Hospitality February 2018

NO.740 FEBRUARY 2018

A FRESH NEW LOOK FOR AGB

INTRODUCING

New

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4 - 5min baking time

Cooks in salamander grill, oven, hotplate or sandwich press

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No artificial flavour or colour

C ON TACT YOUR LOCAL FOODSERVICE DISTRIBUTO R TIPTOP-FOODSERVICE.COM.AU | 1800 086 926 AGB 5589 : CARTON OF 144 © Registered trade marks of George Weston Foods Limited. All rights reserved.

NO.740 FEBRUARY 2018

Ageing gracefully WET- VS DRY-AGED BEEF

Myth buster

VICTOR LIONG MAKES A CASE FOR MSG

Looking sharp WHY LIVE URCHINS EQUAL UNRIVALLED UNI

Ed’s note

6 11

S

o begins 2018. I would say, “I hope you had a restful break”, but I’m sure that’s not the case for the majority of you. Hospitality never stops, and the holidays leave restaurants, bars and cafés chock-full of people who just want to eat and drink. But well done if you were lucky enough to snag a few days off.

Recruitment continues to be a pressing issue for the industry, especially with changes to the 457 visa which will soon be replaced with the Temporary Skills Shortage visa. Low numbers of apprentices are another hurdle for hospitality. Young people often wear rose-coloured glasses and are easily deterred by the intense workload and high-pressure atmosphere that comes with working in the kitchen. We take a look at hiring apprentices and overseas employees in our recruitment feature on page 25.

Chef Victor Liong has penned a column for Hospitality on page 12 concerning the misconceptions of MSG. Traditionally associated with tingles, headaches and sweating, MSG is somewhat of a notorious ingredient. But maybe it’s not as bad as it’s cracked up to be.

This issue, we also cover the increasing popularity of the humble sandwich, the rise of venue merchandise and diversity when it comes to spritzes — there’s a brave new world beyond orange-hued cocktails.

Until next time, Annabelle Cloros Editor acloros@intermedia.com.au

4 Hospitality February 2018

14

Contents 6

In focus

8

Openings

10

Flavour of the month

11

Best practice

12

Column

13

Trends

14

Fast casual

16

Drinks

20

POS

22

Sandwiches

25

Recruitment

28

Beef

32

Shelf space

33

Diary

34

5 minutes with …

28

25

16 22

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in focus

Carnivore country Australia is the leading consumer and producer of read meat in the world according to a new industry report.

A

ustralians don’t just consume more red meat than our global counterparts, but our country is also the world’s leading supplier of red meat.

According to the State of the Industry 2017 report from the Red Meat Advisory Council (RMAC), the average Aussie consumes four times the average amount of beef and sheep meat in comparison to the global average.

Our hunger for red meat isn’t just about satisfying our palates, but also affects employment and the Australian economy.

“No industry has a more important place in society than an industry that feeds its people and sustains and improves their way of life,” says Don Mackay, independent chair at RMAC. “We have achieved turnover growth of 11 percent, contributed $18 billion to Australian GDP, sustained 405,000 direct and indirect jobs and feed 24 million Australians day in and day out.”

The value of Australian red meat and livestock exports has increased by nearly $6 billion over the past five years, from $9.2 billion in 2011–2012 to $15.1 billion in 2015–2016.

Australia has also become one of the leading suppliers of goat meat, exporting more than 27,000 tonnes of goat in 2016. The protein has experienced a recent price increase of 177 percent. n 6 Hospitality February 2018

Australians eat Four times more beef than the rest of the world

Six times the

global average of sheep

meat

The red meat industry Feeds 24 million Australians every day Sustains

405,000 direct and indirect jobs

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

1

Fujisaki

Sydney, NSW Lotus Dining’s Fujisaki has opened up shop in Barangaroo.

Headed up by chef Chui Lee Luk, the menu features lamb shoulder and salted duck charred on the robata grill along with sushi and sashimi from chef Ryuichi Yoshii.

Pastry chef Kumiko Endo has created three desserts for the venue, including a mousse and mango creation that resembles a wasabi root. Sommelier Annette Lacey has collated a 300-strong wine list.

2

Brunetti

Melbourne, Vic Brunetti has moved around the corner and set up a new 300-seat café on Flinders Lane in Melbourne. The venue has a cake and gelato counter, coffee bar, aperitif bar and a dining area. Wood-fired pizza features prominently on the menu along with pasta and panini. To mark the opening, a dedicated Brunetti blend was roasted in Melbourne by Lavazza.

3

1 2

Seventeen

Sydney, NSW El Phoenician has ventured into the café/deli sector with the launch of Seventeen in Walsh Bay. The 100-seat restaurant serves breakfast, lunch and dinner and showcases Australian produce. Chef Clint Jaeger has crafted the menu which includes ricotta hot cakes for breakfast, Yamba prawns for lunch and duck confit for dinner. There are also takeaway options available including burgers, sandwiches and salads along with charcuterie and cheeses.

4

Pafu

Melbourne, Vic From the team behind Hokkaido Baked Cheese Tart, Japanese puff pastries have arrived in Melbourne in the form of Pafu. The pastries are described as the Japanese alternative to French apple turnover pies and are filled with Fuji apple custard. Each puff costs $4.20.

4

8 Hospitality February 2018

3

5

5

Hawker Chan

Melbourne, Vic Michelin-starred Singapore food stall Hawker Chan has launched a spin-off in Melbourne. The menu revolves around char siu, roast pork, pork ribs and soy chicken and rice. Chef Chan Hon Meng operates the Singapore venue, which boasts some of the cheapest Michelin-starred food in the world. Prices start from $6.80.

6

Été

Sydney, NSW Chef Drew Bolton has opened the doors to his French–Australian restaurant in Sydney’s Barangaroo. Été draws on Bolton’s interest in local produce and close relationships with local suppliers. The venue sits between high-end dining and bistro, offering contemporary dishes including clay-baked chicken and pork with fermented apple. Été will also host Parisian lunch and dinner options Monday to Friday for $50.

7

Bert’s

Sydney, NSW Merivale’s presence across Sydney continues to grow with the opening of Bert’s at The Newport.

The opening of Bert’s signals the second stage of development since the group acquired the venue.

Executive chef Jordan Toft designed a European-inspired menu fit for the Northern Beaches location.

Seafood features prominently along with oysters, salads and steak. The venue will also include Bert’s Bar with cocktails from Sam Egerton and snacks from the main kitchen.

8

Barangaroo House

6

7

8

Sydney, NSW After a long wait, Barangaroo House has opened with three venues (House Bar, Bea and Smoke) split over three levels. Head chef Corey Campbell has designed all the menus, with each tailored to their venue. House Bar boasts casual fare including buckets of prawns and a range of cocktails. Bea is located on the middle level and focuses on seafood and local produce, while Smoke offers views of Barangaroo teamed with an extensive drinks list and small plates.

