Hospitality Magazine August 2014 by Hospitality Magazine

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Print Post Approved PP100007268

No.707 August 2014

hospitalitymagazine.com.au

foodservice

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accommodation

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beverage

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management

Booze

& BACON Cocktail lists across the country are getting meatier

PLUS:

Fine Food Australia 2014 preview

CLASSIC COMEBACKS Old school desserts get a modern day makeover

Signing off on credit Are you prepared for the switch to PIN?

Gen Y staff

Nine ways to get the most out of your team

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Thaw. Create. Serve. FROZEN BAKERY RANGE

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Health ®

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editor’s note

inner has been interesting at my place lately. Instead of going to the shops and grabbing whatever ingredients tickle my fancy, I’ve been burying my head in the fridge and looking at what needs to be used before it sees the inside of the bin. The inspiration for my new-found frugality was OzHarvest’s Think.Eat.Save event in Martin Place. Seeing so many chefs taking time out of the kitchen to hand out nourishing food, the ingredients of which - all perfectly usable - would have otherwise been destined for landfill, left me feeling particularly warm and fuzzy (the delicious vegetable tagine helped too). The first perishable food rescue organisation in Australia, OzHarvest has saved 8,100 tonnes of food and delivered over 27 million meals to the needy. Great stuff. Of course, reducing food waste isn’t a new concept in food service. Being such a high cost, low margin industry, throwing out food is basically the same as tossing dollars down the drain. So it makes sense for operators to get as much from their produce as they can. This is a message that Rare Medium is pushing with its new National Masterpieces Competition, which is putting the spotlight on non-loin cuts of beef and lamb (head to p6 for details). Hospitality is proud to be the media partner for the competition, so stay tuned for some great recipes and insights from chefs around the country!

21 The fat washed Big Kahuna cocktail at Eau de Vie brings home the bacon

PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au MANAGING EDITOR Danielle Bowling Ph: (02) 8484 0667 danielle.bowling@cirrusmedia.com.au JOURNALISTS Brea Carter Ph: (02) 8484 0661 brea.carter@cirrusmedia.com.au Aoife Boothroyd Ph: (02) 8484 0907 aoife.boothroyd@cirrusmedia.com.au Jasmine O’Donoghue Ph: (02) 8484 0854 jasmine.odonoghue@cirrusmedia.com.au

hospitality | August 2014

contents FEATURES

12 Signing off on credit Have you prepared for the shift from pen to PIN?

14 Meaty cocktails

REGULARS

21 Fine Food Australia

10 Industry Observer How important is a sommelier in your front of house team?

18 Imbibe

Contemporary classics served up by some of the industry’s best.

ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 8484 0642 Fax: (02) 8484 0915 rhonnie.merry@cirrusmedia.com.au PRODUCTION DIRECTOR Troy Stevens Ph: (02) 8484 0748 troy.stevens@cirrusmedia.com.au PRODUCTION CO-ORDINATOR Mary Copland Ph: (02) 8484 0737 mary.copland@cirrusmedia.com.au

New openings Some recent arrivals on the hospitality block.

An A-Z guide to Australia’s largest food service tradeshow.

GRAPHIC DESIGNER Rizwan Nawaz Ph: (02) 8484 0622 rizwan.nawaz@cirrusmedia.com.au

News online

46 Workplace

The latest industry news.

Drinks lists are being beefed up.

43 Dessert trends Editor: Danielle Bowling danielle.bowling@ cirrusmedia.com.au

cover

With summer approaching, cider is a must on your menu.

Pay your staff properly, or pay the price.

47 Ken Burgin Nine things you need to teach your young staff.

48 Reduce your wasteline Food waste - bad for the environment and your bottom line.

49 Shelf space New products for your business.

SUBSCRIPTIONS Ph: 1300 360 126 ONE YEAR: $132.00 incl GST TWO YEARS: $220.00 incl GST

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Average Net Distribution Period ending Mar’ 2014 - 11,160

PRINTED BY: Bluestar Print 83 Derby Street, Silverwater NSW 2128 P: 02 9748 3411 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.

CIRRUS MEDIA Tower 2, Level 3, 475 Victoria Ave, Chatswood, NSW 2067, Australia Locked Bag 4700 Chatswood Delivery Centre, NSW 2067, Australia P: (02) 8484 0888 F: (02) 8484 0633 ABN 80 132 719 861 www.cirrusmedia.com.au © Copyright Cirrus Media, 2013

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newsonline

New comp celebrates non-loin cuts

chef testimonial Gregory Kreutgen, chef @ The Ship Inn, NSW The lambs we use are handpicked at the Corish family property and transported direct to the restaurant. Sourcing direct from the farm means we can provide a great product at a great price. We’re really lucky at The Ship Inn, the challenge of having to use all the cuts from the carcass is a rare opportunity.

NON-LOIN CUT USAGE

RARE MEDIUM, Meat & Livestock Australia’s foodservice arm, has announced the launch of the Masterpieces Competition. Open for entries from 1 August, the Rare Medium Masterpieces Competition is calling on Australian chefs to send in their beef and lamb recipes for the chance to win one of two all-expenses paid trips to the USA. The Masterpieces competition is designed to create excitement around the versatility and cost effectiveness of non-loin cuts including beef oyster blade, chuck roll, lamb knuckle and forequarter rack. Claire Tindale, marketing manager, foodser-

MOST POPULAR SECONDARY CUTS

leg

vice, for Meat & Livestock Australia said, “Nonloin cuts not only deliver on flavour, but they also offer a variety of textures that lend themselves to a range of cooking styles and applications.” Entries close on 17 October. Ten finalists will be selected and will have their recipes tested by a team of chefs at MLA’s demo kitchen before being judged by a panel comprising Rare Medium team members, the editor of Hospitality and a leading chef.

Andrew Davis, chef @ Press* Food & Wine, SA We’ve chosen to have a complete paddock to plate approach by sourcing a whole body of beef. As a chef, I also feel responsible for contributing to the sustainability of our local food industry and one pretty significant way is whole carcass utilisation – we have noticed a remarkable resurgence in secondary cuts of meat.

See www.raremedium.com.au/competition for more.

WHY CHEFS USE NON-LOIN CUTS oyster blade

THE FUTURE:

39% 22%

grilling over an open flame will be the key cooking method

brisket shank to reduce costs

to diversify menus Sources: BIS Shrapnel Foodservice report 2013 & 2014; Food & Drink Futures Report 2013

Out & about June 23 Diageo Reserve World Class Comp

Industry events the Hospitality team attended this month...

June 26 Masterclass filming @ Sydney Tower

July 4 Independence Day lunch @ Studio Neon

July 4 Coopers 2014 Vintage Ale Launch

July 10 Soft launch @ Bistro Mint

July 21 OzHarvest’s Think.Eat.Save

For other stories and information please visit our website: www.hospitalitymagazine.com.au 6

hospitality | August 2014

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Your Choice

This doesnâ&#x20AC;&#x2122;t go to landfill.

All these do.

Because 20L drums can only be used once, they all end up as landfill becoming a problem for the environment.

CBO157HM

Happily the Cookers System takes no part in it. By not using drums you are helping the environment and yourself. An easy choice.

For more information phone 1300 882 299 or visit www.cookers.com.au

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newopenings

Brooklyn Social

Surry Hills’ new rock n roll inspired dive bar and diner pays homage to the Brooklyn dive bars and rock n roll scene of 1970s New York. Elements of the decor including leather banquettes, neon signs, revealing poster graphics, stripped-back timber benches and tartan fabric-covered walls contribute to the venue’s vintage feel. Brooklyn Social boasts more than 40 gins on the menu, including Hendrick’s as the house pour. Sommelier Sebastien Crowther consulted on the expansive wine list which comprises both old and new world styles. Food-wise, Brooklyn Social offers a modern take on the classic American diner. The food is the work of Mikey Canavan (London Fields, Chur Burger), who consulted on the menu – it includes beef ribs with housemade BBQ sauce and DIY sauce brush; beef, chicken and vego burgers and hot cinnamon donuts with DIY chocolate, strawberry or caramel syringe.

The Push

The Push has opened after an extensive renovation and re-brand, bringing a small bar to the space beneath the Russell Hotel in the Rocks. Inspired by the bar’s history and previous incarnations, all facets of The Push pay respect to the heritage and significance of The Rocks area, yet have a clear modern influence. The Push’s menu, created by Nic Whalley and head chef Dean Barlow, is modern Australian with an English and American influence, and includes a selection of salads, sandwiches and mains such as a lentil and chickpea patty with quinoa salad and blue cheese mayo, parpadelle with lamb ragout, gremolata and garlic sourdough and herb battered barramundi with hand cut chips.

Owner: WDS Hotels Head Chef: Dean Barlow Where: 143 George St, The Rocks P: 02 9241 2999 E: info@pushbar.com.au W: www.pushbar.com.au

hospitality | August 2014

Acland St Cantina

Tucked away under The Prince in St Kilda, a new cantina bar has opened its doors. Executed by Andy Frost, the interior design is sleek and minimalist, using a combination of textured materials including four species of timber, checkerboard tiles and mismatched leathers. Cocktail standouts include the Jalisco Jam Slam – a mix of Reposado tequila with lemon, sugar and apricot jam and the Ale Fashioned – Bourbon, house-made chocolate stout reduction, a dash of orange and chocolate bitters. Acland St Cantina also offers a range of liqueurs and beers. A Bocadito menu features beef short rib sliders with huitacocahe and al pastor pork skewers with pickled pineapple and adobe.

Owner: Tom Walker, Melbourne Pub Group Head Chef: Daniel Hawkins Where: 2 Acland St, St Kilda, Melbourne, VIC P: 03 9536 1175 W: www.aclandstcantina.com.au

Abode

Sydney’s Abode has opened its doors following a multi-million dollar interior makeover. Located at the Parkroyal Darling Harbour, the new venue boasts a modern bistro-style restaurant and bar with an interior that draws upon natural earthy tones. The kitchen offers a menu comprising fresh, seasonal flavours from local producers, including Broken Bay oysters and yellow fin tuna tartare, as well as premium cuts of Australian beef and fresh seafood served with traditional sauces, and sides with a seasonal twist. Signature gourmet burgers, cheese boards and a range of desserts including pistachio and olive oil cake and passonfruit eton mess are also available.

Owner: Parkroyal Head Chef: Ryan Hong Where: 150 Day St, Sydney P: 02 9269 2945 E: rsvp@abodebistro.com W: www.abodebistro.com

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Credits: Sharp Eye Images (The Push); Salvatore Giordano (Acland St Cantina; Belinda Rolland Photography (Abode)

Owner: Ben May, Raul Gonzales and David Freeman Where: The Hills Top Floor, 17 Randle St, Surry Hills, Sydney P: 02 9212 3814 E: nathan@brooklynsocial.com.au

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Credit: Minerva Studio - Thinkstock

DO YOU REALLY NEED A

sommelier? 10

hospitality | August 2014

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industryobserver

T A business investment or an expense you can’t afford? Our Industry Observer looks at the value of having a good sommelier in your front of house team.

heir influence is everywhere in the hotel and restaurant trade, but how well do we know our sommeliers? In a high end restaurant they can be seen, elegantly cruising between tables, confidently sharing their knowledge. I was recently wondering if they are appreciated as they should be…patrons who are knowledgeable about wine might be happy to peruse the list and make their own choices and those who need the most help can be too intimidated to ask for assistance and just choose the second cheapest bottle of their favourite colour. This leaves the folks in between for the somm to weave his or her magic. The tricky thing is, a decent sommelier is almost noticed more by their absence than their presence, for a look at the very pedestrian wine list in the hotel currently hosting my good self says that it could have used some assistance. However, it is the source of the assistance that is in question as any number of laminated wine cards sit in place in so many dining and drinking houses, brand heavy with the wines of the distributor who ‘buys’ the space. How do you find yourself a decent somm and at what point? The wrestle for so many establishments is a cost versus benefit one, as with so many other things in this industry. The best starting point is probably the Sommeliers Association, which is a fabulous promoter of the wine industry and a fountain of knowledge. It runs education seminars and events and has a membership of like-minded souls with a fascination for all things wine - and you have to love them for that. Now the folks who run bars and restaurants at the upper end of town will of course know this and should be tapping into this talent pool already, however I’ve met plenty of restaurateurs who thought they had a great palate and knowledge and were confident in their choices on the wine list. The only issue is whether your dining and drinking public agree with you. Building and maintaining a formidable cellar is a costly business, so it’s a good idea not to get it wrong. Neil Perry has a great concept at Spice Temple - a list of 100 wines, each made to earn their place. Now that sounds a lot to a small bistro, but compared to some of the encyclopedic tomes I have

been handed at some places, it’s almost barren. My advice to smaller premises is to balance the list between what you want and what you can afford, and then match the wine to the food - that’s where the somm comes in to play. There is little point filling the list of a Thai focused menu with heavy reds when Riesling and Gewurztraminer are a much more appropriate fit. Allowing someone else to lead this aspect of your business is often a challenge and takes trust, but this trust can provide great benefit. A list that enhances your food improves the wine, the meal and the overall dining experience. In the olden days we had the ‘wine waiter’ who often just used to drink more than the rest of us and was therefore too unsteady to carry plates. Thankfully we have taken great leaps forward in our sophistication and the value of knowledge in general has improved, but spend any time with a Frenchman and our passion for wine still lags behind; it’s no wonder that ‘sommelier’ is a French term. If we consider the cost of engaging a professional to help us with our wine choices and assist our customers, how do we get the customers to take advantage of the service and not feel intimidated or belittled? One of my favourite somm interactions was at a restaurant where I had ordered both food and wine, only to find out that my main was unavailable. Without any fuss, the somm arrived at my table with the list and suggested a wine that would suit my newly chosen main a little better - I agreed and the glasses were replaced with Pinot bowls and away we went. It was seamlessly done and a perfect example of service. So here’s the wrap, and as usual it favours valuing the skill of another and paying it due respect. I applaud the raising of the bar in local restaurants and the growth and breadth of our wine options and by and large think that the distributors do a pretty good job of helping restaurants. I think most of the somms are great, easy to get on with and knowledgeable beyond belief. Some of them could pull their heads in a touch and not treat the wine traders like peasants; it’s all about balance, service and respect. We also need to acknowledge that wine is like art, we may not know much, but we know what we like. Serve it with a smile.

