THIS YEAR SO FAR
FOOD FIGHT
DIETS IN DEMAND
RETAIL TALES
“ IT’S A DEGUSTATION OF IDEAS, TRENDS AND CONNECTIONS IN ONE DELICIOUS EVENT” LEE GREEN À LA CARTE DIRECTOR
AUSTRALIA
SUNDAY
WEDNESDAY
20 23 TO
SEPTEMBER
SEPTEMBER
PLATINUM SPONSOR
SYDNEY SHOWGROUND SYDNEY OLYMPIC PARK 10AM - 5PM DAILY finefoodaustralia.com.au
“ THE ONLY PLACE WHERE INSPIRATION RISES AND NO IDEA IS HALF-BAKED.” CRAIG CHAPMAN BLACK BELT BREAD MASTER
CONTENTS PG 4 MY FIRST TIME PG 6 THIS YEAR SO FAR PG 8 DIETS IN DEMAND PG 10 ORGANIC BAKING PG 11 RETAIL TALES PG 12 FLOORPLAN PG 15 FOOD FIGHT PG 18 NEW PRODUCTS PG 20 EDITOR’S PICKS PG 22 SISTERS DOING IT FOR THEMSELVES FINE FOOD AUSTRALIA
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FAST FOOD, BUT NOT AS YOU KNOW IT
BUTTER IS BACK
Regardless of what type of business you run within this great industry of ours, you have no doubt noticed a growing trend – people want things fast...
Two decades ago, more than 80 per cent of households reported consuming margarine. But today, the “I can’t believe it’s not butter” mantra has gone by the wayside as ‘real butter’ labelling makes a proud comeback...
FOOD TRENDS IN AGED CARE
FOOD OF THE FUTURE
As baby boomers begin to enter care centres, food is one of the most important ways in which aged care providers can ensure their residents are kept satisfied and healthy…
How is the food industry feeding a population of Australians who have become increasingly aware and knowledgeable about health and nutrition?
@FINEFOODEXPO
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SYDNEY – THE HARBOUR CITY, FAMOUS FOR ITS INTERNATIONALLY RECOGNIZABLE LANDMARKS, SPARKLING BLUE WATERS, AND OF COURSE ITS LOVE OF GREAT FOOD. IN 2015, FINE FOOD AUSTRALIA ADDS TO THE CITY’S FOOD INDUSTRY LANDSCAPE, BRINGING THE SOUTHERN HEMISPHERE’S LARGEST FOOD TRADE EVENT TO ITS SHORES.
This year the event will take place at Sydney Showground, Sydney Olympic Park, and given the sporting nature of many of Fine Food Australia’s competitions, and the marathon effort that participants put into their presence, it’s a fitting home for the 2015 event. If the venue is good enough for our best Olympic sporting heroes, it’s good enough for the best in the food business too! The trip to Sydney Olympic Park will allow out of towners to see a bit of Sydney, with a myriad of transport options available. You can start your day on the water and catch a ferry – Sydneysiders can attest that it almost makes you feel like you’re on holiday, even at the start of the working week! If the train is more your thing, additional express services have been arranged so you can get stuck into the action as quickly as possible. If you’d prefer the scenic route, two shuttle buses will run from the CBD to Olympic Park every thirty minutes. Check finefoodaustralia.com.au/gettingthere for full transport details. Once you’re on site, you’ll be putting those feet to good use to cover as much ground as possible. This year’s event will see a real focus on practical, take-away advice for all sectors of the industry, much of it direct from industry leaders delivered through educational sessions. With a commitment to providing
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valuable advice and educational opportunities, industry players will be addressing key trends and changes facing the industry. Issues to be covered include catering for our ageing population, food safety and labeling, the free-from boom, the edible insects concept, and the complexities of our booming certified organic market. All sessions are geared towards what these and other emerging trends mean for consumers and the industries catering to them. Event Director, Minnie Constan says, “Fine Food Australia has remained the industry leader due to its ability to adapt to what’s happening in the market in order to stay relevant to the industry - and a lot has happened in the 31 years that the event has been running! 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 is now recognised internationally as the ‘go to’ event for industry professionals to stay up to date with market and industry trends. We’re so excited about the 2015 event and hope that all of our exhibitors and visitors are too.” If you work in the food business, whether it be a café, restaurant, caterer, food store or any other business handling food, you can’t afford to miss Fine Food Australia. Trade visitors can register free at finefoodaustralia.com.au
SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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WHAT’S NEW AT FINE FOOD AUSTRALIA IN 2015
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In a rapidly evolving industry, firsts are a common feature and the lineup for this year’s Fine Food Australia is certainly a testament to that. From new products to new speakers and new events, there are new surprises around every corner. This may even be your first time at the show!
Stage featuring the renowned Kirsten Tibballs, a-confection-ately (see what we did there?) known as Australia’s queen of chocolate. Kirsten will also be bringing Marike Van Beurden and Anna Polyviou to the stage for some masterclasses. The Bulla Pastry Stage will showcase everything bakeries and food businesses need to know about new techniques and baking sweet treats, as well as delicious delights that customers love to come back for. For the first time in the Harbour City, Fine Food Australia will be hosting the Talking Food stage. The 2015 lineup offers Sydney food businesses a fantastic range of new topics catering to a variety of aspects of the industry. With a real focus on food trends, respected speakers include Dr Andrew Monk sharing on the issues and opportunities of the certified organic market and Dr. Sue Shepherd providing expertise on how businesses can harness the free from boom by catering for food intolerances and allergy alternatives. She’ll also cover the Low FODMAP diet, which helps one in seven people.
