Fonterra Proud To Be A Chef by Fonterra Proud To Be A Chef

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FONTERRA

Proud to

BE A CHEF 2013 yearbook

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FONTERRA Fonterra is a global leader in dairy nutrition, the preferred supplier of dairy ingredients to many of the world’s leading food companies and is also a market leader with our own consumer dairy brands in Australia, New Zealand, Asia/Africa, Middle East and Latin America. Drawing on generations of dairy expertise, Fonterra is one of the largest investors in dairy based research and innovation in the world. With more than 16,000 staff globally that work across the dairy spectrum from advising farmers on sustainable farming and milk production, to ensuring we live up to exacting quality standards and delivering every day on our customer promise in more than 100 markets around the world. In Australia, Fonterra is one of the largest consumer dairy businesses with annual revenue of $2.5 billion. It is an integrated business that includes local milk collection, manufacturing, exporting, ingredients, consumer and out-of-home foodservice businesses.

L I A’ S F AV O

For more than 14 years, Fonterra Australia’s Foodservice business has been responsible for one of the industry’s most important and respected events to recognise and reward apprentice chefs – the Fonterra Proud to be a Chef program. With alumni such as George Calombaris, Masterchef® judge and owner of The Press Club, the competition gives up-and-coming chefs the experience of working with industry leaders while at the same time recognising and rewarding young talent. To help deliver its functional, great-tasting Foodservice products, Fonterra Australia operates 10 manufacturing sites across Victoria, Tasmania and New South Wales and employs around 2,000 people. Fonterra collects around 1.7 billion litres of milk annually from almost 1,300 farmer suppliers and their 300,000 dairy cows. This milk is made into the many Fonterra dairy foods that generations of Australians have grown up with and love. The Australian business also supplies many of the world’s leading food companies with solutions from standard dairy ingredients such as milk powders and butters, to functional ingredients such as specialised proteins for sports and nutritional beverages and nutritional milk powders for infant formula and growing-up milk powders.

IT E

Fonterra’s established Foodservice team meet the specialised demands of customers in quick service restaurants, fast food outlets, cafés, pubs and clubs, restaurants, hotels, bakeries and catering. Fonterra is proud to assist in the continuous improvement and development of culinary standards and professionalism in Australia. With demand for out-of-home meals expected to continue to grow, the Foodservice business has a bright future.

Fonterra’s dairy foods, including the marketleading-brands Perfect Italiano™, Mainland™, Western Star™ and Anchor™, are found on the kitchen and dining tables around Australia. Our products are loved by people for their balanced nutrition, quality craftsmanship and sheer indulgence.

*Western Star, Mainland, Perfect Italiano and Anchor are trademarks of the Fonterra group of companies.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 2

FONTERRA PRODUCT RANGE

THE PASTRYHOUSE

ANCHOR COOKING CREAM

MAINLAND EGMONT SHREDDED CHEESE

MAINLAND TASTY SLICES

The Pastryhouse’s range of quality pre-proofed pastries helps to bring back more time in the kitchen. Just take the pastries from the freezer and bake them with no need to thaw. Made with quality New Zealand butter The Pastryhouse pre-proofed pastries can be baked directly from the freezer - from frozen to fully baked in 20 minutes.

Because it’s already reduced, Anchor Cooking Cream reaches a coating consistency more quickly, helping to reduce cooking time. The high fat content makes it particularly good for making thick, creamy sauces. It can also be used in cold applications.

Exclusive to Fonterra, Mainland Egmont has similar melting properties to mozzarella but with a sweet, nutty flavour, smooth texture, and a colour that’s more golden than mozzarella, with less oiling off than tasty cheese. Using Mainland Egmont eliminates the need to mix tasty and mozzarella together to get that perfect blend.

A premium quality, full-flavoured New Zealand Cheddar with medium to sharp taste and excellent melting properties. Pre-sliced to save preparation time and minimise waste. Ideal cheese for parmigianas and toasted sandwiches.

WESTERN STAR BUTTER

PERFECT ITALIANO PARMESAN CHEESE

PERFECT ITALIANO MOZZARELLA CHEESE

MAINLAND EPICURE CHEESE

Loved for its taste and renowned for its versatility, natural butter is a great way to add flavour in baking, frying, saucing and general menu preparation for both sweet and savoury dishes. Western Star Salted Butter is quality butter from a trusted, longestablished brand.

To produce the distinctive and rich flavour to complement your cooking, we mature our Perfect Italiano Parmesan for up to 18 months. Available in block, shredded, shaved and grated, Perfect Italiano Parmesan is ideal for pasta, salads, and soups or simply add to a cheeseboard.

Developed specifically for pizza makers, Perfect Italiano Mozzarella is an excellent melting cheese with long stretch and mild taste, pre-shredded to save time. Perfect Italiano Mozzarella provides good coverage when melted and blisters evenly to an appealing golden brown colour with minimal oiling off.

For that pure taste of luxury, choose Mainland Epicure Gold. Matured for longer than any other Fonterra cheddar cheese – up to three years – Mainland Epicure Gold is a crumbly cheese, which boasts an extra sharp flavour. An ideal choice for your cheeseboard selection.

1 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

CONTENTS

INTRODUCTION The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of apprentice chefs.

FONTERRA

DINING OUT

FONTERRA PRODUCT RANGE

GUEST PANEL

2 3

PHOTOBOARD

15 16

6–7

DUMPLING MAKING

WHERE WERE THE APPRENTICES FROM?

2013 FINALISTS & MENTORS

TEAGE EZARD

LEIGH POWER

PETER WRIGHT

PIZZA RELIGION

DEALING WITH THE MEDIA

PRODUCE TEST

COMPETITION

COOK YOUR OWN RECIPE

This is the story of the 32 outstanding apprentices who participated in the 2013 Fonterra Proud to be a Chef program.

QUEEN VICTORIA MARKET

ETIHAD TOUR

NETWORKING

WEBSITE & FACEBOOK

RECIPES

18–57 INVITATION FOR 2014 ENTRIES

FOOD STYLING TIPS

ACKNOWLEDGMENTS

This annual program seeks to provide a unique opportunity outside of their normal working environment to learn, develop new skills, network with peers, and be mentored by some of the best in the industry. Through this program Fonterra hopes to encourage them to continue with their culinary passion.

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“i loved my whole time in melbourne and everything was a very unique experience. the fonterra proud to be a chef programme is such a fantastic programme for apprentice chefs. just like the name of the programme, i am so proud to be a chef.”

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Where were the

APPRENTICES FROM?

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In February 2013, 32 finalists travelled to Melbourne for 3 days, on an all expenses paid trip. The apprentices hail from all over Australia and New Zealand, with plenty of regional areas represented such as Bringelly, NSW and Central Otago, New Zealand. They come from a range of foodservice establishments that included pubs and clubs, fine dining and casual restaurants, cafés, education institutes and caterers.

n ROCKHAMPTON

n MOOLOOLABA n BRISBANE

INTERNATIONAL CULINARY SCHOLARSHIP Each year, the program selects a winner; one outstanding apprentice who demonstrated passion, dedication and skills throughout the program is awarded an international scholarship tailored to their career aspirations. Sonja Dawson, the 2012 winner chose to travel to New York and worked in two well known establishments. Sonja worked at Thomas Keller’s Per Se Restaurant, that boasts 3 Michelin Hats and is the sixth ranking restaurant in the world. Sonja also worked at the famous Upper East Side bakery, Payard Bakery where she worked under Francois Payard.

n TAMWORTH n DUBBO n HUNTER VALLEY

n PERTH

n MARGARET RIVER MOUNT GAMBIER n

n SYDNEY n CANBERRA n COBRAM n BEGA n TRAFALGAR n MELBOURNE

Sonja was invited back to help mentor the 2013 apprentices and shared her amazing experiences with the group.

n AUCKLAND

n LAUNCESTON n HOBART

NEW PLYMOUTH n

n MILLER FLAT (DUNEDIN)

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2013 Fonterra Proud to be a Chef

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FINALISTS & MENTORS FRONT (left to right): Jesse-Dylan Oakley, Sebastian Vella, Kirra Parsons, Rory Greenwood-McNeair, Maddison Gibbs, Katherine Offner, Wingo Lam, Kylie Spratling, Leigh Power, Kate McGhie, Lisa Morrison, Bethany Sheather, Andrew Shackleton, Nicholas Young, James Milazzo, David Warne, Joshua Skipworth MIDDLE ROW: David Obudzinski, Kristin Bonney, Lauren Watson, Hoang Le, Kathryn Holmes, Jacob Hoskin, Rosie Firth, Daniel Garwood, Tristam May, Jonny Bell, Nickolas Han, Emily Petrelli, Peter Tavernese BACK ROW: Cecilia Tibbertsma, Mitchell Snell, Peter Wright, Stephanie Peirce, Steven McFarlane, Teage Ezard, Bevin Groves, Hayley McLean

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Teage

EZARD Owner – GINGERBOY, EZARD, BLACK BY EZARD

Teage Ezard is recognised as one of the country’s leading Chef/ Restaurateurs, whose trademark ‘Australian freestyle’ food is championed in his Melbourne establishments Ezard (Two Hats), Gingerboy, and Gingerboy Upstairs. Teage’s Sydney restaurant BLACK by Ezard is a contemporary Australian grill and showcases his classical training and passion for reinterpreting food-styles of the world.

TEAGE EZARD’S MASTERCLASS

Ezard started his culinary career at Guernica, and has owned and operated his eponymous Asian-inspired restaurant since 1999. In Ezard’s first year it was awarded two Hats – which it maintains today – and named Best New Restaurant in The Age Good Food Guide. Ezard was later awarded The Age Good Food Guide 2003 Chef of the Year.

The apprentices were able to see new techniques in action, such as using caul fat to wrap around lean meat to impart more flavour and succulence. The masterclass showed how opposite flavours such as the saltiness of feta cheese offsets the sourness of pomegranate and the importance of different textures in creating a signature dish.

Teage has also garnered international recognition, in 2004 partnering with HIA Boutique Hotel to launch two restaurants –

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Opia and Y’s. Both were an instant hit, with the former named Restaurant of the Year in Hong Kong’s South China Morning Post, and the two short-listed for Best New Restaurant in Wallpaper Magazine. Ezard has appeared as guest chef and demonstrator at domestic and international food events, and is the proud author of three awardwinning books – Ezard (March 2003), Lotus: Asian Flavours (2006) and Gingerboy (2011).

Ezard Signature Dish

Teage demonstrated Ezard’s signature dish, Sumac Spiced Lamb Cutlets with Sweet and Sour Pomegranate, Fried Eggplant, Persian Feta and Soft Herb Salad.

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Leigh

POWER Head Chef – GINGERBOY, MELBOURNE

Leigh’s first memories of fresh food and produce come from his childhood spent at his grandparent’s farm in country Victoria, this is where he found the draw to the kitchen and fresh produce extremely appealing. As soon as he was old enough Leigh decided to get a job in a kitchen. Starting at the bottom of the food chain, washing pots and pans did not deter him from his goal of one day running his own kitchen. Leigh’s apprenticeship led him to notable Melbourne venues such as the Victorian Arts Centre and the MCG working events such as the AFL Grand Final and the Spring Racing Carnival. Once qualified he moved into hotel cooking, working through some of Melbourne’s finest hotel kitchens, he honed his skills and found his love for Asian focused flavours.

Leigh knew he needed to travel and decided on South East Asia as the best destination to inspire his passion for freshness and big flavours. On his return in 2008, Leigh sought a place at Teage Ezard’s Gingerboy, and quickly worked his way from Chef de Partie to Head Chef and now continues to feed his passion for Asian cuisine.

LEIGH POWER

The Art of Dumpling Making Leigh’s passion for Asian cuisine and in particular hawker style food came to life in the dumpling making masterclass. He shared three types of dumplings and sauces, demonstrating different wrapping styles and cooking methods – knowledge and practical techniques that once mastered will allow the creation of endless flavour combinations and possibilities. Apprentices were able to try out these techniques, with Leigh providing hands-on tips and advice. Leigh’s enthusiasm for dumplings and his passion for sharing the fruits of his work and travel experience really showed in working with the finalists. The experience was new to a lot of apprentices; most had never had a chance to work with dumplings before. Apprentices came away from the masterclass with an appreciation of the need for a good balance between flavours of dumplings and sauces.

