Hospitality January - February 2016

NO.721 JANUARY-FEBRUARY 2016

Frying high GET THE MOST FROM YOUR COOKING OILS

Red, white and brew

THE GROWING POPULARITY OF AMERICAN BEERS

5 minutes with...

TALKING BUSINESS AND BUTTER WITH PEPE SAYA’S PIERRE ISSA

“The perfect place to learn” René Redzepi on the allure of Australia

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Editorial

January-February Contents 7 In focus

8 Openings 10 Flavour of the month

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10

12 Trends 15 Fast casual 16 Best practice 18 Drinks 20 Cover story

I

am so excited to bring you the first issue of Hospitality for 2016, complete with a fresh new look and a whole heap of enticing and (we hope) inspiring content.

We’ve worked hard over the past few months to try to understand exactly what it is you want from the pages of Australia’s longest standing foodservice industry magazine. We hope we got it right. We’ve added in quite a few columns, giving you bite-sized business lessons on seasonal ingredients and current trends, as well as insights from industry leaders and consultants. We’ve modernised the magazine’s look and feel, but have retained some of the most loved sections, including Openings, Shelf Space and our more in-depth equipment related content.

But enough about us. We’re also so excited to be welcoming one of the world’s best chefs, René Redzepi, to Sydney. His decision to launch a popup here while Copenhagen’s Noma is being rebirthed is not only a fantastic opportunity for the country’s tourism and hospitality sectors, it’s also a very well earned feather in our bonnet; confirmation that the quality of our produce and the sophistication of our diners make Australia a tempting business proposition.

All in all, 2016 is shaping up to be a great year. We hope the buzz that Redzepi and other high calibre chefs are bringing to Australia converts into more bums on seats and dollars in the bank for your business. And as always, we’d love to hear from you, so whether you’ve got feedback on our new design or a scoop for our website, we’re all ears.

Danielle Bowling dbowling@intermedia.com.au

24 Cooking oils 26 Easter planning 28 Refrigeration

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32 Shelf space

20

33 Diary 34 5 minutes with...

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PUBLISHER Paul Wootton pwootton@intermedia.com.au

PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

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

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

JOURNALIST Aoife Boothroyd T: 02 8586 6194 aboothroyd@intermedia.com.au ADVERTISING NATIONAL Rhonnie Merry T: 02 8586 6163 F: 02 9660 4419 rhonnie@intermedia.com.au DESIGN Ben Akhurst ben@intermedia.com.au

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January-February 2016 Hospitality 5

MONDAY 21 MARCH 2016 Venue: Doltone House, Jones Bay Wharf, Sydney

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in focus

The true cost of food waste The Watch My Waste research project began in March 2015 and requires participating businesses to measure their food waste at three stages of generation (spoilage, preparation and customer plates) over a three month period, while also completing two business operations surveys. Once

the three month period has been completed, participants are issued with a report analysing their food waste and associated costs.

Interim data has found that Australia's hospitality sector spends approximately 24 percent of weekly turnover on food purchases (a number similar to

ABS figures) and that at least 40 percent of food purchased for stock ends up in the bin. The data also found that food waste in businesses is as high as 317g per cover.

The project will be running until the end of July 2016, and researchers are encouraging food-

service venues around the country to get involved for the final round of recruitment, which will end in April. The final research piece will aim to provide detailed data into where, how much and why food waste is being created within the Australian foodservice industry and at what cost. n

Interim data from a study conducted by Melbourne university, RMIT, has revealed that at least 40 percent of food purchased by Australian foodservice businesses ends up in the bin.

At least

24

%

of weekly turnover is spent on food

40

Less than

1

%

is spent on waste collection

%

of food purchased ends up in the bin

Up to

317g of food per cover is thrown away

Get the full story at hospitalitymagazine.com.au

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Six staff members at the Malaysian eatery were allegedly paid as little as $11 an hour. Fair Work is also alleging that it was provided with false records that made it appear that higher rates had been paid to one employee than was actually the case.

According to a recent report from IBISWorld, the Australian nightclubs industry is expected to decline by 2.9 percent in 2015-2016. This is largely due to increased regulation and decreased alcohol consumption among younger consumers.

Mamak accused of underpaying staff over $87,000

Australian nightclub industry in for a dismal year

3

nel. restaurant wins People’s Choice Award

After collating over 700,000 reviews and ratings, Sydney’s nel. restaurant has won Dimmi’s 2016 People’s Choice Award.

Since opening in early 2015, nel. restaurant has earned a number of other accolades including Time Out Sydney’s 2015 People’s Choice Award.

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Café owner ‘unaware’ that minimum hourly rates applied

A café in Melbourne has underpaid eight workers almost $13,000. The employer claimed he was not aware that minimum hourly rates and penalty rates applied. The employer also admitted to issuing incomplete wage records and pay slips.

January-February 2016 Hospitality 7

Openings

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Some of the hottest new additions to Australia’s foodservice scene.

Damon Bradley

1 Southgate, Melbourne A new dessert destination for sweettooth Melbournites, specialising in decadent desserts paired with wines and stickies.

Salaryman

2 Surry Hills, Sydney A ramen house inspired by the busy lives that Japanese businessmen lead.

The menu changes daily and comprises seasonal broths and misos fermented in-house, along with rare breed pork butchered on-site.

2

Della Hyde

3 Darlinghurst, Sydney A homage to luxe lobby bars of grand hotels of the past, Della Hyde boasts opulent interiors, great service and tasty cocktails and bar snacks.

J&M

4 Wynyard, Sydney An intimate whisky bar located on Level 3 of the Angel Hotel, J&M is a tribute to the late John and Merivale Hemmes.

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4 8 Hospitality January-February 2016

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St Cloud

5 Hawthorn, Melbourne A ‘ferociously fresh’ Vietnamese eating house, St Cloud serves up hawker-style street food, along with larger share-style plates of traditional Viet fare.

United Kitchen Dining & Tapas 6

St Kilda, Melbourne Specialising in Latin American cuisine with Spanish and Asian influences. Think pork belly tostados, crab meat stuffed avocado, and soft shell crab with chimichurri sauce.

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Bake Bar

7 Double Bay, Sydney This is the third venue opening for the artisan bakery group, which is commited to sourcing sustainable, organic and seasonal produce.

Beer DeLuxe

8 King Street Wharf, Sydney Taking over the former home of La Cita Bar on Lime Street, Beer DeLuxe boasts one of Sydney’s largest beer menus, featuring over 150 different brews that change weekly.

January-February 2016 Hospitality 9

Flavour of the month These delicious morsels are in peak supply in Autumn, or March to May. However, depending on the growing area, fresh figs are available from December until June.

Figs WHAT’S THE APPEAL?