February 2018 Hospitality 9

Flavour of the month A delicacy in many cultures, knowledge is key when it comes to sourcing, storing and preparing sea urchin.

Red Claw Seafoods’ Thuy Pinson gives us a lesson on uni.

Sea urchin BEHIND THE SPINES Sea urchins are an ancient organism without organs such as a heart or blood vessels. They consist of a mouth, gut tube, a primitive nervous system and five delicate tongues of gonads encased in a spiky hard shell. The gonads are the consumable part, commonly known as sea urchin roe or uni. The gonads perform dual reproductive and nutrient storage functions.

DIVERSITY OF SPECIES There are three species of sea urchins commercially harvested in Australia. Their common names can be confusing as the colour descriptions do not correspond with the apparent colour of the sea urchin.

Centrostephanus rodgersii is known as purple sea urchin or the long spine sea urchin. It comprises the majority of the commercial catch in Australia.

These urchins are found off the coasts of New South Wales, eastern Victoria, the east coast of Tasmania and the eastern Bass Strait islands. These spawn in winter from late June/July to 10 Hospitality February 2018

August and are best in autumn.

Heliocidaris tuberculata is know as the red sea urchin. These can be harvested from southern Queensland to the South Coast of New South Wales. They spawn from February to October depending upon their location.

Generally, they are best in late spring to early summer.

Heliocidaris erythrogramma is known as the green, white or purple sea urchin. These are found in southern Australia from sub-tropical New South Wales to Shark Bay in Western Australia and also Tasmania. They spawn in the summer and are best consumed in spring.

Tripneustes gratilla are known as lamington sea urchins. These sea urchins naturally occur in both Japan and Australia. They are no longer commercially harvested from the wild due to their low numbers; however they will be farmed and commercially available in the near future.

Farming this urchin will produce superb uni throughout the year.

FLAVOUR PROFILE A sea urchin that has just been

taken from the sea, cracked open and washed in the ocean tastes sweet yet creamy with a burst of umami. The texture is soft and pillowy, melting in your mouth like butter.

The flavour and condition of uni is influenced by a number of variables such as the species of urchin harvested; the type, quantity and quality of food consumed; the stage of the reproductive cycle; the water temperature and the amount of daylight and weather.

SOURCING If you are not able to forage for sea urchins yourself, they should be bought live from tanks. Live sea urchins should be held in suitably maintained holding tanks in which they will retain their vitality and quality.

Uni is at its best when the urchins are in their peak nutrientrich stage. This is the stage before the sea urchins are getting ready to spawn.

If the uni is weepy and milky, the urchins are in their reproductive stage and the texture will be disappointing.

Alternatively, if the uni is skinny or empty, the urchins have just spawned and are not suitable for harvesting.

STORAGE Sea urchins should be processed within 24 hours of obtaining them live. It is not recommended to store sea urchins out of water for long periods of time. The uni should be extracted as soon as possible following removal of the sea urchin from its holding tank.

PREPARATION Once the uni is removed from the shell, any membrane should be removed and the uni scooped out with a spoon or knife.

Scissors can also be used, entering the mouth of the sea urchin and carefully cutting around the mouth before cleaning the inside with salt water. The spines can be trimmed so the sea urchin is able to sit on the plate.

Uni can be rinsed in salty water.

It is not necessary to submerge them in an alum solution to prepare uni for sale in trays. Unused uni can be stored in salt water in the fridge for the next few days. n

best practice

Low-cost marketing boosters to start now Turning first-time visitors into regulars takes more than just good food, beer and smiles, writes Ken Burgin.

T

here are so many ways to promote your business for free.

For word-of-mouth promotion to work, you have to do things that are out of the ordinary so people really talk about your business with their friends. Here are some practical tips to getting your message out there in a manner that doesn’t break the bank.

Boost your online presence Start a hashtag competition for customers as an initiative to get your brand out there in exchange for a prize. Ask customers to hold a sign with your hashtag on it and tag your business account. Steve Sidd from Indulge

Restaurant at Moorebank uses this method to get hundreds of responses every month.

Share photos of your area Have you noticed how most Instagram and Facebook photos are just food, food and more food? It gets repetitive — share photos of your street, local people, interesting shops and landmarks. Now you’ve got the neighbours interested as well.

Make friends with the local school’s hospitality teacher “Make friends before you ask for favours.” You want their best students to work for you, and they could be after some decent work experience. You could also

Start a hashtag competition for customers as an initiative to get your brand out there in exchange for a prize.

volunteer as a guest speaker to discuss the industry.

Send real mail A friendly celebratory card to valued customers will really stand out. Staff can write them out on a quiet shift and you get the glory.

Ask for addresses on feedback forms.

Celebrate more events Events don’t need to be big or expensive. Your birthday, the anniversary of the business or national days — most places just stick to Valentine’s and Mother’s Day. Work on having one every month, even if it’s just a theme for dessert. Harmony Day is on 21 March. Why not highlight and celebrate the diversity of your staff?

Sponsor a local community group or club Plan it over a 12-month period, not just a one-off donation.

The group will really get to know you as the relationship develops. Your sponsorship can be in-kind as well as cash

such as dinners for raffle prizes.

Choose strategically, so the demographics of the sponsored group fits with the customers you want. Social and sporting clubs are full of socially active people who tell their friends about where to eat and drink.

Experiment with Facebook’s new location and event ads Move beyond the Boost function, which doesn’t give many targeting options. Make sure to change the image so it promotes exactly what you intend to advertise such as a celebratory table setting for a birthday.

Fix the noise If you’re not a bar or nightclub, chances are bad acoustics and noise are annoying customers.

Most people don’t complain, they just delete you from their list — you’ll never know. This is not about running a funeral chapel, but having good sound levels so people can talk. It’s easy to test the noise level with a simple decibel meter app on your phone. n February 2018 Hospitality 11

column

The MSG myth Used for hundreds of years to make food delicious, MSG is a staple in Asian cuisine. But why are we so afraid to use and consume it? Chef Victor Liong makes a case for the ingredient with a bad reputation.

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he ‘delicious’ taste occurs in many foods from around the world. Some combinations of ingredients naturally go better — and taste better — together, such as tomatoes and Parmesan in pasta or blue cheese and walnuts.

Scientifically, the reason is because these foods all have high levels of a naturally occurring sodium salt called glutamic acid or glutamate.

In 1908, Japanese chemist Kikunae Ikeda managed to distil the sodium salt from kombu seaweed and the result was monosodium glutamate (MSG). This was also a revelation as to why dashi is the backbone of Japanese cuisine — the Kombu and dried bonito used in the stock contains a lot of glutamates. So distinctive was the flavour, a new taste was created — umami. There is also no chemical difference between added and naturally occurring glutamates.