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Peter

WRIGHT President – AUSTRALIAN CULINARY FEDERATION

Peter Wright is the president of the Australian Culinary Federation, a national organisation representing professional chefs, cooks and apprentices. With extensive experience in food logistics and operations, Peter is considered one of Australia’s leading foodservice experts and as a global event specialist. Peter is also Director of Austin/Wright Global Foodservice Consulting and has worked with Fonterra Foodservice for over five years. Peter has an outstanding knowledge of getting the most from your dairy products. Peter’s career highlights include: National Judge for WACS and ACF accredited competitions Australian Culinary Olympics Team Member Gold Medalist at the 2004 Culinary Olympics Consultant to Beijing Olympics and Vancouver Olympics Project Manager, Sydney Olympics Athletes Village Project Manager, Melbourne Commonwealth Games Contract Manager, Manchester Commonwealth Games Design Consultant, Melbourne Commonwealth Games Village

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DAIRY MASTERCLASS Peter Wright’s masterclass provided information that every foodservice professional should know about dairy. In understanding its composition and how it’s made, a chef can better understand how to work with dairy in cooking. The masterclass introduced apprentices to the cheese and butter making process – Peter demonstrated cheese and butter making during the class, and explained the basic ingredients and techniques. A brief history explained how butter and cheese came about from the need to make dairy last. Differences between butter and margarine was discussed followed by examples of infusing butter.

“ the guys were very open to answer any questions we had about starting new businesses and making them work. the class was relaxed and a good learning environment this was one of my favourite classes.”

THE ART OF PIZZA MAKING

PIZZA RELIGION

The masterclass not only introduced apprentices to a new way of thinking about pizza, the most popular food in the world, it provided an insight into operating a successful business - teaming great food with sound business acumen.

Matt Bailey and Kris Hunter take food seriously, and see pizza no differently to any other food creation. When they opened Pizza Religion in Hawthorn East, their philosophy for a modern boutique pizza restaurant is one of amazing and sometimes unexpected flavour combinations made with the freshest ingredients.

Matt Hunter and Kris Bailey, showed how they are able to incorporate their skills as chefs into pizzas - turning traditional pizza making on its head. They shared how they find inspiration for new pizzas. The class focused on seeing pizza foremost as flavour combinations rather than traditional pizza toppings.

This mantra has created a loyal customer following for Pizza Religion and is making a mark within the foodservice industry. The business has turned down corporate offers preferring to stay true to their original concept.

The masterchefs told the story of how they started the business and shared the secrets of their continued success.

In 2012, Pizza Religion won the Australian Final of the Global Pizza Challenge also winning Best Pizza in Meat with their Beef Cheek Pizza, Celeriac Purée, Perfect Italiano Mozzarella, Parsley, Braised Beef Cheek and Truffle Oil.

The session also highlighted that there are lots of different and fulfilling career paths available to an apprentice beyond the traditional chef path. Pizza Religion 493 Tooronga Rd Hawthorn East

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Matt Bailey and Kris Hunter

MASTERCLASSES Each year, the masterclasses are tailored to provide apprentices with learning experiences outside of their normal working environment. These experiences range from masterclasses with mentors such as Teage Ezard and Leigh Power that demonstrates advanced cooking skills and allows participants to hear and be inspired by their stories. The program also aims to introduce apprentices to other aspects of the foodservice industry and provide them with dining experiences and an opportunity to build their career and personal network. The following are highlights of the 2013 program.

DEALING WITH THE MEDIA FOOD STYLING TIPS Interviewing Skills and Tips, Grant Smith, Edelman

Grant Smith from Edelman, the world’s largest PR agency, introduced participants to media interview skills. The session focussed on how to deliver strong brand messages by concentrating on one key point and driving it home through controlled repetition. The session included a role play exercise with apprentices practicing one-on-one interviews. The masterclass also included techniques to control the interview flow.

PRODUCE TEST

The produce test is a popular and regular masterclass for the Fonterra Proud to be a Chef program. This hands-on class aims to expand apprentices’ knowledge of different produce and introduce ingredients that they may not have used before. Participants are able to smell, touch and taste the mystery ingredients to see how many they can name. The session included the different ways to use them and when to use them.

Kate McGhie

Kate McGhie’s life is all about food. She produces, cooks, writes and talks about it. She is an advisor to the food and hospitality industry, and has won three Australian Food Media Awards including Overall Contribution to Food (2010). Her weekly interactive column in the Melbourne Herald Sun influences 1.8 million readers. She is National Chair of Judges of Restaurant and Catering Australia and has been a member of the FMCA/AAFP for 11 years, the last one as President. Kate’s masterclass not only included tips on making food look good, but included an interesting discussion on food styling trends over the ages. Kate challenged apprentices to think of different ways of presenting food and apprentices were able to use what they had learned when preparing their own dish in the latter part of the program where they prepared their original recipe for judging, photography and publishing.

The ingredients included: sumac, pomegranate molasses, orange blossom water, cucumber oil, bonito flakes, banana blossom, lotus root, silk melon and Dragon fruit. Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 12

DINING OUT The program aims to provide apprentices with a wide range of dining styles and cuisines and a chance to experience the other side of the kitchen. These included some of the mentor’s own restaurants, to see the philosophies of the mentors in action.

Ginger Boy, Melbourne Leigh Power The cocktail party at Gingerboy was centred on a modern Australian adaptation of the Asian hawkerstyle street market food. The restaurant’s hustle and bustle, its fast-paced, youthful and dynamic environment is influenced not only by the dining culture of South East Asia but also by buzzing Asian marketplaces and an Asian sense of colour and fun. We kicked off our first night with a cocktail party at Gingerboy. Canapés included: Pork and Shiitake Dumplings with Black Vinegar Dressing. Wagyu and Bamboo Dumplings with Cashew Soy. Crispy Prawn Wontons with Peanut Soy. Freshly Shucked Oysters with Red Vinegar Dressing. Steamed Harvey Bay Scallops with XO Sauce. Smoked Trout Tartare with Green Chilli Mayo. Lamb and Okra Curry Puff with Minted Yoghurt. Pandan and Coconut Marinated Kingfish with Chilli Peanuts.

13 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

St. Katherine’s, Kew

Ezard, Melbourne

George Calombaris and Shane Delia

Teage Ezard

St. Katherine’s in Kew is headed up by long time friends Shane Delia and George Calombaris. Shane and George actually met as apprentice chefs who frequently competed against each other in apprentice chefs’ cooking competitions. Shane and George, who have both been a part of the Fonterra Proud to be a Chef program (Shane as a Guest Chef in 2010 and George winning the title in 1999 as a budding apprentice), delighted the group by cooking and serving for the finalists and sharing stories of their life as apprentice chefs and what it takes to be successful in the food service industry. HARD WORK.

The Gala dinner was held at Ezard restaurant, Flinders Lane, Melbourne and a group of 80 including apprentice, mentors, friends of the program, and key foodservice personnel were treated to a night of amazing flavours and textures. Ezard’s is heavily influenced by Asian techniques, in particular Thai, Indonesian and Chinese.

St Katherine’s embraces a contemporary sharing style menu, with a melding of Modern Greek, Turkish and Middle Eastern cultures and food. Shane and George cooked up three dishes from one Hat restaurant, Maha, and two Hatted restaurant, The Press Club, and explained the inspiration and stories behind the six meals. George’s ‘Wash Your Mouth out with Soap’ dessert, a White Chocolate Mousse Garnished with Mastic Suds and Olive Oil Exfoliant was inspired by a saying he heard regularly whilst growing up. The evening was not just educational but inspiring and Shane and George were incredibly generous with their time and willingness to give back to these group of future culinary leaders.

Entrée: Seared Canadian Scallops, Cauliflower and Blue Cheese Cream, White Asparagus, Crispy Leek and Sorrel Salad. Slow Cooked Bungalow Pork Belly, Apple Pudding, Fennel, Celeriac and Calvados Jus. Mains: Pan Roasted Baby Barramundi with Caramelised Eggplant, Tomato and Lime Salad and Yellow Curry Dressing. Chinese Style Roast Duck, Green Chilli and Oyster Sauce Dressing with Coconut Rice and Asian Greens. Black Angus Beef, Potato Terrine, Garlic and Red Wine Jam, Mushroom Soil and Bordelaise Jus. Desserts: The guests were treated to the Ezard dessert tasting plate to share that included : Salted Caramel Parfait, Chocolate Peanut Butter Crunch, Pressed Paw Paw and Blackberry Syrup Fromage Frais Panna Cotta, Poached Rhubarb, Strawberry Water, Saffron and Fairy Floss.

GUEST PANEL Scott Pickett - Co-owner, The Estelle Bar & Kitchen; Debra Smith - Executive Chef, Etihad Stadium; Murray McAuliffe Lieutenant Commander, HMAS Cerberus and Leigh Power - Head Chef, Gingerboy. Ask a successful chef what factor was a key contributor to their success, and most will say that they had a mentor who not only helped guide their career but had a wealth of experience that they could draw knowledge from. The program gathered a panel of experts from a range of backgrounds who shared their individual success stories, and were on hand to provide tips and advice on career and development. The panel discussed a range of topics and questions that included the skills and attitudes that make a good apprentice. They provided career tips and advice, shared what assisted them in their careers and discussed the travelling opportunities that a foodservice career can provide.

DUMPLING MAKING COMPETITION

THE QUEEN VICTORIA MARKET

The cooking competition element of the program challenged apprentices to push themselves to take what they had seen and put into practice.

The Queen Victoria Market is a major landmark in Melbourne and at around seven hectares is the largest open air market in the Southern hemisphere.

Finalists were provided a range of ingredients to make 2 different types of dumplings. Ingredients available included: • Wagyu, pork and chicken mince • Sea bream, prawns, smoked ocean trout, crab and scallops • Lemon grass, okra, wombok and Chinese broccoli and betel leaves • Wonton skins and gyoza skins

A group of Fonterra Proud to be a Chef finalists rode the trams to the Queen Victoria Market where almost 50% of the Market area is dedicated to the sale of fresh produce, including fresh fruits and vegetables, meat, chicken, seafood and delicatessen products.

The competition stretched some apprentices as the challenge pushed them outside of their comfort zone. The end result looked like they belonged on any authentic yum cha cart, and some were mouth wateringly delicious.

Scott Pickett spoke of the journey of opening his own restaurant, the experience leading up to, and how he developed a financial plan to do so, leaving apprentices with great advice, relevant for any industry, “Don’t just blow it all away whilst you are young.”

This session formed part of the assessment to select an overall winner.

Debra Smith spoke about being a successful chef in a predominantly male industry. Debra’s story was highly inspiring and assured that it is possible to not only come back to chefing after having children but it is possible to balance family life with a fulfilling career.

As part of the selection criteria into the program, apprentices designed and submitted an original recipe that contained at least one Fonterra Foodservice product. During this practical session, the apprentices were allowed 2.5 hours to recreate their recipe. Guests chefs were on hand to assist if required, allowing apprentices to gain valuable hands-on help from the masterchefs.

Murray McAuliffe spoke about his life as a chef in the Australian Defence Department, a career path that many had not considered before. Murray also spoke of the travelling opportunities he has experienced. The panel highlighted that you must take some time out for yourself for your own health and wellbeing. It is well known that a career in foodservice is tougher than most and all agreed on the importance of building a network with other chefs to gain support and inspiration from each other, along with the reward of chefing which makes the weekends and the physical and mental demands worth it.

ETIHAD TOUR Going behind the scenes to one of Australia’s most iconic stadiums is a rare privilege. This was a real eye opener to some of the finalists who had never been in such a large commercial kitchen and the visit provided insight into the operations of a big entertainment venue. All were overwhelmed by the sizes of the large kettles, combitherm ovens and storage space allocated for catering to large event crowds.

COOK YOUR OWN RECIPE

Upon completion, the apprentices plated up their dishes for a professional photographer to shoot. The creations were outstanding and judges were highly impressed with the entire group’s standard of presentation. Some dishes looked absolutely professional and would genuinely rival the work of the best food stylists. The photographs are shown in the recipe section of this yearbook.

“ this is an experience that will stick with me for a long time, and there are only 32 of us that i have shared this experience with. i hope we all keep in touch. ”

This session, along with dumpling making formed part of the formal assessment in selection of the overall winner. As well as technical elements, judges looked for dishes that reflected the apprentices - putting themselves on the plate. Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 14

NETWORKING

“My friends are chefs” Developing a network is particularly important in the foodservice industry. It is the support of a network, the hub for shared ideas and sources of collaboration and inspiration that helps to develop a career. George Calombaris and Shane Delia, both past Fonterra Proud to be a Chef mentors actually met and became friends during apprentice cooking competitions; both successful in their own right, are now business partners, opening St Katherine’s in 2011. For an apprentice, the nature of non-traditional working hours and the high pressure of a kitchen does not allow much time nor opportunities to meet like minded peers. The program encourages apprentices to take advantage of having so many passionate people together at one time to grow their network. The program aims to bring different mentors and their knowledge to each year’s program, while the gala dinner brings apprentices in contact with key industry professionals.

