No.672 May 2011
hospitalitymagazine.com.au
foodservice
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accommodation
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beverage
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management
Top cheese Dairy delights judged the best in the country
BAKING UP PROFITS
Print Post Approved PP349181/00109
REGIONAL STARS How chefs Anthony Milroy and Monique Maul turned a run down restaurant into a culinary destination
Hi tech clean Latest warewashing technology saving energy and money
Bakers and chefs cash in on consumer appetites
Social networking Make Facebook work for you
Hotelex Shanghai We wrap up this top international industry show
EDITOR Rosemary Ryan Ph: (02) 9422 2880 rosemary.ryan@reedbusiness.com.au JOURNALIST
Editor’s Note
Danielle Bowling Ph: (02) 9422 2667 danielle.bowling@reedbusiness.com.au CONTRIBUTORS Christine Salins Ken Burgin Tony Berry ADVERTISING NATIONAL Rhonnie Merry Ph: (02) 9422 2481 Fax: (02) 9422 2863 rhonnie.merry@reedbusiness.com.au MARKETING Janet Leong Ph: (02) 9422 2644 janet.leong@reedbusiness.com.au GRAPHIC DESIGNER
here for a long, long time. After many years of work and an investment of around $80,000 he's legally produced an Australian raw milk cheese. It's been a long road — he's been working with his local health authorities for six years to get his C2 cheese approved for sale — and finally succeeded. Haddow said he’s now working on other styles of raw milk cheeses he would like to produce but says the possibilities are limited. "I'd like to make more raw milk cheeses but the regula-
Blessed are the cheesemakers. Stop groaning. I know I’ve used that old Monty Python line a million times before in these pages but it just so perfectly sums up my sentiments towards our brilliant makers of cheese. I love cheese! The line came to mind again as I spoke this week to acclaimed Tasmanian creator of fine cheeses Nick Haddow of the Bruny Island Cheese Company. Haddow has scored a big point in the raw milk cheese debate that’s been going on
tions that are in place really limit what kinds of cheeses can be made out of raw milk cheese at the moment.” he said. The key to getting C2 approved was heat treating the curds to a minimum of 48C along with careful temperature controlled maturation process and having a moisture content of less than 36 per cent. Haddow said the response to the cheese has been "massive" with demand far great er than can be met. "We can make 15 wheels a week — sight kilogram wheels but we could be selling five times that much.” Haddow said he hasn't had any other cheesemakers contact him expressing their desire to follow suit but he's hoping his achievement may
have laid the ground work for more such cheeses to be made. “The South Australian Dairy Authority is paying me a visit because I think they may have had some inquiries from cheesemakers there,” he said. Asked if he feels like a pioneer Haddow said yes, and no. “In a way the opposite is true,” he said. “This is the way cheese used to be made — it’s the way it’s made everywhere else in the world.” Hear, hear, and may the cheesemakers of Australia go forth and produce. Please.
Rosemary Ryan
Ronnie Lawrence Ph: (02) 9422 2741 PRODUCTION CO-ORDIN NATOR Laura Panameno Ph: (02) 9422 8772 laura.panameno@reedbusiness.com.au PRODUCTION DIRECTOR Troy Stevens Ph: (02) 9422 8748 ASSOCIATE PUBLISHER Michelle Graves Ph: (02) 9422 2391 SUBSCRIPTIONS Ph: 1300 360 126
contents 6 News
14 Hospitality chef
First legal raw milk cheese. Industry weighs into carbon tax debate.
How Anthony Milroy turned a run down restaurant into a regional culinary destination.
8 Mystery diner
17 Imbibe
Our undercover diner heads to Philippe Mouchel’s new bistro.
Winemakers building their business using social media.
10 Secret ingredients
How to make Facebook work for your business.
Q&A with chef Kemal Barut from Lezzet restaurant. REED BUSINESS INFORMATION PTY LTD SYDNEY HEAD OFFICE Tower 2, 475 Victoria Avenue, Chatswood, NSW 2067 Australia Ph: (02) 9422 2999 Fax: (02) 9422 2863
19 Baked to perfection Chefs and bakers tap in the Aussie appetite for top bread and patisserie.
23 Dairy good 35 Burgin
ONE YEAR: $132.00 incl GST TWO YEARS: $220.00 incl GST
Features
12 Workplace Casuals and unfair dismissal regulations.
The great Aussie dairy delights judged the best in the country.
37 Shelfspace
27 Cleaning up in the wash
We round up some of the latest new products for foodservice.
Latest news from the innovative hi tech world of warewashing.
No.672 May 2011
ON THE COVER:
hospitalitymagazine.com.au
foodservice
hospitality | may 2011
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beverage
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management
Dairy delights judged the best in the country
Average Net Distribution Period ending Sept 10 13,701
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accommodation
Top cheese
hospitalitymagazine.com.au
BAKING UP PROFITS REGIONAL STARS Print Post Approved PP349181/00109
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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How chefs Anthony Milroy and Monique Maul turned a run down restaurant into a culinary destination
Hi tech clean Latest warewashing technology saving energy and money
Bakers and chefs cash in on consumer appetites
Social networking Make Facebook work for you
Hotelex Shanghai We wrap up this top international industry show
On the cover this month is an image that has had mouths watering around the Hospitality office for days as we prepared this issue for you. It’s of a Warm Roasted Beetroot, Potato, Pancetta and Blue Cheese Salad that features the amazing King Island Dairy Endeavour Blue Cheese. It’s from Dairy Australia’s new cookbook featuring the champion dairy products from this year’s annual Grand Dairy Awards — a celebration of our local cheeses.
Turn to page 23 to check out our round up of all the winners of the categories in the awards including a range of cheeses, yoghurt, cream and butter including the Grand Champion Cheese — the much awarded Old Telegraph Road Fire Engine Red washed rind cheese from top Aussie cheese maker Jindi Cheese. For cheese and dairy food lovers like the crew here the cookbook is food porn. You can drool over it too at dairyaustralia.com.au
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VISIT OUR WEBSITE AT WWW.KR WWW.KRAFTFOODSERVICE.COM.AU W AFTFOODSERVICE.COM.AU
news
in brief Former Fifteen manager found guilty The former manager of TV chef Jamie Oliver's Melbourne restaurant has been convicted of setting its offices on fire in 2008. Kevin Stralow, 34, was found guilty of one count of arson at the Fifteen restaurant, and 16 charges of theft. The trial heard Stralow, of Richmond, started the fire, which caused $1.5m damage, to cover up thefts for gambling.
Latest success for our Newcastle boy Aussie ex- pat chef Brett Graham has added another major success to his bow by storming on to the high profile S Pellegrino World's 50 Best Restaurants list with a splash. The Newcastle-born chef's The Ledbury restaurant in London was named as the list's highest new entry, comng in at number 34. Danish restaurant Noma grabbed the top spot for the second year in a row.
Parental leave scheme kicks off July 1 The Australian Government has begun its campaign to educate employers about their obligations and rights under the new Paid Parental Leave scheme which will come into effect from 1 July. For information including an Employer Toolkit, head to centrelink.gov.au or call 13 11 58.
hospitalitymagazine.com.au
MOST READ STORIES Former Fifteen manager found guilty as latest Oliver venture opens
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Accor takes over Fraser Island hotel management
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Hilton leads way in taking pledge
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Lascelles to defend title at Chef of Year competition
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Hotel industry asks for cooperation from union
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Source: hospitalitymagazine.com.au 1822 April 2011
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hospitality | may 2011
Industry enters carbon debate THE RESTAURANT and catering industry has weighed into the debate about the effect of the Australian Government's proposed new carbon tax on various industries. The peak representative body for the industry Restaurant and Catering Australia said it was "stunned" that the Gillard Labour Government will ignore any compensation packages for cost increases on carbon tax for small businesses. It said the Government's attitude to small business is to take the costs
on board as a day to day operating expense or pass it on to the consumers. Restaurant and Catering Australia chief executive officer John Hart said small businesses already have high operating costs due to regulatory burdens placed on them. Hart said restaurants and cafes don't “need another added cost to operating a business or need to pass more expense on to the consumer”. “Restaurants and cafes are already feeling the pinch with a two
per cent profit margin and a highly competitive market precluding any price increase, therefore the industry can not afford any additional costs,” he said. Hart said Restaurant and Catering Australia was concerned the Government will give compensation packages to households and big businesses “who can flex their muscles and demand compensation while smaller businesses who can't afford to make as much noise are left to carry the can on carbon tax”.
Tassie cheesemaker makes first legal raw milk cheese TASMANIAN cheesemaker Nick Haddow says he’s opened himself up to a great deal of scrutiny as a result of his achievement of producing Australia’s first legally recognised and approved for sale raw milk cheese. But he says he’s happy to shoulder the burden if it means other local cheesemakers may be able to follow him and begin making more raw milk cheeses. “If I’ve been able to make it easier for other people to do it in the future then I’m pleased with that,” said Haddow, the cheesemaker at Bruny Island Cheese Company. His hard, cooked curd, cow's milk cheese called Raw Milk C2 is similar to a European-style mountain cheese like gruyere. It’s the only style of cheese that can be made legally in Australia using non-pasteurised milk. Haddow says he deliberately worked very closely with the local dairy authority in the development of the cheese. “I wanted to do it in a way that satisfied them so then if anyone else wanted to come along and do it they could do it easily,” he said.
“I’m more interested in other people doing it too than in me being the only one.” Haddow said he had had an overwhelming reaction from consumers to the cheese. “We are making about 15 of the eight kilogram wheels a week which is bugger all. We could be selling five times that amount the deman is so strong. “People have been wanting this to happen for years and years. But I think people are reacting to it just as much as anything because it’s locally made and it’s a good cheese rather than just because it’s a raw milk product.” Haddow said he had been contacted by the South Australian dairy authority who have organised to visit him. Food regulator Food Standards Australia New Zealand (FSANZ) began looking at the Australian dairy industry's use of raw milk in 2008. It’s presenting its recommendations on the use of raw or unpasteurised milk at the end of this year. Indications are that it may change Australia's regulations for versions of hard cheeses but not for soft cheeses or for drinking milk.
Melbourne chef heads to Shanghai MELBOURNE chef Joe Hlusko had his first taste of Shanghai last month when he headed to the Chinese city as the winner of our competition that earned him a trip for two to visit the trade event Hotelex Shanghai. Hospitality ran the competition for the second year in conjunction with the organisers of the show. The chef de cuisine at Crown’s Number 8 restaurant said he was amazed by the show and Shanghai. “There was a massive range of products at the show covering everything that a world class establishment would need,” said Hlusklo, pictured with the famous Shanghai skyline in the background. “And the dining scene in Shanghai was quite interesting. I sampled plenty from the best of both worlds — traditional Chinese and modern western. “All the hotels have world class food and beverage operations. Two of my favourites were the butfet at the Shangri-La hotel and the restaurant on level 91 of the Park Hyatt. “Plus the local dumpling houses were amazing, cheap and cheerful and excellent value!”
