“ IT’S THE FOOD INDUSTRY’S ULTIMATE REALITY SHOW”
YEARS OF FINE FOOD
KURT ADAMS CELEBRITY MICRO-HERBER
15-18 SEPTEMBER 2014 MELBOURNE CONVENTION & EXHIBITION CENTRE finefoodaustralia.com.au
RISE OF THE MIDRANGE DINER
FOOD TRENDS
PUTTING THE FUN INTO FOOD
CONNECTING THE
INDUSTRY
FOR 30 YEARS CONTENTS p4 30 YEARS OF FINE FOOD p6 RISE OF THE MIDRANGE DINER p8 WHAT SHOPPERS WANT p10 SHOW HIGHLIGHTS p12 FLOOR PLAN p14 10 FINE THINGS p16 FOOD MEANS BUSINESS p17 PUTTING THE FUN INTO FOOD p18 FIVE FOOD TRENDS p22 WHO VISITS FINE FOOD?
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Returning to what is arguably the country’s food capital, Fine Food Australia will celebrate its 30th birthday in Melbourne this September. Taking over the entire Melbourne Convention and Exhibition Centre; an impressive 30,000 square metres of floor space, the 2014 year event is truly the biggest to date – and marks the largest show ever for Diversified Communications.
“ BREAD AND BUTTER IS MY BREAD AND BUTTER” CAMERON FIELD CELEBRITY FLOUR DUSTER
Even as it approaches 30, Fine Food Australia remains the most anticipated and highly attended trade event for the food industry. Event Manager, Minnie Constan says, “Fine Food has remained the industry leader due to its ability to adapt to what’s happening in the market and stay relevant to the industry - a lot has happened in 30 years! Our commitment to the foodservice industry has ensured that the event evolves to meet the ever-changing demands of both the industry and its customers. From fairly humble beginnings, Fine Food now attracts over 24,000 buyers every year and is recognised internationally as the ‘go to’ event for industry professionals to stay up to date with market and industry trends.” “From the introduction of EFTPOS and The Good Food Guide, to mad cow disease and the rage of sun-dried tomatoes and cider, a lot has happened in the last 30 years when it comes to the food industry, and Fine Food has been there for it all!” The event’s return to Melbourne promises to be bigger and more exciting than ever with interactive segments, industry recognized awards and competitions, and even the whisper of famous faces on the ground! With over 1,000 exhibitors showcased, the country’s most relevant food and hospitality event promises everything from beverages, cooking and hospitality equipment and machinery, to specialty and bulk foods, bakery products, coffee and emerging food trends. Educational master classes and demonstrations throughout the event will add to the excitement, as well as providing visitors the opportunity to build relationships, drive business and be inspired about this amazing industry.
FINE FOOD AUSTRALIA 2014
“ I’M HERE TO MIX WITH PEOPLE; BLEND IN; CAUSE A STIR” LEWIS DOYLE CELEBRITY APPLICANCER
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1990 ORGANIC FOODS became mainstream, exploding onto the food scene and estimated to be worth $39million. Food allergies were also making headlines, with peanut allergies in particular resulting in increased hospital admissions and demand for more information on packaging.
1996 The term “Modern Australian” was coined and appeared in the Age and Sydney Morning Herald. Dolly, the first cloned sheep made headlines, and the cupcake craze that still lingers today started thanks to the opening of MAGNOLIA BAKERY in New York City.
In 1984 Diversified Communications realised there was demand amongst those in foodservice to interact with others in the same industry. There was an increasing request for information about new products and food trends – and a real need for an event that brought people together and provided one place to learn, develop, network, and celebrate everything that is great about the industry. Diversified Communications identified this gap, and Fine Food Australia was born. Business was done, relationships formed, new ideas exchanged and new products introduced to the market. From that first event, the show has changed and grown to become the largest of its kind in the Southern Hemisphere. The fact that the 2014 event is literally the biggest Fine Food show since its inception, is testament to its ongoing relevance to the industry and those within it. For every year Fine Food has engaged and excited its industry visitors and exhibitors, Australia has been equally changed by developments in the food landscape. Here are some of our favourite innovations, trends and historic moments over the last 30 years in Fine Food Australia’s history.
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2000 Despite fears of the Millennium Bug resulting in people stockpiling tinned food, life continued and we started to get fatter with studies showing that over 60% of Australians 25+ were overweight. The INTRODUCTION OF THE GST this year was a blow to many in the foodservice industry with restaurant meals and fast food hit with the tax.
1984
1986
1988
The year FINE FOOD AUSTRALIA was born marked the year of many other firsts in the Australian food industry. Adelaide hosted the first Symposium of Australian Gastronomy and the first Sydney Morning Herald Good Food guide was published. The country’s first boutique brewer, Matilda Bay Brewing Company, challenged the dominance of big brewers, starting with its own pub in Fremantle.
Margaret Fulton’s Asian cookbook Encyclopedia of Asian & Oriental Cookery encouraged Australian families to try something new – including chopsticks. Asian vegetables became mainstream, with BOK CHOY and Chinese broccoli joining cauliflower on supermarket shelves.
A year of contrasts, The Bush Tucker Man TV series introduced the likes of lemon myrtle and wattleseed to the public conscious. In Perth, the first Australian SUBWAY opened; a first step towards Australia becoming the brand’s second largest market outside of North America.
1992
1993
The term MOLECULAR GASTRONOMY was also introduced this year, and early workshops saw today’s increasingly popular edible foams, gels and dirts created in their early forms.
Taking quirky food techniques to the extreme, Gay Bilson’s request to serve a sausage made of her own blood at this year’s Symposium of Gastronomy was rejected by the organisers. However the RAW TRIPE TABLECLOTH made it over the line and was created by the kitchen staff from Berowra Waters Inn for the Canberra based event.
1998
1999
A new vegetable, BROCCOLINI, hits shelves. A cross between broccoli and Chinese kale, it was first introduced as asparation two years earlier, but came to be known as broccolini from 1998.
2003 The World Barista Championship was won by an Australian, Paul Bassett, giving international awareness to our nation’s ongoing COFFEE love affair.
Flying in the face of organic and health trends, ENERGY DRINKS landed in Australia in 1999, filled with caffeine, sugars and taurine. Dick Smith’s attempt to address increasing foreign ownership also launched in ‘99, with the introduction of his eponymous line of foods.
2009 2007 Proving that celebrity endorsements work, Kevin Rudd’s inclusion of an ICED VOVO reference in his victory speech prompts a boost in sales.
