FNQ Restaurant & Caterer Issue 3

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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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W

elcome to the third edition of FNQ Restaurant & Caterer Magazine. And after a bad wet season, a drop in visitor numbers

and the loss of some iconic names across the region I think we can all

PUBLISHER/EDITOR David Leith Editor@FNQMedia.com.au

join in saying of the last three months thank goodness that’s over. But

CONTRIBUTORS Janie Barton Suzy Grinter Wayne Lavis Andrew Nakovics Sharon Timms Michelle Walkden Rachel Wilson

as happens often in the North the bad goes hand in hand with the good. We see three established restaurants launching second sites, national, state and international recognition for industry efforts and, even with a certain airline departure, a tentative but positive start to the new season. And there’s more celebration of the cuisine and produce, we have started a joint initiative with Taste Paradise, the food marketing

PHOTOGRAPHY Stuart Frost Mick Fuhrimann David Leith

and accreditation organisation for FNQ. Working with your support we want to bring the focus of consumption firmly on to local products and produce and help collect the premium that local provenance achieves

PRODUCTION Jodie Ferrero

elsewhere. So join us in looking forward to great things ahead in our unique, challenging and tropical North

LAYOUT & DESIGN Liagi Mateo

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.

ADVERTISING 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 9

20

9 16

COVER STORY The Big Fish - Max Pantacchini from Preston Fresh Seafood

ALCOHOL MARKETING Getting it right

20 WHITE WHALE COFFEE ROASTERS

Finding balance - coffee connoisseurs and coral crusaders

42 PREMIER CATERING EQUIPMENT Catering for caterers

44 42

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TASTE PARADISE Food provenance and regional supply chain

47 FNQ RESTAURANT & CATERER BUSINESS DIRECTORY

The F&B business services directory for FNQ

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“When quality counts chefs choose Mighty Nice Meats” • MSA licenced butcher #221L • Proud retailer of Bingil Bay Beef - local, 100% grass fed, free range & hormone free • MSA Graded. Gold medal award winning beef • Food Safe Accredited shop + delivery vehicle Open 7 days Inside Stockland Cairns • (07) 4033 5831 • facebook.com/MightyNiceMeats w w w. m i g h t y n i c e m e a t s . c o m . a u

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FNQ New to You MELALEUCA PORT DOUGLAS

“Having my own restaurant has always been

Adam liaises closely with local

a dream,” said Adam. “I think every chef

fishermen, farmers and growers to

who is passionate about what they do wants

provide fresh food for his menu,

Award-winning chef Adam Ion, who

to open their own restaurant one day.”

which he described as modern Australian with an Asian twist.

has spearheaded Port Douglas’s

Melaleuca is open from 9am for

restaurant 2Fish to multiple state

brunch, lunch and dinner and also

and national industry awards in his

caters for weddings and functions.

nine years in Port, has opened his own restaurant – Melaleuca – in Port Douglas with his wife Namhee, who

www.melaleucaportdouglas.com.au

has also been in the industry for years.

FLOUR AND SUGAR Managed by The Venetian Caffe's co-owner and Pastry chef Simone Sambo’s delicacies have been a huge hit since he and his wife Sharon opened The Venetian Caffe on Lake Street in mid 2018. So much so, the two have created a wholesale business to cater for the growing demand from restaurants, cafes and hotels for their homemade, fresh pastries.

NEW EQUIPMENT FINANCE

Danny Colls, who has more than 30 years’ experience in the hospitality industry, has brought New Equipment Finance to Cairns to help restaurants, cafes and

“After we opened the café, we had so much interest from restaurants and cafes that we decided to start Flour and Sugar (an online platform supplying a huge range of pastries, macaroons, cakes, breads, biscuits, desserts and savoury dishes like quiche).” Simone, who is from Venice and trained at the prestigious William Angliss Institute, says his style of pastry is a blend of French and Italian cuisines.

small business owners access business finance faster. “In general, hospitality industry businesses have a horrible time gaining funding from the major institutions because the hospitality industry in general is seen as high risk,” said Danny, who co-founded the business in December 2018. “So New Finance Equipment was created to help restaurant owners be treated like regular businesses so they can secure funding.” Danny has had extensive handson experience and has designed,

www.flourandsugarwholesalers.com.au

project managed and operated his own successful stable of businesses including five cafes, two restaurants and a function business. “I find it incredibly satisfying helping people who need a new piece of equipment and getting the financing quickly for them,” said Danny, who recently helped a long-standing Cairns restaurant get financing for its kitchen renovation.

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Smoking Success

Words by Janie Barton

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The saying ‘when you’re given lemons you make lemonade’ can almost certainly apply to Max Pantacchini and the enormous success of his seafood empire. The owner of Preston Fresh Seafood, originally established in 1993 with his wife Francoise under the name Pantacchini’s Gourmet Foods, might never have become the local master of the seafood industry, as is his unofficial title, had it not been for Australia’s pilot strike in 1989. His story started when he moved to Cairns in 1987. (Well, it actually started when he was a young boy growing up in restaurants his parents owned in France.) A chef by trade, Max was working at the Hilton in Geneva before he was transferred here to open the Hilton Cairns. Both Max and Francoise worked here for two years and “just fell in love with Cairns” but had to return home to settle some family business. He was transferred back to the Hilton in Geneva, where he stayed two years before they returned to Cairns, which

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was their plan when they left. They were hoping to return to their jobs at the Hilton Cairns, but the pilot’s strike changed everything. “Cairns wasn’t doing well at the time,” Max said. “There was a bit of a recession on, and it was hard to find work.” Working with an employment agency, Max picked up jobs as a casual chef throughout Cairns and the region, working at numerous restaurants and meeting other chefs while Francoise became a stay-at-home mum to their two young daughters. “After talking to chefs and restaurateurs, I realised there was a serious lack of good smoked seafood and a lack of fresh seafood,” he recalled. “Back in those days everything was coming into Cairns fresh, then sent to Brisbane only to be sent back up to Cairns. “So, I started the business on my own, just smoking salmon. I visited all the chefs around the place – in those days I knew all the guys from my days

as a chef – and I’d bring them some samples. “I was flying fresh salmon up from Tasmania. It was a beautiful product, and everyone jumped on board. We were supplying a lot of restaurants and hotels; everyone was very supportive. At that time, I was just smoking salmon and it was enough to make a living out of it. “Then the chefs then asked if I was smoking fresh salmon could I supply them with fresh salmon as well, so all of a sudden we were doubling our orders supplying fresh and smoked salmon.” Then it started to snowball. Chefs asked him if he could supply fresh local fish like Spanish mackerel and barramundi, and then all other types of seafood from the region, Australia and overseas. Francoise returned to the business to help keep up with the demand. Their first shed was 80sq m, then they bought the 200sq m shed next door. A couple of years later they took over

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the shed next door to that one, then the next shed, so in 10 years they ended up with four sheds all in the one complex, totalling 1200sq m. At one stage he employed 45 people and had five trucks on the road supplying as far north as Cape York and to some businesses in Brisbane and Sydney. His most famous customers were Queen Elizabeth 11 and the royal family when they visited Cairns in 2002. Max supplied a range of giant Moreton Bay bugs, red spot king prawns and Kangaroo Island marrons for the VIP guests. While supplying to royalty was an enormous achievement for his business, he says it’s the relationships he has with restaurants, chefs, suppliers, farmers and staff that brings him the most happiness. “All these relationships link together and go hand-in-hand,” he said. “We have had amazing relationships with all the restaurants and chefs in the region, farmers, suppliers and staff,

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which makes us want to do more for them. When you have that link together, it becomes pretty amazing.” His years of experience as a chef gives him the insight to know exactly what chefs want. “Loyalty, consistency, regularity and quality are very important,” he said. “The thing we understand well is, from when we worked in restaurants ourselves, you cannot have something on the menu that you can’t supply. We understand when a chef who is having a really busy night rings us up late with an order. We know how important it is to them to provide this type of service.” In 2007 Max and Francoise faced one of the toughest decisions in their lives. They were approached to sell their business, the third time they had received an offer. “We didn’t really want to sell because we became so close to our customers, many becoming mates, and we didn’t want to let our staff, customers and suppliers down,” he said. “We tossed it around for weeks, and then decided

we’d probably regret it if we didn’t sell. “I stayed back for a year with the new owners, making sure everything was done correctly to protect our customers, clients and staff. A year after I left, the new owners sold the business to someone else.” (Max and Francoise had moved own south and worked as seafood contractors.) “We were still the owners of the building so when the tenants phoned us to tell us that they will stop trading at the end of the financial year, we thought that it wouldn’t be fair for the customers and suppliers. I somehow felt we let them down when we sold the business, and we weren’t going to let them down a second time, so we returned. “Our two daughters and their partners wanted to come with us and be part of the business, which was just fantastic. They are a huge part of our business today, and we know they have the same passion that we do.” When the Pantacchini’s returned six years ago, they renamed the business

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Preston Fresh Seafood and basically started from scratch again. “We had a lot of work to do,” Max said. “There were renovations needed as well as new fridges and freezers to be purchased. We spent a lot, upgrading everything because we wanted to bring it back up to the high standards we had before. Keeping it up to date with food safety we installed a new freezer and chiller trucks, received Safe Food Queensland accreditation and updated out computer programs among other changes.

also buy products such as prawns, bugs, scallops and all bycatch direct from trawlers and also have regular local fishermen supplying a range of local seafood such as barramundi, reef fish and mud crabs. “When you have a large business like this, you have to have product from everywhere,” Max said. “When the weather is bad here, especially during the wet season, we know there’s going to be a shortage of local seafood, so we make sure we still have seafood for our customers from other suppliers.

“The support since we returned has been amazing. We’ve had so many customers tell us they’re so happy we’re back, but the reality is we wouldn’t be where we are today without their support.”

“Keeping your finger on the pulse is the key. You have to know from your suppliers when there will be a shortage of product or when prices are going to rise so you can communicate that with your customers.”