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review
PM24 24 Russell Street, Melbourne Our Paris dreaming diner heads to Philippe Mouchel’s new French bistro, or Bistro Rotisserie, one of the latest ventures from the ever-expanding The Press Club Group.
mysterydiner RECENTLY I had the great pleasure of strolling the streets of Paris in a long awaited European odyssey and found, as expected and to my delight, a city in love with food in many ways. Not the least of these was the very French version of takeaway — a four layer rotisserie with chicken on the top post, lamb then beef with a full suckling pig on the bottom with each of the beasts having a tray of vegetables cooking in the dripping juices underneath. This bright red feast machine was on wheels and pushed out from the shopfront to entice the passing parade — and wasn’t I enticed! Even more recently I spied another magnificent rotisserie on the back wall of the open kitchen at PM24. How could I not take the bride in to allow a Paris revisited experience? PM24 is the new vehicle for the undeniable talent of Philippe Mouchel and is part of The Press Club Group of restaurants. It is calling itself a ‘Bistro Rotisserie’, but it is far superior to most of the standard bistro fare and your average souvlaki place doesn’t roast like this; perhaps the name sells the quality on show here a bit short. The room is long and full of hard surfaces, without being too noisy, with a bar at the front and open kitchen along the right wall. Mouchel is there, in black, manning the pass and managing a greeting to all and sundry as they come through. We’re handed the menu and wine list to peruse and specials are recited. Soup today is French Onion and, given the last time my beloved indulged in this was in Paris and our reminiscent frame of mind, it is a certainty to hit the table. The wine list is heavily weighted to all things French but with some excellent local drops for balance. It’s a wonderful Chardonnay from Domaine Bachelet–Monnot ($80) in the Cote de Beaune that we choose with the assistance of a very helpful sommelier. It’s lush and full with enough depth and structure to balance the dishes we know will follow. Wonderful, warm, dense rolls appear in a freestanding cotton bag and I know one will not be enough as the first is polished off with the appetiser — a lovely fromage frais with fresh dill served in an oval tin. The aforementioned soup ($16) makes an appearance and is all that it should be: dark and brooding, rich and flavoursome. Topped with a cheesy bread round it is startlingly hot and in a 8
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The details PM24 Executive chef: Philippe Mouchel Open: For lunch Sunday to Friday —12pm to 3pm. For dinner seven days — 6pm to late. Ph: 03 9207 7424 www.pm24.com.au The verdict: PM24 is a fantastic addition to the Melbourne dining scene and under Philippe Mouchel’s watchful eye delivers one of the best dining experiences you’ll find from the quality of the service to the classic French dishes on the well thought out menu. The rotisserie at work at PM24.
huge bowl that appears to have no bottom — at least not one that we could reach. It nearly bought a tear to the eye of my bride, so distinctly Parisian was it. For me, any sort of sea creature in ‘cake’ form is a magnet and the Spanner Crab Cake ($25) so proved to be. It comes with a wondrous, creamy remoulade and a long section of delicately wilted cos lettuce. Golden browned and crunchy on the outside, it reveals a delicate crabby inner at the touch of a knife. Delightful. We both opt for mains from the rotisserie. How could we not? Four point Lamb ($45) sits with sauté potatoes, garlic and jus. The lamb is perfectly cooked with a lovely tension to the meat and crucially, it has remained beautifully moist and juicy. The potatoes seem to have been simmered in stock before roasting with shallots and garlic to add colour and more flavour. They are simply incredible and a worthy accompaniment to the lamb. I’ve chosen the Organic Milawa Chicken ($35), which comes with rosemary, preserved lemon and a veritable mountain of vegetables that have come from the tray under the rotating, burnishing chickens. Roast chicken for one has never tasted this good. It is jointed so I have pieces of everything; breast, wing, leg and thigh. All perfect, all great. We’ve added a bowl
of fries ($7.50) and an extra serve of veg from the rotisserie ($7.50). As excellent as these sides are, they are almost redundant; such is the generosity of the serves at PM24. I must remember to leave space for dessert. When ordering earlier we noticed a Grand Marnier Soufflé and in the interests of keeping this meal as Parisian as possible we indulge. From our table we have a great view of the patisserie chef plying his trade and turning out many other soufflés. We wait patiently, but not for long, and it arrives with a fat ball of vanilla ice cream. As light as air, with hints of Grand Marnier and egginess, it holds high above the ramekin and then descends with the attack of the spoons. We are replete. PM24 is a fantastic addition to the Melbourne dining scene. It’s comforting to see Mouchel out the front, keeping an eye on the plates and watching his room, as you know it will end up with the best possible outcome for the patrons — and it does. The floor staff were engaging and knowledgeable and the menu a selection of French classics done better than you are ever likely to have enjoyed — with the added bonus of that massive roaster looking in from the middle of the kitchen. We can almost hear the music of Edith Piaf playing in our head so nostalgic has our evening’s journey been. We will be back without a doubt. hospitalitymagazine.com.au
newsextra
secretingredients Kemal Barut — Lezzet The young owner/chef at Melbourne’s Lezzet restaurant, Kemal Barut, started working in kitchens when he was still in school and then went on to own his own restaurant at 22. We pinned him down to pick his brains about the challenges he faced and his ideas for the future. Can you give us a brief outline of your career so far? I discovered a love of restaurants at the tender age of fourteen, while still at school, working in cafes and casual restaurants as a junior cook. Eventually a local Turkish restaurateur took me under his wing and taught me the ropes in one of Melbourne’s first Turkish restaurants. In him, I had a mentor and a man who was nearing retirement. He eventually sold the tiny business to me and I’ve expanded and continued to grow Lezzet with a major renovation underway again in a few months. You opened your own restaurant at 22. What were the biggest challenges you faced when you started running the business? Convincing people I was only 22! The main challenge was that I could be conned easily, and it’s harder to be taken seriously. I shied away from boasting ownership until I was much older. What wouuld you say are your biggest challenges now in running the restaurant? To grow at a steady and maintainable rate without compromising quality, service and, most of all, my passion. What’s your favourite dish on your menu at the moment? The Atlantic salmon. It’s cooked medium rare, wrapped in vine leaves and wood fire baked and served with vermicelli pasta and a pinit grigio reduction. Apart from your own what’s your favourite restaurant? I love so many restaurants, but I really loved a visit to France-Soir for its ambiance, the liveliness of the room, the simplicity of the offering and simple flavours cooked to perfection. And the wine list is brilliant.
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What’s your pick of the menu there? The scampi. It’s very simply grilled with herb butter. What’s been your most memorable food experience? A restaurant in Turkey, in Istanbul. You get there by yacht. It’s an Ottoman influenced kitchen and a menu that was prepared by a combination of Mediterranean French and Turkish chefs, so the influences were vary varied. It’s basically Turkish food but with a fabulous French influence. I loved the quail with walnut apricot sauce and a watercress finish. What’s your favourite ingredient at the moment? Eggplant, because it’s so versatile — from roasting, to smoking. It’s the meat for vegetarians. What do you think is the most over-rated ingredient being used on menus at the moment? Wagyu beef. Unless it’s handled well
it can be a disaster in the wrong hands. What’s the most indispensable piece of equipment in your kitchen? My wood fired oven. There are very few dishes that can’t be prepared — and improved — by being cooked with wood. What do you think will be the next big foodservice trend? Fast food will get faster. So much will be pre-prepared due to a scarcity of great chefs, this pre-prepared line will strengthen. You’ve just been handed $2m. How would you spend it on your business? I’d expand the business, opening a second restaurant where I can aim higher, in a more formal environment taking a greater risk. I’d split it up into a mezze bar with wines in one area and a formal restaurant in another, but both in the one building.
What do you think is the key to keeping staff motivated? Showing my appreciation and giving them a feeling of self worth. Listening to their opinions and most of all ‘sharing the cake’. What’s your dream hospitality gig? There are too many to mention but I guess it would be representing modern Turkish cooking while working beside the chefs that lead the field internationally in their individual cuisines. Vent your spleen. What annoys you about this business? Backpackers. What would be on the menu at your last supper? Anatolian lamb — the shoulder, slow cooked for 18 hours. If you weren’t a chef you’d be…? ….a soccer player or business man.
Kemal Barut’s Mongolian Chicken 1 number 8 chicken
balsamic reduction)
Turkish marinade Zest and juice of one lemon 1/2 bunch mint, washed and finely cut 1 spoon capsicum paste (tomato paste) 1 cup olive oil 1 clove garlic, peeled and crushed 1 tspn cumin 1 tspn paprika Salt and pepper to taste
Combine all marinade ingredients. Butterfly the chicken by cutting along the back bone, and removing the back bone as you go. Coat the chicken in this marinade and allow to marinate overnight. Heat the oven to 180C and cook the chicken for 20-25 minutes. Make the salsa an hour in advance, combining all ingredients Sprinkle the salsa over the cooked chicken and serve.
Salsa Bulgur (fine) Plump dried apricots,
finely diced Pomegranate seeds
Olive oil Pomegranate reduction (or
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workplace
TE UPDA
Casuals and unfair dismissal Casual employees now have access to unfair dismissal provisions and there’s a risk many employers could expose themselves to penalties if they breach the regulations, says Restaurant and Catering Australia.
PorkStar — an epicurean badge of honour “It could be said that European civilisation — and Chinese civilisation too — has been founded on the pig.” So opens Jane Grigson’s landmark Charcuterie and Pork French Cookery.
Certainly pork is the very foundation of many great chefs’ repertoire. Pork’s sheer versatility means there is no end to the length and breadth of experimenting with different cuts and parts of the carcass to create exceptional dishes or variation on classics. PorkStars, chosen and christened by Australian Pork, are chefs who revel in the lip smacking joy of pork. Patrons love their work, chefs strive to be one. To earn the PorkStar title means being gastronomically savvy, cool, dazzling and special. PorkStars create dining experiences that seduce and delight ne food fans across the country from masterpieces to simply brilliant ideas, all headlining Australian Pork. Since the day it was born, PorkStar has been the sizzling buzz word among the stainless steel of the Australian dining scene. Some of the hippest movers and shakers in the food service industry have been associated with PorkStar such as: Chui Lee Luk, Alex Herbert, Belinda Franks, Saskia Beer, Dominique Rizzo, Lauren Murdoch, David Pugh, Giovanni Pilu, Nino Zoccali, Ian Curly, Manu Fieldel, Adrian Richardson, Stephen Clarke, Christine Man eld, Louise Fergusson, Martin Boetz, Camillo Crugnale, Warren Turnbull, Matthew Kemp, Luke Nguyen, Lee Buckingham, Bethany Finn, Brad Jolly, Simon McNamarra, Trevelyan Bale, Hadleigh Troy, Leigh McDivett just to name some and Nose to Tail” PorkStar Fergus Henderson.
