Open House Foodservice December 2015/January 2016 Issue

Print Post Approved PP100020878

DECEMBER 2015/JANUARY 2016

Butchers tell the tale In-house apprentice scheme Fonterra Proud to be a Chef legacy

Rising to artisanal tastes Quick-to-table breads from Speedibake

CONTENTS

24

ON THE COVER

36

Speedibake has experienced an unprecedented increase in demand for rustic or premium style breads in 2015, with foodservice outlets responding to an upturn in consumer desire for artisanal bread with their meals.

Regulars 04 Editor’s word 06 News

Features

12 In season

Cherries

10 Cover story

Speedibake’s artisan range of breads

13 10 things

Michelin stars

16 Beef and lamb

Butchers tell the whole story

Print Post Approved PP100020878

NOVEMBER 2015

New funding opportunities The changing face of pubs

14 Origins

Christmas pudding

20 Food safety

Beating the food bugs

15 Q&A

Damien Sorensen, Warrnambool

Cheese & Butter

22 Ovens

What was hot in the kitchen in 2015

32 Regional snapshot

Sydney, NSW 34 Cooking the books 36 Products 38 Profile

Tristan Jan, HTN Peter Howard Culinary

Scholarship winner 39 Australian Culinary Federation news

24 Chinese New Year

The Year of the Monkey brings surprises 26 Apprentices

The Star Entertainment Group’s

apprentice hothouse 28 Fonterra Proud to be a Chef

Creating a legacy 30 Event report

William Angliss launches Great

Chefs cookbook

Proud to be a Chef gets creative OH1115.indd 1

Ice cream perfection Mövenpick 7/12/2015 10:53 am

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www.openhousemagazine.net Open House, December 2015/January 2016 3

EDITOR’S WORD

Happy endings W

ell there goes another year. A chance now to look back, take stock and plan ahead for the next one. So what did 2015 serve up?

Celebrity chefs in the shape of Heston Blumenthal and Rene Redzepi lured halfway around the world to showcase their food philosophy and perhaps escape the winter weather. Not that our dining public minded why they came, with the frenzy to grab a reservation showing that despite losing our appetite for high end dining domestically we don’t mind shelling out big time for international superstars. Priced at $485 per head, Noma Sydney sold out in less time than it takes to boil an egg, while those that missed out on the reservations lottery for the Fat Duck pop-up at the Crown in Melbourne were offering up to $1000 to nab a seat.

On a more down to earth front, local venues were happy to run with their own trends, with the likes of Ben Shewry, Martin Benn and Jock Zonfrillo putting indigenous ingredients front and centre in their high end fare. Local QSR operators made the most of our appetite for good grub at wallet pleasing prices with pizza chain Domino’s and Mexican fast food chain Zambrero really taking off. The common ground other than smart CEOs, is that cheap fast food can still be fresh and offer great choice. Something that Macca’s is grappling with on a global stage.

Our coffee sector continues to lead the world, with independent coffee shops and cafes continuing to offer more bespoke coffee experiences, not just bringing more ways to drink the stuff, whether it be cold drip or pour over, but also more ways of telling the story of the coffee being consumed.

And in a way that sums the whole game up. Telling stories. Tell it well enough and you’re onto a winner. Have a great Christmas and New Year and look forward to hearing more stories in 2016.

Published in Australia by Creative Head Media Pty Ltd Suite 202, 80-84 Chandos Street, St Leonards 2065 P.O. Box 189, St Leonards 1590 Website: www.openhousemagazine.net ACN 147 436 280 ISSN 0312-5998

PUBLISHER Alexandra Yeomans GENERAL MANAGER Michelle Cullen MANAGING EDITOR Sheridan Randall JOURNALIST Anastasia Prikhodko DESIGN/PRODUCTION MANAGER Bin Zhou PRODUCTION CO-ORDINATOR Anne Esteban SALES & DIGITAL CO-ORDINATOR Grissel Ritchie ADMINISTRATION ASSISTANT Kate Wilcox

HEAD OFFICE – SYDNEY Creative Head Media Pty Ltd Suite 202, 80-84 Chandos Street, St Leonards 2065 P.O. Box 189, St Leonards 1590 Tel: (02) 9438 2300 Fax: (02) 9438 5962 Email: enquiries@creativehead.com.au SUBSCRIPTIONS 1 yr $99; 2 yrs $174; 3 yrs $261 (incl. GST and surface mail)

Sheridan Randall Managing editor

Copyright © 2016 Opinions expressed by the contributors in this magazine are not the opinion of Open House Foodservice. Letters to the editor are subject to editing.

THIS MONTH’S TOP STORY As the value of Australian meat and livestock production continues to boom overseas so do the questions of transparency, honesty and the story behind the product. See the full story on page 16.

4 Open House, December 2015/January 2016 www.openhousemagazine.net

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INDUSTRY NEWS

Outrigger chefs triumph at Fiji National Salon Culinaire comp Recently named Fiji Chef of the Year 2015, Shameer Khan took on the best chefs in Fiji and triumphed, winning a gold medal, two silver and a bronze at the Moffat Fiji National Salon Culinaire competition at the 2015 HOTEC Trade Show.

“I was surprised that I won because it was a really tough competition, very challenging and I am really grateful for this honour,” Shameer said.

“I was unsuccessful in my previous two attempts to win but this year I had really worked hard for it and I am really pleased with my achievement. I can say that finally my hard work has come to fruition.”

He said despite the competition being a tough one, it was worth it for the exposure that he and Outrigger had received.

Eau De Vie scoops Melbourne bar award T

he jazz-infused city cocktail establishment Eau De Vie (EDV) has been named Bar of the Year at the recent Time Out Melbourne Bar Awards 2016.

The cocktail bar impressed Time Out’s judges for its good times atmosphere, cocktailmaking excellence and flair, luxe food menu and consistently seamless service throughout 2015. EDV doubled up on the awards, also taking out the Best Bar Team award.

The accolades for the Speakeasy Group didn’t end there, with their second Melbournebased venue, Boilermaker House, named Best New Bar. Boilermaker House specialises in Boilermakers – a shot of whisky and a beer chaser – with over 700 whiskies and a rotating selection of craft beers.

Michael Madrusan came up trumps with two of his Melbourne-based bars taking out awards. Fitzroy bar The Everleigh was named Best Cocktail Bar, while Heartbreaker was crowned with the Best Party Bar Award.

Best Wine Bar went to Bar Clarine on

Gertrude Street for a selection spanning natural, biodynamic and minimalintervention wines, grower Champagnes, while Polly on Brunswick Street was voted the winner of People’s Choice Award by Time Out readers.

Black Pearl’s talented crew bagged two awards, with Nathan Beasley being recognised as Best Bartender and Luke Sanderson taking out the Hot Talent Award, given to a star performer.

Hihou was awarded Best Bar Food; and this year’s Legend Award was bestowed upon Melbourne institution, Vernon Chalker’s Gin Palace, recognised for nearly 20 years of latenight cocktails.

“Melbourne’s bar scene continues to evolve to meet the demands of an increasingly savvy audience,” said Time Out Australia CEO Michael Rodrigues. “Bottled cocktails, biodynamic wines and restaurant-quality food are amongst other improvements Melbourne’s bar owners have introduced to keep customers coming back.”

6 Open House, December 2015/January 2016 www.openhousemagazine.net

“One thing I have learnt is that this competition builds confidence in you as a chef and provides a platform from which to explore and challenge your own self,” he said.

“It shows where you stand as a chef and where there is room for improvement.

“I am very grateful to the Fiji Chefs Association and the whole Outrigger team for their continued support and motivation and am honoured to have been part of the competition.”

Shameer also received a scholarship to study culinary skills at the Le Cordon Bleu, in Wellington, New Zealand.

The three month scholarship includes intensive training in the culinary arts, combining the very best of new world innovation and local cuisine with the principles, techniques and artistry of traditional French cooking.

Overall 13 chefs from Outrigger Fiji Beach Resort won medals in the competition, with the total tally- five gold, seven silver, four bronze and six first class prizes – making them top in their respective class.

NEWS BRIEFS

Fine Food Queensland freshens up Fine Food Queensland is returning in 2016 with a fresh face and a line-up designed to cater to the local Queensland market and the businesses within it.

The show will be reinvigorated in 2016 with a key focus on areas of most importance to those in Queensland’s food industry. A strong local approach coupled with the best of the national industry has resulted in an event with a focus on the healthy, fresh food options that customers are demanding.

“The show has a fresh feel, which is a perfect match for our focus on fresh, healthy food and eating. From direct access to the state’s best growers at Fresh Produce Lane to the experts at Talking Food Stage who will be translating international trends into Queensland’s local needs, Fine Food Queensland provides access to all facets of the industry under one roof. It’s the perfect opportunity for those in foodservice and hospitality to learn, network and grow their businesses.”

“We’ve listened to what people want from this show, and we’ve reinvigorated it as a result,” said event director Minnie Constan.

Fine Food Queensland will be held at the Brisbane Convention & Exhibition Centre on April 10-12, 2016.

New café at Sydney’s Hyde Park

Four in Hand is worth $8m in the bank Paddington gastro-pub Four in Hand has sold to Public House Management Group, pocketing co-owners Joe Saleh and chef Colin Fassnidge around $8 million. Fassnidge will continue at Four in Hand until February.

Char Char to the Gong Char Char Food Truck have launched in Sydney and Wollongong serving up signature ribs and burgers by the team from Wollongong’s Char Char Bar & Grill. Char Char’s Food Truck will be the first in NSW to serve ribs, offering beef or pork as well as burgers.

New chair for Food South Australia Ray Borda has been appointed the new chair of Food South Australia.

Bourda, managing director of Macro Meats Gourmet Game, replaces outgoing chair Anthony Paech of Beerenberg. Ian Young from MexEx continues as deputy chair and Tim Sargent continues as treasurer.

Healthy appetite for food and wine

An open-plan café will replace the old one in Sydney’s Hyde Park South as part of work to make Museum Station more accessible.

The new café’s glass frontage will help preserve the heritage look of the brick station entrance at the corner of Elizabeth and Liverpool streets.

The café will be built by the City of Sydney as part of works by Transport for NSW to improve access to the station by installing new lifts to connect the station entry, concourse and platforms.

