Hospitality Magazine November - December 2013

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No.700 November/December 2013

hospitalitymagazine.com.au

foodservice

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accommodation

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beverage

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management

How today’s restaurateurs are serving with style

PLUS:

Print Post Approved PP100007268

Tips to reduce your deep frying costs

Sealing safety

Dispelling fears around sous vide cooking

Bringing back authenticity

Italian restaurants go back to basics

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editor’s note

W

elcome to the 700th issue of Hospitality magazine!

I can’t imagine how much the industry has changed over the 45-odd years that it takes to churn out 700 magazines, each one full of (hopefully) thought-provoking, inspiring and valuable content for foodservice professionals across the country.

I’ve worked on Hospitality for a mere five years and have witnessed a huge amount of change, from diners’ growing appetite for casual eating options, chefs’ commitment to sourcing locally, a whole heap of food fads (Mexican, burgers, macarons, noseto-tail...the list goes on) and, of course, let’s not forget the effect Masterchef has had on your business. Some people have called it a ‘phenomenon’, others use more colourful language best kept out of print…

We touch on a couple of new trends in this issue, including a growing wave of Italian restaurants going back to basics by using only a handful of top-notch ingredients to honour one of Australia’s most loved cuisines, as well as some interesting tabletop trends, including the use of wooden boards (thanks for the inspiration Jamie Oliver!).

What new trends will 2014 bring? I can’t wait to find out. As this is the last issue of Hospitality for the year, I’d better get in early and, on behalf of the team here, wish you all a very Merry Christmas. May you have a very prosperous festive season.

See you next year!

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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

hospitalitymagazine.com.au

cover

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contents FEATURES

12 Bringing back authenticity

REGULARS

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Italian restaurants are celebrating simplicity.

16 Sealing safety

18 All aboard

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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

A good Staff Manual is essential in any business.

We share tips on how you can improve yours.

29 Rant Why do hospitality businesses struggle to get the basics right?

Mystery diner Our masked reviewer heads to Cafe Sydney.

10 Beverages

How to keep your deep frying costs under control.

ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 8484 0642 Fax: (02) 8484 0915 rhonnie.merry@cirrusmedia.com.au

28 Ken Burgin

New openings Check out the latest arrivals on the hospitality block.

We shed light on the latest tabletop trends.

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

News online The latest industry news from our website.

There’s no need to be wary of sous vide cooking.

24 Oil’s well that ends well Editor: Danielle Bowling danielle.bowling@ cirrusmedia.com.au

Jumping on the wooden board trend at York Trading & Co. Images: Rizwan Nawaz - Anarchy concepts

30 Shelf space

Pinot Gris is making a splash on Aussie wine lists.

Information on the latest products which could make all the difference in your kitchen.

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 March 2013 - 13,950

PRINTED BY: Bluestar Print 83 Derby Street, Silverwater NSW 2128 P: 02 9748 3411 MATERIAL The publisher does not accept responsibility for any editorial or advertising material forwarded or held in storage nor will material be automatically returned. Whole or part of this publication cannot be reproduced without prior written approval from Hospitality’s management.

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

hospitality | november/december 2013

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newsonline

“I’m gutted”: Restaurant Atelier owner on closure

yoursay FusionChef Australia commented on article:

Sealing safety: dispelling fears around sous vide Apart from not following food safety protocol, most food safety issues related to sous vide cooking arise from some chefs taking liberty with cooking times or temperatures. Sous vide requires cooking at a precise, constant temperature for a given time-frame to achieve an exact level of doneness. HACCP-compliant sous vide equipment have data logging functionality which allows chefs to record cooking times and temperatures for everything they cook sous vide and transfer the data to a PC. This feature is a must for chefs getting serious with sous vide cooking.

After nearly 10 and a half years, fine diner Restaurant Atelier in Glebe will close its doors on New Years Eve. “I’m gutted, personally,” said owner and chef Darren Templeman, who added that Restaurant Atelier had fallen victim to the same plague that has claimed so many other fine diners over the past couple of years.

“There are so many restaurants competing for the same dollar in Sydney – it’s a tough gig.

“You have to realise it’s nothing you’re doing wrong. It’s just the current climate of the dining scene in Sydney,” Templeman told Hospitality.

There were many attempts to save the restaurant, he adds, from diversifying the offering, introducing roast pig last summer, as well as master classes and menu

TOP 10 STORIES FOR 2013 1. Moran buys North Bondi Italian site; The future of Guillaume: What the papers said 2. Listeria deaths, miscarriage prompt further Jindi cheese recalls 3. Sydney chef stabs complaining customer 4. Introducing NY’s latest craze: the ‘cronut’ 5. Justin North burgers are back at the “shed” 6. Food authorities crack down on popular Chinatown eateries 7. Australia’s latest dining trend 8. World’s best restaurant makes 63 sick 9. Three new venues to open at The Eastern Hotel in Bondi 10. Christine Manfield announces plans to close Universal

deals where diners paid $100 for a 10 course meal.

“People who come in, they absolutely love what we do. It’s just not frequently enough, and the ones we do have don’t come back as often as we’d like.”

Templeman, originally from the UK, says he’d prefer to stay in Australia and currently has his eye on the Melbourne dining scene, which he describes as vibrant and diverse.

“From a chef’s point of view, on a Monday night in Melbourne, when you see how busy and bustling it is compared to what I see on my street here in Glebe or Surry [Hills], it’s like a ghost town here. It’s a different embrace of the food culture in Melbourne – that’s for sure.”

hospitality | november/december 2013

HospitalityMagazine posted an album:

Gastronomy spring menu launch

CAPS FOR CORKS Tyrrell’s and Yellowglen have both made moves to replace the traditional cage and cork seals with screwtops.

Tyrrell’s Moore’s Creek and Glenbawn on-premise only sparkling ranges are swapping cork for a cap, aguing that the screwcap takes a fraction of the time to open and minimises wastage when wine is poured by the glass.

Yellowglen has launched Yellow Brut Cuvée with a screwcap, which maintains effervescence for weeks. However, Yellow will still be available with a traditional cork, for those who enjoy that ‘pop’ of celebration.

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

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■ Read the full story on Page 16

■ Album at http://on.fb.me/16BpcRG

@FIMeat posted:

Spring lamb hops on to restaurant menus WOW! Awesome article in @Hospitalityed featuring our special Milk Fed Lamb! Thx 4 the mention @FourinHand @MoVidaMelbourne

JudeMayall responded: I’ve cooked their wallaby with my Bush Tomato Rub, absolutely amazing.

