Fine Food Australia 2016 Newspaper - Cafe Issue by Fine Food Expo

MEALS ON WHEELS

CHAIN GANG

IT'S TEA TIME

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THE KNOWLEDGE PANTRY Did you know? Melbourne imports 30 tonnes of coffee beans every day, which equates to 3 million cups of coffee.

How many cups have you served today?

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12 – 15 SEPTEMBER 2016 MELBOURNE CONVENTION & EXHIBITION CENTRE finefoodaustralia.com.au - The food industry’s finest trade exhibition for 32 years -

Location: The Kitchen Weylandts Melbourne

CAFÉ ALL THE WAY

Image Credit: Jessie Brinkman-Evans

In This Issue

CONTENTS

Fine Food Australia 2016

THE FAST & THE FINE

FOOD REINVENTED

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Page 6

DIETS D'JOUR

QUEEN OF RICE PAPER ROLLS

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Page 15

ENERGY & PASSION

IT'S TEA TIME

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Page 20

BARING IT ALL

SQUEAKY CLEAN SIPS

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Fine Food Australia is taking over the Melbourne Convention and Exhibition Centre this September for its largest event yet and we’re looking forward to it! As the leading trade exhibition in Australia for the food industry with over 1,000 exhibitors, the event is more than just a showcase of products and ideas, but an important week in the calendar of the country’s foodservice, hospitality and retail industries; where innovation, inspiration and education come together. As an owner or staff member of a café, your customers’ loyalty is of the utmost importance. Providing and then maintaining stellar service is the beginning of a popular, thriving café. The cultural trend towards fast-casual dining, the increasing number of alternative drink options and new technology to attract customers means your café is a sea of opportunity. This year, the brand new Roasters Lane, also featuring the Devondale Café Stage, will provide products and insights from experts perfect for your business. With the show open until 8pm on Monday, 5pm on Tuesday and Wednesday and 4pm on Thursday, there is plenty of time after you shut your café doors to catch the best of the industry on offer.

Image Credit: Jessie Brinkman-Evans Location: Code Black Coffee

EVENT INFO MONDAY 12 – THURSDAY 15 SEPTEMBER 2016 MELBOURNE CONVENTION & EXHIBITION CENTRE ENTRY VIA DOORS 3, 7 AND 9

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Image Credit: Jessie Brinkman-Evans Location: Mörk Chocolate Brew House

Café all the way Melbourne’s café scene is an ever-changing one. Known around the world for its café culture and coffee, cafés are an integral part of the city’s food and beverage offering. As customers increasingly turn to the fast casual trend, cafés are expanding their offering beyond the traditional coffee stop. Coffee has of course been a major focus of the city’s café culture, and it’s provided the foundations on which Melbourne’s vibrant foodie scene is based. But as eating and drinking habits continue to evolve, so must the café scene. Importantly, Melbourne’s café culture has been promoted by, and has proved integral to, more than just the hospitality and foodservice industry. The 1990s recession forced many businesses and residents to move from the inner city areas to the cheaper outer suburbs. The government recognised the importance of cafés and included coffee houses in their policies in order to breathe life into the city and encourage re-population after the recession. The increase in cafés, and subsequent café culture, can also be seen as part of a wider global trend to expand non-industrial sectors and move towards a more service-based economy.

While historically Melbourne was a manufacturing based economy, cultural diversification and its offerings in food and beverage has now transformed the city as a global leader. In today’s market, as the demand for more relaxed and less formal dining options continues to climb, the growth of cafés is showing no signs of slowing. Customer demands are evolving at high speed with new and exciting trends, putting pressure on cafés to evolve and respond. Licensing, opening hours, and the blurring of lines between the café and restaurant offering means that many cafés now stay open, or reopen at night, to serve casual dinners and meals beyond that expected of a traditional café. Despite this, it’s fair to say that coffee – and Melburnians’ love of it – remains at the heart of the city’s café scene. The city’s love for cafés and coffee is arguably one of the key reasons that Melbourne’s food scene is seen as such a great one. To keep on top of this ever evolving market, visit Fine Food Australia. Be inspired and network with your industry peers, find new products and equipment to boost your efficiency.

12-15 September 2016 • Melbourne Convention & Exhibition Centre

THE FAST and THE FINE Gone are the days when a set menu, a suited waiter, and starched tablecloths were the pinnacle of eating out. In the past few years, the line between formal and informal dining has blurred more than ever, with some of the most successful establishments incorporating elements of both. Of course there are exceptions to the trend, like the roaring success of Heston Blumenthal’s Fat Duck venture in Melbourne. However, on the whole, consumers are demanding fun and flexibility for their dollar, while expecting the same quality of food that formal experiences are known for. Ceremony has been given the cold shoulder, in favour of more casual experiences. After all, do five forks and hovering waiters really add that much to the dining experience? Nowadays, we have top chefs just as likely to endorse burgers as filet mignon – like Neil Perry and his Burger Project endeavour, which recently launched in Melbourne. So with this trend set to stick around, how can you incorporate the best elements of formal and informal dining into your business? First of all, it’s important to retain a focus on quality food with a casual twist. Consumers crave the quality

that fine dining is known for, but with more choice and convenience; so rather than a table d'hôte menu, go à la carte. Share plates and tapas style dishes are also becoming more popular, as people view dining out as an opportunity to socialise, rather than impress each other with formalities. A simple way to make your restaurant seem more casual is to eschew taking reservations for smaller groups. Establishments like Chin Chin in Melbourne have done this with great success – only taking walk-in customers can create a buzzing atmosphere, while reservations can turn off customers who desire informal experiences. However, it’s important to ensure this will work for your business before implementing it, as this could twist and become a negative experience for your customers. While formal dining experiences can stretch out for hours, the trend is also moving towards shorter dining experiences. Consumers are now more time-poor than ever, so it’s harder to find the time to enjoy a seven-course degustation menu. Balance quality with faster service times, and you’ve got the recipe for success when it comes to modern dining. While it can be difficult knowing when to cross the line between informal and formal dining, properly leveraging this trend can add significant value to your restaurant. To learn more, head over to the MYOB Talking Food Stage on Monday 12 September at 4pm. Ken Burgin from Profitable Hospitality will

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Image Credit: Gingerboy

lead a panel of experts including Rabih Yanni (Grosvenor Hotel), Joseph Abboud (Rumi Restaurant) and Paul Dimattina (Society Restaurant) to discuss the ins-and-outs of formal versus informal dining.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage Image Credit: Ezard, Melbourne

MEALS on WHEELS A new fleet of mobile food businesses, food trucks, have shaped a new vibrant food scene around the world. This evolution of foodservice has seen food entrepreneurs avoiding costs associated with brick and mortar establishments, or simply creating an additional revenue stream, by bringing customers meals on wheels.