Credit: Minerva Studio - Thinkstock

“A decent sommelier is almost noticed more by their absence than their presence.”

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SIGNING OFF

on credit

postechnology

hospitality | August 2014

Jasmine O’Donoghue looks at how the shift from signature to PIN could affect your business, and how you can turn it into a boost for your bottom line.

n 1 August, the pen was ditched for a PIN and the phasing-out of the signature for credit and debit payments began. The industry-wide move, instigated by the Industry Security Initiative, a collective of Australia’s major financial institutions and card schemes, was designed to strengthen payment security across Australia. The use of PIN over signature as a form of verification is quicker and safer, since there is only a one in 10,000 chance of someone guessing the correct PIN. According to PINWise, the move, which is starting with some of the nation’s largest merchants, will see all of Australia’s 800,000 merchant payment terminals undergo a software update so they no longer accept signature as the main form of card authorisation.

What does this mean for the hospitality industry? Restaurant and Catering Australia CEO, John Hart says the industry is concerned the new terminals won’t provide the flexibility and functionality required when completing payment transactions in a hospitality environment. “There’s a strong need to split bills, add tips and process credit cards at the table – all critical components of a dining experience that do not generally occur in a retail situation. “It’s not as simple as tap-and-go – we need to think about the customer experience in a dining situation,” Hart said.

Will I still be able to earn tips? One of the biggest concerns among industry members is that the new payment method will deter diners from tipping staff. Revel Systems general manager, Josh Franklin, says that using the ‘tap-and -go’ option instead of signing for a bill is worrying for waiters. He said the switch to PIN “will make tipping a lot more scarce, especially if that pinpad has ‘tap-and-go’ in it, then they’ll just tap their card and the payment will go through with no opportunity for tipping.”

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John Hart added “The industry can’t afford to forego revenue by not having the technology to allow consumers the ability to tip.” And that’s where the software update comes into play. PINWise says “most new ‘Pay at Table’ terminals at restaurants should display the amount that the customer is paying and ask if they wish to add a tip/gratuity. The customer should simply follow the display prompts. If they add a tip/gratuity amount, the total amount of the transaction will then be displayed, and the customer will be prompted to enter their PIN. By doing so they are accepting the total amount of the transaction.”

The dining experience If a restaurant does not have a pay-attable terminal, customers wishing to pay by card will no longer be able to do so at their table, potentially complicating the payment process. John Tait, managing director of First Data Australia says “If reliant on fixed point of sale terminals, business owners may find congestion at the counter will create long queues and damage customer service. “In a competitive environment, the ability to win over and retain loyal customers is more crucial than ever. Customers want convenience and are more likely to return if their visit is positive and hassle free,” he adds. Revel Systems general manager, Josh Franklin says the largest changes will occur in fine dining restaurants. “The whole [payment] process is changing dramatically. For businesses that don’t have any specific solution around that, what that’s going to mean is customers are going to have to get up and go to the counter to pay, or a mobile EFTPOS terminal is going to have to be brought to the table,” he says. “You want the customer to have the best possible experience they can and you want the staff to have the most efficient system…I think efficiency for the nature of the business is highly important.” Andrew Rechtman, senior director of SMB, retail and strategy at PayPal Australia, says both customers and business owners will need to adapt to the

changes. “Not only are customers going to have to adapt to the new standards but restaurants and cafes will need to look for solutions at the checkout that are going to simplify what is destined to be a complicated payment process for both merchants and customers.” In response to these payment changes, PayPal has introduced a Pay at Table feature to its mobile application. The feature is designed to eliminate the need for diners to either capture a waiter’s attention or leave their table to pay, and is equipped with a tipping function. In the case of PayPal, the restaurant must be set up with a “digital wallet” in order to accept the payment, which Rechtman says will give “restaurants and cafes direct access to over 5.5 million account holders using the PayPal digital wallet.”

“If reliant on fixed point of sale terminals, business owners may find congestion at the counter”

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PROFESSIONALS A COMPLETE RANGE OF PRODUCTS for hospitality professionals!

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Are we there yet? One month before the changes, Hospitality magazine set out to see if businesses were prepared. Our online poll found that 31 percent of respondents did not have any wireless terminals and would have to invest in new ones come 1 August. Fifty-two percent already had wireless terminals and a remaining 17 percent hadn’t thought about it yet. Similarly, research commissioned by PayPal and conducted by Lonergan Research found that over half (54 percent) of Australian small-to-medium enterprises (SMEs) do not accept chip and PIN credit and debit payments. The research also found that Australian SMEs are increasingly turning to their mobile devices to run their business, with three-quarters (77 percent) saying that a smartphone makes it easier for them to stay up-todate on everything that’s happening in their business. The majority of SMEs think mobile payments will be a larger proportion of their business in five years’ time but only one in 10 SMEs (11 percent) have purchased a device that allows them to accept smartphone card payments. If your business is yet to adapt to the changes, now might be the time to get started, otherwise you may just get left behind.

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hospitality | August 2014

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Bloody Bloody Mary from Swine & Co

hospitality | August 2014

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beveragescocktails

Carnivorous cocktails

Over recent years Australia’s bar scene has become significantly more sophisticated, and now it’s getting meatier, writes Aoife Boothroyd.

he relaxing of liquor licencing laws has enabled speciality cocktail bars to open up throughout the backstreets of Sydney and Melbourne, and with an increase in vendors has come a more mature and adventurous palette. With this enlightened taste for all things mixology, bartenders around the country have embraced the change by becoming more adventurous with their cocktail menus, and one of the more notable trends of late centres around meat-inspired drinks. Although fat washing (the process of infusing spirits with the flavour of melted fat) is nothing new to the cocktail world, it is a method that is becoming more commonplace among the nation’s top end bars. Known for pushing the envelope with their cocktails, Eau De Vie created its Peking Duck fat washed gin cocktail a number of years ago. Since then the Sydney venue has gone on to create its own fat washed spirit in the form of a bacon infused bourbon, which is currently used in the Big Kahuna old fashioned cocktail. Sven Almenning, owner and director of Behind Bars, The Speakeasy Group (Eau de Vie, The Roosevelt) and recently launched spirit company, The Experimental Spirits Co, says that while more bars appear to be playing around with the idea of meat infused drinks, he doesn’t recommend that everyone get on-board. “It’s probably not recommended that every bar starts playing around with it,” says Almenning. “You do need to know what you are doing. I mean it’s been around for a while and various bars have been doing fat washed spirits for a few years, but it’s not something that’s widespread. “I think part of the issue is that it’s not always done well which means that it doesn’t necessarily sell well ... So I wouldn’t say that it is a big trend, but it is definitely something that is happening.”

A shifting palette The thought of a meat-based cocktail may seem like quite a foreign concept to many, however Almenning says Australia’s changing palette is demonstrating a shift to more savoury flavours as opposed to the sickly sweet cocktails that have traditionally been popular on drinks lists around the nation. “When I first moved here it was all about the sugar and the sweetness, and I think that people have a far more savoury palette now and with that comes more of an appreciation for things like a fat washed cocktail, or a meaty garnish or something like that,” he says.

hospitalitymagazine.com.au

“I mean generally, we would have experienced something new in the States first, and then taken it over here and applied it to our bars. You know what happens in New York eventually will find its way to Sydney, Melbourne and Brisbane in some inclination.” Taking the trend a little further - perhaps beyond the line that most would be prepared to cross - is the foie gras cocktail, Foie the Hell of It, created by Portland restaurant Ox. It features brandy, bourbon, lemon, ginger, rhubarb preserves, egg white and shaved frozen foie gras terrine. While encouraging innovation and experimentation in the industry, Almenning says that it pays to be realistic. “Not everything outlandish works … sometimes people just do it for the press. I mean if you go back seven or eight years ago, it was all about having the most expensive drink where people had $10,000 martinis and the like - but no one ever bought them, there was just loads of PR that came from having these sorts of things on the menu. The same thing can be said for ingredients sometimes.” In reference to the benefits of experimenting with meaty ingredients and techniques such as fat washing, Almenning says that while it might take a while to perfect, it’s worth the effort. “It completely changes the mouth of the spirit. I mean we played around with our bourbon, you know finding the right whiskey to start with, finding the right bacon and finding the right amount of infusion time et cetera. One of the things that you are measuring it on, besides the flavour and the aroma, is the mouthfeel and that really silky, rich sort of texture that you get. It’s just tasty and moreish and it does take a lot of time, but it is very rewarding when it works out.”

Spirits and swine A relative newcomer to Sydney’s bar and dining scene, Swine & Co has developed a cocktail list to well and truly complement its name. Taking inspiration from the in-house deli counter, head bartender Led Emmett has created a swine inspired cocktail list that features the likes of a pancetta infused rum, and a pigs’ blood Bloody Mary. “At the start I had no cocktail list and a bit of free time on my hands so I was kind of thinking about which flavours go well together. Obviously you need a sweet component and a sour component – which is the basis of most cocktails, so I played around with infusing some rum, some vodka, and gin,” says Emmett. “I found that gin didn’t work too well because it was too

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beveragescocktails

“When you are working with meat, it is always going to be a little bit scary for some people, but you can do it the right way as long as you have that sweet component that makes it a little more user friendly,” he says. “People shouldn’t be afraid of using meat in cocktails because it’s just another component, I mean we use pretty much everything in a summer cocktail these days so why not use the salty component from the meat?”