The fleshy pear shaped exterior that varies in colour and shape has a soft pinkish coloured sweet and slightly aromatic flesh that consists of numerous edible blossoms and seeds. Figs are superb eaten raw or cooked, and they work well with sweet or savoury.

In Australia figs are grown in: ■■ QLD - Bracken Ridge, Bundaberg, Gympie, Redland Bay ■■ NSW – Camden area, Orange, Glenorie ■■ VIC - Goulburn Valley, Melbourne, Mid Murray, Sunraysia ■■ SA - Adelaide Hills, Riverland ■■ NT - Darwin, Ti Tree ■■ WA – Swan Valley

FLAVOUR MATCHES

Soft and salty cheeses (feta, ricotta, gorgonzola); prosciutto; chocolate; nuts; pork; duck; quail; venison; wine; port; marsala; honey; vanilla; orange; cinnamon; nutmeg; fennel; sherry; rocket; cream; sugar; rosemary; pernod.

TASTY APPLICATIONS

quince, rhubarb, dragon fruit or pomegranate ■■ In salads with feta, rocket and prosciutto ■■ With duck or venison ■■ Fig tarts, pastries and cakes ■■ Spicy fig sauce to serve with pork belly ■■ Fig ice cream or gelato ■■ Jamon, fig and mozzarella pizza ■■ Baked figs with honey and rosewater yoghurt ■■ Roasted figs with lamb and bitter greens ■■ Figs with tapioca and coconut cream

BEWARE

Don’t rough handle figs. They are very perishable and need to be handled with care.

STORAGE

Ripen figs at room temperature then refrigerate and at store at 0°C and 90-100 percent relative humidity.

LOOK OUT FOR

Soft, sweet smelling fruit with good colour. Ripe fruit should yield to gentle pressure. Avoid figs that are hard, dry, split or mouldy, or that give off a sour odour. For maximum quality, fresh figs are best eaten or used within one to two days. n

■■ With burrata, ricotta or labneh ■■ With seasonal fruits – late summer with

berries or mangoes; in autumn with poached

10 Hospitality January-February 2016

Credit: Sue Dodd, fresh product consultant at Sydney Markets

Trends Whether or not you plan to hit the road, shipping containers represent an exciting, slightly more manageable home for your food concept. We spoke to two operators who are loving their new abode.

Offering: Coffee as well as breakfast and lunch items including salads, sandwiches, burgers, pastries etc Location: Heritage Business Park, Alexandria, Sydney Staff: Owners Christine Ousman and husband Rani, two full-time and one parttime staff.

Best thing: Having complete control of the design and the container’s location.

Biggest challenge: Being so exposed. Three sides of the container are open all the time.

PHOTOS BY: GEORGES ANTONI

12 Hospitality January-February 2016

Ship to shop THE GRIND & CO - OWNER, CHRISTINE OUSMAN

The container is set up really well. It was a huge feat to get it designed correctly. We’re working – obviously – in a very small, tight space so getting the most from the container and making it look incredible was a challenge in itself. But we did it all on our own – I have to give us credit for that. We had someone fit it out but the whole design, from the colour of the floor to the light on the ceiling and the Chevron design on the front – everything was our idea.

It still cost a bit, but I think, for us, it was about having that complete control about where we could put it, because that opened up the door so much in regards to the locations. Instead of having to rely on a landlord to build us a café I said ‘We will build it, you just need to give us the space.’ So that’s what made it really appealing.

One of the challenges is that three sides of the container are open all the time, so everyone can see what you’re doing, what you’re saying, from the second you open your doors to the second you close them. You’re completely exposed. So it’s a challenge, but it’s also a good

thing because it means we have to keep our presentation, service, food quality and service at 100 percent.

When you walk up to the container you see a big, beautiful glass display which during breakfast is full of ham and cheese croissants, fruit salads and yoghurts – all really delicious breakfast foods, as well as cronuts, scrolls, muffins, brownies and all the naughty stuff.

We have a beautiful three group La Marzocco coffee machine which we had custom-painted copper.

Then on the side of it we have a pop-up bench which we call the Sip n’ Go where you can just sit and have a quick coffee and leave.

We’ve got lots of seating around as well; we’ve got enough seating for around 20 or 25 people.

We fully expected for it to be very hard to get going, but I think there was such a desperate need for great quality food, coffee and service that we picked up a lot quicker than we expected. Also, I took the time to go and door knock; I gave them a complimentary coffee voucher and a menu and that pretty much doubled our business overnight.”

KNAFEH - FOUNDER, AJ EL-ISSA

“We’ve been baking this particular dessert at one of our restaurants in Sydney for about five years now. And in the last three years it’s been getting a lot of attention – people started ringing up the restaurant and saying they’d heard about our knafeh and they’d like to come in for dinner so they can try it afterwards, or asking if we do takeaway. So the takeaway side of the business escalated, to the point where it was actually slowing the restaurant down.

Launching the container was tough because the council had never been faced with a kitchen like this – that’s moveable, and it’s not really a food truck either. It’s inbetween a food truck and a pop-up store.

A lot of councils don’t know how to approach it. But it didn’t take long for it to turn around, and now councils approach us.

In terms of equipment, we’ve only got the one oven which is a conveyor oven. When we launched we had underbench refrigeration for all of our dairy and

cheeses. But in the first week or two it couldn’t handle the quantity so now we have a mobile coolroom which follows us. We also have a generator. But in saying that, we very rarely have to use it because we just tap into local power and we don’t require much because our oven runs on gas. It’s just for a few lights and the conveyor for the oven.

Compared to running a restaurant, it's less costly, but it really comes down to the concept and how you execute it. Logistics is a big thing; we’re constantly moving and we’re in different locations all the time so we’ve got to adapt to different environments and to get around the fact that you’re touring constantly, you’ve really got to build up your fan-base.

We’re selling an experience. With food trucks – if they do a couple of hundred people in a night they’d be quite content, but as for Knafeh, because we are very destination-based, we are sort of averaging a couple of thousand people a night.” n

Offering: A creamier, lighter interpretation of the traditional Middle Eastern dessert, knafeh, topped with a crumbing mixture, rosewater, crushed pistachios and sugar syrup to taste.

Location: Different locations across Sydney, Melbourne and New York (as of January 2016).

Staff: Approximately 13 bakers each night.

Best thing: Having access to a broader, more diverse customer-base.

Biggest challenge: Logistics.

A truck has to tow the container which needs to be loaded and unloaded at every new location.

January-February 2016 Hospitality 13

Like what you see?

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fast casual

A grassroots approach With a portfolio of almost 30 venues and a 600-strong team, Seagrass Boutique Hospitality Group is powered by its people, says founder Bradley Michael.

Bradley Michael has come a long way from operating a hospital canteen in South Africa. His experience in hospitality spans a number of sectors and countries, and includes the launch of the Blacksteer burger and ribs franchise in South Africa, which Michael grew from conception to 156 stores in just five years, before listing it on the Johannesburg stock exchange in 1990.