Amongst the firsts for Fine Food Australia this year is a partnership with the Royal Agricultural Society of NSW (RAS). RAS has partnered with the show to bring the winners of the Sydney Royal Award to the event, and they’ll be sharing the secrets of how they won this prestigious award – a must-see but limited capacity event, so look into this one now! In another first for Fine Food Australia, Bulla Family Dairy has partnered with the event as Platinum Sponsor, marking the first time in the show’s history that such a major collaboration will take place. The pinnacle of the partnership will be the Bulla Pastry
There will also be some questions answered: with Restaurant & Catering Industry Association CEO John Hart asking ‘where are they now?’ as he interviews chef Shaun Presland of Saké Restaurant
and apprentice Lyric Adorned from The Grand National Hotel to find out about their culinary journeys. Skye Blackburn finds the truth to her query: will insects feed the world? And of course Irini Cavalliotis will keep your carb cravings well fed as she explains how to keep the art of bread alive and how you can capitalize on digital trends such as food photography when marketing to millennials. Nestlé will also be cooking up a storm at the show, and bringing us another first: Celebrating its 50th year, the Golden Chef’s Hat Award National Final will be held at Fine Food Australia for the first time in 2015. Fine Food Australia Event Director, Minnie Constan says, “We’re delighted to be hosting the National Final at Fine Food Australia for the first time. It promises to give many more foodservice professionals an insight into what the competition is all about and will offer the finalist chefs an invaluable opportunity to showcase their skills in front of a live industry audience.” And speaking of firsts, make sure you’re one of the first to arrive at the show to secure a great spot to watch all of the action!
“WE’RE DELIGHTED TO BE HOSTING THE NESTLÉ GOLDEN CHEF’S HAT AWARD NATIONAL FINALS AT FINE FOOD AUSTRALIA FOR THE FIRST TIME.”
NESTLÉ GOLDEN CHEF'S HAT AWARD
TALKING FOOD STAGE
TALK & TASTE SESSION
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SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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THE YEAR SO FAR
- RECAP OF FOOD HAPPENINGS IN 2015 THE SUPERMARKET WARS
SWEET TREATS ARE MADE OF THESE
Food, glorious food – prepared, packaged and put out in shiny, welcoming supermarkets has become a bone of contention for regulators, store managers and business analysts this year. With players in the grocery game heating up their competitive methods, the fight for frequent customers is turning serious.
Dessert has, for a long time, been in the background when it came to food affairs – much cherished but rarely sought after when it came up against mains. It was the add-on that could easily be replaced by a cuppa. But not anymore.
What was originally a long held stoush between Coles and Woolworths has now become a bigger playing field, with the likes of Aldi and soon, Lidl, entering the fray.
The last few years have seen desserts take centre stage in the theatre of food, with dedicated eateries opening purely for the sweet-toothed fiends of fine dining.
What does it all mean? Ultimately – the consumer wins, because more competition means the benefit of better prices and produce for the buyers. Of course, that also means marketers and food companies need to make sure the message of their product is getting out in more than one place. Beautiful in-store promotions or well-placed shelving will mean little if your distributor is dangling the promise of home delivery or convenience as a golden carrot.
From chocolate cafés and dessert bars, to gourmet ice-cream and gelato made with precision, the food industry has made way for a market that’s become bigger than any banana split. It’s now not just the quality of a steak but also the lightness of a pastry that can determine a restaurant’s success. Although a legion of Australians may have quit sugar, there’s a strong group of those who are still flying the sweet flag and finding the safe bases of sweet delicatessens to celebrate – 2015 has made that clear.
So, there will be plenty more ‘disruption’ in supermarket territories, and it probably won’t calm down for a long while yet. So buckle up, stay tuned, and stay hungry.
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FOOD RATING SYSTEM In the second part of its two-phase system, the Australian government began further promoting their health food rating system. The system was designed so that the customer is equipped with information to make healthier decisions – except, the execution left some things to be desired. When things like soft liquorice (a confectionary aisle hit) was awarded two and a half stars, while Greek style yoghurt was allotted a lackluster one and a half, some questions were raised. Considering the system was created in compromise between the government, public health and consumer groups, and most notably, is voluntary, its limitations are vast. The greatest motivation behind the system was to both educate consumers but also encourage manufacturers to create product that was beneficial for both customer and producer – in health and in pocket. However the $2.1 million dollar campaign has allowed clever manufacturers to use an artful way of re-distributing their nutritional info and achieving a much higher rating than should be deserved. So, it seems the government is two stars forward, one star back when it comes to food rating.
OTHER NOTABLE NEWS BENNELONG IS BACK After an 18-month renovation, the Sydney Opera House’s fine dining institution got back into business, with Peter Gilmore driving the menu. Boasting a delicious menu and a design that looks beautiful from any angle, this goes down as a 2015 highlight.
THE WORLD’S BEST Melbourne’s Attica took out number 32 of The World’s Best 100 Restaurants 2015. And if it’s a dose of déjà vu you’re feeling, you’re not wrong – this is the second year they’ve been in the top 50, and at number 32. Featuring further on the list is Peter Gilmore’s Quay with pride of place at number 58, Sepia at 84 and Birregurra’s Brae at 87. Continuing their success, Sepia was also awarded the ‘One to Watch’.
SEPIA SYDNEY The Australian Financial Review announced their annual ‘Australia’s Top Restaurants’, with the number one spot awarded to Darling Park’s Sepia Restaurant.
SIZZLER’S NO MORE In an announcement that caused much upset and reminiscing of the famous (or infamous) cheesy bread, Collins Foods let out that they plan to ‘close down a limited number’ of Sizzler Restaurants in the 2016 financial year.
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FOOD SAFETY BECOME TOPIC DU JOUR
REALITY TV IS STILL GOING STRONG
Country of origin became a talking point when a distributor had to issue a recall on their batch of berries. With purported risks of carrying the Hepatitis A virus, the Department of Health stepped in to make sure frozen berries didn’t cause too much havoc.
The food reality TV sensation is still going strong, with Masterchef, My Kitchen Rules and now, Restaurant Revolution showing no signs of stopping.
SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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DIETS IN DEMAND PALEO, GLUTEN FREE, VEGETARIAN AND VEGAN: THE UPRISING IN DIET ARMIES HAS SEEN CAFÉS AND RESTAURANTS BECOME A BATTLEGROUND FOR DELICIOUS MEALS THAT DON’T GO BEYOND ENEMY LINES (SUGAR OR CARBS, THAT IS). As the proliferation of education around nutrition and wellbeing grows (thanks to the #fitspo and #cleaneating trends that have graced our social media streams), awareness around the content and processing of food is growing. Fewer customers are placing aside of ‘ignorance-is-bliss’ with their orders and instead ask for the who’s and what’s of how their meal got to their plate. The new normal is not just to provide one dietary alternative, but many.
