Seen In 58 Acknowledgements 59 Invitation for 2013 Entries

Introduction On 27 February 2012, Fonterra Foodservice had the pleasure of flying 32 talented and passionate apprentice chefs into Melbourne to be part of the 2012 Fonterra Proud to be a Chef mentoring program. Now in its 13th year, the Fonterra Proud to be a Chef event is Fonterra’s opportunity to invest in the foodservice industry at grass roots level, to support future leaders of our industry, and to publicly recognise and reward the vital contribution that these trainee chefs make to our community. It’s our way of saying “thank you and keep up the good work". The Fonterra Proud to be a Chef mentoring program is a three day all expenses paid program, where apprentice chefs are mentored by industry leaders and wined and dined at award-winning Melbourne restaurants. The 2012 finalists had the opportunity to work under the watchful eyes of some of the best chefs in Australia, which this year included Internationally reknown French chef Philippe Mouchel; French pastry chef Pierrick Boyer, TV personality Adam D’Sylva and the President of the Culinary Federation, Peter Wright. The 2012 Fonterra Proud to be a Chef Yearbook features photographs taken during the program highlighting the masterclasses and dining experiences, and also showcases the recipes the finalists submitted as part of the application process. Quotes have also been included from the finalist's applications, as well as comments made during and after the event. The Fonterra Proud to be a Chef program is a Fonterra Foodservice initiative we are thrilled to offer apprentice chefs and has become a permanent fixture in the Fonterra Foodservice calendar. We wish all Fonterra Proud to be a Chef participants the best for their careers, and look forward to following their journeys within the hospitality industry.







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René Dedoncker Director – Global Foodservice Fonterra

About Fonterra Operating in more than 140 countries, we employ approximately 15,800 employees and have 10,463 shareholders. Fonterra is a global leader in dairy nutrition and the world’s biggest exporter of dairy. Operating in more than 140 countries, we employ approximately 15,800 employees and have 10,463 shareholders and we collect milk from farmers in Australia and New Zealand. Fonterra’s vision is to be the natural source of dairy nutrition for everybody, everywhere, everyday. This vision is supported by our strategy, which strives for leadership in cheese, butter, yoghurt and cream.

Fonterra is also committed to a long-term sustainable future. We aim to provide consumers with nutritious dairy products in a way that is environmentally sound, economically sustainable and socially responsible. We have an uncompromised commitment to quality that extends to each and every one of our highly trusted brands. Fonterra, in Australia and New Zealand, has a dedicated foodservice team to market our brands to out-of-home customers, who include quick-service restaurants, fast food outlets, cafĂŠs, restaurants, pubs and clubs, bakeries, airlines, catering and tertiary institutions. We pride ourselves in investing back into the foodservice industry by sponsoring local and global chef associations and competitions, with the aim to help the improvement and development of culinary standards and professionalism. The Fonterra Proud to be a Chef program has been designed to assist future culinary leaders throughout Australia and New Zealand.

Fonterra Product Range

The Pastryhouse

Anchor Cooking Cream

The Pastryhouse’s range of quality pre-proofed pastries helps to bring back more time in the kitchen. Just take the pastries from the freezer and bake them with no need to thaw.

Because it’s already reduced, Anchor Cooking Cream reaches a coating consistency more quickly, helping to reduce cooking time. The high fat content makes it particularly good for making thick, creamy sauces. It can also be used in cold applications.

Made with quality New Zealand butter and containing no artificial ingredients, The Pastryhouse pre-proofed pastries can be baked directly from the freezer - from frozen to fully baked in 20 minutes.

Western Star Butter Loved for its taste and renowned for its versatility, natural butter is a great way to add flavour in baking, frying, saucing and general menu preparation for both sweet and savoury dishes. Western Star Salted Butter is quality butter from a trusted, long-established brand.

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Mainland Egmont Shredded Cheese Exclusive to Fonterra, Mainland Egmont has similar melting properties to mozzarella but with a sweet, nutty flavour, smooth texture, and a colour that’s more golden than mozzarella, with less oiling off than tasty cheese. Using Mainland Egmont eliminates the need to mix tasty and mozzarella together to get that perfect blend.

Girgar Butter Girgar Unsalted Butter is a European style cultured butter with a lingering, creamy flavour. Use to ensure a rich, buttery flavour in cooking.

Perfect Italiano Parmesan Cheese

Perfect Italiano Mozzarella Cheese

Mainland Epicure Cheese

To produce the distinctive and rich flavour to complement your cooking, we mature our Perfect Italiano Parmesan for up to 18 months. Available in block, shredded, shaved and grated, Perfect Italiano Parmesan is ideal for pasta, salads, and soups or simply add to a cheeseboard.

Developed specifically for pizza makers, Perfect Italiano Mozzarella is an excellent melting cheese with long stretch and mild taste, pre-shredded to save time. Perfect Italiano Mozzarella provides good coverage when melted and blisters evenly to an appealing golden brown colour with minimal oiling off.

For that pure taste of luxury, choose Mainland Epicure Gold. Matured for longer than any other Fonterra cheddar cheese – up to three years – Mainland Epicure Gold is a crumbly cheese, which boasts an extra sharp flavour. An ideal choice for your cheeseboard selection.

About the Fonterra Proud to be a Chef Program The Fonterra Proud to be a Chef mentoring program is now in its thirteenth year and, with Fonterra’s commitment, has grown to occupy a unique position in foodservice. The program seeks to work with the foodservice industry to provide apprentice chefs with a unique opportunity outside of their normal working environment to learn, develop new skills, and be mentored by industry greats. The Fonterra Proud to be a Chef program provides apprentices with an opportunity to experience fine dining and unique dining events often unattainable on an apprentice chef’s wage, and expands their network amongst chefs around Australia and New Zealand. As a result, the apprentices leave the program more motivated, passionate and committed to the foodservice industry. The program is not just about cooking, and is more than a competition. The finalists participate in several culinary masterclasses, and have the opportunity to speak with chefs who have done the hard yards and are now very successful in their field of work. They hear the Master Chef’s stories, in particular what it took them to be successful and what they believe apprentices need to focus on to achieve their culinary goals. The Fonterra Proud to be a Chef program is a lot of fun. It is fast-paced, with little spare time, but to be immersed in all things food related, to be amongst their peers who share the same passion for their career, is the ultimate experience for an up-and-coming chef.

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The 2012 Program Thirty two apprentice chefs from Australia and New Zealand flew into Melbourne on Monday 27 February 2012. The program concluded on Thursday 1 March 2012, after three days of intensive masterclasses and cooking.

Dining Experiences The finalists experienced a wide range of dining experiences. These included some of the mentor’s own restaurants, to see the philosophies of their mentors in action.

PM 24 A modern French Bistro and Rotisserie, owned by Philippe Mouchel. “ the most important piece of equipment in the house is the rotisserie. It’s bespoke, Ferrari-red and a thing of beauty for anyone who enjoys the fundamentals of meat cookery: protein hanging from metal hooks, the reaction of fat and flame. The new restaurant has embraced the open kitchen, which gives diners the opportunity to see the chef at work. Since PM 24 opened in early December, the renowned perfectionist has been looking over each plate as it leaves the pass.”   Larissa Dubecki, The Age, 8 February 2011.

Coda Bar and Restaurant Modern Australian with a French and Vietnamese influence, co-owned by Adam d’Sylva. “ A fine pedigree, good looks, pronounced flavours and a sense of energy and fun have helped Coda deftly parry some great expectations.”   Michael Harden, Gourmet Traveller, August 2009.

Le Petit Gateau Finalists enjoyed a cocktail party created by award-winning French pastry chef, Pierrick Boyer. “ Windows and counters are filled with Boyer’s signature cakes and tarts, expertly layered to set off combinations of flavours. The Brownie and Passionfruit chocolate gateau matches flavours and textures (brownie, praline, passionfruit custard, chocolate mousse and the perfect ganache) to deliver a sweet but refreshing mouthful.”   Lou Pardi, The Melbourne Review.

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Estelle Bar and Kitchen

Produce Test

Finalists enjoyed a seven course degustation dinner at Estelle Bar and Kitchen.

The produce test is always a fun and highly interactive class, often causing a bit of friendly rivalry and puzzlement amongst even the most experienced of chefs. Twenty ingredients were on offer, each apprentice was able to touch, smell and taste the ingredients to see how many they could name. This year included dragon bean, salted caramel, asian greens, smoked paprika and wasabi root.

“E  stelle Bar and Kitchen is a restaurant that is headed by two of Australia’s best, Scott Pickett, formerly Albert Park, Melbourne’s the Point, was awarded two hats in The Age Good Food Guide, and Ryan Flaherty, a molecular achiever who has ticked the boxes of the mighty schools of gastronomy: El Bulli, the Fat Duck and Restaurant Arzak. These two strong approaches sees a fine marriage that is forward thinking yet relaxed delivering very fine food cleverly disguised as a café. It’s a nice touch, seeing Pickett and Flaherty working away in the open kitchen, finishing the plating, bringing the food into the dining area and then presenting and explaining the dish…it gives a good indication of where Estelle is coming from: hands-on, enthusiastic and focused.”   Micheal Hardeen, The Age 27 September 2011.

Masterclasses The Fonterra Proud to be a Chef program aims to provide finalists with the opportunity to learn from the best in the industry. With a range of cuisines and a wealth of experiences, this year’s masterclasses and mentors were no exception.

Seafood with Philippe Mouchel and Adam D’Sylva Extending the apprentices’ solid knowledge of seafood, the class provided greater depth in dealing with a range of seafood, and different methods on how to cook and get the best flavours from seafood.

Desserts with Pierrick Boyer This masterclass explored the art of making simple desserts using a few different garnishes. Pierrick’s engaging and interesting discussion drew many dedicated meat-eaters to the finer luxuries of desserts.

Dairy with Peter Wright To compress Peter’s knowledge of dairy down to a couple of hours is no mean feat. This masterclass focused on utilising cheese as a cooked ingredient and introduced apprentices to which cheeses and dairy products were best to use when cooking.

The Art of Bread with Shayne Greenman Before a single bite of food reaches your mouth, your senses are already invited to dine through food presentation, a truth that applies to all dining courses including bread. Artisan bread is well and truly in demand as diners opt for provenance. This masterclass introduced apprentices to the art of using bread for displays. Shayne Greenman is a well-respected teacher at William Angliss Institute. Shayne represented Australia in Italy and won the Artisan Bakery World Cup Title.

The Cooking Competition The Fonterra Proud to be a Chef Cooking Competition aims to encompass all aspects of the finalists' three day program. Each participant was allocated key ingredients that were discussed and allocated during the masterclasses. These ingredients were used to create two courses, one sweet and one savoury. The Cooking Competition is a contributing assessment criteria for the Fonterra Proud to be a Chef winner; the way the apprentices conduct themselves, their passion and engagement all counts towards selecting a winner.

Networking Opportunities A career in cooking comes with sacrifices, and it’s no secret that it’s hard work that can take time away from friends and family. So when thirty two apprentices and their mentors get together, it’s only natural that the subject matter is their passion for all things cooking. We hope to provide this once-in-a-lifetime opportunity to meet peers, mentors, and key influencers in the industry. This year the gala dinner was held at PM 24 and was attended by past Fonterra Proud to be a Chef finalists, local chefs, media representatives and foodservice personnel.

Shane De

lia 2010 Scott Pick

ett 2011 Adrian Ric

About the Mentors, Past and Present To be considered as a mentor for the program, our selection criteria includes: • Experience in the industry. • Demonstrated mastery of the subject matter which they teach. Have an interesting story to share with the apprentices. The life experiences and personal stories of mentors are often the untold stories of their success. • Are passionate, inspiring and engaging. • Chefs that apprentices are keen to meet. Past mentors have included international chefs, local chefs, legends of the industry, media personalities, up-and-coming chefs and masters of their trade.

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We’ve been enormously proud of being able to deliver mentorship from those in demand and extremely busy individuals. While each mentor has brought a different skill set to the program, they all share our greater vision of giving back to the industry: • All are genuinely interested in giving back to the industry. We have been lucky to share lots of personal stories that start with:

“I remember when I was an apprentice…”

• All want to see the overall skill levels increase as professional development is good for the industry. • All have been extremely humble, but can see the positive and real impact that they are making on the apprentice chefs' lives.

Past Mentors • International (Eric Teo, Singapore) • Legends (Philippe Mouchel)

Pierrick B

oyer 2012

The role of the Mentor: • Prepare and conduct a masterclass. • Attend dinners with the aim of speaking to all finalists about their careers and providing advice or insight into improving apprentice skills and experience. • Participate in judging that includes assessment of students throughout the course as well as during the competition.

2012 Mentors • Philippe Mouchel, Executive Chef and co-owner of PM 24. • Adam D’Sylva, Executive Chef and co-owner of Coda Bar and Restaurant. • Pierrick Boyer, Executive Chef at Le Petit Gateau. • Peter Wright, National President of the Australian Culinary Federation.