He and his family moved to Australia and founded the Seagrass Boutique Hospitality Group in 2000 after already successfully launching and growing the popular Meat and Wine Co. brand.

Today, Seagrass also operates Ribs and Burgers; Italian Street Kitchen; and Hunter and Barrel, with a total of 26 sites and a number of new concepts in the pipeline.

“I’ve been working on a new concept – a sustainable way of eating where we give the consumer a good understanding of where the product comes from. It’s going to be a farm to table concept called Butcher and Farmer,” Michael told Hospitality.

Located inside the restored Harold Park tram sheds in Sydney’s Glebe, the new venture will encompass a restaurant specialising in humble farm to table fare, as well as a retail space consisting of a deli, a butcher and fresh local produce. There’s talk of having a farm on-site too, and Seagrass has partnered with chef Jarred Ingersoll (ex-Dank St Depot, Barrel and the Beast) to help bring the concept to life.

“I’ve been yearning for quite a while to go into the sustainable farm to table business. It’s about letting your customers know exactly what they’re getting, where it’s coming from, who the farmer is, what type of product they’re eating, that it’s got no chemicals or hormones and it’s not been pumped with steroids.

That’s been a big driver for us."

Michael is also working on a new chicken concept (think free range chooks, grilled or deep fried), and says the business' growth has been steady over the past 15 years. While

Training and HR are two of the strongest arms of the business, Michael says.

some might think business gets easier as it grows, that’s not always the case, he says.

“It gets harder from a control and a management point of view, but from a buying and a product point of view – because of the volumes you do – it’s easier because suppliers give you better deals because they want to work with you.”

People power

Managing people and relationships is the most challenging, but also the most rewarding part of growing a business, he adds.

“Dealing with people is always a challenge because they wake up in different frames of mind and moods.

Our training and HR departments are the two strongest arms in the business at the moment; they're looking after people, training the new guys and conducting ongoing training all the time.”

Michael insists the company’s people are its most valuable asset, and with such strong expansion plans (10 additional sites this year), the business can’t afford to have high levels of staff turnover.

“The biggest thing in our business is people. Finding the right people,

managing them, leading them, giving them a clear vision, making them feel valued and appreciated, and paying them a little bit more than the industry demands. We want to grow a good people balance sheet so that if we’re growing – like we are now – we can grow from within because the people we’ve hired are potential leaders.”

Once Seagrass managers get to a certain level in the business, there’s potential for them to be offered an investment opportunity.

This, Michael says, helps them feel like they’re working towards a goal which will deliver more than just financial rewards.

“We have quite a few working partners in key positions. I think that’s most important: that they feel that it’s their business and they’re working the hours for themselves, like there’s something at the end of the rainbow for them. It isn’t just a job with a salary.

“Everything else is a given in this business. If you don’t have the right back of house systems and you don’t hire the right people – then they’ll leave you and they’ll go somewhere else. I’m proud of this team. I think they’ve done an amazing job.” n

At a glance When was the business established? 2000 Number of sites? 26 Number of staff members?

600+ Most valuable asset in the business? Good back of house systems, and a good people balance sheet Plans for 2016? 10 restaurant openings slated for the year.

January-February 2016 Hospitality 15

best practice

Fraud with danger Without even realising it, you could be setting yourself up to be a victim of fraud. Ken Burgin explains just how easy it is to be duped.

Ever had a trusted employee rip you off? When I spoke with a bar owner recently, she was still in shock after uncovering a six figure fraud carried out by a ‘trusted’ manager over more than four years.

I hope that doesn’t sound familiar.

Most people who commit fraud against their employer are not career criminals. The vast majority are staff members who have no criminal history and don’t even consider themselves lawbreakers.

Donald Cressey, a criminologist, calls it the ‘Fraud Triangle’. He says there are three factors that must be present for an ordinary person to commit fraud: pressure, opportunity and rationalisation.

Think about how this could relate to your business: ■■ Pressure: This comes from a ‘non-shareable’ financial problem that can’t be disclosed or solved in a legitimate way. It might a drug or gambling addiction, desire to impress friends or problems with a loan that must be repaid urgently. Non-shareable problems involve some sort of embarrassment or shame. They threaten the fraudster’s status as a person who is trusted by others. In almost every fraud case, their financial problem relates to gaining or maintaining status.

■■ Opportunity: Opportunity arises when the fraudster sees a way to use their position of trust to solve the financial problem, knowing that they're unlikely to be caught. Think of all the opportunities that arise with money handling at your business: balancing the cash against the POS readout, counting cash, making up floats, ‘correcting’ over-rings and errors. Inadequate stock control with liquor or food gives plenty of opportunity to trade these items for cash. Most hospitality businesses offer wonderful opportunities for fraudsters, with little monitoring of warning signs and sloppy cash control systems.

■■ Rationalisation: Cressey says

most fraudsters see themselves as ordinary, honest people who are caught in a bad situation.

This lets them justify the crime to themselves in a way that makes it acceptable. They may say they were ‘just borrowing it’, felt they were entitled to it, had to look after their family or felt they were being underpaid and therefore deserved it. Sometimes they feel the employer should be ‘sharing the spoils’.

Prevention is possible in all three parts of the triangle. Do you have your sources for information about staff problems? Ideally, regular staff reviews will give you an un-

16 Hospitality January-February 2016

derstanding of the ‘whole person’ and their needs. Drug, alcohol and financial counselling services are widely available, but you need to be bold to suggest them – this can be a sensitive topic.

Tight checks and balances with cash and stock handling will eliminate most opportunities, with unexpected spot-checks to keep people on their toes. You should also have a clear division of labour between those who count and those who check the figures – whether it’s cash, liquor or food. Would an external stocktake service really be so expensive if it meant the job was done properly?

Is there a good reason why the cost

percentages in your recipe software are lower than the monthly food cost percentage?

Your Code of Conduct should also talk clearly about the value of integrity and honest dealings in the business, so rationalisation is harder (‘but nobody said I couldn’t borrow!’). A separate Theft Policy can be useful, making it very clear about grey areas. This is not about staff needing a sainthood as a condition of employment, but there are too many times that trust is misplaced through naivety or laziness. It’s time to wake up! n Ken Burgin, owner of Profitable Hospitality. profitablehospitality.com

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drinks

Red, white and brew There’s been a big drive in consumer behaviour towards trying little-known or hard to find brands. This is no different with beer drinkers, who are now setting their sights – and tastebuds – on American brews. By Vanessa Cavasinni.

It’s fair to say that in Australia we love American culture. From TV shows, movies, music and fashion – we can’t get enough of what’s happening in the US. The latest American offering that’s been a big hit in the Antipodes is cuisine, with southern barbecue, fried chicken and lobster rolls dominating a lot of menus, including at pubs.