■ Full story at http://bit.ly/1aZTTBB

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newopenings

Le Joint DAVIS YU, the man behind Melbourne’s Touche Hombre Mexican eatery, has crossed over into the bar scene with his latest venue, Le Joint, taking up residence next to Touche Hombre. Le Joint is a European-style bar inspired by the nightlife of Amsterdam, and it seats up to 100 patrons. Rich Hands from London’s Milk and Honey takes the reins on the beverages offering, putting a strong focus on cocktails and milk punches. The menu comprises simple yet quality bar food with options including chicken dim sims from the chef’s family recipe, a David Blackmore wagyu beef burger and fried chicken with corn aioli dip. The bar will also play host to fortune tellers six days a week and DJs Thursday through Saturday nights.

Check it out: Owner: Davis Yu Chef: Joshua Cunningham Where: 233 Lonsdale Street, Melbourne E: fortune@lejoint.com W: www.lejoint.com

Chow Bar & Eating House

CHUI LEE LUK, the fourth owner of Claude’s, has moved on and opened Chow Bar and Eating House in Surry Hills. Luk draws inspiration from her Chinese and Malayasian heritage and has created a more casual dining experience, with Chow selling itself as a Chinese eating and drinking den.

The menu features a range of small dishes including Claws (deep-fried crab claw, ginger-soy dipping sauce) and Canon Shot Dumpling (roast pork, shitake, yambean) and larger dishes including Explosive Lamb (dried chillies, sichuan pepper, ginger) and Drunken Mussels (spring onion, ginger, beer).

The drinks menu includes Asian cocktails, beers and spirits, with a selection of wines also on offer.

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Two Brothers

BRISBANE restaurateur Jason White of the Public Restaurant and Bar is now making waves at Nobby’s Beach with the opening of his latest venture, Two Brothers. Two Brothers is a 45seat restaurant that functions as both a dine-in and take-away venue, serving only seafood. The menu offers small and share plates with a focus on simple food made in-house. All of the fish is local and sustainable. Among the small dishes are green-lipped mussels with white wine coriander sourdough and crispy fried soft shelled crabs served with smoked chipotle aioli. Large plates include fish (dory) and chips, snapper fillet and hiramasa king fish.

York Trading & Co

THIS NEW YORK-style bar is one of the newest openings in Sydney’s CBD. The menu features a large range of share plates that have a strong focus on Italian street food. Simon Mackay is the king in the kitchen, producing dishes like pork crackling, cheese bread with truffle and mackerel with grapefruit and Italian dressing topped with edible flowers. Formerly at Café Sydney, Ryan Gardam heads up the bar and keeps the American focus strong. The beverages include an international list of beers and ciders that largely hail from America, an extensive wine list and contemporary versions of classic cocktails.

Check it out:

Check it out:

Check it out:

Owner: Chui Lee Luk Chef: Chui Lee Luk Where: 320 Crown Street, Sydney 2010 P: 02 8095 9058 E: info@chowbar.com.au W: www.chowbar.com.au

Owners: Jason White, Benjamin White Chef: John O’Mahony Where: 32 Lavarack Road, Nobbys Beach, Queensland P: 07 5575 6721 W: www.twobrothersnobbys.com.au

Owners: Gewn Tran and Matthias Larcher Chef: Simon Mackay Where: 28 York Street, Sydney 2000 P: 02 9299 3389 W: www.yorktradingco.com.au

hospitality | november/december 2013

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mysterydiner

More than just a view You don’t have to be a high flying business exec or a well-to-do lady of leisure to enjoy all that Cafe Sydney has to offer, writes our masked diner.

T

here are certain places that will improve the success of any negotiation; that are that impressive they lead the other party to think you are ‘investing’ in them, without being blatant. Café Sydney strikes me as one of these spots. I have taken clients, visiting tourists and now my beloved there, for a variety of reasons, and not once have I left unimpressed. The prime tables on a clear day are on the balcony with splendid views out over Circular Quay and the Harbour Bridge.

The sun has not reached our part of the balcony yet and we are offered blankets to keep the knees warm - very thoughtful. It’s not too chilly though to engage in some of the best and simplest things on the menu in the form of fresh, cold delights from the sea. Half a dozen pacific oysters ($21.50) are as though just opened and simply served on a plate of crushed ice, with a wedge of lemon and a tangy eschallot and caramelised cabernet vinegar dressing. We manage to ease into these with a glass of crisp Prosecco and a great WA Chenin.

With elegant timing, entrées arrive and the seafood fest continues unabated.

Completely unadorned, with the exception of a lemon cheek and small pot of herby mayo, are my Moreton Bay Bugs ($27). Split down the centre and with any gooey head matter cleaned away, they are

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fantastic. Three huge bug halves, in shell, pearly white flesh and almost squeaky in texture. It was the Scallop special ($33) for the bride and she was presented a bowl full of delight. Soft pillows of gnocchi were fried crisp and a weird and wonderful collection of chanterelle mushrooms, shaved black truffle and globe artichoke supported the translucent scallop meat.

Just to round it off, a dressing of porcini butter. Delish.

This would be the first meal in my memory that has been seafood from start to finish (desserts excepted), and it must be the water view that brings us to more bounty from the sea for mains: Swordfish ($38) for me and Grilled Prawns ($39) for the beloved. Mine is deliciously rustic with a slab of swordfish, coated in toasted quinoa, resting on a beautifully braised and then bronzed octopus tentacle with a couple of mussels and clams joining in to make it a party. There are greens and beans involved and I am feeling all very Mediterranean. The prawns are the opposite, all delicate simplicity with a shaved fennel mound in the middle, surrounded by grilled and split Queensland prawns, left on the half shell. They are dressed with the world’s tiniest basil leaves and a lovely citrus butter. We took the liberty of adding a potato serve and found the duck fat fried kipflers a worthy cholesterol hit.

The sun was now gleaming across the water and all was good on the balcony with dessert the most decadent plate of the day: a Double Chocolate Slice ($19) with pistachio crumble and a quenelle of crème fraiche atop two defined layers of dense chocolate joy. Three bright and zesty splodges of passionfruit sorbet cut the richness and a ball of chocolate ice cream bought it back again. We accepted the somm’s suggestion of the glass of Malmsey Madeira ($19) and drifted toward bliss…

There is much to recommend Café Sydney; it’s a restaurant in touch with its clientele, and treats them with respect and reverence (the only grief I had was paying $2.50 per bread roll). It’s also a destination and occasion restaurant for the high flyers, cashed up tourists and ladies who lunch, but it is a fine place to eat, with terrific food and welcoming staff – and much more than a great view.