Eating Chinese food growing up, we were taught to identify the flavour of deliciousness (umami). Much like how you would be able to identify sweet, salty, sour and bitter tastes, the Chinese have a great expression called xien wei. Its most literal translation is “tasting like an aromatic essence, an essential flavour”.

Stocks and sauces based on meat bones, fermented soybeans and various dried seafood are the backbone of many of the cuisines in China. Monosodium glutamate has been embraced in Asian cookery and cuisine since its development, and it’s as common as salt in many old recipe books on Chinese cookery.

There is a misconception from the west about MSG and its safety. The additive has been popular with food production all over the world from snack foods to condiments, yet the stigma stays because it’s still deemed as an unknown Asian ingredient by the fear-mongering media and ill-informed articles of the 1960s.

Chinese food is still largely looked upon from the sidelines as a mysterious cuisine of antiquity. Only certain ingredients including fish sauce, soy sauce, miso and kimchi are now being normalised. The majority is still largely stigmatised because — bluntly put — white people have not decided whether they like it yet.

Grant Achatz of Alinea recently named MSG as one of his top three kitchen staples and it took David Chang of Momofuku standing on stage for 20 minutes during MAD Foodcamp (food symposium from Rene Redzepi) to make it seem ok to use.

The word ‘umami’ is popping up on restaurant menus now, and it’s almost as facetious as describing a menu item as sweet or salty. What used to be a demonised ingredient is now the flavour darling, and like fish sauce and kimchi, Asian cuisine had an understanding of MSG’s uses and applications before it was made trendy.

It was fine back when Ikeda discovered it in 1908, and it has always been fine. I guess you just needed Grant Achatz to tell you to believe it. n

12 Hospitality February 2018

Trends It’s official: venue merchandise is on the rise. Diners are choosing to not only eat and drink at a venue, but wear its name on their back. By Annabelle Cloros.

Does your venue need merchandise?

G

one are the days of tattered Bubba Gump Shrimp T-shirts — the new wave of venue merchandise is here, and Australian bars, cafés and restaurants are jumping on the bandwagon. Big and small operators are capitalising on the trend which has become an invaluable marketing tool when it comes to getting your name out there.

Daisy’s Milk Bar and Sparkke Change Beverage Co are two businesses utilising the power of the people. From T-shirts and canvas bags to caps, hoodies, mugs and keyrings, there are plenty of options available to bring in some extra cash and boost your brand presence.

“We had our first run of Daisy’s logo T-shirts made when we opened as a promotional tool,” says co-owner Jessica de Varine-Bohan. “We would give a Daisy’s T-shirt to people for free on the condition they would post a photo of themselves in the shirt on social media. This helped to build hype about the café from day one.”

For Sparkke, selling merchandise isn’t just about getting their name out there — it’s about promoting their message and starting a conversation. “Our brand revolves around the values we campaign for, and merchandise is a great way to expand the reach of our messages,” says co-owner Abi Chow. “It’s also a really accessible way for people who don’t drink alcohol to support us.”

It’s advisable to start small and gauge consumer reaction before going all out on the merchandise front. Offering a limited run to start with is a good way to test the waters and monitor customer demand while also determining an effective price point.

Daisy’s experienced success from the get-go and went on to expand their line to include accessories, kids shirts and even

a capsule collection with a local designer.

“For the Daisy’s tees and totes, we don’t do limited runs and we have them reprinted all the time,” says de Varine-Bohan. “But we did a limited T-shirt design collaboration with designer Megan McKean. The shirts had multiple colours and we had them screen printed, so they were quite expensive, which is why we just did a short run.”

Sparkke change up their beverage packaging and apply the same principle to their merchandise, meaning all their pieces are relevant and have a coveted status. “It came back to keeping with our message strategy — why would we keep the same messages on our tees when we won’t be keeping them on the cans?” says Chow.

“Changing it up also prevents us from being static and really taps into the millennial mindset of wanting something fresh and different. The nature of our mission to change the messages on our cans and our merchandise also makes every piece we produce a collector’s item.”

Whether merchandise is a golden ticket to extra cash is completely unique to each business. Placing merchandise near the point-of-sale system ensures visibility to every diner and provides staff with the opportunity to upsell customers. Creating a shopping tab on your venue’s website is also advisable and provides easy access to customers who might not be able to access the venue in person.

For Daisy’s, merchandise is financially beneficial and significantly contributes to brand awareness. “It’s always really exciting to see someone out and about in a Daisy’s shirt,” says de Varine-Bohan. As Sparkke is a relatively new business, they’re still ironing

Investing in merchandise is an effective marketing tool that won’t break the bank. out the kinks, but see merchandise as a solid investment for the future. “We definitely see this as an opportunity for growth,” says Chow. “In the future, we see merchandise as becoming a profit centre for the business.”

Committing to a run of T-shirts or tote bags isn’t a significant cost in the long run when it comes to boosting brand presence. Whether you want to create buzz around your venue or diversify your offering, investing in merchandise is an effective marketing tool that won’t break the bank. n February 2018 Hospitality 13

fast casual

Din Tai fun Makers of the world’s most famous dumplings, Din Tai Fung is founded on an obsession with perfection and detail. By Madeline Woolway.

Xiao long bao

I

n 1972, the first Din Tai Fung started trading close by 6pm on five or six days a week, in Taipei. While the business achieved which generally leads to slower night trade for success seemingly overnight, serious restaurants located inside malls,” says Harjanto. expansion wasn’t on the cards until 1990 Staffing challenges aside, there are also plenty when the brand opened its first store outside of opportunities within Australia’s fast casual When was the business of Taiwan. dining sector. “Australians are dining out more established? May 2008.

Fast forward to 2018 and Din Tai Fung now has often, so that market is expanding,” says Harjanto.

Number of locations? 10. hundreds of stores around the globe. Across its “The influx of tourists to Australia and the fact that Australian stores, of which there are 10, Din Tai everyone needs to eat has contributed as well.”

Best-selling menu items? Pork Fung serves more than 10,000 dumplings per Taking advantage of an expanding market dumplings (xiao long bao). store each week. doesn’t equal continuous expansion, and Din Tai Biggest challenge facing the Despite becoming a global giant pumping Fung isn’t always on the lookout for additional business in 2018? Maintaining the out millions of impeccable — and awarded — locations. However, when a new venue is on quality of food and service. dumplings, Din Tai Fung’s continued success the cards, the brand takes a few fundamental comes down to a simple philosophy it has held considerations into account. since the start: great food, great service and “In terms of looking for new sites, we examine great teamwork. and monitor if the intended location is feasible,” So how is that philosophy executed? When it comes to making the says Harjanto. “While assessing, we find answers to questions such as dumplings, precision is key. what is the population like in the area? What is our purchasing power?