PorkStars I salute you. Mitch Edwards Foodservice Marketing Manager Australian Pork Limited porkstar@australianpork.com.au 0434 491 708 www.porkstar.com.au
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hospitality | may 2011
THE USE of casual employees is standard throughout the hospitality industry. Casual employees present a flexible option during times of variable demand and their utilisation often holds wider labour cost benefits to employers. However, casual employee entitlements under the Fair Work Act (2009) are often widely misunderstood, and as a result many employers may be exposing themselves to severe penalties for inadvertent breaches of the Fair Work Act, including damaging unfair dismissal claims. Most employers are well aware of loadings and penalty rates for casual employees, but often hold a misconstrued belief that this percentage negates many more entitlements than just annual and personal leave. In actuality casual employee entitlements are much broader than generally perceived, and include entitlements to parental leave, accrual of long service leave, and claims under unfair dismissal provisions.
Unfair dismissal? Really? Of most concern to employers is that casual employees now have access to unfair dismissal provisions. There is a common misunderstanding that utilisation of casuals negates the risk of unfair dismissal claims. There is a perceived limited liability in dismissing casual employees based on the fact they are employed on a shift by shift basis. However this action may now attract claims under the unfair dismissal provisions of the Fair Work Act where a casual has a reasonable expectation of continuing employment.
Long term casuals Fortunately the Fair Work Act does differentiate the above eligibility based on classification of the casual as ‘long term’. But what is a long term casual? The Fair Work Act defines a long term casual as one who has
been employed on a regular and systematic basis for a sequence of periods of employment. Six months tenure (or twelve months if a small business) is required for long term casuals to access claims of unfair dismissal. On first glance ‘regular and systematic’ would seem straight forward, pertaining to those casuals who work the same hours, set days or fixed hours each week. However, a recent case before Fair Work Australia has served to generate broad confusion as to the meaning of ‘regular and systematic’, and who is classified as a long term casual.
Regular and systematic casual employment; quite an irregular definition In Mr Cori Ponce v DJT Staff Management Services Pty Ltd T/A Daly’sTraffic [2010] FWA 2078 Print PR994968 15 March 2010 Fair Work Australia was called on to determine the meaning of ‘regular and systematic’ in the Fair Work Act. Ponce was a casual worker who needed to show his engagement was ‘regular and systematic’ to be eligible to claim unfair dismissal. His shifts included un-rostered on-call day and night shifts of various lengths, on varied days of the week, and sometimes no shifts during a week at all. The Commissioner indicated
that while a clear pattern of hours or days worked would be strong evidence of regular and systematic employment, he did not define any minimum engagement thresholds. Instead he indicated that variability did not automatically mean irregular, and that regularity should be defined case by case by factors such as: • Shifts provided to the casual where available. • The employer knowing the casual to be available. • The casual regularly accepting any shifts provided. • The casual holding a reasonable expectation of ongoing work. On this interpretation Ponce was held to be engaged on a regular and systematic basis and as such a long-term casual. This ruling effectively extends the definition of long-term casuals to cover the majority of casuals utilised throughout the hospitality industry. As a result employers must be careful when considering dismissing casual employees to ensure they are not placing themselves at risk of potential unfair dismissal claims. This article was prepared by the Workplace Relations Team at Restaurant & Catering Australia. For more information contact the team on 1300 722 878 hospitalitymagazine.com.au
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hospitalitychef
Anthony’s picks YOUR FAVOURITE FOOD RELATED BOOK? Baking with Julia. YOUR FAVOURITE RESTAURANT? Quay, Spice Temple, Cutler and Co, northern style noodle house. YOUR FAVOURITE PLACE TO SHOP FOR FOOD AND INGREDIENTS? Simon Johnson, Australia on a Plate, Feather and Bone, Martin's Seafood. YOUR FAVOURITE MEAL EXPERIENCE? In China somewhere, fresh steam bun with hot chicken broth at 5am in the morning at the markets.
Anthony Milroy at Lochiel House.
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hospitality | may 2011
hospitalitymagazine.com.au
hospitalitychef
Regional stars Chefs Anthony Milroy and Monique Maul have turned a once run down restaurant into a regional culinary destination. By Danielle Bowling.
ou'd think that any chef fortunate enough to claim two hats and be named Best Regional Restaurant in the Sydney Morning Herald Good Food Guide would be keen to maximise their exposure and get as many people through the door on as many days as possible. But this isn't the case for Lochiel House's Anthony Milroy and his wife and business partner, Monique Maul. Only open for lunch and dinner Thursday to Sunday, Milroy hopes he’ll soon be able to cut his restaurant's opening hours even further. “When I first started it was all about survival,” says Milroy. “We took a risk and I didn't know if we'd survive.” “But we closed one day of the week and
Y
we could do it fine. I had more time to think about what I was doing, the food, how I treat my staff, and then we took the next step to close another day. Now we're at this point, and we're thinking that we might need to close Thursday lunch, Friday lunch because it's too much. Sixteen hour days are too much. I'm not getting any younger.” Despite Lochiel House's limited opening hours and the slow paced, relaxed setting of NSWs’ Kurrajong Heights, the restaurant is definitely a full time job for Milroy. “People say, 'that's great, you must have all this spare time' but no I don’t,” says Milroy. “Today I was up at 4am and went to the market. It's prep day, it takes all day today and up until lunch tomorrow to prep up for
Anthony Milroy’s “Series of things” “A simple, light and refreshing entrée style dish.” Anthony Milroy For 4 people Kefir cheese 2 tblsp kefir grains 1.5L fresh milk Salt Beetroot powder In a glass jar add milk and kefir grains. Leave for two days to ferment and sour. Strain out whey using cheese cloth or fine super bag. Lightly season with salt and mould into preferred shape. Pressure cooked beetroot 16 baby to medium sized beetroots Slice tops off beetroot and pressure cook on trivet, full pressure for about 15-20 minutes depending on size. Peel skins off beet and season with salt and a little olive oil. Zhoug oil 300g fresh coriander leaves (washed and dried) 2 cloves garlic 2-4g chillies deseeded (scuds or bush chilli) 1 tspn cumin 1 tspn cardamom 300ml extra virgin olive oil Add all ingredients to a blender. Blend on high for
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about 1 minute or until fine puree. Do not allow mix to get too warm. Strain through fine super bag to collect green oil. Chickpeas Soak chickpeas overnight and pressure cook on low for 20 minutes. Release pressure naturally, season chickpeas and allow to cool. Strain and dress chickpeas in oil. Chia carrots 8 baby carrots (purple, orange, yellow) Chia seeds Pressure cook on trivet for two minutes. Season and coat in chia seeds. To assemble Slice kefir cheese and dust with beetroot powder. Arrange on plates. Place warm beetroot, chickpeas, chia carrots on plate. Pour 1 tablespoons zhoug per plate, garnish with fresh coriander and flowers.
the restaurant” After completing his apprenticeship, Milroy and Maul, who is also a trained chef, wanted to do some travelling and “explore food from a different perspective” in places like Thailand, Nepal, Laos and China. The pair ended up cooking in the kitchen of an ashram for over a year. “I didn't learn anything as far as restaurant food goes,” Milroy says. “Well I did, I learnt about some new ingredients, and I also learnt to manage myself and stress and those sort of personal skills. And as far as food goes, I learnt about generosity and comfort, which sometimes lacks in fine dining. It's all a little sterile and pompous.” It was at the ashram when Milroy really came to believe in the old adage, we should work to live, not live to work, something that would have been foreign to him during his stints at Bayswater Brasserie and Rockpool. “There are plenty of people that work themselves to the ground and they're not happy and they keep doing it. I can't understand why. It's just crazy. How many restaurants do you see opening and closing all the time?” Milroy and Maul opened Lochiel House ten years ago, converting it from what was then a run down restaurant with “lots of problems” to what it is today, a quiet and casual eatery that has maintained at least one chef's hat since 2003. And Milroy is very modest about what he's serving up. “I'm not doing anything out of the ordinary, but I do like natural food and produce-driven cooking. I don't like to make big statements. I want customers to come in and have a good time and enjoy food. People don't come here to analyse the food, it's not like a gastronomy place where it's all about the food. I want people to relax and have a good time and catch up with their friends.” Milroy admits that cutting back Lochiel House's opening hours is only possible because the restaurant is full most of the time — one of the benefits of taking out the Good Food Guide's Best Regional Restaurant award for 2011. “The fact that we got an award for Best Regional, I was really shocked because if you come to Lochiel, the interior isn't flash, we don't have lots of money. It's just Monique and myself and we don't have million dollar budgets, so it's not an ultra slick fit-out. We put all our energy into the food and we got an award, so maybe that's highly valued,” he says. And he isn't lying when he says all his effort goes into the food, which Milroy describes as eclectic and modern. Sourcing local food is at the top of the priority list at Lochiel House, not just because Milroy believes the quality is better, but because he wants to play his part in combating climate change. “It's definitely a big priority, and I'm finding it easier and easier. Today we sourced hospitality | may 2011
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hospitalitychef
‘I learnt about generosity and comfort, which sometimes lacks in fine dining.’
some fresh, local jersey milk which is fantastic. We get it in a bucket and it's just down the road," he said. Being a regional restaurant committed to local produce, Lochiel House's restricted opening hours are therefore a must. “It all takes time and one dynamic is that I can't call up and say I need something now,” he says. “I can't even get anyone here, ever. The seafood place doesn't deliver, they don't go outside Parramatta. “It's all about logistics. So I have to get everything. Today I picked up my seafood and my meat. I have two fantastic suppliers,
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one is Feather and Bone and the other is Martin's Seafood, and they happen to be next door to each other. So I get what I need and it's there waiting for me at 6 in the morning...then along the way I pick up my fresh spatchcock and then I pick up my ducks and my providore things like chocolates and cheese.” Milroy uses local produce wherever he can, but admits sometimes it's impossible to source. “The amount of food we [as Australians] import is terrible," he says. “I really limit it, but there are some examples like parmesan cheese, which you just
Lochiel House was named NSW’s top regional restaurant .
can't create in Australia, and garlic, you can't get Australian garlic all year round.” Lochiel House also supports local artists by displaying their work throughout the restaurant, as well as local wine makers. “It's hard to justify a big glass bottle being transported and freighted over,” says Milroy. “We don't import normal table wines at all. And organics and biodynamics are big for me as is sustainable, family, small, boutique. “These are all words that I look out for and that ring alarm bells for me — high quality, love, passion — like what we do here, and there are wineries around Australia that do that, so I buy their wine.” Milroy says one of the good things about running a restaurant that people enjoy is that now, unlike in his early days, he can dictate what people will be enjoying that day. “When I first started the customers were telling me what they wanted but now I can say 'no you're having this' and that's okay because they want that, people want that,” Milroy says. Surprisingly, he says some people don’t appreciate or understand what he and Maul are doing by supporting local producers. “People criticise locavore menus and think its a fad or a fashion,” Milroy says. “But it’s not like that for me. Even if it was unfashionable I’d still do it.”
