Hospitality Magazine March 2013

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No.692 March 2013

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Top of the

Morning

Print Post Approved PP349181/00109

The latest trends in breakfast dining

Old is new again

Retro is making a comeback on restaurant tabletops

The best in the west What you can expect from this year’s Fine Food WA

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ASSOCIATE PUBLISHER Martin Sinclair martin.sinclair@reedbusiness.com.au Ph: (02) 9422 2607

tweeting, sending newsletters and heading out to yet another small bar opening.

What would you say?

I made sure to tell her not to call a chef between 11.30am and 2(ish) – I’ve mindlessly made that mistake many-a-time. I also said, ‘Get ready to nag’ (really, all of you should have high-res images on hand, just to make our lives easier!).

But then I got serious. I told her to get excited about meeting all the passionate and innovative people that make hospitality so exciting and dynamic. I told her to prepare to be served some amazing meals, - she’ll be flabbergasted by the qual-

Editor’s Note

EDITOR Danielle Bowling Ph: (02) 9422 2667 danielle.bowling@reedbusiness.com.au JOURNALIST Brea Carter Ph: (02) 9422 2461 brea.carter@reedbusiness.com.au CONTRIBUTORS Christine Salins Ken Burgin Tony Berry ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 9422 2481 Fax: (02) 9422 2863 rhonnie.merry@reedbusiness.com.au GRAPHIC DESIGNER Rizwan Nawaz Ph: (02) 9422 2322 rizwan.nawaz@reedbusiness.com.au PRODUCTION CO-ORDINATOR Laura Panameno Ph: (02) 9422 8772 laura.panameno@reedbusiness.com.au PRODUCTION DIRECTOR

What a crazy couple of months. Not only have I taken on Rosemary Ryan’s role as editor of Hospitality mag while she takes a very well earned break in India (huge shoes to fill, even if it is only temporarily!), I’m also now editor of Hospitality’s sister title, Food magazine, which targets food manufacturers.

Once Rosie’s back I’ll sadly be leaving my beloved Hospitality. However, taking my spot as roving reporter is the lovely Brea Carter, who you’ll all hear from in due

course. Brea was previously working for our productbased website and directory, GoHospitality, but now she’s keen to delve deeper into the industry, and put pen to paper.

As her friend and mentor - as lame as that sounds - while Rosie’s away, I felt I needed to give Brea a bit of insight into the wonderful world of hospitality - a heads-up if you will. Imagine you had to sum up the industry in a few short moments, between writing stories,

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Average Net Distribution Period ending September 12 13,959

MATERIAL The publisher does not accept responsibility for any editorial or advertising material forwarded or held in storage nor will material be automatically returned. Whole or part of this publication cannot be reproduced without prior written approval from Hospitality’s management.

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Danielle Bowling

contents

Troy Stevens Ph: (02) 9422 8748

ity of produce plated up so beautifully across the country. I told her to be on her toes because the industry’s always talking about change – whether it is in regards to penalty rates, food safety, restaurant openings and closures, ‘celebrity’ chefs being born and/or falling from grace, industry awards and of course the ever-changing diner trends.

I’ve loved every minute of my time at Hospitality and consider myself privileged to be able to write about an industry which I truly love.

Not many journos can say the same.

Features

4 NEWS

12 IMBIBE

Dairy awards turn sour; Appetite for Excellence award entries now open.

McLaren Vale leads the way with environmentally sustainable wines.

6 OPENINGS

27 MANAGEMENT

Latest restaurant arrivals opening their doors.

How to ensure your business survives a catastrophe.

8 MYSTERY DINER

28 COMMENT

Our masked reviewer heads to Ortiga in Queensland’s Fortitude Valley.

Our columnist’s monthly rant on why foodservice is the nation’s nursemaid.

A hotel and a restaurant perspective on making environmentally-friendly business decisions.

10 WORKPLACE

29 SHELFSPACE

24 FINE FOOD WA

How to handle probationary periods for your staff.

Latest new products on the market.

We preview Perth’s upcoming Fine Food exhibition.

18 OLD IS NEW AGAIN Retro is making a comeback on restaurant tabletops.

22 WASTE NOT, WANT NOT

oN thE covEr: Gracing this month’s cover is a creation from one of Sydney’s most popular breakfast venues, the Grounds of Alexandria. This stand-out dish comprises soft-boiled eggs rolled in quinoa and garden herbs served with asparagus, oven-roasted tomatoes, truffle oil and sourdough.

Sadly, it’s no longer on the menu, but this dish played a key role in transforming the café from a new, relatively unknown venue to an institution her-

alded for both its unique approach to breakfast and its use of fresh, homegrown produce.

“Pretty much all our menus change through the seasons. We always have things that are seasonally-inspired, and we grow a lot of our herbs and vegetables in the garden,” says the Grounds of Alexandria’s co-founder, Jack Hanna.

Head to page 14 for an insight into the latest trends in the morning trade.

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news

in brief Calombaris & Mr Whippy settle differences

Awards

Entries open for 2013 Appetite for Excellence awards

George Calombaris and Stan Gordon, the man behind the Mr Whippy brand, have finally reached an agreement about the name of one of Calombaris’s menu items. Last year, news emerged that Gordon had planned to sue Calombaris for selling a dessert called ‘Mr Whippi’, at his restaurant, St Katherine’s. Even though Calombaris later changed the dessert’s name to ‘Mrs Wippi’ Gordon claimed he was a victim of a trademark infringement.

Gordon issued a statement which read, “The Directors of Mr Whippy and St Katherine’s have agreed to resolve the proceeding issued over the use of the Mr Whippy brand name. As a gesture of goodwill, it has been agreed to donate $4,000 to the Royal Children’s Hospital.”

Murdoch joins 3 Weeds Rozelle’s 3 Weeds restaurants has kicked off 2013 with a new menu and new head chef - Lauren Murdoch. Murdoch, taking over from Leigh McDivitt, has moved on from her previous role with the Merivale group, where she headed up the kitchens at Felix and Ash St Cellar. Murdoch’s new menu is described as modern Australian with Mediterranean influences, with dishes including buffalo mozzarella with tomato, peach and basil; eggplant and ricotta roulades and roasted spatchcock.

Alcohol restrictions eased in WA WA restaurants can now serve liquor to patrons regardless of whether or not they’re eating. Bradley Woods, CEO, AHA (WA) said the move supports the vibrant restaurant scene the community is seeking. “The policy eliminates unnecessary red tape for restaurants wishing to offer a drink without a meal,” he said. “It ensures that diners must be seated at a table while drinking in a restaurant - an important distinction between restaurants and bars, hotels and taverns, and provides clarity to local government, the public and hospitality businesses.”

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Jay Lee at the Australian Young Chef national cook-off 2012.

APPLICAtIONs for the 2013 Electrolux Appetite for Excellence awards are now open, with budding young chefs, waiters and restaurateurs invited to apply.

Established in 2005 by Luke Mangan and Lucy Allon, the awards recognise and celebrate young hospitality professionals.

Over the years the awards have garnered the support of a number of industry heavyweights, including

Andrew McConnell, Christine Manfield, Peter Gilmore and Mark Best. the awards are divided into three categories: Young Chef, Young Waiter and Young Restaurateur. Each application is assessed by a judging panel comprising well known Australian chefs and restaurateurs.

Due to the high number of applications in NsW/ ACt, Queensland and Victoria, young chefs will be required to compete in state cook-offs. the best performing individuals will then be flown to sydney to participate in national judging in June. In July the winner of each category will embark on an all-expenses-paid five day tour of an Australian food and wine region.

Peter Gilmore, executive chef, Quay Restaurant is a big supporter of the program.“You’re not going to be an overnight sensation.... It’s about working for good people and building up your skills,” he said. “the Electrolux Appetite for Excellence program is an extension of this: building a network between front and back of house, strengthening the two as a functioning team.”

John Brown, managing director, Electrolux Home Products says he’s thrilled to be supporting the program for another year.