Today, Preston Fresh Seafood has 20 staff and three trucks, delivering six days a week to Port Douglas and Palm Cove and twice a day six days a week to Cairns. While local seafood makes up a majority of their product, they also have suppliers from around Australia and all over the world. They

Due to demand, the business opened a retail outlet four years ago. “We opened about 20sq m and put in a small 2mx1m display cabinet, and within six months it was growing so fast,” Max said. “We expanded to include three display cabinets, but

then we needed more room so three weeks before Christmas last year we expanded the retail side to 250sq m. “Then we had people asking for us to cook fish and chips, so a few weeks ago we opened a fish and chip shop that’s open Fridays to Sundays. “It’s very important to us to listen to what customers are looking for. We don’t always do it exactly the way they want, but we will adapt to our customers’ demands.” Max and Francoise have no plan or desire to leave Cairns again. “Cairns is our home,” Max says. “Cairns is just amazing, and we love it here.” Do the couple have plans to continue to expand the business? “Definitely not,” laughed Max. “We’ve taken over the whole complex now and just don’t have any more space left. So that’s it … for now!”

Photography by Mick Fuhrimann

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Mighty Nice Meats By Suzy Grinter Now tell me… do you buy from a real butcher, a local professional? Or do you succumb to the unknown origins, additives, dyes and poor quality meat slapped into cellophane wrapped polystyrene to decorate supermarket shelves? If you belong to the latter, you have obviously never eaten the real thing. Guaranteed, when you do, you won’t look back. In a growing consumer move towards healthy eating, and away from unrevealed interference with our ‘fresh’ consumables, paddock to plate is a winning phrase on every successful menu. Fresh, all natural, sustainable product is a must, local is definitely preferable and the quality that accompanies hand picked product is incomparable. Mighty Nice Meats at Stockland, Earlville, ticks all those boxes and many, many more. Old-school,insofar as service and consistent quality are concerned, Mighty Nice Meats has gone from strength to strength since local couple Josh Travers and Kerri Jenkins took over the business six years ago. This popular butchery has gained an ever expanding fan club and operates an online service available to all its customers. “Josh was born and educated here in Cairns. He never excelled at school, but he made up for it in his chosen career as a butcher,” says Kerri, going on to explain Josh knew his vocation the moment he left school, or even before. “He loves being a butcher and that’s evident in the passion he has displayed since he first started work as an apprentice with butchers

in Smithfield, before taking on positions at the northern beaches and North Cairns, where he learned all about servicing high end clients and the white boat industry. “He’s worked very hard to learn every aspect of butchery and to achieve success in his profession to get where he is now, and his diligence has paid off. He has always been sought after as a butcher,” says Kerri.

sausages were the best he’s ever eaten,” Kerri says with a justifiably proud smile. Mighty Nice Meats services small, medium and large restaurants, and offers portion cutting services, tailored specifically to each restaurant. “Specific recipes, some sausages and some marinades we make

A shorter stint at Peter’s Ice Cream taught Josh everything he needed to know about business administration and management and consequently he hit the ground running when they took over Mighty Nice Meats, now employing four staff. “We’re delighted at the rapid growth of the business, and we’re here for the long term,” Kerri says. Kerri has spent most of her life in Cairns, and the couple have two children, whose existence inspires them to share their passion for quality, unadulterated food. With a background in marketing, advertising and public relations, Kerri uses her creative skills to best effect in promoting the business, and their online ordering service is a huge success. “We service restaurants, caterers, charter boats and commercial interests. We label all our product appropriately for travel in international waters, and with that knowledge of export requirements, we are well positioned to service white boats and high end vessels. “We pride ourselves on doing this very well, which is vital with a customer base that can be very particular, as they can afford to be. Actor Russell Crowe said our pork

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exclusively for our wholesale customers, based on their individual requirements. We can do recipes that are solely for one customer and noone else. “Our beef is as local as you can get, Bingil Bay beef, a Gold Medal Award winner and MSA certified, as is our shop. Every beef body we buy is graded for age, colour, tenderness, fat or marble score, grass fed, free range, and guaranteed high quality. It’s so true to our story of buying local, supporting local business. “Tully is such a lush region, the soils, the pasture and the climate are all conducive to producing the very best beef. Some organic farms in

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SE Queensland would struggle to emanate the lushness and purity of the Tully region. “We do sell organic product too: chicken, beef and we sometimes get lamb but it’s difficult to source. Our local organic pork farmer is out of production for a year, but that’s what organic is all about, looking after the environment on which the livestock is raised. You can’t keep producing ceaselessly if you want quality product.

“We look forward to servicing more medium to high end restaurants, and the big boats – that’s where our quality sits and that’s where Josh’s

skill set sits. Our business embodies quality. We have received calls from huge concerns, but we’re not mass producers, we’re specialists. “We do deliver for our wholesale customers, five days a week, in our fully accredited food safe truck. “We’ve extended the wholesale portfolio, built up the online store, the shop is thriving and we will be renovating our physical store at Stockland over the next six months. We’ve watched other businesses around us close up, but we’re going from strength to strength, which means we’re doing it right,” says Kerri.

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Alcohol Advertising Words by Janie Barton With Queensland Liquor licence laws now cracking down hard on advertising breaches it’s important that restaurant, café and bar owners are aware of the dangers of misleading advertising to avoid being penalised. In addition, Responsible Management of Licensed Venues (RMLV) need to be updated every three years to stay on top of changes to the alcohol licensing laws. We talk to Paul Garnham, a RMLV trainer, to better understand the ins and outs of advertising alcohol.

Can I offer alcohol as an incentive such as ‘like us on Facebook’ for a free drink?

No. You can do that type of advertising in-house, but it can’t be audible or visible from outside. That’s illegal.

Can I advertise the price of alcohol? You can advertise if you’re under a restaurant licence where your principal activity is meals. However, you can only advertise your standard

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drinks alongside your menu. You cannot advertise any discounts or promotional offers.

Is there a limit to the number of units of alcohol that can be included in one drink? No. It’s up to the venue to maintain Responsible Service of Alcohol (RSA) responsibilities. There have been some new limits introduced after midnight. For example, venues that trade after midnight can’t put more than 45ml of spirits into one drink. Cocktails are exempt.

Can I give alcohol in any combination such as buy one get one free, get a free drink with a meal or enjoy a free drink on arrival? You can do that, but only in your premises. The only time you can advertise outside your premises is if you have a meal-and-drinks package. For example, if you offer a T-bone steak and a Corona for $25 as part of a package, you can advertise that outside of your premises. But if you offer a T-bone steak for $25 with a free Corona then you breach the Liquor Act.

What are the rules for digital advertising? Can I only put alcohol prices on display where they are only seen inside venue? If you have a restaurant licence you can advertise your standard drinks menu alongside of your full menu on digital sites. But for any other venues, like pubs and nightclubs, you can’t advertise any drink prices.

Can I advertise Happy Hour? No. It’s different in different states. In New South Wales and Victoria ypu can, but we can’t in Queensland.

Can I give away alcohol to patrons once they are inside my premise, such as giving a complimentary drink during competitions or promotions? Yes, you just need to maintain RSA responsibility.

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Can I advertise alcohol as part of a cultural celebration such, Guinness for St Patrick’s Day or a Beaujolais for Bastille Day? You can advertise products but not the prices. For example, you can advertise that you have Guinness on tap, but not the price.

What are the penalties for breaking the rules? An on-the-spot fine for breaching the advertising laws is $1305. The focus from Liquor Licensing at the moment is on advertising, so a lot more fines are being handed out for advertising breaches. In some areas it’ s getting out of control, so it is a current focus for Liquor Licensing.

What is the most common breach of the advertising rules in FNQ? This would be for advertising Happy Hour or mate’s rates.

Do I need a licence to serve free alcohol? That depends on how you want to do it. A licensed premise can hand out free alcohol but they’re still responsible for RSA and making sure people don’t come unduly intoxicated. A restaurant without a liquor licence, that provides a BYO service, does not need a liquor licence.

What would be you best advice to help set a new business on the right course with regards to the rules of serving alcohol? Owners and management need to go through the RMLV training, which must be updated every three years to help them understand what they can and can’t do. Staff must do RSA training, but in the RSA training there’s not a lot to do with advertising so they don’t go over the guidelines for advertising. Paul runs multiple courses each month in Cairns, Port Douglas, Townsville and Cooktown. Contact him on 0400 902 966 or email him on Garnham.paul@gmail com

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Foody Love

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Coffee, Conservation & Commerce A Conversation With White Whale Coffee by Suzy Grinter

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As a business owner, success brings with it a desire to have a purpose; a driving factor other than making a living. And so the metamorphosis of the renowned Industry One coffee roastery began, and White Whale Coffee was born; a new brand that encapsulated its owners’ raison d’etre. Stephen Lee and Ali Slotemaker opened their original roasteryIndustry One Coffee in Scott Street in 2010, then the roastery in Tingira Street, Portsmith in 2014. Selling the Scott Street site in 2016, and leaving the roastery in the dependable hands of managers, the family headed to New Zealand to spend quality time with Ali’s family for almost three years while their son was very young. Involving themselves in café and roastery projects while there, Stephen and Ali observed the strong community focus embraced by local business. “New Zealand is advanced when it comes to innovation and sustainability, and there is far more evidence of small businesses supporting each other and their communities. It was a game changer for us,” says Ali. Realising how much they missed Cairns, the couple returned witha completely different mindset and a great deal of excitement about the way forward for their business. Back at Portsmith, Steve and Ali set about reinventing their popular coffee roastery to reflect their personal valuesand passion for community, environment conservation and sustainability. “We felt the Industry One name wasn’t representingthose values and we couldn’t take the business forward significantly in the direction we wanted under the old name,” said Ali. The couple wanted a brand and name that would take the business through the next ten years, and in rebranding they sought a name that was regionally significant, strong and ethical. Ali has a career background in environmental science, and the couple is passionateabout conservation. “White Whale subtly reminds us of our planet, our oceans, how important all these things are, and of course Migaloo is a ‘local legend’." Meanwhile, Ali and Stephen were looking to associate themselves with a philanthropic venture that aligned with their personal ethos and business culture and it soon revealed itself in the local not for profit organisation Reef Restoration Foundation,

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which is working to replenish our precious reef by propagating coral in ocean based nurseries. “Having a higher purpose other than just benefitting ourselves, gives so much more meaning to what we do, and after ten years in business, I needed that extra drive and motivation, and the health of the oceans is something we’re both deeply passionate about. Steve and Ali have effected significant changes to their business operation to reflect their commitment to the environment. Their waste stream to landfill has been reduced by nearly 90% by composting all their paper waste and food products, which represent 50% of their total waste, and glass and plastic recycling. Long term goals include the operation of a commercial scale compost facility, collecting waste from other businesses. “The alternative at the moment is landfill, so it’s the best option we have now, but I like to think that if we can build up the practice of composting it will lead us eventually to have a composting facility producing clean, organic compost as a step towards reducing our carbon footprint,” said Ali. White Whale Coffee is still producing the same first class coffee it produced for many years as Industry One. That part of the business hasn’t changed. The roastery purchases specialty grade beans, the top 5% of the world’s production and roasts in small batches from their Portsmith warehouse, producing coffee that is honest, refined and distinctive. “The small town I came from in New Zealand had about seven coffee roasteries – I think New Zealand has the highest number of coffee roasteries per capita in the world and all cafés use a local roaster. There’s a huge focus on community and supporting local business. “When we started out we were just about the only coffee roaster in Cairns, but now there are about four or five. The quality of the roasting here in the region is excellent and there’s a lot of scope: so many different blends depending on where the roastery buys their green coffee from, the flavour of the blend depending on proportions of the different beans, and the way it’s roasted. So there are really unlimited options. “There are many local businesses, big and small, that choose to buy coffee from roasteries down South despite the choice on offer here in the Cairns region. It would be wonderful to see that change, and local businesses supporting each other to keep prosperity in our community,” said Ali.

