Australian Hospitality Directory - 2023 Spring Edition

Spring Edition 2023

HOSPITALITY Product News AUSTRALIAN

DIRECTORY

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DIRECTORY

DIRECTORY

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CONNECTING BUYERS AND SUPPLIERS

CHEFTOP MIND.Maps™ PLUS + EVEREO® + MULTI.Day

THE WINNING COMBINATION Cook.Preserve.Serve Thanks to EVEREO® & MULTI.Day Hot Vacuum, the only system capable of vacuuming hot food inside MULTI.Day Trays, taking full advantage of the Serving Temperature Preservation technology in EVEREO® This system is the FIRST and ONLY hot holding equipment to be certified by HACCP International Certification, do not risk the safety of your clients by purchasing inferior products.

Contact us today to learn more about the safest hot holding in the market with EVEREO® and MULTI.Day. sean@unoxaustralia.com.au | 03 9876 0803 unox.com/au_au

We reckon there’s nothing better than adding a bit of CHEER™ cheese to any dish, whether it’s a simple toastie, a big burger lunch, or the crowd-favourite pub meal, the delicious chicken parma! With both slices and shredded products available to suit a variety of tastes, take your meals to the next level with one of the best from CHEER™ cheese .

AUSSIE JACK • Mild, semi firm cheese • High moisture ideal for fast melting • Minimal oiling • Naturally pale with a non transparent finish

SLICES • Come in a unique staggered stack for easy peal • Perfect for burgers

SHRED • Use where a balance of flavour, fast melting & minimal blistering is required • Ideal for Mexican food

THICK & TASTY • Taste sits between mild & strong • Firm and smooth texture • Ideal for when you are wanting a cheese flavour to stand out • Use fresh or when cooking

SLICES • Use in fresh sandwiches or toasties • Come in unique staggered stacks • 96 slice catering pack cost effective • 72 slice - ultimate decadence

SHRED • Use in pies, cheese & bacon scrolls or sauces

PARMA BLEND • Blend of Mozzarella & Aussie Jack • Fine shred provides increased coverage and even distribution • Designed to melt and go golden brown • Reduce in house blending

• Suited to melting applications where the product requires a combination of blistering & stretch but more flavour than straight Mozzarella • Use on parma’s & cheesy garlic bread

Serving suggestion

CONTENTS IFC - 1 2-3 5

UNOX Saputo Foodservice Tip Top Foodservice

Moffat Stoddart J.L.Lennard Baker Refrigeration Victorinox Comcater Oz Tank

Equipment

10

12-13 14-15 18-19 20-21 24-25 26-27 29

Food & Beverage

32

34-35 36-37 38-39 42 43

Mission Foods Bega Foodservice Peerless Foods Anchor Food Professionals Edgell

Business Services

44

46-47

Australasian Gaming Expo

What's New

4 Australian Hospitality Directory Spring Edition 2023

16-17

22-23

30 - 31

40-41

48-49

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CREATING GREAT FOOD TOGETHER Classic, quality baked goods including sliced loaves, burger buns and breakfast breads.

Premium rustic high top loaves that capture the spirit of the village bakery.

A range of rolls and loaves that can be thawed or flash-baked for that just-baked aroma.

Authentic, great tasting and quick to serve garlic breads, perfect for pairing with pasta and pizza.

Wholesome loaves developed with nutritionists for health and wellbeing.

A breakfast and snacks range enjoyed for generations, including crumpets and pancakes.

YOUR BAKERY PARTNER TIPTOP-FOO DSERV ICE.COM.AU © Registered trade marks of George Weston Foods Limited. All rights reserved.

WORKPLACE SAFETY

How employers can prevent workplace injuries Australia’s hospitality sector is no stranger to physical hazards, with fatigue, sharp kitchen objects, heavy equipment, heat, open flames and wet floors being daily occurrences across most businesses.

Hospitality businesses have a legal obligation to provide a safe working environment for staff under state-based laws overseen by Safe Work Australia.