WEBSITE & FACEBOOK For more information, continuing news and updates with the Fonterra Proud to be a Chef program, visit the Fonterra Foodservice website. Find information on past year’s programs, as well as call for entries and details of future programs. Today, technological developments and social networks are driving new forms of interaction and dialogue. This will continue to benefit the foodservice industry in allowing apprentices and chefs to exchange and collaborate ideas despite sometimes late hours and weekends. The Fonterra Proud to be a Chef Facebook site is intended to be a hub for finalists past and present as well as friends of the program. Visit the Fonterra Proud to be a Chef Facebook page and ‘like’ to join in the conversations about upcoming programs and anything cooking related for the foodservice professional.

FONTERRA PROUD TO BE A CHEF FACEBOOK PAGE

www.facebook.com/proudtobeachef Many Fonterra Proud to be a Chef participants continue to stay in touch via social networking. We encourage finalists and applicants to keep us updated and to share their continuing stories.

FONTERRA FOODSERVICE WEBSITE

www.fonterrafoodservices.com.au

“ i’ve met so many people that are genuinely proud of being a chef, from apprentices to the extremely successful chefs and spending the last 4 days with them was uplifting. being in such great company gives me more pride and passion in what i do and i have taken a lot out of this program.”

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Steamed Garlic Custard, Porcini Mushroom Broth, Shaved Breakfast Radish and Wild Rock Samphire

PREPARATION

AUSTRALIAN SQUID

2-4

SERVES

Line caught

HOUR +2 HOURS FREEZING

COOKING

HOUR +30 MINS

METHOD SQUID

they are re-hydrated with the butter, cover with water and Dashi. Bring to the simmer and cook it out gently for about 1 hour, or until the stock is full-flavoured. Strain the stock and gently reduce if required to enhance flavour.

Clean the squid by removing all the guts and membranes. Wipe the squid dry and ensure it’s very clean. Wrap in cling wrap and place in the freezer for 2 hours. Once semi-frozen, thinly slice (2-3mm) on an electric meat slicer, 2cm x 6cm long. Alternatively, place on a clean chopping board and slice by hand. Reserve the squid in the fridge.

BREAKFAST RADISH AND WILD ROCK SAMPHIRE

Place 1.5kg of butter in a bowl over a pot of boiling water. Once the butter is completely melted, pour off the top section of clarified butter, leaving the fats in the bottom. Set aside.

1st PLACE

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GARLIC CUSTARD

best

SAVOURY DISH

Jacob

HOSKIN

best DUMPLING

Academy Sofitel, Victoria University VIC – NEILSONS RESTAURANT, TRARALGON

i have a real passion for being a chef. there’s so much to learn about the hospitality industry. it’s a career that can take me all over the world, the opportunities are endless and that’s why i love it so much. i hope to travel through europe and work in some of the world’s best restaurants.

Melt 20g of butter in a small saucepan. Slice the garlic and gently sweat in the butter. Add the milk and bring to a simmer. Remove the pan from the heat and allow the garlic to infuse. After 15 minutes, strain the garlic out. Season the milk with salt flakes. Place the whole egg and egg yolks in a bowl. When the milk has cooled, pour over egg mixture, whilst whisking. Pour custard into small ceramic ramekins, cover with cling wrap and place in the fridge until needed.

MUSHROOM BROTH

Melt 20g of butter in a heavy-based saucepan. Finely slice the shallots and sweat in the butter. Add the garlic and the chopped carrot. After about 3 minutes, add the dried mushrooms. Stir the mushrooms into the vegetable mixture, when

Clean the radishes and rock samphire thoroughly. Slice the radish thinly on a mandolin slicer, reserve in cold water.

GARNISH

Fry the thinly sliced shallots until crispy.

TO SERVE

Warm the clarified butter to 70º C. Bring a medium pot of water to the boil, in a steamer on the top, place the 3 ramekins of custard in and steam for about 10 minutes. After 8 minutes, poach the squid in the butter for 1 minute. Heat the broth. Blanch the radish and samphire briefly in the water for 1 minute, brush with some of the clarified butter and season with salt. Drain the squid thoroughly and season with salt. Place a spoon of the garlic custard on the bottom of the bowl, followed by the squid ribbons. Arrange the radish, samphire and garnish with flowers. Pour over the mushroom broth at the table.

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INGREDIENTS SQUID 1.5kg Western Star Unsalted Butter 3 line caught Australian squid

GARLIC CUSTARD 20g Western Star Unsalted Butter 3 small garlic cloves 380ml milk flaked sea salt, to taste 1 whole egg 3 egg yolks

MUSHROOM BROTH 20g Western Star Unsalted Butter 2 large shallots 3 cloves garlic 1 carrot, chopped 125g dried porcini mushrooms 1L water 3 tbsp dried Dashi powder pinch of sea salt

BREAKFAST RADISH AND WILD ROCK SAMPHIRE 4 small French breakfast radishes 4 small sprigs of wild rock samphire

GARNISH 3 shallots, peeled and thinly sliced

TO SERVE 8 purple society garlic flowers 4 native violet flowers

17 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

18 F 3.5 M P18/56 2013

40 MINS

and Orange Beurre Blanc

MINS

PTBAC ➤ 0018

2nd PLACE

Joshua

SKIPWORTH Polytechnic West WA – DAILY PLANET CAFÉ, MT LAWLEY

every time i step into the kitchen, i learn everyday techniques, approaches and new skills. fonterra proud to be a chef should be a fantastic experience and will be a great networking opportunity. i can’t wait to learn from all the different people involved, especially the mentor chefs. for me, this is a huge opportunity.

COOKING

105

PREPARATION

Crispy Pig Cheeks

PORTIONS

SERVES

SCALLOP MOUSSE, RAINBOW TROUT,

INGREDIENTS

METHOD

CRISPY PIG CHEEKS

Preheat two ovens. One at 150°C and one at 180°C. Place robot coupe in the freezer.

tray and fill up to halfway with boiling water. Put into oven at 150°C for 15 to 20 minutes.

CRISPY PIG CHEEKS

ORANGE BEURRE BLANC

Combine the orange zest, parsley and Panko breadcrumbs and season to taste. Set aside for crumbing pig cheeks.

PIG CHEEKS CONTINUED

200g pig cheeks 1L vegetable stock 1 small carrot, diced 1 stick of celery, diced 1 small onion, diced 2 cloves garlic, crushed parsley stalks 1 orange zest 1 bunch parsley, finely chopped 100g Panko bread crumbs salt and pepper 1 egg ½ cup plain flour

SCALLOP MOUSSE 400g scallops, finely diced 150ml Anchor Cooking Cream, lightly whipped 2 tbsp olive oil 4 fillets of rainbow trout, skin on, filleted and boned 4 egg whites salt and pepper, to taste

15g chives, finely chopped 15g of dill, pickled, finely chopped

ORANGE BEURRE BLANC 2 shallots, finely diced 30ml white wine 30ml white wine vinegar 1 orange juice & zest 250g Western Star Butter

TO SERVE 4 large scallops, whole olive oil salt and pepper 1 wedge, orange flesh

Trim fat and sinew from pig cheeks. Place in a baking pan and add vegetable stock (enough to cover), carrots, celery, onion, garlic and parsley stalks. Cover with aluminium foil and place on stove top and bring to the boil. Place pig cheeks into the oven at 180°C. Braise for 90–100 minutes.

SCALLOP MOUSSE

Finely dice scallops, cover and place in fridge to keep cold. Whip the cream to just soft peak, cover and place in fridge. Brush food ring for the mousse in olive oil. Take the rainbow trout fillet and remove the skin, set aside. Wrap the rainbow trout around the inside of the ring (skin side facing in).

Take the robot coupe out of the freezer and place cold scallops into the robot coupe and pulse for 10 seconds. Add egg whites and pulse until combined. Add pepper, salt and cream, and pulse until smooth. Remove mixture from robot coupe, and fold in chive and dill then season to taste. Place into piping bag and pipe into ring making sure there are no air bubbles. Place onto baking

Put shallots into saucepan with white wine, white wine vinegar and orange juice. Reduce by 1 ⁄3. Remove from heat and let cool slightly. Dice butter into cubes and slowly add one by one, stirring to incorporate each cube completely and then add another. Cover in foil and keep in a warm place.

Remove pig cheeks from oven and braise. Pat dry and cover in flour, then egg, then crumb mixture prepped earlier. Place in deep fryer set at 180°C for 3 to 4 minutes or until crispy.

TO SERVE

Remove mousse from the oven and take out of water bath. Slowly and softly remove from food ring. Sear scallops in olive oil, salt and pepper. Cut in half and put orange flesh, pepper and salt inside. Plate up and serve.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 18

19 F 3.5 M P19/56 2013

PORTIONS

MINS

155 MINS

INGREDIENTS

METHOD

BAVAROIS

LEMON SORBET

150ml Anchor Milk 30g egg yolks 50ml sugar 80g Callebaut dark chocolate 7g gelatine 150ml whipped cream (from Anchor Cream)

270g sugar 180ml water 45g glucose 3g gelatine 120ml lemon juice 45ml orange juice

RASPBERRY COMPOTE 100ml water 180g sugar 1 vanilla pod 350g frozen raspberry 20g arrowroot

COOKING

Served with Hazelnut Crumble, Raspberry Compote and Lemon Sorbet on the Side

PREPARATION

with Raspberry Macaroon

SERVES

DARK CHOCOLATE BAVAROIS

HAZELNUT CRUMBLE 150g hazelnuts 40ml water 100g sugar 110g flour 90g Anchor Butter 50g icing sugar 60g oats

RASPBERRY MACAROON 48g egg whites 63g sugar 53g icing sugar 63g ground almonds 2ml red food colouring 60g raspberry jam

19 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

DARK CHOCOLATE BAVAROIS

LEMON SORBET

Use milk, yolks and sugar to make an anglaise. Strain hot anglaise over dark chocolate and soaked gelatine. Allow to cool then fold in gently to whipped cream. Pipe into the mould then place in freezer to set.

Make a sugar syrup out of sugar, water and glucose. Add soaked gelatine, lemon juice and orange juice. Cool down then churn in a ice cream machine.

RASPBERRY COMPOTE

Roast hazelnuts at 170°C for 5 minutes or until coloured. Make a caramel with water and sugar and pour on the hazelnuts then allow to set. Combine flour, melted butter, icing sugar and oats and bake at 180°C for 15 minutes or until browned. Combine both components in a food processor and crush slightly.

Place water, sugar and vanilla pod in a pot and bring to boil. Add raspberry and allow to soften. Remove from heat and blitz with a stick blender then strain out seeds. Return to heat and bring to a gentle simmer, then thicken with arrow root. Remove from heat again and add the remainder of raspberries while still hot.

RASPBERRY MACAROON

Whip up egg whites and sugar to form stiff peaks. Slowly mix in the icing sugar, ground almonds and colouring. Knock back the mixture a little then pipe on a silpat mat. Bake at 150°C for 5 minutes then 130°C for 10 minutes. Once baked, pipe a bit of raspberry jam in the middle and sandwich with another macaroon.

3rd PLACE

PTBAC ➤ 0019

HAZELNUT CRUMBLE

TO SERVE

Place crumble down the middle of the plate. Cut a portion of bavarois on top of crumble. At one end place a scoop of sorbet. Top with whole raspberries from compote. Prop half a macaroon at each end. Garnish with coulis.

Wingo

LAM

Sky City NZ – SKY CITY, AUCKLAND, NZ

i have always been a more hands on learner, applying skills that i have learnt in practical situations, which is why i decided on learning my trade through an apprenticeship scheme. i chose an apprenticeship in cookery so i could get to work under great chefs who have experiences from all over the world.

20 F 3.5 M P20/56 2013

PORTIONS

with Pesto Purée

MINS

COOKING

PREPARATION

and Parmesan Fondant Potatoes

SERVES

LAMB LOIN

METHOD LAMB

Sous vide lamb loin with oil and seasoning, vacuum on highest setting and place in a 57°C water bath for 20 minutes or until medium rare. Cut into 3cm long pieces and serve.

BRIOCHE CRISP

3rd PTBAC ➤ 0020

PLACE

Daniel

GARWOOD Skills Institute TAS - THE HENRY JONES ART HOTEL, HOBART

my first job when i was 13 was a kitchen hand at a local restaurant, there my love for cooking was born. every day i was learning something new, the adrenalin from service was inspiring. i loved every minute of it. i am thrilled to be a finalist in fonterra proud to be a chef. i’m most looking forward to networking - i just want to meet as many chefs and learn as much as i can.