“We weigh every soup dumpling twice,” says Dendy Harjanto, What foods are offered around the vicinity?”

Australasian director of Din Tai Fung. “The first one being the dough of When the right site has been acquired, new stores are designed to suit the dumpling, then we put in filling and weigh them once more. Strict the environment around them and encapsulate the culture of the suburb. adherence to detail enables us to achieve consistency and precision in “For example, our Central Park restaurant [in Sydney] was designed all our products. Of course, staff training is also important.” with vibrant colours and is hip and young with quirky graffiti quotes While training is crucial, Harjanto stresses it’s necessary to start painted on the pillars,” says Harjanto. “This is to reflect the vibe with the right people. “We find people with the right attitude,” he tells surrounding Glebe/Surry Hills.

Hospitality. “It is a skill attained through hard work. Patience is also “But the general theme for all restaurants is the same as we always important as we need time to hone in on those skills.” have a clean, viewable glass kitchen to show customers our dishes are Although training to make dumplings including xiao long bao means made fresh to order.” hard work, the challenge presents an opportunity to grow, and Din Tai This adaptable approach extends to ingredients as well. “Because Fung reaps the rewards of staff retention by patiently encouraging its Australia has such great supply of meat, seafood, vegetables and chefs to develop. “Staff are attracted to jobs that allow them to develop spice, we try our best to source them locally,” says Harjanto. “We new skillsets and opportunities for career advancement,” says Harjanto. also create dishes with local ingredients that are in season just for our “Our challenge is finding enough people with the right attitude and Australian customers.” mindset for service excellence.”

There might not be expansion plans confirmed for the immediate Another challenge for the company is increasing nighttime trade, future, but Harjanto says he hopes the future holds new opportunities which is limited in its shopping mall sites. “Most malls in Australia for Din Tai Fung to continue catering to Australian diners. n 14 Hospitality February 2018

At a glance

drinks

Spritz fix

Aperol spritz are ubiquitous in the bar scene, but the summertime favourite is just one of many variations bartenders can whip up, writes Madeline Woolway.

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he aperitivo movement is in full swing, with enthusiasm for the trend giving way to interest in individual elements. Among the most popular is the spritz, but bartenders are fast discovering myriad options beyond Aperol.

Synonymous with Italy, the current darling of Australia’s aperitivo boom has origins in the Austrian empire where it was common to consume a drink of equal parts wine and soda water.

“They would add a splash of soda water to the local white wine to accommodate the palate of Austrians, who were used to beer,” says Yoann Tarditi, head bartender at Impala in Melbourne.

“In the 1950s, Italians started with Prosecco, [first] adding Aperol then Amari and other liqueurs.”

Yuzu spritz at China Diner Double Bay 16 Hospitality February 2018

Image credit: Dominic Loneragan

drinks

While Aperol spritzes are the current craze — thanks to a concentrated marketing campaign and a partnership with the Australian Open — Tarditi cautions against complacency, arguing the category is far more versatile.

“There are so many variations; any Italian liqueur that’s sweet or bitter will work,” he says. “We have several variations that are popular, including one that uses the Australian amaro, Økar. We also have vermouth, Campari and Aperol. You just need sparkling wine, a dash of soda and off you go — you can really accommodate any palate. You also need to ensure the liqueur matches the wine.”

Tarditi does warn against using dark spirits or anything that will overpower the Prosecco. Restraint is also required.

“It’s essential to be creative, but you shouldn’t over-do it,” says Michele De Martino, group beverage manager at China Diner. “There are so many liqueurs and sparkling combinations you just need to find the one that works best for you and don’t be afraid to experiment.”

While creativity is encouraged, it’s important to remember spritz is part of the aperitif category.

“You don’t want to use too many flavours,” says De Martino. “Aperitifs shouldn’t be too complicated. They should have a simple, clean taste and tickle your appetite.

“I’d say they should always include white or sparkling wine and liqueur to make things more interesting. Aperol is almost a must, but in Italy, we tend to use Campari as well.”

One of the best-selling cocktails at China Diner Double Bay, the yuzu spritz,

Spritz and bar snacks from Neptune’s Impala bar Image credit: Bri Hammond

exemplifies this approach.

“Pairing yuzu and Aperol is a great combination as they complement each other,” says De Martino. “The idea of the yuzu spritz made sense because we stay true to our philosophy at China Diner and you’ll find all our cocktails are of Asian influence.”

Grant Collins is head mixologist for Sydney’s Olio and Eastside Kitchen & Bar and he’s also the founder of Gin Lane.

Collins agrees simplicity is key, suggesting bartenders stick to just two or three botanicals, which should be chosen based on the venue’s food offering and general vibe.

“The Aperol spritz is obviously legendary and has made a big comeback,” he says.

“People will probably order that wherever they go. Everyone follows beverage trends, but the style of venue matters, too. The best thing is to get the menu and find out exactly what goes into the dishes, then look for flavours that don’t overlap too much.

“At Olio, we use Regal Rogue Wild Rose vermouth, cold-pressed pink grapefruit and Aperol topped with sparkling wine. Think about garnishing with thyme or rosemary and vibrant colours, such as pink grapefruit or blood orange.”

Collins has also managed to track down a supplier who imports Rosso blood orange juice. It’s the same ingredient used to make Rosso vermouth, meaning the flavours bind — similar to the complementary combination of yuzu and Aperol. “Find a unique ingredient, but it’s still all about simplicity,” he says.

After all, the goal is to offer a light, easydrinking cocktail that opens up the palate and relaxes the mind. n

“You just need sparkling wine, a dash of soda and off you go — you can really accommodate any palate.” – Yoann Tarditi February 2018 Hospitality 17

GET ON TOP OF YOUR BUSINESS ANZ BLADEPAY ™ DESIGNED FOR HOSPITALITY ANZ BladePay™ together with the right POS vendor app allows you to take orders and payments, split bills, manage individual customer requests and send orders directly to the kitchen - all from the restaurant floor. Being compact and mobile, this new device eliminates unnecessary back and forth to the counter or time spent entering orders into the system. You can even open up additional service lines by taking orders and payments from customers standing in a queue. With the right POS vendor app, you can now provide a truly integrated, seamless service for your customers, from order through to payments.

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Eligibility criteria, terms and conditions, fees and charges apply to ANZ BladePay™ and third party apps developed by POS vendors. Use and potential benefits of ANZ BladePay™ require an app built by a POS vendor with appropriate functionality. ANZ is not responsible for apps developed by third parties. ANZ BladePay™ is a trade mark of Australia and New Zealand Banking Group Limited ABN 11 005 357 522.

point-of-sale

Anything is POSsible Mobile payment technology is breathing new life into point-of-sale, with platforms including ANZ BladePay changing the game for hospitality businesses.