ORGANIC Organic or natural food is considered produce that is free from processing, additives or artificial additives. Dedicated to the small things (that pack a big punch), companies like Spice & Co. Established will be at Fine Food Australia to provide pure herbs and spices for restaurants and cafés with a passion for natural produce. Spice & Co is presenting their national product launch at the exhibition. Proudly serving spices that are free from any additives, fillers or additional colours and flavours, they’re a company that takes good, honest food seriously – right down to the final sprinkle of flavour on your customer’s plates.
GLUTEN FREE Gluten free products are those with no gluten - a mixture of two proteins present in cereal grains. Roza’s Gourmet Sauces is a food company that produces an extensive range of gourmet sauces and dips that are all glutenfree and made from all natural ingredients. Yes, an entire range that’s gluten free, making the additions to your customer’s toast, or the relish for those delicious dinners not just delicious, but so good for so many!
The passion behind each diet is sometimes heard louder than the benefits, which is a good thing, because people with the appetite to make delicious food are responding to consumers’ health food demands with flair. There are plenty of health food companies showing their wares with pride at this year’s Fine Food Australia. Whether you’re looking for something to add to the menu at your café, a better snack to offer clients or some inspiration for your own healthy food cravings, check out some of these stands on show.
PALEO DIET The paleo diet is a non-processed, wholefood diet based on the types of foods eaten by early humans. It consists mainly of meat, fish, vegetables and fruit, and excludes dairy, cereal products and processed food. Blue Dinosaur is an example of dedicated diet lovers turning into passionate food producers. The company was started by people who just wanted a snack that didn’t break their dedication to their paleo diet, and now this health food company is starting to take over snack stands around the country. Armed with natural, organic produce, this company is taking on the market with a fresh dedication to produce with a conscience.
DAIRY FREE Dairy free products are free from milk produced by mammals. Inside Out Nutritious Goods is produced by three guys who value healthy lifestyles and above all else, a good glass of milk. The company produces 100% natural, cold pressed and pressurized almond milk and was formed from the passion of its founders to deliver delicious, healthy dairy alternatives that are beneficial for the body. No doubt, their variety of delicious dairy free products will make a popular addition to your café menu.
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EATING WITH THE EYES ARTISTICALLY-PLATED FOOD CAN HAVE BENEFITS BEYOND INSTAGRAM, TAPPING IN TO THE INSTINCTIVE HUMAN REACTION TO VISUALS AND SETTING THE STAGE FOR FUTURE TRENDS. BY SARAH REES, EDITOR, FOODSERVICE MAGAZINE
Attention to detail in terms of plating and presentation was once the reserve of fine-dining establishments. However, in the era of Instagram, when customers are won or lost over how photogenic their food looks, visuals are becoming paramount at eateries at both ends of the industry spectrum. Instagram has over 178 million photos tagged #food, with images on social media increasingly being viewed as a powerful (and free) marketing tool, especially when one considers that 90% of information transmitted to the brain is visual.1 Research also shows that 40% of people respond better to visuals than text1, while anecdotal evidence points to a major link between posting images of new dishes on a restaurant’s social media sites and an upswing in customers, provided the image is attractive enough. Plating should take further priority in light of new findings from a team of researchers in the UK who have been exploring how the presentation of food affects a diner’s perception of taste and the amount they are willing to pay for their meal. Former chef Charles Michel and his colleagues at the Crossmodel Research Laboratory at Oxford University’s Department of Experimental Psychology recently carried out two separate studies on the relationship between visuals and the experience of food. An online experiment of over 1,600 people looked at the best way to plate food and found that, if a dish contains any food with an obvious visual point, diners prefer it to be pointed up or away from them – they are even willing to pay more for it. Diners will also pay more if the food is pointed to the right, but not to the left.
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In the second study conducted on 60 people, researchers found that a salad presented in an artistic manner (a similar presentation to a Kandinsky painting) was considered more artistic and complex, and was liked more than the salads of the same ingredients presented simply. The participants also reported the artistic salad was tastier and were willing to pay more for it. As Michel concluded, “we really are animals driven by vision”, with the presentation of food having a major impact on a person’s expectation and subsequent experience of their meal.2 David Sax, author of The Tastemakers on food trends, agrees that food “has become a visual medium. We are eating with our eyes first.” He goes on to suggest that food trends are influenced and even created based on visual appeal more than their content, citing the cronut as an example. “The cronut was not a pudding, right?” Sax said. “The first one looked like that magical pink doughnut from The Simpsons that doesn’t exist. More and more of the trends are visually appealing. The great stew trend hasn’t blown up for a reason.”3 While some chefs resist the intrusion of picture-snappers in their restaurants, it might be time to embrace the photographers as a necessary part of survival in an increasingly visual world. 1 Sibley, A., 2012, 19 Reasons You Should Include Visual Content in Your Marketing, Hubspot Blogs. 2 Saner, E., 2015, Plate Spinning: The Smart Chef’s Secret Ingredient, The Guardian. 3 Wells, P., 2014, Your Eyes are Happier Than Your Stomach, NY Times.
SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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ORGANIC BAKING COMES OF AGE
One of the Asia-Pacific region’s fastest-growing industries, organic food, is soaring to new heights… and it’s promising to give bakers a piece of the $6 billion pie. BY IRINI CAVALLIOTIS, EDITOR, BAKING BUSINESS Australia’s appetite for organics is at an all-time high. Now, more so than ever before, consumers are confident organic farming principles can turn around environmental degradation and address climate change. What’s more, the idea that food made with organic ingredients tastes better, is more nutritious, and is safer to eat, has become widely accepted. The Australian Organic Market Report – commissioned by Organics Australia and based on research by the Mobium Group, Swinburne University of Technology and the Australian Bureau of Statistics – shows a 15 per cent yearly growth in certified products, with private label brands, processed foods and greater affordability forecasted to drive the trajectory onwards and upwards. Within this, the organic packaged bakery food market grew by 38 per cent between 2008-2013, raking in $110.4 million in sales – more so than most other processed food group including baby food, confectionery, ice cream, oils, and ready meals. In a nutshell, organics are no longer in the domain of “greenies” and the health conscious. Organic grain farmer-turned-chair of the Organic Federation of Australia (OFA), Greg Paynter, says issues regarding food and chemicals will always feed public discussion, giving certified baked products a competitive edge. “Bread is the stuff of life and people want bread that isn’t potentially contaminated with chemical residue. Fertiliser programs, excessively high cadmium levels, the treatment of grain while in storage: all of these non-organic processes and effects concern a lot of consumers,” he says. Better still, it smells, tastes and feels better. “When farmed organically, through the use of compost and minerals to balance the soil, the genetic expression of the grain’s characteristics is better released. The grain has better mineral content as well, which improves enzymatic reactions in the bread-making process,” Greg says.