Our love affair with food and an affinity for our own food icons hit an all-time high when the first series of MASTERCHEF Australian screened. Making household names of the judges Matt Preston, George Calombaris and Gary Mehigan, the show also ensured terms such as ‘plating up’ were soon part of the country’s vernacular.
SO, WHAT’S NEXT FOR FOOD?
2014
It’s predicted that consumers will become even more health conscious and our current concerns about sustainability and clean eating will likely continue. As a result, these topics will be a focal point for many of the exhibitors and sessions at this year’s Fine Food Australia.
Trends change again, this time when it comes to our drinking preferences. RIESLING is touted as our preferred white, and the previously shunned chardonnay makes a resurgence in popularity. What hasn’t changed is the nation’s penchant for a drink, with almost half of us drinking 3-5 times per week. And there’s every reason to raise a glass to the 2014 Fine Food Australia event, officially the biggest of its kind since its inception 30 years ago!
Our current concerns about sustainability and clean eating will likely continue and as a result these topics will be discussed at this year’s event.
FINE FOOD AUSTRALIA 2014
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OF THE
FORGET THE STARCHED TABLECLOTHS AND SNOBBY SERVICE – AS FOOD TRENDS GO, TRADITIONAL FINE DINING IS OFFICIALLY ON THE WANE, AND CLOSURES OF SEVERAL BIG NAME RESTAURANTS ONLY CONFIRM IT.
Whilst consumers continue to move away from highend eating, it’s not all doom and gloom for the industry. Simultaneously we’re seeing that ‘fast-casual’ and midrange eateries are thriving; and claiming a considerable portion of the market share in the process.
In what has proven to be an economically savvy move, Calombaris launched his souvlaki chain Jimmy Grants around the same time, and business is booming there too; with three busy outlets already thriving and plans for several more in the pipeline, including interstate locations.
In recent years, the rise of restaurants serving trendy ‘street food’ and upmarket spins on fast food classics has heralded a noticeable casualisation of good food. Gone are the days when eating out meant booking ahead and committing a whole night to a multi-course dining experience; today’s diners are still looking for quality but they want it relaxed and affordable – with little commitment and plenty of buzz. And although they might be spending less per head, diners in our capital cities are heading out much more frequently.
The old adage, “Feed the poor and get rich, feed the rich and get poor” has never been truer for Australian restaurateurs, and economically speaking, Calombaris’ latest business move makes a lot of sense. Once known for his molecular gastronomy and multi-course degustations, Calombaris’ new business model centres on high-volume, quick turnover and minimal labour. Staffing is lean and customer service is kept simple; customers order and pay at the counter, and wait for their name to be called out - just like an old-fashioned fish and chip shop.
The same can be seen in Europe and the US, where many restaurateurs are doing away with tradition and capturing a bigger slice of the market by offering a more casual, accessible style of dining.
Meanwhile, Neil Perry of Sydney’s Rockpool recently announced plans to launch a new hamburger joint, Burger Project in Sydney later this year. Naturally enough, Perry’s won’t be your average burger; his version will feature top-quality, grass-fed Cape Grim beef, Barossa Valley bacon and other carefully sourced ingredients, crafting a distinctly more memorable ‘fast food’ experience. And given that he’s looking to roll out additional outlets in Melbourne, Brisbane, Perth and Dubai over the next 12 months, it’s safe to assume that Perry has considerable confidence in the viability of the new venture.
In line with this global trend, several big name Australian chefs best known for their more formal offerings are also heeding the call and focusing on low-cost, high-turnover dining too. In Melbourne, MasterChef judge and multi-venue restaurateur, George Calombaris downsized his flagship restaurant The Press Club last year to make way for Gazi; a casual, allday diner serving “dirty Greek street food” like soft-shell crab souvlakis and hot chips with feta and garlic oil.
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Much has been said in the industry about the “death of fine dining”, though most restaurateurs and industry pundits agree that - despite current trends - there will always be a market
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for the type of high end, occasional dining experiences that restaurants like Sydney’s Quay and Melbourne’s Vue de Monde provide. It’s unlikely that Australians will completely do away with restaurants that offer high levels of service and sophistication, but Australia-wide statistics show that, rather than saving up for a special occasion dinner as we did in days gone by, Aussie diners are now likely to eat out for less but do it more frequently. The rise of social media and food blogs has also meant that new eateries are often surrounded by lots of hype and online chatter. In some sense, this has meant that expectations (of food and service sophistication) are lower, but for a midrange restaurant to work, there has to be a sense of buzz or ‘X-factor’. For today’s new generation of diners – think tech-savvy Gen Y’s with no kids and healthy disposable incomes – it’s the thrill of discovering somewhere new and cool (and bragging about it via social media) that has replaced the aspects of eating out that we used to value; things like linen tablecloths, attentive service and a switched-on sommelier. In the case of Calombaris’ Jimmy Grants, customers are perfectly happy to eat their souvlaki straight from the paper wrapper while perched on up-turned milk crates in the neighbouring laneway. Add to that the edgy Fitzroy location and priceless cache of eating in an establishment owned by one of Australia’s most recognised TV chefs and you suddenly have that ‘X-factor’.
When you’re paying less than $10 for a meal, you don’t exactly expect linen napkins and bone-handled cutlery. But if there’s something to talk about (i.e. the Calombaris connection, the graffiti-lined laneway) then there’s a huge value-add and things like service and napkins cease to be so relevant.
“ THERE’S AN INCREASING MARKET FOR FUN, AFFORDABLE, COME-ANYTIME ESTABLISHMENTS.” So while many in the industry are struggling to find an audience with the old model of entréemain-dessert and starched linen, that’s not to say that diners are staying home and saving their money. In fact it’s quite the opposite. The good news for the restaurant industry is that there’s an increasing market for fun, affordable, come-anytime establishments that offer something new and fresh. The potential for replicating and franchising businesses at this level is proving to be healthy, too, which is good food for thought. - LEANNE CLANCEY
FINE FOOD AUSTRALIA 2014
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HEALTH FOODS AND READY MEALS CONTINUE TO GROW Putting a meal on the table has never been easier whether it’s dining solo, feeding the kids, or entertaining guests with good taste. Choose the supermarket, provedore, deli or the local fruiterer and you are sure to find the ingredients to prepare a perfect repast. When it comes to regional locations that don’t host a Simon Johnson outlet or Fratelli Fresh, the local growers come into their own, supporting farmers markets and through selling arrangements with the local IGA supermarket or Coles and Woolworths. The trend in meat continues to see supermarkets control the lion’s share of the market. And, within the supermarket meat cabinets across Australia, the market is steering towards more value adding and meal solutions. Premium cuts such as King Island Beef and Bruemar Pork have increased penetration over the past three years. In order to create a meal without too much prep time, produce departments have sprouted new alternative to the old fashioned
A similar story applies at Woolworths where Jamie Oliver is the promotional face of eating well as the latest Woolworths ‘fresh ambassador’. As part of this push for healthy eating by Jamie Oliver, his recipes are designed to push thinking about choosing to eat well and how to achieve it on a budget. And they are not too complex to prepare whilst recommending ingredients from his growing range of products that Woolworths have signed up for.