Blitz ingredients in a food processor until thoroughly combined. Roll out in between 2 sheets of baking paper to 5mm thickness, then freeze. Once frozen portion to the size of the width of the loin, then store in the freezer until needed.

SMOKED LEEKS

Top and tail leek then cut into 3rds. Wrap each 3rd in aluminium foil and place on an open gas flame on highest heat for 6 minutes turning every 2. Once cooked unwrap and discard burnt outer layers and discard. Julienne the remainder and store.

POTATO FONDANTS

Slice onion and garlic then lightly sweat down and add butter, and thyme. Once the butter is melted add water. Set to the side. Peel the potato then top and tail to have flat even ends and cut in half width ways. Using an apple corer cut out cylinders and place in the liquid and boil for 20 minutes or until cooked soft. Strain and store.

To order, place 4 fondants to a serve in a hot pan with bubbling butter and lightly brown, serve. Make a pickle liquid with everything except beetroots.

BABY BEETROOTS

Place beetroots and liquid in a vacuum bag and vac on highest setting. Place in a steamer at 88°C for 25 minutes or until cooked. Strain but reserve liquid (you will need it later). Peel while hot then store in fridge.

BEETROOT BUTTER SAUCE

In a pot scald cream and Dijon mustard, when rises quickly add 75ml of reserved liquid and whisk. Start to add butter piece by piece and emulsify. Add as much butter as needed to make the right consistency. Add seasoning and xanthan. Keep warm. To order, heat in a pot with quartered beetroots, once beetroots are hot remove from the sauce and serve, then spoon the sauce over the plate.

ALMOND CRUMBLE

MINT GEL

Place vinegar, water and sugar in a pot, boil. Once boiling add agar agar and whisk for 2 minutes. Pour into a container and refrigerate until set. Once set place in a food processor and blitz until smooth, transfer to a bowl and fold through mint. Place in a piping bag.

PESTO PURÉE

Blend all ingredients except oil and xanthan. When combined add enough oil to make smooth. Add a tiny amount of xanthan to stabilise, season and pass until very smooth.

TO SERVE

To serve, portion lamb, place one piece of brioche crisp on top of the lamb and place under a salamander until golden. Heat up reserved leek in a 100°C steamer for 4 minutes. Warm up beetroot sauce and smear onto plate. Serve with lamb and brioche crisp, mint gel, almond crumble and piped pesto purée.

Whisk eggs whites to soft peak, then fold through all ingredients. Spread out on a tray with baking paper and bake at 130°C until golden. Once golden, cool and place in a food processor then blitz until a crumble.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 20

INGREDIENTS LAMB

BEETROOT BUTTER SAUCE

1 lamb eye of the short loin 2 tbsp oil salt and pepper, to season

100ml Anchor Cooking Cream 1 tsp Dijon mustard 75ml reserved beetroot liquid 100g Western Star Butter seasoning pinch of xanthan

BRIOCHE CRISP 250g brioche crust removed 175g Western Star Butter thyme 20g brown sugar ground Szechuan pepper coriander

SMOKED LEEKS 1 leek

POTATO FONDANTS ½ small onion garlic 100g Western Star Butter thyme 200ml water 1 potato

BABY BEETROOTS 100ml vinegar 100ml water 40ml mirin 100g sugar thyme peppercorns 4 baby beetroots

21 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

ALMOND CRUMBLE 3 egg whites 50g almonds grated Perfect Italiano Parmesan Cheese thyme seasoning

MINT GEL 100ml white vinegar 100ml water 50g sugar 2g agar agar ½ cup finely cut mint

PESTO PURÉE 50g pine nuts, toasted 50g Perfect Italiano Parmesan 1 bunch basil 1 bunch parsley 1 tbsp red wine vinegar 1 ⁄4 cup olive oil salt and pepper, to taste xanthan

INGREDIENTS LAMB

FENNEL

1 mid loin of lamb 0.5g bonding powder sprig of rosemary 3 sprigs of thyme 2 Ortiz anchovies 10ml olive oil flaky sea salt cracked black pepper 2 cloves garlic

20g shaved fennel 10g Dijon mustard 30ml sherry vinegar 60ml grapeseed oil salt and pepper, to taste

BEETROOT RISOTTO 200g large beetroot (juiced to yield approximately 50ml) oil 50g pearled spelt 50g Madeira 600ml white chicken stock 300ml water 20g Perfect Italiano Parmesan Cheese 20g Anchor Unsalted Butter (acidulated with onion, dry white wine and white wine vinegar) salt & pepper, to taste 40g crème fraiche

PICKLED BEETROOT 30g beetroot 125g water 62g Champagne vinegar 62g palm sugar 1 bay leaf 2 thyme sprigs pinch of sea salt

HORSERADISH CREAM 50g crème fraiche 20g fresh horseradish 1 tsp lemon juice pinch of salt

FETA MARSHMALLOW CONE 187g Agria potato 75g cooking liquid from potato 2 gelatine leaves 95g Anchor Cream 26g olive oil 50g Mainland Feta 40g Perfect Italiano Parmesan Grated 2 sheets filo pastry 10g Anchor Salted Butter, melted

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 22

23 F 3.5 M P23/56 2013

PORTIONS

with Beetroot Spelt Risotto,

MINS

COOKING

125

PREPARATION

180

Feta Marshmallow Cone, Pickled Beets, Fennel, and Horseradish

SERVES

LOIN OF LAMB

METHOD LAMB

Take the lamb loin and find the centre point. On the skin side, cut partially through the meat to make an even, flat fold. Sprinkle an even, fine layer of the bonding powder on an inside, halve and fold over pressing firmly. Place in a bag and vacuum pack and allow to rest for 30 minutes. Once rested, remove the loin from the bag and place in a fresh bag with the rosemary, thyme, anchovies and oil. Vacuum pack and allow marinating for half an hour. Place vacuum packed lamb in a water bath set at 70°C and cook for 20 minutes. Remove from the bag and season with salt and pepper. Place in a pan on a high heat and sear the outside until well coloured. Allow to rest in a warm place for 15 minutes.

BEETROOT RISOTTO

Take the beetroot juice and reduce by half. Set aside. Coat the bottom of a wide bottomed saucepan with oil and place over a medium heat. Add the spelt to the oil and lightly toast. Add the Madeira and cook until the liquid has reduced by three quarters. Pour in half of the warmed stock, stir and allow to cook for 20 minutes. Continue adding the stock one ladle at a time and follow with the warmed water a ladle at a time until most of the liquid has been absorbed and the spelt is tender. Add the reduced beetroot juice and cook for a further 5 minutes. To finish, stir in the Parmesan, acidulated butter, salt and crème fraiche.

23 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

FETA MARSHMALLOW CONE

Take the potato and boil until tender. Strain from the cooking liquid and reserve 75g of the cooking liquid. Place the cooking liquid back in a saucepan with the potato and blend until smooth. Add the gelatine and stir in until dissolved. Add the cream, oil, feta and parmesan cheese and blend until smooth. Place into a cream dispenser and charge with two No2 chargers. Shake well and allow to cool. Once cooled shake well again and spray into a container. Take mixture and place in a piping bag fitted with a ¼ inch plain nozzle. Refrigerate. Take the two sheets of filo pastry and layer on top of each other. Butter sparingly, one side of the filo. Take a greased pastry horn and place on the bottom edge of the pastry with the open end of the horn facing 3 o’clock. Carefully roll the cone around on its natural axis with the pastry to 9 o’clock ensuring the pastry wraps neatly and tightly to the cone. Trim the excess pastry from the top edge of the cone. Brush the cone with melted butter and fan bake at 180°C until golden brown. To finish, remove pastry from cream horn and pipe marshmallow into the filo cone.

FENNEL

Take a fennel bulb and finely shave using a mandolin. Set aside. Take mustard and vinegar in a bowl and mix together. Gradually add the oil whisking constantly to make a vinaigrette. Add salt and pepper to taste. To finish, lightly dress the shaved fennel with the vinaigrette.

PICKLED BEETROOT

Take beetroot and boil until just tender. Trim into 1cm x 1cm cubes. Mix with remaining ingredients, place in a bag and vacuum pack. Leave to steep for 30 minutes.

HORSERADISH CREAM

Finely grate horseradish. Combine with crème fraiche, lemon juice and salt and mix well.

PTBAC ➤ 0023

Jonny

BELL Auckland University of Technology NZ - CIBO, PARNELL, NZ

it all began when i was a kid. i picked up the iconic kiwi edmonds cookbook and started baking cakes. mum would never let me buy them at the shops so my only option was to make them myself. once i realised that making them myself was possible, i also realised how much i enjoyed it. the kitchen is for me, i’d never felt so comfortable in any other job.

24 F 3.5 M P24/56 2013

PORTIONS

with Saffron Scallops Ceviche,

MINS

COOKING

160

PREPARATION

Kipfler Dollops with Ginger and Wasabi Purée, Star Anise Carrot, Squid Ink Cracker and Citrus Butter Foam

SERVES

SEARED TUNA LOIN

METHOD SQUID INK RADISH

Simmer Dashi stock, add rice and cook slowly until purée, soft and starchy. Combine squid ink and rice in liquidiser and blend to a smooth paste. Spread paste in very thin layer on silicon paper. Dry in hot box until you can peel off the paper. Quickly deep fry, for only 3 seconds in 220°C hot oil ready to serve.

STAR ANISE CARROTS

Combine carrot, wine, water, star anise, sugar and salt. Let simmer until soft. Blend all ingredients in thermo mix until smooth. Add a little butter and seasoning if necessary.

PTBAC ➤ 0024

KIPFLER DOLLOPS

Kristin

BONNEY Charles Darwin University NT - COVE SKYCITY, DARWIN

Cook potatoes until soft, drain and purée with a fork, until smooth. Add cream, butter and olive oil and whisk constantly until just firm. Allow to cool then form a ball, size of medium marble, and press your finger to make a mould for your pickled ginger and wasabi filling.

SAFFRON SCALLOP CEVICHE

Warm wine and balsamic. Add saffron and slowly simmer until bright red orange in colour. Add sugar and salt and pour warm over scallops. Rest until cold. Remove scallops and heat up stock again and pour it over the scallops, repeat until you get a bright orange red colour on the scallops and leave in the stock until service.

SEARED YELLOW FIN

Slice yellow fin tuna loin into square logs then portion and sear in olive oil on each side, leaving medium rare on inside. Add seasoning sea salt and cracked pepper and let rest until service. Prior to serving roll tuna in nori sheets.

Cool down and load up in cream dispenser ready for service. Season with salt and pepper if necessary.

GINGER AND WASABI PURÉE

Wash radish and cut in fine julienne on the mandolin. Heat up mirin with sugar and salt. Blanch the radish until it becomes pink. Remove radish and allow to cool down then dry out on a paper serviette. Reduce mirin until strong, sticky syrup, fold in radish, pickled ginger and fill in potato. Dollop and garnish with wasabi pearl on top.

CITRUS BUTTER FOAM

Cut all fruit in half and extract juice, add juice to the white wine and eschallots and slowly cook until reduced in ¼. Let cool down and add egg yolks and whisk in a water bath until fluffy. Add clarified butter until you get a firm texture.

my father planted a small seed through his passion and love for food that has grown since and developed a strong desire in me, to be part of the culinary world. i am very passionate about food and eager to explore the different avenues of culinary cuisine from simple to classical to modern and technical. Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 24

INGREDIENTS SQUID INK CRACKER

SEARED TUNA LOIN

125ml Dashi stock 40g Japanese rice 3g squid ink oil for deep frying

250g yellow fin tuna loin olive oil salt and pepper, to taste 4 nori sheets

STAR ANISE CARROT

CITRUS BUTTER FOAM

200g carrots, peeled and diced 125ml white wine 125ml water 4 star anise, cracked pinch of sugar pinch of salt 50g Western Star Butter

1 lemon 1 orange 1 tangerine 1 pink grapefruit 100ml white wine 1 eschallots 3 egg yolks 250g Western Star Butter, clarified salt and pepper, to season or taste

KIPFLER DOLLOPS 3 kipfler potatoes, washed and diced 50ml Anchor Cooking Cream 30ml Western Star Butter 20ml olive oil pinch of salt

SAFFRON SCALLOPS CEVICHE 100ml white wine 50ml white balsamic vinegar pinch of saffron threads 50g sugar pinch of salt 4 large scallops large, roe removed

25 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

GINGER AND WASABI PURﾃ右 3 large red radishes 1 tsp mirin 10g sugar pinch of salt 20g pickled ginger 10g wasabi paste

26 F 3.5 M P26/56 2013

RICOTTA TART

PORTIONS

MINS

INGREDIENTS

METHOD

SWEET PASTRY

225g flour pinch of salt 110g Western Star Unsalted Butter 80g castor sugar 1 egg, beaten

PTBAC ➤ 0026

PEARS 300g castor sugar 1L white wine 1L water 1 lemon rind 5g saffron 1 star anise 1 cinnamon stick 3 medium pears

Rosie

FIRTH Access Regional Group ACT - ROYAL CANBERRA GOLF CLUB, YARRALUMLA

my passion for food has been there ever since i could see over the kitchen bench and started cooking. i’m thrilled to be a finalist in fonterra proud to be a chef. it was a huge shock to be selected and i feel extremely honoured. i’m so excited about meeting the mentor chefs - and i’m looking forward to seeing how they operate as chefs and where their passion and inspiration comes from.