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THE TIN PIN BAKERY - BONDI, SYDNEY
“A lot of the enzymes aren’t destroyed in the organic farming method. For example, an organic flour mill may use a stone mill rather than a steel mill, which has proven health benefits.” It’s good news for bakers, with smart business owners cashing in on consumer demand for all things fresh, chemical-free and sustainable. In March, Bake Bar Organic Artisan Bakery opened its second Sydney premises, with head baker and co-owner Gili Gold saying customers are willing to cover the extra costs. “We find people are, in general, quite health conscious and they want to be aware of the ingredients that go into the foods they eat,” Gold says. “There is an increased awareness in the community now of the cost involved with producing food with organic ingredients. But they realise there are great health benefits of choosing organic products and are willing to pay a little more for that benefit.” For Wholegrain Milling’s Tammey McAllen, the goods coming out of Bake Bar’s ovens are the result of a long line of professionals committed to the organics cause. “Nothing about organic food happens in isolation,” she says. “Right at the beginning of the process, we’ve got farmers who really know what they are doing: supplying grain to very good millers working the stone mill and the roller mill – and then you have good bakers."
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IMAGE BY SUE ROBBINS PHOTOGRAPHY
“At the end of the day, organic bread is popular not because it’s a trend, but because organic flour is great flour. Organic flour doesn’t actually require yeast, so when bakers are making their flour doughs, they only need the most basic raw ingredients – that’s artisan baking. And, it’s much more easily digestible than commercial products, which have so many additives. “Consumers want to know what is going into their body, and they can’t get that from supermarket bread. One of the key criteria in organic production is traceability, so if you want to know what you’re consuming, you have to choose organic. “The popularity of businesses like Sonoma, Bourke Street Bakery, Organic Republic, Dench Bakers and Bills Organic Bread really shows the power of the organic movement and what can be achieved with good, honest ingredients.”
RETAIL
TALES SUSTAINABLE FOODWARE
DRINKING CHOCOLATE
ELECTRONIC SHELF LABEL SOLUTIONS
Ben Cohen, one half of arguably the world’s best partnership, (Ben & Jerry’s ice cream) once stated that: “…when it comes to recycling and packaging, businesses are changing all of those things because that's what consumers want…”
the demands without hurting the environment is becoming increasingly important. Taking note, and showcasing at Fine Food Australia are a range of clever thinking Aussies who are putting their best (small) carbon footprint forward and proving that great things can come in sustainable packages. Bennetto Natural Foods Co (Stand P15) will be showcasing their Drinking Chocolate - what’s better than delicious chocolate bars that melt into even more delicious hot chocolates? Knowing that their product is packaged in eco-friendly wrappers that use vegetable inks and are Forest Stewardship Council approved. Considering their ingredients are sourced from trusted sources that are Fairtrade Certified, you’ll be able to enjoy your next Bennetto’s hot chocolate guilt-free.
Cohen was discussing the importance of an environmentally aware business and his belief that when it comes to the necessity of change, businesses respond better to make the change happen, especially where consumer demands are more often than not the main driver behind this response. One such demand is evidenced by the increase in ready-to-cook meals on supermarket shelves – driven by an increasing number of consumers choosing convenience over traditional shopping and cooking. In a related trend, the number of consumers wanting convenience delivered directly to their doors continue to rise, evidenced by the popularity of services such as Menulog and Delivery Hero.
Earthens Foodware (Stand D16) - their name almost speaks for itself – foodware that is first and foremost inspired by the sustainability of earth. Earthens use fallen palm leaves, an agricultural byproduct, to create foodware that is biodegradable, durable, compostable and stylish.
Cooking services catering to those who still want to cook but don’t have the time to shop are also on the rise with the likes of Marley Spoon, Hello Fresh, and My Food Bag all recently launching in the space. With the level of demand for convenient products and services at an all-time high, the need to create sustainable packaging that can deal with
Vegware (Stand E11) - supplying plastic and BPA free packaging all made from plants is Vegware’s game – and the product’s ability to be entirely compostable is their aim. With all their items, from forks to plates and spoons to cold drink cups, being plant-based, ‘doing the dishes’ is just a simple trip to the compost bin. •
SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
Along with the bevy of environmentally aware businesses making packaging a breeze, there’s also a fair few who are taking technology to new heights so that retail and trade is not just easier, but better. Take esLabels (Stand G20), for example, who at this year’s Fine Food Australia are showcasing their electronic shelf label solutions. Along with their epaper option, they offer NFC (near field communication) labels, which trigger marketing and service messages to consumers when shopping. Allergy alerts, directions to products you’re interested in, discounts, or even special information highlighting the environmental awareness of each product are all available at the touch of an esLabel button. And then there’s RangeME (Stand G22), a network that connects buyers and suppliers through an efficient and convenient online portal – allowing product submissions to be read, reviewed and followed up on in one place. Sometimes even the best product has trouble getting over the line, so RangeMe doesn’t just provide the place, but the people who you want to see your product. With packaging and technology entering new realms of sustainability and accessibility, there’s no doubting that the retail world has the blueprint to become an incredibly exciting and important place to be in the near future.
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WHAT’S ON AT FINE FOOD AUSTRALIA IN 2015 ASK THE EXPERTS
Gain tips from industry experts around design functionality needs, staffing and legislation issues.
AUSTRALIAN CULINARY CHALLENGE
See chefs of the highest calibre and skill level compete to showcase their talent, judged by a panel of international, interstate and local judges.
BAKE SKILLS AUSTRALIA
The industry’s premier team competition, attracting the best young bakers and pastry chefs.
ROYAL AGRICULTURAL SOCIETY OF NSW TALK & TASTE STAGE
NEW! BULLA FAMILY DAIRY STAND
Bulla will be launching its much-anticipated innovative new product solution along with a series of demonstrations.
