Open House Food Service November 2014 Issue by Creative Head Media Pty Ltd

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NOVEMBER 2014

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CONTENTS

ON THE COVER Birch & Waite’s fresh-chilled range of mayonnaises and sauces have that freshly prepared taste, making them the perfect accompaniment to the fresh ingredients used in many menus.

Regulars 04 Editor’s note

06 News

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12 In season 14 Origins Cheesecake 16 Q&A Paul Schulte, The Keystone Group 30 Regional snapshot Lockyer Valley, Queensland 32 Cooking the books

Features 10 Cover story Birch & Waite fresh-chilled mayonnaises and sauces 17 Seafood New QR code improves traceability

34 Products

18 Volume catering Planning is key to a successful event

38 Profile Stefano Manfredi

20 Desserts Keeping it fresh for summer

39 Australian Culinary Federation news

24 Chinese New Year Let the celebrations begin 26 Food matching Matches made in food and beverage heaven

OCTOBER 2014

36 Event report Penfolds dinner, InterContinental Sydney Double Bay

Breakfast hits refresh Menus freshen up for summer Inside the Australian Made Campaign OH1014.indd 1

Artisan to go Tip Top Foodservice’s new Speedibake range 17/10/2014 9:51 am

To ensure you never miss out there are now more ways to enjoy Open House. As well as the monthly magazine, Open House is also available as a free iPad app, which is packed with exclusive extras. The Open House app is available at the iTunes app store.

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EDITOR’S WORD

(Fat) Duck and cover Published in Australia by Creative Head Media Pty Ltd

f you needed any further proof that celebrity chefs are increasingly afforded the status of rock stars, it seems that the ballot for seats at Heston Blumenthal’s Fat Duck restaurant at Crown in Melbourne has been targeted by ticket scalpers. More than 250,000 people applied for the opportunity to dine at the restaurant during its six month season, but it has been revealed that several groups have exploited a loophole in the online reservations system, securing 100 tables under fake names. News reports suggest that reservations may be sold for a profit of $500 on top of the $525 per head price for dining at the restaurant. And there’s likely to be plenty of takers, with ads on websites such as Gumtree suggesting people are willing to “pay handsomely” for reservations. While Crown is reportedly acting to try to cancel the fake bookings, according to The Sydney Morning Herald, social media users have reacted furiously to news of the scam. It seems that even when paying the price of a return flight to Bali for one meal, people expect a fair go.

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THIS MONTH’S TOP STORY A good food and wine match can lift the enjoyment of a meal from the so-so to the sublime, but it’s not just wine that chefs are matching with food for exceptional results. Find out more on page 26.

4 Open House, November 2014 www.openhousemagazine.net

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INDUSTRY NEWS

Refugees get ingredients for fresh start innovative approach to addressing barriers to employment faced by asylum seekers and refugees. “We are pleased to support this program which will help women find work and gain independence in their new homes,” she said.

he City of Sydney has provided a community grant to social enterprise organisation Mazi Mas to help create employment opportunities for asylum seeker women. Seven women from Africa, the Middle East and Asia have been training for hospitality careers, completing cooking, food safety and responsible service of alcohol courses organised by the Mazi Mas (which means “with us” in Greek) training program. Last month the women combined their traditional home cuisines with their newly acquired qualifications to serve diners at a special pop-up restaurant at Darlinghurst’s Third Village Café. Lord Mayor Clover Moore said the program, which was founded in London, was an

“Hopefully, the women taking part in the program will eventually go into business for themselves or work in food businesses, giving them the chance to introduce new recipes, ideas and flavours to Sydney’s exciting food scene.” Mazi Mas’ Maggie Lloyd said she hoped to repeat the course every six weeks. “We would love to help about 60 women each year,” she said. “Women from these backgrounds may have difficulty finding work, but far from being unskilled, they have been cooking for family and friends for many years. Their skills and knowledge are highly marketable in an increasingly food-loving Sydney. “We can learn a lot from their experiences – about thrift, sustainability, slow food cooking and making things by hand.”

Cairns caterer wins for tourism showcase Tropical Catering & Events has won the Best Achievement in Catering award at the 2014 Australian Event Awards, held at Sydney’s Doltone House, Darling Island Wharf. The Cairns-based company won the award for its work on the farewell event for the Australian Tourism Exchange 2014 (ATE14), held in Cairns in May this year.

The farewell event was the finale of ATE14 and the launch of Tourism Australia’s global “Restaurant Australia” campaign. The event saw 2000 tourism professionals from around the globe sample the best of Australian food and drink, with guest feedback showing that it was the most highly rated event in ATE’s 35-year history.

6 Open House, November 2014 www.openhousemagazine.net

Sydney’s Quay named Restaurant of the Year Sydney’s Quay restaurant (pictured, with chef Peter Gilmore) has been named Restaurant of the Year in this year’s Savour Australia Restaurant & Catering Hostplus Awards for Excellence. Other major award winners were Customs House in Brisbane, which won the Caterer of the Year; Adelaide Oval, which was honored with the George Mure Memorial Professional Development Award; Compass Group in Sydney Town Hall, which was awarded the Green Table Award for Excellence in Environmental Sustainability; and Ricardo’s Café in Macquarie, which won the Innovative Workplace Training Award. In addition to their major awards, Quay also won the Fine Dining Restaurant category, while Customs House in Brisbane took home the Function/Convention Centre Caterer title. Restaurant & Catering Australia (R&CA) used the awards night to launch the new Savour Australia booking website, which allows consumers to search for and book online more than 15,000 Australian restaurants, including Savour Australia award winners and R&CA members. “The rewards have never been greater for restaurant and café operators as well as caterers to be awarded with a plate in the Savour Australia Restaurant & Catering Hostplus Awards for Excellence – with plate rated businesses being highlighted and promoted on the Savour Australia website to the world,” said R&CA chief executive John Hart.

NEWS BRIEFS

Wine list winners announced Wines (pictured), while Reserve Wine Bar, Newcastle, took home the award for Best Regional Wine List Featuring NSW Wines. Wine Odyssey Australia also received the award for Informal Dining Restaurant Wine List – Comprehensive.

New South Wales’ best wine lists have been recognised in the New South Wales Wine List Awards, presented by the NSW Wine Industry Association in association with, for the first time, Restaurant & Catering Australia (R&CA). The NSW Wine List awards are aimed at rewarding licensed restaurants with excellent wine lists that focus on showcasing local wines. Wine Odyssey Australia, in Sydney’s The Rocks, took home the award for Best Metropolitan Wine List Featuring NSW

Other award winners were Eschalot, Berrima (Fine Dining Restaurant Wine List – Comprehensive); Cammeray Craft, Cammeray (Informal Dining Restaurant Wine List – Limited); Glass Brasserie, Sydney (Restaurant in a Hotel/Motel/ Resort Wine List); and the Imperial Hotel, Paddington (Restaurant in a Pub/Club/ Tavern Wine List). “The Wine List Awards are all about the tourism consumer experience and ensuring that local food and wine are offered together to showcase the value of dining,” said R&CA chief executive John Hart. “The event is also a great way to work with restaurant operators and encourage them to feature NSW wines on their lists.”

Chase Kojima to open second Australian restaurant Japanese chef Chase Kojima (pictured) is to open his second Australian restaurant at Jupiters Hotel & Casino, on Queensland’s Gold Coast, as part of the resort’s $345 million redevelopment.

binchotan duck breast with beetroot, sansho pepper and wasabi, and salmon robata with ssamjang miso and watercress.

Chase Kojima is the executive chef and founder of one-hat restaurant Sokyo at The Star, Sydney.

“I am extremely passionate about supporting and showcasing Australia’s finest produce and I like to develop strong connections with my producers,” he said. “I look forward to what the Gold Coast and Queensland has to offer.”

Echo Entertainment Group managing director Queensland, Geoff Hogg, said it was a coup for Jupiters Hotel & Casino to be opening Kojima’s second restaurant in Australia. “Chase will bring an exciting and unexpected flavour to the Gold Coast culinary scene,” he said. “We anticipate this new restaurant, part of our $345 million redevelopment, will be a drawcard for local and international patrons.” The 120-seat restaurant and bar, to be called Kiyomi, will serve a modern, yet distinctly Japanese menu. Dishes on the new menu include scampi with foie gras, white soy, apple and mizuna salad, as well as

Kojima says he was keen to showcase his food to a new audience.

Zambrero makes BRW Fast 100 list Quick service Mexican restaurant chain Zambrero has made the BRW “Fast 100” list, which collates Australia’s fastest growing businesses, for the fourth consecutive year. The company achieved 78 per cent growth in 2013-14. Zambrero opened its first overseas restaurant in July this year in Bangkok.

Pizza World Champion opens at Crown Pizzaiolo Johnny Di Francesco (pictured) has opened a sibling to his Brunswick pizzeria 400 Gradi at Crown Melbourne. Di Francesco was named World Champion pizza maker in July after winning first place at the 2014 Campionato Mondiale della Pizza in Italy.

Tim Ho Wan to head to Australia Hong Kong dim sum specialists Tim Ho Wan is to open three outlets in Sydney next year, while Melbourne’s Chinatown and Brisbane are also on the cards. Tim Ho Wan was founded by former Four Seasons Hong Kong dim sum chef Mak Kwai Pui and gained global attention when it was named the world’s cheapest Michelin-starred restaurant.

Barber to speak at MFWF Celebrated US chef Dan Barber will be a guest presenter at next year’s Melbourne Food and Wine Festival (MFWF). During the session, to be held on March 6, Barber will discuss his new book, The Third Plate: Field Notes on the Future of Food, which offers a radical new definition of ethical, sustainable and delicious eating.