In a sea of mobile businesses, where around the world will you find some of the most sought after food trucks?

From steamed buns in London to mobile pizza in Geneva, the popularity of food trucks is not limited by cuisine or location. Customers are going out of their way to re-visit their favourite pit stop to eat as both a novelty and a convenience.

In LA, gourmet food trucks are an institution, with over 200 mobile vendors reported to be on offer. Much like Melbourne food trucks, you will find an assortment of cuisines from authentic Korean dishes, to a sweet selection of desserts. Roaming Hunger, the online resource for finding food trucks, has detailed lists of every cuisine and truck in all 50 states of America. One of their favourites is the Kogi BBQ Truck; part of the modern culture and fast becoming a travelling landmark, visitors travel to try the KoreanMexican fusion that mixes classic Korean tastes like kimchi with moreish Mexican favourites like quesadillas. No matter what the flavour, the food truck business in LA is booming, creating a subindustry of its own.

Closer to home, Australia’s food industry has started a food truck revolution of its own, with a number of restaurants taking to the streets. We have embraced food truck parks, which bring together some of the country’s favourite food trucks all in one stop, creating vibrant and edgy food havens, in a unique space for customers to enjoy. No matter what part of the world you’re in, food trucks are a top new trend in foodservice, enticing customers to eat in various locations, changing the culinary experience at each meal.

MELBOURNE Melbourne is widely considered the food capital of the country, with an eclectic choice of food offerings. More recently however, the state has seen a significant growth in gourmet destinations, thanks to food trucks. Leaders in the game include Super Taco that offers Mexican street food and Toasta, which places the spotlight on the humble toastie.

LOS ANGELES

12-15 September 2016 • Melbourne Convention & Exhibition Centre

SAN FRANCISCO Food trucks have become integral to the culinary scene in San Francisco, holding a number of festivals dedicated to mobile food businesses. Those in the food truck industry in San Francisco take it very seriously, with one of the leading trucks, Spencer on the Go, serving up high-end French cuisine. Another favourite, Bowl’d Acai, serves up fresh and healthy acai bowls, proving that the concept isn’t just limited to lunch or dinner dining. As a growing trend in the industry, food trucks, along with other mobile foodservice ideas, will be discussed on stage at this year’s MYOB Talking Food Stage. Ken Burgin, from Profitable Hospitality will be hosting a panel discussion on the topic of food trucks with Karma Rennie from Queen Victoria Markets, Daragh Kan from Mr Burger and Cameron Huntington from the Department of Health and Human Sciences on Monday 12 September at 3pm.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage

Food

Reinvented Food, glorious food – it’s not just a necessity but an endless creative outlet for foodies and chefs to fuss over with reinventions of all kinds. From coffee to herbs, various food and drinks are undergoing resurgence in popularity – or experiencing their first time in the spotlight – thanks to the ever changing ways of presenting food to customers. Here’s a list of some of our finest food that’s been reinvented. Want to get inspired or find the tools to make your very own gourmet creation? Fine Food Australia 2016 will have just the ideas for you. Image Credit: Jessie Brinkman-Evans Location: The Kitchen Weylandts Melbourne

RIDICULOUS BURGERS

DECONSTRUCTED C0FFEE

Burgers have gone from menu staple to hero as gourmet burgers offer fillings beyond our wildest imaginations. Pop-ups dedicated to the dressed up burger are heralded as dining destinations, and high-class burgers are now appearing on fine dining menus. The burger mania is largely born from social envy; one snap of a triple topped burger seems enough to break any rules.

It’s had a bad rep in the news, but we can’t blame the coffee connoisseurs who inspired this movement. Coffees are made up of three parts: espresso, milk, and water. Long black drinkers will shun the dairy, but many latte lovers have deep affection for their frothed milk. The deconstructed coffee separates all three elements of your cup of joy, providing a DIY experience for customers so they can mix it to their own desires. Does this take coffee snobbery too far? Apparently the customer is always right, so the answer is no!

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BULLETPROOF As if shots of caffeine weren’t enough to boost one’s body in the morning, there’s a new ‘bulletproof’ option. Also an official brand, the layman’s version of a bulletproof coffee is a coffee shot, hot water and a stick of butter, with some adding coconut oil. It’s considered a ‘high fat’ coffee popular with those on a paleo or low carb diet, and experts say that it’s meant to train your brain to burn fat faster and set you up for a sweet morning of success.

DIRTY DRINKS

SOPHISTICATED BEERS

‘Dirty’ drinks aren’t as disconcerting as they sound – it’s a term used to reference a shot of caffeine added to what would have previously been a caffeine-free drink. Think dirty chai, dirty turmeric latte or, in what some are (rightly) concerned about – dirty green teas! Reinventing a hot drink to have a ‘dirty’ option has opened up a whole new floor of morning drink options.

The reinvention of beer in pop culture has been slow and steady. The number and variety of beers available has opened the drink up to a wider range of customers. Low carb options, lighter flavours and even lower alcohol value have reinvented the favourite Friday night beverage into a sophisticated choice, and is enabling venues to supply a suitable option for customers who are traditionally non-beer drinkers.

FANCY PANTS

TURMERIC

What was once the simplest form of ice cream has now a much more elegant side job – you can find a fancy example at Zumbo’s Fancy Nance dessert bar in Melbourne where they serve delicate flavours into specialty cones, such as crème brûlée and brownie or dairy free coconut and chocolate flavoured ice cream served in donut cones.

TOASTIES For some, a ham and cheese toastie may lack the flair you’d want from a lunch order – but how about a pork belly and provolone jaffle? We are a nation of humble toastie lovers, and the translation of this trend into gourmet menu offerings has been enthusiastically received by customers around the country.

Turmeric has been heralded as the new superhero ingredient – and now it’s considered a superhero for hot drinks too. Companies like Golden Grind are making a turmeric latte mix available for cafés, so baristas can give customers their bright orange delight with ease. Who’d have thought this kitchen spice would be the new craze?

NAKED CAKES Cakes are getting undressed in this latest trend of exposed layers, minimal frosting, and decorated with flowers and fruits instead. Liz Bawden from Bakes Eleven in Melbourne will be demonstrating some of her signature creations at the Bulla Pastry Stage.

CRONUT/CRUFFIN Do you remember a time when donuts came two different ways: icing on top, or filling in the middle? Now there’s a cronut, cruffin or new pastries with different fillings. To say the humble pastry has been reinvented is an understatement, and cafés and restaurants around the country are seeing the benefits of adding them to their display cabinets and menus.

