Hospitality Magazine October 2013

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No.699 October 2013

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Let’s get

festive How to make the most of the silly season

PLUS:

Print Post Approved PP100007268

Big winners from Fine Food 2013

LEADING THE WAY

New equipment that could save you time and energy

Waste not, want not How chefs are cutting down on food waste

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editor’s note

W

elcome to October - the best month of the year, in my humble opinion.

It’s a month when Sydney and regional NSW light up in a hive of activity. Hyde Park is converted into a mosh-pit of noodle loving locals, and restaurants, pubs and cafes put on their best menus and stellar service, hoping to leave a lasting impression on the hungry hordes, who are eager to eat as much - and as well - as possible over the four week period.

Yes, October is Good Food Month.

And it’s not just Sydneysiders that get to enjoy a month of gastronomy and gluttony; events are also being held in Canberra and Brisbane, and next month The Age Good Food Month will land in Melbourne.

Good Food Month, already well underway by now, is more than just a food festival - it’s an opportunity for you to really show your stuff. Now’s the time to prove to Australia that our food and wine is exceptional all year round. Show diners what’s new and different about your offering, and convince them that they should come back next month. You might even be able to get them to return mid-week, dare I say on a Monday (gasp!)? No doubt people will be keen to get away from the crowds once October’s through, so a more peaceful weekday meal will be enticing to say the least.

So make the most of it! Good luck and please feel free to share your experiences with us!

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

PUBLISHER Martin Sinclair martin.sinclair@cirrusmedia.com.au MANAGING EDITOR Danielle Bowling Ph: (02) 8484 0667 danielle.bowling@cirrusmedia.com.au JOURNALISTS Brea Carter Ph: (02) 8484 0661 brea.carter@cirrusmedia.com.au Alexandra E Petri Ph: (02) 8484 0854 alexandra.petri@cirrusmedia.com.au CONTRIBUTORS Christine Salins, Ken Burgin & Tony Berry

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cover

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A berry meringue dessert.

Image: ARIA Catering

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contents FEATURES

12 Sustainability How are our leading chefs cutting down on food waste?

16 Let’s get festive Catering companies and event organisers share tips on making the most of the silly season.

REGULARS

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GRAPHIC DESIGNER Rizwan Nawaz Ph: (02) 8484 0622 rizwan.nawaz@cirrusmedia.com.au ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 8484 0642 Fax: (02) 8484 0915 rhonnie.merry@cirrusmedia.com.au PRODUCTION DIRECTOR Troy Stevens Ph: (02) 8484 0748 troy.stevens@cirrusmedia.com.au PRODUCTION CO-ORDINATOR Laura Panameno Ph: (02) 8484 0772 laura.panameno@cirrusmedia.com.au

15 Imbibe

Big winners from Fine Food.

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New openings The latest arrivals on the hospitality block.

The Hilltops wine region is one to watch.

28 Ken Burgin Eight tips on how to do business better from the Clubs+ Chefs Management Summit.

10 Workplace issues Be cautious when dishing out fringe benefits.

22 Leading the way We profile some of the latest and greatest pieces of equipment that could make all the difference in your kitchen.

Fine Food news

29 Rant

11 Mystery diner We head to Melbourne’s The Woods of Windsor.

Today’s chefs could learn a lot from Jacques Reymond and his graceful departure from the kitchen.

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

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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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We’ve captured this year’s flavour trends from around the world. ( It’s up to you to release them! )

At McCormick we recognise the passionate, adventurous nature of chefs. We understand that in the ongoing effort to set your food apart from your competitors, you’re always keen to experiment with new flavours and new ideas.

together with

That’s why for the first time, we have developed five unique flavour blends based on results from the McCormick annual Flavour Forecast.

These fabulous blends are available now from your local foodservice distributor and represent the pinnacle of flavour innovation. So use the McCormick Flavour Forecast range in your recipes today and bring your business to the forefront of flavour trends.

Be first to use the Flavour Forecast blends in your menu! For more information visit www.flavorforecast.com www.mccormick.com.au/foodservice

ARM0537 McCormick Flavour Forcast ad_HOS.indd 1

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Aussie sandwich king crowned MAL GILL of Brisbane’s Lady Marmalade Café and newly opened Shady Palms Café took home first place in the Great Australian Sandwichship at Fine Food this year, earning himself a trip to New York City and London.

“I’m absolutely speechless – this is amazing,” Gill said. “Thank you, everyone, I really can’t believe I’ve done this.”

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Gill and his four competitors had to serve three different sandwiches, choosing between a wrap, a lunch roll, a ‘creative entry’ or a toasted sandwich, with the final products judged on their presentation, innovation and commercial viability by a panel of three judges.

The winners of the each category were: • Best wrap: Mal Gill - Berbere spiced beef brisket wrap with beetroot hommus, methe, smashed sweet potato and bitter leaves.

• Best toasted sandwich: Mal Gill - San Fran chicken triple decker with maple bacon butter, fried egg, gooey Egmont cheese, smoked salt and green goddess dressing, served with pretzels and Shady housemade pickles.

• Best lunch roll: Beck Saul from Lady Marmalade Café - Portuguese chicken, chorizo, smashed peas, feta, mint, almonds and Harissa mayo.

• Best creative sandwich: Adam Pruckner from Code Black in Melbourne - Sautéed peas, pulled pork and fresh mint on multigrain toast with smokey aioli, a potato rosti and a poached egg.

UPPER CRUST

Ron Bruns from Bremen Patisserie.

THIS year’s Fine Food once again played host to the Official Great Aussie Pie Competition, where Australia’s best pie makers compete to be named best of the best.

Hundreds of pies were judged over the four day event, with the overall winners named on 12 September.

Two Overall winners were announced: one for the Gourmet category, claimed by Bremen Patisserie in Umina for its Seafood Marinara pie, while the Overall Plain Meat Pie Winner was Bread Provisions from Wangara, Western Australia.

Other winners on the day included Blackbutt Bakery in QLD for its Crocodile Pie; Pinjarra Bakery & Patisserie in WA for its Ratatouille Gourmet Veg pie; The Miami Bakehouse in Mandurah, WA, for its Rogan Josh Pie and Denmark Bakery, WA, for its Thai Spiced Chicken.

■ More winners at http://bit.ly/h1013_new2 ■ Read the full story at http://bit.ly/h1013_new1

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The latest in Foodservice Equipment Solutions Why the NEW Scotsmen Ice Maker deserves the spot light • Eco friendly gas R290 • Lowest Global warming ranking • Attracts No Carbon tax • Space saver, 76cm wide

Ice Makers/Flakers

Runn e Fine r up Sydn Food ey Hosp 2013, ita awar lity d.

finefoodnews

Crème de la crème THE Chux Barista Cup, which culminated with a grand finale on the final day of Fine Food Sydney, was this year won by Ducale Coffee barista, Muki Yeung.

Eight of Sydney’s best baristas fought it out, preparing 11 coffees in 10 minutes: 10 coffees made to order and one specialty beverage.

The competition was spread over two days, and Yeung’s fellow contestant in the grand finale was Andy Lui of Cherry Bean in North Sydney.

In being named the Chux Barista Cup Champion, Yeung (pictured), will now attend the Natvia Golden Bean Roaster Competition & Conference in Port Macquarie this month.