MORE CHOICES IN THE FRIDGE AND FREEZER
DINNER TONIGHT IS DECIDED ON THE DAY
The singles are catered for both in the freezer and the fridge. Frozen pizza, gourmet and the everyday versions sit not too far from a range of meals in a variety of cuisines from well known brands. Not the least is the Weight Watchers range designed for those counting points between the weekly weigh in.
For many shoppers, a trip to the supermarket can be the big weekly shop, or one of four or five trips each week to buy for the next few days and keep consumption of fresh goods to the max. There is a large ‘what’s for dinner tonight’ brigade and these are consumers that the grocers could lose to casual dining or home delivery and takeaway ‘fast food’.
In the ambient groceries fixtures, Mexican food continues to tempt as a family dinner solution. No longer just the taco, we have burrito kits and a spice pack to make the perfect guacamole. So a Mexican Fiesta for dinner is all taken care of by Old El Paso in the main and a little bit of preparation. And the latest innovation from Old El Paso is its “Stand ‘N Stuff”™ Soft Taco Kit which has now shaped the soft tacos into a small dish shape promoting ‘easy to fill’ and to eat.
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“peel and prepare” cooking of our parents. Rosemary potatoes are already peeled, seasoned and ready to roll off the shelf at Coles. Mediterranean vegetables for the microwave, sit alongside the well presented range of salads in bags and other meal solutions that use fresh vegetables.
Rather than lose these sales to the local pizzeria, Asian restaurants or other stores, supermarkets are putting in hot food of their own. In Hobart, the locally regaled Hill Street Grocer a privately owned business owned by three brothers has just acquired two more stores. These are small grocers that combine a compact range of supermarket lines with the best fresh food, quality cheeses and other gourmet lines. With a chef on staff and a range of hot foods and premium salads, they are a haven for foodies and others that aren’t quite so budget conscious.
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LOYALTY CARDS AND BIG DATA TO THE FORE The loyalty card scheme is now ubiquitous. Airlines, rental cars, hotel chains all have their own. Purchasing coffee, meat, breads at a range of outlets will often result in the offer of the inhouse loyalty card. It works in pharmacies too. Woolworths and Coles each have their own way of rewarding customers and it has gone beyond the once popular petrol discount. Nowadays the Woolworths Everyday Rewards email campaign is just as likely to point shoppers towards specials at BIG W. This is partly because BIG W has been languishing in sales performance and Woolies customers are an easy target to use. For groceries, the supermarket chain often promotes its own special pricing for Everyday Rewards customers and regular shoppers miss out on the extra discount if they don’t have a card. It is positive discrimination from one viewpoint and an unfair practice from another. Coles sends out regular new letters to its Flybuys members filled with coupons to be used on consecutive weeks. The company emails tailored specials to members based on their shopping habits. All this is driven by so called ‘insight analysis’ from firms such as Quantium which Woolworths has been successfully using and recently invested in. Also involved are software businesses such as Retailix that can analyse transactions at incredibly high speed. Imagine trawling through millions of cash register dockets to build up a pattern of purchase or past purchased items that could be suggested as a special offer.
Retailix is now owned by NCR, once famous for the original style cash registers. It has turned itself into a global leader in consumer transaction technologies and handles 485 million consumer transactions daily on a global scale. Big businesses use other big businesses to provide the insights needed to successfully manage and deliver customer benefits from their reward schemes. Facing up to them, smaller organisations can use old fashioned service and a differentiated product range to keep their retail relevance. Their own loyalty systems, such as the IGA Community Chest, that provides IGA shoppers with a range of charities or community projects to support, are funded by a percentage of the value spent by each customer. And whilst seeing a percentage of their spend go to a worthy cause is great news for IGA shoppers; the fact is as a national group the 1200 independent IGA retailers lack the complete picture of what their shoppers are spending. Conversely, Coles and Woolworths boast 15000 loyalty card members between them and are relentlessly driving their future growth based upon on the solid foundation of detailed spending habits. - DAVID BURTON
FINE FOOD AUSTRALIA 2014
“ THE ‘WHAT’S FOR DINNER TONIGHT’ BRIGADE ARE CONSUMERS THAT THE GROCERS COULD LOSE TO CASUAL DINING OR HOME DELIVERY AND TAKEAWAY FAST FOOD.”
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A lot of shows claim to offer something for everyone and with 30,000 square meters of floor space, 2014’s Fine Food Australia really delivers on that promise. This year’s Fine Food Australia marks not only the event’s 30th anniversary, but also the biggest show in its history. From live demonstrations to the vast array of products and equipment on show across the floor, you really do need four days to take everything in. Just wandering through the vastness that is Fine Food Australia is a sensory overload, with food samples and networking opportunities galore. There is non-stop excitement over the course of Fine Food, but some particularly great show elements to keep your eye out for are:
NEW PRODUCT SHOWCASE
EXPORT READY SHOWCASE
TALKING FOOD STAGE
The annual New Product Showcase and New Product Awards celebrate the best new products to hit the Australian market throughout the last twelve months. Entries are always varied and promise to display a large cross-section of the market. The interactive showcase is the place to find all things new in foodservice, catering, retail and bakery.
Assisting businesses with their import and export activities is a key function of Fine Food Australia, and as the country’s largest international food marketplace, importers and exporters will be able to meet one-on-one. Exhibitors and visitors alike are encouraged to discover new business opportunities and Australian export ready products while also developing valuable international connections. Export ready products will be on display with exciting and exotic foods from Australia being showcased this year.
New to Fine Food in 2014, the Talking Food Stage will see industry figureheads and key representatives talking about their experiences. In an onstage Q&A format with an industry host, these sessions are designed to impart valuable knowledge and inspiration from across the industry. From business basics to profile raising, no subject is off limits and the sessions promise candid insights into how some of the best in the industry have achieved their goals and continue to grow.
In addition to the New Products Showcase and Awards, many exhibitors at the event will be launching new products and revealing their innovations to the market for the first time. The new product exhibit has been moved to the middle of the show floor, making it an event centerpiece, showcasing the ongoing innovation of the food service industry.