“Nurturing young professionals is vital to the continued growth of the industry, and it’s promising to see previous entrants and winners continue to excel since their involvement in this competition,” he said.

Applications are open to career-focused young hospitality professionals in Australia who are working full time in the restaurant and catering industry.

Entries close 14 April.

Rae’s back on the market RAE’s on Watego’s, the luxury guesthouse at Byron Bay on the NsW north-coast, is back on the market after its purchaser was unable to come up with the $20 million required to secure the property. the property was sold in October last year just hours before it was scheduled to go to auction.

Vincent Rae bought the property off Byron Bay local Ruth Harris for $1.4 million back in 1994. After its sale last year Rae moved to Paris to be with his fiance, Anna Mouglalis. He has since returned to Australia to oversee the re-marketing process.

Rae’s on Watego’s has seven boutique rooms, attracting start-studded guests including tom Cruise, Russel Crowe and Keith Richards.

Its hatted restaurant, the Fish Café, overlooks the picturesque Watego’s beach and specialises in modern Australian cuisine, with special attention placed on seafood.

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news Awards

Dairy awards turn sour

ALDI’s dominance at the sydney Royal Cheese and Dairy Produce show has upset boutique producers, who are calling for the “philistine” brands to enter into their own separate category moving forward. the event recognises and rewards innovation, diversity and excellence in agricultural production, this year handing out 30 major awards. the top accolade, Champion Cheese of show, went to Victorian-based Berrys Creek Gourmet Cheese for its tarwin Blue, which also claimed the Champion Fancy Cheese and Champion Bovine Cheese award.

However, supermarket chain, Aldi, was a big winner in its first year at the event, taking home the Most successful Dairy Produce Exhibitor award, Most successful Butter Exhibitor and Champion Butter for its Just Organic Butter, as well as Most successful Cultured Milk Products and Yoghurt Exhibitor.

All up, Aldi walked away with 49 medals, including eight golds.

Pepe saya, who makes the hugely popular Pepe saya butter, stopped participating in the awards once Coles started entering its generic brands.

“I don’t believe that a non-

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manufacturer or a non-producer should be allowed to leverage off the sydney Royal brand,” he told Good Food.

“Here’s a brand that’s been given to the philistines like Aldi, Coles and Woolworths. [But] what does it mean to have a gold any more? this is the disappointment. this is the heartache.”

Aldi’s dominance has triggered calls for a separate awards category to be created. Michael McNamara, cheesemaker at Pecora Dairy in Robertson, NsW, said the Royal Agricultural society is “shooting itself in the foot” by having supermarket brands compete alongside artisanal producers. “the awards have become a parody of themselves if what they’re taking is big, industrial products and putting them in the same category as hand-made, artisan products,” he said. the five cheeses selected for the coveted Australian Cheeseboard Perpetual trophy were: Lion Dairy and Drinks’ tasmanian Heritage Red square and Heidi Farm tilsit; Berrys Creek Gourmet Cheese’s tarwin Blue; small Cow Farm’s Petitvache Brie; and Bega Cheese’s Rindless Cheddar.

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openings

Little Hunter, Melbourne Exposed grey and orange brick walls, large lights that hang from the ceiling and black metal shelving all contribute to the industrial feel at Little Hunter.

A large black and white image of a cow highlights not only its emphasis on meat, but its commitment to produce that is ethically sourced. The venue, created by Melbourne-based interior design team Eades & Bergman, features light wooden tables juxtaposed with dark wooden chairs, as well as 1920’s style booths.

Opened: February Owners: Pete Evans, Grant Smillie and Linda Termani Chefs: Peter Popow and Gavin Baker Food: The menu has an inherent focus on quality as well as clean, simple and thoughtful flavours. Also top of mind is organic produce sourced from local farmers and artisan producers, committed to the humane treatment of animals. Dishes are produce-driven with small plates including pork crackling and country paté; while hungrier diners might choose woodroasted pork with kale, cider vinegar and sausage; or lamb belly accompanied by olives, parsley and orange. Desserts include frangipane meringue and liquorice ice cream.

Where: 195 Little Collins St, Melbourne Phone: 03 9654 0900 Web: www.littlehunter.com.au

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Pawn & Co, Melbourne

Bronte Cucina, sydney

Described as a “bar and retail hybrid”, everything you see at Pawn & Co from the chair you sit on through to the glass you drink out of - is for sale.

The décor reflects that of a 1920’s Prohibition-era pawn shop, with vintage cabinets and crystalware scattered throughout, as well as a serving bar made out of antique pianos.

This small Italian boutique restaurant is the latest venture from Sandy Bruns, the brains behind neighbouring restaurant, Swell. Inside boasts Florence Broadhurst wallpaper and a brightly coloured mural of the picturesque Italian seaside. Add views of nearby Bronte beach to the mix and it feels like you really are in a beachside oasis.

Opened: January Owners: Josh Lefers, Stephen Wool, Steve and Keti Thomas Chef: Jasmin Lefers will be responsible for the menu.

Food: New Orleans-style sliders and fancy meatballs are the order of the day here. Diners are invited to choose a meatball flavour (such as fish and flaxseed with quinoa or beef bacon cheeseburger) and a sauce (maybe ginger beer?), which together can be served as a slider, in a bowl topped with mozzarella or accompanied by a side. A range of New Orleans absinthe cocktails are also on offer.

Where: 402 Chapel St, Prahran Phone: 03 9827 0608 Web: www.pawnandco.com.au

Opened: December Owners: Sandy and Robert Bruns Chef: Alessandro Cola Food: The venue is open for lunch and dinner, and both menus offer a modern twist on authentic Italian. Dishes include pan-fried cuttlefish strips with pea puree; tomato and squid ink crumb; kingfish carpaccio with pickled spanish onion; olive tapenade and raspberry vinegar; and the thyme parpadelle with duck ragout and porcini mushrooms.

Seats: 37 Where: 465 Bronte Road, Bronte Phone: 02 9386 5666 Web: www.swellrestaurant.com.au

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review

Ortiga, Brisbane this modern spanish tapas is the place to go for good times and great meat. It transports you to a place you won’t want to leave, as our masked diner discovered - finally.

mysterydiner tHE sPANIsH REVOLutION didn’t only hit Melbourne in the last few years; Brisbane has also been a real beneficiary with Ortiga offering some excellent representations from the Iberian Peninsula. the $8 olives were just the tip of the tapas iceberg for me and my boss; we’d been in and out of meetings and headed straight to this welcoming place for a well-earned drink and to cut a swathe through the menu.

We park ourselves in the upstairs bar and while I order a sherry, he heads for a sparkling sangria.

Knowing that we have a short wait, we grab at a couple of tapas.

A board with aged Manchengo cheese arrives and is quickly joined by toasted slices of bread with roasted peppers and white anchovies draped over the top. they are very different from your regular anchovy; much more like fish and not anywhere near as salty. We round out the snack part of dinner with a selection of Ortiga’s fine smallgoods: Chorizo, Longaniza, sobrasada (pork paste) and Lomo. I can almost see myself under a broad tree, straw hat on a slight angle, rickety old chair

and served with potato and pimento. Brilliant simplicity and great colour.

Next up is the prawns ($26), cooked sous vide and partnered with both green and white asparagus spears and puree with a shaving of bonito (tuna belly). Delicate flavours blend together

“I found it a terrific experience, both in food and service with the kitchen and floor team clearly in sync.” and the day just lazing on by as these flavours and textures begin to work their magic on my senses while the sangria appears to be having a similar effect across the table.