A SLICE OF SUCCESS

Scots Ice Australia is the home of:

Tel: (02) 9637 7099 | Fax: (02) 9637 7944 Email: info@scotsice.com.au Web: www.scotsice.com.au Unit 5/175 James Ruse Drive, ROSEHILL NSW 2142

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AUSTRALIA’S best pizzaiolo have been identified and have united as a national team, ready to compete on an international stage at the upcoming World Pizza Championships.

A pre-selection, organised by Pizza Revolution, took place at Fine Food with over 40 of Australia’s most talented pizza chefs competing across five categories: Pizza Classica (a standard pizza with the maker’s choice of toppings); Pizza Napoli STG (a structured pizza of tomato, mozzarella and basil); Pizza Dessert; Gluten Free pizza; and pizza acrobatics.

The pizza acrobtatics category saw competitors toss and spin dough to music with choreographed dance moves, while being judged on their speed and tossing talent.

Both the winner and runner up of each category was named part of the Australian team, which will go on to compete in April at the World Pizza Championships in Parma, Italy.

This year was the first year Australia took part in the competition, where one lucky Australian pizzaioli was ranked sixth in the world, out of more than 800 competitors from 35 countries.

International Italian judge and a world pizza champion, Danilo Pagano, saw Australia compete this year and is excited about the talent we’ll be showcasing next year.

“I’ve been really taken aback by how much passion there is for pizza making in Australia. You are really evolving with traditional Italian pizza methods,” Pagano said at Fine Food.

The new Australian Pizza team members include Tony Cannata (Woodstock Pizzicheria), Jerry Altavilla (La Fiamma Woodfield Pizzeria), Vince Lotito (Pizza Farro), Lucio De Falco (Lucio Pizzeria), Davide La Rosa (400 Gradi), Emmanuele Ferraiuolo (BrunettiCarlton), Ezio Gatto (Gatto Matto), Daniele Caputo (400 Gradi) and Steven Ruggiero (Trattoria La Vigna).

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newopenings

465 The Avenue

THE TEAM behind Sydney’s The Treehouse in North Sydney has brought a slice of 1920s Berlin to Chatswood with its latest venture, 465 The Avenue.

Situated a short walk from Chatswood station, 465 The Avenue seats up to 90 people in its restaurant, where guests can enjoy their meal beneath a large crystal chandelier, but when the courtyard is open on warmer nights the venue can host up to 140 guests.

465 The Avenue is open for breakfast, lunch and dinner and offers a modern Australian cuisine as well as a tapas-style share menu available from 3pm. The drinks menu features an extensive selection of international wines, craft beers, ciders and classic cocktails.

Check it out: Owner: Andrew Utiger, Richard Bryant and Paddy King Head Chef: Simon Latham Where: 465 Avenue, Chatswood 2067 P: 02 9423 2888 W: www.465theavenue.com.au

Miss Ladybird Cakes

SWEET-TOOTHED shoppers are going to love Melbourne’s newest cake shop. Miss Ladybird Cakes features a variety of cakes, candies and sweets made by Melbourne-based pastry chef, Gina Tubb.

Tubb celebrates basic methods and quality produce by using natural ingredients and processes, creating all sweets from scratch. Among the treats available are a range of Aussie and Kiwi classics including wagon wheels, caramel slices, fudges, shortbread and pistachio coconut ice.

Miss Ladybird Cakes will also serve home made cordials, Omar coffee and a range of Larsen and Thompson teas.

Harajuku Gyoza

BRISBANE STAPLE Harajuku Gyoza dumpling house has made its way to Potts Point, bringing Sydneysiders a new hot spot to satiate their Japanese cravings. Harajuku Gyoza will boast a Japanese “pop” culture ambience and vibrant Harjuku-style, coupled with a sleek timber interior. The menu is fit for an appetite that is “big like Godzilla”, where the gyoza, including poached chicken, grilled whole prawn, poached pork and grilled vegetable shine. Also on offer are izakaya dishes like chicken karaage, pork katsudon, tempura eggplant and agedashi tofu. Harajuku Gyoza showcases a variety of Japanese beers as well as traditionally poured sake and umeshu.

Misschu Tuckshop

THE QUEEN OF VIETNAMESE rice paper rolls Nahji Chu has expanded her ever-growing empire across the bridge, opening a new Misschu tuckshop in Sydney’s Manly, with deliveries available by both land and sea. The tuckshop will offer Chu’s famous rice paper rolls, as well as several other traditional Vietnamese dishes, including Peking duck pancakes, dumplings, spring rolls, warm vermicelli salads and Vietnamese soups.

Yet the Banh Cuon, or steamed Vietnamese Rice Crepes, a grandmother Chu recipe, steals the show. Misschu’s Garry White and Tristan Raper travel around Middle Harbour on their boats to supply boat and beachgoers with coffee and juices.

Check it out:

Check it out:

Check it out:

Owner: Gina Tubb Head Chef: Gina Tubb Where: 265 McKinnon Road, Bentleigh, Victoria 3204 P: 03 9578 8485 W: www.missladybirdcakes.com.au

Owners: Steve Minon, Matthew Bailey and Andrew Jeffreys Where: 15 Bayswater Road, Potts Point, Sydney, NSW 2011 P: 02 9356 3834 W: www.harajukugyoza.com

Owners: Nahji Chu Chef: Bac Nam Nguyen Where: 5/54 West Esplanade, Manly, NSW 2095 P: 02 9976 3682 W: www.misschu.com.au

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Image: Thinkstock

workplaceissues

Beware the benefits Fringe benefits including meals and accommodation are perfectly legitimate incentives to offer your staff, however they need to be handled with care, says Restaurant and Catering Australia.

H

ospitality employers often of the business’ location and features. As supplement remuneration the nature of the business often necessito employees through meth- tates a manager to live on premises, ownods other than wages. This is ers often seek to attract workers by offerprimarily done through fringe benefits, ing accommodation and meals as part of which can include things such as free a greater package. However these should accommodation and meals. There is noth- not over inflate the value of the fringe bening wrong with doing this; however care efits or fail to meet minimum Award enneeds to be taken. titlements. As much as the fringe benefits Business owners offer these benefits can recompense an employee for their duto help attract employees. However, some ties, nothing negates the requirement for employees have responsibilities that fall the employee to earn a wage or salary for outside the coverage of Modern Awards. work performed.

These are ‘Award free employees’ and The Hospitality Industry (General) they’re entitled to a minimum of $16.37 Award has a clause that allows an emper hour or $622.20 per week. This is ployer to deduct an amount of money known as the ‘National Minimum Wage.’ from the employee’s wages where they In many tourist destinations, employ- are provided with accommodation and/ O 0 9employees 1 3 _ 0 0 6 _take D Iadvantage L 1 or2meals.

0 1 3 In - 0these 8 - 2circumstances 6 T 0 9 : 3 3care : 4 ers Hengage who

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needs to be taken to ensure the amounts deducted are in line with Award rates.

Recent court cases have reinforced this. In FWO v Lufra Investments Pty Ltd & Anor [2011] FMCA 263 certain fringe benefits were stipulated in the contract of employment and through the course of the employment were deducted. This led to questions about breach of contract, a complex situation involving net underpayments for the employee.