M

obile payments took a giant leap forward in Australia when ANZ launched Apple Pay in April 2016. In the two years since, the bank has continued setting standards for mobile payment technology, developing robust, easy-touse solutions for its business customers.

“Our most recent offering for our business customers is ANZ BladePay, which is a secure payments device system that can simplify customer experiences in restaurants and cafés, with functions including taking orders and splitting bills in addition to taking payments,” says Adam Waites, head of Merchant Services at ANZ. “We’ve been working alongside six point-of-sale [POS] vendors who have developed apps for ANZ BladePay that seamlessly integrate with their existing POS software.”

So, how has mobile payment technology such as ANZ BladePay influenced the way hospitality businesses operate?

“Mobile payment technology has changed the way business owners and staff interact with their customers,” explains Waites. “The capabilities of ANZ BladePay help restaurants and cafés to be more efficient and create great experiences for their customers.

“Order at table is one of the benefits of the POS vendor apps, enabling wait staff to take orders from table to table, alleviating the need to go back and forth to the main POS terminal, saving time and turning over tables faster.”

Beyond the capability to submit orders on the floor, several other functions offer restaurateurs solutions to problems considered an unavoidable part of the hospitality landscape.

“We’re going to see solutions that utilise biometric technology such as facial recognition for individual identification providing added security for payment transactions.” – Adam Waites 20 Hospitality February 2018

“Queue Busting has also proven a useful function, with the size and mobility of the device reducing the time customers are waiting in line to order,” says Waites.

“What really sets ANZ BladePay apart is the software our POS vendor partners are developing, which is tailored to the needs of restaurants and cafés.

“On-the-go businesses such as food trucks and pop-up stores can really take advantage of the mobility of ANZ BladePay, while still enjoying the benefits of integration to their POS software.”

This flexibility makes mobile payment technology including ANZ BladePay inordinately useful for any hospitality business, with the POS software integration benefitting not just operators but their customers, too.

“There are also the efficiencies that come with this, such as reconciliation and reporting,” says Waites. “Paperless receipts through SMS and email capabilities are also a benefit that will have a positive impact on customers.”

While it may seem like the future is already here, Waites says ANZ isn’t done innovating yet.

“We’re going to see solutions that utilise biometric technology such as facial recognition for individual identification providing added security for payment transactions,” says Waites. “This form of identification can also be used to recall customer habits and preferences such as their favourite table and menu options at their local café or restaurant. Geolocation and beacon tech will also play a part over the next decade.”

And the team isn’t taking atmosphere for granted either, working to make ANZ BladePay integrate seamlessly in any dining environment, be it casual, premium or fine.

“ANZ is looking at a solution for high-end restaurants with all the benefits of pay-at-table functionality that won’t detract from the fine dining experience and the crucial eye contact between customer and highly skilled wait staff,” says Waites.

From the launch of Apple Pay to pioneering BladePay, it’s clear ANZ means business when it comes to mobile payments so watch this space. n

sandwiches

The humble sandwich has evolved from soggy crusts to rustic bread packed with artisan produce. Including a sandwich option on the menu balances cost with consumer trends — just ask Palisa Anderson from Boon Café and Joe Pagliaro from Joe’s Sandwich Bar. By Annabelle Cloros.

Between two slices

S

andwiches were once big business during a time where spongy bread was equivalent to sourdough. After taking a backseat to poké bowls and pancakes for a number of years, the sandwich has returned with a new shine thanks to a contemporary take on the lunchtime staple.

STARTING FROM SCRATCH Anderson’s childhood memories of stuffing Asian flavours between bread and Pagliaro’s vision to serve vegan food he wanted to eat formed the basis of Boon Café and Joe’s Sandwich Bar respectively — it’s that simple.

“We based the menu on the sandwiches and all the other things came as a sideshow,” says Anderson. “When I came up with the sandwiches, I was thinking about how I could make it appeal to young people while going back to the old-school tradition of eating nam phrik chili relish with a protein and vegetables.

“I wanted to base the sandwiches on 22 Hospitality February 2018

a lot of the Chat Thai classics and make it accessible to people in a handheld way. You can recognise the flavours, but the delivery system is different.”

At Joe’s, the only prerequisites were premium sourdough and vegan ingredients.

“We wanted to eat vegan with Iggy’s bread, but we might not have done it if there was already an offering,” says Pagliaro. “It’s a passion project for us.”

POINT OF DIFFERENCE Both Boon Café and Joe’s offer sandwiches that stray far from the norm, with unique ingredient variations piquing the interests of customers who are after more than just a ham and cheese option.

Boon prides itself creating on Thai classics, but instead of being served on a plate, they’re found between two slices of Brickfields bread.

Anderson has designed a vast menu that stretches from a pad prik khing sandwich

to a crab omelet burger, but the common denominator is that they’re all jam-packed with carefully selected ingredients inspired by nostalgia.

“My favourite chili relish is nam prik noom (smoked green chili), and when you eat the green chili, you have to have the sai ua (pork sausage) with lots of vegetables and the boiled egg,” says Anderson. “I’m using all the herbs we can get our hands on and then just a few pickles — which are great for sandwiches. You don’t ever feel like you’ve had too much because it’s perfectly rounded out and I’ve tried to apply that concept to all the sandwiches we do.”

Pagliaro teamed up with Alfie’s Kitchen chef Joey Astorga to create a six-sandwich menu that’s been a sellout ever since the venue opened its doors. The miso eggplant option is teamed with furikake, pickled ginger and Japanese slaw and there’s also a BLAT with the bacon swapped out for smoked tempeh.

“It’s a high-quality product at the end of the

“Ciabatta” means “Slippers” in English due to the elongated shape of the bread prior to slicing.

Shown in this picture is the Rosetta Roll with the famous Sandhurst Panino Mix.

Ciabatta are popular and are more relevant to central Italy (Marche Umbria and Toscana) as opposed to Panini which are more universal in Italy.

Panino Mix is a delicate combination of semi dried tomato strips, grilled zucchini, mushrooms and roasted red pepper strips in a lightly flavoured marinade.

Shown here is our classic Ciabatta with Nonna Salami, Baby Spinach, Sandhurst Char Grilled Capsicum, Sliced Kalamata Olives and Whole Egg Mayonnaise.

The Rosetta Roll is the classic Italian “Panino” which would include some Veneto Salami, Taleggio Cheese and Radicchio (Chickory)

The Italian Flag concept is alive and well with homage to the Red, White and Green which is featured in so many Italian dishes such as Pasta, Pizza and Gelato!