ALCOHOLIC ICE CREAM Icy poles are everyone’s favourite summer saviour – and in the last couple of years they’ve taken an adult turn with a reinvention that makes the sweet treat a little naughtier. From Baileys and liqueur flavoured ice cream to wine infused ice blocks, ice cream is no longer just a feature on the kids’ menu.

From simple soft serves and lattes to extravagant gelatos and bulletproof coffee, this year's tale of food certainly has had its twists and turns and the new inventions aren't slowing. Creativity is the most important ingredient for the future of food, with flavours diverging and tastes growing, the possibilities are endless. Visit Fine Food Australia this year and take inspiration back to your own business!

MORE INFO: finefoodaustralia.com.au 12-15 September 2016 • Melbourne Convention & Exhibition Centre

SECOND LIFE Food wastage in our industry is a not a new problem – but what is relatively new is the growing movement to do something about it. With statistics evidencing that Australians throw away $8 billion worth of edible food each year, this problem creates methane, as well as the wasted money and resources used to grow, process, package and transport our food. It’s not rocket science to figure out that something needs to change. Around the world, members of the food industry are stepping up to help create change, one of which is Massimo Bottura, whose restaurant, Osteria Francescana in Italy, is ranked number 1 in the world (The World’s Best 50 Restaurants 2016). Setting up an experimental charity soup kitchen in Milan to help feed the homeless using salvaged food, Bottura’s belief is that restaurants and chefs have a greater social responsibility than ever before due to the wide reach of their celebrity status. In a related move, France has banned supermarkets from throwing away or destroying unsold food and must instead donate it to charities, as well as introducing legislation that requires restaurants to provide doggy bags to customers who ask for them. As purveyors of such incredible food, and home to such food lovers, Australia is well placed to follow these footsteps to become a global innovator in finding solutions to reduce food waste. The introduction of ‘ugly’ produce in supermarkets is a small step towards changing what consumers deem as suitable for consumption. As the country’s largest food industry trade event, Fine Food Australia works closely with food charities

such as Second Bite to collect all leftover food samples on the show floor each year, giving a second life to food that would have otherwise been thrown away. YUME is a new addition to the range of organisations striving to make a difference in food waste. Earlier this year, many restaurants and restaurateurs took part in the YUME Hour, including Johnny Di Francesco of the Gradi Group, who will be found at the Pizza Revolution Le 5 Stagioni (Stand L36) at Fine Food Australia.

The introduction of ‘ugly’ produce in supermarkets is a small step towards changing what consumers deem as suitable for consumption. Katy Barfield is the brain behind YUME, a new Melbourne based app that aims to provide restaurants with an easy-to-use tool to either sell or donate their surplus food. Katy is a food waste warrior; she’s also the founding CEO of food rescue organisation Second

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Bite and Australia’s first social wholesale fruit and vegie business, Spade & Barrow. Katy is one in the growing crowd who hope that Melbourne, often referred to as the country’s culinary capital, will also become known as the nation’s food-rescue capital. The success of initiatives such as YUME and Second Bite is a wonderful indication of the growing concern that our industry is showing when it comes to food waste - turning an inescapable by-product of our industry into something great. The latest research suggests that businesses throw away an estimate of 40% of the food they purchase every week, without even knowing it! Dianne McGrath of RMIT University is leading a discussion at the MYOB Talking Food Stage on the issue of food waste and the research on RMIT’s national food sector’s waste project. This session will take place at 11am on Thursday 15 September. With plenty of insight into what food waste really looks like for businesses, we can guarantee this session won’t be a waste of your time.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage

Diets D’jour Catering to diets en vogue is a task unto itself these days. It’s no longer just a matter of catering to meat eaters and vegetarians; there’s gluten-free, vegan, pescatarian and flexitarian (What? Read on to find out!). And to add to the confusion, each dietary restriction seems to come with the search for local produce, organic or high carb, dairy free, or low fat options. To keep this milieu of meal requests simple, we’ve broken down the top ten diet trends of 2016.

Vegetable Heroes: Vegetables are becoming kings of the culinary stable: spiralised, used as a replacement for cous cous and rice or made into steaks, they’re proving that it’s not just meat that can make a meal. The once detested brussel sprouts are now trendy, roasted cauliflower steaks are a dinner option, and pizza bases made of the brassica oleracea species is growing. Zucchinis are the new pasta understudy, and spiralisers allow the summer squash vegetable to become zoodles. Flexitarian: Just to confuse things, a flexitarian is someone who has a mostly vegetarian diet but enjoys meat occasionally. The diet doesn’t have rules – which is its greatest appeal, but encourages consumers to look at other options. Cultural institutions like ‘Meatless Mondays’ are giving consumers the option to try alternate proteins like falafel and chickpea burgers, opening up the possibilities for restaurants to provide alternate options too. Vegan: Vegan dining has taken on new meaning in the past year – with dedicated chefs and vegans alike shaking up preconceptions on what vegan food is actually about. One example is Sydney’s Bliss & Chips, a vegan restaurant whose menu boasts the fish ‘n chip shop classics like crabstick and prawns, but which are actually seafood alternatives that are entirely

vegan. With non-dairy coffee shops and even hatted restaurants offering vegan cheese plates, vegan dining is no longer just for vegans. Paleo: While the paleo diet’s sticking points such as bone broth are no longer causing a furor in the news cycle, there’s still ample support for the caveman inspired diet, which is giving many venues sufficient reason to include sympathetic dishes on their menus. Melbourne’s list of paleo establishments continues to grow, while some eateries, such as Kew’s Mastic, now offer a paleo friendly menu. Low FODMAP diet: Acknowledging the correlation between brain and gut, consumers are becoming all too aware of the food groups that don’t ‘get on’ with their gastrointestinal processes. The Low FODMAP Diet, developed by Dr. Sue Shepherd, has taken off and there’s even a whole eatery dedicated to the diet in Melbourne; aptly titled Foddies. Year of the Pulses: 2016 is United Nations’ International Year of the Pulses, so there’s been further awareness put on what foods are possible with the legume family, but even without this, their popularity is on the rise in line with larger scale healthy eating. Chickpeas and lentils, the pulse behind many people’s diets, have taken a leggy legume turn, and menu inclusion of the humble pulse is also on the rise.