For more information visit: finefoodaustralia.com.au/exportreadyshowcase
For more information visit: finefoodaustralia.com.au/newproductshowcase
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Interviews with big industry names, practical back and front of house design advice, discussions around staffing, and perspectives of staff from apprentice to chef to mentor are all on the cards. Sessions change every day to ensure visitors get the most out of their time. For more information visit: finefoodaustralia.com.au/talkingfoodstage
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LES TOQUES BLANCHES LIVE Returning to Fine Food, Les Toques Blanches a worldwide association of leading professional chefs – bring a program of inspirational events. From sustainability to chocolate presentations, and questions of the next common protein to hit menus, the Les Toques Blanches presentations promise to be varied, engaging and relevant. Show highlights for this year include: Gault & Millau with Mark Dorrel, Gault Millau Chief Judge What is Gault & Millau? One of Europe’s leading restaurant guides, Gault & Millau first came to Sydney last year. Set to turn its eye to Melbourne in 2014, Gault & Millau will become a national book of review by 2016 with only anonymous judges of the highest calibre assessing the restaurants. Find out what makes Gault & Millau different from other restaurant reviews, what it takes to be listed and what a Gault & Millau score means.
Seafood Sustainability with Roy Palmer, Oceania Market Development Manager Sustainability in regards to food has come to the forefront of culinary language in recent years. On the first day of the show, Roy will be holding a discussion about sustainability within the seafood market. Roy will answer such questions as what sustainability means for the economy and why sustainability should be an issue for chefs - a must see for anyone who specialises in this area. Cook for Books Masterclass with Kate McGhie, Author and Food Commentator Ever wanted to write your own cook book? Kate will show you how at her Cook For Books masterclass on the 3rd day of the show. Kate has won three Australian Food Media Awards and writes a weekly column in the Melbourne Herald Sun so she really knows her stuff! Kate will take you through the realities of writing a cook book from the basic first steps to the production process and getting the right experts involved.
For more information visit: finefoodaustralia.com.au/ltb-live
BAKE SKILLS, PASTRY STAGE & BAKERY WORLD Visitors will have the opportunity to watch apprentice bakers from each state compete in a bakery challenge across 26 different product categories. The Bake Skills Australia National Teams Competition is an annual show highlight with the National Pastry Team to be announced on the Wednesday night of the show. Selected baking professionals will then have the honour of representing Australia on the international baking stage.
she’s considered one of the best in the business. Then take your time browsing the dedicated Bakery World, the ideal place to source all your baking needs, which offers everything from bakery ingredients, pies and pastry products, bakery equipment, display equipment, cakes and biscuits and much more. A wide range of bakery equipment will be showcased at Bakery World including ovens, mixers, dividers, rounder and moulders, chillers & freezers, display cabinets, slicers and more.
If the heat gets too much, get out of the competition kitchen and stop to watch the Pastry Stage where the Queen of Chocolate, Kirsten Tibballs, amongst others, will be showing why
For more information visit: finefoodaustralia.com.au/whats-on
THE OFFICIAL GREAT AUSSIE PIE COMPETITION
AUSTRALIAN CULINARY CHALLENGE
Another baking highlight is of course the Official Great Aussie Pie Competition, a 25 year old institution which promotes and celebrates Australia’s much-loved icon - the perfect pie. The annual competition, held at Fine Food, is open to all pie making professionals and attracts thousands of entries from bakers across Australia.
A key ingredient of Fine Food Australia is action, and there’s always an abundance of it at the Culinary Challenge! Chefs of the highest calibre and skill level will compete to showcase their talents in front of a panel of international, interstate and local judges. The competition sees teams of three competitors from each state battling it out in a live kitchen. From front of house service to the creation of stunning centre-pieces, apprentices and seasoned chefs alike will strive to be the best in their category.
As the original and biggest nationally recognised pie competition in Australia, it is highly regarded by the baking industry and represents the pinnacle of pie making excellence.
For more information visit: finefoodaustralia.com.au/culinarychallenge
For more information visit: finefoodaustralia.com.au/aussiepie
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SHOWCASING TENS THOUSANDS OF PRODUCTS OFFICIAL GREAT AUSSIE PIE & SAUSAGE ROLL COMPETITION LIVE BAKERY
FINE FOOD PASTRY STAGE BAKE SKILLS
AUSTRALIAN CULINARY CHALLENGE TALKING FOOD STAGE
CULINARY ART ASK THE EXPERTS 12
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LES TOQUES BLANCHES LIVE ASK THE EXPERTS Gain valuable insights and tips from our experts at FCSI and R&CA on how to run your food business. AUSTRALIAN CULINARY CHALLENGE See chefs of highest calibre and skill level compete to showcase their talent, judged by a panel of international, interstate and local judges.
PIZZA COMPETITION
BAKE SKILLS The industry’s premier team competition, attracting the best young bakers and pastry chefs. EXPORT READY SHOWCASE Showcasing new and innovative export ready products from around Australia. FINE FOOD PASTRY STAGE See dedicated pastry masters such as Kirsten Tibballs demonstrate in a series of masterclasses. LES TOQUES BLANCHES LIVE A live theatre hosting demonstrations, discussions, competitions and masterclasses by the Les Toques Blanches. LIVE BAKERY
NEW PRODUCT SHOWCASE
Watch Brendan Bullen and David Musgrove demonstrate sausage rolls, custard mix and éclairs.
EXPORT READY SHOWCASE
NEW PRODUCT SHOWCASE An interactive initiative showcasing the best new products to hit the food industry in the last 12 months. OFFICIAL GREAT AUSSIE PIE & SAUSAGE ROLL COMPETITION
30,000 SQUARE METRES 24,000 VISITORS 41 COUNTRIES REPRESENTED 1,000 EXHIBITORS
The annual competition attracts thousands of entries from bakers across Australia. PIZZA COMPETITION Watch entrants competing for pre-selection into the World Pizza Championships TALKING FOOD STAGE A new program that will inspire and encourage the industry to think big, whilst offering practical day-to-day advice.
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FINE THINGS Celebrating its 30th birthday this September, Fine Food Australia is yet again serving up some of the most exciting innovations, discussions and events the food industry will see in 2014. Not sure where to start? We’ve highlighted ten of the finest things to see and do at Fine Food Australia this year so you won’t miss a beat!
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1. GALLERIA’S ADORE COFFEE LAB
2. POPCAKE
The brainchild of Nick Mastro of Adore Coffee and Coffee Galleria, Adore Coffee’s Coffee Lab is sure to draw a crowd, as it does wherever it appears! With its delicious brews and funky music, it will be hard for event goers to stay away from this vibrant offering. A boutique coffee roaster, Coffee Galleria sources its gallery of coffee from around the world, developing close relationships and direct trade arrangements with farmers in Sumatra, Indonesia and Papua New Guinea.