Unlike the former café attached to the rear

of the station, the re-imagined version will be set back to allow better access and sight lines to the park and Anzac War Memorial, where a water cascade will be added by the NSW Government to realise the architect’s original design.

Designed by Andrew Burns Architects, the new café will cover a similar area to the original but provide more appealing indoor and covered seating for up to 90 people.

After completing the café, the City will invite expressions of interest from prospective operators.

Spend on food and wine by international visitors in Australia has grown by $697 million, since Tourism Australia increased focus on food and wine, accounting for one in five dollars spent by international tourists in Australia.

Employed as chef and underpaid $45K A 25-year-old man recruited from Malaysia to work as a restaurant manager in regional Queensland was employed as a cook and short-changed more than $45,000 in a little over a year.

www.openhousemagazine.net Open House, December 2015/January 2016 7

Pizza Uni heads to Australia A professional training school specialising in pizza and the business of running a successful pizzeria is set to launch in Australia in early 2016.

Aimed at those who are looking to open a new pizzeria or those who already own a business but would like to improve their product, business practices and profit margins, The Pizza University will offer courses that are like no other in Australia.

Over five days the delivery of the course will be a mixture of theory presentations, practical experimentation in the laboratory and interactive group activities. The Pizza University utilises the experience of some of the best pizzaioli and business owners from around

the world, choosing only the best trainers and a comprehensive but detailed curriculum written by highly regarded pizza masters.

Three days of the course will focus on making authentic pizzas and the complex science behind choosing and combining the highest quality ingredients for the best results. The other two days of the schedule will be dedicated to business development and will include topics such as identifying your target market, offering excellent customer service, pricing your products and how to increase consumer traffic.

The first course will be available for enrolment in early 2016.

OpenTable set to serve Australian restaurants and diners Global online restaurant booking platform OpenTable is to launch in Australia mid-December.

Adam Clarke, vice president and managing director APAC, says OpenTable’s expansion into Australia marks an exciting milestone for the brand.

“Whether it’s at a café, neighbourhood bistro or hatted restaurant, Aussies love to dine out and we’re committed to empowering what that experience means for people,” he said The platform currently works with around 33,000 eateries in the United States, Canada, Germany, Ireland, Japan, Mexico and the UK, and has seated more than 940 million diners.

OpenTable will enable consumers to discover and book restaurants to dine at and showcase its flagship hospitality products, Connect and Guest Centre, as well as the recently acquired ResPAK table and guest management solution.

“OpenTable’s growth has been driven by our ability to develop products that cater for the changing needs of restaurants and diners. Here in Australia, we will continue to innovate by providing insight into dining trends and behaviours, and building on all we have learned over the past two decades,” said Clarke.

Cala Luna rises from the ashes Mosman restaurant Cala Luna has relaunched with following the fire at Sydney’s Middle Harbour Yacht Club which saw the venue close for significant renovations since February.

Owner and executive chef Michel Rossetti said while the fire was an enormous hurdle for the family business, he has welcomed the opportunity to take Cala Luna to new heights.

Cala Luna has expanded what it does best and introduced a custom designed cocktail and antipasto bar. Suited to more relaxed dining, guests can enjoy Italian style tapas, freshly sliced prosciutto and jamon, house pickles, local seafood, a range of premium oysters and cocktails to match.

“The new à la carte menu focuses on a small selection of signature dishes which will be supplemented by combinations of what’s in season and exceptional produce we find at the markets each day,” Rossetti said The venue has also expanded its capacity to 175 guests in the open dining room, as

8 Open House, December 2015/January 2016 www.openhousemagazine.net

well as smaller events in the 45 seat private dining room.

The Wilmot at Primus Hotel The new restaurant adjoining Primus Hotel Sydney will be called The Wilmot.

Headed up by executive chef Ryan Hong, the menu will be refined, produce-driven contemporary cuisine with an Asian twist.

I love the accomplishment of taking the space from nothing to a successful, buzzing restaurant,” he said.

Hong has spent the past three years at Parkroyal Darling Harbour as the head chef, opening Abode Bistro and Bar around a year and a half ago. He has also done stints at Rockpool Bar and Grill and Black by Ezard.

“I enjoy having the freedom to mould the restaurant, the flavours and my team, and

White Rabbit opens in Geelong White Rabbit has opened the doors to its new Brewery and Barrel Hall, located in the heart of the Little Creatures Brewery Village in Geelong.

With demand for White Rabbit beers increasing and limited space available, the Brewery made the decision to pack its bags once more and relocate from its previous home in Healesville, bringing with it the original Little Creatures brewing gear.

“We've always been rather enamoured with old-fashioned brewing practices and balancing them with a sprinkling of new world thinking,” said Jeremy Halse, head brewer at White Rabbit. “It all began with the magic of open fermentation, and now with the gift of additional space at our new home, will continue with the wonder that is barrel ageing.

Zambrero celebrates 100th restaurant opening In just 10 years, Zambrero has grown from a solitary Canberra restaurant to one of the country’s fastest growing franchises, with the Mexican chain celebrating the opening of its 100th quick service restaurant in Perth’s Midland.

The restaurant will be followed in quick succession by another Perth restaurant in Rockingham, plus new openings in Queensland, NSW and ACT and two in New Zealand, where Zambrero launched in late 2014.

It expects to open its first Tasmanian restaurant in January, in Hobart, extending the

Zambrero footprint to every state and territory.

“We attribute this continual success to our innovative healthy Mexican cuisine, amazing brand culture and strong franchisee partnerships, which complement Zambrero’s philosophy of serving good food that does good,” said Karim Messih, Zambrero CEO. “We’re not just a healthy quick service restaurant, we’re a socially-conscious franchise committed to tackling world hunger and we’re experiencing increasing demand from prospective franchise partners empathetic to our Mexican with a mission philosophy.” OH

“Fermentation is the finest of all the inventions and our open fermenters provide the ultimate environment for yeast to thrive and flavour to cultivate.

“As to our new Barrel Hall, much like wine, ales take on a new depth of flavour when barrel aged. The addition of wild microflora to the beer within the barrels lends the beer added dimensions.”

The White Rabbit Brewery and Barrel Hall will be open to the public offering a unique beer tasting environment with a “general store” retail component located inside, showcasing the region’s produce. www.openhousemagazine.net Open House, December 2015/January 2016 9

COVER STORY

Artisanal trend on the rise Speedibake has experienced an unprecedented increase in demand for rustic or premium style breads in 2015, with foodservice outlets responding to an upturn in consumer desire for artisanal bread with their meals.

For more information visit www.tiptop-foodservice.com.au

W

hen it comes to bread, Australians love choice, with Turkish, ciabatta and stonebaked varieties proving popular with customers. In 2014 alone, there was a 15 per cent increase in consumption of Turkish and ciabatta breads as well as continued growth for artisanal flavours such as sourdough and rye. With Australian consumers’ tastes becoming increasingly sophisticated, foodservice professionals are under increasing pressure to offer premium bread products on their menus.

However, most foodservice outlets don’t have the equipment, space, time or expertise to bake bread in-house to meet this growing demand. Speedibake’s range of quick-totable breads have been designed with this in mind, according to Darren O’Brien, Tip Top Foodservice’s national account manager.

“We know outlets don’t have the time or space to bake their own fresh bread, and we know they are keen to deliver premium

10 Open House, December 2015/January 2016 www.openhousemagazine.net

offerings to their customers,” he says.

“Perfect for kitchens wanting to react swiftly and take advantage of the rustic trend, the Speedibake range was developed with convenience for foodservice business in mind, as when a meal must be quick-to-table each product can be thawed and served or flash-baked on demand.”

Included in the range are rustic stonebaked sourdoughs (Vienna and baguette), and a pane di casa, as well as Turkish pide and ciabatta loaves.

“Speedibake has taken the extra time so foodservice outlets don’t have to,” O’Brien says. “The new range of breads fit with the ethos of Speedibake more than ever before – they are faster and much more flexible for foodservice professionals. Plus, they can be stored in the freezer for up to 12 months, providing extra convenience for foodservice outlets.” OH

YOUR

CHEESE BUSINESS IS OUR

The iconic Coon, Cracker Barrel, Mil Lel and Fred Walker brands have a new owner - Warrnambool Cheese and Butter. You can expect better supply than ever and a heap of help from our experienced team of state sales people across Australia.

Call 03 5565 3100 or email wcbf@wcbf.com.au to contact one of our Foodservice account managers today!

IN SEASON

Cherries T

throughout the season.

he cherry season only lasts 100 days and is in full swing in December and January, with crops in New South Wales, South Australia, Victoria and Tasmania rolling out until February.

Despite being seen as an expensive item, cherries are actually cheaper than other domestic crops such as blueberries per kilo.

Cherries can be kept in the fridge for around a week if you want to buy in bulk. Look for glossy, firm, bruise free fruit that is “cherry” red to dark burgundy in colour, and within the 24-30mm size range, as this represents good value in the flesh to pip ratio.

Cherry growers are gearing up for what's expected to be one of their biggest crops and match last’s year’s 15,000-plus tonnes harvest.

With 20 different growing regions across Australia and several different varieties of cherries available, chefs can expect some variation throughout the season; however they will offer good value for money

Serve fresh, use them in fruit salads, breakfast dishes, baked goods or jams and preserves. OH

December 2015

January 2016

• Apricots

• Peaches

• Strawberries

• Apricots

• Nectarines

• Radish

• Asparagus

• Peas

• Sugar snap peas

• Asparagus

• Okra

• Rambutans

• Banana

• Passionfruit

• Sweet corn

• Avocados

• Onions

• Raspberries

• Blackberries

• Pineapples

• Valencia oranges

• Bananas

• Passionfruit

• Strawberries

• Blueberries

• Radish

• Watermelon

• Blackberries

• Peaches

• Sweetcorn

• Carambola (starfruit)

• Rockmelon

• Yellow papaw

• Blueberries

• Peas

• Tomatoes

• Rambutan

• Zucchini

• Butter beans

• Pears

• Valencia oranges

• Raspberries

• Capsicums

• Pineapple

• Red papaya

• Celery

• Plums

• Snow peas

• Cherries

• Potatoes

• Spring onions

• Cucumbers

• Celery • Cherries • Cucumber • Eggplant • Grapes • Green beans • Hass avocados • Honeydew melons • Lemons • Lettuce • Lychees • Mangoes

• Eggplant • Grapes • Green beans • Lettuce • Limes • Lychees • Mangoes • Melons

• Nectarines

12 Open House, December 2015/January 2016 www.openhousemagazine.net

TOP 10

Michelin stars A Michelin star may be the pinnacle for many chefs, but these high achievers weren’t happy with just one.