So it’s no wonder that the next big American hit Down Under is beer. The craft beer scene in Australia is thriving, and the next frontier for beer connoisseurs is beer from the States. Beers from the US are becoming more readily available in Australia as more distribution channels are opening, and plenty of pubs looking to add to their craft beer selection have been including a few American drops for variety.

The craft beer scene in America is huge, with small beer brewing having a rich history that started with Prohibition, when many brewers were driven underground to brew in secrecy. James Daniel, operations manager at the Dove & Olive in Sydney, suggests that this craft beer longevity is what makes American beers so appealing.

“In Australia, the craft beer movement is still in its infancy, so I find featuring American beers is a great way to see where the inspiration of local brewers has come from, as well as taste what’s trending abroad to see what might be soon popular in Australia.”

Like fashion, many beer trends start in the US before filtering through to Australian breweries.

“The craft beer scene [in the US] seems to be about a year and a half ahead of Australia in terms of

trends; USA breweries do sours, then we do sours and so on,” says James Davey, cellar manager of Forest Lodge Hotel.

Big flavours

Part of the appeal of American beers is the big flavour profiles that really pack a punch. “With the explosion of craft beers in America and their no-rules policy (unlike the German Beer Purity Law), it al-

lows for the breweries to be a little more adventurous and bold. American beers, like their food, are often big,” says Julie Hancock, national sales director for Craft Revolution.

There are certainly plenty of very different and intriguing beers coming out of the US, with flavours including everything from maple syrup to bacon. These big flavours are what Australian beer drinkers are after, and Hancock suggests

“It allows for the breweries to be a little more adventurous and bold. American beers, like their food, are often big” 18 Hospitality January-February 2016

that we’ve seen this desire for flavour before in another category.

“We saw New Zealand Sauvignon Blanc dominate the Australian wine consumer, proving thirst for flavours. Whilst America keeps making ‘true craft’ beer, meaning at least 30 percent more flavour and unpasteurised, American beers will continue to grow in the Australian market for some time to come.”

Supply and demand

The desire for international craft beers in the Australian market caused boutique spirits distributor, Handcrafted, to branch out, creating their sister company, Craft Revolution. The business has an impressive American beer portfolio, securing distribution rights to

PUBLICATION:

the fifth largest craft brewer in the US. The range includes beers from Kona, Redhook Brewery and Widmer Bros.

“We believe our Kona Big Wave Golden Ale will do exceptionally well in our market, as the fruity flavour from the hops gives that soft passionfruit flavour that Australians have proven to desire,” says Hancock.

Beers from the US are proving so popular that even one of Australia’s biggest brewers is getting in on the act. In August last year, Coopers struck a deal with Brooklyn Brewery to distribute several of its beers in Australia and to brew its most popular beverage, Brooklyn Lager, here in Australia.

“Brooklyn Brewery is regarded as one of the leaders of the American craft brewing movement. Its flagship beer, Brooklyn Lager, is a high quality, all-malt beer which fits well into the Coopers portfolio,” says Tim Cooper, managing director of Coopers.

The Australian beer giant is so confident in the New York beer’s success that it will be brewing the lager in its Regency Park brewery to the specifications of Brooklyn Brewery.

World Brands Australia is another distributor of beers from the US, supplying Aussie pubs with the popular Big Sky Moose Drool. The curiously named beer is considered one of the world’s premier brown ales and won a gold medal at the North American Beer awards.

It’s extremely sessionable for a dark beer, and makes for a great pub grub match. It’s often on the beer list at Nieuw Amsterdam, whose venue manager, Justin Lustman, ensures that the beer complements the menu. “Nieuw Amsterdam, is a New York-style venue and our menu features foods from around America, so we wanted to serve beers that match our dishes. We look for different or small-run breweries to allow the punter to find something unique and great to go with their brisket, sugar pie or even a whiskey.”

With big flavours, large varieties and a bold approach to brewing, it’s no wonder that Australians are hankering for American beers. Plus any real beer lover is always happy to ‘discover’ a new brew, making the inclusion of a couple of American beers on your beer list a good move. n

What’s most popular?

WE ASKED A FEW DIFFERENT PUBS AROUND THE COUNTRY WHAT THEIR MOST POPULAR AMERICAN BEERS ARE. Forest Lodge Hotel, Sydney: That’s a tough question. We had the Stone Arrogant Bastard, a 7.2% American strong ale which was massively popular, even at $14/330ml. On the other hand, we have always found Sierra Nevada’s Pale Ale to sell amazingly well at $10/schooner. Last time we did it, we went through two 58L kegs in five days.

Great Northern Hotel, Melbourne: We had a huge response to one of our favourite breweries, Lagunitas, this year when we managed to get a whole shipping container of both kegs and packaged beer over here, refrigerated the whole way, for Good Beer Week. It was definitely the star of our line-up.

Nieuw Amsterdam Bar & Eatery, Melbourne: Our most popular American beer would have to be the Big Sky IPA from Montana.

It’s a cheap and cheerful American style pale ale that comes in cans, which you’ll often see in the hands of punters and our staff after they’ve knocked off. Best enjoyed after a long shift with a shot of Buffalo Trace bourbon and a cheeseburger.

Scratch Bar, Brisbane: Victory Storm King Imperial Stout has been a bit of a favourite at The Scratch. It doesn’t muck around, delivering a high-alcohol, velvet-smooth stout that’s a bit addictive. It’s most popular because it’s the one we recommend the most – we love it.

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January-February 2016 Hospitality 19 IAG10938-C_Cafe_270x90_v2.indd 1

22/01/2016 2:43 pm

cover story

Dream Time Australia has some of the best, most exciting produce in the world.

Put it together with diners who seem to have an insatiable appetite for memorable dining experiences and there’s no wonder the world’s best chefs are setting up shop Down Under. By Danielle Bowling.

L

ast year, Heston Blumenthal launched Dinner by Heston Blumenthal in Melbourne. A couple of years prior, chef David Chang launched Momofuku Seiobo in Sydney. And now Rene Redzepi is following suit.

The man who operates Copenhagen's Noma, which has been named the world’s best restaurant four times, is one of the latest in a long list of internationally acclaimed chefs who have realised that Australia is a great place to do business.

On Australia Day, and after much anticipation, Redzepi swung open the doors to Noma Australia, a pop-up at Sydney’s Barangaroo which will operate for a 10 week period.

The island getaway gives his team back in Copenhagen time to relaunch the flagship restaurant – now ranked third in San Pellegrino’s World’s 50 Best Restaurants list – on an auditorium-sized vacant lot complete with its own urban farm.

In the lead-up to Noma Australia’s launch, Redzepi and his team made a number of trips here, travelling across the country and to remote areas to track down some of the most unique, enticing flavours our country has to offer.

