hospitality September 2020

NO.766 SEPTEMBER 2020

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NO.766 SEPTEMBER 2020

HIGH-END TAKEAWAY • VIRTUAL EVENTS • APPLEJACK HOSPITALITY’S REOPENING STRATEGY

CONTENTS // September

Contents SEPTEMBER 2020

12

18

40

Regulars

18 // DRINKS

Features

6 // IN FOCUS COVID rules and regulations you need to know.

Why mezcal is the next big thing.

30 // LUXURY INGREDIENTS Consumers can’t get enough of the finer things in life.

8 // NEWS The latest openings, books, products and more.

10 // PRODUCE All about celtuce.

12 // COLUMN Hamish Watts on Applejack Hospitality’s reopening strategy.

14 // BEST PRACTICE Venue sales are booming despite the current climate.

4 | Hospitality

24 // PROFILE CicciaBella’s Nic Wong on developing up-and-coming talent.

54 // BEHIND THE SCENES Elska’s søl kartoffel.

56 // EQUIPMENT Face masks are now recommended for hospitality workers.

58 // 5 MINUTES WITH …

Brent Savage and Nick Hildebrandt.

34 // EDUCATION COVID Safe training in each state and territory.

40 // BALLER TAKEAWAY Translating dine in to a home environment.

46 // EVENTS Virtual events have become a critical lifeline for operators.

EDITOR’S NOTE // Hello

Social

Keep up with the Hospitality team

A TONGUE OF FLAVOUR The Ox tongue taco from Cafe Paci was a welcome first dine-in dish after restrictions lifted in NSW. @madeline.woolway

The innovators

HIGH STEAKS Westholme will donate the purchase price of wagyu dishes at eight restaurants to staff who have been unable to work in recent months. @hospitalitymagazine

OPERATORS IN MELBOURNE are digging

impossible, depending on location, for them

deep during the second round of lockdown,

to take place. Scott Pickett, Marco Scalisi

innovating where they can and experiencing

and Amelia Taylor talk about how they’re

some small wins. This issue, we look at

making successful 'virtual' functions happen

the concept of bringing the restaurant

in the face of adversity.

experience into a home environment.

We also cover celtuce, COVID education

Whether it’s banquet menus or bento boxes,

and training resources, the perks of putting

the notion of premium takeaway is keeping

luxury ingredients on menus and talk to

people in jobs and providing a hint of

CicciaBella’s Nic Wong about his role

normalcy for the dining public. Chefs Victor

developing and training the next generation

Liong and Masahiko Yomoda weigh in on

of talent.

page 40.

BOWLED OVER There's a nice hit of ginger in this donburi from Dopa by Devon. @annabellecloros

I hope you enjoy this issue.

Events have become an integral part of many restaurant businesses, but the

Annabelle Cloros

pandemic has made it difficult and

Editor

Follow us @hospitalitymagazine #hospitalitymagazine PUBLISHER Paul Wootton pwootton@intermedia.com.au EDITOR Annabelle Cloros T: 02 8586 6226 acloros@intermedia.com.au JOURNALIST Madeline Woolway T: 02 8586 6194 mwoolway@intermedia.com.au

ADVERTISING NATIONAL Simon York T: 02 8586 6163 F: 02 9660 4419 syork@intermedia.com.au GRAPHIC DESIGNER Ryan Vizcarra ryanv@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

CIRCULATIONS subscriptions@intermedia.com.au To subscribe please call 1800 651 422. hospitalitymagazine.com.au facebook.com/ HospitalityMagazine twitter.com/Hospitalityed instagram.com/hospitalitymag

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DISCLAIMER This publication is published by Food and Beverage Media, a division of The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2020 – The Intermedia Group Pty Ltd

September 2020 | 5

IN FOCUS // COVID requirements

Keeping up with COVID Here’s what you need to know about COVID Safe trading, restrictions and penalties.

ALTHOUGH MANY STATES and territories

the restrictions were extended to all venues,

each other. Patrons must be seated. While

have successfully reopened, the evolving

including restaurants, cafés, bars, pubs and

businesses may need to update their plans

situation in Victoria and New South Wales

clubs. Hospitality operators are now required

as advice changes, they do not need to re-

has revealed the importance of COVID

to limit group bookings to a maximum of 10

register each time.

Safe plans.

people; implement COVID Safe plans and

Victoria has been the hardest hit by a

The new rules apply across the entire state,

register as a COVID Safe business and create

including regional and rural areas, and will be

second wave of COVID-19, with stage four

a digital record (Excel or Word; QR codes

strictly enforced. Venues who fail to comply

restrictions back in place until 13 September.

strongly encouraged) of patron details within

with the measures will face a penalty of up

However, NSW has had recent outbreaks

24 hours including names and phone numbers.

to $55,000 as well as a further $27,500 for

linked to venues in Sydney. At the time of

Businesses are expected to ensure all

each day the offences continue. Liquor and

publishing, 58 cases have been linked to the

guests provide accurate contact details and

Gaming NSW also have the power to issue on

Crossroads Hotel in Casula and more than

must have a dedicated COVID Safe Hygiene

the spot fines of $5,500. A second offence

103 to Thai Rock in Wetherill Park, plus one

Marshall in distinctive clothing to oversee

will see businesses closed for a week, while a

case to the business’ Potts Point outlet. Across

social distancing, cleaning and hygiene.

third offence will see venues shut down for up

the state, directions to self-isolate have

Contact tracing has proved crucial in

to one month.

been issued to people who have attended a

breaking the chain of transmission from the

number of venues, including the Batemans Bay

Crossroads Hotel and Thai Rock outbreaks — a

Sheaf in Double Bay and The Star, have been

Soldiers Club and Albion Park McDonald’s.

fact operators all over the country should bear

slapped with $5,500 fines, while the Garry

More venues have been forced to close for

in mind, regardless of specific restrictions in

Owen Hotel in Rozelle copped a double fine

deep cleaning.

their jurisdictions.

totalling $10,000. ■

In response, the NSW government began

Venues must have a COVID-19 Safety Plan

So far, several venues, including the Golden

Stay up to date on the latest restrictions

enforcing tougher rules for pubs from

for each food and drink area, with staff and

across all states and territories at

12.01am on 17 July. A week later, on 24 July,

customers from each area kept separate from

www.hospitalitymagazine.com.au

6 | Hospitality

NEWS // Entrée

Entrée

The latest openings, books, events and more.

EDITED BY Annabelle Cloros

Andrew Gunn joins The Calile

Andrew Gunn has taken on the head chef role at The Calile’s Lobby Bar after spending time in Michelin-starred kitchens across France. Gunn has designed new breakfast, lunch and dinner menus which all focus on local Queensland produce.

The chef says diners will find a range of culinary influences on the menu, with the team taking cues from across the globe. The lunch and dinner menus cover a range of fresh dishes including a seasonal salad, Ajiaco soup, buckwheat risotto, chorizostuffed baby squid and quail escabeche. lobbybar.com.au

Four Pillars’ new addition The Victorian distillery has added a new gin to its core range for the first time since 2015.

Olive leaf gin is made with cold-pressed olive oil and olive leaf from Cobram Estate.

The olive products are combined with seven other Australian botanicals, resulting in a savoury spirit. The gin is recommended for dirty martinis or a Spanish-inspired gin and tonic.

RRP $85 and available at liquor retailers and fourpillarsgin.com

Za Za Ta goes vegetarian Brisbane restaurant Za Za Ta is now offering an all-vegetarian menu inspired by the food of Tel Aviv. The new approach covers a range of small meze followed by a charcoalheavy mains selection and traditional desserts. Dishes include hummus with braised chickpeas and a 63-degree egg; silverbeet and feta börek fingers; mushroom shish cooked on a robata grill and eggplant h’raime. The menu also features a range of Middle Eastern dumplings and mahalabi; a milk pudding with roots in Sassanid Persia. zazata.com.au 8 | Hospitality

Tasmanian Oyster Co. (TOC) has created a new laseretching system to trace oysters across the globe. The idea is to differentiate Pacific oysters from farmed products, which make up 80 per cent of the world’s oyster supply. The CO2based etching system brands a logo on the shell of oysters, which allows customers to identify the product’s origins. The technology will be rolled out to Tasmanian oyster growers first before being offered to farmers across Australia.

Seedlip ventures into RTD Alcohol-free spirit company Seedlip has released a line of readyto-drink beverages. The collection covers Seedlip Grove 42 and lemongrass tonic, Seedlip Garden 108 and cucumber tonic and Seedlip Spice 94 and grapefruit tonic. The cans are available in four packs and retail for $18.99. Available at select retailers and Dan Murphy’s.

Hardie Grant Books; $34.99

Alanna Sapwell headlines Wasabi pop-up

Merivale chef Danielle Alvarez has released her

Former Arc Dining and Saint Peter chef Alanna Sapwell is behind a pop-up at

first book packed with more than 100 recipes.

Wasabi restaurant in Noosa Heads. Esmay will run until October and sees the

The Fred’s chef has worked in kitchens across

chef celebrating Queensland produce with a nostalgic twist. The pop-up has a

the globe and has put together a collection of

set menu that kicks off with a range of snacks utilising ingredients from Wasabi’s

“recipes you want to cook, food you want to

farm. Dishes include crab donut with coral mayo, salt bush and vinegar pig’s

eat”. The book is woven together by recipes that

ears and Jerusalem artichoke tarte tatin with crème fraiche and nasturtium.

are vegetable-centric and driven by seasons.

esmaypopup.com.au

Danielle Alvarez pens debut book Always Add Lemon Danielle Alvarez

hardiegrant.com/au September February 2020 2019 | 9

NEWS // Entrée

Tasmanian Oyster Co. develops CO2-based laser technology

PRODUCE // Celtuce

Native to China

Cross between a celery and a lettuce

Can be eaten raw or cooked Leaves expire quickly, so should be eaten as soon as possible

Stem retains a jicama-like crispness when cooked

Celtuce

Stalk is woody and gnarled with a tender jade green interior

The lettuce cultivar is prized for its crisp stem and bitter leaves.

