No.676 September 2011
hospitalitymagazine.com.au
foodservice
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accommodation
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beverage
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management
GREAT SOUTHERN STAR Meet the chef named Australia's best new talent
Luke Burgess
Fish tales Sustainable? Farmed? Chefs sort through the seafood issues
Let it shine Print Post Approved PP349181/00109
Latest drinkware trends and products for your tables
Cutler & Co Our reviewer sits down at Andrew McConnell's fine diner HAVE YOUR SAY Take part in our new industry survey
Got protection? Commercial kitchens are a dangerous place and accidents can happen, especially if you dont have the right protection. That’s why the new Kitchengrips ‘dipped’ oven glove and KEVLAR enforced gloves from Zimba Food Service are the final word in hot and cold food handling safety. KitchenGrips are heat and cold resistant from -92 to 260 degrees celcius, water resistant, stain resistant, antibacterial, antimicrobial and commercial dishwasher safe. Carefully manufactured in the USA using KitchenGrips patented non-slip, non-porous FLXprene It so good the US military use Kitchengrips as their officially approved oven gloves for millitary catering personnel. Find out about Kitchengrips and our comprehensive range of over 1000 foodservice products on our website. www.zimba.com.au And who are we? After 15 years of success in the Consumer Kitchenware and Tableware categories, Zimba is proud to be launching the Zimba Professional Food Service division. Offering the market a comprehensive, quality led range of products catering to Kitchen, Bar, Table Service and Buffet. Sure, we’re the new kids on the block, but we’re bloody good!
F O O D S E RV I C E
Ph: 1800 147 538 enquiries@zimba.com.au GPO Box 2907, Melbourne, VIC 3001
PUBLISHER Michelle Graves michelle.graves@reedbusiness.com.au EDITOR
Editor’s Note
Rosemary Ryan Ph: (02) 9422 2880 rosemary.ryan@reedbusiness.com.au JOURNALIST 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
when penalty rates apply. R&CA says that a truly modern award penalty rates would be removed recognising that society has changed, that people these days expect and want services to be open all hours and where the 9 to 5 working day is not the way everyone necessarily wants to work. One of the big worries is that with the tight margins associated with hospitality businesses many just won’t be able to open which could mean that that great place many people love to go to on
THE DEBATE around penalty rates heated up again in NSW last month when Liberal MP John Alexander backed their abolition. It sparked lots of comment around the issue that has been a key one for the hospitality industry for many years. Restaurant and Catering Australia (R&CA) has lobbied hard for changes to the penalty rates system that it says is crippling the hospitality industry because of the high costs associated with employing staff at times
Sunday morning for breakfast just won’t open. And when people are complaining that there’s nowhere to dine late, perhaps after the movies or the theatre, or find the local restaurant they want to take their family to on a public holiday is closed, they should know why that is. The other side of the coin of course is that without penalty rates restaurants, cafes and hotels will find it hard to attract staff to work on weekends, and public holidays and nights. And in an industry that already struggles to attract enough staff that could be a huge blow. But clever employers in the industry already value their staff greatly and show their appreciation to their valued workers with good wages and conditions — they don’t
GRAPHIC DESIGNER Ronnie Lawrence Ph: (02) 9422 2741 PRODUCTION CO-ORDINATOR Laura Panameno Ph: (02) 9422 8772 laura.panameno@reedbusiness.com.au UCTION DIRECTOR PRODU Troy Stevens Ph: (02) 9422 8748 CUSTOMER SERVICES
Ph: 1300 360 126
4 News
14 Hospitality chef
Treat your staff well, says Aussie Michelin chef. FSANZ calls for raw milk comment.
Meet Luke Burgess the chef behind the meteoric success, Garagistes.
17 Imbibe 6 Openings
Vue de monde sommelier Rocco Esposito’s top tips.
Latest restaurant arrivals opening their doors.
ONE YEAR: $132.00 incl GST TWO YEARS: $220.00 incl GST
30 Dr Hospitality 8 Mystery diner
Hospitality management dilemmas answered.
We visit Andrew McConnell’s Cutler & Co. 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
ON another note I’d like to draw your attention to the survey that you will have received within this issue of Hospitality magazine. It’s our inaugural Hospitality Pulse survey that we’re hoping you’ll all be part of by taking some time to share your experiences with your suppliers with us. We’ll then feed the information we gather, in what is planned to be an annual snapshot, back to suppliers and also to you with upcoming articles in Hospitality.
Rosemary Ryan
contents
& SUBSCRIPTIONS customerservice@reedbusiness.com.au
need the stick of regulatory control to know it’s the way to run a successful business.
31 Burgin 10 Workplace
Are you your businesses best asset?
Negotiating serious misconduct.
Features 18 All that glitters What does your glassware say about you? PLUS new arrivals to add glitter to your tables.
25 Spring into seafood Sourcing seafood has become a complex issue. We talk to chefs about the way they do things. PLUS three chefs share some spring seafood recipes.
No.676 September 2011
ON THE COVER:
hospitalitymagazine.com.au
foodservice
I
accommodation
I
beverage
I
management
hospitalitymagazine.com.au
GREAT SOUTHERN STAR Meet the chef named Australia's best new talent
Average Net Distribution Period ending March 11 13,950
hospitalitymagazine.com.au
Fish tales Sustainable? Farmed? Chefs sort through the seafood issues
Let it shine
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.
Luke Burgess
Latest drinkware trends and products for your tables
Cutler & Co
Our reviewer sits down at Andrew McConnell's fine diner HAVE YOUR SAY Take part in our new industry survey
ON OUR cover this month is chef and restaurateur Luke Burgess whose Hobart restaurant Garagistes is on fire. When Hospitality journalist Danielle Bowling spoke to Luke for the story the restaurant was already going gangbusters, doing almost three times the number of covers than what he and his partners had been predicting when they opened the restaurant. But then, as we were putting the magazine to bed, came news that Burgess had also been named Australia’s Best New Talent in the high
profile Gourmet Traveller Restaurant Guide Awards. Intrigued by this young chef? Well read more by turning to our profile starting onpage 14 to find out about him and the strategy behind the success of the business that’s part of a wave of exciting innovation happening in Hobart. New restaurants like Garagistes have coincided with the opening of MONA, the Museum of Old and New Art from owner David Walsh, that’s injected a major spark into Tassie’s tourism industry.
hospitality | september 2011
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news
Hospitality Pulse
Have your say Hospitality magazine is calling on our readers to have their say on their satisfaction with the service being delivered by suppliers and foodservice wholesalers in this inaugural survey. ARE you the manager or the business owner that sees all the regular foodservice supplier and distributor reps at your hospitality business? Read on. Now more than ever, with competition high, labour costs increasing and food prices higher, the foodservice business operators need to be able to measure the individual performance of your suppliers and foodservice distributor reps and relay to them what you require from them and how to deliver it. Your suppliers are keen to know about your satisfaction or dissatisfaction, how they can improve their performance and how they can improve your business operation and profitability. Hospitality magazine has joined forces with research company Independent Pulse to launch a new research study, Hospitality Pulse, that we hope will grow into a valuable resource of information for the industry. Independent Pulse has already worked closely with a number of industry bodies in conducting similar
HOSPITALITYMAGAZINE.COM.AU
MOST READ STORIES
Australian hotels a hot option for offshore investors
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Crown says Ramsay's Maze is sustainable Australia's top restaurants for 2012 announced
Accor leads the way in accommodating Indian tourists New report on raw milk products released for comment
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Source: hospitalitymagazine.com.au 22-26 August 2011
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hospitality | september 2011
research projects to ensure relevance and achievement of improved service level by delivering greater understanding of industries’ needs. And in this issue of Hospitality we launch its first Service Satisfaction Survey for the hospitality industry. With your valued knowledge and assistance you can make a big difference to the way your hospitality business is supported by the major trade suppliers and foodservice distributors. We ask you to please complete the survey that you’ll find with this issue to ensure that your voice will be heard as part of a powerful collective force from the Australian hospitality
industry which will be fed back directly to the top Australian foodservice/hospitality suppliers. It’s the first of what will be an annual opportunity to have your say and improve the service your business receives. Independent Pulse research enables vital and continued industry support, by improving overall supplier service which assists the competitiveness of the Australian hospitality sector as a direct result and ultimately improving consumer satisfaction. Be heard and fill in the 25 minute survey to improve the service that your business receives. We’ll then be publishing regular
Hospitality Pulse articles on the findings of the research to ensure you’re kept informed of the results of this research initiative. If you don’t find a copy of the Hospitality Pulse survey with this issue please contact Tas Dasios at Independent Pulse either by phone on 0412 156 042 or email him at tas@pulseplus.com.au And just to give you some extra incentive, if you’re one of the first 100 respondents to complete this important industry survey and return it to us you’ll automatically win a $50 Myer Gift Card, and you could also be the one lucky respondent to also win a $1,000 Myer Gift Card.
Handy windfall for Hunter college THE kitchen staff at Avondale College in Cooranbong in the Hunter Valley are working out what new equipment to spend a windfall of $15,000 on after the college was announced the winner of the recent foodservice competition run by Integro Foods, a part of Goodman Fielder. Avondale College head chef, Nick Hartigan, said the school had opted to choose the cash over a car or holiday, the two other options for the winner. He said the money would go towards some renovations in their kitchen as well as some new equipment for the staff who together prepare up to 1000 meals a day for students, staff and events. “The kitchen staff will be given a say on how they’d like to see the money spent to ensure the funds are put to good use,” Hartigan said.
Happy winners: Nick Hartigan, centre, with Integro Foods’ Gary Cossart, right, and Victoria Kania, far left, and the kitchen team at Avondale College. hospitalitymagazine.com.au
news
Awards
Caring for staff is crucial, says Aussie Michelin chef The chef who blazed the Michelin trail for Aussie chefs in Europe says your staff are at the heart of a restaurant’s success. LOOK after your staff first and success will follow. That was the key message from two Michelinstarred Perth born chef Shane Osborn when he addressed the who's who of the Australian restaurant industry as the guest of honour at this year’s Electrolux Appetite for Excellence Awards. In his speech to the gathered culinary glitterati Osborn said a major part of his recipe for success at his Michelin-starred London restaurant Pied a Terre was the business's philosophy of treating staff very well, front and back of house, from the bottom up. “As an industry we've always talked about the customers, that they are the most important," Osborn said. “But I think staff are the most important asset of any business. Look after your staff and you create loyalty, consistency, and that's the way you drive your business forward and increase sales.” It was a flying visit for Osborn but he'll be back next month on
FSANZ calls for raw milk comment FSANZ has called for comment on its latest report looking at the issue of raw milk products being made and sold in Australia. FSANZ chief executive officer Steve McCutcheon said the report looks at whether or not permission should be given for raw milk (non-pasteurised) products to be sold in Australia. "The assessment of these products looked at what production and processing measures and product characteristics are needed to provide a high level of safety for consumers,” he said. Deadline for submissions is October 14.
hospitalitymagazine.com.au
Shane Osborn, right, with Young Chef 2011 winner Richard Ousby and Luke Mangan.
one of the first legs of nine months of travel with his family following his stunning announcement earlier this year that he was leaving Pied A Terre after more than ten years there, during which time he became the first Australian chef to achieve a Michelin star. Osborn's plan is to scout some cities he's interested in before setting up a new restaurant. “I think
Asia is very interesting as is South America and places like Singapore, Hong Kong and Shanghai — they’re all places that we are travelling to to have a look, but we haven't committed to anything yet.” Although he’s not sure what country his next venture will be in he is planning something “more approachable”.