12-15 September 2016 • Melbourne Convention & Exhibition Centre

Livin’ La Vida Local: Cafés and restaurants offering produce from their local markets, suppliers or farmers are growing in popularity and courting customers’ good will. For many diners, local produce equates to a healthier option, plus it’s more likely to tie in with their desire to support organic, sustainable products from the surrounding community. Providing all of this with the right menu can make your establishment the easy choice for customers. As the saying goes, you can’t please all of the people all of the time, but by ensuring you are catering to key diet trends, you can definitely please some people a lot of the time, and that’s bound to be a good thing for business. Find out what diets you should cater for at the MYOB Talking Food Stage. Danielle Bowling, editor of Hospitality Magazine, will host a panel discussion with Dr Emma Halmos from Mind + Gut and Sarah Holloway from Matcha Maiden & Matcha Mylkbar on why catering for these diets is necessary and how you can benefit, at 12pm on Wednesday 14 September.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage

Queen Chocolate - OF -

TO SHOWCASE BULLA CREAM AT THE BULLA FAMILY DAIRY STAND

Bulla Family Dairy (Bulla) brand ambassador, Kirsten Tibballs, is taking the stand at this year’s Fine Food Australia to whip up some delicious treats using Bulla’s cream varieties. Bulla, one of Australia’s oldest family-owned dairy companies, has worked closely with Kirsten for more than 12 years. This September, the nationally and internationally acclaimed pastry chef and chocolatier will be demonstrating her culinary mastery at Bulla’s Fine Food Australia stand, presenting her best tips and tricks for crafting the most delectable desserts. The founder of Savour Chocolate & Patisserie School in Melbourne says, “Bulla gives me confidence in competitions, at Savour and in my home kitchen where taste and presentation are equally important. I use Bulla Thickened Cream every day at work in all of my creations from mousse cakes to desserts – I’m also partial to an indulgent drizzle with a slice of teacake at home,” she adds.

Bulla’s cream range includes Thickened Cream, Cooking Cream and Dollop Cream, together with the award-winning Crème Fraîche (Grand Champion Dairy Product 2016) and Sour Cream (2016 DIAA NSW Dairy Awards, DTS Food Laboratories Award, Champion Dip, Cream and Dessert). In addition to the live demonstrations, the Bulla stand will feature a mouth-watering display of Kirsten’s beautifully crafted Bulla desserts and tasting opportunities will be available across the four days at the Melbourne Convention and Exhibition Centre. Bulla team members will also be on hand to assist foodservice, hospitality and retail industry patrons with any questions they have about Bulla’s cream range and the right Bulla product for their businesses. Bulla is very excited to join this year’s Fine Food Australia to showcase its latest product range along with recipe ideas for event attendees.

The Bulla Family Dairy Stand will be located in Dairy World, Stand H21.

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CHAIN GANG

Image Credit: Huxtaburger

When the words franchise and food are mentioned in the same breath, many a person’s mind immediately flies to fast food chains – large scale offerings of little quality. But today, food franchises of a very different kind are popping up all over the country – and the world. From smoothies and burgers to donuts and rice paper rolls, niche offerings are not only providing consumers with a guaranteed ability to get exactly what they’re craving, they’re also proving popular enough to support a franchise network. A spin off from the fast casual juggernaut, niche offerings and their limited menus are finding success despite the predictions of early critics, who thought fewer options would not entice customers to come back. But the collective appetite of consumers for convenient, reasonably priced food remains strong – it’s just their tastes that have changed. Consumers are seeking more artisan products, and a niche franchise that focuses on doing just one or a few things very well, provides just that. As corporate advisor Yamini Naidu told the Australian Financial Review, one of the reasons that new niche chains are overtaking the traditional fast food giants is because they understand their customers so well, and take an artisan approach. As she said of Rolld, “I think they have such clarity on who their target customer is, it’s the health-conscious, time-poor hipster. And they have a real focus on the simplicity and freshness of their food." 1

One of the secrets to the success of a niche offering is choosing an item that has broad appeal and versatility, and then translating it to many customers all day. And whilst healthy offerings is a key part, holes in the wall dedicated to fried chicken are becoming increasingly commonplace, as are gourmet donut offerings – proving that if you stick to one thing, and you do it well, customers will come.

“ The collective appetite of consumers for convenient, reasonably priced food remains strong – it’s just their tastes that have changed.” Ten years ago when fast food franchises were starting to branch out in terms of their product offering to cater to almost every trend and diet possible, the success of a niche offering that focused on just a handful of items would have been deemed impossible. But today, narrowly themed concepts are on the rise, and this subject will be part of a panel discussion at the MYOB Talking Food Stage this year.

12-15 September 2016 • Melbourne Convention & Exhibition Centre

Image Credit: Rolld

Danielle Bowling, editor of Hospitality Magazine, will host a panel discussion with Bao Hoang from Rolld, Daniel Wilson from Huxtaburger and Jackie Middleton from Earl Canteen. This session will take place on Monday 12 September at 5pm at the MYOB Talking Food Stage.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage 1 Parker, S., 2014, How Rolld is harnessing the hungry hipster dollar, Australian Financial Review, afr.com

Plan your visit to Fine Food Australia 2016 PLATINUM SPONSOR

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12-15 September 2016 Melbourne Convention and Exhibition Centre MON: 10AM – 8PM•TUE & WED: 10AM – 5PM•THU: 10AM – 4PM

OFFICIAL GREAT AUSSIE PIE COMP AUSTRALIAN CULINARY CHALLENGE

LIVE BAKERY

BULLA PASTRY STAGE

BAKESKILLS

ASK THE EXPERTS ADVISORY CENTRE

BAKERY

PACKAGING

MEAT SEAFO

CATERING EQUIPMENT HOSPITALITY

NETWORKING LOUNGE

CLARENDON STREET

ENTRY / EXIT DOOR 3

CULINARY ART

NEW PRODUCT SHOWCASE Presented by Goodman Fielder International

VIEW EXHIBITOR LIST AT finefoodaustralia.com.au/exhibitorlist 12

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The MYOB team will be available at the Ask the Experts Advisory Centre (Stand HQ34) throughout the show, where you can learn top tips and tricks, even ask about on staying on top of cash flow, managing of payroll and controlling stock more effectively, to keep your business running smoothly.

CAFÉ

T& OOD

PIZZA REVOLUTION LE 5 STAGIONI

BULLA FAMILY DAIRY STAND

MYOB TALKING FOOD STAGE

CAFÉ

FINE FOOD

NATURAL & FREE FROM

RETAIL & TECH

DAIRY

DEVONDALE CAFÉ STAGE ROASTERS LANE

DRINKS

FLAVOURS OF THE WORLD ENTRY / EXIT DOOR 7

ENTRY / EXIT DOOR 9

CONVENTION CENTRE

DEVONDALE STAND Devondale Foodservice (Stand H15 in Dairy World) will be showcasing the NEW milkshakes range and other great tasting flavoured milk – drop by to try these new products. The stand will also see pizza makers sharing their innovative recipes with Caboolture cheese - the cheese professionals choose.

12-15 September 2016 • Melbourne Convention & Exhibition Centre

Getting There Fine Food Australia occupies the entire Melbourne Convention & Exhibition Centre in South Wharf. Make your way into the show via Doors 3, 7 and 9. There is a wide variety of transport options to get to the venue.