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Winemakers hop on social media wagon Some of our top wine makers are getting well acquainted with social media, from Twitter to Facebook, and the opportunities it offers to engage with their target markets, writes Christine Salins. ennie Mooney, of Capital Wines, has been actively using Twitter for nearly two years and is firmly convinced of the role it’s played in building her business. For Suzanne Little, of The Little Wine Company in the Hunter Valley, how Facebook and Twitter are affecting her company’s bottom line is the "million dollar question". “I can say it creates a lot of noise and is a good form of promotion, and third party endorsements on Facebook are good, but as for a direct effect on sales...the jury is definitely out,” she said. For an industry so rooted in history and tradition, social media might appear to be a whole lot of nonsense — after all, who cares if someone sends a tweet saying “Goodnight tweeps. I’m going to bed”. Could that really help grow your business? The reality is a wine’s success is as much about the marketing as the quality of the wine in the bottle, and wineries have to explore all avenues of marketing in order to survive in such a fiercely competitive industry. Charlotte Gundry, general manager of Mayfield Vineyards in the Orange region, doesn't believe the company has sold wine as a direct result of using social media, nor has she necessarily noticed an increase in sales. It’s made contact with “lots of sommeliers, restaurants, wine writers and some consumers, but we find it's mostly fellow producers and wine colleagues". But the profile Twitter and Facebook create is important, she said, as are the associations it provides. Sandalford Wines has been using Facebook and Twitter in a “serious” way for a relatively short time, but chief executive officer Grant Brinklow says the initial results have been extremely encouraging. The Western Australian company is investing heavily in a business to customer sales strategy and sees social media playing a pivotal role. “We are fast tracking building a customer database of more than 100,000 people, all of whom have previously had a paying Sandalford experience,” Brinklow said. “We will definitely be using social media to not only promote to members our wine portfolio, but also our concert and food and beverage offerings.”
J
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Moppity Vineyards’ Jason Brown says social media has directly resulted in increased sales.
“Ultimately I'd see us leveraging this a step further into our sister companies across the Prendiville Group including Hotel Rottnest, Cottesloe Beach Hotel, Tradewinds Hotel, Pier 21 Resort, Karratha International Hotel and the Norfolk Hotel.” For Jason Brown, owner of Moppity Vineyards in the Hilltops region, social media is very important. He’s using Twitter, Facebook and LinkedIn and has acquired more than 4000 Twitter followers, making Moppity one of the most followed Australian wineries on Twitter. Brown believes it’s directly resulted in increased sales. As well as picking up a distributor and direct consumer sales, Moppity has made valuable contacts with restaurants and sommeliers, picking up more than 30 trade listings. The nature of social media makes it the perfect vehicle for networking, bringing together restaurants and wineries that mightn’t otherwise encounter each other. Carmel Ruggeri, of Sydney’s La Casa Ristorante, said she wouldn’t have known about Canberra wines had it not been for Twitter and yet Capital Wines’ Sangiovese is now one her biggest sellers. “If I've built a relationship with [a winery] on Twitter and I've built trust in them, I order,” said Ruggeri. Stuart Knox at Fix St James says Twitter gives him a chance to find small wineries that don't have a public relations department. “Plus it al-
lows for a discussion over time, on their thoughts about the wines, viticulture, passions and what they're trying to achieve,” Knox said. “Twitter also generates recommendations and word of mouth networking.” Knox found a wholesaler, Eurocentric, through Twitter and has sourced a number of wines and beers directly through it. Those he’s added to his list include McLaren Vale Beer, Vinteloper Wines from McLaren Vale, Capital Wines, Blue Poles from Margaret River, and Ducks in a Row. Amanda Pritchard and her winemaker husband Glenn James have experienced “astounding results via Twitter and Facebook” with their Ducks in a Row label. They’re too busy to spend much time on marketing, but the connections they’ve made via Facebook and Twitter have helped get their wines listed with restaurants. Pritchard was delighted to find Fix St James through Twitter. “We contacted [Stuart] via Twitter then Glenn visited him in Sydney and hey presto — he ordered our Vermentino,” she said. Their most recent success was getting their Fiano listed at Riverland in Melbourne, after making contact with part-owner Stu Billard. “We contacted him via [direct message] then I actually passed the wines over the bar one Friday night. He then called us to say he loves them,” Pritchard said. “We really feel it’s just the tip of the iceberg — we’ve only just started us-
ing these mediums to connect with people. The main thing for us is that we’re able to contact with ‘like’ people — people who we love and places that we go. They appreciate that and when they taste our wines and see how good they are, they’re willing to support us. It is brilliant.” Jennie Mooney finds Facebook is more about keeping in touch with existing customers, while Twitter “attracts new business, drives a lot of business — sometimes three pallets of wine per month or more”. Her Capital Wines is increasing production from 2000 cases to 5000 cases this year and, while Mooney said it’s partly because of a new cellar door, it’s also because of Twitter. “It’s a very important tool which allows a two-way conversation with consumers. It’s great for sales, powerful for brand building and has allowed us to get substantial cut through in a competitive market.” Mooney’s been on Twitter since May 2009, and has tweeted more than 20,000 times. When Capital Wines was formed in August 2008, she was in a dilemma about how to market it. “I knew we had a great product but I quickly became overwhelmed, wondering how we were going to get some cut through in a marketplace flooded with good product,” Mooney said. “A friend told me about Twitter and so I thought I’d have a look.” Stuart Knox, of Fix St James, was the first person from Twitter who Mooney sold wine to and he has continued to list their wines since. She estimates she spends up to half an hour a day tweeting. “How many sales calls could you make in that time and at what expense? By getting to know restaurateurs via Twitter, we’re not just another winery making cold calls to them. Certainly all of our interstate restaurants, our east coast distributor and our Western Australian distributor are all new buyers due to Twitter.” Mooney acknowledges some of her Twitter followers won’t buy wine but she said a lot of prominent people follow Twitter. “Neil Perry re-tweeted a video I made of our vineyard, restaurant and kitchen gardens,” Mooney said. “Normally I’d be watching him on TV but on Twitter the boundaries change." hospitality | may 2011
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bakery&patisserie
Customers rush in for chef Tom Moore’s artisan bread.
Baking up PROFITS Consumers have rediscovered the joy of perfectly baked bread and pastries and are prepared to pay for them, writes Danielle Bowling.
W
e've all heard the same story from our grandmother before. The one where she talks about the good old days, where every day she and her own mother would walk hand in hand to the butcher, then to the fruit and veg market and finally to pick up the day's freshly baked bread from the bakery on the corner. Gone are those days, she would say. But is she right? Specialty bakeries and patisseries are popping up in increasing numbers across Australia and according to some of our best bakers and pastry chefs, Australians are once again realising how good it is to eat bread or sweet treats that are literally straight out of the oven. At Tweed Heads Bowling Club, executive chef Brad Whittaker knows all about the huge demand for quality baked prodhospitalitymagazine.com.au
ucts. With a cafe and three restaurants on the premises, the club pumps out about 30,000 afternoon teas a year from its inhouse bakery. Everything from meat pies to vanilla slices are baked fresh every day, and despite being located in a popular tourist area on the Queensland/NSW border, Whittaker says most of his clientele are retirees, who come in on the same day every week for the same thing. “Our people come regularly and they have the same thing every time they come,” Whittaker says. “If they're a custard tart person, they want that. If they're a vanilla slice person they want their vanilla slice.” While Whittaker is adamant that he could never take the vanilla slice or fruit tartlets off his menus for fear of a retiree
revolt, chefs at the club do follow trends in the industry and tweak the offering where possible. “We've been trying different lines. People are going more towards the smaller patisserie items now, like fruit tartlets and things like that,” he says. “We went through the cupcake revolution, like everyone did, and that's been and gone. We also do hot cross buns, so coming up to Easter we'll probably do 300 dozen hot cross buns over a three week period, and at Christmas time we do individual plum puddings, so we look at the holiday periods as opportunities to on sell as well.” Whittaker has noticed a growing demand for high quality, fresh breads and pastries, and is hopeful the interest in food will mean they're more willing to try new hospitality | may 2011
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bakery&patisserie
The patisserie range from Knead Patisserie.
things. “I think right across the industry people are becoming more aware of food, from all the television shows, and they're getting a bit more adventurous and expect quality now,” Whittaker says. “Gone are the days where it can be a bit stale, and I think it's a really good thing. The more they understand food the more they're going to experiment and it's better and more interesting for us.” While Sydney's Bathers Pavilion is certainly not a specialty bakery, executive pastry chef Anna Polyviou makes sure every-
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thing that goes out to the diners has been made fresh that day. “We do [all our bread and patisserie] inhouse," she said. “We make our own butter, yoghurt, chocolate, ice cream, sorbets. We do a ciabatta for the cafe and a sourdough for the restaurant...we do danishes, croissants, brioche, pumpernickel. We make everything,” she says.. Polyviou agrees people prefer to have desserts that are familiar to them, and she definitely isn't a fan of molecular gastronomy and deconstructed desserts, some-
‘I think right across the industry people are becoming more aware of food, from all the television shows, and they're getting a bit more adventurous and expect quality now.’