Winners are grinners IN THE first of the high profile restaurant industry awards to be revealed for this year it was Mark Best’s Marque restaurant in Sydney that grabbed the top gong for Restaurant of the Year. Also on the top winner’s podium at the Gourmet Traveller Australian Restaurant Guide Awards was Sydney’s high energy South American restaurant Porteno, named New Restaurant of the Year, and the young chef that has been part of the revolution happening in Tasmania, Luke Burgess (pictured), who took out the gong for Best New Talent. (Happily, we have a profile of Burgess, the owner of Hobart’s Garagistes restaurant in this issue of Hospitality. Turn to page 14.} In an extraordinary effort, the Royal Mail Hotel, Dunkeld Victoria claimed the Regional Restaurant of the Year title at the awards — for the fourth year in a row. Honoured with the award for outstanding contribution to hospitality was the Hemmes family whose Merivale Group continues to grow in Sydney with new hotels and restaurants.
in brief Crown says Ramsay’s Maze is sustainable Crown Melbourne put its support behind Gordon Ramsay's Melbourne outpost of his Maze restaurant operations at Crown’s Metropol Hotel following news that it had been placed in liquidation by Gordon Ramsay Holdings. Crown spokesman Gary O'Neil said Crown was "disappointed" by the decision. "The restaurant is one of the highest grossing and most popular restaurants in Australia," O'Neill said in a statement. “Last year alone the restaurant had a turnover of more than $14m and served almost 315,000 covers. Crown is firmly of the view that the business is not only sustainable but will continue to be popular and highly successful." A spokesperson for Gordon Ramsay Holdings said that following a review of its business it had concluded the business was not sustainable. “Over the past few months we’ve been working to find an alternative but...this course has become the only option as it is essential to focus on the health of the wider group,” it said.
New food safety deadline fast approaching The NSW Food Authority is urging foodservice operators across the state to ensure they have appointed a Foodservice Supervisor in line with new mandatory legislation that comes into force on October 1. Businesses have until that date to have a trained FSS on staff and to notify their relevant council of who their FSS is. For more information head to foodauthority.nsw.gov.au
Oliver opens Sydney’s Jamie’s Italian Jamie Oliver’s first Australian outpost of his burgeoning chain of Jamie’s Italian restaurants is set to open on Sydney’s Pitt Street next month. And it’s expected to be soon joined by others in Australia. Adam Heathcote, of the Pacific Restaurant Group, which has the franchise for the Jamie’s Italian brand here said other sites were being looked at. The group has announced David Clarke —previously at PRG’s Chophouse —as head chef at the 100 seat Sydney venue.
hospitality | september 2011
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openings
Mister Bianco This new offering from the Sicilian duo at Mezzo Bar and Grill, Joseph Vargetto and Silvio Sgarioto, is the informal “little brother” to their city venue, and a salute to their southern Italian heritage (it’s named after a Sicilian town at the base of Mt Etna). it’s a modern Australian take on an Italian diner and another addition to the evolving Kew dining scene. Opened: July Head chef: Joseph Vargetto Seats: 77 Food: The menu begins with a selection of Spuntini ranging from fried smoked mozzarella and Messinese meatballs to salumi, to twice cooked lemon ‘fritti’ wings. Starters include roasted golden beet and beef tartare with crostini, a wild mushroom and candied walnut tartlet and grilled scampi while mains span from goat’s cheese tortellini to spaghettini with crab, to grilled pork cutlets with pears, to a crustacean ‘fregola’ paella. Address: 285 High Street, Kew Phone: (03) 9853 6929 W: misterbianco.com.au
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Spiedo Restaurant & Bar
D’artagnan Restaurant
Chef Alessandro Pavoni has opened the latest new offering in the sparkling line up of eateries at Sydney’s new CBD Westfield dining destination. With Spiedo, Pavoni’s aiming to bring his home Italian region of Lombardy to Sydney with a taste of “real northern Italian food, the likes of which Sydney diners haven’t tasted before”.
From a family with a long history in hospitality in Adelaide, D’artagnan Restaurant and Lounge shows off the culinary flair and skill of the new generation of the Tropeano clan. Fusing modern dining with elegant nightlife in a full-service lounge with the aim of creating the “ultimate destination” for a sumptuous dinner and epicurean experience.
Opened: August Head chef: Fulvio Lancione Food: Spiedo is named after Pavoni’s favourite dish, Spiedo Bresciano, a traditional Brescian way of spit-roasting meats of quail, duck leg, pork scotch fillet, and pork ribs, on a rotisserie. He’ll be slow basting them for five hours with sage and butter and serving them with polenta, as well as serving hand made Lombardian casconcelli pasta, gnocchi, risotto and gelato. In the Stuzzi Bar there’s a menu of appetisers and small plates with high quality salads and Panini. Wash it all down with a selection from the grappa trolley. Address: Level 6, Westfield Sydney, Shops 6004-6005, Pitt Street, Sydney. Phone: (02) 02 8072 9999 W: spiedo.com.au
Opened: March Head chef: Praveen Pall Seats: Up to 140. Food:The menu is Mediterranean with a French accent available over three different dining spaces, including a bar where tapas is served. Choose from charcuterie (think beef tartare, mushroom and blue cheese arancini or prosciutto with rocket and pear) to dishes like traditional black pudding on braised lentils, beef and pork meatballs with tomato sugo, to warm mushroom ravioli with butternut pumpkin veloute and truffle mascarpone. Address: 26 O’Connell Street, North Adelaide. Phone: (08) 8267 6688 W: dartagnan.net.au
hospitality | september 2011
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review
Cutler & Co We’ve seen several more ventures from Andrew McConnell since the dynamic and entrepreneurial Melbourne chef launched this now iconic restaurant, one of three restaurants he now operates. Our masked diner headed along to Fitzroy to see how it’s developed.
mysterydiner EXPECTATION of a great meal is sometimes as mouth watering as the actual experience for me. I go online and look at the menu, plan what to drink and wait, impatiently, for the time when my hand hits the restaurant doorknob. I had plenty of expectation time with Cutler & Co as the distance between booking and dining with a table for four was a lazy nine weeks. Andrew McConnell certainly has the Midas touch in Melbourne at the moment with Golden Fields in St Kilda recently opening to great reviews and packed houses and the constantly full Cumulus Inc joining the outstandingly successful Cutler Sublime experience delivered at Cutler & Co. & Co in the portfolio. entrée, so I must take their word for it. We partFor the only time in my life I found an easy park nered entrée with the very enjoyable Fattori Pinot in Fitzroy and strolled down Gertrude Street — Grigio ($68) and the mains with Giaconda McLay anyone who has tried to park in Fitzroy will unShiraz ($69), which was also excellent. derstand this achievement. We are warmly welMains continue the theme of highest quality comed and ushered past the bustling front bar to produce, treated with respect and imagination. our table at the rear of the restaurant. Despite the The bride went for a dish of Slow Roasted Duck modernist décor in an old building and the numbreast ($44) that came with confit leg pie in a long bers of patrons, the noise levels are muted with squared off brik, mustard fruits, turnip puree and the restaurant cleverly divided, carpeted and hava bed of wilted Cavolo Nero for the sliced breast. ing some booths to go with the well-spaced tables. The plated elements looked great and were artfulOur exceedingly pleasant waiter appears swiftly placed and masterly combined with the fruits ly and delivers menus, wine list and specials with helping to bring a sweet, tart balance to the richprecision and an effortless ease. My beloved knew ness of the duck. the moment she viewed the menu what I would The heart stopper dish of the night went to my choose and how right she was. Wood-grilled friend though, who had ordered the special Lamb’s Tongue with crispy sweetbreads in a salWagyu Beef dish ($70). Thankfully he is a cardiad with celeriac and pickles ($22). Centred on the ologist as the richness of the elements on his plate plate was a soft boiled and smoked egg and made my Suckling Pig and Morcilla Sausage look around this was a collection on leaves, shreds of like the Weight Watchers option; mind you he’ll celeriac and beetroot, slices of caperberry and work his off on the bike, whereas I clearly do not. three fat pieces of gorgeous fried sweetbreads with Two thick, rare slices of spectacular beef sirloin the same number of perfectly grilled lamb’s tongue were served with a couple of brisket chunks that slices. I could hardly contain my delight. As a had been slow cooked for 12 hours before a dustcombination of flavours and textures it was subing in flour before being flash fried to a crisp exlime being smoky, tangy, crisp and smooth all at terior and unctuous centre. Softened leeks and a once. scattering of leaves completed the combination. It Our dining companions had both opted for an was truly magnificent. Oyster Tour (from $4 to $6 each) that took them With enough calories on board to re-sink the from Petit Clair through Rusty Wire and AngasTitanic, we opt to share desserts. Doctor’s orders. si to Label Rouge. What surprised and delighted The Chocolate Ice Cream Sandwich and the them the most was the clear difference in taste and Strawberry Marshmallow (both $18) are efforttexture between the oysters. Not really a sharable 8
hospitality | september 2011
lessly delivered and are further examples of the narrow divide between food and art. The sandwich comes with vanilla parfait and salted caramel adding more flavour layers to the sensations of cold and creamy. The marshmallow is supported by white chocolate, a quenelle of coconut ice cream and crisp shortbread. It is a combination of rectangles, ovals and small minaret’s, in neat patterns on the plate. We wander back to the car completely satisfied with our evening. Few restaurants can produce the quality of food and service with what appears to be such a casual ease. While the restaurant may be paddling furiously behind the scenes, that the front of house can maintain such an appearance is a credit to the floor team’s confidence in their product and a kitchen that is clearly on song. This is one of the best restaurants in the country by any measure, it just doesn’t scream about it, as it has no need. Make a booking and use the wait to save up and enjoy. Cutler & Co is absolutely worth it.
The details Cutler & Co Dining Room and Bar 55-57 Gertrude Street Fitzroy Victoria 03 9419 4888 W: cutlerandco.com.au Chef: Andrew McConnell Lunch: Friday and Sunday, 12-3pm Dinner: Tuesday to Sunday, from 6pm The verdict: Cutler & Co has that amazing ability to produce amazing quality of food combined also with what appears to be such a casual ease — clearly a beautiful example of the floor team and kitchen working in synch. It deserves its reputation as one of Australia’s absolute best restaurants. If you haven’t been, or haven’t been lately, I urge you to get yourself there.
hospitalitymagazine.com.au
workplace
The misconduct minefield How do you approach the sacking of a staff member in cases of misconduct such as theft? The team at Restaurant and Catering Australia take you through the steps. THE DECISION to terminate an employee is rarely an easy one, except in cases of serious misconduct, where most reasonable employers will look to terminate the offender immediately. However dismissing an employee on the spot is a serious step, and rash action may expose an employer to a claim of unfair dismissal if not handled correctly. Summary dismissal Summary dismissal is termination based on serious misconduct, which includes wilful or deliberate behaviour, inconsistent with the continuation of the employment contract. Examples of such conduct may include actions which cause a serious risk to the safety of others; actions which harm the reputation, profitability or viability of the employer’s business; fraud; assault; or theft. As opposed to unsatisfactory performance based termination, summary dismissal does not require the provision of a termination notice period, or payment in lieu of notice period. Theft by employees is unfortunately not
uncommon within the hospitality industry. Where there may be evidence which points to an employee offender, it is often unclear what is the sufficient level of evidence to ‘prove’ or ‘make out’ the theft to enact summary dismissal. In relation to proving the serious misconduct of theft, different standards have been identified based on the size of the business. Small business employers As defined by the Fair Work Act (2009), a Small Business is one with a total of 15 or fewer employees. In terminations at the initiative of the employer, where a business is a small business, if there is compliance with the Small Business Unfair Dismissal Code, there can be no successful claim of unfair dismissal by the employee. The code allows summary dismissal by a small business employer where they believe, on reasonable grounds, the misconduct is sufficiently serious to justify immediate dismissal. In relation to theft, the code specifically indicates that for a dismissal to be deemed
‘The employer should act prudently, and ensure thorough investigation of the issue before moving to terminate.’