Opera Bar legal action under discussion Three of Sydney’s key hospitality players are reportedly weighing up legal action against the Sydney Opera House Trust over the sought-after Opera Bar contract won by chef Matt Moran and partners. The Sydney Morning Herald has reported that Hugos owner Dave Evans is leading the call for information from the state government-run body.

www.openhousemagazine.net Open House, November 2014 7

Food truck trial for Perth Perth City Council has approved a trial of mobile food trading in the City of Perth.

Aussie kids going hungry Food rescue organisation Foodbank provides food relief for over half a million Australians every month, more than a third of whom are children, according to the Foodbank Hunger Report 2014, released last month to coincide with World Food Day. The report also finds that there are 60,000 people seeking assistance each month, including 24,000 children, who are turned away empty handed due to lack of food and resources. According to the report, demand for food relief is rising, with family economic circumstances identified as the main driver for people turning to food relief. Low income families make up the largest group seeking assistance, followed by single parent families and the unemployed. For the first time, the Foodbank report also quantifies the true benefit of its food relief activities – in addition to addressing nutritional and physical health needs, a meal contributes to improvements in emotional wellbeing, sense of self worth, social relationships, academic performance and ultimately overall standard of living. Combined with the environmental benefits of food not going to waste, the social return created per kilogram of food is $23, adding up to $571 million every year. “Our Social Return on Investment research highlights the overwhelming community benefits that even one kilogram of food can deliver, so we’re working hard to continue to support Australia’s welfare agencies and in turn, children and adults who need assistance,” said Jason Hincks, chief executive of Foodbank Australia. Foodservice businesses can help solve the problem by donating surplus food. For more information visit www.foodbank.org.au.

The wheels are now in motion to allow 10 mobile food vendors to operate in the City of Perth area from February to May 2015. Fifteen locations have been approved for mobile food vendors to operate in during the trial. Lord Mayor Lisa Scaffidi said the decision is an exciting step forward. “There has been a lot of demand – from both consumers and operators for mobile food trading in the city,” she said. “The trial will allow us to assess the viability of permanent mobile food trading, how it is received by the public and its effect on local brick and mortar businesses. “This project will enable the City of Perth to engage in the vibrant global food truck movement. “It will also be a great way for fledgling food traders to get a start in the city and test the public’s reaction to what they are selling.” Food truck businesses interested in taking part in the trial are invited to apply from this month.

Bavarian Bier Cafe called out over sexist ads The Bavarian Bier Cafe has been forced to withdraw its latest advertisement following complaints that it was sexist. The ad, featuring two women wearing low cut dresses, and the slogan “We’ve got the best racks”, was the subject of a campaign by activist group Collective Shout. The ad promoted breast cancer charity The Treasure Chest, pledging a $1 donation for every rack of ribs sold. The online campaign called for Collective Shout’s members to complain about the ad to the Advertising Standards Board or post their objections on The Bavarian Bier Café’s Facebook page. The Bavarian Bier Café posted a statement on its Facebook page saying they had “decided to withdraw all visuals of our ribs promotion across our restaurants out of respect for those offended”. “It was never our intention to offend our valued customers, particularly women,” the statement continued. “The campaign was designed to raise money for an extremely worthy cause to which we remain committed. A donation of $1 will still be contributed for every rack of ribs sold to Treasure Chest, a charity that seeks to decrease the waiting time for breast reconstruction.”

Thermomix earns a ‘Shonky’ All-in-one mixer Thermomix has been awarded a Shonky Award in Choice’s annual awards, which recognise “companies, products and services that have outdone themselves in providing consumers with a shoddy experience”. In their ninth year, the awards are based on nominations received from Choice staff and members, and must meet one of nine criteria including failing a standard, poor value for money, lack of transparency and false claims and promises. The consumer watchdog found that Vorwerk, makers of the cult kitchen appliance, had not handled the launch of their new model well, leading to Thermomix fans losing hundreds of dollars off the resale value of their superseded machines.

8 Open House, November 2014 www.openhousemagazine.net

According to Choice the company released the TM5, which costs just $50 more than the previous model, on September 6, with no prior warning, with some new owners taking delivery of their full-price TM31s just a day or two before the release. Consumers who asked about a new model were told that there was no plans to release one. “When it comes to other high-value purchases like smartphones, consumers are used to being warned before a new product goes on sale so they can make an informed decision about whether to wait,” Choice said. “If a company refuses to do this, at the very least they should make sure their sales representatives aren’t giving customers misleading information in the lead-up to launch.” OH

COVER STORY

Fresh taste Birch & Waite’s freshchilled range of mayonnaises and sauces have that freshly prepared taste, making them the perfect accompaniment to the fresh ingredients used in many menus.

inety-two per cent of chefs say that fresh ingredients are the key to creating great food, according to a survey commissioned by Australian family business Birch & Waite. In today’s highly competitive and timepoor foodservice marketplace it is both impractical and uneconomical to prepare everything from scratch. As a result, the majority of chefs currently make do with ready-made, shelf stable mayonnaises and sauces stored at ambient temperature. However, there is an alternative which makes it possible to offer customers mayonnaises and sauces free from the levels of preservatives and acidity found in ambient products, yet without having to prepare them from scratch. Fresh-chilled mayonnaises and sauces from Birch & Waite taste and present as though they had been freshly made – without all the preparation time and labour cost. This means their quality, flavour and taste is far superior to ambient products, as many of Australia’s foodservice professionals have long recognised.

For more information visit www.birchandwaite.com.au

In the survey, 39 per cent stated they regularly use fresh-chilled mayonnaises and sauces, either as-is, or as a base to which

10 Open House, November 2014 www.openhousemagazine.net

they add their own finishing touches. Birch & Waite’s fresh-chilled products are batch-crafted to ensure consistent taste and texture, with their authentic “from-scratch” flavour profile perfectly complementing the fresh ingredients of your menu. All products in the Birch & Waite freshchilled range are made from quality, fresh ingredients, utilising Australian produce wherever possible. The company also consults with chefs and foodservice professionals to ensure its range meets the demanding requirements of today’s discerning foodservice marketplace in both presentation and performance. The Birch & Waite fresh-chilled range comes in a variety of sizes and packaging options to suit all foodservice market requirements, from 10ml individual portion control sachets to 2.3kg jars and 10kg and 20kg buckets. In addition to Whole Egg Mayonnaise and Aioli Garlic Mayonnaise, the range includes Dressings, Desserts and the new Wrap It Up range of sauces including Truffle, Chipotle and Tandoori. Most products in the range have a shelf life of six months from production and two months shelf life once opened and most are gluten free and Halal approved. OH

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IN SEASON

Papaya and papaw O

will taste better and look cleaner. Supply should be good and there will be more red papaya available than ever before.

ften mistaken for the same fruit, red papaya and yellow papaw are actually quite different in physical appearance and taste once you know what you’re looking for.

“This is great news as they taste great and give a consistently good eating experience.”

“Red papaya is pear shaped with yelloworange coloured skin and orange-red flesh,” explains grower Daniel Mackay. “Not to be confused with yellow papaw which is larger, has less of a sweet taste and distinct yellow flesh and pale orange skin." Available all year round, papaya and papaw are at their peak from September to November and again in April to June. Predominately grown in the warmer tropical climates of Far North Queensland, including areas around Tully, Innisfail to Mosman, and Mareeba with new plantings in Lakeland, they can also be found growing in the Northern Territory and Western Australia. Warm, dry conditions so far this season

While dark spots or blemishes don’t necessarily mean that the fruit is of poor quality, red papaya and yellow papaw do need to be handled carefully as they’re fragile and will bruise easily. Mackay suggests looking for fruit that yield slightly to the touch when pressed near the stem. have led to consistent, great tasting fruit, according to Mackay. “After Christmas we will get rain and the Brix levels [a scale of measurement used to determine sugar levels in soil] go down so they’re not as sweet,” he says. “With less rain in the first months Tableland fruit

November

“Select fruits with a yellow-green skin and allow them to ripen for a few days at room temperature before cutting,” he says. “If you are going to eat them straight away, choose fruit that is soft to touch with almost completely yellow skin and store them in the fridge.” OH

December

• Asian greens

• Papaya

• Zucchini

• Apricots

• Lychees

• Red papaya

• Asparagus

• Passionfruit

• Zucchini flowers

• Asparagus

• Mangoes

• Snow peas

• Avocados

• Peas

• Banana

• Nectarines

• Banana

• Pineapples

• Blackberries

• Peaches

• Spring onions (green shallots)

• Blueberries

• Potatoes

• Blueberries

• Peas

• Celeriac

• Shallots (green onions)

• Carambola (starfruit)

• Passionfruit

• Silverbeet

• Celery

• Spinach

• Cherries

• Spring onions

• Cucumber

• Rockmelon/ cantaloupe

• Sweetcorn

• Eggplant

• Rambutan

• Tomatoes

• Grapes

• Raspberries

• Valencia oranges

• Green beans

• Watercress

• Hass avocados

• Youngberries

• Honeydew melons

• Cherries • Chillies • Cucumber • Globe artichokes • Grapefruit • Green beans • Loquats • Mangoes • Melons • Mulberries • Papaw

12 Open House, November 2014 www.openhousemagazine.net

• Lemons • Lettuce

• Pineapples • Radish

• Strawberries • Sugar snap peas • Sweet corn • Valencia oranges • Watermelon • Yellow papaw • Zucchini

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ORIGINS

A classic dessert that dates back to ancient Greece, cheesecake is a staple dish on many menus that is truly fit for the gods, discovers Sheridan Randall.

et it now be known that cheesecake can be filed under “healthy options” on the menu, as the earliest recorded mention of cheesecake is in the 5th century BC by the Greek physician Aegimus, who popped two recipes in his book on the art of making cheesecakes under the names libum and placenta. Of the two, placenta was more like the cheesecake of today, being baked on a pastry base.