For employers, comprehensive safety has reputational benefits, reduces rates of injury, and improves staff retention.

Unsafe practices, on the other hand, can come with significant financial penalties for employers. In 2021, the national median compensation for a serious workplace injury was $55,270 per serious claim[1] and seven weeks’ lost time per employee.

Severe cases in some jurisdictions could see unsafe workplaces pay a maximum penalty of $3 million or, in the case of industrial manslaughter, penalties of over $10 million or 25 years imprisonment.

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Australian Hospitality Directory Spring Edition 2023

It therefore pays to run a hospitality business that champions safety for all staff and minimises risk of injury at all times.

DON'T FORGET STRESS AND OTHER PSYCHOSOCIAL FACTORS Hospitality workers are often faced with stressful and tiring situations and an employer must take steps to manage the risks of psychological harm. Recently, states and territories have introduced WHS Regulations, supported by Codes of Practice or Guidelines, that require employers to ensure safe systems of work, training and supervision to remove the risk

of harm caused by bullying, harassment, stress, fatigue and other psychosocial hazards. Critical steps for improving psychosocial hazards include planning rosters, ensuring enough staff are on the floor, and having robust processes for dealing with difficult customers.

Employers should also take steps to reduce bullying and harassment in the workplace. Sadly, hospitality workplaces are not immune to these risks. In Victoria, the introduction of anti-bullying legislation as long ago as 2011, known as Brodie’s Law, came after the tragic suicide of a young woman, Brodie Panlock, who was subjected to relentless bullying at the café she worked at. Serious bullying is now a crime in Victoria, punishable by up to 10 years’ imprisonment.

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WORKPLACE SAFETY

HOW SHOULD EMPLOYERS BEST PROTECT THEIR STAFF FROM WORKPLACE INJURIES? Employers should implement a comprehensive workplace health and safety plan to eliminate or minimise exposure to hazards, train staff, and report incidents effectively. This includes:

• having a clear understanding of your responsibilities and duties as an

employer as outlined in your state’s workplace health and safety legislation • identifying all potential hazards and either removing them or providing proper safety processes, equipment, signage and training • training staff and regularly conducting refreshers on how to safely perform tasks, including by providing adequate supervision. Provide staff with a written safety procedure and obtain their signoff on completion of the training • ensuring all machinery is safely guarded and maintained, and

equipment is used in accordance with the manufacturer's instructions • designing workplaces and work processes and providing equipment that limits staff physical strain such as overstretching, twisting, bending and awkward postures • adopt comprehensive emergency management and written incident reporting processes, and train staff to comply with them.

What happens if an employee is injured?

Under Australian law, employers are required to have insurance to cover employees in the case that they are injured or get sick as a result of work.

To be eligible for workers’ compensation, the worker must:

• be an employee of the business (full-

time, part-time, casual, voluntary or under apprenticeship) • have a medical condition that has been diagnosed by a medical practitioner

• have a medical condition caused by

the work • have suffered a financial loss as a result of their injury.

If an employee is injured at work, they usually have six months to notify their employer of the injury and make a claim with their state’s regulator (e.g.

WorkSafe Victoria, iCare NSW). This timeframe can be extended to up to three years in exceptional cases, such as if the worker did not become aware of their injury until much later.

The regulator will review the claim and decide whether the injured party is entitled to receive workers’ compensation from their employer.

Depending on the nature of the injury, workers’ compensation may cover an employee’s lost wages, cover medical costs, pay a lump sum or pay funeral expenses if the injury results in a fatality.

HELP IS AVAILABLE

Work health and safety laws and obligations vary from state to state, so it’s important to ensure you are operating in accordance with your state’s regulations. Legal professionals who specialise in the hospitality sector, such as Holding Redlich, are available to work with your business to ensure your practices meet all standards required, and keep your businesses and staff well-protected.

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Australian Hospitality Directory Spring Edition 2023 7

UNDERPAYMENTS

How to avoid costly underpayments and payroll issues In recent years, the spotlight has been on Australia’s hospitality industry as a result of major restaurant groups underpaying staff.