We are ushered downstairs to the main restaurant which boasts the most open kitchen imaginable. the menu is run through (with specials explained) and we are welcomed to ask any questions on the food. the trick here is to let them know what you want and they will decide the order. Opening with a Croquette ($3.50 each) always seems appropriate when dining in a spanish space, and this is a ripper: all creamy béchamel and Jamon wrapped in crispy crumb and fried gold. this is closely followed by a dish called Kingfish, Apple, Fennel and Vinegar ($25) with clean, fresh kingfish, brushed with escabeche (Jalepeno pickle) and apple circles dusted in a few fried capers all led in the flavour stakes by some fennel flowers. Apparently seven minutes is what it takes to produce the most tender octopus ($21) I’ve ever tried, braised in a Galician (north-west spain) style

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beautifully, and the dusting of bonito flakes lifts the dish. the next two dishes were the night’s favourites, despite the quality of plates already cleaned and sent back to the kitchen. My boss had a soft spot for the pork cheek ($24), and I adored the lamb ($21). the sous vide machine was getting a work-out, as both these dishes were also the beneficiaries of long, slow cooking. the pork cheek was cooked in pork fat and then diced and served in a bowl with anchovy slivers, soft poached egg and some peas and carrots, all in a trotter broth. the lamb had 18 hours in the slow cooker to absorb the sweet and savoury notes of the vanilla it had for company. upon exit, it was flash fried in a pan to give a crisp crust and plated up with spiced chickpea puree, almond milk and truffled honey.

Oh yes - this was the dish of the night for me.

I like the trend of naming a few ingredients and then letting the diner imagine the result. Chocolate and Mango left me wide open; I had no idea that it would come out as such a fun dessert. Fine

chocolate biscuit crumbs are abounding, and there are a number of mango crème patisserie blobs that have been spray-tanned with chocolate. In between these are quenelles of mango gelato and chocolate ganache.

It has taken a few Brisbane trips to get into Ortiga and I am so pleased to finally have made it. I found it a terrific experience, both in food and service with the kitchen and floor team clearly in sync and delivering really interesting interpretations on traditional spanish ingredients and flavours. Ole!

The details Ortiga Where: 466 Brunswick Street, Fortitude Valley, QLD Phone: 07 3852 1155 Web: www.ortiga.com.au Open: Lunch – Fridays from 12.30pm (bar open from midday); Dinner – Tuesday to Sunday, from 6pm (bar open from 4pm) Owner: Simon Hill Chef: Pablo Tordesillas The verdict: Ole is all I can say. Ortiga is a terrific experience combining top food and service with a kitchen and floor team that work together with slick professionalism, delivering some really interesting twists on traditional Spanish ingredients and flavours.

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workplace

Probationary period: Do you need it?

Many employment contracts contain a clause outlining a probationary period. However, there is much conjecture on what these provisions mean. Restaurant & Catering Australia’s workplace relations team reports.

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istorically probationary periods were understood to be a period of three months, where either the employee or the employer may extinguish the contract if either deem they are unsuitable for the position.

In essence, this clause acts like a cooling off period, allowing both parties to assess the likelihood of ongoing employment.

Despite the relative simplicity of this concept recent cases through the Fair Work Tribunal have highlighted a widespread lack of understanding of the probation period. Senior deputy president O’Callaghan, in dealing with a claim for unfair dismissal by an employee on probation found, that “There is no doubt that, by definition, most employees are learning about the job and about the employer’s requirements over a period of probation.

“The extent to which this is taken into account will depend on the circumstances, but does not detract from the assessment of suitability in overall terms available to an employer within this trial period.”

[2010] FWA 3446

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The term ‘Probation Period’ is not contained in the Fair Work Act 2009; instead, it exists by convention. Employees cannot access the unfair dismissal system until they have completed six months of employment as a full or part time employee. This minimum employment period extends to 12 months for employees of a small business (less than 15 employees) or ‘longterm casual employees working on a regular and systematic basis’. In other words, employers are

ness owners who require staffing flexibility and the ability to weed out unsuitable employees with no aptitude for the industry. For business owners to take advantage of such an arrangement, they must fully understand the associated obligations that exist with it.

Probation is not a form of unpaid work; it is work like any other. It is not to be confused with the three month provision for ‘introductory level’ payments. This payment clause exists for employ-

through internal policy or indeed through contractual clauses in the letter of employment. Employers often use this period as oneoff training, where feedback and advice is offered; however, it is important to act within the probationary period not outside its special terms, as it can be tricky or limited to extend.

As probationary periods end by effluxion of time extensions could only be undertaken by

“Probation is not a form of unpaid work; it is work like any other.” granted the flexibility to dismiss employees for poor performance within these periods without having to go through what can be a tedious warning process.

However, given the minimum employment periods for unfair dismissal the question arises: Do you still need to include a probationary period? The short answer is yes.

The existence of this implied probation period is important for employers, particularly small busi-

ees who do not meet the minimum requirements of higher classifications, not simply those in their first three months of employment. As a by-product of the limited access to unfair dismissal claims, probation periods ought to be considered as a normal part of employment, attached with which are ordinary rates of pay, entitlements and other statutory requirements.

In practice it is common for employers to highlight this period as a period of probation, either

mutual agreement or proposed by the employer within the initial set period where this is deemed to be reasonable. Furthermore, the reason termination within the probation period cannot be in breach of any general protections or adverse action.

In conclusion, understanding the concept of probation periods is important for businesses in the hospitality industry.

Restaurant & Catering Australia can be contacted on 1300 722 878.

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imbibe

Green growth at McLaren Vale A growing demand from consumers for environmentally sustainable wines has led an entire region to introduce a sustainable winegrowing program, writes Christine Salins.

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cLaren Vale, in South Australia, launched a program in April last year enabling growers to be monitored on a range of factors, including water use, fertiliser use and soil quality.

The program, McLaren Vale Sustainable Winegrowing Australia (MVSWGA), has had an impressive uptake with around 90 growers signing up, representing more than a third of the region’s harvest.

The results have exceeded expectations, according to the chairman of the McLaren Vale Grape, Wine & Tourism Association, Peter Hayes, who expects other regions will likely follow suit.

Growers behind the initiative to brand McLaren Vale as an environmentally sustainable and socially responsible region have noted a growing consumer demand for sustainable wines, an observation sup-

Growers self-assess their vineyard operation in areas such as soil health; nutrition and fertiliser management; pest and disease management; biodiversity management; water management; and waste management.

They can then ascertain how well they are performing, both in terms of best practice and against their peer group.

With an oversupply of grapes pushing prices down in recent years, winemakers have had to contend with tight profit margins. Understandably there are fears that any push for environmentally-sustainable wine will add to production costs. But Hayes thinks the move will ultimately safeguard the future of McLaren Vale.

“There’s no doubt costs, but the benefits very much are that the industry retains its credible role in society,” he said.

“We expect other regions will

“Along with specific measures of vineyard practice and environmental performance, MVSWGA has generated very useful and powerful data to produce an overview of viticulture in the region,” Hayes said.

“This data, over time, will be extremely useful for us in terms of understanding the region and our members, uncovering marketable trends, and as a tool when attempting to influence policy that affects the region.

“A conscious decision was made to ensure that the system offers the opportunity to improve business performance in addition to encouraging – and offering a pathway to – environmental best practice.”

Angove Family Winemakers, which opened a cellar door in McLaren Vale in late 2011, acknowledges both sustainability and market opportunity as its reasons for converting to organic.

was natural for us to get involved in the program from the outset.”

Angove appreciates that the program is being continually improved and fosters a “philosophy that you can always do things better.”

“We score quite highly in the program, however there is always room to improve,” he said.

One of the country’s oldest family-owned winemakers, the company is in the process of converting another 100 acres of its Nanya vineyard to organic.

Angove cites a number of reasons for going organic: sustainability and concern for the environment, healthier soils and ultimately better wines.

Organically grown vines have healthier root systems and stronger immune systems than conventionally farmed vines, and they tend to recover from stress better and perform better during tough

“The engagement of the community has been fantastic and brought the community together” ported by the former chief executive of the Winemakers’ Federation of Australia, Steven Strachan.

Before his departure from the role in the middle of last year, Strachan was reported as saying that while it would take time to assess the impact of the McLaren Vale initiative, he had little doubt that it would be a success because the “marketplace is really starting to indicate they want these initiatives in place.”