This protein rich delicacy was given to athletes at the earliest Olympic Games, but it wasn’t until around 200AD that the Greeks decided to add some honey into the mix, bringing it closer to the dessert enjoyed today. By 1000AD cheesecakes were flourishing throughout Scandinavia, England and north western Europe.

In a classic case of “what have the Romans ever done for us”, the Roman conquest of Greece resulted in not only great roads and aqueducts across much of what is now Europe but also the widespread uptake of cheesecake, which they used as an offering to their gods in religious ceremonies.

There are many mentions of cheesecake recipes throughout the ages, with every chef worth his or her salt putting their stamp on it. A recipe for cheesecake appeared in Elizabethan cookbook The Proper Newe Booke of Cookerye in 1545AD, while English king Henry VIII had his chef soak the cheese in milk for three hours before straining the mixture and adding eggs, butter and sugar.

In the first century AD, Marcus Porcius Cato, a Roman politician and all round gourmand wrote a recipe for cheesecake which involved mixing crushed cheese, flour and an egg into a loaf and baking it under a brick in a hot fire.

As is so often the way in the evolution of life, the origin of American cream cheese, which is so heavily associated with the cheesecake of today, happened by accident. In 1872, A New York dairy farmer attempting to replicate the French cheese

14 Open House, November 2014 www.openhousemagazine.net

Neufchatel discovered a process which resulted in the creation of cream cheese. It was a hit and only three years later cream cheese was packaged and distributed to local stores under the Philadelphia Cream Cheese brand. In 1929, German immigrant Arnold Reuben, owner of the Turf Restaurant in New York City, used cream cheese instead of cottage cheese in his cheesecake recipe which he began serving in his restaurant. Needless to say it caught on, becoming a staple item on many restaurants’ menu. The classic New York style cheesecake is served with just the cake, but it is equally popular topped with fruit, chocolate or caramel. There are many variations of cheesecake – the Italians use ricotta cheese, the Greeks use mizithra or feta, the Germans opt for cottage cheese, while the Japanese use a combination of cornstarch and egg whites – but for many the classic cheesecake still comes with a heavy New York accent. OH

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Q&A

Group dynamic After taking over the Pacific Restaurant Group earlier this year, Sydney’s The Keystone Group is now one of Australia’s largest hospitality groups. Ylla Watkins spoke with group creative officer Paul Schulte about the company.

for. It’s actually quite refreshing having an established brand to work with as previously we have built everything from scratch. It’s also quite nice to see international views and opinions on the brand.

Q: The Keystone Group is one of the key players in Sydney’s hospitality scene. What’s your history with the company? A: I started in the bar back in 2000 just after Keystone opened Cargo. Within a few months I was running the venue and from there I came up with a lot of the new concepts, and became a partner, starting with Gazebo in 2006. From there I really just started working more on the creative side of the business and the direction it was going rather than everyday operations. The design element was a passion, and today I find myself looking after a company that is a lot bigger than I ever imagined it to be.

Q: Sydneysiders can be fickle when it comes to patronising restaurants and bars. How do you ensure the longevity of a new venue? A: Consistency is key, and making sure you don’t try to do everything. Venues are usually famous for one or two things and its important you concentrate on this and don’t cater to everyone. Q: Looking back, has the restaurant and bar scene in Sydney changed since The Keystone Group started out?

Q: What have been some of the highlights for the company since its inception? A: We are very proud of our unique concepts, designs and expertise, in an industry where it is hard to always know where it’s going. Our recent acquisition of Pacific Restaurant Group (PRG) was a big moment, making us a national company with international ambitions. Q: What does that acquisition mean for the group? A: The Keystone Group is now a national company that has a 50 per cent split in food and beverage sales. We are very proud of the fact that we run some of Jamie Oliver’s most successful businesses, and with this it shows we have the capability to help international brands come to the Australian and Asian market and operate successfully in a joint venture or partnership structure. Q: In the last few months you’ve reopened Manly Wine and Gazebo, and opened the Champagne Room. What’s the secret to opening a successful bar or restaurant? A: You need to understand the local markets and more importantly other local offerings and trends. We like to plan to change our

A: Very much so. It’s a completely different ball game and competition is rife. It’s now about catering to a niche and doing this really well.

venues around about every five years. Within that time people’s needs and wants change. Plus you learn a lot about how people want to use our spaces. Design is a huge part in getting these new offerings right, which is why we were keen to completely transform these venues. Q: The Keystone Group holds the master franchise for Jamie’s Italian in Australia. How does opening a restaurant that’s associated with a celebrity chef and part of a chain differ from opening a freestanding restaurant? A: Understandably a celebrity chef will have his ideas and brand already built which we need to respect and understand. We are lucky enough to work with a team in the UK who respect the fact that we also know the market here and the differences that people in other countries may be looking

16 Open House, November 2014 www.openhousemagazine.net

Q: Crystal-ball gazing, what do you think the key trends in the hospitality industry will be over the next few years? A: I believe it will continue to become more and more about being famous for one or two things only. The biggest challenges we face here are regulations and labour costs. This will continue to influence the players compared to those who can’t quite make it. Unfortunately, it’s becoming harder to simply be creative and just give things a go. I believe bigger companies like ourselves will be able to help these people prosper in the industry. Q: What does 2015 hold for The Keystone Group? A: We are in the midst of a huge stage of expansion into different markets. We have enough strong brands now to grow these markets. We are also starting to work with more international brands wanting to come to our shores. OH

SEAFOOD

3 1 Parliamentary Secretary to the Minister for Agriculture, Richard Colbeck, at Sydney Fish Markets. 2 Users will be able to learn about individual fishers. 3 Fish on their way to market.

New seafood QR code A new high tech scheme from OceanWatch will improve the traceability of fresh seafood, discovers Sheridan Randall. n an Australian fishing industry first, an OceanWatch Australia QR code attached to fresh seafood will provide wholesale buyers with a complete picture of where and how the catch was caught, and the faces behind the fishing fleet. The codes, part of the OceanWatch Master Fisherman Program, were launched at Sydney Fish Market this month, in celebration of 25 years of achievement for OceanWatch. By scanning the QR code, buyers can meet the fisher behind the catch and see how the seafood was caught. The code also reveals which part of Australia the seafood comes from and information about the characteristics of the species, migration patterns and population statistics. “These QR codes offer real transparency around the provenance of seafood,” said Brad Warren, executive chair OceanWatch Australia. “It’s important the community knows where their seafood comes from, and is confident

the fisher is dedicated to responsible fishing and bestpractice techniques to protect our marine environments.

accreditation and be allocated a QR code, fishers must first complete the Master Fisherman

Program, jointly funded with the Fisheries Research and Development Corporation. OH

“The QR codes provide wholesale buyers with the tools to make informed purchasing decisions and ensure consumers, in turn, are eating a responsibly caught catch.” Speaking at the launch, Parliamentary Secretary to the Minister for Agriculture Richard Colbeck, said the new QR code “is all about providing an assurance around Australia’s fisheries and the way that they are managed”. “We say they are sustainable and we are benchmarked globally to demonstrate that they are but now we can actually measure it and I think that is a very important part of what we do. We can say to consumers here in Australia that if you want to buy sustainably managed and caught seafood buy Australian. That is a very simple message and a very powerful one.” To gain OceanWatch

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www.openhousemagazine.net Open House, November 2014 17

VOLUME CATERING

Planning by numbers Catering for an event poses individual challenges, from unusual locations through to the sheer scale of numbers, but no matter the obstacles the key to a successful event is all in the planning, discovers Sheridan Randall.

n island location, very basic amenities and a client that wanted something extra special for their 90th anniversary were just some of the challenges overcome by Forte Catering & Events, which went on to be named the National Winner Events Caterer of the Year in the 2014 Savour Australia Restaurant & Catering Hostplus National Awards for Excellence. Forte won with a gala dinner for more than 100 people that took place on Sydney’s Cockatoo Island, with guests enjoying a scenic cruise before docking at the island for dinner. “They don’t have anything [on Cockatoo Island],” says Katie

England, Forte’s corporate event sales manager. “Basically it’s an empty warehouse. There is one tap and a sink, so there is running water, but we had to set up a kitchen in there and take over everything for that. We went in on the day with a couple of ovens, a warming cabinet and all the trestle tables. Prep work was done both on the island and on shore, but all the cooking was done on the island.” The menu, designed by executive chef Anthony Sullivan, featured an entrée of Crystal Bay king prawns with caramelised fuji apples and salt crust crackling; and a bocconcini and truffled mushroom tartlet and shaved fennel salad with

18 Open House, November 2014 www.openhousemagazine.net

lemon dressing. The main course consisted of corn-fed chicken ballotine, pistachio and apricot casalinga, parsnip crisps and sherry vinegar jus; smoked seasalt crusted lamb loin, heirloom tomato, buckwheat and green olive tapas; and goats cheese gnocchi, caramelised pumpkin, sage and toasted pine nuts. “The biggest thing is that we had to work out [with other] suppliers, such as AV, going over at the same time as us as we have to pay for the barge to go across to the island,” says England. “It’s about dealing with the logistics in the most efficient way.” Logistics are integral to managing any large or complicated event,

according to executive chef Craig Squire, of Ochre Restaurant and Tropic Spirit Catering in Cairns, who has catered for the Cairns Amateurs Ball since 1999, as well as The Garden Party, The Aviary, the Carlton 1500 Club and Yellowglen House at this year’s racing carnival. Squire inputs everything into Excel spreadsheets including the number of people and the weight of food per person, before separating them into different supplier groups. Averaging about 500 grams of protein per person plus all the salad, dessert and various other elements for more than 4000 people resulted in around 2000

1 Punters enjoy the banquet at the Amateurs Ball. 2, 3, 4 Canapés and high tea were also on the day’s menu.

for each area onto my orders, which pushes the onus on them [suppliers] for labelling each order for each event,” he says. “It’s just a matter of time, thought and going through the process. I go through the same process with equipment and staff, so you can see one major event at a glance. When you have it all on a few spreadsheets rather than scattered pieces of paper and manual ordering books, then you sleep at night.” This year Squire abandoned the usual buffet for the Amateurs Ball opting instead for a banquet format as he was tired of “having people queue up and seeing those buffets decimated as always tends to happen when everyone wants to eat within the hour”.

kilos of key ingredients such as fillet steak, chicken, duck, smallgoods, fish and seafood for the event.