1 Joël Robuchon –

25 Michelin stars

3 Gordon Ramsay – 7 Michelin stars

5 Carme Ruscalleda – 5 Michelin stars

“Chef of the Century” and one of the pioneers of molecular gastronomy Joël Robuchon hit 28 stars at his peak, sitting on 25 stars currently.

Almost 70, safe to stay he has some more gas in the tank.

Potty-mouthed superstar Gordon Ramsay hit 16 Michelin stars at his peak, but is now down to single figures. Not afraid to show his emotions, Ramsay broke down in tears after his New York restaurant lost two stars.

2 Alain Ducasse –

21 Michelin stars

In 1998, Alain Ducasse was the first chef to ever collect six Michelin stars. Fifteen years later, that record is a distant memory, with Ducasse’s current number up to 21.

4

Thomas Keller – 7 Michelin stars US chef Thomas Keller’s three star establishment French Laundry celebrated its 20-year anniversary last year, and was on two occasions deemed the best restaurant in the world.

7 Clare Smyth –

3 Michelin stars

Catalan chef Carme Ruscalleda i Serra is the owner of two Sant Pau restaurants, in Spain and Japan. Her restaurants have five Michelin stars in total: three in her restaurant in Catalonia and two for the Sant Pau in Tokyo, making her the world's only five-Michelinstarred female chef.

Clare Smyth became the first female British chef to hold and retain three Michelin stars at Restaurant Gordon Ramsay. She left Ramsay's restaurant to work for a year and a half in Alain Ducasse's Le Louis XV restaurant in Monaco, before returning once more to the UK to run the Chelsea-based restaurant.

Italian chef Nadia Santini is best known for her restaurant Dal Pescatore, in Canneto sull'Oglio, Lombardy which has held three Michelin stars since 1996, when she became the first female chef in Italy to earn that level of accolade.

3 Michelin stars

Elena Arzak – 3 Michelin stars Spanish chef Elena Arzak is head chef at three Michelin starred restaurant Arzak alongside her father, Juan Mari Arzak.

She started working there at 11 and is the fourth generation of her family to work there.

3 Michelin stars

10 Annie Feolde –

8 6

9 Nadia Santini –

Anne-Sophie Pic – 3 Michelin stars

Annie Féolde was the first woman outside France to be awarded three stars for her restaurant Enoteca Pinchiorri in Florence.

Originally from Nice, she was a bureaucrat in Paris before working as a chef. OH

French chef AnneSophie Pic gained three Michelin stars for her restaurant Maison Pic. She studied management but returned to work at her father’s restaurant first in front of house and then in the kitchen despite having no formal training.

www.openhousemagazine.net Open House, December 2015/January 2016 13

ORIGINS

Christmas pudding This steamed cannonball has worked its way into the British psyche as a symbol for all things festive, but its early origins were more about staying alive through the cold winter rather than capping off a Christmas turkey.

I

f current UK Prime Minister David Cameron was a food he would probably be a Christmas pudding – weighty, rich and partial to some brandy. The history of Christmas pudding is a history of Britain, spanning kings, queens and Charles Dickens.

But how did this steamed pud, garnished with a sprig of holly and flickering with a blue flame, come to symbolise a traditional British Christmas dinner?

The story has two sources coming together in the late 1700s to resemble the recipe we are now familiar with. In Britain in the 1400s the main concern for foodies was simply keeping alive in the winter. They did this by conserving the bounty of the summer, which included meat. Animals slaughtered at their fattest were more valuable than animals gobbling up winter grains, but how to preserve the meat?

Grind it up and pop it into a thick pastry casing along with ample butter and sugar in the form of dried fruits to stop any bacteria from forming. The precursor to

mince pies, another Christmas favourite.

tradition, Christmas pud included.

Another culinary treat of the time was pottage – a stew of meat, dried fruit, vegetables and spices. By the 1500s plums were the fruit of choice for this savoury/sweet porridge.

Myth has it that in 1714, King George I “the Pudding King” asked for plum pudding to be served as part of his royal feast at his first Christmas in England.

It was around this time that they stopped boiling the pudding in a cloth, preferring instead to steam it in an often elaborately designed basin. Throw on some holly in reference to Jesus’ crown of thorns and smother in brandy before setting it alight for no other reason than it looked cool, and you have an image that gives Santa a run for his money.

Fast forward to the 1800s and those clever Victorians were coming up with all sorts of ingenious new ways to preserve meat leading to sweeter versions of mince pies and plum pottages.

By 1836, the familiar round cannon-ball of a plum pudding topped with holly has become a symbol for Christmas dinners country wide, with scribe Dickens describing it as the centrepiece of the British festive dining table. In 1861, Isabella Beeton gave a recipe for “Christmas Plum Pudding”. Victorian power couple Queen Victoria and Prince Albert sealed the deal with their emphasis on Christmas family

14 Open House, December 2015/January 2016 www.openhousemagazine.net

Putting a silver coin in the pudding is another custom that has roots back to medieval England, with a Twelfth Night Cake eaten at the end of the Christmas celebrations containing a dried pea or bean. Whoever got it, was king or queen for the night.

Today’s Union Jack flagbearers are keeping the tradition alive with the likes of Heston Blumenthal still riding the patriotic wave with his Hidden Orange Christmas Pudding flying off the shelves. It may not have conquered the world, but the Brits still love them. OH

Q&A

Focus on foodservice Warrnambool Cheese and Butter is set to bring its award-winning dairy products to the foodservice sector following its acquisition of Lion Dairy and Drinks’ everyday cheese brands Coon, Cracker Barrel, Mil Lel and Fred Walker earlier this year. Open House spoke with WCB’s foodservice & industrial national business manager, Damien Sorensen, about the move.

Q: What prompted the increased focus on the foodservice sector?

the country – a team that will continue to grow with the needs of the business and requirements of our dynamic and changing marketplace. We now have experienced state foodservice account managers in place with a mantra to have 100 per cent focus on our cheese category.

A: Warrnambool Cheese and Butter (WCB) has always supported the domestic market and by acquiring these adored Australian cheese brands it now provides us with a significant presence in the Australian foodservice market. Our owners, Saputo (Canada), have long considered foodservice key to its core business worldwide, having started and further developing its business in this area across Canada, the USA and South America.

Q: Any changes afoot as part of the new focus?

A: To ensure the continued quality and consistency of all its products, WCB has invested in additional staff including recruiting highly regarded cheese grader Dave Mellor from UK dairy giant Pilgrims Choice. Dave tastes up to 200 cheese samples a day to make sure that the cheese is of the highest quality and adheres to the company's strict high standards and goals. Winning continuous awards at international and local dairy competitions suggests we are on the right track.

Taking over the iconic Coon, Cracker Barrel, Mil Lel and Fred Walker brands, coupled with our award-winning Warrnambool Heritage cheddars, WCB now has the platform to leverage and grow in the Australian foodservice market across both the everyday cheese and specialty cheese categories alike.

Historically we have manufactured the cheddar cheese for Lion and now we are the proud owners of these iconic brands enabling us to strengthen our presence and foodservice offer.

Q: What lies ahead?

Q: What will that mean for foodservice customers?

A: As Australia’s oldest dairy, established in 1888, we know we have fantastic quality products that our customers can rely on. Our focus now is to ensure we deliver a more simplified process, and efficient supply chain, better on-time delivery, coupled with regular customer contact – all the things that our customers expect a key national supply partner to be. We just want to be easy to deal with, whilst providing a premium dairy offer.

This focus has included strengthening our foodservice team around

A: While WCB has had a relatively low profile in foodservice previously, it is the engine-room to many of the country's highest profile dairy processors and this is just the beginning for WCB with bold plans to make foodservice a key ingredient of its business.

It is an exciting time to have these iconic and premium quality brands under our portfolio, backed by a consistent and quality product. Our expanded account management team are now engaging in market with our supporting foodservice distributors to drive their dairy category.

Our key focus around innovation together with the international experience and financial resources of Saputo guarantees a recipe for success for WCB, our customers and of course – our dairy farmers. OH

www.openhousemagazine.net Open House, December 2015/January 2016 15

BEEF AND LAMB

2

3

1 Meat at 1888 Certified. 2 Bavette steak. 3 Black by ezard. 4 Meatstock festival.

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Reviving the craft As the value of Australian meat and livestock production continues to boom overseas so do the questions of transparency, honesty and the story behind the product, writes Anastasia Prikhodko.

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he art of butchery is in the spotlight, as more speciality butchers open shop to not only tell the story of the farm and livestock, but also play a role in crafting sustainable and ethical meat.

Kate Brabin, CEO of the Certified Angus Group, says that butcher shops are the primary customers for their bestselling

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product, Angus Pure.

“The supermarkets have gone for house brands and are putting a general story around all their beef, whereas, the butcher shops can provide that clean, green, story to their consumer.”

Brabin also says that consumers are keen to

Who’s buying beef?

Beef remains the leader amongst proteins, accounting for 36.4 per cent of total meat volume purchased.

Commercially, the higher volume of beef usage continues to be in restaurants, accounting for 40 per cent, followed by hotel/motel, club and QSR chains. In the institutional sector, aged care and day care facilities registered the higher utilisation.

In retail, Woolworths and Coles, in terms of value, dominate the market with a collective share of 58 per cent. Butchers accounted for 20 per cent. IGA and Aldi combined accounted for 18 per cent and other supermarkets for 4 per cent.

16 Open House, December 2015/January 2016 www.openhousemagazine.net

know where their food comes from and that it is as naturally raised as possible.

Despite the publication of World Health Organisation (WHO) research relating processed meats and red meat consumption to cancer, the company did not experience a drawback from consumers, with sales up on last year.

“It just meant that we had to be even more assertive in the message around our product so that people knew about what they were eating,” says Brabin.