fair it is sufficient, though not essential, that an allegation of theft, fraud or violence be reported to police. The employer will still be required to investigate the theft and provide the employee the opportunity to respond to any claims, but the standard to prove or make out the theft, so as to avoid a claim of unfair dismissal, is belief on reasonable grounds. This application was evidenced in the recent hospitality industry case, Narong Khammaneechan v Nanakhon Pty Ltd ATF Nanakhon Trading Trust T/A Banana Tree Café [2010] FWA 7891 (14 October 2010). In this case this small business employer suspected an employee of stealing cash from the till, based primarily on shortfalls corresponding with the employee’s roster. On confrontation the employee did not admit to the theft, but the employer moved to summarily terminate based on the evidence from their own investigation. No formal complaint was filed with the police. The employee took their case to Fair Work continued on page 33
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newsextra
secretingredients Italian born chef and owner of Sydney’ Ormeggio at the Spit Alessandro Pavoni is the latest restaurateur to join the line up at Sydney’s new dining destination at Westfield in Sydney’s CBD. In between attending to the opening of Spiedo the passionate chef took five minutes to speak to Hospitality magazine. Can you give us a brief history of your career so far? I started in Brescia, in Italy’s north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli. After working in various Michelin starred venues such as La Rotonde in France and the two Michelin-starred Villa Fiordaliso on Lake Garda, I then worked in Bermuda at the Restaurant Lido before moving to Sydney in 2003. I assumed the role of executive Chef at Park Hyatt 2005, managing a team of over 30 chefs before finally realising my dream of opening my own restaurant at the Spit, Mosman in 2009, followed now in 2011 by my second restaurant, the brand new Spiedo Restaurant & Bar in Sydney’s CBD. Tell us about Spiedo. With Ormeggio I’ve been able to indulge my love of modern and unique cuisine, but I’ve always been passionate about safeguarding Italian culinary culture. I’m a member of CIRA, the Council of Italian Restaurants in Australia — a group of Sydney Italian restaurateurs proud of their heritage and committed to this cause. I’m is proud of my northern Italian traditions and loves to share my knowledge and experiences with my guests. Opening Spiedo is my opportunity to showcase traditional recipes. With a tagline of “Living Lombardy” I’m going all out to show what Lombardy, my region in the north of Italy, is capable of. Spiedo Restaurant and Bar will deliver daily my famed Spiedo Bresciano, risotto and handmade pastas as well as some new takes on the cuisine of Lombardy in the ‘stuzzichini’ selection. And it’s in Sydney’s new Westfield? Westfield really came out of left field. I was always planning the Spiedo 12
hospitality | september 2011
concept in my mind, and when Westfield approached me and I saw the proposed site I knew it was the right moment. Westfield Sydney is an amazing project and having the support of such an established and respected company is great. Plus, all of us “neighbours” on level six (Xanthi, Chat Thai and Sky Phoenix) are all very supportive.The biggest challenge of opening as part of a shopping centre has been communicating to people that I’m not opening in the “food court” on level five. What are the most popular dishes on your menu at your other restaurant Ormeggio? The most popular choice is the full six course degustation which changes regularly. Over half of these also have matching wines selected for the full Ormeggio experience. We love to do degustations as we get the opportunity to showcase our
favourite dishes and the dishes we believe really represent Ormeggio. Apart from your own, what's your favourite restaurant? Spice Temple, by Neil Perry. It is so different to both of my restaurants and since being in Australia I have really fallen in love with Asian cuisine. I love the spice and heat and exotic flavours. Where do you get your inspiration? Where do you get your ideas for your menu? I love to follow blogs from all over the world and keep up to date with trends, new techniques and styles. What's been your most memorable food experience? Recently in Alba in Italy I had the most incredible dining experience at a restaurant called “Piazza Duomo”. We had 42 courses of absolutely incredible cuisine. The chef is a
genius and I’d highly recommend the restaurant to everyone next time they’re in the north of Italy. What's your favourite ingredient you’re using at the moment? Acquarello Carnoroli rice, seven years aged. Unfortunately, it’s produced in incredibly limited amounts and only available currently at Ormeggio. I’m using one year aged at Spiedo. What’s the most over rated ingredient being used on menus? Pork belly. I like it but too many people are using it. What about all the other types of good belly out there? What would be on the menu at your last supper? Tripe, snails, frogs, cotechino, lard. And all the salumi, prosciutto and other cold cuts — all the fatty food that I’m not allowed to eat anymore.
Alessandro Pavoni’s Casoncelli Bresciana 1kg pork neck 1kg veal shoulder 200g mortadella 200g pork Italian sausage 200g celery 200g white onions 5 cloves garlic 400g butter 500g parmesan, grated 6 eggs, free range 100g parsley, chopped 2 bunches sage leaves 8g nutmeg, grated 1 batch pasta dough Crispy guanciale for service In a pot saute pork and veal with 100 grams of butter, some olive oil and seasoning until cooked through. Remove from the heat and allow to cool to room temperature. In a frypan saute celery, onion, carrots, garlic until
tender. Remove from the heat. Allow to cool slightly and add to the pork and veal. Put all the above through the mincer with the thin wheel, with the mortadella, three times. Once the mixture is fine add parmesan, chopped parsley, eggs, seasoning, nutmeg and the rest of the butter burnt with sage and garlic to make a smooth stuffing, refrigerate to cool completely. Roll the pasta through a pasta machine until you obtain a very thin sheet. Cut it in circles with a 7cm round cutter. Place the stuffing in the middle, about 4 grams on each circle piece of pasta. Apply a small amount of water to each piece of pasta and close into a semi circle shape. Close the edges very well and squeeze all the air out to get a tight seal. Cook the casoncelli in plenty of boiling water with about ten grams of salt per litre of water for about four minutes Serve them with burnt butter, sage, parmesan and crispy guanciale. Heat a little oil in a pan and add the carrots and saffron. Enjoy.
hospitalitymagazine.com.au
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Chef Luke Burgess is heading the runaway success that is Garagistes.
hospitalitychef
Rapid rise for Tassie’s seasonal star When Luke Burgess opened his Hobart restaurant a year ago he was figuring on doing maybe 40 covers a night. Now he’s doing 100 and has been named Australia’s Best New Talent, writes Danielle Bowling.
“I
don't want us to burn brightly, and then burn out,” says chef Luke Burgess, co-owner of Garagistes, Hobart's astronomically popular restaurant and wine bar that’s about to celebrate its first, very busy, year in business. Aside from a Tassie cafe which Burgess operated for nine months a few years back, Garagistes is his first big project, which he’s operating with co-owner Kirk Richardson and sommelier Katrina Birchmeier. To say the team was unprepared for the wave of diners who have been rushing through the doors every day since its opening, is an understatement. “It's more than I expected, to be honest,” says Burgess. “It's been busier and more hectic than I had ever planned on. When we opened we said we'd be over the moon if we could do 40 covers a night. On Saturday nights we're doing 100, so I did not plan for that and I'm discovering how to manage that.” Add to that the fact that Burgess was last month named Australia’s Best New Talent in the annual Gourmet Traveller Restaurant Guide awards, and it’s been a big successful year for the young chef. While Burgess says he's still learning the ropes on how to ensure Garagistes stands the test of time, it seems he has ticked all the right boxes when it comes to catering to consumer appeal. His produce is locally sourced wherever possible, his menu is made up exclusively of share plates, and there was (and still is) huge demand in the Hobart area for new, exciting restaurants. Following diner trends wasn’t Burgess’ intention however. What he was determined to do was to only serve food he wants to eat, rather than create an enormous menu to please the masses. “At the end of the day if you don’t enjoy or love what you're cooking, then how can you possibly cook it for someone else?” Burgess says. “Some people could say that a chef that's cooking what he likes to eat is surrendering to his ego, but then hospitalitymagazine.com.au
Luke’s picks FAVOURITE FOOD-RELATED BOOK? I love salumi in all its forms and the book that put me on the path to this is Paul Bertolli's Cooking by Hand. One section in the book, titled “The Whole Hog”, gives you a fantastic understanding of what the artisanal methods of production are and how we make it today. A true classic. FAVOURITE RESTAURANT? That's an impossible one to answer. But at this point in time I would say that my favourite place to eat right now is Golden Fields in St Kilda. Delicious, simple flavours with a glass of DieboltVallois champagne, artisanal sake or Hitachino Nest on tap. Only problem is I have to hop a plane to get there.
The dining room at Garagistes.
‘Some people could say that a chef that's cooking what he likes to eat is surrendering to his ego.’ the flip-side of that is would you rather eat something that the chef’s just cooked to impress you, as opposed to him saying that it’s what he wants to eat? “I've been cooking for 17 years and for me to continue to go for another 17 years, I need to turn up everyday and love it and have some sort of creativity in what happens, otherwise there's no point.” The menu at Garagistes is based on fresh, local, seasonal produce, something
FAVOURITE PLACE TO SHOP FOR FOOD AND INGREDIENTS? A small market called Velleron, near Carpentras. It starts at 7pm and everything is sold by 9pm. It's a market for locals and it's people selling what they grow at home. The famous figs and melons of the area are close to the most perfect item you'll ever find. I wish Hobart had a market like this. FAVOURITE MEAL EXPERIENCE? I've had many, but the one that stands out for me was dinner at Faviken in the north of Sweden. A truly remarkable collection of wild and cultivated ingredients that pushed the extremes in terms of seasonality. A place to watch.
that the team there is extremely passionate about, especially since Burgess completed a five week stint at Noma, in Denmark, which this year was named best restaurant in the world in the S. Pellegrino World's 50 Best Restaurants list for the second year hospitality | september 2011
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hospitalitychef
Luke Burgess’ Salt Cod fritters
in a row. Burgess completed a stage at Noma, an experience that cemented his interest in fresh produce and confirmed his desire to do similar things back home in Australia. “My time at Noma was very, very brief but I was already interested in that style of cooking and that connection to nature, and I had experience with gardens and getting stuff that was picked and wild, but not really knowing how far to go with it,” says Burgess. “So here was a place that was one of the best restaurants in the world operating that way, and I wanted to see how that translated into a day-to-day operation.” Around three years later Garagistes was born, and one of the hardest things Burgess is dealing with is trying to make the often difficult to source local produce stretch a long way. “We're working in conjunction with growers, but it's a slow process,” he says. “If I was serving 40 people it'd be easier, but if I'm getting ready for 100 it's different. Sometimes some of the ingredients are so limited that they're only on the menu for a night or half a night.” And while local, fresh produce is a priority at Garagistes, certified sustainable ingredients aren’t necessarily. “Trout and salmon, for example, I don't use them because I don't like them,” Burgess said. “The wild caught fish we get are far more delicious and tasty and better to work with than this stuff that's been fattened in fish farms. For me, I don't really like the process, so I don't use them. “I've come to learn a lot more, day by day, about what sustainable really means, and that everything has an impact. It's about minimising the impact but it's also about portioning, so that you're serving food appropriately. “We don't have a 300g piece of meat on 16
hospitality | september 2011
450g salt cod, desalted and cut into several pieces 1 bay leaf 10 medium potatoes, peeled and sliced very thin Olive oil 1/2 cup flour 3 eggs 2 cloves garlic, minced 2 sprigs parsley, minced Salt and pepper Place salt cod and bay leaf in cold water to cover, then bring to just below the boil on medium heat. Cover, and let the pot stand off the heat for about ten minutes. Remove the salt cod from the water and cool, setting the water aside. When the fish has cooled, remove the skin and bones, if any, and flake flesh with fork. Cook the potatoes until soft in the reserved salt cod water then drain, discarding the water. In another pan, bring one cup of water and two tablespoons oil to boil, then remove from the heat, and slowly beat in the flour to form a batter. Beat in the eggs one at a time. Mash the salt cod, potato slices, garlic, and parsley together in a large bowl. Add salt and pepper to taste, then mix the batter into the salt cod mixture. Cook on a low flame until the mixture thickens slightly and will hold its shape when formed into balls. Allow to cool for one hour, form quenelles and deep fry at 180C until golden and crisp.