17 May 2019 1:27:58 PM


Wine lovers rejoice Today’s restaurant patrons are more discerning than ever. Not only are they looking for an excellent menu to choose from, they want the total dining experience. And that includes enjoying a quality glass of wine (or two!) to complement their meal. Drinking wine with meals is a centuries-old tradition, but today wine and food pairing is an art form that has proven so successful that the majority of restaurateurs design their menus by matching food with wine choices. “There is no doubt that wine enhances the flavour of food, and food enhances the flavour of wine,” said Casella Family Brands Far North Queensland area manager Laurie Greenwood. “They both complement each other.” Restaurants, diners and wine aficionados across Far North Queensland are celebrating now that Casella Family Brands, Australia’s largest family-owned wine company, has recently invested in Far North Queensland by having Laurie based full time in the region to service the restaurant and hotel industry. He’s now covering everywhere north from Ingham, including Thursday Island and Weipa, and west to Mt Isa and the Northern Territory.

Words by Janie Barton

Casella Family Brands has a growing portfolio of award-winning Australian wines that are enjoyed by people in more than 50 countries. In addition to its foundation [yellow tail] brand, it also includes a number of well-known and popular wines - Casella Family Wines, Peter Lehmann Wines from the Barossa, Brand’s Laira of Coonawarra, Morris Wines of Rutherglen, Baileys of Glenrowan and The Magic Box Wine Collection. “We have some great wines that haven’t been available here before, and we’ve been having an amazing response,” said Laurie, who has been living in the region since 2014 but moved across to Casella Family Brands last October after working with another wine supplier for the past five years. “We now have Casella brands available in about 80 hotels and restaurants in the region. “Casella has made a huge contribution to the Australian wine industry. They’re constantly expanding and buying more wineries in Australia to grow their portfolio so we can look after our customers better and give them a broader range of wines.” Laurie, who has extensive knowledge after 23 years in the industry,specialises in making wine lists for restaurants of all sizes

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by matching their menus with various types of wines not available in bottleshops. “We also educate the staff on which wines enhance the menu so they can make informed suggestions to diners,” he said. “There’s a lot to it, and it’s not something you can learn overnight. Staff training is something you have to do ongoing over time, so I make a point of returning to the restaurants and delving into it a bit deeper with their service staff.” Casella has helped propel Australian wines onto the global market, with its products available in more than 50 countries. The family-owned business was started by Filippo and Maria Casella in 1957, and their son John joined in 1995 and is now the managing director. “Because they are an Australian family owned company they invest in Australia,” Laurie said. “The company recognised that there is more confidence here in Far North Queensland and recognised the need to have someone up here on the ground that would support the restaurants and hotels in the region.

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“We can react faster than some of the other companies.People can ring me, and I’ll be there the next day, and we can do a wine list in 24 hours if needed.” Laurie is currently studying with Sommeliers Australia for his Wine and Spirit Education Trust (WSET) Level 3 Award, which will provide him with an evendeeper knowledgeof winemaking. “There’s always something new to learn about the industry,” he said. “I love learning about the wines, where they’re from and then showing other people how to appreciate them. “I’m also always out drinking and eating in the restaurants, trying new food and constantly thinking what wines would enhance the meals.” He knows many people, especially foodies and wine lovers, are envious of his career. “Believe it or not, it’s a lot harder than it looks,” he said. “But I’m not complaining!” Contact Laurie at lauriegreenwood@casellafamilybrands.com.au or on 0437 589 989.

17 May 2019 1:28:06 PM


Liquid Specialty Beverages is a Queensland family owned company established in 1992, supplying a wide range of spirits, wines, beers, waters, soft drinks and juices. Our team works closely with major beverage distributors both in Australia and internationally to ensure our extensive range remains up-to-date and delivering great choice and value to our customers. To ensure our extensive range maintains a unique edge, we have developed a “hand-selected range” of products, many of which are exclusive to Liquid Specialty Beverages. From craft beers and ciders, to premium spirits and rare wines, our handselected range enables our customers to offer contemporary beverage choices which offer a point of difference – and great margins.

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1300 668 736

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13 DUTTON STREET, CAIRNS

WWW.LIQUIDSB.COM.AU

17 May 2019 1:28:11 PM


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. 07 4054 3077

admin@manningpies.com.au

manningpies

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Loyalty and Business Cards

Takeaway and Dine-in Menus

YOU NAME IT, WE DO IT.

Signage and Lightboxes

Menu boards and A-Frames

Customized Uniforms 27

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Job:62519 FNQ Food Magazine Press Sheet:4 Side:Front_M1 Side:Front_Cyan Side:Front_Magenta Side:Front_Yellow Side:Front_Black

4053 6400 info@cardzilla.com.au 163 Anderson St Cairns


EquipmEnt Spotlight UNOX CHEFTOP MIND. MAPS™ PLUS XEVC-1011ELECTRIC EPR COMBI OVEN CHEFTOP MIND.Maps™ is the new line of professional ovens that will allow you to gain creative freedom while keeping complete control of the cooking process. With the Unox CHEFTOP MIND.Maps™ PLUS XEVC-1011-EPR combi oven, you can roast, grill, steam and bake bread as well as oven-baked products. • Capacity : 10 GN 1/1 • Distance : 67 mm • Frequency : 50 / 60 Hz • Dimensions (mm) : 750W x 773D x 1010H

• Plus Electric • Voltage : 400 V ~ 3N • Electrical power : 18,5kW (10 amp - 3 ph) • Weight (kg) : 95 • Manual cooking modes + advanced and automatic cooking programming • Store up to 256 user’s programs with possibility to assign name and picture to each program • Door-integrated LED lights • High performance thermal insulation • High durability carbon fibre door lock • Triple internal glass • LCD touch screen • Forced humidity extraction • Lateral support • Special fan to reduce baking time • AIR.Maxi™ technology, improving the air distribution in the cooking chamber

• 18 litre oil capacity • Mechanical thermostat • Manual pilot ignition • Baskets and lid included • Adjustable feet

GAS FRYER 400MM FF18 The FastFri FF18 is an impressive and economical new 18 litre commercial gas deep fryer. For a fish and chip outlet, café, or restaurant, a deep fryer can be an essential piece of kitchen equipment. The FastFri FF18 is designed to energy efficient and to have a smaller physical footprint than many competitors. • 400mm wide single pan fryer • Stainless steel finish • 90MJ multi-jet target burner • 25kg / hr production rate • Stainless steel open pan (no tubes) • 30mm drain valve

NERONE COMMERCIAL 10 TRAY ELECTRIC COMBI OVEN

OVERALL CONSTRUCTION Stainless steel open tank with cool zone Stainless steel exterior front and sides Double skin door with stainless steel outer Stainless steel adjustable legs Two nickel plated wire baskets Stainless steel lid supplied standard CONTROLS 100-190°C mechanical thermostat Over-temperature safety cut-out Manual ignition pilot burner with flame failure CLEANING AND SERVICING Open stainless steel pan for easy clean Easy clean stainless steel exterior 30mm drain valve for effective draining Lift off basket hanger Access to all parts from front of unit BURNERS Multi-jet target burner Gas power 90MJ/hr, 25kW

Nerone Professional Combi Oven is 100% made in Italy. Exclusive to National Kitchen Equipment quality design, construction and materials go into this entire range for the budget conscious. With three functions: 1. CONVECTION - In the convection mode, the oven circulates dry heat - ideal for pastries and breads. 2. STEAM - The steam mode injects water into the oven to poach fish, rice and vegetables. 3. COMBINATION COOKING - The true genius behind the combi oven is the combination mode which uses both dry heat and steam to maintain exact humidity levels, thus giving you more control of the moisture levels in food. These levels are adjustable from 0% to 100% of possible maximum relative humidity, a term used to describe the quantity of water vapour that exists in a gaseous mixture of air and water. Our understanding of humidity in a combi may be simple if we relate this example when it is

• Protek.SAFE™ technology, allowing thermal insulation and safety RRP $16,800.00 + GST

PAN SIZE Oil capacity 18L (32lbs shortening) Width 305mm Length 380mm Oil frying depth 95mm Gas connection R 3/4 (BSP) male 40mm from RH side, 24mm from rear, and 221mm from floor All units incorporate Natural and LP gas regulator DIMENSIONS Width 400mm Depth 735mm Height 915mm Incl. splashback 1085mm PACKING DATA 0.54m3 Width 870mm Depth 495mm Height 1255mm 57kg nett weight 97kg packed weight GAS TYPES Available in Natural gas and LP gas, Other gas types on request $2,450.00 + GST

30˚C outside with high humidity, humans feel hotter than the actual air temperature. The extra humidity transfers heat faster and we noticeably can feel the difference than if it was just 30˚C outside with zero humidity (dry heat). This same effect can be controlled inside a combi oven, enabling chefs to cook food with higher heat and moisture control capabilities. At 100% relative humidity, you will be able to cook with high heat without burning or excessively drying out food products. The true benefit of a combi oven is it controls the humidity inside its chamber, maintaining exactly the desired atmosphere, reducing shrinkage and weight loss while also improving cook times and results. • Rack for 10 x 600mm x 400mm Trays • Touch sensor controls • 9 Cookng programs • Cooling function at the end of the cooking

process • Door evaporating water tray

• Manual or auto steam injection • Delta T cooking • Core probe • Inside and outside stainless steel construction

with exterior Scotch-Brite finish

• Cooking tray has rounded corners • Internal global infusion ventilation system

with reversing gear fan

• Advanced hermetic system • 280 Degree thermostat • Internal lighting • Cool exterior glass door with removable

interior glass for cleaning

• Removable and replaceable door seal

Power: 3 Phase 12.7kw 415v (Requires 32amp Plug) External Dimensions: 830mm w x 870mm d x 1196mm h Internal Dimensions: 680mm w x 493mm d x 890mm h Weight: 122kg Currently on offer with a $3,000 discount reduced from $9,990.00 (Ex. GST) to only $6,990.00 (Ex. GST)

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COOKON KBE-1S KAYBEE ECONOMY 35 LITRE STAINLESS STEEL

KayBee oil filter machines (now branded cookon.

kb and made at Cookon) are the best machines money can buy and pay for themselves in no

time. It doesn’t take much for cooking oil to spoil, affecting not only your food, but the efficiency of your kitchen, and cost of your supplies. By using a cookon.kb oil filtration system, you can clean

your oil, extending its lifespan and increasing the quality of your produce.