According to Meat and Livestock Australia, Australia is the world’s third largest exporter of beef, with the off-farm value (domestic expenditure plus export value) of the nation’s beef and cattle industry being $18.21 billion in 2014-15.

In addition, Australians have some of the highest meat consumption rates in the world, consuming 121.2kg of meat per person a year, according to data from the Food and Agriculture Organisation of the

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New age butchers

Craig Cook – The Natural Butcher: Craig Cook’s farm, Tova Estate, supplies the Black Angus beef for the Craig Cook butcheries. The cows are free-ranging and pasture-fed and are raised with a holistic process. Cook has also developed a dry-ageing program, where Himalayan salt blocs are used in the procedure.

Sam Canning – Cannings Free Range Butchers: Cannings is a fierce animal lover and a former vegetarian. All the animals on the farms are free range, raised outside and are cage free. They have also never been given growth hormones or antibiotics.

The shops in Hawthorn, Kew and Malvern sell grass fed Tasmanian beef, free range pork from the Darling Downs, saltbush grazed dorper lamb from South Australia, free range chicken from Bendigo and fresh seafood from the south and east coasts of Australia.

United Nations.

the processing side of the business in

“Every animal in Australia comes with a National Livestock Identification System and every property the animal comes from has a Property Identification Code – so you can track the animal and see where it’s going,” says Tim White, co-founder of 1888 Certified, a paddock-to-store butchery in Sydney’s Double Bay. “But because

Australia is so large and has become quite concentrated, with 70 per cent of the meat getting exported that sometimes the tracking tends to get lost.

“But that’s the game for these big processors to get as much meat as possible so they can get it out.”

According to the Master Grocers Australia, the industry retail sector is dominated by Woolworths and Coles, who account for an estimated 80 per cent of the market share making it difficult for independent retailers and small businesses to compete.

With the common belief that meat consumers were not getting the quality of product that they were paying for, White

For Australia’s finest grassfed and grain Angus beef brands, please contact Alison Schofield - aschofield@certifiedangus.com.au 0423 143 671

www.certifiedangusgroup.com

www.openhousemagazine.net Open House, December 2015/January 2016 17

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A day for meat lovers The Meatstock Festival will be held at the Sydney Showgrounds on February 13-14, 2016.

“It’s five events in one big battle ground,” says the co-organiser, Jay Beaumont.

“Barbecue is definitely a hot trend at the moment but we think Sydney is screaming out for a festival that has a distinctly Australian flavour.”

Those looking to improve their barbecue skills will have the opportunity to learn from world barbecue champion Tuffy Stone who is set to conduct his Cool Smoke Cooking School prior to the start of the festival.

The big drawcard of the contest schedule is the A&E Sydney Barbecue Wars in which 40 teams from across the country will battle it for $8000 in cash and prizes.

“The barbecue competition is based around the cooking method of low and slow over wood and wood products,” says Beaumont. “Traditionally that includes pork, pork ribs, beef and chicken.

Watch the video and recipe in the Open House iPad app.

“For this competition, we’ve broadened the criteria adding lamb and seafood. We want to bring different styles together that are Australian.”

and business partner Charlie Crichton, both from over four generations of farmers and graziers founded 1888 Certified.

The increase of American style cuts is one of the changes that Beaumont has picked up on.

“The reason we got into this was because of supermarkets misrepresenting the meat,” says White.

“With costs having nearly doubled in the last two years. It’s all about supply and demand and right now these particular cuts are extremely popular.”

In the last few years, local Australian butchers have also made a comeback, Beaumont says that the local butcher once was an iconic part of the Australian culture, but with the growth of supermarket chains, a lot of butchers struggled and closed down.

“Butchers are going out of business left right and centre. Your general butcher that works in a mall is going broke, which is just systematic of the industry because supermarkets are pushing butchers out of the industry.”

White also says that consumers have become increasingly accustomed to “buying something in a black tray in aisle three and have lost touch with what’s actually going on in the countryside”.

“We wanted to be that window to the country life so people could become more associated with where their meat comes from.”

The international markets of the United States, Asia and Europe have increased for Australian livestock – pushing local beef and lamb prices up by between 30-60 per cent in the past couple of years.

White says that there will always be people who are extremely price conscious and will just go for the cheaper alternative.

Meatstock festival BBQ.

“But there are some people that will go, ‘okay I want it to taste good and I want it to be healthy,” he says. “I want to make sure my body is getting the right meat,’ so that’s the niche that we thought we could

18 Open House, December 2015/January 2016 www.openhousemagazine.net

get back into.”

Before 1888 Certified, White was transporting livestock to saleyards where it was sold to the highest bidder.

“This is what most farmers do. We drop it in and away it goes from there.”

Since the transition from farmer to butcher, the team now oversee three and half of the four stages.

“We do the growing, then the transportation and the only part we don’t control is the killing, we then do the processing and the retail. So we know exactly what’s going on.”

One of the themes to the butchery is transparency; White says to try and challenge your butcher to find out where the meat comes from.

“There are butchers who don’t know the origins of their product, because most butchers these days buy from the wholesalers, who buy from the processors, who buy from the yards, so it’s a really long chain.”

The real paddock to plate butchers will know “the number of the calf and the property it is off”.

White also agrees that during the last few years there has been a resurgence of butcheries because of cooking shows like MasterChef and My Kitchen Rules, as it inspires people to become interested in their food.

White and Crichton use sustainable farming practices to ensure the farms are

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1 BBQ meat at Meatstock festival. 2 Proccessing of the meat at 1888 Certified. 3 Eye filet, Angus Beef. 4 Black by ezard.

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producing meat with a commitment to quality and ethics.

“Our business is called 1888 because my family has been farming well before then and Charlie’s family started in Young in 1888. The goal was always to give it to your kids in a better condition than when you received it. So there’s a legacy to this.”

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koftas and lamb chops.”

In relation to the WHO report, White says that the publication only increased consumer interest and the company didn’t see a drop in any of its products.

and very tender. We cook it on the bone and it’s also aged which adds to the flavour.”

During the summer months, the lamb is sourced from Riverina in NSW and the grass fed cattle is from Tasmania.

“People love bacon and they love ham and we are selling a truckloads of it,” he says.

“What we and the industry are trying to do now is decrease the amount of nitrates that are used in the processing of ham to bacon.”

In order to perfect the art of cooking steak and lamb, Karam says to use a high quality salt such as smoked salt and to cook it over a natural heat source such as wood or charcoal for a really full flavour.

Beef is “without a doubt” a bestseller and sells twice as much as any other meat.

Dany Karam is the executive chef at Black by ezard at The Star in Sydney, which is renowned for its range of steaks.

“I also recommend letting it rest for as long as you cook it – the longer you cook it, the longer it should rest,” he says.

“Since we’ve been open there’s been a big push on lamb,” he says. “We thought it would drop off after winter but there’s still been a lot of demand for the cutlets, lamb

“The rib eye 30 day dry aged grain fed Angus 400g is the most popular item on the Black menu,” he says. “I suspect this is because it’s a rich cut of meat, full of flavour

“Also, when you buy your meat, talk to your butcher to find out where the meat was sourced and what cut to buy depending on how you like your meat.” OH

Despite being a new business, the news of their product has travelled fast with sales continuing to go up every week.

sofgrip

INTERNATIONAL

www.openhousemagazine.net Open House, December 2015/January 2016 19

FOOD SAFETY

Beating the food bugs The temperature is rising, and while most of us rejoice about the opportunity to head down the beach, for those in foodservice it means being ever more vigilant about food hygiene.

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ow is the right time to check the correct running of all the refrigeration units, double check storage temperatures, and ensure food safety and cleaning systems are up to date.

system,” he says.

Food poisoning outbreaks are always the last thing any foodservice operator wants to be associated with but the reality is it can happen to the best. Brisbane Convention & Exhibition Centre hit the papers for the wrong reasons in early 2015 when a salmonella outbreak causing 250 people to become sick was believed to have originated from the Centre’s kitchen.

The fact is poorly cooked meat, poultry, eggs and egg products are the usual suspects in salmonella poisoning.

The Centre was cleared of any wrongdoing with a Brisbane City Council investigation finding “insufficient evidence” to link the Centre to the outbreak. In summary the report found that all the evidence showed that the Centre “has an exemplary record in keeping its kitchens clean and free of contamination and using proper handling and processing techniques to appropriately minimise contamination risks”, a fact backed up by the Centre’s general manager Bob O’Keeffe.

“All of our cooking practices and processes are monitored and recorded on our 24-hour computerised food safety monitoring

However, during the investigation the Centre immediately took steps to ensure a clean bill of health, including taking fresh eggs and poultry off the menu temporarily.

In sunny Queensland, half of the cases reported in 2015 were from the salmonella typhimurium strain, which is linked to egg and chicken products, with the warmer weather creating a breeding ground for the salmonella bacteria. Egg manufacturers have strict systems in place to minimise external contamination, but the long supply chain means it is not perfect, so for many venues leaving whole eggs off the menu is an effective way to minimise any risks of contamination.

As summer approaches and the heat rises in the kitchen, the foodservice industry is being reminded of the importance of due diligence and following policies and procedures to prevent food safety risks.

John O’Hara, CEO of egg provider Sunny Queen Meal Solutions, says foodservice operators need to feel confident in the product they serve, not only during the festive season, but all year round.

20 Open House, December 2015/January 2016 www.openhousemagazine.net

“Caterers, meal providers and food service organisations are encouraged to research and ensure food comes from reputable sources where stringent food safety protocols are in place,” he says.

“Even when your own safety procedures are by the book, when it comes to the health of your guests and your ongoing reputation, it is important to be confident about the product you are serving.”

O’Hara says customers should ask their suppliers detailed questions about their quality assurance protocols, and only deal with those manufacturers and suppliers that are transparent about their food safety procedures.

“Sunny Queen is proud of its quality management system which includes sanitation and cleaning procedures, pest control programs, precise cooking protocols, microbiological testing and traceability systems,” he says.

“Sunny Queen Meal Solutions uses real eggs, laid on Sunny Queen farms, and are all fully-cooked or pasteurised, eliminating the need to use raw eggs so real egg dishes can be served with confidence.