Penalties for breaches of the Fair Work Act 2009 include fines of up to $51,000 for corporations and up to $10,200 for an individual.

This article was written by the Workplace Relations Team at Restaurant & 6Catering + 1 0 : Australia.

0 0 Ph: 1300 722 878.

“Nothing negates the requirement for the employee to earn a wage or salary ... ”

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Image: Thinkstock

mysterydiner

The merry Woods of Windsor Old school charm and a whole lot of whiskey make it just too tempting to get lost in The Woods of Windsor, writes our masked diner.

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e are at the Windsor end of Melbourne’s iconic shopping strip; Chapel Street.

Not too many strips these days run for more than one suburb; this goes for three – from Dandenong Road to the Yarra, and there is a truckload of eateries along the journey. I could cheerfully start at one end and eat my way to the other; however, if they were all as satisfying as The Woods at Windsor you could just park yourself and while away some time. It has an old school vibe and look with a wall of whiskey behind the bar and mismatched tables, chairs, crockery and flatware.

It’s a post honeymoon catch up with friends, and we are keen to hear about their culinary travels. While we await their arrival, my beloved orders one of the aforementioned whiskeys. It comes in an old cut crystal glass with ice and tongs on the side; how ‘proper’ and lovely to see some style returning. I have a super dry sherry and feel both cool and a little like my grandpa in one swift move.

Dining companions and menus appear and the whole table knows what my entrée choice will be. I cannot possibly go past Pig Trotter Fritters ($18). They are everything I love in one dish; slow cooked, gelatinous pork meat is formed into a log, rolled in crumbs and fried golden before being

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crowned with a dollop of onion marmalade and half a soft boiled quail egg. They are sensational and worthy of a return trip – best of all, there were four of them, so I could share and legitimise my thievery of other diners’ entrées. It was a difficult choice between the hay smoked Duckfish ($19.50) with dashi dressing, finger limes and salmon caviar or the silky smooth, Duck Liver Pâté which came with a madeira jelly and pile of house-made potato crisps.

Such is my porcine dedication that I very nearly had the Otway Pork Belly ($35) for main. On this rare occasion that commonsense prevailed in my menu choice, I had the Wagyu Rump ($39) from Stanbroke and was well pleased. Perfectly medium, it had flavour, texture and tenderness and a supporting cast of bitter and sweet flavours in smoked marrow, brussels sprouts, baby onions, pickled walnuts and celeriac in puree and shaved guise. Luckily for me the pork belly was chosen by Cheesy and she was happy to share a wafer. Some quince, the whitest puréed turnip, scattered cylinders of salt baked swede and a barbery crumb ably assisted this perfectly cooked square of meat; it was a visual and edible delight.

My bride was drawn in by slow cooked Lamb Shoulder ($35) and a serious plateful it turned out to be. With a selection

“It’s a cool place that straddles the divide between bar and restaurant and does so comfortably.”

of heirloom carrots of all colours, confit leeks and wild rice, it was a robust dish to say the least.

We managed to add on a couple of sides with a bowl of crispy cocktail taters and sweet soft roasted pumpkin with a drizzle of maple syrup and shavings of manchego cheese.

Desserts did not make it to the table as we had clearly overindulged, but we will return for another go. We have been well looked after and are impressed with the setting, the team, the food and the fact that The Woods knows exactly what it is – it’s a cool place that straddles the divide between bar and restaurant and does so comfortably.

Hospitality has been advised that since our reviewer’s visit, the menu has changed slightly and has a more relaxed feel. There have been no changes to the bar offering.

Check it out Owners: Clint Hyndman and Dean Bowden Chef: Nick Stanton Where: 108 Chapel Street, Windsor, Vic 3181 W: www.thewoodsofwindsor.com

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Waste not, want not

ver 4.2 million tonnes of food waste is disposed to landfill in Australia each year. Around 1.5 million tonnes of this is from the commercial and industrial sector, costing around $10.5 billion in waste disposal and lost product - not to mention the effect on our environment.

According to a recent study conducted by RMIT University that looked into the role packaging can play in minimising food waste, the industry which contributes the most to landfill is foodservice, at 661,000 tonnes a year.

It can’t be denied that sustainability is a buzz word in the hospitality industry, but unlike many of the fads in foodservice at the moment, this one won’t be going away any time soon. Protecting the environment is a long term investment and there are a number of passionate chefs and restaurateurs determined to make a difference.

One such individual is Joost Bakker, the man behind Perth’s Greenhouse restaurant and more recently, Silo, a 100 percent waste-free cafe in Melbourne.

“I decided to set up a hospitality venue that doesn’t generate any rubbish at all. That was the goal from the outset: to do food in a sustainable way, without generating any waste whatsoever,” Bakker told Hospitality.

To help achieve this, Silo gets all its milk, olive oil, vinegar and cream in stainless steel kegs; has milk, mineral water, wine and beer available on tap; ferments soybeans to make its own soy milk; and has all its produce delivered in plastic, returnable crates even cardboard is turned away.

“It’s not about whether something is recyclable. I don’t even want it to get to that point,” he says.

The only waste the cafe, which opened about 18 months ago, does generate is organic waste, and of course that’s put to good use.

den, as well as dried nutrients that can be used as compost.

But the real apple of Bakker’s eye is his Closed Loop invessel composter, used at both Greenhouse and Silo.

“We can throw everything into it. It uses a microbe that’s found in lava, so it tolerates much higher temperatures ... and what I’ve found is that the compost seems to incorporate better into the soil.

When I’m top-dressing my soil and using it as fertiliser on the farm I find that the dehydrated waste almost repels water.

I found that it doesn’t quite blend into the soil as well as [the compost from] the closed loop does.”

And the word is spreading. Bakker’s good friends Neil Perry and Mark Best have been inspired by Silo’s waste-free mantra, with Best enquiring about the invessel composter as part of a joint purchase he’s considering with Kylie Kwong and Bill Granger. Perry now only accepts milk in stainless steel 20L kegs and has asked his fruit and vegetable suppliers to no longer supply in cardboard.

“So within 12 weeks he’s almost halved the amount of rubbish that he generates. Plus, the place is cleaner and he’s not paying apprentices to rip cardboard boxes apart and stuff them into a bin,” says Bakker.

While he admits that some might see these products as quite a costly investment (he rents the composter for $600 a month, and spent between $32,000 and $34,000 on the dehydrator), Bakker insists it’s worthwhile, not just for long-term savings, and of course for the environment, but because it’s great for the staff, too.

“It actually makes your staff aware of what they produce. I make my chefs empty the composter because if they are careless and throw plastic and rubbish in there, that’s going to come out. They’ve got to be proud of what it is that they’re giving back to the producer. You can’t tell the guy who’s growing lettuce for you that the lettuce isn’t up to scratch if you’re giving him back compost that’s got rubbish in it.”

“If you’re not paying attention to food waste, then your chances of longeity are getting narrower.”

Food waste isn’t just taxing on the environment, it can also hurt your bottom line. Danielle Bowling spoke to passionate restaurateurs determined to get the most from their produce.