Aimed at helping growers improve vineyard sustainability, the McLaren Vale program uses a combination of data reporting and selfassessment through a workbook of viticultural practices and third-party audits. The content is written by local growers and peer-reviewed by experts nationwide.

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follow our lead and adopt the program, tailoring it to their region.”

Hayes said the program had a triple bottom line approach relating to economic, social and environmental considerations and was “an improvement-driven program” rather than a report-driven one.

It was independent of farming systems so conventional, organic and biodynamic grapegrowers alike could benefit from being involved.

In the first assessment of the program, 23 per cent of respondents identified as using certified or uncertified organic/biodynamic farming systems.

A further 51 per cent identified their farming system as “low-input conventional with IPM (integrated pest management) principles.”

Its historic Warboys Vineyard in McLaren Vale is certified organic and biodynamic, while about a quarter, or 40 hectares, of its Nanya vineyard in Renmark is organic.

Angove’s global brand manager, Richard Angove, said the program “underpins with real measures the sustainability of growing grapes in McLaren Vale.”

“The region’s aim is to be the most sustainable wine growing region in the world, and with the measures that the Sustainable Winegrowing program provides, the hope is that this provides a factual basis to support the claim,” he said.

“The engagement of the community has been fantastic and brought the community together. As a vineyard owner in McLaren Vale it

growing seasons.

“We have been growing grapes organically for over 10 years and have seen the benefits that these practices have to vine balance and health.”

The company believes it is the responsibility of each generation to ensure the sustainability and quality of the vineyards for the next generation.

“We are so lucky to have vines that were planted over 70 years ago to harvest and make wine from. The only way that someone in another 70 years will be able to do this is for us to look after the soil and environment and pass on the knowledge of how to do it,” Angove said.

“Our long-term aim is to chip away and go 100 per cent organic.”

Image credit: Christine Salins

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Striking design, powerful performance.

Waldorf Bold delivers a new aesthetic approach enhancing the Waldorf 800 Series’ widely appreciated speed, power and efficiency.

When your kitchen needs to attract and enthrall, this range is sleek, seductive and sophisticated right down to the custom plinth mounting. And, while we started with a dramatic black vitreous enamel finish, Waldorf Bold is also available in burgundy and chilli red.

So get in touch and get ready to make a bold impression.

For further information on the creative possibilities of Waldorf Bold contact www.moffat.com.au or phone 1800 023 953.

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breakfast

Top of the morning Brisbane’s Crosstown Eating House

Gone are the days of the greasy fry-up. When people eat out for breakfast they expect fresh, quality produce and lots of it. Brea Carter delves into some of the latest breakfast trends.

U

nsurprisingly, foodservice operators have always found that breakfast booms on weekends more so than during the week. They also know that bacon and eggs - in some shape or form - will always be an absolute must on the menu for the first meal of the day.

It seems these are two of the only constants though, with a number of interesting breakfast trends emerging.

First and foremost, café owners

see us cooking … it gives them reassurance, of not only freshness of course, but simplicity, sustainability [and] seasonality.

“There is very little done to what we do. There are very few ingredients, and we just look for what is best in the market. We try not to tamper with anything,” he says.

McEnearney says fresh, quality produce speaks for itself. “You don’t need to hide it behind a million-and-one different flavours.”

honeycomb and ricotta [with fruit toast] - these are the things that we need to have on because people come for them.”

While these dishes are all quite good for the waistline, McEnearney says, “We are selling equally as much hand-made muesli; bircher muesli; coconut yoghurt with seasonal fruit; stewed fruit with yoghurt; and honeycomb with ricotta and fruit toast as the less healthy meals because people really want

Weekends are a different story, however. “We bump up the specials on the weekend and have a lot more hot food and more filling stuff on because that’s when people want it.”

Jack Hanna, co-founder of another Sydney hot spot, the Grounds of Alexandria, offers a similar concept.

“Pretty much all our menus change

“It’s a really different take on breakfast. It’s more like a dinner principle applied to breakfast, so we have dishes that are not just your fritters or your omelette.” are opting to make as much food as they can in-house – especially from their own kitchen gardens or veggie patch – with fresh, seasonal produce taking centre stage.

Mike McEnearney from Kitchen by Mike, which does a roaring breakfast trade in Sydney, says, “People are looking for more in what they are receiving these days, and I think the fact that we are quite visual, they can see the honeycomb being cut, they can see our bread coming out of the oven, they can

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So what’s on his menu? Firstly, and most importantly, McEnearney insists, “The menu changes daily depending on what I find at the market.”

On any given day customers can expect to find coconut yoghurt with seasonal fruit; stewed fruit with yoghurt; or sourdough pancakes with lemon curd.

Not everything changes, though.

“There are a few staples that always have to be there. There is always muesli on and there is always the

to eat well.”

McEnearney says people look for light meals during the week. “When they are at work they w o u l d much rather come in and have some bircher rather than a fry-up.”

Bacon Butty at Kitchen

by Mike Image: Anson Smart.

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through the seasons. We always have things that are seasonally-inspired, and we grow a lot of our herbs and vegetables in the garden,” he says.

“During the cooler months we grow a lot of root vegetables, things like beetroot and carrot, whereas during spring or summer we have a lot of kale, peaches, and things like that.”

He agrees customers are on the lookout for healthier options. “The gluten-free option is definitely on the rise. We find a lot of customers are now asking for gluten-free items and healthier options.”

While the Grounds of Alexandria offers breakfast favourites such as seasonal fresh fruit and house-made bircher muesli, it is the more left-ofcentre dishes that have people talking.

“We feature items that are not really standard breakfast items,” says Hanna. “It’s sort of a really different take on breakfast. It is more like a dinner principle applied to breakfast, so we have dishes that are not just your fritters or your omelette.”

House-cured ocean trout from the Grounds of Alexandria.

“We have things like cured trout with a soft boiled egg and cured cu-

The Grounds’ granola comes with a berry compote and vanilla bean yoghurt.

choice to make the menu different, but it has proven successful because there is no hollandaise sauce or that classic bagel with the smoked salmon on it.”

Instead, he offers customers dishes like “fish tacos, which have whiting, black beans, salsa, avocado and sour cream,” and what he calls the Hunger Buster, “which is basically a stuffed tortilla with ham, egg, cheese, avocado, tomato, sour cream and lime.

“That’s a great dish because when they come in on the weekend, people want a big breakfast,” he adds.

Howland says his most popular breakfast dish would have to be the bacon and egg roll. “It comes with french fries, aioli, house-made barbeque sauce, bacon and egg and it is a classic - everyone loves it.”

In terms of food freshness, just like McEnearney and Hanna, Howland prides himself on the fact that the venue’s breakfast trade is built on top quality produce.

“Basically because everything we

Freshly baked goods at Kitchen

by Mike. Image: Anson Smart.

Howland agrees with McEnearney when it comes to trends in midweek versus weekend orders.

“For us more of the regulars who come in during the week might be a bit more hesitant to eat some of the bigger dishes, but on the weekend people want value for money, they want lots of food so it would be suicide to offer small dishes,” he explains.

Crosstown Eating House does around 250 breakfast covers on Sundays, and more specials are on offer on the weekend.

“We always have about three or four

“There is very little done to what we do. There are very few ingredients, and we just look for what is best in the market.

We try not to tamper with anything.” cumber, so it is a little bit different to just your traditional breakfast.”

Another emerging breakfast trend is the rise of dishes that would typically be reserved for lunch or dinner.

Matthew Howland, co-owner at Crosstown Eating House in Brisbane says, “It wasn’t an active

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do is house-made, there is nothing processed, so in a sense no matter what you order, it’s going to better for you than something that is highly processed.

“Even the ham isn’t processed; it comes straight off the bone, and we house-toast our muesli.”

breakfast specials on Saturdays and Sundays, because we have a lot of regulars that come back and obviously we need

to keep them interested,” he says.