“So I’ll have say five events on at the same weekend at the Amateurs, with different menus going on, so I can cut and paste

“With the banquet format, we still have quite a range of food but it is coming out onto a lazy Susan,” he says. An antipasto platter with around eight elements including

bread, a seafood platter with four different chilled seafood items and a hot main course with a choice of fish, grilled fillet medallion and chicken dishes, along with vegetables, salads and an Asian platter kept all the diners satisfied. “With all that they are getting 20 different types of food and they don’t have to get up from their chairs,” he says. “It means you can serve a high volume of people with high quality, portion controlled food to the table and you have no stress about the buffet getting smashed or one particular thing on the buffet running out. We know we can portion cut, and within that mix of 10 people on the table you have got it nailed and everyone’s happy.” Catering for events large or small is always a challenge, but it is clear that managing the logistics is the key to making sure the guests and the client of each event walk away satisfied. OH

Tempura bugs, green papaya salad and sweet chilli lemon myrtle dipping sauce Serves 4 entrées 8 pieces of green bug meat

1 tsp sea salt

8 fresh lemongrass skewers

Oil for deep frying

Salad 1 small green papaya, peeled, cut into long matchsticks 50g green beans cut into 2.5cm pieces 40g unsalted roasted macadamias ½ red onion, sliced 12 cherry tomatoes, halved 10g mint, chopped 10g coriander, chopped

Cut lemongrass sticks on an angle at the point where the stem starts to branch. Skewer two pieces of bug meat onto each stick of lemongrass.

60ml fresh lime juice

Heat oil to 180°C. Dip bug skewers in pre-prepared tempura batter and fry until golden and cooked through. Mix all the dipping ingredients together thoroughly. Mix salad with dressing. Assemble papaya salad on plate, place skewers across, and serve with dipping sauce.

60g palm sugar, grated

Recipe courtesy of Craig Squire at Ochre Restaurant.

Dressing (Nam Jim) 2 fresh small whole green chillies, finely sliced 2 cloves garlic, finely sliced

60ml fish sauce 30ml Rainforest Bounty Jeowbong (Lao chilli paste)

See more recipes in the Open House iPad app.

www.openhousemagazine.net Open House, November 2014 19

DESSERTS

Fresh foot forward Summer is coming and with it new dessert menus that focus on seasonal fruits and a lighter touch, writes Sheridan Randall.

amily run restaurant Candelori’s Ristorante e Bar has built up a legion of fans by bringing CBD quality dining to the western suburbs of Sydney. Always looking to raise the bar, Candelori’s recently brought in Italian chef Danny Russo to revamp their dessert menu. “We really wanted to make a more vibrant menu that showed our passion for food,” says owner Christian Candelori. “We wanted something that was fresh, used fresh products and really offered our clientele something special. Connecting with people that live in this area and what people were used to, but with a modern twist on those classic desserts.” The number of desserts on the menu has reduced but there is a lot more variety, according to Candelori, with each dessert

offering different flavours. Hazelnut pannacotta, ginger crumble, strawberries and toasted hazelnuts; sweet Abruzzese crispy ravioli, ricotta and sultanas; and warm ricotta and lemon donuts, honey, pistachio nuts and vanilla bean gelato all feature on the menu, along with Cassata Russolini, a deconstructed Sicilian cassata so good Russo was happy to put his name to. Working with consultant chef Roy Ner, Russo says he came aboard to “spruce things up”. “I have always been known for modern Italian food, so I love to rework the classics which basically means using the same ingredients just using different cooking techniques,” Russo says. “The essence and the flavour must be there. Behind every dish there is a story

20 Open House, November 2014 www.openhousemagazine.net

and if they had thermomixers and sous vide machines 500 years ago I’m sure they would have used those techniques then. That’s the most important part, you don’t introduce more flavours you just introduce new cooking techniques. “The beauty about all of this is we were having lots of fun, and when you teach someone new things it’s like you’re opening up their eyes.” For Candelori, the aim was to make each dessert “distinctively different with its own twist”. “We wanted freshness, we wanted to be Italian and not to be doubling on desserts,” he says. Being located in Sydney’s suburbs meant the team at Candelori’s had to always keep their local clientele in mind throughout

Chiacchere Abruzzese 1 Candelori’s bombolini and cassata negativo. 2 Orange and fig steamed pudding at Jam Corner. 3 Yves’s Apple at Ananas.

small increments. Preheat deep fryer to 165°C, using cottonseed oil or canola oil for frying. Place the chiacchere into the fryer and fry. Using a slotted spoon, turn the chiacchere over when a golden colour appears. Repeat this process until both sides are golden in colour. This process will take approximately 5 minutes. Once cooked remove from the fryer and place on paper towels to absorb any excess oil.

250g sultanas 100ml frangelico 1kg flour 4 eggs 50g sugar 200g ricotta

Recipe courtesy of Candelori’s Ristorante e Bar.

Soak sultanas in Frangelico for 24 hours. To make the pastry, beat the flour, eggs and sugar together until a dough is formed. Allow 10 minutes resting time before cutting into 200g portions and thin out slowly using a pasta machine or rolling pin. Form ravioli by folding pastry over filling. Place in fridge or freezer immediately to avoid drying out. Mix ricotta with the sultanas until smooth texture is formed. Then pipe onto pastry in 3

the process. “We wanted to offer quality on the plate and give people more value,” Candelori says. “The price point hasn’t gone up. We wanted to offer real value and give them a real reason to come in and have a good meal and a good dessert.” Ananas Bar & Brasserie in Sydney is also looking to freshen up its dessert menu with the warmer weather. “I am looking at what is in season and what is going to be fresh,” says head pastry chef Yves Scherrer. Yves's Apple is the latest addition to the restaurant’s handful of sweet offerings, using some “really fresh components”.

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“The Granny Smith was a good option with the acidity of the apple which is really refreshing,” he says. “We have champagne foam for some sourness and acidity, which nice and refreshing on the palate. Then we have some apple jelly, fresh mint, coconut panna cotta and coconut whipped cream. Also the dessert is technically allergen free as it is lactose free, nut free and gluten free. Personally I am lactose intolerant which makes me considerate about those details.” Another pastry chef looking out for diners with dietary needs is Melbourne’s Pierre Roelofs, whose weekly Dessert Evenings at Café Rosamond have been a game changer in the way desserts are viewed by the dining public.

“The next one will be a vegan menu so that’s keeping me on my toes,” he says. “I’ve done a series of other menus revolving around allergies, a gluten free and a nut free, and they proved really popular. It’s such a big issue these days.” Leaving the vegan dessert degustation for last as it is “probably the most challenging one for me”, Roelofs will be using a lot of grains and nuts to give body to things, as well as fruit, vegetables, coconut cream and coconut oil. “I’m being careful researching what is and what isn’t vegan,” he says. “Honey for instance is something I would instinctively use but it isn’t vegan.” Roelofs will be coming up with new recipes

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www.openhousemagazine.net Open House, November 2014 21

Pastry masters partner with Pepe Saya

Cassata negativo Serves: 4

400g fresh ricotta 80g icing sugar 160ml milk Pistachio nut frangipane 500g butter 500g icing sugar 10 whole eggs 200g flour 500g ground pistachio nuts 40g candied orange, diced 12 freeze dried mandarin segments 12 poached cherries, cut in half 12 poached figs cut in quarters 100g dark chocolate, grated 100g candied pistachio nuts, crushed Pistachio nut fairy floss Put the ricotta, icing sugar and milk

for his vegan menu rather than adapting old recipes with a vegan twist. “There is less pressure if you just start from scratch and create different desserts, having a clean slate makes it a whole lot easier,” he says. Following the success of his gluten and dairy free evenings, Roelofs is confident the vegan menu will be popular. “If you go out of the way and do something special for people with allergies these days they come out in droves,” he says. In North Queensland it’s all about what’s in season, with mangoes looking to feature on the menu at Townsville restaurant Jam Corner. “Mangoes have just come into season and we love to showcase seasonal menus, so we created a stunning dessert with local mangoes and vanilla parfait with a little sesame brittle and some kaffir lime as well,” says owner and executive chef Matt Merrin. Potted vanilla cheesecake, petite toffee apple, baked white chocolate, rhubarb compote; orange and fig steamed pudding, orange blossom syrup, peach, candied walnuts; and chocolate orange

into a food processor and puree until smooth. To make frangipane, cream the butter and icing sugar, then beat in the lightly whisked eggs in a thin stream, and finally fold in flour and the ground pistachio nuts. Bake at 200°C for 10 minutes. Cut frangipane into cubes and arrange on a plate with candied oranges, mandarin segments, poached cherries and figs. Sprinkle with grated chocolate, pistachio nuts and fairy floss. Recipe courtesy of Candelori’s Ristorante e Bar. See more recipes in the Open House iPad app.