Melbourne’s Silo cafe

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Investing in a sustainable business model Over the years Bakker has trialled a number of pieces of equipment to help make the most of his businesses’ organic waste.

One of his favourites is a Gaia dehydrator, which reduces organic waste to 10 percent of its original volume by dehydrating it. The by-products include water that’s perfectly good for the gar-

Low cost, high reward That’s not to say that restaurateurs can’t make serious cuts to the amount of food waste they’re generating without investing in top-notch equipment.

Robyn Klobusiak, chef and owner

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from FIELD, to FRYER, to bio FUELS.

Bio fuels

Cookers sustainability in action

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Cookers are leading their category in developing responsible sustainable actions that can make a positive difference to your business.

Join with them in eliminating drums so no tin waste goes to landfill, use the Cookers fryer-filling system to improve staff safety, and ensure they

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

collect your waste oil to use for bio diesel.

You’ll be helping your business and the environment.

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sustainabilityfoodwaste

of The Ugly Duck Out in Swansea, Tasmania, has a much more basic approach to sustainability, but it’s certainly paid off for her, with the restaurant last year named the state winner for Best Environmental Practices (for the second year running) at the Tasmanian Hospitality Association Awards for Excellence.

Klobusiak says there are some very simple steps every restaurateur can, and should, take to reduce the amount of waste they generate.

“I don’t know how many people in the hospitality industry are concerned, but I know our industry is responsible for a lot of food waste. I feel that not enough people are accountable to that.

One of my biggest concerns is organics that go to landfill, because if people are putting the waste into our landfill it’s producing a lot of methane, but one of the simplest things that you can do to change that overnight is just to stop putting organics to landfill.

“So how do you do that? All you do is compost. And it’s something that humanity has done forever but for some reason we’ve forgotten it and gotten lazy. If we can separate our waste into recyclable, organics, and waste to landfill, the waste to landfill should be negligible,” she says.

The Ugly Duck Out’s team uses organic waste as compost for its garden, where produce including fresh herbs and tomatoes are grown.

If they’re unable to grow or produce something themselves, Klobusiak sources it from as close to home as possible.

“We get local bacon that’s been cured locally. We only use Tasmanian mushrooms - if we can’t get Tasmanian mushrooms ... we’re not going to bring them across from Adelaide, we’re going to offer something that’s in season. We also make our own yoghurt, and just from doing that it’s something like 150 tubs and thousands of carbon miles that we’re saving,” she says.

Another easy way to reduce food waste - and increase profits - in hospitality is to address portion sizes.

“You have to really look at your customers, discuss with them how they’re feeling. You can do that in really subtle ways. I’ve got people saying all the time that our meals are so generous, but I look at their plates and they’re licked

clean. But if I do get things coming back off the table, my staff always offers to package it up, because we offer our whole menu takeaway as well.”

Mark Jensen from Sydney’s Red Lantern says simple commonsense goes a long way in curbing food waste in restaurants.

He says ordering the right amount of produce is key, and something which every chef can master in a matter of weeks.

“If you’re wasting food then you’re not making money. It all comes down to the amount of produce that you order. Obviously, you’ve got to know your business and the flow of demand for the product that you’re producing, so it’s important not to order too much,” he says.

“It’s not rocket science. If you’re a start-up business then you don’t know what to expect, but I’d rather be running out of a few things than be oversupplied.”

Reducing wastage at Red Lantern is made easier by the fact that less than five percent of diners buy meals for them to enjoy on their own - the rest pick a few menu items and share them with their dining companions.

Portions are offered in large and small sizes, and all ingredients are precisely weighed before being plated. Just like Bakker and Klobusiak, Jensen composts for his restaurant’s garden (and that of his neighbours).

While of course well aware that food waste is something that needs to be addressed from an environmental point of view, Jensen insists restaurateurs today can’t afford to be complacent about what they’re putting in the bin.

“I think it’s harder than ever to make a crust out of this industry,” he says. “If you’re not paying attention to food waste and costs, then your chances of longevity are getting narrower and narrower.”

Regardless of whether you to decide to buy the latest and greatest composter or dehydrator, or just apply some commonsense principles on how to minimise wastage, the issue of sustainability is here to stay. And if Joost Bakker’s dreams come true, there might be some marketing wins in it for businesses that choose to be proactive.

“My dream is that in 10 years time, restaurants and hospitality venues will, just like a non-smoking logo, have a no bin logo and people will want to go there because they practice zero waste.”

“It’s not about whether something is recyclable. I don’t even want it to get to that point.”

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Robyn Klobusiak Image: The Ugly Duck Out

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beveragesimbibe

The hills are alive Hilltops is rapidly emerging as one of the most exciting viticultural regions in Australia, writes Christine Salins.

I

n 1969, the late Peter Robinson obtained some vine cuttings from McWilliam’s Wines and planted them on his Barwang property near Young, on the south west slopes of the Great Dividing Range in NSW. His initiative gave birth to the Hilltops wine region, a lesser-known region of mostly boutique producers that punches well beyond its weight.

When a fruit fly outbreak in 1975 meant Robinson could not deliver his grapes to McWilliam’s Riverina winery, he turned his misfortune around and within six weeks had set up his own winery. Twenty years after his first plantings, Robinson sold Barwang to McWilliam’s, which expanded the vineyard until it became the biggest in the region.

Brian Mullany, Grove Estate viticulturalist and president of Hilltops Harvest NSW, paid tribute to the pioneering winemaker when he introduced the inaugural Peter Robinson trophy at the recent Hilltops annual wine dinner.

Every year for the past six years, a Hilltops Wine of the Year has been selected, but this year is the first it has been formalised with a trophy, and Mullany said it was fitting to name it after Robinson.

Wine writer and judge Tyson Stelzer awarded the trophy to Moppity Vineyards for its Lock & Key Single Vineyard Hilltops Reserve Cabernet Sauvignon 2012, which he said could easily be mistaken for a “top-level benchmark Margaret River” Cabernet.

Stelzer said that although he loves Shiraz from the region – five of this year’s top 10 were Shiraz – Hilltops Cabernet is remarkably good.

“I think it’s something about the

hospitalitymagazine.com.au

Tim Kirk

“Building a brand for a region takes a long time. It takes a lot of persistence.”

Plenty of top drops on offer at a recent Hilltops wine dinner.

soils, the red granite, that gives a texture to the tannins and when it is carefully managed it looks like some of those gravels in Margaret River,” he said.

Stelzer said the diversity of styles in the Hilltops region was “incredible”, a comment echoed by McWilliam’s production director, Jim Brayne.

The future of the industry was in wines that were an individual expression of their place, Brayne said, and Moppity’s winning Cabernet was the perfect example of that, being very different from that which McWilliam’s produces off its nearby Barwang vineyard.

Although a number of producers like Freeman, Trandari and Grove Estate are producing other less common varieties, Shiraz, Cabernet and Riesling are the Hilltops region’s star performers.

The region has warm but not excessively hot summers followed by cool, dry autumns, producing wines that have distinctive cool-climate characters yet are full and rich in flavour.

“You get these lovely dark fruit characters but you get this acid which comes

from the cooler nights … it’s ripening slowly. You’re getting flavour development before the sugars get too high,” Brayne said.