“I've always been attracted to the incredible diversity you find in Australia’s landscapes and ingredients, because they're like no other place I’ve seen before. Australia combines strong influences from its Indigenous people with new communities from around the world. When you mix it together, the result is something truly inspiring. It really is the perfect place to come and learn,” Redzepi said when Noma Australia was first announced.

Seeking inspiration

The $485pp menu will be complemented by a number of beverage selections including an all-Australian wine pairing, a non-alcoholic pairing and a short global wine list. There will be a strong focus on seafood, and a more refined interpretation of the classic Australian barbeque.

“We’re going to try to base our cooking on the ocean and the shoreline - that’s where we found unique qualities: in the ocean and ... where the water meets the land. And we’re going to cook it in a way that to me signifies Australia. So if you go to the communities in the bush, it doesn’t take long before you’re gathering around a fire. [It’s the] same thing when you are with Aussies in an urban environment – somebody is making a barbeque very quickly and putting lamb chops on it. So fire will be a crucial way for us to actually cook these things, and we’re going to work with how to tame it in a way, so it doesn’t become this rustique cooking on fire. [We’re] finding ways we can gently cook things, in a delicate way,” Redzepi said.

The trip Down Under is also about educating and energising Noma’s team of chefs, floor staff and managers. Redzepi describes his time spent with aboriginal communities tasting our native ingredients as “like going to the moon.”

“Your national animal is a kangaroo. That sort of sets the tone for how different things are here,” he said. “There are very special flavours, [so it’s] very exciting, especially as a 20 Hospitality January-February 2016

cook, to come and try something genuinely new.

“It will be a different journey, but one that I am incredibly excited about – the opportunity to broaden our horizons, to expand our minds and our tastes, to make new friends, and catch up with old ones, as we delve into this magnificent landscape.”

Another world-class chef that wants a part of Australia’s booming foodservice scene is Danielle Alvarez, who worked with Alice Waters at Chez Panisse in Berkerley, USA, for almost five years after spending the best part of a year with Thomas Keller at the three Michelin-starred French Laundry.

She’s now part of Sydney hospitality empire, Merivale, and is preparing to open Fred’s, located on Oxford Street. Fred's will be based on strong relationships with local suppliers, and a very hands-on approach, with Alvarez making her own bread, butter, pasta and charcuterie.

Making connections

Alvarez said Australia’s foodservice scene is amongst the best in the world, and when she was presented with the opportunity to get involved, she couldn’t say no.

“At the moment there seems to be an energy buzzing about in Australia, particularly in the hospitality world; you can feel it.

[There are] so many inspired and talented chefs and hospitality workers coming together to showcase some of the best that Australia has to offer. It’s a great time to be here.”

In preparation for Fred’s launch (expected to open around March/April), Alvarez has been working in a number of Merivale venues, “acclimatising” herself with her new head chef role and learning how to handle Australian produce.

“A great deal of that time has been spent in the kitchen getting familiar with the uniquely Australian produce that we have here. That has been the best part. No matter how long you have been cooking, there are always new and interesting ingredients to work with,” she told Hospitality.

While she’s committed to forging strong relationships with growers and suppliers, it’s been no easy feat. The sheer vastness of the country represents a significant challenge, but not one that can’t be overcome, she said.

“Because of the size of Australia and a much smaller population (compared to the US) spread over that huge size, logistically, it’s not easy, but it is possible. We just have to create a demand and a market for small farmers in the area to sell their produce consistently. Sourcing ingredients this way changes your rela-

Above: René Redzepi on a research trip Down Under.

Opposite: Chefs Danielle Alvarez, Heston Blumenthal, David Thompson.

“The result is something truly inspiring. It really is the perfect place to come and learn”

What’s Rene experimenting with?

WE DID A LITTLE FACEBOOK STALKING...

"Pineapple marinated in a mushroom paste, then grilled slowly for almost two days to add a smokey note and a chewy texture."

"Banana flower getting ready for a long, cold salt bath."

tionships with people, and your product. When you know everyone along the food chain and you know how much care and effort is put into the things you serve, you take more care with them, and the people bringing that to your table take more care in your experience. I would like to see more of that happening in Australia.

"On the flip side, it is such a tight-knit community in the restaurant scene here. It’s been wonderful to meet so many likeminded people that support each other;

I’ve felt so welcomed here. It’s a beautiful thing that I haven’t seen anywhere else,” she said.

So it seems that 2016 is going to be a hugely exciting one for Australia’s restaurant scene. With creative minds like Redzepi and Alvarez adding their flare to the industry, and other recent high profile openings including that of Michelin-starred chefs Jason Atherton and David Thompson, Australia really is proving itself to be the land of opportunity. n

"Colors of Australian seafood."

"It's called a spanner crab, and they like to eat fresh food. Notice the slim claws? They're like that in order to slide their arm into a closed oyster or scallop - a sort of nature made oyster opener. "

January-February 2016 Hospitality 21

Frying

high

When it comes to the sustainable management of cooking oils, the fryer, oil and a diligent cleaning program all work together to not only improve profitability and deliver a superior product, but also lessen your environmental footprint. By Aoife Boothroyd.

S

teve Meadowcroft, co-owner of popular east Brisbane fish n’ chipper, The Fishmonger’s Wife, says sustainability is at the forefront of his business. With the business’ environmental impact in mind, Meadowcroft undertook an extensive amount of research to determine how he should be buying and handling cooking oils.

“I spent a lot of time monitoring different products and drawing up charts which looked at temperature control, life span, taste, residual oil after cooking, cost analysis, and cholesterol and trans fat content,” says Meadowcroft. “These are all important factors not only for the business’ bottom line, but also for the finished product.”

After much product testing, Meadowcroft decided to use a blend of vegetable and canola oil which he says produces the best results in regards to the longevity and flavour of the oil.

“We use Cookers' XLfry oil. Cookers’ systems of delivery and disposal minimised our local and global impact to a point which I could not provide myself. It stopped the mountains of 20 litre oil containers needing to be thrown away, the double handling of hot oils and risk of injury and spillage.”

The Fishmonger’s Wife has three fryers which the cooking oil is rotated through at different temperature points to maximise longevity, reduce the burn point and minimise waste. Meadowcroft says the temperature, oil acidity and quality are monitored daily, and that the oil is filtered at least once per day.

“Monitoring and oil rotation is charted with a set maximum oil life for disposal if none of the other indicators show heavy use and premature aging of the oil. This ensures the burn point is never reached and that the product remains clean and tastes fresh when cooked.

The failings I witness in the workplace are that often there is a lack of monitoring or a desire to reduce costs by pushing oil beyond its best. This results in a degraded product.”

22 Hospitality January-February 2016

oils

Steve Meadowcroft and his chefs at The Fishmonger’s Wife.