tart with salted peanut, mini chocolate fondant, chocolate ice cream, chocolate honeycomb, toffee shard are featured on the menu, which changes four times a year according to the season. “One of the key things I always look at when designing a dessert menu is finding that balance of flavours and just creating a dessert menu that incorporates the best of what we can do rather than just having a large menu,” Merrin says. “Our chocolate dessert introduces a bit of a savoury component with some beetroot relish and some salted chocolate into the mix. You are getting a real variety of flavours, textures and combinations happening as well.” With the chocolate orange tart “walking out of the door like there is no tomorrow”, Merrin says that diners are calling for more variety in each dish rather than a “whole array of [menu] options”. “People want to finish the meal with something that is spectacular so you’re better off having a smaller menu that stands out,” he says. OH

22 Open House, November 2014 www.openhousemagazine.net

Pastry chefs Philippa Sibley (pictured right) and Jaci Nichols (left) recently partnered with cultured butter maker Pepe Saya to showcase the role of dairy in desserts and pastry to 60 of Sydney's best young pastry chefs as part of artisan product supplier Two Providores’ aim to link Australia’s small, sustainable producers with like-minded chefs by sharing their stories and produce. “Australian chefs are mostly using Australian dairy ingredients at the moment,” says Pierre Issa, the man behind Pepe Saya. “What we are trying to say to chefs is you need to use the best Australian dairy ingredients.” Pepe Saya, already well known for its cultured butter, now produces crème fraiche, buttermilk, mascarpone, ghee and a seasonal truffle butter. Nichols says that the quality of ingredients used “does make a really big difference”. “If you use a lot of the mainstream milks and creams they are a lot lighter and you don’t really get that richness that you get from the smaller producers,” she says. “They have a silkier finish and the flavour is a lot deeper as well.” Nichols showcased Pepe Saya’s products with a mousse, using his crème fraiche, ghee and butter. “I made a sponge and then with the chocolate mousse instead of using cream I used Pepe Saya’s crème fraiche,” she says. “It made it richer and little bit heavier but added a little bit of tartness to it which definitely cut through the richness of the mousse. I finished it with a crème fraiche foam as well which enhanced the flavour. It was definitely a classic dessert; there was no new age funkiness about it, but I like that.”

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CHINESE NEW YEAR

1 Chinese New Year Twilight Parade. 2 Red and gold will be on show. 3 The City of Sydney’s Lunar Feasts program will put food at the centre of the celebrations. 1

There will be dragons It will be a sea of red and gold across many banquet tables when the Chinese New Year festivities kick in, so order your crayfish early, writes Sheridan Randall.

year of the Ram

n just a few months billions of people across the world will usher in the Year of the Sheep (also referred to as the Year of the Ram or Goat) as part of week-long Chinese New Year celebrations. Australian cities will also be alive with the sound of fire crackers, drums and tills ringing as people come out in throngs to celebrate Chinese New Year, with eating out being the top of the list for many. The City of Sydney’s Chinese New Year celebrations, which will run from February 13 to March 1, include the Lunar Feasts program with plenty of Sydney restaurants serving up delicious set-price menus giving Sydneysiders even more reasons to splash some cash on great food. Chef, author and cooking teacher Elizabeth Chong will be celebrating more than most as she was born under the Year of the Sheep and is also one of the Festival Ambassadors.

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24 Open House, November 2014 www.openhousemagazine.net

“Chinese New Year is the most important of all the festivals in China and is celebrated with a lot of enthusiasm, a lot of noise and a lot of good eating,” she says. “I think it appeals to the Australian personality and they have embraced it as much as the

Chinese have.” With the festivities focusing on family, health, wealth and good luck, old superstitions still colour the traditional feasts. “All food is symbolic to the Chinese, even colour,” she says. “A lot of the food will have a red and gold colour with red symbolising happiness and gold representing prosperity. The crayfish for instance, will be out on display in Chinese restaurants because it is so bright and colourful. Then there will be pigs’ trotters with a grassy moss, with the [Chinese] word for moss having the same sound as prosperity – so with pigs’ trotter it means prosperity in the hand. “The fish must always be presented intact with the head and the tail so your luck will not be cut off during the year. We don’t eat bitter or sour foods on that day either, and concentrate on giving sweet things to our friends.” This being the biggest festival for the Chinese, there is no holding back when it comes to sharing with friends and family. “For Chinese New Year they will afford the food that they love,” she adds. “It’s about eating the best of everything.” OH

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www.openhousemagazine.net Open House, November 2014 25

FOOD & WINE MATCHING

2 1

A perfect match A good food and wine match can lift the enjoyment of a meal from so-so to sublime, but it’s not just wine that chefs are matching with food for exceptional results, discovers Ylla Watkins.

ood and wine matching is both an art and a skill, with sommeliers drawing on their experience, knowledge and educated palate to come up with a match that either complements or challenges the components of a dish to create a whole that is far greater than the sum of its parts. While old fashioned “rules” such as white wine with white meat, red wine with red meat are still bandied about, these days sommeliers are more likely to be looking for the common flavours, textures and aromas that link the food on the plate and the wine in the glass. With Mediterranean and Asian flavours increasingly reigning supreme, it’s less about the protein on the

plate than the flavours supporting it.

enjoy at the end of the day.

“Drinking the right wine with a dish accentuates every part of the dining experience,” says Kabir Antoniak, head sommelier of the Stockroom at the InterContinental Double Bay. “It’s not here’s the wine, and here’s the food; it’s here they are in harmony.”

“There was one occasion at Aria that a gentleman didn’t drink any wine, but was very fond of whiskey, so I did a degustation for him with different grades of whiskey from different regions, ranging from the very light to the very heavy towards dessert. He was blown away that I took the time to create that experience for him.”

Before making any recommendations, Antoniak starts by listening to what the customer wants. “If they really want to drink a white wine with their beef, that is fine,” he says. “I don’t like rules. Rules confine guests to having to drink certain wines with certain foods. It’s about the guests and what they’ll

26 Open House, November 2014 www.openhousemagazine.net

Brendan Lloyd, creative director and owner of Food Society, which offers a range of 70 different types of vodkas, says his team has experimented with creating food and vodka matches for its Eastern European inspired menu. The restaurant and bar recently

1 Food Society’s Vodka High Tea stand. 2 A spread at the Cidery Bar & Kitchen. 3 A Vodka High Tea at Food Society. 4 Food Society's Brendan Lloyd at work. 4

reintroduced its Vodka High Tea, which sees savoury and sweet canapés such as goat’s cheese tartlets, duck vol au vents, sweet tea trifles and Czech-style honey cake, paired with house-infused vodkabased cocktails and vodka tea. With so many different types of vodka from around the globe to hand, complementing fragrance and flavours are carefully selected to match the current season and market produce. A summer favourite is the venue’s signature cocktail, a watermelon caprioska featuring house-infused watermelon vodka, watermelon ice tea, shaken on ice and served with fresh watermelon ice cubes and lime. “Rather than people coming in and having scones and tea, we’ve created a high tea concept that’s a little bit more creative and quirky,” says Lloyd. “High tea is generally 70 per cent sweet and 30 per cent savoury but we’ve kind of done it the other way around. We start with a little tea stand with a selection of different savoury canapé items, and then we move on to premium sandwich offerings, and then there’s some mixed sweets as well, ranging from canapé sized cakes to little trifles and those kinds of things. All served with one of our iced tea cocktails. “We do mix some of the tea and the vodka back into the food as well. In the sweet tea

trifles, for example, we cure the rhubarb in the bottom in vodka, and then we make our own little ‘pearls’ to go on the top using pomegranate tea.” Vodka goes very well with food overall, Lloyd adds, with some varieties lending themselves more to certain occasions and types of dishes. “For our evening trade we do a sharing style menu for groups and we offer a vodka tasting that happens throughout the meal. They’ll start off with an aperitif-style vodka to get the stomach ready and then we serve a Bison Grass Vodka with the starters, which pairs beautifully with spicy sausage. And then as the meal progresses we would serve a premium clear vodka to go with the heavier meat dishes and cut through the fat. Coming to dessert we usually do a choc-mint vodka, if they’re not having dessert, or if they are having a dessert we’d match it with something like a honey and clove vodka, or honey vodka. “Not all vodka goes with all food, but there is always a vodka to go with food.” The Cidery Bar & Kitchen, located above Sydney Cider’s purpose-built cidery in Sydney’s CBD, is experimenting with both cider-based cocktails and matching cider with food. Currently enjoying a surge in popularity, cider goes with a wide range of foods,

not just its traditional partner pork, says Sydney Cider’s Richard Feyn. Feyn says that there are two main styles of cider – “new age” ciders like Sydney Cider’s which are made from culinary apples such as granny smiths, pink ladies and red delicious, and traditional cider, made with cider apples, which are more pungent and oxidised. “Ours is a cider for wine lovers,” he says. “I like to serve it in a wine glass, and have it at the table with something like a Thai red duck curry. “I think new age cider, as the category is called, is much more versatile. Its versatility on the table covers everything from oysters and prawns to smoked salmon, through to Thai and spicy Asian food, through to dessert. Strawberries poached in cider, served with vanilla pannacotta, is really good. We also make Sydney Cider sorbet – it goes with wild lime, lemon myrtle, ginger, and all sorts of other flavours. Even Pavlova, with passionfruit on top, served with a Sydney cider, is awesome. “The only thing I wouldn’t mix it with would be red meat such as steak.” The InterContinental Adelaide hotel recently launched High Coffee, a concept which saw InterContinental hotels team up with chef and coffee connoisseur Stefano

www.openhousemagazine.net Open House, November 2014 27

Manfredi to create a “culinary journey” of coffee infused delicacies matched with Espresso di Manfredi coffee. Beginning with an espresso martini, the InterContinental Adelaide’s guests are presented with a number of savoury and sweet dishes, ranging from wagyu beef panini to chocolate espresso crepes and cinnamon and ginger chocolate crème brulée, alongside coffees of choice. The line-up finishes with the hotel’s signature Cafè Corretto – a shot of espresso “corrected” with Italian liqueur grappa. The hotel’s general manager Colin McCandless says the hotel wanted to offer guests an afternoon tea with a difference – one that will entice coffee lovers to experience an extravagant level of indulgence. “Adelaide has a strong coffee culture and the sophistication of coffee drinking has become apparent,” he says. “As consumers’ palates are maturing and becoming more discerning in terms of flavour and origins

of coffee beans, we are proud to bring High Coffee to South Australia.

martini in mind when we came up with the sandwich combinations.