‘It's about minimising the impact but it's also about portioning, so that you're serving food appropriately.’ our menu. It might max out at 180 grams or 150grams and we pay more for it and people share it, but instead of needing 30 kilograms of meat a week we only need ten or 11. “For me it's more about quality and connection, not about certification and all the rest of it. It's about knowing the person so that you have more of an understanding of the impacts on them.” Garagistes is as a wine bar as well as a restaurant, and this same theory about “connection” is carried through to the wine list. But connection doesn't necessarily mean local, says Burgess, who matches the restaurant’s food to the wine rather than the other way around. “Essentially our wine list is focused on all natural, biodynamic producers, but our main focus was to use indigenous yeast so that they're not inoculating their wines, but unfortunately in Australia that's not a very common occurrence.” The majority of the wines at Garagistes are from overseas, chosen simply because they're very food friendly and because
Burgess and his team agree with the method of production. “A lot of additives are put into modern wines, and we're just not interested in having them here,” he says. “I guess the flipside of that is that the wines we have here come from the other side of the world, how environmentally friendly is that? “But we've been to a few of the producers in Europe and when you look at what they don't do on their property, which has been there for a long, long time, the cost environmentally of shipping one case of wine is really no different to spraying a lot of chemicals on your vineyard around the corner from where we live. It's a half a dozen of one, six of the other." When Hospitality went to print, Burgess had just been named Best New Talent in Gourmet Traveller’s Restaurant Guide awards, topping off what has so far been a busy and unexpected year. Burgess says the win wouldn’t have been possible without the rest of the team at Garagistes, who have been on the wild ride with him over the past 12 months. “It's nice for my business partners, who do all the less glamourous tasks behind the scenes, to make the kitchen look good, and also for the guys in the kitchen who come to work each day with a lot of passion and enthusiasm. It’s a team effort” hospitalitymagazine.com.au
imbibe
Lessons from sommelier with a Vue Rocco Esposito, the man in charge of the cellar at Melbourne’s three hat restaurant Vue de monde, recently shared his extensive knowledge of Italian varietal wines from Victoria. Christine Salins was there. OMMELIER Rocco Esposito is passionate about Italian wine, especially Barolo and Barbaresco, highly prized reds from the Piedmont region. In 2004, he and his wife Lisa opened Wardens Food and Wine in Beechworth, with the restaurant quickly winning acclaim for its extensive and sophisticated wine list. It was the perfect vehicle for Italian-born Esposito to learn more about the wines being produced in the surrounding region of north-east Victoria, where there is a strong Italian heritage and a focus on growing Italian grape varieties. Esposito, not surprisingly, has become something of an expert on Italian varieties and a great advocate for the wines of north-east Victoria. Today, Esposito has scaled the ranks of his profession to become wine director at Vue de monde, Shannon Bennett’s stunning new restaurant on the 55th floor of Melbourne’s Rialto Tower. Just as the restaurant has evolved from its earlier locations so too has its menu with its classical roots and European ingredients giving way to a celebration of locally grown produce. Esposito’s task as wine director is to achieve a synergy between the food and the wine, selecting wines that, just like the ingredients on the plate, are true to their origin and an expression of the environment in which they are made. When Rutherglen and King Valley winemakers embarked on their Tastes of Two Regions road show recently, Esposito was invited to select six wines to highlight in a special Masterclass. What follows are those he considers to be the “best of the bunch”, kicking off with a sparkling wine from King Valley producer, Dal Zotto. The 2010 Immigrante Prosecco is what Esposito describes as a “lovely complex style” with lots of acidity, citrus and floral notes. With delicate bubbles, it’s more akin to a table wine than an aperitif style, and he cautions that it should be chilled lest the bubbles disappear completely. “I would suggest having it very cold
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hospitalitymagazine.com.au
otherwise it begins to look like a table wine,” he says. For a white table wine, he turns to Rutherglen and the 2009 All Saints Family Cellar Marsanne, a variety that appears to be well-suited to Rutherglen. “2009 was a very hot year so in 2009 they picked a lot earlier,” Esposito said. “It was picked with very moderate alcohol (12.6 per cent). It’s a very elegant wine. It has some toastiness, it has freshness, lovely acidity and a bright fruit spectrum.”
turned to the recipe for a Super Tuscan wine in which Sangiovese is blended with Cabernet. Esposito said that standing next to an Italian Super Tuscan, it would be difficult to tell the difference. The King Valley wine has a beautiful nose and what Esposito describes as “red cherries, almost a sour cherry character and autumn forest floor” notes. “At $75 a bottle, I think it’s well worth it. I’m prepared to put every effort into [selling’ that wine],” he said.
Rocco Esposito sharing his valuable wine knowledge.
Esposito says the Marsanne has some sharpness on the palate so he would suggest pairing it with a slightly oily dish such as paté or foie gras, cured trout, a delicate fish dish or tuna carpaccio. Two unashamedly expensive wines from the King Valley are Esposito’s pick of the reds. So taken was he with the 2005 Chrismont Arnaldo Sangiovese Cabernet, which retails for $75 a bottle, that he bought a case, drank three bottles and “told my wife to put the rest away for a long time unless I get very sick”. The label commemorates Arnold Pizzini, one of the pioneers of Italian varieties in Australia, and father of Chrismont owner Arnie Pizzini. Recognising that they had a block of good Sangiovese but that the fruit needed to be blended, the Pizzini’s
Esposito said he’s enjoyed it with osso buco and polenta, but says it would pair well with ox cheeks or any braised meat dish. If there is one variety that excites Esposito “right across the board”, it is Nebbiolo. “In Italy they say Nebbiolo is a wine for kings and the king of wine,” he said. “It’s like a blend of Cabernet and Pinot put together.” Esposito’s pick is the 2004 Pizzini Coronamento Nebbiolo, which retails for $135. The same variety as his prized Barolo and Barbaresco, he believes Nebbiolo is the variety the King Valley does best. Like the Pizzini’s at Chrismont, Fred Pizzini was a pioneer of Italian varieties in Australia, planting his first Nebbiolo in the mid-1980s. The 2004 Coronamento is his crowning achievement, hence the name. It has licorice, tar and rose petal
notes. “On the palate it’s like a Cabernet,” Esposito said. “On the nose it’s very feminine, like a Burgundy.” The wine needs to be opened a long way ahead of time to allow it to breathe. To end on a sweet note, Esposito turns to the fortified wines that Rutherglen excels in. He loves the Morris Grand Tokay, still defiantly called Tokay despite Australia’s agreement to change the name to Topaque after talks with the European Union. Under Rutherglen’s voluntary classification system, a Grand Tokay or Muscat has a rich cask-aged character and an average age of 13 to 20 years. (Rutherglen Tokay or Muscat is a more youthful style with an average age of two to five years; Classic has cask-aged flavour and an average age of five to 12 years; and Rare has an average age of more than 20 years). Rich and delicious and certainly under-priced at $35 for a 500ml bottle, the Morris Grand Tokay has a marmalade character and is “incredibly well presented”, said Esposito. “It has a fantastic texture, not too gluey, and would be lovely with some petit fours.” Another Rutherglen fortified, Campbells Grand Muscat, completes Esposito’s wish list. (Because it refers to the variety of the grape rather than a geographic locale, Muscat escapes the name changes that were introduced after talks with the European Union.) Esposito appreciates that while the Campbells wine has “a very sweet entry, when you swallow, all the sugar takes a step back”. “Although they’re sweet wines, [fortified wines like these] have a savoury character but then they go back to sweet.” Campbells has used a five-stage solera system over many decades to age its fortifieds and the result is a complex, intensely-flavoured wine with raisin-like notes. So what would the master sommelier pair with this most luscious of wines? “That to me is a meal on its own,” he said. hospitality | september 2011
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Shine for success
Increasingly sophisticated diners are getting more demanding about their dining out experience — inccluding the quality of that glassware they’re fondling, writes Rosemary Ryan. hen it comes to tableware it’s the glassware your diners have the most intimate relationship with. There they are stroking it, holding it, fondling it and of course enjoying drinking out of it. The glassware and stemware you choose is one of the key components of your offering that delivers a strong message to diners about how serious you are about the quality of the food and beverages you’re serving. While it might not break an experience for your customers, it sure can help to make it. Using quality glassware not only creates an impression for the diner of a high level of service but can also actually improve the experience of the wine in the glass. And as glassware manufacturers continue to invest in developing glassware for foodservice that’s stronger and more durable, but still delivers style and good looks, it’s making it more viable for foodservice operators across the spectrum to offer lovely glassware whether they operate a fine diner or a local café.
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Focus on service Tim Russell from top glassware distribu18
hospitality | september 2011
tor Crown Commercial says many venues these days are more aware of the role glassware plays in improving their customers’ experience. “Glassware can improve the overall presentation for both the venue itself as well as the presentation of the beverage,” Russell says. “Wine served in premium stemware and tumblers can improve the presentation, the acceptance, and the perceived quality and value of the beverage they are served. “And operators are realising they can still get longevity out of a glass by choosing products that incorporate the new technology. Now you don’t have to have the chunky glass to get the durability.” Tomkin’s Julie Vajda says diners’ expectations continue to grow in Australia about the quality of the glassware they’ll be served their drinks in, a trend that reflects a general increase in awareness of food and wine by Australians. “I think there is a growing demand for more premium glassware,” she says. “It’s just part of the wider trend we’re seeing with the interest in shows like MasterChef. ”People recognise quality in their hospitality products when they go to restaurant
‘The technology has greatly increased venues’ and distributors’ perceptions of the durability of fine crystalline.’
and bars, and they are using quality glassware at home, and appreciate its effect on the wine and so they also expect that when they go out. And glassware is so tactile, people really notice it.” Bormioli Rocco Australia’s Malcolm Lockie says there is a trend of hospitality operators “trading up” when it comes to glassware. “I think we’ve seen over the past three or five years restaurants wanting to offer better glassware,” he says. “It’s really all about wanting to provide better service in a very competitive world while still making sure the consumer gets briliant value for money. Hi tech toughness Crown’s Russell says one of the exciting developments in commercial glassware is the continuing emphasis by glass manufacturers on new technology, as they continue to make stemware designed for the rough and tumble of the hospitality industry that’s more robust and resistant to breakages and chips. “For example Luigi Bormioli’s SON.hyx technology has greatly increased venues and distributors’ perceptions of the durahospitalitymagazine.com.au
glassware
How to take care of your glassware Glassware’s a big investment for your business so you want to achieve the longest life possible. Here’s a few tips to get the most out of yours. • Avoid glasses coming into contact with each other. Don't pick up multiple glasses with one hand. Avoid glass contact when picking up empty glasses and never stack glasses inside each other or set against each other. For heavy duty performance choose rim-toughened or fully-toughened glass. • Glasses coming out of a hot dishwasher should never be filled immediately with ice or cold water. Allow them to stand at room temperature before being used. Don't place glasses that have contained ice or cold liquid directly into a hot dishwasher. This sudden change in temperature is sure to cause breakages. Fully-toughened glassware however will cope with this. • When cleaning glasses carefully manipulate the bowl and stem to avoid twisting off the bowl from the stem; the best technique is to handle the bowl, rotate and polish. • If you need glassware back in service quickly, drying is the only option. But take care by using two-day or older newspaper to dry glasses. Remember, the ink would not be dry on newer newspaper. Strange as it seems, using newspaper will make glassware gleam. • If you have to pack glassware to move, wrap it in wet newspaper then let it dry. The newspaper will form into a cast to keep your glassware safe for the move. • When scooping ice, always use a plastic (not metal) scoop, never use a glass. • Never put cutlery in the dishwasher with glasses. • Take abraded, cracked or chipped glassware out of service. Information courtesy of Crown Commercial.