RICOTTA FILLING 250g Perfect Italiano Ricotta Cheese ½ tsp vanilla essence 30g castor sugar 30g brown sugar 1 egg 1 tsp lemon juice 60ml Anchor Cooking Cream 4 tbsp honey 40g almond meal

Sieve flour and salt into a bowl. Lightly rub in the butter to sandy texture. Make a well in the centre and add sugar and egg. Mix until sugar is dissolved. Gradually incorporate the flour into egg mix and mix to a smooth paste. Place in fridge to rest until needed.

PEARS

Place sugar, white wine, water, lemon rind, saffron, star anise and cinnamon stick in a saucepan. Bring to the boil. Peel and core pears leaving them whole. Place pears in water and submerge. Cook for 15 minutes or until tender.

COOKING

PREPARATION

SERVES

Honey Pear &

BAKING TART

To blind bake tart, roll out pastry and line tart tin. Cover with grease proof paper and fill with baking beads. Bake for 8 minutes at 180°C. Remove beads and return tart to oven for another 3 minutes. When pears are cooked cut into ¼ or smaller if needed then place in tart shell. Pour ricotta mixture around pears leaving them visible. Bake in oven at 180°C for 20-30 minutes or until cooked.

SERVING SUGGESTION

Serve with whipped cream and raspberry coulis.

RICOTTA FILLING

Place all ingredients into mixing bowl and beat until incorporated. Place in fridge until ready to use.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 26

27 F 3.5 M P27/56 2013

CROQUEMBOUCHE

PORTIONS

MINS

INGREDIENTS CHOUX PASTRY 400g Western Star Unsalted Butter 20g salt 1L water 600g plain flour 16 eggs 20g castor sugar

CUSTARD BASE 1300ml milk 2 vanilla beans 330g eggs yolks 330g sugar 130g cornflour 130g Western Star Butter

ORANGE & TONKA BEAN CUSTARD

COOKING

PREPARATION

with a Trio of Orange Custards

SERVES

Deconstructed

METHOD ORANGE BLOSSOM ALMOND & QUANDONG 1 ⁄3 custard base ¼ cup slivered almonds ¼ cup quondong 2 tbsp orange blossom water

TOFFEE 250g sugar 100g water 20g glucose

TO SERVE quandongs sliced almond bits chocolate bits

¼ tonka bean 1 orange and rind 1 ⁄3 custard base

CHOC ORANGE CUSTARD ⁄3 custard base 200g dark couveture chocolate 1 orange rind and juice 1

27 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

CHOUX PASTRY

Preheat the oven to 200°C. In a saucepan, melt the butter and salt in water, and bring to the boil. Remove from the heat and add the flour. Return to the heat and continue beating to cook the flour. Remove the mixture from the heat and transfer to a large bowl. Gradually add the eggs, one at a time. Blend until the mixture is consistent. Bake at 200°C, until the pastry is puffy and golden. Then reduce the temperature to 160°C /170°C, to dry the pastry.

CUSTARD BASE

Place milk and vanilla bean in a saucepan. Heat gently until the milk almost boils. Remove from the heat; whisk the yolks, sugar and cornflour in a bowl until thick and pale. Gradually whisk in the warm milk. Return mixture to same saucepan and stir over medium heat until the custard boils. Spread over a tray to cool rapidly. Cover the surface of the custard closely with plastic wrap to prevent a skin forming, at 55°C. Transfer to a bowl and stir through butter and refrigerate to cool completely.

ORANGE AND TONKA BEAN CUSTARD

Shave tonka bean and rind into custard. Squeeze juice of orange and combine with custard.

PTBAC ➤ 0027

CHOC ORANGE CUSTARD

Melt chocolate in saucepan. Add orange juice and rind. Combine with custard.

ORANGE BLOSSOM ALMOND AND QUANDONG

Toast and chop almonds, chop quondongs and add to custard base. Mix in orange blossom water.

TOFFEE

Bring ingredients to boil and simmer until golden brown. Let bubbles subside and spin sugar over a cylinder until a tube is formed. Once set, remove from tube.

TO SERVE

Pipe three different custards into choux pastry. Place one of each flavour into sugar tube. Place on plate and serve with sliced almonds, quandongs and chocolate.

Maddison

GIBBS

Dubbo Western TAFE NSW - TWO DOORS TAPAS & WINE BAR, DUBBO

i am passionate about my job, creating new recipes, researching restaurants, new foods and chefs. loving and embracing the food journey has been a big achievement, i am excited by the knowledge of the possibilities, what i can learn and where it can take me.

28 F 3.5 M P28/56 2013

with Poached Loin

PORTIONS

MINS

INGREDIENTS RABBIT 100ml Sauvignon Blanc 900ml water 1 star anise 1 cinnamon quill 3g black peppercorns 3 bay leaves 2 curry leaves salt, to taste 1 organic rabbit 60g organic Virginia ham 120g Mainland Special Reserve Blue Vein 30g flour 2 eggs, beaten 250g quinoa flakes

PTBAC ➤ 0028

Rory

GREENWOOD-MCNEAIR William Angliss Institute VIC - RACV CITY CLUB, MELBOURNE

one of my proudest achievements was the start of my apprenticeship, i was chosen from 55 applicants and granted an apprenticeship at the racv city club. from an early age i was always interested in cooking or just being in the kitchen and watching my parents cook. my father was an experimental cook, always being avant-garde in his own way, so i thought i would follow in his footsteps.

GARDEN BED 100g Diploma Instant Skim Milk Powder 100g plain flour 10g salt 5ml truffle oil 50ml olive oil

GARDEN VEGETABLES 1 punnet breakfast radishes 1 punnet breakfast carrots 1 yellow squash 2 zucchini flowers 20ml olive oil 2 lemons, juiced 1 punnet baby shiso leaves salt and cracked pepper, to taste

COOKING

PREPARATION

in an Edible Garden

SERVES

RABBIT CORDON BLEU

METHOD RABBIT

TO SERVE

Tunnel bone the leg, removing the bone to prepare it for the cordon bleu (be careful not to pierce the leg as the cheese will run out the hole). Remove one loin and then set aside in the fridge.

Assemble the plate by placing the garden bed down first and then planting the crudités of vegetables and baby herbs. Place the sliced rabbit loin on the garden and then place the rabbit leg down, garnish with baby shiso.

To make the poaching liquid, combine the white wine and water in a small pot and bring to the simmer. Add the star anise, cinnamon, peppercorns, bay leaves, curry leaves and salt. Leave to the side to simmer.

Lightly fry the cordon bleu and put in the oven for approximately 10 minutes at 170°C. Using a probe, when the rabbit loin reaches an internal temperature of 67°C, it is ready to be sliced.

Bring the poaching water up to 75°C and immerse the loin in the liquid. Stuff the leg of rabbit with the ham and blue cheese, and then coat in flour, egg and then crumb it in quinoa flakes. Set aside.

GARDEN BED

Heat a frying pan to low. Place milk powder, flour and salt; stir through until it is a desired colour. Finish with a splash of truffle oil and olive oil until it is the desired consistency. Set aside and allow to cool.

GARDEN VEGETABLES

On a mandolin slice the radish, carrot, squash and baby zucchini and dress with olive oil, lemon juice, salt and pepper. Trim the shiso leaves and set aside.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 28

29 F 3.5 M P29/56 2013

PANNA COTTA

4-6 PORTIONS

60 MINS

INGREDIENTS

METHOD

PANNA COTTA

STRAWBERRY SAUCE

Heat milk, sugar and coriander until sugar dissolves, leave to infuse for 10-15 minutes. Blend strawberries and strain with yoghurt into a bowl. Once the milk mixture has infused strain off and add softened gelatine. Combine with yoghurt mix and place in a lined 34 x 24 x 2cm tray. Place in freezer until firm, about 30 minutes, then move to fridge to set.

200g fresh, hulled strawberries 70g castor sugar

STRAWBERRY SAUCE

500ml full cream milk 160g castor sugar 50g fresh coriander 200g fresh, hulled strawberries 400ml Ski Wild Strawberry Yoghurt 7 (McKenzie’s) gelatine leaves

ALMOND TUILE 35g Western Star Unsalted Butter ½ cup almond meal 60g castor sugar ½ tsp plain flour ½ tsp baking powder 1 egg white

Combine ingredients in a blender and process until fine, pass through a fine sieve. Place in a container and refrigerate until needed.

COOKING

MINS

PREPARATION

with Strawberry Sauce & Almond Tuile

SERVES

Wild Strawberry & Coriander

ALMOND TUILE

Melt butter and allow to cool. Combine dry ingredients in a blender. Add egg whites and melted butter to dry mix and combine gently being careful not to over work the mixture.

PTBAC ➤ 0029

Using a pallete knife and stencil, smear the desired shape onto baking paper, the tuiles should be 1-3mm thick. Place into a preheated oven of 180°C for 4 minutes or until golden.

Bevin

GROVES Tasmanian Skills Institute TAS - PIERRE’S, LAUNCESTON

for me cooking is discovering new flavour combinations, new ways of creating original food into something modern while enjoying contemporary tastes. i would love to travel through europe and asia, exploring wonderful cities, trying local food and broadening my knowledge of the culinary arts. 29 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

30 F 3.5 M P30/56 2013

with Ginger Snap Thins

40 MINS

MINS

INGREDIENTS

PTBAC ➤ 0030

best

SWEET DISH

Nickolas

HAN

Pacific International Hotel Management School NZ

researching, innovating and creating new and exciting exquisite cuisines for my customers are the reasons why i became a chef and it is my future. it is very rewarding to know that customers enjoy the food i create. to achieve my goal to become a world-famous chef, i am consistently striving to gain knowledge and take on challenges to help me succeed to fulfil my goal

METHOD

POACHED PEAR

GINGER SNAP THINS

2 D’Anjou pears 375ml Picnic Two Paddocks 2010 Pinot Noir ½ cinnamon stick 2 star anise 4 cloves 2 bay leaves ¼ cup castor sugar ¼ lemon

50g Western Star Butter 50g castor sugar 50g golden syrup 50g flour ½ tsp ginger powder

Peel the pears and shape with melon baller. Bring wine, spices, sugar and pears to the boil. Continue to simmer, turning throughout, for approximately 25 minutes. Cool pears then reduce liquid to a syrup.

PISTACHIO GARNISH

Freeze Kapiti Kikorangi. Keep bowls and whisk chilled in the fridge for mousse. Bring ¼ cup of Anchor fresh cream, crushed cardamom and ginger wine to the boil. Whisk egg yolks and 3 tbsp castor sugar in the water bath until it’s creamy and stiff, then add the cardamom cream mix slowly. Add 3 tbsp Kapiti Crème Fraîche and beat until smooth. Refrigerate. Whisk ¾ cup Anchor fresh cream and 2 tsp icing sugar until soft peaks form. Fold sabayon mix into double cream 3 times. Add 60g grated Kapiti Kikorangi & orange zest. Refrigerate. Whisk egg whites until stiff then slowly add 2 tsp castor sugar. Fold into beaten egg whites 3 times. Chill to set.

KAPITI KIKORANGI AND CARDAMOM MOUSSE 60g Kapiti Kikorangi 250ml Anchor Fresh Cream 10 cardamom, crushed 2 tsp Stone’s ginger wine 2 large eggs 3 tbsp Kapiti Crème Fraîche 2 tsp icing sugar 1 tsp orange zest 4 tbsp castor sugar

COOKING

PREPARATION

with Kapiti Kikorangi and Cardamom Mousse

PORTIONS

SERVES

POACHED PEAR

6 shelled pistachio 100g castor sugar 50g water

POACHED PEAR

KAPITI KIKORANGI AND CARDAMOM MOUSSE

GINGER SNAP THINS

Preheat oven to 180˚C. Combine butter, sugar and golden syrup in a saucepan and cook over medium heat, stirring until the butter and sugar have melted. Remove from the heat. Add flour and ginger to the cooled mixture and stir to combine. Rest mixture in the fridge for 20 minutes. Shape and bake for approximately 8 minutes. Allow to cool and cut into rectangles.