“The prime tables on a clear day are on the balcony with splendid views out over Circular Quay and the Harbour Bridge.”

Check it out: Where: Level 5, Customs House, 31 Alfred Street, Sydney P: 02 9251 8683 W: www.cafesydney.com Hours: Monday to Friday: 12pm until late; Saturday: 5pm until late; Sunday: 12pm for lunch

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beveragesimbibe

Is Gris

Blanc? the new

While Sauvignon Blanc is still a favourite amongst consumers, another white varietal is preparing to take centre stage on wine lists across Australia.

Christine Salins reports.s.

W

hat will be the next trend in wine? Predicting the answer to that is the challenge for every winemaker who has to plant vines years ahead of being able to release a wine to market.

While the phenomenal success of Sauvignon Blanc is unlikely to abate for some time, the demand for Pinot Grigio/ Pinot Gris is growing. Could it be the hot new ticket to success?

“Feedback we’ve received from restaurateurs and sommeliers is that it’s a style that’s very food-friendly and provides a point of difference between the usual Chardonnays, Rieslings and Sauvignon Blancs on their wine lists,” says Lyn Crossley of Canberra winery, Domaine Rogha Crois.

“For a small producer like us, it’s been a struggle to keep up with demand, as it’s such a great style for matching with food, and offers a lovely point of difference between the other white wines on restaurant wine lists.”

Thought to be a mutant clone of the Pinot Noir grape, Pinot Grigio and Pinot Gris are the same variety, referred to as Grigio in Italy and Gris in France (both words meaning “grey”). It can produce a huge range of styles, from bright, crisp, restrained wines through to rich, unctuous textures.

In Italy, it is traditionally picked a little earlier, producing a Grigio that is crisp, zesty and lighter bodied than Gris.

The Gris style is usually allowed to ripen more fully, making it luscious and rich with intense flavours and hints of spice such as cinnamon, clove and musk.

In Australia, a wide range of Pinot

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Grigio/Pinot Gris wine styles are being produced and therein lies some confusion, as the labels don’t always reflect the style in the bottle.

Some producers persist in marketing their wine as Grigio or Gris based on what they perceive the market will respond to, rather than the style of the wine, a situation that irritates Crossley.

“We continue to pursue our aim of producing a traditional Gris style, which means later harvest, barrel fermentation/ maturation, and longer time on lees etc.

This has been a challenge in the last two years where cooler and wetter vintages have influenced the level of ripening we can achieve at our altitude (840 metres).

“The results have truly reflected the season and whilst they remain ‘true to style’ these wines show a lighter bodied, crisper finish, albeit with heightened aromatics.”

Although the variety was introduced into Australia as early as 1832, by 2003 there were still only 329 hectares planted across Australia. What a difference a few years makes. By the end of 2012, plantings had increased ten-fold, to around 3,690 hectares.

Crossley finds it both encouraging and disturbing that “the obvious commercial pressure and the pursuit of profitable bottlings based on ‘trends’ has turned what was once a fairly artisanal product with a distinct sense of terroir into potentially a mass-market commodity.”

The physical restrictions of the Domaine Rogha Crois vineyard, located on the Lake George escarpment, means they can produce no more than 90 dozen Pinot Gris and are unable to plant more vines.

“By the end of 2012, plantings had increased ten-fold, to around 3,690 hectares.”

“(This) is a bit of a pity, as we would have loved to produce a ‘late picked’ or botrytis style as well, but this is now unlikely given the demand for our usual Gris style,” Crossley said.

As with Pinot Noir, it seems the key to success with this variety lies with it being produced in a cool to very cool climate. The best examples produced in Australia to date have come from regions such as the Mornington Peninsula (T Gallant), King Valley (Redbank, Pfeiffer, Brown Brothers), Orange (Printhie), Tasmania (Bay of Fires), Hilltops (Barwang) and the Adelaide Hills (Hahndorf Hill).

Canberra’s Lerida Estate has three acres of Pinot Gris planted, its second largest planting after Pinot Noir. Its recently released 2012 Pinot Grigio won a trophy at the 2012 Canberra Regional Wine Show. Lerida switched to the Grigio style after producing a sweeter Gris style in 2011, partly because the challenging weather dictated it be picked earlier, and partly because owners Jim Lumbers and Anne Caine prefer the lighter style.

Pinot Grigio is a new addition for Pfeiffer Wines, which is sourcing its fruit from the King Valley. Delicate and dry with a crisp, savoury finish, it comes with an eye-catching abstract label. Regularly rated as one of the top Pinot Grigios in Australia, Hahndorf Hill’s Pinot Grigio is bright, fresh and fruit-driven, in the northern Italian style.

These easy drinking wines pair easily with spicy Asian dishes, Indian curries, seafood, pasta and risotto. They are great quaffers, making them the perfect choice for long, hot summer days.

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italiancuisine

Bringing back

authenticity Italian food in Australia is heading back to its roots with chefs focusing on simple, authentic dishes that highlight their heritage. Brea Carter reports.

Polpe Di Ricotta.

Image: Franco Franco

C

heesy garlic bread, pastas swimming in rich, creamy sauces and ham and pineapple pizzas – these are some of the ‘Italian’ dishes many Australians know and love, but a new (or should I say old?) approach to the cuisine is emerging and is proving popular in Italian eateries across the country.

Chefs and restaurateurs eager to showcase all that their country of origin has to offer are choosing to serve up simple dishes that contain as little as three

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ingredients, and they pride themselves on using only the finest produce.

This is the premise behind Franco Franco, a new Italian restaurant situated in the heart of Sydney’s Surry Hills.

“We focus on the simplicity of the food itself – we do traditional Italian food where we cook like our families in Italy, and we use the best produce we can get in Australia,” says head chef, Francesco Armillis.

“My vegetable suppliers call me from

“With our food you can taste each and every one of the ingredients.”

the markets everyday and tell me what their best vegetables are. They might recommend the artichokes, and then I will use them in my specials.”

In keeping in-line with his simple approach to food, Armillis’ dishes contain very few ingredients.

“We use only three or four ingredients in our dishes, and sometimes we use two.

We do a lamb dish for example – it is the main ingredient and then we combine it with another two ingredients – sage and

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italiancuisine

rosemary - and don’t really mix it up.”

Marketing manager Mona Ibrahim says the main ingredient is the hero of the dish.