Our exhibitor Popcake, will be launching a new model pancake making machine. Specifically designed for the commercial foodservice industry, this automatic machine makes breakfast easy. Featuring a glass door with internal lighting, you won’t miss any of the action while your pancakes are cooking – yum! For more information visit: finefoodaustralia.com.au/exhibitor-directory
3. THE ACROBATIC PIZZA TRIALS
4. AGED CARE SEMINARS
Fancy a break from the business side of things? Watch the best in Australia battle it out for a place on the Australian Acrobatic Pizza Team. Observe the experts demonstrating their impressive spinning techniques as pizza dough is literally thrown by hand in the air; the trials will certainly open your mind to what dough can do! The participants will be judged on speed and talent with the prize being a place on the Australian Pizza Acrobatic Team to compete at 2015’s World Pizza Championship.
With the baby boomer generation approaching retirement age, now more than ever manufacturers are turning their attention to Australia’s ageing population. Fine Food will be hosting seminars targeting aged care; focusing on individual diets and allergens, food presentation, the dining experience and managing tight budgets. Not to be missed if you’re servicing this sector, looking to break into the market, or simply want to brush up on your knowledge! For more information visit: finefoodaustralia.com.au/whats-on
5. CHECK OUT VEGIE GOURMET
6. ASK THE EXPERTS
The increasingly popular trends of sustainable food and products developed for customers with eating limitations such as gluten free, will be paramount at this year’s Fine Food. Exhibitor Vegie Gourmet have responded to this demand. One of only a few manufacturers that has a factory that runs on solar energy, Vegie Gourmet have developed unique products for people of different dietary requirements including salad dressings, sauces, mayonnaise and aioli. For more information visit: finefoodaustralia.com.au/exhibitor-directory
Have a burning question about the industry, but have never been given the opportunity? At Fine Food this year – you can! Book in a one on one session with experts from the Foodservice Consultant Society International (FCSI) and the Restaurant & Catering Industry Association and gain tips on how to run your food business. Topics will cover the design and functionality needs for your restaurant or café, staffing, legislation, wages, overtime, penalty rates and more. For more information visit: finefoodaustralia.com. au/ask-experts
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7. TALKING FOOD STAGE
8. T HE GREAT OFFICIAL AUSSIE PIE COMPETITION
A first time feature launching at the 2014 event, the Talking Food Stage will inspire and encourage members of the industry to think big whilst also offering practical advice for day to day foodservice situations. With sessions changing every day to ensure visitors get the most out of their time, the program reflects the diverse nature of the industry, whilst getting the most out of your business remains at the core of every session. For more information visit: finefoodaustralia. com.au/talkingfoodstage
9. IS ALPACA THE NEXT COMMON MENU PROTEIN? Be one of the first in Australia to jump on this new food craze! On day 3, Ian Frith, the Director of Illawarra Prime Alpaca Farm will talk through everything you need to know about alpacas. Explore such topics as commercial cuts, cooking methods, farming and nutrition. For more information visit: finefoodaustralia.com.au/ ltb-live
“ A DOUBLE SHOT OF THE FOOD INDUSTRY’S FINEST” HARRISON TULLY CELEBRITY FROTH ARTIST
A highlight on the Fine Food calendar for 25 years, the Official Great Aussie Pie Competition is open to all pie making professionals Australiawide. With a desire to promote our country’s obsession with delicious pies, contestants for 2014 will have their work cut out for them when Channel 9’s Tony Jones and Channel 7’s Tim Watson make their thoughts known as guest judges. For more information visit: finefoodaustralia.com.au/aussiepie
10. WOMEN IN FOODSERVICE CHARITY EVENT A must-attend event for women in the foodservice industry, and a Fine Food first. To be held on the morning of day 3, this event features Carolyn Creswell of Carman’s Muesli and Jacky Magid of Charlie’s Cookies as guest speakers. Enjoy a delicious cake or two while Carolyn and Jacky reflect on their time in the industry. If you need further enticing, money raised from the event will be donated to Feed Melbourne and the Asylum Seeker Resource Centre. For more information visit: finefoodaustralia.com.au/women
REGISTER NOW FOR FINE FOOD AUSTRALIA 2014. Visit finefoodaustralia.com.au/mix to save the $30 at-show charge by entering the promo code: MIX There’s no better event to reinvigorate your food business. • Meet with over 1,000 national & international exhibitors. • See, touch and taste thousands of new products and equipment • Take advantage of special trade deals and save money for your business.
15-18 SEPT 2014 MELBOURNE CONVENTION & EXHIBITION CENTRE
Online registrations close 5pm AEST Friday 12 September 2014. There is a $30 at-show charge for those who have not registered online. STRICTLY TRADE ONLY. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children under 16 years of age, and primary/secondary students (regardless of course of study), will NOT be admitted at any time. Tertiary students with valid student ID will be admitted. Due to OH&S, prams, strollers and trolleys (ie shopping trolleys) are strictly not permitted at the event.
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It is impossible to overestimate the importance of food in our day to day lives. In recent times the ‘paddock to plate’ concept has finally given due credit to those in the food supply chain and industry. Not only important to those who benefit directly from the industry, food is also a big part of Australia’s economy.
As a country, we are a great food producing nation and around 90 per cent of the fresh food on Australians’ tables every day is grown and produced here. We are recognized as purveyors of high quality food that is also safe and nutritious. Australians are internationally competitive when it comes to our service industry, our innovations, even our coffee. Despite being a country that has battled droughts and floods, both of which have had a significant impact on the food industry, we continue to increase our exports and expand opportunities in Asia. And despite having faced a recession, we are still operating in one of the strongest economies in the world. Recent developments in fine dining such as Heston Blumenthal announcing the opening of his first Australian restaurant in Melbourne is just another sign of renewed positivity in the foodservice sector. If you take a look at the most recent statistics available (2011-12), industry gross value added by the Australian food and beverage processing sector was $22.9 billion, which represents around 20 per cent of the gross value added by the Australian manufacturing industry, and 1.6 per cent of Australian gross domestic product. The same year, the food and beverage processing sector accounted for around 24 per cent of Australian manufacturing sector employment. According to a report produced by the Australian Department of Agriculture, Fisheries and Forestry (DAFF) in 2013, Australian Food Statistics, the value of liquor and food retailing in Australia grew by
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4.2% in 2011-12, to $135.8 billion. Of that spending, supermarkets and grocery outlets accounted for 62%, cafes and restaurants 14%, take-away outlets 11%, liquor retailing 7% and other food outlets 6%. These statistics alone demonstrate how significant a contributor to the Australian economy the food and beverage, grocery and fresh produce industry is. Generating sales and service income of $108.4 billion annually, the industry employs three percent of the Australian workforce and is a leading innovator through investment in research and development. Knowing what is happening in the industry is key to succeeding within it. Like any sector, the foodservice industry is driven by market demand and keeping abreast of trends, innovations and industry insights. Getting your product in front of others in the industry, making connections with those who can assist you in your business, and gaining access to the newest and best products across every aspect of foodservice is vital to ongoing success. The food industry continually reinvents itself, adapts its offering to suit demand, and must continue to deliver quality of the standards demanded by both the industry and consumers. The foodservice industry is one in which the sharing of information, collaboration amongst sectors, and imparting of knowledge is second to none. By learning from the successes and challenges of others, the industry not only grows but the individuals within it sharpen their skills, refine their techniques and ultimately deliver a better product. And that, without doubt, helps benefit the entire country.
