DISTRIBUTING THE WORLDS FINEST FOODS
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Proud stockists and importers of the finest international brands Sourcing premium products from our Australian and European importers since 2004. At Angelo’s Fine Foods, we provide quality goods at competitive prices, and ensure prompt delivery for our wholesale clients. If we don’t have what you want, just ask!
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elcome to the second edition of FNQ Restaurant & Caterer, the dedicated magazine for the Food and Beverage industry here in Far North Queensland. The last few weeks the heat has been on, when it hasn’t been raining (or flooding!), the awards season honouring some FNQ venues, the opening and sadly closing of some FNQ icons, all supporting one obvious reason to support local supply chain. It’s a tough wet, but we’ve had it worse, so in this issue we brace for a positive year ahead.
PUBLISHER/EDITOR David Leith Editor@FNQMedia.com.au CONTRIBUTORS Janie Barton Stacey Carrick Suzy Grinter Lisa Monks Sharon Timms Rachel Wilson
In this issue, we catch up with local identity, Hugh Winn-Jones from Epicurean Gold and talk with him, together with Matthew Einersen from PE Foods, about their recent decision to join forces and put an investment stake in the development of food in our region. We follow the journeys of three local businesses making the transition from retail into wholesale and find out all there is to know about meat from three of the region’s best producers. Filled with insight, information and sound advice on all things food and drink in our unique and diverse region, this issue we hear from our expert contributors on building brand awareness and how to harness the power of social media.
PHOTOGRAPHY Mick Fuhrimann Silvia Mogorovich David Leith
We look to provide market intelligence and suppliers information including our directory featuring those businesses and services that are experienced with the many unique challenges of FNQ hospitality.
PRODUCTION Jodie Ferrero
Most of all at FNQ Restaurant & Caterer, we want to to know what you want and to what you aspire, so please let us know what you are up to, share your challenges, your triumphs and celebrations so together we can push onwards and upwards!
TERMS & CONDITIONS The content of FNQ Restaurant & Caterer magazine and its website are made available on the terms and condition that the publisher, editors, contributors and related parties shall have no liability for any action or omission by any other contributor, consultant, editor or related party. The statements and opinions contained in this publication represent solely those of the individual authors and do not necessarily reflect those of the editors or the publisher. FNQ Media does not assume any responsibility for the accuracy, completeness, efficacy or quality of the information provided within this magazine. The appearance of advertisements and articles in FNQ Restaurant & Caterer is not directly or by implication a warranty, endorsement or approval of the products or services advertised or of their safety. All material within this publication is protected by copyright and should not be reproduced in full or in part without express permission of the publisher. The publisher accepts advertising copy and or editorial content on the condition that it is the responsibility of the person or organisation submitting to ensure material does not infringe any pre-existing copyright, trademark, that it is not deliberately misleading, defamatory or libellous.
LAYOUT & DESIGN Liagi Mateo ADVERTISING Andrew Bennett Claire Watkins Advertising@FNQMedia.com.au Facebook @FNQRestaurantCaterer www.fnqrestaurantcaterer.com.au Cover Photography Mick Fuhrimann
Published by FNQ Media Ltd PTY - 7/205 Hartley Street, Cairns 4870 © 2018
Contents
10 COVER STORY
Golden Opportunity - PE Foods FNQ acquisition of Epicurean Gold
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FEATURE - RETAIL TO WHOLESALE Three local businesses pushing into wholesale
24 SURVIVING AND THRIVING IN A DIGITAL WORLD
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Social Media explained by Lisa Monks
34 FEATURE - MEET THE MEAT Introducing regional suppliers
42 24
34
WHO DO YOU THINK YOU ARE The importance of building a brand by Rachel Wilson
46 FNQ RESTAURANT & CATERER BUSINESS DIRECTORY
We start the newest business services directory with suppliers that know the ins and outs of F&B
The Best Brands, The Best Prices
uy
B . Try. Rent
• Commercial Kitchen Equipment • Packaging & Consumables • Cleaning Supplies & Chemicals • Hotel Supplies • Kitchenware & Knives • Tabletop & Bar • Health & Aged Care • Hospitality Uniforms
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• Uniform embroidery - Jackets, Staff Shirts, Hats, Athletic Wear, Bags & More • Napkin/linen embroidery • Tailoring services from made to order to alterations
18/223 Hartley Street Portsmith Cairns QLD 4870 Tel: 07 4035 2217 info@dreamsewingsupplies.com
Byrnes Quality Meats – Family Owned Local FNQ Butcher -
Serving Queensland for 50 Years
MANUNDA LOCATION 160-162 Mayers Street Cairns, QLD Phone: 07 4053 4522 email: sales@wholesalemeats.com.au Monday - Friday: 6:00AM - 5:15PM Saturday: 6:00AM - 2:00PM Sunday: 6:00AM - 12:00PM
PORTSMITH LOCATION Cnr Aumuller & Cook Street Cairns, QLD Phone: 07 4035 2233 email: orders@wholesalemeats.com.au Monday - Friday: 6:00AM - 5:15PM Saturday: 6:00AM - 12:00PM Sunday: CLOSED
TOLGA LOCATION Rocky Creek Abattoir, Mapee Road Tolga, QLD Phone: 07 4095 4358 email: admin@rca4882.com.au
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FNQ New to You INDUSTRIAL CHANGE
IF YOU WANT TO GET AHEAD, GET A HAT!
Successful Coffee House, Industry One Coffee in Tingara Street, Portsmith have recently rebranded as White Whale Coffee Roasters and have increased their interest in the local wholesale market. In an inspiring move the owners have teamed up with the Reef Restoration Foundation to help rejuvenation of coral on the barrier reef.
Awards Season has just been upon us with congratulations due to three Far Northern restaurants who have been awarded Chef’s Hats in the release of the Australian Good Food Guide for 2019. The three notables are Nu Nu in Palm Cove, Tamarind at the Pullman Reef Hotel Casino in Cairns and Chapter One Restaurant and Bar in Port Douglas receiving their awards as three of just over fifty restaurants hatted this year in Queensland. Chapter One at Port Douglas has received its second consecutive chef’s hat award in 2019. This year 375 hats were awarded nationally, putting these three high achievers in very exclusive company.
missing”, Tina Wort, Dundee’s co-owner said. “I’ve been watching its progress ever since”. “We have known about the significant visitation numbers through the Aquarium itself and the restaurant and heard about how many functions and events the Aquarium was hosting each month. The timing just became right for us to look at growing our business, taking it to that next level and adding our quality signature cuisine to this world class venue”, Tina added.
DUNDEE’S AT THE CAIRNS AQUARIUM Managed by Dundee’s co-owner and local restaurant personality Tina Wort, with support from renowned seafood chef and partner James Wort and co-owners Gary Low, and Paul & Marion Wright. The opportunity to expand the highly successful Dundee’s brand into a second flagship restaurant dining experience came about after the Cairns Aquarium’s restaurant and function space recently became available. “I was so excited several years back when I heard that Cairns was going to have its very own world class public aquarium because it felt like the one thing that the city and tourism industry was really
Cairns Aquarium owners Daniel Leipnik and Andrew Preston are delighted to welcome Dundee’s to the partnership and believe that the Dundee’s signature menu will only enhance the overall visitor experience for aquarium guests. Daniel said that the new partnership would be particularly rewarding for the events and function market that the Aquarium enjoys. “The Cairns Aquarium hosts regular evening functions, events, weddings and corporate gatherings each month and these take place within the Oceanarium and River Monsters areas which provides an incredibly unique underwater setting. These functions require high quality food and beverage service and we look forward to working with Dundee’s to provide exceptional events for our corporate clients”, Daniel added.
Nu Nu also came in at number 46 in the Gourmet Travellers top 100 Australian restaurants for 2019.
Chapter One - Darren Garner - Director and Patrick Graham - Executive Chef
VIRTUAL EXPANSION As part of their global expansion London based Deliveroo food delivery app, launched in Cairns last December, are now working with 24 local eateries across the city providing an alternative to the Uber Eats, which recently increased its delivery area to include Cairns Northern Beaches. For more information on joining up visit restaurants.deliveroo.com or ubereats.com
Will the Dundee’s signature dish “Ultimate Seafood Platter” be on the new Aquarium menu? Apparently yes, “It’s our most popular requested dish so we can hardly leave if off the menu”, said Tina.