Mayonnaise or Aoili can also be added for texture and flavour.

The Sandhurst Sliced Kalamata Olives add a wonderful tang to this sandwich which can also be modified for vegetarians by replacing the salami with eggplant slices.

These can be made in advance and will keep for 1 day in the refrigerator.

GO ITALIAN with SANDHURST PANINO MIX

Call 1800 500 362 or email info@sandhurstfinefoods.com.au

sandwiches

“I wanted to base the sandwiches on a lot of the Chat Thai classics and make it accessible to people in a handheld way. You can recognise the flavours, but the delivery system is different.” – Palisa Anderson day, so I think people were always going to get into it, but we didn’t expect it to be as popular as it has been,” says Pagliaro. “You can’t make this sandwich at home, that’s the difference.”

LESSONS LEARNED Boon was completely new to the café game when they opened, and were faced with the usual dilemmas when launching a new product.

“When we first started, we were like, ‘How many loaves of bread do we order today?” says Anderson. “But things have expanded exponentially since we started. We were getting two wholesale loaves a day and now we’re up to eight.”

Like all new ventures, there are plenty of stumbling blocks along the way and feedback to take on board. Even deceptively simple actions such as slicing bread can wreak havoc on a kitchen with a broad menu that doesn’t just revolve around sandwiches. Boon started off slicing their own bread, but found it didn’t work for customers who wanted takeaway sandwiches in less than 10 minutes.

Joe’s has a small production space, which resulted in the team making five sandwiches at a time to ensure freshness. “They don’t sit in a display cabinet for two hours,” says Pagliaro. “The bread comes in at 11:30am and we slice it. The only option to have freshly sliced bread is to do it yourself. The guys are slicing 10 to 15 loaves of bread a day.”

Whether it’s Thai or vegan, there are myriad options for sandwiches on menus. Add a couple on as a snack or use them as a focal point for lunch. Just remember, quality attracts customers. n

24 Hospitality February 2018

recruitment

Are apprentices and overseas workers the solution to hospitality’s staff shortage?

Apprentices at The Star Culinary Institute

457 visa changes, the impact of reality TV and record-low levels of qualified chefs are just a handful of the issues plaguing recruitment. Investing in apprentices and overseas workers are two potential solutions to the snowballing issue.

F

ailed recruitment drives are fast becoming the norm for the industry.

Positions remain unfilled for months at a time and employers are left scrambling, often hiring candidates who may not be suitable for the job out of sheer desperation. Despite the fact hospitality is one of the largest employing industries in Australia, the sector is struggling. Here, we look at the ebbs and flows of employing apprentices and overseas workers.

OVERSEAS WORKERS Local employers often rely on skilled overseas workers, however the replacement of the 457 visa with the Temporary Skill Shortage (TSS) visa in March 2018 has been met with fury and confusion by employers and employees alike.

It’s important for employers to take the time to understand the changes and how they affect employees with 457 visas. Employees who currently hold a 457 visa are able to hold the visa until its expiry and will not be impacted unless they change employers or apply for a further subclass 457 visa.

Many employees believe permanent residency is off the cards; however it is still an

option under the TSS visa.

The TSS visa will replace the 457 visa and comprise a Short-Term stream and a MediumTerm stream. The Short-Term stream allows holders to stay for up to two years and the Medium-Term stream lasts for four years.

The Short-Term stream visa can only be renewed once, while the Medium-Term stream does not have a limit and can be renewed onshore. The Medium-Term visa also offers a pathway to Australian permanent residency after three years.

Applicants must have at least two years of work experience and undergo a police check.

Candidates will be paid the minimum salary for the position and employers are responsible for undertaking labour market testing.

While some businesses have opted to ditch plans to employ overseas workers, Merivale has recently undertaken a significant recruitment drive in Mexico City in partnership with Alliance Abroad. The group recently sponsored 33 chefs who will soon move to Australia and work across the Merivale group.

Executive chefs Dan Hong and Nick Imgraben joined Ash Campbell from Merivale’s People Experience team to recruit skilled chefs mostly at the chef de partie level,

which has been flagged as the biggest skill gap across the business.

“We use these international trips to target skilled and experienced chefs where we are unable to fill the roles with Australian candidates,” says Campbell. “We look for a high calibre of chef with good English language skills, broad experiences and [people] will be able to come to Australia and pass on their knowledge and experience.”

Employing overseas staff can be incredibly beneficial to your business and add a competitive edge. Overseas employees can provide unique insights and perspectives, from sharing management tips to designing dishes with a point of difference.

APPRENTICES It’s widely known apprentice levels are on the decline. Thanks to reality TV programs that paint the industry in a false light, many apprentices drop out of courses once they realise the tough conditions chefs are subjected to.

But there are a large number of young guns keen for a head start. The Star Culinary Institute (SCI) is one organisation looking to attract and nurture local talent by offering a February 2018 Hospitality 25

recruitment

three-year training program.

“All apprentices graduate with a TAFEaccredited and -delivered Certificate III in Commercial Cookery,” says Bernice Colcomb, chef de cuisine and head of programs at SCI. “This qualification reflects the role of commercial cooks, who use a wide range of cookery skills and have a sound knowledge of kitchen operations to prepare food and menu items.”

Applicants have varying levels of experience, and SCI focuses on recruiting apprentices with the right attitude, a passion for food and a willingness to learn.

“The program is important in that it not only gives budding chefs the opportunity to learn about all facets of cooking and the food industry in general, but they learn to work in a supportive environment with other apprentices and chefs from a diverse number of kitchens,” says Colcomb.

Apprentices often idolise industry figures who have enjoyed a high level of success, and they are able to work closely with chefs from The Star’s portfolio, which is a major benefit for apprentices seeking mentorship from senior chefs. Sokyo’s Chase Kojima and Momofuku’s Paul Carmichael are two chefs who take on a mentor role at the SCI. Kojima admits Sokyo once struggled to find apprentices, but since the launch of the program, the venue has benefited from a steady stream of hard-working individuals.

“For me, it’s all about their attitude,” he says. “They will learn and hone acquired skills, however our focus at Sokyo is to teach them discipline when they arrive, as this will make or break their careers.”

At Sokyo, apprentices are able to progress through the kitchen, starting at the tempura section before moving to the robata grill, sushi lardo and pastry section. A clear line of

progression and development is an incentive for apprentices as they are able to see the end goal and work their way up through the kitchen.

“By the end of their time at Sokyo, they have an understanding of the different requirements and styles required to prepare the menu,” says Kojima.

Taking on apprentices is not just a onesided affair. Chefs and kitchen staff are able to play a crucial role in shaping the careers of young chefs. “It’s rewarding to see them learn and grow,” says Kojima. “There is nothing like seeing an aspiring apprentice chef move up the chain. Plus, I like the fact my chefs get to learn how to teach and mentor apprentices

themselves. They get a lot out of it, too.”