Origins

It’s not known when celtuce

heirloom fruits

Celtuce has roots dating

arrived in Australia, but it is now

and vegetables

back to ancient China and is

available at specialty and Asian

at her New South

a staple in Chinese cookery.

grocery stores.

Wales property Boon

It was believed to have been

Luck Farm.

Preparation and culinary applications Leaves can be picked at any time and used

introduced to China from the

Growth and harvest

Mediterranean, where lettuce

A hardy annual, it’s best to sow celtuce seeds in autumn

Flavour profile and appearance

a stew. The roots should be

was grown for its stem in Byzantine Greece; however the

or spring (if the climate is cool

Celtuce has a long, gnarled

skin of the stem peeled back

link has not been confirmed.

enough). Seeds should be

white stalk with a full head of

until the pale green interior is

Celtuce is also known as

planted in well-drained soil in

green leaves reminiscent of cos

revealed. Salads and stir fries

asparagus lettuce, stem lettuce

an area that receives full or

lettuce. The woody stem has a

are the most popular methods

or Chinese lettuce. In China, the

partial sun. It takes around 90

crisp texture similar to chestnut

for the stem, with simple

stalk is called wosun with the

days for the plant to flower

with a mild celery taste and a

preparations best showcasing

leaves referred to as yóumàicài.

and green leaves will appear

hint of smokiness when eaten

its unique flavour.

Celtuce’s scientific name is

first before the stem matures.

raw. Its flavour has also been

Lactuca sativa var. augustana.

Celtuce should be left to grow

compared to asparagus and

the stalks into thin ribbons,

until the stalk is 20cm in length

zucchini. The leaves err on the

seasons with salt to draw the

with a 5cm diameter.

bitter side, but can be picked

moisture out and cures for half

at an earlier stage while the

an hour. The stems are rinsed

The vegetable was first introduced to the US in the 1840s, but was given a publicity

There is no commercial

fresh in salads or cooked in cut off and the outer woody

New York chef Lucas Sin cuts

push by Burpee Seeds and Plants

celtuce industry in Australia,

stem is still growing. It can be

and drained before dressed

in 1942. The company launched

with most coming from backyard

eaten fresh or raw, with celtuce

with a vinaigrette of rice

a campaign promoting celtuce

gardeners or specialty producers

retaining its crisp texture

vinegar, sesame and Sichuan

to the public, encouraging

such as Palisa Anderson,

whether stir fried, pan-roasted,

peppercorn oils, mustard and

people to grow the vegetable.

who grows celtuce and other

pickled or grilled.

lacto fermented peppers. ■

10 | Hospitality

COLUMN // Hamish Watts

12 | Hospitality

COLUMN // Hamish Watts

The comeback The Applejack Hospitality co-founder on hibernating the group and the road to recovery.

WORDS Hamish Watts

WE TOOK THINGS as slowly

We didn’t open all the venues at the same time; we identified which locations would give us the most bang for buck.

around throughout the process.

financially viable and we felt we

at the same time; we identified

program to relaunch the venues

already run the numbers on

could make 50pax work in the

which locations would give us

where customers paid for booze

other revenue streams that

smaller venues. Plus, we knew

the most bang for buck and

and the food was free; they just

were available to us such as

100 would come along soon

looked at the demographics

chose how much they wanted to

takeaway and delivery. We

after. In relation to the opening

of customers who would be

pay. 100 per cent of the profits

didn’t see them as viable

strategy, we didn’t rush into it.

keen to come out first. We put

went to our visa holders and

options to employ over the

Not because we didn’t see a

a marketing strategy in place

staff who are not eligible for

shutdown period given how we

benefit or an upside; it was a risk

around the venues we felt

JobKeeper or JobSeeker. It was

were structured as a company.

versus reward scenario for us.

would be best to open first and

a good way to engage with our

started rolling them out a few

customer base and we raised

weeks apart.

over $17,000.

as we could; there was a lot of panic in the industry. We quickly came to the realisation that the only real option for us was to go into full hibernation if we wanted to have a viable business on the other side.

Pre-COVID-19, we had

The best option was to take

Most of our guys are getting back to work now which is great.

Not being able to support them financially was hard, and I know everyone in the industry felt the same way.

We ran a food sales for staff

We were concerned about

a knife to all our expenses as

another lockdown happening

best we could. Unfortunately,

quite quickly. We had gone to

we had to make the really

so much effort to hibernate

JobKeeper was an absolute

Like everyone else, I have my

hard decision to temporarily

the business; around 60 staff

lifeline for the business. It was

levels of anxiety. It’s going to be

stand down the team, myself

were on JobKeeper and we

good for getting staff paid

like this for a while; there will be

and my business partner Ben

were taking the time to get

and keeping them engaged

ups and downs and strategies

included. We put everything we

the venues in tip-top shape for

with the business, but we

will change throughout. Our

could on suspension plans and

reopening. We thought it was a

couldn’t do a lot to help our visa

game plan is getting through

started conversations with our

better opportunity to make sure

staff. Throughout the closure

to Christmas and making sure

landlords early.

staff and customers were safe

period, we supported visa

everyone is in a job. Fingers

and get the lay of the land on

staff with information, such as

crossed it stays this way. Until

We didn’t want to open up with

how things were going to be in

documentation to negotiate with

we get some stability in the

10 customers. We wanted to

the industry.

landlords and information about

trade, we will take each day as

accessing super, to keep them

it comes. ■

get closer to a number that was

We didn’t open all the venues

September 2020 | 13

BEST PRACTICE // For sale

Is it a good time to sell your venue?

There are more buyers than sellers for hospitality businesses right now.

WORDS Ken Burgin

THINGS AREN’T AS gloomy as you’d think.

The market for cafés and restaurants is upside down right now, with more buyers than sellers. Who’d have thought? Business broker Paul Leach works in Sydney, Brisbane and Canberra, and says he’s never seen a

Think of the whole process as exit planning, and even if you’re not ready to sell, start anyway. It’s very satisfying

seems wrong, they get nervous and it can drive the sale price down. Some buyers accept bookkeeper’s or accountant’s reports; others want to see the original Xero file and matching documents. Drawnout due diligence can drive down the

situation like it, with buyers chasing sellers

to update systems and make

and offers increasing above pre-COVID

your business more efficient,

Have everything at hand, so verification

profitable and easy to run.

is painless: documents attached in Xero

An offer may arrive that you

the books. Ensure your wages are award

levels. Leach attributes the interest to people who’ve lost jobs wanting to create their own business, or lockdown has given them the impetus to make a career change.

can’t resist.

price, so make it easy and transparent.

and an electronic filing cabinet to validate compliant and check that POS reports match Xero sales figures, which flow

Well-located businesses (especially in the

Buyers are looking for a business that will

through to BAS reports. If staff super and

suburbs) with access to JobKeeper and rent

make them money, so the current profit

BAS payments are behind, they’ll know

reductions have seen an increase in profits,

is important but not always essential.

the business can’t meet its compliance

and the chance to diversify and streamline

It’s good to know the buyer’s motive,

obligations and is probably unprofitable.

operations — hence the reluctance of

eg: site acquisition for growth, location

Does this match the story you’re telling?

many owners to sell. Sale price multiples

for a broader strategy or profits to fund

remain at one to two times annual profit,

owner-investors or family. They may see an

organised, easy to learn and ready to use

depending on the ease of operation, quality

opportunity in a poor-performing business

— rostering, recruitment, food and liquor

of the lease and local prices — it’s not

they can buy cheaply and turn around for

ordering, menu changes, social media

based on what you paid for the business.

their own plans.

and marketing, website updates, security,

One essential value driver is profitability,

But as a seller, there’s a limit to what you

Plus all the passwords and login details

so a good set of numbers and bookwork

can ask for an unprofitable place. You can

needed for a smooth transition. It’s like

to verify this will be crucial. “Bookkeeping

say it has ‘loads of potential’, but that story

selling a master key; turn it in the engine

is storytelling for stakeholders to enable

has been heard many times. As the vendor,

and everything just works. Think of the

decisions and compliance: business

you should do everything possible to make

whole process as exit planning, and even

owners, banks, investors, ATO and buyers,”

the buyer confident and enthusiastic about

if you’re not ready to sell, start anyway. It’s

says Bookkeeper Christine Green. “Start

their decision.

very satisfying to update systems and make

Have your operational systems well-

COVID compliance and daily operations.

cleaning up and organising your accounts, so you have a history ready for sale time.”

14 | Hospitality

your business more efficient, profitable and Buyers are looking for trustworthy and

easy to run. An offer may arrive that you

credible information. If the bookkeeping

can’t resist.■

When it comes to the crunch, nothing beats Edgell Sweet Potato Chips.

For more information and to request your free sample, please visit simplotfoodservice.com.au/sweetpotato

ADVERTORIAL // Bourgogne Wines

A match made in Bourgogne The historic region of Bourgogne offers sommeliers an extensive range of wines, ensuring there is a pairing for every occasion.

Photography Domaine Huber-Verdereau

BOURGOGNE IS LAUDED for its well-

wider region, comprising 27 geographical

a saline mouth as well as an intense nose

Meursault and Gevrey-Chambertin. But

and Verzé.

the wine is fresh with great balance,

known appellations such as Chablis,

wine professionals who dig a little deeper

denominations such as La Roche-Vineuse

will uncover dozens of hidden gems and

When it comes to AOC Régionale plus

wines, all of which pair exceptionally with

can be extremely precise: some wines are

be rewarded with a diverse range of seasonal produce and dishes.

The 84 Appellations d’Origine

Contrôlée (AOCs) are well worth

decoding. A thorough understanding

geographical denomination, the origins

made from grapes grown on very smaller parcels of land, which means there is a more defined notion of terroir.