“Food safety doesn’t have to be daunting, it just needs diligence.” OH

Food Safety Still the Number One Priority for Caterers

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ith eggs and food safety always in the spotlight, it’s of ongoing importance that best practice and stringent food safety measures in the kitchen are at the forefront of the food industry.

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ommercial kitchens are known to be amongst the most pressure-cooked work environments around, and it’s important for caterers to know that the products they serve are safe for consumption when the heat is on.

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unny Queen prides itself on its Quality Assurance and food safety programs, and recommends that customers ask their suppliers detailed questions about their QA protocols. Sanitation and cleaning procedures, pest control programs, precise cooking instructions, microbiological testing and traceability are just

some of the quality protocols Sunny Queen has in place as part of its Quality Management System.

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ood safety doesn’t have to be daunting, it just needs diligence. Sunny Queen Meal Solutions’ products provide the perfect solution for busy kitchens looking for safe, nutritious, interesting and tasty menu options. Sunny Queen Meal Solutions are all fully-cooked or pasteurised, eliminating the need to use raw eggs so real egg dishes can be served with confidence.

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ggs are an incredibly versatile, nutrient-rich food source, making them the perfect choice for busy caterers. Egg based Meal Solutions available from Sunny Queen include Smashed Egg, Homestyle Poached Egg, Fritters, Egg Bites, Omelettes and pasteurised liquid products.

Food Safety Tips

Sunny Queen Meal Solutions

To minimise food safety risks Sunny Queen Australia recommends the following:

• Real eggs, laid on Sunny Queen Farms • High sanitation and cleaning practices

Do not use cracked or dirty eggs.

• Pest control programs

Shell eggs, once cracked, should be fully cooked before consumption.

Use pasteurised egg pulp for making sauces, batters, custards and other uncooked egg products.

Always sanitise benches and equipment to avoid cross contamination between raw and cooked products.

Always clean your hands thoroughly before and after handling egg and egg products.

• Temperature-controlled supply chain • Strict biosecurity protocols • Approved, accredited suppliers • All products are fully traceable • All products have best before dates for safe consumption

Follow the recommended storage, thawing and cooking/heating guidelines.

For more information please visit

www.sunnyqueenmealsolutions.com.au

OVENS

All in one With innovation, modern technology and ongoing food trends, ovens have had to change and adapt to the needs of both the chefs and the consumers, writes Anastasia Prikhodko.

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he demand for long, slow, low temperature cooking of meats to minimise weight loss and maintain tender succulent tastes in sous-vide or confit are some of the prevalent trends that David Richardson, Stoddart’s national marketing manager, is seeing.

Along with multiple timers running on a single oven to prevent the over cooking of foods when a wide variety of product needs to be cooked in a single appliance.

Chefs have also been seeking ovens that are flexible; meaning they can cook, hold and regenerate a wide variety of food products.

“The Electrolux Level A Touchline Combi Oven is our best-selling model in the range because of its ease in operation, energy efficiency and the oven is able to cook a variety of foods consistently regardless of quantity,” says Richardson.

Ovens have also undergone a few changes to satisfy the “less is more” demands.

They are now multifunctional, compact

and are able to change temperature without any supervision.

The Electrolux ovens from Stoddart feature functional combination steam-convection systems with dedicated steam generators.

The humidity is generated by the food itself and can be controlled by the “airo-clima” function, giving the chef total command of the cooking outcome.

Sydney based company Smo-King design ovens that are specific to smoked food.

John Hodgkinson, managing director of Smo-Kings Ovens, says that the ovens are for chefs who are looking to set up an American style BBQ restaurant with items such as smoked brisket, smoke ribs and other smoked foods on the menu.

The 1122 is their bestselling oven, as it is compact, operates up to 200oC, has a built in steam generator for steam cooking, fan forced and has a programmable controller.

“They are sold to retail butchers and restaurants such as Newport Arms Hotel

22 Open House, December 2015/January 2016 www.openhousemagazine.net

and the Ivy,” says Hodgkinson. “The ovens are predominantly purchased by retail butchers, fish processors and specialty food processors.”

The Merivale chefs from Papi Chulo visited them when they were in the early stages of opening up their traditional North American smokehouse on Manly Wharf.

“They realised that our ovens had many of the features of the combi steamers they were used to using and selected our model 1122 ovens in preference to the US built smokers they had seen while researching the market in the USA,” he says.

With traditional food smoking being a slow process, which can take many hours and is frequently done overnight, a significant change Smo-King have made is developing oven controllers.

“The oven will automatically change the settings at the appropriate time so that it is not necessary for an operator to be on hand throughout the process.” OH

CHINESE NEW YEAR

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Bigger and better Over 15 days in February, Australia will be welcoming the Chinese New Year by eating, drinking and taking in the unique traditions as the Year of the Monkey begins, writes Anastasia Prikhodko.

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rom February 6 to 21, 2016 Sydney will be dressed in the lucky colours of red, orange and gold as festival attendees celebrate the Chinese New Year.

Lunar Lanterns is the first exhibition of its kind in Australia and will mark the 20th anniversary of the festival and its evolution from a small community event to the largest Lunar New Year celebration outside China.

The Lunar Lanterns, a contemporary take on a centuriesold tradition, will see 12 zodiac signs brought to life as giant lantern installations from Circular Quay to Chinatown.

Visitors will have the opportunity to eat at over 40 different restaurants across the city, as part of the Lunar Feasts.

From 5-star dining to a quick snack, people can try a new

dish, with under $30 or over $30 menus options at participating restaurants across the city: CBD, Chinatown, Circular Quay, Darlinghurst and Potts Point, Surry Hills, Ultimo and Pyrmont.

Eat Drink, led by head chef Lauren Murdoch, will be serving up a two to three course menu consisting of an entrée of oysters with ginger and shallots, or Peking duck pancakes; the main is pork belly or eight spiced chicken with shitake mushrooms; and dessert is mango pancakes with coconut filled sorbet or a lychee sorbet with kiwifruit or “Chinese gooseberries”, as she call them.

“The dishes are just some of my favourite things to cook and if I was eating out that’s what I would want to have,” says Murdoch. “We are also by the harbour so I thought oysters

would be good and the desserts are very light and summery.”

Bennelong’s Cured & Cultured offers a Seafood Bun and Monkey See, Monkey Do Cocktail for $50 and at Opera Bar there is a seafood plate for two from the Raw Bar with a selection of locally sourced seafood, served with two glasses of Mumm champagne for $100 per person.

Returning to Sydney for a second year and launching in Melbourne for the first time, the Lunar Markets is an 11-day pop-up food and drink market, which will take place at Pyrmont Park (Sydney) and Harbour Esplanade Docklands (Melbourne) with plenty of Asian food, music, bars and contemporary culture.

“This year will see more focus on traditional entertainment and theming,” says James Laing, head of Food Fairfax Events.

24 Open House, December 2015/January 2016 www.openhousemagazine.net

“The Sydney event will see the installation of a giant lantern that has been designed specifically for the event while Melbourne will also feature its own lantern installations including a 14m long phoenix.

“We are also working closely with Chinese cultural groups in both Melbourne and Sydney to develop an authentic program of entertainment.”

The inaugural Sydney event last year saw nearly 100,000 visitors over 11 nights.

“We are expecting that to increase in 2016,” he says. “In terms of Melbourne we are planning for similar numbers to Sydney.”

The markets will be serving a mix of Asian dishes, from the traditional Chinese dim sum, Peking duck and wontons through to Japanese gyoza, Thai curries, Malaysian soft shell crab

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1 Lunar markets, Sydney. 2 Chinese New Year performer. 3 The Lunar Lanterns will lightup the city. 4 Lion Dance at the festival. 5 Claudia Chan Shaw, curator of this year’s Chinese New Year Festival. 6 Feast food.

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bao, Vietnamese pho and Filipino pork and chicken skewers.

Laing says that the entertainment for the event is being developed with the personality traits of people born in the Year of the Monkey in mind.

“People born in the Year of the Monkey tend to be mischievous, curious and a little bit naughty.”

Sydney is also planning a series of events to mark the 30th anniversary of its sister-city relationship with Guangzhou.

The festival now attracts more than 600,000 visitors to more than 80 events across the city; making it one of the most popular events in Sydney’s calendar.

This year’s festival curator is Claudia Chan Shaw, a fashion designer, television and radio presenter, author, artist and business owner.

“Chinese New Year has always been very important to our family,” says Shaw. “I can remember the spectacular banquets prepared by my grandparents and always loved being given a red packet as a child. The curator's role for

the 2016 Festival embraces so many aspects of what it means to be from an Asian Australian background.”

Shaw goes on to say that the spirit of the festival is expressed through the energy, enthusiasm and talent of the many different community groups who are passionate about sharing their culture.

The festival is celebrated by many cultures, with Chinese, Thai, Vietnamese, Korean and community groups performing at different locations throughout the city.

“I love going out with friends during the festival and eating our way around the city”, says Shaw.

“Noodles represent long life and should be presented uncut. The Chinese word for fish sounds like the word for plenty or surplus, so fish is always served, also dumplings are important. They look like little silver ingots and bring good fortune and good luck.

“It’s said that the year of one's birth sign is the unluckiest of the 12 year cycle. So Monkeys will need to change their fortune and be careful about their health, career, investments and love life.” OH www.openhousemagazine.net Open House, December 2015/January 2016 25

APPRENTICES

Starring role

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The Star Entertainment Group, formerly Echo Entertainment, has long been proactive in ensuring the future of the hospitality workers who staff its many hotel, casino and restaurant outlets operating across different states.

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n the Gold Coast, seven youngsters are on their way to starting their culinary arts apprenticeships at Jupiters Hotel & Casino.

“We’re working hard to ensure Queensland meets future demand driven by strong inbound international tourism,” Hogg says.

With future demand for hospitality workers set to grow across South East Queensland (SEQ), the school-based work experience program was offered by Jupiters’ parent company, The Star Entertainment Group, in conjunction with the Department of Education and Training.

“At The Star, our business is growing with our $3 billion Queen’s Wharf Brisbane development alone expecting to generate an additional 1.39 million tourists to the state by the time it opens in 2022.

The Star Entertainment Group managing director Queensland Geoff Hogg says the apprenticeships are part of a broader goal to help create the state’s next generation of hospitality workers.