All in all, even though they may be after fresh food made in-house, Howland has found that people aren’t exactly looking out for their health at breakfast time.

“When you come to eat, you are more likely to eat your french toast with ricotta cheese and that kind of thing.

“I don’t think people in general are really worried about what is healthy and what’s not at breakfast – we’re not really noticing that trend.

“Breakfast is a treat – you’re out with friends, you linger over breakfast, and it’s a social outing.”

French toast at the Crosstown Eating House.

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Success on a plate.

Cured Kingfish with Pickled Avocado, Wasabi Panna Cotta and Tempura Avocado Warren Turnbull – District Dining, Sydney and Auckland

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tabletops

Old is new again Foodservice operators are moving away from traditional table settings and paying homage to the past with retro and rustic pieces that really make a statement. By Brea Carter.

D

iners aren’t just after great tasting food these days; they also expect it to be reasonably priced and prepared by experienced and competent chefs who use high quality ingredients. It isn’t just about the food though, it’s about the entire dining experience.

with a number of well-known venues in his time, including Porteno and Bodega in Sydney’s Surry Hills, as well as the recently refurbished Parkroyal at Darling Harbour and the new Sofitel lounge bar in Sydney.

He says every chef is after some-

have a cold meat or share platter that might come out on a wooden board, and on that wooden board might be a metal dish with some dip and on the side of that might be a bit of porcelain for some of the items and the cold meat will be sitting on the board,” says Carrie.

“Now a chef will come in and look for a particular piece for a particular item, so their table settings are almost deliberately mismatching.”

While a venue’s decor, and of course customer service, plays an important role, more than ever it is about what is on the table – literally.

Michael Carrie from Australian Fine China has worked

thing different, and it’s essential that their tabletops feature an eclectic combination of pieces.

“I am seeing a move away from that classic 20 piece set to a whole mixture of different pieces. Now a chef will come in and look for a particular piece for a particular item, so their table settings are almost deliberately mismatching,” he explains.

“Chefs are just looking for particular pieces to serve p a r ticular items, and that doesn’t China. n Fine stralia u A have to be m o fr e g n o ra w Nan porcelain, it could The ne be anything.”

“For example, you might

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The owners of Argentinean restaurant Porteno and its older sibling Bodega, Elvis Abrahanowicz, Ben Milgate and Joe Valore, as well as maitre d’ Sarah Doyle, are constantly on the look out for new and unique items for their tabletops.

In particular, Carrie says the hugely popular restaurant team has been incorporating rustic, retro pieces into their tabletop designs - a trend that he believes is on the rise.

“When they come and see me they pick the oldest, the most rustic, the dodgiest of them all, they will pick anything that nobody would even look at two years ago,” he says.

“They say to me, ‘What have you got that is hideous?’ Anything that is non-traditional, they want.”

At Porteno, red and gold tea light holders sit alongside stainless steel Stanley Rogers forks and white tapas plates from Cameo China.

Some of the tapas come out in small white bowls with blue lining from Australian Fine China, and

wooden blocks in various different shapes, sizes and shades of brown are used as serving plates.

The tableware at Bodega is even more adventurous. Serving plates of various different shapes and sizes, from thick wooden blocks and rectangular shaped porcelain varieties with blue lining through to custommade styles are used.

Most desserts are served on offwhite custom-made 1970s style plates with a dark brown lining, meanwhile tapas are served on light brown plates with dark blue brush strokes.

Simple white plates from Australian Fine China are used for bread and other starters, and olives are served in white Duraline bowls with red lining.

Carrie says there are two rustic trends that are particularly popular

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tabletops

The original and the best general purpose chinaware available in Australia today.

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right now. “A lot of recycled glass manufacturers will get old beer glasses, cut them in half and round the edges and turn them into drink and water glasses,” he explains.

rocks and the highballs. For the other drinks we use these footed, flared glasses from Bormiolo Rocco.”

He says he chose the glasses because they have an old-world feel

“They say to me, ‘What have you got that is hideous?’ Anything that is non-traditional, they want.”

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And secondly, “they are all after about them, which matches the déplates with the white enamel and cor of each of his three venues. blue lining, anything that is rustic.”

The glasses also complement Sandy Donnison from his tabletops, which are quite glassware dissimple in design. “We tributor Philhave a paper doily lip lazarus in the middle of has also nothe table, and then ticed the rethere is a candle cent trend toin the middle of wards rustic, the doily. retro pieces.

“For our counShe says the try and western Winchester bar [Shady Pines] range of glassthose candles are es from libbey inside clear glass are proving jars, for our whiskey popular with bar [Baxter Inn] we Jason Scott and have a smoky green Anton Forte, the candle with a thick duo behind Sydgreen glass candle ney’s Shady Pines Phillip Lazarus’ Winchester range holder, and for our Saloon, Baxter has an ‘old world’ feel. rock venue [Frankie’s Inn and more rePizza] we use those old cently Frankie’s Pizza. school red candles, they are kind Scott says he uses the glasses in all of like a dimpled glass, that flare three venues. “We use them for the out and flare back in again,” he

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explains.

She says growlers are also making Scott says it can be difficult to a huge comeback, and agrees with get his hands on the tableware Carrie that drinking he wants. “Usujars are in vogue. ally whenever we “We have pick out a glass been inundated in a catalogue with requests for they say it has both plain and emjust been disconbossed drinking jars. tinued, which The handled to us is a good 488ml jar is a sign that it is huge hit for about to come beers, but back into fashcan also ion.” be used for He also befoodservice lieves that the – chefs can retro trend is use them here to stay. for steak “It’s been big and kidney for a while pies, ploughin the states, I man’s soup, peaches can’t see it really and ice cream etc. fading and going Retro drinking jars are proving “Even events anagers back to a modern popular on today’s tabletops. use them to put flowers style,” he says. in and place on tables.

The Hobstar from libbey’s WinAll of these examples again reitchester range is also highly sought erate that demand for a touch of after, again because of its old, retro days gone by,” she says. look.

Carrie has been in the industry “Alfred @ Constance in Brisbane for quite some time, and he is well has just opened, and it features aware that trends come and go, our Hobstar, which is a really, rehowever he warns it is the fads that ally heavy cut tumbler and it has we need to be weary of. become popular again, and now “Within the trends there are fads. everyone wants it. It has gone into And that is the most difficult thing limes and Regatta in Brisbane for us now, working out what’s too,” says Donnison. next,” he says.

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sustainability

Waste not, want not

you to stay with us?’ and it then jumps up to 90 percent,” he says.

CRAIG MACINDOE, MUMU GRILL, SYDNEY

Here, Danielle Bowling gets the inside word from two different hospitality businesses on why they’ve embraced sustainability and how it’s affected their brand.

Busy bees on Alto Hotel’s rooftop.

GARY STICKLAND, ALTO HOTEL, MELBOURNE “We felt that having an environmentally sustainable business was really just a smart way to do business, and also the right way to do business,” says Alto Hotel’s general manager, Gary Stickland.

Alto Hotel opened on Melbourne’s Bourke Street in 2006, and prides itself on being Australia’s first hotel to achieve a 6 star NABERS rating – a prestigious Australian energy efficiency ranking.

“We have a number of sustainable programs, but they all focus on one major factor: using less. So we focus that on energy, waste and water. They’re our three key activities that we’re trying to minimise use of. By default, reducing those three

Alto Hotel has a six star NABERS rating.

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things [also results in] a reduction in greenhouse gas emissions and therefore our carbon footprint.”

The hotel’s restaurant converts all its organic food waste into compost on-site and has its cooking oil collected and converted into biodiesel. The business is also looking

to our air-conditioning system, so we’re collecting the condensation which would normally go down a drain and be sent out to waste.

“Those tanks also go back to some of our toilets, so when you flush the toilet, you’re using rain water as opposed to potable drink-

Sustainability means different things to different business owners, says Craig Macindoe, owner of Crow’s Nest’s Mumu Grill.