“Even within a restricted region,

with white flower aromas. Fat and elegant, making it a wonderful match for seafood.

“This kind of wine could be perfect with

Scandinavian food, fish and sushi with this acidity,” says Huber.

In fact, Bourgogne Chitry is highly

flexible. “Many Bourgogne Chitry are very easy to drink as an aperitif,” Huber says.

Generally, Huber suggests pairing

will allow sommeliers and front of house

there are many different terroirs and

Bourgogne Chitry with fresh, acidic food.

of Bourgogne’s terroir and the expertise of

former sommelier, chairman of the

perfect for enhancing the flavours of native

professionals to unlock the rich diversity

its winemakers. A wine professional who can discern the difference between

a white wine of Bourgogne from the Grand Auxerrois and one from the

Côte Chalonnaise will be well placed to make the perfect pairing.

The Régionale appellations are

responsible for 52 per cent of

production in the region. Among them, you’ll find the Bourgogne and Mâcon plus geographical

denomination which identifies

expositions,” explains Thiébault Huber, Winegrowers and AOCs Syndicate in

Bourgogne (CAVB) and the winemaker behind Domaine Huber-Verdereau.

“There can be a huge difference,

The saline wines from this appellation are Australian produce such as fingerlime,

saltbush or seaside greens such as karkalla and samphire.

especially north to south, between Grand Auxerrois and Mâconnais.

It’s a gift to the consumer; there

are so many types of wine to pair [food] with.”

Here, Huber shares his tips for

finding the perfect match with five

Régionale AOCs plus geographical denomination most often applies at a sub-regional level — as is the case for Bourgogne Côtes d’Auxerre and Bourgogne Hautes Côtes de Nuits. However, they sometimes

of Bourgogne’s hidden gems.

apply at a village level, too, such as Rully “Montmorin” and Savigny-les-

stricter production rules. The

BOURGOGNE CHITRY, CUVÉE OLYMPE, 2017, OLIVIER MORIN

Beaune are two examples of Village

Bourgogne appellation features

Made of 100 per cent Chardonnay

AOCs. All of these hidden gems have

13 geographical denominations, including Bourgogne Chitry and

grapes, this wine is grown on

clay limestone marls of the upper

an opportunity to explore Bourgogne

certain areas that have

specific characteristics and

Bourgogne Côte Chalonnaise.

The Mâcon appellation covers a 16 | Hospitality

Bourgogne Chitry or Mâcon-Verzé.

Jurassic period. The 2017 vintage has exceptional minerality and

one thing in common — they provide wines further.

for the former. The region’s winemakers

a spicier, gamey dish. If you have an older

Mâcon-Verzé made with 100 per cent

than Bourgogne Chitry and Mâcon-

softer on the spice notes or a riper cheese

Chardonnay grape is a Mâcon plus

geographical denomination. The buds

usually burst seven to 10 days earlier in

age their Chardonnays in barrels longer Verzé, creating a riper wine with a

little more complexity and stronger

wine, you should find a dish that’s a little for sure.”

oak characteristics.

Each of these five wines has its

for richer, rounder wines. Winemakers

Mâcon-Verzé, the 2016 Rully “Montmorin”

representation of Bourgogne wines;

tanks, leading to highly expressive and

minerality that appears immediately on

Mâcon than they do further north, making tend to age the wines in stainless-steel aromatic wines.

While the Mâcon-Verzé pairs well with

seafood and creamy cheeses, Huber says the richer wine can stand up better to

heavier dishes that involve more cooking, for instance Kurobuta pork; squid ink risotto; lightly smoked vegetable purees or a mild XO sauce.

For those adventurous enough to

attempt a contrasting match, Huber says a dry goat cheese could work

well: “The Mâcon-Verzé will be very rich, so here, we’re more in the

clash zone. The intensity will be matched.”

The Mâcon-Verzé can adapt

well throughout several courses, but if spice is on the menu, it is

best to make the switch to a red

Like the Bourgogne Chitry and the

is also an ideal companion for fish. With

the palate and lingers until the final note of salinity, Huber says the wine is truly

enjoyable with scallops, lobster, abalone and razor clams.

Rully “Montmorin” is best appreciated

between four and five years after bottling, Huber says, when the nose is much

more open and aromatic. Its subtle

oakiness and good balance of acidity make it effortless to pair.

SAVIGNY-LES-BEAUNE, 2015, DOMAINE PAVELOT FRERES The village of Savigny-les-Beaune is a little less famous than the

nearby villages of Aloxe-Corton

or Beaune, but its wines are well worth exploring.

Made with grapes from several

Bourgogne wine.

parcels in the village with very

BOURGOGNE HAUTES CÔTES DE NUITS, 2017, DOMAINE NUDANT

exposure, this wine has good

Known for their fruity

characteristics, Pinot Noir from

Bourgogne Hautes Côtes de Nuits

will also pair particularly well with grilled, barbecue-style meats,

cooked with just a little pepper and salt.”

spring and summer.

From Bourgogne Chitry to Savigny- les-

Beaune, the full richness of Bourgogne is on display. ■

To learn more about potential food and wine

pairings, follow Bourgogne Wines on social media and make use of the organisation’s e-learning facilities on the website.

Instagram: @vinsdebourgogne Facebook: @Bourgognewines Twitter: @Bourgognewines

Website: bourgogne-wines.com

“Thai and Mexican will be perfect with

Savigny-les-Beaune. However, it’s not a

wine suited as an aperitif — it’s a little too full-bodied.”

Huber recommends dishes with

strong, gamey meats or aromatic

sauces such as coq au vin or duck.

“The 2015 is a very nice vintage,”

something from Grand Auxerrois

wines but is better known

looking to refresh their wine lists ahead of

“Wine from this area is able to support

According to Huber, Côte

produces both white and red

they are an excellent choice for restaurants

characteristic of the Savigny

he adds. “But if you need a red

“Montmorin” is situated,

as well as a range of cuisines and produce,

the palate is dominated by

RULLY “MONTMORIN”, 2016, DOMAINE JEAN CHARTRON Chalonnaise, where Rully

With endless pairing possibilities that

suit current local trends and dining styles,

fruity notes which is a typical

food that’s a little spicy,” says Huber.

delicious aperitif by the glass. It

quality, terroir and value.

versatile with an aromatic nose,

2017 vintage is a complex wine with doesn’t like white, this could be a

professionals can be assured of their

complexity. Fresh, extremely

vineyards.

spicy notes,” says Huber. “If someone

sommeliers and other hospitality

diverse geography, soil type and

are easy to drink and the region has

remained popular over the years. “The

own identity, making them a good

that’s a little stronger, choose

that’s less than five years old.

You’ll still have the fresh red fruit

as well as some tannins and a big structure that is able to support

Photography by Image & Associés (BIVB)

September 2020 | 17

ADVERTORIAL // Bourgogne Wines

MÂCON-VERZÉ, 2016, DOMAINE LEFLAIVE

DRINKS // Mezcal

Understanding mezcal History, culture and character combine to make mezcal a category worth exploring.

WORDS Madeline Woolway PHOTOGRAPHY This is Mexico courtesy of Channel 10 DEPENDING ON THE species, a single

of work that goes into making a small

ground before it’s harvested, pulped,

promoted in society: it’s small batch and

agave can spend up to 35 years in the processed and distilled into mezcal.

But three and a half decades is nothing compared to the history of Mexico’s national spirit.

Spanning centuries, it’s the annals of

mezcal that make it a favourite among those behind some of Australia’s most successful Mexican venues including

La Tortilleria’s Gerardo Lopez and Los Hermanos’ Bruno Carreto.

“We’ve always talked about tequila

as the ambassador of Mexico, when, in

reality, it should be mezcal,” says Lopez.

“The history goes back to before the Spaniards arrived.”

The opportunity to see production in

process captivated Carreto, who also co-

owns Benzina Cantina and operates a dark kitchen in Melbourne. “You realise how much care, attention and responsibility

goes into making mezcal,” he says. “And

also the intergenerational knowledge that

goes into producing the spirit. The amount 18 | Hospitality

amount of alcohol is everything that gets

ones who provide booze for weddings and quinceañeras.”

environmentally conscious.”

No two mezcals are the same: each is

mezcaleros (distillers) play in society.

production method. For this reason, the

Carreto also appreciates the role

“They’re really respected in the [local] community,” he says. “They’re the

the artefact of agave species, terroir and spirit parallels Mexico itself, with its diverse regions and cultures.

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DRINKS // Mezcal “Agave is very unique to different

regions,” says Lopez. “From the very, very

hard mezcal in the north, which represents the arid, dry parts of Mexico to the

mezcals from the south that are more full of flavour. It’s also attached to the people Tequila is a type of mezcal made from blue agave using specific methods in the state of Jalisco

There are nine mezcal-producing regions throughout Mexico, from Durango and Tamaulipas to Geurrero and Oaxaca

These trips are important for a number of reasons.

Aside from the espadin variety (and

the very traditional way, others follow a

years to mature and once harvested,

different. There are [producers] that use more Western way.”

Then, there are producers who follow

a specific method passed down through

says Lopez. “As you start multiplying the different combinations, you end up with

20 | Hospitality

share of mezcals available internationally.

the blue agave used for tequila), agave

cultural beliefs that existed in Mexico,”

In Mexican mythology, there are more than 400 rabbits, each associated with a feeling mezcal is said to be able to imbue

coast, which produces the monster’s

and the producers. The processes could be

generations. “A lot of that comes back to

Lopez covered the production of mezcal while hosting Ten’s This is Mexico

region of Oaxaca on Mexico’s southwest

so much variety. There’s a whole world to explore.”

Both Lopez and Carreto have spent time visiting producers, particularly in the

is difficult to farm. The plants take many they’re good for one use only. The boom in mezcal’s popularity has created an

issue of supply, with producers feeling the

pressure to pull up crops to meet demand.