Filtering prolongs the life of your oil by at least

50%. Our famous KayBee oil filters are the only oil filters on the market with a top and bottom

filter. These machines will pay for themselves

in no time by cutting fryer vat cleaning and oil

filtering time to a matter of minutes! Made by

Cookon, in Australia, of course! KayBee trading oil filter machines are built with stainless steel throughout and are designed for safety and

reliability. The machines are compact for easy use and storage and fully mobile for ease of

movement. KayBee oil filter machines come in either electric or battery models.

ASADO PARILLA GRILL AS1668.2SPAS.PGA. EL9.0800 Asado parilla offers a unique style of cooking that originated with the cowboys of Southern Brazil & Argentina called Gaucho’s. Meats are slowly cooked over natural wood charcoal resulting in flavoursome, succulent & tender cuts. The electric powered lift grill is ideal for cooking of steaks and vegetables maintaining the authentic woodfired barbeque flavour. One of the growing trends is toward more traditional ways of cooking with solid fuels instead of gas/electric where the flavour of charcoal is the influence on the styles presented in restaurants. Currently a number of restaurants are using the Asado units with a number of this growing trend in Hobart where this has taken off and is spreading to the major cities in the rest of Australia.

HOSHIZAKI KM-30A UNDERCOUNTER CRESCENT ICEMAKER KM machines produce clear, crescent shaped ice. The unique shape is extremely versatile and extends from the splash-free serving of post mix soft drinks through to diverse applications such as fish transportation, display and even laser therapy. This range includes a double-sided stainless steel evaporator, which requires fewer cycles to produce a full bin of ice, thereby reducing energy consumption. Crescent-shape ice moves around freely yet packs together tightly in its bin, maximizing storage capacity. Individual crescents do not stick together as there are no air pockets so that each piece of ice comes across distinctive in a cup of drink

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AVAILABLE MODELS

MOTOR

fryers

240 volts, 1475 rpm, single phase

•KBE-1S – Electric for light use on small to medium •KBE-1SB – Battery operated for light use on small fryers

•KBC-1S – Electric for light use on small to medium fryers

• KBS-4S – Electric for heavy use on large fryers • KBS-4SB – Battery operated for heavy use on large fryers

STANDARD FEATURES

• Stainless steel externals

• Electric motor: 1/3 – ½ HP, 50HZ, • Battery motor: 24DC volts, 100W outlet, 1500 rpm, 5.2 amps DIMENSIONS (MM)

• KBE-1S: 340 x 570 x 285

• KBE-1SB: 340 x 570 x 520 • KBC-1S: 390 x 680 x 600 • KBS-4S: 500 x 750 x 600

• KBS-4SB: 500 x 750 x 600 * Measurements are with

• Swivel castors

the handle down’

OPTIONAL FEATURES

• KBE-1S: 33

• Drop down handles

WEIGHT (KG)

• Filter papers

• KBE-1SB: 33

CAPACITY

• KBE-1S: 35 ltrs

• KBE-1SB: 35 ltrs • KBC-1S: 38 ltrs • KBS-4S: 50 ltrs

• KBS-4SB: 50 ltrs

• KBC-1S: 38 • KBS-4S: 42

• KBS-4SB: 42 Retail Price: $4,309.00 + GST

FEATURES • adjustable

grill height from 950mm to 1550mm powered elevation of cooking grill • joystick grill height control • cantilevered grill frame lifts vertically to allow clear access to firebox • removable cooking grills that fit dishwasher racks • resting rack for slow cooking • night cover for firebox • robust frame supports • removable firebox skirt for easy cleaning • customisable front face to match any cooking lineup • adjustable grill holds up to 40kgs • firebox made with non toxic materials • complete stainless steel manufacture • 100% Australian made • available in 800mm and 900mm depths to suit most commercial lineups • convenient cupboard beneath for wood storage • electric

$13,750 + GST

Individual premium crescent ice 30mm x 37mm x 13mm

• Satin stainless steel front panel • Slide in cleanable air filter • Durable injection moulded front louvre • Air flow-front intake and exhaust-can be built in • Standard control box across the range • Stainless steel evaporator • Vertical pump motor-no mechanical seals • Domed float switch-good in hard water areas • Snap in water tank design-easy to remove for sanitation • Has low electrical consumption • Has low water consumption • High production capacity

DIMENSIONS Width: 450 mm Depth: 610 mm Height: 840 mm WEIGHT Net: 39kg Packed: 49kg •AC Supply Voltage 220-240V/50Hz, 10AMPs •Condenser Air Cooled •Refrigerant R134A •Ambient 1°C - 40°C •Water Temp & Pressure 5°C 35°C/70kpa - 800kpa $2,450.00 + GST

17 May 2019 1:28:20 PM


FOOD Photography Words and images by Rachel Wilson

F

or most of us, a browse through our social media feeds is quite a pleasant experience. In fact, for me, it’s one of the best parts of my working day: a cuppa in one hand and the other hand free to scroll and click on the latest, most intriguing Instastories and perusing stunningly beautifully plated food that increasingly populates our Facebook, Instagram and Pinterest feeds. As a food marketing professional, I will be up front and say that there is some room for cutting corners when it comes to marketing your café or restaurant, but professional photography in my mind will never be one of them.

Up to 70% of the hospitality industry does its marketing online and needless to say nothing captures the customer’s attention faster and leaves an everlasting impression than a drool-worthy photo of your menu. I highly recommend investing in a professional food photographer to take photos of all your menu items, especially those that will be featured on your website, menu board, flyers or press ads. However, I know that the cost it not sustainable for a small business for this to be a regular occurrence. Like most of you, I haven’t had photography training but have found

PART 1: I can’t emphasise how important the planning process is when it comes to photography! Whether you’re a complete beginner or whether you’re slightly more advanced, I’m pretty confident the specially selected food photography tipsI’m going to share will give your social media presence a spectacular visual boost!

1.1.DECIDE ON THE PHOTO STYLE: Firstly, you’ll need to decide what type of photos you’re taking. Before you even start, you need to make a decision with regard to whether you’re taking product-only photos, lifestyle photos or both. And why is this a vital part of the process? Well, establishing the genre of photography that you’re aiming for will determine whether you shoot indoors or outdoors, whether your shoot involves models (here, we’re probably talking about willing friends and family, rather than Miranda Kerr or Elle McPherson) and whether you need to allow 45 minutes or several hours to achieve the right look. Tip: If you’re wondering what style of photos would work best for your brand, open your eyes wide and seek out inspiration across digital and traditional media sources.Watch how

that up-skilling in this area was not a hard task. I don’t mind telling you, however, that it wasn’t an overnight leap into professionalism. No, not by any means…

your competitors express their brand in terms of imagery; take note of what works (and what doesn’t!) for competitor brands.

Nevertheless, my photography talents were made considerably easier by some crucial tips that have been shared with me over time. Add to that a few years specialising in food marketing and you got some essential self-discovered photography tips and tricks as well.

1.2 PLAN FOR CONSISTENCY:

So, it’s time to ‘pay-it-forward’! I’m excited to share the very best of that advice.

I often recommend that my clients create a short written plan before they commence a photo shoot. A dot-point plan will help focus your mind on what needs to be done in advance of the shoot; it’s also a useful reference point for any helpers who are assisting you on the day.You’ll need to ensure that your short written plan specifies the following:

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1. Type of camera to be used: Don’t be afraid to use your smartphone camera (the specs on most new models are perfectly fine for your digital photography needs).

to provide a pop of colour and dash of contrast to your pics!

2.2 PRODUCT LIGHTING: 2. Natural light versus artificial light: Choose one and keep your choice consistent throughout the shoot to avoid wide variations between the tone and style of your photos.

If you want a clear, beautiful shot, lighting your dish well is arguably the most important thing you can do.

3. Background: Will you keep things super-clean and uncluttered with a simple ‘sweep’ background (i.e. a seamless white background)? Or, do you have another more atmospheric backdrop in mind?

When shooting indoors:

4. Shot list: Prepare to shoot a variety of images. Write down a shot list in advance so that you don’t get distracted on the day of the shoot – it’s easy to forget which menu items you want to shoot and what type of atmosphere you want to create!

When shooting without sunlight:

Finally, nothing achieves consistency quite like shooting from a tripod! And, don’t be too alarmed about the cost – many inexpensive models now exist, including those that can be paired with both smartphones and cameras alike.

Photograph your item near a sunny window, diffusing the light with a sheer curtain. If needed, use a reflector to bounce additional light on your subject.

Use a light box or a set of three softbox lights to eliminate shadows. Avoid using your camera’s flash, and avoid mixing natural and artificial lighting, since they have different colour tones.

When shooting outdoors:

1.3 PLAN FOR QUICK TAKES….

• Avoid direct sunlight, which can wash out colours and produce harsh shadows.