“So you’re getting wines that are medium-bodied, and medium-bodied wines that have got style is where the wine industry is going.”

Tim Kirk, of Canberra’s Clonakilla Wines, said Hilltops Shiraz looks a bit like South Australian Shiraz “but the tannins are much finer and it’s medium-bodied, it’s not aggressive. It’s just gorgeous.”

After a devastating frost in 1999, Clonakilla looked for an alternative source of fruit and found it in Hilltops.

While it continues to make its flagship Canberra wines, its Hilltops Shiraz has become its biggest seller.

“It’s flying all around the world on business class on Qantas. The wellheeled are drinking Hilltops Shiraz at the pointy end of the plane and they love it. What they love is the generosity of fruit, the warmth of the fruit … the way we get this gorgeous blackcurrant/ blackberry with this fantastic line of spice woven through it.”

Kirk said Hilltops winemakers had “something which is extremely valuable” and that they should “keep that process of fine-tuning going” to take their wines to the next level.

“Building a brand for a region takes a long time. It takes a lot of persistence.

The wines coming from this district are very exciting and people are starting to notice. The future is looking very bright.

We just keep selling out of Hilltops. People love it.”

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Let’s get

festive

With Christmas just around the corner, hospitality businesses are gearing up for the busiest time of the year. Brea Carter spoke to industry insiders on how they make the most of the silly season.

Christmas themed canapes.

Images: Merivale

T

hemed parties, formal events celebrating the year that was, smallscale affairs with close friends … functions take various forms come Christmas time, and there are a number of elements event organisers need to consider to ensure they exceed guests’ expectations.

Sally McNamara, event manager at Merivale, believes safety should be high on the agenda. “Christmas is a time when everything is done in abundance, so it is really important guests have fun, but they also need to be safe. That stereotype of everyone eating and drinking that little bit too much can sometimes be a worry.”

She advises event organisers to offer guests buses, or better still, cab-charges. “I did an event last Christmas for a company that ordered cab-charges for all of their clients to take on the way out, which meant they could leave when they pleased.”

The location of the event is another important element to consider: it needs to be convenient and situated close to other venues, McNamara says. “Sometimes it is really great to have an amazing venue but if there are no bars or pubs nearby and it is difficult for guests to get there and back, they inevitably lose interest.

“Events need to be held in locations where people can go ‘Great, I

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can get there straight from work or home, and there are loads of bars nearby that we can head to after, if we like,’” she adds.

McNamara has noticed elaborate decorations are less common nowadays, and food items offer a modern take on conventional Christmas dishes. “I have found a lot of people, especially in the past few years, don’t want to bring too many traditional decorations in they would rather go for a nicer venue with a nicer style. Instead things like photography and photo booths are huge.

“The kitchen is really clever at interpreting traditional Christmas fare - one of the best canapés we did last year was a Christmas pudding ice cream, and we did a really clever take on the traditional turkey dinner by serving turkey sliders, which were lighter and easy to eat.”

While Miami and Club Tropicana themed events were popular last Christmas, McNamara predicts the carnival theme will be the next big thing.

“I’ve already had a couple of clients want to tie in with the fact that the World Cup is in Rio next year, so they are looking to do a carnival theme. We are thinking we might serve miniature tacos and bowls of paella, offer guests frozen mar-

“Try not to be too rigid as unexpected surprises often pop up throughout the evening.”

garitas on arrival, and our pastry chef wants to serve churros for dessert, which is really fun and totally different for a Christmas party.”

At the end of the day, McNamara believes the amount of money funnelled into an event does not necessarily determine its success.

“Obviously the huge budget events are going to be amazing, because there is more money to spend, but some of the best events we’ve done aren’t necessarily the most outrageous in terms of money, they are the ones where people have been clever and a bit original – they have brought an element of theatre to the room or served the food in a unique way.

“To an extent, you can create the best event ever and spend loads of money on styling, premium drinks and amazing food stations, but if you don’t have the right flow in the room or the right guests, the event won’t be as enjoyable as it could be.”

Christopher Lazzari, group sales manager at The Keystone Group, says it’s important to remember people often attend a handful of different events at Christmas time.

“Aim to create an event with a point of difference, whether that is through

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the menu, dÊcor or a theme, and give guests enough notice to avoid any clashes with other events.�

He believes planning is the key to a successful event, and advises staff to pay close attention to their surroundings as the event unfolds. “Keep your eye on the proceedings of the function; ensure everyone has enough to eat and that their refreshments are always adequate. “It is also important to gauge the mood of your guests during the function - if people are shouting, turn the music down, if they are scanning for food, ensure it’s brought to them immediately.�

Post-event touches can really add to the overall guest experience at Christmas functions, Lazzari says. “Parting gifts aren’t always necessary but they are more popular at Christmas functions, and sending images is a great way to remind guests of a fun evening. “Business owners can utilise their social media channels to showcase the images, which will often have more of an impact as they reach a wider audience and can potentially generate more buzz around the event.�

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interactive events with a healthier food offering are on the rise. “They include DIY elements such as handwritten wall features, build-your-own desserts and cheese boards and Bloody Mary stations. “We are definitely seeing a slightly healthier approach to the way people eat, and more of a focus on local and seasonal produce. You can expect to see food that has been sourced from a particular region, especially where seafood is concerned - think Crystal Bay Prawns and Sydney Rock Oysters,� he adds.

Lighter canapĂŠ options that have proven popular at Keystone venues and will no doubt pop-up at functions throughout the festive season, include tuna tataki with sesame, seaweed and ponzu, a sliced watermelon creation that is topped with sheep fetta, mint and candied almond, and fresh rice paper rolls filled with poached coconut chicken and coriander.

A number of festive favourites will also appear on menus, albeit with a twist. “Christmas is a time to indulge, so expect to see some of the traditional Christmas favourites, which we often adjust slightly to accommodate our warmer climate,� Lazarri explains.

First and foremost, Palazzo Versace’s

Seasonal stock is limited.

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conference and events manager, Morgan Christmas time, and The Great Gatsby Benner, says event organisers should inspired events have been a real hit this consider their budget and then focus on year. “For Christmas and end of year matching the style of the event with the celebrations, it’s always fun to have a guests expected to attend. theme which sets the tone and mood for “Consider what destination or venue the event. As we celebrate Christmas in will appeal to guests and provide a beau- summer, outdoor cocktail parties tiful setting. Decide whether you want a with a more relaxed atmosphere lively cocktail celebration or an elegant are always popular,” she says. sit-down dinner, and whether you are Benner agrees with going to theme the event.

Lazarri that interactive “Once these key decisions are made events and healthier ofthe fun really starts - planning and ex- ferings will be popular ecuting the finer details, such as decora- this Christmas. tions and entertainment.”

“There is a current Benner believes it’s important to be trend towards live, inorganised in the lead-up to and dur- teractive cooking deming the event, but says event planners onstrations at events, shouldn’t let stress get the better of them. which people respond re“Have an agenda and running sheet ally well to,” she explains. for the event, which includes all timings “Christmas has always and any formalities, speeches or awards. been a time for overindulStick to your agenda as closely as possible gence but more and more, peoand liaise with the venue to ensure all ele- ple are looking for healthier opments are on track,” Benner explains. tions when celebrating.” “[But also] have fun and roll with Benner and the team at Palazzo Verany unforseen situations. Try not to be sace have noticed the shift toward altoo rigid as unexpected surprises often ternate styles of dining, and as such the pop up throughout the evening.” hotel is offering diners a range of differH O 0 9 says 1 3 _themes 0 0 0 _work N I Cwell- at 1 ent2 options 0 1 3 -this 0 year.