“You’ve got to do research and make sure

the producers are doing things in a socially

and environmentally responsible way,” says Carreto. “To be sustainable, you have to

let some of the old plants go to flower so

they can seed [and reproduce]. But, then

all the sugars in the plant go into making

the flower, [which] sort of takes away the

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DRINKS // Mezcal

Service tips Lopez recommends starting drinkers new to mezcal with an espadin joven or young espadin. “It’s not too strong and the flavour is not too complex, but allows you to enjoy the flavour of the agave as well as the smokiness of it," he says. "And that’s a good entry point.”

For people who are looking for something special, Lopez suggests an artisan mezcal: “I think a bartender can easily tell which one is better for the clientele, but the other one has a story to tell. It tells a story of producers that are still very hands on; I think people on the other side of the bar want to hear those stories.”

Both Lopez and Carreto enjoy mezcal on its own with a slice of orange, gusano (agave worm) salt Photography by La Tortilleria

and chilli — the traditional way. “We also have it with dried pineapple

beautiful flavour of the plant. There are all these conflicts and the producers are very aware of this.”

The immense range of mezcals makes it

hard to list universal characteristics. One property that is pervasive is smokiness.

Evident in both the nose and on the

palate, it comes from ancestral production methods, which Lopez likens to barbacoa.

Otherwise, describing the variety of

mezcals available is no easy feat. When

approaching a new mezcal, Carreto looks to the agave variety for a hint of what

to sun, rain or drought. It gives the

particular plant from that region its unique qualities.”

The difficulty for venues in Australia is

acquiring less commercial brands. When it comes to artisanal and ancestral mezcals, productions sizes can be small. “The

farmers will commit to something with

the hope the whole pallet or container of

mezcal will be sold,” says Lopez. “It’s hard

what to expect. “When you go up further north, like to Durango, that’s more arid,

desert conditions. The properties tend to

be woodier, drier and more herbaceous,”

says Carreto. “A lot of the flavour profiles come from the earth: [whether] the

plant has been at an altitude or exposed 22 | Hospitality

little basil and chilli.

“I personally find mezcal is something you will have as a digestif or before you start your meal,” says Lopez. “People pair it well with beer.

In Mexico, both are taking off and they

Australian IPAs make a great match,

Fruit-driven, hoppy and hazy says Carreto, who likes to create an

Mexico, I would not hear about mezcal,”

Origin can also provide an indication of

fruits, too. Think watermelon with a

when the market is still not quite there.”

flavour profile,” he explains. “It might be cloves and cardamom.”

recommends experimenting with other

go hand in hand.”

and say, ‘Yes, I will sell the whole pallet’,

Even with its ancient origins, there’s more

more botanical with rosemary, star anise,

sweet and sour,” says Lopez. Carreto

for someone on the other side to commit

might be in store. “When I look at a

mezcal, if it’s an espadin, I already have a

and dried mango, so anything that is

on the horizon for mezcal. “Growing up in says Lopez. “It’s really in the past five to 10 years that there is more appreciation for it.

We’re rediscovering our own culture. Back in the day, tequila bars were the thing.

environment where drinkers don’t feel the urge to shot mezcal, as many Australians have learned to do with tequila. “It has to be room temperature,” says Carreto. “We serve it in a flute or a tasting glass. I can’t drink mezcal out of a shot glass; it

Now, there are mezcalerias that specialise

doesn’t feel right.”

of mezcal. I will say it: consumption of

back an artisanal mezcal in one go?

in different regions and different types

mezcal will surpass tequila in a few years.”

With a little effort from the drinks

industry, Australia won’t be far behind. ■

And, when someone does knock Carreto thinks: “Man, that took 35 years to grow.”

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PROFILE // Nic Wong

Nic Wong CicciaBella Group Culinary Director Nic Wong has learned a thing or two over his 20 years of cooking.

WORDS Madeline Woolway

24 | Hospitality

PROFILE // Nic Wong

WHEN NIC WONG left school to become an apprentice chef, he didn’t have a

specific goal in mind beyond escaping

the classroom. In his first kitchen, Wong discovered a love of the restaurant

industry — not because of cooking, but

“You don’t want to waste money on training; you need to have someone who knows how to train.” – Nic Wong

because of hospitality.

the age of 16, Wong was more preoccupied

segued his talent for cooking into a career

The drive came later, when a chain of

Almost 20 years later, the chef has

focused on building restaurants, from menu development to training.

“I guess I fell in love with the community

with having fun than establishing a career.

events landed him in Kylie Kwong’s kitchen as the most junior member of the Billy Kwong team.

Selected by a TAFE teacher to participate

of it,” says Wong. “When you start working

in Fonterra’s Proud to be a Chef program,

you almost gain another family; you go out

industry’s most lauded figureheads,

anywhere, especially when you’re young,

together, you eat together after work, you spend the whole day together.”

The sense of community, as well as

the chance to provide guests with an

experience, was the main motivation early on. “I think that was the most important thing, especially when I was younger,”

says Wong. “To be perfectly honest, I fell

into cooking because I didn’t want to go to school anymore.”

Working in the kitchen of a

neighbourhood restaurant in Castle Hill at

Wong was introduced to some of the

including Steve Manfredi and Christine

Manfield, as well as a new way of thinking.

“It put me in a different mindset,”

says Wong. “And it gave me a little self

confidence, which I needed at the time.”

It also showed Wong that he didn’t have to

Wong was catapulted into what he still

refers to as one of the most incredible

kitchens Australia has seen. “It was the original site in Surry Hills on Crown

Street,” he remembers. “It was super small.

The kitchen was very tight, but it just had this energy … it was such a force. The

team was incredible. We all know we’ll

never get another team like that again.”

At the tail end of his apprenticeship, a 20-year-old Wong was instilled with a

new sense of direction. “I had an amazing support system when I started there,” he

says. “Hamish Ingham was my head chef, O Tama Carey was sous chef and Mat

Lindsay and James Parry were chef de

parties. There were others, but that was the core team, and they’re the people I

really learned off. I cherish that time a lot because that team was pretty amazing.”

The time cemented an approach Wong

just ‘plod along’. Instead, he could make

takes to this day, particularly when it

the competition, Wong knocked on Billy

shows the importance, too, of surrounding

a career out of kitchen life. Buoyed by

Kwong’s door and asked for a job. “They

didn’t have one, but they gave me a trial and then hired me,” he says.

comes to professional development. It

yourself with the right people. In many

ways, the experience showed there’s more than one kind of mentor. From Kwong —

September 2020 | 25

PROFILE // Nic Wong

who he calls a force to be reckoned with

— Wong learned patience, while he found camaraderie in a friendship with Lindsay.

“Mat really took me under his wing and

I learned so many things off him,” says

Wong. “I really looked up to him and I still look up to him to this day, but he’s one of my best friends.”

By modelling patience, Kwong and her

team ingrained a sense of generosity when it came to time. “I was the only apprentice there and the team were more than happy to give me the time to push me forward and help me,” says Wong. “Once I got a

little bit older and started running my own kitchens and being in charge, I started to respect that a lot more and see the value in it.”

In fact, the current climate makes

training and mentorship even more critical for chefs of all levels. “Prior to COVID and the bushfires, there was a big bump up

in wages and salaries,” says Wong. “It’s a

business at the end of the day, so you want some kind of return; you don’t want to

waste money on training, you need to have someone who knows how to train.”

The impetus, then, is on management

to create a working environment that

prioritises training and engaging chefs in a meaningful way. That’s the purpose of

Wong’s role as culinary director of Maurice Terzini’s CicciaBella Group.

“It’s a big title,” says Wong. “I came

across to Icebergs Group in November last year in this development role, because, [after] doing brand development for

Apollo and Cho Cho San, that’s what I

CicciaBella Bondi, it was like opening a

focus on everything: the food, the logistics

hard for morale knowing we could only

enjoy. I slipped into it and enjoyed that

new restaurant,” says Wong. “It was really

and strengthening the brand.”

have 20 people and the limited amount we

The pandemic has seen a number of

could make.”

changes. For one, Terzini’s Icebergs Group

Wong’s role is to guide the team through

is now split in two: There’s Icebergs Dining

difficult transitions, and it’s one he

was hired to run the kitchen team as well

love — the challenge … that ‘up against

Room and Bar and CicciBella Group. Wong as work on menu development and brand

relishes. “It made me realise that’s what I

building. But the chaos of Christmas,

We have to do all that we can to help our

meant evolving to suit the climate.

too good to take the rubbish out.”

followed by bushfires and COVID, has “I was realistic about it … we shouldn’t

business survive. I do the dishes; I’m not That doesn’t mean there’s no place

the wall’ kind of mentality,” says Wong.

“It’s funny because I said that and Maurice said it to me. He likes it as well — that’s our connection.”

Wong suspects the Parramatta opening

have this role right now because there are

for titles like culinary director, though.

will be just as challenging. “It’s opening as

a restaurant brand, it’s about survival at

expansion, launching a second location in

open in sync for it to work,” he says.

more important things,” says Wong. “As

the moment. Right now, I’m a head chef.

26 | Hospitality

CicciaBella is going ahead with its

Parramatta this month. “When I took over

a precinct, [so] everyone kind of needs to

PROFILE // Nic Wong

Logistics aside, Wong still loves cooking.

The chef acknowledges Italian cuisine

might not be his strong suit, but he doesn’t see that as a problem. He’d never cooked

Greek before hitting the pans at Jonathan

Barthelmess’ restaurants or tried his hand at Argentinian tapas before starting at Porteño group’s Bodega.

“I know Italian is probably not my

strength, but that’s why I enjoy working with Maurice on this,” says Wong. “We

want to do good, approachable food that people want to come back for. We’re not trying to get three hats. We know the

brand and where it needs to sit in the

market. It just comes back to [the fact] I like being hospitable.”