Many apprentices cite a demanding or hostile environment as a reason to abandon the hospitality ship, but the industry is moving forward and making a conscious effort to create a positive atmosphere. “I try to inspire apprentices as I love showing them the importance of being enthusiastic in the kitchen along with staying positive and having fun,” says Kojima.

Australia’s hospitality industry has a projected staff shortage of 123,000 by 2020.

Education on available staffing options is key to ensuring your venue doesn’t become one of the numbers. n

“We use these international trips to target skilled and experienced chefs where we are unable to fill the roles with Australian candidates.” – Ash Campbell 26 Hospitality February 2018

CONVENIENCE Our trucks supply you with fresh oil in minutes, while our used oil trucks remove all of your spent oil, giving you time to focus on the more important elements in the kitchen.

beef

Better with age For restaurants that want to offer diners an elevated experience, dryaged beef is a no-brainer.

By Madeline Woolway.

28 Hospitality February 2018

beef

A

geing meat is a centuries-old practice, but it was once uncommon to see dry-aged beef at any restaurant. In fact, when Prime Restaurant introduced dry-aged beef to its menu in 1999, it was the first venue in Australia to do so.

“We’ve borne witness to how much its popularity has increased over almost two decades,” says Erwan Helary, head chef at Prime Restaurant. “More people are becoming educated about dry ageing and understand its benefits across both grass-fed and grain-fed cattle, which is reflected in the number of restaurants now offering dry-aged beef.”

Dry-ageing techniques fell out of favour in the mid-twentieth century, when the development of vacuum packing allowed wet ageing to become the dominant method. The reason? While both processes help tenderise the meat, wet ageing does so without causing moisture loss. It also requires less space and time. All things considered, wet ageing is the cheaper option.

However, dry ageing offers something wet ageing can’t — flavour enhancement. Wet ageing lets the meat mature in its own blood, resulting in a slight metallic taste and a more subtle flavour profile.

“I personally don’t think the two processes are even close in terms of flavour and quality,” says chef Simon Evans of Wollongong’s Caveau, which he coowns with Tom Chiumento. “Wet ageing is putting the cuts of meat into vacuum-sealed bags shortly after slaughter, where some enzyme development will occur,” he says. “It works out cheaper because there is no moisture loss and it’s not aged as long as dry ageing. It’s probably preferable to eating it the same day as slaughter, but nothing compares to a 30-plus-day dry-aged cut of meat.”

Dry ageing on the other hand sees the meat hung up in climate-controlled room for upwards of 21 days.

“Typically, the process of having the beef strung up means it drains of the blood and water causing the fibres within the meat to shrink and become compact, resulting in an initial loss of around 30 percent of the beef chunk’s mass, as well as the exposed outer layer of meat which needs to be removed before serving,” says Helary.

Although dry ageing leads to weight loss, the concentrated flavour promotes smaller portion sizes.

“Dry ageing has three main effects on beef: moisture loss, tenderisation and a change in flavour profiles from enzymatic and bacterial action,” says Evans. “This basically means that your piece of meat will be smaller, increasingly tender, have a more concentrated flavour and will have developed flavours that you wouldn’t normally find in meat that has not been dry aged — including nutty, mushroom and Parmesan-like aromas and flavours.”

The longer the meat is left to age, the stronger the flavours will become, with different nuances appearing in peaks and troughs throughout the process. Different people will prefer beef aged for varying lengths of time, and it often depends on the venue and manner in which the product is served.

At Prime Restaurant, Helary has found the sweet spot is between three and five weeks. “That period

“Working as a chef is one thing, working as a butcher is another.”

– Erwan Helary creates the flavour profile we want — it gives a stronger flavour but doesn’t overstimulate your palate when you eat a whole steak,” he says. “There are a few places offering something like six to nine weeks and some are even doing 20. I think that’s interesting, but not for steak, maybe it’s better for a tasting plate. We’re a steak restaurant serving portions between 200g and 1.5kg; if the flavour is too strong, it’s too much to eat.”

Caveau recently showcased beef that was dryaged for 90-plus days. “We source our dry-aged meats through Nicholson & Saville in Sydney who buy from Richard Gunner in South Australia,” says Evans. “The beef is dry aged for 90-plus days and is from breeds including Scottish Highland, Belted Galloway, Red Poll and South Devon. These breeds are out of favour in commercial Australian agriculture, which is focused on fast and efficient production, but produce flavourful beef and each breed has their own distinctive characteristics.”

SOURCING THE BEST The increasing popularity of dry-aged beef combined with a movement towards artisanal products has led some restaurants to age meat in-house. However, Prime Restaurant and Caveau prefer to purchase dryaged meat from butchers.

“If you have a specialised dry-ageing cabinet, then yes, dry age to your heart’s content,” says Evans. “These are some pretty expensive bits of kit though. If, like most restaurants, you just have a temperature-controlled cool room, I would definitely recommend leaving pieces of meat uncovered on racks for a few days before cooking, this just helps to avoid spoilage and to let the outside of the meat dry out, which increases the Maillard reaction when cooking. But you cannot truly dry age meat without keeping the meat at a specific range of temperature and humidity. At Caveau, we would rather spend the money with our butchers than thousands of dollars on a cabinet.”

Helary agrees it’s ultimately up to venues to decide whether or not to dry age in-house, but also cautions against it.

“If they have the appropriate space and technology to provide a quality process as well as the accompanying knowledge then why not?” he says. “It is however an expensive process which can often result in wastage if certain cuts are not sold promptly due to fluctuations in demand.”

It’s also worth considering the length of time it will take to learn the art and science of dry ageing.

“Working as a chef is one thing, working as a February 2018 Hospitality 29

beef

“It’s tastier, has better texture and is actually easier to cook.”

– Simon Evans

Steak dish from Caveau

butcher is another,” says Helary. “You can dry age your own meat, but you need to train as a butcher. Chefs can google anything now, but skill comes with repetition. We use technology to cook the perfect steak, but it takes more than that.”

Besides a strong relationship with suppliers, what should chefs look for when purchasing dry-aged beef?

“The most important qualities are taste and tenderness,” says Helary. “We inspect all cuts bought and if anything is less than perfect, it is sent back to the butcher.”

When inspecting dry-aged beef at Caveau, Evans and his team keep a few things in mind.

“First, the beef shouldn’t smell bad or be sour.

It’s a surprisingly clean smell, but it will look dry and may even have some slight white mould on it and have a Parmesan or truffle aroma.”

30 Hospitality February 2018

RAISING THE STAKES “Due to a lot of the moisture being lost, cooking dry-aged steak well done tends to dry out the meat too much,” says Helary. “It is recommended for a rare to medium–rare cook with little seasoning and sauce. Salt the cut prior to cooking and sear off the outside.

