Hospitality Magazine August 2015 by Hospitality Magazine

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Print Post Approved PP100007268

No.717 August 2015

hospitalitymagazine.com.au

foodservice

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accommodation

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beverage

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management

PLUS:

Your guide to Fine Food Australia

CREATING ICONS Australia’s best chefs share insights on crafting timeless desserts

Rising to the challenge Making the most of the growing gluten-free market

Location, location! Choosing the right site for your business

Fostering sustainability

How Stanford University is feeding the next generation

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39 editor’s note

Print Post Approved PP100007268

No.717 August 2015

foodservice

Editor: Danielle Bowling danielle.bowling@ cirrusmedia.com.au

JOURNALIST Aoife Boothroyd Ph: (02) 8484 0907 aoife.boothroyd@cirrusmedia.com.au

hospitality | August 2015

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beverage

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management

CREATING ICONS Australia’s best chefs share insights on crafting timeless desserts

Rising to the challenge

Location, location!

Making the most of the growing gluten-free market

Choosing the right site for your business

Fostering sustainability How Stanford University is feeding the next generation

Peter Gilmore’s pavlova dessert, on the menu at the new Bennelong in Sydney.

cover

contents FEATURES

12 Chef, what’s your salary?

42 Rising to the GF challenge

Findings from Frontline Recruitment’s latest survey.

14 Signature sweets

44 Location, location

What does it take to create an iconic, timeless dessert?

Five things to consider before setting up shop.

REGULARS

18 Eating at Stanford Health and sustainability are king at Stanford Uni.

21 Fine Food 2015 Your essential guide to the biggest foodservice tradeshow of the year.

39 Beefing up breakfast

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

News The latest industry news.

Openings Four new hospitality venues to swing open their doors.

10 Wine

We talk to businesses using beef in their breakfast menus.

GRAPHIC DESIGNER Justine Dunn Ph: (02) 8484 0757 designer2@cirrusmedia.com.au

46 Ken Burgin

The ‘trend’ is here to stay, so how can you make the most of it?

How to make your business part of the family.

48 Rant Let’s put a stop to CBD snobbery.

50 Industry Observer Ice and alcohol, it’s time to address this lethal combination.

52 Workplace How fair is the Fair Work Act?

53 Shelf space New products to hit the market.

54 Diary

The product that could tranform wine service.

Industry events that could be worth a visit.

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 Sep’ 2014 - 11,828

accommodation

PLUS:

MANAGING EDITOR Danielle Bowling Ph: (02) 8484 0667 danielle.bowling@cirrusmedia.com.au

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Your guide to Fine Food Australia

ome people really don’t like to talk about the fact that women are under-represented in this industry. I’m not sure why. I remember talking to one very prominent chef who was really irked by the topic, and said something along the lines of ‘I hate this whole inequality conversation. Some of my best chefs are women’. Well then, where are they?, I thought. In another instance, I queried as to why a certain industry event had no women in its line-up of participating chefs. The response I got was that one of the event directors is a female. Now, I’m not accusing anyone of sexism; I don’t think people are consciously deciding to omit women from certain events or from publicly promoting their achievements, but having women involved in your operation sometimes just isn’t enough. A concerted effort needs to be made to place women (worthy women, of course) in leading roles – ones which communicate with the public. How else will we be able to attract more women to the industry? That’s why I’m so excited to once again be attending the Women in Foodservice charity event at Fine Food. Some of the country’s most accomplished, talented female chefs and industry members will be in attendance, sharing stories and no doubt inspiring others to get involved in what is an incredibly passionate, rewarding industry. I hope to see you there!

PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au

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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.

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newsonline

New Labour Agreement to ease staff shortages: R&CA “R&CA’s 2015 Benchmarking Survey found that 58.9 percent of businesses currently have vacancies with 24.6 percent indicating they were having extreme difficulty finding staff. Chefs, cooks and restaurant managers ranked as the most difficult vacancies to fill.” Under the agreement, businesses will be required to meet a set of criteria in order to access skilled staff including having an a la carte menu, having uniformed staff and a maître d’, and having achieved industry recognition through award programs. The agreement will also provide a concession on the Temporary Skilled Migration Income Threshold (TSMIT) of 10 percent, in-line with recommendations of the independent review of the 457 visa program. In 2014-15, the Accommodation and Food Services industry was the largest user of the 457 Temporary Work (Skilled) visa program, with 4,350 applications granted. Cooks, café and restaurant managers, and chefs ranked in the top 15 nominated occupations for primary applications in 2014-15.

“The more we embrace skilled migration and blend the experience of these workers with that of our local workforce, I have no doubt our sector will continue to go from strength to strength,” said Hart.

ACCOMMODATION & FOOD SERVICES

The development of the Restaurant (Fine Dining) Industry Labour Agreement will help to address chronic labour shortages gripping the hospitality sector, says Restaurant & Catering Australia (R&CA). The Agreement has been negotiated with the federal government for the positions of cook and chef, and will also include trade waiters following the national endorsement of the occupation. It provides a tailored skilled migration arrangement for employers with specific occupation needs, defining employer obligations and the skills, qualifications and English language requirements overseas workers must meet in order to work in Australia. R&CA CEO John Hart said the labour agreement has come at a critical time for the sector. “The sector is currently experiencing a shortfall of 56,000 workers. Employment growth in the cafe, restaurant and take away food services sector will require an additional 43,700 jobs by November 2018. The rate of employment growth in this sector is expected to be higher than any other sector in the Australian economy, growing at around 8.5 percent,” he said.

Out & about 13 July Avocado lunch @ A Bishop Sessa

hospitality | August 2015

Industry events the Hospitality team attended recently...

14 July Taittinger launch @ Aria

Hospitality Magazine

15 July 25th anniversary dinner @ Ahbi’s

@Hospitalityed

30 July Media dinner @ Lotus, Galeries

hospitalitymag

4 August Sydney Market lunch @ The MCA

4 August Majestic Harvest launch dinner

Hospitality Magazine

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2015-01-21T15:15:34+11:00

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newopenings

Cruise Bar

Cruise Bar, located in Sydney’s Circular Quay, has reopened after a 12 month hiatus with new menus and an interior transformation across its three levels. The three levels represent a complete departure from the venue’s previous offering. The casual wharf-side garden bar on the ground floor features hanging plants, a bar draped in mooring ropes and a 12m living moss wall. Chef Richard Slarp (ex Est and Sake Restaurant & Bar) has designed menus that will change seasonally and comprise locally-sourced ingredients. The ground floor menu covers everything from charcuterie to seafood, with highlights including prawn tagines; sliced sirloin and bone marrow; and baby snapper fillets, while the Junk Lounge offers Asian street food served tapas-style. The drinks menu features specially designed cocktail carafes, local beer and wine.

Owner: Christopher Cheung Head chef: Richard Slarp Where: Overseas Passenger Terminal, Circular Quay, Sydney Open: Monday - Sunday Web: www.cruisebar.com.au

Ground Floor at NSC

The new look and renamed Ground Floor at Newtown Social Club has been unveiled, boasting a bar, a 50-seat dining area and a new cocktail lounge. The dining area is now brighter and lighter with a new vertical garden and booth seating; the front bar has been repainted and had planter seats brought in; and the cocktail lounge features a new mix of retro tables and chairs. The drinks menu features a number of organic and biodynamic wines, and locally produced spirits such as Archie Rose’s Signature Gin and Stone Pine Dead Man’s Drop Black Spiced Rum. The all-day food offering includes a number of weekly specials as well as a new signature meatball-focused menu that allows diners to compile their own dishes.

Owner: The Venue Collective Venue manager: Chris Aitken Where: 387 King St, Newtown, Sydney Open: Tuesday - Sunday Ph: (02) 9550 3974 Web: http://newtownsocialclub.com/

hospitality | August 2015

Lûmé

Co-owned by head chefs Shaun Quade and John-Paul Fiechtner, Lûmé is located at the site of a former burlesque lounge in South Melbourne. The site will include a low-lit 40-seat restaurant with an 18 to 20 course tasting menu only, as well as a 40-seat ‘speakeasy’ bar with its own dedicated food offering focusing on produce-driven share dishes as well as a signature cocktail list. Designed by Melbourne’s Studio Y, the fit-out comprises marble tables scattered throughout the atrium and a cultivated vertical herb garden, as well as a lemon tree as the centrepiece of the space. The main dining area offers contrasting skirted timber tables and locally sourced pendant and clay lighting.

Owners: Shaun Quade, John-Paul Fiechtner Head chefs: as above Where: 226 Coventry Street, South Melbourne Open: Thursday - Monday Web: www.restaurantlume.com

Lotus Galeries

The team behind Lotus Dumpling Bar Walsh Bay has officially launched Lotus Galeries in Sydney’s CBD. The new venue contrasts with the industrial-chic Walsh Bay site, offering a pared-back white-on-blue palette and floor to ceiling windows that fill the venue with light by day, and the neon lights on George Street by night. The menu boasts more seafood-centric options compared to the Walsh Bay site and has also introduced LoTea, a Chinese tradition whereby tea is served with a light meal in the afternoon. The Oriental high tea concept will showcase Lotus’ own tea brand and creative delicacies such as handmade dumplings, artisan chocolates and Asian-inspired sweet treats.

Owner: Michael Jiang Head chef: Chris Yan Where: Level 1 The Galeries, 500 George Street, Sydney Open: Monday - Sunday Web: www.lotusrestaurant.com.au

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beverageswine

FROM CORKSCREW

TO CORAVIN: the product transforming wine service Always wanted to expand your by-the-glass offering, but been deterred by the amount of wastage? Well, this nifty little gadget could rock your wine world, writes Christine Salins.

hannon Kellam and his wife Clare Wallace had long been intrigued by bars and restaurants that were able to serve an extensive line-up of wines by the glass. So when they were introduced to the Coravin device earlier this year, they embraced it wholeheartedly. In April the couple took over Brisbane’s Montrachet, and shortly after had their first experience with the Coravin – a device which enables them to offer obscure and top shelf wines by the glass. Developed by American Greg Lambrecht, the Coravin 1000 Wine Access System is a stainless-steel gadget that can be clamped onto bottles sealed with cork, but can’t be used with synthetic closures or screw caps. Lambrecht developed 23 prototypes before coming up with a design that would allow wine to be extracted without removing the cork. A long needle is inserted through the foil and cork, allowing as much or as little wine as you like to be extracted. The bottle is then filled with inert argon gas from a small replaceable cylinder. When the needle is extracted, the cork’s natural elasticity reseals the hole. The device was launched in the US about two years ago and has been widely embraced by many top New York establishments. It sells for around $300 in the US, its value not in the extraction of the wine – which could be done more easily with a cheap $5 corkscrew – but in the fact that, as far as sophisticated palates can tell, there is no discernible change to the wine that remains in the bottle. This makes it appealing to restaurateurs who can offer rare and ex-

hospitality | August 2015

The Coravin in action

pensive wines on by-the-glass menus, confident in the knowledge that the remaining wine won’t be wasted. According to Lambrecht, the device can keep an “accessed” bottle of wine fresh indefinitely and to prove it, he stages blind taste tests with high profile sommeliers, writers and winemakers. Wine critic Robert Parker has described it as “the most transformational and exciting new product for wine lovers” of the past three decades. Montrachet’s new owners were introduced to the Coravin by Queensland Master of Wine, Peter ScudamoreSmith, and because the restaurant is renowned for its extensive list of French wines, it’s been a Godsend. “We thought ‘what a great way to showcase some more expensive wines, by being able to serve them by the glass,’” Wallace said. Although the restaurant’s list has a heavy emphasis on wine from Burgundy, all the main regions of France are represented. In what could possibly be

unique in Australia, not a single Australian wine is on the list. This is how former owner, Thierry Galichet, ran it and Kellam and Wallace, who he hand-picked to take over the restaurant, have continued the tradition. Before acquiring its two Coravin devices, Montrachet relied on a vacuum pump for its wines by the glass. It offered a standard list of four whites, four reds, a sparkling and a few dessert wines, all of which had a shelf life of a few days at most. Now, they’ve been able to broaden the list, offering wines at $25 to $40 a glass. “We try to get something obscure that people might not have heard of – some more expensive wines and some cheaper ones too.” Upselling is not the point. “We don’t put a huge mark-up on them ... It’s not generating a huge new income for us, it’s more about giving our customers what they want. “Everything we do is about giving

people the best possible experience.” Because the wine is poured in a steady trickle, Wallace says the Coravin might not be for every restaurant – Montrachet has just 45 seats so they can take the time to do it. “It’s not a quick process. It’s not the same as pulling a cork. You wouldn’t want to be doing 100 each service.” But she says “It’s ideal for people wanting to experience different wines – their partner might not drink or they might want to match a particular wine with a particular dish.” While customers might not spend the money to buy a whole bottle, they might be willing to pay for a glass in order to be able to taste wines of renown and age. Wallace’s chef husband is a prime example. “Shannon very rarely drinks. He’s exactly the type of person who would go into a restaurant and order a $45 glass. It might be the only glass he has all month but he’ll want it to be beautiful and matched perfectly with his meal.”

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recruitmenttrends

CHEF, HOW DOES YOUR SALARY RATE? Frontline Recruitment has completed its annual Hospitality Recruitment Salary Guide, providing an overview of the employment landscape in Australiaâ&#x20AC;&#x2122;s foodservice sector.

he majority of employers indicated that their business had increased in the past year, and 75 percent of employers expect business activity to further increase in the next 12 months. Thanks to this optimism, almost 80 percent of employers surveyed are expecting to increase employee salaries in the next 12 months, with the lucky candidates likely to receive a pay rise of between zero and six percent. However, less than 50 percent of hospitality employers indicated that they will provide a bonus as part of the remuneration package for their employees.

State by state: key findings Brisbane: Due to an increase in consumer confidence, the hospitality industry in Brisbane has experienced strong growth, with new venues opening and groups expanding their portfolio. There has also been a surge in the QSR market and informal dining scene. Canberra: The last 12 months have seen the opening of many new high profile venues in the Canberra market. The shortage of talent has significantly driven up salary expectations, as candidates are able to negotiate multiple offers. This combined with low consumer confidence and media coverage of potential local job cuts, has affected candidate mobility. Melbourne: New food and beverage businesses have opened and successful groups have expanded with new outlets, which have introduced new job opportunities in the Melbourne hospitality market and are encouraging candidates to seek new career paths. Due to the vast job opportunities available, middle to lower level chefs and front of house staff are not committing to long term roles due to the variety of positions on job boards. Perth: The hospitality market in Perth has slowed in the last 12 months, due to the downturn in mining. One of the main challenges that the industry is facing is that high quality candidates are being snapped up quickly, and the overall standard of candidates is low. Sydney: In the last 12 months, Sydney has seen many changes in the hospitality industry. There are lots of new players and openings in the small bar market, and also a large amount of attrition, with fewer players owning a bigger slice of the pub market. The amount of movement has increased the job listings in Sydney, but the industry still has a major shortage of candidates. The Guideâ&#x20AC;&#x2122;s information is compiled from companies that have advertised roles through Frontline, and candidates who have been successfully placed. The salary figures are based on actual base salaries for candidates who have been placed during the past 12 months. As the recruitment company doesnâ&#x20AC;&#x2122;t have offices in Hobart, Adelaide or Darwin, these cities were omitted from the Guide.

hospitality | August 2015

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recruitmenttrends

Key Pub QSR/Cafe Restaurant Chef - Head Chef - Sous Barista

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SIGNATURE SWEETS

timelessdesserts

hospitality | August 2015

Whether simple or extravagant, signature dessert dishes that stand the test of time are always worth the hype, writes Aoife Boothroyd.