BEE-ZEEBO
NEW! BULLA PASTRY STAGE
Kirsten Tibballs and other pastry chefs will demonstrate in a series of masterclasses.
NEW! BEE-ZEEBO HONEY
See the inner-workings of a beehive and learn how to harvest honey.
CULINARY ART AT FINE FOOD
BULLA FAMILY DAIRY STAND
ASK THE EXPERTS EXPORT READY SHOWCASE
CULINARY ART
See amazing sweet creations from chefs & apprentices.
EXPORT READY SHOWCASE
Showcasing new and innovative export-ready products from around Australia.
LIVE BAKERY
The experienced EOI team will showcase new recipes, hold cooking demonstrations, share tips & offer expert advice.
NEW! NESTLÉ GOLDEN CHEF’S HAT AWARDS NATIONAL FINAL
See young chefs compete in the 50th national final of Australia’s longest running culinary competition.
OFFICIAL GREAT AUSSIE PIE & SAUSAGE ROLL COMPETITION
Professionals compete to promote and celebrate – the perfect pie and sausage roll.
NEW PRODUCT SHOWCASE
A showcase of the best new products to hit the food industry in the last 12 months.
PIZZA COMPETITION
See entrants competing for pre-selection into the World Pizza Championships.
NEW! TALK & TASTE STAGE
Hear from the winners of the Sydney Royal Awards at a Talk & Taste Session and sit in on a wine, beer & cider judging tutorial.
NEW! TALKING FOOD STAGE
An educational program that will offer practical insights and inspiration for restaurants, cafes, bakers and retailers.
VISIT FINEFOODAUSTRALIA.COM.AU FOR FULL DETAILS AND TIMETABLES. 12
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PLAN YOUR VISIT NEW DAYS & OPENING HOURS
SUN 20 – WED 23 SEPT 2015 10AM – 5PM DAILY NESTLE GOLDEN CHEF’S HAT AWARDS COMPETITION
AUSTRALIA
NEW VENUE PLATINUM SPONSOR
SYDNEY SHOWGROUND, SYDNEY OLYMPIC PARK
TALKING FOOD STAGE
BULLA PASTRY STAGE
BAKE SKILLS AUSTRALIA
PIZZA COMPETITION
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SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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GETTING TO THE VENUE SYDNEY SHOWGROUND, SYDNEY OLYMPIC PARK Choose from numerous transport options to make your visit to Fine Food Australia a breeze!
NES ALLPHONA ARE
For more information on transport options visit our website: finefoodaustralia.com.au/gettingthere
GRAND PARADE
P1
ENTRY
AUSTRALIA AVENUE
CATHY FREEMAN PARK
SHOWGROUND ROAD
ANZ M STADIU
BLVD OLYMPIC
SHUTTLE BUS
FINE FOOD AUSTRALIA
ENTRY
P6
OLYMPIC PARK TRAIN STATION
PARK STREET
MURRAY ROSE AVENUE
BUS
DAWN FRASER AVENUE
SHUTTLE BUS • Shuttle buses to and from the venue will depart every 30 minutes from several pick up points around Sydney CBD. Simply present your e-ticket to get on the bus. • Pick up points include: Central Station, Darling Harbour (Ibis & Novotel), Ibis King Street Wharf, The Menzies, Mercure and Quay West Suites.
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TRAIN
CAR
• Two special trains will run from Central to Olympic Park Station at 9:22am and 9:41am from Monday 21 – Wednesday 23 September via the Olympic Park Line.
•T he venue has casual parking facilities – P1 and P6 are in close proximity to Fine Food Australia. The parking rate is $5 per hour with a maximum fee of $25 per day.
• For all other times, simply hop on a train to Lidcombe via the (T1) North Shore, (T1) Western Line or (T2) South Line, and then head to the Sprint Platform for a direct service to Olympic Park Station.
•A trackless train will take people from P1 and the show’s entrance at Hall 5.
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PUBLIC BUS •T here are a number of bus routes that operate to Sydney Olympic Park: 401, 525, 526, 533
FERRY • Daily ferry services operate between Circular Quay and Parramatta, stopping at Sydney Olympic Park Ferry Wharf. Hop on the 526 bus at the wharf to get to the entrance at The Dome.
FOOD
FIGHT!
THE BATTLES OF FINE FOOD 2015
The saying may go that if you can’t take the heat, get out of the kitchen, but at Fine Food Australia, you can do the exact opposite! Year after year the industry’s best battle it out in a host of competitions that are as exciting to watch as they are to take part in. Judged by a panel of international, interstate and local judges, this year’s exciting competition highlights will include The Australian National Team Selection as part of the Australian Culinary Challenge, the inaugural Fonterra Foodservice Battle of the Pacific and the Nestlé Golden Chef’s Hat Award National Finals, celebrating its 50th Year Anniversary. Always a favourite amongst visitors is the Culinary Challenge, which pits chefs, trainees and apprentices against each other. Visitors can truly experience the passion and dedication of these passionate cooks. Hungry viewers should also head over to Bake Skills Australia for a chance to ‘taste’ the action, where apprentice bakers from each state have been invited to compete in a live bakery challenge across 26 different product categories including specialty & artisan breads.
After its first appearance at last year’s event, the Official Great Sausage Roll Competition returns to Fine Food Australia, and will no doubt delight devotees of its parent contest, the Official Great Aussie Pie Competition. The battle of the best sausage roll and pie turns even the most placid of bakers into keen sportsmen, and The Official Great Aussie Pie Competition stand is one you most definitely want to spend time at! As the original and biggest nationally recognised pie competition in Australia, the Competition is highly regarded by the baking industry and represents the pinnacle of excellence. One thing is for sure, no matter which competition tickles your fancy, the food fights on offer at Fine Food Australia – and the people fighting in them - are the best this country has to offer. View the full run down of this year’s competitions at finefoodaustralia.com.au/whats-on
In a show first, another food fight will take place on the floor this year with Nestlé hosting the 50th anniversary of their Golden Chef’s Hat Award National Finals at Fine Food Australia. This year has seen a new benchmark in terms of participants in the program, with the highest number of registrations ever received. This chefs’ final battle will definitely be one to watch!