Food starts to look tired very quickly, so you’ll have to work swiftly to get the most appetising picture. Try laying out your props before cooking, then plating up only when everything’s completely ready.

• Steady your camera: Keeping your camera still will help make your photos sharper (this applies in any lighting!).

If you’re worried about fresh herbs starting to flag, keep them on ice or in a cold place until you’re ready to snap.

PART 3:

Some Final Thoughts…

PART 2:

The Checklist Part:

• Tackle a photography project when you have enough time to do the job justice! Taking photos of your menu items is time-consuming and you don’t want to get stressed and rush your work. The images will suffer.

So, you now have a broad idea of the type of shots you want to take and the set-up you’ll use. Next, it’s time to look at tools, techniques and accessories.

• Try shots from various angles. After all, variety is the spice of life! By showing your product from different angle, you keep the viewer interested. Examples:

2.1 GET READY TO ACCESSORISE: • Items such as pegs and safety pins will help keep clothing and fabric in place.

Likewise, Blue-tac, tape and glue dots will help keep items still during the shoot. • Fishing line will allow you to hang items without clutter appearing in the image.

• A three-quarter shot looking down diagonally works as the viewer sees it from a perspective as if they were there. They see what it would be like to see the dish in person.

• A top-down aerial view is also great as the viewer sees the product as being ‘their own”; this means they may feel as if the plate/bowl of food is already theirs – genius!

• Accessorise with eye-catching props: Use interesting-looking crockery, cutlery and napkins – remember, smaller looks better on screen. We’re not all blessed with marble worktops and rustic wooden dining tables, so set the scene with printed vinyl backgrounds, chopping boards, jars of herbs and an array or napkins instead. In particular, seek out brightly coloured props and accessories

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Note: While the above list of photography tips and pointers is not exhaustive, we’re sure we’ve provided you with enough info to allow you to begin a successful journey of taking your photography up a notch. Keep experimenting, keep learning and you’ll soon perfect your technique!!

17 May 2019 1:28:22 PM


25 years supporting the local fishing industry

WHOLESALE local & imported frozen seafood fish, prawns, bugs, crayfish, mussels, oysters, scallops

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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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If we don’t have it, you don’t need it!

Stockists of a comprehensive range of kitchen equipment and consumables. Chef-Link Care A Cairns based business offering the range and ease of ordering of a national brand. Comprehensive range of over 10,000 products including the biggest names in the industry all available through an easy-to-use online store. Chef-Link not only make ordering easy but provide same day delivery in the Cairns region and fast efficient freight to the entire Far North. A family run business for almost twenty years; Chef-Link consistently strives to provide a comprehensive range backed with excellent service, fast and efficient fulfillment and above all, value for money. We pride ourselves on offering the best customer care in the business, with outstanding pre and after sales support. Whatever your hospitality needs, join over 5,000 other happy Chef-Link customers and contact us today.

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Why you need POS Words by Wayne Lavis Omega Technologies When a client comes to me, enquiring about a Point of Sale system, most fall into two categories: new startups, and smaller businesses that want more control. In that latter category, most business owners share a similar story. They’ve started a café, coffee shop or restaurant, and business is good. But they’re busy. Really busy! Somewhere along the line, running the business went on to autopilot. Most decisions on operational issues like staffing levels and ordering end up being decided either by gut feel, or “what we did last week”. Clients with a basic cash register set-up are looking to upgrade to a proper system at two stages. When business has plateaued, and they’re looking to find improvements, or they’re looking to take the business to the next level, and recognise they need to get their back of house systems sorted in order to succeed. A modern POS system has multiple advantages over a simple cash register setup. Whilst the basis of a POS

system is enabling a business to take payments, a computerised setup is so much more.

INTEGRATED EFTPOS Having EFTPOS payment requests being sent directly from the till, instead of manually typing in an amount into the pinpad both saves time and reduces errors and the chance of fraud.

INVENTORY AND STOCK CONTROL A properly setup stock control system has many advantages • Easy and accurate stock takes • Live stock figures and valuation Automated stock re-ordering, or minimum stock warning reports, to either generate automatic purchase orders, or running a quick report to show you stock lines that have fallen beneath a pre-set minimum SOH.

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This is a fantastic tool to get away from “seat of the pants” ordering, and also assists in avoiding overstocking products! Other handy features are a boon for wait and kitchen staff alike, such as having the ability to set, for example, 30 “daily specials” in the POS at the beginning of the shift. This means that the till will warn wait staff that the special is no longer available, avoiding over-sells and customer dissatisfaction, with no time wasted

STAFFING INFORMATION Live sales reporting, with the ability to break down information a near-infinite number of ways is a feature of most modern POS systems. Staffing costs are one of the biggest costs to a business: the ability to break down sales by hour over any given day or period will give the business owner or manager a vital tool in setting correct staffing levels.

There’s no longer a requirement to be limited to the traditional “pay at the till” model. With the advent of iPads and mobile EFTPOS, there’s no reason your guests have to wait in line. Use a mobile solution that connects to the rest of your system, and serve them at their table – and up-sell at the table with extra drinks and sides! Integration with other third party apps. A modern POS system is designed to streamline your business, and not simply by having a smart “till”. POS systems can now integrate with live Reservation and table booking apps, interface with online ordering companies (Uber Eats, anyone?), have a built-in rostering system, and kick out your daily sales figures to accounting software programs like Xero and MYOB. A POS system is no longer just the cash register. It’s a series of integrated tools that help streamline your business, enabling you to concentrate on managing the business, not just working in it.

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Related to that, with individual staff logons, you’ll be able to see how active each staff member is on the tills: great for busy hotels, and essential for tracking down discrepancies and loss prevention.

ADVANCED REPORTING

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Why First Impressions Count Words by Andrew Nakovics Director / General Manager Cardzilla/Trinity Printers Ever wondered why the café or restaurant next door is always full and yours isn’t, even though your food might be so much better? You might be a budding Jamie Oliver or Maggie Beer, but you actually need to have people through the door to buy your food to have a successful business. Never judge a book by its cover, first impressions count, there is no second chance. All these clichés might be true, but unfortunately in this day and age, the whole package of presentation, ambiance, professionalism, service (and food) is just as important. Just like the old days when you dressed up for your first date, or nowadays for the younger generation having a great photo on Tinder, if you are not looking your best, than it is off to the next person (or restaurant). Yes, you walk into your workplace every day, but humans, being creatures of habit, you never actually see things how your customers do. It may be time to have a fresh set of eyes have a look at your business, seeing the branches through the leaves. Running a business, let alone a restaurant, has many different aspects and can have many distractions. Ordering goods in, paying the rent, taxes, wages, BAS, electricity, dealing with staff blah, blah blah, just to keep the doors open before anyone even walks in. Have this person start outside your restaurant. Was the signage clear, easy to read and up to date, making you easy to find? Does it represent your business and what you stand for? Is the entrance clean, welcoming, opening hours displayed and if you are closed, menus displayed so potential customers can come back when you are open. Were there any takeaway menus available for customers to take home and call you later? Remember people eat with their eyes. Are there any high quality images of your food shown or any food that may create interest and appetite on your signage or walls to tempt customers to come in? Or are your walls drab and boring, showing no inspiration which may be a reflection of the food and service? Do the walls need a fresh coat of paint, are the windows clean, all these things can sometimes be a reflection of the food! Is there a staff member at the entrance to welcome your customers in or talk to the potential ones? How do they present themselves, just wearing any old clothes from last night out on the town, or are they wearing a clean uniform proudly displaying your business name?

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Once you have customers in your restaurant, can they actually read the menus easily, are they well-presented or do they have dog ears and glass water marks on them? Is the lighting strong enough or have they got their phones out with torch lights on, trying to read the menus? Is the font large enough and the menus clear and precise? Just for a moment, pretend your restaurant is a stage where you are giving a performance. The audience is your customers and you are the director. Take charge of the buildup to the opening scene (entrĂŠe), getting them excited and comfortable ready for the main act (main course). There

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are many rehearsals in a performance, but unfortunately in the restaurant business you only get one take, fail to get this right and the customer has gone next door. All these things are important to consider even before customers have had their first bite of your food. Yes, food is very important, but making a great first impression will not only get more bums on seats, but hopefully will encourage them to spend more money whilst they are dining with you and have a great experience, recommending the experience to others.

17 May 2019 1:28:35 PM


Paul | Garnham | Training In Partnership with RTO 313345 Responsible Management of Licensed Venues training Liquor licensing consulting Liquor licensing applications Compliance checks Staff training, updates and refreshers Relief management Event management Staff placements Mobile: 0400 902 966 Email: garnham.paul@gmail.com ABN: 38 701 101 150

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Providing Solutions Since 1978 Northern Chemicals develops and manufactures true concentrated cleaning chemicals locally for all commercial and domestic needs. Northern Chemicals provide the following products and services for the Hospitality Industry. • Chemical Dispensing Equipment • Concentrated Cleaning Chemicals • Chemical Racking • Wall & Safety Charts • Professional Advice • Site Audits • Spill Kits • Washroom Products & Dispensers

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Marketing your food business

w w w . F N Q F o o d . c o m . a u 39

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There’s no doubt that food trucks and pop-up restaurants are gaining in popularity, with plenty of regular gatherings across the region. Here’s some things you need to know about taking your business on the road.

However, if you are preparing food onsite, or you bake products at home to sell from the van, you will need a licence – a food licence in the first instance or a home-based food business licence for the latter.

FOOD VANS

POP-UP RESTAURANTS

There are a couple of types of food vans, ranging from a full-serve kitchen food truck, to the traditional smoko van and snack truck. They are all classed as mobile food businesses under the Health Act.

Whether a great way of promoting your traditional business or your main form of income, pop-up restaurants, including food sold at market stalls, are also highly popular.

You will need a mobile food business licence from Council – or another Queensland local government – to sell food on the go. This licence ensures you are aware of and follow the same levels of safe food handling that you would in a traditional bricks and mortar business.

COFFEE VANS Coffee vans that only sell hot drinks, slushies and packaged drinks, and prepackaged foods, generally don’t need a licence.