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timelessdesserts

here’s something really special about signature desserts. The ability to perfectly craft a dish that marries together complementing flavours and textures to win over both savoury and sweettooths is a talent few can boast. Although the dish itself was created almost two years prior to the airing of the program, it was the 2010 finale of MasterChef that really cemented the place of Peter Gilmore’s Snow Egg on the national culinary radar. “It was already a really popular dessert even before MasterChef, and I guess it’s one of those really iconic, signature dishes that will probably stay with me for the rest of my life,” says Gilmore. “When I first came up with the idea, I was mucking around with a few different things like fruit, granita and ice-cream and I was thinking about doing something like a white peach fool. Then one day I came across the half hemisphere moulds and the idea popped into my head that I could actually poach a meringue in a half shell, and then put two half shells together to form a sphere. I thought that could be really cool because then I could basically make a hole in the middle of the meringue and put ice cream inside. From there I thought about the fact that I needed to join the two halves together and the idea of doing some sort of melted toffee over the top that you would be able to crack through came to mind.” Gilmore says that the Snow Egg took a good couple of months to develop as he needed to find a sugar for the toffee that didn’t stick to your teeth. After a bit of experimenting, he found that maltose did the trick because instead of being sticky it shattered and created a ‘beautiful crunch’. “So I developed a toffee out of the maltose which surrounded the poached meringue and the ice cream, and then I put that with the granita, the fool and the ice cream. The beautiful thing about this dessert, apart from how it eats, is the surprise element. It sort of engages all of your senses in a lot of ways because you have to crack through the Snow Egg, then once you hear the crack, you see that the inside yolk of the egg is actually the ice cream and then there are the cool textures and then smooth textures of the fool together with the granita that make it really refreshing.”

hospitalitymagazine.com.au

Bennelong’s Pavlova

Quay’s Snow Egg

Considering the months it took to fully develop and perfect the dessert, it’s no surprise that the Snow Egg hasn’t really changed since the recipe was conceived – the only exception being the flavours of the fruit, which change with the seasons. “The very first one was strawberry guava which I did with a custard apple ice cream, strawberry guava granita and strawberry guava fool. So that was the original one but there have been so many. We’re about to go into jackfruit on the current menu, but we’ve also done cherry versions, white peach versions, raspberry versions… it’s quite endless what we can actually do with it. So as far as an iconic signature dessert, its not a bad one to have because it changes.” Just across the harbour from Quay is Gilmore’s second culinary home, Bennelong, located inside the Sydney Opera House. For Bennelong, Gilmore wanted to create a dessert that would not only become a signature of the venue, but also a dish that was unequivocally Australian. “With the desserts over at Bennelong I really wanted to reference quite classic, iconic Australian favourites and you can’t go much more classic than the pavlova. So I made an Opera House pavlova, which was a lot of fun. It’s your basic pavlova, so there’s soft meringue and crispy meringue that I’ve actually made into sails as a nod to the iconic sails of the Opera House and again, that is something that will change with the seasons as a pavlova always has some sort of fruit combina-

Peter Gilmore

tion. At the moment we’ve got rhubarb inside because it’s in season.”

Improving on perfection Troy Rhoades-Brown, executive chef and co-owner of the Hunter Valley’s Muse Dining says that his signature dessert has been constantly evolving over the past five years. The dish – as it’s know today – comprises a husk made of dark chocolate which holds a whipped coconut cloud mousse and coconut water which is thickened slightly and flavoured with vanilla bean. The husk is then presented on a bed of shaved coconut and edible flowers. “Initially the whipped coconut cloud mixture was used as a base of a dish. I came up with that about five years ago and we were serving that as a dessert just with some fresh lavender petals, fresh local mulberries and some crystallised violet. It was a

beautiful and light way to finish the meal,” says Rhoades-Brown. “So we just kept on evolving it over and over again and then we got to the point where we were serving the coconut cloud as a palate cleanser with house pickled ginger and lemon balm. I wanted everyone to try it and by having it as a palate cleanser it meant that every person that dined in the restaurant got to taste it.” After serving as a palate cleanser for a while, Rhoades-Brown decided he wanted to take the dessert back to its former glory by placing it in its full form back on the menu, much to the delight of his diners. “We made the decision to put it back on as a full dessert, and from there it has evolved to where it is now.”

Rocking it since 1984 In terms of iconic restaurant desserts, it’s hard to go past Rockpool’s Date

hospitality | August 2015

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timelessdesserts

Donovan’s Bombe Alaska

Muse Dining’s Muse Coconut

Rockpool’s Date Tart

Tart, which has been on the menu since 1984 without a single tweak to the recipe. “I think what makes it so special is its underlying simplicity,” says Rockpool Est. 1989’s executive chef, Phil Wood. “I think that people don’t expect it to be as good as it is but when they have it, they realise that it is actually quite amazing. I mean when you think it’s just custard, pastry, and dates, you sort of say, ‘well how good can that be?’ But then you have it and you realise how amazing simplicity can really be. “I still remember the first time I had it,” says Wood. “I wasn’t working at Rockpool, I actually had it at Tetsuya’s. Tetsuya was having a charity function where Neil and Tets cooked a course and the Rockpool guys made the Date Tart for dessert. There was a whole extra tart left over so they brought it down to the kitchen and I tried it there.” Wood says that the only aspect of the tart that has changed since it was created is its size. When Rockpool moved from its former home on George Street to the new Bridge Street location, Wood made the decision to

hospitality | August 2015

Rockpool’s Phil Wood

downsize the dessert from a full-sized tart to a petit four. “In the last year or two down at George Street, we used to make the Date Tart but not really sell that much of it. When people read it on the menu, I guess they get more attracted to other things and don’t quite realise how good it is. I mean we used to sell a bit, but not enough. So coming here, I wanted to make sure that we had a link to the old restaurant and I wanted to make sure that every single person had it, so that’s why we turned it into a petit four.” Wood admits that he did try to play with the recipe once by adding fresh truffle, but came to the conclusion that some recipes just need to be left alone. “I asked Neil if he would mind if I tried to make a truffle date tart and

he said ‘you can try it, but I doubt it will be any good.’ So I made it and I thought, ‘this is going to be great,’ but no it wasn’t… I mean it wasn’t bad, but it wasn’t good either. I think the recipe has stayed the same because it’s pretty much a perfect recipe. And that doesn’t come along very often.”

If it ain’t broke St Kilda’s Donovan’s restaurant is famous for its desserts, but it’s the venue’s signature Bombe Alaska – their take on the traditional French dessert – which has kept punters coming back for over 15 years. Comprising chocolate and hazelnut ice cream, meringue and a flourless chocolate cake base, co-owner Kevin Donovan says that the recipe development process of the Bombe Alaska was exceptionally involved and that the final recipe is so exact that he wouldn’t dare try to change it. “The way we prepare it is quite tricky because the size of the dessert is perfectly designed,” says Donovan. “After we churn the ice cream we put it into a mould and then place the chocolate base on. The dessert is then inverted and taken out of the mould

and piped with the swiss meringue on the exterior. One of the key elements here is that we need to be able to ensure that the meringue is cooked but the ice cream doesn’t melt at the same time. “So we had to work out the size ratios of the ice cream and the amount of meringue. If you put in this huge mould of ice cream with meringue, the ice cream would be rock hard, but the eight minutes that it takes to bake the meringue softens the ice cream just so that it doesn’t melt. So it was quite tricky to work out the exact size. Some guests have asked if we can make larger ones, but we really can’t because the formula of how the dessert is composed is really quite tricky.” Donovan says that there’s been a few people who have created their versions of the Bombe Alaska based on the success that the Donovan’s version has enjoyed, and to be honest he is not particularly fussed about it. “There has been some imitation of it which is the most sincere form of flattery – so we don’t mind… People have told us that we cannot take the Bombe Alaska off the menu and we wouldn’t dare. You know, you always agonise about making any menu change, but that is one item that will never come off.”

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HO0815_000_FON

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stanforduni

What’s it like to eat at

STANFORD

UNIVERSITY? Stanford University’s commitment to serving food that is nutritious, delicious and sustainable is not only unwavering, it is truly world class. By Danielle Bowling.

he dining operation at Stanford University, one of the world’s leading research and teaching institutions, comprises 11 undergrad dining halls, two late night dining facilities, an athletic training table program and 350 staff members who pump out some 12,000 meals a day, or over 3.5 million a year. Operating as Residential and Dining Enterprises Stanford Dining (R&DE), there’s also the catering services of Schwab Executive Dining, the Teaching Kitchen @ Stanford and a summer conference dining program. Oh, and then there’s R&DE Stanford Hospitality and Auxiliaries, which operates 10 high quality retail cafes, each selling fresh, nutritional meals prepared by award winning chefs. Add to this the catering for the university’s stadium, meeting support services, the Stanford Guest House and of course the Central Production Kitchen where food items such as soups, marinades, dressings and sauces are prepared daily and distributed to the dining halls. For R&DE Stanford Dining staff, service begins in the early morning for breakfast and ends at 2.30am to accommodate students studying in the wee-hours. To say that Stanford’s culinary offering is extensive is a serious understatement. But what’s even more impressive than just the sheer scope of food and hospitality services on offer, is the institution’s unwavering commitment to the quality, sustain-

hospitality | August 2015

ability and nutritional value of what it serves. It would be fair to assume that in an operation of this size, certain things like calorie contents and food wastage can fall by the wayside. It could almost be forgiven. But no, not at Stanford. Each and every R&DE Stanford Dining chef and staff member is not only accountable to a number of guidelines set out by the university, they’re also genuinely passionate about delivering tasty, healthy and sustainably produced food to students and guests.

Diversity One of the best ways to keep both students and R&DE Stanford Dining staff engaged with the culinary program is to ensure its diversity. Not only is there a range of cafes, restaurants, dining halls and catering services on offer, their menus are always changing. Eric Montell, executive director at Stanford Dining, said “We believe that food must be great tasting and nutritious, and consider both equally when planning our menus, which change daily based on seasonality, program requirements and special events taking place. Additionally, several of the houses in our residential halls are focused on a theme and the menus in their dining halls reflect that.” Examples include a Vietnamese and Thai food offering called Star Ginger at Stanford’s Okada House in the Wilbur Hall. The menu focuses on

south-east Asian comfort foods and includes meals like banh mi, salad rolls, stir-fries and noodles and is the result of a collaboration between the uni and chef Mai Pham, who owns the acclaimed Lemon Grass restaurant in Sacramento. At one of the houses within the Lucie Stern Hall, the theme is Latino, and a Mexican/Latin American food station called Cardinal Sage serves up roast chicken with poblano chile pesto; wild mushroom tamales; blackened tomato shrimp with chipotle; and beef barbacoa with roasted pineapple and habanero chile salsa. According to Montell, one of the key benefits of having such a diverse and exciting food offering is that it promotes engagement from students and helps to build a community on-site. “We work to create diverse menus in every dining hall that appeal to students’ tastes because we want to encourage students to eat where they live,” he said. “The historic tradition of eating in the dining hall at the student residence allows students to dine together and form a community around the dining room tables, and to be an integral part of the overall living and learning environment inherent in residential dining programs. “The dialogue that occurs with fellow students, faculty or advisors over a meal enhances social and educational opportunities, forms new friendships and builds community,” he said.

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Health Health is a key pillar of the University’s food philosophy, with at least half of Stanford’s 15 Culinary Standards relating to wellbeing. These include: • Whole Foods The uni uses whole, minimally processed foods, including fruits, vegetables, and whole and intact grains. • Plant-Based Proteins It aims to increase the ratio of plant-based proteins in menus, with high-quality animal proteins being in a supporting role. • Healthy Beverages It also reduces the availability of sugary beverages and offers healthy house-made beverage alternatives such as spa waters or teas infused with fresh fruits, herbs, and aromatics. • Healthier Oils Chefs prepare menus using healthy and beneficial plant oils such as olive and canola oils. The EatWell initiative is Stanford’s commitment to providing vibrant, flavourful, wholesome and sustainable food that provides customers with nourishing menu selections. And in true Stanford style, a ‘wellness and performance nutritionist’ is on staff to help students eager to create nutritious and flavourful meal plans. Meals at Stanford are free of artificial preservatives, colours, flavours, sweeteners and trans fats, and under the EatWell umbrella, a program called Performance Dining has been developed together with Stanford Athletics, the Stanford School of Medicine and the Culinary Institute of America. “The Performance Dining initiative was designed with synergistic food and nutrient combinations and performance themes in mind to help students perform at their mental and physical peak,” said Montell. “There are six main categories to Performance Dining at Stanford: enhanced immunity, anti-in-

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flammatory components, food synergy, brain performance, sports performance and antioxidants.” And when you’re all about education and promoting healthy eating choices, who better to partner with than the one and only Jamie Oliver? “We believe in educating students about building healthy eating habits through the use of healthy cooking techniques and sustainable ingredients, so earlier this year we partnered with the Jamie Oliver Food Foundation to launch The Teaching Kitchen @ Stanford,” Montell told Hospitality. “This offers multiple classes each month that are inspiring change through food education. Since the Teaching Kitchen opened in January, many Stanford students have learned the fundamentals of cooking delicious meals while understanding how to eat healthier and build confidence in cooking for themselves and others. “We really do believe that food knowledge and cooking skills are fundamental to health and wellness, and that cooking classes provide a unique op-

portunity to build life skills, support community building, create a culture of health and wellness and develop a joy for cooking,” he said.

Sustainability At Stanford, food is about so much more than health and nutrition. It’s about being a responsible citizen and respecting the people and environments that provide staff and students with sustenance. “We believe that nutritious and great tasting food is absolutely essential for our students,” said Montell. “But not only do we provide our students with food options that help them perform [well], we promote food as a multidisciplinary educational experience … We engage students in food issues such as those related to health, the environment, social equity and the global economy.” Stanford is showing the world how sustainable practices can be implemented on a grand scale. R&DE Stanford Dining recently became the first campus dining program to be Responsible

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Epicurean and Agricultural Leadership (REAL) Certified by the United States Healthful Food Council for its nutrition and sustainability best practices, and was also the recipient of the 2015 Hobart Centre for Foodservice Sustainability Grant for being the most innovative and well executed foodservice sustainability organisation of the year. Its Moore Dining Hall has also been certified by the Green Restaurant Association. As well as the Uni’s 15 Culinary Principles mentioned earlier, the institution also has a series of sustainability guidelines that it adheres to. Through the Sustainable Food Program, Stanford has developed a set of purchasing guidelines and preferences, which according to Montell have been informed by the most current science and research available and draw upon the input of a number of the University’s stakeholders. As such, Stanford trives to source food that is: • Local – grown, raised or processed within 150 miles of campus. • Direct – purchased directly from independentlyowned growers, producers and manufacturers. • Organic and sustainable – USDA certified organic produce and Seafood Watch-approved seafood. • Humane – meat, dairy, poultry and by-products that come from livestock that was able to range freely and express their natural instincts. • Fair – traded at economic, social and environmental parity. “Our Sustainable Food Program is dedicated to educating students and the community about how their food choices affect the environment. Through this program, we have built relationships with many local and sustainable farmers, ranchers and fisheries,” Montell said. “The University chooses to purchase antibiotic free, humanely raised chicken from a local producer; wild salmon from one family fishery on the Taku River in Alaska … and a variety of fresh produce from a number of local farms.”

hospitality | August 2015

A win for Australia Another fairly recent commitment is to serve only humanely raised, grass-fed beef, and its partnership with Meat and Livestock Australia is seeing about 120,000 pounds (close to 54.5 tonnes) of grass-fed beef sent to the Uni each year. “We evaluated a number of sustainable practices, culinary standards, food safety procedures and humane practices before making the decision to switch to beef from Australia in 2014. We highly value Australian beef because the cattle is grass-fed, humanely raised on pasture, hormone and antibiotic free and halal certified,” Montell said. Another key attraction of Aussie beef is the fact that it’s container shipped to the States – one of the most sustainable and efficient methods of transporting food. By switching to a non-Californian beef, it also reduces water usage in the state, which is experiencing a severe drought. “The changes in our beef program have resulted in 50 million gallons of Californian water not being used per year. “We have tested and compared other grass-fed meats and Australian beef has some of the best attributes we have encountered. One characteristic is that less water seems to be released, allowing it to brown more quickly with minimal shrinkage,” he said.