FOR MORE INFORMATION VISIT finefoodaustralia.com.au/gettingthere

TRAM

TRAIN

CAR

BUS

Hop on route 96, 109 or 12 and get off at the Clarendon Street stop opposite the venue.

Take any train to Southern Cross Station, then jump on tram route 96, 109 or 12.

The car park entrance is via Normanby Street. Limited undercover parking is available.

SkyBus from the airport and bus 237 stop at Southern Cross Station, then catch a short tram ride.

MON 12-THURS 15 SEPTEMBER 2016 MELBOURNE CONVENTION AND EXHIBITION CENTRE

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YOUR ENTRY BADGE

MON: 10AM – 8PM•TUE & WED: 10AM – 5PM•THU: 10AM – 4PM

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INDUSTRY VISITOR

IN CONVERSATION WITH THE QUEEN (of rice paper rolls…)

Nahji Chu is a woman whose history, passion and experience has shaped her to be a formidable presence in the Australian food industry. Fine Food Australia spoke to her and found out her story, her passion and what she’ll be adding as panel member to the Women in Foodservice Charity Event. Chu’s involvement in hospitality started when she was nine, helping her aunt sell pho. The career of a Vietnamese restaurant owner never appealed to her though, with the perception was that “owning a Viet restaurant was for unsuccessful and uneducated people.” During her adult years, Chu crafted a career in the creative industries but supplemented her income with work in the hospitality industry – as a waiter and then in catering, creating rice paper rolls under the company name ‘wok off’. At 25, Chu went into business with James Orloff to create Bite, a sandwich fast food concept. Chu moved on after four years – to a bank, “I needed a job that was not about being on my feet all day.” Four years were spent behind a desk before she got a wake up call; “Questions were going through my mind: what was I doing with my life? What am I going to leave behind as a legacy?”, so in 2007 Chu started making rice paper rolls again, six months later she ended up with a small commercial kitchen and in 2009, went into retail, misschu– and it proved a hit. Her stores are as famous for the cuisine as for the décor. “The setting is the amalgamation of Vietnamese street food and life, and the tuck shops of Aussie schools that gave me an education. I loved putting coins into a brown paper bag at school and getting lunch in it. This is what I tried to do with misschu.” misschu was going well, until the business was put into voluntary administration in 2014, something Chu didn’t see coming.

“The last 2 years have been incredibly difficult. I was reduced to nothing! The insolvency game was another industry in itself and I found myself walking on eggshells.” Unfortunately for Chu, news of misschu going into VA made its way into the social media sphere, resulting in a torrent of online bullying and taunts. “When news first broke, it went viral and I thought oh no, here we go, brace yourself...” “The trolls on Facebook and social media were out in full force and it was not pretty – it was really quite personal and vile.” However, with the harsh messages from public came positivity from those in the industry; “A lot of people in business reached out to me and said ‘Nahji, you are not the only one that this has happened to.’” It was a salient point - entrepreneurs fail regularly, so it certainly wasn’t unusual, but for Chu, her story was made very public. But, support still came her way from many in the business community “such as Daniel Besen, Emma Isaacs, Jo Burston, Rebel Penfold-Russell to name a few” says Chu, “it was encouraging to hear from them as most have failed and are now more successful than ever second or third time round in business.” What did Chu learn from the process? Get someone who deals with the books, so you don’t have to. “If you are going to run your own business, get professional help early. Make sure you have an excellent accounting system and accountant, always be up to date with the paper work. This is really important. Get a good bookkeeper so that you just concentrate on being a chef.” It’s with this knowledge and a renewed zest for her business that Chu plans to grow an entirely new part of her business, but certainly won’t be entering the fusion trend. “The evolution of Viet food in Australia has seen an increase in abundance of ingredients and produce. You can pretty much get everything here now. I don’t like fusion when it comes to Vietnamese food. The flavours are perfectly nuanced – the only fusion should be produce such as salmon, rocket and lettuce which are not available in the East.” 12-15 September 2016 • Melbourne Convention & Exhibition Centre

Chu will soon be opening a new restaurant in Potts Point, Sydney called Cocohine. “It will be a continuation of my dialogue about Vietnamese food, its history and involvement in Australia. Telling the story of how chance encounters between mutually passionate people change the world” says Chu. Another new opening by Chu will be a fast food outlet offering take home prepared meals called Cocochu, with Chu’s Just Add Water concept behind it – just boil or steam to reheat the meals. It’s fair to say that Chu’s future in foodservice looks bright. Her experience on all sides of business, the good and the bad, has created a steadfast approach. Her role as a female leader is ever more auspicious, which is why she was asked to be on the panel for the Women in Foodservice Charity Event at Fine Food Australia. When asked how she thinks women are changing the industry, her answer is rhetorical: “Are we?” “The food industry is still very much a boy’s club. Pay disparity still exists. I’d love to see more female entrepreneurs and in higher management positions that get more positive media attention.” “Women are rarely thought of as wealth creators… most people look to a man to negotiate. Public perception of women as chefs needs to change”. Chu is clearly passionate on the subject – citing fellow women in hospitality receiving unfair media coverage, and raising the issue of job prospects for chefs who choose to have children. There’s no doubt she’ll have plenty to share on the panel, and you can guarantee we’ll be listening. Nahji Chu will be joined by Alla Wolf-Tasker, Phillippa Grogan and Gemima Cody at the Women in Foodservice Charity Event, on Wednesday 14 September at 10:30am.

MORE INFO AND BOOK TICKETS: finefoodaustralia.com.au/women

LET (Functional) FOOD BE YOUR MEDICINE It was over two millennia ago that Hippocrates said “let food be thy medicine” – and with the recent surge of interest in functional foods and their specific health benefits, it looks like we’re finally taking his advice on board! According to Google trends, “best foods for…” searches have grown by 1,000% in the past ten years. These have often been followed by terms like “skin”, “energy” and “your brain”, meaning consumers are increasingly aware that food offers benefits beyond basic nutrition.1 With functional foods purported to help everything from acne to depression, there’s no wonder it’s caught the eye of savvy foodies.

So how exactly can you incorporate more functional foods into your menu? From turmeric lattes to super seeds in salads, the possibilities are endless. Irresistible to health conscious consumers, this trend has the potential to positively impact your business. Whether it’s the omnipresent kale or the less common gac, the following are some of the favourite functional foods that you should be thinking about incorporating into your offering.

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Leafy Greens: Leafy greens are abundant in health benefits – and while kale might still reign supreme in this realm, spinach, cavolo nero and collards are popular alternatives, and the rise of the previously shunned brussel sprout has chefs – and mothers – everywhere rejoicing.