Big Kahuna Cocktail Ingredients: 45mL Experimental Spirits Co. Smoked Bacon Bourbon 15mL Cognac 7.5mL pomegranate grenadine 7.5mL Jerry Thomas Pineapple syrup 2 dashes Sriracha bitters

Innovative alternatives

Method: Combine all ingredients in a mixing glass with ice cubes. Stir until diluted. Strain into an apothecary bottle. Smoke with black pepper. Serve alongside a crystal tumbler filled with hand chipped ice, and garnish with a slice of Australian bacon and dehydrated pineapple.

floral … I found with vodka that the flavour of the meat would take it over a bit too much, so I ended up using a white rum – Havana 3, and then I infused it with pancetta. From there, once I had a tasty base spirit, I started making different cocktails.” Emmett says his best seller is the venue’s signature cocktail the Swine Smash which is a meaty take on a mojito and uses the pancetta fat washed Havana 3 rum together with mint, lime, pineapple and a glazed piece of bacon. In addition to the Swine Smash, Emmett’s cocktail menu also features The Cleaver – or Meat and Potato Martini which uses Chopin potato vodka, Worcestershire sauce and some deep fried, honeyed bacon as a garnish. The most daring cocktail on Swine & Co’s cocktail menu is the Bloody Bloody Mary, which uses reduced pigs’ blood and also features a black pudding garnish. “We obviously don’t use much of the pigs’ blood in the drink, but I reduce it down so it is a little bit more useable, and has a little bit more of a concentrated flavour and then I basically put it in with the vodka and leave it in the cool room for two days. I then strain out all the haemoglobin in the end of the spirit and then we do a normal Bloody Mary with black pudding garnish,” he says. Emmett admits that his take on the classic Bloody Mary may not suit everyone’s tastes, but it certainly serves as a talking point. “People are a little bit more afraid of that one,” says Emmett. “It’s not going to please everybody, but it’s a little bit of fun and adds a point of difference.” Emmett says that when he created the cocktail list initially, he worked closely with the kitchen to ensure that the flavours worked. “Obviously I have the knowledge when it comes to spirits but the kitchen has the palette when it comes to food. When we made all the infused spirits, I gave the rum to our chef and he literally got a glass filled with different garnishes like nutmeg and cardamom, nuts, leaves, thyme and just poured some into all of the glasses and just smelt how the flavours went together. And that’s how we came up with the Swine Smash.

hospitality | August 2014

“When you are working with meat, it is always going to be a little bit scary for some people”

Although experimenting in the realm of meaty cocktails may be appealing to some, others prefer to use ingredients that have a more universal appeal. Jon Carr of Sydney haunt Mojo Record Bar says that while fat washing is a great technique that bartenders use to impart different flavours and mouthfeel, he prefers to steer clear of animal products in favour of plant-based oils such as coconut and macadamia oil. “I prefer to use oils/fats that are less obvious than say bacon in order to create fresh and new cocktails… Bacon and other meat products are being done well, but it’s time to look towards the greener pastures of the many other viable options available,” says Carr. “The other reason for using nonanimal fats is that it allows consumers with dietary restrictions to drink the spirit or cocktail that has been fat washed.” An example of a non-animal product based fatwash that Carr is currently experimenting with is peanut butter. “We do not currently feature a fat washed cocktail however we are flirting with a concept for our new cocktail list that includes a peanut butter fat wash for a peanut butter and jelly cocktail,” he says. Carr believes that fat washing with both meat-based and plant-based oils will continue to gain momentum in bars around the country. “Fat washing is a trend in Australia’s bars and all over the world, and will continue to be so as it trickles down from the top bars and becomes more accessible to any bar,” he says. “Australian vodka, 666, has been commercially making butter vodka [through the] use of fat washing for several years now and I believe they were the first to do so internationally. “Also with Eau de Vie’s new Bacon Bourbon being produced on a commercial level, I think it will continue to be a trend for some time.” Swine Smash (Meat & Potato Martini) from Swine & Co

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beveragesimbibe

SHE’S aPPLES If you don’t have cider on your drinks list, you’re missing the boat, writes Christine Salins.

$2.2

billion

2018-19 Current cider market

$900

year end expected figures

million

more popular for people under 30 than over 50

PREFFERED FLAVOURS

Will rise to

TOP FOOD MATCHES APPLE

66% PEAR 15%

• • • • • •

Cheddar Camembert Grilled fish Smoked salmon Salads Pork

STRAWBERRY 8% BLACKBERRY 3% RASPBERRY 3%

OTHER 5%

Source: IBISWorld & VicHealth

he growth of cider sales in Australia over the past few years has been phenomenal and the trend shows no signs of abating. According to IBISWorld, the current $900 million market in Australia will rise to $2.2 billion a year by the end of 2018-19.

So why is cider so popular? Well, it goes well with our alfresco lifestyle. It’s lighter on the palate and lower in alcohol than wine – most are around 4.5 percent or below. Plus it comes in convenient individual bottles or kegs. It may also be good for us. In times gone by, doctors prescribed cider for everything from rheumatism and gallstones to melancholy and aging. A VicHealth report released in January said consumers saw cider as “less bloating” than other alcohol.

What age groups does cider appeal to? Cider is more than twice as popular with people under 30 than over 50, according to VicHealth. Roy Morgan Research says that proportionally, however, growth in consumption has been consistent across ages, genders, city dwellers and country folk. Yes, everyone loves it.

What should you look for? It’s important to read the label, but you might need to do some detective work because a loophole in Australian labelling laws means that products don’t have to be made in the traditional way from apples or pears. Products made with syrups, concentrates, flavourings and colours can be labelled as cider. If the label highlights a regional source for the fruit, the cider is much more likely to be real and fresh. If the label says the cider is “made from local

hospitality | August 2014

and imported ingredients”, or if it doesn’t mention anything at all about the source of fruit, there’s a high chance it is made with syrups and concentrates. Frank’s Cider, available at Melbourne’s Crown Casino and numerous other venues on the east coast, emphasises that its ciders are not made with concentrates. “Much like wine, the quality and depth of a cider’s flavour is a direct result of the trees from which we source the fruit,” said its producer, Julian Alcorso. Rebello Wines’ Matt and Ruth Gallace, who can’t keep up with demand for their Cheeky Rascal cider, say the secret to making good cider is

“A loophole in Australian labelling laws means that products don’t have to be made in the traditional way from apples or pears.” in using traditional winemaking and agricultural techniques with fresh fruit, no water and no concentrate, flavourings, colours or additives. Their 100 percent fruit cider is not as sweet as cider made with water, “but it’s the authentic fruit flavour.”

Favourite flavours? Despite there being enough cider flavours to fill a fruit bowl, apple wins hands down. VicHealth found two-thirds (66 percent) of cider drinkers preferred apple. Pear was the second most popular (15 percent). Only eight percent of people selected strawberry, three percent opted for raspberry and three percent for blackberry.

What’s in a name? Perhaps it’s because of the younger demographic, but marketers are having a lot of fun with cider. Dirty Granny, made by Matilda Bay, is so named because it is darker and more rustic in colour than other ciders. Dcider, from the Southern Highlands, has an ostentatious bright pink label and lots of puns around the name. “Dlicious, dfinitive and in dmand...Not sure if you’re a cider drinker? Try ours and let it be the Dcider.” Endless Cider, which makes apple cider and pear cider from Gippsland fruit, stands out from the crowd with its bright stripey packaging. Available from leading Melbourne restaurants, including Melbourne Wine Room, the stripey theme continues through to the zebra on its website.

Do cider drinkers like it cheap? The Aussie palate for cider is becoming increasingly sophisticated and consumers are prepared to pay for quality, according to Ruth Gallace. Their Cheeky Rascal cider is priced similar to wine. “Fruit costs a lot more than water and flavouring. The consumers who know and love our brand recognise that.”

Food matches? Two of the most famous cider regions, Somerset in England and Normandy in France, are also the home of famous cheeses - cheddar and camembert - and you couldn’t go wrong with either. Cider also goes well with grilled fish, smoked salmon and salads. The sweetness of cider works well with fatty and spicy dishes like pork belly, and apple is always a great match for pork sausages and roasts.

hospitalitymagazine.com.au

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Brought to you by

fine food F I N E

F O O D

A U S T R A L I A

2 0 1 4

S E P T E M B E R

1 5 - 1 8

30 CHEERS TO

YEARS

Fine Food Australia celebrates aÂ milestone in 2014

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S PI CE

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COMEVI S I TUSATS T ANDHQ2

L UCCA L a unc es t on 0418130758

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finefoodnews

It’s time to celebrate Fine Food Australia, the largest Australian food service trade show, represents one of the best opportunities for industry members to unite and share expertise on how to survive and thrive in the hospitality sector. There will be plenty to celebrate at Fine Food Australia. With more than 1,000 exhibitors, this year’s event will include an impressive list of interactive presentations, industry-recognised competitions and awards, and new product demonstrations. And this year the event is turning 30, so there’s more than enough reasons for you to make sure you swing past the Melbourne Convention and Exhibition Centre next month. Running from 15 to 18 September, Fine Food allows industry professionals to peruse the show floor and check out some of the latest and greatest products and equipment to launch in the market. From beverages to bakery products, and coffee to packaging there’s plenty of exciting business opportunities for you to explore, regardless of whether you operate in the cafè, restaurant, catering, equipment or manufacturing space. Over the next few pages you can read all about some of the key events being hosted at Fine Food this year. Be sure to take note of which ones you feel would be of most benefit to your business; it’s sure to be a long list! And the Hospitality team will be exhibiting too, so swing past our stand (we’re at B46) and say hi!

Details: 15-18 September 15 Sept 10am - 8pm; 16-18 Sept 10am - 5pm Melbourne Convention & Exhibition Centre FREE registration ends 12 September, then tickets are $30 at the door . Fine Food Australia is strictly a trade only event.

FINE FOOD: THE BREAKDOWN FINE FOOD Australia’s offering can be broken down into easy to navigate floor sections. These include: Packaging: Solutions for all your packaging and service needs. Catering equipment: Including top of table, POS systems and furniture. Hospitality: Includes staff solutions, creative ingredients and raw materials. Bakery: Peruse thousands of new bakery products and equipment. The Bakery area also comprises Bake Skills, the Official Great Aussie Pie Competi-

hospitalitymagazine.com.au

tion, Official Great Aussie Sausage Roll Competition and the Live Bakery. Retail equipment: Products from around the country and globe to keep your business ahead of the competition. Food: Includes Flavours of the World, Meat and Seafood, Natural Products, Gluten Free, Dairy World, Confectionery, Drinks World. Culinary Art: On the concourse outside Door 1 The New Product Showcase and Export Ready Showcase: Will feature in the centre of the show floor.

hospitality | August 2014

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2 0 1 4 - 0 7 - 1 1 T1 3 : 3 0 : 2 7 + 1 0 : 0 0

Ready Bake Pastries RE

A D Y- B A K E

NED

AUST LI

NEW PRODUCT SHOWCASE

MADE

Visit the Ready Bake team at Fine Food Australia Stand R40

Showcasing our NEW Designer Shells and range of Gluten Free Pastry Shells

THE ANNUAL New Product Showcase and New Product awards celebrate the latest innovations to hit the Australian market throughout the last 12 months. Entries are always varied and showcase a range of new and innovative products across a large cross-section of the market. The awards’ five categories include Best New Hospitality Equipment Product, Best New Bakery Product, Best New Retail Product, Best New Foodservice Product, and the Australian Made award.

The Best New Hospitality Equipment Product Award is sponsored by Hospitality magazine, and in 2013 was presented to Cookon Commercial for its Kay Bee battery operated oil filter machine. According to Cookon’s sales manager, Russell Pattinson the majority of oil filtering machines in the marketplace are electric, giving the battery operated machine the significant advantage of mobility. “We’ve made this [battery operated oil filter] more portable and versatile, which means that there are

no electric cords required for it to be running across the kitchen floor.” Pac Food’s biodegradable piping bag was named Best New Bakery Product; Chenco Foods’ yum cha prawn and chive wontons was named Best New Retail Product; the Australian Made award was presented to Stoddart Manufacturing for its Woodson Mobile Ventilation Station; and Rustic by Lotus & Ming was awarded Best New Foodservice Product for its rustic canapé range.

Leading chefs share industry insights

Join the Ready Bake team on stand to view our complete range of products TM

1800 651 044 readybake.com.au sales@readybake.com.au 22

hospitality | August 2014

LES TOQUES BLANCHES, an Australia-wide association of leading professional chefs, is bringing a program of inspirational events to Fine Food this year, with topics ranging from sustainability to chocolate presentations, and questions including whether or not alpaca is the next common protein to hit menus. Speakers at this year’s Les Toques Blaches demonstrations include: • Roy Palmer, Oceania market development manager, Global Aquaculture Alliance, will speak about seafood sustainability, what it means to our economy and good and bad sustainability practices in hospitality (Monday, 12-12.30pm). • Mark Dorrel, chief judge for Gault & Millau, will discuss why Gault & Millau is different to other restaurant review platforms and what’s required to be listed in Gault & Millau (Monday, 1-1.30pm). • John Sharkey, president at Sonas Consulting Group will present on motivating Gen Y staff, maximising the potential of your kitchen brigade and leading from a mindset (Monday, 3-3.30pm). • Pierrick Boyer, Le Petit Gateau’s head pastry chef will discuss how to prepare, store and present chocolate garnishes on sweets (Wednesday, 1-1.30pm). • Dale Prentice, director of Sous Vide Australia, will explain how sous vide has become such a popular cooking method and evaluate its cost effectiveness in large quantity turnovers (Wednesday 3-3.30pm).

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Credits: KIrkland Photography (see right)

finefoodnews

AUSTRALIAN CULINARY CHALLENGE CHEFS, trainees and apprentices will have the opportunity to pit their skills against each other and the clock, competing for a share of up to $20,000 in cash and prizes as part of this yearâ&#x20AC;&#x2122;s Australian Culinary Challenge. Chefs of the highest calibre and skill level are invited to showcase their talents in front of the Fine Food audience and will be judged by a panel of international, interstate and local judges. This year the extensive competition program will include the Fonterra Foodservice Battle of the States as well as the Best of the Best event. The competition will see teams of three competitors from each state battling it out.