Watching the wasteline An integral part of any foodservice operation claiming to be committed to sustainability is its attention to food waste. And of course, Stanford has it covered. The University aims to generate as little waste as possible while responsibly reusing any resource waste that is generated. Its Trayless Dining initiative reduces food waste by addressing portion sizes and overconsumption, while also reducing water and energy consumption from not having to clean trays, and of course emissions by having less waste to transport to landfill. Montell elaborates, “All our dining halls compost pre- and post-production food waste, which is

sent to an off-site composting facility, diverting food waste from landfill and resulting in fewer greenhouse gas emissions. Waste oil from the dining halls – roughly 7,000 gallons (about 26,500L) a year – is converted to biodiesel by a local non-profit. “Our staff also use the Lean Path Waste Auditing system to monitor food waste and make adjustments accordingly. This allows us to record the food headed to trash or compost and estimate its value. The system then lets us know where adjustments can be made either in purchasing, production or staff training to prevent the waste from occurring.” Managers and chefs also track attendance patterns at the University’s various eating establishments, reducing the amount of food ordered or cooked, and even shutting down dining halls if low demand is anticipated, for example when a big football match is on. The food on offer at America’s teaching acadamies has long conjured up images of sloppy Joes, fatty pizzas and other equally unimpressive, nutritionally devoid meals. And while the vast majority of schools and educational institutions in the US could only dream of the resources that allow Stanford to be so forward thinking, at the very least the University should stand as an inspiration for businesses, schools and commercial kitchens of all shapes and sizes to do what they can to serve good quality, healthy and sustainably produced meals. Stanford University is showing the world that those soulless meals traditionally associated with the country’s education system can be a thing of the past. It’s comforting to know that its students, many of who will no doubt be tomorrow’s leaders, are spending some of their most influential years in an environment which is teaching them to be healthy, responsible citizens who understand that there’s so much more to food than just how it looks and tastes. Hospitality visited Stanford University as part of the MLA’s inaugural Masterpieces competition of 2014.

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finefood2015

A stellar line-up… With a new home and an action-packed program, Fine Food Australia has plenty to offer in 2015.

his year, Australia’s largest foodservice tradeshow will call the Sydney Showground in Sydney Olympic Park home. As usual, the event will offer attendees an extensive line-up of food and equipment suppliers to visit on the show floor, as well the much-loved annual events, including the New Product Showcase, Official Great Aussie Pie Competition, and the Australian Culinary Competition. The show has also added a number of new and exciting features to the timetable. Fine Food has, for the first time, partnered with the Royal Agricultural Society of NSW, bringing the winners of the Sydney Royal Award to the event, where they will share the secrets of how they came to be recognised as amongst the industry’s best suppliers. Bulla has also partnered with Fine Food as platinum sponsor, launching the Bulla Pastry Stage which will feature renowned pastry chefs including Kirsten Tibballs, Anna Polyviou and Marike Van Beurden. This stage will put the spotlight on sweet creations and cooking techniques relevant for pastry chefs and bakers, with session topics including textures in plated dessert, fruity modern cakes and hand-made chocolates. The Nestlé Golden Chef’s Hat Award, Australia’s longest running culinary competition for young chefs, has also announced that the 2015 National Final will be held on the show floor at Fine Food this year. Held over two days (20 and 21 September), the National Final will see finalist teams cook-off in purpose built kitchens. The competition, which is celebrating its 50th year, has this year received the highest number of registrations in its history, and is offering the winning team a trip to South Africa for a once-in-a-lifetime food safari experience. “We’re delighted to be hosting the National Final at Fine Food for the first time,” says Fine Food Australia event director, Minnie Constan. “It promises to give many more foodservice professionals an insight into what the competition is all about and will offer the finalist chefs an invaluable opportunity to showcase their skills in front of a live industry audience.”

A breakdown of Fine Food visitors:

When: 20-23 September Opening Hours: 10am – 5pm daily Where: Sydney Showground, Sydney Olympic Park Register online: www.finefoodaustralia.com.au. Free online registration ends Friday 18 September, then tickets are $30 at the door. Fine Food Australia is strictly a trade only event. Children are not permitted.

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finefood2015

BULLA PASTRY STAGE A brand new feature of Fine Food, the Bulla Pastry Stage will host industry leading chefs including Kirsten Tibballs and Anna Polyviou demonstrating their skills in a series of handson masterclasses. The stage will be located in Bakery World, stand E48 in Hall 2.

11 not-to-be-missed show features

Sunday 20th 11.00am-11.45am - Marike Van Beurden Textures in Plated Dessert 12.15pm-1.00pm - Kirsten Tibballs - Tarts 1.30pm-2.45pm - Marike Van Beurden Fruity Modern Cakes 3.15pm-4pm - Kirsten Tibballs - Éclairs

Monday 21st 11.00am-11.45am - Kirsten Tibballs Hand-Made Chocolates 12.15pm-1.00pm - Marike Van Beurden Funky Fruity Brownies 1.30pm-2.45pm - Kirsten Tibballs - Verrines 3.15pm-4pm-Anna Polyviou Carrot Cake Verrine

Tuesday 22nd 11.00am-11.45am - Marike Van Beurden Textures in Plated Dessert 12.15pm-1.00pm - Kirsten Tibballs - Tarts 1.30pm-2.45pm - Marike Van Beurden Fruity Modern Cakes 3.15pm-4pm - Kirsten Tibballs - Éclairs

Wednesday 23rd 11.00am-11.45am - Marike Van Beurden Textures in Plated Dessert 12.15pm-1.00pm - Kirsten Tibballs - Verrines 1.30pm-2.45pm - Kirsten Tibballs Hand-Made Chocolates 3.15pm-4pm - Marike Van Beurden Funky Fruity Brownies

1. Ask the Experts Fine Food attendees can book in a session with industry experts and gain invaluable industry advice on a whole range of topics including design and functionality needs, staffing and legislation issues. 2. Australian Culinary Challenge Chefs of the highest calibre will compete to showcase their talents and will be judged by a panel of international, interstate and local judges. The competition sees teams of three competitors from each state battling it out in a live kitchen. Participants will pit their skills against each other and the clock, competing for a share of up to $20,000 in cash and prizes. 3. Bake Skills Australia Apprentice bakers from each state are invited to compete in a live bakery challenge across 26 different product categories including specialty and artisan breads. 4. Comcater Demonstration Stage Comcater will be hosting a variety of demonstrations at their stand covering techniques such as frying, smoking, chilling, vac packing and blending. You can also get tips on how to increase turnover and maximise profits in a small space. 5. Export Ready Showcase Export ready products will be on display and this year the Showcase will put the spotlight on new and innovative products from around Australia. It will be located alongside the New Product Showcase in the entrance area at Hall 5.

hospitality | August 2015

6. Nestlé Golden Chef’s Hat Award Final The National Final of Australia’s longest running culinary competition for young chefs will be held on Sunday 20 and Monday 21 September. Finalist teams will cook-off live in front of an industry audience in purpose built kitchens. 7. New Product Showcase This is an interactive initiative showcasing the best new products to hit the food industry in the last 12 months.

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finefood2015

8. Official Great Aussie Pie Competition A much-loved event, this annual competition is open to all pie making professionals and attracts thousands of entries from bakers across Australia. Ten categories of pies are appraised over a four day period by a team of 16 judges from the baking industry. 9. Talk and Taste Stage Hosted by the Royal Agricultural Society of NSW, the Sydney Royal Award Winners will talk about their products and the processes they went through to win this prestigious award.

10. Talking Food Stage A new stage with a range of speakers covering topics from current industry trends to practical advice for running your business. Topics covered on the Talking Food Stage will differ every day to ensure you gain as much information as possible. 11. Tricks of the Trade Seminar Series Hosted by Oscar Hospitality, the series will show you how to streamline nutrition and hydration whilst dealing with the complexities of food nutrition across a variety of conditions, individual diets, age groups and cultural backgrounds.

Women in Foodservice morning tea Now in its second year, the Women in Foodservice charity event will be returning to Fine Food this year, bringing together the leading ladies in the hospitality sector for a morning of networking and inspiration. This year the guest speaker will be Anna Polyviou, executive pastry chef at Sydney’s Shangri La Hotel, who also recently starred on Channel 10’s MasterChef program with her popular carrot cake dish. Polyviou will be joined by chef and food consultant Laura Neville as well as Joanna Savill, food writer and former editor of the Sydney Morning

Herald Good Food Guide. The Women in Foodservice charity event will take place at the Nexus Room, Pullman Sydney Olympic Park, on Tuesday 22 September from 10:30am – 12:30pm. Tickets are $85 per person, and are available now from www.finefoodaustralia.com.au/women. All profits after operating costs will be donated to food rescue organisation, OzHarvest, and the P.A.R.T.Y Program, which works to prevent alcohol and risk-related trauma in youth.

Anna Polyviou

SPECIALTY COFFEE ROASTED IN MELBOURNE FUELLING CREATIVITY ALL OVER TOWN Melbourne, Sydney & Adelaide

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ROYAL AGRICULTURAL SOCIETY AWARD WINNERS TALK N’ TASTE STAGE

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CULINARY ART AT FINE FOOD

ASK THE EXPERTS ADVICE CENTRE EXPORT READY SHOWCASE

hospitality | August 2015

BULLA DAIRY FOODS

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NESTLE GOLDEN CHEF’S HAT AWARDS COMPETITION

TALKING FOOD STAGE

BULLA PASTRY STAGE

PIZZA COMPETITION

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finefood2015

Exhibitors list Company

Stand Number

100% Bottling Company ........................................................................................... C39 1883 Gourmet French Syrups ..................................................................................N25 3 Seeds ........................................................................................................................ P29 A M&M Ltd Dellos......................................................................................................Q32 AAA Cool Candle Company..................................................................................... E34 AAA Pak........................................................................................................................ F11 Abcom ......................................................................................................................... K34 Ace Filters................................................................................................................. HK38 Aceitunas Guadalquivir .......................................................................................... SE12 ACF Kitchens.............................................................................................................SL38 Acqua E Terme Fiuggi ................................................................................................T45 AFJ Software ..............................................................................................................H32 Aggelos Doukas & Panayiotis Doukas .................................................................SP33 Agromonte .................................................................................................................. S39 Ahcof International Development .......................................................................... V42 AHT............................................................................................................................... R20 Akbar Brothers (PVT) Ltd......................................................................................... M16 Alaska Premium Waters ............................................................................................L30 All India Rice Exporters Association ......................................................SH22 & SJ30 Alpha Food and Product. ..........................................................................................N42 Alpine Trout Farm ................................................................................................... SG29 Alsco .............................................................................................................................F31 Amanti Gourmet Coffee ........................................................................................... N19 Amira C Foods International ..................................................................................SB16 Amoy Canning Corporation ......................................................................................Y18 Ampol Food Processing ..........................................................................................Q41 Anchor Foods ...........................................................................................................SL33 Anhui Hui-King Food ................................................................................................ SL8 Anhui Oneco Foods. ...............................................................................................SM11 Anhui Qiangwang Flavouring Food.......................................................................SL10 Anhui Viley International . ........................................................................................ V30 Anko Food Machine ............................................................................................... HD44 Apromo Trading .........................................................................................................H44 Arab Beverages International ...................................................................................Y16 Arcadian Organic & Natural Meat Co/Borrowdale Free Range Pork ..............SH21 Arevalo Tortilleria, Inc. .............................................................................................. SF6 Artinox Australia ...................................................................................................... HJ16 Artisti Coffee Roasters .............................................................................................. T38 ARYZTA Australia ...................................................................................................... B42 Aserca-Sagarpa/Embassy of Mexico in Japan .....................................................SD2 Asia Product Supply Co. ............................................................................................L37 Associated Customs & Forwarding Services ....................................................... H31 aT Gyeongnam Branch Office .................................................................................SC2 aT Korea Agro-Fisheries & Food Trade Corp. .........................................SB2 & SB10 ATEED ......................................................................................................................... W18 Atlantic Foods.............................................................................................................SG1

hospitality | August 2015

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finefood2015 Attianese ..................................................................................................................... S45 Auscold Logistics ....................................................................................................... R26 Ausele ....................................................................................................................... HG21 Australia China Economic ........................................................................................SP8 Australia Turbo Air ................................................................................................. HH44

InoPa STAINLESS STEEL BRATT PAN NE

InoPa 209 on a fixed stand

Australian Bakery & Pizza ...................................................................................... HD22

and with air curtain

Australian Beverage Corporation ............................................................................L32 Australian Hospitality Directory .............................................................................. B29 Australian Pure Fruit...................................................................................................L26 Australian Vinegar .................................................................................................... W19 Australian Wholefoods ............................................................................................. R25 Australia’s Oyster Coast ........................................................................................... T38 Austrend Foods ..........................................................................................................Q28 Austrian Federal Economic Chamber .....................................................................J41 Austune Commercial ..............................................................................................HJ44 Avem ......................................................................................................................... HD18 Avonlea Labels ........................................................................................................... D17 AWM Sydney ........................................................................................................... SG22 Azuma Foods Co. .................................................................................................... SH26 Azura Fresh ................................................................................................................. R16 B & S Commercial Kitchens ...................................................................................HB16 Baili ............................................................................................................................ HH16 Bake Skills Australia ...................................................................................................F48

InoPa 209

Baker Refrigeration ..................................................................................................HE46 Bakers Maison ............................................................................................................H43

with height adjustment

Baking Business Magazine....................................................................................... E40 Balfours Bakery .......................................................................................................... R26 Bangkok Flavour Ltd ................................................................................................. M43 Bangkok Food System Co. .......................................................................................N40 Baolingbao Biology Co. ............................................................................................ X37 Barama..........................................................................................................................B12 Basilur Tea ................................................................................................................... Q19 Baxters......................................................................................................................... D38 Beautiful Spaces .........................................................................................................E31 Beijing Leway ..............................................................................................................P31 Bell Plantation...........................................................................................................SG10 Beltec Sdn. Bhd .......................................................................................................... C16 Bennetto Natural Foods Co.......................................................................................P15

• Hygienic pan in stainless steel

Bento and Co ...............................................................................................................B16

• Easy cleaning

• Even lid can be used for temporary storage

Bepoz - Vectron ..........................................................................................................G26

• Even heat distribution

• Disconnector switch

Best Food Company .................................................................................................. H16

• Fast heating

Bestfield Rice Bran Oil ............................................................................................SK34

• Tilting function operated by push button

• 3 sizes

BHD Co. Ltd .................................................................................................................SC5

• 90 mm or 120 mm deep

• Stepless, thermostatic heat control

Bindaree Beef ........................................................................................................... SF23