“This development will create more than 8000 jobs in Queensland once operational with further jobs to be generated from our $345 million dollar transformation of Jupiters, featuring a new six-star hotel tower.”

A total of 100 Year 11 and Year 12 students from 18 Gold Coast schools took part in

26 Open House, December 2015/January 2016 www.openhousemagazine.net

the program. Following completion, Year 12 participants received the opportunity to apply for the culinary arts apprenticeships with Jupiters Hotel & Casino.

The training component of these apprenticeships is being delivered through the new Queensland Hotel and Hospitality School, which was launched in partnership between The Star Entertainment Group and TAFE Queensland earlier this year.

Hogg also says the school-based work experience program provides students with work experience across five commercial cookery work areas: hot production, cook chill/in-room dining,

1 (L-R) The seven apprentices in Jupiters’ on the Gold Coast. Rhys Mitting-Jones, Sean Godkin, Anton O’Connor, Alexander Lynch, Rhian Price, Holly Smith, and Roi Wirihana-Hoskins. 2 Jason Alcock, executive sous chef at The Star Sydney.

3 Simona Sidoti apprentice at Momofuku Seiobo.

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pastry, events, and restaurant.

“We will expand our school-based work experience program at both our SEQ properties to offer front of house experience in the future, so that it will continue to act as a pathway into our apprenticeships with training offered by the Queensland Hotel and Hospitality School,” he says.

In Sydney, The Star has a three year track record of helping tackle the shortage of chefs in Australia, establishing its own apprenticeship program, the Echo Culinary Institute, in 2012. Three years on, the Institute is celebrating the success of its apprentices, including Simona Sidoti who has a leading role in the kitchen of two hatted restaurant Momofuku Seiobo.

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knowledge including fish filleting, a game farm experience and a class on how to perfect their own chocolate egg.

“For years it’s been a challenge to attract and retain top quality culinary team members,” he says.

Sidoti is a 3rd year apprentice chef at the Echo Culinary Institute and was a finalist in the 2014 Australian Hotels Association Apprentice of the Year Awards and one of 10 original inductees into The Star’s Echo Culinary Institute. Now at 21 years of age, she is working at one of The Star’s awardwinning restaurants.

“We need team members who understand the pressures and demands of working in a variety of kitchen environments, so rather than be at the mercy of the market, we decided to train our own.

“Practicing an apprenticeship at one of Sydney’s leading entertainment establishments has equipped me with a greater understanding and appreciation for the diversity that can exist in kitchens on a daily basis,” says Sidoti.

The Echo Culinary Institute introduces apprentices to a broad range of culinary experiences. The training spans 29 food outlets, four production kitchens, and multiple butchery and pastry kitchens, across The Star Sydney, Jupiters Hotel & Casino Gold Coast and Brisbane Treasury Casino & Hotel.

“Adopting different cooking techniques to suit the demands of The Star’s guests, I am able to tailor my style. It can be working in The Star’s signature dining restaurants, to catering for VIP clientele, to producing restaurant quality cuisine for large scale gala events or delivering traditional snack food offerings for Sky Terrace.”

At The Star, the Echo Culinary Institute also partners with Northern Sydney Institute allowing apprentices to be trained and mentored in consultation with industry experts. In addition to experiencing the multiple kitchens across The Star Sydney, apprentices are invited on site tours and masterclasses to further their skills and

Recognising the industry’s severe skills shortage as a barrier to ensuring they had the quality of team members required at The Star, executive sous chef Jason Alcock played a major role in the establishment of the Institute and is thrilled to now be contributing exceptionally trained staff into the workforce.

“The Echo Culinary Institute was developed to offer a unique platform to train apprentice chefs, give them the knowledge and experience from a well-rounded, content rich and exciting program, and it’s certainly paid off for us.”

Whilst being inspired by the successes of the Echo Culinary Institute, Alcock is also pleased to have access to exceptionally trained staff to fill the multiple kitchens across The Star.

“Our aspirational apprentices, having been exposed to the variety that the hospitality industry offers, are going on to lead internationally renowned kitchens,” he adds. “For me personally, it has been a privilege to assist in shaping the future of our young chefs.

“We are effectively addressing our own concerns with the national skills shortage and placing our graduates across the different food offerings across The Star, plus we’re contributing talent to the national hospitality workforce.” OH

www.openhousemagazine.net Open House, December 2015/January 2016 27

FONTERRA PROUD TO BE A CHEF

Final countdown Fonterra Proud to be a Chef has seen a record number of talented apprentice chefs selected to take part in the long running mentoring program.

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he 17th annual competition will see 34 aspiring chefs from across Australia participate in the all-expense paid culinary experience taking place in Melbourne in February 2016 – two more lucky chefs making the finalist group than in previous years.

Fonterra Proud to be a Chef coordinator Carolyn Plummer says that it was the outstanding calibre of submissions from this year’s crop of apprentice chefs that’s led to the increase in finalists, with competition set to be fierce this coming year.

“The high standard of entries this year is a true testament to the Australian foodservice industry and the next generation of culinary leaders,” she says.

This year’s 34 strong finalist group will be presented with the opportunity to be mentored by some of Australia’s most talented chefs including Anna Polyviou, executive pastry chef at ShangriLa Hotel Sydney, Josh Pelham, head chef at Melbourne’s ESP and Estelle, and Peter Wright, foodservice consultant and event specialist.

The finalists will also be treated with the opportunity to dine at award-winning restaurants across Melbourne, whilst culinary master classes provide a platform for the apprentices to learn and develop new skills from the cream of the crop of the Australian foodservice industry.

The Fonterra Proud to be a Chef program is designed to foster, recognise and reward up-and-coming apprentice chefs throughout the four-day program.

“Fonterra is proud to support passionate and gifted Australian chefs, many of whom come from a variety of backgrounds, and we hope that through this program we’re able to inspire them to continue their culinary journey,” Plummer says.

“The mentoring component of the program enables and encourages apprentice chefs to connect with industry icons and peers alike to create lasting networks and relationships,” Plummer adds.

Ultimately, the up-and-coming chefs are competing for the chance to win $7500 to spend on an international culinary paid placement, exclusively tailored to their aspirations as a professional chef. OH

28 Open House, December 2015/January 2016 www.openhousemagazine.net

Karena Armstrong.

Open House spoke with former Proud to be a Chef winner Karena Armstrong about her journey from the competition to opening her own restaurant.

Karena Armstrong won Fonterra Proud to be a Chef in 1998, setting her off on a culinary journey that included stints at Lake House Daylesford, The Melbourne Wine Room, O’Connells Hotel, Icebergs Billy Kwong, Victory Hotel and The Star Of Greece. She now owns her own highly regarded restaurant The Salopian Inn in McLaren Vale, bringing all the knowledge she learned along the way to her kitchen team.

Armstrong decided to enter Fonterra Proud to be a Chef in 1998 after a push from her employer at the time, The Lake House’s Alla Wolf-Tasker.

“I still remember my interview really clearly and I said to them ‘I am going to own my own restaurant in the country and I’m going to grow my own food’,” she says. “I often reflect back on that interview and think to myself ‘I’ve done it’.

Lachlan Murray.

“It was really interesting as there was no cooking element when I did it. It’s a lot better now, they do masterclasses and all sorts of stuff.”

Armstrong went to the US following her win which exposed her to new levels of cooking, including the art of artisan bread making with a French trained baker.

“That sourdough bread I still make in my restaurant today,” she says. “I also went to the French Laundry and learnt how good simple food could be.

“It’s remarkable what Fonterra Proud

to be a Chef did [for me]. I knew it was an incredible opportunity for me and had an employer that was really supportive of it. Alla really helped me to get the most out of doing it. It was significant as you realise there are so many more things to learn when you travel.”

With Armstrong now fully realising her ambitions with her own restaurant, she is passing on the baton to her kitchen team in the shape of young chef Lachlan Murray. Despite having only been with her for six months, Armstrong tapped him on the shoulder to have a crack at this year’s Fonterra Proud to be a Chef.

“A lot of the apprentices that I have worked with I would say [to them] have a go, but Lachlan is the first apprentice I have put forward that I have directly employed,” she says.

“He has that genuine need to learn and if they have that attitude they will excel no matter what their skill set is. Even going into an environment where he has to go to a different kitchen, feel the competition of other people around him and meet the chefs from the master classes, he is going to see there are so many different ways of cooking, it’s just about finding the one that suits you.”

For Lachlan, just getting into the finals is an achievement he knows he will benefit from.

“It’s very different and is an upskill just in the experience of dining out across Melbourne,” he says. “I have never done any competitions so I am a bit nervous but I am looking forward to it. It will open me up to what’s out there.”

For a full list of finalists visit www.fonterraproudtobeachef.com.au

www.openhousemagazine.net Open House, December 2015/January 2016 29

EVENT REPORT

2 1 The launch of the Great Chefs Cookbook.

2 Nicky Riemer.

1

Chefs collaboration a great success William Angliss Institute celebrated its Great Chefs program with the launch of a commemorative Great Chefs Cookbook which showcases recipes by 15 of Australia’s most highly respected and award-winning chefs.

L

aunched in 1993 The Great Chefs Program brought industry leading chefs into the Angliss Restaurant to give students first-hand experience and exposure to the latest techniques and cooking methods being used by the best in the business.

More than 100 Great Chefs have contributed to this program over the last two decades – some are William Angliss Institute graduates and many now employ apprentices from the Institute.

The commemorative book features chefs including Guy Grossi, Scott Pickett, Frank Camorra, Annie Smithers, Andrew McConnell, Pierrick Boyer, Tony Twitchett, Ian Curley, Nicky Riemer and Brendan McQueen, with a foreword by industry

icon Jacques Reymond.

“It has been my privilege to be part of the Great Chefs Program at William Angliss Institute which offers students the unique opportunity to cook a menu designed by a successful chef and work under supervision to prepare it and serve it to paying guests,” says Reymond.

Interwoven with stories about the history of the Institute, the book features two favourite recipes from each chef including their tips and techniques, with matching wines suggested by the Institute’s wine education teachers.