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GOLDEN
Opportunity By Sharon Timms There was a time not very long ago where fancy food at a dinner party included smoked oysters on Jatz crackers and cubes of cheddar skewered together on a toothpick with apple and mini cocktail onions (the red and green ones, of course). These days, thanks to globalisation, accessible travel and ever-growing sophisticated palates, delicacies such as duck liver pate, charcuterie and imported cheeses not only have easy accessibility, but are considered everyday staples in restaurants and supermarkets. From gourmet cheese to salami, artisan bread to fresh truffles, jams, relishes and oils, imported caviar and white anchovies, Australians are passionate about food, and Australian restaurants and providores are passionate about providing the best for their clientele. Whether it’s a gourmet box of products synonymous with a region or place or unique goods that are available online, providores are not only shopfront businesses. Many operate under e-commerce as a cost-effective way to provide a wide and varied product line, in turn supplying restaurants and other bricks and mortar providore businesses. Brisbane-based company PE Foods was founded in 1981 by Peter Einersen with a core focus on providing unique wholesale baking ingredients direct to Queensland bakers. In recent years, PE Foods has expanded through acquisition to include 10
other fine food distributors as part of the supply portfolio, all specialising in their own particular gourmet range. Jimele Food Provedore, B&D Selected Fine Foods and France Gourmet operate under The Einersen Group with the most recent acquisition being Cairns-based gourmet food supplier, Epicurean Gold. “PE Foods is part of the Einersen Group, which is a diversified group of food distribution businesses,” says Matthew Einersen, now at the helm of the company. “That’s ultimately what provides us our point of difference here in North Queensland. We have evolved into a one-stop shop for all specialist wholesale ingredients supplying to bakeries, restaurants and independent retail outlets – including but not limited to specialty cheeses, small goods, specialty chocolate, bakery ingredients and a broadline food service range across dry, fridge and freezer categories. “Alongside Jimele Food Provedore and B&D Selected Fine Foods who were strong business brands in their own right, in 2017 we took on France Gourmet, a French food import business. Duck confit, French flour, foie gras and many French food staples – these sorts of items are now available to independent wholesale businesses in Queensland. It also opened us up to an e-commerce capability as many of their existing clients were ordering online, so through that, our business grew.
Photos by Mick Fuhrimann
“At around that time, Townsville began to expand and we were operating at least three runs to Cairns each week. It seemed like a natural progression to have a depot in Cairns, which is where Epicurean Gold
stepped in. Epicurean Gold have a really good reputation and it fit the niche market we were already known for. We wanted to acquire someone who was in a similar market to us, but also had a point of difference to their range. “Over the last five years, our range has expanded to 7500 different product lines across the group. The whole idea with Cairns and Townsville was that we wanted to give our customer base an offering that no one else could. In all our acquisitions, however, it’s important to note that we keep all our businesses separate, simply so that each brand maintains its integrity, they can keep operating as specialists in their field. “Each acquisition that we’ve completed has been in a different area within the industry providing our existing customers with a wider product range. By joining forces with a business as reputable as Epicurean Gold, we are not only strengthening our own brand and offerings, but we’re now able to offer all existing Epicurean Gold customers a much broader range.” Customers from Cairns and surrounding areas know Hugh Winn-Jones well. The former chef started Epicurean Gold in 2002, specialising in gourmet foods, cheeses, smallgoods and international products that were hard to source at the time in the Far North. “Provenance of product is really important to both chefs and consumers. The initial idea of Epicurean Gold was to bring in and supply all the types of products that were hard to get here in the region – foie gras, fresh truffles, caviar, particular cheeses from around the world, “ says Hugh. “After
a few years, we branched into some more every day commodity lines. They were still gourmet products, but providore items as well, not just commercial products. “We started suppling restaurants and hotels initially in Cairns, which then grew to smaller retail outlets and then to independent supermarkets throughout Cairns, Port Douglas,Innisfail and the Atherton Tablelands.” Then, last year when PE Foods approached Hugh to join forces, it seemed like a perfectly natural and logical step. Both Matthew and Hugh are determined that the transition of Epicurean Gold to the Einersen Group umbrella will be seamless, and that the only notable difference for customers will be the expansion of the 7500-strong product range available to them. “Epicurean Gold will still be its own brand,” says Hugh. ‘Customers who know Epicurean Gold and its association with the Cairns region for over 20 years will still have that familiarity. When they receive stock, the only difference will be that the invoice will be from PE Foods, with an Epicurean Gold logo on the side. “Not everything can be bought locally – Cairns is only a small regional town, so things need to be bought in from time to time.” As consumers become increasingly interested in provenance, the path their food travels to the table, and as the consequences of Australia’s supermarket duopoly come under the spotlight, working with a supplier
that supports local as well as the more hardto-come-by product lines is essential from restauranteurs, chefs, providores and retail outlets. Agrifoods Australia report that 20 cents out of each consumer dollar is being spent outside the big two supermarkets, which is a substantial chunk to be spending on independents. For commercial businesses, like restaurants, this figure is mirrored, so it makes good business sense to ensure the distribution channels are easily accessible. Boutique products, by their very definition, are specialist niche products, the local products often starting out as home made products that then grow into successful businesses. Hugh points to Vannella Cheese as a good example. “Vannella Cheese was born in Conversano, Puglia Italy. The family moved out to Australia and eventually settled in Cairns setting up Vannella Cheese in early 2004 using dairy herds and buffalo milk from the Atherton Tablelands to make traditional Italian cheeses such as burrata, stracciatella, buffalo mozzarella and bocconcini . As a chef I loved their product, so when I became a distributor it simply made sense to continue supporting them. “Even though Vannella Cheese have now moved to Sydney to support the growth of their business, they continue using buffalo milk sourced from the local area. Epicurean Gold still distribute their product to Cairns and surrounds, and have a solid relationship with the company. Now under the banner of PE Foods, we can supply that product throughout the whole state. “Vannella Cheese is just one example. My goal has always been to be able to offer a
much larger range that hasn’t been available before now. I’m passionate about food, and the food industry. Being able to give people the food and service is the goal, and now Epicurean Gold is able to do that with PE Foods.” “Our vision is to bring product offerings to areas where customers haven’t really had access to previously,” says Matthew. “There are some great distributors up in Cairns, so with us coming to town, it gives food providers, independent supermarkets and ultimately the consumer a broader range of specialist products to choose from. Our existing reach is broad, so we’re hoping that it’ll add value to our customers, and to those original and long-term customers of Epicurean Gold – now they have access to a much wider range.”
Foody Love
PE foods was founded in 1981 with a focus on providing a strong customer focus with flexibility to cater to individual needs. PE foods core focus is to supply its customers a range of products from Specialty Cheeses, a selection of beautiful small goods, bakery ingredients & a broadline food service range which offers a one stop shop to our customer base throughout Queensland. PE foods has a broad reach sourcing product both locally and internationally from it’s supply partners and are proud to have a Sales Team of industry specialists to provide support to our customer base. With warehouses in Brisbane, Townsville, Cairns our fleet has the ability to deliver to our customers door step on a regular basis.
w w w. p e f o o d s . c o m . a u
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cairns@pefoods.com.au
2 5 0 H A R T L E Y S T R E E T, C A I R N S 4 0 3 5 1 2 5 1
W A L K A M I N ,
A U S T R A L I A
DISTRIBUTING INTERNATIONALLY AWARD WINNING PRODUCTS TO FAR NORTH QUEENSLAND AND AUSTRALIA WIDE
AVAILABLE THROUGH:
NQLS
NORTH QUEENSLAND LIQUOR SERVICES
P: 1300 668 736 E: ordersfnq@liquidsb.com.au
GRANT CORBETT M: 0466 270 343 E: grant@nqls.com.au 15
Grasping the Grog Certification and Compliance for Hospitality Venues For the uninitiated, often most of us, the legislation surrounding the sale and management of food and alcohol can seem quite impenetrable. We caught up with hospitality training expert Paul Garnham to work us through the basics. Imagine I’m a new owner or venue manager, what do my staff need and how can I ensure compliance? There are various courses and training that a venue owner, management and staff need to complete to enable you to trade lawfully. 16
For a licensed venue the staff and management will need to complete some specific courses depending on the license type and operation of the business. For a food business such as a restaurant or a cafĂŠ, all staff working in an area where customers consume alcohol have to complete a Responsible Service of Alcohol training (usually referred to as the RSA). This also includes staff delivering meals to tables.
trades after midnight then the RMLV holder must be on site during this period. The approved managers license is valid for 5 years and the RMLV certification is valid for 3 years, but you must hold a current RMLV certification to be deemed, employed or delegated as an approved manager. If you have staff requiring RSA or RGS certification you will need to ensure they are qualified, or you have evidence of their qualification within 30 days of the commencement of their employment.