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Brandon Clarke, founder of the Brisbane-based hospitality consultancy firm, The Kimira Group says when it comes to the sustainable management of oil, it pays to invest in quality equipment.

“Most people’s failing when it comes to deep frying is that they don’t consider spending the money on the deep fryer first. Most people go out and buy the cheapest deep fryer they can get, thinking that all deep fryers are the same, but they’re not. They don’t take into account oil volume versus how much gas is being used, versus the output of the fryer.

“Also cheaper fryers don’t offer the benefits of inbuilt filtration or computer control so you either have to have a manual timer or guess the amount of cooking time which often results is overcooked and subsequently wasted food and oil. The simple reality is, if you spend the money upfront with good equipment, you’ll bank it back faster and get better results and better customer satisfaction.”

In addition to performing basic tasks such as cleaning and wiping down the edges of the fryer, boiling out fryers (draining the fryer, filling it with water and boiling out any carbon build up) is another key tip that Clarke says is often overlooked.

“One of my clients hadn’t boiled out his fryers in around four years and as a result of doing it once, the fryers went from black back to silver again. In his first week of operation since the boil out, he saved six drums of oil which equated to around $300 a week in oil savings.

That’s profit straight back into his pocket.”

“The failings I witness in the workplace are that often there is a lack of monitoring or a desire to reduce cost by pushing oil beyond its best. This results in a degraded product on the plate”

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January-February 2016 Hospitality 23

oils

How to get a better fry • Skim oil surface regularly • Filter your oil daily • Use correct food to oil ratio of 1:6 • Turn fryer down to 90C - 120C when not in use • Never salt food before frying, or over the deep fryer For other tips, visit Peerless Foods’ new foodservice website www.peerlessfoodservice.com.au

Tips for fryer maintenance • Ensure fryers are clean and dry before adding oil • Make sure the thermostats are registering and functioning properly • Gradually heat fryer to correct temperature • Maintain the proper oil levels by adding fresh oil as the fryer fries down • Keep fryers as clean as possible, immediately removing any floating particles.

This extends the life of the oil and improves food’s appearance

“Most people go out and buy the cheapest deep fryer they can get thinking that all deep fryers are the same, but they’re not” Finding the right balance

Merv Clayton, co-owner of Woy Woy Fisherman’s Wharf on the NSW central coast said that using a double filtering system and regularly boiling out his fryers helps his oil perform at its peak. Consistently performing cleanliness practices in and around the fryer also helps Clayton maximise the shelf life of his oil.

“There is a tendency not to get rid of loose batter when you’re doing high volume battered frying, which can reduce the life of your oil,” says Clayton. “Also, overheating the oil can burn it and give the food a slightly off taste. We found that the ideal operating temperature is around 170 degrees, topping at 180. When the fryers aren’t in full use, we turn them down to a level that sort of keeps them circulating but not so cool that you can’t come up (in temperature) quickly.”

In terms of the type of oil, Clayton says he’s found a high grade canola with hi-oleic properties to be the best all-rounder.

“I’ve used a variety of oils over the years. I’ve used cottonseed oil but I’ve found that to be a little bitter, despite performing well. Canola doesn’t have the life of cottonseed but I think it has a nicer flavour. Ideally I’d use sunflower oil but it’s just too expensive. I find sunflower oil is the most neutral oil and it also has a higher smoke point.”

Making your oil go the distance

According to bulk oil storage and delivery business, Cookers, understanding best practice when it comes to managing cooking oil will not only save you money in the long run, it will also ensure that the food you're serving is top quality.

Peter Fitzgerald, managing director of Cookers says there are a number of factors that come into play when considering the sustainable management of cooking oils; the first of which is to “know your oil.”

24 Hospitality January-February 2016

“Not all oils are the same. They have different purposes: either frying or culinary,” says Fitzgerald. “Using fresh oil where possible ensures the delivery of quality food. This is generally not possible with imported tinned oils as they can sit in warehouses for months.”

Fitzgerald says that ensuring exhaust stacks and canopy filters are regularly cleaned is as important as ensuring the fryer isn’t overfilled.

“If you overfill your fryer with oil it has the potential to spill over onto the gas burners and in turn creates a fire hazard, and if you overwork the oil to a point where there is insufficient oil in which to fry, it will breakdown oil quality and deliver a poor food experience.”

Perfect fry: tips for success

Chef Dale Lyman from Melbourne’s William Angliss Institute says there's an art to creating perfect deep fried food and this includes picking the right sized fryer for the job.

“Firstly, the vat shouldn’t be too large,” says Lyman. “If it’s too big, the oil will slowly deteriorate meaning that you’ve wasted oil, money and food. Second, it’s important that your fryer returns to the correct temperature quickly. If your fryer’s not up to scratch when you pop food into the oil, then the temperature will drop and not regain its heat resulting in a soggy, greasy product.”

Lyman says that the training institute uses Peerless Foods’ Formula 40 oil which is a cottonseed based oil with a neutral taste, a high smoke point, and anti-foam properties which all

help to extend the fry life of the oil. Cheryl Lauk from Peerless Foods says operators should always use premium quality cooking oil because it leads to cost savings via extended fry life, reduced labour costs and it will ultimately deliver a superior tasting product. “Cheap oils are cheap for a reason,” says Lauk. “You may pay over the long term with unhappy customers. Also, choose oils from an oil supplier who can deliver quality technical and culinary advice.”

Another tip from Lyman is to use the correct oil to food ratio. “The ideal ratio for a perfect fry is one part food to six parts oil,” he says. “Whether it be prawns, vegetable or fish, the last thing you want to do is overload your deep fryer basket. It’s also important to make sure that all of the food is a similar size. For larger items of food, you’ll need to turn the deep fryer down so that it’s cooked through evenly.”n

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January-February 2016 Hospitality 25

Regional feasting Easter is almost upon us, and while our cities’ foodservice venues often enjoy increased patronage at this time of year, it’s the regional hubs that really do well out of the long weekend. By Aoife Boothroyd.

L

ocated around an hour north west of Melbourne, Kyneton’s Midnight Starling has been catering to the Easter long weekend crowds for some time. Specialising in traditional French fare, diners can expect to see a number of French dishes that are traditionally served at Easter including lamb, fish and egg-based dishes, along with traditional French desserts.

Owner, Steven Rogers says that Easter is traditionally the busiest time for the restaurant, so he prides himself on having a number of special dishes in addition to the venue’s standard bistro menu.

“Around Easter time the French eat something with eggs – symbolic of the rebirth – and they traditionally eat lamb as well,” says Rogers.

“For Good Friday, we quite often do things like a roast goldband snapper with some Dutch cream potatoes, or mussels with a sauce bordelaise. We also do dishes like Whiting à la Meunière, so it’s all very traditional French food. Basically we see what’s around at the market and design the dish based on what we can get at the time.