• Media Personalities (Adrian Richardson, Good Chef Bad Chef) • Local Chefs (Adam D’Sylva and Shane Delia) • Masters of their trade (Pierrick Boyer – Patisserie)

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Philippe Mouchel “Philippe Mouchel’s reputation was already great when he came to Melbourne in 1991 to open a restaurant here for Paul Bocuse. The cooking he brought with him was a revelation. It still is. Twenty years later, with a new restaurant, PM 24, Mouchel is in his element, hovering over the pass, scrutinising each dish. He’s been responsible for a resurgence in the popularity of beautifully executed, yet still simple, French bistro cuisine. His roast chicken was one of our reviewers’ favourite dishes of the year. And he becomes the first Vittoria Legend, awarded for his outstanding contribution to the industry.” VITTORIA LEGEND AWARD, THE AGE GOOD FOOD GUIDE 2012.

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Rated as one of the world’s finest French chefs, Philippe Mouchel was born in Normandy and began his career at the age of 16. Anyone who has had the pleasure of dining on Philippe’s exquisite food will have experienced his precision and skill in the kitchen. It will come as no surprise then that the majority of Philippe’s career has been spent in the kitchens of Michelin star restaurants such as Hotel Frantel Bordeaux and Restaurant Roger Vergé in Mougins. Philippe spent time in Tokyo working at a new restaurant Paul Bocuse was opening there. This is where Philippe was first exposed to Japanese flavours and cuisine, both of which would continue to play a strong influence in his cooking.

Philippe continued his career as Head Chef for the legendary Paul Bocuse in Lyon, France; Hong Kong; and Houston USA. In 1991 Philippe relocated to Australia, where he opened the restaurant Paul Bocuse at Daimaru in Melbourne. This restaurant was highly acclaimed in the Melbourne dining scene. Since then, Philippe has been the Executive Chef at Langton’s Restaurant and Wine Bar, followed by Liberté in Sydney, and eventually coming back to Melbourne to head up The Brasserie by Philippe Mouchel. In December 2010, Philippe Mouchel partnered with The Press Club Group to open PM 24. PM 24 is a one-of-a-kind modern French bistro and rotisserie designed to bring about the return of fashionable, contemporary French dining to Melbourne.

Adam D’Sylva Adam’s foray into cooking began as a child growing up in a mixed Indian/Italian family in suburban Melbourne, where his mother was a major influence on his decision to follow his passion for cooking. Some of Adam’s career highlights include Head Chef under the much awarded and respected Geoff Lindsay at Pearl Restaurant, along with a stint as Head Chef at Longrain Melbourne under the guidance of Martin Boetz.

Adam has gained culinary experience from working in restaurants in Italy, Hong Kong and New York. Adam won The Age 2008 Good Food Guide’s Young Chef of the Year and has twice been the Victorian winner in the Lexus Young Chef of the Year award. “Once you’ve learned to cook you can work anywhere; it’s like knowing an international language. There’s always work. The issue is that there’s no overnight success. You have to do the hard yards.”

“ I found Adam to be a laid back person who enjoyed a joke. He was a straight-talker who spoke bluntly when you needed to hear realities. He was very approachable and an all-round top bloke. He hung around our table chatting about his experience working in the industry, how he goes about hiring his staff, the importance of networking, maintaining your relationships, the ‘ins’ and ‘outs’ of purchasing to the day-to-day running of a business.”

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“H  ere we socialised with event judges and mingled with fellow chefs. Pierrick and his team rolled out beautifully presented finger food, followed by some of the most delicately made desserts I’ve ever seen. A tribute to the skill, technique, dedication and passion that defines Pierrick. I found Pierrick to be a powerhouse of knowledge. He was very approachable and eager to share his secrets- if you could keep up. ”

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Pierrick Boyer Pierrick Boyer has been the Executive Pastry Chef for Le Petit Gateau at the RACV City Club Melbourne since 2004. He is classically trained and has over 21 year's experience in the industry, with international postings in France, Belgium, Italy, the USA and Australia. In July 2007, he opened Le Petit Gateau and was almost immediately voted Best Pastry Shop, by the Foodies' Guide to Melbourne. The Brownie Passion was voted Amazing Cake in The Age. In 2010-2011 his chocolate, peanut butter and raspberry sandwich cake was awarded Best Cake by the Foodies' Guide to Melbourne.

Pierrick’s masterclass involved the apprentices working and experimenting with chocolate, and learning how to make garnishes such as chocolate swirls. Pierrick also transformed a standard slice of carrot cake into an inspirational dessert in a matter of minutes.

Peter Wright Peter Wright is a Director of X-Treme Chef Consulting and is recognised as one of Australia’s leading foodservice experts, and as a global event specialist. Peter is also the president of the Australian Culinary Federation, a national organisation representing professional chefs, cooks and apprentices. Peter has been working with Fonterra for over four years and has an outstanding knowledge of getting the most from your dairy products.

Peter’s career highlights include: • • • • • • • • • • • •

Australian Culinary Federation National President National Judge for WACS and ACF accredited competitions Australian Culinary Olympic Team Member Monthly Columnist, Open House Magazine Bocuse D’Or Culinary Committee Member Nutritionist Chef for Muscle TV Gold Medalist at the 2004 Culinary Olympics Consultant to Beijing Olympics and Vancouver Olympics Project Manager, Sydney Olympics Athletes Village Project Manager, Melbourne Commonwealth Games Contract Manager, Manchester Commonwealth Games Design Consultant, Melbourne Commonwealth Games Village.

“ Fonterra Proud To Be A Chef is a unique opportunity for all young chefs. I see it as an integral part of their culinary development.”

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Entry is only open to individuals who are residents of Australia or New Zealand; aged 18 years or over and are apprentice chefs attending a Government recognised cooking course.

How to apply This year was the first year that applicants could enter via the Fonterra Proud to be a Chef Facebook page. We also received applications via the Fonterra Foodservice website and by mail. Applying was a very simple process. Applicants were asked to answer four questions: 1. List any of your culinary achievements. 2. Why did you choose an apprenticeship in cookery? 3. Where do you see yourself in 5 years time? 4. If you won the International Scholarship, where would you go, and why? Applicants were also asked to include an original recipe using at least one Fonterra Foodservice product.

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Post yo ur com pleted applic ation form to: Proud To Be A Chef c/o Fo , nterra Foodse 327 Fe rvice, rntree G ully Ro Mount ad, Waver ley VIC 3149 ted by

How do we select the Fonterra Proud to be Chef finalists? :


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Judging of the applications is becoming harder and harder, with the number of applications doubling each year. The finalists came from all over Australia and New Zealand and were working in a range of foodservice establishments, which included pubs and clubs, fine dining and casual restaurants, cafés, accommodation, caterers and health care. There was also a mix of second, third and fourth year apprentices. Although the work experience was varied, all 32 finalists demonstrated a high degree of passion and commitment to the foodservice industry. In fact, the innovation and enthusiasm that was displayed by the finalists throughout the program was inspiring.


Alice Springs Sunshine Coast Maudsland Bogangar Perth Karridale

Hewett Adelaide

East Maitland Sydney Canberra Echuca Wodonga Merimbula Bendigo Melbourne Warrimoo Prestons

Launceston Taroona

Wellington Christchurch


The Apprentices – Group Shot

“ The program really blew my mind and provided me an insight into the opportunities that there are out there. Within 11 days of returning home I’ve found a new job at a one hat restaurant and start in 5-6 weeks :) very excited to be taking control of my career.”

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“...she was proud to win a competition which shows what apprentice chefs have to offer the industry and was overwhelmed by the opportunities presented by the award.” SONJA DAWSON

Winner’s Prize Each year, a winner is selected from the finalists. The winner is awarded an International Scholarship tailored to the winner’s choice.

Selection Criteria

Where Fonterra Proud to be a Chef has taken winners

• Creativity and originality – displayed in the apprentices’ application recipe and how they used the ingredients during the cooking competition.

2009 Robin Turner – London 2010 Kate Ager – Singapore 2011 Keryn van Kempen – New York 2012 Sonja Dawson – New York (to be taken in September 2012 for 6 weeks)

Selection of the winner The judging panel consisted of all Master Chefs. William Angliss Staff working in the competition kitchens were also consulted, as were Foodservice Industry representatives that attended events throughout the three days.

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In selecting the winner, the judges looked at four key criteria:

• Culinary skills – how organised they were in the kitchen and how they translated their newly learned techniques in the kitchen. • Passion for food and the foodservice industry and overall involvement and participation in the program itself. • Leadership skills – their interactions with fellow apprentices, chefs and the William Angliss staff.

2012 Winner Sonja Dawson was awarded the title of Fonterra Proud to be a Chef winner 2012 and was a very deserving winner. Her passion, high work ethic, and commitment to trade will see Sonja continue to grow and be a culinary leader within the future.


Keryn Van Ke

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Grant Page

The Alumni The Fonterra Proud to be a Chef family continues to grow, with approximately 150 chefs being involved over the 13 years it has been running. Fonterra has created a Facebook page to keep in touch with past finalists and it is so thrilling to see the chefs succeeding in their chosen career. Some successes achieved since the 2012 program include: Colin Wilson, Melbourne 2010 Named the Victorian Apprentice of the Year 2011. Kate D’Aquino, Canberra 2011 Highest Points Winner at the 2011 HTN Apprentice Chef Culinary Competition Grand Final.

Sarah Chislett, Bendigo 2011 Spoke to the 2012 group on arrival and shared how to get the most out of the Fonterra Proud to be a Chef event. Sarah’s enthusiasm and insights were appreciated and she shared how she was able to gain additional work experience, just by asking different chefs if it was "OK" to spend some time in their kitchens.

“ Being selected to take part in the competition was rewarding in itself, but it was also an incredible experience which gave me exposure to the whole spectrum of the industry.” KERYN VAN KEMPEN

Grant Page, Sunshine Coast 2012 Conducted a cooking demonstration on the Fonterra stand at Brisbane Fine Foods in March. It did not take long for Grant to take control of the microphone and he shared his knowledge with many at the trade show.

Fonterra is also inviting past finalists to increase their skill set with us. Keryn van Kempen, Sunshine Coast, Winner 2011 Spoke at the 2012 Fonterra Proud to be a Chef Gala Dinner in front of 90 people. Public speaking can be quite a daunting experience but Keryn was an absolute natural.

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Serves: 6 Portions Preparation Time: 20 minutes Cooking Time: 1 hour 315ml Anchor Cooking Cream

6 figs (black Genoan figs are best, if available)

375ml full cream milk

120g hazelnuts, roasted and shelled

½ cinnamon stick zest of 1 orange 12 egg yolks 120g caster sugar, plus extra for caramelising

Crème Catalan with Caramelised Figs

Sonja Dawson R y d e TA F E , N S W T h e B at h e r ’ s Pav i l l i o n

“ When I was younger the main criteria for my future career was that it had to be something that somehow, somewhere made a difference to people. It took me a while to realise that this job gives me that opportunity with every service. I can make them happy, if only for an hour or two of their day.”

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Preheat oven to 150°C. In a saucepan, combine Anchor Cooking Cream, milk, cinnamon and orange zest. Bring to a simmer, remove from heat and stand for 5 minutes, allowing the flavours to steep. Then strain. In a bowl, combine yolks and 120g caster sugar and whisk until a uniform consistency is achieved. Gradually add strained cream mixture. Stir well to combine but do not whisk thoroughly; you do not want to aerate the custard. Divide mixture evenly among 6 x 150ml/175ml oven proof ramekins and place them in a deep baking dish. Fill the baking dish with hot water until the water level reaches halfway up the sides of the ramekins. Bake for 30 minutes or until the custard is just set. Remove from oven and allow to cool before refrigerating.

Cut the figs in half vertically and sprinkle each cut surface with caster sugar. Blowtorch the cut surfaces to achieve a dark brulée. The caramel should be ever so slightly bitter to play against the sweetness of the dessert. Roughly crush the roasted and shelled hazelnuts. To serve, sprinkle extra caster sugar over the top of each of the crème catalans and caramelise with a blow torch. Serve with the caramelised figs and roasted hazelnuts nestled on the side.

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Serves: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes Tart 80g Western Star Butter, coarsely chopped 1 leek, thinly sliced

1 lemon rind, finely grated

1½ bunch of spinach, trimmed and coarsely chopped

1 The Pastryhouse Puff Pastry sliced into 22cm x 31cm sheet

1½ bunch of rocket, coarsely chopped

100ml buttermilk

150g Mainland Feta Cheese, coarsely crumbled

R e g e n c y TA F E , sa Inte r c o nt i n e nta l A d e l a i d e

“ My dream is to learn the true skill of cooking. I do not want to just work the pans, or to produce cold cuts all my life. I want to be able to work as a pastry chef baking soufflés one night, a butcher breaking down a forequarter the next and sit down with management and develop menus the next.”