thing she’s seen popping up more and more recently. “A pastry chef will sit there and do a gateau and layer it up and do chocolate work and sugar work with the dessert, but I think everyone is staying away from that now and they're trying to do all the foams, which is fine, there's nothing wrong with that, but if you're going to make a mousse make a mousse,” she says. “Do it properly. Don't put it in the microwave like what I've been hearing about.” Polyviou says that while people want desserts that they recognise, they also want that 'wow' factor — both in terms of flavour and presentation. “My best seller [recently] was a vanilla pannacotta, but it wasn't just a vanilla pannacotta, it had a yoghurt foam with it and I did a strawberry and champagne consomme. I did an iced macaroon that had sorbet in it, so it had the macaroon shell, but then inside was a strawberry and champagne sorbet. You've got to give them that wow factor. They're getting a simple thing like a pannacotta but we've gone ahead and played with it and given them something else.” While baking everything in-house might require more man hours, it's very good for business, Polyviou says, not just because the customers prefer it and are willing to
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pay for it, but because it's better for the bottom line too. “People like that. They want to know that what they're eating for breakfast, lunch and dinner is actually made inhouse, not bought from a bakery. If it's just bought from a bakery why would they pay that bit extra? “And we actually make money from doing it in-house. Buying bread rolls, I think we were paying 75 cents a bread roll, and then when we make it in-house it costs around 25 cents, and the quality is so much better,” she says. With three Sydney locations and a fourth on the way, Bourke Street Bakery has a cult-like following, with people queuing up every day just to get their hands on the freshly baked sourdoughs or to relax over a coffee and croissant. Co-founder David McGuinness believes people are demanding better produce these days and are steering away from mass-produced options. He says the mission at Bourke Street is simple: "to make good products at a good price, for the community to enjoy." And what makes his products so good? “Good quality ingredients. It's hand-made with lots of love. That's really about it. We make everything from scratch. We make everything we sell.” McGuinness admits he too upsets people when he takes certain favourite items off the menu, but it's something he has to do to keep things interesting. “We try to keep the products changing around a little, but we do cause some upsets when we take some very popular things off,” McGuiness he says. “We have too many products to keep all of them on the list at one time, so we change them around, particularly the sandwiches and pizzas, which are lunch time
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hospitality | may 2011
Award-winning dessert from the Tweed Heads Bowls Club.
products, just so people who come in every day for lunch can have some variety.” The bakeries also change their offerings according to the seasons, and with winter coming, warm comfort foods will definitely be making an appearance. “There's a quince tart that’s just started,” he said, “there's also a brioche that's come on today with sour cream and raspberry puree, and that will be served warm in the mornings. Things like that do change, they definitely change with the seasons.” Tom Moore, the 2010 Electrolux Young Restaurateur of the Year owns Grazing restaurant in NSW's Gundaroo and also opened the spin off Knead Patisserie nearby in Belconnen Markets. He says being inside the market means he constantly has access to the freshest, most in season ingredients. “Being inside a full time dedicated fruit markets, we have great suppliers and
‘We do a ciabatta for the cafe and a sourdough for the restaurant... we do danishes, croissants, brioche, pumpernickel.’
contacts and we're able to use whatever is in season and it's been a fabulous spot for us, it's becoming extremely popular,” Moore says. Moore uses free range eggs, organic flour, pure butter and his products are completely preservative free. His offering includes sourdough, rye, croissants, danishes, pizzas, quinces, tarts and even wedding cakes. He says once people try his products, they always come back and are more than willing to pay that little bit extra for fresh, good quality food, where they know exactly where it has come from - something they don't get at supermarket chains. “I think 95 per cent of people come in and don't bat an eyelid [at the price]. Of course people are going to compare us to Woolworths or the big bakeries where they can produce their bread for next to nothing, but I guess what they have to understand is that if you want the best quality and organic flour, you have to pay for it.” Going down the organic path wasn't as much an ethical decision as it was a quality one for Moore. He started using organic flour for his sourdough only, but once he tasted it, he knew he had to embrace it 100 per cent. “I thought, why don't we do this for the whole lot? That's sort of how it started, not so much because I'm a purist,” he says. “I’m a purist in that I only use butter for my croissants and in my baking. We don't use any crappy margarines and I use free range eggs. “I have a restaurant that has 40 chooks and we have tonnes of eggs so in came the eggs, because I didn't know what to do with them. And then after you start using beautiful produce you can't go back, and the customers know the difference. “Fresh is best, it's as simple as that.”
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Dairy good: Meredith Dairy’s award winning Ashed Pyramid goat’s cheese.
Champions of the dairy Each year the Australian Grand Dairy Awards put the spotlight on some of the best home grown dairy produce from cheese and yoghurt, to butter. Here’s a wrap up of some of the best of the best which were named Grand Champions in their category.
Grand Champion Cheese
bage; it’s a truly flavour driven cheese.
Old Telegraph Road Fire Engine Red — Jindi Cheese
Grand Champion Dairy Product
Also taking out top prize in this year’s Washed Rind Cheese category, Old Telegraph Road Fire Engine Red was made in honour of the fire engines and the firemen who fought tirelessly to defend the Jindi factory in February 2009. The red rind occurs by regular scrubbing with Brevibacterium linens which also contributes to the strong aroma of this cheese. Break through the rind and a pale custardy centre is revealed with flavour characteristics including caramel, cauliflower and cabhospitalitymagazine.com.au
Casa Gourmet Yoghurt with Mango — Casa Dairy Products
Divine
Casa Gourmet Yoghurt with Divine Mango is a luxurious thick and creamy yoghurt made with fresh Western Australian dairy product for the local market. This is a truly decadent yoghurt set atop rich mango puree.
Champion Fresh Unripened Cheese Puglia Ricotta —The Fresh Cheese Co
The sweet and simple characters of fresh milk complemented by the characteristic flavour of soft scrambled eggs are immediately evident in this young cheese. This fresh simple cheese needs nothing more to be enjoyed than a drizzle of extra virgin olive oil, the finest salt and freshly ground black pepper.
Champion White Mould Cheese King Island Dairy Black Label Double Brie — National Food Each wheel of King Island Black Label Double Brie is hand brushed with Brevibacterium linens, which hospitality | may 2011
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dairy
over time emerge as a speckled orange bloom among the cheese’s white mould exterior. This seemingly subtle orange hue contributes a much less subtle aroma and secondary flavour to the traditional mushroom characters of this cheese. Break through the rind to reveal a creamy centre, which thanks to the addition of King Island Pure Cream, has the most premium and indulgent texture.
2011 Champion Semi-Hard and Eye Cheese Heidi Farm Raclette — National Food Matured in five kilogram wheels, each Heidi Farm Raclette Cheese is hand brushed and turned during maturation to ensure a thin pungent rind develops, imparting a nutty and barnyard like flavour into the centre of the cheese. When you open a wheel you’ll find a smooth and satiny textured interior, dotted with tiny eyes. It’s perfect for melting onto wedges of baked fennel or potatoes.
Champion Cheddar-Style Cheese Warrnambool Vintage Cheddar — Warrnambool Cheese and Butter Factory From one of the oldest dairy producers in the country, Warrnambool Vintage Cheddar has the satisfying crumble of good cheddar, but the maturing technique leaves this vintage with a moist texture. It has a characteristic zing of well matured cheddar with a scattering of lactate crystals that set taste buds alight, and a slight fruitiness is very pleasant on the palate.
Old Telegraph Road Fire Engine Red from Jindi Cheese was named Grand Champion cheese.
Champion Hard Cheese Mil Lel Superior Pecorino — National Food Mil Lel Superior Pecorino is a piquant mature cow’s milk cheese, produced in a traditional Italian style. Cut a wedge from the drum shaped wheel
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dairy
rus note, which leaves you wanting more. Serve with smoked salmon, fresh beetroot or simply with quality crisp breads.
2011 Champion Natural Yogurt Mundella Greek Style Natural Yoghurt — Mundella Foods Mundella Greek Style Natural Yoghurt is a natural pot-set yoghurt with a creaminess and tart flavour, balanced by the yoghurt’s natural sweetness that sets it apart. Mundella Greek style yoghurt is a great asset to char-grilled lamb, rich Indian curries and smothered over desserts.
King Island Dairy Endeavour Blue lifts a salad to gourmet standard.
Champion Flavoured Yogurt Casa Gourmet Yoghurt with Divine Mango — Casa Dairy Products
Champion Blue Cheese
See Grand Champion Dairy Product.
King Island Dairy Endeavour Blue — National Food
Champion Ice Cream
Made in a traditional Gorgonzola style, Endeavour Blue is a complex and full bodied blue. Made in eight kilogram barrel-shaped rounds, the maturation of Endeavour Blue is slow and involved. Its natural rind encases a dense interior of entangled deep blue veins. Its feisty blue flavour is contrasted by the cheese’s creaminess and fruity overtones.
Champion Washed Rind Cheese Old Telegraph Road Fire Engine Red — Jindi Cheese See Grand Champion Cheese.
Champion Flavoured Cheese Mamma Lucia Chilli Pecorino — The Fresh Cheese Co Made in a traditional Pecorino style with fresh Australian cow’s milk, this dense cheese has a rich and nutty flavour perfectly offset by the kick of heat and subtle flavour from the red chilli flakes speckled throughout the body of the cheese. Perfect for shavings over a simple Italian tomato salad or steaming pasta tossed with olive oil, garlic and parsley.
Cocolat Ferrero Roche Ice Cream — Cocolat Cocolat’s Ferrero Roche Ice Cream is irresistible with its intense hazelnut and subtle chocolate flavours that work together in this smooth as silk ice cream.
Champion Dairy Gelato Caffe e Gelato Milany Dark Chocolate Gelato — Caffe e Gelato This is a gelato for serious chocolate lovers. Super smooth and dense, the flavour of Caffe e Gelato Milany’s Dark Chocolate Gelato is of intense bitter/sweet dark chocolate. A perfect marriage for seasonal citrus fruits or juicy berries.
Champion Cream Bulla Premium Sour Cream — Bulla Dairy Foods Bulla Premium Sour Cream is a decadent sour cream with 35 per cent milk fat and a distinct light tang within its creamy profile. Its thick, glossy, smooth texture and refreshing flavour brings life to the humble cheesecake and is perfect for dolloping on roasted beetroot with dill.