Most famously in 2019, restaurant group MAdE Establishment was ordered to backpay $7.8 million in wages and superannuation after it underpaid over 500 current and former employees.

While underpayments occur in every industry, the reality is it disproportionately impacts hospitality workers, who make up just 7.2 per cent of the labour market but account for more than 25 per cent of all underpaid workers, as uncovered by the Fair Work Ombudsman.[1] This is due to the industry’s high proportion of casual and contract workers, penalty rates and extended

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Australian Hospitality Directory Spring Edition 2023

operating hours, as well as high rates of overtime worked.

As an employer, you have an obligation under the Fair Work Act 2009 to correctly pay staff according to contract agreements for their hours worked. Employers must also understand that correctly paying

staff is not just about correctly paying wages, but also entitlements such as superannuation guarantee, annual leave, time in lieu or overtime, ensuring adequate breaks between shifts, and more. Having a payroll system that generates accurate time and wage records is critical.

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UNDERPAYMENTS

WHAT ARE THE CONSEQUENCES OF UNDERPAYING STAFF? Underpaying staff can have severe consequences for hospitality businesses and can result in financial penalties, cash flow pressure, high staff turnover and reputational damage. For staff, it can lead to decreased workplace motivation, absenteeism and high stress. In Victoria, where wage theft is a crime, employers can face $1.1 million in fines and ten years prison time.[2]

WHY DO UNDERPAYMENTS OCCUR? t is rare that businesses underpay their staff intentionally. Most of the time, underpayments occur when employers do not understand their payroll obligations or do not have administrative procedures in place to ensure compliance.

The most common forms of underpayments and payroll errors we see in the hospitality

industry are: • ‘set and forget’ use of annualised salaries and loaded up pay rates • outdated payroll and timesheet systems • staff working overtime or using penalty rates that are not recorded • superannuation guarantee not being correctly paid

• employees not being paid their

minimum shift requirement • staff taking breaks too late or too early in their shift, causing issues with split shifts • incorrectly classifying an employee or using the wrong award rate.

"REASONABLE" OVERTIME Underpayments often occur due to the expectation that workers receiving an annualised salary should work reasonable additional hours without overtime pay.

While this is accepted and common practice, it is only permitted when workers are paid well enough or above their respective

award hourly rate, so their additional pay compensates for the overtime hours.

In 2018, the Vue Group came under fire for this when their pay rates of 25 per cent above Award was deemed insufficient to cover the large amount of overtime they expected from workers.[3]

HOW CAN EMPLOYERS PREVENT UNDERPAYMENTS? To protect your business from costly losses, employers can best avoid underpayments by:

• conducting regular audits to catch and

resolve payroll issues early • ensuring staff are classified under the right Award, and regularly reviewing this classification as it can change with staff picking up additional responsibilities • keeping detailed timesheets and pay records to make sure employees are properly paid and have the proof to support it

• ensuring staff are taking appropriate

breaks and using their time off as required • ensuring you are up to date with wage increases, employee benefits and any other changes that could affect payments • establishing accounting practices that correctly pay the employees’ superannuation guarantee.

Changes to Awards, vague terminology and a myriad of other factors can make

the process of keeping compliant and properly paying employees unnecessarily confusing. Reaching out for legal counsel is the best way to prevent any misunderstandings and protect your business from the large penalties, bad publicity and increased turnover rate that can follow underpayment claims.

Restaurants and cafes are being targeted: who will be the next victim? (Girardi) Restaurant faces $1m fine for allegedly shortchanging young staff in Australia-first wage theft case (The Guardian, 2022) [3] Vue de monde restaurant staff overworked and underpaid, some former employees say (ABC Radio Melbourne, 2018) [1]

[2]

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Australian Hospitality Directory Spring Edition 2023 9

Equ i p

pment

Simply Bar Solutions The Simply Stainless Bar Modules range includes modular benching and under shelves and specific modules for blenders, cocktail arrangement stations and beer stations. Other accessories include drip trays, hand basins, wash sinks and speed racks.