2 tbsp oregano, coarsely chopped

1 garlic clove, finely chopped

150g Perfect Italiano Ricotta

Nathan Freeman

2 tbsp thyme, coarsely chopped

salt and pepper, to taste

9 eggs, at room temperature olive oil

Relish: 1 tbsp olive oil 3 shallots, thinly sliced 1 tsp yellow mustard seeds ¼ tsp red chilli flakes ¼ tsp ground allspice 1 tsp sea salt 100g caster sugar 2 tbsp aged white wine vinegar or cider vinegar 4 green tomatoes, quartered and thinly sliced

Egg, Spinach and Two Cheese Breakfast Tart Tart Preheat oven to 180°C. Melt half the butter in a large frying pan over medium heat, then add leek and garlic and stir until it starts to caramelise. Add spinach and rocket, stirring until wilted, transfer to a colander to drain, and then put in a bowl. Add cheeses, herbs and lemon rind, season to taste, mix well and set aside.

Melt remaining 40g butter and brush base and sides of a 20cm x 29cm loose-bottomed tart tin, then line with a puff sheet, allowing pastry to overhang. Spread spinach mixture in base and make 6 evenly spaced indentations in filling. Set aside. Whisk buttermilk and 3 eggs in a bowl to combine, season to taste, then pour onto spinach mixture. Crack remaining eggs into indentations and drizzle with oil. Brush pastry edges with butter and bake until tart is set and eggs are cooked medium (20 to 25 minutes). Serve with tomato relish.

Relish Heat oil in a frying pan over medium heat. Add shallots, mustard seeds, chilli, allspice and sea salt and cook for 8 minutes. Add sugar, vinegar and tomatoes and cook for 10 minutes or until tomatoes are soft.


Serves: 6 Preparation Time: 20 minutes Cooking Time: 50 minutes Panacotta

Pear Chutney

Walnut Biscotti

2 sheets titanium gelatin

30g Western Star Butter

125g Western Star Butter

150ml full cream milk

1 tbsp black peppercorns

1 cup sugar

350ml Anchor Cooking Cream

3 ripe green pears, finely diced

3 eggs

1 vanilla bean, split lengthways

2 cloves

3½ cups plain flour

2 dried apricots

80g Mainland Special Reserve Blue Vein Cheese

1 tsp baking powder

1 tbsp raisins

½ tsp salt

2 tbsp brown sugar

1 tsp vanilla extract

1½ cups walnuts, chopped

1 cinnamon stick

Georgia Rae Ramsay

Special Reserve Blue Vein Panacotta served with Pear Chutney and Crisp Walnut Biscotti

S t h We st R e g i o n TA F E , WA Voyag e r Estate


Pear Chutney

Walnut Biscotti

Soften gelatin in cold water. In a small pot, mix together milk, cream and vanilla bean. Heat until just simmering. Add strained gelatin and blue cheese and stir until dissolved. Pour mixture into greased moulds and chill.

Melt butter in a saucepan, add pears and cook until soft. Tie peppercorns and cloves into a small square of muslin and add to pears. Add all remaining ingredients and cook until fruit is soft and plump. Remove muslin containing peppercorns and cloves, and cinnamon stick.

Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Add flour, baking powder and salt and mix forming a smooth dough before adding walnuts. Divide dough into two pieces and roll into logs. Bake for 35 minutes or until lightly browned at base. Cool for 5 minutes then cut into slices about 1cm in thickness. Place slices back on tray and cook for a further 5 minutes, then turn and bake another 5 minutes to finish. Garnish with rocket.

“ Whilst working in a commercial kitchen I was required to complete basic kitchen duties on a daily basis. It was during these times that the chef told me many stories related to his career and the opportunities he had in terms of travel and broad experience which helped me realise this is what I wanted to do.”





Serves: 12-15 Soufflés Preparation Time: 30 minutes Cooking Time: 80 minutes Spanner Crab Soufflé 10g Western Star Butter 10g plain flour 1 large spanner crab or 2 small (200g meat) salt, for seasoning 150ml full cream milk ½ a brown onion

Cauliflower Parmesan Purée ½ medium cauliflower 200 ml water 200ml Anchor Cooking Cream 100g Perfect Italiano Parmesan Cheese (shaved)

2 cloves

sea salt and ground black pepper, to season

40g Western Star Unsalted Butter

2 tbsp summer truffle oil

40g plain flour 100ml reduced crab meat cooking liquid 4-5 eggs, separated

Nick Blake P l at i n u m Tra i n i n g , Q LD T h e B oat S h e d

“ Having spent four years at University and having acquired a corporate job in Hong Kong at 25 years of age, I found the motivation and courage to throw it away to follow my heart and find my passion. From the time I acquired my first job in hospitality as a kitchen hand I fell in love with the dynamics of a busy kitchen. My calling was like a fire inside that I couldn’t put out.”

22 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Spanner Crab Soufflé with a Cauliflower Parmesan Purée Spanner Crab Soufflé Butter the soufflé moulds thoroughly, coat with flour and place in the fridge until needed. Preheat the oven to 220°C for 15 minutes. Thoroughly wash spanner crab and steam whole for 15 minutes over a medium to high heat. When cooked, remove from the heat and let cool for 5 minutes. Cut the crab in half and clean out the gut cavity, discarding the innards. Carefully remove the crab meat from the claws and body, purée and set aside, reserving the shells. Crush the shells into small pieces and fry in a ¹⁄³ teaspoon of oil for 3 minutes. Add 250ml of water and simmer gently until reduced by ¹⁄³. Strain the shells and the stock through a muslin cloth and season with sea salt. Cover and set aside to cool. Using a saucepan, add milk and half a studded onion (onion with two cloves inserted) and bring to a gentle boil. Strain and set aside.

In a medium saucepan melt 40g butter then stir in the flour to make a roux. Cook for 1 minute then add the milk a little at a time until just thickened (about 1 minute). Add 100ml reduced crab stock and 200g crab meat purée, adjusting the seasoning. Add 4-5 egg yolks and then fold in egg whites, whisked to stiff peaks.

Depending on the thickness of the purée, 60mls of cream can be used to reconstitute it.

Pour the mixture into the moulds and bake in a preheated oven at 200°C for 30 minutes, without opening the door during cooking, until well risen and golden brown on top.


Cauliflower Purée Wash the cauliflower well and trim into small florets, discarding the stems. In a medium saucepan add water and cream. Bring to the boil and simmer for 10 minutes until soft. Pour the contents into a food processor and purée well. While still hot, fold in the parmesan cheese and season to taste. Drizzle in truffle oil to finish.

Spoon the cauliflower purée over the top of each soufflé and garnish with a little crab meat. Top with micro herbs and finish with a little drizzle of truffle oil.

When making the soufflé use room temperature eggs to whip making sure the whisk is free from any residual grease or oil etc. which will result in badly whipped egg whites.


Serves: Approx 400g of Gel Preparation Time: 10 minutes plus 2 hours setting time Cooking Time: 20 minutes 3 brown onions, chopped 40g Western Star Unsalted butter 50g brown sugar 150ml water 3g Agar Agar

Jordon Conlan

Onion Fluid Gel Caramelise onion with butter and brown sugar over medium heat. While the onions are caramelising, bring 1 cup of water to the boil. Once the onions are caramelised and soft, transfer them to a vita-miser and purée until smooth. Measure out 150ml of boiling water, and add this to the puréed onion and process until combined and smooth (if there are any onion fibres through the purée, pass the purée through a drum sieve). Place the purée in a pot and add the Agar Agar*. Bring to the boil over a medium heat and let boil for 2-3 minutes, once the purée has boiled for 2-3 minutes, transfer it to a tray which has been lined with non-stick baking paper and let chill in the fridge.

B . R . I .T. ( E c h u c a ) , VIC Os c ar W ’ s W h arfs i d e

When the purée has set like jelly, purée again in a vita-miser. (This process chops the jelly into millions of pieces and makes a smooth gel consistency.) Transfer into a piping bag or squeeze bottle and keep in a fridge until needed. Agar Agar is a gelatin made from sea vegetables, and can be purchased at most health food shops or Asian grocery stores.


“ When I started my apprenticeship I realised why I love cooking and why I wanted to become a chef. It was challenging, it involves a lot of hard work and most of all, it makes me happy to be doing something I love.”

The onion fluid gel has been served with char-grilled kangaroo, bacon, and roasted baby beetroots.


Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 23


Serves: 9 portions Preparation Time: 15 minutes Cooking Time: 55 minutes plus 3 hours for setting Brûlée

Chocolate Rocks


540ml Anchor Cooking Cream

240ml Anchor Cooking Cream

baby basil leaves

1 vanilla pod, split

300g 67% chocolate

10g Earl Grey tea leaves

200g egg whites

180g whole eggs

Bergamot And Vanilla Soil

60g caster sugar

50ml vegetable oil


Jessica Corbett So f i te l V i c to r i a Un i ve rs i t y, VIC Mo nta lto V i n e yar d

“ I love everything about the kitchen. I love the speed and efficiency you have to work at. I love coming up with new ideas and testing and polishing them. I love the passion of people around me and their willingness to teach me. I love the opportunity it affords me to travel.”

10g bergamot tea leaves

120ml crème fraîche

1 vanilla pod

3 drops green food colour

50g maltodextrin

2ml sweet orange oil

5g ash

Bergamot Brûlée with ‘Moss’and ‘Chocolate Rocks’ Brûlée

Chocolate Rocks

To Assemble

Infuse cream with split vanilla pod and Earl Grey tea over medium heat. Cream eggs with sugar. Pour infused cream over creamed eggs.

Boil cream and pour over chocolate. Leave for 30 seconds, then mix in egg whites with a blender. Pour into a siphon and charge twice with cream chargers. Keep warm in bain-marie for 10 minutes to fully charge.

Gratinate and position brûlée on black slate plate, slightly off-centre. Place chocolate rocks around brûlée so it begins to look like a forest floor. Dress rocks with moss and baby basil leaves. Garnish around scene with soil.

Pour into a lined 20 x 20 oven tray. Temperature steam at 86°C for 22 minutes. Take out and rest for 10 minutes before setting in fridge for 3 hours. Portion into evenly sized squares.

Siphon mixture into a tall mould and blast-freeze until solid. Unmold, then break into rock shapes.


Bergamot and Vanilla Soil

Melt chocolate in microwave using 20 second bursts. Warm crème fraîche and pour over chocolate. Add colour and oil and set in fridge for an hour, stirring occasionally to maintain even consistency.

Infuse vegetable oil with bergamot and vanilla pod. Add a few drops of oil to maltodextrin until flavour is adequate.

Once set, push ganache ‘moss’ through medium fine chinois so that it looks like moss-grass. Lay on silpat mat and store in fridge until service.

24 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

200g white chocolate

Darken powder with ash so it looks like soil.


Serves: 4 - 6 Preparation Time: 50 minutes Cooking Time: 60 minutes Duck


cracked pepper

6 duck legs

500g '00' flour

splash of olive oil

5 eggs

15ml Anchor Cooking Cream

2 onions, chopped

pinch of salt

1 carrot, chopped

drop of oil

2 celery stems, chopped 1 leek, chopped 6 cherry tomatoes

Filling pre-roasted duck legs, debunked

sea salt and black pepper

1 shallot, finely diced 1 whole bulb garlic, roasted 15 soaked porcini 50g Mainland Special Reserve Brie 3 sprigs of thyme

Sauce 150g Western Star butter ½ bunch sage lemon Garnish rocket Perfect Italiano Shaved Parmesan Cheese olive oil

squeeze of lemon

Roast Duck and Porcini Ravioli Duck


Roast off the duck legs with the oil, vegetables and aromatics until medium rare. Add the cherry tomatoes and roasted garlic about 5 minutes before removing from the oven.

Remove the meat from the legs and chop finely with the shallot, porcini and roasted garlic. Add Brie, thyme, lemon, pepper and add cream last, then adjust.

Pasta Produce the pasta and allow to rest, then roll out to setting 1 on pasta machine.

Fill the pasta and place in boiling salted water for 3 minutes. Place the butter in a hot pan and cook until slightly nut brown. Add the sage and finish with a squeeze of lemon. Place the pasta in a pan with the sage burnt butter sauce.

Matthew Crossley I l l awarra TA F E , N S W Me r i m b u l a R S L

“ I chose to do this apprenticeship as I love food and just enjoy learning. I get such a high out of seeing something different and new. I also see it as a ticket to see the world if you choose to do the hard yards.”