Champion Goats or Sheeps Milk Cheese
2011 Champion Butter
Meredith Dairy Ashed Pyramid — Meredith Dairy
Western Star Unsalted Butter — Fonterra Brands
This creamy, soft, fresh goat’s cheese is coated in ash which protects the surface of the cheese and provides a stunning appearance. The flavour of this cheese is creamy with a fresh cit-
Deliciously creamy and nutty in flavour Western Star Unsalted Butter is a tremendously versatile butter, ideal for creating soft buttery cakes, biscuits and pastries.
hospitalitymagazine.com.au
hospitality | may 2011
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Meiko, one of the the world’s largest dishwasher manufacturers bringing you the finest quality dishwashers available on the Australian market. We understand our client’s dishwashing needs and supply dishwashers to suit every application – BIG or small. We deliver innovative dishwashing designs that meet today’s environmental, ergonomic and productivity issues such as: energy and water management, water quality, the handling and treatment of food waste and the reduction of detergent consumption, to ensure our clients have the optimum dishwashing solution that fits within their budget.
dishwashing
SAVING WHILE YOU WASH
The latest new innovations in warewashing are delivering savings both for foodservice operators and the environment, writes Rosemary Ryan. hen it comes to the top labour saving equipment in a commercial kitchen look no further than the dishwasher. Slaving away in the back of a kitchen it’s quite often given little thought by the rest of the kitchen brigade as long as the clean dishes keep arriving. But it’s also one of the most expensive pieces of equipment in the kitchen to run as one of the biggest consumers of water and energy — and with the quickly rising costs of electricity it’s set to become a whole lot more expensive. This era of skyrocketing energy costs has added a sharper focus for foodservice operators on that important section of the kitchen. With predictions for even steeper increases ahead there is increasing interest in the new breed of energy efficient warewashing equipment being developed by the leading manufacturers in the category. “Clearly the driver for a lot of the new equipment coming through is energy and water consumption,” says Tim Smallwood, director of foodservice consultancy Foodservice Consultants Australia. “Dishwashers are big cost centres — they require water, energy, and detergent which are all expensive. And by reducing the water you also reduce the energy and the amount of chemicals. “In Europe the big focus has been on water consumption for a while and some manufacturers had almost gotten to the point of
W
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reducing water so much that they were at risk of not washing the dishes.” “Now the focus is really on better use of the water within the unit, in other words not wasting it, so recycling and rescuing it within the unit.” Smallwood said the top warewashing machines on the market are significantly more efficient in terms of energy and water use than the machines from say ten years ago. “The difference between old machines and the equivalent of today’s machines would be 50 per cent in all respects,” he says. “Unfortunately there are still some machines out there being used in the market that are ten years old. Operators with old machines like that need to really look at the real cost to their business of keeping these old ma-
chines going. Apart from the energy and water use there are questions like how many dishes do I have to put through a second time, the maintenance costs, and the cost of keeping the place clean because there’s so much water around and steam coming out because they’re not well insulated.”
No wasted heat Manufacturers are working hard to incorporate technology in their machines including more efficient nozzle systems that clean effectively with less water, recovering of heat that would previously have been discharged into the atmosphere, and high standards of insulation to keep heat inside the machine. The latest new machine from Comenda, it’s Eco2 machine with its CRC system, re-
Dishwashing 101 A new online training program to educate hospitality workers about the correct dishwashing procedures is expected to become available later this year. The Australian Hospitality Warewashing Association (AHWA), formed with the aim of educating the hospitality industry about warewashing issues, is in the process of developing the new program which will be offered via its website. Meiko Australia’s Laurie Hickey said it’s hoped the program will become an essential tool for the industry to train hospitality workers on everything from stacking and racking, to how to operate a dishwasher. “It will make it much easier for operators when they put new people on. Rather than spend hours trying to train them to use the dishwasher they can just sit them in front of the website and they can do these courses. “We get a lot of calls about damage and a lot of warranty calls because of operators not using the machines correctly,” he says. “It’s basically been a low interest area so what happens is they just put someone on and they could be someone who’s not going to work there for very long so they don’t really worry about them as long as they are getting the dishes clean.”
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dishwashing
duces the amount of energy used by using cold water and then heating it using a vapour condenser and heat recovery system. “It’s reducing the amount of water that’s used in the dishwasher but also the cost of using that water because we can use cold water directly from the supply,.”says Bryan Gaw, product manager, warewashing, at Comcater, which distributes the Comenda range. “It uses the naturally created energy that is heat and steam and moisture from the machine to heat that cold water up, whereas traditionally that would have been just vented out the through the exhaust system and lost.” Gaw says that as well as reducing energy costs the latest Comenda machine also delivers savings on instalment because it doesn’t need a canopy or ducting systems. “So it means it can be used in areas where you can’t get extraction. And a canopy can be in the region of $2000 including the stainless steel work, the ducting, the fan and the CRC has a list price of $3000 so it’s paid for itself within 18 months.” Winterhalter’s approach to energy efficiciency has also been to develop a range of new technologies including heat exchange and rinse systems with
‘It’s an area that’s always been just a money pit and just thrown in the corner.’ rinse arm designs that significantly reduce water consumption and therefore use less energy to heat the water. Winterhalter Australia’s Brett Duffy says the entire Winterhalter range has an energy option that allows them to run on cold water “right from the smallest glass washer through to the top flight dishwasher”. “They all run on cold water that captures the energy within the machine to heat the incoming water,” Duffy says. At Meiko, which has been one of the leaders in the ongoing development of into more efficient and environmentally friendly warewashers, the focus overseas has been on its latest launch — the top of the line M-iQ flight machine which is yet to launch here. It features technology including heat recovery and an high standard of filtering to ensure maximum use of water within the machine, and a hi-tech nozzle system that increases cleaning power by 30 per cent. Meiko Australia’s Laurie Hickey says the company has put a local launch on hold because of the cost of 28
hospitality | may 2011
the machine. “It’s an absolutely brilliant machine but we’re not sure that people are going to spend that much money so we are holding off for a little bit,” he says. Hickey says one of the areas attractng interest at the moment is the option of reverse osmosis on warewashing machines which offers potential savings in terms of labour costs. “The Westin Hotel in Sydney has one that they use in their housekeeping department, and the Sofitel Wentworth is using it for their banqueting facility,” he says. “The beauty of using these machines to wash glasses is that you don’t have to hand polish them — it reduces the need to hand polish by 90 per cent.” Meanwhile, manufacturers are also looking at the cumbersome and often inefficient pre-rinse part of the dishwashing system to produce savings. At Melbourne’s Centre for Education and Research in Environmental Strategies (CERES), an award-winning environment and education centre, warewashing specialists Rhima continued on page 38 hospitalitymagazine.com.au
www.moffat.com.au
dishwashing
Wash up wonders We round up some of the latest new equipment in the warewashing category making life easier and more efficient for foodservice operators. Comenda ECO2 CRC The new generation of warewashers from Italian manufacturer Comenda features the CRC, vapour condenser and heat recovery system designed to compliment Comenda's range of pass through-hood type machines. The CRC with Eco2 technology is designed to look after the environment and your bottom line. Comenda’s Eco2 technology delivers savings in energy and water consumption and optimises chemical and detergent usage. Eco2 delivers a faster return on your investment, reducing running costs and lowering the amount of contaminants released into the environment. Eco2 also features signicantly reduced levels of noise, heat and steam for improved workplace conditions. The CRC is
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easy to install and operate —it’s not fitted with filters so doesn’t require any maintenance. Contact: Comcater
operator. The M-iQ comes in a wide range of sizes, widths, depths and heights to suit all wash area layouts. Contact: Meiko
Meiko M-iQ The new M-iQ conveyor and basket transport warewashing system from Meiko, recently launched at Hotelympia, cleans to the European DIN hygiene standard and uses 30 per cent less energy, water and detergents than its predecessors. The result of five years of research and development, the M-iQ continuously cleans food debris from both the feeding section and the wash tank to produce shinier, cleaner plates and cutlery at lower energy levels. The machine will also self-clean on a daily basis, with only the blue-coloured components requiring manual cleaning by the
Ecomax conveyor dishwashers The introduction of the Ecomax CS series of conveyor dishwashers is made up of the CSA and CSEA models, both with two speeds (80/120 & 120/150 racks per hour respectively) and include the patented wide angle fan wash nozzles which are the essence to providing superior and consistent wash results. The additional benefits of the Ecomax CS machines include: • Low operating costs due to the low water consumption which results in the reciprocating
Dishwashing efficiency from Comenda.
reductions in chemical; • Ease of use with a simplified control panel. • Reliability and durability. The machines feature single sheet
hospitalitymagazine.com.au
Splash out on
Affordable European Quality Warewashing Equipment Comenda manufactures and markets more than 200 warewashing solutions, from the smallest glass washers for bars through to large automated continuous flow systems for restaurants, hospitals, canteens and in-flight catering.
lower water consumption With wash tank capacities from as little as 14 litres and fresh water rinse consumptions as low as 2 litres per cycle, a Comenda machine can be both mean and green.
lower energy consumption With a range of options including heat pumps, heat recovery units, thermally insulated panels and auto-timers, you can rely on Comenda to keep a tight grip on those energy bills.
lower chemical consumption of fresh water in relation to the volume of dishes, the reduction in the dilution in the chemicals in the wash tank means major saving in water, energy and of course, chemical consumption.
For your nearest dealer, phone:
1800 035 327 www.comcater.com.au
From the world of Comcater!
dishwashing
pressed wash tanks with no welds and heavy-duty self draining wash pumps for long life. • Easy to clean and maintain with full width panoramic double skinned door giving full access to the complete machine interior, single piece strainer pans, drop in drawer style wash arms, and coded curtains. Contact: Hobart Food Equipment
and are backed by comprehensive after sales support. Washtech manufactures the largest range of undercounter glasswashers and dishwashers, pass-through dishwashers, rack conveyors and warewashers. Contact: Moffat
Cambro's EcoSafe system
Premax UP and PROFI UX utensil washers Typical utensil washers require the operator to either complete some prewashing or pre-soaking of items in a sink or specialized soak tank prior to washing them in the machine. The new PREMAX UP series removes this requirement by introducing heavy-duty cleaning programs, which inject chemical directly onto the items to be washed and then inject steam into the cabinet to assist the chemical in “soaking“ the items to ensure a reliable, consistently clean wash result with reduced external manual or other pre-washing or soaking. Combine this massive benefit with the introduction of side wall wash
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hospitality | may 2011
The new Ecomax from Hobart.
arms to increase the wash volume capabilities and the net result is a range of utensil washers which leads the market in reducing the manual handling labour input into the utensil wash process. Contact: Hobart Food Equipment
Washtech Washtech dishwashers are one of
the top dishwashing solutions combining proven performance with technical innovation from Australasia's largest manufacturer of commercial dish and glasswashers. Compact, fast, economical and highly effective in meeting regulatory requirements. All Washtech dishwashers are manufactured to ISO9001 standards
Cambro offers a 3-in-1 glassrack system where glasses are washed, stored and transported in one complete unit. The Camrack System is designed for optimum hygiene, ease of handling, transport and storage of glasses. Camrack’s unique enclosed exterior design keeps the glassware safe and clean and reduces handling and breakages, the sturdy dust cover will also protect your glasses from contamination during storage. Camracks minimise environmental impact by reducing chemical, water and electricity usage and eliminates the needs to rewash. As well colour coded racks help you to distinguish glass types at a glance. No need for unhygienic plastic wrap, no contamination during storage. Contact: Comcater
hospitalitymagazine.com.au
hotelexshanghai
SHOW TIME
Shanghai style Hotelex Shanghai is one of Asia’s fastest growing trade shows for the hospitality industry that takes place each year in what is one of the most quickly evolving hospitality markets in the world. Hospitality editor Rosemary Ryan visited the show last month.