There’s often a debate over whether

young chefs should head overseas to stage or spend time immersing themselves in

a new cuisine. Wong loves to travel, but thinks it’s possible to become a well-

rounded chef here in Australia. “You can

learn so many different styles from some

of the best as well,” he says. “We’ve got so many amazing cooks and ingredients at our doorstep.”

A few weeks ago, Wong placed an ad for chefs and received a phenomenal

response. “I ran the ad for 24 hours and got 100 applications,” he says. “That hasn’t happened in hospitality for a long time.”

At first, Wong lamented the situation —

it’s an indicator of how tough things are

right now. But there’s also an opportunity.

Along with a few friends in the industry, Wong has talked about a possible silver lining to this period of uncertainty.

“In the next year, all those young chefs

who want to go and work at Noma or

Alinea will stay here and develop. Maybe it’s for the better,” he says. “Training is

everything, from the day a new person

walks in, how they are greeted and how

much time you spend with them can set in for a lifetime.”

If anything, now is the time to have

chefs in development who are dedicated to looking after up-and-comers and

ensuring a high degree of training and experience right here in Australia.

“100 per cent,” says Wong. “I’m very

much an advocate for that.” ■ 28 | Hospitality

“In the next year, all those young chefs who want to go and work at Noma or Alinea will stay here and will develop.

Maybe it’s for the better.” – Nic Wong

#TakeawayTuesday is a fantastic industry initiative created to help the hospitality industry supplement their reduced dine-in business and grow demand for takeaway and delivery.

Evolving #EatAloneTogether into the #TakeawayTuesday movement, we’re encouraging all Australians to place an order every Tuesday in support of local restaurants and casual dining.

Saputo Foodservice is proud to support this joint industry Initiative and help make a difference.

For more information visit takeawaytuesday.com.au

FEATURE // Luxury ingredients The Mayflower's truffle croque monsieur

30 | Hospitality

Devon's truffle curly fries

FEATURE // Luxury ingredients

Hey, big spender The dining public can’t get enough of high-end ingredients.

WORDS Annabelle Cloros TRUFFLE SEASON TRIGGERS something

extensive renovation — on the interior

Anyone can shave truffle on a dish, but

the limited window of availability or the

rebrand, we were an average café doing

respected, with the correct application

in customers; perhaps it’s the aroma,

air of exclusivity linked to the fruiting

body. The same allure applies to other luxury ingredients such as uni, wagyu

and caviar, and operators are more than happy to cater to customers looking to treat themselves.

Hospitality talks to The Mayflower’s

Kevin Ly and Devon Cafe’s Zachary Tan

about the metrics of showcasing high-end

products, why customers are still happy to

front and the food offering. “Before the specialty coffee and food, which was

comparable to our competitors,” says

co-owner Kevin Ly. “We needed a point of difference and a shift altogether. Instead of going low end, we went high end. It was a big gamble, we weren’t sure if it

was going to be taken well — especially during COVID-19 — but fortunately it’s been good.”

are very classical when it comes to truffle.

a sundae and a truffle-misu. “Truffles are not really known to be used with sweet

since. “We’ve always been at the forefront

items, but at Devon, we have always tried

for cafés with luxury ingredients,” says

to use savoury and sweet to blur the lines,”

Tan. “It’s as simple as trying to make posh

he says. “We started doing the truffle

ingredients more accessible to the public.

sundae around five years ago where we

Truffle used to be confined to fine dining

infuse milk with truffle and make a soft

restaurants, but we’ve come a long way.”

serve out of it.”

In 2013, a truffle toastie was a unique

former Brewristas location underwent an

the right hands,” says Tan. “Our dishes

uses truffle in sweet applications, including

staple at the brand’s other locations ever

But it wasn’t always like this. The

me, but they are a special ingredient in

become the most popular dish. Devon also

seven years ago, and it’s become a seasonal

truffle menu.

“They’re a little bit overdone if you ask

and truffle mie goreng, which Tan says has

‘ultimate toastie’ at its Surry Hills location

thanks to its caviar service and extensive

using truffle revolves around tradition.

from a truffle egg sando to truffle lasagne

Sydney diners. The brand debuted the

major attraction in just a few months

Guillaume, and says Devon’s approach to

Devon’s truffle menu has expanded over

high-end ingredients more accessible to

in Sydney’s Darlinghurst has become a

having worked in the kitchen of Bistro

the years, with dishes including everything

Devon Cafe was one of the OGs of making

for the finer things in life. The Mayflower

experience. Tan has a fine dining pedigree,

and lunch.”

premium ingredients with respect.

line with the public’s increasing appetite

resulting in a memorable dining

People still want that comfort for breakfast

spend up (pandemic aside) and treating

experience, but menus have changed in

truffle is an ingredient that should be

The concept has also launched truffle

“We align ourselves as a luxe

retail products (gelato, honey) and a

truffle brunch experience, priced at $69 for

eatery, so we will be going

a minimum of two people, which covers

down the route of what is

truffle feast every winter,” says Tan. “It’s

luxurious, rare and what is expensive but delicious.”

– Kevin Ly

six dishes. “People get excited and want a quite popular, especially with couples who want to go on a brunch date on the weekend.”

September 2020 | 31

FEATURE // Luxury ingredients

Devon has started selling truffle honey, sea salt and gelato

Diners can add shaved truffle on any dish at The Mayflower for $20

The Mayflower offers three types of caviar

Truffle mie goreng is one of Devon’s most ordered dishes

Truffle egg sando, wagyu omurice and curly fries

The Mayflower recruited former

as a proper restaurant, therefore we need

Momofuku Seiobo chef Jiwan Choi to

to get the quantity for it to be viable.”

design the café’s menu, which is anchored

Ly agrees, and says the increase of

by caviar. The venue offers dedicated

people working from home has also been

beluga, white sterling) along with a menu

for people to get out and splurge a little

truffle and caviar services (Oscietra,

beneficial for operators. “There is a need

studded with high-end ingredients from

bit,” he says. “There are a lot of people

wagyu and urchin to truffle. “It’s one thing

visiting us at the moment and we will be

to use expensive ingredients, it’s another

moving into the evenings soon, so that will

to have a fine dining chef and use those

give us another window of opportunity.”

ingredients on another level,” says Ly.

The truffle croque monsieur and lobster

While truffle is seasonal, both The

roll have both proven to be hits with diners

Mayflower and Devon have new offerings

alongside the caviar service. “Caviar has

in the works to take its place. Devon will

such a halo around it and people don’t

swap the truffle banquet for a seafood

have it unless they go to a fine dining

restaurant,” says Ly. “We have it all year round and offer a tasting menu for $30

to get people into it. It’s fascinating how many people haven’t tried caviar, so it’s

great to bring it to the masses and let them experience it. We’ve been getting caviar buyers every day; some people have it

for a date or special occasions and others share a beluga between two for lunch.”

All the aforementioned ingredients come

at a high price, which means the numbers have to be right to make them a viable

option. While finances are tough for many Australians, the general consensus among 32 | Hospitality

experience which will showcase some of

“We’ve always been at the forefront for cafés with luxury ingredients. It’s as simple as trying to make posh ingredients more accessible to the public.” – Zachary Tan industry is people are looking for some

comfort in the midst of such uncertainty.

“The cost is high, but if you do the

covers, it’s ok,” says Tan. “It’s about getting the numbers right. Each spend isn’t as high

Australia’s finest produce. “For spring,

we’re going to feature urchin, blue fin tuna

and scarlet prawns,” says Tan. “We’re really going to try and catch people’s attention with the luxe brunch and some of the

items will be available à la carte, too.”

The Mayflower is planning to replace

truffle with a few ideas currently in the works. “We align ourselves as a luxe

eatery, so we will be going down the

route of what is luxurious, rare and what is expensive but delicious,” says Ly. “We

can always play with fish or high-quality meats. There are always things we can align ourselves with.” ■

FEATURE // Education

State of education Here’s what COVID Safe training is mandatory in each state and territory.

Nationwide

Some of the programs are fully funded,

The Managing Customer Expectations

COVID Safe training is mandatory in

with the hospitality industry a priority

2020 course covers COVID-19 hospitality

strongly recommended for businesses in

associated with some certificates.

customer understanding and expectations;

Western Australia and Queensland, but any other jurisdiction.

The Safe Work Australia website has

specific information for the hospitality

industry in relation to COVID-19 and its implications for small businesses, other employers and workers.

There are a number of online and

in-person training programs designed

to help businesses educate their staff on

how to decrease the risks associated with COVID-19.

Across the board, units are designed

to ensure businesses can operate

safely, mitigating the risk of COVID-19

transmission and helping maintain the general public’s confidence.

34 | Hospitality

for training institutions. A small fee is

Restaurant & Catering Australia (R&CA)

has worked with state governments around the country to develop micro-credentials.

The industry body has two micro-

best practice understanding; managing managing difficult situations and

behaviours and maintaining currency with health department directives.

credentials on offer: COVID-19 Hospitality

State-by-state

Customer Expectations 2020. Each costs

Australian Capital Territory

Best Practice Training and Managing $24.95 or $39.95 for both.

Relevant training is recommended for all

distancing; creating a social distancing

owners, employees and contractors. Free

The former covers understanding social

plan to suit your organisation; staff

induction for working during COVID-19; working during COVID-19; managing

people working within a business including COVID-19 Infection Control training is now available.

The training is designed to help

customers during social distancing and

customer-facing workers (including

COVID-19.

skills and knowledge that will help

cleaning premises and equipment during

business owners and supervisors) build

online hospitality training

Compliance

Health & Safety

Table service

Beverage

Cellar operations

Food transport

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FEATURE // Education decrease the risk of transmission while on

New South Wales

waiters to food court cleaners will benefit

information and training on COVID-19

A small administration and resource

the job. Everyone from bar attendants and

Businesses must provide staff with

fee may apply to some courses, which are

from completing the course.

including when to get tested, physical

organisation’s eligibility criteria. At the

A number of registered training

organisations (RTOs) are authorised

to provide COVID-19 Infection Control

training; an up-to-date list is maintained

distancing and cleaning. Staff must also

understand the process of collecting and storing contact details of dine-in guests.