WHAT HAPPENS IF I’M FOUND NOT COMPLIANT? Fines and penalties are controlled by penalties units and one penalty unit is worth $130.55. The sale of liquor to a minor on a licence premise will incur, for a licensee or a manager, 250 penalty units which equates to $32,637; or for a bar staff member or another person, 80 penalty units which equates to $10,444. There are 3 penalties for minors and they are, a minor on a licensed premise, a minor in possession of alcohol on a licensed premise, and a minor consuming alcohol on a licensed premise. Serving Unduly Intoxicated or disorderly patrons will incur, for a licensee or manager, 500 penalty units which equates to $65,275; and for a bar staff member, 80 penalty units which equates to $10,444. Maximum penalties may only be handed down by a judge in the magistrate court. Police and officers from OLGR (Office of Liquor and Gaming Regulation) may hand out on the spot fines such as but not limited to, Advertise or allow to advertise drinks prices or promotions $1,305; Supply liquor before/after hours $1,305; Provide/allow unlawful betting $2,611; Fail to keep premises clean and/or in good repair $261; Licensee or Manager fail to ensure minor not on premises $1,305; Sell liquor to a minor for a manager $2,611; Fail to have an approved manager present after 12am $652. Just to mention a few examples!
A nominated person must also hold a Food Safety Supervisors certification as a requirement for a venue food license from local council. Additionally staff should also be trained in first aid to cover workplace health and safety requirements and all team members trained in fire safety and evacuation to cover fire safety legislation. If your venue offers pokies, keno and Tab, certificates for the Responsible Gaming Service (RGS) will also be required by staff.
WHAT DO I NEED AS AN OWNER OR MANAGER? Responsible Management of a Licensed Venue (RMLV) certification is the training requirement to hold an approved managers license and mandatory for all licensees, unless a venue is exempt. A team member must hold this certificate and be present when trading up to 12 midnight, or if not on site be reasonably available within 1 hour of the venue. If the venue
The simplest way to avoid fines is ensure you are compliant, inspections can and do happen occur randomly and without warning! For complete information and guidance and certification for operating a licensed venue Paul Garnham offers the Responsible Management of Licenced Venue course that is delivered over 10 hours or two days. This course is for all individual Licensees and a requirement for anyone applying to hold an Approved Managers License. The course is the training requirement that takes students through compliance requirements of running a licensed venue and provides strategies to assist with the operation and compliance of the venue in not just the Liquor act but also other areas such as Fire Safety, the Food Act, Smoking and Anti-Discrimination. “Good and complete training is imperative” says Paul. “One of the main things that I like to stress as a trainer is making the students aware that the main part of the Liquor Act is that we must ‘maintain a safe environment in and around the licensed venue’, and that in itself is a very broad term but one that must be understood.” Paul can be contacted on 0400 902 966.
LOCAL HEROES
We talk to three local businesses who have broadened their retail success by adding wholesale to their operations. North Queensland has long been a seat of innovation, perhaps as a result of the diversity of the geography or perhaps inspiration derived from the lack of diversity of products brought about by the remoteness. This inspiration and innovation extends across the board right through into our food and beverage industries. With many operators from the very large, to the very small start-up utilising this region to break their way into the local market. Sometimes literally the local market, with many food service businesses getting the foothold at our iconic Rusty’s market and other regular markets across the region. Whilst others take on smaller satellite stores before making the jump to more significant, more regular or more metropolitan commitments. 18
It is a testament to the determination and ingenuity of local suppliers and producers (often featured on our pages) that we provide in this next feature. We celebrate innovative food and drink businesses that have taken their success in the retail consumer market and expanded themselves into the wholesale supply market. This process requires not only courage and determination but also creating a good, consistent and desirable product. We talk to three such local entrepreneurs, who are not only producing and supplying locally but also, in turn, wherever possible use local supplies for their own businesses. This sort of activity sits at the very core of our magazine’s ethos, as we actively seek local inspiration and encourage local supply relationships. We hope you’ll join us in supporting their enthusiasm!
By Stacey Carrick
Baked on Red Hill
B
aked on Red Hill offers a wide range of fermented sourdough breads and traditional pastries. Each loaf and delicacy is handcrafted with care by owner and head chef Jeremy Mason and his dedicated team of passionate bakers. All products are baked on the premises at the artisan bakery at Red Hill daily utilising fresh, local ingredients. Jeremy has been selling bread at Rusty’s Markets for the past six years. He opened his shop two years ago. “Over the past two to three years the wholesale side of the business has really grown, so we needed a bigger kitchen
to accommodate the growing demand,” he said. “We have a wholesale and retail premises at Red Hill and we’re currently expanding to incorporate a cafe as well. “We use local ingredients wherever possible. It’s better to support the local community and keep the money in the community.” Baked On Red Hill’s range includes sourdough breads, ciabatta, dark rye, pastries, croissants, danishes, banana breads, friands, cakes, slices and gateaus. Jeremy, a trade qualified pastry chef, moved to Cairns from Sydney with his family about seven years ago.
“I found there weren’t any artisan style breads here at the time,” he said. “I loved the climate and lifestyle of Cairns and saw the potential to create a business. “It’s definitely expanded and become more popular over the years.” Jeremy left New Zealand in search of adventure back in the late ‘90s, and found plenty of it here in Australia. As a university student in the foodie town of Wellington, New Zealand, he developed a taste for the finer things in life, such as shiraz accompanied by cheese, pickles and of course fresh crusty handcrafted bread. A love of artisan breads had already begun. Throughout his 25 year career as a chef, first cooking in, then running some of the best restaurants in Australia, he continued the search for amazing breads to accompany his food and his life.
Apart from being delicious, Jeremy said sourdough bread has many health benefits. “There is not one, but many, naturally occurring friendly organisms involved in creating sourdough,” he said. “The slow fermentation involved in the sourdough production provides many of the same health benefits as probiotics and other fermented foods. “Most experts agree that a true sourdough is both easier to digest and provides better nutrition than other breads.” Gluten and dairy free options are available at the new premises, which will incorporate a cafe offering a wide range of pastries, cakes, coffees, sandwiches and salads. Baked on Red Hill 1 Windarra St, Woree Ph: 0403 296 344 www.bakedonredhill.com
Throughout this search he began his own journey of creation, training under some of the best artisan bakers in Australia to learn the ‘art of bread’, expanding his culinary skills.
Jeremy is happy to pass on his love of baking via his Red Hill store and Rusty’s Markets.
Photos by Silvia Mogorovich 19
FLOUR AND SUGAR By Stacey Carrick Flour and Sugar is a perfect example of a successful journey from retail to wholesale in the pastry, cakes and danish production. After opening their popular Italian style Venetian Caffe in March last year, Sharon and Simone
and other culinary delights to local Cairns cafes, hotels, restaurants and resorts. “Flour and Sugar is an extension of our retail business,” Sharon said. “We saw the demand for it and our business is definitely increasing.
desired product, including individual handmade macarons, cakes, pastries, savoury items and much more. Edible imaging is even available, with the option to include a photo or a logo on your cake or dessert. Photos by Silvia Mogorovich
“We have a lot of return customers who give us very positive feedback,” Simone said. “Good customer service and word of mouth are very important. “I also like to use logos and photos to give cakes the ‘wow’ factor,” said Simone, who worked at famous Italian icon Pasticceria and then decided to follow his dream of becoming a pastry chef by studying at the William Angliss Culinary Institute in Melbourne. “I love producing good quality food. It gives me a great sense of satisfaction and achievement. “I listen to people’s feedback, so it’s a win-win for everyone. “We identified a gap in the market, so it’s great to be adding value to the Cairns marketplace. “The best part for us has been our vision becoming a reality.