A MODULAR STAINLESS STEEL SOLUTION FOR BUILDING THE PERFECT COMMERCIAL BAR. Send us your existing design a hand drawn sketch, full dwg or revit and we will convert it to the SIMPLY STAINLESS Modular Bar System.

WHAT'

PRODUCT S

VICTORINOX SWISS MODERN COLLECTION

Anchor Culinary Cream

CarbSolve Global Green Tag certified

The existing kitchen knives and table settings in fresh Scandinavian colours are now joined by additional knives with colourful, synthetic handles.

With its partially reduced formula, it also reduces cooking time, food cost & wastage. Specially formulated to hold high temperatures - making it ideal for cook, chill, reheat applications.

In 2023, CARBSOLVE® carbon remover for soak tanks was awarded Global GreenTag certification (Level Bronze). We believe this is the first and only soak tank product to achieve this certification.

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Australian Hospitality Directory Spring Edition 2023

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'S NEW

SHOWCASE

EVEREO: the first ever Hot Fridge

manitowoc ice machines

TIP TOP GOURMET BURGER RANGE

A unique piece of equipment that preserves cooked food at service temperature for days, using a combination of precisely accurate temperature and atmospheric control.

Reliable ice machines are critical in the hospitality industry. AJ Baker & Sons are the exclusive importer of the Manitowoc range of ice machines and dispensers Australia-wide with a partnership spanning just over 40 years.

Each of these buns serve a different purpose – ranging from a sweeter more indulgent brioche offering to a soft potato bun to a traditional damper bun.

Pre-sliced to save chefs time in the kitchen.

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DISTRIBUTORS FOR LEADING, GLOAL MANUFACTURERS J.L.Lennard offers a complete equipment solution to the food service industry, including sales and specification, delivery and installation, operator and technical training, breakdown service and preventative maintenance as well as spare parts support and sales.

J.L.Lennard is the exclusive distributor for Henny Penny, Taylor, XLT Ovens, Pratica, Frigomat, Retigo and Somerset.

J.L.Lennard has offices in five cities in Australia.

Sydney, Melbourne, Brisbane, Adelaide and Perth as well as an office in Auckland, New Zealand.

1800 777 440

www.jllennard.com.au

WHAT'

PRODUCT S

Next generation Merrychef ConneX�

EOI Bakery pastry shells

Metro commercial kitchen shelving

These ovens have been built on a compact, sleek yet stylish design that will fit anywhere, and the oven arrives fully trained and ready for action!

The latest range of sweet short crust pastry shells packed in ready-to-use foils. Made with high quality EOI Monarch vegetable margarine and premium Australian flour. Available as frozen ready-to-bake; or prebaked shells that are readyto-use immediately.

Dominating the storage and transport products market for over 80 year, each product is engineered to withstand the demanding nature of commercial kitchen environments while optimising accessibility, storage capacity, and space utilisation.

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'S NEW

SHOWCASE

Gluten Free English Muffin

Plant Based Lamb Strips

CHEER DESCRIPTION cheddar cheese Gluten Free English Muffins

NEW Mission Gluten WEIGHT PER PIECE CODE Free English Muffins 70 g 4325

Plant based lamb strip style pieces, succulent and lightly seasoned. Easy to prepare and versatile, perfect for those customers who enjoy the taste and texture of lamb, but looking for a plant based alternative.

The quick and easy meal Perfect addition to Gluten V solution, adding flavour and Free menus, versatile use texture to manyFEATURES meals. AND BENEFITS across multiple Breakfast Great for salads, pasta and Lunch menu items.

•Individually Wrapped Single se •Perfect addition to Gluten Free menus dishes and nachos•Versatile or simply Superior taste, great Portion toasted Control use across multiple Breakfast use in sandwiches. Our and buttered.

•Quick, easy and convenient pre and Lunch menu items •Superior taste, great toasted and buttered shreds deliver consistently high quality and taste.