“It’s about accentuating the product through other little ingredients, but it’s not about reinventing the wheel and being so innovative that you actually lose the spirit and true taste of the main Chefs at work in ingredient.” the Tartufo kitchen.

Ibrahim says Franco Images: Tartufo Franco’s pizza makers have over 15 years of experience, and they were brought over from Napoli to make truly authentic pizzas.

“The menu is based on the very, very traditional pizza that you would find in Napoli. There are not a lot of ingredients on the pizzas and the dough is soft, not rock hard and crusty,” she says.

“You won’t find things like chicken or pineapple on our pizzas - we find that is absolutely absurd and it’s not what we define as authentic Italian pizza.”

Armillis explains each region of Italy has its own food culture, which means authentic Italian cuisine is much more than just pizza and pasta.

“Italy is very small but we have 22 regions. I come from Napoli, which is near the sea so we eat more seafood.

Our approach to food is very different to the Italians from Tuscany, for example, who are more meat orientated.

“That is the fantastic part of it – people start to find the really authentic Italian when they focus on regional dishes – they will be amazed by how many dishes there are that they have never heard of,” he adds.

Ibrahim says guests are pleased with the new dining experience, and there are plans to expand the concept throughout Australia. “We have found our customers love the change, they are so sick of the spaghetti and risottos you find in many copy-paste Italian restaurants.

“We realise customers need to have access to authentic Italian food that transports them to Italy and into a traditional family home without leaving the country,” she explains.

Industry veteran Tony Percuoco knows how important it is to evolve with the times, and has subsequently changed Handmade pasta. his whole concept of dining at BrisbaneImage: Divido based Italian restaurant Tartufo.

“We have a rustic sort of style, we are not too refined in the way we put things on the plate and we keep it simple.”

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“I still have my entrees, mains and desserts, but I have had to bring in appetisers as a lot of people were just coming in and having a main course and maybe a dessert – entrees were not getting sold.

“To get that cash flow I introduced a full page of appetisers, we already had them on the bar menu so I thought ‘Let’s bring them over to the restaurant,’” he says.

Contemporary diners are more conscious of what they are eating, and Percuoco strives to cater to customers with special dietary Tony requirements.

Percuoco “We introduced a vegetarian degustation which has gone through the roof, and we have an incredible amount of gluten-free food now. The minute I put the GF symbol on the menu it was ridiculous, it was like wildfire,” he says.

Despite running his own businesses for 30 years, Percuoco has never included pizza on the menu until now – another move to increase cash flow.

“I have just purchased an oven from Naples and I am sponsoring my cousin to come out from Italy specifically to make the pizzas,” he says.

“I am doing the true Napolitano pizzas, and while I have limited myself to a certain market because not everybody will like them, at least I am doing what I know is true.”

Percuoco is out to change Tartufo’s

reputation as a fine dining restaurant, and has transformed it into somewhat of a formal-casual hybrid.

“The restaurant is big enough to do one side of a la carte and the other side pizzas, snacks and share plates – there is a full-blown trend towards that style of dining in Australia at the moment.

“I don’t blame the public for wanting a more casual style of dining. We are all working long hours and sometimes we need to just get in, socialise, have a great glass of wine, a good meal and that’s it.

That 15 course degustation is out, nobody wants it anymore,” he says.

While change is on the menu at Tartufo, Percuoco explains one thing will stay the same – his approach to Italian food.

“I do normal, everyday Italian food and I don’t just put things on my menu for the sake of it – I very much look at what the season is.

“With our food you can taste each and every one of the ingredients. I am doing a particular dish at the moment which is simply pasta with prawns, calamari, zucchini, a touch of chilli, extra virgin olive oil and a little bit of garlic – we cannot keep enough of it, it is so plain and beautiful.”

Authentic Italian can also be found on the country’s west coast thanks to restaurants such as Divido, which specialises in regional, peasant-style cuisine.

The restaurant has a fairly simple philosophy, one that co-owner and executive chef, Jason Jujnovich, says has remained the same since it opened in 2005.

“We have a rustic sort of style, we are not too refined in the way we put things on the plate and we keep it simple. You won’t find any creamy sauces in our place.

“I try to stay away from mainstream Italian food, or from what some people

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might perceive Italian food to be. People restaurant to be a bit more casual now, will often ring up and say ‘Do you have which [works] in our favour because we’re spaghetti bolognese, or do you have la- not trying to be too stiff or conservative. sagne?’ and I have to tell them ‘Look, we “We like it to be a little bit more laidare not that type of place,’” he adds. back and casual, with friendly wait staff Instead, Divido serves up authen- that are happy to talk with customers and tic versions of these dishes, such as a have a bit of a chit chat,” he explains. mushroom and cauliflower lasagne with Jujnovich is passionate about his procrème fraiche, radicchio and hazelnuts duce and believes it is important that and a hand-cut tagliatelle pasta, which chefs develop strong working relationis accompanied by blue swimmer crab ships with their suppliers. meat and vermouth sauce.

“It is all about finding the right suppli“We do dishes that, if you did go to er. We have been using Brooklea Quail, a Italy, you would be likely to come across. great little local quail producer, from day “For example, Italians are known dot and we work with a few little boufor their wood-roasted meats and fish tique suppliers such as Artisan Foods. in certain areas, so we do a lovely wood “We source ingredients from all over, roasted duck which is served with buck- whether it be local Australian olive oil wheat polenta, mustard fruits and a por- from Pemberton or our cheeses and vincini jus. That has been on ever since the egars, which we source from Italy.” day that we opened. It’s one of biggest Jujnovich continuously updates Disellers,” says Jujnovich. vido’s menu, and it doesn’t necessarily “We also have the shallow fried ca- change with the seasons. “Rather than lamari, which is real comfort food, with change the whole thing at once we might aioli and an agrodolce salad, and hand- change three dishes here, two dishes made pastas – always handmade pastas.” there, and then four dishes after that.

Jujnovich has definitely noticed din“It’s all dependent on what’s popuDivido specialises in simple, ing in Australia is more casual than it lar, what’s not popular and what’s going light Italian dishes. once was, which suits him just fine. out of season – there are so many factors Image: Divido H O 1 0 1 3 like _ 0 the 0 0ambience _ K I K of -the 1 to 2consider.”

0 1 3 - 0 9 - 1 2 T1 5 : 0 1 : 4 5 + 1 0 : 0 0 “Customers

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C

safety

Sealing

There’s no reason to be wary of adding sous vide to your cooking arsenal. As long as you follow some basic food safety rules, it can be an invaluable addition to your kitchen.