• Two zones on InoPa 209/212 and 309/312

• Dimensions ﬁtting to gastronorm containers

BioPak ...........................................................................................................................F20 Birch & Waite .............................................................................................................. S19 Birko Heaters Australia ........................................................................................... HJ10 Bite Size Coffee Treats ..............................................................................................Q26 Black Swan Foods...................................................................................................... X16 Blue Dinosaur .............................................................................................................U30 Blue Sky Bird Nest Sdn Bhd.....................................................................................SH5

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Visit us at Fine Food Australia at stand HG24 P: 02 9748 6244 www.mauricekemp.com.au sales@mauricekemp.com.au

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finefood2015 BODIE’z Protein Water....................................... S31

Chemserve ....................................................... HC36

Bonfect Snackfoods ......................................... SG5

Chocart Australia and Choco Barocco ...........H20

Boomerang Paging ............................................ G11

ChocCreator ........................................................G42

Boonradom Meelarp .........................................N38

Chocolate 5018 ......................................................J9

Borgcraft ............................................................. E42

Choice Paper & Imaging ................................... K30

with its mixture of specialty coffee and culture. It sees coffee as a part of culture, exploring different mediums that bridge the grower to the consumer to deliver the specialty coffee message. www.ducale.com.au

Borthwick Foods ................................................ R19

Chongqing Eusinasia Foods Co.,Ltd ...............SB5

Della Rosa............................................................ F38

Bounce Foods ....................................................W33

Chunan Qiandaohu Xunlong Import&Export Co.,Ltd. ...................................W37

Delux Foodservice Equipment ..................... HD16

Bradley Smokers .............................................HA28 Brayco & Chairforce ........................................HJ18

Ck Noodles Sdn Bhd........................................SH14

Denis China Co ................................................... Y42

Brazzale................................................................S44

Classique Gourmet ............................................ T34

Detpak .................................................................. B20

Brice Australia ................................................. HK25

Claytan Ceramic Australia ................................ C31

Devirra Group ....................................................W10

Climate Australia................................................ P12

Diamond Catering Equipment ...................... HH26

Coast Distributors ..............................................A26

DiRossi Foods ................................................... SL18

Bridor ...................................................................G37 Bromic Refrigeration ...................................... HH50

Cockatoo Grove.................................................. X15

Disave ..................................................................N16

Bulla Dairy Foods ............................................ SN22

Coffee Machine Technologies .........................Q25

Display Bay/esLabels.........................................G20

BUNN Coffee Machines Australia................... L32

Coffee Mio..........................................................M32

Brookfarm ........................................................... T20

Byron Bay Cookie Company ............................D37 Byron Bay Muesli ............................................... T38 Ca Mau Seafood Vietnam.............................. SH29 Cafe Chairs Sydney ........................................... B32 Cafeideas ............................................................ HH8 Cafes Richard...................................................... P32 Canada .................................................... Q56 & Q44 Candol Produktions- und HandelsgmbH ....... J44 Cantine Sgarzi Luigi........................................... R46 Capital Trading ................................................... P37 Carlyle Engineering ............................................J39 Carman’s Fine Foods ...................................... SD23 Carmi Flavors......................................................Q27 Cartel & Co ..........................................................X32 Casalare ...............................................................X26 Casio.....................................................................K25 CCCFNA ........................................ SM2; SL2 & SK2 Ceres Organics ................................................... S32

Dms Resources Sdn Bhd ................................SH10

Comcater .......................................................... HE34

Dolce Technologies ...........................................HE8

Comfortly Food (Qingdao) Co.,Ltd.................W43 Compagnia Alimentare Italiana....................... T43 Compwize............................................................ L33 Confoil Containers .............................................D20 Cookers Bulk Oil Systems ............................. SH30

Chef Works Australia ......................................... F28

hospitality | August 2015

Earthens Foodware ........................................... D16 Eastcoast Foods & Beverages ......................... T38

Coway .................................................................. F30

East-West International Group ....................... SG8

Creative Ingredients ........................................ SL16

Eat Real Snack Food Canada Ltd.....................Q44

Cyber Cuisine...................................................... C29

Eco-Farm .............................................................U32

CyberChill Refrigeration ...................................A32

Eco-Park Holdings.............................................. D11

Czech Republic .................................................SE21

Ecuador.............................................................. SE11

Daabon Organics ...............................................U29

Edible Image Supplies....................................... C32

Daedong Korea Ginseng Co.,Ltd .....................SB6

Eezdee Intrade SDN BHD................................SH12

Dalian Donglin Food Co.,Ltd. ..........................W40

El Rashidi El Mizan ..............................................J19

Dalian Shengsheng Food Co., Ltd...................SB7

Elahi Commodities...........................................SE15

Dalian Tianpeng Food Co.,Ltd .......................SB11

Elegre Pty Ltd...................................................... T38

Dalian Youlian Seafood Co., Ltd ./ Dalian Baoda Food Co., Ltd ..............................X42

Elenka Italy ...................................................... SM22

Daylesford & Hepburn ...................................... V15 DBCE ................................................................. HA32 DC Payments ......................................................G30

Epicure Trading ..................................................D31 Equator Design Australia ...................................F26 esLabels...............................................................G20 Euro Onions ......................................................SD10 Euroasia ...............................................................A30 Europomella........................................................ T39 Even Systems ..................................................... L29 Evereden Foods .............................................. SG17 Everest Colonial ............................................. SM25 Everton Spa........................................................ M17 Exotic Food Public Company ........................SM31 Exquisite ............................................................. HC8 Extenda................................................................ SF1

Champ (SA) Pty Ltd ........................................SN29 Changsha Nutrahealth Bio-Tech Co., Ltd. .....W44

Duru Bulqur........................................................ W11

Eastern International Expositions Company .................. X31; X29 & D14

Day Young Enterprises.......................................E16

Changli Luquan Aquatic Products .................SM8

Doodles Creek .................................................... T38

Cooking the Books .............................................G29

Danper Trujilla SAC............................................SE9

Challenger Services Group ..............................A22 Challenger delivers outsourced cleaning, stewarding, hospitality support staff, HACCP kitchen cleaning, housekeeping, kitchen hands and cooks to Australia’s most successful hotels, casinos, clubs, restaurants and food production facilities in the market place. Call 1300 248 249 for a free quote and cost analysis to see what savings and efficiencies you can achieve. www.csgroup.com.au

Distilleria F.Lli Caffo ...........................................S40

Colby International, LLC.................................... SF8

Dalya Australia ....................................................J41

Deni International Foods ............................... HH24

DC Specialty Coffee Roasters ......................... P28 DC Specialty Coffee Roasters is one of Australia’s most innovative and creative brands that challenges the coffee industry

F Mayer Imports ................................................. E38 Fang Agri Foods Products Co., Ltd ................M39 Fatihah Frozen Food Sdn Bhd.......................... SJ1

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finefood2015 Feldbacher Fruit Partners GmbH .................... K47

Franklands Agro ................................................. T10

Feng Mao Foods ................................................ V18

Great Aussie Pie Competition..........................A49

Free From Foods ................................................ T30

Great Temptations ............................................. R18

Fenghua Huige Metal Products Co Ltd. ...... HB22

Freedom Foods ................................................SL22

Greenwheat Freekeh .........................................R25

Festival City Wine & Food ..............................SL29

Freshness Fine Foods ....................................... T15

Gren Innovation ................................................. E29

Festive Australia................................................. B31

Frosty Boy .........................................................SJ22

Gryphon Tea Company ..................................... P30

Fibrisol Service Australia............................... SG30

Frutex Australia ................................................SC16

Guang Dong Zhenzhou Group Co., Ltd. ......... Y43

Fiji Agro Produce................................................ K49

FSM ................................................................... HE59

Fine Food WA ..................................................... T16

Fujian Henglong Plastic Industrial Co. ............E10

GuangDong ChangXing Printing Service Co.,Ltd .................................. SK11

Fine Pack.............................................................. B15

GIMA .................................................................... S25

First Pack Group ................................................. B17 Flexi Commercial ............................................... F32 Flicked .................................................................. F29

Gallant Ocean International Inc. ...................... P51 Ganda Kota Sdn Bhd ........................................ SH9

Guangxi Innov .................................................... K50 Guangzhou Huihua Packing Products Co., Ltd ................................................X43 Guizhou Guirong Trade Co.Ltd ...................... SJ12

Genoese Foods Limited .................................... Y20

Gunung Rapat Hiong Piah Sdn Bhd................ SJ7

Gina Vee...............................................................C40

Gyeongsangbuk-do ...........................................Q50

Global Food Marketing ................................... SF15

H&L Australia......................................................H25

Global Health Tea Australia.............................. S29

Haddoud Salim....................................................Y11

Global Industrial Food Machinery ............... HH12

Haian Lanbo Co., Ltd .........................................SB1

Glo-Lee Vinci Corp.............................................SB4

Hale’s Trading (Thailand) Co., Ltd. ..................Q45

Food Specialize Co., Ltd.................................... K38

Glory Tins Australia ............................................E12

Happy Alliance (M) Sdn Bhd ........................... SH8

Food to Nourish ................................................. T38

Golden North Ice Cream ...................................R26

Happy Box Co.,Ltd. ............................................Q37

Fortune Life Enterprise Co., Ltd. ...................... P49

Golden West Foods .........................................SL34

Harbin Australia .............................................. HE58

Foshan Indigo Label Printing Company......... X41

Goodman Fielder Food Services ....................D42

Harmony Life International Co Ltd ..................N37

Foshan Shunde ............................................... HC47

Gourmet Brands.................................................Q18

Harvest Box.........................................................U17

Foshan Shunde Erneng Hardware Electrical Appliance Co.,Ltd .............................X39

Gourmet Morsels ................................................J16

Hashem Foods.................................................... L49

Grandner Wasserbelebung - IPF GmbH......... K39

Hastings Data Loggers......................................K28

Florentia.............................................................SP23 Fluid Growers ....................................................W29 Food Blessing (1988) Co.,Ltd............................ P40 Food Equipment Distributors ....................... HC16 Food Service .......................................................X30

Food South Australia ................... R26; R25 & R26

Grill-Machines

Waffle-Bakers

Snack-Concepts

The Original Contact Grill. Intelligent Grilling with Touch screen technology *ULOOV WKUHH WLPHV IDVWHU 6SHHGV XS FRRNLQJ WLPHV 'HOLYHUV SHUIHFWO\ FRRNHG PHDOV Visit 5HGXFHV ODERXU FRVWV the F us at in Exhib e Food ,QFUHDVHV WXUQRYHU DQG SURILWV stand ition on (QHUJ\ HIILFLHQW num HG37 ber 6DYH VSDFH LQ \RXU NLWFKHQ

hospitalitymagazine.com.au

Double Grill

Weight regulation

Drip Tray

High Speed Cooking

Silex S-Tronic Grill Series F f h i f i f FREE For further information or for a FREE demonstration contact: Piotis Pty Ltd Showroom: Unit 4, 31-35 Chapel Street MARRICKVILLE NSW 2204 Tel: (02) 9516 5888 or 1800 802 123 Email: sales@piotis.com.au Web: www.piotis.com.au

hospitality | August 2015

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finefood2015 Hawaii Dept of Agriculture ............................... SF2

Incheon Chamber of Commerce & Industry..SD1

HBC Trading Australia .......................................V26

InControl Hygiene ............................................HJ48

Kozmopolitan Gida ........................................ SM30

HE2020 ..............................................................HG50

Indias Best .........................................................SP29

Krung Siam Beverage Co., Ltd......................... P46

Heart of Chocolate/Stella.................................. H12

Indigiearth ........................................................... X12

KT & E Co Ltd ..................................................... HC4

Hebei Deli Foodstuff Co................................. SG15

Indigo Label Printing Co ................................... X41

Kung Long Hong Co .......................................... B18

Helmut Hämmerle GmbH & Co KG..................J38

Indonesia ............................................................. Y26

Kuvings Silent Juicer.........................................G33

Henan Fumei Biological Technology Co.,Ltd. W41

Indonesian Trade Promotion Centre .............. Y25

Kwik Lok/100% Bottling Company ..................C39

Heng Yang Hai Lian Salt Solution Chemistry Pte.,Ltd ............................. Y37

Inner Mongolia Hengxin ................................... Y12

L.B Maple Treat Corporation ............................Q44

Inside Out Nutritious Goods ............................ S27

La Abuela Carmen ............................................. SF5

Hernan Corporation Sdn Bhd ..........................SH1

Instanta ................................................................ P26

La Boqueria ........................................................W26

Hesco Food Industry Co Ltd............................. L43

Instantina GmbH ................................................ K45

La Costena ........................................................SH15

Highway Enterprises ......................................... R26

Invivo Spirits GmbH .......................................... J40

La Nuova Era Australia...................................... P25

Hit Equipment International .......................... HK28

Isla Natura .........................................................SD12

La Perigourdine ..................................................Q12

HJ Heinz............................................................... X17

Italian Trade Commission............. R38,R40 & S46

La Rose Noire .....................................................G38

Hobart ............................................................... HC12

J and RW International .................................... W17

LaBarre Olives .................................................... T38

Home Pottery Public Company Limited................................... K38 & K42

J V Gokal Ceylon (Pvt) Ltd ............................... M16

Lactasoy Co., Ltd .................................................P41

J&E Corporation ................................................SB2

Laird & Pascoe Trading ..................................... J50

J.L. Lennard ......................................................HJ32

Lavu ......................................................................D25

Jade Lobster .................................................... SG25

Lc Maize Manufacturing Sdn Bhd ................. SJ13

Jay Shree Tea & Industries Ltd .........................L16

Le 5 Staglioni ...................................................... Y30

Jiangmen Bureau Of Commerce .................... D14

Liana Raine .......................................................... T38

Jiangmen City Xinhui Henglong Plastic Ltd .. D12

Liaoning Ande Foodstuff Co., Ltd ...................X44

Homhual Foods Industry Co Ltd ..................... L44 Hormel Foods Australia ................................. SG16 Hoshizaki Lancer ................................................HE2

Korosidis Lawyers .............................................C34

Jiangmen Fengzheng Food Co. Ltd. ............... X31 Hospitality Magazine ........................................ T12 Since its inception in 1967, Hospitality magazine has continued to grow and evolve, and today includes the industry’s leading website, email newsletter and product directory. We provide foodservice industry members with all the information they need to do business better. Whether you’re a restaurant owner looking for advice; a bar operator on the lookout for new equipment or a supplier wanting to connect with business owners, we can get the answers for you. www.hospitalitymagazine.com.au

Jiangsu Daysun Foods Co., Ltd. ......................V39 Jiangsu Hongteng Food Co., Ltd..................... SJ2

Just Jerky ...........................................................W16

Liebherr .............................................................HK16 With almost 60 years’ experience, LiebherrHausgeräte specialises in the development and production of the very finest commercial refrigeration appliances, which offer the highest quality and superb design. Innovative ideas pushing the envelope when it comes to convenience and energy saving are regularly incorporated into Liebherr’s appliances. www.liebherrprofessional.com.au

Huang Guan Special Printery Co., Ltd. ........ HC47

Just Perfect Specialty Foods Ltd.....................Q44

Lim Kum Kee Foodstuff Co.,Ltd .....................W38

Hubei Shendi Agricultural Branch Trade Co., Ltd. ........................................X40