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“Traditional Christmas celebrations are formal, sit-down affairs but there are really no rules. Cocktail parties with creative canapés and buffet style celebrations are just as popular. As long as there is some festive fare to mark the occasion, you can’t go wrong,” she adds.

Diners can opt for a seafood buffet comprising king prawns, Moreton Bay bugs, Palazzo Versace's Tasmanian pacific oysters Medusa Ballroom and local spanner crabs at either lunch or dinner, along with a more formal seated five course lunch at its signature restaurant, Vanitas.

This year, Vanitas will be serving up entrees such as foie gras terrine with Bowen mango chutney and homemade brioche, meanwhile mains include a Hapuku fillet with champagne sauce, caviar and leek fondant. Sweetooths will be impressed by the dessert offerings, particularly the mint jelly tart with wood strawberry and rosette champagne sabayon.

Vine Bar + Restaurant will play host to a more contemporary style of dining

hospitality | october 2013

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where guests will be treated to seafood Sandall agrees themed events are parplatter entrees, shared main dishes and ticularly popular towards the end of the desserts presented buffet style. year, and says ARIA Catering can create ARIA Catering’s executive chef, Simon tailored menus accordingly. “Clients are Sandall, knows how important it is that requesting a more casual style of dining guests receive fresh, flavoursome food at with shared food, so we have recently deChristmas time. “We find that most of our veloped a shared style menu which includes clients are looking for something unique platters of slow roast shoulders of lamb, and special for their Christmas event, so we whole chickens, abundant seasonal salads are continuously developing our offering to and shared desserts. provide something inno“Salads include a vative and fresh,” he says. chickpea, eggplant, her“This year we have itage tomato, mint and developed some interacbasil option, as well as tive food stations where fresh berries with pasthe chefs are preparing sionfruit, meringue and food to order for our sorbet for dessert.” clients. Popular choices He's also noticed trahave been our chicken ditional Christmas offerand chorizo paella and ings are making way for the French mushroom and asparagus ri- items that boast fresh, seasonal produce. sotto stations, which add an element of “We’ve seen an increase in requests for theatre as the chef prepares the food in seafood, especially seafood stations with front of guests.” oysters, lobster and prawns served with Sandall says his team pulls out all the condiments such as shallot vinegar and stops for their clients’ end of year festivities. variations of seafood sauce,” adds Sandall.

“Our supervisors manage the event “For us it’s all about being flexible from start to finish so that the client can enough to ensure that you're providing the relax on the night and be assured that client with the bespoke experience that with daikon H O 1 0 will 1 3 run _ 0seamlessly.”

0 0 _ KI K 1 they 2 0want.”

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“More and more people are looking for healthier options when celebrating.”

and herbs. Image: ARIA Catering

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cookingequipment

Leading the way Fine Food 2013 saw a plethora of new products introduced to the hospitality market, offering serious cost and energy savings. Alexandra E. Petri reports.

New Washtech range. Image: Moffat

W

ith new ideas come new products, and those on display at Fine Food this year are great examples of technologies that allow chefs, business owners and operators to provide top quality products while saving time, money and energy. Whether they’re equipped with water-saving features or help to deliver improved food safety standards, some of the industry's newest products are leading the way in kitchen innovation.

Moffat Washtech range Launched at a private Moffat event at Luna Park's Crystal Palace Ballroom in North Sydney last month, the Washtech series by Moffat is the new and improved series of its pre-existing dishwasher range. The series has been given a fresh look, had innovative added features as well as adding two new brand models to the range.

The Washtech range is now available in the A-Type Premium, the M-Type Professional and the X-Type Economy.

“The new Washtech range now delivers a new standard in functionality, performance and choice,” says Andrew Sinclair, product manager for the WashTech range.

Moffat conducted a comprehensive, two year research and development process in order to determine what changes

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were necessary for the new system.

“The new range now covers a broader market spectrum, positioning three distinct types of dishwashers and glasswashers with a range of features highly suited to every application,” Sinclair says.

“The Washtech series delivers a peak performance with an enhanced wash operation as well as optimum efficiency using less water, chemicals and energy.

The range also features intuitive controls with a user-friendly multi-function control panel and enhanced operation for a cooler, quiet work environment.”

CookOn Kay Bee Oil Filter Machine The winner of Fine Food’s 2013 Best New Hospitality Equipment Product Award, sponsored by Hospitality magazine, was CookOn’s Kay Bee battery operated oil filter machine.

According to CookOn’s sales manager, Russell Pattinson, the majority of the oil filters on the marketplace at the moment are electric, giving the battery operated oil filter machine a clear point of difference.

“We’ve made this [battery operated oil filter] to be more portable and versatile, and there are no electrical cords required,” Pattinson says. “It’s certainly more mobile than the electric units.”

“We’ve made the battery operated oil filter to be more portable and versatile, and there are no electrical cords required."

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CookOn introduced the Kay Bee oil filter machine to the market just six months ago, he says, and it's been put on trial at a large hotel chain where it’s been very well received.

“It can be used anywhere from a very small kitchen, even mobile kitchens, right through to larger camps and place likes that … especially in areas where power is a bit of an issue,” he adds.

The battery operated oil filter machine enhances the health and safety aspects of a workplace, enabling young and/or new staff to use the machine and filter oil safely, with limited training required.

There are currently two models of Cookon’s Kay Bee Oil Filter Machine available: a 35L machine and a 50L machine.

utes, and you therefore increase the production of the machine while at the same time decreasing the ... usage of power.”

For example, Gelao says the 304 refrigerant uses one kilogram of gas, which costs $380 per kilogram. The 150 grams of propane gas used by the R290 will cost only 45 cents. “[The R290] still produces the same amount of quantity per day as the standard ice machine,” he says. »

Scots Ice Australia’s MVH460 Ice Machine R290 A finalist for the Best New Hospitality Equipment Product Awards, the MVH460 Ice Machine R290 is an icemaker that runs on propane gas, says John Gelao, managing director of Scots Ice. According to Gelao, the machine produces 200 kilograms of ice every 24 hours while using only 150g of propane gas.

“The efficiency factor of this machine is unique,” Gelao says. “Usually in the standard refrigeration, for example the R304 model, a cycle is made in 20 minutes. With [the R290], it’s done in 15 min-

hospitalitymagazine.com.au

hospitality | october 2013

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hospitality | october 2013

One of the many brands of commercial kitchen equipment owned by the Middleby Corporation is Huono, a range of combi steamers produced in Denmark.

Middleby Corporation chef, Peter Arnold, says the combi steamer’s unique features set it apart from other products on the market.

“Whilst there are many different brands of combi steamers available around the world, there is only one that has a pass through door system, and that’s the Huono,” Arnold says.

“It’s an innovation that’s available only by Huono.”

The pass through door system, Arnold explains, means that there is a door on both sides on the combi steamer.