Serve immediately and finish with rocket and shaved parmesan cheese.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 25


Serves: 4 Preparation Time: 25 minutes Cooking Time: 3 hours and 45 minutes Pasta

500g cherry tomatoes

To Serve

500g pasta flour

olive oil

5 eggs

2 cloves garlic

50g Mainland Special Reserve Blue Cheese

pinch of salt


Lamb and Vegetables

20g hazelnuts, chopped

zest of 1 lemon

500g baby beetroots, skin 1 each carrot/ celery/ onion on, leaves trimmed – rough chopped mirepoix 5 cloves garlic

Beurre Noisette 1.5kg lamb shoulder, salted 125g Western Star Unsalted Butter 1 bottle red wine small bunch each of rosemary and thyme 2 bay leaves salt and pepper

Rachel Dalla U lt i mo C o l le g e , N S W T h e B at h e r ’ s Pav i l l i o n

“ A few wonderful people in my life helped give me the courage to follow my heart and passion. They helped me see the logic in not dallying in my cooking hobby while working in an office job, earning more money, working fewer hours, hating every second of it. Instead to work hard, wholeheartedly in a job I love. When I’m so exhausted and facing another double, I wouldn’t swap it for the world.”

26 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

a couple of sprigs of rosemary, leaves removed from stems and chopped ½ lemon, juiced

Ravioli of Lamb Ragu with Rosemary Beurre Noisette Pasta Pasta Combine all ingredients. Add a splash of olive oil if mixture is too dry. Knead well until dough is soft and elastic. Rest wrapped in plastic in the fridge for at least 30 minutes.

Lamb and Vegetables In a cast iron braising pot caramelise mirepoix and garlic. Remove from pan and set aside. In a hot pan, seal salted lamb and deglaze with wine. Return mirepoix to pot and add herbs. Cook in oven at 150°C for 3 hours, turn lamb about half way through. Remove from oven and let cool in liqueur. For the last 30 minutes, add to the oven a tray of tomatoes with olive oil, some smashed garlic and thyme. Cook till blistered and soft. Put in a large mixing bowl with a good sprinkling of sea salt and crush a little.

Once the lamb is cool, remove from liquid and tear meat from the bones. Remove all sinew, and cartilage, and most of the fat. Tear the meat into small slivers and put in bowl with tomatoes. Mix well and season. Add lemon zest to taste. Roast the baby beets for about 40 minutes in a little olive oil and rosemary until tender, but not mushy. These are for serving. Reheat in a hot oven when ready to plate.

Beurre Noisette Melt butter in pan with rosemary. When the butter is brown, add lemon juice to halt cooking process.

To Assemble Roll pasta into long thin sheets. Make large ravioli using large ring cutters, fill with lamb mixture. Cook when ready in large pot of rapidly boiling salted and slightly oiled water until ravioli rise. Depending on size, serve 5 per plate.

To serve Crumble blue cheese and hazelnuts on top. Drizzle over warm beurre noisette and place a cluster of hot baby beets to the side of the pasta.


Serves: 4 Preparation Time: 25 minutes Cooking Time: 2 hours and 45 minutes. 7 hours cooling time Crust


Lavender Honey

115g Western Star Unsalted Butter, melted

3 yolks


2 eggs

Shunner Fell 'Marri' Honey

1 tbsp sugar,

75g Anchor Cooking Cream

light muscavado sugar

120g sour cream

14 digestive biscuits

400g cream cheese 260g light muscavado sugar 320g Mainland Special Reserve Blue Cheese

Poached Pear 140g lavender honey 4 x 330ml Monteith's Cider 4 x medium ripe red anjou/ gold rush pears, peeled and cored 6 chocolate sails

Claire Dowling

Divine Blue Cheesecake with Cider Poached Pear, Lavender Honey and Dark Chocolate Sails

P o ly te c h n i c We st, WA R o c k p o o l B ar an d Gr i l l


Lavender Honey

Pour a large dot of cider syrup at 12 o’clock.

Line dish with butter and parchment paper.

Cover lavender with honey and leave to infuse for at least 24 hours.

Cut pears in half, scoop out the seeds and slice the back off it so it will stand at an angle on the plate. Place on top of cider.

Blitz everything and press into a baking dish. Cook for 15 to 20 minutes at 150°C. Cool.

Poached Pears

Combine eggs and heavy cream in a bowl and set aside. Beat the sour cream, cream cheese and sugar (or you could substitute with honey) on low for 30 seconds. Crumble in the blue cheese and beat for a further 30 seconds. Add the egg and mix slowly.

Bring lavender honey and cider to the boil. Turn down to a simmer and add pears. Continue to simmer, turning throughout, for approximately 25 minutes. Cool pears then reduce liquid to a syrup. Mandolin some fresh pear and cover in the syrup before reducing it too much, and fold into rosettes.

Pour into the cooled crust.

To Serve

Bake in a water bath (alternatively steam) for 1.5 hours minimum at 120°C. Turn oven off. Once firm, leave door open to expel excess heat then close for another 30 to 60 minutes. Cool in fridge overnight (minimum 7 hours). Cut into long slender slices with a hot knife.

Plate 2 slender cheesecake wedges at 3 and 10 o’clock. Position chocolate sails up against the back of both. Drizzle lavender honey over cheesecake.


Wedge fresh pear rosettes into poached pear and cover with lavender blooms.

“ I see myself really going over and over the basics, really just nailing them. I really see the importance of giving myself a solid foundation to build on.”

Eat with joy and an ice cold cider.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 27


Serves: 12 portions Preparation Time: 25 minutes Cooking Time: 3 hours and 45 minutes Tart Case

Tart Filling

Chocolate Baileys Emulsion

300g Carême chocolate short crust pastry

330ml Anchor Cooking Cream

166ml Anchor Cooking Cream

66g Western Star Butter

33g Valrhona Chocolate

3 egg yolks

166ml milk

66g caster sugar

66ml Baileys

Caramel 83g glucose syrup 150ml water 110g Western Star Butter, softened 395ml condensed milk 215g caster sugar

Nicole Drake TA F E S A , S A N ovote l , B ar o ssa Va l le y

“ When I was in Year 12 I completed work experience at the Novotel in Barossa Valley Resort. Through this week of work experience I learnt a great deal about the science of food and how interesting each day in the kitchen can be. Every time I step into the kitchen, I learn everyday techniques, approaches and new skills.”

28 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Dark Chocolate and Caramel Fudge Tart with a Chocolate Baileys Emulsion Tart Case

Chocolate Baileys Emulsion

Roll out chocolate pastry to fit tart tins. Blind bake for 12 minutes at 170°C.

Heat cream and mix in chocolate until melted through. Whisk in milk and Baileys. Portion into syphon and pipe into a shot glass to serve.

Caramel Bring sugar glucose and water to boil and keep cooking until a light caramel colour. Remove the mixture from the heat and whisk in butter and condensed milk. Return to heat and bring to boil. Stir constantly on a low temperature until caramel thickens and pour into tart shell. Let cool.

Tart Filling Bring cream and butter to boil. Whisk together eggs and sugar until mixture is pale. Gradually whisk one third of the cream into egg mixture, then add remaining cream. Add chocolate and whisk until melted. Pour into tart shell and leave to set for at least one hour before serving.

To serve Cut into twelve evenly sized pieces, one piece per serving. Use strawberries and mint sprig for garnish.

266g Valrhona Chocolate

Garnish strawberries mint


Serves: 24 portions Preparation Time: 30 minutes Cooking Time: 120 minutes Cinnamon and Ginger Cake Spiced Pumpkin Ice Cream Shortbread Crumb 1½ cups plain flour ¾ cup self-raising flour 1 tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp ground cinnamon 1 tsp mixed spice

400g pumpkin, peeled and chopped into medium sized chunks

250g Western Star Butter, softened

3 cloves

1 tsp vanilla extract

1 cinnamon stick

2 cups plain flour

½ tsp cardamom seeds

1 cup brown sugar

600ml Tatua Culinary & Whipping Cream

125g Western Star Butter, melted

4 egg yolks

1 cup golden syrup

1 cup caster sugar

2 eggs, lightly beaten

1 cup icing sugar

½ cup cornflour pumpkin seeds lemon balm nasturtiums micro shiso

¾ cup milk

Josh Gregory

Cinnamon and Ginger Cake served with Spiced Pumpkin Ice Cream and Shortbread Crumb Cinnamon and Ginger Cake Preheat oven to 180°C. Grease a 5cm deep, 21cm x 31cm (base) slab pan and line base and sides with baking paper. Sift flours, bicarbonate of soda, ginger, cinnamon and mixed spice into a large bowl. Add sugar and stir until well combined. Combine butter, golden syrup, eggs and milk. Add to dry ingredients. Stir until just combined. Pour mixture into pan. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan before turning onto a wire rack to cool completely.

Spiced Pumpkin Ice Cream In a medium saucepan place pumpkin, cloves, cinnamon stick and cardamom seeds, and enough water to cover, and simmer until pumpkin becomes soft. Remove pumpkin pieces, cool slightly, purée and place in the fridge.

In a small saucepan, heat cream until almost boiling. In a bowl, whisk egg yolks and sugar until pale. Stirring constantly, add the cream to the egg and sugar mixture. Return to stovetop in a clean pot. When thickened, remove from stovetop and cool. Once cooled, place in the fridge until chilled. Blend pumpkin and custard base in a food processor and then place in an ice cream machine to churn.

Shortbread Crumb Line two baking trays with baking paper. Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth. Roll into squares or press into tins. Bake for 30 to 35 minutes at 160°C or until light golden and firm to the touch. Allow to cool completely on trays. Once cool blitz in robot coupe until crumbly in texture.

H u nte r Inst i t u te , N S W M u s e R e stau rant

To Serve Cut ginger cake into squares. Polish a slate or flat rectangular plate with a dip in the middle. Place ginger cake off-centre. Tear small sections of cake and dot around outside of plate. Place shortbread crumb down in well of plate. Using two tablespoons, quenelle pumpkin ice cream and place on top of shortbread. Garnish with pumpkin seeds, lemon balm, nasturtium petals and micro shiso.

“ My dream is to inspire younger generations and get people excited about food. There is such a shortage of chefs throughout the Hunter Valley and I think it’s a shame that more people aren’t interested in this fascinating, challenging and rewarding career. I would love to work in a three hat restaurant to further my training so that I could pass that knowledge onto others.”

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 29


Serves: 8 portions Preparation Time: 20 minutes Cooking Time: 15 minutes plus 30 minutes setting time

Amy Hillen We st C oast Inst i t u te o f Tra i n i n g , WA J o o n d a lu p R e so rt

“ I find it amazing that you are able to take a few simple ingredients and make it into many various and interesting dishes, and I enjoy the challenge to make dishes as amazing as possible.�

30 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook




200g shortbread biscuits

150ml egg whites

1 tbsp cocoa powder

400g 70% cocoa dark chocolate, melted

50g Western Star Butter, melted

250ml Anchor Cooking Cream

Bitter Chocolate Meringue Tart Base


Place the biscuits, cocoa and butter in a food processor and process for 2-3 minutes for a fine breadcrumb consistency. Press into a 20cm round tart tin and refrigerate for 15 minutes.

Preheat oven to 200°C. Place the egg whites into the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar and beat until the mixture is thick and glossy. Spoon the meringue onto the tart and bake for 15 minutes or until the meringue is golden brown and set. Cool.

Filling Place the chocolate and cream in a small saucepan over low heat and stir until melted. Pour over the chilled biscuit base and refrigerate for 30 minutes.

220g caster sugar


Serves: 6 portions Preparation Time: 10 minutes Cooking Time: 20 minutes plus overnight set Chocolate Tart

Chocolate Mousse

15g bitter cocoa butter

2 egg whites

75g Western Star Butter softened

125g sugar

45g icing sugar

50g cocoa paste

15g almond powder

2 gelatin leaves

1 egg yolk

500ml whipped cream

200g compound chocolate

pinch of sea salt 110g plain flour

Shaun Kemp

Chocolate Kryptonite

W i l l i a m A n g l i ss TA F E , VIC Mar o n g Fa m i ly H ote l

Chocolate Tart

To Finish

Mix all ingredients in a mixer with the exception of flour. Sieve flour and add slowly to mixture by hand. Refrigerate overnight.

Pour chocolate mousse into tart case. Garnish with a Chocolate Spear, Nest and Truffle.

Chocolate Mousse Beat egg whites and sugar until soft peaks form. Melt chocolate and cocoa paste, then fold into beaten egg whites. Next, fold in gelatin leaves and whipped cream.