Talking Food Stage NEW to Fine Food in 2014, the Talking Food Stage will see industry figureheads and key representatives talking about their experiences in food service. In an on-stage Q&A format with an industry host, these sessions are designed to impart valuable knowledge and inspiration from across a broad range of industry sectors. From business basics to profile raising, no subject is off limits and the sessions promise candid insights into how some of the best in the industry have achieved their goals and continued to grow.

hospitalitymagazine.com.au

The Tolson group of companies are a fourth generation familyowned and vertically integrated agribusiness with a passion for excellence. Located in the Hawkesbury District on the outskirts of north-western Sydney. White Prince, the marketing and distribution arm, supply fresh mushrooms into supermarkets and food service Australia wide, and as a market leader, they are focused on innovation and growth. We are now developing a line of value added, frozen products for the food service industry. Our new range of Foodservice products consists of: White Prince Crumbed Mushrooms and Mushroom Croquettes. The White Prince Crumbed Mushrooms are available in 3 delicious flavours. Herb and Garlic, Southern Style and Hot and Spicy. For your convenience they are available in Crumb coated Buttons or Quarters. Versatile as a finger food, snack or part of a plated meal. The White Prince Croquettes, is a free formed lightly golden short cylindrical croquette with a crispy texture with a delicate balance of Herb and Garlic flavour perfect for tapas or finger food. We look forward to meeting you and sampling our White Prince Products at the Natural Products section, Stand D28. E: info@whiteprince.com.au P: 02 96274799 F: 0296274099

hospitality | August 2014

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finefoodnews

BAKE SKILLS AUSTRALIA & THE OFFICIAL GREAT AUSSIE PIE COMPETITION

Day 1, Monday 7.30am - 3.00pm: Bakers competing on stand 11.00am - 12.30pm: Masterclass - Artisan bread making 1.45pm - 2.15pm: Masterclass - Kirsten Tibballs - “Chocolate Lollipops” 3.30pm: The day’s judging commences 3.30pm 5.00pm: Masterclass Kirsten Tibballs “The Modern Eclair” 5.30pm: Announcement of Champion Baker for 2014

Day 2, Tuesday

WITH a bakery on-site, apprentice bakers from each state will compete in a live bakery challenge across 26 different product categories including specialty and artisan breads. Visitors to Bake Skills Australia will have the opportunity to watch - and possibly taste - as the competition unfolds. Another baking highlight is the Official Great Aussie Pie Competition, a 25 year old institution which promotes and celebrates the humble pie. The annual competition is open to all pie making professionals and attracts thousands of entries from bakers across Australia. The competition is the original and biggest nationally recognised pie competition in the country, and categories include: • Plain Chunky • Plain Mince • Plain Mince/Chunky Combination

The 2014 Gourmet Pie Competition will run alongside the Official Great Aussie Pie Competition, and is divided into eight sections: 1. Game 2. Poultry 3. Vegetarian 4. Red Meat (Beef, Veal, Lamb, Buffalo, etc) 5. Seafood 6. Apple 7. Gluten Free 8. Brekkie Pie Two overall winners will be announced on the final day of Fine Food Australia: one for the Gourmet and one for the Plain category. Last year these crowns were presented to Bremen Patisserie in Umina for its Seafood Marinara pie (Gourmet) and Bread Provisions from Wangara, Western Australia (Plain).

7.30am - 3.00pm: Pastry chefs competing on stand 11.00am - 12.00pm: Masterclass working with fresh & frozen fruits 1.30pm - 3.00pm: Masterclass Kirsten Tibballs - “New concepts with Tarts” 3.30pm: The day’s judging commences 3.30pm - 4.30pm: Masterclass - Kirsten Tibballs - “Chocolate Flowers” 4.30pm: Announcement of Champion Pastry cook for 2014

Day 3, Wednesday 7.30am - 2.00pm: Cake decorations & bread centre pieces 2.30pm: The day’s judging commences 2.30pm - 4.00pm: Theme displays being built 11.00am - 12.00pm: Masterclass 1.30pm - 2.30pm: Masterclass - Kirsten Tibballs - “Chocolate Garnishes” 4.00pm - close: Theme displays on show 4.30pm: Announcement of Champion Team for 2014

Day 4,Thursday 9.00am - 12.00pm: Pastry chefs & Chocolateers in action 12.00pm: The day’s judging commences 12.30pm: Announcement of Chocolate Champion for 2014 1.00pm - 2.15pm: Bake Skills Industry luncheon 1.30pm - 2.30pm: Masterclass Kirsten Tibballs - “Chocolate Bars”

hospitality | August 2014

hospitalitymagazine.com.au

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finefoodfloorplan

OFFICIAL GREAT AUSSIE PIE COMPETITION BAKE SKILLS

AUSTRALIAN CULINARY CHALLENGE

LES TOQUES BLANCHES MASTERCLASSES LIVE BAKERY

CHEFS’ STUDIO

BARISTA CUP

HO0 8 1 4 _ 0 2 6 _ 0 2 7 . R. E UR

2 0 1 4 - 0 7 -

ACF ARTISTIC STATIC 2 3 T 1 DISPLAYS 3 : 3 3 : 5 7 + 1 0 :

0 0

euroquip

MADE IN ITALY!

FOOD SERVICE EQUIPMENT

hospitality | August 2014

hospitalitymagazine.com.au

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S TOQUES BLANCHES MASTERCLASSES

LIVE BAKERY

LY!

NEW PRODUCT SHOWCASE

Exclusive distributors of:

Visit us at

Stand HE26 hospitalitymagazine.com.au

hospitality | August 2014

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finefoodproducts

Chef’s Armoury Chef’s Armoury will be launching: • The “Palma” series of cast iron cookware designed by Jasper Morrison. Cast iron is considered superior to other cookware materials because it is an excellent conductor of heat, with better heat retention than stainless steel, copper or aluminium. As a result, less energy is needed, saving time and money. • A select range of Boutique Japanese sake. Compared to wine, sake is lower in acids and contains no tannins that fight the flavour of food. Sake is also sulphite and preservative-free, and can be found on many modern Australian drinks lists. • Handmade drinkware from tinware artisans, Osaka Suzuki. Osaka Suzuki employs tinware techniques dating back to the Edo period. The tinware mellows the flavours of the sake and also keeps sake and beer cold. Stand HE25

Tea Tonic Tea manufacturer Tea Tonic has a number of new products ready to show off in Melbourne this year. These include: • French Earl Grey tea – combines lavender, mallow flowers and rose petals, complementing the distinctive smokey flavour and aroma of Bergamot orange rind extract. • Tea Tonic cold brew infuser – for tea on-the-go. Once the infuser is fitted onto a disposable water bottle, all that is needed is Tea Tonic loose leaf tea and water. • Loose leaf tea pouch – a handy pouch that clips onto any tea cup or mug. Stand V24

Savour Chocolate and Patisserie School Savour Chocolate and Patisserie School will be showcasing its new Online Classes at Fine Food this year. The new classes will allow more students to access videos, recipes and techniques developed and taught by the school’s director and esteemed pastry chef, Kirsten Tibballs. Savour Online Classes will provide guidance on a range of recipes including French gateaux, macarons, chocolates, garnishes and more, with new videos added every month. Stand HO38

Tritan Many resorts only use plastic drinkware and tableware in outside entertaining areas due to health and safety laws. If you break glass near a pool, the pool needs to be drained and professionally cleaned before it can be available for use. The problem is that until recently, the only options in terms of glassware material was polycarbonate or acrylic. Acrylic can break and split, and polycarbonate is easily marked. Tritan products are manufactured in Taiwan, and are promoted as an alternative to glass for bars, clubs and sporting events. Tritan has a glass-like clarity that stays looking brand new for years. No matter how often it goes through the dishwasher, it will maintain its glass look. The material is also light, BPA-free and extremely durable. Stand HN18

hospitality | August 2014

hospitalitymagazine.com.au

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finefoodproducts

Riverport Beverages A range of functional drinks that fall under Riverport Beverage’s VitalZing brand will be on display at Fine Food Melbourne. VitalZing beverages use a unique dispenser cap technology that allows the beverage’s vitamins and nutrients to be kept at their peak. The VitalZing range doesn’t include sugar in any form, artificial ingredients (colours, flavours or sweeteners), stabilisers or preservatives. Products include a number of sports drinks and ‘supercharged’ waters including: • VitalZing Electrolyte – electrolytes including sodium, potassium, magnesium and calcium – but with none of the added sugars usually associated with sports drinks. • VitalZing Green Tea – green tea powder 20 times more powerful than green tea bags, with stevia for sweetening. • VitalZing Performance – contains beta-alanine, combined with caffeine and amino acids. • VitalZing Edurance – contains citric acid, amino acids and a multivitamin complex. Stand T19

Top Shelf Concepts Top Shelf’s food papers are customisable to its clients’ needs, and suitable for a range of functions or event spaces including convention centres, art galleries and themed events. They can be used to protect and enhance food items such as fudges, cheese platters and deli wraps, and can even boast company logos. The extra strong waxed paper prevents food from drying out and losing texture, while also maintaining ingredients’ freshness. The paper comes in three new designs: music, French writing and Chinese news. Stand A1

Cyberchill Cyberchill is launching new food service models and a new eco-friendly HFO refrigerant – a first in the southern hemisphere. The food service industry has been looking for refrigerants that are greener than traditional HFC refrigerants but also safer than hydrocarbons. Australian CyberChill commercial refrigeration has been working with Honeywell on a new HFO-based refrigerant that is not only safer than hydrocarbons, but also has a lower GWP (global warming potential). CyberChill will offer the refrigerant as an option across its refrigerated storage range, from under counter cabinets to blast chillers. The new HFO refrigerant is called Solstice ze, R1234ze. It has an ultra-low GWP of less than one – compared to R134a, which has a GWP of 1430. Its ODP (ozone depletion potential) is zero. Its atmospheric life is 18 days, which is much lower than the 13 years for R134a.

Springhill Pantry Springhill Pantry’s new Date and Pecan Sharing Slice is free from artificial flavours and colours and comes in a 350g square slab. The slice can be served warm with caramel sauce and vanilla bean ice cream for dessert, or toasted to accompany cheese. Other flavours in the Springhill Pantry range include: • Apricot, Apple & Hazelnut Sharing Slice • Raspberry & Almond Sharing Slice • Chocolate Brownie with Crimson Raisin Stand S49

hospitality | August 2014

hospitalitymagazine.com.au

Credit: Nadine Shaw Photography (Top Shelf Concepts)

Stand HP20

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finefoodproducts

White Price Mushrooms White Prince will be presenting its brand new value-added food service range of crumbed mushrooms and mushroom croquettes. The range is available in button and quarter style mushrooms in three flavours: Herb and Garlic; Hot and Spicy and Southern Style. Features and benefits include: • Versatility • No added preservatives • Consistent quality and bite-sized • Suitable for formal and casual dining, buffets and bars

• • • •

Allow venues to add panache to breakfast, lunch, dinner and bar menus Portion controlled, which means no wastage Minimum labour and preparation time Available in 5kg cartons, frozen

Stand D28

Borthwick Food Group The Pure Angus Beef Burger and Brioche Bun Cocktail box is a DIY kit which can help make functions and party catering easy. Each pack contains 20 cocktail Angus beef burgers, matching brioche buns and a tomato relish, together with bamboo skewers for presentation. Created, owned and distributed by Borthwick Food Group, this product contains no additives or preservatives, is 100 percent natural and sold as both a retail and food service range. Stand A28

Vegie Gourmet Vegie Gourmet has developed many nut-free products for use in hospitals, aged care facilities and schools such as nut-free pesto and nut-free sauce. Vegie Gourmet will be launching a range of new flavours – all of which are gluten-free – at Fine Food including Sundried Tomato, Coriander, Beetroot, Capsicum and Spinach. Stand W44

Popcake Popcake is launching the new model Popcake Pancake Making Machine PC10RW at Fine Food this year. The new model has removable hot plates and energy saving software as well as a new glass door with internal lighting so users can see all the action while the pancakes are cooking. The company will also have the Self Serve Popcake Machine Stand on display. This is a purpose-built stand especially designed to allow the end user to make their own pancakes using an easy to follow three step process. Stand HD30

hospitality | August 2014

hospitalitymagazine.com.au

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FOODSERVICE Dairy for Today’s Professionals

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finefoodexhibitors

EXHIBITORS A-Z LISTINGS This list was correct at the time of publication. For the latest details head to www.finefoodaustralia.com.au

A A & A Candle Lamps Stand HQ7 A.J Baker & Sons Stand HF2 Aar Kay International Pty Ltd Stand D24 Ace Filters Stand HA21 ACF Stand B2 Active Coffee Stand T21 Advantage Austria Stand M16 Advantage Kitchens Stand HK2

aT Korea Agro-fisheries & Food Trade Corporation Stand T2 Atlantic Foods Stand P28