Suitable for Vegans

Lactose Free

Soy Free

Gluten Free

PER C

12 pa

Halal Certified

FOR FURTHER INFORMATION CONTACT US ON 1800 641 529 OR VISIT OUR WEBSITE MISSION

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EQUIPMENT

Victorinox Swiss Classic Knives Made 100% in Switzerland, Victorinox’s Swiss Classic is a versatile range made for effortless and precise cutting. The diverse collection offers fifty-five products to cater to both professional and household needs, ranging from specialised knives, to knife block sets and cutlery sets. Designed by experts, the chef knives in the collection feature an ergonomic handle and balanced design as well as are dishwasher safe for ease of use and efficiency.

Swiss Classic Santoku Knife, 17 cm General-Purpose Knife with Fluted Edge

Swiss Classic Carving Knife, 22cm Carving Knife with Ergonomic Handle

Swiss Classic Tomato and Table Knife, 11 cm Paring Knife with Ultra-Sharp Wavy Edge

The Victorinox Santoku Knife draws inspiration from Japanese culture and is a versatile kitchen tool. It excels in tasks such as slicing, dicing, and mincing. Its distinctive shape, lightweight design, and impeccable balance make it a preferred choice for culinary experts, promising exceptional experience and efficiency with every use.

The Victorinox Swiss Classic Carving knife is crafted by experts to meet all your professional needs. Carving becomes effortless with its comfortable ergonomic handles and well-balanced design. The razor-thin, sharp blades allow you to slice through meats, fruits, and vegetables with ease, providing consistent precision and efficiency. Irrespective of the shape or size, this knife provides a smooth and uniform cut every time.

Looking for a knife that can easily slice through soft-skinned fruits and vegetables like tomatoes? The Swiss Classic Tomato and Table knife might just be what you need! Made in Switzerland, the knife features an ultra-sharp wavy edge and a comfortable handle for effortless use. It combines practicality, durability, and classic ergonomic design in one table knife.

Shop now at https://victorinox.com.au/swiss-classic/ 24 Australian Hospitality Directory Spring Edition 2023

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EQUIPMENT

Australia’s most trusted food service experts.

Comcater proudly wears the title of Australia’s most trusted commercial kitchen equipment and cooking experts. The brand was established to offer smarter food service solutions from around the world and since 1979, Comcater have provided premium advice, training and equipment to help customers better their commercial kitchen, whether that be in a pub, restaurant, aged care facility or hospital.

Comcater was created to fill the gap in the Australian commercial kitchen market where there was a strong need for smarter solutions through innovative equipment.

They endeavour to source the best commercial kitchen equipment and provide it to the Australian food service industry.

Comcater also understands the needs of the modern kitchen and that cooking sustainably, and utilising resources more efficiently is not only good for the environment, but it leads to other benefits

such as waste reduction, cost savings and minimised labour time.

With a nationwide team of over 150 experienced staff, Comcater can help you find commercial kitchen equipment that doesn’t cost the environment. Below are some of their products that will help reduce your environmental impact: • RATIONAL iCombi ovens – save energy, space and oil. The iCombi is a versatile cooking appliance that uses 18% less energy than pre-2016 combi steamers and 95% less oil than traditional cooking appliances. The triple glazed door reduces heat loss, and the oven can self-clean in just 12 minutes.

• RATIONAL iVario - save water and energy. The iVario uses up to 40% less energy so you can boil pasta, pan fry, stew or deep fry efficiently. It also has intelligent sensors that give you up to 50% more searing capacity and precise

26 Australian Hospitality Directory Spring Edition 2023

regulation, which saves an average of 15% on raw materials. You can also save up to 70% on water, thanks to the automatic water filling system.

• Frymaster - save energy and oil.

Frymaster deep fryers can increase the life of your cooking oil by up to 50%.

The self-filtration system keeps oil fresher for longer by sensing when oil needs to be filtered.

• Comenda dishwashers - save water and detergent. Comenda Prime Line dishwashers use a double water blade to reduce water and energy use by 25%, resulting in less detergent being used. The dishwasher retains steam, so heat and moisture are not lost to your kitchen environment.