“ Recently my employer offered me the opportunity to literally take lamb from paddock to plate. He provided 15 lambs which were slaughtered at the local abattoir and then I had the job to cut each carcass into varying cuts that we could use at the hotel.�

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 31


Serves: 6 portions Preparation Time: 45 - 55 minutes Cooking Time: 60 - 70 minutes Layer 1 – Joconde Sponge

Layer 2 – Mandarin Curd

Layer 4 – Hazelnut Praline

Layer 7 – Mandarin Jelly

243g egg whites

500ml water (approximately)

20g Callebaut hazelnut praline

400g mandarin purée

40g caster sugar

1 tsp cornflour

292g icing sugar

150ml mandarin juice

292g almond meal

zest of 4 mandarins

300ml Tatua Culinary and Whipping Cream

80g bakers flour

2 eggs

180g white chocolate

8 eggs

125g caster sugar

Layer 9 – Brandy Snap

1 tsp powdered gelatin

50g Western Star Unsalted Butter, melted

50g Western Star Unsalted Butter

50g Western Star Unsalted Butter

50ml water

70g brown sugar

Layers 3 and 5 – White Chocolate with Paillette Feuilletine

1 tsp cinnamon

30g golden syrup

Layers 6 and 8 - Chocolate Cream

100g white chocolate

40g caster sugar 100ml water 8g powdered gelatin

50g bakers flour 1 tsp ground ginger

20g Paillette Feuilletine

Emily Jones TA F E S A – R e g e n c y Ca m p u s, S A B i tte rswe e t Pat i ss e r i e

“ I spent quite a few years of my professional life in roles that I did not enjoy. After struggling to find passion in my working life, I asked myself one simple question: “What do I love to do” and the answer was... Bake.”

Winner of the Best Sweet Dish in the Cooking Competition

Mandarin Folly Joconde Sponge

Mandarin Curd

Hazelnut Praline

Preheat oven to 210°C. Grease and line a baking tray.

Quarter fill a small saucepan with water and bring to the boil. In a small bowl, blend the cornflour with a little of the mandarin juice until smooth and set aside.

Ensuring praline is thoroughly mixed, place into a disposable piping bag for later use.

Beat egg whites with a beater until foaming. While mixing, gradually add caster sugar and beat until doubled in size and the mixture forms stiff glossy peaks. Set aside. Place icing sugar, almond meal, flour and eggs into a mixing bowl and beat with a whisk until light and fluffy, approximately 5 – 7 minutes. Gently fold the meringue through the almond meal mixture. Gently fold melted butter through the meringue and almond meal mixture, and spread onto prepared baking tray. Bake for approximately 5 – 9 minutes. Once cool, cut slab into strips that measure 3cm x 11cm.

Whisk the remaining juice, rind, eggs and sugar to the water and reduce the heat. Add the cornflour and mandarin juice, then whisk constantly for approximately 5 minutes. Gradually add the butter, until the mixture is thick. Cover and refrigerate for later use.

White Chocolate Melt chocolate in a small bowl over a saucepan of slowly simmering water, ensuring that the water does not touch the bottom of the bowl. Mix the Pailleté Feuilletine through the chocolate until evenly distributed. Spread the mixture onto a flat surface and leave to set, until the slab can be cut without shattering. Cut into strips measuring 3cm x 11cm.

Chocolate Cream Place 150ml of the cream into a bowl and bring to the boil. In the meantime, whip the remaining cream until ¾ whipped or slightly sloppy. Place the chocolate in a heatproof bowl and pour over the boiled cream, stirring until the chocolate is completely melted. Place the gelatin and water in a microwave safe container and heat for 30 seconds, until the gelatin is completely dissolved. Mix the warm gelatin into the chocolate and cream mixture. Gently fold the chocolate gelatin mixture through the whipped cream, being careful not to over mix. Divide the mixture in half, and mix the cinnamon through one portion of mousse. Place into the fridge to set slightly.

Mandarin Jelly Place purée and sugar in saucepan over low heat, and stir until sugar dissolves. Remove from heat. Place water and gelatin in a microwave safe container and heat for 30 seconds (or until gelatin is dissolved). Mix gelatin into the purée mixture. Place into mould and freeze for later use. Cut into strips measuring 3cm x 11cm.

Brandy Snap Preheat oven to 180°C. Line a baking tray with greaseproof paper. Combine butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring for 2–3 minutes until the butter and sugar have melted. Set aside for 5 minutes to cool. Add flour and ginger to the cooled mixture and stir to combine. Spread the mixture in a thin and even layer on the baking tray and bake for approximately 5 minutes, or until bubbling. Remove and allow to cool. Cut into pieces measuring 3cm x 11cm.

Assembly 1. Place a strip of Joconde sponge onto serving plate of cake board. Spread generously with mandarin curd. 2. Place a strip of white chocolate and Paillette Feuilletine on top of the bottom layer of sponge and curd. 3. Using the disposable piping bag from earlier, pipe the hazelnut praline in a curved line on top of the chocolate. 4. Place another piece of white chocolate and Paillette Feuilletine on top of the hazelnut praline, and using a number 5 round piping nozzle pipe the white chocolate mousse in two lines along the white chocolate. 5. Place a layer of mandarin jelly on top of the white chocolate mousse, and then using a number 9 round nozzle, pipe a single line of cinnamon mousse along the mandarin jelly. Finish by topping with a piece of brandy snap and decorating as desired.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 33


Serves: 24 portions Preparation Time: 30 minutes plus 2 hours resting time Cooking Time: 25 minutes 225g plain flour

160g brown sugar

75g self-raising flour

60ml maple syrup

100g caster sugar

50ml Anchor Cooking Cream

150g Western Star Unsalted Butter

Michelle Koski So u t h We ste rn S y d n e y TA F E , N S W T w i n Cr e e k s

“ I chose an apprenticeship in cookery because when I was in year 11 doing my hospitality unit at school, I went to the army barracks to do my work placement. I just fell in love with it and I knew then that it was what I wanted to do. So I left school early because I no longer felt I belonged and went to go do what I loved - cooking.”

34 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

1 orange, juiced

100g Western Star Salted Butter

200g macadamia nuts

Macadamia Maple Tart Mix sifted flours, sugar and butter in a food processor until combined. Add 1 egg and process until dough just comes together. Shape into a disc, cover with plastic and refrigerate for 1-2 hours. Roll out pastry to 5mm thickness between two sheets of baking paper. Grease baking tray and line with pastry. Blind bake at 180˚C for 10 minutes, then remove rice and paper and bake for a further 5 minutes. Remove from oven and leave to cool.

Set oven at 160˚C. Melt butter in a saucepan and add in the rest of the ingredients. Stir until combined. Pour over pastry and cook for a further 10 – 15 minutes. Leave to cool.

11/4 tsp cornflour

4 eggs


Serves: 12 portions Preparation Time: 15 minutes Cooking Time: 20 minutes Omelette


2 eggs

1 red capsicum

10g Western Star Salted Butter

1 cup fresh peas

¼ cup Mainland Egmont Shredded Cheese ¼ cup Anchor Cooking Cream salt, to taste

½ cup cream cheese 3 thick slices of chorizo 1 large potato, sliced ¼ cup olive oil paprika salt 20g Western Star Salted Butter 12 green olives

Stephanie Lunt

Steph’s Tapas Stack Mix omelette ingredients and set aside. Cut capsicum into thin slices, place in iced water and refrigerate until curled. Steam peas, then blend with cream cheese to make a thick purée. Marinate potato slices in olive oil, paprika and salt for 10 minutes. Heat butter in pan and begin to make your omelette, maintaining a low heat for an even colour. When omelette is half cooked, fry off potato slices and chorizo until crispy. Once omelette is cooked, remove from pan and cut into rounds the same size as chorizo.

Wo d o n g a TA F E , VIC H i d e o u t Caf e

To prepare stacks, place a dollop of pea purée on the bottom to prevent the stack from slipping. Place the potato, chorizo, omelette, and purée in layers, and repeat, finishing with omelette. Top with a green olive, holding layers together with a toothpick, then sprinkle with paprika and capsicum curls for garnish. Serve immediately.

“ I’ve already discovered that I love to present food in a modern and artistic way. When I see Spanish tapas, I think the dishes are petite, artistic and modern. For that reason I rate Spain highly on my list of places to explore.”

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 35


Serves: 5 portions Preparation Time: 10 minutes Cooking Time: 30 minutes 50g Western Star Unsalted Butter

20g Western Star Butter, softened

50g plain flour

20g bread crumbs, dry

250ml whole milk

6 egg whites

70g Gruyere cheese, grated ½ lemon, juiced 12g Dijon mustard

1 pinch sea salt

2 egg yolks

30g Perfect Italiano Parmesan Cheese, grated

2 pinches sea salt 2 pinches white pepper

Tommy Ly R y d e TA F E , N S W F e l i x B i str o an d B ar

“ I enjoy going to the fresh food markets so I can see what’s in season and it inspires me to cook with these fresh ingredients. But it is the satisfaction I get when my friends, loved ones and customers get the enjoyment out of my food that drives me to perfection. I like to read recipes and cook books and find out about other chefs and what inspires them to come up with their amazing dishes.”

36 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Gruyere Cheese Soufflé Preheat oven to 175°C. Melt the butter in a small saucepan, on medium heat. Add the flour and whisk until smooth, cooking the roux to a blonde colour.

Put the egg whites in a mixing bowl, add the lemon juice and salt and whisk until mixture forms firm peaks.

Cook in the preheated oven for 20 minutes. Sprinkle grated parmesan cheese on top of the soufflé and cook for a further 7 minutes.

Gradually add milk little by little, whisking it to a smooth consistency. Lower the heat, add Gruyere cheese and mustard, and continue to cook, stirring from time to time for 3-5 minutes. Remove from the heat and allow to cool slightly. Add the egg yolks and stir until the mixture is consistent in texture. Season and keep warm.

For the soufflé mixture, place the warm soufflé base in a large mixing bowl and briskly whisk in a quarter of the whipped egg whites to lighten the base. Then carefully fold in the remaining egg whites. Taste and adjust the seasoning if necessary. Pour the soufflé mix into the dish, smooth the top with a long palate knife and push the soufflé mix away from the side of the dish by sliding your thumb around the edge.

Remove from the oven and serve immediately.

Line the soufflé dish with softened butter and dried breadcrumbs. Keep aside.


Serves: 5 portions Preparation Time: 20 minutes Cooking Time: 25 minutes Feta Cigar

Pear and Beetroot Salad

100g Mainland Feta Cheese

6 pears, chopped into bite-size chunks

50g Perfect Italiano Ricotta Cheese

6 beetroots

5 sprigs of thyme

125g Mainland Feta Cheese

1 egg yolk

a cup or more of walnuts

salt and pepper, to taste

2 tbsp brown sugar

brick pastry

olive oil, for dressing

1 egg white olive oil, for frying Western Star Butter, for frying

Persian Feta Cigar with Walnuts, Pear and Beetroot Salad Persian Feta Cigar

Pear and Beetroot Salad

In Robot Coupe blend feta, ricotta, thyme, egg yolk and seasoning until just smooth. Put into piping bag.

Preheat the oven to 180°C–200°C. Put chopped pears into a baking dish. Apply rubber gloves and wash or peel the beetroot, then chop into cubes. Toss the beetroot with the pears in the baking dish.

Pipe mixture approx. 12cm long onto brick pastry, fold and roll into a cigar shape, glueing with egg white wherever needed. Cook to order in a frypan with olive oil and butter until golden.

Chop the feta and walnuts and flake them over the pears and beetroot. Sprinkle brown sugar over all the ingredients. Add in a few glugs of olive oil, tossing with hands to throroughly mix oil and sugar through. Pour in a little water on the bottom of the baking tray to keep it all moist. Bake in the oven until cooked.

Brittany McKeon N . M . I .T. , VIC C h ate au Ye r i n g

“ My goal for the future is to be as qualified and knowledgable in the hospitality industry as I can be, so I can teach and train others so they can be as inspired with cooking as I am.”

The salad is ready when the walnuts are caramelised and the pears seem to melt into the feta and the beetroot.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 37


Serves: 2 serves Preparation Time: 15 minutes Cooking Time: 45 minutes 2 bananas, peeled and sliced


50g Western Star Butter

1 cup thickened cream

50ml orange juice

1 vanilla bean,split

100g brown sugar

4 egg yolks

30ml rum

1 tbsp cornflour

50g macadamia nuts

1/3 cup caster sugar

20g chocolate, shaved

Alaxandrea McGarvie C h ar le s Darw i n Un i ve rs i t y, N T Cr own P l a z a , A l i c e

“ After juggling two years of high school with forty hours a week of a kitchen job, I found that I was growing accustomed to the lifestyle of hospitality, and I began to enjoy it. I know that sounds weird and abnormal, but I love the idea of spending sixty-seventy hours a week in a kitchen with other passionate chefs, knowing that I’m spending my time and effort, and every part of my mind on making someone’s experience worthwhile.” 38 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Baked Banana and Custard Arrange bananas in layers in a buttered baking dish. Sprinkle each layer with orange juice and brown sugar. Dot with butter. Bake in 200°C oven until banana is softened but not too soft, about 15 minutes. Combine the milk and cream with the split vanilla bean and seeds over a medium heat. Stir continuously until warm, taking care not to boil, then remove from the heat. Whisk egg yolks, cornflour and sugar until well combined. Strain the milk and cream mixture and pour over the eggs, remembering to stir the whole time.