JV Gokal & Co. Pvt Ltd. ......................................L16

Limia Impex Ltd......................................SK8 & SK6

K J C Interfood Co., Ltd. .................................... P42

Linquan Global Foods Co.,Ltd. ........................X46

Huludao Chunhe Food Co., Ltd.........................Y41

Kagome Australia .............................................. Y38

Hundred Machinery Enterprise Co., Ltd...... HC45

Liquid Australia ...................................................P17

Kami Food Services Sdn Bhd ........................SH13

Hung Phat Tea .................................................... R12

Live Bakery ..........................................................A49

Karmay Plastic Products (Zhuhai) Co., Ltd ..SP10

Lively Linseed Products .................................... T38

Hung Yang Foods Co., Ltd. ............................... P52

Jiangmen Power Industrial ...............................J11

Jiangsu ZhuoYun Doubao Food Co.,Ltd........ SJ8 Joe-Ry Family Co., Ltd. ....................................M45 Jolly Berries ........................................................ T38 Joseph Lee & Co ..............................................SF22 Jumbo International Inc....................................Q30 Just Delicious Fruit Juices................................ P20

Hurricane Condenser Cleaner & Oz Tank.... HH10

Katherine & Chiang Business Co .............................SP2; SN34 & HG23

Huychun (Thailand) Co., Ltd.............................Q43

KCT Foods Co., Ltd. ...........................................Q50

Hwa Tai Industry Sdn Bhd ..............................SH11

Kellyfresh Food Manufacturing Sdn Bhd ..... SH6

Hype Sun Trading Ltd.......................................M52

Kelly’s Drinks For You........................................Q15

Iaquone .................................................................T47

Khiazh Marketing Sdn Bhd .............................. SH3

IARP Asia ..........................................................HA24

Khoisan Tea......................................................... T32

Icaf ........................................................................ T37

Kialla Pure Foods ...............................................V32

Iccold Refergeration Equipment Limited ....HG25

Kingston Fine Foods...........................................T11

Iglu Cold Systems ............................................HJ16

Kinkawooka Shellfish ........................................R26

Ihome Food Industries Sdn Bhd......................SJ5

Kooee All Natural Snacks .................................U15

Impos Solutions .................................................H28

Koologik............................................................... C26

hospitality | August 2015

LKK Food Equipment ..................................... HB35 Long Range Systems ........................................H26 Longhai Yide Industry And Trade Co.,Ltd....SA10 Lotus Cash Register............................................J26 Love Tea..............................................................W14 LTA International Global Services.................SG11

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finefood2015 Luv A Duck ........................................................SH16 100% Australian and family owned, Luv-a-Duck has been servicing the foodservice 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

Mazamigotastes ................................................. Y36 Mazza Alimentari ...............................................S42 MBP Packaging....................................................F12 McKenzies Foods ........................................... SM33 Meatonline ........................................................SF29 Medifoods (Thailand) Co., Ltd. ........................ L39 Medsol .................................................................S43 Meltique Beef....................................................SF30

Luv Sum............................................................... S26

Merit Food Products Co., Ltd ........................... K40

Mackies ................................................................C42

Metarom Australia ......................................... SM29

Macro Meats Gourmet Game ..........................R25

Middle East Products ........................................C38

Madrona Specialty Foods, LLC...................... SF12

Middleton Foods ..............................................SF29

Magnesol Food Service ................................. HA21

Migasa .................................................................SE6

Mai Food International Co., Ltd ......................M37

Mill Powder Tech Co., Ltd .............................. HB46

Majors Group................................................... HB32

Millennium Tea (Pvt) Ltd .................................. M16

Malaysian Trade Commission ........................ SH2

Mills Display & Shopfitting .............................. L25

Mama Kaz Banana Bread.................................. S15

Milton Trading ....................................................G15

Marinucci Australia.............................................E19

Ministry of Agriculture PR China..................... SJ2

Maspex Wadowice Group ................................ Q11

Mission Foods ....................................................A38

MKA Catering Equipment Systems ............HG24 MKA Catering Equipment Systems is the importer and distributor of quality equipment from Scandinavia, USA and Australia. Products include Gram Commercial refrigeration, Joni Foodline electric tilting kettles, ScanBox transport carts, Thermodyne slow cooker and warmer, JEROS ware washers, PizzaMaster deck ovens and StackMaster plate and platter holders. Come see us on our stand. www.mauricekemp.com.au MMP Corporation Ltd.......................................M38 Mobu Enterprises .............................................. S16 Moda ...................................................................M29

Mau Lin Food Co., Ltd. ..................................... M51

Moffat ................................................................HE14 The Moffat Group has offices located across Australia, New Zealand, UK and USA. Moffat has a well-developed global distribution strategy with the Moffat group exporting to over 50 countries globally. We design, develop, manufacture and market a comprehensive range of cooking, baking, and healthcare equipment and products. www.moffat.com.au

Maxwell Williams............................................... F25

Molino Pasini ...................................................... R44

Maya International Trading ........................... SG25

Monika .............................................................. HH40

Massel.................................................................W20 Matrade .............................................................. SH2

NEW ACTIVECORE

Advanced Refrigeration System

Greater energy savings than ever before! 51% more energy efficient than our biggest selling 2 door glass chiller. *based on $0.30/Kw

SKOPE is proud to introduce our revolutionary ActiveCore™ Refrigeration System. ActiveCore is the ultimate in refrigeration technology and a major leap forward for the industry. By delivering market leading energy savings, optimal cooling performance, greater serviceability and a future-proofed system, SKOPE’s innovative ActiveCore Technology will be meeting users’ requirements for years to come. To find out more about ActiveCore: Visit the SKOPE stand HK22 at Sydney Fine Foods ActiveCore and the ActiveCore logo are trade marks of SKOPE Industries Ltd.

hospitalitymagazine.com.au

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finefood2015 Mount Zero Olives ................................................................................................... W15 Mubay Fine Foods Co. ............................................................................................. U16 Multivac Australia .................................................................................................. HK24 Munchtime Products ................................................................................................ R15 Murray Goulburn .................................................................................................... SJ16 Murray Valley Pork................................................................................................. SG26 My Crazy Auntie’s Food ......................................................................................... SJ15 N&W Australia ...........................................................................................................N32 N/S Nilkamal Limited............................................................................................. HH27 Nanjian Fertility Agriculture .................................................................................... SL7 Nanjing Huayi Hotel Equipment Mfg. Engineering .......................................... HG23 Nano ............................................................................................................................ R42 Nantong Chitsuru Food ......................................................................................... SJ10 Nantong Guanqun Aquatic Food Co.,Ltd.............................................................. V43 Nantong Huaxin Foods. ...........................................................................................SA2

60 YEARS EXPERIENCE

National Baking Industry Association ................................................................... B41 National Pies ..............................................................................................................H38 Natural Raw C .............................................................................................................P18 N-Choice .....................................................................................................................SC3 NCR Australia ............................................................................................................ K32 Nestle Golden Chefs Hat .......................................................................................SP24 New Caledonian Manufacturers Council ...............................................................R10 Ningbo Haitong Food Science & Technology ......................................................SK5 Ningbo Haitong Food Technology ......................................................................... SJ2 Ningbo Suziyuan Eight-flavor Food ........................................................... SK9 & SJ2 Ningbo Zhuoming Coffee Maker Manufacture ................................................... SP8 Ningxia Dade Trading...............................................................................................SA8 Ningxia Runde Biological Technology .................................................................. Y39 Nippy’s Fruit Juices .................................................................................................. R25 Niue Vanilla International ........................................................................................K 51 NSW Trade & Investment ............................................................................ U38 & T38 NuEats Food Innovation ..........................................................................................Q44 Nutrifaster & Fusion Chef ........................................................................................HC2 Nutritionist Choice ................................................................................................... W31 OKF Corporation ....................................................................................................... U12 Oleoestepa ................................................................................................................. SF3 Oliana Foods ............................................................................................................SC24 Olive Green Organics & Good Fish........................................................................ T29 Olives 2000................................................................................................................. R25 Omega Seafood ...................................................................................................... SE16 OmniPOS.................................................................................................................... C30 One World Foods DBA Stubbs .............................................................................SG12

Liebherr offers unequalled performance and reliability when it comes to professional refrigerated storage of valuable merchandise.

OnSolution ................................................................................................................. D33 Open House Magazine ........................................................................................... SL32 Opera Foods ...............................................................................................................J21 Oppenheimer...........................................................................................................SN16 OrderMate POS ..........................................................................................................J31

www.liebherrprofessional.com.au P: 1800 685 899 E: sales@andico.com.au

Orgasmo Smoked Foods .......................................................................................SH17 Our Festive Puds ....................................................................................................... B40 Ozganics ..................................................................................................................... T38 Pabellon Peru............................................................................................................. SE2

hospitality | August 2015

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finefood2015 Pac Food .............................................................. E20

Polselli.................................................................. S38

Qingdao Kangfulai Int’l Trade Co.,Ltd.F.T.Z. .W45

Pac Trading.......................................................... A12

Polyflor ................................................................ E26

Qingdao Pan-Kai Import & Export Co.,Ltd ..SK12

Pacific Islands Trade & Investment .................Q38

Pomeroy Equipment....................................... HK32

Qingdao Rizone Plastic Products Co.,Ltd....SM12

Pantry & Larder ..................................................S28

Pomona (Kaffa Int.) .............................................L15

Paolucci Liquori Int. ............................................T41

Popcake - The Pancake Company ...................H37

Qingdao Ruizong Import & Export Trade Co.,Ltd..................................... SN1

Papandrea Smallgoods...................................SE30

Pran Exporters.................................................... X19

Parmalat Australia ..........................................SM16

Premier Northpak ...............................................F19

Passage Foods..................................................SA16

Preparation Board........................................... HA30

Patties Foods ...................................................... F42

Prepared Foods ..................................................G16

Peanut Company of Australia .......................... S30

Preserved Food Specialty Co., Ltd ..................N43

Pelee Island Winery ...........................................Q44

Priestley’s Gourmet Delights ...........................V20

Pentair Ltd ........................................................ HK34

Prime Electronics ................................................ L11

Pepe Saya ..........................................................SL26

Primus Australia .................................................G25

Pepe’s Ducks .....................................................SE22

Procal Dairies ....................................................SK16

Perfect Fry ........................................................ HC44

Prochile ..............................................................SD12

Phiboonchai Maepranom Thai Chili Paste. ...Q39

Productos Churruca, S A ............................... SD22

Phoenix ................................................................ C11

PS and JM Randall............................................. T38 PTM Imports .......................................................G38 Pukara Estate ...................................................... T38

Qingdao Shengde Foods Co. Ltd ..................SA12 Qingdao Topsen Import & Export Co.,Ltd ... SL12 Qingdao Yize Food Co.,Ltd ..............................SL11 Qingdao Dongdi Import & Export Co.,Ltd. ..X46a Quality Centre Food Services ....................... SC22 Quality Food World ........................................ SB22 Quantum Hi_Tech (China) Biological Co.,Ltd X29 Quickly Food Machinery Co., Ltd ................. HC40 R.S. Foods Tech (Thailand) Co., Ltd. ............... L38 Range Me ............................................................G22 Ratin Khosh Co ................................................... H19 Raw & Rare........................................................SH16 Raw Materials .................................................. SD30 Rawlight Candles ...............................................K26

Punjas Wraps ......................................................G44 Pure Canada........................................................Q44 Piotis .................................................................HG37 Piotis is the official importer and distributor in Australia for SILEX grills and SILEX waffle bakers as well as waffle mixes. Visit stand HG37 to view the latest contact grilling systems, waffle baking equipment and to see live demonstrations. www.piotis.com.au

Pure Gelato ...................................................... SK22 Pure Naturally .....................................................U27 Purely Natural Yoghurt ...................................SL25 PurePlus Co Ltd ................................................. SD3 Purezza Sparkling Water Systems .................. E32 Q Plus Concept Co., Ltd ...........................L46, K38 Qidong Jinhe Foods Co., Ltd ..........................SM4

Ready-Bake Pty Ltd ........................................... E37 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, finger foods and sausage rolls. New product releases include gluten-free pastry shells and our designer shell range. Readybake.com.au

Piranha ................................................................. L22

Qindao Dongdi Import & Export ...................X46a

Plant-Based Foods ............................................. T18

Qingdao Horton Foods Co., Ltd.......................X45

Plenty Food Group.................J20; K20; K15 & K16

Qingdao Champway Import & Export Co., Ltd SK2

Point Of Sale Management Systems..............H29

Qingdao Growtree Foods Technology Co.,Ltd. P31

Red Cat ................................................................G32

Poland ..................................................................S49

Qingdao HiFoods Co.,Ltd. ..............................SN11

Regerthermic ................................................... HH32

ƌĞ zŽƵ >ŽŽŬŝŶŐ &Žƌ dŚĞ WĞƌĨĞĐƚ ^ŽůƵƟ ŽŶ͍ More and more businesses are turning to outsourced labour and ƐƉĞĐŝĂůŝƐƚ ƐĞƌǀŝĐĞ ƉƌŽǀŝĚĞƌƐ ƚŽ ĚĞůŝǀĞƌ ŽƉĞƌĂƟ ŽŶĂů Ğĸ ĐŝĞŶĐŝĞƐ ĂŶĚ ƐĂǀŝŶŐƐ ǁŚŝůƐƚ ƐƟ ůů ŵĂŝŶƚĂŝŶŝŶŐ ƚŚĞ ŚŝŐŚ ůĞǀĞůƐ ŽĨ ƋƵĂůŝƚǇ ĐŽŶƚƌŽů͘ ŚĂůůĞŶŐĞƌ ĚĞůŝǀĞƌƐ ĐůĞĂŶŝŶŐ͕ ƐƚĞǁĂƌĚŝŶŐ͕ ŚŽƐƉŝƚĂůŝƚǇ ƐƵƉƉŽƌƚ ƐƚĂī ͕ , W ĐůĞĂŶŝŶŐ͕ housekeeping, kitchen hands and cooks to some of the most successful hotels, casinos, ĐůƵďƐ͕ ƌĞƐƚĂƵƌĂŶƚƐ ĂŶĚ ĨŽŽĚ ƉƌŽĚƵĐƟ ŽŶ ĨĂĐŝůŝƟ ĞƐ ŝŶ ƚŚĞ ŵĂƌŬĞƚ ƉůĂĐĞ͘ dŽ ůĞĂƌŶ ŵŽƌĞ ĂďŽƵƚ ǁŚĂƚ ŬŝŶĚ ŽĨ ƐĂǀŝŶŐƐ ĂŶĚ Ğĸ ĐŝĞŶĐŝĞƐ ǇŽƵƌ ďƵƐŝŶĞƐƐ ĐĂŶ ĂĐŚŝĞǀĞ͘ WŚŽŶĞ ϭϯϬϬ Ϯϰϴ Ϯϰϵ ĨŽƌ Ă &Z YƵŽƚĞ ĂŶĚ ŽƐƚ ŶĂůǇƐŝƐ͘ Or visit us at Fine Food ϮϬϭϱ Ͳ ^ƚĂŶĚ EŽ͘ ϮϮ

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finefood2015 Reliable Food Equipment ...............................HJ24

Seven Castle Ent. Co., Ltd..............................HA43

Spice & Co...........................................................Q16

Revel Systems ....................................................G31

Sevenco S.A. ......................................................SC7

Spiral Foods ........................................................X25

Riva Ice Cream Dispensers.............................HJ26

Shandong Huayu Group Co., Ltd. ...................SK4

Spm Drink Systems Australia ....................... HK33

Riverina Fine Foods ........................................... V11

Shandong Tongxing Foodstuffs Co., Ltd. ......V44

Spotted Cow Cookies........................................ T27

Riverside Natural Foods Inc. ............................Q44

Shang Wei Industries ........................................ C15

Spotted Dog Fudge ............................................J15

Roband Australia ............................................ HG12

Shantou Linghai Plastic ..................................SP14

Sri Lanka Tea Board .......................................... M16

Robern Menz.......................................................R25

Shanxi Province TaiGu xi Lin Liuwei pickles Co., Ltd ................................ Y45