Turmeric: With an abundance of health benefits, Google searches for turmeric have grown 300% over the past five years. From smoothies to soups, and even lattes, the spice is also incredibly versatile. In fact, most spices have specific health benefits – visit the Spices Board India (Stand F6) to learn more.

Maca: Otherwise known as the Peruvian ginseng, the maca root enhances energy and stamina – and serves as a natural aphrodisiac, too! Pop over to Ceres Organics (Stand E27) to check out their raw organic maca powder, perfect for adding to juices and smoothies.

Beetroot: Not only is beet juice packed full of nutritional goodies, but it has also been proven to improve athletic performance – which makes it perfect for the growing number of gym junkies in Australia! Salads, smoothies, and even desserts can cater to this vegie and your customers. The Juice Lab (Stand R19) are ahead of the pack when it comes to this trend, with their ‘Unbeetable’ juice (made with beetroot, carrot, celery, pear and cayenne pepper!).

Super Seeds: Chia is everywhere – literally. From breakfast pods to desserts or blended into a smoothie, chia seeds are a healthy customer’s darling. Add these seeds, plus others like pumpkin seeds to smoothies and salads for an extra health hit that customers will love. Healthier Tastier Foods (Stand A49) offer a range of super seeds, including chia, that are the perfect addition to most dishes.

Milk Alternatives: More and more people are shunning dairy, meaning alternatives such as almond, macadamia and coconut milk are increasingly popular. Be sure to check out Freedom Foods' (Stand J22) MILKLAB range – their variety of non-dairy options, which was specifically created for baristas, took out the Best New Foodservice Product award last year at Fine Food Australia 2015!

Pulses: Green split peas, along with green and coral lentils, add a range of natural health benefits to your signature dish and drinks. Visit the Turkish Pasta, Bulgur, Pulses and Vegetable Oils Promotion Group (Stand T38) to learn more about the benefits of different pulses, and how to incorporate them into your menu.

‘Good’ Fats: Good fats have made a fabulous comeback in the past few years, with avocados, coconut oil and nuts leading the way. If it’s organic, like the range of coconut oils at Spiral Foods (Stand E28), even better!

Gac: With foods now linked not only to health but also beauty, the potent Gac fruit is beginning to gain popularity for its anti-ageing qualities. While usually found in Southeast Asia, it’s now becoming more and more common in Australia.

Many of the trendy foods that consumers latch on to have been staples in the industry for years – but their widespread popularity provides opportunity for a renewed focus, and a great way to cater to an increasingly health conscious customer base. Bringing together the best suppliers of the industry under one roof, Fine Food Australia is the perfect place for you to find the latest niche ingredients & products to boost your establishment's offering. Micro-Algae: Plant-based protein is having a moment, and some of the most popular sources are micro-algae – more commonly known as spirulina and chlorella.

VIEW THE FULL PRODUCT DIRECTORY: finefoodaustralia.com.au/productdirectory 1

Pina, P., 2016, Food Trends on Google: The Rise of Functional Foods

12-15 September 2016 • Melbourne Convention & Exhibition Centre

ENERGY & PASSION The Key Ingredients in an Ezard Dish Teage Ezard is a twice hatted chef and restaurateur whose establishments in both Sydney and Melbourne are highly esteemed. He’s known for his ‘Australian Freestyle’ cuisine, a term coined because “you’re free to experiment and to play with a world of flavours and inspirations, while using the very best of local and seasonal Australian produce.” It’s these worlds of flavours that have become his trademark, found in restaurants Ezard, Gingerboy, BLACK and recently Ezard at Levantine Hill. Not content with just taking on taste buds of Australia, he also opened up restaurants in Hong Kong, Opia and Y’s to high acclaim.

thought – each created with the diner in mind, and so everything I do is what I want the diner to feel and experience.”

Fine Food Australia spoke with Teage Ezard to understand his passion for food, the difficulties he faced while growing his business and his thoughts on fine dining.

The move into Hong Kong came out of a want to push the brand internationally. They had immediate success and learned a lot on the journey: “Hong Kong’s market is predominately local, so the big difference is you’re catering for a totally different culture, and they, of course have different dining preferences. The main challenge we faced was adopting the menu to suit these inclinations. It’s such a vibrant city that embraced the cuisine and was very welcoming.”

The first thing you notice about Ezard’s portfolio of restaurants is that they are widely varied – operating in niche markets across very different cuisines. “All of these restaurants have unique locations to one another which organically created the opportunity to diversify the cuisines. Ezard was an extension of Guernica; Gingerboy was created from my learnings travelling Asia extensively; BLACK was to identify a new brand as a steak restaurant and Ezard at Levantine Hill is a venue designed to put wine and food pairings at the forefront.” “Everything is rooted in my love of food. Energy and passion all stem from this love and it’s the driving force behind everything we do as a restaurant group.” Ezard credits his surrounding of “people who share this love” that help make the process natural. “Every restaurant has been developed with so much 18

Although opening six restaurants seems easily successful, Ezard’s career has come with difficult times too – running multiple businesses bring challenges daily, with two specifically challenging episodes including the Victorian gas crisis and global financial crisis. The huge gas explosion in 1998 saw the state of Victoria’s entire gas network shut down, leaving hospitality businesses in dire straights. Estimates suggest loss to the industry at $1.3 billion, so we can imagine how Ezard, a restaurateur who relied on gas to create the food his customers wanted, must have felt.

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Dealing with each day’s challenges are “confronting” but “also equally rewarding”. Ezard takes inspiration from Drew Nieporent of the New York based Myriad Group. Similar to Ezard’s offerings, the Myriad Group is diverse and driven by pure passion and quality; Ezard considers the Myriad Group to have one of the very best restaurateurs on the planet heading the program. Ezard certainly knows a thing or two about food trends – fine or fast, his experience as chef, owner and international expert means that he’s on the forefront of industry changes. His thoughts? “I don’t entertain overnight trends as reflective of market trends, but at the end of the day it’s a battle for diners’ choice between casual eateries and top end dining. Fine dining is making a comeback in the US, and I feel the trend will eventually come back to stay for the longer term.” Keen to find out what other top chefs think about Australia’s food industry and insights into their business successes? Visit Fine Food Australia for the opportunity to connect with others in the industry, hear from leaders at the MYOB Talking Food Stage, and gain tips at the Ask the Experts Advisory Centre.