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SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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PLATINUM SPONSOR
LAUNCHING AT FINE FOOD AUSTRALIA - STAND #SN22 16
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TO TO FIND FIND OUT OUTMORE, MORE, VISIT VISIT OUR OUR STAND STAND AT AT FINE FINE FOOD FOOD AUSTRALIA. AUSTRALIA.
PLATINUM SPONSOR
ALL FINE FOODS START WITH
SOMETHING AMAZING
Bulla Family Dairy (Bulla) is proud to join Fine Food Australia as the first-ever Platinum Sponsor for this year’s event, facilitating a collaborative and innovative environment that supports the food industry in Australia.
“The most important factors I consider when producing pastries, chocolates and desserts in my business are flavour, mouth-feel, appearance and profitability. I find Bulla products have a superior flavour, giving my products an incredibly silky, smooth mouth-feel. Bulla is my first choice for a flawlessly finished product – it is my helping hand in the kitchen,” Tibballs said.
JOIN US AT THE BULLA STAND FOR A COOKING DEMONSTRATION BY DARIO D’AGOSTINO
To find out more, stop by the Bulla stand (SN22) and the Bulla team will be excited to take you through the latest from this trusted Australian favourite.
With more than 100 years experience in bringing real dairy tastes to tables, Bulla is one of the oldest family owned dairy companies, proudly operating in country Australia since 1910. Bulla is committed to fostering creativity and innovation in commercial kitchens, showcasing what’s possible when you start your dish with the right ingredients. This year at Fine Food Australia, Bulla will be proudly launching its much-anticipated innovative new product solution developed in conjunction with some of Australia’s leading chefs. Designed to save you time in the kitchen, this product range will become a true game changer in the industry. With a proud history of care, craftsmanship and passion, Bulla has earned a reputation for high quality, dairy products that consistently perform to the high standards Australia’s hospitality professionals have come to expect.
DARIO D’AGOSTINO
KIRSTEN TIBBALLS
Bulla is also proud to be collaborating with Kirsten Tibballs (Savour Chocolate and Patisserie School) and Marike Van Beurden (Four Seasons Hong Kong) at the Bulla Pastry Stage, where these famed pastry chefs will provide a first hand look at the creations possible with Bulla products.
HALL 6
DAIRY BULLA DAIRY FOODS
BULLA FAMILY DAIRY STAND #SN22 THE BULLA PASTRY STAGE FEATURING KIRSTEN TIBBALLS
Kirsten has been working with Bulla products for 12 years and encourages her team and students to do the same.
HALL 2 MARIKE VAN BEURDEN
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SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
BULLA PASTRY STAGE
BAKERY
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NEW PRODUCTS EVERYONE LOVES SOMETHING NEW, AND THIS YEAR’S FINE FOOD AUSTRALIA IS BURSTING WITH NEW PRODUCTS FROM ALL CORNERS OF THE GLOBE, AND ALL FACETS OF OUR IMMENSE INDUSTRY.
New products at Fine Food Australia play a major role in highlighting the latest food industry trends, culminating in the New Product Awards. From cutting edge technology to the downright delicious, the show floor is a great place to find out what’s new across all aspects of the industry. Visitors are often staggered by the colossal range of new products on display, and many exhibitors use Fine Food as a platform to launch their newest products to market.
HOT PRODUCTS
GLUTEN FREE
Hitting the floor this year is the Heat Bag from FIRST PACK GROUP (STAND B17). After two years of very worthwhile R&D, the Heat Bag is the first lithium ion battery powered pizza delivery thermal bag system to launch in the Australian market.
Gluten free is more popular now than ever before, and the trend has been taken up by even those without an intolerance. For those who must avoid gluten however, GINA VEE (STAND C40) makes those previously off-limits treats a delicious reality with their Buttercream Frostings.
Keeping the food inside hot for at least 4 hours, this heavy duty bag can be used to transport up to 5 large pizzas at once – not to mention its use across other fast food delivery services.
Catering to customers with a range of allergies, Gina Vee's products are available in both retail and industry sizes, and all flavours are egg free, dairy free, nut free, gluten free, suitable for vegans, are shelf stable, a product of Australia, and are also halal. Not only are they suitable for all diets, they also come in both a standard range and a ‘HH’ range; meaning it is suitable for hot and humid climates. These products are suitable for many bakeries businesses in hot and humid climates, as well as overseas buyers.
Needless to say, if we receive lukewarm home delivery in the future, we shall be demanding to know why our dinner wasn’t delivered in a Heat Bag!
FLICKED STAND F29
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HEINZ STAND X17
TORINO STAND U20
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THIRST FOR LIFE STAND M27
QUALITY FOOD WORLD STAND SB22
BIGGER IS BETTER
TECHNOLOGY
HEINZ (STAND X17) is bringing their new product SqueezeMe! to the show floor for the first time. After discovering that almost half of Aussies want double the amount of sauce in take-away, Heinz created new larger sachets, which have been specifically designed for the foodservice market to cater to consumer demands.
APPS Technology has had a big impact on the industry for years, so it’s no surprise that it features heavily at the show and that an abundance of new technology products are featuring this year. Not just designed to make your customers’ lives easier, technology such as the Cuisine Manager app by CYBER CUISINE (STAND C29) have been designed to streamline many day-to-day kitchen processes. The brainchild of Russell Crowe’s former personal chef, David Chambers, the app is designed to increase kitchen productivity, increase measurability, and improve overall consistency from backend to the final product delivered to customers.
EXOTIC TASTES OF ASIA One of the most long lasting Asian food trends –Thai - comes thanks to QUALITY FOOD WORLD (STAND SB22) and their DeSiam Thai products. Designed to bring natural, authentic Thai sauces, spices and pastes to any kitchen, QFW will be tempting taste buds everywhere with coconut creams, curry pastes, soup mixes and spices. Another lasting Asian trend, Japanese foods, will again have a presence across the show as well as the country’s palate. One exhibitor to look out for is THIRST FOR LIFE (STAND M27) who will be launching the Sansu yuzu ready-to-drink fruit drink.