“This allows the operators the ability to vastly increase the food safety of their kitchen by being able to load from one side of the kitchen and unload from the other side of the kitchen by using the two-door mechanism.”

He says the product is a great improvement for food safety in the operator’s kitchen as well as a great advance in occupational health and safety.

“The staff that are unloading the oven don’t need to be going into the kitchen where it’s hot, it’s greasy and there are chefs who might be turning around with a knife or a hot pan,” Arnold says.

The Huono combi steamer can be used not only by hotels and restaurants but also by food manufacturers, small supermarkets that carry items like barbecued chickens and delicatessens or small cafes where the chefs cook in the kitchen and the staff load food into a bain marie.

Winterhalter PT Series from Winterhalter Winterhalter launched its Winterhalter PT Series this August, and was another finalist in the New Product Awards.

Managing director at Winterhalter, Andrew Brett, tells Hospitality magazine the new PT Series is an exciting development for the company.

“It’s a very different type of product compared to what we’ve had before,” Brett says. “The whole basis of this machine is energy saving, so there are a lot of new features in there that we’ve never had before.”

Among those features is an energy management system, which enables the unit to save both power and water by diverting power to where it’s needed in the machine. The energy management system is economical for operators in its energy savings, Brett insists, and the rinse-ons in the new PT Series differ from past machines.

“In our old machines, a lot of the power of the rinse was used by water actually pushing the arms around,” he says. “In [the PT series] it’s actually driven by a magnet, so it saves around 17 percent in water usage.”

Brett adds that operators can also reduce the power used by the machine with a simple settings change.

“If you wanted to wash very delicate China cups with gilded edges, you can set it on a lower power setting, but if you wanted to wash pots and pans that have maybe been burned on the stove for a lot longer, you can use a more powerful setting,” he says.

All of the machines come fitted with a base exchange plate, which heats up the drain water that would normally be drained away - yet another energy-saving feature of the PT Series.

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managementcomment

A career

garnished with grace

Today’s headline hunting, spotlight seeking ‘celebrity’ chefs have a lot to learn from Jacques Reymond’s graceful departure, writes Tony Berry.

A

s many a high profile sportsperson has learnt to their cost, retirement is an entirely new ball game. There is not only the big question of when and how to leave the arena, but also the bigger dilemma of what to do in the years ahead.

Some simply can’t hack it; unless the media snaps them up as an expert commentator or they find some other lucrative outlet for whatever talents they claim to possess, it’s all downhill.

Too many sad tales exist of celebrities who fail to cope once they are no longer the focus of public adulation. Some go into rapid decline; others make the equally disastrous error of coming out of retirement for a second stab at whatever gained them fame and fortune.

While it is sad therefore that the doyen of Australia’s cheffing fraternity has decided to say farewell to the restaurant business, there is so much to cheer and gain from the manner of Jacques Reymond’s departure. As with everything he has said and done over the years, it was done with impeccable grace and timing.

Where better to announce his retirement than on the stage where he has been the star performer for so many years? It was a fitting accompaniment to his acceptance of yet another three hats at The Age Good Food Guide awards, an occasion that has seen him credited with a total of 80 hats over the past 24 years. It was also an occasion with a message to all the Johnny Come Latelys with their flash profiles and unbounded hunger for endless expansion.

Jacques Reymond’s eponymous restaurant has risen to the heights and

hospitalitymagazine.com.au

remained there because of consistency – of food, service and overall impeccable standards. It only once attempted to spawn offspring (a partially successful venture in Federation Square) but this fledgling was soon orphaned and the parents retreated to concentrate on refining and ever-improving their home.

And so the excellence continued year after year – one location, one head chef, one stable team highly trained and dedicated to the common cause. There was little need for promotion, for the pursuit of broader celebrity status or for setting up satellite clones of the mother ship.

Like so many others who feature in the annual Good Food Guide awards, the Jacques Reymond Restaurant is a single entity guided by a master hand that is rarely absent. No flitting off hither and thither for TV appearances, talk shows, guest appearances and – heaven help us – participation in TV games, quizzes and “talent” shows.

Of course, as Reymond himself has hinted, some of that will doubtless happen in the future as he embarks on ventures that will help spread his experience and knowledge to an industry that is increasingly in need of counselling and guidance. A chef is a chef is a chef, and has no need to be an all-singing, all-dancing, joke-a-minute music hall act who performs best when doing numerous takes and retakes in front of a camera rather than in front of saucepans and stoves. Who is doing the cooking while these so-called celebrity chefs are cashing in on their fleeting status?

It is significant that as part of his

“Who is doing the cooking while these so-called celebrity chefs are cashing in on their fleeting status?”

Tony Berry

carefully timed retirement Reymond is removing his name from his restaurant.

In doing this he is not only acknowledging the end of an era but bestowing his blessing on his talented lieutenants and giving them a clean slate upon which to work. It is somewhat of a pity such a legendary label had to go but there is nothing worse than a restaurant labouring on under false pretences with the name of a long departed luminary above the door.

There will also be new menus and new directions. But the feeling remains that despite all the necessary changes, excellence and attention to detail without fanfare or gimmickry will continue. There is so much to be gained from tradition and consistency that we could soon see Woodlands House, as it will be in 2014, taking its predecessor’s place on the podium.

Such qualities are assets beyond measure. They are hard-won and even harder to sustain. But in an age in which restaurants are listed as “hot”, Gen-Y demands neon and noise, and customers flit here and there like ambulance chasers in search of the chic and the new, these are the qualities of the true stayers.

Outlets come and go far too frequently. Lessons need to be learned from Jacques Reymond’s vast experience. Fortunately the man himself has decided now is the time for him to start teaching such lessons. Listen and learn – you have nothing to lose but your business.

Tony Berry is a former editor of Hospitality magazine, a restaurant reviewer and restaurateur. Contact him at tonybee@ozemail.com.au

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Eight ways to do business better Some very valuable lessons in how to improve the efficiency - and profitability - of your kitchen emerged from this year’s Clubs+ Chefs Management Summit, writes Ken Burgin.

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hefs from around Australia descended on Bankstown Sports Club in Sydney for the Clubs+ Chefs Management Summit recently, for two days of pure gold.

Career advancement; management skills; new ways of cutting costs; producing new and economical dishes with meat and seafood; and the latest in sustainable kitchen design were all hot topics, and it was a thrill to organise this vibrant event for 95 dynamic and motivated chefs.

One of the greatest pleasures I get from my training and consulting business is working with enthusiastic, passionate professionals - and this gathering was a blast, from beginning to end. It was a privilege to facilitate a forum with so much honest, open sharing, creative thinking and new ideas landing on fertile ground.

All chefs involved in this year’s Summit know that being successful involves a lot more than using the knives well and producing mouth-watering, fabulous dishes. Below are some of the stand-out initiatives identified by participants, which they plan to action to improve productivity and profitability in their kitchens.

1. Revisit stock control • Minimise stock. Keep two days’ supply, instead of a week, to shorten stocktake duration.

• Trial counting long lasting items in the stocktake, not every item.

2. Making vs buying in • Doing a lot of covers? Re-examine the value of making certain products in-house.

• Look into the costing and processes for setting up an in-house bakery – do the sums, get the fundamentals right, and this can be very profitable.