Reheat the entire mixture over a low heat, and stir constantly for 15 – 20 minutes. The custard is ready when it is thick enough to coat the back of a wooden spoon. Refrigerate until thickened and chilled, and then serve cold over the bananas to serve (the bananas are best served warm). To serve, warm the rum, then ignite and serve when the flames have died down. Pour into a tall or short clear drinking glass. Sprinkle with gently roasted macadamia nuts and shaved chocolate.

1 cup milk


Serves: 1 portions Preparation Time: 20 minutes Cooking Time: 1½ hours Lamb

Confit Tomato Sauce

4 x four point lamb rack

100g brown onion

45g garlic cloves

200g roma tomatoes

10g rosemary

25g Perfect Italiano Parmesan Cheese

20g salt 20g pepper

100ml Anchor Cooking Cream


250ml olive oil

100g kipfler potatoes

100ml red wine

50g red capsicum, diced 53g snow peas, julienned 200g asparagus spears, sliced 55g snake beans

Sous Vide Lamb Rack accompanied by Spring Vegetables and Confit Tomato Sauce Sous Vide Lamb

Confit Tomato Sauce

Remove three points of rack. Add garlic, rosemary, salt and pepper, then wrap tightly in cling wrap tying both ends. Poach in water to 63˚C for approximately 45 minutes. Let rest for 10 minutes, then pan fry for colour.

In a large baking tray, add olive oil and tomatoes sliced in half and placed face down in the tray. Brush oil over the tops of the tomatoes. Roast in an oven at 100ºC for 2 hours until tender but still holding their shape. In a saucepan, lightly sauté finely diced onion. Add red wine and reduce by half, then add Anchor Cooking Cream and shredded Perfect Italiano Parmesan Cheese. Bring to the boil, ensuring the cheese has melted through, and remove from the heat.

Blanch potatoes, red capsicum, snow peas, asparagus and beans in hot water. Toss with warm butter and salt.

Jamie Martin We ste rn S y d n e y TA F E , N S W T h e Lo g Cab i n

“ I chose to be an apprentice chef as I love the creative side of cooking. I love to fuse flavours and styles together. I have a passion for the industry and love that it’s like we are all one big family.”

Remove tomatoes from the oven, allow tray to cool for 15 minutes, then remove excess oil leaving a small amount with tomatoes. Combine tomatoes with cream reduction and blitz in a blender until smooth. Pass through a sieve. Serve.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 39


Serves: 2 portions Preparation Time: 35 minutes Cooking Time: 50 minutes Raspberry Gelée

Cinnamon Sable

6 – 7 raspberries per mould 80g Western Star Butter

White Chocolate and Dried Peach

160ml peach syrup (tinned) 100g standard flour

100g white chocolate

4g gelatin leaves

30g brown sugar

50g dried peach

1 tsp ground cinnamon

Chantilly Cream

Panna Cotta 6g gelatin leaves

Blueberry Coulis

325ml Anchor Cooking Cream

100g blueberries

70ml Anchor Blue Milk

50g caster sugar

30ml lemon juice

100ml Anchor fresh cream 30g icing sugar ½ vanilla pod

40g caster sugar 1 vanilla pod

William Mordido S k y c i t y Au c k l an d, N Z

“ I aim to enrich my knowledge in cookery by learning about different cuisine, working in different environments and applying the techniques and skills I have acquired as a base to keep developing my culinary calibre.”

Vanilla Panna Cotta with Raspberry Gelée Raspberry Gelée

Blueberry Coulis

To Plate up

Place raspberries in moulds. Bring the peach syrup to the boil. Add soaked gelatin leaves to syrup. Pour enough syrup over the raspberries to cover. Place in the freezer to set.

Bring blueberries, lemon juice and sugar to boil. Simmer until blueberries have broken down. Pass through a fine chinois. Use once cooled.

Spoon a line of blueberry coulis across the plate, unmould the panna cotta. Use a hot spoon to make a quenelle with the Chantilly cream and gently place on top of the sable.

Panna Cotta

Melt white chocolate in a bain-marie. Pipe oval shaped patterns with the chocolate on silicone paper. Scatter cubed peaches around the edges of white chocolate. Allow to cool and harden.

Soak gelatin leaves in cold water. Bring cream, milk, sugar, vanilla pod and beans to boil. Remove from heat, add gelatin leaves and stir. Strain through a sieve. Cool at room temperature. Pour mixture into the set raspberry gelée and place in freezer to set.

Cinnamon Sable Preheat oven to 180°C. Rub together butter, flour, sugar and cinnamon. Bake until golden. Stir every 5 minutes. Allow to cool before use.

40 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

White Chocolate

Chantilly Cream Whisk cream, icing sugar and vanilla pods until just set.

Rest the white chocolate and dried peach garnish on the panna cotta.


Serves: 4 portions Preparation Time: 25 minutes Cooking Time: 25 minutes Gnocchi 500g Perfect Italiano Ricotta Cheese

Asparagus and Emulsion Sauce

Hazelnut Picada

75ml chicken stock

¼ cup hazelnuts (toasted)

1 whole large egg

15ml lemon juice

1 yolk of a large egg pinch of ground nutmeg

200g Girgar Unsalted Butter, diced

salt and pepper, to taste

salt to taste

250g hard flour, plus extra to flour bench

10g Girgar Unsalted Butter 1 bunch asparagus, trimmed and cut

1 cup of parsley (fried) ¼ cup croutons ½ a clove of garlic, crushed 1 cup of extra virgin olive oil 10g Girgar Unsalted Butter 1 bunch sage, fried

Ricotta Gnocchi with Fried Sage and Asparagus, tossed in a Lemon Emulsion Sauce and finished with a Hazelnut Picada Ricotta Gnocchi

Asparagus Emulsion Sauce

To serve

Bring a pot of salted water to the boil for blanching the gnocchi. Blend ricotta, whole egg, yolk, nutmeg and salt and pepper. Gradually add the flour until it begins to come together as a ball of dough in the machine.

Heat the chicken stock and lemon juice until it comes to the boil, then remove from heat. Using a stick blender, blitz the liquid, gradually adding in the butter. Once combined, season with salt. Heat butter in pan and add asparagus to cook. Once cooked, toss with the emulsion sauce.

Reheat the gnocchi in a pot of salted boiling water and cook until it floats. Remove from water and dry slightly with paper towel. Melt butter in a saucepan over a medium flame and add the asparagus. Cook until soft, then add gnocchi and warm emulsion sauce to the pan and toss through. To finish, plate up what is in the pan and garnish with a little of the picada and fried variegated sage.

Remove from machine and knead on a bench top until the dough is all the same consistency. Place in piping bag and pipe out the dough in long, thick lines. Roll lines in extra flour to ensure they do not stick to work bench. Using the back of a knife, cut along the line at an angle to form little diamond shapes every 2cm. Once cut, drop into boiling water to blanch, stirring the pot continuously to ensure the gnocchi does not stick to the bottom of the pot. Once the gnocchi comes to the surface of the water, allow to cook for another minute before removing into a bowl of iced water to refresh.

Hazelnut Picada In a mortar and pestle, combine parsley, hazelnuts, croutons and garlic, crushing lightly and leaving slightly chunky for texture. Stir through oil until the texture of a crunchy salsa verde is reached. Use a little to split the emulsion sauce and add texture to the dish.

Nathaniel Murray Canb e rra Inst i t u te , AC T Gra z i n g R e stau rant

“Growing up I spent a lot of time cooking at home with my mum and we always had a garden out the back with fresh produce and fresh herbs. As I got older, I realised how much of a privilege it was having a garden and how the garden inspired me, for I was able to grow, harvest and prepare food from scratch.”

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 41


Serves: 6 portions Preparation Time: 40 minutes Cooking Time: 20 minutes 200g Mainland Cream Cheese

Mango Sorbet

50g goat's cheese

160g sugar

50g caster sugar

210ml water

2 egg yolks

9g glucose

2.5 gelatin leaves

2 limes, juiced

300ml mango pulp

juice of 5 limes 250g Anchor Cooking Cream, chilled

Tuille Biscuit

2 lime rinds

55g flour

Shortbread Crumb 35g almond flour 35g Western Star Butter 35g caster sugar

Zane Neustroski C h r i stc h u r c h P o ly te c h , N Z T h e G e o r g e H ote l

“ From an early age I took great interest in food and its many cultures. At the age of 15 I found myself entering competitions at regional, national and international level with great success.”

Winner of the Best Savoury Dish in the Cooking Competition 42 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Goat's Cheese Cheesecake Goat's Cheese Filling

Shortbread Crumb

Warm cream cheese and goat's cheese in a bain-marie. Set aside. Whisk sugar and eggs until pale. Hydrate gelatin leaves in lime juice. Dissolve in a pot over a low heat. Slowly add to egg mix while whisking. Whip cream until soft peak forms. Add lime zest and fold through egg mix. Mould. Leave to set in the fridge.

Combine all shortbread ingredients in a blender and bake on a flat tray at 180˚C or until golden brown.

Mango Sorbet Combine all mango sorbet ingredients. Bring to the boil over medium heat. Churn. Set aside in the freezer.

Tuille Biscuit Whisk together caster sugar, flour and egg whites. Slowly whisk in melted butter. Let set in the fridge. Spread flat on a silpat mat. Sprinkle with pistachios. Bake at 160˚C for 8 minutes or until golden brown.

55g caster sugar 2 egg whites 25g Western Star Butter


Serves: 10 portions Preparation Time: 40 minutes plus setting time Cooking Time: 20 minutes (gluten free) Brownie Base


Choc Fudge Sauce

125g Western Star Butter

250ml Anchor Cooking Cream

100g dark couverture chocolate

1 bunch fresh mint, washed and dried

125ml Anchor Cooking Cream

150g dark couverture chocolate 1 egg 150g caster sugar

1 ½ leaves gelatin (soaked) 1 tbsp brown sugar

110g almond meal

400g cream cheese

35g gluten free self-raising flour

80g caster sugar 220g block Aero chocolate 2 drops green food colouring

Lily Newton

After Dinner Mint Cheesecake Brownie Base Preheat oven to 190°C (160°C for fan forced). Grease baking tray tin and line with baking paper. Stir butter and chocolate in a small saucepan over low heat until smooth. Cool. Beat egg and sugar until thick and creamy. Stir in cooled chocolate mixture, almond meal and sifted flour. Spread mix in pan and bake for approximately 10 – 15 minutes.

Topping Pour cream into small saucepan with mint. Bring to the boil to infuse mint flavour. Take off heat, strain and set aside to cool.

Set aside 50ml of the cream to reheat and dissolve gelatin. Heat in microwave and add soaked gelatin leaves. Stir until fully dissolved. Beat cream cheese and sugar until smooth. Add remaining cream, gelatin mix and chopped Aero bar to cheese mix. Use green food colouring to turn cheese mix a light green colour. When the base has cooled, pour over cheesecake mix and allow to set in fridge.

N o rt h C oast TA F E , N S W P e pp e rs S a lt R e so rt

Choc Fudge Sauce Stir all ingredients in a small saucepan over a low heat until sugar dissolves. Cool. Drizzle chocolate sauce around the plate.

“I really enjoy competitions as I get the opportunity to test myself. One great thing I have taken away from competing is to always ask myself ‘What more can I do?’ In such an ever-changing and evolving industry, I believe it is really important to always keep up with the latest trends, but also to integrate your original flair into them. After all, ‘ It is better to fail at originality, than succeed at imitation.”

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 43


Serves: 4 portions Preparation Time: 35 minutes Cooking Time: 30 minutes plus 2 hours freezing time Caramel Parfait 225g caster sugar

Banana and Chocolate Beignets

300ml water

90g banana

4 egg yolks

10g caster sugar

550ml Anchor Cooking Cream

100ml milk 100g Western Star Unsalted Butter 100g plain flour 3 eggs 100g chocolate buttons vegetable oil, for frying Cinnamon Sugar 3 cinnamon sticks 1½ cups sugar

Grant Page S u ns h i n e C oast TA F E , Q LD H u n g r y F e e l Eat i n g H o u s e

“ My ultimate dream is to own land in regional Australia, where I will live with my young family, grow produce and offer regular degustation style long-table lunches. A place where people gather to enjoy simple soul food, using home grown and local produce, boutique wines and great conversation.”

Winner Innovation Award 44 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Banana and Chocolate Beignets, Cinnamon Sugar and Caramel Parfait Caramel Parfait

Banana Beignets

Cinnamon Sugar

In a pan, slowly cook sugar and 65ml water until it turns to caramel. Remove from heat, gradually adding remaining water and stir until combined.