“Is your business sustainable because you purchase sustainably?

That is, do you buy from organic and sustainable producers? Is your business sustainable because you’ve done a power audit and you’re actively trying to reduce your power?

Or are you actively trying to reduce your waste?” he asks.

For Macindoe, it’s all of the above. From power to produce, the environment is always front of mind at Mumu. And it’s not just because Macindoe is passionate about sustainability – it’s also a clever way to do business.

“Our power bill has gone from $4,200 a month to $2,500 a month,” he says. “So we do solar hot water and we have a different start-up and shut-down schedule.

Most chefs come in and just turn everything on. So for example, a

“Some people hold off on spending money on refrigeration for example, well you may as well be tossing that money down the toilet.” into generating its own electricity, possibly through wind turbines, and is working towards developing a greenwall.

“We’re also proud of things like our three water tanks, which collect all of the run-off from our roof space. We have those connected up

ing water,” says Stickland.

Hotel rooms also boast windows that open and are double glazed, reducing the need for air-conditioning, as well as bedside lamps with energy efficient lED light globes.

And let’s not forget Alto’s 80,000 permanent hotel guests – European honey bees who are busily producing honey for the hotel restaurant.

While there might be a significant initial investment to get some of these green initiatives up and running, Stickland said the pros strongly outweigh the cons, with hotel guests sharing their enthusiasm for Alto’s environmentally-friendly ethos.

“We run a great survey here, and 45 percent of our clients are telling us that the environment was one of the factors in them booking the hotel, but the interesting thing is that our next question is ‘If you had to come back and stay in Melbourne again and you needed a hotel, would our environmental factors help sway

deep fryer doesn’t take long to heat up, but usually a chef will come in at 7am and just crank everything up, and that uses a lot of power.

“Also, we have regular maintenance schedules to make sure that our equipment is operating properly. Some people hold off on spending money on refrigeration for example. Well, you may as well be tossing that money down the toilet,” says Macindoe.

Despite what many might think, embracing sustainability doesn’t have to be a costly initiative.

“In terms of the energy, some of the stuff is no cost or very low cost. If you have regular maintenance checks on your equipment, that’s very low cost, or if you put curtains in front of your cool room – for us that was $200. I think that’s an extra $300 a month that I started saving when I put the curtains in, so that’s quite a significant saving,” he says.

Mumu also sources sustainable

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sustainability

produce wherever possible. This means finding and communicating with producers that have the same philosophies as Mumu’s staff, - that is, they produce food that is sustainable, organic where appropriate, and of course top quality.

Again, it’s not a difficult thing to do once you get started,

whole pig you say ‘How do I sell the leg’ or ‘How do I get enough tails to make a tail dish?’ or ‘I’ve never cooked a head before.’

“But you just give it a crack. With the internet nowadays you can have this pig’s head, go on YouTube and give it a go. I did a pork dinner and had a pig’s head and I had no idea

Mumu Grill’s Craig Macindoe

“Forty-five percent of our clients are telling us that the environment was one of the factors in them booking the hotel.” insists Macindoe. “People are paswhat I was going to do but I ended up sionate about it and if you listen to with this amazing tomato jelly from them they will point you in the right cooking the head and I shredded it direction … Every week or every down into ravioli, so I had hot ravioli couple of weeks we’ll get someone with a cold jelly and it was amazing. come in with organic eggs or they “People just need to use all the tell me they grow Murray Grey bits of what they’re buying in. So cows and ‘Do I want to try some?’ if you buy a celeriac, you should be Once you’re there they gravitate using the stems as well as the leaves. towards you.”

If you’re using radishes you should Macindoe adds that once you’ve use the radish and put the leaves in sourced your sustainable ingredia salad, because it makes it more ents, it’s then important for you to interesting, and you don’t have as use them to their full potential. much waste. As Fergus Henderson A D _buy H O whole S T A I pigs M A for R _ $6 1 3 a. p said d f ‘To P not a g use e the 1 leaves 6 / 0would 2 / 1be3 , “We kilo. It is a lot harder – if you buy a just impolite.’”

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Alto Hotel has double glazed windows to reduce reliance on air-conditioning

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finefood

The best in the west With more than 150 exhibitors, Fine Food Western Australia is a great opportunity for foodservice operators to get the latest tips and tricks from their industry peers.

T

he biennial event is this year once again returning to the Perth Exhibition and Convention Centre.

Throughout the three day event (running from 14 - 16 April, 10am to 5pm), visitors will have access to a range of local and national exhibitors who will be spruiking their wares and sharing their industry

A Barista Competition – A new competition to run alongside the existing Junior Barista Competition run for TAFE students. This open event will allow senior baristas to compete for prize money and trophies.

A Bakery Masterclasses – Baking Association of Australia will conduct demonstrations with industry products. Visitors can see the latest

“Visitors will have access to a range of local and national exhibitors spruiking their wares.” expertise. Visitors will also have the chance to communicate directly with suppliers and attend a range of free business seminars.

Fine Food Western Australia, the state’s largest food, drink and equipment trade event for the retail, foodservice and hospitality industries, will also be hosting:

techniques in artisan breads, traditional cake decorating and making perfect pies and pastries.

The Fine Food Western Australia Wine Theatre – A series of masterclasses supported by the Wines of Western Australia.

WA Oceanafest 2013 – Chefs from around the country will com-

pete in a series of structured cooking activities over the three days.

Other events, back by popular demand, include: Bakery World – Consisting of a full range of bakery equipment, ingredients and finished products.

Dairy World – Comprising dairy products including milk, cheese, dips and drinks.

Drinks World – A full range of hot and cold beverages.

Meat & Seafood World – Fresh and processed products for the chef and supermarket.

Packaging Solutions – Ideas and

packaging solutions for the foodservice industry.

Catering, Bakery and Hospitality Equipment – The latest in equipment for all food industry services including furniture, display cabinets, POS systems and more.

General and Gourmet Food – With products ranging from local gourmet and international foods, confectionery, organics and gluten-free.

For more information on exhibiting or visiting, head to www.finefoodwesternaustralia.com.au.

Entry is free by registering online or attendees can pay $20 at the door.

Business seminars: gaining insight from industry professionals FINE FOOD WESTERN AUSTRALIA will be hosting a range of business seminars to help your business grow and prosper.

These include:

SUNDAY 14 APRIL 11am - Kitchen Cost Control 18 ways for your business to cut expenses and increase efficiency with staff, purchasing, equipment, recipe costs and utilities.

Presented by Ken Burgin, Profitable Hospitality.

12.15pm - Design Makeover Create a fresh look without breaking the bank. How to attract more attention and sales with low-cost menu, design and presentation changes.

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1.45pm - ‘Best Things I’ve done in the last 12 months’ Inspirational presentations by Brett Carboni from Tsunami Restaurant and Phil Bailey from Hogs Breath Café 3.00pm - Success with Small Bars What makes them successful, what’s hot and what’s ahead?

MONDAY 15TH APRIL 11am - Smart Recruitment in 2013 How to find, train, motivate and keep the best staff in a very competitive environment. Presented

by Georgina Grove from Southwest Personnel; Carmel Murphy from Hogs Breath Café; and Glen Daniel from Inglewood Hotel.

1.45pm - Capturing the Baby Boomer/Seniors market Popular menus for a huge and hungry demographic.

3pm Protecting your Online Reputation How to monitor and respond to negative comments, and keep customers and staff onside.

Presented by Ken Burgin, Profitable Hospitality

TUESDAY 16TH APRIL 11am - Wages & OH&S Update Latest information on wages, award changes, Fairwork Australia policies and Workcover updates. Presented by Restaurant & Catering Australia

12.15pm - Gourmet and Regional Produce How local operators are using regional produce. New products and suppliers to build on WA’s great reputation.