Flour and Sugar Wholesalers deliver within 15 kilometres of the CBD six days a week, and they even have regular orders in the Tablelands and Kuranda. “Our aim is to make things easier for people who don’t have a commericial kitchen,” Sharon said. Sambo branched out and established their wholesale business towards the end of last year. The couple now sells a wide range of cakes, pastries, danishes, macarons, cannoli 20
“We use the same concepts and tools and focus on the same principles of quality, homemade, local produce with attention to detail.” Clients have the option of browsing their online store to choose their
“Our business is for people who want something different that’s freshly made.” Presentation and quality are of the essence for this selfconfessed foodie couple with an Italian background.
“It’s important to have a vision; an end goal of what you want to achieve.”
For further information, visit www. flourandsugarwholesalers. com.au or call 0424 015 245 and speak to Sharon, their lovely customer service expert. Register your account today and enjoy the easy and stress free way to order quality pastries, cakes and desserts
If you are looking for a healthy alternative to soft drinks, wine and beer, Kombucha may just be the drink for you. Amanda Hargrave and Gavin Downes are the proud owners of Scoo Brew, the only purposebuilt Kombucha brewery in Cairns. Amanda said her journey began three years ago when she was looking for a low sugar soft drink alternative. Gavin bought her a kit for Christmas and she started making the drink for her family and friends. Her family and friends loved the flavours and she was soon making 30-40 litres a week. She and Gavin began operating the business in 2017 and commenced
refreshing health drink. It is packed full of probiotics, living enzymes and organic acids, which all work in unison to assist in the health of your gut, mind, body and spirit.
Local produce is predominantly used, therefore flavours vary season to season. Other flavours have included Blueberry, Strawberry, Passionfruit, Pineapple, Peach and Mango.
Scoo Brew manufacturers use only real natural cane
Three stores stock Scoo Brew on tap - Origin Natural Living at the
Amanda said she loves Kombucha for the flavour, the low sugar content and the health benefits its probiotics provide. “Probiotics are proven to keep your gut healthy and your mind healthy,” she said. “It’s also great for
Scoobrew Kombucha operations in their Bungalow facility in August last year. “Scoo Brew Kombucha is fresh, raw, locally made and is also a great alternative to beer and wine,” she said. Scoo Brew Kombucha is locally handcrafted in Cairns using local ingredients. It is a fermented tea made with a SCOBY (Symbiotic Culture Of Bacteria and Yeast). The end product is a naturally fizzy,
people wanting to cut back on alcohol as it has the fermented taste of beer and wine.
“Scoo Brew is available in six different wholesale flavours, and seasonal flavours are also available at Rusty’s Markets,” Amanda said.
Clifton Village Shopping Centre, Providore Amore in Sheridan St and at the Altitude Cafe in Yungaburra. Additional stores will be coming on board in the near future along with the opening of a new Kombucha Bar at Stockland Shopping Centre mid February.
Wholesale flavours are available in 330mL and 1L varieties - Lemon and Ginger, Raspberry, Watermelon and Lime, Orange and Mandarin, Dragonfruit and Carrot and Turmeric.
Mungalli Creek Dairy is the proud distributor to another 60 stockists in the far north, including the Daintree, Proserpine, Mackay, Townsville, Mission Beach and the Tablelands.
“Our journey has been a lot of hard work, but it’s been enjoyable.”
sugar and 100 per cent real fruit - no stevia, extracts, concentrates or essences.
“It’s a great thirst quencher. It’s something you just have to try, it’s different and unique. You don’t know until you’ve tried it.
* For further information, visit www. scoobrew.com.au.
By Stacey Carrick
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Established in Cairns in 1936 by Hector and Dulcie Manning, currently owned and operated by grandsons, Dennis and Laurie Manning. Family orientated business, spanning over five generations, Dennis and Laurie’s sister-in-law, Julie Manning, owns the cattle that we use for the pies. We do our best to source fresh quality ingredients locally, supporting other local businesses. After spending some time perfecting our recipes, we have recently started baking bread. Currently selling to the public from our shop as well as supplying various grocers and cafes around Cairns. We supply a wide range of freshly baked breads and have the capacity to produce a high volume of products every day. 0 7 4 0 5 4 30 7 7 a d m i n@ m a nningpies. c o m. a u m a nning p ies
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Did you survive the
Armageddon of 2018? By Lisa Monks The digital world is full of change and disruption and to survive and thrive in this environment we must constantly adapt. What was working one year ago, even six months ago, is no longer working. Business owners need to have their finger on the digital pulse or employ someone that does. Social Media communication needs to be in your B2B and B2C business strategy. Delaying your commitment to Social Media will ultimately be to the detriment of your business as your competitors are already on the social media train. Embrace it now to build profitable relationships with your online community. In January 2018, an announcement was made by Mark Zuckerberg, the CEO of Facebook, that absolutely rocked the Social Media world to its core, and the words ‘Facebook Armageddon’ were flying around the Interwebs like crazy. Essentially, what happened was Facebook announced it was giving preference in the newsfeed to friends and family and that posts from businesses and brands would become less prominent. Given
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that Business Page organic reach (posts that appear in your newsfeed without you having to pay and run Facebook ads) was already down to an average of 1-5% (being the percentage of your total number of followers that see your content) the bottom line was that many businesses would basically get ZERO organic reach on their Facebook posts, meaning NO ONE would see their content. These results would ultimately be driven by factors that included the type of content produced – if posts didn’t get engagement (likes, comments, shares) and didn’t spark dialogue between people, they would see the biggest decrease in distribution. The result of this announcement meant that businesses either had to clean up their act and create content that their audience would want to engage with, or be lost in the Facebook newsfeed. And here we are today, a year on, and what has changed? Have you made any strategic changes to the way you manage your Social Media?
The above relates to Facebook, but there are many social media platforms to choose from, and depending on the type of business you have (restaurant, supplier, service provider), one platform may be more suitable than the other. However, what does not change across all platforms is that people now want REAL, AUTHENTIC connections. Zuckerberg said he was changing the newsfeed to preference posts from friends and family so what businesses need to do is start communicating with people in the same manner as you would a friend: be friendly, start a conversation that encourages in-depth dialogue. The more dialogue and engagement you have on a post, the more reach you will receive. Your audience now wants to know who you are as well as what you do. They will research who you are as a person if you are a small operator, Google your business, check out on-line reviews, ask friends, ask for recommendations on-line. All before ever contacting you and doing business. This consumer
behavior is the very reason why you must always put your best foot forward when you are dealing with your customers. It doesn’t matter if you have a social media presence or not, they are on line, and every engagement you have with your customer is a review waiting to happen. Make it a good one!
TIPS ON HOW TO BE SEEN
So, going forward, whichever platform you choose, your ultimate goal needs to be connecting authentically with your audience – be actively involved in the conversation. Always remember, more conversation and more interactions = content being seen by more people.
CONTENT
So what content should you post? No longer will posting just a picture or sharing a funny meme on any social media platform work you need a reason or a goal with your message - is it interesting? Educational? Entertaining? - is it relevant to YOUR audience? The Social Media world has gone from baby steps, as we entered the unknown online space; on through the kid stage of having fun by reaching out, connecting, and playing; to the teenager stage where the technology started getting a little more advanced, and people started to try and game the system. Fast forward to now, 15 years later. Social
HAVE A STRATEGY Take the time to know who your audience is and the sort of content they want (always check your analytics for what is working)
Mix up your content with what is working now in Social Media: • Facebook & Instagram Live: It’s a fantastic way for people to get to know you and build community - Live broadcasts get 6 times as many interactions than regular videos. • Instagram & Facebook Stories: People love seeing the real you, show behind the scenes stories • Videos on Facebook & LinkedIn square format is working very well, and where possible caption your video as 80% of people on Facebook watch video with sound off • Photos: Use your own images and customer generated images, always giving recognition • Share other people’s content • Re-purpose any good reviews that you may receive (make sure you respond to all reviews, both positive and negative). • On each post make it your goal to encourage a
conversation by asking questions, having them share stories, but most importantly, JOIN THE CONVERSATION; and • Respond to all comments or at the very least, acknowledge with a like or heart.
FACEBOOK & INSTAGRAM ADS The days of free organic reach of your business content are over.You must include a Facebook ads strategy in your overall business marketing strategy and invest in Facebook advertising – Instagram ads are run through the Facebook platform. But don’t throw your money away, learn how to do it properly or hire someone to do it for you. Facebook ads DO WORK if done right. Make sure you: >> Install the Facebook pixel on your website >> Retarget website viewers >> Create Look Alike Audiences similar to your warm/dedicated followers >> Create Facebook Video engagement audiences and retarget to them (those who view your content on Facebook)
EMAIL LIST Put strategies in place to build your email/ subscriber list so you can always talk to your audience off line (from Facebook). Use an offer to gather emails or another strategy for business pages is to utilise promotions/competitions to help build your list.