To find out more about Comcater, email contactus@comcater.com.au or visit their website: www.comcater.com.au

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Providing you with smarter food service solutions Consult an expert today, visit comcater.com.au

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Behind every great menu

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CHECK OUT THE HOTTEST PRODUCTS EVERYONE'S TALKING ABOUT!

O H

T I A P LIT S

Y

EQUIPMENT FOODSERVICE REFRIGERATION CATERING EVENTS

KEEP YOUR VENUE AHEAD OF THE COMPETITION 10

Australian Hospitality Directory Annual 2021

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Why

scrub?

Save your precious staff for the more important tasks.

OZ TANK it!

reduce time | save money | eco-friendly | non-toxic | energy efficient

Foreword

WHAT'

PRODUCT S

DEVONDALE DAIRY

RATIONAL iCombi Classic

Halton Ventilation Systems

Devondale block butters are all made with the goodness of fresh Australian milk. Our UHT cream is sealed in a special stay fresh pack.

Robust, powerful and simple to use. The RATIONAL iCombi Classic will revolutionise your kitchen. Replace pots, grills, ovens and steamers with this one powerful unit, saving your kitchen precious space and money.

Revolutionise Your Kitchen with Halton's Cutting-Edge Ventilation Systems for a Safer, Energy-Efficient, and Environmentally Friendly Workplace.

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18 Australian HospitalityDirectory DirectorySpring 2021 Annual 30 Australian Hospitality Edition 2023

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Foreword

'S NEW

SHOWCASE

TIP TOP Sourdough Bread

Adande Refrigerated Drawers

Edgell Entertainers

Sourdough bread has been a staple food for thousands of years, and its popularity has only increased in recent times. Now, you’d be hard pressed to find a café or restaurant that isn’t serving sourdough as its regular bread offering given its growth in popularity.

Adande’s patented refrigerated drawers are unique to the marketplace, as cold air drops from above the tub down into the drawer. The cold air is then trapped in the drawer due to the weight of cold air pushing down and won’t spill out of the drawer.

From share platters to sides and snacks, kid’s meals to finger food, event catering and bar snacks for pubs and clubs, Edgell Entertainers fit the bill. Featuring Mozzarella Sticks, Haloumi Chips, Jalapeño Cheese Bombs, and Mac ‘n’ Cheese Bites.

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Australian Hospitality Hospitality Directory Directory Spring Spring Edition Edition 2023 2023 19 Australian 31

FOOD & B

BEVERAGE

Serving suggestion

Serving suggestion

Cooking Cream 2L

Thickened Cream 5L

• 18% fat • Heats quickly to high temperatures, without burning or splitting • Ideal viscosity for sautéing, reducing, pan-frying, baking, freezing and whipping

• 35% fat • Rich cream flavour • Suitable for halal, kosher and vegetarian customers • Gelatine free

Serving suggestion

Serving suggestion

Slices Range

Cheese Range

• High yield • Strong cheese flavour • High melting point • Packed perfectly for convenience and efficiency

• Strong parmesan and mozzarella flavours • Natural White To Light Cream Colour • Shredded or shaved profiles For more information, please visit www.begafoodservice.com.au

To order La Parisienne contact your local distributor.

For further information or technical support contact Peerless Foodservice on 1800 986 499 or visit: peerlessfoodservice.com.au

/ peerlessfoodservice

Making it happen

VISIT US:

Foreword

WHAT'

PRODUCT S

Retigo Combi and Bakery Ovens

Anchor Extra Yield Culinary Cream

Edgell Guacamole

The Retigo brand is already well known in the market for its efficiency, reliability and low running costs, which fits in perfectly with the other JL Lennard product ranges.

Manufactured in their state of the art factory in the Czech Republic.

Requires no reduction, saving valuable time in the kitchen. One litre in the pack means one litre in the recipe, making great pasta every time. Specially formulated to perform in both acidic and spicy recipes without splitting or curdling.