H
eading to one of the fastest growing hospitality trade shows in China being staged in one of the world’s most dynamic and evolving cities, is guaranteed to be an experience. But this year with the backdrop of its 20th anniversary, Hotelex Shanghai was pumping with record numbers of visitors hospitalitymagazine.com.au
passing through the doors to see the hundreds of exhibitors on show at the New International Expo Centre in Shanghai’s modern business district of Pudong. Featuring the latest products across ten categories including catering, bakery, food and beverage to tableware, coffee and tea, textile, furniture, appliance amenities and IT security, the dynamic show also featured
a series of special events including the National Barista Championship and the search to find China’s Best Bartender that attracted large enthusiastic crowds. Combined with a series of aligned shows, at the giant site including Expo Build China 2011, China Clean Expo 2011 and Expo Light China 2011, Hotelex Shanghai 2011 covered 160,000 square metres and attracted more than 100,000 visitors. Along with me for the show this year was Melbourne’s Joe Hlusko, chef de cuisine at hospitality | may 2011
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hotelexshanghai
Shanghai style: Clockwise from top left. Wine tasting; Baristas compete; Induction equipment from Induc; Chefs demonstrating their skills. Centre: Number 8 chef Joe Hlusko.
Crown’s Number 8 restaurant. Hlusko was the winner of the competition Hospitality ran earlier this year in conjunction with show’s organisers. The prize was a trip to spend four days in Shanghai and visit Hotelex Shanghai. Hlusko said he was stunned by the vast range of products on show particularly in kitchen equipment. “It was amazing,” he said. “There was a massive range of products covering everything a world class establishment would need. I was particularly interested in the kitchen equipment section, which had a vast range of new products that were about to go on market and I was really impressed with the coffee exhibitors; the range of new coffee machines and the general quality of product being imported into and made in China.”
of induction in foodservice in China was a fast growing area. “Yes induction is booming in China,” Xia said. “I believe that it’s not only a trend for tomorrow but for today. Not just because it is better for the environment but that it also makes economical sense, and creates a better working environment in kitchens.” The Qingdao-based company’s ECO Kitchen range of heavy duty induction cookers for commercial kitchens is certified by German testing house and certification body TUV Rheinland. Its induction cookers are being used as the teaching equipment at the training centre of the Chinese chefs body, the China Cuisine Association and will also provide induction wok stations to the giant Imperial Challenge competition that takes place every four years at the giant FHA show in Singapore, Asia’s largest food and hospitality trade event.
Induction cooking The range of induction cooking equipment on display was one of the stand out features of the show. Being driven by China’s focus on developing a more sustainable future, there were a large number of induction manufacturers on display. Carson Xia, general manager of the leading manufacturer of induction equipment INDUC Commercial Electrics said the use 34
hospitality | may 2011
Coffee on the boil Coffee was huge at the show reflecting the rapidly rising interest in coffee by the Chinese population, particularly the younger generation. The national China Barista Competition attracted large crowds as some of the country’s most eager young baristas competed in front of the judges for the chance to go to
‘Induction is booming in China it’s not only a trend for tomorrow but for today.’
the World Barista Championships next year. Andrea Colombo, area manager from Italian coffee machine manufacturer Wega which was one of the key sponsors of the competition said coffee and the cafe culture was growing quickly in Chinese cities like China. “It’s growing very quickly year on year, mostly amongst the younger demographic,” Colombo said. “It’s all drunk in cafes and it’s about being seen. But in a country like China you only need a small percentage of the population and that’s a lot of people.” Wega used the event to show off its latest new “green” coffee machine that was being used by the baristas in the competition. It features multiple independent boilers and power saving technology.
Tableware heaven One of the stark differences that hits you at Shanghai Hotelex is the range of colours and finishes on the tableware on show. In contrast to the conservative nature of tableware in Australia local and international tableware exhibitors at the show were featuring a huge range of colours and finishes in tables settings that are designed to have an impact with diners. Some of the most interesting offerings were from companies like Bening, and Guandong Songfa Ceramics. hospitalitymagazine.com.au
management
Make Facebook work hard for your business It’s been around a while now and even sparked an Academy Award-winning movie about its founder. But are you making the most of Facebook? Ken Burgin shows you how.
SOCIAL MEDIA is here to stay and online interaction is fast becoming the primary business marketing commitment. Facebook is one dynamic way of reaching your target market and it is no longer a matter of if, but how you use it to connect with customers and promote your business. More than 50 per cent of the nine million Australian users check in every day — this is an enterprise too big to ignore. But Facebook for business promotion is not ‘set and forget’. While it can generate an outstanding following by a loyal growing audience it needs to be carefully set up for best results and given very regular attention. Here are some of the key issues to watch for. Update your personal Privacy Settings: For many people, privacy concerns prevent them using Facebook as an effective marketing tool. They worry that 'joining' Facebook will mean their private life and personal information is revealed to everyone. Once you understand a little more about how Facebook works, you will see this doesn’t have to be the case. You establish a personal Facebook Profile when you 'join' Facebook. Quite separate are Facebook pages — they're the tool for business promotion (and can't be created until you have a “profile”). If you set up your personal privacy settings correctly, you can keep your private life totally separate from the Facebook business pages you set up and administer. You can also stop anyone knowing anything more than your business name — no photos, no private conversations, no contact details or unwanted 'friend requests'. It’s hospitalitymagazine.com.au
totally private. Do you need a Facebook Page or a Group? Pages are for businesses to share information, and promote events and products— they're ideal for a restaurant, bar, hotel or club. Facebook Groups are for people sharing a common interest , for example a basketball club or fans of a band. There are far more options to personalise and promote a page — it should be your first preference. Who administers the page? This can (and should) be a shared team responsibility, so you're not caught out by someone leaving suddenly, or on bad terms. Password access and records are as important as the ‘Key Register’. If you set up a page, you don't have to be visible as the administrator. You do want your Facebook pages to be active forums humming with comments and enthusiasm however. Someone needs to check the page every day, responding to requests and adding a short update or photo. Every comment posted by a fan needs a friendly ‘thank you’. Chit-chat is good, but official silence is not. A quick update takes no longer than writing a text message — you have staff who would love to do this. Configure your Page settings to allow more participation. This will mean you are going to have to check your Page more regularly for rogue comments, but that is a small price to pay for increased participation, engagement AND potential business growth. Add ‘Like’ buttons on every web page: to add a Like button, login as an Administrator to your Facebook Page and go to ‘Edit Page’ — under the marketing tab you’ll find a wide range of options. Identify the code for a ‘widget’ that you can then embed on web pages. When people click on this, a link is posted back to their personal profile — great for friends to be able to see what attracts approval. This would work well on your menu page, event updates and photo gallery — the integration between Facebook and your website can be very close. One the Profitable Hospitality website I’m finding this to be a very effective tactic. Automate some of the Facebook postings: when you set up a blog or online
photo diary, you can have the content automatically fed to your Facebook Page every time there's an update. This usually includes the photo, so it looks lively. But don’t feed your Twitter updates onto Facebook, as it can overwhelm your Page with unimportant information. Should you 'Friend' your Staff? How personal do you want to be with someone half your age? Maybe it's okay for you, but how do they say No if you request to 'friend them'? It’s definitely an item for discussion. There may be connections here with your staff dating policy. Coach staff about privacy and what is appropriate: concepts of privacy, discretion and sharing are very different these days. If staff are friending each other on Facebook and MySpace, it doesn't take long before crazy photos have a wider audience. Your business needs a social media policy: It's essential that staff have guidance on what is acceptable and
not acceptable to say on Facebook, and also other Review Sites, especially as it relates to the business for which they work. Make it short, simple and very clear — a new section of your staff manual perhaps. Watch for developments: Facebook keeps changing — new features such as Facebook deals, places, questions and applications create many opportunities for closer engagement with your fans. Profitable Hospitality members are regularly updated in the online marketing department, there are free webinars exploring Facebook and social media, and there are regular tips on our own Facebook page — go to Facebook.com/ProfitableHospitality.
Ken Burgin is a leading hospitality industry consultant. For more information visit profitablehospitality.com or call 1800 001 353.
Presented by
Organised by
hospitality | may 2011
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management
doctorhospitality
Star struck Stars, hats or forks, our columnist says the best ratings system
We’ve had a few people lately who finish most of a meal then complain there’s something wrong. Should I make them pay or just wear it? This can catch you when you’re tired or stressed, and it’s easy to make the customer wrong. And staff can be more punitive than the owner, without the experience to handle it carefully. Don’t invest too much emotion in this — comp the meal and move on. But also check that it’s not part of a pattern, that could indicate a service or quality problem on your part. If it’s two or three customers out of thousands in the last few months just focus on all the compliments I’m sure you’ve received. My boss is upset because the till is sometimes ‘under’ by $2 or $3. We’re very busy. Is he being unreasonable? There are no industry benchmarks but I know many places would be happy to have such a minor 'problem'. However, shifty staff will always be looking for a new way to fiddle the till, and you need a wide range of checking and audit systems to ensure theft is minimised. Rotate the methods and time of checking so there’s the element of surprise. It’s important to have different people preparing floats and counting the cash — splitting responsibilities is good practice. What other tactics does your boss suggest, apart from ringing up everything yourself? So many restaurants overcharge for wine. What formula should we use in our new restaurant? A smart operator makes sure their wine list contains bottles that aren't comparable to bottle shops, and many suppliers have 'venue only' labels to enable this. You could also consider alternative packaging: I recently saw 'quartinos' on a wine list — small 250ml carafes that give you a glass and a half of wine and break away from standard glass or bottle pricing. The simple rule is still 'Charge as Much as You Can' — a fabulous red that costs you $25 and other restaurants sell for $85 will bring you accolades if you sell it for $65. It's the gross margin that's important ie you made $40, rather than strict percentage markups. What’s the best way to distribute a staff newsletter each week? A regular update is a great idea but if you send it by email it’s unlikely to be read. Keep it short and chatty, and put the content online in a private Facebook Group, restricting access to approved staff. This way, if people leave, they can be removed from the group. Update it with birthday information and staff success as well as more formal announcements. A print-version can be placed on the staff notice board. If you have longer items of important news, use the announcement to direct staff to where they can read it in more detail.