“South Australians are very educated when it comes to what’s on offer from around the world. Our High Coffee experience gives people a chance to sample many unique tastes with our experienced baristas on-hand to discuss notes and provide recommendations on the best matches, with more than eight coffee varietals on offer.”

“The martini is strong but not overly strong, and it melds quite well with the rich flavours of the wagyu beef. We also serve smoked salmon on rye with mascarpone and preserved lemon. The smoked flavours of the salmon meld quite well with the spiced sugar syrup that’s in the martini, and the preserved lemon in the mascarpone tends to cut through the bitterness of the coffee.”

Executive chef Tony Hart was tasked with the job of coming up with the High Coffee menu.

All up there are about five steps in the process, he adds, beginning with an espresso martini, served with a selection of sandwiches and wraps.

A beef and burgundy pie is served next with a cold filtered café frodo, before a palate cleanser of green apple sorbet is offered in preparation for the sweet selection, which includes salted caramel and espresso cream éclairs, wattleseed macarons with Callebaut chocolate coffee curd and a Bailey’s cream meringue tartlet, each of which comes with a recommendation for a matched coffee selection.

“A traditional high tea starts with a glass of champagne but we really wanted to kick it off with a bang. We had the espresso

“Matching coffee to sweet dishes follows similar lines to matching wines, although coffee has a bit more grunt than most

“We wanted a different take on the high tea concept that wasn’t so gender specific as high tea; something that appealed to guys as well,” he says.

28 Open House, November 2014 www.openhousemagazine.net

1 High Coffee at InterContinental Adelaide. 2 The Cidery’s pork sliders. 3 Watermelon caprioskas from Food Society.

Espresso martini with salted caramel and espresso cream eclairs Martini 30ml Galliano Ristretto 15ml vodka 10-15ml Captain Morgan spiced rum 10-15ml sugar syrup 30ml Espresso di Manfredi coffee Add all ingredients to a cocktail shaker. Top with ice and shake well. Double strain over a martini glass and serve. Eclairs 250g butter 500ml milk 15g sugar

400g plain flour 9 whole eggs

wines,” says Hart. “The different coffees can be quite complex. If you’re thinking in terms of wine then think of it as being like a good cabernet sauvignon in terms of depth of flavour.

Chocolate/coffee cream

“We’re using Manfredi coffee and it’s a mixture of Robusta and Arabica, so it has good depth of flavour and rich hazelnut flavours. We do a hazelnut opera gateaux and those two go very well together. The wattleseed in the macarons has a coffee and hazelnut flavour, which is complemented by a macchiato, lightly stained with milk. Just a touch of dairy really enhances the sweetness of the macarons.

Pinch of sea salt

“Milk coffees go with sweet dishes much more so than savoury. A lot of the sweet dishes also have some coffee component to them, which is designed to tie them together.” At the end of the day, Hart adds, just as with wine matching, you’re looking for balance between the food and the coffee its served with. OH

line. Repeat. The mix will make about 70-75 eclairs. Bake for 20-25 minutes or until golden brown.

500ml fresh cream 200g dark chocolate 50g coffee caramel sauce

Remove from the oven and while the éclairs cool, whip half of the cream and set aside. Melt the dark chocolate over hot water, then slowly add the cream into the chocolate until it combines. Add the coffee caramel sauce to the cream.

Chocolate topping 300g dark choc 300g fresh cream Preheat an oven to 200°C. To make the éclairs, mix the butter, milk and sugar together in saucepan and bring to the boil. Add the flour into the hot mixture and use a wooden spoon to stir the flour through till it is well combined. Pour the mixture into a mixing bowl, slowly add the eggs into a bowl and combine until the mixture is smooth. Use a piping bag with a 10mm nozzle pipe out a 5cm

To finish the éclairs, melt the dark chocolate and whisk in the remainder of the fresh cream. Stir until combined. Dip the top of the éclairs into the chocolate and then allow to cool. Once the éclairs are cool, cut the éclairs in half and pipe the chocolate/coffee cream mixture into éclairs. Sprinkle a tiny amount of the sea salt on to the cream. Recipe by Tony Lau, Intercontinental Adelaide. See more recipes in the Open House iPad app.

www.openhousemagazine.net Open House, November 2014 29

REGIONAL SNAPSHOT

1 The scenic landscape of Lockyer Valley. 2 Much of Spicers Hidden Vale’s menu can be locally sourced. 3 Ash Martin in the kitchen garden at Spicers Hidden Vale.

The Lockyer Valley The Lockyer Valley in Queensland is a foodies paradise that offers locals and visitors a menu’s worth of great produce, writes Sheridan Randall.

lessed with fertile alluvial soil the Lockyer Valley, part of the Scenic Rim, produces a bounty of fruit and vegetables and gourmet products such as olives, cheeses, jams and relishes. To get a great overview of what’s on offer head to Mulgowie Farmers Market, with local producers on show on the first Saturday of the month at the Mulgowie Hall and Recreational Reserve. Stand out producers include Bauer’s Organic Farms, Queensland's largest certified organic vegetable farm, attracting chefs including Kylie Kwong, Kym Machin, Justin North, David Pugh, Alastair McLeod and Dominique Rizzo with its array of award-winning certified organic vegetables.

Brieschké’s Lockyer Valley Olive Oil offers locally grown and chemical free olives and infused olive oils. Emmos Fine Foods is a small farmhouse cheese producer with a range of gourmet cheeses including their award-winning camembert-style goat's cheese, Nanneybert. Bottling what they grow, D.A.D.Z Farm has a range of pickled vegetables, relishes, jams and preserves, all produced with an emphasis on sustainable farming practices. Lockyer Valley's only winery, Preston Peak, is a family owned boutique winery that has been in operation since 1994 winning over an increasing number of admirers with their range of bottled red,

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white, sparkling and fortified wines. For sweet tooths Seatonfire Chilli Chocolate offers handmade chilli chocolate. Growing their own chilli using organic methods, the team at Seatonfire handpicks them then makes each bar by hand. The abundance of local produce is one of the factors that motivated executive chef Ash Martin’s move to head up the kitchen at Spicers Hidden Vale restaurant Homage last year. Working with a whole new set of suppliers, who understand his vision to use Australian and ethical produce, and training a new team of young local chefs has reaped results, with a legion of new fans drawn to the property for his fivecourse degustation menu.

VIEW FROM THE KITCHEN

DIARY DATES The Taste of Tasmania December 28, 2014 - January 3, 2015

Attracting around 300,000 hungry patrons each year to Hobart, The Taste of Tasmania is one of Australia’s most popular food festivals. There are plenty of new taste sensations on offer – think slow-cooked wallaby burritos to Bruny Island possum cooked with duck fat, garlic and Tasmanian pepperberries. www.thetasteoftasmania.com.au

Ash Martin, executive chef at Spicers Hidden Vale

Best thing about the Scenic Rim region: The people and the produce. Everyone is amazingly down to earth and we are located right in the Lockyer Valley, one of the most fertile farming areas in the Southern Hemisphere.

How much of the menu is locally sourced: For our tasting menu, all of it! For our a la carte, the scallops are not, as we are inland, but we have a phenomenal local Murray cod supplier and freshwater cray supplier.

Favourite local ingredient at the moment: Anything out of our garden. There is so much satisfaction that comes with nurturing the produce – from planting to harvesting – knowing exactly how it’s been grown.

Manjimup Cherry Harmony Festival December 13, 2014

6 7

Guilty food pleasure: Cheese.

What’s your culinary inspiration: I am inspired by the farmers and producers. Getting to know them and what they put in and go through inspires me to support them and create good food to showcase it.

8 9

Food heroes: [Head chef of Swedish restaurant Fäviken] Magnus Nilsson.

Best kitchen advice you’ve been given: If you wouldn't serve it to your mum don't serve it. OH

Celebrating locally grown cherries in the south west of Western Australia, The Manjimup Cherry Harmony Festival includes cooking demonstrations, wine tasting and a long table lunch. You can also meet local producers and buy their produce at Tastes of Southern Forests Avenue. www.cherryfestival.com.au

4 5

International Street Food Festival January 25-26, 2015

Favourite farmers market: Mulgowie. Ingredient you couldn’t live without: Good butter and salt. 2

Celebrating multicultural Australia with tastes, the festival focuses on street food across Australia. Melbourne Showgrounds will be transformed into a delicious bazaar showcasing the huge variety of global cuisine available in Australia’s food capital.

www.facebook.com/ internationalstreetfoodfestival

www.openhousemagazine.net Open House, November 2014 31

COOKING THE BOOKS

Viva Mexico! With Mexican cuisine finally coming into its own, chef Paul Wilson, creative director of Icebergs Restaurant in Sydney’s Bondi, shares his insights into this rich, diverse culture with the release of a new, completely burrito-free book, Cantina.