3. Meats • Keep in touch with the Meat and Livestock Association for new ways of using lamb, eg using secondary cuts.

• Lesser used primal cuts can improve profit potential.

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Doug Piper from Meat and Livestock Association, demonstrating how to use secondary cuts.

Ken Burgin

• Lamb rump on the specials board will be popular.

4. Sustainable kitchen design • Purchase new equipment and technology based on reduced energy cost.

• eWater technology – it’s safe, natural and highly effective.

• Perform power consumption audits on kitchen equipment, while also lowering usage.

• Cook-Chill – blast chiller advantages include labour cost saving, portion control and extended shelf life.

to produce each dish.

• Cost different dishes at different prices and profit margins. Make sure GST is deducted from retail cost before costing a dish.

7. Rostering and systems

“Being success• Online rostering systems – they help to meet budgets and simplify processes. ful involves a lot • Look into electronic, web-based kitchen check-lists. more than using • Delegate simple data entry to staff the knives well who show an interest.

• Implement and enforce start up and and producing shut down procedures. mouth-watering, 5. Seafood • Consider farmed fish instead of wild 8. Apprentices fabulous dishes.” caught, for tight portion control and • Approach schools for work experience reliable supply.

• Expand the seafood offering to include sustainable fish.

• Program seafood specials, and look further into the future for availability when deciding on specials and promotions.

6. Costing • Separate food costing. Do not miss the hidden costs if you want to improve profits.

• Design a new costing structure to include non-food costs.

• Use standard recipe cards – work out the average cost of staff and on-costs

students and implement a work experience program for school students.

• Work with regional organisations that facilitate these placements.

• Involve apprentices more with duties such as stocktake.

When you get so many chefs in one place, swapping notes and ideas, there is no doubt of the value. Regardless of whether you attended the Chefs Management Summit, you should see the list above as a great prompt.

For more information on any of the above, contact Ken Burgin via www.ProfitableHospitality.com

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4 1. Butter chicken, but not as you know it The team at Butlers BC have transformed traditional perceptions of the popular Indian cuisine with their new Butter Chicken Triple Decker. Comprised of butter chicken, white rice and encased in crunchy breadcrumbs, the product can be consumed as either a snack or main with accompanying sides. Each precooked, portion controlled product weighs 125g, and they can be either deep fried or oven baked from frozen.

See www.markwellfoods.com.au

2. Italian-inspired condiment range Visco Selected Fine Foods has launched a new label dedicated to ready meals, gourmet sauces, relishes and antipasti. The Val d’Elsa gourmet range includes beetroot relish with aged balsamic vinegar, basil pesto and country carrot relish, along with pasta accompaniments such as Tuscan

hospitalitymagazine.com.au

meatballs, duck and porcini ragu and barramundi sauce. Products in the range are made from fresh Australian ingredients, and they are available in one and two kilogram containers for commercial use.

Head to www.valdelsa.com.au or www.viscofoods.com

3. Embrace seafood this summer Markwell Foods has welcomed a new product to its seafood range just in time for the festive season - the crumbed prawn cutlet. The raw, tail-on butterflied cutlets are coated in a light breadcrumb and individually snap frozen, allowing kitchen staff to simply deep fry them for between three and four minutes at 180 degrees. Available in one kilogram cartons and free from added MSG, the cutlets can be used in entrees, share plates and mains, and they offer a convenient catering solution for functions and events.

Visit www.markwellfoods.com.au

6 4. Lift the mood with music Gone are the days of awkwardly quiet venues thanks to the new Pure Jongo S3 multi-room music system.

Completely wireless and portable, the system offers Wi-Fi and Bluetooth connectivity, and it is compatible with the free Pure Connect app, which allows business owners to access the music library on their tablet, phone or computer, as well as radio stations and podcasts. The system comes with four tweeters for 360 degree sound, as well as an upward-firing subwoofer, five speakers and individual power amplifiers.

Check out www.pure.com/au

5. Add a touch of the south to your menu The new Homestyle Wing Ding product from chicken manufacturer Ingham’s is coated in a super crunchy, traditional style crumb that contains a combination of different herbs and spices. Made from 100 percent Australian chicken, the Wing

Dings are free from added preservatives, colours and flavours. The new portion controlled product joins the brand’s already existing Wing Dings range, which comprises the Chicken, Roasted and Devil varieties. They can be used as entrées, sides and canapés for added versatility.

Head to www.inghams.com.au

6. Keep wine cool The new Chill n Pour product from WineX aims to eliminate the need for messy, bulky ice buckets by keeping patrons’ wine chilled as they dine.

Chill n Pour is equipped with a stainless steel rod, which is filled with a unique thermal gel that cools when placed in the freezer for an hour.

Staff then simply remove the rod from the freezer, attach it to a specially designed dripless pourer and place it inside the wine bottle.

The Chill n Pour product can be purchased in large quantities for commercial use.

See www.winexaccessories.com.au

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events&products

hospitalitydiary NOVEMBER

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Preserve Freshness with this Reusable Lid Flexsil-lid is an Australian invention designed to reduce the use and waste of Plastic Film Wrap and Foil on Gastronorms & Steam Pans in commercial kitchens

Conveniently packed standing up in countertop display box so cutlery can be prepacked before service.

Flexsil-lid is an Australian invention designed to reduce the use and waste of Plastic Film Wrap Flexsil-lid is an Australian invention designed and Foiltoon Gastronorms & Steam Pans in reduce the use and waste of Plastic Film Wrap kitchens commercial and Foil on Gastronorms & Steam Pans in commercial kitchens

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hospitality | october 2013

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Dunisoft™ is FSC Approved, a bonus in completing venue portfolio.

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Flexsil-lid is an Australian invention designed to reduce the use and waste of Plastic Film Wrap and Foil on Gastronorms & Steam Pans in commercial kitchens

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Flexsil-lid is an Australian invention designed to reduce the use and waste of Plastic Film Wrap and Foil on Gastronorms & Steam Pans in commercial kitchens

hospitalitymagazine.com.au

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Two of Australia’s favourite sauces now come in portion control perfection.

Just snap then squeeze.

www.cerebosfoodservice.com.au

Truly innovative. Each smartSQUEEZE opens and despenses with a simple snap then squeeze - no mess and no fuss.

of 100 individual sauces comes with a free, easy to assemble countertop display dispenser unit.

And with a handy barcode each sauce can be scanned during checkout, making counter sales quicker and stock control easier.

So if you are looking for a smarter portion control sauce solution, switch to Fountain smartSQUEEZE today.

Both the Fountain Tomato and Barbecue sauces are Australian made, gluten free, have no artificial colours and each shipper

Available now from your local foodservice wholesaler. For more information call Cerebos customer care on 1300 365 865.

FREE OFFER

To celebrate the introduction of this fantastic product, we’re giving away 100 FREE cartons of Fountain smartSQUEEZE Tomato or Barbecue sauce.

Hurry, to secure your FREE carton simply call 1300 365 865 today.

Offer is only available to genuine foodservice establishments. Limit one carton per establishment. Offer ends when a total of 100 cartons is reached.

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Cool products for a steel.

TITAN Cool Room Shelving

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