FULL PROGRAM: finefoodaustralia.com.au/whatson

HYBRID HOSPITALITY There is no denying that our industry is one of great change – and regular great change at that. For many in the industry, the growing consumer demand for flexibility and reinvention of traditional meal times and food offerings has resulted in a need to reassess the traditional way of running a business. Learning how to maximise your offering is key, and whilst ‘brick and mortar’ retail stores are being forced into online avenues, hospitality businesses are having to re-define their offering and take full advantage of what their space has to offer. For many, it’s no longer about a single value proposition. A wine bar, which eponymously would serve wines and usually a small range of dishes during the evening, may now grow to open earlier and serve coffee from the same space until the evening crowd arrives. Similarly, many coffee shops can be expected to serve a side of Prosecco at 12pm or earlier if a champagne breakfast is in order, with more substantial meals being rolled out as the evening unfolds. This merging of two offerings is becoming increasingly common, and as such, hybrids are becoming hubs of hospitality. From the understanding that your customers want different things at different times, a business owner can combine the best of both worlds – and reap the rewards. Your customers already love your location and what you do, so why not give them more of it? Marion, a wine bar situated in Melbourne’s Fitzroy, is esteemed for its impressive wine list. However, on weekends you can visit Marion for breakfast, stay for lunch, have a glass of wine in the evening and then even take a bottle home with you for dinner. Changing faces between morning and night but all hosted in the same venue, Marion typifies what so many hospitality businesses are capable of doing. The wine bar and restaurant hybrid has also grown auspiciously throughout Melbourne – think Kirk’s Wine Bar, Smithward as well as Prohibition Food

and Wine. The love affair with a delicious wine in a cosy atmosphere is expanding to include cuisine from the litany of the city’s greatest chefs and it’s proving a big success.

“ Discovering the real value of your business is not just about doing what you normally do well, but realising other opportunities too.” There are more simple hybrids – for example Stop Valve Espresso Workshop in Sydney’s Darlinghurst area is buzzing every morning with takeaway coffees and breakfast orders. However, hit 12pm and it’s a fully licensed venue, offering the choice of a beer instead of a long black. Another coffee hub, Sydney’s Flour and Stone, is a bakery that produces en masse for markets and catering clients, but it’s also an established coffee shop with regulars picking up their daily dose of caffeine and favourite breakfast. As a restaurant or café owner, discovering the real value of your business is not just about doing what you normally do well, but realising other opportunities too. Utilising space beyond its initial definition is the first building block to a hybrid business model.

12-15 September 2016 • Melbourne Convention & Exhibition Centre

While employing an interior designer could help, no one will know your space better than you do – have you noticed customers gathering in a certain space at certain times of the day? Or are they stopping for coffee literally two doors down when your doors are closed? It can be about subtlety too – putting stools in place of larger chairs to facilitate a more relaxed atmosphere or adding higher end snack foods to the menu to whet the appetite of potential customers. Bars that buzz from 6pm could offer late afternoon coffee options – servicing the business men and women whose days morph from long afternoons, to even longer evenings, with ease. Transitioning to a hybrid model of business has the potential to transition your business from one that customers stop in at for just one purpose – to one that serves many, to many more people. Thousands of new products and ideas will be showcased at Fine Food Australia that can help you expand your business model.

VIEW THE FULL EXHIBITOR LIST: finefoodaustralia.com.au/exhibitorlist

IT'S TEA TIME Australia has fast become a country of coffee obsessives, relying heavily on that early morning caffeine hit or afternoon pick-me-up. Although coffee has taken over a large portion of the country’s non-alcoholic beverage sector focus, we are starting to see specialty tea selections quickly growing in popularity. With a new fleet of specialty tea stores opening across the country, consumers now have access to an assortment of speciality tea selections offering flavours that would not otherwise be available, and their knowledge is creating a demand for tea across foodservice and hospitality venues. The broadening of consumer palates when it comes to tea is much of the reason behind the sudden growth in the tea industry, with Euromonitor International reporting a shift from consumers purchasing mainstream tea, opting for more specialty offerings. This is largely due to the spike in healthconscious consumers, who are interested in the perceived health and wellness benefits associated with the different tea offerings. So, what types of specialty teas are currently breaking the mould in this budding new market, becoming a popular choice among consumers, and what tea trends should you be aware of? We’ve narrowed it down to the top three.

MATCHA Green tea has become one of the most popular tea varieties available in Australia, largely due to the growth in health-conscious consumers. Many diners now request green tea rather than coffee after a meal, and the newest member of the green tea family

to take the industry by storm is Matcha. Matcha is derived from traditional green tea components, formed using the leaves of the tea plant that would normally be thrown away, which are finely milled into powder. So popular is this tea variant that it’s spreading its wings into dishes, especially desserts. Check out the Good Grub Hub’s matcha powder that can be served as tea, and added to desserts (Stand U36).

FRUIT INFUSIONS Flavoured fruit infusions have also become an extremely popular choice in tea, with consumers looking for naturally infused flavours and ditching sugary alternatives. Camomile and peppermint are still favourites, however we are seeing more exotic flavours growing in popularity such as raspberry and liquorice flavoured tea, with consumers becoming more daring with their tea selection. Fruit teas are often colourful, which makes them a perfect addition to a high tea offering. Tea Tonic (Stand R22) have crafted their very own line of fruit infusions, offering flavours such as Rosehip, Hibiscus and Lemongrass.

HERBAL TISANE Due to its perceived health and wellness benefits, herbal teas are increasing in popularity – and this means that customers expect to be able to order them at their café or restaurant of choice. Herbal tea, also referred to as ‘tisane,’ meaning the part of the plant in which the flavour of the tea leaf is derived from, offers flavours such as the classic lemon and mint, to more unique flavours such as rose and lavender.

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Organics for Lily (Stand S20) combined their love for tea & naturopathy to create a range of therapeutic loose leaf herbal teas and you can even request for a custom blend! The notion of tea for two is no longer applicable to the industry, as foodservice outlets of all size need to think about tea for the masses – this is one drinking trend that is showing no signs of slowing. You can watch tea masters battle it out at the World Tea Brewing Competition and experience interactive master classes demonstrated by industry leaders at the Devondale Café Stage at Fine Food Australia this September.

FULL PROGRAM: finefoodaustralia.com.au/cafestage

BARING IT ALL Trends come and go but the humble sandwich and burger have always remained stalwarts in cafés across the country. Although, to be fair, in the last few years there have been plenty of weird and wonderful creations put in between two buns and bread. ‘Anything goes, as long as they’re cushioned with carbs’, was the mantra, but not even those simple rules are being overturned for the brand new trend: naked food. Call it the response to the campaign against carbs, a lighter option or perhaps just evidence that chefs never cease to bore themselves with creations; the ‘naked food’ trend has seen a spike in popularity. Health conscious consumers are the biggest fans, hailing lettuce as the new hero and providing ample opportunity for niche and health players in the food industry to break in to this prosperous market and provide customers with food that’s not just good for your health, but pleasing to the taste buds. In a twist on both trend and cuisine, we’ve had the development of the Sushi Burger. Originally from Japan, it’s made its way on to Australian shores thanks to the team at the eponymous Sushi Burger Melbourne. Swapping the brioche buns for rice, they’ve created an entire menu of burgers with a sushi twist. For example, Burger Project, located in both Sydney and Melbourne offers their range of burgers in the form of a ‘Burger in a Bowl’. With no bun and extra lettuce, customers can still taste delights such as their spicy fried chicken katsu or chilli cheese, but without the carbs on either side.