Stancodex Sdn Bhd ...........................................SJ9

Robins Foods ......................................................U25 Robot Coupe Australia ................................... HG16

Shenzhen Taidongyuan Industrial Co.,Ltd.....SL3

Steuben Foods ...................................................Q29

Roller Grill Australia ......................................... HG2

Shimbi..................................................................D29

Sugarfree Solutions .......................................... Y24

Rollex Australia .................................................. B26

Shin Ho Sing Ocean Enterprise Co., Ltd. ......M50

Sugarin ............................................................. SN33

Rotowash Reinigungsmaschinenfabrik GmbH ................................................................... K37

Shott Beverages ................................................M26

Suhana ................................................................. V17

Sichuan Sentaiyuan Biotechnology Co.,Ltd..V45 Sierra Morena Hams ......................................... SF7

Sulzberger Käserebellen Sennerei GmbH..... K43

Roza’s Gourmet Sauces .................................... T25 Rubicon Food Products Ltd .............................. H10

Signature Estates ................................................L16

Ruiming Trading ...............................................SE18

Silikal GMBH ....................................................... E30

Ruparel Foods ....................................................U18

Silver Chef Ltd ....................................................D30

RVO Food Equipment ..................................... HD56

Silverpack Sdn Bhd ........................................... C12

S.F.I. Asia Co., Ltd................................... SJ2 & SK1

Silverwood Organics....................................... SJ17

Safco Australia ..................................................HG8

Simon Johnson ............................................... SD24

Safe Food Corporation.....................................W25

Simped Foods ..................................................SK30

Saket Impex .........................................................L16

Simple Simon ......................................................F41

SalDoce Fine Foods ........................................... T38

Simpson Farms ............................................... SN26

Salysol ...............................................................SE10

Sitthinan Co., Ltd...............................................M42

Summer Fresh Salads .......................................Q44 Sun Mark ............................................................. Y48 Sun Sweet International Co., Ltd.....................N41 Suncoast Gold ...................................................M25 Sundrop Fruit Juices Sdn Bhd ....................... SJ11 Sunny Seafood ................................................ SG21 Sunshine Tianjin ................................................V25 Suntips ................................................................M28 SUSTA & Sky Valley Foods ............................. SG9 Sweet Pastries with Passion ............................ H41 Sydney Packaging............................................. M19

Samyang Foods Co., Ltd...................................SB8

Synergy POS........................................................J29

Sanden International ...................................... HB26

Synthite Industries..............................................J51

Sanita Australia .................................................. B30

T.A.C. Consumer Co., Ltd.................................. K44

Sanmik Natural Food.........................................V29

Tabasco/Monin/Perrier......................................N15

Saongwon Co. .....................................................L51 Saradipour Dried Fruit & Nuts ......................... V16 Sardes .................................................................. S47 Satien Stainless Steel Public Co., Ltd. .............L41 Savia Int’l Co., Ltd. .............................................SC1

Steam Australia ................................................SL30

Skope Australia............................................... HK22 SKOPE is a family owned company with an international reputation for innovative design and manufacturing. SKOPE manufactures commercial refrigeration and foodservice products for the hospitality and retail sectors, from restaurants, bars and conference facilities to commercial kitchens, supermarkets, convenience stores and everything in between. We also work in the health, aged care, mining and food processing sectors. www.skope.com 1800 121 535

Taian Taishan Asia Food Co., Ltd. ................SM10 Taigu Xinggu Hing Date Industry Co.,Ltd .... Y45a Tailored Packaging.............................................C20 Taipoly Industries Corporation .....................HB45 Taishan Hezhong Food Enterprises ................ J12 Taiwan Food & Pharmaceutical Machinery Manufacturers’ Assn..................HB44 Tangshan Shenghao Agriculture ................. SD16 Tasman Foods International ..........................SF19 Taura Natural Ingredients................................ X20

Sky Thomas Food Industries Sdn Bhd.......... SH7

T-bar Tea Salon...................................................R26

Slick Drinks....................................................... SN30

Tea Blossoms.....................................................M30

Scots Ice Australia Foodservice .................... HD2 Scots Ice Australia Foodservice Equipment is the Australian importer and national distributor of the top leading brands in commercial cooking equipment. We pride ourselves on only supplying the best quality commercial cooking equipment and with a large dealer network across Australia, we can supply your entire kitchen equipment needs. www.scotsice.com.au

Snowman Refrigeration ................................ HC37

Tea Board of India ...............................................L16

Sol Nara ...............................................................Q52

Tea Tonic..................................... ......................Q34

Sold ................................................................... HC32

Tealia Gourmet Tea........................................... N30

Sea Value Public Co., Ltd ..................................N39

SOME Foods .......................................................R26

Temma Shiki Co . ..............................................C18

Somerdale International .................................SL21

Terinex Siam Co., Ltd................. ......................P39

Sonnentor Kräuterhandels GmbH .................. J46

Thai Edible Oil Co., Ltd .................................... M44

Soonthorntanyasap Co., Ltd ..........................M46

Thai Flour Industry Co., Ltd. .............................P43

Soulfresh ............................................................W30

Thai Lee Foods International Co., Ltd............M41

South Ocean Kingo............................................D26

Thai Riffic ...........................................................M15

Semak ................................................................HJ38

Southern Ocean Mariculture ........................ SG25

Thai Trade Centre ......... K38, L38, M38, N38, P38

Serenitea Infusions ............................................N26

Sowinpak Co., Ltd .............................................. D15

Thaitheparos Public Co., LtD.......................... M40

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2015-08-11T11:23:24+10:00

The Coffee Galleria .................................................... N20

Wellfarm Co. ................................................................ K12

The Good Grub Hub ..................................................W12

Wensleydale Creamery........................................... SK26

The Gourmet Nut Company......................................T26

Wholegrain Milling .................................................... H50

The Other Chef Fine Foods........................................T38

Wild One Beverages ...................................................S31

The Packaging Place...................................................D19

Williams Refrigeration ............................................HD32

The Soda Press Co...................................................... P16

Win Chance Foods Co., Ltd. ......................................L42

Thirst for Life ..............................................................M27

Win Packaging .............................................................A16

Thirst Iced Beverages................................................ N29

Windis Food Co., Ltd .................................................P44

Top Shelf Concepts..................................................... J25

Winterhalter ..............................................................HD36

Tops Machine Enterprise Co., Ltd. ........................HC38

WMF Coffee Machines Australia.............................. L32

Torino Food Service .................................................. U20

Wrightway Products................................................HB20

Trade Development Auth of Pakistan ......................Y40

Wuhu Deli Foods Co., Ltd . ......................................SK10

Triselecta Saffron........................................................SE8

Wujiaqu Chalkis Tomato Products Co., Ltd .......... W46

Tropical Premier Foods Co., Ltd. .............................. L40

Wusata ..........................................................................SF6

True Refrigeration ....................................................HG32

Wuyuan County Dafeng Oil Food Co., Ltd ........... SM6

Truecold Chain Co., Ltd . ..........................................SP12

Wuzhilv Agricultural Science

Trumps ..........................................................................V31 TSDA ............................................................................. S17 Tu’s Brothers ............................................................. HB10 Tuscany Cheese ........................................................ SL15 Tycoplas......................................................................... G9 UMSMIB ......................................................................SN2 Unitech Engineering ................................................HH38 Unox Australia ..........................................................HD50 US Highbush Blueberry Council ............................SF10 US Meat Export Federation .....................................SG2 USDA............................................................................SG6 User Food & Products ................................................ J37 Valcorp Fine Foods .................................................... Q31 Valmar Global ........................................................... HA18

Co.,Ltd Of Wuyuan County ...................................... SB3 Xiamen LBXX Investment Co., Ltd ........................ SA6 Xi’an Pengtime Corporation.................................... SM3

Vendart ...................................................................... HA19 Vendimia.......................................................................H15 Vilux ..........................................................................SM34

Visit the Ready Bake team at Fine Food Australia Stand E37

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Yarra Valley Farms ......................................................U19 Yarra Valley Snack Foods ......................................... U26 Yelp ................................................................................ L31 Yong Wen Group – Singapore ..................................Y46 Young Green Co., Ltd. ............................................... Q54 Yumm Dressings.........................................................X15

Zesti Commercial ..................................................... HJ46

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

Zhangjiagang Hy-Filling Machinery Co.,Ltd..................................................... W42

Zhangzhou Gangchang Industry & Trade ..............V37 Zhangzhou Sunny Foods Co., Ltd. ...........................X38 Zhangzhou Tan Co., Ltd Fujian, China... ......SL2 & SL4 Zhejiang Yuyao Chaoyang Preserved Vegetable Factory .......................................................SJ2

Waldo International .................................................... J18

Zhen Fang Co., Ltd. .....................................................P50

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Yantai Xufeng Food Co.,Ltd .................................... SM2

W&P Reedy .................................................................. E41

Weifang Sunshine Food Co., Ltd. .............................V38

MADE

Yantai Hongchang Food Co.,Ltd...............................K50

Vulkanus - Harald Stallegger Schärftechnik........... J38

Wedderburn ................................................................. J30

XLR Rail Ticket Systems ............................................H11

Yuyao Chayang Preserved Vegetable Factory ..... ..SK7

Vegware........................................................................ E11

Xixia County Jiushunda Industry Co., Ltd . ............V41

Vancam Automatic Machinery Co., Ltd ...............HB43

Vegefarm Corp. ..........................................................M49

A D Y- B A K E

Xinjiang Guannong Fruit & Antler Group ...............SL5

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Well & Good................................................................ A44

AUST

The Cafe Page............................................................HJ12

Ready Bake Pastries

NED

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This list was correct at the time of publication. For the latest version, head to finefoodaustralia.com.au

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AUSTRALIA

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breakfasttrends

Black Star’s corned beef toastie

BEEFING UP BREAKFAST There’s no denying that pork products often dominate breakfast menus - and for good reason; bacon is a musthave for a lot of morning diners. But a little creativity with beef can go a long way, writes Danielle Bowling.

“W

hy do people eat pork for breakfast and not beef?” It’s a fair question and one that more and more chefs and foodservice operators are asking themselves, including chef at Sydney’s Black Star Pastry, Eddie Stewart. He and the company’s owner, Chris The, were pondering this recently and, in true Black Star style, decided to turn the tide and show consumers that beef is a versatile and tasty breakfast ingredient. “The first thing that came into our minds was corned beef. I’ve got this really bad childhood memory of corned beef being really stodgy and horrible, so I’m on this mission to

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make nice corned beef.” The pair developed a corned beef toastie, which comprises corned beef, caramelised onion, Emmental cheese, sautéed mushroom and a spinach pesto. “The corned beef is stripped down roughly, the swiss brown mushrooms are roughly sliced and sautéed in butter and garlic. It’s just simple, and really breakfasty, that’s all it is. “We’ve got a Turbochef oven at the Rosebery store which we stick them in and it warms them, melts the cheese and grills them. They’re really, really nice. “You look at it and you think ‘there’s so much going on there’ but it’s actually quite nice. It’s really perfect. You get a nice balance, and you think it’s going to be really filling, but

it’s not,” Stewart told Hospitality. The toastie has been on the menu for about six weeks, and regularly sells out by midday. “It’s going really well and so it’s probably got a longer future than other specials we’ve run,” he says. Stewart says there’s definitely growing interest amongst chefs in broadening breakfast menus to include beef items, adding that they’re just as easy to prepare as pork products – it’s just a matter of convincing patrons to try something new. “I’m seeing beef hashes quite a bit, and especially smoked beef. I think it’s just a matter of getting people to think outside the box a little more. I think that’s why we took it on, because we don’t like to follow trends. We like to go out on our own …

We’ve done bacon toasties before but it’s just like what everyone else does. I don’t see the point of doing things that everyone else does.”

Starting the trend Owner of the Duchess of Spotswood in Melbourne, and executive chef of the St ALi group, Andrew Gale agrees that beef will become more popular once chefs bite the bullet and add it onto their breakfast menus. “I just don’t think it’s been on offer all that much. Had it been, then people would be eating it more. It’s only the fact that people like myself and a few other chefs are doing these things are starting to get these [trends] moving. Melbourne in general is a pretty carnivorous city,” he says.

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breakfasttrends

BLACK STAR’S CORNED BEEF TOASTIE WITH CARAMELISED ONION, EMMENTAL CHEESE, SAUTEED MUSHROOMS AND SPINACH PESTO SERVES 10

Spinach pesto

TO MAKE ONIONS:

THE ASSEMBLY ORDER:

500g spinach 100g almond meal 2 cloves garlic 1 chilli 100ml EVOO Salt to taste

Melt butter over low heat, add onions. Bump up the heat to med/high, and season. Cook out until caramelised, then add vinegar.

1. 2. 3. 4. 5.

Caramelised onion 50g butter 1kg sliced brown onion 100ml chardonnay vinegar Salt to taste

TO MAKE CORNED BEEF: Place all ingredients in gastro or pot, place in the oven at 150C for six hours. Once cooled, ‘pull’ beef and season, then add vinegar.

Corned beef

TO MAKE SAUTEED MUSHROOMS:

1kg corned beef 5L beef stock 1 cup vinegar

Slice 1kg button mushroom to around 5mm. Saute in butter, garlic and thyme, then season.

Bread brushed with EVOO Spinach Onion Cheese slice Beef (season with salt and pepper). 6. Spinach 7. Cheese 8. Bread, brushed with EVOO on top

Duchess of Spotswood’s smoked brisket with corned ox tail hash, char grilled tongue, house made Branston pickle and fried pullet egg.

Beef items are frequently on the breakfast menu at Duchess of Spotswood, with favourites including hanger steak with chips, with a red wine sauce and a duck egg; as well as a dish compiled by the venue’s head chef, Graeme Nutt, comprising smoked brisket, corned ox tail hash, char-

hospitality | August 2015

grilled ox tongue, house-made Branston pickles and a fried pullet egg. “At St ALi we do a 72 hour slow cooked short rib with poached eggs and a kimchi hollandaise,” Gale says. “Now that we have a wider audience at St ALi, we’re starting to be a little more experi-

“I’ve got this really bad childhood memory of corned beef being really stodgy and horrible, so I’m on this mission to make nice corned beef.”

mental and push the boundaries a little bit. When we first started here, south Melbourne was not too adventurous, to say the least. We have the ox tongue on at Duchess all the time, we always have, but I’ve put it on at St ALi in the last two months and it’s just going crazy.”