Danielle Bowling reports.

Image: Sous Vide Australia

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hospitality | november/december 2013

hefs are always looking for ways to improve consistency and reduce pressure during busy service periods; for ways to still hold on to the skill and art of cheffing, but to take some of the heat off – so to speak.

Technology, equipment and innovative cooking methods can go a long way in helping here, not least of which is the art of sous vide.

While it’s by no means new (it has a history spanning four decades in France), some chefs are reluctant to embrace sous vide, unsure about how it all works and nervous about potential food safety risks.

Sous vide involves cooking under vacuum in sealed pouches, at particular – often low – temperatures, and often for long times.

While ‘low and slow’ cooking methods might make some chefs uncomfortable, Dale Prentice, director of Sous Vide Australia says once you understand how to cook this way, it’s no more dangerous than any other cooking method.

“I call it inside-out cooking. Your focus is more on getting the product cooked all the way through first, and then at the end you worry about visual appeal, and the flavour sensations outside of the product. So it can take a little bit to get used to cooking that way, because it’s the opposite of the way we’ve traditionally cooked, using high heat sources. But once you become familiar with that, sous vide becomes second nature,” Prentice told Hospitality.

“It’s very much the rules we were taught when we were taught to cook – all the health and safety is the same. Cross contamination is still the biggest safety risk, so it’s all about how a chef conducts himself and prepares the food.”

Prentice says sous vide cooking is growing in popularity as more and more chefs understand the benefits it can deliver. His own business has experienced 300 percent growth per year since starting four years ago.

“Chefs [are starting to] understand the speed they can achieve and the reduction in pressure during service, because a lot of the exactness of the cooking is done in advance or done with the knowledge that it’ll be right when you take it out of the sous vide.”

Anthony Fullerton, executive chef at the Queensland Performing Arts Centre, which comprises a concert hall, playhouse, theatre, studios, event spaces and a performing arts museum, considers his sous vide machines (he has six) to be critical elements of his kitchen arsenal.

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In his fine diner, The Lyrebird, guests often dine before their show and must be out of the restaurant and in the theatre 15 minutes before curtain-up.

“In a normal restaurant, if you overcook something, or if you do something by mistake you have time to re-cook it, you’ve got that little bit of time there. But we don’t have that time; it’s very timesensitive. So to guarantee that consistency of product, sous vide has become a major tool,” he says.

“For example, we’ve got a carpaccio dish that includes a 62 degree free range egg, and at the start of service you know you’re going to sell roughly so many serves, so you put those eggs in the sous vide at the required temperature and they’re sitting there, ready for you straight away when you get an order.”

And the same goes for meats.

“A lot of our mains have got lamb, chicken, fish or steaks and we cook them to a certain temperature, then it’s just a matter of bringing them back, sealing them, and browning them up. It helps with the ease of service, guarantees the consistency of the product and the tenderness of the product.

“So when you’re ready to plate up … you can carve off perfectly nice steaks that are showing a beautiful temperature right through,” Fullerton says. “It gives you better appearance, quality and consistency.”

It’s essential that any chef who invests in a sous vide machine understands exactly how to use it, Fullerton insists, adding that the booklet that comes with most of the machines is a good starting point; however, there are a few hard and fast

Chicken ballotine with spring vegetables and green pea mousse.

Image:QPAC

“It helps with the ease of service, guarantees the consistency of the product and the tenderness of the product.”

Braised beef cheeks with potato puree, baby spinach, braised shallots and red wine sauce.

Image:Wolf & I

rules, he says.

“People think you can put something in a sous vide bag and it will last a couple of weeks. That’s not the case … The general rule is, on the third day, you throw it out.

“There are a lot of basic things to remember, like don’t put a warm item into a sous vide bag and vacuum pack it, because then you’re going to invite trouble.

You’ve got to make sure that you seal it, and you chill it all the way down. It’s just normal food safety things. Certain boxes need to be ticked.”

And in terms of the actual sous vide bag, Dale Prentice says as long as you buy quality products, there’s no cause for concern, adding that chefs and consumers are actually much more exposed to sous vide cooking than they realise.

“The bags we’re using have been ap-

proved as food safe. We’re using exactly the same vacuum bags that are used for many ham and salami products or cheeses that come vacuum packed in supermarkets. These products are already in mass commercial sale,” he says.

So if a chef follows the basic food safety principles he or she was trained on, and has a good understanding of how to use sous vide machines, Prentice insists there’s nothing to worry about.

“We’ve never had a sous vide food safety scare in Australia. Whereas things we take for granted, like making mayonnaise, have killed and caused large amounts of sickness just in the last 12 months.

“If you cook and clean well already, and you take the time to learn and understand sous vide, then it’s as safe as any other cooking method.”

Sous vide risks will be reduced if: • • • •

Thinner portions of food are prepared so heating and cooling are rapid Water bath temperatures of 55ºC are used The time food is held below 54.5ºC during cooking is limited to six hours Commercial equipment with adequate heating capacity and excellent temperature control is used • Water and/or food temperatures are checked using a tip sensitive digital thermometer that’s accurate to 0.1ºC • Prepared foods are not stored for extended times unless processes have been validated NSW Food Authority – Sous Vide – Food Safety Precautions for Restaurants

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tabletopdesign

All

aboard

From wood to slate: how today’s restaurateurs are serving with style. Alexandra E. Petri reports

W

ith movies like The Great Gatsby and shows like Mad Men driving so many of the trends in food and fashion today, it’s no surprise that retro styles have have been extremely popular in the hospitality industry this year.

Yet that old world charm isn’t on its own; there are a variety of other styles out there filtering through the marketplace. Fiona Shanahan of Reward Distribution says that among the many trends she’s witnessed in the industry lately, restaurants, pubs and cafés using wooden boards to serve their food would be one of the most popular.

“I think Jamie Oliver started the board trend when his show was on television, because he was serving lots of things on wooden boards,” Shanahan tells Hospitality.

One of the key benefits of the wooden board is its versatility, she says. She adds that they are also easy to handle and are quite lightweight, so are suitable for staff to carry.

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“The boards can be used for a range of things, from burgers to dip bowls to desserts and cheese platters.

Platter food is becoming quite popular, like tapas-style. It has that rustic appeal to the clientele when food is served on a wooden board.”

Recently opened York Trading & Co in Sydney’s CBD went for just that same rustic feel.