“On Easter Sunday we’ll do a special menu which will consist of things like Oeufs en Meurette which is egg poached in red wine; and roasted lamb leg that can be shared between a couple of people or the whole table. Obviously Easter takes place during spring in France which can make sourcing lamb a little more challenging for us.”

When it comes to dessert, Rogers says that a decadent chocolate pudding will take centre stage.

“The chocolate pudding is made from a traditional recipe that I learned at a Michelin-starred restaurant in Paris. It’s soft and delicious and has a beautiful sauce in the middle.”

Margan's kitchen garden

Seasonal inspiration

Located within the Barossa Valley’s Seppeltsfield winery, Fino at Seppeltsfield’s menu is based on the availability of seasonal, local produce. According to co-owner Sharon Romeo, the Easter menu will lend itself to ingredients such as mushrooms, slow cooked joints of meat and fresh South Australian seafood.

Like Rogers, Romeo says that the Easter holiday season is traditionally one of the hardest times to secure a booking at the regional restaurant.

Above: South Australian Tommy Ruffs Right: Fino at Seppeltsfield's co-owner Sharon Romeo and head chef Sam Smith

“Easter is definitely one of our busiest trading times of the year. We are completely flat chat” 26 Hospitality January-February 2016

easter planning

“Easter is definitely one of our busiest trading times of the year. We are completely flat chat from Easter Saturday,” says Romeo.

“Our classic a la carte menu at Seppeltsfield will be available all Easter long weekend, where diners can choose as they wish. We’ll also have our shared regional Fino Feast which comprises five courses.”

Dishes that diners can expect to see on the Fino at Seppeltsfield’s Easter menu include Schu Am pork neck with Adelaide Hills oyster mushrooms, toasted buckwheat and savoy cabbage; fish of the day served with seasonal autumn vegetables; saffron poached Savannah Farm chicken, brown rice pilaf, Riverland walnuts and fried onion; and Clare Valley scotch fillet with anchovy butter and charred broccolini.

When it comes to wine, Romeo also likes to keep things local with a list that celebrates not only the Barossa, but South Australia and Australia as a whole. A few international drops are also thrown in for good measure.

“Coming into April for me means more textured whites, and red wines that have tannin structure and body.”

Local harvest

Below: Margan chef Michael Robinson and director Lisa Margan.

The Hunter Valley’s Margan Restaurant is another favourite dining destination for holiday makers during the Easter period. Located on the Margan winery estate, Margan Restaurant showcases not only its estate-grown wine, but also its wealth of estate-grown produce enabling head chef Michael Robinson to be spontaneous and creative when compiling the menu.

“At Margan we write our menus around what we are harvesting and that way we keep a truly local and seasonal focus,” says Lisa Margan, director of Margan Wines. “Easter is in autumn and it’s such a great time of

year. The harshness of summer has passed and there is a beautiful freshness in the air. Our kitchen garden boasts the last of summer produce having a second wind, and the first of our autumn and winter fruit and vegetables. It gives us lots to play with in the kitchen.”

In terms of the menu format, Margan says the offering won’t stray too far from the five course degustation and the a la carte selection that the restaurant is known for, however a few specials and sides will be added based on what’s available in the garden.

“We will feature our estate reared lambs as specials across the weekend as part of our 100 Metre Meal where everything will be produced from within about 100 metres of where our guests sit in the restaurant. It is a pretty cool concept and unique to Margan.

“With the lamb, we usually leave it as a standalone special, however if it’s a particularly large serving, then we may do it in a share style. We pride ourselves on our nose to tail philosophy, so those types of dishes often come on as a daily special – they’re not locked and loaded into a menu because we like to be spontaneous.

We also partner with local Hunter producers, in particular Krinklewood, which is a biodynamic producer. They rear beautiful certified biodynamic animals so we usually see what they’ve got going and make specials around that.”

One menu item that will be added for the Easter period is a special twist on Margan’s chocolate dessert which comprises chocolate cremeaux, peanut brittle and sponge, raw cacao and buttermilk.

“We try not to change the menu too much as we get very busy at Easter and that is no time to introduce new dishes,” says Margan. “The Easter holiday period is one of the Hunter Valley’s busiest times of the year, and one of our busiest too.” n

January-February 2016 Hospitality 27

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refrigeration

Cold comfort An undercounter refrigeration system is an integral component of any efficient, well designed foodservice kitchen. Here, Tim Smallwood shares some pointers on what to look out for when you’re making your next purchase.

Drawers are more efficient than doors

I

hate to break it to you, but you’ve wasted your money if you’ve installed an undercounter refrigerator in the wrong spot. Whether it’s to be used for food or drinks, an undercounter refrigerator is a workstation and should not be seen as storage for which you would use a reach-in upright cabinet.

As a workstation, an undercounter refrigerator is as essential to the cook as knives or cutting boards, which must be immediately at hand in order for kitchen staff to operate efficiently. A cook shouldn’t have to walk the length of the kitchen to get a different knife in the middle of service, and a bar operator shouldn’t need to travel the length of the bar to get a glass every time they serve a drink. An efficiently designed work space means staff are provided with the ability to serve more customers in a given time with less effort. In the case of undercounter refrigeration, the food or the drink becomes just a reach away rather than a march.

The other benefit of this type of refrigerator is that its top can often become part of the workstation. Today there are many features which can be included in its design to make work easier and more efficient.

Drawers rather than doors will not only increase efficiency by eliminating the need to bend down or get on your knees every time you need to get something out, but they also increase the effective storage capacity. A standard undercounter refrigerator with doors will have a bottom and centre shelf so that you can reach to the back of the cabinet. However, when you have three drawers, you are effectively increasing the storage capacity by 50 percent as well as eliminating bending and stretching. The type of drawer can be a frame that will hold Gastronorm food pans or it can be a perforated base (to allow cold air circulation) enabling any size container to be put in.

Refrigerators can be supplied with drawers which will take a single or two GN1/1 full size pans.

Because the drawers will be more frequently opened and shut and are carrying the weight of the food, it is important that the drawer track design is tough enough to survive the work.

The type of captured ball stainless steel drawer track that banks install on their cash drawers are

typical of the recommended duty.

The fan unit which will blow the refrigerated air to cool the undercounter is best located at the end, or between doors, where it doesn’t reduce the usable space, rather than hanging from the top of the cabinet where it will make the top shelf effectively useless. This type of fan unit is generally designed to blow to the front rather than the length of the cabinet where the food or drink is. There will also be a number of benefits if the compressor running the refrigerator can be located away from the refrigerator itself so that the noise and hot air aren't blowing into the work space. Compressors also take up floor space so by installing it outside, it will not only work better and be cheaper to run but you also save space in the kitchen or bar.