CONNECT ON OTHER PLATFORMS Speak to your audience/target market on other platforms - Instagram, LinkedIn, Twitter etc wherever your ideal target market ‘hangs out’
COLLABORATION Now more than ever it is important to collaborate within your community, with businesses or microinfluencers to help share your story
CUSTOMER TESTIMONIALS Reach out to your valued and loyal customers and ask for Testimonials. Share these across the And don’t forget to market off-line - you take an on-line conversation off-line - meet with people, network, have REAL conversations - it’s amazing what possibilities eventuate when you start building these off-line relationships
media has evolved and grown up and it continues to change daily. People are still trying to game the system and will likely continue to do so, but the difference is, we as consumers have also entered the digital adult stage. We are more aware and more educated on how Social Media works.We are more socially savvy across many different mediums and want, nay demand, real, authentic connections if we are to do business with you.
So, what do business owners need to do to build their Social Media? My biggest recommendation is to be real, BE SOCIAL and provide great visual content. Learn who your customers are, what they want and start talking with them, not marketing to them.
on ditching the pre-made ingredients, sourcing everything locally. Mangoes and dragon fruit from local farms? Check. Milk and cream straight from the Tablelands co-op? Absolutely. Lynette’s dedication to the integrity of the product has remained consistent. “Our products are all made by hand, and we use fruit and natural flavours wherever we have the opportunity,“ says Lynette. “Our small-batch gelato, sorbet and frozen yoghurt can be found at local cafes, restaurants, caterers or sold direct to the public at pop-up stall and retail shops.
By Sharon Timms
Licks
Gelato W hile there will always be a soft spot in our hearts for Paddle Pops (*banana flavour forever*) and Bubble O’Bills, it’s hard to pass on handmade gelato and sorbet. Iced dessert lovers of Cairns, better stock up on your stretchy pants – Licks Dessert Co. is here to stay. For many, it seems that gelato has assumed ice cream’s crown as the height of iced indulgence. Lower fat content, less air incorporated during the churning process and a lower serving temperature all contribute to gelato’s smooth, elastic allure. That, and because 26
it’s Italian, we all dream of being spoon fed by a brooding Italian stranger on a Vespa next to the Trevi Fountain. No? Just me? Regardless, many argue that these differences in the preparation and serving of gelato imbue a more intense flavour than that achieved by ice cream. And sorbet? Well, for the active-wear crew, this is the perfect compromise for a dairyfree sweet treat without the guilt Licks Dessert Co. (previously Licks Gelato) is a local business that has been serving up scooped icy goodness for 30 years. Taken over last year by master ice cream-ist, Lynette Wilson, originally from the well-loved Yo My Goodness on the Esplanade, Licks Dessert Co. specialises in fresh, handmade all-natural frozen delights, straight from the factory to your tastebuds. Making everything from scratch, raw and wriggling, Licks Dessert Co continually prides themselves
“We hope to service the food service, tourism, retail, wholesalers, corporate events, weddings - anywhere there is food and dessert, Licks Dessert Co. want to be recognised as a premium quality and inventive brand, with the finest, most delectable desserts. “Our range of flavours comes in a variety of sizes including the five litre scooping tubs - suitable for hotels and restaurants; we also have the one litre tub and our very popular 100ml Dixie cup suitable for retail outlets and cafes.” Whether you prefer gelato or sorbet, we suggest you give them equal custody of your tastebuds.
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By Janie Barton
Whether you need one in the morning to kick-start your day or enjoy catching up with friends over a cuppa, coffee is a well-loved drink many of us Far North Queenslanders can’t live without. As three out of four Australians have at least one cup a day, it’s no surprise that the demand for a quality brew is on the rise. There are numerous aspects involved in making a great coffee, but one of the main secrets is found in the roasting of quality coffee beans. “Every bean has a different density and moisture content, and they behave differently when you roast them,” said Kirby Koopman, co-owner of Ransom Coffee, a dedicated coffee roaster in North Queensland. “The flavours they give from the way you roast them vary greatly too. If you don’t apply the right heat at the right time during roasting, your coffee will taste flat, bitter or burnt.” Kirby and his wife Sarah started Ransom Coffee in 2015, after running their own café for years while roasting their beans. They now supply roasted coffee to cafes and restaurants from Bamaga to New South Wales, with the majority of their blends found in Far North Queensland. “We’re both coffee enthusiasts and wanted to go from just making coffee to actually creating it,” said Kirby, who learned the art by roasting under renowned roasters in Australia and overseas. “We found the deeper you delve into coffee, the deeper the hole goes. “Coffee roasting is still known as the dark art as there really isn’t a set of rules for it. There are principles to follow but there’s no recipe. Every coffee is different, every atmosphere you roast in is different and every roaster is different. I consider roasting coffee the ultimate challenge!” 28
Ransom Coffee uses only organic specialty grade green beans from plantations worldwide, including Indonesia, Africa, South America and Papua New Guinea, to name a few. They roast them individually, taste each origin to blend and create a variety of labels. They also supply high-quality coffee machines and grinders to cafes and restaurants.
“Coffee is much more complex than wine,” said Kirby, who admits to having at least two to three shots a day. “Wine has 800 compounds whereas coffee has 2000.” Four of its main compounds – caffeine, chlorogenic acid, antioxidants and diterpenes not only enhance the unique flavour of coffee but also
the positive physical and physiological effects. “Coffee is actually very good for your stomach, heart and digestive system,” Kirby added. “It has a lot of health benefits – well, before adding milk and sugar!”
Life’s too short for bad coffee
There’s Mushroom for Improvement The dismal discovery of a packet of wilted oyster mushrooms from Korea has resulted not only in a career change, but long awaited local specialty mushroom production. Newcomer to the hospitality industry at the age of 14, Richard Zivkov was on the Master Chef pathway pursuing quality cuisine based on local fresh produce. It wasn’t too long before his bubble was burst, as he realised the majority of the produce available was neither local nor fresh.
By Suzy Grinter
“I investigated growing baby root vegetables, Heirloom tomatoes, herbs, lettuce, however, the wilted ‘fresh’ mushrooms remained my inspiration. Why were we importing mushrooms from so far away when we could grow them here?” says Richard. Newly returned from an advanced course with Victor Sala, maestro mushroom expert of over 20 years’ experience, Richard explains that all mushrooms grow from a mycelial mass. Richard’s mushrooms are well fed; locally produced hardwood sawdust is mixed with coffee grounds collected from local cafés and restaurants. “We are making the whole process. From cloning onto agar petri plates to spawn making, which is the colonised grain, as well as the fruiting bags,” says Richard. In the lab section of the modular propagation units, the substrate is sterilised in a big autoclave then opened into the clean room. Once cooled it is very precisely inoculated with spawn made on site. The incubation process follows, allowing the mycelial masses to grow out of their breathable filter patch bags. Richard and Steve are beginning to see the fruits of their labour and Richard’s intense studies. Oyster and Shitake mushrooms are already finding regular fans among Cairns’ restaurants and cafés, and later down the line, these will be followed by Lion’s Mane, Reishi, Pioppino, King Browns and Shimishi.
“We have a huge area capable of growing anything from tropical fruits to standard annual crops, so why can’t we have good local produce going into our restaurants? It’s what diners are seeking out now, it’s a growing trend, but even in the local markets, a good deal of product is sourced from wholesalers, grown outside the region and lacking quality and freshness,” says Richard. Disillusioned, and looking to transition out of the cooking industry, Richard sought ways he could get into farming without spending a fortune buying a farm and spending hundreds of thousands of dollars on equipment to end up with a chemically sprayed crop.
“Some farms spray their mushroom bags when they open them. Our growing medium is natural sawdust from local hardwood, free of pesticide, and our mushrooms aren’t sprayed at any part of the production process. As for the coffee grounds in our compost, we source as near as possible to organic, sustainably produced local product. “We’re focusing on the local café and restaurants for now, but as we extend our capacity, we’re looking forward to selling in local markets and wholesaling,” says Richard.