Austgrow Intl / TRC Global Stand S19 Australia China Economic TechnologyÂ Centre Stand G46 Australian Bakery and Pizza Stand HK34 Australian Beverage Corporation Stand T28 & U22 Australian Vinegar Stand V42 Avem Pty Ltd Stand HM34

AIFST Inc Stand HE6

Baili Pty Ltd Stand HA14

Alsco Stand HN7

Bakers Maison Stand HP38

Altimate Foods Stand H32

Baking Assoc Australia Stand HN38

AMANTI Stand S16

Baking Business Stand HN40

Andale Hotel Services Stand HC14 Andean Community Stand D2 Andros Pacific Stand W38 Apromo Trading Stand HN34 & S15 Aseado Warewashing Stand HP2 aT Gyeongnam Branch Office Stand E8

B B & S Commercial Kitchens Stand HB8

Anchor Foods Stand U38

hospitality | August 2014

Bestfield Rice Bran Oil Stand B40 Bharathi Associates Stand T48 Bighead Businesses Stand A6 Billi Greens Stand U47

Barama Stand HG51 Barel Corporation Stand HP7 Basile Imports Stand A36 Basilur Tea Stand U20 Baxters Foods Australia Stand W35 BBC Plastics Stand HH37 Beijing International Fairs Co Ltd Stand HA2 Beijing Leway Stand G2 Beijing Leway International Fairs Co Ltd

Bromic Refrigeration Stand HB7 Brookfarm Stand S40 Bruni Glass Spa Stand HH52 Bruno Fine Foods & Distribution Stand F40 ByAsia Stand E40 Byron Bay Cookie Company Stand G35 Byron Bay Tea Company Stand U36

Bio Renew Stand HH58 BioPak Stand HH34 Biozone Scientific Stand HD5

AHT Stand D32

AMR Hewitts PrintPackaging Stand HE50

Belle De Sucre Boutique Stand R31 Best Food Company LLC Stand S21

Aussences Stand A24

AG Equipment Stand HC8

Stand G8, N46, M46, HF44 & A16

Birch and Waite Stand L45 Birko Heaters Australia Stand HD26 Black Swan Dips Stand J16

C CA Mau Seafood Vietnam Stand B23 & B25 Cafeideas Stand HJ6 Caffe Moda Stand S22 Canada Stand K50 Carlyle Engineering Stand HL42

Blue Thistle Stand R15

Carmi Flavors Stand T20

Bonfect Snackfoods Stand R20

Cartel & Co Stand W39

Bonson Industrial Stand HG33

Casa Italia Gourmet Food & Wines Stand S39

Boomerang Paging Stand HO17

Casio POS Stand B5

Borgcraft Stand HQ33

Catering Spares Stand HA17

Borthwick Food Group Stand A28

CaterXpress Pty Ltd Stand HC44

Boyne Valley Foods Stand D50

CCCFNA Stand HA5, U2, V2, W2 & W14

BPL Teas Pvt Ltd Stand V22

Cedar Hospitality Supplies Stand HD34

Brayco Stainless Stand HA11

Cerebos Australia Limited Stand G20

Brenner International Stand HL49

Ceres Enterprises Stand F28

Brice Australia Stand HM26

Champ (SA) Pty Ltd Stand K19

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Chef’s Armoury Stand HE25 Chef’s Hat Stand HL18 Cookers Bulk Oil Systems Stand B32 Cookers is Australia’s most innovative supplier of quality cooking oils and are leading their business category in developing responsible environmental actions that make a positive contribution to your business and the environment. Come and visit us to see how, together, we can improve your business. 1300 882 299 - www.cookers.com.au

Chiltons Gourmet Foods Stand HM40 ChocCreator Stand HK39 Chocolate World Stand HJ46 Chris’ Dips Stand L22 Chunhon Food Co Stand C49 Climate Australia Stand HP14

Cooking The Books Stand HO8

Coast Distributors Stand HL14

Cookon Commercial Equipment Stand HC2

Coffee Galleria Stand U27

Coolsan Australia Stand HA27

Coffee Mio Stand T22

Cornellis Global Foods Stand R22

Colinas de Garzon Stand F1

Cossiga Stand HM33

Colonial farm Stand B27

Costco Wholesale Stand P31

Comcater Stand HF14

CP Prima Stand A22

Commercial Food Machinery Stand HF26

Daabon Organic Australia Stand F21

East Dragon Co Stand HP3

Dart/Phoenix Manufacturing Stand HF49

EATNOW.COM.AU Stand HN10

DBCE Stand HK49 DC Payments Stand C8 Delcof SA Peachy Stand J3 Della Rosa Fresh Food Stand HP37 Denpak Stand E20 Department of Health - Food Safety Stand A15 Deshel Foods / Bridor Stand HQ37 Detpak Stand HG34

DiRossi Foods Stand E32 Do Water Stand U31 Doward Stand S23

Creative Ingredients P/L Stand HQ26

Duck Creek Macadamias Stand U40

Conservas La Costena Stand E15

Cyberchill Stand HP20

DY Global Trading Stand W15

ECE Fast Stand HQ1 FoodCheck is the premium HACCP management system on the market. It is easy to use for all staff members and is an excellent management tool. “I can check at any time to ensure we are complying with regulations and that our staff is inputting records,” said Paul Dunphy, general manager Sheraton Riyadh Hotels and Towers. See FoodCheck working on Stand HQ1 with ECEFast. www.ecefast.com.au

Diamond Catering Equipment Stand HD7

Confoil Stand HE 34

Consorzio Coexport Sicilia H OA48 0 8 1 4 _ 0 0 0 _ SKO Stand

Czech Trade Dynemic Products Ltd 1 2 L27 0 1 4 - 0 7 - 1 1 T 1 3 : 3 3 Stand : 4 2 W42 + 1 0 : 0 0 Stand

Elegre Stand F36 Try our antipasto and you’ll be trying the freshest and best-tasting range available on the market. It’s because we’re producing the only range that is handmade and hand chargrilled using the best locally sourced ingredients, delivering you textures, colours and flavours which leave a wow factor. www.elegre.com.au

Depend on us for the best in refrigeration. Personalise your commercial refrigeration to reflect your individual aethetics and create the right mood for your establishment. We design, manufacture and supply products that are renowned for their high levels of performance and aesthetics and that exceed customers’ expectations. For inspiration visit skope.com and download our Project Portfolio App or follow us on Pinterest.

1800 121 535

hospitalitymagazine.com.au

skope.com

hospitality | August 2014

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finefoodexhibitors I

Finamac Stand HL17

Eda Organik Stand Q50

Fiona Wall Fine Foods Stand V40

Gelato Ingredients Manufacturers of Australia Stand U46

iBusiness Technologies Stand B4

First Pack Stand HG42

Gelato Pastry Ingredients Stand G28

Idea-Food Stand C27

Flexi Commercial Stand C9

Genoese Foods Ltd Stand U48

Impos Solutions Stand A9

Flexoprint Stand HH39

Global Seafoods Stand D27

Indonesian Pavilion Stand D46

Fontelle Group Stand E45

Golden Bridge Foods Mfg Pte Ltd Stand K46

Inno Bag Closures/Van de Merwe Bakery Engineers Stand HJ50

Elahi Commodities Stand D45 Entegre Food Industry Stand B45 Enterline Stand HH50 Epicure Trading Ltd Stand HQ5

Good Lady Imports Stand HO20

EU Dairy Daily Stand L16

Goodman Fielder Food Services Stand HP40

euroquip FOOD SERVICE EQUIPMENT

Euroquip Stand HE26 Euroquip are suppliers of premium Italian made machinery and equipment to the food service and hospitality industries. As exclusive distributors of Coldline, Moretti Forni and Valoriani, the Euroquip range includes refrigeration, conveyor, deck and convection ovens, Tuscan wood fired ovens, food preparation appliances as well as pizza making tools and accessories. www.euroquip.com.au

Fonterra Foodservice Stand J28 Fonterra is the world’s largest dairy exporter, striving to deliver the goodness of dairy to everybody, everywhere, every day. Our range of products include well known and trusted brands like Anchor, Mainland, Perfect Italiano and Western Star. Locally, our foodservice team delivers dairy solutions to hard working professionals like you. 1300 738 484 fsorders@fonterra.com www.fonterrafoodservices.com.au

Gourmet Brands Stand S45 Gourmet Food Experts Stand O32

Greenbean Packaging Stand HH64

Ivan’s Pies Stand R50

GROENZ Stand E49

Gyeongbuk Provincial Government Stand T1

Food Equipment Distributors Stand HE14

Everest Foods Stand J31

Foodquip Stand HB25

HBC Trading Australia Stand Q46

Expolanka Teas Stand T16

Foodservice Stand A7

Hellenic Foreign Trade Board Stand H2

Forbitten Stand R32

Hem-Trading Stand P24

Free From Foods Pty Ltd Stand R23

Hiestand Stand HQ41

Freedom Foods Stand G19

Hopack Stand HF40

Frosty Boy Australia Stand H28

Hormel Foods Stand C32

Fry’s Family Foods Stand P36

Hoshizaki Lancer Stand HB14

Fedelta Point of Sale Stand D5 Fehlbergs Fine Food Stand U42 Ferias Internacionales de Alimentos Y Bebidas en el Mundo Stand E2 & D16 Festive Australia Stand HP20

hospitality | August 2014

International New York Times Stand S48

ITO EN Australia Stand Q16

Harbin Gartrell Australia Stand HD17

F.S.M. (Food Service Machinery) Stand HD18

INSTANTA Stand W31

Grand Foods Stand O46

Food South Australia Inc Stand T35 & T36

Innovative Food Equipment Stand HL34

Italian Trade Commission Stand J2

Granarolo Group Stand K15

Eurostore Stand U35

Exquisite Marketing Australia Stand HA30

Eco-Farms Stand R39

J.L. Lennard Stand HG6 JC’s Quality Foods Stand E28 Jenbray Foods Stand R21 JFC Australia Co Stand E47 & C46 Jonny’s Popcorn Stand Q22 Joseph Lee & Co Stand D19 Just Delicious Fruit Juices Stand S32

K K F C Gida a.s. Stand T50

FTA Food Solutions Stand E46

Kbbo Stand F46

Future Fusion Stand C7

Kelly’s Distributors Stand V27

Future Products Group Stand HM14

Hospitality Magazine Stand B46

Keroler Stand V47

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2 0 1 4 - 0 7 - 2 1 T0 9 : 1 8 : 2 2 + 1 0 : 0 0

Kialla Pure Foods Stand V45 Kooka’s Natural/Franjos Kitchen Stand D20

Mackies Asia Pacific Stand HO42

Kozmopolitan Stand P42

Macpan Australia Stand HK44

Kumkaya Stand HK38

Mai Hong Foods Stand Q36

Kuvings Silent Juicer Stand HO2

Majors Group Stand HN26

Kwik Lok Australia Stand HL41

Majors Group Australasia Stand HO26

Marathon Foods Stand E36

La Boqueria Stand T47

Marinucci Packaging Stand HH63

La Rose Noire Stand HQ38

MATRADE Stand N2 & M2

Lamb Weston Stand G36

Maurice Kemp & Associates Stand HK26

Lindsay Piemaking Equipment Stand HP41

Maxwell & Williams Stand HM18

Little Penguin Water Co Stand U19

Mazamigo Stand W32

Lollicup USA Stand U39

MBP Packaging Stand HH44

Long Fine Hospitality Supplies Stand HP6 Lotus & Ming Stand S35 Lotus Cash Register Stand A2 Love Chai Love Tea Stand U28 LRS Australia Stand HP1 Luus Industries Stand HG2

Meat & Livestock Australia Limited Stand L36 Rare Medium is brought to you by Meat & Livestock Australia and represents the Australian beef, lamb and goat producers in the foodservice industry. Our role is to bridge the gap between farm and kitchen. We’re committed to supporting the continuing meat education of chefs and foodservice professionals throughout their careers. www.raremedium.com.au

Meatonline Stand D29 Luv-A-Duck Stand A32 100 percent Australian and family owned, Luv-a-Duck has been servicing the food service industry for over 40 years, offering 100+ quality products. The versatility of our extensive product range means there is a duck product suitable for every menu, purpose and budget, ensuring your business’ needs are looked after. Luv your clients? Then include Luv-a-Duck products today. www.luvaduck.com

hospitalitymagazine.com.au

Meiko Australia Pacific Pty Ltd Stand HC26 Melbourne Jam Manufacturing Stand HN37 Meltique Beef Stand B29 Metropak Australia Stand J36 Middle East Products Export Company Stand E19