PISTACHIO GARNISH

Dry roast pistachios until golden brown. Combine sugar and water in a saucepan and cook on a low heat until the sugar has dissolved. Cook until caramelised then set aside. Dip pistachio in toffee and leave on the bench for toffee to set.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 30

31 F 3.5 M P31/56 2013

SPRING ROLLS

PORTIONS

MINS +1 HOUR REFRIGERATION

MINS

INGREDIENTS

METHOD

SPRING ROLL WRAPPERS

SPRING ROLLS

4 cups plain flour 2 cups cold water vegetable oil, to deep fry 1 tsp salt

SPICED ORANGE SYRUP 400ml freshly squeezed orange juice 400g castor sugar 1 cinnamon stick, snapped in half 2 cardamom pods, crushed to release seeds syrup

CINNAMON & CARDAMON SUGAR 1 cup castor sugar 2 tbsp ground cinnamon 1 tbsp ground cardamon

HAZELNUT CHEESECAKE FILLING 250g cream cheese 125g Perfect Italiano Ricotta 125g Nutella hazelnut spread 1 tbsp orange zest, finely grated 50g castor sugar 30ml Frangelico

GARNISH ½ cup salted hazelnuts, chopped orange segments from 1 orange

Sift flour into a bowl, make a well in the centre, slowly pour in water and using your other hand to combine the dough. Knead dough for 2 minutes by picking it up and throwing it back into the bowl. Cover with glad wrap and leave to rest in fridge for 1-2 hours.

Heat a non-stick frying pan on medium heat. Using your hands, take a large handful of the spring roll batter and form a ball in your hand. Gently roll the ball in a circular motion over the frying pan, and quickly pull up, leaving a thin circle of batter. If there are any holes quickly patch up with a palette knife, otherwise the filling will leak out when frying. Cook the wrapper for 20 seconds and transfer to a plate lined with paper towel. Repeat with remaining batter.

SPICED ORANGE SYRUP

Strain orange juice through a sieve to remove any pulp or seeds. In a large saucepan, bring orange juice and castor sugar to the boil. Add cinnamon stick, cardamom pod and seeds, and on a low heat, gently cook until syrupy. To test, dip a metal spoon in, it should coat the back but still be thin enough to run off. Strain syrup to remove spices and set aside to cool.

CINNAMON AND CARDAMOM SUGAR Combine all ingredients together.

31 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

COOKING

PREPARATION

with Spiced Orange Syrup

SERVES

4-6

Hazelnut & Orange

HAZELNUT CHEESECAKE FILLING

Using an electric mixer, combine cream cheese, ricotta, hazelnut spread, orange zest, castor sugar and Frangelico. Mix until smooth, and chill in fridge to thicken slightly.

PTBAC ➤ 0031

HAZELNUT GARNISH

Gently toss hazelnuts in a frying pan until the dark brown husk peels away from the nut. Remove from pan and rub vigorously in a tea towel to remove husks. Chop hazelnuts and set aside to cool slightly.

SPRING ROLL ASSEMBLY

To make spring rolls, place a wrapper, cooked side down, and pipe hazelnut cheesecake filling in a line, leaving 1cm on each end. Fold the sides in over the filling and gently roll up the spring roll. To seal, brush the open flap with water and roll over. Deep fry spring rolls in vegetable oil at 180ºC. Cook in batches until golden and drain on paper towel. Toss in cinnamon and cardamon sugar. Gently tap to remove excess sugar.

TO SERVE

Place 2-3 spring rolls on a plate overlapping each other, drizzle with syrup and sprinkle with crushed hazelnuts.

Kathryn

HOLMES TAFE SA Mt Gambier – THE BARN STEAKHOUSE, MT GAMBIER

i have two passions in life, cooking and eating. my ultimate goal is to own and run my own café and bar. it will be a place you can enjoy a book and plenty of hot soup at an open fireplace, or at night come down for a few cocktails and enjoy some local music. it will be all about the food and atmosphere, bringing people together.

32 F 3.5 M P32/56 2013

GNOCCHI

PORTIONS

90 MINS

MINS

INGREDIENTS

METHOD

GNOCCHI

TO SERVE

Combine mashed potatoes with half of the flour, egg yolk, and nutmeg. Season with salt and pepper then combine, working as mixture as little as possible adding more flour to desired consistency. Roll and portion.

Place gnocchi into boiling water and allow to rise before removing. Add directly to the still warm pan with butter. Quickly add pumpkin, pine nuts and mushrooms, toss and serve on pumpkin purée.

550g desiree potatoes 125g flour 1 egg yolk pinch of nutmeg salt and pepper, to season

PTBAC ➤ 0032

BEURRE NOISETTE FOAM 100g Western Star Unsalted Butter 30g sage 80ml Anchor Cooking Cream 100ml full cream milk

VEGETABLES

Hoang

Holmesglen VIC - CHATEAU YERING, YERING

being the first born in australia, my parents had a very hard time settling into the australian way of life. even though life felt hard at times, food always brought us together. food has played a major role in keeping my family together. the power of food is amazing, i wanted to be a part of it.

COOKING

PREPARATION

Served with Pine Nuts, Pumpkin, Mushroom and Beurre Noisette Foam

SERVES

Fresh

100g mushrooms 200g pumpkin 50g Western Star Butter

TO SERVE 50g Western Star Unsalted Butter 12 sage leaves 80g pine nuts 40g Perfect Italiano Parmesan Cheese

Dry roast potatoes at 165°C to make 500g of mashed potatoes.

BEURRE NOISETTE FOAM

Place 100g of butter with sage in a pan. Allow the butter to brown and then add Anchor Cooking Cream and milk. Bring to the boil and take off the heat, allowing the flavours to infuse. Cool and remove the fat. Strain and place in a whip gun. (If a gun is unavailable use a stick blender and serve as a froth).

Place butter into a pan or wok and allow to melt. Add sage to fry, and remove. Reserve the warm pan and butter for gnocchi.

Garnish with fried sage leaves and parmesan cheese served with beurre noisette foam.

VEGETABLES

Trim, clean and cut into serving size. Roast with butter. Use 80g of pumpkin, with butter and vegetable stock to make a purée, by cooking until soft, pass and adjust consistency.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 32

33 F 3.5 M P33/56 2013

MERINGUE TARTS

PORTIONS

MINS

INGREDIENTS PASSIONFRUIT CURD

LIME SHERBERT

300g sugar 4 eggs 300g Western Star Unsalted Butter 375g passionfruit pulp

2 tbsp lime flavoured jelly crystals 1 tsp citric acid 1 tbsp icing sugar 1 tsp ascorbic acid

SWEET SHORTCRUST PASTRY 250g flour 1g salt 150g Western Star Unsalted Butter 1 egg, beaten 125g castor sugar

PRALINE TOFFEE

RASPBERRY COULIS 100g raspberries 25g castor sugar 15g corn starch 20 water

MERINGUE 20ml white vinegar 4 egg whites ½ cup castor sugar

passionfruit seeds 2 cups sugar 2 cups water

METHOD PASSIONFRUIT CURD

MERINGUE

Strain passionfruit pulp and reserve seeds. Preheat oven to 150°C. Place the vinegar into the Combine sugar, eggs and juice in a saucepan. bowl and brush up the sides of the bowl, (this Whisk until combined. Place saucepan over a will make the meringue look nice and glossy and medium heat and whisk until a sabayon is formed. sticky). Pour the egg whites into bowl and beat Remove from heat, add the butter and whisk until soft peaks form. Add sugar and beat until through until all is melted. Strain curd through a hard peaks are formed. Spoon mixture into a sieve into a tub and refrigerate until set. piping bag and pipe meringues onto baking paper then place onto a tray. Bake in the oven until the SWEET SHORTCRUST PASTRY outside is firm but without colour. Using a kitchen aid, combine the flour, salt and butter together. Once combined, make a well in BISCUITS the middle, whisk the eggs and sugar together Allow the pastry to rest for 20–30 minutes before then pour into the well. Mix all ingredients making the tart cases. Set oven to 180°C. Flour together until combined then knead on a floured bench and rolling pin well to prevent pastry from bench to form soft surfaced dough. Cover with sticking to them. Roll the pastry out to an even glad wrap and set aside for 20–30 minutes. thickness of about 2–3mm. Using a 15cm pastry cutter, cut out as many circles as mixture yields PRALINE TOFFEE and place them on a tray lined with baking paper. Rinse seeds, dry and place onto tray. In a Keep re-rolling the pastry out until mixture is saucepan, boil sugar and water until a toffee is used up. Place into oven for 10 minutes or until formed. Pour ¾ over seeds and allow to set. they turn a light golden colour. Once cooked, remove from oven and allow to cool.

LIME SHERBERT

Combine ingredients in a small bowl.

RASPBERRY COULIS

Boil raspberries with sugar. Combine corn starch and water and mix with purée. Put back on heat until it comes to the boil and is a thick texture.

33 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

COOKING

PREPARATION

SERVES

Passionfruit

PTBAC ➤ 0033

Hayley

MCLEAN Frankston Chisholm VIC - SHANIKAS RESTAURANT BERWICK, BERWICK

TO SERVE

Using a spoon create a small hollow in each meringue. Spoon curd into a piping bag and half fill using a piping bag. With a blowtorch, lightly colour the top of the meringue. Serve with extra passionfruit curd, biscuits, toffee, coulis and a sprinkling of sherbert.

i am hoping that sometime in the future, i will get the opportunity to work with professional chefs who specialise in different foods and techniques. i want to be able to apply what i have learnt to my own cooking and hopefully create some unique dishes that tastes sensational and that i can be proud of.

34 F 3.5 M P34/56 2013

PORTIONS

and Mango Mousse

MINS

INGREDIENTS

METHOD

BAVAROIS

2 cups milk 1½ tsp vanilla essence 4 egg yolks ½ cup sugar 2 tsp gelatine 1 tbsp water ½ cup Anchor Cooking Cream

PTBAC ➤ 0034

MANGO MOUSSE

Tristam

MAY

GO TAFE VIC – TOCUMWAL GOLF CLUB, TOCUMWAL

i chose to commence my apprenticeship in cookery after i completed a two week period of work experience at the grand central hotel. i was always extremely interested in cooking and food, but after completing the work experience i knew for sure that it was where i wanted my career to go.

Rub flour, sugar and butter together. Add cinnamon and cocoa. Mix in egg. Refrigerate. Roll out pasty and bake in preheated oven at 173°C until crisp.

Dissolve gelatine in 1 tablespoon of water then add to mix and cool. Whisk cream until soft peaks form. Once cool, add cream. Place in a ring and chill.

TO SERVE

MANGO MOUSSE

SUGAR BARK BACON

PASTRY

Heat milk with vanilla until warm. Whisk egg yolks and sugar until thick and pale. Slowly add milk to yolk mix. Cook over low heat until mixture coats back of the spoon then set aside to rest.

2 mango cheeks 2 tsp gelatine 2 tbsp water

1 cup castor sugar ¼ cup water orange food colouring

COOKING

PREPARATION

SERVES

BAVAROIS

Arrange two slices of pastry on a plate. Spoon out a round of bavarois and add gently unmold mango mousse on top of bavarois. Garnish with sugar bark bacon.

Purée mango. Dissolve gelatine in water. Mix together and place in mould.

In a saucepan, mix sugar and water together and bring to the boil. Do not stir once it has been brought to the boil. Cool in water and add food colouring. Spoon and spread onto greased tray and allow to cool.

125g plain flour 50g icing sugar 50g Western Star Butter ¼ tsp cinnamon ¼ tsp cocoa 1 pinch of salt 1 egg

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 34

35 F 3.5 M P35/56 2013

DUCK BREAST

PORTIONS

MINS

INGREDIENTS

METHOD

DUCK BREAST

SALAD GARNISH

2 duck breasts 25g cracked pepper grapeseed oil 20g yukari (furikake)

3 pieces large thick shallots 2 baby leeks ¼ bunch chives micro coriander

Clean, season and sear duck breasts with grapeseed oil, then place in oven at 160°C 180°C until medium rare (58°C to 60°C). Rest then flash for 1 - 2 minutes. Pat dry, portion, then add yakuri.