bility of fine crystalline,” he says. “The technology enhances both the durability but also the presentation of the stemware. And Luigi Bormioli continues to spend large amounts of research dollars to further enhance their product and position as market leaders in this area as shown by innovations such as SON.hyx and Sparkx. Luigi Bormioli’s latest new range to launch to the market, Vinoteque features both the incorporation of new styling that maximises the wine experience when using the stemware, as well as the high strength features. It boasts that the glass technology gives it 30 per cent higher resistance to breakage as well as 140 per cent higher resistance to stem breakage. It’s the same focus at the other top brands of glassware in the hospitality industry. Bormioli Rocco has just unveiled its latest new range, Electra, which incorporates what the Italian manufacturer calls “Star Glass", a new composition its developed that creates a high purity and transparency crystal glass. As well, Electra incorporates something Bormioli Rocco calls XLT — Xlasting treatment — an innovation created by Bormioli Rocco to protect and strengthen the wine glass hospitalitymagazine.com.au
stem that means the stemware is more resistant to the most frequent forms of breakage in the hospitality industry including washing, twisting, and maintains its strength over time. Demand for plastic One of the other major focuses for drinkware manufacturers is the development of a wider range of unbreakable drinkware with a premium look and feel in response to the growing pressure on some hospitality venues that’s part of government strategies to reduce injuries caused by alcohol related violence. In Queensland and NSW venues deemed to have a pattern of violent incidents are being forced to use either plastic glasses or toughened glassware at certain trading times. Russell says venues in the situation are creating a growing market for poly carbonate drinkware that can as closely as possible match glassware but also meet the legislative requirements. “There are bigger requirements for toughened glass and polycarbonate drinkware,” he says. “And when using polycarbonate drinkware consumers want a premium quality product that presents as similar to glass as possible.” hospitality | september 2011
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glassware
What’s new Looking for glassware ideas for your business? Here’s our pick of the latest products on the shelf.
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VINOTEQUE
1 Top level stemware
SON.HyxŽ Technology ‹ 9LZPZ[HU[ [V PUK\Z[YPHS KPZO^HZOLY J`JSLZ ‹ WLYJLU[ OPNOLY YLZPZ[HUJL [V IYLHRHNL ‹ 0U]PZPISL [P[HUP\T YLPUMVYJLTLU[ [V Z[LTZ ‹ WLYJLU[ PUJYLHZLK Z[LT Z[YLUN[O ‹ 4H_PTPZLZ ^PUL WLYJLW[PVU
Electra is the new range of stemware from Bormioli Rocco aimed at the upper level restaurants and four and five star hotels for their middle to upper level dining areas. The range covers seven sizes in stemware starting at 19cl, ideal for serving dessert wines and liqueurs, up to a large 65cl for a grand statement. The range is complimented with a flute and a stem beer/water 44cl and three sizes of tumblers. An elegant decanter sets off the style. The range features Bormioli Rocco’s new “Star Glass�, a new composition that creates a high transparency crystal glass. Electra also has “XLT� — Xlasting treatment — the latest innovation created by Bormioli Rocco to protect and strengthen the stem and make it more resistant to the most frequent causes of breakage — washing, twisting, daily use — and maintains strength over time. Contact: Bormioli Rocco Australia on 02 9555 2227; Website: bormiolirocco.com.au
2 Krosno first for hospitality
For your nearest Crown Commercial distributor
Freecall 1800 252 360
or visit: www.crowncommercial.com.au
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hospitality | september 2011
Glass maker Krosno has launched its first glassware range designed specifically for the hospitality industry, Vinoteca. The collection of striking and elegant looking glassware has nine superb shapes with more to come including flutes, martini glasses and an assortment of white and red wine glasses to suit all
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restaurants and hotels. It’s now available through Chefs Hat in Melbourne. Contact: H.A.G on 03 9318 0466; Website: hag.com.au 3 Hi tech Luigi Bormioli Glassware maker Luigi Bormioli has rolled three of its new technologies into its new Vinoteque range of stemware and decanters just released to the Australian hospitality market. Using the technology the range is able to deliver the appearance of leading stemware but with a 30 per cent higher resistance to breakage, and a 140 per cent increase in resistance specific to stem breakage. As well as being tough and good looking the Vinoteque range is designed to maximise the scent and taste perception of certain wine hospitalitymagazine.com.au
Vinoteca, for the wine connoisseur.
Krosno launches an all new collection of striking and elegant glassware for the hospitality industry - Vinoteca.
Vinoteca has nine superb shapes with more to come, including utes, martini glasses and an assortment of white and red wine glasses to suit all restaurants and hotels.
www.krosno.com.au Available at Chefs Hat
glassware
3
4
UP TO
$1500 cash back
On n selected Commercial dishwashers FOR MORE INFORMATION VISIT THE MEIKO WEBSITE WWW.MEIKOAUSTRALIA.COM.AU OR CALL 1300 562 500.
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varietals. It’s been accredited with performance equal to that of leading stemware by the Centro Studi Assaggiatori Italy. Plus in another achievement — that will be a boon for the service of wine and save a lot of tablecloths — the Vinoteque decanter features a new treatment that makes it drip free. Inside the Vinoteque decanter’s neck is Luigi Bormioli’s “Drip Stop Coating” which literally stops the wine from dripping. Contact: Crown Commercial on 1800 252 360; Website: crowncommercial.com.au
4 Tough and stylish The Crown Commercial Polycarbonate range has been extended with elegant stemware, cocktail styles and tumblers in unbreakable drinkware options. These join the existing range which has been embraced by the hospitality industry for its ability to reduce replacement costs, its OH&S value and of course to meet legislated 22
hospitality | september 2011
requirements in some areas. This stylish, high-performance drinkware is particularly ideal for pool-side, resorts and outdoor city bar spaces. New options include Venezia polycarbonate stemware (red wine, white wine and champagne flute styles); margherita and martini; straight-sided Tropic tumblers and flared Sunset tumblers in DOF and highball styles. Contact: Crown Commercial on 1800 252 360; Website: crowncommercial.com.au
5 Colour for your table This new addition to the Stolzle range of glassware can add some pizzaz as well as quality and style to your beverage service. The Stolzle tumblers are designed to compliment any stemware range. Adding a bit of Bohemian style, they’re highly break resistant and are made from lead free crystalline glass. Use them to mix and match with one of the four colours — or just the clear option — to decorate the table. Contact:Tomkin Australia hospitalitymagazine.com.au
new from Bormioli Rocco • • • • •
Large range of modern stemware and tumblers Laser cut for thinner rims Star glass - A new glass extremely clear and brilliant Pulled stem for extra strength and resistance to breakage Commercial dishwasher safe
Distributed by Tomkin Australia T 02 8665 4688 E sales@tomkin.com.au or contact Bormioli Rocco Australiasian Representative office T 02 9555 2227 E malcolm@bormiolirocco.com.au
www.bormiolirocco.com.au
Navigating the seafood sourcing challenge For chefs, sourcing seafood for menus has become a much more complex issue over the past few years with a range of issues on their plate, writes Rosemary Ryan.
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hen it comes to the proteins on foodservice menus these days the area of seafood seems to be one around which there are the most issues and challenges for chefs. How do I make sure the seafood I’m buying is sustainable? Is farmed fish the answer? Should I only use fresh or is frozen okay? Local or imported? Seafood expert Frank Theodore from seafood supplier De Costi says being thoughtful about the seafood you buy — and having a knowledgeable and hard working seafood supplier who is committed to protecting as well as growing the seafood industry — is the key to responsibly sourcing your seafood and also offering your customers the best range of delcious fish. Theodore says the rise of Australian aquaculture and the industry’s reputation as some of the world leaders in the field has been one of the biggest revolutions in seafood in past years that has had a massive impact on foodservice menus and will continue to be an increasing source of seafood. “Aquaculture has become bigger and bigger and Australian companies have become very, very good at farming seafood as close to nature as possible and that’s a terrific thing with increasing pressure and demand for seafood,” Theodore says. However, Theodore said he’s now seeing renewed interest in wild caught seafood, and seafood from smaller companies, as chefs search for ways to set themselves apart and offer a wide variety of fish. “The great thing about farmed fish is that it is so consistent and stable so you’ve got your barramundi, you’ve got your salmon, and kingfish and jewfish,” Theodore says. “But with the big trend to use farmed fish, menus can start to look the same — and I think chefs are looking for more variety and getting more interesthospitalitymagazine.com.au
ed in wild caught species. “Ninety per cent of the seafood that we eat in foodservice, if you buy at the right time of the year when it’s in season, as far as I’m concerned it’s sustainable. If you are buying when it’s off season well that’s when you have an issue.” Chef Colin Barker at Sydney’s Boathouse on Blackwattle Bay restaurant sources a wide variety of seafood from different sources as part of his quest to offer diners the most interesting range he can. He uses a mixture of farmed fish intermingled with wild line caught fish with a keen emphasis on seasonality and the use of some of the under utilised species you won’t always see on restaurant menus. They include several that are certified sustainable under the Marine Stewardship Council program. Barker says he uses one main seafood supplier, De Costi, and one other but also heads to the Sydney Fish Market himself two or three times a week. “It’s just good to see exactly what’s down there on the floor,” says Barker, whose restaurant is just across the bay from the markets. “Even if you’re not going there to purchase but just to see what’s available is great.” “Our restaurant has been based on what’s happening on the market floor for 15 years now and for the customer’s sake and the chefs’ sake as well we really try to get a big range of different fish. There’s such a buzz in the kitchen when we get something in that’s a little bit different. So we really keep our eye out for species that are not generally commercially targeted. “This week we got some fantastic Moon Fish. It’s one that not many people know much about and it’s the most amazing fish. And up in the Hawkesbury we have a fisherman who does line caught Jewfish and Sand Whiting for us. And there are other lesser known species like Bonnito, Blue
Baby salmon from NZ King Salmon on the menu at Otto.
‘I think it comes down to sensibility... and being thoughtful about sourcing your fish.’