Blend banana and sugar until smooth. Combine milk and butter in pan and bring to the boil. Add banana purée, bring back to boil, add flour and fold until mixture forms a dough. Cook for 1 minute, stirring continuously. Put into mixer with paddle and mix eggs in one at a time until incorporated. Place mixture in piping bag and pipe into greased ice cube trays until three quarters full. Press chocolate buttons into middle. Pipe remaining dough on top, cover with cling wrap and freeze. Once frozen, turn out and keep in freezer until ready for frying. Deep fry in vegetable oil at 170°C until golden and soft in the middle. Once cooked, drain, toss through cinnamon sugar and serve warm with caramel parfait.

Place cinnamon sticks on oven tray and toast in oven for 4 – 5 minutes. Place cinnamon and sugar in processor and blend until sticks become fine.

Remove from heat and cool for 5 minutes. Whisk egg yolks until they form a light white sabayon. Continue whisking and pour in caramel syrup in a thin stream until incorporated. Continue whisking until cool. Lightly whisk cream to soft peaks and fold into egg and caramel mixture. Pour into moulds and freeze.


Serves: 12 portions Preparation Time: 40 minutes plus setting time Cooking Time: 2 hours 10 minutes 100g chocolate

Chocolate Sponge 80g bakers flour

Japonaise Meringue 200g egg whites

30g cornflour

150g caster sugar

20g cocoa powder

30g flour

260g eggs

75g icing sugar

Vanilla Sugar Syrup 300ml water

130g caster sugar

250g almond meal

300g sugar

50g Western Star Butter, melted Raspberry Jelly 350g raspberry purée 8g leaf gelatin soaked in cold water

4g sheet gelatin soaked in cold

Chocolate Goat's Chocolate Glaze Cheese Mixture 300ml water 250g cherve goat’s cheese 380g sugar 250g Mainland 250g Anchor Cream Cheese Cooking Cream 100g caster sugar 130g good quality dark 3 egg yolks cocoa powder 400g Tatua Culinary 12g gelatin soaked Whipping Cream, in cold water lightly whipped

Chocolate Goat's Cheese Gateau with Raspberry Jelly Chocolate Sponge Preheat oven to 190°C. Sift the flours and cocoa together three times. Place eggs and sugar in a bowl and whisk over a bain-marie of simmering water. Whisk till mixture is light and creamy. Remove from heat and continue to heat until ribbon stage. Fold through melted butter and sifted flours. Pour mixture into a 23cm cake tin and bake for approximately 30 minutes or springy to touch. Leave in pan for a couple of minutes before turning onto a wire rack for cooling.

Rasberry Jelly Heat the purée to a simmer and add the drained gelatin. Stir until dissolved. Let the purée cool down before pouring into a greased 23cm cake hoop, then refrigerate until required.

Japonaise Meringue Whisk egg whites until firm peaks form. Slowly add the sugar while whisking until thick and glossy. Remove from mixer and gently fold through sifted flour, icing sugar and almond meal.

The mix should be used immediately. Fill a piping bag and pipe 1cm high by 23cm round disc and bake for 30 – 45 minutes at 150°C, until dry and slightly coloured.

cool down in a water bath until approximately 60°C. Then add softened gelatin and whisk until dissolved. Use glaze at 30°C – 35°C.

Chocolate Goat's Cheese

To Assemble Gateau

Cream together the goat's cheese, cream cheese and sugar. Gradually add the egg yolks one at a time, stirring until smooth. Fold through whipped cream. Melt chocolate over a bain-marie and, once melted, incorporate the softened gelatin. Slowly pour over the cream cheese mixture, folding all the time. Fill a piping bag and keep at room temperature ready for the cake.

Line the sides of a 23cm cake hoop with greaseproof paper. Place one disc of japonaise on the bottom. Brush one layer of sponge with sugar syrup and lay on top of first layer. Lay a layer of jelly on the chocolate mousse and press down firmly. Place a second layer of japonaise on the jelly. Pipe another chocolate mousse on top of japonaise. Brush another sponge with sugar syrup and lay sponge on mousse.

Vanilla Sugar Syrup Bring the water and sugar to the boil, turn down and allow to simmer for 5 minutes. Remove from heat and leave to cool until required.

Chocolate Glaze Bring cream, water and sugar to boiling point. Add sieved cocoa powder and stir until combined. Continue cooking to 103°C. When the temperature is reached,

Bradley Phelps S k i l l s Inst i t u te , Lau n c e sto n , TA S S a l sa Tapas W i n e B ar Caf e

“I plan to write my own recipe book and start a TV program to get people to eat more fresh food and experiment more in the vast array of ingredients there is out there to cook with. Nothing is going to stop me achieving (my plans for the future) as my passion, drive and will do not fade.”

Put cake in fridge to set overnight. To finish, remove the paper, warm the chocolate glaze to 30°C – 35°C. Ladle across the cake, letting the glaze pour over the sides. Allow to set in the fridge for about an hour. Serve as is or decorate with chocolate as desired.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 45


Serves: 6 portions Preparation Time: 45 - 55 minutes Cooking Time: 60 - 70 minutes plus 2 hours resting Honeycomb


30ml water

10g Girgar Unsalted Butter 20g Mainland Special Reserve Blue Vein Cheese Salad Leatherwood Honey

40g golden syrup 120g white sugar 60g Tasmanian Leatherwood Honey

alfalfa and spring onion sprouts

100g bi-carb soda

cooked and chilled red lentils

Lavender Crêpe

mung beans green peas, removed from their pods

pinch of salt 100g flour

10g Mainland Special Reserve Creamy Blue

1 egg, beaten 5 flowering lavender buds 180ml milk

To Serve

20ml caramelised balsamic reduction

2tsp olive oil

Joshua Phillips Tas m an i an S k i l l s, TA S W r e st P o i nt H ote l Cas i n o

“ Dad always encouraged me to ‘get a trade’. Mum firmly believed in ‘doing what I love’. Combine these two wise pieces of advice and here I am.”

Lavender Crêpe of Blue Cheese and Tasmanian Leatherwood Honey Honeycomb Add water, golden syrup, sugar and honey to a heavy-based saucepan and bring to the boil over high heat. The temperature should reach about 150ºC or boiling rapidly for a couple of minutes, before removing from the heat. Allow the bubbles to subside slightly, then pour over the bi-carb soda and stir through rapidly with a wooden spoon. Pour mixture immediately on to a baking paper lined tray and allow to set. This final process can be sped up either in the fridge or freezer.

Lavender Crêpe

46 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Combine salt with sifted flour and egg. Using tweezers, gently remove the small dark purple flowers protruding from the lavender bud and set aside. Remove the three flower petals from the top of the bud and set aside too. Remove the larger fluffy petals of the bud and add to the crêpe mixture to infuse. Gradually whisk in milk and oil. Allow the mix to rest for two hours so that it settles. Stir through a little water just before cooking.

Heat a non-stick pan over medium heat. The mixture should be a runny consistency. Melt the butter in the pan, then pour the crêpe mixture into the pan so that it spreads evenly and thin to a round, approximately 15cm in diameter. Let cook for one minute each side or golden and cooked through. Remove from pan to heated plate and cover loosely with foil.

Turn crêpe over (folded side down) and place at one end of a rectangular plate. Take the small dark purple flowers removed earlier and scatter around the perimeter.


Form the salad mixture into a loose ball and place adjacent to the smear at the far end of the plate.

Take equal parts of all the ingredients except the reduction and blue cheese, totalling a combined amount the size of a fist. Crumble through a little blue cheese and dress with balsamic reduction. Gently toss through until all ingredients are combined. Keep chilled until served.

To Serve With the crêpe presentation side down, place a rectangle of the blue cheese in the center. Drizzle over enough honey to cover the cheese. Fold in the edges of the crêpe so that it encases the cheese in a rectangle shape.

Pour a small amount of balsamic reduction next to the crêpe and smear down the plate towards the far end.

Using a micro plane shave a chunk of the set honeycomb onto another plate so that it forms a dust. Take a small spoon and make three small mounds of dust around the salad as per the points of a triangle. Shave further honeycomb to a dust over the salad as a garnish. Finally, drizzle a little honey over the entire dish. Garnish the crêpe with the small flower petals that were earlier removed from the top of the lavender bud.


Serves: 4 portions Preparation Time: 20 minutes Cooking Time: 30 to 35 minutes 4 Italian sausages (about 500g)

2 small dried chillies, crumbled

150g Anchor Cooking Cream

2 tbsp olive oil

2 x 410g cans diced tomatoes

150g Perfect Italiano Parmesan Grated Cheese

250g rigatoni pasta

salt and pepper, to taste

1 spanish onion, finely chopped 2 tbsp chopped fresh rosemary


2 garlic cloves, crushed 300g swiss brown mushrooms, sliced

Rigatoni Pasta with Italian Sausage Split open the sausages, place the meat in a bowl and discard the casings. Heat the oil in a large frying pan over medium heat. Add the onion and rosemary, and cook until the onion starts to soften. Increase heat to high and add the garlic, crumbled sausage meat, mushrooms and chilli. Cook for 2-3 minutes until the sausage is lightly browned. Reduce heat to low and cook for a further 5 minutes. Add the tomatoes, mashing into the sausage mixture, then bring to the boil. Reduce heat to low and simmer for a further 10 minutes, stirring, until the sauce thickens.

Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dentĂŠ. Drain. Stir the cooking cream and half the parmesan into the sauce, then toss with the pasta. Serve with the remaining parmesan and season to taste.

Nicholas Smith G o l d C oast TA F E , Q LD Pac i f i c P i n e s Tave rn

“ I chose to be an apprentice chef because the way I look at and see food is much more than just a meal. I see it as an art form, starting off with simple ingredients and transforming them into a masterpiece bit by bit, making a delicious dish for others to enjoy.�

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 47


Serves: 4 portions Preparation Time: 35 minutes Cooking Time: 30 minutes plus 30 minutes resting time Pasta Dough

Beurre Blanc Sauce


250g '00' flour

6 scampi heads and shells

micro greens - asian blend

2 whole eggs

75ml of Noilly Prat

1 red grapefruit

2 egg yolks

75ml white wine

1 lemon

1 tbsp olive oil

6 shallots

8 freeze dried mandarin segments

Fish Mousse

500ml water

150gm Snapper

250g Unsalted Anchor Butter

salt and pepper

1 tbsp scampi roe

1 egg white 150mls Anchor Cooking Cream

Pea Mousse

4 tbsp beetroot powder

4 shallots, chopped

6 scampi

750ml baby peas

3 cloves of garlic, chopped

200ml Anchor Cooking Cream

Lyle Robertson Au c k l an d Un i ve rs i t y, N Z

“ I am practical and creative minded and very hard working. I enjoy the accomplishment and satisfaction that comes from working hard within a kitchen team and the food that is created from that effort.”

Tortelloni and Baby Pea Mousse Pasta

Beurre Blanc Sauce

Blend ingredients and knead pasta on the bench. Rest in fridge for at least 30 minutes.

Peel scampi and set aside any scampi roe. Sauté scampi shells, deglaze pan with Noilly Pratt, white wine, shallots and water into pan. Transfer to small pot to reduce.

Process snapper, salt, pepper and egg white. Rest for 10 minutes. Pass through drum sieve and rest over ice. Fold in cream to fish, add beetroot powder then add chopped scampi. Roll pasta, make tortelloni using fish mousse then set aside.

Monter au beurre the scampi stock to make beurre blanc sauce, at last minute add scampi roe.

Pea Mousse Sweat off garlic and shallots in pan. Add baby peas and cream. Season and cook down. Stick blend baby peas mixture, then pass to anglaise consistency and put into aerating gun. Segment red grapefruit and thinly slice fruit segments.

48 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

* Noilly Prat is type of Vermouth


Serves: 2 portions Preparation Time: 35 minutes Cooking Time: 30 minutes Tuatua 12 tuatua 250ml Auckland Bay sauvignon blanc Dressing tuatua liquid 20g brunoise shallot 15g Dijon mustard

Wakame 1 pkt dried wakame seaweed

250g agria potato macedoine

100g tempura flour

20g flour

5ml lemon juice

sparkling water 100g Western Star Butter ice ½ preserved lemon rind Manuka smoking chips 75ml extra virgin olive oil 200g panko breadcrumbs Citrus Mayonnaise 1 egg yolk 30g white sesame seeds Basil Core ½ cup of lemon oil 25ml chardonnay vinegar 20g Western Star Butter ½ tsp Dijon mustard

Mussel Bon Bon 200g greek style yoghurt 6 fresh green lip mussels

150ml fish stock Garnishes Bulls blood micro mix on rolled croquette

30ml wild thyme honey

liquid from steamed tuatua

502ml Auckland Bay Sauvignon Blanc


juice of half a lemon

25g basil

10g brown sugar

4 sheets gelatin

Green micro mix little salad atop tuatua

Tempura Batter Salt

Crispy shallots over tuatua mix

30ml lime juice

Manuka smoking chips

Zac Saunders

Steamed Tuatua Salad

We l l n g to n , N Z


Mussel Bon Bon

Steam tuatua in white wine until open. Strain and reserve juice.