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finefoodexhibitors N

Middleby Australia Stand HL26

N&W Australia Pty Ltd Stand S28

Mills Displays Stand D9

Narin BYS Stand B50

Milton Tradings Pty Stand HG38

Naturalie Boon Chocolate Stand Q20

Mission Foods Stand HO34

NBIA Stand HO37

Moffat Stand HH6 & HH14

Nestle Professional Stand V32

Monika Stand HK18

Netchef Stand HA26

Morinaga Milk Industry Co Ltd Stand C45

Nisbets Stand HB26

Mosaique Imports Pty Ltd Stand HO7

Nocelle Foods Stand O36

Mulfric Fine Foods Stand C20w

NSW Trade & Investment Stand L2 & L10

OnSolution Stand HQ9 Open House Foodservice Stand F39 Oppenheimer Stand K36 OrderMate POS Stand C10 Orwak Compactors and Balers Stand HN2

OKF Corporation Stand S36 -

Ostindo International Stand L32

P Pac Food Stand HQ34

1Oliana 2 0Foods 1 4 -Pty0 Ltd 7 - 1 1 T1 3 : 3 5 : 0 2 + 1 0 : 0 0 Pac Trading Stand B36 Stand HF34 Pacific Food Industries Stand G15 Pacific Islands Trade & Investment Stand L28 Pacific Worldwide Stand V36 Packqueen Stand HJ43 Pantec (Aus) Pty Ltd Stand W19 Pantry & Larder Stand R35 Parmalat Australia Stand J20 Passage Foods Stand C40 Patties Foods Stand HN42 Pepe’s Ducks Stand C19 Perfect Fry Company Stand HD33 Pertutti Pasta Stand S46

hospitality | August 2014

Peter McInnes Stand HH2 For 50 years, Peter McInnes has been committed to bringing to market premium quality and world class products that inspire. Peter McInnes is the exclusive distributor of brands including KitchenAid, Messermeister knives, luggage and utensils, Profiline cookware, PushPan bakeware, Benriner mandolins and slicers, Island Bamboo boards and utensils, Superware Melamine, Zero Japan teapots and Crema Pro premium coffee accessories. www.petermcinnes.com.au

Oskri Stand Q31

Munlor Stand B49 H Jelly O0 8 1 4 _ 0 0 0 _ T OP My Stand R24

Omega Seafood Stand C28 OmniPOS Stand C6

Ministry of Agriculture PR China Stand J46 & H46

Multisteps Stand HG37

Olive Green Organics & Good Fish Stand H17

Phillip Lazarus Stand HQ2 Phillip Lazarus - a leader in glass distribution for nearly 100 years. We are exclusive Australian importers and distributors for many of the world’s famous brand names in glassware, as well as many other famous name products. We service the commercial catering and retail needs of customers around Australia. www.philliplazarus.com.au

Phoeniks Stand HL25 Plenty Food Group Stand C36 & D36 Pluspak Stand HH38 Popcake - The Pancake Company Stand HD30 Poppies Stand HM38 Posi Pour Whoesalers Stand G16 Pradeep Stand HD1 Pregel Stand J28 Premier Rentals Stand HC19 Premium Chocolate Company Stand R16

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finefoodexhibitors Priestley’s Gourmet Delights Stand R46

Sanitarium Health & Wellbeing Stand O39

Shandong Sanyuan Biotechnology Stand C50

Prime Electronics Stand C1

Savour Chocolate & Patisserie School Stand HO38

Shott Beverages Stand V28

Primus Australia Stand HN18 Pro Chile Stand D16 Procal Dairies Stand J42 Purazza Sparkling Water Stand V18

Q Quality Food World Stand V35 Quality Sprinkles Stand H23

Rijkzwaan & White Prince Mushrooms Stand D28 For over 50 years White Prince Mushrooms has been servicing the produce industry. The Tolson family, now in their fourth generation of Australian ownership, have gone from humble beginnings, to become a leading manufacturer and supplier within the Australian food industry. We are pleased to announce our new range of food service products: White Prince Crumbed Mushrooms, Croquettes and Liquid Mushrooms. www.whiteprince.com.au Rinoldi Pasta Stand O42 Riva Cold Australasia Stand HO13

R Rand Transport Stand B20 Raw Materials Stand R36 Rawlight Candles Stand HP9 TM

Scots Ice Australia Stand HC18 Scots Ice is the national distributor of the Scotsman ice makers system, Baron Professional cooking appliances together with the well advanced technology of combi steamers and the famous Firex range of industrial cooking appliances. Scots Ice is a leader in the hospitality sector, supplying appliances with a high performance that are easy to use, have low running costs, are easy to clean and durable. www.scotsice.com.au

Silver Chef Ltd Stand HL6 Simon Johnson Purveyor of Quality Foods Stand S50 Simped Foods Stand A46 Simpson Farms Stand T46 SJ Organics Stand F16

Select Staff Solutions Stand HN18

SKOPE Industries Limited Stand HK14

Riverina Oils and Bio Energy Stand H39

Semak Stand HD8

SKP Stand HJ45

Riverport Beverages Stand T19

Serenitea Infusions Stand U32

Soak Tank Australia Stand HA19

Roband Australia Stand HJ26

O0 8 1 4 _ 0 0 0 _ E CE SEROHAustralia Stand F20

Robins Foods Stand F41

Paul C Dunphy, GM, Sheraton Riyadh Hotel & Towers

Complete Food Safety Control

Roza’s Gourmet Sauces Stand G27

- Somerdale 1 2 0 International 1 4 - 0 7 - (UK) 2 1 T1 3 : 4 5 : 4 3 + 1 0 : 0 0 Stand J39

“FoodCheck is the premium HACCP Management System on the market. It is easy to use for all staff members and is an excellent management tool…………”

Rollex Australia Stand HQ16

NO PAPER!

Rubbermaid Commercial Products Stand HN20 Ruiming International Trading Co Ltd. Stand B30 RVO Food Equipment Stand HO39

Red Cat Stand C15

S.S. Taris Incir Tarim Satis Kooperatifleri Birligi Stand U50

Regethermic Stand HK20

Sagarpa- Mexico Stand F2

Rely Services Stand HB20

Salumi Australia Stand B28

REMA Catering Equipment Stand HC30

Sammic Australia Stand HD14

Ribbons and Bows Cakes Stand C39

Sanden International Stand HD2

hospitalitymagazine.com.au

Siena Foods International Stand O16

Riva Real Ice Cream Stand HC34

Robot-Coupe Australia Stand HE4 Ready-Bake Stand R40 Ready Bake is an Australian manufacturer of premium quality frozen pastry products. Our diverse product range includes Butter and Chocolate Shortbread, Quiche, Savoury Pie Shells, Puff Pastry, Choux Pastry, Pie Kits, Finger Foods and Sausage Rolls. New product releases include Gluten-Free Pastry Shells and our innovative Designer Shell Range. www.readybake.com.au

Siena Foods Stand S22

• Wireless data from portable and fixed appliances • Operator interface on WiFi Android tablet • Customised food safety management plan • All data and reports on internet – accessible anywhere • Complete compliance control – not just temperature

Highly successful long-term installation in 5-star hotel in Melbourne

1800 811 818 food@ecefast.com.au www.ecefast.com.au/food-temperature/data-loggers-monitoring

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finefoodexhibitors

Soulfresh Stand E22

Sweet Indulgence Stand Q32

South Ocean Kingo Aust P/L Stand HJ2 Southern United States Stand Q19

Ta Hsiang Containers Ind. Co. Ltd Stand HH43

SPC Ardmona Stand G40

Tailored Packaging Stand HH54

Spiral Foods (NSW) Stand E27 & Q40

Taiwan Confectionery Biscuit & Floury Food Industry Association Stand Q28

Springhill Farm Stand S49 Sri Lanka Tea Board Stand W30 Steam Australia Stand D49 Steggles Stand C16 STIMA Stand A19

Taiwan External Trade Development Council Stand M28, N16, N28 & O1 Taiwan Food & Pharmaceutic Machinery Manufacturers’ Assocation Stand HJ34 Tangshan Shenghao Agriculture and Science Development Stand A39 Tea Blossoms Stand S20 Tea Tonic Stand V24

Stoddart Manufacturing Stand HG26 Stoddart is Australia’s one-stop supplier of quality food service equipment to QSRs, major hotel chains and everyday food outlets. Our exclusive brands include Electrolux Professional, Woodson, Adande, Anets, Koldtech, Culinaire, Simply Stainless, CookTek, Halton, Metro and RAM. We have offices in each Australian mainland state capital and our national service coverage provides the support you need. www.stoddart.com.au Stuart Alexander & Co Stand V14 Sugar Free Solutions Stand T45 Sunkyung Industry Stand HM8 Sunshine (Tianjin) Produce Limited Stand H15 Superbee Honey Factory Stand G23

Unitech Engineering Stand HA29

Tealia Gourmet Tea Stand W27

Thermal Products Pty Ltd Stand HA8 Thermal Products is an Australian owned company supplying heating and control products for the commercial, industrial and domestic markets. Specialising in electrical and gas parts to suit all major brands of Australian, European and American commercial cooking and warewashing appliances. The company also carries an extensive range of bain marie lamps, al fresco heaters and insect trapping and zapping units. For this and much more please feel free to come by our stand and talk to one of our friendly sales representatives. www.thermalproducts.com.au Tibaldi Australasia Stand C22 Tiger Coffee Stand V21 Titan Development International Stand HF33

Unox Australia Stand HP26 UNSOY Food Ind. Inc Stand V49 US Meat Export Federation Stand P32 US.DA Stand Q17 USA Foods Stand Q15

V Van Pur Stand V30 Vectron Systems Stand B1 Vegie Gourmet Stand W44 Vegware Stand HH49 Vilux & Codival Packagings Stand A35

Techno-pak Pty Ltd Stand HE50

W & P Reedy P Stand HM42

Tekneitalia SRI Stand HD39

Wanzl Australia Pty Ltd Stand B8

Thai Trade Centre Stand O2, P2, Q2 & R2 The Amira Group Stand P46 The Beverage Food Group Stand V19 The Dallas Group of America Incorporated Stand HC40 The Frost Group Stand HQ32 The Ginger People Stand F19 The Good Grub Hub Stand W34 The Gourmet Nut Company Stand F32

Top Shelf Concepts Stand A1 Top Shelf Concepts, specialists in food presentation and serving solutions that build your reputation, can help to increase your revenue. Stylish, modern and practical serving solutions includes EcoStyle boats, cones, cups, plates, platters, picks and skewers, Other products include TopStyle custom wax food paper and pouches, and Rosseto serving solutions including beverage ware, mini dishes, buffet systems, platters, dry food dispensers and bakery cases, Trenton International Stand HJ18 Triple A Global Group Stand HM7 True Foods Stand D42

Wasson-Mantova Stand HN14 Wedderburn Stand A8 Well and Good Stand H19 Williams Refrigeration Australia Stand HJ25 Winfa Packaging Co. Ltd Stand HJ37 Winterhalter Australia Stand HH26 WUSATA Stand P16

Y Yarra Valley Snack Foods Pty Ltd Stand F22 yumm ideas/Cockatoo Grove Stand U45

Suricom Consultants Stand H16

The Metropolitan Tea Company Stand W21

Sushi & Co Stand C30

The Packaging Place Stand HF37

Trumps Stand E16

Sushi Machine Stand B16

The Salad Servers Stand E21

Tu’s Brothers Stand HB2

Zeroz Stand H36

Sweet by Nature Stand HP34

Thermabag Stand HG50

Tuscany Foods Stand H35

Zesti Woodfired Ovens Stand HM1

hospitality | August 2014

True Refrigeration Stand HJ14

Yummy Snack Foods Stand F15

hospitalitymagazine.com.au

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Highest Quality foodfood products and and Highest Quality products cooking wines available in Sydney and and cooking wines available in Sydney throughout Australia and and selected throughout Australia selected overseas countries. overseas countries. Antipasto Reborn Antipasto Reborn It’s simply not true is antipasto, It’s simply notthat trueantipasto that antipasto is antipasto, wherever it comes from. Try our Antipasto and and wherever it comes from. Try our Antipasto you’ll be trying the freshest and best-tasting range range available on on you’ll be trying the freshest and best-tasting available the market. It’s because we’re the only that isthat handmade the market. It’s because we’re therange only range is handmade and hand using the best and chargrilled hand chargrilled using the best locallylocally sourced ingredients, delivering sourced ingredients, delivering you textures, colours and flavours you textures, colours and flavours which which leave aleave ‘wow’ factor any a ‘wow’ factorchef any chef wouldwould be proud to call to their be proud callown. their own.