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The new technology on display extends beyond the preparation of food and the innovative business FLICKED (STAND F29) has also got tongues wagging with their new lighting concept that allows people to charge their phones at the table while they eat and relax, without compromising on the look and feel of upmarket restaurant design. A brand new lighting concept for the hospitality industry, this advanced lighting design looks set to transform the Australian hospitality environment. Flicked uses a wireless system via Wifi allowing restaurant staff to operate up to 200 Flicked lamps simultaneously from a phone or tablet – how’s that for a game changer?
DRINKS New beverages from the healthy to the alcoholic will be at the show for the tasting. For those who don’t mind a tipple, TORINO (STAND U20) is one to keep an eye out for. Their impressive looking Labi Beer looks deceptively like fine wine bottles, and is the perfect way to let your customers experience a taste of Italy via their tastebuds.
EQUIPMENT But it’s not just about the food! There’s a whole host of technology & equipment that goes into getting any type of food product ready, and one of these is the Silent Juicer from KUVINGS AUSTRALIA (STAND G33). Despite its name, this product is something that’s definitely creating some noise, winning rave reviews from over 800 cafes, restaurants, bars and hotels in Australia, the juicer has also been named the Number 1 Cold Press Juicer by Choice Magazine. Taking up less bench space, and negating the need to chop up any fruit or vegetables pre-use, this product is perfect for busy foodservice outlets where space is at a premium and healthy customer demands are a priority.
SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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EDITOR’S PICKS HERE’S WHAT THE FOOD INDUSTRY’S TOP MEDIA OUTLETS HAVE TO SAY ABOUT FINE FOOD AUSTRALIA
Danielle Bowling HOSPITALITY MAGAZINE
Irini Cavalliotis
I have been attending Fine Food Australia since 1994 and during these 21 years understand its importance as a must attend event for everyone in the food industry.
I love the Women in Foodservice Charity Event. I attended the inaugural event last year and was blown away by the number of industry members (both men and women) that were there to recognise and celebrate the hard work, dedication, and incredible achievements of the ladies working in foodservice. Until this morning tea was launched, the industry was in great need of an event that motivates women to achieve great things in what has traditionally been a male-dominated sector. I look forward to hearing Anna Polyviou, Joanna Savill and Laura Neville share their inspiring stories.
I love visiting the entrants in the new product awards and hearing about their prized pieces of equipment. The baking industry is filled with very passionate people who are always looking for new ways to innovate. But they also know how to have a good laugh and let their hair down, which always makes for a fun awards presentation.
BAKING BUSINESS
Don Avery AUSTRALASIAN BAKER MAGAZINE
Fine Food Australia continues to grow every year, showcasing the latest products across various categories in the retail industry.
Lorna Gloria
I am particularly excited about the highly contested New Product Awards and the innovative products that will be on display.
RETAIL WORLD
As relatively a new arrival in Australia, this will be my first year at Fine Food Australia so I am intrigued to see how big it really is! I am looking forward to meeting passionate people from the industry and watching the talent in action during the various live cooking contests.
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Attending this exhibition is one of the most effective ways for me to keep in touch with the constant changes we face, whether it’s new ingredients, equipment innovation or tips from experts. Competitions, events and informative seminars from industry leaders are on the pinnacle of my agenda when attending this expo.
I love the new product awards and checking out what’s new in the industry - it never ceases to amaze me how much innovation and development is on display at the show every year. I can’t wait to see what incredible new products can be found on this year’s show floor.
Sarah Rees
Sheridan Randall
FOODSERVICE MAGAZINE
OPEN HOUSE
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OUR EXHIBITORS WE’VE ASKED A FEW FINE FOOD AUSTRALIA EXHIBITORS ABOUT THEIR STORIES, BACKGROUND AND FUTURE ASPIRATIONS.
Q
WHAT ARE YOU MOST LOOKING FORWARD TO ABOUT BEING PART OF FINE FOOD AUSTRALIA?
Inside Out Nutritious Goods: Fine Food Australia gets all of the big names in the food and beverage industry in the one room, it short circuits the process of building successful partnerships: removing a lot of unnecessary introductions, to-and-from and meetings - giving us a fantastic opportunity to move our fledgling business to the next level! Beyond any commercial interest, we are just three young guys there to have a great time! We love meeting new people and sharing more about our products and the fantastic emerging technology behind them, as well as having a laugh.
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HOW HAS FINE FOOD AUSTRALIA HELPED YOUR BUSINESS?
Roza’s Gourmet Sauces: We’ve formed great relationships from our presence at the show that has helped the business grow from infancy through to the national footprint we now have. The contact with prospective clients that the show allows us to have is unparalleled, and we’ve managed to secure partnerships and stockists on the show floor that would have required extensive travel and meetings otherwise. Not only that, access to industry experts who discuss trends both nationally and internationally has reinforced that we are absolutely on the right path with our product offering, and it’s great to get not only inspiration but reassurance!
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WHAT WILL YOU GET OUT OF FINE FOOD AUSTRALIA?
Arcadian Organic & Organic Meat Co: 2015 will be our first time exhibiting so we are really excited about taking part. As the country’s biggest food trade event, it’s a great opportunity for us to get our products in front of such a large group of potential customers. I believe it will also be a great branding exercise. It’s a great source of information so we can stay on top of the trends and issues affecting the wider industry, some of which I have no doubt will influence aspects of our business.
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WHAT’S YOUR LONG TERM GOAL FOR YOUR BUSINESS?
Arcadian Organic & Organic Meat Co: We’re striving to strengthen our position as the number one provider of organic and natural meat in Australia. We are very committed to meet to the growing demand for organic meat and free range meat, and we know we have what it takes to be the best in those segments. We’re also very determined to continue to grow the export side of our business, but without losing sight of what is important to our domestic market. Bulla Family Dairy: Founded over 105 years ago, our rich history as one of Australia’s oldest family owned & operated dairy companies puts us in a unique position to assist hospitality professionals and show them how committed we are to providing them with products that elevate their dishes. We’re a proud supporter of the food industry and look forward to collaborating more closely with the trade on different products and continuing to deliver quality, great tasting products and innovations that help to make chefs’ lives easier (and their dishes tastier!) Inside Out Nutritious Goods: We want to make healthier, more wholesome beverages across a range of categories more accessible to the average Australian. We’ve made a good start but have barely scratched the surface! Roza’s Gourmet Sauces: We see real opportunity given the ongoing movement towards allergen free foods that suit various dietary requirements. We are also committed to ensuring our business is sustainable and gives back to the community. There is a social alignment with our new Vegan Mayonnaise and a percentage of sales goes to the Humane Society International, and these types of partnerships are something we want to continue and further progress.