Mackerel, things like that.” When sourcing wild caught fish Barker says he uses only line caught, not trawl caught. “We do use a lot of wild caught,” he says. “That’s always been our philosophy.” Barker says while he’s had a life long interest in fishing and seafood and is committed to doing what he can to preserve seafood stocks, when it comes to the sustainability issue he says he’s “not one to get caught up in the debate”. “I think a lot of it comes down to sensibility rather than sustainability and being thoughtful about sourcing your fish and finding out as much as you can,” he says. Barker says that while he uses MSC certified fish on his menu, and is keen to use it as much as possible, he needs to offer a wide range of seafood because of the nature of the restaurant. “We use the Yellow Eye Mullet from the Coorong when it’s available, it’s one of the MSC ones we use,” he says. “I’m a massive fan. It’s one of those lesser known species and it’s a really unique product.” Sydney chef and keen fisherman Tom Kime is one restaurateur who has chosen to strongly go down the sustainability road with the seafood he uses at his restaurant Fish & Co in Sydney’s inner west. Passionate about seafood sustainability, Kime uses fish for his menu from MSC certified fisheries or those in primary ashospitality | september 2011
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sessment for certification where possible as well as fish that are fast growing and are not threatened. Kime works with the MSC and his seafood supplier JOTO to help him source sustainable seafood from Australia and around the world from the Yellow Eye Mullet from the Coorong, to Hoki from New Zealand to Sea Bass from Portugal and Salmon from Alaska, and smoked Haddock from Scotland. The UK-born chef said when the opportunity to launch Fish & Co came up he made the decision to use only sustainable species not fully appreciating how radical it was for this market. “I hadn’t planned to do anything that was off the wall or avante garde,” he says. “I have friends in the UK who had restaurants that were able to get their seafood MSC certified and could say their fish was sustainable — I have one friend in London who has a restaurant called Wahaca — she has three venues and does 14,000 covers a week, and all her seafood is certified sustainable. Jamie Oliver’s Fifteen restaurants in London and Amsterdam use all certified sustainable seafood. And there’s Raymond Blanc. So there are a few people doing it and there’s a lot of awareness about the certification. I just wanted to do a similar type of thing here.” Kime says he hasn’t found the philosophy is overly constricting when it comes to choice on his menu. “I think it’s sad people think it’s hard to be sustainable,” he says. “You do have to do your research but I think there is enough information out there plus you have the MSC and the Australian Marine Stewardship Council.” Also showing their commitment to give chefs a sustainable choice when sourcing seafood is frozen seafood product supplier to foodservice, Pacific West. In June the company launched its MSC certified Sustainable Harvest foodservice range including fish steaks and tempura fish using imported Hoki and Hake. Pacific West’s Cindy Eskarous says while the product is still very new to the market the company has had a good reaction to it from chefs. “It’s been very positive,” she says. “It all depends on the chef and the restaurant and what they are looking for but it’s definitely been quite favourable. “More and more there is a push [for sustainable seafood] starting to come from consumers. They are more interested and understand more about it. It’s not the majority but it’s growing and I think in the next ten years we’ll see a bigger increase.” Pacific’s range raises the question of using imported seafood which has in the past been seen by many chefs as a bit of a taboo as consumers equated Australian seafood with supporting the local industry and 26
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with higher quality. But that seems to be changing. The Thai fishing industry is one international fishery that has been working hard to target Australian chefs with a campaign aimed at demonstrating the high standard of its fisheries and the quality of the products it’s producing such as Vannamei prawns. It’s included taking high profile chefs on tours to show them first hand the processes. But while those who take part rave about the quality many of them are reluctant to say that the use the imported product on their menus. Norm Grant from the Seafood Importers Association of Australasia says that in the future with the demand for seafood continuing to grow Australian foodservice’s attitude to using imported product may need to change. Thai born Sydney chef and restaurant Sujet Saengkhan who’s just opened the third in his successful Spice I Am group of restaurants and also operates the popular House said he happily sources quality freshwater seafood from fisheries in Thailand, Vietnam and Burma, along with Australian farmed and wild caught fish. “We use Basa from Thailand — it’s common to the country and is what I grew up on in Thailand, it’s a very good versatile fish,” he says. “And we get prawns from Thailand and Vietnam, plus we’ve just started getting soft shell crab from Burma.” Saengkham doesn’t use just one supplier preferring to source his seafood himself and says quality, and whether it’s from a sustainable fishery is his most important criteria. “I get the supplier to bring it to me and I test and if it is good quality and I know where it’s coming from then I buy it,” he says. “We source from lots of different places because we have such a variety of seafood on the menu.” Basa is a favourite. “You can marinate it, do stirfries, you can do anything. It’s white meat and fleshy and you can blend the flavours through very well,” he says. One of his favourite fish at the moment is farmed King Fish which he uses in his popular Pla Tord Ka Min — King Fish Fillet with Bean Paste, as well as line caught sand whiting. At Otto Ristorante seafood loving chef Richard Ptacnik always has a large variety of seafood on his menu. He says having a very knowledgeable supplier and also talking to other chefs who are fanatical about seafood is the way he ensures he’s sourcing the range and quality he needs, as well as being confident the seafood on his menu is sustainable. He uses a mixture of farmed and wild caught and some imported and frozen product. He changes his menu often and speaks several times a week to his suppli-
MSC certified sustainable Yellow Eye Mullet from the Coorong in South Australia.
‘I think it’s sad that people think it’s hard to be sustainable with seafood — there’s enough information out there.’
ers about what’s available. “We always have a lot of seafood on the menu especially as we are coming into summer when people really want something nice and light,” Ptacnik says. “We always have two fish mains, both filleted and deboned plus a whole fish special, and two entree seafood dishes and at least one, sometimes two, pastas dishes with seafood.” At the time Hospitality spoke to Ptacnik he was excited about the latest new product on his menu — the new Baby Salmon product from NZ King Salmon. “It’s 500 to 600 grams so plate size and the flavour is amazing”. While most of his seafood is local, Ptacnik will use imported when he finds a good product. He uses Canadian scallops that he receives frozen which he says is a terrific product. “I believe they’re much better because of the conditions where they are produced in. The quality is very good.” Ptacnik says another reason for having good knowledge about your seafood and its provenance is the diner. “People are asking where the fish are coming from, and how they are fed and how they are treated,” says Ptacnik. “Being able to answer those questions is a big part of our business as well.” hospitalitymagazine.com.au
seafood
Fishy favourites Three of our top seafood chefs share some favourite recipes from their spring menus.
Grilled Fillet of Yellow Eye Mullet with oregano, garlic and chilli served with cucumber salad From Tom Kime, Fish & Co
“Fillets of mullet are easy to cook in a variety of ways and are a very good source of omega 3. Because this oil is just underneath the skin, the flesh is soft textured and not oily like a sardine or mackerel. Yellow eye mullet can adapt to a variety of seasonings and spices from different cuisines.� Tom Kime. 4-6 MSC certified Coorong Yellow Eye Mullet fillets, butterflied and pin-boned 1/2 bunch of fresh oregano or marjoram leaves, half for garnish 1 pinch of crushed dried red chilli Salt and freshly ground black pepper Olive oil Marinade 4 tbsp extra virgin olive oil 1 tbsp red wine vinegar 1 lemon, zest and juice Fried garlic slithers hospitalitymagazine.com.au
Place half the oregano leaves in a pestle and mortar with a pinch of salt and the dried chili and crush. Add enough oil to make it into a spreadable paste. Season the fish on both sides with salt and black pepper. Spread some of the green herb paste onto each fillet. Prepare the marinade before you grill the fish, as cooking time is minimal. Mix the olive oil, red wine vinegar and zest and juice of the lemon and leave to steep. Preheat the hot plate, so that it is very hot. Cook the fillets for two minutes on each side and then remove from the grill. Pour the marinade over the grilled fillets and top with a scatter of golden brown flakes of garlic. Garnish with the remaining roughly chopped marjoram or oregano leaves. Cucumber salad 2 cucumbers, deseeded and cut in half length ways 1 red chilli, deseeded and finely chopped 4 sprigs of mint 3 spring onions, finely chopped 50ml olive oil
hospitality | september 2011
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Dressing 1 tbsp coriander seeds crushed 4 star anise 2 bay leaves 2 tsp sugar 100ml white vinegar Juice of half a lemon Cut the seeded cucumber into 0.5 cm slices and place in a bowl with the chilli. For the dressing, heat the ingredients in a small saucepan until the sugar is dissolved, leave to cool and then strain. When ready to serve the salad, mix the cucumber, spring onions and freshly picked mint with the vinegar and the olive oil and dress.
Whole baby NZ King Salmon with Apple, Grape, and Walnut Salsa From Richard Ptacnik, Otto Ristorante
“This new baby salmon product from NZ King Salmon is perfect plate size at 500 to 600g and
1 eschallots, finely brunoised 40g walnuts, roughly chopped 1 bunch chives, finely chopped 10ml chardonnay vinegar 20ml extra virgin olive oil Salt 100ml oil for cooking 50g clarified butter
the flavour is very delicate and amazing.” Richard Ptacnik 4 whole baby NZ King Salmon, cleaned, gutted and scaled 2 lemons, cheeks removed 2 punnets baby parsley 2 Granny Smith apples, peeled and diced 100g black seedless grapes, quartered
Pre heat oven to 250C. On a large hot flat top, spray the cooking oil evenly. Brush the salmon with the clarified butter, season with salt and lay on one side. Leave the salmon for a few minutes until golden and then flip over and repeat for the other side. Prepare a tray and line with baking paper. Once the salmon is golden on both sides, place on the baking tray and put into the oven for about 5 minutes. While the salmon is in the oven, in a large bowl mix the apples, grapes, eschallots, chives, vinegar, olive oil and walnuts. Season with salt. Once the salmon is ready, remove from the oven and place onto a large oval plate. Evenly share the salsa over the four fish, garnish with baby parsley, season with salt and place a lemon cheek at the head of the salmon.
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Pla Tord Ka Min (Deep Fried Marinated Sand Whiting) Sujet Saengkham, Spice I Am
In Thailand, they have been farming prawns for over 100 years, so they know a thing or two about quality. And as the world’s biggest exporter, they know how to deliver that quality to you – every time. For more information, go to our website at
www.thailandexportquality.com.au Flavour and Quality you can trust – at a price you can afford 28
hospitality | september 2011
500g Sand Whiting 60g garlic 10g tumeric 10g whole black pepper 15g coriander root 15g lemon grass 1 tbsp light soy sauce tsp sugar tbsp salt tbsp soy seasoning sauce vegetable oil Spring onion and long red chilli, julienned, to garnish Scale and clean Sand Whiting. Crush garlic, turmeric, whole black pepper, coriander root, and lemon grass and thoroughly mix with other ingredients. Marinate fish for minimum of 30 minutes. Deep fry the marinated fish at 180C until cooked (6–8 minutes.) Garnish with long red chilli, spring onion and serve with seafood dipping sauce. hospitalitymagazine.com.au
management
doctorhospitality
No playing with your food While the world was beating a path to El Bulli before it closed
My business partner has turned into an angry nightmare — he even abuses me in front of the staff. How do I get out of this? You’re in business with a bully, and just because he yells and screams doesn’t mean he’s brave. This is doing enormous damage to the restaurant, and cutting the value of the business asset you both own. Have you checked out the provisions in your partnerships agreement that allow either of you to quit? Do you actually have such a document? If you do (and even if you don’t), it’s time to get your lawyer on the job. Realistically, you may not get all of your investment back, but you will regain your health and sanity. Put on your armour, call his bluff and gather up your best legal and psychological supporters. I’ve found more than five hundred business cards we collected three years ago from a big event. Can I still add them to our email list? Customers should agree to receiving email from you, by specifically offering their details or using them as part of a business transaction. You might want to send them a friendly postcard asking them to register again to receive email notification. Those who want to hear from you will reply and the others (maybe most) will ignore it. Email contacts ‘die’ at a rate of 25 to 30 per cent per year, as people change jobs or email providers, so the list is likely to be mostly out-of-date. Your time might be better spent working on better contact with your existing, active list. Our chef is always depressed and its causing causing big problems. How do we handle this? Medical conditions like this present real difficulties for employers. On the one hand you want to support him, but you’ve also got to protect your business. But that’s not a reason to do nothing. Work closely with advisors from the restaurant or hotel association, and start with a performance review to put all the issues on the table. This gives him a chance to respond, and you can recommend treatment — this is being fair. Another option may be for him to move to part-time work. Our beautiful desserts are selling very slowly with only one if five customers ordering them. I need ideas to get staff more enthusiastic and selling. Just by increasing staff product knowledge, sales will definitely increase (unless your people are catatonic). Do they know what they all taste like? Everyone should be able to recommend their personal favourite and the best seller, and you should give them a sales script that’s not optional. Add some sales incentives (for example a 50 cent bonus for selling the nominated dessert of the day) and you will have an immediate lift. Organise short product training sessions each week on one topic eg chocolate, soft cheeses, spices, types of nuts etc, and get the chef involved. Keep it short, include lots of tasting, comparisons and a short quiz.