Food Authority NSW provides voluntary,

on the Skills Canberra website. Duration

free COVID-19 awareness training for

RTO, but will take approximately 15

measures including COVID-19 introduction

and delivery mode will depend on the hours to complete online and/or in a workplace setting.

Participants will learn a range

of skills including hand hygiene

practices; effective surface cleaning;

use of personal protective equipment;

open to anyone who meets the training

time of publishing, Karen Sheldon Training is providing a ‘Use Hygienic Practices for

Food Safety’ course, which now includes a COVID-19 safety component.

The online course re-iterates safety

foodservice. The training covers key

procedures already in place in the

and background; infection, signs and

on additional measures that can be

symptoms; self-protective measures;

protective measures for premises and

personal hygiene; cleaning and sanitation practices; social distancing measures and

hospitality industry and expands

taken specifically to help mitigate COVID-19 risks.

Queensland

record keeping.

COVID Safe training is mandatory for

identification, control and reporting;

participants approximately 20 minutes.

Employers must ensure all staff complete

the event of an incident and knowledge

quiz is successfully completed, an

disposal of contaminated waste; hazard appropriate protocols and responses in regarding the basis of infection and transmission.

RTOs can assist operators with

The self-guided course will take

After a 20-question multiple-choice

acknowledgement certificate is sent via email.

choosing the most relevant skill set for

Northern Territory

training, participants will receive a

provides funding for a range of short

hospitality businesses in Queensland.

the training within two weeks of opening or reopening. New staff that begin

employment after the initial two-week

period must complete training before their first shift.

TAFE Queensland is providing the

their business. Upon completing the

The Northern Territory government

training program online. Businesses

Statement of Attainment outlining the

courses designed to give staff practical

requirement by doing an industry COVID

competencies achieved.

36 | Hospitality

skills to manage COVID-19 risks.

can also meet the mandatory training Safe course reviewed by Queensland

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FEATURE // Education Health and the Office of Industrial

the spread of COVID-19. It will also

languages. The content provides skills

R&CA.

to give customers confidence in

workers that will prepare them for a post-

Relations, such as the course developed by

equip them with the tools needed business procedures.

training and information for hospitality COVID environment.

South Australia ‘COVID clean’ training is subsidised

Tasmania

Western Australia

by the Australian Government and the

Government of South Australia, with up

All staff, as well as contractors and

COVID Safe training is mandatory in

to 5,500 training places for the accredited

volunteers must be provided with

information and training about the risks

All staff must complete the AHA(WA)

training available in the state. Businesses are encouraged to register their interest and a co-contribution of $15 per

enrolment is payable by the individual or their employer.

Participants will learn a range of

skills including hand hygiene practices;

of COVID-19 and what measures will curb its transmission. When putting together a COVID Safe plan, business owners

personal health issues; maintaining

Training should include the provision

particular, it should provide training on

to follow emergency procedures. In appropriate cleaning methods.

WorkSafe Tasmania provides a number

the event of an incident and knowledge

of education videos that cover cleaning,

transmission.

how to provide training and information.

regarding the basis of infection and

Additionally, the South Australian

communication, physical distancing and

The Tasmanian Hospitality Association

Tourism Commission’s COVID-19

(THA) has negotiated a two-year free

hospitality and tourism businesses.

from Typsy for all venues in the state,

Awareness Training is designed to help The free 30-minute online course will give owners and employees a basic understanding on how to control 38 | Hospitality

The two-tier course covers topics

implement relevant components.

they understand the plan and how to

disposal of contaminated waste; hazard appropriate protocols and responses in

course before returning to work.

including understanding COVID-19

of information and instructions on how

identification, control and reporting;

Hospitality and Tourism COVID-19 hygiene

should organise training for staff to ensure

effective surface cleaning; use of

personal protective equipment (PPE);

hospitality businesses in Western Australia.

membership of video-based learning

and venue restrictions; reporting

personal and work environment hygiene practices; reducing cross-contamination

through procedures and effective cleaning and sanitising practices.

All employees must successfully

complete tier one before their first shift.

The tier two hygiene officer course, which provides advanced training for managers and supervisors, is not mandatory.

However, successful completion will provide extra confidence for staff and patrons.

The free assessment can be

whether they are THA members or not.

completed online.

content for the industry in a number of

publication. ■

The platform offers a range of customised

All information is accurate as of

FEATURE // Baller takeaway

Restaurants to go Takeaway menus that mirror the restaurant experience are helping venues survive.

WORDS Annabelle Cloros PHOTOGRAPHY Tim Grey for Lee Ho Fook Georgia Gold for Ishizuka

40 | Hospitality

FEATURE // Baller takeaway

SOME SAY RESTAURANTS are all about

the food; others say the experience comes first. Whatever your stance is, 2020 has

taken the debate and thrown it in the bin.

The one that’s too small and constantly

overflowing because you’re making three meals a day, says Chef Victor Liong.

Takeaway has remained one of the only

lifelines for venues since March. Dining

establishments have launched to-go meals customers would never have been able to

consume in their own homes. It’s not ideal, but ‘luxe’ takeaway has provided a hint of

normalcy for customers who miss the buzz of a dining room, and more importantly, a revenue stream for venues trying to open the doors on the other side.

Hospitality talks to Lee Ho Fook Chef

and Owner Victor Liong and Ishizuka Creative Director Masahiko Yomoda

about the work that goes into curating a

memorable takeaway offering, how sales

stack up compared to dine-in and why it’s all just a matter of survival.

Victorian venues have been through the

“I’ve always wanted to do bottled cocktails, frozen dumplings and to have a panna cotta at 7-Eleven as my legacy.”

– Victor Liong

wringer. The state is currently under stage four restrictions after a brief

window which saw dine-in resume before

restrictions were ushered back in. It’s been a ride, to say the least.

Victor Liong’s restaurant Lee Ho Fook

has trialed a number of takeaway options since March. “At the start of lockdown one, we weren’t sure what to do,” he

says. “We went to an immediate takeaway model which is how you’d imagine

Chinese takeaway like fried rice and

sweet and sour pork at a super accessible price point.”

After observing the popularity of meal

boxes in his own apartment block, Liong decided to trial boxes for two soon after.

“We were just trying everything … it was like going to detention for the first time.

Lee Ho Fook’s dishes

Everyone’s like, ‘What’s the worst that

program called Lee Ho Fook At Home.

two, XO pippies and Peking duck available

keep f**king up, you’re going to stay there.

we didn’t know what we were going to

home. Liong has also honed in on his

could happen?’ But the second time, if you I think everyone is understanding the severity now.”

The reinstatement of stay-at-home

orders has once again pushed venues to implement business models that have

legs for months, not weeks. Lee Ho Fook’s takeaway arm has now morphed into a

“When we made the decision to do it,

reopen as,” says Liong. “I knew I couldn’t sustainably, in a business setting, do the

food we used to do, so we came up with

dishes that would be awesome at home.”

The At Home offering is a culmination

of dishes of menus past, with everything from frozen dumplings to banquets for

for customers to order and finish at

label-making skills for a range of sauces

(eggplant, XO) and bottled cocktails. “The merchandising of products has been the

most rewarding learning experience,” says

Liong. “We mail them all over Australia, so it’s nice to be able to speak to customers from interstate.”

September 2020 | 41

FEATURE // Baller takeaway Ishizuka's Kagoshima wagyu with Hoba miso and black truffle

Ishizuka began offering an expanded

of mind for many diners. Lee Ho Fook’s

Director Masahiko Yomoda has applied the

includes nine different components from

takeaway offering in late March. Creative

banquet for two is priced at $130 and

same approach to what customers would

Sichuan pickled veg to char siu-glazed

experience in the restaurant; just in a more

pork belly baos, lamb ribs and jasmine tea-

portable format. High-grade Australian

infused custard. Liong says the feedback

and Japanese produce remain front and

has been great, with some customers

centre of the offering, which revolves

around bento boxes, dessert, sukiyaki, sashimi and a cook-at-home category.

making the banquet last a whole weekend.

Marinated smoked salmon

Yomoda remains focused on

The new addition of Peking duck ($65) with pancakes, cucumber, spring onion

and six accompaniments has also been a

replicating the Ishizuka experience, the

winner. “We had heaps of ducks that were

only difference is that it’s not within a

perfectly aged so I thought, ‘Why don’t we

restaurant. “Good restaurants remain in

put a Peking duck on?’ and that’s worked

people’s memories and hearts,” he says.

really well,” says Liong.

“That’s why I want to produce such a good

The chef compares the average At Home

restaurant experience. I believe the dining

consumer spend with the winter period of

that will never change. The idea is to give

for two, it’s good for an online order. Is it

table is a symbol of joy and fondness and

2019. “If someone spends $150 on average

customers high-quality restaurant food

as good as restaurant dining? Absolutely

because they’re in lockdown.”

not. $75pp is terrible if it’s the restaurant.

The chef says the bento boxes, which

But for an online order, I think so.”

were also available pre-COVID-19,

The majority of the dishes on the At

have been the most popular order from

Home offering need to be completed by

customers. There are two bento options available: premium ($350) and single

($75), which feature seafood, vegetables and meat in line with the kaiseki ethos, which Yomoda says embodies “lots of

meaning [including] good health, great harvest and many things.”

Consumer spending has naturally

fluctuated with the varying degrees of

lockdown, and value for money is front 42 | Hospitality

customers at home, which required plenty

“I believe the dining table is a symbol of joy and fondness and that will never change.

The idea is to give customers high-quality restaurant food because they’re in lockdown.”