Developing a menu that draws inspiration from the Italian culture, co-owner Matthias Larcher says that serving food on wooden boards lends itself perfectly to the venue’s cuisine and atmosphere.

“It’s a laid back environment, and it’s traditional,” says Austrian-born Larcher, who grew up right on the border of Italy.

“We offer Italian style street food, which is typically served on wooden boards, especially in the north of Italy and in Tuscany. It is the latest thing in Australia

and perhaps around the world to serve things on wooden boards, but it is a very old traditional thing. Back in the day it used to be wooden plates, wooden platters and boards where you served cold cuts, and antipasti platters, sliced York Trading & Co. prosciutto, sliced salami, uses boards to create a rustic feel mortadella, and sliced cheeses.

That’s why we brought that back, because we are going with the feeling of the Italian street food.”

At York Trading & Co the majority of the food is served up on wooden boards including the chicken liver parfait, which Larcher says is “played up” in order to give it a modern twist and make it more upmarket.

“A traditional chicken liver parfait is broken down ... traditional chicken liver is a served in a ramekin or a jar or served as a slice, but we almost decompose it.”

Larcher says that he’s noticed ven-

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ues around Australia using wooden boards to serve various kinds of foods, whether it’s entrees, mains, tapas or desserts. There’s really only one rule when it comes to serving food on the wooden boards, Larcher insists. “It’s a plate, it’s a platter - you can put anything you want on there so long as it doesn’t have sauce, because the sauce will run all over since it doesn’t have a rim. Really, though, you can put anything else you want on there: cold food, warm food, desserts - anything.�

When there is a dish with sauce, such as York Trading & Co’s meatballs, Larcher says he uses the board as an underplate to carry the bowl of meatballs. “You don’t have to necessarily put food directly on there,� he says. “It’s a style and it’s a look, it’s all in the design and what you think looks great. It’s all part of the presentation.�

Though he loves the appeal the wooden boards add to the venue, Larcher says that they do require quite a lot of up-keep. “You have to oil the boards continuously to keep them up to the food standards, because obviously people cut HO1 0 1 3 _ 0 0 0 _ CON 1 and 2 they 0 1 3develop - 1 0 -grooves, 0 2 T 1so0 : 0 0 : 5 4 + 1 0 : 0 0 into-them

“It also makes less noise on the table when you take your fork and knife to it.�

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Wooden boards grew in popularity following Jamie Oliver’s TV launch in Australia Image: Reward Distribution

Showplate image taken at Jacques Reymonds, Melbourne.

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it becomes a hygienic issue. We need to oil them about once a week. Plates are definitely much easier to have. “[But] I think [the wooden boards] give you a warm dining experience, and it’s nice to eat off a timber board versus a plate. It also makes less noise on the table when you take your fork and knife to it.”

Yet the aged-look suits wooden boards, so long as they are maintained properly, Larcher adds.

“A timber board starts looking good after it’s got a few cracks and chips. It’s rustic and traditional, which it is supposed to be. You don’t want a shiny board coming out that is polished like a Ferrari. You’re serving food on a wooden board ... to bring back the wholesomeness of a rustic experience.”

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Though there will always be a market for traditional tableware, it seems that more restaurateurs and chefs are looking for points of difference when it comes to creating a unique space for their diners.

Grant King of Sydney’s Gastro Park says that he has an interesting collection of crockery and plates, from glass to slate to handmade ceramic dishes.

“We are very openminded about the way we create food, so it’s nice to have different backdrops.”

Among King’s top picks is slate, which he says is a timeless piece to have in a restaurant.

“There are really no rules to what you can do with [slate], and that’s the great thing about them,” King says.

“They’re very versatile, and they’re like a blank canvas. I love a blank canvas.”

He adds that unlike plates and dishes

with rims on them, slate or other flat, even pieces bear no wasted space and are also very versatile.

They’re also sturdy and require very little maintenance, King told Hospitality.

“Porcelain or polished ceramics take a lot of polish. A smear stands out a mile away, whereas you don’t get that on rock. Rock washes easily, you dry it well and then it’s just ready to go again.”

At Gastro Park, King says he uses slate mostly for entrees and snacks rather than for main dishes, as they can become quite heavy for the waitstaff to carry.

Director and designer at her eponymously-named glass diningware brand, Maurgurite Dore says that the only area she hasn’t seen slate used in is desserts.

“I’ve seen them used for entrees and for mains like steaks,” Dore says. “I recently spoke with a chef over at a popular restaurant in Singapore, and they have been told to look for glass and slate plates. It isn’t just a trend in Australia.”

Though Dore says that she carries only glass diningware, she says she can recognise the appeal for slate.

“People are looking for something a little bit different from that white plate because it just gives it that little bit of an edge,” Dore says.

King echoes the same sentiment, saying that his arsenal of crockery and glassware is diverse and provides him with a lot of different choices to play with.

“We all want something with a different bend in it and something unique. I love having a lot of different materials because dishes have different feels to them so you can create a whole feel for a particular piece for a particular dish,” King says.

“A timber board starts looking good after it’s got a few cracks and chips. It’s rustic...”

hospitalitymagazine.com.au

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deepfrying

Oil’sthatwell ends well Buying equipment is just the beginning when it comes to deep frying costs. The oil is what really hurts the hip pocket.

Brandon Clarke reports.

MA D MP M1 0 6 1 b a r r a 2 0 0 x Image: Thinkstock

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eep fried foods, while not considered the healthiest of choices, are still by far one of the most popular. The problem for foodservice operators is the hidden cost of the oil. Most operators discard their oil, on average, every five days, and while that might not mean much if you only have one deep fryer, it becomes a much larger problem for venues with multiple fryers.

When I was younger my father would say, “I own the car, but I’m still paying off the petrol.” Nothing could be truer where deep frying and oil are concerned. As a general rule of thumb, it is likely you will spend somewhere between seven and 10 times the cost of the fryer on oil. Imagine spending more than $30,000 on oil for one 25L deep fryer over a seven year period. What about a fish and chip shop with five large fryers, changing the oil every five days? Spending $230,000 on oil is a frightening thought, isn’t it? »

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YING

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There are many factors that impact oil life. Here are a few, with some simple steps to help reduce your oil costs.

• Heat degradation – This is by far the greatest impact on oil life, aided by the urge to turn the thermostat to maximum during busy service periods. Unfortunately all this does is escalate the oil breakdown by as much as 20 times. Always use a skimmer to remove the floating crumbs and particles so they don’t continue to burn and carbonise the oil. Also, look for fryers with the thermostat knob behind the door.