“Steve of Cairns Microgreens was delivering directly to us around the same time, and he got me interested in small scale, niche type farming, so I started to come up to Koah and work with him.
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By Stacey Carrick
A
lsco is making life easier for many hospitality businesses throughout the Cairns region via its rental service. Alsco rents a variety of items to hotels, restaurants, resorts, airline services and other industries, including linen, uniforms, bathroom supplies, first aid kits and floor care. Internationally, Alsco has been providing professional textile rental services since 1889. Whatever your industry, Alsco helps you promote your image, cleanliness, hygiene and safety in the workplace to your customers. With more than 128 years’ experience, one thing is clear: you must know your customers and know how to deliver individualised attention and service from the first visit on. That’s their aim – freshly laundered and on time every time. With more than 350,000 customers and about 170 locations worldwide, Alsco is responsible for shaping the linen and uniform rental industry.
Cairns branch service manager Michelle Warren said the service aimed to offer business solutions to companies. “We help businesses reduce their capital outlay via the management of their products,” she said. “We provide solutions to help companies save money and to keep owners and managers focused on their business.” Alsco provides items on a rental basis, including uniforms, chef’s jackets, pants, aprons, table linen and napkins. These items are all laundered by Alsco on a regular basis to maximise staff and management’s time to focus on their business and to ensure employees are professionally presented. “We have our own industrial laundry where uniforms are laundered and we send them back on hangers,” Michelle said.
Photos by Silvia Mogorovich 30
First aid kits are a very important part of any business, and Alsco’s aim is to take pressure away from businesses as they manage their first aid supplies, including defibrillators. Kits are serviced regularly, defibrillator pads and other consumables are replaced free of charge and top of the range batteries are used. Alsco ensures staff have access to necessary first aid equipment and also that kits supplied are compliant with Workplace Health and Safety regulations. “This service is available for any business - anyone from a two-man business to a 20-storey hotel,” Michelle said.
“We even have our own apparel and linen company; this allows us to provide uniforms and linen at the best possible rate without sacrificing quality. “Aprons and other pieces of clothing can also be customised with company logos. “Our services are not just limited to restaurants, we also provide dust coats for dairies and mechanical wear for engineers.”
Alsco enables you to manage your budget with one low, fixed, weekly cost, save time you currently spend managing your first aid program and quickly find the supplies you need to take care of an emergency. You will feel confident you have everything you need to quickly handle minor wounds, serious wounds, eye wounds, burns, body fluid cleanup and resuscitation. Non-slip mats are also available in multiple sizes, and can even be emblazoned with corporate logos.
Alsco provides the perfect workwear solution for your chefs, kitchen and front of house staff. Their expansive collection of high quality, smartly styled work wear is provided hygienically cleaned, pressed and delivered right to your front door.
“Mats and first aid kits are designed around safety, so we are helping businesses to be safe,” Michelle said.
Not only do uniforms offer protection, they also foster team spirit and boost morale. Nothing demonstrates professionalism and corporate identity to your customers like seeing employees in uniforms.
“Our field employees undergo monthly service training,” Michelle said. “We are consistently improving, listening to feedback and our business is growing.
Alsco workwear uniform services ensure the professional and functional clothing your workplace deserves. They can also provide you with elegant table linen to suit your restaurant’s specific needs. They can eliminate the constant hassle of washing and laundering your linen supplies with their economical managed linen rental service. Alsco also offers a washroom hygiene service, including foam soaps, hand sanitisers, bins and air fresheners. Foam soaps are replenished on a regular basis. Keep your business sparkling clean with high-quality, affordable washroom supplies and facility service products from Alsco. You can feel confident your business looks clean and professional, even in the washroom. Alsco also offers a full range of floor mats, automatic air fresheners and other accessories for freshness and hygiene throughout your facility.
The Cairns Alsco branch has about 70 local employees, and they pride themselves on excellent customer service.
“We believe in providing solutions for businesses and helping them reduce capital outlay.” Mats and tea towels are even available on a trial basis. “We are confident in our services and products, so we are sure businesses will want to proceed,” Michelle said. * For further information, phone 4035 3366, email salescairns@alsco.com.au, or visit www.alsco.com.au.
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Quality meats, quality service – everytime, at an affordable price A delicious gourmet selection, grass or grain fed beef, lamb or pork cuts and a wide selection of game meat readily available to source. For all your meat requirements and commercial cutting services just call, email or come in and see us at the Bryant Family Butchery. The Bryant Family Butcher is owned and operated by Local head Butcher Ryder Bryant. With fifteen years’ experience, Ryder knows there are three simple rules to keeping customers happy: high quality product, high quality service and consistency every time.
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Jackson & Jackson Refrigeration Pty Ltd was formed and commenced trading in 2006. Our offices are located in Cairns, Innisfail, and on the Atherton Tablelands. We specialise in delivering ‘Complete Package’ Sustainable Cooling Solutions in Electrical, Air Conditioning and Refrigeration Services from supply and installation, to repairs and maintenance for the life of the installed equipment. Jackson & Jackson Refrigeration Pty Ltd operates primarily throughout Far North Queensland and we know the unique nature and requirements of working with business in this unique and challenging environment. CAIRNS 8 Spoto Street Woree Qld 4868 Phone: 4034 6000 Email: cairns@jacksonjackson.com.au
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Once upon a time, all animals were wild and we humans only got to eat them by using our wits and bare hands to hunt them down. These days however, although the thrill of the chase still exists for some, we rarely need to hunt out of necessity. Hunting is considered a leisure sport, and the animals we catch are filed in the category of ‘game’. In Australia, some hunting is done in the name of pest control (rabbit and kangaroo, wild boar), but some other game that you might find on the restaurant table also include venison, buffalo and crocodile. And let’s not forget the birds quail, emu, duck, geese, pheasant are also included in the game category. Bryant’s Family Butchery, owned and operated by Ryder Bryant, is a treasure chest of game meats and unique cuts. Although also providing a more traditional range of gourmet cuts and prepared meals for both wholesale and retail, it’s the game meats that truly catch the tastebuds of the adventurous. But how might you prepare such meats? At Bryant’s Family Butchery, almost all game are wild caught (with the exception of crocodile 34
and camel), and available to the wholesale market. People are rediscovering the amazing flavours and value to be found in these often-overlooked varieties of meat. Cuts of buffalo, emu, rabbit, venison, camel
and goat are all available at Bryant’s Family Butcher. If you are not sure what to do with them, just ask the team and they will open your tastebuds to a new world of flavour. Crocodile: The tail is the go-to cut, it’s
the meatiest part of the crocodile, quite firm and slightly fishy. Likes native botanicals such as lemon myrtle and lillypilly. Buffalo: Very low in fat with a less saturated fat than that of beef and lamb, thus it does
require careful cooking. We’re thinking buffalo burgers with tomato, basil and buffalo mozzarella. Rabbit: Although they make cute and furry pets, rabbits are a popular type of game often found of restaurant
Game On By Sharon Timms
menus. Usually sold whole, the hind legs and forequarters, the saddle and fillets are the most popular. Great with earthy flavours – porcini, sage, mustards. Venison: Venison is one of the most widely consumed of all game meats, and its main virtues are that it is an extremely lean and naturally tender red meat .Marinate before cooking in lots of olive oil helps, and large roasting cuts can be kept moist by draping them with bacon, pancetta or pork back fat. Camel: Whilst Julia Childs didn’t have a recipe for camel in her legendary tome, ‘Mastering The Art of French Cooking’, don’t despair! Though camel meat can be cooked in almost any method in which you would cook lamb, (and it is a similar taste), the very best method is a slowsimmered, wine based stew. Emu: It is important to cut across the grain to reduce shortening during cooking. To maximise tenderness and flavour, the meat should be served slightly rare. Season with pepperberry, native thyme, rosemary.