Low and slow Like with any menu, putting secondary cuts of beef on your breakfast menu is a sound business decision, adds Gale. “It is a bit more economical to be able to use those bits. It’s a bit more challenging for a chef as well, because you have to think about it a little bit more, but generally, those cuts lend themselves to much more flavour, and once you’ve gone through the slow cooking, the results are amazing. “I’ve always tried to use secondary cuts because generally, I think they have better flavour and they’re more economical because the prices that you can ask for breakfast are at least 35 percent less than what you can ask for dinner. So being creative with those cuts is a bit more challenging – turning a secondary cut into a breakfast dish – but it’s rewarding if you nail it.” Key to ‘nailing’ a beefy breakfast dish is ensuring it evokes a sense of familiarity from the diner, he says. Creativity is of course a must, but dishes need to tantalise consumers with ingredients or flavours that they remember enjoying in the past. “For the short rib dish at St ALi, once we had that [element] it was quite easy because we know the kimchi sells well in south Melbourne, and everybody loves hollandaise, you can see that with the popularity of eggs benedict. It’s just a variation of that, really. “So we try to reinvent old dishes because they’re familiar to people,” he says. “Familiarity with dishes is definitely the key to the popularity of a dish.” One of the most popular dishes at popular north Fremantle cafe, Bib & Tucker, was created with the same theory in mind. Its pulled spiced beef brisket with fried green tomatoes, woodfired eggs, chipotle crema, pickled pumpkin, coriander and sourdough is up there with the café’s best sellers, says chef and part owner, Scott Bridger. “It’s a dish that sounds a bit far out, but it’s worked so well that I’ve just kept it on the menu … I wanted something on the menu that was a standout dish where people could come if they’d had

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breakfasttrends

Bib & Tucker’s pulled spiced beef brisket.

a big night the night before, or they just wanted a big, hearty breakfast without going for the traditional big breakfast with bacon and eggs and sausages. “So I thought about what people love when they go out and they’re drinking – things like pizzas, kebabs and burgers. I took all the elements of the burger and basically deconstructed it and turned it into a breakfast dish. So we have the smoked brisket as opposed to the beef pattie but it’s not formed like a pattie. Then we have the chargrilled sourdough, the fried green tomatoes which are something crispy and act as the tomato element. We have pickled pumpkin because generally a good burger will have some sort of pickle in it, and the chipotle crema is basically a mascarpone cheese flavoured with chipotles, and then there’s a fried egg, of course. “It really works for those people wanting something a little bit heavier, and the familiarity of the tastes is why people love it.” Like Gale, Bridger prefers to use secondary cuts of beef. “The brisket smokes really well. It’s one of those cuts that you have to cook low and slow, so you can do it a couple of days in advance and have it ready to go. Because we’re

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extremely busy nearly every day of the week, we have to be smart with how we do things. [Brisket is] something that we can prepare, portion and get ready so that when service comes it’s fairly easy to get out.” Putting beef on the breakfast menu not only represents an opportunity for chefs and business operators to capitalise on the versatility of various flavoursome yet affordable cuts, it also allows them to make their morning trade a real point of difference in what is a very competitive market. “The thing with breakfast is that no one wants to wait. You’ve got to write a menu that allows you to get it out really quickly, because when people get up in the morning, a lot of them are grumpy before they eat … I’d definitely keep a beef option on the menu moving forward because it’s nice to have something different, and it’s such a versatile product. It lends itself to so many different flavours and methods of preparation,” Bridger says. “And it’s exciting, because people are going out with a little bit more education about food and breakfast, and they’re more willing to break the mould of bacon and eggs.”

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glutenfree

RISING TO THE

GLUTEN FREE

CHALLENGE

With around one in 20 people following a gluten-free diet, it’s safe to say that the ‘trend’ is here to stay, writes Aoife Boothroyd. Berry sundae by Nestlé Professional

t’s no secret that the demand for gluten-free menu items is larger today than it has ever been. Coeliac Australia estimates that one million Australians are currently following a gluten-free diet, and smart foodservice operators and restaurateurs have risen to the challenge by developing dishes that far exceed the stock standard steak and salad offering. Despite the ever growing popularity of the segment, there is still quite a bit of confusion in the foodservice space surrounding the definition of the term ‘gluten-free’, what it encompasses, and how to best prepare and store gluten-free products. Cathy Di Bella, project officer at Coeliac Australia says that it is this confusion that has resulted in the development of the Gluten Free Accreditation Program. “The main questions that we get from foodservice professionals are about safe preparation and that is part of why we developed the standard,” says Di Bella. “The standard covers everything from having a dedicated deep fryer to placing gluten-free items on the top shelf in the oven. Also things like ensuring that if you’re buying in gluten-free [products], you make sure that you have separated those products and have dedicated and specific utensils so that there is no cross contamination. But it’s the terminology that actually comes up most.” Under the current Australian standard, Di Bella says that only two claims can legally be made in terms of the presence of gluten in dishes: gluten-free (no detectable gluten) and low gluten (containing less than 200ppm). “Gluten-free means coeliac friendly; 99 percent gluten-free and all of those other terms that you see quite regularly are not actually legal terms that can be used. The only terms that can legally be used are

hospitality | August 2015

gluten-free or low gluten, and of course low gluten is no good for someone with coeliac disease - just like you can’t have a meal that’s almost vegetarian.” The standard, which is still in its testing phase, comprises three main components: • Source: ensuring that all of the ingredients and inputs are free from gluten. • Menu: ensuring that everything on the plate is free from gluten and all equipment and ingredients used are stored and prepared separately. • Communication: ensuring clear lines of communication from the kitchen to the floor to prevent any potential preparation or serving issues.

Di Bella says the combination of visibility, traceability and education at all levels are key to catering to the gluten-free market. “At the end of the day having all your staff trained is so important. If you’ve got a chef that is really clued in and they have everything out the back right, and then you’ve got a customer that’s asking someone front of house about their gluten-free offering and they say, ‘we can do something without potatoes, or we can do something without rice,’ you think, ‘they’ve got no clue’, so it’s about education throughout the whole establishment; it’s not just the chefs that need to be involved.”

A main component that will underpin the Standard is a TAFE course that Di Bella says should be launching in 2016. The course will be presented as a two unit module – not too dissimilar in nature to that of an RSA – and will be recognised throughout Australia. A trial of the Standard is taking place at three McCafe locations in NSW’s Hunter Valley region, which Di Bella says have performed exceptionally well. “They [McCafe] put all our procedures in place. This included training and testing of staff, a dedicated gluten-free bench and the use of blue gloves for gluten-free food handling. Communication was also really important, so anytime there was something that was gluten-free, it had its own tray and/ or bag if it was takeaway, and everything was colour coded red so, behind the scenes, it was easy to identify a gluten-free product because there were physical indicators all the way through. “It has been really good. The feedback from McDonald’s has been exceptional and the sales have been consistent throughout.”

Learning the foundations Jason Hannah, executive chef at the William Blue College of Hospitality Management’s restaurant, William Blue Dining says that learning to cater for people with dietary requirements, including glutenfree diners, is one of the core competencies that culinary students must achieve during their studies. It’s for this reason that the menu at William Blue Dining is almost completely adaptable for those following a gluten -free diet. “The menu was designed that way deliberately,” says Hannah. “We have obviously seen quite a high demand not only for gluten-free, but also for lactose-free, vegetarian and vegan dishes. But gluten-free was really the kicker because we have so many ingredients that have wheat in them,” he says. “We really set out to make sure that the glutenfree options on the menu were really quite wide, so we could combine both the theoretical and practical sides of dietary requirements for students in a live setting. That way they can physically see how to change

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glutenfree

Spiced infused lamb by Nestlé Professional

William Blue students with executive chef Jason Hannah

dishes to give them an option of being gluten-free.” Hannah says that William Blue students must learn how to manage any risk of cross contamination by documenting, recording and showcasing how to correctly manage dietaries in a practical setting. This includes the use of heavy duty plastic containers – all of which must be itemised and labelled, along with separate preparation areas, and exceptionally high standards of cleanliness and communication throughout the kitchen. Although the strength of the gluten-free segment has been growing quite rapidly over recent years, Hannah says that some dietaries are still a relatively new concept to the foodservice sector. “You know, lactose intolerance has been around for a long time but you’re only really seeing it come to the forefront of menus now. When I started as an apprentice, if a vegetarian came in, that would only be once every three months. “In my previous role as head chef at Delicado, we actually had a gluten-free menu, as well as a vegetarian and vegan menu, and our standard menu. They were actually all individual menus just because of the demand of the clients. Obviously most hospitality operators want to take everyone’s business because if you start to exclude people with particular dietaries, then you could potentially be losing up to 50 percent of your client base. So the idea that we could incorporate that at William Blue Dining and at the same time teach the students was just a perfect marriage. “You know these students are going to be the future, so we want to have them set up to understand that whether it’s for religious, cultural or dietary needs, you need to have a blended menu that can suit all your customers.”

hospitalitymagazine.com.au

Poached salmon by Nestlé Professional

Catering to demand Pat Stobbs, country business manager for Nestlé Professional Oceania says that the growth of the glutenfree segment in both the retail and foodservice sectors is showing no signs of slowing down. Nestlé launched its Nestlé Professional gluten-free range for the foodservice sector in 2005 and has seen significant growth year on year ever since. “We’ve seen a steady increase in sales and we’ve continued to expand the portfolio,” says Stobbs. “I think we’ve launched about 35 products, and about one-third of our entire dry product range is now gluten-free.” Stobbs says that Nestlé originally launched the range in response to demand from the aged care sector. Back then, Stobbs says that the company saw the gluten-free sector as a very specific, niche

channel, however now it has grown to become something of a movement, and has well and truly entered the mainstream foodservice market. Today the Nestlé Professional range covers several categories, the most popular being desserts, soups, stocks and gravies. Nestlé Professional has also launched its Gluten Free Toolkit which comprises tips and tricks for preparing gluten-free food items, as well as information on the growth of the segment. “For a chef, managing a kitchen and having to cater to the needs of either reduced gluten or gluten-free is a real challenge. It’s not as easy as having a gluten-free product, it’s about ensuring that product stays gluten-free throughout the cooking process, and how those ingredients and products are handled next to those that contain gluten. That’s not so easy,”says Stobbs.

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siteselection

LOCATION, LOCATION In today’s property market, buying or leasing a location for a restaurant can be a minefield, and can be the clincher to making or breaking your business. By Malcolm Richardson.

hen looking for a location to move or start your business, having a well thought out plan of attack is a must. A successful restaurant is not only defined by the food it serves, but by many other things, including the location. A beautiful, big open plan dining area with a 100sqm kitchen floor would be a great asset to a restaurant, but it could be overpriced and excessive for your family run pizza store. Starting from scratch with a set list of points to consider, and a pros and cons list for each property you look at is essential for finding that perfect place. It is out there, and you will find it. Focussing on some key areas of property selection will help you along the way. Asking yourself and the agent the right questions will make things flow easier, and ultimately will help you find what you are looking for. Amongst your list of questions will be the common considerations like price, size, outgoings, inclusions and lease terms. But you should dig a little deeper and put some more detail into your questions. Some of the more important things – those that are often overlooked – can be the difference between an informed decision and a choice based purely on passion.

hospitality | August 2015

1. The big costs The first question asked by most prospective tenants will be “how much?” Knowing what the real cost of a location is will involve more than just the rent. Take into account things such as lease costs, rateable outgoings, rubbish collection and service supplies – all important costs that must be factored into your location budget. Make a list of ALL costs related to the building. Speak to current or previous tenants if you can, neighbouring buildings and council or service providers. These people may give an insight into current costs, previous increases and current tenants who are not renewing their lease may even let you have a peek at their bills. It never hurts to ask. You need to carefully separate what you consider to be operating costs from location costs. Rates and taxes are commonly overlooked when negotiating a lease, and these can often add thousands to your monthly costs.

2. The other costs In addition to lease costs, the price of getting the doors open is a major consideration. When you first plan your restaurant, make note of everything you think is needed to get you to your first service. To help with this, have a meal at an establishment

similar to what you have in mind, draw inspiration and take stock of what is around you. Make notes of everything you see. While the cost of opening includes a great deal of capital equipment and hard furnishings, there are a lot of smaller items that you find yourself rushing to find (and often paying retail for) in time for your first service. Take note of things like cutlery, table decorations and even the food itself. The last minute rush for garnishes or vegies will inevitably push your profits out the door.

3. Look outside One of the most overlooked areas of a new venue is the exterior of the building. Having a perfect dining room with a bland or sparse exterior will not do your fantastic interior any favours. First impressions never get a second chance. What people see as they approach your restaurant is what ultimately sets the tone for the diners’ entire experience. A simple coat of paint, in-line with your theme, and some basic but clever signage can make a huge difference and still fall into budget requirements, but if you need to build from nothing, your budget will disappear faster than a disappointed diner. Looking closer at the facade of the building prior to buying or leasing can help you set your budget on the right track.

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siteselection

Check the brickwork, look at power feeds to the awning or roof for signage lighting and take some measurements against your designs to ensure everything will fit.

4. Parking Parking and transport will have a big impact on your diners’ ability to visit your restaurant. Close proximity to adequate parking is not only a council requirement in most areas, but imperative for successful patronage at your restaurant. As a general guide, consider one car space per table of service. If you are using public parking, or have a remote carpark, ensure your advertising plans include information for parking. If you have little or no parking, walk the neighbourhood to find suitable areas for parking, keeping in mind that your patrons may be leaving late at night. If public transport is an option, is there a safe, well-lit route to the closest stops? You may have a great location but if the parking is not up to standard or you can’t access it by public transport, your booking sheet is going to struggle, particularly for families. While there are many other factors to take into account that may seem more important or pressing, just remember that if they can’t find or get to you, they are not coming!

hospitalitymagazine.com.au

5. Don’t be afraid to get help Not to talk up my business, but consultants are out there for a reason. Having a professional look over a property or set of properties and reporting on a wide variety of aspects can prove more valuable than the cost of the service. A building inspector can give you a solid report on the structure of the property and a plumbing inspector can look at your pipes, but a consultant draws on skills and experience from many professions and will seek a world of information to compile a report on the property. With this in mind however, look for a consultant with credentials and experience. A serious consultant will give you a solid quote, including all the relevant services, and offer a contract to back their work. Map out the project with your business partners and discuss it in depth with a few consultants and ask a lot of questions of them. Choosing a suitable consultant can be almost as tricky as the location itself, and can be fraught with just as many minefields. If you are moving an existing venue, have a long look at whether the move will make the difference you hope it will. The excitement of a fresh, new location can very quickly become the thorn in your side if your expectations are too high. In almost every case, estab-

lished operations that are moving sites have a better grasp of all aspects of the business than that of a new venture. You have financials, you know what it costs to operate your style of venue and you (hopefully) have a stable base of diners. Discuss with them your thoughts, get some real public feedback, and plug it all into your plan. The staff you have now also need to be considered, in particular their availability if the new venue is further away. All of these factors should influence your choice, but given your already well established business, the stakes are much higher. On the other hand, opening a new restaurant can be an incredible experience and one you will remember your entire life. However, without all the right information, it can be a real nightmare. Take your time and plan everything. A successful restaurant takes a lot of hard work – try it without a plan and it is a whole lot harder. Set yourself a budget, research and plan every aspect of your opening and ongoing operations. Get plenty of sleep, think with a clear head and never make decisions or commitments based purely on passion. Your love for a location could be the worst thing it has going for it. Malcolm Richardson is senior consultant at Hospitality Consultants Australia.