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Fine Food Australia offers business opportunities, serious networking potential and a serious amount of information for everyone involved – but it also presents the chance to remember how much fun the food industry actually is. One of the best reminders of this is evident via the array of competitions held across the four days of the show. From baking to sculpting to time challenges - the competitions at Fine Food Australia 2014 are really heating things up.
A key ingredient of any Fine Food event is action, and there’s always an abundance of it at the Culinary Challenge! Chefs of the highest calibre and skill level will compete to showcase their talents as they are judged by a panel of international, interstate and local judges. The competition sees teams of three competitors from each state battling it out in a live kitchen. From front of house service to the creation of stunning centerpieces; apprentices and seasoned chefs alike compete to be the best in their category.
is the first Sausage Roll competition, which adds another creative element for bakers – plus a whole lot more food related fun for those watching!
Across the floor at the Bake Skills zone, apprentice bakers from each state are invited to compete in a live bakery challenge across 26 different product categories including specialty and artisan breads, as part of Bake Skills Australia. Visitors will have the opportunity to watch – and possibly taste! - as the competition unfolds throughout the show. From the action at Best Young Baker, to the excitement at Best Young Pastry Chef, to the mouth wateringly challenging Callebaut Chocolate Centre Piece Award, it’s hard to know where to look!
They say if you can’t take the heat, you should get out of the kitchen… but when it comes to the competitions at Fine Food Australia, getting INTO the kitchen is what is on the minds of all those involved!
The competitive spirit continues during the official Great Aussie Pie Competition; an institution promoting and celebrating Australia’s muchloved icon - the perfect pie. The annual competition is open to all pie making professionals and attracts thousands of entries from bakers across Australia. As the original and biggest nationally recognised pie competition in Australia, it is highly regarded by the baking industry and represents the pinnacle of pie making excellence. Winning a medal at the competition is the ultimate goal of many pie-making professionals and, as a result the standard of entries is high, with the awards being hotly contested. Launching alongside the official Great Aussie Pie Competition this year
Another new competition on the ground is launching thanks to the highly respected Le Toques Blanches. Aptly named the Rapid Fire Chef Competition, Chefs are put through their paces, racing against the clock to produce dishes where it’s only the quality of the product and the time taken to produce all items that determines the winner.
“ FROM BAKING TO SCULPTING TO TIME CHALLENGES - THE COMPETITIONS AT FINE FOOD AUSTRALIA 2014 ARE REALLY HEATING THINGS UP.” For a full run-down of this year’s competitions visit: finefoodaustralia.com.au/whats-on
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FOOD TRENDS YOU NEED TO KNOW ABOUT
Fashion isn’t the only industry governed by trends. The food industry is highly trend driven, from how equipment looks to proteins that consumers eat, to diet crazes that change the products people will and won’t consume in foodservice establishments.
Looking back over the last 30 years of the foodservice industry, there are many food trends that have come and gone. Some came and went quickly, like the sundried tomato craze of the 80s, some have stuck around a bit longer, such as our ongoing love affair with cupcakes, while others have been a reflection of us growing as people than being limited to just the industry, such as the increased awareness of ethical treatment of farmed animals. Whether good or bad, trends form a massive part of the industry. In today’s world of food, there are a few trends that have gathered steam and are impacting not only on what people eat, but how they eat and even where they eat.
NATURAL PRODUCTS Australians are a relatively health-conscious bunch, and movements such as I Quit Sugar, an increasing uptake of the Paleo diet and the ongoing demand for organic alternatives can be seen and felt across the industry. As consumers continue to opt for healthier lifestyles, this is reflected in their food choices. This has resulted in producers, manufacturers and retailers looking for ways to meet this demand. It’s not just a trend on our home turf, however. Certified Australian organic products are also experiencing a spike in demand internationally, with China providing increasing export opportunities for Australian farmers. An agreement signed in June this year will pave a smoother road for Australian exporters into the market, with organic milk, dried fruits, nuts, citrus fruits, wheat flour and coffee also in demand. Check out the Natural Product area for the latest in natural products and innovations, and try EcoFarms new 100% organic coconut yoghurt.
Our pick of the food trends currently impacting the industry are:
GLUTEN FREE Driven by coeliac sufferers, wheat intolerants and the health conscientious (regardless of how “healthy” a gluten free diet may be for those without an intolerance), the Australian gluten free market is growing at a rapid pace, leading some industry experts to estimate this market to be worth approximately $94 million by 2015. As a result of this growing demand, food manufacturers are increasingly introducing gluten free products, and the range of gluten free products available to consumers continues to rise. But it’s not only food manufacturers that are responding to this growing demand. Scan any menu at your local café or restaurant and you will notice that there are plenty of gluten free options available. Visit the extensive Gluten Free zone for the latest and greatest in gluten free products and to discuss how you can better cater for this ever-expanding market segment.
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JAPANESE FOOD INFLUENCES Our love affair with Asian foods is still going strong, and one study reported that by 2011, close to 70% of Australian kids could use chopsticks. Whilst Thai and Chinese cuisines have dominated many of our restaurant scenes nationally, Japanese food influences are increasingly being felt and seen. From the proliferation of sushi train style eateries to Japanese fine dining, the trend towards Japanese food can be seen everywhere from home delivery websites to the local pub to exclusive restaurants. We’re over any previous qualms about eating raw fish and we’re downing sake and loving bowls of ramen noodles. The Land of the Rising Sun still has much in store for us, however, with previously unseen ingredients making their way onto our shores and flavours like yuzu becoming mainstream vernacular thanks to the likes of MasterChef. Browse the latest international products in the Flavours of the World area. Also check out profiles on exhibitors: The Good Grub Hub and Chef’s Armoury on page 20 and 21 - both are showcasing innovations from the Land of the Rising Sun.