Prawn Cazuela Veracruz Serves: 4

4 serrano chillies, seeded and finely chopped 4 garlic cloves, crushed 1 large handful of oregano leaves, finely chopped

1½ kg extra-large prawns, peeled with heads left on

Squeeze of lime juice

Oil for brushing

Sea salt to taste

125ml medium-dry sherry or tequila

Pinch of ground cumin to taste

Veracruz sauce (see box)

Garnish

Marinade

65g flaked almonds

150ml extra-virgin olive oil

Olive oil Sea salt to taste Smoked paprika to taste 2 tablespoons capers 160g padrón peppers, briefly fried in olive oil to soften 1 handful of caperberries 1 small handful of flat-leaf parsley Sherry caramel 200ml Pedro Ximénez sherry 200ml sherry vinegar

Veracruz sauce 500g tomatoes 60ml olive oil 1 onion, finely chopped 3 garlic cloves, thinly sliced 2 tablespoons sugar 1 tablespoon sherry vinegar ½ teaspoon smoked paprika 125ml white wine 500ml chicken stock 1 small handful basil leaves, roughly chopped 1 small handful of oregano leaves, roughly chopped 50g baby capers in brine, drained 25g finely diced roasted capsicum 25g finely chopped green olives 25g finely chopped pickled jalapenos Sea salt, to taste

Preheat the oven to 150˚C. Cut the tomatoes in half crossways and place in a roasting tray. Drizzle with a little of the oil and cook for 1½-2 hours, until collapsed and a deep red colour. Heat the remaining oil in a medium saucepan over low heat. Cook the onion and garlic until softened. Add the slow-roasted tomatoes, chilli, sugar, vinegar and paprika and cook until all the liquid has evaporated. Add the wine and cook for a further 15 minutes, or until reduced to a rich compote. Add the stock and simmer for 20 minutes or until reduced to a thick sauce-like consistency. Transfer to a food processor or blender and process to make a smooth sauce (or leave as is if you prefer it chunkier). Strain through a fine-mesh sieve into a medium saucepan and reheat. Add the herbs, capers, capsicum, olives and jalepenos and season with salt.

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Preheat the oven to 200°C. Preheat a cazuela/ovenproof dish with a lid in the oven. To prepare the marinade, combine the olive oil, chilli, garlic, oregano and lime juice in a medium bowl. Season with salt and cumin. Add the prawns to the marinade and toss to coat. Cover and refrigerate until required. To prepare the garnishes, place the almonds in a small bowl, drizzle with oil, season with salt and smoked paprika and toss to coat. Bake in the oven, stirring once or twice, for 3-5 minutes, until golden. Set aside. Meanwhile, pour enough olive oil into a small frying pan for shallow-frying. Fry the capers for 1-2 minutes, until crispy. Remove using a slotted spoon and drain on paper towel. Season with salt. To prepare the sherry caramel, combine the Pedro Ximenez sherry and sherry vinegar in a small saucepan and simmer over low heat, until reduced to syrup. Set aside. Remove the preheated cazuela dish from the oven and brush with oil. Place the prawns in the dish and bake in the oven for 2 minutes. Turn the prawns over and cook for a further 2 minutes. Pour in the dry sherry and Veracruz sauce, shaking the pan a little to combine the flavours. Return to the oven and cook for 4 minutes, until the prawns are just cooked through. To serve, arrange the prawns in sauce on serving plates. Sprinkle with the toasted almonds, fried capers, peppers and caperberries. Lightly dress the parsley with a little oil and scatter on top and drizzle artfully with the sherry caramel.

Recipe from Cantina: Recipes from a Mexican kitchen by Paul Wilson (Hardie Grant Books, $49.95)

What’s on shelf this month? Dessert Divas

The art of traditional Italian

Organum

by Christine Manfield Lantern, $79.99

by Lucio Galletto Penguin Group, $59.99

by Peter Gilmore Murdoch Books, $100

Dessert should be “utterly seductive, ethereal and delicious, with aesthetics that capture your imagination”, writes chef Christine Manfield in the introduction to this collection of “divas” from her now-defunct Sydney restaurant Universal. True to her word, every recipe is a showstopper, from her signature Gaytime goes nuts, to sublime cheese concoctions. Even if you’re not a dessert fan, these are worth a standing ovation.

One of Sydney’s best known and loved restaurants, the walls of Lucio’s are famously lined with artworks by some of Australia’s best artists. In this book, 10 renowned artists, all friends of owner Lucio Galletto, share their original artworks, from playful drawings of veggies to lavish oil paintings. Just as artistic are Galetto’s classic Italian recipes, celebrating the creativity and simplicity of Italian cooking.

From the soft whisper of the book sliding out of its external case, to the sensuous feel of the velvety-textured cover and ribbed endpapers, and the elegantly nuanced recipes themselves, this is a book to savour. In it chef Peter Gilmore from Sydney’s Quay restaurant explores the idea of creating perfect harmony in a dish while also acknowledging the skilled producers he works hand-in-hand with. OH

New 15g single-serve size. Same great taste.

Australia’s number 1 hazelnut spread with cocoa* is now available in a new 15g portion control pack. This handy single-serve size is perfect for serving on the plate or on the table. It’s ideal for catering, breakfast buffets, dining or quick service and completely shelf stable, requiring no refrigeration. So let your customers spread the love and start offering Nutella Portion Control Packs today.

*Source: Nielsen Grocery Scantrack value sales and value share %. 31/08/2014

For more information call 1800 199 183 or visit www.ferrero.com.au/foodservice/nutella/home.html

ARM0678 Nutella New 15g_OH_Half Page.indd 3

www.openhousemagazine.net Open House, November 2014 33 15/10/14 1:13 PM

PRODUCTS

Top fries

Safe cooling

The Top Fries range of potato fries is a recent addition to the extensive range of products available from national foodservice distribution group NAFDA. Top Fries cook much faster than other fries and stay crisper in a bain marie for longer. They also soak up less oil, which makes it a more economical choice for fast-paced foodservice businesses. Top Fries 7mm shoestring fries are available in boxes of 4 x 3kg bags. ● www.nafda.com.au/ourbrands.aspx

Coolsan Australia has introduced ChillSafe, a cost effective sanitation device that has been independently tested and proven to reduce bacteria, odours, moulds and yeasts in commercial cool rooms, refrigerated storage, and transit containers. Compact, safe and easy to install, the ChillSafe sachet works effectively with forced draft refrigeration systems to reduce bacterial contamination levels within the chiller units. It maintains the air quality and reduces the deterioration of stored produce. ● www.coolsan.com.au

Lightning strikes

Intensity rises

Brite Lightning is a metal cleaning and polishing liquid containing micro-crystalline wax, so it protects as well as cleans. Brite Lightning removes corrosion and tarnish from stainless steel stoves, ovens, dishwashers and fridges, making it ideal for cafes, restaurants, bars and hotels. It works on various metal surfaces including stainless steel, silver, chrome, copper, nickel, brass and aluminium. The creamy formula makes it easy to buff on and wipe off. It is available in 4 litre and 10 litre bottles for commercial use. ● www.lightningcleans.com.au

Nespresso Business Solutions has released its most intense Grand Cru, the Ristretto Intenso. Hotels and restaurants now have the option of serving the full-bodied Ristretto Intenso Grand Cru with an intensity of 12. It offers a creamy texture with distinctive aromas, which come from its spicy and woody notes. The Nespresso Professional coffee range comprises of nine different Grands Crus across four families of Ristretto, Lungo, Espresso and Decaffinated coffees. ● www.nespresso.com/pro/au/en/home

34 Open House, November 2014 www.openhousemagazine.net

Core temperature

Easy eggs

Pac Food has announced a new product innovation, the Core Temperature Valve. It allows an accurate temperature reading of your product by allowing the probe thermometer to be inserted into the centre of the food, while in the bag. The valve does not compromise the seal of the bag, but allows temperatures to be read accurately, making this product ideal for commercial kitchens, especially those using cook chill or sous vide methods. ● www.pacfood.com.au

Sunny Queen Farms has launched a new range of gourmet egg dishes, making it easier for foodservices such as cafes, caterers and accommodation venues to serve meals in less than 90 seconds. The new Egg Bake is portioned into handy 80g sizes and is available in Ham & Cheese and Fetta & Spinach flavours. The Everyday Gourmet Omelette range is available in two varieties, Roasted Vegetable and Goats Cheese & Caramelised Onion. They can be heated from frozen, and are ideal for microwave heating, as well as in grill, combi and conventional ovens. ● www.sunnyqueenfoodservice.com.au

Eco packaging

Supreme flavour

Detmold group has expanded its environmental packaging range with the launch of new brand “I am eco”. The new range includes the use of a unique bagasse sugarcane board material, which is both sustainable and biodegradable. Existing items, such as Detpak’s original ripple wrap cup, are now available in the I am eco range, as well as a suite of new products including smooth double-wall hot cups, plates, and bowls, which are available in various sizes. ● www.detpak.com

Nestlé Professional has introduced its latest addition to its range of Maggi gluten free gravy mixes, the new Supreme flavour. The powder mix is a full-bodied traditional beef-style gravy that adds depth of flavour to beef dishes and other grilled or roasted meats and vegetables. Ready in minutes, the “cook on stove” gravy saves both time and labour costs for foodservice professionals. The mix is gluten-free, fat-free, has no added MSG, is bain-marie and cook/chill stable and is available in a 7kg pail. ● www.maggi-professional.com.au OH

www.openhousemagazine.net Open House, November 2014 35

EVENT REPORT

2 3 4 1 Pouring Penfolds Bin 707 in Stockroom. 2 Sommelier Kabir Antoniak. 3 Canapes at the Penfolds dinner. 4 Executive chef Julien Pouteau prepares canapes.