Have a burning question for the good doctor? We'd love to hear from you. Send it to him via Hospitality's editor at rosemary.ryan@reedbusiness.com.au
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hospitality | september 2011
our columnist is not a fan of Ferran Adria’s style. NUMEROUS laments have been written in recent months about the demise of El Bulli, the Spanish restaurant variously hailed as the best in the world or a culinary con trick on a global scale. At times the gushing and grief assumed almost Princess Diana proportions, as if chef Ferran Adria’s voluntary departure from the scene was a catastrophe from which foodservice was unlikely to recover. Tosh, say I. Rather than raising the culinary art to exalted new levels, this mountain-side cafe was merely a triumph of publicity over reality. True to the modern trend to slavishly follow the mob wherever it might lead, thousands of unquestioning punters applied to dine in a place capable of seating a mere handful. It was a status symbol to say “I dined at El Bulli”, regardless of the enormous cost this entailed. It was more about being able to claim the experience, rather than the experience itself. After all, how many of the 48 dishes that confronted them would a diner be capable of recalling distinctly a week later? Rather than enjoying a meal El Bulli’s customers were called upon to endure a seemingly endless bombardment of concoctions that assailed the senses from all directions. A bit like being caught in the open under fire from a suicidal sniper. A relentless assault on sight, smell and taste. These guinea pigs (you can hardly call them diners) aroused memories of the Kinks’ song of the ‘60s lampooning the trendies who flocked to London’s Carnaby Street “eagerly pursuing all the latest fads and trends”. These “dedicated followers of fashion”, noted the Kinks, were “as fickle as can be”. If only Ferran Adria had been reared by my dear old mum. As he sat in his high chair toying with his dinner, he would have been berated sternly. “Don’t play with your food.” Subsequent remonstrations would have scolded him to “eat or go hungry.” They would have been lessons so deeply etched that he’d never once have strayed in all the years ahead. More importantly, the restaurant industry would have escaped the deluge of foams, shavings, infusions, sprays, gels and emulsifiers which it has felt compelled to impose on diners ever since the publicists pushed El Bulli into the foodservice limelight. The chefs who have hailed Adria as some visionary saviour are, like him, merely playing with their food. As consumers we’re daily made aware of what is contained in the food we buy off supermarket shelves. Packaging provides lengthy lists of additives, emulsifiers and colourings intend to “enhance” the basic product. As a result, we proceed with caution, while also noting the level of fats, carbs and proteins in each tin or packet. The underlying message is “buyer beware” as all may not be quite as it is portrayed on the enticing wrapping. Better by far to buy the basic raw ingredient and do your own enhancing with natural herbs, spices and aromatics. Yet there are no such warnings delivered by the disciples of Ferran Adria as they rip high quality raw ingredients to shreds then mince, pound and almost totally obliterate the basic product before blasting, radiating, injecting, immersing and generally deconstructing it ready to be transformed into something it never was, nor ever intended to be. This, as others have said, is alchemy. It owes more to the laboratory than to the kitchen and, as such, should carry the same warnings and information as a supermarket frozen dish of lasagne or fish pie. I don’t want my olive juice presented as a globule that I place on my tongue and spray with an atomised martini, or have to taste a tobacco-flavoured foam. As for having the noble Parmigiano Reggiano reduced to a foam, well... Sadly, although Adria is often feted as a one-off, his fame has generated an army of slavish followers who, without benefit of an arduous apprenticeship under his beady eyes, are merely pale imitators. Too many menus are littered with foams and gels and globules of little real dining merit. Fortunately, the backbone of our industry remains staunchly embedded in traditional values and the majority of our chefs proudly state their mission is to buy and cook the best ingredients and concentrate on the true flavours. Simplicity thankfully survives. Get out of the laboratory and back to the kitchen. And stop playing with your (our) food! For many years known to Hospitality readers by his nom de plume E S Scoffer, Tony Berry is a former editor of this magazine as well as a travel editor, restaurant reviewer, chef and restaurateur. He's also the world's fourth fastest half-marathoner in his current age group. hospitalitymagazine.com.au
management
Time to raise your profile As the owner of your hospitality business you’re one of its best assets so get yourself out there and ready to be noticed with the help of these tips from Ken Burgin. F YOU’RE the owner or manager of a hotel, club or restaurant, there’s no escaping the spotlight. You’re automatically admired and recognised, so don’t give away the advantage. It’s time to shift your thinking and use the most flexible and reliable of your marketing assets – you. Here’s a list to have prepared to help you get the best from any media attention and publicity that comes your way. Have your ‘elevator speech’ ready. That’s a quick explanation in thirty seconds of what you do and who your customers are. What you would tell someone between the first and the twentieth floor? Australians often play-down their achievements, but this can be a great opportunity to arouse interest. ‘Business is great’. Period. No-one is really interested in hearing about your problems — they’ve got enough of their own. Even if it’s slow, tell us about one of your great staff, interesting customers or recent menu changes. Sometimes you have to ‘fake it until you make it’ but this won’t be the first time. Don’t take sides. Remember the saying, ‘in business, there are no enemies’. Whatever you think privately about the prime minister, the local council or anything else political, keep it to yourself. You never know who may disagree, and they might be planning to purchase — if they like you. Support a cause, thoughtfully and consistently. The local soccer team is a good cause, and there are other groups that may engage people more effectively — overseas child sponsorship, a health charity or environmental work, something that you and your staff can watch develop and grow over time. Your support will be made known, but modestly. Start an online diary to share some of your thoughts — a blog. There are simple free services online to do this with such as posterous.com. Experiment with an entry once a week, then make it public when you’re confident. Then link it from your website or emails. Have good photos available. Get
I
‘Even if it’s slow, tell us about one of your great staff, interesting customers or recent menu changes. Sometimes you have to ‘fake it until you make it’.’
hospitalitymagazine.com.au
together some good head shots, working shots and pictures of the business. Simple picture editing software can fix the lighting and remove red eyes — choose the ones that show you off to best advantage. Some magazines or papers may want ‘high-resolution’ photos. ‘High res’ means 300dpi (dots per inch — dots also equal pixels). A modern digital camera will do the job nicely. And make sure the photo is well-lit. Be available to the media. If a journalist rings, your staff should know how to find you and ‘cover’ if you’re busy. A journalist doesn’t expect you to be instantly available, but they do want to hear back within the hour. In any event, it’s good practice to ask if you can call back in ten minutes so you can collect your thoughts or check facts that might be needed. Don’t just talk about yourself but follow their line of questions. Have something on paper to give away. It could be a page of recipes, your top ten tips for throwing a party, a page of pictures from your recent trip overseas, and definitely a professional business card. Dress for success. It’s not about labels, but people assume you have a good life, so wear stylish clothes and shoes, certainly beyond the standard of your staff, have decent glasses and a good haircut. And gentlemen, shave every day if you don’t have a beard. Smile more, and look after your teeth. Take care with the car. It’s a fun-
ny thing with Aussies — some times they admire your extravagance, and other times they think it’s coming out of their pocket. Much as you might love the idea of a new Landcruiser or BMW with all the extras, your staff and some of your suppliers may start to take a different approach when it comes to negotiating wages and money. A new Commodore may be enough. Check the friendliness and quality of your phone messages and email replies. Officious voicemail or staff can sabotage your image, and misspelt emails make you look sloppy and careless. Set up ‘auto-signatures’ in email if your typing is slow, but you want to look professional. Have a friendly biography on your website. Many websites have an ‘About Us’ section, but no faces or names. Tell us about what you enjoy, what you’ve done before and about passion for the industry. This helps customers and strangers make a personal connection. Show the right image on social media sites. Chances are your Facebook profile is private, but make sure the details that are available are flattering. Add a profile to LinkedIn, the networking site for professionals – this will often be one of the first things people will see if they do a Google search for your name.
Ken Burgin is a leading hospitality industry consultant. To find out more visit profitablehospitality.com or call 1800 001 353. hospitality | september 2011
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whatsnew
shelfspace 1
5
4
2 3
1 Mobile induction cooking.The portable New Wave Induction Cooktop offers the benefits of induction cooking in a mobile convenient form. With an LCD display, free cooking pot and full 12 month warranty the portable New Wave Induction Cooktop is great for off site or outdoor cooking needs like doing cooking demonstrations. With 95 per cent energy efficiency the New Wave Kitchen Appliances Induction Cooktop is an environmentally friendly way to cook, and there is no radiant heat, making it very safe to use. Contact The New Wave Kitchen Appliances Induction Cook Top is available from all leading home and cookware specialists. For information call 1800 337 211 or visit newwaveka.com.au. 2 Look no hands.The New Enmatic hands-free electronic tapware is hygienic, water thrifty, easy to use and is line with the trend for hands free tapware becoming the gold standard for public and commercial facilities trying to deliver the highest levels of hygiene, functionality and comfort to their users. Plus automatic
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hospitality | september 2011
shut-off, electronically actuated tapware is also fast becoming a popular method to achieve water savings and cross infection control in non-domestic facilities. Enware Australia’s Tim Fisher said the latest versions of electronic tapware is highly reliable, efficient and user friendly and is being taken up in commercial applications such as office buildings, hotels, shopping centres, childcare centres and upmarket licensed clubs. Contact Enware on 02 8536 4000 or visit enware.com.au 3 Packaging that’s better for the environment. Detpak has released its latest stock design in its environmentally friendly Endura Range of food packaging. The Natural & Tasty range has a modern and sophisticated look with subtle tones that are aimed at making food the focus. If you would prefer to show off your own brand, Detpak can also custom print the entire range with its superior quality print capabilities. The corrugated design of the fluted Endura board means it will withstand
greasy foods without the need for a lining, making it the perfect choice for catering, functions and events. The Endura range consists of burger clams, food trays, snack boxes and drink trays and is suitable for foods such as burgers, pizza, fish and chips, nachos and other fried foods. Endura is 100 per cent compostable, made from a renewable resource, and the middle ply is recycled making it a great choice for the environment too. Contact Detpak at 1300 363 380 or visit detpak.com 4 Filter and decant wine fast. Save time and money while keeping your wines looking fresh for longer with the new Nuance Fine Winer II. It’s a new shorter version of the Nuance Fine Winer and decants wine in 30 seconds. Positioned as the ultimate wine aerator, decanter, filter, pourer and stopper all in one, it’s exclusive to the on premise market and is designed to oxygenate and filter wine as it is being poured eliminating the need for decanting. It also features a drip free pouring spout and a tight fitting stopper to seal the wine.
Contact distributor Cellarbrate on (03) 9095 7733 or go to cellarbrate.com.au 5 Cooking under pressure.The MKN OptimaExpress has been developed specifically to meet the special needs in institutional catering with pressure brat pans, as well as pressure kettles, which come in various designs and capacity. An additional feature is the Core Temperature Probe provided as standard with all units. This monitors and guarantees precise cooking control which ensures HACCP compliance. The sensor in the OptimaExpress pressure control system provides fully automatic control of the pressurisation process and guarantees very fast cooking. A fast yet extremely gentle depressurisation using minimal water consumption is achieved with the special double walled insulated lid. Contact the MKN Singapore office on+65 82 99 08 64 or go to mkn.de
Got new products for the hospitality industry? Send details to rosemary.ryan@reedbusiness.com.au
hospitalitymagazine.com.au
what’son
hospitalitydiary against each other, cooking recipes featuring their specialty produce and judged by some of Melbourne’s top chefs. See qvm.com.au
SEPTEMBER
OCTOBER
15-18 Taste of Melbourne; Royal Exibition Building. This annual event brings together Melbourne’s best restaurants and premium food and drink producers into an unforgettable gourmet experience. Restaurants serving up their signature dishes this year include The Kitchen Cat, Stokehouse and St Katherines. See tasteofmelbourne.com.au
2- 9 Market Week 2011, Melbourne; The markets of Melbourne have come together to launch Market Week 2011 across Melbourne’s three central municipal markets, Prahran Market, Queen Victoria Market and South Melbourne Market. Activities include the inaugural ‘Markets of Melbourne Trader Cook Off” where market traders will compete
continued from page 10
Work Act (2009) indicates that in response to an unfair dismissal claim, the employer is required to show there was a valid reason for the dismissal. Nonsmall business employers are not covered by the code standards and as such ‘reasonable steps’ are not sufficient. The employer may need to prove a valid reason and show fair process. This standard in cases of summary dismissal based on theft can cause great difficulty especially where the employee denies the theft irrespective of strong employer evidence, or where there is an ongoing police investigation in relation to the theft. A recent case Jackson v Amigos Group Pty Limited, trading as Amigos Mexican Restaurant [2011] FWA 5484 (17 August 2011) highlights this complication.