ALLERGEN FREE FOODS From gluten to nuts to wheat to eggs, food allergies are on the rise. So much so in fact that hospital admissions for severe allergic reactions (anaphylaxis) have doubled over the last decade in Australia. That figure is even higher in children aged 0 to 4 years, having increased five fold over the same period. Reasons for this rise in food allergy occurrence is not clear, however there are many hypothesis including less exposure to infections in early childhood and methods of food processing such as roasted versus bolded nuts. So what does this actually mean for the food industry? When you consider that the rise in incidences translates to approximately 1 in 20 children and 1 in 50 adults affected by food allergies, it means that almost every aspect of foodservice is touched. From how food is manufactured and processed through to how it’s marketed, each aspect of getting food from paddock to plate, or shelf, is impacted. Peanuts, tree nuts, shellfish, fish, seeds and eggs are the most common food allergens in older children and adults, and as a result, many new products are being manufactured with variants excluding these ingredients. Check out AIFST’s conference for more information about dealing with allergies in food for the aged care and special needs markets.
SUSTAINABILITY As our environmental impact continues to dominate discussions around the world, sustainable food has become not just a trend, but a movement. Consumers’ values and preferences for sustainable and environmentally friendly produced food are increasing. As a result of this paradigm shift, producers, together with the support of government and industry bodies, are increasingly focused on researching, identifying and developing new ways to ensure food security whilst also limiting the impact on the environment. The environmental movement is not only limited to the way food is farmed and produced, but also how it is created and stored. As a result, the foodservice industry has been looking for refrigerants that are greener than traditional HFC refrigerants but also safer than hydrocarbons. Australian CyberChill commercial refrigeration has been working with Honeywell on a new HFO-based refrigerant that is not only safer than hydrocarbon, but also has an even lower GWP (Global Warming Potential). Exhibitors offering environmentally friendly and sustainable products appear throughout Fine Food. This topic also features in the Les Toques Blanches Live program.
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THE GOOD GRUB HUB EXHIBITOR FEATURE
The increasingly popular trend of Japanese food and cooking will be a standout at this year’s Fine Food Australia. Exhibitor The Good Grub Hub is at the forefront of the field, launching a range of citrus juices new to Australia as well as new Japanese ingredients including Yuzu, Cherry Blossom range, smoked water, syrups and vinegars, marbled kombu sheets and Sansho Pepper - to name just a few. We had a chat with Henrietta from The Good Grub Hub about her involvement with Fine Food Australia this year and what excites her about the industry: Q. What brings The Good Grub Hub to Fine Food for 2014? Being the largest trade event in the country, Fine Food is the place to be for any business in the foodservice industry. Being a specialist ingredient importer, Fine Food allows us to showcase our unique food products and to get those products in front of the right people. Having the opportunity to get decision makers to actually taste products at the event and get excited is fantastic. We meet all sorts of potential customers in new markets we didn’t even know existed - you can’t do that anywhere else!
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Q. W hat will make the Good Grub Hub stand out at this year’s event? We specialize in Japanese ingredients and are really excited to be bringing new tastes to the food scene. For instance, Yuzu is one of the trendiest ingredients at the moment. It is used like a lemon juice (but is amazing as it tastes like lemon, grapefruit, orange, cumquat and mandarin all in one!) so it can be added to old favourite recipes to give them a new, modern twist. This has also made Yuzu a really popular addition for cocktails and beverages. We are also launching a Yuzu essence that will be completely new to the Australian marketplace - just one drop of this pure natural essence flavours 10kg of product – fantastic for pastissiers and chocolatiers! Q. Why the Japanese influence? We source and import all our unique food products ourselves, with some of our products made especially for us. We focus on the highest quality products from Japan as we feel that European foods are well represented here but the Japanese clean, healthy, subtle and delicious flavours are how Australians are now preferring to eat. Australia has the soy sauces and other relatively common products, but not the more unique ingredients and new flavours
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or decorations, which is where we come in! We want to excite chefs and foodies and bring in products completely new to Australia. Q. W hat are you most looking forward to at this year’s Fine Food? I’m looking forward to catching up with current customers to show them our new range and also meet new chefs to excite. Everyone from the food industry will be there and, as importers of unique food products, it’s always great to see what else is new and emerging on the market. I have one of my Japanese suppliers over to help so she can answer all the difficult technical questions too if people have any. The show is a fantastic opportunity to network and make lasting relationships and grow business. I’m also a fan of the official Great Aussie Pie Competition but then, who isn’t?! The Good Grub Hub will be exhibiting in our Gourmet Food section. For more information about exhibitors at Fine Food Australia visit: finefoodaustralia.com.au/exhibitor-directory
CHEF’S ARMOURY EXHIBITOR FEATURE
Fine Food Australia is known for bringing together the best of the food industry and showcasing the latest innovations and trends in food. Now in its 30th year, the event will not only include a New Product Showcase and Awards, but also see many exhibitors launch their latest products to the market for the first time. In line with the nation’s love affair of Asian foods, Fine Food Australia exhibitor Chef’s Armoury is set to bring the best of the Land of the Rising Sun to the event. The brand specialises in Japanese cookware and is Australia’s number one importer and supplier of handcrafted Japanese knives. Chef’s Armoury knives are sourced from small artisan Japanese knife-makers, ensuring the most superior industrial performance. This wealth of knowledge stems from over 800 years of the country’s samurai sword-making traditions, which, when combined with cutting edge Japanese technology, have allowed manufacturers to produce the best knives in the business. These knives are highly sought after around the world. The brand’s range of Japanese knives includes everything from simple paring knives, specialty sashimi and sushi knives and heavy duty
chopper knives. Because their increased sharpness causes less bruising and oxidation, Japanese knives have the benefit of increasing the shelf life of prepped food. Chef’s Armoury also specialize in boutique Japanese sake, sourced directly from brewers. They will introduce a select range of the drink at Fine Food, presenting it as an everyday option that is not just limited to Japanese cuisine. In comparison to wine, sake boasts a lower acid content and is free of the tannins that can often fight the flavor of food. It is also quickly gaining popularity on Australian drinks lists because it is sulphite and preservative free.