• Air – The addition of air causes oxidation of the oil. This generally leads to a build-up, otherwise known as “gummy residue.” This build up, when not removed, contributes to the break-down of oil. Always wipe clean the sides and edges of the tank.

Remember to always cover the fryer with a lid at night.

• Moisture – Another enemy of oil is often accidentally added when the contents of a frozen bag of food, for example chips, is emptied directly into the baskets. This practice also causes the oil to spit and can be very dangerous to the operator. Never load baskets with product directly over the oil.

• Product load – It’s certainly not uncommon to see fryer baskets filled to the brim. Over-filling baskets causes the temperature of the oil to drop significantly, allowing more of it

to be soaked up by the product, further increasing oil costs. Fryer baskets were designed to be filled half-way only.

• Fryer maintenance – A by-product of frying is carbon. The carbon builds up on the fryer tank which creates a thermal blanket, reducing the fryer’s efficiency. All fryers require boiling out to remove the carbon and keep the tank clean.

• Temperature of product – The temperature of the product when it goes into the fryer is also critical. Some products are only designed for frying when frozen. Others work better when blanched and then finished later from a thawed state.

• Oil quality – There are many types of oil available, both solid and liquid.

They all have varying life expectancies. As a general rule the cheaper the oil, the shorter the life span.

Remember that by filtering at least three times a day: after the lunch rush, after the dinner rush and then at the end of the night, oil life can be extended dramatically, and your oil costs will therefore be reduced substantially.

Following these procedures and tips can significantly increase the life of your oil.

Let the savings begin.

Brandon Clarke has been involved in the catering equipment industry for the past 25 years, specialising in frying systems and processes including design, planning and operational training. Contact him at fryingguy@kimiragroup.com

Oil saving methods By far the simplest way to reduce your oil cost is to filter the oil. The more you filter, the more money you can save.

See these efficiency-enhancing Birko products – and much, much more at Fine Food Australia, Sydney Convention Exhibition Centre, 9-12 September. Or call 1300 724 955 for the latest Birko Product Catalogue and price list.

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hospitality | november/december 2013

Here are three common ways to filter your oil: 1. The oldest method is by manually filtering through a cone type filter (Chinaman’s hat), which involves draining the oil into a large saucepan or pot, then pouring the filtered oil back into the fryer. This method is both time consuming and dangerous to the operator. Whilst somewhat effective, the OH&S issues can be a real problem.

2. The portable oil filter is also a useful option. This involves draining the oil into a portable filter and pumping it back into the fryer. Whilst removing many of the OH&S issues, other problems such as storage, cleaning and time constraints can occur.

3. The most effective method by far is the in-built filtration system. The in-built system allows for filtering to be done whenever it is required and with most systems usually takes no more than five minutes per fryer.

hospitalitymagazine.com.au

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Vision Statement The Foodservice Industry Association is committed to the ongoing growth and development of the industry and our members by continuing to deliver high quality, high value trade shows and exhibitions throughout regional NSW. These expos and trade shows give a broad range of industry users the opportunity to meet and compare and discuss the latest trends in the Food Services Industry.

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A

good Staff Manual isn’t long and complicated, or a dump-bin for every new memo or brainwave from the boss.

Chances are yours has been added to and edited over the years, but does it reflect the real world of 2013 and 2014?

Handbooks set standards and expectations - they’re designed to help staff and protect management. And they’re another element in successful recruitment and retention. It should also be easy to access online, so managers and staff can check the rules and guidelines any time. Google Sites is one option for having passwordprotected content that staff can find, or Microsoft Sharepoint. Or you could have key sections downloadable from the staff’s private Facebook Group – the main priority is that it’s used and easily available.

Your Maual must consider: Anti-Discrimination: What is and isn’t OK to say and do? Anti-discrimination and affirmative-action laws now cover more and more situations. And staff have easy access to websites that explain their rights and the remedies available if they’re unhappy. How do these look in your manual: modern and inclusive, or a reluctant bare minimum? Government websites usually have detailed guidance for employers.

Modern Safety Policies: It’s more than just displaying the compulsory posters. Inspectors want to see a culture of care: not just safe equipment, but policies, training and qualifications for staff. There are posters you can display, and your insurance company may supply a safety manual and make suggestions on training. Having visible, easilyunderstood information on display adds a layer of protection for the business if something goes wrong.

Social Media Policy: There’s no avoiding Facebook, Twitter and online chat most of your staff and managers use them and need guidance on what is and isn’t acceptable, especially as it relates to your business. Rules should cover acceptable comments about the business, competitors and staff members. Most staff members don’t understand how to lock down their

privacy on Facebook, making it all too easy for people to see their crazy talk and opinions. The policy should also cover online or cyber-bullying. It’s about saying no to sexy or drunken photos being texted between friends ‘for a laugh’.

Strong, clear policies on bullying: New Commonwealth laws starting on 1 January 2014 make bullying something that staff can take directly to Fair Work Australia. A worker is bullied if an individual or group ‘repeatedly behave unreasonably towards a worker and that behaviour creates a risk to health and safety.’ If the conduct complained of is ‘reasonable management action carried out in a reasonable manner,’ (ie firm words and direction) then that conduct doesn’t contravene the workplace laws. But there’s no definition of ‘reasonable management.’

Sounds like a lawyer’s picnic!

Family Leave & Carers Leave: Rights to time off work are being extended, year by year. In Australia, it’s outlined in the Fair Work Statement that must be given to every employee when they start. This statement keeps being updated and can be downloaded from Fair Work Australia – do you have the most modern version?

Simple Language: Short phrases and simple words; easy for people to read, especially if English is not their first language. Don’t let your lawyer create something that causes confusion. This also means having policies that aren’t hypocritical - do the sentiments about ‘teamwork’ and ‘excellence’ fit with what staff see around them?

Are you ready to open up the contents for discussion and revision? Good staff like an organised, predictable workplace: they’re unlikely to suggest ditching the rules. But they will find contradictions and out-of-date policy that needs replacing; and if you use their input, you’re creating a document that has real ‘ownership’ rather than just being imposed.

Ken Burgin

“Do the sentiments about ‘teamwork’ and ‘excellence’ fit with what staff see around them?”

Image: Thinkstock

About Us

Image: Thinkstock

An up-to-date, relevant and easy to access Staff Manual is an essential tool for any foodservice business. Ken Burgin shares some pointers on getting it right.

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A toast Image: Thinkstock

to getting the basics right Ritzy refurbs and designer décor might get bums on seats, but perfecting the small things is what keeps patrons coming back, writes Tony Berry.