Twenty-three years on the program continues to be the most successful

30 Open House, December 2015/January 2016 www.openhousemagazine.net

program of its type in Australia, fostering communication, connections and networks between students, teachers and the industry. In the last 12 months the program has held Great Chefs’ events off-site at some of Melbourne’s signature restaurants.

William Angliss Institute CEO Nicholas Hunt says since the early beginnings, an integral part of William Angliss Institute’s approach to education and training has been, and continues to be, its close partnerships with industry.

“This training approach seeks to ensure that students have the expertise that makes them graduates of choice in a dynamic industry,” he says.

Burrata, spiced pear and salsa verde Serves: 8

NICKY RIEMER UNION DINING

Salsa verde 2 cloves Garlic, fine chopped 2 tsp Baby capers, rinsed 5 Anchovy fillets, rough chopped ½ bunch Parsley, picked & washed ¼ bunch Mint, picked & washed ¼ bunch Chives, rough chopped 2 tbsp Dijon mustard 60ml White wine vinegar Blended olive oil, enough to make a wet dressing when pureéd Salt & pepper To serve Great Chef | Nicky Riemer

99

8 Whole burrata 1 piece Pecorino, for grating

5 Firm corella pears, peeled, halved & core removed

¼ bunch Oregano leaves, picked & washed

500ml White wine

¼ bunch Dill fronds, picked & washed

250ml White wine vinegar

¼ bunch Thyme leaves, picked & washed

100g Caster sugar

1 Long red chilli, finely sliced

10g Julienne ginger (skin on is fine)

2 Spiced pears cut into wedges (see recipe above)

½ tsp Black peppercorns

225g Finished salsa verde (see recipe above)

5 Whole allspice 1 tsp Dried chilli flakes

60g Lightly roasted blanched almonds, rough chopped

1 Cinnamon stick

Extra virgin olive oil, for garnish

For the salsa verde, combine all of the ingredients in the blender, except for the blended olive oil. Start to pureé the ingredients and add the oil until you get a wet, thick green dressing. Season with salt and pepper and set aside.

To serve, spoon some of the salsa verde on each plate and place pieces of the spiced pear around the plate. Now break up the burrata and place on each plate. Season the burrata and spoon some of the reduced syrup over the top. Scatter the oregano, dill, thyme and crushed almonds, followed by some extra virgin olive oil. Finish with grated pecorino and sliced chilli.

This is an edited extract from Nicky Riemer’s recipe in The William Angliss Institute Great Chefs Cookbook, $39.95 and available online at www.angliss.edu.au/cookbook. OH

ZO581152

Spiced pears

For the spiced pears, combine the white wine, vinegar, sugar, ginger and spices in a saucepan that will tightly fit the pears.

Place the pear halves in the pot (do this quickly so the pears don’t discolour – it’s ok if the sugar is not dissolved). Now place on medium-high heat and gently bring to boil, then reduce to a simmer for about 10 minutes – or until just cooked (pears are still crunchy). Use a cartouche to ensure the pears are covered. Remove the saucepan from the heat and allow to cool in the cooking liquid then cut the pears into wedges and store in some of the liquid. Take the rest of the liquid and reduce to a syrup to use as a garnish. Set aside.

www.openhousemagazine.net Open House, December 2015/January 2016 31

REGIONAL SNAPSHOT

2

1 A dish off the new menu at Jpb. 2 Sydney rock oysters are at their best over summer.

1

Sydney, NSW Sydney may be Australia’s biggest, brashest city but it is also blessed with some fantastic producers offering everything from micro herbs to seafood.

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eafood is top of most menus as we lead into summer, with Sydney rock oysters a perennial favourite. Fattening up over the last few months they are good to go in time for Christmas. Sydney Fish Markets will be flat out in the lead up to the festive season, but Sydney also has its fair share of farmers markets.

Bringing everything from fresh fruit and vegetables to rare-breed pork and seafood Pyrmont Growers' Market has been a tradition for the last 14 years. Watch celebrity chefs cook up a storm at the Market Chef Stage.

The award-winning Carriageworks Farmers Market, previously known as Eveleigh Farmers Market, is held every Saturday in the heart of the city, with over 70 NSW and ACT farmers and artisan food producers

selling their goods.

maintaining our standards.”

Swissôtel Sydney’s newly appointed executive chef, Joshua Askew, has introduced a vibrant selection of locally sourced, seasonally inspired, fresh dishes in a new summer menu for Jpb restaurant.

With a passion for sustainable and seasonal cuisine, Sydney-born Askew is dedicated to sourcing local produce and deepening the network of relationships he has developed with leading suppliers.

Askew mixes Australian native produce with modern flavours – think beetroot and gin-cured salmon, served with avocado, cucumber, puffed wild rice and horseradish and crispy school prawns seasoned with lime and herbs and served with a house Prego sauce for seafood and 12-hour slow braised short rib, Junee lamb chops, or sirloin and scotch fillets served with a selection of pepper berry, bush tomato chutney, riberry jus, lemon myrtle and chimmi-churri sauces for meat.

“Jan Cummings Seafood is a fantastic small seafood supplier,” he says. “Jan herself sources all our products for us and is just as passionate as we are, it’s like having our own staff member at the markets who is focused on finding the best.

Having suppliers like this is invaluable for

32 Open House, December 2015/January 2016 www.openhousemagazine.net

“It really comes down to us telling guests what we’re about,” he says. “Yes, we’re a luxury hotel, but just like one of Swissotel's main global messages, we’re telling people that we’re trying to be responsible.”

VIEW FROM THE KITCHEN

DIARY DATES Taste of Tasmania December 28, 2015 - January 3, 2016

The Taste of Tasmania returns to Hobart's waterfront for an annual celebration of quality Tasmanian produce. Think Tasmanian seafood, cheeses, berries, cool-climate wines and boutique beers and ciders. www.thetasteoftasmania.com.au

Adelaide Hills Crush Festival January 22-24, 2016

Joshua Askew, executive chef, Swissôtel Sydney

1

What’s in season at the moment that you’re keen on?

Beetroot is one of my absolute favourite ingredients during summer, every time I walk past a greengrocer and I have to buy some. My beetroot, goats cheese and orange salad is a standout in Jpb.

2

Best local suppliers?

Jan Cummings Seafood and I really like going to Essential Ingredient to see what’s new to play with.

3

Favourite local seafood?

I do a bit of free diving so crayfish and octopus whenever I can find them.

I try and use as much local ingredients as I can while keeping things simple and tasty.

7

Food heroes?

8

Food philosophy?

9

Best advice you have been given?

Grant Crilly, Francis Mallmann and Anthony Bourdain, I enjoy reading their books and recommend them to any young chef.

Keep it simple and serve food people want to eat.

Ticketed events, 41 wineries and 43 cellar door experiences celebrating one of South Australia’s top wine producing regions. www.crushfestival.com.au

Sunset Wine January 30-31, 2016

I know it’s a bit cliché but you’re only as strong as your weakest link. OH

4

Most underrated ingredient?

Nuts and seeds, they add an extra crunch or when pureed a flavour kick.

5

Most overrated ingredient?

Truffle oil is overrated as I feel truffle paste has a far better flavour if fresh truffles are not available.

6

Discover new wines at Perth’s beach suburb Scarborough, with tapas and entertainment to accompany wine to taste and buy by the glass. www.summersetartsfestival.com.au

What do you try and bring to every menu? www.openhousemagazine.net Open House, December 2015/January 2016 33

COOKING THE BOOKS

Finding a balance In this his first book, James Viles, chef and owner of two-hatted Biota Dining in Bowral, New South Wales, celebrates the spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Here he shares a refreshing recipe perfect for summer. the water) and whisk until you have a pale and creamy sabayon. Strain the infused milk over the top of the sabayon, whisking constantly, then chill.

Transfer to an ice-cream machine and churn until frozen. If you don’t have an icecream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.

Green grape skins 20 green grape skins 100ml sugar syrup Warm the grape skins in the sugar syrup until translucent. Remove and dehydrate in a dehydrator at 60°C for 3 hours.

I

n spring and summer each year we gather elderflower from the garden at Biota; the buds get lightly soaked in vinegar just as they are about to flower. I planted the elder trees four years ago in the watercourse run-off from the dam on the grounds. This refreshing recipe always reminds me of that planting day.

Green grapes, elderflower and fig leaf ice cream Serves: 4

Green grapes 20 large seedless green grapes 30ml lemon juice Score the grapes with a sharp knife and drop into boiling water. Leave for 2 minutes, until the skins begin to lift. Transfer to an ice bath and peel off the skins (keep these to use for green grape skins, right). Seal the grapes and lemon juice in a vacuum bag for 1 hour.

Grape and elder juice 100ml green grape juice 50ml elderflower water 6g iota carrageenan Pour the grape juice, elderflower water and iota into a pan and heat to 75°C. Strain and leave to set in the fridge.

Plants to finish

Fig leaf ice cream 250ml full-cream cow’s milk

Elderflowers Flax buds

100g cane sugar Elderflower buds 20 young elderflower sprigs 300ml sugar syrup 175ml elderflower vinegar Rinse any insects off the elderflower. Seal in an airtight glass jar with the sugar syrup and elderflower vinegar and keep for 1 week before using, if you can, for the flavours to develop.

This can be stored for up to 2 months.

4 fresh fig leaves 3 egg yolks Pour the milk, half the sugar and 60ml water into a pan and bring to the boil. Pour over the fig leaves and leave to infuse for 6 hours in the fridge.

Put the egg yolks and the remaining sugar in a bowl over a pan of barely simmering water (don’t let the base of the bowl touch

34 Open House, December 2015/January 2016 www.openhousemagazine.net

This is an edited extract and image from Biota, by James Viles, Murdoch Books, $59.99

What’s on shelf this month?

Special Delivery, Favourite Recipes to Make and Take

by Annabel Crabb and Wendy Sharpe Murdoch Books $39.99

Host of ABC TV show Kitchen Cabinet, Annabel Crabb has teamed up with her best friend from childhood, fellow food tragic and Kitchen Cabinet recipe consultant Wendy Sharpe, to bring you recipes for those knockout desserts as well as tons more ideas for soups, salads, pastries, breads and other treats ideally suited to make and take to those you love. Each recipe is offered up with transport instructions or an implicit promise to look the other way if you just want to eat it straight from the tin.