The retail meat industry has changed significantly since the 1950s and ‘60s. Back then, local families knew their neighbourhood butchers and most probably the supplying farms, however the rise of supermarket mass production has slowly changed this. Butchers found themselves in a price war, competing with bulk buying outlets – a war they thought they would never be able to win. However, butcher shops have undergone a revival of late. They are transforming their trade, embracing their craftsmanship and turning both their wholesale offerings and retail shopfronts into a celebration of produce rather than a simple meat market. The Byrnes family have been synonymous with beef, cattle and butchery since the 1960s, purchasing their first butchery store at the time in Atherton. To further enhance this retail outlet, a slaughter yard was purchased at Tolga, also on the Tablelands, in 1962. Following shortly, Byrnes Quality Meats upgraded their business to include an abattoir and a boning room complex including a computerised slaughter floor and boning room ticketing system.
the development of flavour. All beef at Byrnes is aged for a minimum of 21 days before being cut - whole carcasses are hung in a refrigerated, humiditycontrolled environment in order to evaporate moisture from the muscle, creating a deeper, more intense flavour. At the same time, natural enzymes begin to break down the beef’s connective tissue, resulting in very tender meat. The longer the beef ages, the more interesting the texture. Better flavour and texture – what’s not to love?
The Meat Masters By Sharon Timms
The business then expanded to Cairns to focus on their wholesale business, and under the guidance of Darcy Byrnes, the family have continues to purchase a number of cattle properties as well
as wholesale and retail outlets, all adding value to the business name and integrity of Byrnes Quality Meats. Byrnes Quality Meats has supplied Queensland beef for 50 years, and with all beef
coming from the Atherton Tablelands, it’s easy to understand why beef is the speciality. There are some differences in the quality of the beef, all dependant on farming method (grass fed vs
grain fed) and breeding. Across most wholesale and retail markets, much of what is sold is aged – that is, it’s vac-packed in plastic to retain moisture. It’s a quick process, however packing doesn’t allow for
Although the main source of their meat is from cattle sales on the Tablelands, Byrnes supplement this source through the purchase of an extensive range of products from southern suppliers. With the opening of a chicken processing plant on the Tablelands, the supply of poultry and poultry products are now also from local sources. Byrnes stand behind their selected beef products as the best available in the region. With over five decades in the industry, Byrnes meats have mastered how to select a best quality meat and skilfully cut and trim it to your specifications. 35
Bingil Bay Beef By Sharon Timms The story begins at Goshen Station in the Mt Garnet district, west of Tully in Tropical North Queensland. This stunning property is approximately 50,000 acres in size and sits between the North Queensland coast and the mighty Herbert River. With the region receiving a good yearly rainfall and providing consistent grass growth in the pastures, this setting is perfect for nurturing the Brahman Santa Gertrudis crossbred cattle that Bingil Bay Beef is renowned for. At the Bingil Bay property, the happiness and wellbeing of the cattle is the main focus of the Blennerhassetts, these days run at the helm by Grant Blennerhassett and his wife Nikki. With Goshen Station being owned and operated by Brett & Theresa Blennerhasset, it’s brother Grant and his wife Nikki who have developed the Bingil Bay brand and driven it to be available in the wholesale market,
cementing its reputation to one of the best in the country. The low stress environment is provided by using just the very best that nature has to offer including naturally green pastures, naturally clean water and, of course, that crisp fresh farm air. “We’re pretty lucky here at Bingil Bay,” says Grant. “We have naturally very good, consistent pastures every week of the year due to good rainfall. We breed cattle to suit our environment – they handle heat and can eat very well.” More than just a farm, Bingil Bay Beef also operates a processing and wholesale beef business which supplies a number of IGA Supermarkets and butcher shops from Weipa to Bowen. The Blennerhassetts maintain a strong focus on balancing sustainability and profitability through land care practices such as pasture improvement and minimising downstream environmental impacts on the Great Barrier Reef. The cattle are processed at the family owned and run processing facility (abattoir) situated on property at Bingil Bay. “We’re one of the few properties in the country that have a processing plant on site. The abattoir is where the grass is, there’s no travel time. The cows in their own environment before we slaughter, so they’re relaxed which enhances meat quality and tenderness.” The business hit its stride in 2009 after being named the AgForce Queensland Beef Producer of the Year, putting to rest any notion that beef from the northern tropics is inferior to that produced in the softer southern climate. “With the high tropical rainfall pastures, we aim to get the animals to a target weight of 450kg,
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‘ says Grant. “Most of them are gaining about 1kg per day, except during the wet months of March to May when the rainfall is really a bit much. “Our beef really is a premium product – our grass fed beef is higher in Omega 3 fats than grain fed, and all animals are hormone Free (no hormone Growth promotants used). There’s good, vibrant colour in the meat, with a little bit of fat through it. Grass-fed naturally have a little less fat that grain-fed, but the grass fed fat has a lovely creamy yellow colour that you can actually taste. “Everyone has their own preferred cuts, but mine is probably the oyster blade. Found on the front of the shoulder, it’s a well used piece of muscle with a long line of gristle through it that, when slow cooked, turns to jelly,” says Grant. “ Many consumers want to grill steak these days, but I definitely prefer the old school slow cooking.”
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The backbone of all businesses A fundamental part of the success of every business in today’s world lies in the reliability of its IT services, which not only includes dependable equipment but also skilled professionals who know the industry inside and out.
One of the most important IT requirements needed in the hospitality industry is a reliable and easy-to-use point-of-sale (POS) system where inventory, menus, customers, employees, vendors and purchases are all stored and tracked.
Recognising the need for businesses to have a holistic IT system Wayne Lavis started Omega Technologies in 2004, a local business which has since become a single-source IT supplier specialising in the hospitality
“Point-of-sale hardware and software are essential tools for managing cafés, bars and restaurants,” said Wayne, whose team specialise in providing POS systems to smaller restaurants, cafes, bars and even pop-up shops.
industry. Supplying and servicing point-of-sale systems, digital signage, internet services and backend office systems are just some of the services offered by Wayne and his team.
“Our POS is lightweight, very cost-effective to set up and it’s a subscription-based model so clients pay by the month for the software instead of buying the full system outright.
“IT services are the backbone of all businesses,” said Wayne, who has been in the industry since 1997. “Having reliable services are critical to having worry-free operations.”
“We found a lot of cafes and smaller businesses didn’t really want to spend tens of thousands of dollars on setup costs, so this enables them to get a POS at a lower price. We’ve started doing more pop-up stores, which consist of a simple and compact iPad-based system which they can easily take with them at the end of trading.”
Omega handles all aspects of a business’ IT requirements and are available around the clock, either in person or by remote. “A quick log in from a laptop enables us to react really quickly to any emergency,” said Wayne. “Rather than having to wait for an on-site call-out, we can simply log in remotely and deal with the issue immediately.”
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Another area beneficial to the hospitality industry that Omega specialises in is digital signage. “We supply, design and install everything from video walls through to digital menu boards,” said Wayne. “These can be preprogramed to
automatically change your advertising throughout the day to display menus at service times and promotions during other periods. They enable businesses to change their marketing quickly, without the need for printed signage. They are extremely cost effective for businesses.” Omega also provides and services a wide range of products for business needs, such as computers, servers, networking equipment,
By Janie Barton
security, surveillance devices, back-up and recovery solutions and a huge range of software options. “We pride ourselves on offering a solution for any business requirement,” Wayne said. “That enables business owners to get on with what they do best – running their business.”