“We train staff to provide recommendation and commentary for every steak on the menu. I don’t recommend having dry-aged meat blue either; you won’t have the full experience because they tend to be fattier cuts of meat.”

While the dry-ageing process may result in overcooked meat, it also has its benefits.

“It’s tastier, has better texture and is actually easier to cook,” says Evans. “The loss of moisture enables you to get an amazing crust on your steak.”

The length of time spent ageing also affects cooking methods.

“For example, if a whole sirloin has been aged for 20–30 days, then cut into steaks, you’re good to go,” says Evans. “I like to leave the cut steak in the fridge on a rack overnight before cooking to partially dry out the exposed surfaces. [With the] 90-plus-day dry-aged sirloin on the menu from Richard Gunner, the ends were black, completely dry and had some mould build up. So with a longer ageing process, you have to trim the sides to remove this before cooking.”

The cost of dry-aged beef might be prohibitive for some venues, but for those who can afford it, why not?

As Evans says, “It may cost you more, but when diners eat a properly aged and cooked steak, they realise what beef should actually taste like.” n

Tom Kerridge - UK

Win the chance to cook alongside Celebrity Chefs at BA2018

ENTER TOWIN

Ben O’Donoghue - Australia

Iron Chef Sakai – Japan

YOUNG

CHEF

AMBASSADOR COMPETITION For full terms and conditions please visit www.beefaustralia.com.au

Beef Australia 2018 is proudly sponsored by the following Principal Partners.

Department of Agriculture and Water Resources

Supporting Media Partner

shelf space

Top of the range

Two new flavours have been added to Edlyn’s range of toppings.

Honeycomb and Cookies and Cream are packed full of flavour and are conveniently available in three-litre bottles. All flavours are made in Australia, and there are 14 options — including Spearmint, Raspberry and Pineapple — to choose from. The toppings are ideal for milkshakes, smoothies, ice cream and desserts. edlyn.com.au

The ultimate in wellbeing

Daylesford and Hepburn Mineral Springs Co have launched Daylesford Organic Kombucha. The range comes in four flavours including Apple, Lemon, Ginger, Lemongrass and Mango and Raspberry Lemonade. All varieties are certified organic, vegan, gluten-free and naturally lower in sugar. Available in restaurants, cafés and providores in Australia. localmineralwater.com

Milking it

Schulz Organic Dairy are all about offering a quality product, and the brand has recently made strides in the sustainability sector by offering a 15-litre stainless-steel pail to foodservice customers. The pail will eliminate 1000kg of plastic per annum and its launch was inspired by Joost Bakker.

Foodservice is encouraged to join Brae restaurant and Little Green Corner in using pails instead of plastic. schulzorganicdairy.com.au

Nice and toasty

Weatherdon have launched a new Nero Contact Grill, which has been specifically designed for the hospitality industry by Sydney’s Cube industrial design team. The 2000watt grill boasts a number of features including an auto-off timer; heat control dial; glass lid; indicator lights and non-stick hotplates. The grill also completely opens for two cooking plates. weatherdon.com.au

32 Hospitality February 2018

For the diary

Upcoming events in the hospitality industry.

Find out more at hospitalitymagazine.com.au

Melbourne International Coffee Exhibition

Flinders Island Food and Crayfish Festival

22–24 March 2018 MICE is Asia–Pacific’s largest specialty coffee event, featuring more than 120 exhibitors from the coffee, tea, dairy and ancillary supply industries. Roasters Alley, Origin Alley and Barista Big Bash are just some of the features of the exhibition which will return for the seventh year. internationalcoffeeexpo.com

14 April Chef David Moyle has joined forces with Matt Stone, James Viles, Jo Barrett and Mark LaBrooy for the launch of the Flinders Island Food and Crayfish Festival. The event will include a long lunch cooked by the aforementioned talent with wine matching by sommelier Alice Chugg. The team will spend five days foraging and sourcing local produce for the event. visitflindersisland.com.au

Foodservice Australia

professionals and improve your bottom line. foodserviceaustralia.com.au

Drinks Industry Show 18–19 June The Drinks Industry Show has been redeveloped for 2018 and will be held at Dockside in the heart of Sydney’s Darling Harbour. The show is Australia’s leading trade-only annual gathering, promoting new and high-quality alcohol brands to attendees.

The event will include workshops, seminars and taste testing opportunities. There will also be networking events, offering a chance for attendees to connect with peers. drinksindustryshow.com.au

27–29 May Foodservice will return to Sydney at the International Convention Centre in Darling Harbour. More than 300 industry suppliers will attend the event, which will display the latest food trends, showcase hundreds of new products and host free seminars and workshops. Foodservice Australia offers the opportunity to connect with food industry

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February 2018 Hospitality 33

5 minutes with ...

Yukino Ochiai Déjà vu Sake co-owner

Yukino Ochiai is Australia’s first female Sake Samurai. Here, she discusses receiving the title and how education is key to sake expansion on our shores.

I

worked in the Australian wine industry for more than 10 years as an Asia export manager. My husband and I visited Japan together many times and believe sake is one Japan’s precious treasures, so we extended this love to our business plan. We took our situation as a great opportunity to introduce sake to the Australian market. Our brands are 100 to 470 years old and are all family owned.

I am honoured and happy to be Australia’s first female Sake Samurai. It is great to have this special recognition. In the sake world, there are still less females, but they are very energetic and committed to promoting sake everywhere in the world. Women in the sake industry are true international people. Many of them are outside of the Japanese market and committed to building a new sake category wherever they are.

Education is very important to us. We do lots of sake staff training with our customers. I travelled to the WSET (Wine and Spirit Education Trust) in London and sat for the educator workshop and exam in early 2015; I now teach both level one and level three. I have taught many people including Masters of Wine, sommeliers, chefs, wine writers, wine makers, non-industry people and Japanese people.

I talk about umami and acidity in sake first. Sake has lots of umami and little acidity, so sake can be paired with many different foods. Sake can enhance foods because of the umami character or clean your palate gently due to its delicate acidity. I also talk about the body of sake. Light-bodied sake including Daiginjo- or Ginjo-graded sake can be paired with lightweight foods such as carpaccio, while full-bodied sake including the Junmai category sake, goes well with barbecued foods or pizza. n

34 Hospitality February 2018

-New-

Karaage

chicken bites Product Code 5858600 5 x 1kg packs

Bite sized chicken pieces, coated in an authentic Japanese style crunchy coating.

For further information please contact Ingham’s Foodservice on:

1300 464 426 or visit www.inghams.com.au/foodservice To order Ingham’s Kaarage Chicken Bites, contact your local distributor.