Hello Sam in Melbourne proudly offers a naked option too, substituting the bun for a salad with quinoa and slaw. The trend has moved its way into fast casual dining too, with establishments such as Zambrero and Mexican chain Mad Mex offering burrito bowls – omitting the tortilla or even the taco for a meal with a friendlier carb count. Breakfast menus have also made a shift, ditching the classic eggs and bacon on toast offering, to low-carb selections. In Sydney, Fleetwood Macchiato offers eggs, smoked chilli, cucumber, tomato and mayo on a mattress of mesclun; and Anvil Coffee’s cauliflower salad with poached eggs puts a twist on breakfast’s usual suspects, but anybody who has tasted it will certainly count themselves a fan. The best thing about new trends is the new options for creativity. Some restaurants and cafés have spun their offering just a little, while others have taken the naked eating trend to new heights, offering entirely new tastes that forego the usual bread trend, and instead offer consumers a brand new experience.

12-15 September 2016 • Melbourne Convention & Exhibition Centre

Baring it all has never looked so good. Head over to the MYOB Talking Food Stage to learn about the latest health food trends you should be aware of.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage

It’s Personnel When it comes to cafés, it’s well known that the staff are the lifeblood of your business. They are also the most expensive aspect of it, and it’s estimated that it costs more than twice an employee’s salary to find and train a replacement – which means hanging on to good staff should be a priority. Turnover of any kind lowers the productivity of a business, decreases company knowledge on the ground, and has the potential to increase the workload of remaining staff. Friendly and personable staff are particularly important in cafés, which often rely on regular customers who come in daily or weekly to generate business. Your coffee might be exceptional, but if your service is sub-par, customers are more likely to go down the street and get it from the barista and staff member who smiles and remembers their name & order. Finding staff members who cultivate customer loyalty are critical to the success of your business, so it’s important to keep them around. That being said, holding on to a bad employee can be equally costly. A surly barista or cashier who creates an unwelcome atmosphere, or is rude to customers, can result in loss of business and reputational damage. Being prepared to cull your business of ‘dead wood’ employees is just as important as retaining the good staff. However, career baristas and waitstaff are relatively uncommon, and the nature of the café industry means many employees are transient – they could be studying, or on visas that negate long-term commitments. This constant movement of staff

means that businesses are more likely to lose good staff, even when conditions are the best you can possibly provide. But that’s not always a bad thing – having incredible workers who are with you for a shorter time is still better for your business than having mediocre employees for a longer period.

TOP 3 TIPS TO KEEPING GOOD EMPLOYEES: » Build relationships. Getting to know your staff, and making them aware that they are an integral part of the business goes a long way to making people feel valued, and breed loyalty. » Recognise contributions. If someone is performing well, let them know. Reward them wherever possible. Give them increased responsibility and tie them to the business further. » Provide competitive benefits. Money isn’t everything – but it’s a big thing to a lot of people. Ken Burgin from Profitable Hospitality will discuss tips on how to attract and retain the right staff for your business at the MYOB Talking Food Stage on Monday 12 September at 12pm.

FULL PROGRAM: finefoodaustralia.com.au/talkingfoodstage finefoodaustralia.com.au

TOP DRINKING TRENDS

Squeaky Clean Sips Rather than downing a cheeky wine or beer with lunch, you’re now far more likely to find today’s 26 year old sipping a cold-pressed juice. Research is showing that young Australians are drinking less alcohol than they have in the past fifty years1 – an insight which you should leverage to benefit your café! Whether it’s due to initiatives like Dry July or rising health-consciousness, it’s essential to consider your drinks menu in light of this trend. With young people comprising a large percentage of those who dine out, upping your beverage menu game beyond the traditional tea, coffee, juice and soda can serve as a major point of difference. When it comes to customers who ignore your extensive wine list, make sure you’re maximising revenue through offering a bevy of non-alcoholic options. If you’re not sure where to start, these trends should offer some inspiration. Image Credit: Gingerboy

JUICES

NON-ALCOHOLIC

TEAS

Whilst there are amazing bottled juice options available, many customers want to know that their juice is fresh. Offer a range of different vegetables and fruit, and give customers the freedom to mix and match what they want to be juiced. They’ll love you for it – and you’ll love the price they’re willing to pay for it. Don’t want to invest in a fresh juice bar? Look out for sugar & preservative free products, such as the Just Fruit range from Juice & Co. (Stand S32), that are ready to serve in environmentally friendly PET bottles.

Some non-drinkers, such as teetotallers, pregnant women and designated drivers, might still enjoy the taste of wine or beer (or cocktails!), but aren’t keen for the ramifications. Consequently, it can be smart to offer a few non-alcoholic beverages on your menu. Whether it’s a mocktail or nonalcoholic wine, it’s sure to be appreciated by the growing number of people who don’t want to drink – but still want to fit in!

Australia might be a nation of coffee-drinkers, but there are still more than a few lovers of the leaf around – in fact, 42% of Australians buy tea every month.2 As the perfect alternative to coffee that is perceived as healthier, be sure to offer a variety of herbal teas on your menu. Melbourne’s Vue De Monde even employs a tea sommelier to pair teas with meals – indicating the movement is set to stick around for a while. Think that tea brewing takes too much time? Tea & Spice (Stand R23) are introducing their handcrafted chai that reduces the steeping time to only 30 seconds!

Take a stroll into the dedicated Drinks World and the new Roasters Lane to find the latest and most innovative drink solutions that you can add to your establishment.

VIEW THE FULL EXHIBITOR LIST: finefoodaustralia.com.au/exhibitorlist 1

Wright, P., 2016, Young Australians drinking ‘much less’ than previous generations, abc.net.au

Roy Morgan Research, 2015, Green herbal or regular: What’s your cup of tea?, roymorgan.com

12-15 September 2016 • Melbourne Convention & Exhibition Centre

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With over 1,000 exhibitors and industry experts offering seminars, masterclasses and demonstrations, you never know what you will uncover to give your business the edge it needs to innovate and grow. Organised by

Fine Food Australia is a strictly trade only event. Entry is restricted to members of the foodservice, hospitality and retail 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. Online registrations close 5pm AEST Friday 9 September 2016. There is a $30 door charge for those who do not register online. All information printed is correct at time of publishing, for the most up to date details please visit finefoodaustralia.com.au