Classed as temporary food stalls, operators again are expected to maintain the highest level of food safety. These temporary kitchens must adhere to the same rules and regulations as permanent restaurants. For instance, there must be floor coverings to make it easy to clean up spills; the stall must have three walls to prevent contamination; and have a dedicated, trained food safety supervisor. You’ll also need to be properly equipped with items such as hand wash facilities, a probe thermometer, soap, sanitiser and a potable water supply.

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Where can I trade?

Most mobile and temporary food businesses tend to set up as part of events or markets, which have their own requirements under Council’s local laws, such as providing enough toilets and disposing of waste and rubbish. Outside of these events it’s not permitted to set up your business in any public parks and reserves, including the Esplanade. You can operate from private property, such as visiting worksites, as long as you move on periodically. If you wish to set up more permanently you will probably need planning approval. Selling food from the side of a Council road is allowed, but, as the name suggests, your mobile food business

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needs to keep moving – stops are limited to 30minutes and you can’t visit the same location more than 3 times a day. You can’t operate from a car parking bay or in such a way that you block access to other vehicles or people. (You’ll need approval from the Department of Main Roads and Transport to operate from a State-controlled road.)

More information

There is a lot of information on Council’s website on requirements for operating food businesses and safe food handling, as well as how to apply for the relevant licences. www.cairns.qld.gov.au/buildingplanning-business/business/food

17 May 2019 1:28:57 PM


Catering for caterers Words by Janie Barton

A key element to the successful running of any cafe, restaurant and bar is found in the behindthe-scenes infrastructure, which is essential to ensure ease of operation. Whether it’s a five-star establishment or a small coffee shop, having the right framework in place is vital for creating smooth-running procedures,

which is why Cairns Premier Catering Equipment (PCE) is a preferred supplier for allsizes of business in the hospitality industry. The locally family-owned business has been a leading supplier of commercial catering equipment in Cairns and surrounding areas for 20 years. Led by owner Derek Dovey, his team of

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experts also specialise in custom-built stainlesssteel fabrication and design of equipment needed for businesses in the hospitality industry.

projects in both Cairns and remote areas where they either barge in their equipment or use their own transport if possible.

“We supply everything from commercial kitchen fit-outs, equipment and custom-made designs to dishes and furniture and everything in between,” Derek said. “We offer the complete package in a one-stop shop. If we don’t have it, they don’t need it!”

“We’ve worked in Papua New Guinea, Kowanyama, Julia Creek, Mornington Island, Thursday Island, Karumba and Normanton, just to name a few locations,” Derek said. “We cover everywhere in North Queensland.”

They have recently completed work at Crystalbrook Collection’s five-star Riley resort on the Cairns Esplanade in its three restaurants and bar areas – Paper Crane, Greenfields and Rocco. “We manufactured or supplied everything to do with the bar and kitchens,” Derek said. “We fabricated the benchwork and shelving and also supplied all of the kitchen equipment. We worked closely with their architect and their design plans, and also liaised with them on modifications we suggested. It was a huge project, and we’re very pleased with the result.” They’ve recently also completed works at the Cairns Performing Arts Centre as well and supplied the fridges, ice machines and glass washers. They are currently starting work on three restaurant/bar areas for the second instalment of the Crystalbrook Collection – Flynn (aka Bellview Hotel), a new five-star resort on the Cairns Esplanade.

Their showroom, one of the largest of its type north of Brisbane, has an extensive range of equipment from Australia’s leading suppliers. Everything a business in the hospitality industry needs, including ovens, cooktops, fridges, fryers, furniture, cabinets, cookware, dishes, utensils, food-storage equipment, pizza ovens, bakeware and more can be found there. As a major supplier for leading equipment manufacturers PCE staff constantly keep up to date and trained on the newest trends and equipment in the hospitality industry. For many years PCE have offered full time apprenticeships to young people in the local community. Of the six sheetmetal workers employed, five are currently on or have completed their apprenticeships with the company. PCE are committed to the long term success of their staff, with one original apprentice now serving in his 26th year with the business. “We can supply and make anything,” Derek said. “Whatever a restaurant, café or bar wants and needs, we can provide it.”

But it’s not just the work on five-star resorts that PCE is proud of. They also supply and fit out commercial kitchen premises in cafés, restaurants, schools, airports and government

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PCE are also experts at designing the placement and layout of a kitchen to maximise efficiency, space and convenience. The team’s experience also enables them to give insight into equipment placement to maximise work space, movement and mobility to help kitchens and bar areas run smoothly and efficiently, which ultimately enhances customer satisfaction.

Their in-house sheet metal workshop creates any stainless fabrication to Australian standards and council approved, machining and modification. Their facility and team of specialists enables them to handle any fabrication project from conception and design through to installation.


We are passionate about eating and buying authentic Far North Queensland food and drink. We are proud to be partnering with local accreditation group Taste Paradise which, over the last eight years, has created an easy way for you and your customers to identify local produce on menus and in stores across the region. You can help consumers as they explore local food from restaurants, cafĂŠs, pubs, and cellar doors through to farm gate, retail, catering, accommodation and food tourism experiences. You can also keep production local and varied by sourcing from Taste Paradise accredited local suppliers. Taste Paradise is a unique initiative for retailers and consumers to support both FNQ food producers and our food service industry by dining at venues which actively choose to include local produce on their menu. Taste and FNQ Food magazine will be actively encouraging consumers to look for Taste Paradise branding as they travel around the region.

All the producers listed over the page have been through the Taste Paradise accreditation process and are now verified as FNQ Local. When making supply purchases or seeking new suppliers we would urge you to favour an accredited local supplier, referring to the following list. On a global level, local food and produce are recognised as one of the most important components stimulating leisure consumption, with local provenance of food driving a premium price for food retailers, cafe’s restaurants and bars. We look forward to helping Taste Paradise extend their accredited members list and to make this food brand a recognised part of the regional supply chain. For further information on marketing using Taste Paradise branding, including display and menu inclusion, please don’t hesitate to contact us on Taste@FNQMedia.com.au. For further information on Taste Paradise, please visit their website www.tasteparadise.com.au

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Taste Paradise Accredited Suppliers AQUAVERDE

Redclaw Crayfish Colin & Ursula Valverde info@aquaverde.com.au 07 4091 2020

AUSSIE PEPPER

Black Peppercorns Donna & Levis Campagnolo llcampagnolo@bigpond.com 0488 252035

AUSTRALIAN CHOCOLATE PTY LTD Chocolate & Cocao products Lynn & Chris Jahnke lynn.jahnke@bigpond.com 0428 877 012

DAINTREE COCOA PTY LTD Cocoa and Chocolate

Angela Bishop angela@daintreeestates.com 0412 848 565

GALLO DAIRYLAND

Dairy Linda & Frank Gallo info@gallodairyland.com.au 07 40952366

HONEY PROVIDORE

Honey Graham Thornton raw@honeyprovidore.com.au 0404 460 500

JAQUES COFFEE

Coffee Jase Jacques admin@jaquescoffee.com 0417 008 948

JULATTEN EARTH FOOD

Edible Flowers Kate Mitchell orders@julattenearthfood.com.au 0457 240 011

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LIVERPOOL RIVER BANANAS

Bananas Sam and Steve Lizzio liverpoolriver@bigpond.com 0429 027 772

MADELLA COFFEE

Coffee Greg and Angie Sciacca madellacoffee@hotmail.com 07 4063 2243

SKYBURY COFFEE PTY LTD COFFEE Marion MacLaughlin marion@skybury.com.au 0407 456629

SPICEZ

Boutique Spicery Zana Wright spicez@bigpond.com 0428 741 350

MT UNCLE DISTILLERY

SUNSET RIDGE FARMING PTY LTD

MUNGALLI CREEK DAIRY PTY LTD

THE POCKET & POCKET PRODUCE

Spirits & Liquers Mark Watkins sales@mtuncle.com 07 4086 8008

Native Asutralian fruits Ken & Sue Pyke sunset_ridge@internode.on.net 0428 953 341

Dairy Robert Watson michelle@mungallicreek.com.au 0438 171 248

Wholesale fresh produce Kate Tauderin pocketproducefarms@gmail.com 0437 543 424

PACIFIC COAST ECO BANANAS

THE WHOLE FOOD CO.

Bananas Alana Sciacca alana@ecobanana.com.au 0411 029 554

Local Wholefoods Fiona Davison thewholefoodco@gmail.com 0417 745102

RAINFOREST BOUNTY

WONDAREE MACADAMIAS

RAINFOREST HEART

WONGABEL FARM JAMS

Native fruits and condiments Geraldine McGuire geraldine@rainforestbounty.com.au 0409 768 840

Australian native tropical fruits Margo Watkins margo@rainforestheart.com.au 0417 072479

Macadamia Nuts Greg & Wendy O’Neill office@wondaree.com.au 0417 710 692

Tropical fruit and preserves Joan & Andrew Csorba wongabelfarm@gmail.com 0447 913311

SCOO BREW KOMBUCHA Fresh handmade kombucha Amanda Hargraves scoobrew@gmail.com 0422 225 936

17 May 2019 1:29:01 PM


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Specialists in PNG Logistics Refrigeration - Ovens - Dishwashers - Grills - Fryers - Restaurantware - More T: 0438 721 215 E: john@procure.net.au Shed 6, 205 Hartley Street, Cairns, QLD 4870 By Appointment Only 46

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F N Q R e s t a u ra n t & C a t e re r B u s i n e s s D i re c t o r y ARCHITECTS

ACCOUNTING AND FINANCE

CP Architects 4051 4088 1st Floor, 3 Scott Street, Cairns www.clarkeandprince.com.au

The Sipping Duck 0413 025 243 29 Johnston Street, Stratford www.sippingduck.com.au

GRUBERS BECKETT 10 Main Street, Atherton www.grubersbeckett.com.au

4091 6444

HALPIN PARTNERS 101 Sheridan Street, Cairns www.halpinpartners.com.au

4052 0800

Myriad Designs 176 Buchan Street, Cairns www.myriaddesign.com.au

HURNEY PARTNERS Level 2 Centrepoint Arcade, 8 Rankin Street, Innisfail www.hurneypartners.com.au

4078 0990

AUDIO VISUAL

CROCKERY

Progig 4032 2532 5/450 Sheridan Street, Cairns

MGI 225 Sheridan Street, Cairns North www.mgicairns.com.au

4047 4000

BUSINESS BROKERS

Premier Catering 4053 3444 Equipment BACK COVER Shop 4, 127 Anderson Street, Cairns www.premiercatering.com.au