Excellent time-saving option for cafes, restaurants, pubs, and clubs. Unlike competitor products, Edgell Guacamole is made from all natural ingredients, delivering superior taste and texture. It contains no gums, thickeners or colours, and is also free from coriander.

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28 Australian 2021 Annual 40 Australian Hospitality Hospitality Directory Spring Edition 2023

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Foreword

'S NEW

SHOWCASE

Tip Top Banh Mi Vietnamese rolls

Bonnet Névé Curl Hot Offlip Hot

Victorinox Swiss Modern Knives

The trick with banh mi is, it’s incredibly cost effective to make and can be adjusted to suit any number of tastes.

Bread-based offerings like banh mi, keep the costs low for operators as customers feel they are getting enough food with a large crusty roll that doesn’t break the bank.

Available with a black exterior and stainless steel interior. Hot food display cabinets are designed to be visually appealing and improve the visibility of your products while ensuring that the food is served at the optimal temperature.

The Victorinox Swiss Modern range has a special ergonomic form with a walnut wood handle.

The handles are made of European walnut – richly grained, dark-brown wood, making each knife genuinely unique.

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Australian Hospitality Hospitality Directory Directory Spring Spring Edition Edition 2023 2023 29 Australian 41

REDUCE TIME ACROSS YOUR MENU?

THIS CREAM CAN. anchorfp.com.au | csaustralia@fonterra.com | 1300 738 484

Serving Suggestion

BUSINESS

SERVICES

CONNECT

COLLABORATE

INNOVATE

AUSTRALASIAN GAMING EXPO 2024 32 YEARS OF EXPERIENCE Year after year the best new and innovative products are on display at the AGE Visitors know that they will see the very latest on offer from progressive and enthusiastic exhibitors Feedback from repeat exhibitors indicates that AGE has been life-changing for their business; networking and creating new partnerships with visitors and exhibitors The AGE floor plan is open and spacious, creating ease in which exhibitors can have face to face conversations with existing and potential clients AGE generates genuine leads and generates exceptional sales AGE is the easiest way to get feedback on your new product or service from experienced gaming and hospitality executives It is the most progressive Australasian Gaming and Hospitality Expo event both, nationally and internationally, for the Hotel, Club, Casino and Hospitality Industries in the Pacific Rim. 75% of the AGE event is sold to repeat exhibitors

77%

56%

63%

OF VISITORS ATTEND THE AGE TO SEE NEW PRODUCTS

OF EXHIBITORS HAVE EXHIBITED MORE THAN FIVE TIMES

OF EXHIBITORS SAID THEIR ROI WAS GOOD TO EXCELLENT

2019 Visitor Survey conducted by international benchmarking company Explori

2019 Exhibitor Survey conducted by international benchmarking company Explori

2019 Exhibitor Survey conducted by international benchmarking company Explori

CONNECT COLLABORATE INNOVATE The best new and innovative commercial kitchen equipment, point-of-sale systems, paging and communication devices, waste management solutions, venue design and construction providers, furniture and flooring, food and beverage, entertainment, uniforms and more, are found at the Australasian Gaming Expo (AGE).

AGE is the cornerstone of the Australian gaming and hospitality industry. It's where gaming, technology, and hospitality meet.

13-15 AUGUST 2024 ICC SYDNEY www.austgamingexpo.com

FREE ENTRY | TRADE ONLY

WHAT'

PRODUCT S

Oz Tank Soak Tank

La Parisienne croissants

MULTI.Day Hot Vacuum

Oz Tank’s stainless steel, double skinned soak tank system will save on the cost of labour, costly chemicals, water and electricity.The original and still No.1 soak tank system in the kitchen.

Used by hotels, restaurants, bakeries, pubs and commercial kitchens.

Made with fresh butter, have a golden brown crunchy crust on the outside, soft, airy and flaky inside. Just thaw these frozen croissants overnight and prove until doubled in size, and then bake for that delicious wafting buttery smell that your customers will love.