– Masahiko Yomoda

of trial and error from the kitchen team.

Liong says 98 per cent of feedback from customers has been fantastic, and that most people who order the dishes are

proficient home cooks — but there’s still

an element of risk involved, even though

detailed cooking instructions are provided with orders.

“Once it leaves the premises, we have

to be so confident you’re going to cook

FEATURE // Baller takeaway

a big difference ... but we have to survive as well,” he says.

Takeaway models are tough to navigate, especially when they’re coming from venues people love to dine at. But

there have been some small wins, from

providing customers with a meal they’re craving from one of their favourite

establishments to keeping staff in jobs.

For Liong, the lockdowns have provided

a window to test ideas that have always

been in the back of his mind. “I’ve always wanted to do bottled cocktails, frozen dumplings and to have a panna cotta

at 7-Eleven as my legacy,” he says. “But I can’t run a permanent business on

dumplings and eggplant sauces. It’s a pain in the ass doing this kind of program.

The takeaway model is working enough to keep the guys doing something and

feeling a sense of purpose, but it’s not a

sustainable business. We are running on idle until we can get back to how we do the restaurant.”

It’s early days for Ishizuka’s offering, but

Yomoda is humbled by the response and

has plans to change things up, just as he

would in the restaurant. “We’ve had good

feedback so far and will add on new dishes because people get bored.”

As Melburnians hunker down, continued

support from customers will go a long way to help the venues that are cooking now with a shared goal: coming out on the other side. ■

iKONpack’s tips for selecting the right takeaway packaging • Structure and integrity: keep the product fresh and looking great

it and eat it and be safe,” says Liong. “At

the restaurant, the ball is in our court the whole time, but when we give it to you,

there are some critical control points that can go wrong. We have to make sure the processes are foolproof.”

Ishizuka launched a cook-at-home category to the venue’s takeaway offering in late

July, which currently comprises eight-hour lamb shoulder ($85), smoked salmon

marinated with yuzu, sugar and salt ($78) 44 | Hospitality

and a 500g roast Kagoshima A5 Wagyu

striploin with black truffle and Hoba miso ($325). The proteins are all suitable for two or more people, and Yomoda says

customers have been keen to try them out.

“Cooking at home is getting better and

all the dishes come with instructions,” he

says. “The desserts have also been selling well, like the Japanese sponge cake.”

Spend is around $80 per head, but the

chef says the difference between dine-in

and takeaway can’t be compared. “There’s

during travel.

• Class: packaging is a major part of the customer journey and acts as an offshoot of your product offering and brand.

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1921

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FEATURE // Events Scott Pickett Photography Simon Shiff

Let’s get virtual From festivals to masterclasses, events have long been an important component of the restaurant business — in the COVID era, their significance has only increased.

WORDS Madeline Woolway

EVENTS COME IN a number of forms.

After a two-week closure when the

says Taylor, who also runs PR company

masterclasses and multi-day festivals are

was announced, Amelia Taylor and Daniel

Great Friday; it was prawns and oysters

Collaboration dinners, themed menus, just a handful of examples. No matter

the format, they’re an important revenue stream, brand building exercise and morale booster.

So, with COVID Safe rules in mind,

many businesses have found it worthwhile to adapt their events to suit the new

trading parameters. Transitioning to at-

home offerings and virtual platforms isn’t without challenges, but the hurdles are

worth jumping for Melbourne operators Scott Pickett (Pickett & Co) and Marco Scalisi (Tipico), and Brisbane’s Amelia Taylor (One Fish Two Fish).

Hospitality speaks to Pickett, Scalisi

and Taylor about how the pandemic has changed their event strategies.

46 | Hospitality

nationwide shutdown of dine-in trade

Miletic reopened their Brisbane venue

One Fish Two Fish for takeaway meals.

When they did swing open the doors,

the duo took the first opportunity they

could to host an event. “It was in Easter,”

“In a restaurant, you have to continue to evolve and keep pushing the boundaries.”

— Scott Pickett

Liquidity and an events business. “We ran people could pick up and take home. It

was no different to what everybody else did, but it came with the flair of a name and a brand.”

The concept proved a success and was

followed with similar packages such as

Crab and Cray Cray, which offered diners a multi-course meal featuring crab or

crayfish in each dish. “We sold 350 of

those,” says Taylor. “It was probably the most popular.”

Beyond reformatting dishes for

takeaway, the venue managed to keep

their offering in line with their pre-COVID style. Events have always been integral to One Fish Two Fish operations — in fact,

they’ve been built into the brand since day

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FEATURE // Events

“We understand owning a high-end

restaurant is not a particularly good profit model. Running a middle-tier restaurant, which is more like a fish and shop, is a

better profit model. But doing things like

the Red Fish Blue Fish dinners has allowed us to do what we actually love doing.”

Although a few venues around the

Sunshine State’s capital have had to close for cleaning thanks to COVID-positive

guests, things are mostly back to normal in terms of operations.

Andrea Da Como and Marco Scalisi

one. The restaurant typically hosts two

“Obviously, we’re still not making the same amount of money as before, but the masterclasses … have helped a lot.”

— Marco Scalisi

styles of event. The chef dinners, dubbed

Red Fish Blue Fish after the Dr. Seuss book, are a series of collaborations between

In Melbourne, it’s another story. In mid-

July, Victoria began its descent back into restrictions. Until at least 13 September,

businesses across the state are limited to takeaway and delivery.

“Things have changed a bit in this

executive chef Daniel Miletic and another

second, harsh lockdown,” says Scott Pickett,

Great Friday, Crab and Cray Cray and the

Domain, Pickett’s Deli, Pastore, Restaurant

local chef. Then there are solo events like Oyster Frenzy.

“I would say we do something every six

weeks, and that hasn’t changed because

of COVID,” says Taylor. “It’s always been

the plan [to run events]. All that happened with COVID, really, was that one of the

events we would have done in-house (Great Friday) turned into takeaway. They’re good for PR and we see people we wouldn’t usually see.

the restaurateur behind Estelle, Matilda 159 Lupo, the recently acquired Longrain and a yet-to-be revealed brand in the space

occupied by Vue Group’s Iki-Jime. “The first

lockdown was new for us; it was exciting as well as daunting. We were coming up with

all these fresh ideas and doing new things.”

While the second time around has hit

harder, the Pickett & Co. team were ready

to implement lessons from round one. Like One Fish Two Fish, events have always

been part of the Pickett brand. During the lockdowns, the chef planned out a series of themed dinners and produced video content to accompany them.

Pickett has played around with format

throughout the two lockdown periods. In late July, a pre-planned dinner for Truffle

Melbourne’s Truffle Confidential series had

to adapt to restrictions. “Rather than doing it in the restaurant that we do every year, let’s do it in the home,” says Pickett.

The meals were prepped by the

kitchen for customers to finish off at

home following an instructional video from Pickett.

“I’ve done live events with Shane Delia

for Providoor, but for [the themed dinners], I didn’t want it to have a set time,” says

Pickett. “You get a QR code that gives you a link to the video. Then it doesn’t matter if you want to do it at 6 o’clock on Friday Estelle’s confit duck leg Photography Pete Dillon

48 | Hospitality

night, 8 o’clock on Saturday night or Sunday lunch.”

FEATURE // Events

Stricter government rules enforced

from 2 August meant Pickett had to make

more changes to the format. Rather than a

masterclass-esque recording, Pickett is now filming short explainers for diners to watch while they enjoy multi-course dinners.

Italian restaurant Tipico launched

masterclasses shortly after its doors opened in 2018. General Manager Marco Scalisi

says the regular events have become a key part of the business. Pre-COVID, they held

classes once a month, covering pappardelle, gnocchi, pizza and tiramisu, among other dishes.

When they were forced to close, it didn’t

take long for the team to realise there was a market for a virtual iteration.

“During the first lockdown, we said,

‘Masterclasses have always been very good

Tipico’s pasta masterclass ingredient box

for business and to get new customers in;

why should we stop?’” says Scalisi. “At the first one, we had over 30 people join, so we [decided to] plan a different one for Saturdays, fortnightly.”

About 30 per cent of the people from the

first masterclass rebooked straight away for the next ones. “The number of participants

nearly doubled each time,” says Scalisi. “For the last one, tiramisu, we had 60 people.”

Over the course of July and August,

Tipico hosted multiple sessions a week,

“I’m not sure you can recreate [the restaurant experience] at home, but trying to create an experience diners can have at home that includes your food and your music is a different story.”

— Amelia Taylor

including the fortnightly public classes as

well as corporate and group bookings. The

impact has been huge. “If we just talk about food, and don’t [include] masterclasses,

our revenue dropped 80 per cent in the first lockdown,” says Scalisi. “Obviously, we’re

still not making the same amount of money as before, but the masterclasses … have helped a lot.”

According to Pickett and Scalisi, virtual

events can be just as successful as those held in-house. Transitioning to virtual

platforms isn’t as hard as one might think; at least not technically. Logistically, it’s a different matter.

Pickett’s process goes something like this:

settle on a core concept and work out the

base menu, cost the menu then think about logistics. When Pickett says logistics, he

means everything the team will need to do to put the event together and promote it.

Packaging, transport, the cook, the chill, the 50 | Hospitality

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FEATURE // Events

reheat, the recipe writing and instructions for at-home cooks. EDMs, newsletters, social media and images. “It’s pretty

involved,” concedes Pickett. “It’s a lot more

legwork and there’s many more movements than just planting a plate of food in front of the diner in a restaurant.”