· · · · ·

Hand cooked · Hand cooked Made fresh · Made fresh Predominately Australian produce · Predominately Australian produce Preservative free chargrilled range · Preservative free chargrilled range No·dehydrated vegetables No dehydrated vegetables

Specialty Cooking Wines Specialty Cooking Wines It doesn’t make make sense sense to invest so much passion and time then cover your dish nasty left-over It doesn’t to invest so much passion andinto timeyour into cooking, your cooking, then cover yourindish in nasty left-over wine. Ifwine. you’re serious about cooking, you need a wine specially designed to enhance each and every one of your If you’re serious about cooking, you need a wine specially designed to enhance each and every one of your dishes.dishes. So we’ve taken taken the best grapesgrapes and crafted a range of theof highest qualityquality cooking wines wines at So we’ve the100% best Australian 100% Australian and crafted a range the highest cooking at the most affordable prices, providing you with the missing ingredient that will take your cooking to the next level. the most affordable prices, providing you with the missing ingredient that will take your cooking to the next level.

Save you start · 39% Savebefore 39% before you start

Being Being classified as a condiment we’re GST, classified as a condiment we’re GST, wet tax and free. free. wet taxexcise and excise

Unmatched consistency · Unmatched consistency

Our specific blendsblends can becan relied to on ensure Our specific be on relied to ensure consistent flavour time and time again. consistent flavour time and time again.

Simply smarter · Simply smarter

Ordering wine via a food gives gives Ordering wine via a distributor food distributor greatergreater flexibility and control, with less flexibility and control, with less paperwork. paperwork.

Complete range range · Complete

Includes White, White, Red, Dry and Apera Apera Includes Red, DrySweet and Sweet (sherry) and a and Tawny Fort ( Port), you you (sherry) a Tawny Fort ( giving Port), giving one trusted name name for all for your one trusted all your cooking needs. cooking needs.

ElegreElegre Pty LtdPty Ltd m. +61 (0) 410 343 303 | t. +61 (0) 2 9738 0812 6111 t. +61 (0)2 9631 f. +61f.(0)2 0814 6222 | e. sales@elegre.com.au +619738 (0)2 9631 | e. sales@elegre.com.au a. PO Box 733a.Drummoyne (Sydney) NSW 1470 Australia w. 2/150 Bungaree Road, Pendle Hill NSW 2145 www.elegre.com.au | w. www.elegre.com.au

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“IT’S THE FOOD INDUSTRY’S ULTIMATE REALITY SHOW”

PLATING UP THE FOOD INDUSTRY’S FINEST CONVERSATION STARTERS Register online for free entry at finefoodaustralia.com.au/apron using promo code: APRON There’s no better event to reinvigorate your food business. • Meet with over 1,000 national & international exhibitors. • See, touch and taste thousands of new products and equipment. • Take advantage of special trade deals and save money for your business.

15-18 SEPT 2014 MELBOURNE CONVENTION & EXHIBITION CENTRE

AUSTRALIA

Online registrations close 5pm AEST Friday 12 September 2014. There is a $30 at-show charge for those who have not registered online. STRICTLY TRADE ONLY. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children under 16 years of age, and primary/secondary students (regardless of course of study), will NOT be admitted at any time. Tertiary students with valid student ID will be admitted. Due to OH&S, prams, strollers and trolleys (ie shopping trolleys) are strictly not permitted at the event.

Colours (Spots etc)

First Art Rich

Other

KURT ADAMS CELEBRITY MICRO-HERBER

FFA0014 Hospitality 297x235mm_APRON_FA.indd 1

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RETURN

HO0814_043

desserttrends

Credit: Rizwan Nawaz - Anarchy concepts

to the classics

Vincent Gadan with his “Le kiss” cheesecake, a tiramisu style creation named “Da bomb” & “Le rouge,” a raspberry and rose mousse.

Old favourites including the tiramisu and éclairs are making a return on dessert menus across the country, but not before pastry chefs breathe new life into them, writes Brea Carter.

esserts have been updated to suit modern tastes, and while equally flavoursome, many are more health conscious than their predecessors. There is also a focus on simple rather than intricate techniques – which posits fresh, quality ingredients as the shining star.

hospitalitymagazine.com.au

The dessert menu at Sydney’s Ananas Bar & Restaurant pays homage to the past – it includes a crème brûlée, a popsicle, eclairs and even a rendition of the Snickers chocolate bar. “The classics work because we know most people like them,” the venue’s head pastry chef, Yves Scherrer told Hospitality.

“We try to make them more modern and fresh by adding a little twist, which might involve changing a dessert’s original shape or flavour.” Scherrer says the Snickers Revolution is particularly popular with diners, and believes it’s due to people’s familiarity with the chocolate bar we all know and love.

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requests for desserts like that, however my motto is to never say no to a customer. I say to people ‘There will be a Vincent twist to it’ because I can’t really take someone else’s recipe and replicate it, it has to become my own.” That being said, he recognises no modern dessert recipe is truly unique. “It’s a big world; we don’t really create anything anymore. We mix recipes, we follow the trends and we go with the flow. People get ideas from each other and make them their own.”

Trends from overseas

Max Brenner’s praline meringue.

“I’ve had it on the menu since we opened and I can’t take it off because it’s always been really popular. “I think it’s to do with the fact that everyone knows Snickers; they know to expect chocolate and peanuts,” he explains. Ananas sells between 20 and 30 éclair trios on a Saturday night, and Scherrer creates different fillings depending on the time of year and ingredients he has on hand. “The fillings change every week, however the salted caramel is most famous – I can’t take this one off because it is so popular. I have a tiramisu filling at the moment, which is served with some mascarpone cream, as well as the Parisian, which resembles a round shoe with praline cream inside. I’ve also done pina colada and lemon tart flavoured fillings. I have 28 different éclairs in total and they are all quite different to each other. You can really play around with the different flavours,” he explains. “The ones we are making at Ananas are definitely more gourmet, and people like them because they are really easy to eat.”

Less indulgent alternatives Classic desserts are also on Vincent Gadan’s radar, The Keystone Group’s executive pastry chef, however he’s also noticing a rise in more health conscious options. “Definitely classic desserts are popular. I am see-

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On her recent trip to Australia, the New Yorkbased executive chef and director of food and beverage at Max Brenner, Katzie Guy-Hamilton, shared her insights on the latest dessert trends from around the world. “I am seeing nostalgia – people are taking something nostalgic yet they aren’t making it kitschy or silly – it’s got a lot of intelligence behind it. “Dominique [Ansel] is doing the Waffogato now – the waffle is made out of vanilla ice cream and waffle pieces, and coffee is poured over it,” she explains. It’s Ansel’s take on the traditional waffle – the coffee has a distinct maple syrup flavour, and the waffle ice cream creation is slightly salted. ing simple desserts that are lightGuy-Hamilton identifies texKatzie er in kilojoules – they use fresh inture as another key trend within Guy-Hamilton gredients and there is less handling the dessert space. – the less you work with the ingredients “I am seeing it’s all about texture – the fresher the dessert is going to be. even if they’re making something like choco“I’ve been making things like a gluten-free pis- late pudding, people are really looking at how to tachio sponge and crème patisserie made from soy create the best texture, they are using the best milk and vanilla bean. I put berries and icing sugar ingredients possible and pairing them with really on it, I don’t use glaze anymore, only icing sugar – thoughtful toppings. it helps to highlight the flavour of the fruit.” Gadan recognises it is important for pastry A trio of Ananas eclairs. chefs to adjust their techniques and recipes so that they echo current trends. “While I don’t mind creating pastry that is gluten-free or free from animal products, my challenge is to make sure the taste is not compromised,” he says. Gadan has subsequently devoted much of his time to crafting classic, albeit simple desserts that are low in sugar. “I have reduced the sugar intake in all of my desserts by 30 percent over the last 10 years. Classic desserts are always a winner, but what I do in the kitchen is try to take a recipe and give it a twist,” he explains. Recent creations include a raspberry and rose mousse, which is served with lychee jelly, a passionfruit cheesecake and tiramisu bomb. The French born pastry chef adds he’s also received requests for desserts including carrot cake. “As a French pastry chef I don’t get too many

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Credit: Marceau Photography (Katzie Guy-Hamilton headshot)

desserttrends

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Credit: Marceau Photography (Katzie Guy-Hamilton headshot)

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“I have reduced the sugar intake in all of my desserts by 30 percent over the last 10 years”

“They are being really smart and not over thinking things – it takes a lot of thought to make a perfect pudding with the perfect salted caramel, but they make it so it’s totally approachable,” she explains. Despite macarons well and truly infiltrating mainstream society (they can be found at fine dining restaurants right through to fast food outlets), Guy-Hamilton believes they are here to stay. “Macarons have a perfect texture, they are the perfect example of a dessert that highlights the real simplicity of ingredients, yet their execution is on point. “They take a lot of skill to make well; you really have to understand what makes them work and how long they need to sit before you should enjoy them – I think they’ll always be around,” she adds. Guy-Hamilton is also a fan of the pudding, and believes it will continue to gain traction thanks to its versatility. “I am big on the perfect creamy texture of it, it’s not thick like ganache, it doesn’t have any remote trace of the cocoa flavour and it just needs to be topped with something fresh, whether it’s salty, some sort of warm liquid or fresh fruit, it’s a really perfect platform – a blank canvas if you will,” she says.

Sweet success: tips from the top Gadan says dessert creations are often based on mistakes, and he encourages pastry chefs to acknowledge that more often than not, success is made from failure. “Don’t be afraid to test recipes using different techniques or ingredients and most importantly just follow your instincts. If you don’t succeed it doesn’t matter, because the more you fail the closer you are to success.” He also advises industry up-and-comers to think outside the box. “Do something that nobody else does or has done; try to think about pastry all the time, and even if somebody copies you, take it as a compliment.” Yves Scherrer from Ananas believes it is important that desserts evoke some sort of emotion for the diner. “I am usually pretty picky with my desserts and I need to have some sort of emotion linked to it – it could be a feeling of happiness or [it could] create a memory,” he explains. Guy-Hamilton is a pastry chef by trade, and she credits her career to a lot of hard work, a passion for chocolate and for creation, and – like most things – a bit of luck too. She advises budding pastry chefs to get out of their comfort zone and try new things. “You have to be open, you have to want to work hard and you have to want to learn – I think really that’s the key – and you have to have skill of course. “There are so many opportunities out there and if you’re not afraid to fail or afraid to learn I think you can accomplish a lot.” PosterSystem 3x2,4 h.indd 1

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Credit: fotomoment_lt (left) & kzenon (right) - Thinkstock

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workplaceissues

free labour???

THINK AGAIN

It’s simple: you need to pay your staff – with Award wages, not mates rates. Failure to do so could be disastrous for your business, writes the workplace relations team at Restaurant & Catering Australia.

any employers are often confronted with business deals too good to be true. Sometimes individuals will approach employers and ask to work on a volunteer basis without payment. These propositions sound attractive, but are costly mistakes under Australia’s employment and workplace relations legislation. In Nield v Mathieson [2014] FCFFC 74 19 June 2014, the Full Federal Court rejected arguments from an employer that an employee was a volunteer to the business and was paid in free board and lodging and a packet of cigarettes instead of wages. The Federal Court found that it was an extraordinary case and awarded back pay to the employee of some $300,000 in wages owed under the Fast Food Industry Award. This case highlights that what starts out as a mutual arrangement becomes a legal nightmare and potentially a business failure because it is not possible to substitute entire weekly wages under the Modern Award system. This case also demonstrates that business owners must ensure that Industrial Award obligations are paid and that mutual agreements do not override entitle-

hospitality | August 2014

ments derived from employment legislation. The employee in this case originally commenced work as a shop assistant and then entered into a board and lodging arrangement. However, the employee then had a falling out with the owners and the court found that an employer/employee relationship existed throughout. The employer argued that there could not be an employer/employee relationship because the volunteer was receiving Centrelink payments from the government. However on appeal the Full Federal Court found that: “We say nothing about the lawfulness of the dealings between [the assistant] and Centrelink. It is a matter for Centrelink to determine whether or not recovery should be effected and, if so, how. We do not consider that [her] claim for and receipt of widow’s allowance can have implications for the existence of a contract of employment after May 2006.” Under the Hospitality Industry (General) Award, a specific clause allows deductions of weekly amounts to be made from employee wages where the employer provides board and lodging. However, these provisions need to be carefully worded into employment

contracts to ensure they do not breach the weekly minimum wages that must be paid to employees. In other cases recently heard before the Federal Court, sham contracting arrangements whereby employees are disguised as contractors with Australian Business Numbers have also warranted significant penalties. In 2013 the Fair Work Ombudsman commissioned a report titled The Nature, Prevalence and Regulation of Unpaid Work Experience, Internships and Trial Periods in Australia: Experience or Exploitation? by the University of Adelaide which found: “In summary, the effect of the Fair Work Act is that if a person is engaged to work as an employee, it is necessarily unlawful not to pay them for that work.” Lessons from these cases require that business owners seek advice before entering into longstanding contractual arrangements. Otherwise, in the long term it may cost you more than just your business.