With a remote compressor, it is essential that the refrigerator can be turned off with an easily reached switch in case of an emergency, or if it's not being used for a period of time. If there's no other option but to have the compressor self-contained with the cabinet, look for one which takes up the least space and when it's installed, make sure it’s not possible to block up the ventilation louvres at the end as this can result in the compressor burning out or the box of napkins catching fire.

As with all refrigeration, to keep working effectively for the lowest running cost it is important to regularly maintain the unit: check gaskets, tighten hinges as soon as they get loose and make sure the drawers close tightly against the gaskets. And remember, it’s far better to spend money on having your refrigeration system serviced regularly, than to be let down when you can least afford to be. n Tim Smallwood, foodservice consultant. foodserviceconsultants.net

“It’s far better to spend money on having your refrigeration system serviced regularly, than to be let down when you can least afford to be” January-February 2016 Hospitality 29

buyers’ guide

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30 Hospitality January-February 2016

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Backbar Series - Bar Refrigeration ■■ Can be personalised to suit the overall design specifications of a bar or establishment ■■ Available in integral or remote, and with swing or sliding doors ■■ Quality LED lighting options and glass or solid doors ■■ High energy efficiency models are available ■■ 580L capacity ■■ Total shelf area of 2.04m2 (including floor) ■■ Made from premium grade stainless steel ■■ Temp range +1 to +4 °C in 40°C (swing door) ■■ Electronic controller with digital temperature display

January-February 2016 Hospitality 31

shelf space

Bulla Real Dairy Soft

Named winner of Foodservice Product of the Year – Frozen, at the Foodservice Industry Australia Awards of Excellence 2015, this single serve dispensing system brings the real dairy taste of Bulla’s frozen range into a creamy format. The machine employs simple pod technology to dispense popular Bulla flavours at the touch of a button. www.bullafoodservice.com.au

Sassy Ciders Rubbermaid Hygen Microfibre

This microfibre cleaning system removes 99.9 percent of microbes, including C. diff, a bacteria that can cause illness and infection. It features built-in scrubbers that enable complete dirt removal without smearing, is compatible with bleach and can be used for dusting or wet cleaning. www.rubbermaidcommercial.com.au

Smashed Eggs by Sunny Queen Australia

Available frozen without seasonings, mayonnaise, sauces or preservatives, the Smashed Egg product is fully cooked and comes in a free flowing format akin to frozen peas. It can be kept in the freezer until required and once thawed can be used for a variety of dishes including sandwiches, wraps, salads and canapés. www.sunnyqueenmealsolutions.com.au

32 Hospitality January-February 2016

New to the Noble Spirits portfolio, these high quality hand-crafted ciders are made without colourings or additives. Produced in the heart of Normandy in the north of France, the range includes apple cider (L’Inimitable), pear cider (Le Vertueux) and rosé cider (La Sulfuruese). www.noblespirits.com.au

Oyster Bay Pinot Gris The latest addition to the popular range of cool climate Oyster Bay wines, the Oyster Bay Hawke’s Bay Pinot Gris boasts honeysuckle, subtle spice and hints of soft pear with a crisp, apple freshness. It's matched well with Asian salads, light chilli dishes, grilled chicken or pulled pork. www.oysterbaywines.com

events

March into Merivale

For the diary

14 February to 20 March For five weeks, Merivale will host a number of masterclasses, chef’s dinners and dining deals at its suite of venues. whatson.merivale.com.au

Upcoming industry events worth taking note of. Get more details at hospitality magazine.com.au 10/09/2015

FIA tradeshow - Newcastle

23 February Tradeshow visitors will be able to chat with food manufacturers and suppliers in Australia while tasting and sampling their goods. foodservice.org.au

Pub Leaders’ Summit

21 March With speakers including chef Matt Kemp and Jaime Wirth of the Drink N Dine Group, the conference will cover a variety of topics including the pub food revolution, social media marketing and how to manage multiple sites. www.publeaders.com.au

Fine Food Queensland

10-12 April Visitors will have the chance to explore the best local produce in

the Fresh Produce Lane, connect with over 200 national suppliers and attend free masterclasses and business seminars. finefoodqueensland.com.au

Foodservice Australia

22-24 May This year’s show will include a new patisserie competition and a Foodservice Conference as well as regular favourites including the Unilever Food Solutions Chef of the Year competition. www.foodserviceaustralia.com.au

6:38 pm

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Lunchbox Solutions – Verde Gluten Free We are very excited to be bringing together the best gluten free ingredients on the market and using packaging innovations to deliver a first class gluten free sandwich offer that doesn’t compromise on flavour or quality.

Products come individually packaged and the toastie bag is designed to be used in ovens and toasting equipment.

It is estimated that 2.6 million Australian’s are following a gluten free diet and this trend is increasing. Every batch we produce is independently tested and certified to make sure it is 100% gluten free.

For more information contact Lunchbox Solutions on 1300 722 748.

January-February 2016 Hospitality 33

5 minutes with...

Pierre Issa - Pepe Saya Butter Co.

T When you think of butter, it’s hard not to conjure up an image of the striking Pepe Saya caricature.

The sketched character with a protruding nose and raised eyebrows - the alter-ego of Pepe Saya’s founder, Pierre Issa - is now synonymous with top quality artisan, cultured butter. From humble beginnings, Issa’s business has grown dramatically over its five year lifespan, and today supplies some of the nation’s best chefs and kitchens, along with Qantas’ business class cabin.

he establishments that buy our products are buying Pepe Saya because of the quality, so they have a great understanding of what the customer is looking for when dining out. Customers aren’t booking a table at a particular restaurant because they serve Pepe Saya butter; they’re booking based on the reputation of the establishment.

I see our product as part of that experience, and once people started understanding this, our phone started ringing. Foodservice makes up about 70 percent of Pepe Saya Butter Co.’s total revenue, the other 30 percent is shared between online, retail and our farmers markets.

The best part of the job is definitely the people you meet. My team is a big part of my day to day life. And also our customers - the great chefs we deal with, and the farmers that give us milk. I’m not a chef; I focus all my creative energy on producing one product and trying my best to do it well, however I'm constantly blown away by the creative talent of the chefs I meet around Australia.

Pepe Saya is the ultimate butter to cook with, and not just serve with bread. When you heat cultured butter, the flavours are released. The butter is also perfect for pastry. The pastry chefs that are using it have had to alter the recipe slightly to adjust to the different water activity in the butter.

It’s really all about cream for me - the fatty part of milk, how to preserve it and how to make the fat taste good. The best dish I’ve eaten using the butter is fresh scallops in filo pastry. Add truffle into the mix and you have a taste of heaven.

The main aim over the next 12 months is to refine what we've achieved, serve our customers well, maintain a high quality product, and most importantly be profitable so we can build on the strong foundations we have already. We have an exciting pop–up store coming to Sydney around Easter which will showcase some interesting flavoured butters and give us a chance to engage with customers directly. n

34 Hospitality January-February 2016