Perfect partnership Sydney’s newest five-star hotel, InterContinental Sydney Double Bay recently celebrated its partnership with Penfolds, one of Australia’s oldest wine companies, writes Ylla Watkins.

nterContinental Sydney Double Bay launched a new partnership with Australian winemaker Penfolds recently with an exclusive dinner at the hotel’s Stockroom restaurant, coinciding with last month’s release of The Penfolds’ Collection. Guests were treated to a fivecourse degustation dinner,

created by executive chef Julien Pouteau, and matched with wines handpicked from the Penfolds collection by head sommelier Kabir Antoniak. Dishes included cured tuna belly with kombu breton and pickles, paired with Penfolds’ 2014 Bin 51 Riesling; roasted langoustine, green asparagus etuvee, bone

marrow, woodland cress, paired with 2011 Penfolds Yattarna Chardonnay; and Blackmore beef fillet, smokey eggplant and anchovy eggnog, paired with a 2012 Bin 707 Cabernet Sauvignon and a 2010 Penfolds Grange. Dessert was an almond pastilla with buttermilk, opalys and honeycomb, served with a 2014 Penfolds Cellar Reserve Viognier. Penfolds winemaker Stephanie Dutton was on hand to talk participants through the wine selections, with the Grange proving to be a highlight for guests. The 2012 Bin 28 Kalimna Shiraz and 2012 Bin 311 Tumburuma Chardonnay will feature as the house pours at the restaurant, with an extended selection of Penfolds labels also featured on the wine list. “Securing a partnership with Penfolds and offering some of Australia’s best wine as our

36 Open House, November 2014 www.openhousemagazine.net

house pour sets the standard for the unrivalled experience we will deliver guests dining at Stockroom and throughout the hotel,” said Antoniak, who has previously worked at Aria Sydney and Rockpool Bar & Grill Perth. Officially opening on November 6, Stockroom pays homage to the rich farming history of Double Bay, with Pouteau setting out to create a menu which celebrates fresh seasonal produce brought to life with a variety of techniques including curing, dehydrating, fermenting and smoking. “Going back more than 200 years, Double Bay was a popular shelter for fisherman and a hub for farmers and market gardeners,” he said. “We are excited to build on this farming legacy with a restaurant that is committed to delivering the freshest local produce available to the table every day.” OH

A curated box of new products delivered straight to your door Keeping up with new products is an important part of any foodservice professional’s job, but for busy chefs and purchasing managers it’s not always possible to free up time to meet with each and every salesperson who rings up for an appointment. The Open House Sample Box is the new way of making sure you stay up to speed with the best new and innovative products available, without eating into your day. Australia’s first product sampling service for the foodservice industry, the Open House Sample Box delivers a collection of new products, ranging from raw ingredients to time-saving prepared products, hot and cold beverages, kitchen utensils and serving ware, as well as exclusive special offers from suppliers, to your door.

0 2 $ OX 1B

With a new box delivered quarterly, the Open House Sample Box is available as a one-off delivery, available for $20, or as an annual subscription (four boxes), available for $75.

5 7 $

E BOX

For more information or to sign up the Open House Sample Box, email kate@creativehead.com.au

PROFILE

Back to basics Stefano Manfredi’s passion for Italian food is about to take another turn with the opening of his new pizzeria at The Star, Sydney, discovers Sheridan Randall.

“E

ver since Bel Mondo the way that I love to eat is more casual,” says Stefano Manfredi, chef restaurateur and author.

Manfredi changed the way Australians think about Italian food, gathering three hats, numerous accolades and a legion of fans along the way who appreciate the passion he brings for the cuisine of his country of birth, Italy. “That’s not just me, that’s a lot of people,” he says. “Australians in general have matured to the point where they do not fetishise food as much as they used to. We have gone through the food porn stage and are just seeing good food for what it is, food that you can eat every day that is produced and cooked properly with good ingredients.” This ethos is the driving force behind his latest venture – pizzeria and bar Pizzaperta. Located in “a hole in the wall” Pizzaperta sits alongside Manfredi’s other restaurant at Sydney’s The Star, Balla, and will offer a menu made up of classics – think margherita, marinara and hot calabrese – as well as seasonal specials. Toppings aside, it is the dough that will form the backbone of Pizzaperta, following recent visits to Italy where Manfredi saw a shift in the way pizzas are made. “They have taken the humble pizza back to its basic elements,” he says. “They have looked at flour and water and the way the yeast works on both. The flour is the most important thing.” Manfredi is importing the flours to be used from Molino Quaglia, 38 Open House, November 2014 www.openhousemagazine.net

using their artisan and unrefined, stoneground “Petra” flours. “They are stone ground using new technology that really keeps all of the nutrients and properties of the flour intact,” he says. The next step is fermentation, with Manfredi using a classic biga method of fermentation that is natural and longer than normal. “We add a tiny amount [of yeast] to get the process going and the rest of it is basically an encouragement of wild yeast around in the air,” he says. “That starts the whole process off, with those wild yeasts eating the sugar in the flour and creating carbon dioxide and other gases that help make the whole thing rise.” His most recent book, Italian Food, was an ode to the variety of regional dishes and produce Italy offers, with Manfredi saying that despite the book being “a real doorstopper” he left out as many recipes as went in. “The thing that keeps me going is that Italy has got so much at a regional level in terms of dishes and produce, it’s phenomenal,” he says. “It’s an old food culture and they really love their food. There is no such thing as haute cuisine in Italian cooking. They tend to eat the food of the people. Any time an Italian tries to make it snooty it doesn’t work.” It’s a culinary philosophy he would like to see embraced here in Australia. “I would love Australia to go down the road of good honest food, that doesn’t have to be expensive,” he says. “You just eat seasonally and you can eat cheaply.” OH

AUSTRALIAN CULINARY FEDERATION NEWS

Who judges the judges?

or many years I have competed on the culinary competition stage both internationally and domestically, putting myself, my food and my passion on a plate to be judged by a professional jury. You win some, lose some and as competitors we often cannot fathom the outcomes. As with all things in business we sometimes need to look at our internal processes and policies, adapting to our conditions. Over the last month I have been discussing such matters with World Association of Chefs Societies Pacific Culinary Committee board member Gary Farrell. One of the biggest questions I have ever been asked is “who judges the judges?” As a competitor you spend so much time practicing your dish, day after day tasting and refining. You show up early on competition day nervous, you wait your turn to get up on stage and start cooking. When you have finished all you seek is a tick of approval and a pat on the back from your peers, but more importantly feedback that reflects your dish and the technical skill required to prepare the dish.

We all know that gold medals cannot be awarded to everyone. The judging panel evaluates the dishes on experience, competencies and their knowledge, assessing the competitors for their skill at that level. As competitors we trust these assessments, often in our most vulnerable state of finding out the verdict. As competitors and judges we are expected to act professionally and uphold the Australian Culinary Federation’s code of conduct when competing or representing the Association – this will never change and will be upheld for the years to come. However as a judge it is also important to have your performance evaluated, to be held accountable for your decisions – on how the feedback was given and whether it was appropriately conveyed. Attending an ACF run workshop will give you an insight into judging and what to look for, although this will not give you the full competencies to judge at all levels. Like a competitor, it takes several years to move up the ranks and only an ACF nationally approved Chairman of Judges will be allowed to conduct these

PRESIDENT'S MESSAGE

Neil Abrahams Australian Culinary Federation (ACF)

judging seminars based on their many years of experience as a competitor and a judge. To find out when the next judge’s seminar is contact your ACF State President or your State Chairman of Judge’s. OH

ON THE MOVE Urban Purveyor Group has announced the appointment of Damien Brassel to the role of executive corporate chef at Ananas Bar & Brasserie in Sydney. He has more than 19 years of industry experience in restaurants including The Fat Duck, and The Marco Pierre White Restaurant.

Manfredi at Bells at Killcare on the NSW Central Coast has welcomed Marco Ribechini (right) as the new head chef, after eight years running his own restaurant, Villa Bongi. Adam Lambeth (left) also joins the team as food and beverage manager; he was previously at Tetsuya’s.

Chef and owner Michael Moore of O Bar and Dining in Sydney has appointed Darren Templeman (pictured) to lead his kitchen as head chef. Templeman joins the team from his previous role as chef and owner of Restaurant Atelier for 10 years.

Merivale has announced the appointment of Zac Ahrens as head chef of Ash St. Cellar in Sydney CBD. Ahrens has extensive experience within the Merivale group, including previous positions at Bistro CBD, Lotus, Ivy and Felix.

Ivan Butera has been appointed head chef at Mandy’s on the Mountain and Lakeview Restaurant at Clear Mountain Lodge, north of Brisbane. Butera was previously executive chef at Hotel Ibis and Grand Mercure Apartments in Townsville.

Thomas Heinrich has been appointed executive chef at the Swissôtel Sydney. He has previously held roles in the US and Canada, including sous chef at Fifty Seven Fifty Seven restaurant in New York and chef de cuisine at Seasons Restaurant at Four Seasons Chicago.