Image: Thinkstock

T

he day began as it so often does when away from home: by asking the waiting staff to take back to the kitchen the slices of almost white bread they had placed before me.

Hopefully they would return with something tanned and crisp that could legitimately merit the label of ‘toast.’

Rarely in many years of dining have I had to send back a bottle of wine or even a portion of meat for being under- or overdone. But the occasions on which the socalled ‘toast’ presented at breakfast has had to be returned for a decent tanning are too innumerable to count.

What is it about such a simple menu item that cooks and serving staff fail to understand? Bread is bread; toast is toast – and there is a vast difference between the two. One is pale and uninteresting, suitable only for mopping up the egg yolk and bacon fat streaking one’s plate. The other is dark, tanned and bold, simply begging to be smeared with butter and/or honey, marmalade or jam. A bit like the difference between a wishy-washy lovelorn Victorian maiden and the brash belles of Fifty Shades and its ilk.

So where’s the problem? Are they saving on time, or even on power? It is probably a mix of the two as so many hotel dining rooms now demand that the breakfast diners cook their own on those infernal conveyor belts that are seemingly designed to ensure every guests’ day begins with annoyance, irritation and grumpiness.

Obviously, as with so much else that

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goes on under the guise of hospitality, products, services and fittings are provided without any hands-on testing by those who install them.

Witness the hotel that underwent a rather excellent renovation but decided to provide sufficient power points only to plug in a couple of bedside lamps. Such cost-saving does nothing to endear them to guests who these days come laden with numerous gadgets and appliances requiring convenient sources of electricity. Yet such basics are too often overlooked.

Similarly with the replacement of mini sachets of shampoo and conditioner by plunger-type dispensers. It is probably a cost-effective move; however someone should explain how a person using the shower is expected to squeeze out sufficient goo from dispensers fixed above the hand basin on the other side of the room.

And even when such dispensers are located close at hand they tend to be poorly sited, to misfire or deliver in unreliable, spasmodic spurts.

Such annoyances would be overcome if management endured a night or two in their own hotel rooms. Or, like another recent experience, if those in control simply walked with guests through every aspect of their establishment they would have discovered the way to reception was not to follow the sign stating Reception, but through the door marked Toilets.

See things not as you think they should be, but as how guests require them to be.

Tony Berry

“It is so often what management probably considers the little things that cause the most irritation and disappointment.”

It is so often what management probably considers the little things that cause the most irritation and disappointment. It is also these “little” things that create the “big” impressions.

The meal may not have turned out quite as expected but it was edible, the company was good and overall it was a good experience ... but why did the glasses of water asked for several times never come and why such a big gap between courses and how come we had to wait so long for the bill?

These irritations, too often regarded as minor glitches, are what linger longest in customers’ memories – and which are talked about to other potential customers.

Much talk is made these days of the Big Picture, of the total package. But note the behaviour of an art lover in a gallery.

They stand back to take in the total view but then move in to study closely all the fine detail and brush strokes, for these are the basics and essentials of a great work.

Hospitality is no different. Consider the product in its entirety by all means, but make sure every single component is tested before offering it to punters. All the bells and whistles, the strobe lights, smoke clouds, fanfares and dancing girls of the mammoth arena event count for nothing if the air-con is too noisy, the sightlines are shonky, the seating is wobbly and, of course, if the main attraction is off-key.

Big pictures are all very fine, but it’s the pixels that matter most. Along with brown toast.

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5 1. Pastry shells for the gluten intolerant To ensure no one misses out on their favourite foods at Christmas time, Ready Bake’s pastry chefs have developed a gluten-free range of sweet and savoury pastry shells. The range comprises 50mm triangle and square shaped shells that are ideal for finger food and canapés, along with a fluted shell for dinner dishes, desserts or display cabinets. Made from high quality ingredients, the shells are available in butter shortbread and savoury varieties.

See www.readybake.com.au to find out more.

2. Flavoursome meals made easy Tandaco coating mixes from Cerebos Foodservice are designed to add extra flavour to meat, poultry and seafood dishes – simply select the desired amount and apply accordingly. The mixes are available in three varieties: fish, Southern fried chicken

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and salt and pepper. In addition, the company has devised the new Tandaco stuffing mix for use with poultry, pork, lamb, seafood and vegetables. Each new product is free from added MSG, artificial colours and flavours.

Head to www.cerebos-export.com

3. Easy store and pour sauces Edlyn Foods has launched a new tomato sauce, barbeque sauce and egg mayonnaise. Each product comes in a conveniently packaged five litre pouch that reduces waste and is said to be the most hygienic way to store sauces. In addition, the company has released a new condiment dispenser that is designed for use with the new sauces. With just one pump action the dispenser releases the sauce, eliminating the excess mess associated with pouring it from a standard bottle.

Visit www.edlyn.com.au to find out more.

4. Knives from a celebrity chef Renowned Australian chef and global restaurateur Luke Mangan has added a three piece set of professional standard knives to his portfolio. Made from quality German stainless steel and equipped with high impact ABS handles for added strength, comfort and durability, the knives are suitable for use in both domestic and commercial settings.

The set contains a parer for intricate work, utility knife for large meats and vegetables and a chef’s knife, which can slice, dice, chop and de-bone.

Head to lukemangan.com to view the entire range.

5. Napkins for all occasions The new Alfresco range of white napkins from Tailored Packaging is designed for use across all foodservice applications, from fast food to fine dining. Products in the range come in various sizes and styles, and a selection of premium items are available

in both quilted and air laid (linen feel) varieties. The range also comprises several pre-folded options within the cocktail, lunch and dinner styles, all of which are said to be highly absorbent.

Custom printing options are available, allowing business owners to include their logo or other relevant information on the napkins.

See www.tailoredpackaging.com.au

6. Bread that caters to all tastes Rather than purchase each variety of Speedibake Classic Dinner Rolls from Tip Top Foodservice separately, business owners can now opt for mixed cartons. Each carton contains a total of 144 par-bake white, brown and multi-grain rolls, making it easier than ever to cater to the needs of guests’ varying tastes. The cartons occupy limited space in the freezer and the rolls take just four minutes to cook in the oven, making them a great addition to Christmas festivities.

Visit www.tiptop-foodservice.com.au

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New ArtisAN white CiAbAttA DiNNer rolls

For more information or to place customer orders PH 1300 366 533 FAX 1300 854 021 or email foodservicegf@goodmanfielder.com.au

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