The Source Bulk Foods ----------------------------------------Shop 10, 85 Lake Street, Cairns www.thesourcebulkfoods.com.au
4031 5698
FOOD MEAT Byrnes Quality Meats ------------------------------------------Cnr Aumuller & Cook Sreet, Cairns www.wholesalemeats.com.au
4035 2233
Fine Poultry and Meats ---------------------------------------14 Redden Street, Portsmith www.qualitypoultry.com.au
4035 6543
Mighty Nice Meats ----------------------------------------------Shop 100, Stockland Cairns www.mightynicemeats.com.au
4033 5831
FOOD NON-PERISHABLES Angelo’s Fine Foods --------------------------------------------81 Fearnley Street, Portsmith www.angelosfinefoods.com.au
4035 6075
FOOD OIL SUPPLY & REMOVAL Cookers ---------------------------------------------------------------- 1300 882299 www.cookers.com.au FOOD SEAFOOD Coral Coast Seafood -------------------------------------------1 Brasenose Street, Cardwell www.coralcoastseafoodscardwell.com
4066 8025
Great Barrier Reef Tuna --------------------------------------37-39 Aumuller Street, Portsmith www.gbrt.com.au
4035 2633
ISP -----------------------------------------------------------------------1 Bramp Close, Portsmith www.ispseafood.com
4035 1111
“When quality counts chefs choose Mighty Nice Meats”
T: 4041 6061 A: 165 English Street, Manunda www.newartcf.com.au • MSA licenced butcher #221L • Proud retailer of Bingil Bay Beef local, 100% grass fed, NQ Prawn Cutlets -------------------------------------------------4035 2261 free range & hormone free. Shed 5/90 Aumuller Street, Portsmith www.facebook.com/freshlocalseafood • MSA Graded. Gold medal award winning beef. Preston Fresh --------------------------------------------------------4057 4634 10 Mac Peak Crescent, Smithfield• Food Safe Accredited shop + www.facebook.com/prestonfreshseafoodcairns delivery vehicle. FOOD PROCESSING AND PACKAGING SUPPLIES Open 7 days inside Star Packaging -------------------------------------------------------4028 3771 Unit 1/ 6 Plath Close, Portsmith Stockland Cairns www.starpackagingcairns.com.au (07) 4033 5831 • www.mightynicemeats.com.au Bunzl ----------------------------------------------------------------------4040 9600 facebook.com/MightyNiceMeats 42 - 44 Ponzo Street, Woree www.bunzl.com.au
FOOD RESOURCES AND NETWORKS Farmer Meets Foodie ------------------------------------------www.farmermeetsfoodie.com.au
0488 499 266
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OZ Harvest By Sharon Timms We’ve all had those moments, in restaurants, cafes, and occasionally in our own homes where we’ve watched food get thrown out and thought to ourselves how it seems like such a waste. In 2004, social entrepreneur Ronni Kahn had that exact thought, but unlike many of us, decided to do something about it. And so OzHarvest was born. A ‘food rescue’ charity with a simple ethos – to bring meals to those in need through donations of unwanted, leftover food. Although it sounds easy and logical, Kahn faced many legislative challenges in bringing the concept to life, ultimately resulting in her lobbying to change the law to make it easier for restaurants, supermarkets, catering companies and other hospitality businesses to donate their unused food. These days, OzHarvest works with over 3,000 donors nationwide, ranging from supermarkets to hotels, farmers, shopping centres, restaurants, cafes, event caterers and businesses small and large, delivering millions of meals to over 1,000 charities all over the country. Across Australia, OzHarvest has delivered over 100 million meals and has rescued over 35,000 tonnes of food from ending up as landfill. “Last year alone, over 240,000 meals were delivered to Cairns and surrounding areas,” says Amy Cobb, OzHarvest Queensland State Manager. “It’s extremely rewarding to provide charities and agencies with a high-quality, free food relief service. Cost savings by not having to buy food means charities can redirect precious funds into education, rehabilitation and other programs. Rescuing quality surplus food also helps protect the planet by ensuring good food gets eaten rather than going to landfill and having a negative impact on the environment.” Food Rescue Drivers dart around Cairns in the rather conspicuous bright yellow vans, refrigerated for collection and deliveries. “There’s in excess of 500 kg of quality surplus food collected each day, including fruit and vegetables, meat and dairy, “ says Amy. “Our food donors in Cairns include Woolworths Supermarkets (our National Food 40
Rescue Partner), Rusty’s Market and local farmers and producers. “We have a small but extraordinary group of volunteers in Cairns – our ‘Yellow Army’ – who support our Rusty’s Market food rescue program each Sunday afternoon. Volunteers also help with washing containers used to collect cooked meals from restaurants and tourism operators.
“Sadly, there are more charities asking for food relief than we can get to. While the level of food insecurity in the Cairns area is significant, so too is the passion of both our food donors and the charities that we deliver food relief to. We are buoyed by the enthusiasm and the practical attitude of those we call upon!�
People looking to get involved but not able to make an ongoing time commitment can still help the operations by running a fundraiser for OzHarvest. Whether it’s an OzSizzle event, a garage sale or even something in your workplace or school, every dollar raised allows OzHarvest to deliver two meals to people in need. Fundraising enquiries can be made with OzHarvest direct.
Brand Up for the Future: Consistent branding is the key to success By Rachel Wilson The very day you decided to pursue your dream of opening a food and beverage business you would been brainstorming business names which you pondered for days and caused many a sleepless night. But, once you found the name that had a ring to it (not only were you chuffed to bits; smiling from ear to ear about your new empire) you started brainstorming a logo, doodling ideas onto scraps of paper, pairing together colours and fonts and googling ideas to bring your business to life. As a new business owner you might think that armed with a snazzy new business name and logo you’re ready to open the doors and have the customers come flocking in. However, branding your restaurant, café or bar doesn’t stop with a logo. Oh no my friend, in today’s competitive world a business name and logo are just the tip of the iceberg when it comes to building a brand. You might not realise that branding flows through every attribute of your restaurant – from the food you serve, staff uniforms, ambiance, background music, your online presence, choice of chairs through to the paper you print your menu on. Each and every opportunity you have to communicate to the public is part of your brand identity and could be the deciding factor on whether or not a customer dines with you. 42
Let me explain the elusive term of “branding” and how running a successful food and beverage business is about more than just good food. Your brand identity is like your chef’s signature dish. It’s what gives your establishment it’s unique personality and let’s your customers know that they can expect. Your restaurant has a brand whether you choose to acknowledge and encourage its awareness or not. Without branding or awareness of the perception of your establishment, you have no way to stand out from the crowd. You’ll blend in with all the other generic dining options that are available – even if you have a quirky point of difference. Remember, restaurants are service based business, which means your brand identity relies ultimately on how you successfully align your customer service with your company values. If your brand highlights paddock-to-plate freshness and sustainability, for example, you’ll want to ensure everyone from your staff can answer questions about where your food is grown—and that your delivery and take-out packaging is
recyclable or, better yet, bio-degradable. These details create your brand story, building trust and loyalty in your customers. For the most part, the customer’s experience of your restaurant is your brand and that’s why it’s imperative to create a plan to make customer experiences consistent across all of your touchpoints. Does the customer who places an order online have the same great customer service experience as one who dines in? What about the customer who calls your restaurant, versus one who asks a question on Facebook? Every platform should deliver the same brand experience and voice to your customers. No matter how much work you put into your brand, it only exists if people know about it. Creating a brand style guide will help with consistency and convey your vision, mission and values to your staff. As the first point of contact to your customers, ensuring that your employees understand the brand can create consistent customer experiences that reinforce your value and differences from your competitors. If you can create a brand that truly resonates with your customers you will attract and retain customers. And the great news is, it’s never too late to refine and develop your brand. Staying consistent with your brand builds recognition, trust and credibility for your establishment. Failing to stay consistent can result in confusion from customers and will hurt your brand
recognition. Maintaining that consistency across your brand to every part of your business is integral and MUST include your online presence. Nowadays customers are more connected than ever with an incredible amount of time spent on social networks. More and more often when choosing a restaurant consumers are relying heavily on sourcing information from Facebook pages, Twitter feeds and other social media platforms. Your customers impression begins long before they dine with you. If done well, social media lets you take control of your online brand and show customers the delicious meals you’re serving up. The opportunities offered by social media platforms mean there’s incredible scope to grow your brand and win over new foodie fans! Social media can be one of the most effective tools to support your marketing efforts, but implementing processes to maintain brand consistency is the key to success. A brand will never be complete and will require tweaking as your business evolves; a regular brand audit is essential to keep up with emerging trends and ensuring that you stand a head above the competition.
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A local business that has been supporting the local community since 1983 Coxen Cleaning Supplies manufacture and distribute a comprehensive range of cleaning chemicals and markets a full inventory of cleaning equipment, janitorial supplies, floor-care machinery and pressure washers. The company has always serviced the commercial cleaning industry as well as the industrial, educational, healthcare, hospitality and marine sectors. Coxen Cleaning Supplies employs a staff of 11 including 3 sales representatives permanently located within the Cairns region to offer prompt, efficient response to any problems or queries that may arise. Being a locally owned and operated company, looking after the “local market� is of utmost importance and is the reason it has acquired the services of a chemist on a consultancy basis to assist the company in further developing the products & services it offers. CONTACT US
PO Box 6197 Cairns Qld 4870 T: (07) 4051 9355
F: (07) 4051 6556 E: cleaningsupplies@coxen.com.au
Showroom Situated in Jubilee Street, Cairns City. (50 metres from Cairns Central Shopping Centre) OPENING HOURS
Monday to Friday: 8:00am to 5.00pm (except Public Holidays)
Saturday mornings: 8:30am to noon
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