Combined with EVEREO®, capable of vacuuming hot food inside the MULTI. Day Trays, optimising the transport of hot food and taking full advantage of the Serving Temperature Preservation technology in EVEREO®.

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'S NEW

SHOWCASE

METOS Viking 4G MixPan

RATIONAL iVario

Mission Tortilla Wraps

The ergonomics of these Bratt pans makes it easy to use, easy to tilt and easy to clean while being a completely hygienic piece of cooking machinery. It features a user-friendly safe control panel that is fully raised from the control pillar.

Boil, pan fry and deep fry with just a single cooking system. Cook four times faster than conventional cooking with up to 40 percent less energy.

Specially designed for business and industry catering.

Mission Tortilla Wraps are a great option for all meal occasions and cuisines. With a superior range & quality very pliable, will not split or crack, and very easy to fold when heated.

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Australian Hospitality Directory Spring Edition 2023

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RECIPES

Recipe from Saputo Foodservice

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Australian Hospitality Directory Spring Edition 2023

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RECIPES

GINGER

CITRUS TART

WITH VANILLA CREAM INGREDIENTS (serves 8) Base 250gm ginger biscuits 80gm Devondale Unsalted Butter, melted Pinch of salt

METHOD

Pre heat oven to 180C. Process biscuits in a food processor to a fine crumb. Add the melted butter and salt.

Continue to pulse until well combined.

Candied Citrus Rounds Press the biscuit mixture into an 1 cup castor sugar 11cm x 34cm non-stick tart tin 2¼ cups water with a removable base. Place tin 1 large orange, thinly sliced on a baking tray and bake for 10 1 lemon, thinly sliced minutes.

Cool biscuit base in tin for To Finish at least 30 minutes or until 500g prepared lemon curd completely cooled.

300ml Thickened Cream Meanwhile, make the citrus 1 tsp vanilla extract Remainder of rounds by placing the sugar syrup from citrus rounds. and water in a small sauce pan.

Edible flowers Baby basil leaves Bring to a slow simmer until the sugar has dissolved.

Add the citrus slices and return to a slow simmer for approx.

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25 minutes or until slices are translucent and syrup has thickened.

Place the slices on a lined baking tray and allow to cool.

Reserve and cool the remaining syrup.

To assemble, remove cooled biscuit base from tin and place on a serving platter. Evenly spread the lemon curd over the base.

Combine the cream and vanilla extract and whisk to soft peaks.

Top the lemon curd with dollops of the cream, citrus rounds, edible flowers and a scatter of basil leaves.

Serve with reserved citrus syrup and extra whipped cream on the side.

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RECIPES

INGREDIENTS (serves 4)

METHOD

Salmon Fillets 1 tbls olive oil Salt and pepper to taste 450gm salmon fillets, boneless and skinless

Cook the salmon fillets by placing oil in a large frypan.

Season the fillets and fry until desired doneness. Set aside and keep warm.

Make sauce by heating oil, on low, in the same pan that the fish was cooked in.

Add the garlic and saute for 2 minutes or until tender. Do not brown.

Add the cream and stock cube.

Simmer on low until cream has reduced and slightly thickened.

Add the remaining sauce ingredients and continue to simmer for a further 4-5 minutes or until peas have cooked through.

Add the warm pasta to the pan and gently combine to coat the pasta.

To serve, break the salmon fillets into large chunks and place on top of the pasta.

Add a sprinkle of micro greens and serve immediately.

Cream Sauce 1 tbls olive oil 2 cloves garlic, finely sliced 250ml Devondale UHT Thickened Cream 1 vegetable stock cube 300g fresh or frozen peas Zest of 1 lemon Salt and pepper to taste ½ bunch of dill, roughly chopped To Serve 250g tagliatelle, cooked per packet instructions Micro greens 30g Water

SALMON

& DILL PASTA IN A 52

FRESH PEA & CREAM

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RECIPES

Recipe from Saputo Foodservice

A

SAUCE www.hospitalitydirectory.com.au

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