“What starts out as a mutual arrangement becomes a legal nightmare and potentially a business failure”

This article was written by the workplace relations team at Restaurant & Catering Australia. Call them on 1300 722 878.

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Credit: fotomoment_lt (left) & kzenon (right) - Thinkstock

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managementcomment

Fostering THE NEXT GENERATION

Getting the most out of your apprentices involves more than just teaching them about cooking and costing. Ken Burgin shares nine invaluable lessons for your young staff.

he message from young chefs is loud and clear: they want the three Fs – finance, fun and a future. So what are you offering? There really are good people around, but what they want in 2014 is very different to last century. Challenge your chefs and support them in developing a career that’s more than just money and parties. Here are some teachings you should keep in mind:

ity types, anger-management, negotiation, delegation and how to run an effective meeting. Young chefs are often in charge of a team before they’re 25 and they need to lead with confidence, not by yelling; Jamie Oliver is a better role model than Gordon Ramsay.

1. Understand how business works

The old-fashioned kitchen with swearing, dirty jokes, booze and drugs destroyed as many careers as it created. The modern team works hard, has fun and respects others. These are the workplaces that have no trouble with staff retention.

Not just menu costing, but how food production fits into the total profit picture. The chef’s work is a central part of the Profit and Loss Statement, so make sure they understand what a P&L looks like and how to read it. Show them how significant labour costs are in Australia, and techniques for smart rostering.

2. Develop great computer and tablet skills Excel spreadsheets are great for costing recipes, checking menu profits and organising the stocktake. Email communicates quickly and efficiently – make sure bad spelling and punctuation don’t undermine them. Develop the ability to write a simple report. Teach them how to read the POS reports and manage recipe software. Notebook computers and iPads are now part of everyday life, and smart chefs have a flash-drive on their keyring.

3. Develop people skills When you’re in charge of a team, leadership makes the difference between over-stressed or under-control. Modern chefs need to build skills and experience with teamwork, personal-

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4. Speak up against unfairness and harassment

5. Gain experience with ‘production’ as well as ‘artistry’ Fine cuisine draws high praise, but those businesses often struggle to make a profit. Can they make 500 cupcakes with the same accuracy as one perfect soufflé? Do they have the required speed and stamina?

6. Learn about modern menu marketing The real skill is designing a menu that tastes good and maximises profit through layout, pricing and clever descriptions – often called ‘menu engineering’. Desserts add pleasure to a stressful world; chocolate, ice cream, mousses and cakes are all important in a profitable

menu. Most chefs lack experience in that area – it can be another competitive edge.

7. Become a food safety and nutrition expert Food safety plans, HACCP and tighter OH&S rules need well-written procedures. Modern kitchens need chefs who know how to implement these rules, and train others in safe work practices. They lead by example Ken Burgin so safe work becomes a habit for everyone in the team. And as the world gets fatter and more allergic, modern chefs are asked to develop healthy recipes that are popular and full of flavour.

8. Travel – at home and overseas Cooking skills and hard work are in demand everywhere, but if chefs leave it too long it’s much harder to take a break. Send them to Europe where contemporary cooking has its foundations, and remind them to do some saving.

9. Learn how to talk to the boss Sometimes called ‘managing upwards’ – can they make a persuasive case with management when they need more equipment, staff changes or even a raise? Make an appointment, prepare notes, talk about the financial implications and sell the benefits of your request. Well done chef. Would you be interested in a promotion?

hospitality | August 2014

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managementcomment

Reduce your wasteline

FOOD WASTE GENERATED in the commercial and industrial sector in Australia in 2012 and sent for recycling vs landfill

It’s hard to swallow food service operators’ complaints about profitability when so many of them are throwing away perfectly good food, writes Tony Berry.

t seems a bit extreme to have to pedal a bike 2,900 kilometres to make your point. That’s roughly the distance from Sydney to Cooktown or a road trip from Adelaide almost to Darwin with lots of nothingness along the way. Former French foodservice employee, Baptiste Dubanchet chose a considerably more interesting route to publicise his cause. His route from Paris to Warsaw took him through Luxembourg, Belgium, Holland, Germany and the Czech ReTony Berry public – the scenic route when compared to possible Australian equivalents. And clearly he was able to put his case before far more people than he would ever encounter in the boondocks Down Under. These comparisons notwithstanding, his arguments are as valid here in Lotus Land as they are in Europe or anywhere else in the civilised world. Dubanchet’s message is not new but is one that needs not only to be heard by the foodservice industry worldwide but also acted upon. As he pedalled across Europe he tried to highlight a dire situation that has already been frequently broadcast. But is anyone listening? The focus of his journey was on food waste. That he could cycle such a distance and never have to worry about where his next meal was coming from – or how to pay for it – says much about the utter wastefulness of this industry. Not only could he happily dine on fresh and nutritious tucker throughout his arduous trek, but he would have been able to sustain the entire peloton of the Tour de France and all its hangers on if they had chosen to accompany him. The impetus for Dubanchet’s journey came from noticing the huge amounts of food being wasted daily by hotels he had stayed in, and after working in restaurants where he was asked to dump quantities of perfectly usable food. On his ride he relied on hotel and restaurant waste bins to provide him with bread, cheese, vegetables and packaged food. There were totally edible cakes, pies, eggs, yoghurts, sweets and vegetables that he turned into acceptable meals. A while back I mingled with a group of reasonably well-heeled, and well-fed, Aussies who were

hospitality | August 2014

Recycling

Waste to landfill

Food manufacturing (total 312 000 tonnes)

surprised to find in their midst a robust and healthy young woman who not only managed to feed herself and family on very few dollars a week, but also have enough left over for friends to also feast on. She was a “dump diver”, sourcing her provisions from what had been thrown away by food stores and eateries. There can be no justification for such wanton waste. There are strong humanitarian as well as economic grounds for condemning such deleterious deeds. From the social welfare point of view it has been proved time and again that so much of what ends up in bins could be put to far better use, especially at a time when so many of the population are suffering malnutrition and starvation. And when we have so many operators crying poor and pleading financial distress it is incomprehensible that there is so much dumping of the food they buy and produce. If customers are not eating all you put on their plates, give them less. As the world battles obesity, do everyone a favour by getting 12 portions instead of eight out of the next coffee cream cake you produce and you will incur less waste, need to buy in fewer supplies and throw out fewer uneaten chunks. You might even help someone beat the bulge. There is an obscenity about obesity living side by side with massive food wastage and no one doing a thing about it. It borders on the repellent to have owners of restaurants, coffee shops and fast food outlets whinging about their inability to turn a decent profit when they are dumping so much that is edible. To some extent the fault lies with the overregulated state of the food industry. The iniquitous stamping of everything with an arbitrarily decided use by date has created an atmosphere of fear. Overstep the mark by as much as a day and the wrath – and legal process – of bureaucrats and consumers will be wrought upon you. We are all equipped with what is needed to reverse this scourge; it served us well for centuries until the regulators took over. You will locate it somewhere about the middle of your face. Sniff, and it will tell you if the food is edible or off. Or, as the previous generation would instruct us: waste not, want not. Don’t chuck it – use it. And then Mr Dubanchet will be able to stop pedalling.

12%

88%

Food retail (total 179 000 tonnes)

95% 5%

Food & beverage services (total 661 000 tonnes)

98% 2%

Source: RMIT University for CHEP Australia www.chep.com/foodwaste

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shelfspace

2 6

4 1. A touch of the south Australian poultry supplier, Inghams has released its new Southern Style Chicken Pieces product to the market. Taking inspiration from preparation and cooking methods that evolved in the South of the USA, each piece comes fully cooked in a spicy, crunchy crumb. The pieces are designed to be quick and easy to prepare – simply reheat from frozen in the oven or deep fryer. Each 2.5kg bag includes 16 pieces of varying chicken cuts including the drumstick, thigh, breast and wing. Visit www.inghamsfoodservice. com.au for more information

2. French wheat beer To celebrate its 350th year in business, French brewery Kronenbourg 1664 has launched its Kronenbourg 1664 Blanc wheat beer in Australia. The beer is brewed with a hint of spiced orange and coriander, and its

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fruity taste appeals to beer, cider and wine drinkers. Every 30L keg and 330ml bottle is brewed in the Alsace region and imported directly from France. Kronenbourg 1664 Blanc wheat beer is available through Premium Beverages. Head to www.premiumbeverages. com.au/our-stockists

3. Commercial cleaning solution Specifically designed for large textile areas, the new Puzzi 30/4 spray extraction cleaner from Kärcher is compact, versatile and easy to operate. The cleaner claims to deliver up to 30 percent faster drying times than other spray extraction cleaners on the market, and it produces less noise than previous models. It is easy to transport thanks to its design and contains a HEPA filter for more thorough results. Go to www.karcher.com.au/aus to find out more

4. Durable kitchen knives Cutlery and culinary company, Messermeister has developed five new knife ranges that encompass what it perceives to be the key features of a good commercial knife – durability, precision and productivity. The Oliva Elité, Meridian Elité, San Mrotiz Elité, Park Plaza and Four Seasons range of knives are each made using German steel alloy, and include paring/boning, garnishing and chef knives, as well as cleavers. Visit www.messermesiter.com.au for more information

5 Cast iron cookware French made Staub cast iron cookware is now available in Australia through DKSH. Key products include the cocotte with steamer insert and the teapot with infuser, both of which are said to be compatible with all types of cook tops. The cocotte can be used

to cook everything from casseroles and braises to steamed fish, meanwhile the teapot also functions as a kettle. Other key features include self-basting lids and a matte black, non-stick enamel surface. Both products are available in black, red, green and graphite. Check out www.dksh.com.au for more details

6. New cocktail experience Chimera’s tobacco-free shishas, which include three ranges – Craft, Sepia and Nautila – seek to deliver a new and unique cocktail experience. They feature a system of upper and lower stainless steel filters that hold herbal molasses and charcoal, meanwhile the handmade Bohemian glass component holds a combination of fruit, water and champagne or spirits. The Chimera shishas are available for purchase or hire. More information is available at www.exclusivecocktailshisha.com

hospitality | August 2014

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eventscalendar

hospitalitydiary

Fine Food Australia

AUGUST 26-28, Australian HACCP conference Visitors can attend more than 20 food safety presentations delivered by industry leaders at this year’s HACCP conference in Sydney. The three day conference will include the 21st annual HACCP Awards, as well as food safety workshops, networking opportunities and the chance to meet with and gain insights from a range of food safety exhibitors. www.australianhaccpconference.com.au

SEPTEMBER 15-18, Fine Food Australia Fine Food Australia will showcase everything from beverages, cooking and hospitality equipment, to specialty and bulk foods, bakery products, coffee and emerging food trends. There will be over 1,000 exhibitors as well as educational masterclasses, demonstrations and competitions running throughout the four day event. Some of the interactive show highlights include new product showcases, export ready showcases, the Australian Culinary Challenge, the Official Great Aussie Pie Competition and the Les Toques Blanches Chef Series. www.finefoodaustralia.com.au HO0 8 1 4 _ 0 5 0 _ S OL _ 2

OCTOBER 4-5, smooth Festival of Chocolate Bringing together big brands and boutique chocolatiers in a celebration of all things delicious, the smooth Festival of Chocolate in Sydney’s Rocks precinct will be a sophisticated and luxurious way to relax throughout the October long weekend. www.smoothfestivalofchocolate.com.au 9, Thinkers & Drinkers Wine and Food Tasting The Thinkers and Drinkers Wine and Food Tasting will celebrate the wine and food of six countries. Sydneysiders will have the opportunity to taste up to 600 of the very best new world wines from Australia, USA, Chile, Argentina, South Africa and New

hospitality | August 2014

17-19, Good Food & Wine Show Brisbane will become home to the Good Food & Wine Show over a three day weekend at the Brisbane Convention & Exhibition Centre. The show will celebrate wines from around Australia at the Riedel A+ Australian Wine Bar, as well as masterclasses featuring Adriano Zumbo’s Zumbarons, through to an Italian pasta sauce masterclass. www.goodfoodshow.com.au/brisbane

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P R O D U C T S 50

Zealand, matched to national foods. The event will run in conjunction with the Six Nations Wine Challenge, where 20 trophies will be awarded. www.boutiquewines.com. au/6-nations-wine-challenge

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2014-07-11T13:32:54+10:00