1.45pm - Meet the Operators Successful tactics from leading WA businesses. Marketing, menu trends, cost-control and staff management. Presented by Brett Carboni, Tsunami and Ric Torchia, Subiaco Hotel 3pm - The Digital Manager Online rostering, table bookings, cost-control and management services with new technology.

Presented by Ken Burgin – Profitable Hospitality.

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finefood

Who’s on show?

EXHIBITORS LIST 123

Borgcraft Australia C27

919 Wines H16

FlexiCommercial F29

C

O Oscar POS Solutions J34

21st Century Business Equipment F31

Caterlink C04 Chris’s C3 Crema Gourmet Coffee Roasters A07 Cookers Bulk Oil System B17

A

D

Able Products D10

Devings & Prontoe Fresco D27

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E

B&S Commercial Kitchens D13

Eco Pallets F40

BioPak F34

P Fonterra B07 Frog Choir Wines H20 Furniture Options F35 Frosty Boy Australia C07

Pac Trading G40 Pepe’s Ducks C15 Posi Pour Wholesalers G27 Priestley’s Gourmet Delights H10

G

R

Grinders E14 Greedy Sheep & The Alchemist H18

Raw Materials C28

EmbroidMe F27 Enterprise Connect D36

Groenz C31

F

Harvestime A23 Home Gourmet C13

Rebello Wines F32 Rely E28 Revel iPad POS E30 Robins Foods C39 Robot Coupe E13

Fermoy Estate J25 Birko D22 A D _ H Pty O Sltd M I E22 A M A R _ 1 3 . p First d f Pack Pa g e 1 B28 Bonissimo

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SSM International B40

Sandhurst Fine Foods C40 Silver Chef E34

J Joseph lee & Co/ Suzumo Sushi Machine C20

L la Rose Noire J04 lee Soon Seng Plastics A11 lenny’s Commercial Kitchens D14 linley Valley Pork B18 lunchbox Solutions Pty ltd A21 lux Foods C30

M

Simplot Australia D4 Solaris Paper E36 Specialised Chicken B13

T

Titan Packaging F42 Toby’s Estate Coffee F21 Trenton International D28

U MlA A14 Markwell J9

Ulti POS J30 Unox Australia C08

W Wedderburn C14 Wine World Import H26a, H26b

WA owned & part of the Mias Group

Menumate WA E33 Midfield Trading A13 Mias Group of Companies A03 Monster Cookies J10

N New West Foods B14

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Y Yarra Valley Gourmet Foods F30 Yummy Snack Foods H28 List of companies with confirmed stands as of Friday, 15 February 2013. This list is subject to change.

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management

Damage control How would you and your business cope with a catastrophe?

Ken Burgin has these tips for ensuring your business survives whatever’s thrown its way.

FlOODS, CYClONES and fire – how would your business handle a major business disruption, and how quickly could you restart? Would insurance provide money for next week’s rent and wages?

What would the bank say?

The problem may be more local, but just as devastating – what if a neighbouring building caught fire or your kitchen burst into flames? Or the council digs up the street to repair broken pipes?

Start your managers and staff thinking through the issues, while they’re still in the headlines – Cyclone Sandy in the US was a long way away, but is useful to bring the issues home.

Check POS and computer backup systems. Are they all on-site or are copies of data, systems and staff records kept elsewhere? Is the safe fireproof Da _ box H O with S D Ia V F EOnline B _ 1 backup 3 . p dsystems, f Pa g or A just key?

like Carbonite work well, and data storage is very cheap - but you need to start it happening.

Online data systems like Dropbox, Evernote or Google Docs can store essential information ‘in the cloud’ and are accessible from anywhere.

Design for safety and easy removal. When you choose new equipment, think about how easily it can be disconnected or moved if there’s an emergency. Are fuse-boxes operating properly so electrical circuits close instantly when there’s a problem? Do staff know where to turn off the gas and water? Is floor drainage working properly if fire hoses are turned on?

Is the insurance cover complete? Would it cover a situation like the Queensland floods or a bushfire?

What about loss of profits and staff wages while rebuilding? Make sure you have coverage for all the events appropriate to your business. Make sure that your stock value is accurate – if it’s undervalued to save on premiums, the amount you are paid will e 1 2 5 / 0The 1 / last 1 3thing , 2 : want 3 2 isPtoMfind also be reduced. you

Introducing...

Fine Food Western Australia like ke you’ve you ve nnever ever se seen it before!

that you don’t have enough cover to replace ovens, fridges and electrical wiring.

Are staff trained for fire and first-aid emergencies? This is the type of training that’s usually regarded as ‘nice to have’ rather than essential. Do Continued page 30

SET YOUR BUSINESS APART by finding new food ranges and the best specialty products. SAVE MONEY and MAXIMISE EFFICIENCIES by sourcing the latest, most innovative commercial cooking equipment. Uncover new ideas to BOOST YOUR BOTTOM LINE. There are loads of reasons to visit Fine Food Western Australia in 2013: t NEW: Business seminars t NEW: Wine master classes t NEW: Barista competition t NEW: Baking master classes Driving to the show? Pre-purchase your parking ticket and secure your spot. Visit the fine food website for details.

Register NOW for FREE entry

144 – 16 AP APRIL PRIL 2013

PERTH CONVENTION AND EXHIBITION CENTRE Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.

hospitalitymagazine.com.au

Register online before 11 April 2013 at finefoood dwessternauustrrallia.ccom m.auu and enter priority code: HOSP $20 admission applies at the door for visitors that don’t pre-register online.

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managementcomment

doctorhospitality I’ve been promoted to hotel sales manager but I hate the idea of pressuring people. How do you suggest I deal with this?

Leadership positions mean setting and managing expectations for other staff, but before you worry about how overbearing you may be, get them together, inform them of your promotion, and make sure they understand what you’re looking for. Remind them of the figures that you’ll be watching each week.

It’s much easier to pressure someone who understands their responsibilities than it is to create them on the fly. Leave these lines of communication open and encourage feedback so that frustrations are addressed professionally and promptly.

The staff seem to live on Facebook and Twitter. Can I help them get a life, or is it too late?

Good luck with that! Social media is so integrated into our lifestyles, that replacing it is probably impossible. While your intentions are noble, focus on keeping ‘checking’ activity out of the sight of customers, who will see it as unprofessional. Don’t forget social media also facilitates real world communication and connections ‘between visits’ - a happy, informative Facebook page is expected for your business. When you’re ready to jump, open your own account and have some fun with customers and even staff.

The duty manager is completely two-faced, constantly denying his responsibility for mistakes. I’m sick of taking the blame. How do I raise this with the boss?

Tensions will get worse if you go past the duty manager and straight to the boss. Preserving a working relationships should be a top priority. There’s no real creative solution to this problem. Talk to the duty manager first. Explain that you’re not comfortable with being scapegoated for his mistakes. Tell him you have enough respect for him not to make an issue of it, but that you expect him to cease pointing fingers immediately.

If problems still arise, set aside a specific time to talk with the boss and make sure he knows that you attempted to solve this problem without his intervention, but was then forced to take the matter further. Learn from this – it won’t be the last time you have to assert your rights at your workplace.

Have a question for the good doctor?

Send him your queries via Hospitality editor Rosemary Ryan with a quick email to rosemary.ryan@reedbusiness.com.au

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Save us from the nanny Foodservice, an already over-regulated industry, is being forced to become the nation’s nursemaid, argues Tony Berry.

WEll, that’s a relief. A perusal of the packaging around the weekend joint bought from my local supermarket ensures me “this contains meat.”

That is as satisfying as the revelation attached to another recent purchase that the ready-meal of roast duck breast in an orange sauce contains – you’d better believe it – duck! It went on to state not only that the duck contained bones but also that “this product will be particularly hot after cooking”.

Wow! Buyer beware. Imagine that – a dish of poultry that contains bones and also gathers heat after being placed in a hot oven. Whatever next?

Whatever indeed. And the outlook is far from cheery for an industry that is already over-regulated and subjected to far too many unreasonable demands from its pernickety customers.