Summer on Fat Pig Farm

Cornersmith, Recipes from the Cafe and Picklery

by Matthew Evans Murdoch Books, $49.99

by Alex Elliott-Howery and James Grant Murdoch Books, $49.99

Gourmet farmer Matthew Evans showcases beautiful seasonal produce from Fat Pig Farm with a collection of fresh, simple and nourishing summer recipes. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanillapoached nectarines or raspberry cake drizzled with elderflower syrup.

This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it. OH

Simply, the same great taste in a great new pack THE PROFESSIONAL’S CHOICE

1300 782 764 wilmarfoods.com.au

www.openhousemagazine.net Open House, December 2015/January 2016 35

PRODUCTS

Global pleasure seeker

A taste of Tassie

Australian made single origin organic dark chocolate, Origin Chocolate, is now available nationally. The bean-to-bar chocolate makers are devoted to producing the best quality dark chocolate.

Sourcing cacao beans from eight countries; Peru, Bolivia, Ecuador, Madagascar, Dominican Republic, Uganda and Ghana, each chocolate bar is unique to its origin, maintaining the natural flavour of the environment as much as possible.

Tasman Sea Salt, one of Australia’s purest natural sea salts and the choice of Tasmania’s top chefs, is now available nationally. The bright white flakes have a robust yet clean taste with naturally occurring marine minerals giving them an incredible depth of flavour. They are also rich in potassium and low in sodium.

●

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www.tasmanseasalt.com

www.originchocolate.com.au

Microbe buster

Pocket rocket

Turkish packaging manufacturer Erze Ambalaj has partnered with biochemistry developer Parx Plastics to develop new antimicrobial packaging. The technology derived from bio-mimicry and free from biocides is significantly reducing the growth of salmonella, listeria, e.coli and staphylococcus aureus on the packaging. The technology is available throughout the entire line-up of Erze.

Peugeot has introduced its first 8cm, two in one salt and pepper mill: Pep's. Featuring a pepper grinder base and a salt shaker top, Pep’s mills are the perfect combination of style, practicality and fun. Pep’s are made in France using the highest quality materials and with each mill delivering a lifetime of trouble free use.

●

●

www.peugeot-saveurs.com

www.erze.com

36 Open House, December 2015/January 2016 www.openhousemagazine.net

New look for old favourite

A healthy rasher

Belgian beer brand Stella Artois has introduced a sophisticated new look to its bottle and secondary packaging. Australia is the first market to release the new look bottle and pack, with the new look Stella Artois to roll out globally in 2016. To improve the Stella Artois experience for the drinker, the iconic white neck label has been refined with the addition of perforations to ensure a cleaner “rip” of the paper.

Tassal has launched its new Salmon Rashers as a healthy breakfast option. Tassal Salmon Rashers are smoked in Beechwood chips for a deliciously smoky flavour and made from Tasmanian grown Atlantic Salmon that’s responsibly sourced and sustainably certified. While being perfectly suited for breakfast, Tassal Salmon Rashers are also the ideal accompaniment to a fresh salad, open baguette or pasta.

●

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www.tassal.com.au

www.stellaartois.com

Hail Caesar

Stay cool and carry on

Made from all natural ingredients, with no added sugar or preservatives and containing less than 1g of carbohydrates per serving, Cardini’s “The Original Caesar Dressing” delivers the true taste of Caesar Salad without the effort. Cardini’s is the ideal addition to salads, seafood and meats such as steak and grilled chicken.

Pukka Three Chamomile is the perfect combination of three certified organic chamomile flowers: Egyptian, Croatian and Hungarian.

Sourcing ingredients from around the globe that are sustainably grown, harvested, and fairly traded. Simply add warm water and leave to slowly infuse at your own pace. Or, for a cooling twist, blend with your favourite citrus fruits for a zesty chamomile iced tea.

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www.cardinissaladdressing.com

●

www.pukkaherbs.com.au

OH

www.openhousemagazine.net Open House, December 2015/January 2016 37

PROFILE

On the money Third year apprentice chef Tristan Jan, from Newcastle restaurant MoneyPenny, took out this year’s HTN Peter Howard Culinary Scholarship. Open House spoke with him about what led him into a career in the kitchen.

H

eld at The Northern Sydney Institute Ryde Campus Ambassador Restaurant, the annual HTN Youth Skills Showcase was another night to celebrate the hospitality and food service industry. Prior to announcing this year’s Culinary Scholarship, Peter Howard, HTN’s patron, spoke about what it takes to succeed in the industry.

“If you want to be a masterchef, do it, if you want to be a celebrity chef, take the risk,” he said. “This industry will support you in more ways than you can ever imagine.”

One young chef who found that statement to ring true on the night was third year apprentice chef Tristan Jan, who walked away with return airfares to the UK or China plus $5000 in spending money, giving him the opportunity to design his own culinary adventure, learning from the world’s best as he goes.

“The idea of travelling and experiencing foods and flavours abroad will no doubt help me learn and develop further as a chef,” says Tristan.

Tristan’s journey as a chef started young, helping his dad in the kitchen.

“As a teen I would cook meals for my friends, but I never actually thought of it as a career until about three years ago towards the end of an architecture diploma when I realised that is not what I wanted to do,” he says.

“So I said to myself I like cooking maybe I can make a career out of that.”

He approached group training organisation HTN, securing a job at Newcastle restaurant and bar Silo before moving across to sister venue MoneyPenny six months later, and in his words “haven’t looked back since”.

Seeing his grandmother working in a restaurant had given the young Tristan a taste of the hospitality industry, so the apprenticeship didn’t offer too many

(L-R) Peter Howard and Tristan Jan.

surprises, expect for the long hours, which were “a bit of a shock at the start”.

“HTN have been great and always helped me out during my three year apprenticeship, as has my employer,” he says.

“I recently participated in the Today Skills Tomorrow’s Leaders Program which was run down in Canberra at the Australian Institute of Sport. What they do is break down your goals into tiny baby steps to make it more achievable.”

With one of his goals to open his own restaurant, applying for the HTN Peter Howard Culinary Scholarship seemed a logical move as it offered the chance to win $5000 and go overseas to experience the cuisine and culture that he would like to use in his restaurant one day.

“When I first got into my apprenticeship

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I looked to chefs like Jamie Oliver and Gordon Ramsay,” he says. “As I have gained more knowledge I have looked at gastronomic chefs like Heston Blumenthal.

I always admired Peter Gilmore and his style of cooking and that is something I would like to work towards in the future.”

Tristan finishes his apprenticeship in December and intends to stay at MoneyPenny for a couple more years to build his knowledge with the chef he currently works under.

The kitchen team at MoneyPenny is expanding to four with the recent inclusion of a new apprentice, and Tristan is already sharing some of his knowledge.

“We have just taken on another schoolbased apprentice, and what I have learned I have been passing on to him,” he says. OH

AUSTRALIAN CULINARY FEDERATION NEWS

This year is going to be huge W

e are going to hit the ground running in 2016 after celebrating an awesome and progressive year in 2015, with many exciting events scheduled for this year.

In March we are heading to Hobart for the 2nd Australian Culinary Federation (ACF) Chefs Weekend. The conference is going to focus on skills, education and training in our industry. We have invited a panel of industry professionals to discuss these topics, and if you want to have your say on the future of our industry you need to be there. We have three days jam packed with speakers, tours, panels, food, opportunities to further educate yourself, meet new suppliers and vendors, experience some fantastic food and of course to have some fun. This is a major opportunity to network with chefs and industry professionals from across Australia. For chefs under 25 we have arranged a special two-day schedule, with accommodation included in the registration fee. Check the ACF website for all the details.

The rest of the year is going to be just as busy. Nestle Golden Chef’s hat will kick off in March, with regional finals scheduled around the country in June and July. Brisbane will host Fine Food in April and the Culinary Competition has been totally revamped to included more live cooking, both individual and team events. September will see us go into overdrive with The Australian Culinary Challenge at Fine Food in Melbourne, which will again incorporate the live final of Nestle Golden Chef’s Hat. Soon after Australia will be sending three chefs to Greece to participate in the Global Chef Finals as the Pacific Region Representatives. Hopefully, a team of chefs from around the country will also heading to Greece to represent Australia and network with other chefs on the international culinary stage.

It only seems like a minute ago that we were in Germany for the 2012 Culinary Olympics and this October will see our National Youth Team from WA carry the

PRESIDENT'S MESSAGE

Neil Abrahams Australian Culinary Federation (ACF)

flag in Erfurt. Training has kicked into high gear and Pat O’Brien has a full schedule of fundraising planned. October is busy here too with National Apprentice and International Secondary Schools Culinary Competitions heading to Sydney at the same time. OH

ON THE MOVE Matt Leahy has joined Ultimo Catering & Events as executive chef, while Max’ Ling Yu Mau and Johnathan Pace have been appointed senior sous chefs. Combined, the three chefs have 40 years of culinary experience and come from a background of working in Michelin star restaurant kitchens.

The new Primus Hotel Sydney has appointed Ryan Hong as executive chef.

Ryan has spent the past three years as head chef at Parkroyal Darling Harbour, where he opened ABODE Bistro & Bar around a year and a half ago, and had stints at Rockpool Bar and Grill and Black by Ezard.

John Toubia has been appointed bars manager at InterContinental Sydney, where he will be responsible for overseeing the new InterContinental Supper Club. He has over 10 years’ hospitality experience at venues such as Magazin, Grasshopper, and Zeta Bar.

The Gold Coast Turf Club has welcomed David Fryer as the new executive chef of Skyline Restaurant. Fryer has worked in some of the Gold Coat's and Australia's best restaurants and was a contributor to various Food and Wine magazines.

Pan Pacific Perth has appointed Paul Gaspa as executive chef. He brings over 15 years’ experience working at properties such as Rydges, The Star, Crown Hotels, the Michelin-starred Conrad Hotel, the sevenstar Burj Al Arab and Drones of Pont Street

by Marco Pierre White.

Simon Veauvy has been promoted to head pastry chef at InterContinental Sydney.

He is charged with creating dessert offerings within The Cortile, Cafe Opera and the hotel’s latest restaurant, 117 dining.

www.openhousemagazine.net Open House, December 2015/January 2016 39