Australia, with a submission claiming the dismissal was unfair and amongst other things there was insufficient evidence. Deputy President Bartel indicated that the Small Business Unfair Dismissal Code covered this employer and as such the standard to justify the dismissal was belief on reasonable grounds. In this case, the investigations of the employer facilitated a reasonable belief of serious misconduct so as to justify the dismissal. As such the Unfair Dismissal claim failed. All other employers Employers who are not small businesses however may be burdened with a stronger requirement to ensure valid reason, and prove any theft. The Fair
24 National Savour Awards for Excellence; Restaurant and Catering Australia announced the winners of its annual awards celebrating the best caterers and restaurants in a vast number of categories. Who will be named
Jackson was summarily terminated based on claims of embezzlement against Amigos in his role as the restaurant’s maitre’d Jackson denied the claims but the employer moved to summary dismiss, while referring the complaint to the police. In response to the dismissal Jackson filed an Unfair Dismissal claim. Commissioner Connor in the Fair Work Australia Tribunal moved to suspend the matter while the police investigation was ongoing, but indicated he would seek re-listing when the investigation was completed. This case leads to a speculation that if a police case is not made out, or if it is discontinued, that the employer may be found to have dismissed the employee unfairly, or without a valid reason, even though there was a strong and
Restaurant of the Year? For more see restaurantcater.asn.au 27-29 Hotel, Hospitality & Food Sri Lanka; Sri Lanka Exhibition and Convention Centre Colombo. A new exhibition catering for the growing demands of hotel and restaurant supplies in the hospitality and tourism industry in Sri Lanka and South Asia. To find out more see hhfsrilanka.com.
reasonable belief as to the employees misconduct. The outcome in this instance may extend as far as reinstatement of the employee or compensation for being unfairly dismissed. These cases highlight that, in looking to action summary dismissal, particularly in cases of theft, the employer should act prudently, and ensure thorough investigation of the issue before moving to terminate. Employers should seek detailed advice on how best to proceed, which may include the provision of options on other valid avenues in which to enact a termination. Prepared by the Workplace Relations Team at Restaurant and Catering Australia. For more information call 1300 722 878
P R O D U C T S hospitalitymagazine.com.au
hospitality | september 2011
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hospitalityjobs To advertise a new job contact Hussein Azzan at 02 9422 2851 EXECUTIVE MANAGER Location: Sydney Company: Peter Canisius House Retreat/Conference Centre Description: Reporting to the Management Committee, the Executive Manager is the senior operating manager of the newly formed Peter Canisius House at Pymble NSW, a new Jesuit operated Retreat and Conference Centre with excellent facilities, accommodating up to 80 people.This is a start up role commencing immediately, with a view to the successful applicant playing a substantial role in the development and implementation of the new business and its planning. The successful applicant will have proven operational management experience in hospitality at similar retreat/conference facilities and possess a high level of marketing, property and financial management experience to meet the responsibilities outlined in the Role Description. It is expected that the position will be live in, on site. Applications to: Mr Gregory Conlon, Director of Business Operations To apply for this role, please visit www.hospitalitymagazine.com.au or visit www.riverview.nsw.edu.au ESCAPE TO PARADISE – BUTLER IN WHITSUNDAYS Location: WHITSUNDAYS, QLD Company: AA Appointments Description: Our client one of the most luxurious and sought after resorts in the Whitsundays is looking for a dedicated BUTLER to join their 5 star team. Working closely with the front office team you will meet and greet VIP guests including celebrities and royals on arrival and will be responsible for exceeding their expectations, ensuring all their requests are met while ensuring their stay is 5 star from the moment they step on the island. This is your chance to join one of Australia’s most reputable resorts, save your money while you work and explore the Whitsundays. We are looking for the best of the best so if you are looking for a challenge then we want to hear from you. To apply for this role, please visit www.hospitalitymagazine.com.au or email apply@aaappointments.com.au EVENTS MANAGER Locations: Sydney Company: AA Appointments Description: If you're in love with your Events career and want to share it with an exciting, growing organisation, take some time out to read about this great new role. This organisation is committed to delivering the best event management, group travel and incentive programs for clients of all sizes using their experience teamed with creativity and innovation. You will be responsible for managing events for prestigious corporate clients, leading a team to exceed all expectations and delight the client in meeting agreed objectives and outcomes. It is essential that you have previous experience in a similar role, and ideally some exposure to the travel industry would be a great advantage. A fantastic salary package, exciting benefits, and the joy of working within a passionate, proud and energetic team of professionals who are ranked amongst
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hospitality | september 2011
To see the latest jobs available visit www.hospitalitymagazine.com.au, which is updated daily. the best in the business. To apply for this role, please visit www.hospitalitymagazine.com.au or email apply@aaappointments.com.au NSW SALES MANAGER Location: Sydney Company: Robot Coupe Description: The company is the market leader worldwide in the field of commercial catering equipment. The European company is well established with a 50 year history and over 30 years in Australia. It is extremely innovative in the development of new products to complement existing ranges and also with expansion into new sectors that are aligned to the current market growth industries. This company has recently become more strategically aligned with the European parent and has a very positive future with strong growths over the past years. Whilst the company is recognised as an icon in the industry the Australian operation has a small, focused team that is supportive of all who are part of it. Since 2009 the company has gone through change and restructure which has now lead to the need for additional resources that can have a positive impact on the longer term growth prospects for the business. We are seeking to employ a New South Wales Sales Manager servicing not only our wide dealer network but also to be engaged with a wide variety of end users across numerous market segments. Your primary function will be to achieve a designated budget, whilst promoting the company, its products and yourself in the best possible way in the business. You will report directly to the National Sales Manager. You will be part of a very close team who work extremely hard at creating a working environment that all enjoy. You will need to possess excellent communication skills, be customer focused with a sense of urgency. Your computer skills must be above average and be able to complete reports and required tasks in a timely manner. A background as a Chef, Pastry Chef or front of house management would certainly be an advantage. A salary and bonus package commensurate with the level of experience will be extended along with Superannuation as per the statutory levels. This role is also supplied with a fully maintained company car, laptop / iPad, mobile phone. To apply for this role, please visit www.hospitalitymagazine.com.au or visit www.aaappointments.com SECRETARIAT MANAGER - PARTTIME Location: The Australian Association of Food Professionals Company: Salva Resources Description: The Australian Association of Food Professionals (www.foodprofessionals.org.au) is seeking a part time Secretariat Manager, Sydney based, working from a home office. The successful applicant is required to interface with a dedicated national committee and the Association’s membership. You would be working with a fascinating mix of food industry leaders and influencers from the media,
education, production, restaurants, wine distributors, marketers and more. Age is irrelevant; the position requires an energetic personable individual with excellent office management and IT skills. Knowledge of the food industry is preferred, but not essential. The Secretariat Manager is required to be available a minimum of 15 hours over a five day working week. Remuneration is negotiable. To apply for this role, please visit www.hospitalitymagazine.com.au or email secretariat@foodprofessionals.org.a u CHEF-DE-PARTIE & APPRENTICE CHEFS Location: Sydney Company: The Pier Restaurant Description: One of Sydney's leading restaurants, Pier, located in Rose Bay, requires an experienced Chef-de-Partie to join a passionate kitchen team. Must have a desire to learn and be a conscientious worker. Previous experience in a one, two or three hat restaurant is a plus. Pier also is seeking enthusiastic Commi and Apprentice Chefs who have a desire to learn. Good salary and conditions. To apply for this role, please visit www.hospitalitymagazine.com.au or email info@pierrestaurant.com.au TALENTED COMMIS CHEF REQUIRED FOR REGIONAL NSW Location: Newcastle & Hunter, NSW Company: AA Appointments Description: We are looking for a Commis Chef with a passion for high quality food to join the talented team in this kitchen. You will be working with a dedicated group of culinary experts who strive to exceed customers’ expectations with every meal they create. Your excellent knowledge of fine cuisine and experience in all sections will see you excelling in this role. Joining this company will offer you more than a job, they will offer you a career. Essentially you will need to come from a 4/5 star environment and come from a fine dining background, have excellent communication skills and above all, you need to believe in providing 5 star service to all your customers. This is your dream job. Apply today as this job will not last!! NO PHONE ENQUIRIES WILL BE TAKEN. ONLY AUSTRALIAN CITIZENS AND PERMANENT RESIDENTS WILL BE CONSIDERED To apply for this role, please visit www.hospitalitymagazine.com.au or email apply@aaappointments.com.au CHEFS Location: Sunshine Coast Company: Employment Office Description: The Kingfisher Bay Resort Group, managed by Tourism Leisure Corporation, incorporates the awardwinning Kingfisher Bay Resort, Eurong Beach Resort, Fraser Island Barges, Fraser Explorer Tours and the Fraser Island Cool Dingo Tour. Imagine working with an enthusiastic and dedicated team, offering a fantastic service to a range of guests in a magnificent island location with breathtaking beaches and scenery.
If you have a passion for food, and would like to escape the grind of city life, Kingfisher Bay Resort and Eurong Beach Resort have a number of catering positions available for Executive Sous Chefs, Sous Chefs, Chef de Parties and Commi Chefs. This is an amazing opportunity to work at one of the most enviable workplaces in Australia! You will enjoy free tours, transfers and travel passes plus a great range of discounts. The Tourism Leisure Corporation is undergoing a period of expansion which will result in significant opportunities for qualified and proactive candidates to achieve career progression within a company at the pinnacle of Queensland's tourism industry. As these roles are all live-in, this is the perfect opportunity to escape the 9-5 grind of city life and getaway to an island paradise! If an exciting hospitality role in a breathtakingly beautiful location sounds appealing. Apply now! The advertiser of this job would like you to use their application process. To be eligible to apply for this position you must have an appropriate Australian or New Zealand work visa. To apply for this role, please visit www.hospitalitymagazine.com.au DEMI CHEF – REGIONAL NSW AND QLD Company: AA Appointments Location: Brisbane Description: As their special Demi Chef, you will absorb the passion of a great executive chef and delight in creating some amazing dishes with the freshest and best available ingredients. Essentially you will have a experience in a 4/5* environment as a Demi Chef, or extensive experience as a Commis Chef and come from an a la carte or fine dining background, have excellent motivation skills, have excellent communication and presentation skills and, above all, really believe in providing 5 star customer service to all your clientele! To apply for this role, please visit www.hospitalitymagazine.com.au or email apply@aaappointments.com.au ROAD TO GM-EXECUTIVE ASSISTANT MANAGER HOTEL GROUP IN REGIONAL VICTORIA Location: Brisbane Company: AA Appointments Description: Our client, one of Australia’s most successful hotel groups is searching for an experienced Executive Assistant Manager to join this team in regional Victoria. Working closely with the hotel general manager you will be responsible for overseeing the daily operations of the hotel, liaising with all heads of department and ensuring brand standards are maintained. Assisting with all financial reporting you will be responsible all department operations budgets are maintained and cost/budgets are controlled. If you are looking to take the best step in your career then we want to hear from you. Roles like this are few and far between so send your resume through to be considered for the excellent opportunity. To apply for this role, please visit www.hospitalitymagazine.com.au or email apply@aaappointments.com.au
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