Kleinhardt 4040 7100 Suite 27, 25 Grafton Street, Cairns www.kleinhardt.com.au

Reward Hospitality 4035 1199 54 Comport Street, Cairns www.rewardhospitality.com.au

CABINET MAKERS

DESIGN AND BRANDING

ADVERTISING AND MARKETING ADLLINS MEDIA 1/200 McLeod Street, North Cairns www.adllinsmedia.com.au

4049 2866

MEDIA POWER Shop 59, Village Lane, 20 Lake Street, Cairns www.mediapower.com.au

4051 2211

ALCOHOL SUPPLIERS - LOCAL Liquid Speciality Beverages www.liquidsb.com.au

1300 668 736 PAGE 24

ALM 284 Spence Street, Bungalow www.almliquor.com.au

4041 6070

GOLDEN DROP WINERY 227 Bilwon Road, Biboohra www.goldendrop.com.au

4093 2750

Artizan Cabinets 178 Scott Street, Bungalow www.artizancabinets.com.au JAM Custom Kitchens & Furniture 78 Kennedy Highway, Tolga www.amckf.com.au

4041 7258

4051 4107

COMMERCIAL CLEANERS Abelia Cleaning 28 Muir Street, Cairns w ww.abeliacleaning.com.au

Impress Art Graphic Design www.impressart.com.au

4095 4544

Gustocard www.gustocard.com.au EMBROIDERY

Justmill Carpentry 0419 715 863 www.carpentercairns.com.au

Dream Sewing Supplies 4035 2217 18/223 Hartley Street, Portsmith www.dreamsewingsupplies.com

CARPET / UPHOLSTERY CLEANERS Allamanda 22 Hogan Street, Westcourt www.allamanda.com.au

4056 2300

CATERING EQUIPMENT MAINTENANCE & ELECTRICAL SERVICES

ENTERTAINMENT Tony George 0412 952 551 Entertainment www.tonygeorgeentertainment.com.au EQUIPMENT FINANCE New Equipment Finance 1300 665 586 www.newequipmentfinance.com.au

ALCOHOL SUPPLIERS - NATIONAL

CLEANING PRODUCTS

EVENT EQUIPMENT HIRE

Casella Family Brands 0437 589 989 www.casellafamilybrands.com PAGE 19

Northern Chemicals 4035 4622 157 Hartley Street, Cairns PAGE 37 www.northernchemicals.com.au

Events NQ 456 Sheridan Street, North Cairns www.eventsnq.com.au

BROWN FAMILY WINE GROUP

0409 973479

Mezzanine Wines 0421 584 486 www.mezzaninewine.com.au NQLS

0466 270343

Red & White Wines 0412 213 855 www.redandwhite.com.au THE WINE TRADITION 3262 1455 www.thewinetradition.com.au

13000 GUSTO

CARPENTERS

MT UNCLE DISTILLERY 4086 8008 1819 Chewko Road, Walkamin www.mtuncle.com

0434 326341

0438 176 280

DINING CARD

Tinus Electrical Unit 6, 222 Hartley Street, Portsmith www.tinuselectrical.net.au

ACCOLADE WINES www.accolade-wines.com

4044 2999

Coxen Cleaning Supplies Jubilee Street, Cairns City www.coxen.com.au

4035 5555

Silver Chef www.silverchef.com.au

4051 9355

COFFEE ROASTERS

White Whale Coffee Roasters 4028 3208 2/4-16 Tingira Street, Cairns PAGE 26 www.whitewhalecoffee.com.au Ransom Specialty 4019 2282 Coffee Roaster 170-182 Mayers Street, Manunda www.ransomcoffee.com

1800 191 684

4053 4577

FNQ Party Rentals 0458 101 685 193 Hartley Street, Bungalow Cairns www.fnqpartyrentals.com.au EVENT MANAGEMENT Anita Plos Management 0417 643 339 www.anitaplosmanagement.biz EVENT STYLING Roux Blond Collective www.rouxblond.com.au

4035 5158

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F N Q R e s t a u ra n t & C a t e re r B u s i n e s s D i re c t o r y Two Sisters www.facebook.com/ twosistersevents

0424 444 814

FOOD FRESH PRODUCE

Byrnes Quality Meats 4035 2233 Cnr Aumuller & Cook Sreet, Cairns www.wholesalemeats.com.au

EXHAUST / FILTER CLEANING

Total Food Network 4033 3200 37 Redden Street, Cairns PAGE 7 www.totalfoodnetwork.com.au

Exhaust 0408 700 682 Extraction Services PAGE 13 www.exhaustextractionservices.com

Cairns Micro 0438 454 435 Greens & Exotics www.cairnsmicrogreens.com.au

FENCING HIRE

Cairns Produce 4035 5064 169-173 Spence Street, Cairns www.cairnsproduce.com.au

Coral Coast Seafood 0436 035 555 30-32 Aumuller Street Portsmith PAGE 32 dommartinezz@icloud.com

Simon George 4041 9100 113-115 Kenny Street, Portsmith www.simongeorge.com.au

Preston Fresh Seafood 4057 4634 Lot 10 MacPeak Crescent, Smithfield www.prestonseafoodcairns.com.au

FOOD GENERAL WHOLESALE

FOOD RESOURCES AND NETWORKS

TFH 54 Esplanade, Cairns City www.tfh.com.au

0418 666 623

FENCING INSTALLATION The Fence Shop www.thefenceshop.com.au

4054 5500

FIRST AID TRAINING AND EQUIPMENT First Response 4047 7700 201-205 Bunda Street, Cairns www.firstresponseaustralia.com.au FLOORING Hoppens Carpets 76 Anderson Street, Cairns www.hoppens.com.au

4053 5551

FOOD ASIAN Big Asia 4054 1472 477 Mulgrave Road, Earlville www.big-asia-supermarket.business.site NQ Dumpling 0414 500 572 nqdumpling@bigpond.com FOOD BAKERY Flour & Sugar PAGE 26 92/94 Lake Street, Cairns www.flourandsugarwholesalers.com.au Manning’s Pies 4054 3077 194-196 Newell Street, Cairns PAGE 25 Rise and Bake 0448 944 448 Smithfield Shopping Centre www.facebook.com/risebakecreperie FOOD DAIRY Gallos Dairyland 121 East Barron Road, East Barron www.gallodairyland.com.au

4095 2388

Licks Dessert Co 2/18 Hollingsworth Street, Bungalow www.licksdessertco.com.au

4051 0333

4035 3456

Campbell`s Cash and Carry Ogden Street, Cairns www.campbells.com.au

4035 4995

Job:62519 FNQ Food Magazine FNQ Restaurant and Caterer Issue 3_Master File.indd 48Press

4035 6543

FOOD SEAFOOD

Farmer Meets Foodie 0488 499 266 www.farmermeetsfoodie.com.au FNQ Food Incubator 4276 1866 59 Dutton Street, Cairns www.fnqfoodincubator.com.au FRIDGE AND FREEZER ROOM HIRE

Max Stocks 4035 3911 347 Little Spence Street, Cairns www.maxstocks.com.au

EVERCOOL 0404 346 582 Shed 9/10, 18 Toohey Street, Portsmith www.evercoolcoldroomhire.com.au

PFD Foodservice 34 Redden Street, Cairns www.pfdfoods.com.au

FURNITURE

4033 3700

FOOD HEALTH

Chef Link 2/5 Plath Close, Cairns www.cheflink.com.au

Go Vita Cherries Health Foods 4031 0018 Cairns Central Shopping Centre www.govitacairns.com.au

Posh Lifestyle 0407 242 545 1/6 Danbulan Street, Smithfield www.poshlifestyle.com.au

The Source Bulk Foods 4031 5698 Shop 10, 85 Lake Street, Cairns www.thesourcebulkfoods.com.au

FURNITURE RENTAL

FOOD INTERNATIONAL Angelo’s Fine Foods 4035 6075 81 Fearnley Street, Portsmith PAGE 2 www.angelosfinefoods.com.au PE Foods 250 Hartley Street, Cairns www.pefoods.com.au

4035 1251 PAGE 44

FOOD MARKETING The Dirty Apron 0407 124 493 www.thedirtyapron.com.au

Mungalli Creek Dairy 4097 2232 254 Brooks Road, Ellinjaa www.mungallicreekdairy.com.au

62519 FNQ Food Magazine

Bidfood 38 Redden Street, Portsmith www.bidfood.com.au

Fine Poultry and Meats 14 Redden Street, Portsmith www.qualitypoultry.com.au

FOOD MEAT Bryant’s Family Butchery 4033 2934 Southside Shopping PAGE 32 Village, 10 Charlotte Close, Woree www.bryantsfamilybutchery.com.au Mighty Nice Meats 4033 5831 Shop 100, Stockland Cairns PAGE 5 www.mightynicemeats.com.au

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4031 6244 PAGE 33

FNQ Party Rentals 0458 101 685 193 Hartley Street, Bungalow Cairns www.fnqpartyrentals.com.au Uptown Hire 4098 2144 14-16 Teamsters Close, Craiglie www.uptown.com.au GAS FITTERS AND ENGINEERS Cairns Gas Contractors 0428 774 278 1 McKauge Street, Cairns www.cairnsgascontractors.com.au GAS SUPPLIERS BOC www.boc.com.au

131262

GLASS EMERGENCY Cairns Glass & Glazing 4035 6122 Unit 4/6 Plath Close, Portsmith www.cairnsglassglazing.com

17 May 2019 1:29:05 PM

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F N Q R e s t a u ra n t & C a t e re r B u s i n e s s D i re c t o r y GLASS INSTALLATION Bradnam’s 4048 7900 16-18 Hannam Street, Bungalow www.bradnams.com.au HOSPITALITY SUPPLIES

Premier Catering 4053 3444 Equipment BACK COVER Shop 4, 127 Anderson Street, Cairns www.premiercatering.com.au Unox 0428 838 330 www.unoxaustralia.com.au PAGE 24