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managementcomment

8 ways to make your business

PART OF THE FAMILY Customers want your business to be fresh, not stale; inspiring, not gloomy. The love you put into it will be contagious and will contribute to your success, writes Ken Burgin.

ou want your restaurant or café to be ‘the local’. The first one families think of when deciding where to eat for the little one’s birthday, or to celebrate a new job. To ensure your business is front of mind for these occasions, you need to make your patrons not just feel welcome, but feel like they’re part of the family. Here are some great ways to establish and nurture a warm and fuzzy personal connection between staff, managers and customers. 1. We love to have hard work rewarded. Has a local business completed a mammoth project, or students achieved excellent results? Offer a special treat for winners of the school sports carnival, debating competition or best achievers in exam results. Ask local bosses to nominate a winning worker for special commendation. 2. People love to be inspired. Share the story of one of your workers who’s overcome the odds to hold a job or achieve something special – customers give extra points to you for supporting them. Put a photo and a brief story on the noticeboard, and get staff to wear name tags so connections can be made. If there’s a local organisation you support that’s done something special, ask them to share a story. 3. We love our town. Regular support for sporting teams, the school and charity groups keeps customers loyal and connected. Get behind local causes like parking issues, over-development and conservation – now you’re one of us. 4. People love to laugh. Add a weekly quote about food on the noticeboard – like the one from baseball player Yogi Berra, “You better cut the pizza in four pieces because I’m not hungry enough to eat eight” or ‘”There’s no better feeling in the world than a warm pizza box on your lap”. Google restaurant or cafe quotes and jokes – there’s no shortage! 5. People love the owners. If you’re an independent or family-run business, when’s the last time you shared a photo of your family, or one of you (without grey hair) when you opened all those years ago? Pictures make stories easy to share, with milestones, awards and staff events. Add a news diary

hospitality | August 2015

• • •

•

(blog) to your website and keep adding more. People love to hear ‘how we made it’ stories – they won’t make the TV news, but you do make thousands of people happy each year. Share your pride. People love photos. Snap, snap, snap with your mobile phone or a camera kept at the shop to record parties, special customers and behind-the-scenes activity. But don’t post them up without checking and editing – easy to do with free software like Picasa (PC and Mac) or Snapseed on your phone. Take several shots of each scene and choose the best, then brighten them and post to your Facebook page – this will drive constant visitor traffic. Share about pets. No, don’t bring them into the shop, but regardless of whether your customers are ‘cat’ people or ‘dog’ people, they will no doubt love hearing stories, seeing them and even getting life lessons from them. Could Henry the dog be the one that offers a Tip of the Week on your noticeboard? Could the best pet photo earn a prize in a random competition one month? People love events. Beyond the usual ones on Valentine’s Day and Mother’s Day, every month has possibilities. Here are a few ideas for October, so you can be prepared: Oktoberfest – think German flavours and great beer. Sputnik launched on 4 October, 1957 (one for the baby-boomers) World Teachers’ Day – Monday, 5 October. Make friends with your local schoolies. Halloween is on Saturday, 31 October – find new ways to be creative Ken Burgin with pumpkin!

hospitalitymagazine.com.au

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managementcomment

Forget city snobbery

AND DO BUSINESS

IN THE â&#x20AC;&#x2DC;BURBS Operating a restaurant in the CBD is tough. Competition is fierce and rents are astronomical. So why not look elsewhere? Suburban life never seemed so sweet, writes Tony Berry.

strange sort of snobbery has long existed in the restaurant sector. Its roots are firmly fixed in the false belief, heavily promoted by the food â&#x20AC;&#x153;expertsâ&#x20AC;? who prattle on in the consumer media, that those who inhabit our suburbs are devoid of all taste and judgement. It has become an unspoken truth that all sophistication stops where the boundaries between inner and outer suburbs begin. It is now a given that those who live in the city or its immediate crowded fringes possess taste, wisdom and discernment in far greater measure than those dreary souls who reside in the outer regions. Restaurant reviews have long been disproportionately dominated by outlets within a short cab fare of the city centre. The accompanying news columns mostly feature places and people within this same limited circle. Thus an urban myth has grown among chefs and customers alike. For the former it runs along the lines of certain failure awaits any quality venture hoping to survive out there in the boondocks; and for the latter it is the firm belief that decent dining out has to entail a trip to the city. A few brave souls, no doubt carrying emerTony Berry gency rations and bearing arms to ward off dangerous tribes, have been

hospitality | August 2015

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Source: Dimmi

managementcomment

known to risk body and soul and journey into the hinterland on short, sharp raids to gather material for the annual food guides. But doubt and negativity accompany them all the way. There is, of course, no logic in assuming all intelligent life is limited to our major cities. There is no reason for believing the denizens of the outer ‘burbs scorn haute cuisine in preference for spag bol, chicken schnitzel or a roast and two veg. It stretches credulity to think that the devoted viewing audiences of MasterChef and all the other foodie shows come entirely from city-dwellers. Are all the highly educated, well paid, well travelled execs and other workers who crowd our trains and freeways on daily commutes to far flung communities suddenly deprived of all taste and sophistication somewhere along the way? Maybe those are not speed cameras on the gantries above the freeways but hideous zappers that neutralise tastebuds and kill all thoughts of Matt, George and Co? True, there was time within living memory when the nearest thing most suburbs could offer was a dreary Mum and Dad café with surly staff serving poorly cooked stodge and soups out of a tin. But those days are long gone and no-

hospitalitymagazine.com.au

“There’s no reason for believing the denizens of the outer ‘burbs scorn haute cuisine in preference for spag bol, chicken schnitzel or a roast and two veg.”

where was this better highlighted than in a recent Herald Sun feature that gave great prominence to the high status of culinary treats in Melbourne’s vast amorphous suburbs. Based on information collated by the restaurant booking site Dimmi from 40,000 diner reviews of 800 Victorian restaurants, the article put paid to any idea that suburban living entails any sort of dining deprivation. Running through the story are phrases such as “rustically refined Italian … some of the best Thai boat noodles in town … produce primarily sourced from their kitchen garden … 20 local craft beers on tap … a degustation-only affair, where locals choose a four, six, or eight-course meal … wagyu beef cheek … cauliflower soup with truffles” and much more. All this mirrors what is too often associated solely with city eateries. Pictures show smart, zingy, bright and breezy dining places. Nothing dull, dreary and dingy in sight or to which that misused but pejorative word “suburban” could be attached. Operators and chefs quoted are full of praise for business and life in the suburbs. Several are former city-dwellers and workers who apparently, at long last, have seen the light.

They bear witness to the truth that residents of the suburbs have the same tastes and dining needs, knowledge and experience as their counterparts back down the road. So much so that they can boast of reversing a long-standing trend by luring punters from the city. They also acknowledge the MasterChef influence for being a great leveller in that food knowledge is not confined to a few but is enjoyed by the many. The concept of a degustation menu that once would have been anathema, or even unknown, out there in the sticks is now so well-established that one restaurant succeeds by offering that alone. Food costs are no lower than in the city but rents tend to cost less. And there is generally easier access for customers and staff, although the need usually to use a car can have a slight negative impact because of the drink-drive limitations. Overall it’s all very positive with no more pitfalls and negatives than those faced by any business operator. A whole new world, in fact – but one that the industry still seems reluctant to explore. Surely it’s time to get rid of all those old prejudices and outdated attitudes and to head into the far blue yonder – or at least as far as the bustling ‘burbs beyond the CBD.

hospitality | August 2015

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industryobserver

The adrenaline game Alcohol and ice make a lethal combination and it’s time for the hospitality industry to address the issue, writes Industry Observer.

e tend to become a bit blasé about the impact of different drugs in the community. Just like a car crash – they make headlines one day, and are forgotten the next, however drug use is an issue we need to address, especially within the hospitality industry. Together with the euphemistically called “recreational” drugs which are causing all sorts of issues, ice in particular is a problem that’s putting pressure on both sides of the hospitality divide. Let’s not convince ourselves that it is a problem for someone else; ice is causing all sorts of problems that should be addressed with rational thought, compassion and with some responsibility taken by both the users and those around them. If you look at one of the key battlegrounds of pubs and clubs, the answer to me is so clear: there needs to be a greater enforcement of responsible serving of alcohol. Seems really simple doesn’t it? Teach your bar teams to assess customers who are not at their peak and pull their service. Unfortunately, it is not that easy. Pubs and clubs are profit driven businesses with enough regulatory headaches from councils, licensing boards, local residents and fierce competition. It actually feels mean to ask them to do more. The ice part of the equation is bought into play when anecdotal research is showing that punters with ice in their system are drinking more and have the strength of 10 red headed Irishman in a fight. The problem won’t be solved by keeping them less drunk, but it could at least mitigate part of the messed up thought processes. When I have been at the hotel, restaurant, function or club coal-face and have a customer giving the booze a red hot thrashing, it takes some backbone to have the conversation that enough is enough. But it still has to happen and the risk of a loss of a few dollars should be offset by an improvement in your premise’s reputation for taking a stand against boorish behaviour. I am also aware of the ‘loyalty’ factor and the fact that old mate behind the jump reckons that his customer is

hospitality | August 2015

“There have always been players who push the addiction envelope to get them through, but this era sees ice and booze as a combination from hell.”

‘usually’ alright – they are not taking the broader picture into mind. The family seated next to the unruly drunks are not going to be rapt and they will ‘share’ their experience. Unfortunately the problem doesn’t stop when your security team asks a couple of rowdy souls to move on – ask the police and firefighters who cut them from the wreck of a crash, or the nurses and doctors getting belted up in the emergency wards. This pervasive menace is stuffing up the lives of people left, right and centre. And if we are having honest conversations with the public, we should be having them with our teams. Take note of those having a few extra ‘big nights’ and how they present for work. Look for signs of changes in behaviour and being short of cash before payday. Check out how healthy they look and whether they appear anxious or not. I’m no doctor, but I am observant and there are plenty of signs that people give off without coming out and saying – ‘look boss, I’m on

the gear.’ Talk to your HR departments about appropriate strategies for managing these people within your system, because whether you admit it or not, they are there. We’re kidding ourselves if we think they’re not. Hospitality is an adrenaline game and there have always been players who push the addiction envelope to get them through, but this era sees ice and booze as a combination from hell. When you find them, use counselling, education and compassion as better options than punishment as the long-term benefit to the offender is sure to be better. I am worried for the generation that sit today in their mid-twenties to mid-thirties – often they are the kids of the living large, big spending, haveit-all generation that were the same age through the excess riddled 80s. Little of what I saw as a young barman or waiter gives me any faith that the children will not prove to be heightened versions of their parents – and that is a truly scary thought. I hope I am wrong.

hospitalitymagazine.com.au

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workplaceissues

Just how fair is the

FAIR WORK ACT?

The process for settling workplace relations disputes needs to be addressed so business operators don’t have to bear the costs of baseless and damaging claims. Restaurant & Catering Australia reports.

he Fair Work Act 2009 is intended to provide a fair and balanced industrial relations framework, allowing for reasonable protections for both employees and employers. The Fair Work Act 2009 was intended on adjusting the legislative framework to offer more protection to employees, and subsequently creating a “balanced framework for cooperative and productive workplace relations…” However, in practice the problem with the Act is that the balance is all wrong. In an attempt to allow employees who have been unfairly or unlawfully dismissed, the Fair Work Act 2009 was developed in such a way as to allow easy access to employees. Making a claim has never been so simple, and apart from a $68.60 application fee, there are no real hurdles which may prevent an employee from taking on their former employer. This can be good and bad. Those significantly disadvantaged by loss of employment, or through circumstances outside of their control should have easy access to a system that can and will administer just outcomes. However, far too regularly claims made through the Fair Work Commission are being

hospitality | August 2015

“It has become almost routine for some employees to file an unfair dismissal claim within the stipulated 21 day time frame.”

used as a post-employment tactic, with the intention of getting a larger final pay out. Business owners, particularly small business owners are if anything, timepoor. Many small business owners are also financially deprived with cash flow. The inclination therefore, when presented with a claim of any sort, irrespective of its merits, is to settle the matter outside of a formal hearing. Settlement may cost business the equivalent of weeks in wages, but when weighed up against legal costs and time it is a far more attractive solution. It has become almost routine for some employees to file an unfair dismissal claim within the stipulated 21 day time frame. If the employee is willing to fill out the necessary form, and attend the mandatory conciliation hearing, then employers have little choice to participate. Regardless of the legitimacy of the claim, employers are forced to participate in a process that is not binding. Failure to come to an agreement during these conciliations escalates the matter to a hearing or conference. It is at this point where costs can be significant and so often it is the fear of escalation to this phase that forces employers to the negation table.

The Fair Work Commission does have the power to award costs if an applicant is found to be making a vexatious claim, however this prohibitive function is predicated on the parties making it to a hearing. The problem actually lies at an earlier stage. Like a committal hearing in a criminal matter, the Commission ought to have a function that is able to assess the merits of claim before it is even listed for conciliation. Alternatively, the conciliation process should be varied to include a function able to prevent hearings being held on the simply unwinnable. It is important to note, that unlike criminal proceedings, the burden of proof is on the balance of probabilities. This means that many cases should at least be heard. Nonetheless, the purely vindictive, puerile and unwinnable cases should not be given the same weight as others. The system is not being used for its intended purpose, and when doing a cost benefit analysis, small business operators should not have to consider the cost of proving genuine fairness. This article was written by Patrick Crosswell, senior workplace relations advisor at Restaurant & Catering Australia.

hospitalitymagazine.com.au

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shelfspace

1. The perfect pour Cole & Mason’s new oil and vinegar pourer with flow select features a unique pouring spout with three settings: pour, drizzle or sealed. The ‘No Mess’ integrated oil return and anti-drip system ensures no excess oil gathers around the spout – it is all returned to the bottle, so there are no drips or dribbles down the side or onto the table’s surface. In addition, the clog-free filter means the oil or vinegar (or mix) can be infused with herbs and/or spices without any risk of the pourer becoming clogged. www.cg.dksh.com.au

2. No more wobbly woes The age old hospitality problem of wobbly tables has now been solved with the release of the Gyro selfstabilising table base. The Gyro table base has self-adjusting feet that can level out uneven surfaces of up to 45mm. It has a fold-flat mechanism enabling the table top and the table base to be folded into a slimline

hospitalitymagazine.com.au

storage solution. This adds to the product’s economic appeal as it saves on both storage and transport space cost. Gyro has a classic yet modern design that will complement most decors. Built from quality materials and corrosion resistant components, the table mechanism will not cease up, ensuring Gyro is durable, strong and cost effective. http://gyrobases.com/

3. What a Brute The latest addition to Rubbermaid Commercial Products’ refuse and recycling portfolio, vented Brute containers improve productivity and efficiency with four new venting channels creating airflow. This air circulation makes removing liners up to 50 percent easier by eliminating the vacuum effect that occurs when lifting liners out of traditional containers. By reducing the pull force required to lift out liners, vented Brute containers improve productivity and also reduce the risk of injury.

Integrated cinches secure bin liners easily so less time is spent tying knots to tighten liners. www.rubbermaidcommercial.com

4. Bringing home the bacon Borrowdale Bacon is certified free range, as well as being antibioticand hormone-free. Borrowdale’s pigs have open access to dry shelter and there are no sow stalls, giving pigs freedom from stress and fear. The pigs are bred from large white Landrace sows and Belgian Meat Master boars and the bacon is produced on 10,000 hectares in Goondiwindi, Queensland. The bacon is wood smoked to create authentic flavour, and is available to the foodservice market in 1kg bags. http://borrowdalefreerange.com.au

5. A Vintage brew Coopers Brewery is celebrating the release of its limited edition 2015 Extra Strong Vintage Ale – the 15th in the collectable series. This vintage

has a noticeable increase in bitterness, which has fused and enriched the other hop flavours to leave a smooth after-taste. The alcohol content remains at 7.5 percent abv, retaining Vintage Ale’s title as the strongest beer brewed by Coopers and one of the stronger beers produced in the world. www.coopers.com.au

6. Batik-inspired dinnerware The latest range of porcelain dinnerware from Noritake, named Batik Garden, celebrates the ancient art of Batik with a lush ‘block’ print in shades of indigo and bronze. Dinner and entrée plates feature a vintage baroque-shaped edge with a rim of block-printed leaves and fronds on an ivory background. The colours and design of Batik Garden work well with timber tabletops, coloured glassware and vintage cutlery. The range is also microwave and dishwasher safe as well as chip-resistant. www.noritake.com.au

hospitality | August 2015

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events&products

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hospitality | August 2015

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Are you looking for products for your business?

Look no further. Go to gohospitality.com.au Australiaâ&#x20AC;&#x2122;s number 1 hospitality directory