Steam mussels open with white wine. Once mussels open, squeeze lemon juice over each mussel and a pinch of brown sugar. Smoke lightly for 3 minutes. Boil, drain and rice potatoes into a bowl with butter. Add roughly cut mussels and season to taste.

Dressing Reduce tuatua liquid with shallot. Add mustard and blitz. Fold in yoghurt and lime juice, and season to taste. Add warm tuatua dressing. Warm honey and drizzle over finished plated tuatua.

Wakame Rehydrate seaweed in hot water for 15 minutes. Finely julienne preserved lemon rind. Drain and spin wakame. Add oil to sauté pan along with sesame seeds. Toast until seeds are lightly golden. Sauté wakame with oil and sesame. Add vinegar and preserved lemon. Leave to cool for 15 minutes before serving.

Basil Core Form a blonde roux with butter and flour. Gradually add fish stock to form velouté. Cook out for 15 minutes. With a stick blender, add wine gradually. Add basil and blend. Pass velouté and add gelatin. Set in piping bag.

Roll bon bon mix into even balls. Using a spoon, make an opening and insert the basil core. Pinch to seal the gel inside. Roll in tempura batter and through panko breadcrumbs. Fry until golden brown.

Citrus Mayonnaise Whip egg yolk, mustard and lemon juice until sabayon is achieved. Slowly drizzle in lemon oil forming the mayonnaise.

Tips Tuatua is a large shellfish with a sweet firm flavour similar to pipis. Substitute mussels or cockells.

“I have always enjoyed working and physically creating with my hands. I had a good exposure to food growing up as there is a long history of hunting in my family. Knowing the foodstuffs from ground up have given me a real understanding and appreciation of what a plate of food is and where it comes from.”

Tempura Batter Add a pinch of salt to the tempura flour. Add sparkling water until thin consistency is achieved. Leave it slightly thicker than desired and add cubes of ice to the mix. Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 49


Serves: 6 portions Preparation Time: 40 minutes Cooking Time: 1 hour 40 minutes Chocolate Cheesecake

Frangelico Crème Anglaise

Caramelised Pineapple

150g chocolate ripple biscuits

310ml milk

1 pineapple

60g Western Star Butter, melted

1 vanilla bean

50g Western Star Butter

375g cream cheese

30ml Frangelico

1 tsp brown sugar

55g caster sugar

4 egg yolks

1/2 tsp vanilla extract

80g caster sugar

3 eggs 100g dark chocolate, melted

Pistachio Crumble 120g pistachio nuts

Chocolate Twirls

120g glucose

250g dark chocolate

150g caster sugar 2 tbsp water

Jessica Wheeler Tr o p i c a l N o rt h Q u e e ns l an d TA F E , Q LD T h e H i lto n , Ca i rns

“ Ever since I can remember I have always been fascinated by food and the creativity it brings. I love the fact that with cooking you can create and express your own ideas through food whilst at the same time providing amazing flavours for your customers.”

50 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Chocolate Ripple Cheesecake Tart with Frangelico Crème Anglaise and Caramelised Pineapple, served with a Pistachio Crumble and Chocolate Twirls Chocolate Cheesecake

Frangelico Crème Anglaise

Chocolate Twirls

Preheat oven to 180°C (160°C fan forced). Grease a 13cm x 36cm rectangular tart tin. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand. Place the mixture in the tart tin and press firmly over the base and sides of the tin. Bake in the oven for 10 –12 minutes or until firm. Allow to cool completely.

Place the milk in a large heavy-based saucepan. Use a small sharp knife to split the vanilla bean lengthways without cutting all the way through. Add the vanilla bean and Frangelico, then heat uncovered over medium heat until the milk just comes to the boil. Remove from the heat, cover and set aside for 10 minutes to allow the vanilla and Frangelico to infuse. Strain the milk into a heatproof jug.

Melt ²⁄³ of chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature. Stir gently but steadily as the chocolate melts and heats up. Using a rubber spatula, bring the chocolate to 115°C. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove from the heat, wipe the bottom of the bowl and set it on a heat-proof surface. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate. Cool the chocolate. Once the chocolate gets below 84°C, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap and saved for another use.

Place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth. Add the eggs, one at a time, beating well between each addition. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tart case. Using the end of a spoon, swirl the two mixtures to create a ‘ripple’ effect. Bake for 20 –25 minutes or until just set. Cool.

Use a balloon whisk to whisk the egg yolks and sugar in a medium bowl until the mixture pales slightly in colour. Gradually add the milk, whisking constantly until combined. Pour into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon for 20 minutes or until the custard thickens and coats the back of a spoon.

Reheat the chocolate briefly. Place the chocolate bowl over the warm water in the double boiler for 5 – 10 seconds, remove it and stir and repeat until the temperature reaches 88 – 89°C. Lay out the chocolate on wax proof baking paper then using a scraper, curl the chocolate.

Caramelised Pineapple Top, tail and peel pineapple, then cut into thin slices. Gently heat butter and sugar and add the pineapple. Keep turning pineapple until it becomes soft and golden brown. This should take 5 – 10 minutes.

Pistachio Crumble Cook off the pistachios in the oven on 175°C for 10 – 12 minutes or just until golden brown and aromatic. Place glucose and sugar in a saucepan with enough water to just moisten the sugar, then cook on a low heat until the sugar has dissolved. Once dissolved, increase the heat and bring to the boil, whilst brushing sides of the pan with a wet pastry brush. Do not stir the mixture. When sugar starts to colour, bring the heat down to a low temperature and continue cooking until you have reached a dark amber colour. Take off the heat and quickly stir in the nuts. Lay mixture out on a baking tray and cool, then pulse mixture through a food processor. Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 51


Serves: 3 portions Preparation Time: 15 minutes Cooking Time: 80 minutes 10g Western Star Butter

Balsamic Reduction


10g plain flour

500ml balsamic vinegar

fine chards of black salt

40g Western Star Butter

50g light brown sugar

freshly cut sprigs of chervil and shiso

2 french shallots, finely chopped 2 tsp lemon zest, finely chopped

Olive Oil Ice Cream (to be made in advance)

35g plain flour

450g thickened cream

250ml milk

450g milk

50g Mainland Cream Cheese

200ml extra virgin olive oil

1 ripe avocado

200g egg yolks

2 eggs, separated

230g caster sugar

coarsely ground black pepper

salt freshly ground black pepper

Chris Yarnton W i l l i a m A n g l i ss TA F E , VIC Gr o ss i F lo r e nt i n o

“ It is difficult to say where I’ll be in 5 years time. All I know is that my decision to embark on this journey was the right one... I know I have the right tools and a strong base for the road ahead, I expect that my ability to succeed will be free range and limited only by my imagination, drive and creative scope.”

52 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Twice Baked Avocado Soufflé with Balsamic Reduction and Olive Oil Ice Cream Avocado Soufflé Preheat oven to 160˚C (fan forced). Brush 3, one cup capacity moulds with melted butter and dust with flour. Melt 1 tsp of butter in a saucepan over medium heat. Add shallots and zest and cook for 4 minutes until soft and translucent. Set aside to cool. Melt remaining butter in a saucepan over medium heat. Add flour and cook, whisking for 1 – 2 minutes to form a white roux. Remove from heat, add milk a little at a time, whisking constantly until smooth. Return to the heat and cook stirring with wooden spoon until smooth, adding additional milk if sauce is too thick. Add the cream cheese and stir until cheese is melted. Remove from heat.

Combine shallot mixture, avocado and 1 egg yolk in a small processor until smooth, stir into the cream cheese sauce with remaining egg yolk, salt and pepper. Whisk egg whites and pinch of salt together until soft peaks form. Fold ¹⁄³ into the cheese mixture to loosen it then carefully fold in the remaining ²⁄³. Spoon filling into the moulds until ²⁄³ full, tap on the bench to remove any air bubbles. Place into a roasting pan and pour in enough boiling water to come halfway up sides of the moulds. Bake uncovered for 20 – 25 minutes until set. Remove soufflés from the water bath and refrigerate until cold.

Balsamic Reduction Pour vinegar into a small - medium stainless steel saucepan. Bring to the boil, add the sugar and reduce on medium heat to ½cup, or until the vinegar turns to a glaze.

Leave at room temperature for a few minutes to slightly cool before pouring into a squeeze bottle. Before use, set the squeeze bottle of the reduced vinegar out until it comes to room temperature. Note: You can reduce this time by placing in the fridge for 20 minutes.

Olive Oil Ice Cream Heat the cream, milk and oil in a saucepan and bring to the boil. Take off the heat. Meanwhile, in a bowl whisk the egg yolks and the sugar until a creamy sabayon is formed. Slowly add the hot milk, cream and oil to the sabayon. Reduce the heat to low and stir constantly until mixture thickens enough to just coat the back of a wooden spoon. Cool mixture in the fridge for 2 hours.

Place in ice-cream machine for 10 – 14 minutes (depending on manufacturer’s instruction). Transfer to freezer-proof container, cover and freeze until ready to use.

Presentation Preheat oven to 180˚C (fan forced). Turn soufflés out onto a tray lined with a sheet of baking paper. Place the soufflé straight from the oven onto a clean, warm, white plate. Drizzle a little of the balsamic reduction from the squeeze bottle around the plate and over the soufflé surface. Place a pinch of black salt on either side of the soufflé and scoop a small quenelle of ice cream on plate. Sprinkle a few sprigs of the chervil and shiso over and around the soufflé.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 53

Find Us Online To find out more about Fonterra Proud to be a Chef and find information on past years' programs, visit the Fonterra Foodservice website. The website offers information on how to enter, eligibility and prizes as well as the entry form for next year. The site also features videos and photographs from previous years, as well as lists of previous years' alumni. Feel free to visit the Fonterra Proud to be a Chef Facebook page and “like� our page. The Facebook site is designed to be a hub for past finalists and friends of Fonterra Proud to be a Chef for sharing experiences and discussions, not just about Fonterra Proud to be a Chef but all things foodservice. Fonterra Foodservice Website Fonterra Proud to be a Chef Facebook Page

54 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

As Seen In The Fonterra Proud to be a Chef Event provides apprentices with an opportunity to raise their profile in the media, as well as gaining media experience. During the application process and through to the completion of the 2012 program, the 2012 finalists made a mark in the media and have been fine advocates for themselves and the foodservice industry. Twenty of the thirty two finalists were interviewed or featured in the media, with stories running on regional TV, radio and print.

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 55


Liam Mc Carolyn



Acknowledgements Running a program of this magnitude requires a lot of planning, organising and dedication and we would like to acknowledge the chefs and sponsors for contributing to the success of the Fonterra Proud to be a Chef 2012 program.

Gala Dinner Attendees Thank you to the members of the foodservice industry who helped celebrate the achievements of our finalists at the Gala Dinner held at PM 24.

Thanks must go to:

Representation included:

Fonterra Foodservice Carolyn Plummer, The Fonterra Proud to be a Chef co-ordinator

Educators William Angliss, NMIT, Victoria University, HTN, Polytechnic WestPerth, Sofitel Academy, Swinburne, Australian Culinary Federation.

Photographer Juanita Mac, the official Fonterra Proud to be a Chef photographer Food Styling Liam McLaughlin, X-Treme Chef Consulting Pty. Ltd. William Angliss Institute In particular Lisa Morisson, Gordon Talty and the kitchen crew who ensured the event ran smoothly and to time.

56 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook

Past Fonterra Proud To Be A Chef Finalists Matthew McCartney, Rosemary Utteridge, Keryn van Kempen. Executive Chefs Scott Pickett, ALH, Novotel, Epicure, Melbourne Olympic Park, Etihad, RACV Club. Media Hospitality Magazine

Invitation for 2013 Entries The Fonterra Proud To Be A Chef mentoring program is an annual event and will continue to grow stronger and stronger each year. We are extremely proud of the program and consider it a privilege to assist in developing the skills of apprentice chefs. Although the program and master chefs change each year, applications will open from the 1st September 2012 and close on the 31st October 2012, allowing apprentice chefs two months to submit their applications.

For further information about the program please contact or The program is open to all apprentice chefs aged 18 years or older, from all foodservice channels, and we encourage you to apply to be part of a once-in-a-lifetime experience that money just can’t buy.

“ Had a fantastic time and will recommend my experience to all apprentices that I know.” “ Would love to do it every week.”

The 2013 Fonterra Proud do be a Chef mentoring program shall be held in Melbourne from Monday 25th February 2013 to Thursday 28th February 2013. All details and terms and conditions can be found at

Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 57

Fonterra Proud To Be A Chef 2012 Year Book  

The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of apprentice chefs.

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