PICKLED GINGER AND CUCUMBER

SAUCE

SAUCE 100ml soy sauce 200ml mirin 75ml sake 50g brown sugar 1 lemon, juiced

GOAT’S CURD 50g Western Star Butter 2 lemons, juiced 100g goat’s curd

ONION JAM

COOKING

PREPARATION

SERVES

Japanese Style

50g fresh ginger

FRIED GINGER AND GARLIC 4 garlic cloves 50g ginger, fresh 1 tbsp grapeseed oil

SHAVED ALMONDS 15g shaved almonds

DUCK BREAST

Reduce to half way, soy, mirin and sake, then add brown sugar and reduce till right consistency. Add juice of 1 lemon and strain.

GOAT’S CURD

Mix butter with lemon juice, then clarify and combine with goat’s curd.

ONION JAM

Finely brunoise Spanish onion then sauté with grapeseed oil. Add castor sugar followed by port then reduce a little.

1 large Spanish onion 30ml grapeseed oil 200g castor sugar 150ml vintage port

Cure cucumber with salt and sugar then cryovac with water and rice wine vinegar.

PICKLED CUCUMBER

SALAD GARNISH

1 large cucumber 20g sea salt 20g sugar water 100ml rice wine vinegar

35 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

PICKLED CUCUMBER

Julienne shallots and baby leeks, then place in water. Rinse several times and strain. Cut chives and combine with micro coriander.

PICKLED GINGER & CUCUMBER

Cut ginger and cucumber into buttons and place in rice wine vinegar.

PTBAC ➤ 0035

FRIED GARLIC AND GINGER

Grate and finely chop garlic and ginger, then fry with grapeseed oil.

SHAVED ALMONDS

Finely chop shaved almonds.

ASSEMBLY

Place rested duck on corner of plate. Pour sauces into one corner and brush across plate. Place 3 mounds of goat’s curd around duck and 1 quenelle of onion jam on opposite of duck. Cut pickled cucumber into portions and stand on plate. Combine salad garnish and picked ginger, cucumber, dress with fried garlic and ginger oil. Finely sprinkle shaved almonds over onion jam.

James

MILAZZO Western Sydney TAFE NSW – TETSUYA’S, SYDNEY

i have always enjoyed preparing food for others and plating up in an artistic way. i don’t mind the long hours and the hard work and pressure because i am learning so much. i am thrilled to be selected as a finalist in fonterra proud to be a chef. i have never been to melbourne before so i can’t wait to experience the dining culture and eat at the amazing melbourne restaurants.

36 F 3.5 M P36/56 2013

CHEESECAKE

PORTIONS

MINS +120 RESTING

MINS

INGREDIENTS

METHOD

BISCUIT CRUMB

1¼ cup chocolate biscuit crumbs 80g Western Star Butter, melted

PTBAC ➤ 0036

CHEESECAKE FILLING 500g cream cheese, softened ¼ cup castor sugar 2 tsp gelatine dissolved in ¼ cup boiling water 200g cooking chocolate, melted 1 cup Anchor Cooking Cream, slightly whipped

OLIVE OIL CREAM

Jesse-Dylan

OAKLEY

Hunter Valley TAFE NSW – BELTREE, HUNTER VALLEY

400ml Anchor Cooking Cream 1 tsp vanilla bean paste 80g icing sugar good quality olive oil (enough to emulsify)

Combine the biscuit crumbs and butter, and then press into the base of a greased 20cm spring form pan. Chill until firm.

CHEESECAKE FILLING

Beat the cream cheese and sugar with an electric mixture until smooth. Add the gelatine and chocolate then mix until smooth. Fold through the slightly whipped cream. Pour the mixture into the prepared base. Chill for 2 hours or until set.

OLIVE OIL CREAM

COOKING

PREPARATION

with Olive Oil Cream and Blueberry Purée

SERVES

Milk Chocolate

BLUEBERRY PURÉE

Add blueberries, sugar and water to a pot; dissolve the sugar stirring only once (to prevent crystallisation). Simmer on medium heat until slightly thick then take off heat. Blitz with stick blender and pass through a fine sieve until mix is a smooth and sweet purée.

TO SERVE

Swipe some purée with a spoon onto the plate. Place a slice of cheesecake on plate then quenelle some of the cream and place on top of the cheesecake.

Add cream, vanilla bean paste and icing sugar to a bowl and whip until cream is about to reach soft peaks, then slowly add the oil in to taste.

BLUEBERRY PURÉE 2 punnets fresh blueberries 100g castor sugar 60ml water

it is my life time dream to become the executive chef in a hatted restaurant. i would also love to experience the passion and emotion that’s in the air of a french kitchen. i want to watch, learn, create and cook french recipes, explore paris and it’s fine culinary establishments. Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 36

37 F 3.5 M P37/56 2013

PREPARATION

with Lemon Butter

9-12

SERVES

POLISH DOUGHNUTS (PACZKI)

MINS +90 RESTING

MINS

INGREDIENTS

METHOD

POLISH DOUGHNUTS (PACZKI)

BATTER

125ml milk 30g Western Star Unsalted Butter 25g castor sugar ¼ tsp vanilla bean paste pinch of salt 2 whole eggs 1 tsp dry yeast 350g plain flour, plus extra for kneading

WESTERN STAR LEMON BUTTER 1 whole egg 1 egg yolk 75g castor sugar 120g Western Star Unsalted Butter, diced and chilled 1 lemon, juiced

GARNISH 50g castor sugar, for dusting

In a saucepan, heat the milk to lukewarm (45ºC), whisk in butter, castor sugar, vanilla and salt until butter is melted and sugar has dissolved. Add the eggs and yeast, whisking until the yeast has dissolved. Slowly add the flour mixing using a wooden spoon until soft dough forms. (You may require more flour to help the dough form.) Knead the dough for approximately 5 minutes and allow to rest in a warm spot for at least 1 hour or until doubled in size.

WESTERN STAR LEMON BUTTER

Whisk egg, egg yolk and sugar until smooth. Place over bain-marie and add butter and lemon juice then whisk until butter has melted and starts to thicken. Strain through fine chinoise and chill until required.

COOKING

10 TO MAKE DOUGHNUTS

Roll the dough to ½ inch thick and cut using a medium size cookie cutter. Reform the scrap dough and cut until you have 9-12 paczkis.

PTBAC ➤ 0037

Cover the paczkis with a damp tea towel and allow to rest in a warm place for 30 minutes. Preheat deep fryer to 170ºC. Cook the doughnuts in a deep fryer set at 170ºC for approximately 2 minutes each side, drain on kitchen paper and dust in castor sugar. Allow to cool slightly.

TO SERVE

Pipe a generous amount of the Western Star Lemon Butter in each of the polish donuts. Arrange nicely onto a platter and garnish with zest from a fresh lemon.

David

OBUDZINSKI William Angliss Institute VIC – PM24, MELBOURNE

i’m so excited to be a finalist in fonterra proud to be a chef 2013. i would be thrilled to win the competition, but am really happy to be involved at all. i would really cherish all the things i could learn. i think i’ll get a lot out of this. i am looking forward to seeing other people in the industry an gaining knowledge and experience from the masterclasses. 37 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

INGREDIENTS WATTLE SEED AND LEMON MYRTLE SPONGE 4 eggs, separated ¾ cup castor sugar ½ cup plain flour ½ cup cornflour ¼ cup milk 1 tsp Western Star Butter 1 tsp lemon myrtle ½ tsp ground wattle seed

GLASS BISCUIT 25g Western Star Butter 45g castor sugar 22.5g glucose 22.5g plain flour

BLUEBERRY PEARLS ½ punnet blueberries 1 tbsp water 1 tbsp castor sugar ½ cup water ½ tsp agar agar grapeseed oil

WATTLE SEED TOASTED MACADAMIA PRALINE ½ cup sugar ½ cup water ½ tsp ground wattle seed 12 macadamia nut halves

CREAM FILLING 125g cream cheese 50g mascarpone 50ml Anchor Cooking Cream ½ tsp lemon myrtle 1 tbsp icing sugar

VERJUS DRESSED PINEAPPLE & MANGO SALSA ¼ fresh pineapple, finely diced 1 mango cheeks, finely diced 1 tbsp verjus

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 38

39 F 3.5 M P39/56 2013

LEMON MYRTLE SPONGE

PORTIONS

MINS

HOURS

COOKING

1.5

PREPARATION

Filled with Mascarpone, Cream Cheese and Lemon Myrtle Cream

SERVES

Wattle Seed and

METHOD WATTLE SEED AND LEMON MYRTLE SPONGE

BLUEBERRY PEARLS

Warm milk and butter until butter just begins to melt and remove from heat. Fold through batter till combined. Pour onto lined Swiss roll tin and cook on 180°C for about 10 minutes or until skewer inserted is removed clean. Place on paper lines wire rack to cool.

Heat half a punnet of blueberries with 1 tbsp of water and 1 tbsp of castor sugar until soft. Force through sieve and set aside. In a saucepan add ½ tsp of agar agar to ½ cup of cold water and bring to the boil, stirring for approximately 5 minutes. Remove from heat and mix in the blueberry mixture. Using an eye dropper drip drops of the blueberry into the cold oil until desired amount of pearls is achieved.

Beat egg whites until soft peaks form. Gradually add sugar and beat until glossy. Add three egg yolks and mix until combined. Remove from beaters and gently fold in dry ingredients.

GLASS BISCUIT

Combine butter, glucose and sugar in a saucepan and heat until sugar has dissolved. Remove from heat and add flour, mixing until combined. Place mixture in the fridge until set. Roll into teaspoon sized balls and cook until golden on a silicone mat at 180°C. Being careful and working quickly, use a palette knife, lift and work biscuit into desired shape.

Fill a tall container with grapeseed oil and place in the freezer for at least an hour.

Note: if mixture begins to set it can be heated again to reduce it to a liquid form again without consequence. Carefully tip oil through a sieve to remove pearls.

WATTLE SEED TOASTED MACADAMIA PRALINE

On a lined baking tray place macadamia nuts, sprinkle with ground wattle seed and place in an oven at 180°C until golden.

Heat ½ cup of castor sugar and half a cup of water in a saucepan until toffee is achieved. Pour over macadamias until set and cooled. Break up and place in blender and blitz praline until it resembles sand. Place in a container and put into freezer until needed.

CREAM FILLING

Mix to combine and use to sandwich sponge layers.

VERJUS DRESSED PINEAPPLE & MANGO SALSA

PTBAC ➤ 0039

Combine all ingredients.

TO SERVE

When plating garnish with a small sprig of mint and gold dusted blueberry pearl.

Kirra

PARSONS Illawarra TAFE NSW – VICOLO ITALIAN RESTAURANT, MERIMBULA

to say i am passionate about food and cooking barely does it justice: in addition to a life skill, i find it a creative outlet; the textures, the flavours and colours of the fresh grown produce, being a palette and inspiration to create a masterpiece. to me food is universal, it speaks all languages and has no barriers. 39 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

40 F 3.5 M P40/56 2013

TORTA

PORTIONS

MINS

PTBAC ➤ 0040

INGREDIENTS

METHOD

ALMOND SPONGE

Mix icing, almond meal and eggs together over gently boiling water until the eggs thicken, being careful not to scramble, to form a sabayon. Fold in melted butter and flour. Whip egg whites to meringue, add sugar. Fold in egg whites. Bake for 5 minutes at 200°C. Cool on rack and cut to shape.

Roast almonds to just coloured. Make a dry caramel with 75g of the sugar, once dissolved, add another 75g and repeat until all sugar is dissolved. Bring up to a dark caramel, carefully pour over the roasted nuts, break into shards after cooled.

MASCARPONE FILLING

Place pear slices on baking tray lined with grease proof paper. Leave in oven at 50°C until crispy.

zest 1 lemon juice 1 lemon

POACHED PEAR

OFFNER Orange TAFE NSW – RACINE RESTAURANT, ORANGE

i am over the moon about being selected as a finalist. i’m looking forward to meeting other apprentices who have as much motivation and drive as i have, and want to get something out of this. every workplace is really different so it will be interesting to compare stories and get to know each other.

ROAST ALMOND PRALINE

75g icing 75g almond meal 2 eggs 10g Western Star Butter, melted 20g plain flour 2 egg whites 25g sugar

200g mascarpone 30g icing sugar

Katherine

COOKING

PREPARATION

SERVES

Almond & Pear

3 pears, pealed, pitted, quartered 1 cup white wine ½ cup sugar 1 cinnamon stick

SOAKED RAISINS 100g raisins

Mix all ingredients together. Reserve 4 very thin slices of pear for garnish and brunoise the rest.

POACHED PEAR

Poach pears until soft. Reserve 4 very thin slices of pear for garnish and brunoise the rest.

SOAKED RAISINS

In the still hot poaching liquid from pears, soak raisins to soft. Add raisins to flavoured mascarpone.