Have you got a question to put to the doc? Send it to him via Hospitality editor Rosemary Ryan at rosemary.ryan@reedbusiness.com.au
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hospitality | may 2011
continues to be word of mouth. SOMETIMES it’s good to get way out into the bush, far from our cities, and gaze upwards at the heavens to see the stars that are never visible to urban dwellers. With no neon powered opposition to dim them the skies are ablaze with a natural light show more spectacular than anything devised by computeraided technicians creating yet one more opening ceremony with which to bedazzle brain-dead TV watchers. Here is a stellar act with the capacity to bedazzle, amaze and even bewilder. So much so that there have been reports of whole towns switching off all lights so residents can once again be enthralled by life before electricity and 24/7 radiance. Also down here on terra firma we have a mirror image of the skies above with the Australian hotel and catering industry offering customers a profusion of stars meant to impress and delight. Sadly, however, it does little more than confuse and infuriate. In much the same meaningless way as every competitor on MasterChef says “I’m following my dream” or fervently relates how “cooking is my passion”, foodservice and hospitality attach three, four or five-star labels to their products and services. They are clearly meant to impress. So much so that there has been a growing trend to go beyond the usual bounds and introduce six and even seven star levels. Introduced, as it happens, not by any independent and impartial assessment body, but by the owners and operators of the services themselves. It is foodservice one-upmanship. Na, na my hotel is better than your hotel; our restaurant is classier and trendier than your crummy joint. Business slacking off? Get the marketing people to add another star. Even when the allocation of stars is done by an unbiased agency, it remains a mostly meaningless system as no two agencies apply the same values and yardsticks. There is, therefore, not even any consistency in a system that long ago ceased to have any real meaning. A five-star restaurant can just as easily be a rip-off merchant as its starless neighbour. Further, there is a tendency to use the allotted stars for bragging rights long after the original operators have left the scene and way beyond the currency of the award. Stars awarded in 2005 can have little meaning or validity six years later yet decals remain plastered to doors and windows. It’s therefore good to see the Australian Hotels Association(AHA) belatedly recognise rating systems need a thumping good update.
Hopefully the restaurant sector will do likewise. Both need to accept that consumers, the people such systems are intended to guide and impress, have long been aware of their shortcomings and unreliability. No longer do punters thumb through a directory or restaurant guide checking on stars, hats, forks, spoons, thumbs up or down and the numerous other indicators of perceived excellence. They go online. They Google. They insert questions into the search engine. They use chat rooms, Facebook, Twitter, blogs and services such as Trip Adviser to get the opinions of other consumers. They want up to date information, not the result of some year ago survey or guide that are so often redundant before they are printed. Much as one would like to compliment the AHA it’s hard to see what this is going to achieve in terms of its wish to ensure consumers and the industry have “an accurate, independent and consistent program”. Bradley Woods, the CEO of AHA (WA) shows great optimism if he really thinks the July launch of AAA Tourism's new star ratings system is “an opportunity for Australia's oldest system to instill confidence in the industry and the public”. He hit the nail on the head when he reportedly said the industry had become gradually more dissatisfied with accommodation ratings systems over the past five years and estimated only 20 per cent of consumers were even aware of such schemes. How he imagines any new system is going to change that is hard to see. Does AAA Tourism have the manpower to ensure all rated accommodation houses receive the same level of inspection by a team with a uniform set of values and expertise? And by the time all results have been collated, how redundant will they be in view of the transient nature of operators, management and staff? Restaurants have long railed against the autocratic and dogmatic nature of dine-out guides and, of course, at individual restaurant critics. They’re aware of their own inconsistencies and understand that no matter how many stars or hats are bestowed upon them, it is the consumer who is the final judge and arbiter. The best ratings system of all is word of mouth. It’s time the industry came back to earth and rubbed the stars from its eyes.
hospitalitymagazine.com.au
whatsnew
shelfspace 1
3
4
6
2
1 New certified organic biodynamic cheese. French flavour without the French attitude is what the new Divine Dairy range of cheeses is all about. Just launched onto the national market, the range includes a brie, double cream brie and camembert, all made with fully certified organic biodynamic milk by the people behind the successful Udder Delights brand, well-known for artisan cheeses from the Adelaide Hills. Divine Dairy is a natural next step according to Udder Delights Cheese Cellar general manager, Sheree Sullivan, and she’s excited to be able to be making these new cheeses with locally sourced and fully certified organic biodynamic milk. “This French-style range recognises Australian palates are changing,” Sullivan said. “Consumers are getting more demanding and we are responding to this with cheeses that are complex and creamy, with lingering flavour and aroma.” 2 Heinz meanz condiments and sauces. Heinz has launched a new range of condiments and satay sauces designed especially for foodservice. Prepared using top quality ingredients, they are packaged in durable polypropylene containers, eliminating glass breakage hazard, in a square shape that allows for easy spreading from the jar. The range includes Gherkin Spread, Satay Sauce, Pickled Gherkins, Capers, Fruit Chutney, and Sweet Mustard Pickle. To request a sample call Trudy Lister at Heinz on 0419 754 287. 3 Australia’s first no alcohol premium pale. JMB Beverages has unveiled Hopman, Australia’s
hospitalitymagazine.com.au
5
first alcohol-removed premium pale. Hopman Premium Pale has been created to satisfy the growing thirst for a quality tasting alternative to alcoholic beer products available in Australia. JMB beverages director Jarrod Myles said the company’s aim was to create a premium, great tasting, alcohol-removed beer product that finally provided consumers with an acceptable drink option to that of an alcoholic beverage. “In fact, you wouldn’t believe it’s not beer,” he said. For information go to hopmanbrewing.com.au 4 Beat the chill with a winter cider. Swedish premium cider maker Rekorderlig is aiming to extend the cider drinking season with its new ‘Winter Cider’. The limited addition to the portfolio will arrive just in time for the colder months. Made from pure spring water, which runs directly under the family brewery in Vimmerby, Sweden, the semi-sweet styled cider has an alcohol content of 4.0 per cent ABV and is made from Rekorderlig’s traditional apple cider base, infused with cinnamon and vanilla. It can be served with a slice of orange and enjoyed over ice or warmed up. Rekorderlig Winter Cider has an array of different taste profiles when served at contrasting temperatures. When served cold, the vanilla tones are more prominent in comparison to when the cider is served warm, where the festive, spicy, cinnamon tones come through a great deal stronger. For that extra touch, bartenders could also add spirits like Grand Marnier or Cointreau to create the ultimate winter cocktail. For more information and ideas go to redislandmarketing.com.au
5 Yes a healthy pie. In time for winter Mrs Mac’s has launched a 55g version of its ever popular 180g Good Eating Potato Top Beef Pie. The product is Heart Foundation Tick Approved, and has a Healthy Kids amber-rating as well as being Federation of Canteens in Schools registered. It’s developed to satisfy the consumer insight that kids love to interact and play with their food, by dipping and saucing bite-sized items.. To coincide with the launch, the New Mini Potato Top Beef Pies have a $5 token embedded into the carton lid and by collecting these tokens, customers receive cash back for their catering business or school. It’s available frozen and has 48 portions per carton. The pies can be used within three days and frozen, and stored for up to 18 months. Find out more at mrsmacs.com.au 6 Stylish way to kill bugs. Aura is the latest stylish glueboard fly killer from INSECT-O-MATIC. Designed for front-of-house applications where discretion is important, it looks like a decorative wall light and is silent in operation. Aura is ideal for use in cafes, restaurants, bars and hotels. With an elegant, modern look combined with easy to service features, the unit is both attractive and functional. Aura looks like a decorative wall mounted light, and can be plugged in and turned on, or discreetly hard wired. The slim design ensures Aura is unobtrusive and the fly catching glueboard is hidden from view. Aura’s unique circular design of the unit allows light to attract flying insects from a full 360 degrees around the unit. Find out more at insectomatic.com.au
hospitality | may 2011
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what’s on
hospitalitydiary MAY
under one roof. See foodserviceaustralia.com.au
21-22 The Franchising and Business Opportunities Expo; Perth Convention Exhibition Centre. This is Australia’s premier franchising exhibition series. The expo provides first time franchise buyers, investors and existing business owners the chance to compare the latest franchising systems, access financial advice and speak with industry experts in the one convenient location. See franchisingexpo.com.au
JUNE 3-5 The Good Food & Wine Show; Melbourne Convention Exhibition Centre The Good Food & Wine Show is Australia’s largest consumer food and wine exhibition. See goodfoodshow.com.au
continued from page 28 has installed one of its PR Green dishwashing systems for the new restaurant and the function centre. As well as a highly energy efficient dishwasher, the system features a pre-rinse unit that works using overflow water from the dishwasher. “What happens is the water from the dishwasher that would normally be wasted goes into this unit and is used to pre-rinse the items before they go into the dishwasher,” says Rhima Australia’s Michael Vandertop. “As well as
JULY 21 - 24 Hotel + Hospitality Furnishings; Melbourne Exhibition Centre. Part of the annual Furnitex this show features the latest in furniture designs, fabrics and finishes from local and international manufacturers. See furnitex.com.au
SEPTEMBER 19-21 FSA Expo 2011; Foodservice Australia and Bakery Australia, Melbourne Convention and Exhibition Centre. This annual event for the foodservice industry heads to Melbourne with the latest in foodservice equipment, ingredients, products and technology
reusing that water it’s got a bit of detergent in it so you get some contact time whch is important in washing so you get quicker and better results.” Vandertop says that if an operator used the system to wash 150 racks a day they would save around 200,000 litres of prescious H2O a year. Winterhalter’s Brett Duffy says he’s seen a gradual shift in operators attitudes to warewashing equipment as the appreciation of what it can mean to a business grows. “With the concerns about the cost
5-8 Fine Food Australia; Sydney Convention and Exhibition Centre. The Australian hospitality industry's largest trade event returns to Sydney. It’s a not to be missed chance to keep in touch with the latest new products in the industry under one roof. Get all the details at finefoodaustralia.com.au
of electricity these days it’s such a hot topic and people are more conscious of the potential much more so than four or five years ago when we first started pushing the energy thing,” he says. “We’ve really tried to educate people into seeing that it is a cost centre in the kitchen. Everyone worries about how many chips you can cook in the fryer or how economical the combi steamer is but the dishwasher has water, chemical and electricity and extraction — all that in one little corner of the kitchen. So let’s do it economical-
ly and also make it work better for the poor buggers who are down there for how many hours a day.” Comcater’s Gaw agreed there’s increasing interest in the traditionally “low interest” area. “It’s an area that’s always been a money pit and just thrown in a corner,” Gore says. “But what [operators] are saying now is we dont get payment for meals coming out of the dishwasher and we don’t make any revenue out of it so what we really need to do is look at saving on running costs.”
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hospitality | may 2011
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