A quick survey of the welter of information printed on the packaging of our foodstuffs suggests that the inmates are well and truly in control of the asylum. Similarly the warnings and supplementary information that restaurateurs and caterers are increasingly being obliged to provide to diners is fast getting out of hand.

Foodservice is being forced into becoming the nursemaid to the nation. But her charges are not innocent, unknowing and unwary infants fresh from the womb; rather they are supposedly worldly wise adults who have so far survived the intake of innumerable meals and lived to tell the tale.

Yet no sooner have these presumably mature beings seated themselves at our tables than they regress to the era of their childhood.

They have to be advised, warned, cosseted and coddled more judiciously than any babe in arms.

It seems there is not a diner alive who does not these days suffer from that all-embracing complaint known loosely as an allergy.

And no one in authority is on the restaurateur’s or chef’s side. Everyone is in the diner’s corner - the regulators, the bureaucrats, the lawyers and the motley army of cranks and fringe-dwellers who see danger (and the chance to protest) in every morsel from its growth to its

final journey from gullet to gut.

Not only do producers, owners and operators have to be prepared to do battle with such keen opponents but they now also have to be alert to the wilful whims of those who regard a tweet or a Facebook comment as the prime means of airing their opinions.

Failure to fully describe the provenance, preparation and contents of a dish and its ingredients is becoming an ever-widening minefield. Thus menus are increasingly littered by such phrases as “locally sourced”, the names of farms and gardens unfound on any map and such meaningless labels as “processed by farmers who share our values.” This latter, which was glibly attached to a carton of milk without those values being stated or defined, is doubtless there to appease the feelgood brigade whose members seem to have scant idea of the realities of modern food production.

They love the idea of ethical carrots, happy hens, relaxed cows, cosseted cabbages, smiling scallops and anything else to which the marketers have managed to append a pleasingly bucolic adjective.

They are enamoured of labels. Forget the flair, artistry and thought that have gone into creating and cooking the dish. If every component is precisely and fully detailed, then it must be good.

And if the end product is not an exact match, or their allergies revolt, expect all hell to break out.

There is little doubt regulation is needed of the food we consume. Standards of freshness, production, packaging, preparation and other aspects need to be set and enforced to safeguard the health of the nation. But the necessity to define and delineate every morsel is getting out of hand. It is also absolving the consumer of all responsibility for their own action. Do we really need ultra-conservative use-by dates that are responsible for the daily waste of tonnes of useable food? Smell it; taste it. You’ll soon know if it is edible or not.

As Gertrude Stein famously wrote: a rose is a rose is a rose.

What more needs to be said?

Certainly not that beef is beef and duck is duck. label less, not more.

Tony Berry is a former editor of Hospitality magazine, restaurant reviewer, and restaurateur. You can contact him via email at tonybee@ozemail.com.au

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what’snew

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5 1 Quick, tasty pies Ready Bake has released its new Beef & Guinness Pie Kit just in time for Autumn. The hearty pies are quick and easy to prepare - simply thaw the savoury pie base, fill it with the beef and guinness sauce and pop it in the oven. Each pack includes 12 unbaked pie shells with tops and 1.5kg of pie fill.

See www.readybake.com.au

2 A new take on the humble wedge They have been a menu staple for years; however McCain has decided to give the traditional wedge a bit of a revamp with its new sweet potato variety. These bright orange coloured snack foods have a sweet

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potato taste and thick, uneven cut size so they stay crisper for longer.

Visit www.mccain.com.au

3 Snack sensation Finger food specialist Hakka has added a new product to its range: the grilled prawn toast cocktail.

Bite sized and triangular in shape, they can be grilled rather than fried, do not contain any preservatives, and are available in 1kg packs for added convenience.

Suitable for use in hotels, resorts, cafes and yum cha restaurants.

See www.hakka.com.au

4 Healthier bread Tip Top Foodservice has expanded its range to include two new bread

6 varieties: The One Wholemeal and The One Omega. Both are low-GI, free from artificial colours and preservatives and contain higher levels of fibre to aid digestion. They are also packed with vitamins including thiamine and folate and minerals such as iron and zinc. The One Omega contains Omega 3 DHA. Head to www.tiptopfoodservice.com.au

5 Light your venue responsibly All Natural Non-Toxic Candle Company has launched a paraffin-free range of tea lights and votive candles. They are made from 100 per cent natural soy-palm wax and are said to

burn between 35 and 50 per cent longer than candles that are made using paraffin. The tea lights burn for six to eight hours, meanwhile the votives burn for 15 to 18 hours. Go to www.anntcandlecompany.com

6 Hygienic hands Designed to deliver an air speed of 540+ kph, the Executive Jet hand dryer from Jet Dryer removes water from hands in 10 to 12 seconds. The combined efforts of anti-bacterial fragrances, an anti-bacterial pre-filter and an H13 grade HEPA filter allow the dryer to remove up to 99.95 per cent of bacteria from hands.

Visit www.jetdryer.com.au

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Damage control by Ken Burgin Continued from page 27 they know how to handle an oil or electrical fire?

What about an elderly customer who faints or collapses? Or flood waters coming near electrical connections? A 5-minute emergency simulation is a very useful training session - most people freeze or run when there’s a drama!

How will you keep customers and staff informed? It’s more effective if your email newsletter or SMS alerts are already part of their world, then you can really keep their loyalty active. Your Facebook page and Twitter updates

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will also reach many customers.

Raising money to help others? Maybe you weren’t affected but others were – hospitality people are usually quick to offer support. If you’re running a collection, make sure customers know where it’s going and exactly how much you raised – be proud, and don’t lose their trust.

It’s all part of having a thorough Crisis Management Plan, designed to cover the risky situations where you depend on only one alternative: for example, only one staff member who’s qualified with first aid, one chef who knows how to prepare the pizza dough, one key for the liquor store, or one computer with the staff and financial records.

How many other ‘one’ factors can you find?

One person who handles the ordering, one person who organises the roster, one set of recipe cards, one person who prepares floats for the till, one unreliable fryer or one inadequate refrigerator. Need a Crisis Management Plan template?

Do a search for the title at www.ProfitableHospitality.com - download the Word document and add your details. Here’s to your peace of mind.

Ken Burgin is a leading hospitality management consultant. To find out more visit his website at profitablehospitality.com, or call him on 1800 001 353.

hospitalitydiary APRIL 1-3 Hotelex Shanghai; Shanghai New International Expo Centre, Shanghai. Expected to cover more than 84,000sqm and include more than 4,000 exhibitors, this is a leading hospitality trade events in China, featuring themed halls such as Bakery, Tableware and Wine & Spirits.

See www.hotelex.cn

hospitality trade event. Head to www.finefoodwesternaustralia. com.au

Fine Food Western Australia

30 Apr - 1 May Clubs + Hotels Australia 2013 Returning to the Melbourne Exhibition Centre in 2013, Clubs + Hotels Australia will have a range of new products, services and technologies on display.

The event will focus on four key sectors: hospitality, foodservice, 14 -16 Fine Food WA; Perth Conleisure/sport and gaming. vention and Exhibition Centre.

Visit www.clubsandhotels.com.au This biennial event is WA’s largest AD_ HOS AUS S E P _ 1 2 . p d f Pa ge 1 2 7 / 0 8 / 1 2

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More Catering Appliances shop online

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hospitality | march 2013

of the most spectacular yet with JUNE 2-4 hundreds of top suppliers, special Foodservice Australia; competitions and events.

Royal Exhibition Building, For more information visit Melbourne. www.foodserviceaustralia.com.au This event promises to be one , 1 0 A : D 1 _ 4 HO AS MP H I 2 F E B _ 1 3 . p d f Pa ge 1 3 1 / 0 1 / 1 3 ,

P R O D U C T S Craft Brews a book explaining various ways to learn & understand what Craft Brews about!

Contact Phillip Lazarus 02 9316 7642

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