I’m also really looking forward to sneaking off to taste some of the delicious treats I’ve heard are available across the show floor!
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TELL US ABOUT THE GREAT PRODUCTS YOU’LL HAVE ON DISPLAY AT THIS YEAR’S SHOW?
Bulla Family Dairy: We will have a strong presence at Fine Food this year with the focus being on an exciting new innovation that will be revealed at the stand. Developed as a result of our innovation sessions, we are thrilled to be sharing this with Fine Food Australia visitors first! We’ll also have cooking demonstrations to stimulate the senses alongside a traditional product tasting, giving Chefs a chance to try and be inspired by our creations. It will showcase the different applications possible with Bulla products – and keep the Chefs sustained throughout the busy four days of the show.
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SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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SISTERS DOING IT FOR THEMSELVES 22
Fine Food Australia is proud to support the incredible women that make up our food industry. From business owners to pastry chefs, the ladies taking charge are not just game changers but at the top of their game too.
The event offers a platform for women to meet and engage with each other. Respected industry speakers will share their expertise, experience and a story or two about the foodservice industry - it’s easy to see why this has rapidly become a vital part of Fine Food Australia. This year's event will be supporting OzHarvest and the P.A.R.T.Y Program.
Fine Food Australia’s annual charity event, Women in Foodservice, will bring together ladies of the foodservice industry for a morning of inspiration, food, and networking.
With limited tickets available to this event that features unlimited potential, get in quick and book online at finefoodaustralia.com.au/women
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TO GET YOU EVEN MORE EXCITED ABOUT THE GREAT INSPIRATIONAL WOMEN APPEARING AT THIS YEAR’S EVENT, HERE’S A QUICK OVERVIEW OF SOME OF THE GREAT LADIES YOU CAN EXPECT TO SEE.
ANNA POLYVIOU
LAURA NEVILLE
This year’s Women in Foodservice Charity Event guest speaker is Anna Polyviou – she’s a chef with serious style, crafting her iconic carrot cake (yes, that one from Masterchef) along with other delectable treats as Executive Pastry Chef at Shangri-La Sydney. Anna will be sharing on her extraordinary mind for incrediblelooking and unbelievable-tasting desserts at the Women in Foodservice Charity Event. Anna will also be appearing at the Bulla Pastry Stage and recreating her renowned carrot cake in a delicious verrine.
Another guest speaker at the Women in Foodservice Charity Event is Laura Neville, a Queensland native who began her food career in Sydney’s Woollahra before travelling to London to work under Henry Harris at Racine. She then became the Executive Chef at Cafenatics and expanded the establishment from 12 sites to 27. Today, she heads up Kerala’s Ways, a business specializing in cold pasteurization, alongside friend and business partner Mischa Tropp. The duo are currently filming a TV pilot on the ways of southern Indian food and culture, which showcases the stunning culinary experiences the country has to offer.
CATHERINE BELL
DECONSTRUCTED CARROT CAKE Anna Polyviou
HANDCRAFTED COOKWARE Catherine Bell
KIRSTEN TIBBALLS
There are plenty of exhibitors at Fine Food Australia showcasing fantastic products with extraordinary women behind them. One of them is Catherine Bell of Epicure Trading Ltd.
She’s the ‘Queen of Chocolate’ who took her sweet treats to school – Savour Chocolate and Patisserie School. Kirsten is a force to be reckoned with, hosting renowned international chefs at her state of the art facilities, representing Australia at various pastry championships and even winning gold at the Pastry Olympics in Germany.
Catherine imports and distributes a range of cookware for the foodservice and retail sectors, all with an environmental ethic. Catherine’s philosophy around the products she imports is that they must be sustainably made, support a handcraft, be ethical and of the highest quality. Catherine’s interest in food came after training as a registered nurse and travelling, which lead her to train at Leith’s School of Food and Wine in the UK. After this, Catherine established Auckland’s first sevenday delicatessen, developing a busy catering division and importing products that had never before been available in New Zealand.
With over 80 of her students opening up successful chocolate and patisserie businesses around the world – Kirsten Tibballs is an inspiration to women in the business and an incredible mentor to newcomers to the industry. With a passion that infects everyone who comes into contact with her, from her students, to the viewers of MasterChef, Kirsten is a woman in the industry who doesn’t show any signs of slowing down.
JOANNA SAVILL
MIDNIGHT ENTREMET Kirsten Tibballs
One of Kirsten’s most exciting creations: In addition to the delights that Kirsten will be showcasing at The Bulla Pastry Stage, her Midnight Entremet (a multi layered dessert using different textures) deserves a special mention. This artful dessert contains all of her favourite flavours and an array of textures with open sides and combination of matte and shine finish. It’s the type of thing you want to devour, but also stare at because it looks that good.
Joanna is a food media and events expert, the longest-serving editor of The Sydney Morning Herald Good Food Guide and also, until recently, Festival Director for Good Food Month, largest consumer food festival. Her career in food dates back to the landmark SBS TV series, The Food Lovers' Guide to Australia that included early explorations of Australia's "ethnic eating" secrets as well as fine dining experiences around the world. Joanna will host this year’s Women in Foodservice Charity Event.
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SUNDAY 20 - WEDNESDAY 23 SEPTEMBER 2015 •
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NEW DAYS & OPENING HOURS AUSTRALIA
SUN 20 – WED 23 SEPT 2015 10AM – 5PM DAILY NEW VENUE
PLATINUM SPONSOR
SYDNEY SHOWGROUND, SYDNEY OLYMPIC PARK
Fine Food Australia only comes around to Sydney every two years - don't miss out on the food industry's largest gathering!
REGISTER NOW For FREE ENTRY online using promo code: FREEZE finefoodaustralia.com.au/freeze Online registrations close 5pm AEST Friday 18 September 2015. There is a $30 door charge for those who do not register online.
Fine Food Australia is 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 15 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. All information printed is correct at time of publishing, for the most up to date details please visit finefoodaustralia.com.au
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