Essentially, filming the actual content is

just one of the steps. “It’s a little bit of a

pain in the arse,” says Pickett. “There’s a

bit behind it. We’ve got to organise all the food into three or four portions and get it

delivered to my house. The videos for the truffle dinner got cut down to 10 to 12

minutes, but took five hours of filming and

Tipico’s pappardelle

a day of mise en place beforehand.”

that are really feeling it, where it’s just

venue’s playlists available on Spotify. “We

experience to working at a live event. “I

of staff, labour, time or reach they might

a lot of social media and our events fall

According to Pickett, it’s a very different

rock up, do the demo for 15-20 minutes,

pack up and leave,” he says. “Now, we’ve got to be proactive.”

Tipico has faced the same challenges, but

too much for them to do with the amount have. Anyone can have a crack and I really think they should. They should look at

how they can pivot their business and react in these times.”

For businesses that are up for the

only play ’80s music in the venue and

around that music,” she says. “We have a lunchtime playlist and an after dark

playlist, so I turned them on public on Spotify after COVID started.”

overall the process has been simple, says

challenge, Pickett has some advice. “You

Differences in approach side, all

the boxes, which isn’t too complicated.”

he says. “You should try to think about

events have played in keeping their

Scalisi: “The only complication is delivering The team settled on Zoom to host the

masterclasses — it’s interactive, easy to use and lots of people are already familiar with the platform.

“One of our front of house managers,

Gigi [Lusi ‘Gigi’ Viota], is an actor,” says Scalisi. “He helps entertain people in

collaboration with our Head Chef Daniele

should be organised and do your costings,” any problems that might arise beforehand.

Think about the transportation, think

about how the orders will come through,

collabs, the takeaway — it’s enough for

health aspect of safety as well and think

how you’ll pack the boxes and how you’ll get them to the customer.

“In effect, we’ve got to switch the

follow everyone on. In-house, when you

delivery, which is very different.”

You need your eyes to go 360 degrees. On camera, they’re all on one screen.”

“Once you add all these elements

together — all the virtual series, the

mentality from running a restaurant to

have 30 people, it’s more complicated.

businesses afloat.

about food safety, think about the public

[Colombo]. It’s easier than doing it in-

house. Daniele has a big screen he can

three restaurateurs recognise the role

running functions, events, banquets and The logistics will be easier if businesses

keep things simple. “In order to reach

[international-themed] dinners, the

us to sort of survive, to keep employing

people and to keep the wheels turning,” says Pickett.

Scalisi is looking to the future. “We’re

not going back to the old normal,” he says.

“I think virtual events will be important for restaurants. Keep the option available.”

Staying afloat is about more than profits,

more people, we had to do something

though. There’s morale to consider, too.

has in their kitchen,” says Scalisi.

evolve and keep pushing the boundaries,”

one or two days before the event. The

Taylor cautions against a one-size-

ways to interact with guests, who are now

log on five minutes before the start time.

simultaneously suit the brand and expand

Guests purchase a ticket and then those

who live within a 10 kilometre radius of

Tipico get a box of ingredients delivered Zoom link is sent via email and participants

Challenges aside, Pickett and Scalisi agree

there’s an opportunity for everyone. “We’re a bit lucky, maybe,” says Pickett. “Smaller restaurants might not have the reach that we do, the social media access or the

database, so it might be tricky to get the

message out. There are a lot of mum and

dad operators, smaller businesses out there 52 | Hospitality

simple; something with utensils everyone

fits-all approach — the event should

it. Ultimately, it’s not a fit for everyone, but there are other ways to utilise technology.

“It’s not really our thing as [much as]

people,” says Taylor. “I’m not sure you can recreate [the restaurant experience] at

home, but trying to create an experience

diners can have at home that includes your food and your music is a different story.”

In line with this ethos, Taylor made the

“In a restaurant, you have to continue to

says Pickett. “You have to have other

locked in their houses. That’s where these events are important: we keep coming

up with fresh ideas to keep guests happy

and interested and keep the kitchen team going, too. Everyone’s a bit flat this time around. We’ve got chefs and a kitchen

team who are used to plating up beautiful

food on beautiful plates for a dining room.

Now, they’re doing takeaway in packaging.

It could be boring if we didn’t keep reinventing.” ■

Deliver live or recorded content directly to your audience Live Demos

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Virtual Summits Roundtables Product Launches Contests

Live Q&A

✓ Increase lead generation ✓ Boost engagement and brand awareness ✓ Educate and demonstrate to your customers ✓ Deliver digital dialogue with speed to market

Expanding your digital opportunities has never been easier!

Scan this QR Code with the camera on your mobile to find out more #TIGvirtualevents

VIDEO // Behind the scenes

Elska’s søl kartoffel An in-depth look at Hospitality’s masterclass series.

1 CHEF/OWNER OF ELSKA

decent port)

Nathan Dunnell shares the

150g white wine

story behind the Brisbane

150g shallots

restaurant’s søl kartoffel,

400g B1-3 Byron Bay honey

Slightly whip to soft

which is inspired by a dish

(or any good-quality honey)

peak and garnish with

his partner and co-owner

2. Hang in cheesecloth for one day in the fridge.

3. Creme fraiche is ready.

scampi roe.

Freja’s father makes for

Method

Christmas. Dunnell wanted

For søl kartoffel

For duck honey jus

to expand on his father-

1. Wash and peel sweet

1. Roast off bones at 180

in-law’s recipe for Danish sugar potatoes using local Australian produce.

potato.

2. Using a Japanese turning mandolin, shave sweet potato into fine

degrees Celsius for 40 minutes, turning occasionally until golden brown.

Ingredients

layers approximately

Søl kartoffel

1400mm in length and

cover with 1000g of

1 large sweet potato

70mm in width.

cold water. Bring to a

(washed and peeled)

3. Tightly roll the sweet

2. Add to deep pot and

potato into a cylindrical

3 sprigs native thyme

shape and season with

5 pepperberries

native thyme powder

brown off lightly in the

300g duck fat

and salt.

oven. Add to the duck

skimming any impurities.

3. Dice vegetables and

place in a shallow basin,

250g cream

cover with duck fat and

35g cultured buttermilk

add thyme sprigs and

the heat and allow to sit

8g elderflower vinegar

pepperberry.

for 45 minutes.

5. Confit for 45 to 60 minutes at 145 degrees

Duck honey jus

Celsius or until a knife

500g duck bones

can pierce with ease.

150g carrot

for a further 45 minutes.

4. Add aromats, turn off

5. Strain through fine sieve

5

and reduce liquid until thickened.

6. In a separate pan, burn the honey and deglaze

100g onion

For creme fraiche

with the duck jus. For

50g celery

1. Mix cream, buttermilk

extra texture, emulsify

2 bay leaves

and elderflower vinegar

8 peppercorns

into a vessel and leave

3 lemon thyme sprigs

for two to three days at

Watch the video now at

1000g water

room temperature until

hospitalitymagazine.com.

200g ramos pinot port (any

thickened.

au/video_posts/

54 | Hospitality

4

and continue to simmer

Creme fraiche

4g wild scampi roe

3

simmer for three hours,

10g native thyme powder

4. Once it’s rolled tight,

2

50g of cold butter into the mix.

6

EQUIPMENT // Face mask

Face mask Some state governments are encouraging hospitality staff to wear face masks.

Only use single-use masks once Pinch the metal strip to ensure it moulds to your nose

Wash or sanitise hands before putting on and removing

Make sure the mask covers your nose, mouth and chin and there are no gaps

Avoid touching the Replace before mask becomes damp or wet

56 | Hospitality

mask while wearing

You’re in safe hands.

Stands

Dispensers

Australia

1300 79 1954 info@stoddart.com.au www.stoddart.com.au

Brisbane Sydney Melbourne Perth Adelaide

Sanitiser

Be prepared for re-opening, with hygiene upkeep and social distancing measures.

Stoddart has a range of hygiene and sanitisation products available to maintain hygiene standards, and staff & patron protection for your venue.

With local manufacture and dispatch in QLD, Stoddart is ready to supply.

100% Australian Owned 100% Australian Made

5 MINUTES WITH ... // Monopole

Nick Hildebrandt and Brent Savage

The sommelier and the chef on what Monopole 2.0 holds THE NEW MONOPOLE site is right across the road from Bentley [in the Sydney

CBD], so we have been aware of it for

a while. We were approached about the

venue and just felt it was the perfect fit for Monopole. It’s an ideal location for a wine bar and we feel the local clientele will

be excited about a new bar offering. The

interiors will be colourful and bright with

large windows that open up onto Australia Square, which will give the space a great urban feel.

When we first opened Monopole, the

menu probably broke the mould of a

traditional wine bar as we offered a full 58 | Hospitality

It’s an ideal location for a wine bar and we feel the local clientele will be excited about a new bar offering.

which we will continue in the city. With

the new menu, we plan to feature classic bistro combinations, but with a modern Monopole approach. I’m excited about

our tuna salad, which is a take on a tuna Niçoise. We’re also offering a Moreton

Bay bug roll, which will be an ideal after work snack.

We will continue to showcase Australian

and European wines, with a particular

focus on small independent producers.

We haven’t decided [how to farewell

dining experience alongside an eclectic

the Potts Point location] yet, but we are

menu evolved to a shared-style approach,

stop by for a farewell drink and snack. ■

and extensive wine list. Over time, the

hoping our loyal, long-term customers will

Low admin fees Strong long-term returns More super for you

Hostplus. We go with you.

Issued by Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 as trustee for the Hostplus Superannuation Fund (the Fund) ABN 68 657 495 890, MySuper No 68 657 495 890 198. This information is general advice only and does not take into account your personal objectives, financial situation or needs. You should consider if this information is appropriate for you in light of your circumstances before acting on it. Please read the relevant Hostplus Product Disclosure Statement (PDS), available at www.hostplus.com. au before making a decision about Hostplus. Past performance is not a reliable indicator of future performance and should never be the sole factor considered when selecting a superannuation fund. INH 1218 0820

Local matters We’re for the celebration of local produce, that’s why for more than 50 years, we’ve been helping local businesses serve home-grown produce.

Naturally good food, simply made. www.mccainfoodservice.com.au

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