and pans. Cast iron cookware is an excellent heat conductor and is far better at retaining heat than stainless steel, copper or aluminium cookware, which saves energy during use. They can also be safely transferred from the stove to oven, as well as served on tables, making them a durable and versatile asset to any kitchen. Chef’s Armoury will exhibit at Fine Food from September 15-18. For more information and for a list of all exhibitors visit: finefoodaustralia.com.au/exhibitor-directory
To complement the sake, Chef’s Armoury will also launch a range of handmade drinkware from tinware artisans Osaka Suzuki. This specialty range has been carefully crafted from techniques dating back to the historic Edo period, and has the effect of mellowing sake flavours and keeping your drinks chilled. Chef’s Armoury is also renowned for their range of cast iron cookware from the legendary Oigen Foundry, who have been producing cast ironware since 1852. The soon to be launched ‘Palma’ series has been designed by world famous designer Jasper Morrison and includes kettles, condiment servers and cooking pots
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WHO VISITS
FINE FOOD? Fine Food Australia is always full of celebrity trend setters and leaders from the food industry! Here are just a few famous faces on the ground this year:
JOHNNY DI FRANCESCO, OWNER 400 GRADI BRUNSWICK
MARK NORMOYLE, EXECUTIVE CHEF RACV & AUSTRALIA’S OWN IRON CHEF
When it comes to making the world’s best pizza, Australian Pizzaiolo don’t usually spring to mind – but one Aussie has changed that. A master of his craft, Melbourne based Johnny Di Francesco was recently named the best in the world at the 2014 World Pizza Championships in Parma. His ongoing accolades have earned him the loving nickname of ‘Mr. Pizza’ in his home country, and Johnny is well known amongst Australian food lovers for being one of the best in the pizza business.
Mark Normoyle, Executive Chef RACV City Club, leads the kitchen of the second biggest hospitality employer in Melbourne. With a team of up to 80 people, including several apprentices, Mark instils a passion for food and a focus on quality which has made the RACV City Club a dining institution. Mark has cooked in Australia and Japan with Iron chefs Chen and Sakai, earning himself the nickname of Australia’s own iron chef.
Q: How long have you been a pizza chef?
y cooking career started when I was fifteen. It was with the Sheraton Hotel M Group at the Uluru Ayers Rock resort. After that and a stint at the Sheraton Mirage, I returned home to take up a post at the Hotel Sofitel Melbourne and finally achieved my goal of becoming a Sous Chef. From there I worked as Chef De Cuisine at the Australian Club before I was brought on board to be at the forefront of the RACV 501 opening, after which I was fortunate enough to be promoted to Executive Chef at the RACV City Club in 2009.
For as long as I can remember! It’s been around 23 years. Q: When did you know that food was your passion? When I was 18. I was at uni, sitting in a lecture hall for one of the foundation units of my engineering degree. All I could think about was getting out of there to go and cook and it was a light bulb moment. When I left that day, I never went back. And I guess the rest is history!
Q: What’s your favourite thing about the industry? I love that this industry is so diverse - it’s always changing and evolving. There is never a dull moment, and no two days are ever the same.
Q: How did you get chosen to represent Australia in the World Pizza Championships?
Q: Who’s your biggest inspiration?
I was among the winners of the best pizza makers at the competition held at Fine Food Australia. Fine Food is such a great platform for development, healthy competition and forming really solid industry relationships. Competing at the show has helped to heighten awareness of pizza and what it means to the industry. Q: Who is your biggest inspiration and why? My father, he taught me to love and enjoy life and food, and most importantly to never sacrifice quality.
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Q: How did you start in the industry?
I find inspiration everywhere. It’s not so much any one person who particularly inspires me – I’m constantly inspired by anyone that has a spark and wants to learn. I think that drive to keep learning is incredibly inspiring. Q: What has been one of your biggest career highlights? Hosting Culinary food tours through Vietnam, Cambodia and Japan. I’m looking forward to my next career highlight of a Food tour of India later this year. Food is culture!
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CAROLYN CRESWELL, FOUNDER CARMAN’S FINE FOODS
KIRSTEN TIBBALLS, DIRECTOR SAVOUR CHOCOLATE & PATISSERIE SCHOOL
Carolyn Creswell’s story is truly inspirational. As an 18 year old, she bought the Carman’s Fine Foods company for only $1000. Today, she is at the helm of an international food business and has won the coveted title of Telstra Australian Business Woman of the Year Award.
Kirsten Tibballs has been proclaimed the ‘the queen of chocolate’ by MasterChef, and is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten has represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany.
Q: How difficult was it getting Carman’s to where it is now? I t’s been a long and rewarding journey – and certainly not without its challenges. Running a business is always difficult, juggling children on top of that even more so, and we’ve gone through very tough times - such as having our range de-listed by one of the major supermarkets. But you just keep going. You keep working - the bad times pass. I can definitely say that attending Fine Food was a big part of getting the brand and the products in front of the industry. Q: What advice do you have for anyone wanting to get into the food industry? My advice is always to go for it. You only get one shot at life, so you need to ask yourself, ‘What do I want my life to look like? What do I want to do with my life?’ No-one is going to make things happen for you, so if you’re unhappy in your job, try something different, get work experience where you think you want to be – and make that change.
Q: Why did you start baking? I was passionate about cooking and baking from a young age. I didn’t actually go to high school so I made cakes from home and sold them, then when I was fifteen I started a pastry apprenticeship. Q: Who inspires you? I find inspiration from many chefs around the world, particularly those in the chocolate and patisserie industries. I have to admit however that my biggest inspirations are found much closer to home. Paul Kennedy who works with me at the school is a massive inspiration on a daily basis. I think we bring out the best in each other, and we keep each other motivated and inspired. Q: A dapting to an ageing population is a topic at several sessions this year. You’ve run an anti-ageing chocolate class in the past - is chocolate the answer?
Q: What would you change about your career? onestly, nothing. I’m a big believer in the philosophy that you learn from your H mistakes. If I hadn’t made the mistakes I have, I wouldn’t be where I am. I believe I’m better at business for having gone through some tough times and challenges. Q: What do you believe you need to succeed in this industry?
I like to think so! I’m not suggesting that we can turn back the clock or stop time with chocolate, but there are anti-ageing qualities to certain types of chocolate. The anti-ageing aspect is derived from the fact that it has nine times more polyphenols – or good antioxidants - than red wine and five times more than green tea, which we recognise as anti-ageing assistants - so it has to help! Plus chocolate makes you happy, and isn’t that the true fountain of youth?
I think that regardless of which industry you’re in, passion, persistence and a positive attitude are the key ingredients to success.
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REGISTER NOW FOR FINE FOOD AUSTRALIA 2014. Visit finefoodaustralia.com.au/mix to save the $30 at-show charge by entering promo code: MIX 15-18 SEPT 2014 MELBOURNE CONVENTION & EXHIBITION CENTRE
DON’T MISS OUT. WE WON’T BE BACK IN MELBOURNE UNTIL 2016 DISTRIBUTION PARTNER