Chef Link 2/5 Plath Close, Cairns www.cheflink.com.au

4031 6244 PAGE 33

Bunzl 42 - 44 Ponzo Street, Woree www.bunzl.com.au

Bunzl 42 - 44 Ponzo Street, Woree www.bunzl.com.au

4031 5698

FSM 3390 4185 4/40 Rivergate Place, Murrarie www.fsm-pl.com.au

4031 5698

PACKAGING & FOOD CONTAINERS ChefLink 2/5 Plath Close, Cairns www.cheflink.com.au

1300 316 244 PAGE 33

Bunzl 42 - 44 Ponzo Street, Woree www.bunzl.com.au

4031 5698

Star Packaging 4031 0018 Unit 1/ 6 Plath Close, Portsmith www.starpackagingcairns.com.au PAINTING

Reward Hospitality 4035 1199 54 Comport Street, Cairns www.rewardhospitality.com.au

Reward Hospitality 4035 1199 54 Comport Street, Cairns www.rewardhospitality.com.au

Vellacorp 2/16 Atticus Street, Woree www.vellacorppainting.com

ICE MACHINES

KITCHEN EQUIPMENT - USED

PEST CONTROL

Hoshizaki 0438 480 216 www.hoshizaki.com.au/ice-machines

Pro Cure One 0438 721 215 6/205 Hartley Street, Cairns PAGE 46 www.facebook.com/ProcureOneCairns

Flick/Amalgamated 4444 4315 Pest Control PAGE 38 319-323 Spence Street, Bungalow www.apccairns.com.au

IMMIGRATION Carol Shipway 4041 1580 Migration Services Suite 12, 25 Grafton Street, Cairns www.carolshipwaymigration.com.au INSURANCE Joe Vella Insurance Brokers 108 Mulgrave Road, Cairns www.jvib.com.au

4040 4444

KIB Insurance Brokers 606 Bruce Hwy, Woree www.kibcairns.com.au

4054 8300

LAUNDRY Coral Coast Laundry 4035 1023 10 Redden Street, Portsmith www.coralcoastlaundry.com.au South Pacific Laundry 4041 3305 13- 27 Dutton Street, Cairns www.southpacificlaundry.com.au LAWYERS WGC Lawyers 1A Water Street, Cairns www.wgc.com.au

INTERIOR DESIGN

LIGHTING

Island Point Interiors 4099 5051 3/33 Macrossan Street, Port Douglas www.islandpointinteriors.com

The Lighthouse Company 232 Mulgrave Road, Cairns www.lighthouseco.com.au

Posh Lifestyle 0407 242 545 1/6 Danbulan Street, Smithfield www.poshlifestyle.com.au

LINEN AND LINEN HIRE

4046 1111

4031 3099

IT - COMPUTERS Brilliant Technologies 4052 5900 147 – 151 Mulgrave Road, Cairns www.brilliant.com.au

South Pacific Laundry 4041 3305 13- 27 Dutton Street, Cairns www.southpacificlaundry.com.au

Omega Technologies 26 Hannam Street, Cairns www.omegait.com.au

LOCKSMITHS

Chef Link 2/5 Plath Close, Cairns www.cheflink.com.au

4035 3366

Reef Locksmiths 0414 345 603 www.reeflocksmiths.com.au

KITCHEN EQUIPMENT - NEW 4031 6244 PAGE 33

National Kitchen 4242 8051 Equipment PAGE 12 8/90 Aumuller Street, Cairns www.nationalkitchenequipment.com.au

Pestaway 4055 1055 U1/ 9 Industrial Avenue, Stratford www.pestaway.net.au PHOTOGRAPHY Blueclick Photography 0414 815 286 Level 3/33B Traveltown, 21 Lake Street, Cairns www.blueclickphotography.com.au Captured By Catherine 0407 588 361 www.catherinecoombs.com Louise Myers 0408 159 326 Photography 136 Scott Street, Bungalow www.louisemyers.com.au PLANT AND GARDEN SERVICES

ALSCO 118 Lyons Street, Cairns www.alsco.com.au

0404 649 336

4033 0002

Designer Garden Company 0404 972 235 11 Lily Street, Cairns www.designergarden.com.au Papillion Landscapes 4098 3081 29 Owen Street, Craiglie www.papillonlandscapes.com.au PLANT HIRE Pynes www.pynes.com.au

0421 546 597

PLASTIC FABRICATION

Troy Cummings Locksmith 4035 4308 77 Nelson Street, Cairns www.troycummingslocksmith.com.au

FNQ Plastics 4054 7488 368 Mulgrave Road, Westcourt www.fnqplastics.com.au

MARQUEE HIRE

PLUMBERS EMERGENCY

Coral Coast Marquee 0437 000 740 & Party Hire www.coralcoastpartyhire.com.au

Plumbnorth 4032 3891 Shed 2/436-438 Sheridan Street, Cairns www.plumbnorth.com.au

Instant Marquee Systems 0409 392 240 www.instantmarqueesfnq.com.au

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F N Q R e s t a u ra n t & C a t e re r B u s i n e s s D i re c t o r y Zammataro Plumbing 8 Theresa Drive, Mossman www.zammataro.com.au

4098 2774

PLUMBERS INSTALLATION Coral Sea Plumbing 4058 0222 3/ 8 Magazine Street, Stratford www.csplumb.com.au Roy Walker Plumbing 4091 4700 45 Tolga Road, Atherton www.roywalkerplumbing.com.au POS SYSTEMS / DIGITAL SIGNAGE /TECH SOLUTIONS National Kitchen 4242 8051 Equipment PAGE 12 8/90 Aumuller Street, Cairns www.nationalkitchenequipment.com.au

REFRIGERATION AND AIR CONDITIONING REPAIR/INSTALLERS

SOCIAL MEDIA SPECIALIST

Jackson & Jackson 1300 881 189 Refrigeration PAGE 13 8 Spoto Street, Woree www.jacksonjackson.com.au

Lisa Monks 0431 517 579 www.facebook.com/ChipMonkMedia

Coral Coast 4035 4555 Air-conditioning & Refrigeration 6 Wellington Street, Bungalow www.coralcoastairconditioning.com.au

Premier Catering 4053 3444 Equipment BACK COVER Shop 4, 127 Anderson Street, Cairns www.premiercatering.com.au

Lelkes Refrigeration Mount Sheridan

0409 068 964

REFUSE COLLECTION Cleanaway 4051 5231 66-68 Fearnley Street, Portsmith www.cleanaway.com.au

APOSS 4041 1255 Suite 1/175 Bunda Street, Cairns www.ausposs.com.au

Toxfree Waste 4055 2133 60-64 Greenbank Road, Aeroglen www.toxfree.com.au

Omega Technologies 26 Hannam Street, Cairns www.omegait.com.au

ROOF PLUMBERS

0404 649 336

PRINTING AND PRINT SUPPLIES Cardzilla 163 Anderson Street, Cairns www.cardzilla.com.au

4053 6400 PAGE 27

Tacoma Plumbing 12 Industrial Ave, Stratford www.tacomanq.com

0418 182 252

Coral Coast Cartridges 4041 3366 7/131 Scott Street, Cairns PAGE 38 www.coralcoastcartridges.com.au Bolton Print 246 Hartley St, Bungalow www.boltonprint.com.au

4035 0500

Cooper Norman Security 0438 576552 Brinsmead, Cairns www.coopernorman.com.au

Ink Graphics Factory 0404 022 516 26 Hannam Street, Bungalow www.inkgraphicsfactory.com.au

Heightened Security 4084 0598 Suite 2/25 Sheridan St, Cairns www.heightenedsecurity.com.au

4041 0230

Trinity Printers 276 Draper Street, Cairns www.trinityprinters.com.au

4031 5739

PROMOTIONAL PRODUCTS Red Energy Promotions 4031 7932 200 Mulgrave Road, Cairns www.redenergypromotions.com.au RECRUITMENT STAFFING Signature Staff 345 Sheridan Street, Cairns www.signaturestaff.com.au

4050 3888

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Eclipse Fabrication 4091 2162 22 Comet Avenue, Atherton www.eclipsefabrication.com.au Nomad Stainless Steel 4051 6667 170 Newell Street, Bungalow www.nomadstainlesssteel.com.au TEA & COFFEE SUPPLIES MACHINES, SERVICE AND REPAIRS Coffee Fix 0457 713 766 www.facebook.com/Coffee-Fix PAGE 13 The Coffee & Tea Specialist 4035 4544 229 Scott Street, Cairns www.coffeeandteaspecialist.com.au TRAINING

SECURITY Cairns Security 4041 0375 Monitoring 17-19 Winkworth Street, Cairns www.csmsecurity.com.au

Lotsa Print and Signage 32 Martyn Street, Cairns www.lotsa.com.au

STAINLESS FABRICATION INSTALLATION

Paul Garnham Training Garnham.Paul@gmail.com

0400 902 966 PAGE 38

Cairns Business College 4051 5600 91-97 Mulgrave Road, Cairns www.cairnsbusinesscollege.com.au Expert Training Group 4039 7985 52 Fearnley Street, Portsmith www.experttraininggroup.com.au TRANSPORT AND LOGISTICS (DELIVERY TO REMOTE AREAS)

TSW Security 0458 726 069 5/113 Sheridan St, Cairns www.tswsecuritysolutions.com.au

Toll Ipec 76 Lyons Street, Cairns www.tollgroup.com

SIGN WRITERS

UNIFORMS

4225 3400

4041 0409 PAGE 51

Ambition 4031 2110 242 Spence Street, Bungalow www.ambitionworkwear.com.au

NQ Signworks Kuranda www.nqsignworks.com.au 0412 005 357

Totally Workwear 4047 4444 98 Scott Street, Bungalow www.totallyworkwear.com.au

Inspired Signs 69 Anderson Street, Cairns www.inspiredsigns.com.au

Status Signs 58 Comport Street, Portsmith 4035 5120 www.statussigns.com.au

UPHOLSTERY Cairns Upholstery Works 4032 1007 Shed 5 Traders Lane, 117 Anderson Street, Manunda www.upholsteryworks.com.au

17 May 2019 1:29:07 PM


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COMING SOON Commercial kitchen for hire in Cairns City

for all enquiries and interest please call 4053 3444

FOR FOOD LOVERS, BAKERS & PIE MAKERS GLOBAL BRANDS - KITCHEN FITOUTS - STAINLESS FABRICATION Enquiries, quotes & general - Shop 4, 127 Anderson St CAIRNS QLD 4870 Phone: 07 4053 3444 email:sales@premiercatering.com.au

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