PEAR CHIP

TO ASSEMBLE

Line mould with cake, pipe in raisin mascarpone mix to same thickness of cake. Fill remaining space with bruniose pear. Put on top and tail to cake. Roll in icing sugar to whiten the outside and grate dark bitter chocolate on top. Serve with praline, poached pear quarters, small mint and baby basil.

ROAST ALMOND PRALINE 150g sliced almonds 300g sugar

GARNISH mint baby basil icing sugar dark bitter chocolate

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 40

41 F 3.5 M P41/56 2013

MACADAMIA DELICE

PORTIONS

MINS

INGREDIENTS

METHOD

MILK CHOCOLATE DELICE

240g Anchor Cooking Cream 27g castor sugar 80g milk chocolate

CRUMBLE

Bring the cream and the sugar to the boil. Pour hot cream mixture over the chocolate. Leave to cool completely then whip on low speed till thick. Pipe into moulds.

50g almond meal 50g brown sugar 50g plain flour 50g Western Star Butter, melted

CRUMBLE

DELICE BASE

Toast and chop macadamia nuts. In a bowl, mix nuts, prepared crumble, lime zest and butter till combined. Press into 6 round moulds to make the base and freeze. Take out of moulds when frozen and set aside.

60g macadamia nuts 50g baked prepared crumble ½ lime zest 20g Western Star Unsalted Butter, melted

RASPBERRY COULIS 100g raspberries 25g castor sugar 15g corn starch 20g water

CRUMBLE GARNISH 1 cup rolled oats ¼ lime zest 25g macadamia nuts, chopped and toasted

TOFFEE 150g water 300g sugar

41 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

COOKING

PREPARATION

SERVES

Milk Chocolate

CRUMBLE GARNISH

Blitz all ingredients with remaining crumble till fine. Combine zest, crumble, nuts and raspberries together, set aside.

Combine all ingredients. Bake at 180°C for 20 minutes.

Boil water and sugar together to form a toffee then spread thinly on a silpat mat. Allow to cool. Break into shards.

DELICE BASE

TO SERVE

RASPBERRY COULIS

Set aside a few raspberries for garnish. Boil the rest together with the sugar. Combine the starch mixture with the purée. Put back on the heat till it comes to the boil and has a thick texture.

PTBAC ➤ 0041

TOFFEE

Place delice in the centre of a round white plate and arrange crumble in horizontal line next to delice. The raspberries and toffee are to be placed in the crumble and dots of raspberry coulis along the plate.

Emily

PETRELLI William Angliss Institute VIC – MELBOURNE CRICKET CLUB, EAST MELBOURNE

i chose an apprenticeship in pastry because i have always been passionate about food. everybody loves dessert. i love the feeling of giving someone something sweet and seeing the enjoyment on their face as they are eating it. i love to be different and create something unique and stylish.

42 F 3.5 M P42/56 2013

CINNAMON AND COCOA CRUMB

20g cocoa butter 1 tsp gold glitter dust 500g White Callebaut

SALTED CARAMEL SAUCE 150g sugar 20ml water 150ml Anchor Cooking Cream 1 tbsp. Mainland Salted Butter 1 tsp Maldon sea salt

PUMPKIN MOUSSE

best

PTBAC ➤ 0042

INNOVATIVE

Stephanie

PEIRCE Otago Polytechnic NZ – NO.7 BALMAC, DUNEDIN, NZ

i have a burning desire to broaden my knowledge about food and cooking so i can be the very best chef i could possibly be, i put in 110% into everything i do to help achieve this goal. when i cook i feel that life is at it’s best. i would never want to sacrifice this career for another job because every day when i get up, all i want to do is cook, create and experiment.

150g Peirce Orchard Organic Pumpkin, skinned, de-seeded and cubed 15g Mainland Unsalted Butter ¼ tsp baking soda 1 gelatine sheet 100ml Anchor Cooking Cream 30ml Canadian Maple Syrup 50g Kapiti Crème Fraîche pinch of salt ¼ tsp cinnamon 1 /8 tsp ground nutmeg 1 /8 tsp ground ginger 1 /8 tsp all spice

GARNISH 10 snow pea shoot leaves pinch of gold glitter dust pinch of green glitter dust

Spiced Pumpkin Mousse Encased in a White Chocolate Shell on a Cinnamon and Cocoa Crumb Topped with Salted Caramel Sauce

HOURS

40 MINS

COOKING

WHITE CHOCOLATE SHELL

PORTIONS

PREPARATION

150g soft flour 25g icing sugar 1¼ tsp cinnamon pinch of salt 2 tbsp dutch cocoa 120g Mainland Unsalted Butter ½ egg yolk

CINDERELLA’S TRANSFORMATION

SERVES

INGREDIENTS

METHOD The story behind this dessert is the white chocolate sphere represents Cinderella’s golden carriage sitting amongst a pumpkin patch. The caramel sauce acts as the fairy dust that transforms the carriage back into a pumpkin. The sauce melts the white chocolate revealing the pumpkin mousse.

CINNAMON AND COCOA CRUMB

Place flour, icing sugar, cinnamon, salt, cocoa, 100g butter into food processor and blitz until combined. Add egg yolk and blitz again for 30 seconds. Place into a small bowl and refrigerate until cold. Remove crumb mixture from fridge and crumble with hands, place in a shallow baking dish and bake on 170°C for 15-20 minutes, shaking tray and crushing crumb with a fork every 5 minutes to ensure even cooking. Remove from oven when the crumb mixture has dried out and gone dark brown in colour. Heat remaining butter in a small saucepan then pour over crumbs and mix to get an even coating over crumb. Cool.

WHITE CHOCOLATE SHELL

Melt cocoa butter and mix ½ tsp of gold dust into butter. With a brush, coat the inside of the chocolate moulds and let it set. Heat chocolate to maximum of 42°C in a microwave. When temperature is reached pour 2/3 of the chocolate onto a cold metal or marble bench. With a metal scraper push the chocolate around constantly ensuring temperature drops evenly, when chocolate reaches 27°C, scrape back into the bowl containing 1⁄3 of chocolate. Stir constantly until chocolate reaches the temperature of 29°C. Pour chocolate into moulds until they are full, turn upside down and tap all chocolate out, ensuring you tap the side of the moulds hard to get the thinnest possible chocolate set. Leave to cool and harden. Chocolate shells should pop out of moulds when ready for use.

SALTED CARAMEL SAUCE

Place sugar and water in a small pot and bring to the boil on a medium to low heat, boil until sugar caramelises and goes golden brown in colour and reaches smoking point. Then pour in cream and swirl pot in a circular motion so cream is fully combined, keep boiling for another minute. Place butter into caramel and swirl pot again so butter emulsifies with the caramel. Finally add salt and stir in. Leave aside until service, re-heat when needed.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 42

PUMPKIN MOUSSE

Lightly sauté pumpkin in butter for 2 minutes. Place pumpkin into pressure cooker with 100ml of water in the bottom. Sprinkle baking soda over pumpkin and place lid on cooker and turn onto a medium to low gas flame. Cook for 5-10 minutes maximum until pumpkin is soft. While pumpkin is cooking, bloom gelatine sheet in a small bowl of water. When pumpkin is cooked, put it through a sieve and weigh out 95g of sieved pumpkin then place into a bowl in the fridge to cool down. In a small pot, heat 50ml of cream with the maple syrup. Take off the heat and stir in bloomed gelatine sheet. Whip remaining cream in a medium bowl. Also whisk Kapiti Crème Fraîche in a small bowl to loosen it up. Once pumpkin is cool add salt and spices and mix. Pour hot cream into pumpkin mix and mix together until well combined, it should be no hotter than 22°C. Now add 1⁄3 of the whipped cream and gently mix. Fold in Kapiti Crème Fraîche, and then fold in remaining cream until just combined. Place mousse into small 500ml rectangle container. Set in fridge until firm. When ready to serve, get a container of hot water, place ice cream scoop in water then roll a scoop of mousse to place inside chocolate shell.

43 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

TO SERVE

Place 2 heaped tbsp of crumb onto widest part of plate, drag crumb out long ways to create a long triangular shape. Brush green glitter onto the pea sprouts leaves and randomly place 7 leaves on the crumb, dusting excess glitter onto the crumb. Roll a scoop of pumpkin mousse and place inside 1 chocolate shell. With a second chocolate shell, melt the rim on a hot tray and join the two shells together to make a sphere. Place onto the crumb at the widest end of the plate. Dust top of the sphere with gold dust and sprinkle a little extra around the sphere as well. Pour hot caramel into a hot jug and pour over white chocolate sphere when serving to reveal the pumpkin mousse inside.

INGREDIENTS HOT MOCHA RUM SOUFFLÉ 2 tbsp Western Star Unsalted Butter, melted ½ cup cocoa 1 ⁄3 cup castor sugar 60ml strong black coffee 30ml dark rum 6 egg whites icing sugar, to dust

FROZEN BANANA MASCARPONE WITH ROASTED WALNUT NOUGAT PARFAIT 1 cup walnuts 4 tbsp corn syrup 1 cup brown sugar 4 eggs, separated 62.5g Western Star Unsalted Butter ¾ cup castor sugar 5 ripe bananas, divided 1 cup mascarpone cheese 2 cups cream, whipped into soft peaks

HONEY AND PISTACHIO BISCOTTI (makes two loaves) 1 cup unsalted pistachio kernels 1 cup plain flour ¼ tsp baking powder ¼ tsp bicarbonate of soda 1 ⁄3 cup castor sugar 2 tbsp honey 6 tbsp cold water

RASPBERRY COULIS 22 /3 cups raspberries ½ cup icing sugar 1 tbsp cornflour juice of 1 orange

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 44

45 F 3.5 M P45/56 2013

PORTIONS

MINS +150MINS FREEZING TIME

Served with a Raspberry Coulis

MINS

COOKING

PREPARATION

Banana Mascarpone, Honey & Pistachio Biscotti

SERVES

RUM SOUFFLÉ,

METHOD HOT MOCHA RUM SOUFFLÉ

Preheat the oven to 190°C fan-forced and put a baking sheet on a tray in the oven to heat thoroughly. Grease soufflé dishes with melted butter. Mix 1 tbsp of the cocoa and 1 tbsp of castor sugar in a bowl, tip the mixture into each of the dishes rotating until evenly coated, then tap the dishes on bench to get excess out. Mix the remaining cocoa with the coffee and rum. Whisk the egg whites in a clean grease free bowl until they form firm peaks. Whisk in the remaining castor sugar. Stir a generous spoonful of the whites into the cocoa mixture to lighten it, and then gently fold in the remaining egg whites. Spoon the mixture into the prepared dishes, smoothing the tops. Place on the hot baking sheet and bake for 12 – 15 minutes or until they are well risen. Serve soufflés immediately. Garnish with a dusting of icing sugar.

FROZEN BANANA MASCARPONE WITH ROASTED WALNUT NOUGAT PARFAIT

Preheat oven to 180°C fan-forced. Place walnuts on baking sheet and roast for 10 - 15 minutes. In a medium saucepan place the corn syrup and 1 cup brown sugar and cook over medium heat until mixture becomes amber.

Stir with a wooden spoon to ensure even colouring. Add the toasted walnuts and stir until fully coated. Pour onto baking sheet lined with parchment paper or wax paper and allow cooling. Chop into fine pieces and set aside. For the parfait, mix the egg yolks and ½ cup of the castor sugar with a whip until light and ribbons form when mixture is poured from a spoon. In a separate bowl mash five bananas and blend with mascarpone cheese until smooth. Fold the banana mixture into the egg yolk mixture and combine until smooth. Beat the egg whites until they form medium-stiff peaks. Slowly add remaining sugar and whip until the whites form stiff peaks. Fold egg whites gently into cheese and yolk mixture. Fold in the whipped cream and walnut nougat. Mixture will be thick and light. Pour into a 32 x 10cm rectangular mould lined with baking paper and freeze for 2 ½ hours. Remove parfait from freezer, turn out onto a chopping board and slice the parfait into desired pieces. Serve immediately.

HONEY AND PISTACHIO BISCOTTI

Preheat oven to 150°C fan-forced. Line 2 baking trays with baking paper. Finely chop ½ cup pistachios. Transfer to a bowl. Sift flour, baking powder and bicarbonate of soda over chopped pistachios. Add sugar and remaining pistachios. Stir to combine. Add honey and cold water. Stir until mixture just starts to come together. Using your hands, knead until well combined. Put mixture onto a floured surface and knead until smooth and well combined. Shape each half into an 18cm log. Press down slightly to flatten. Place on 1 baking tray. Bake for 18 to 20 minutes or until golden and firm. Remove from oven and allow to cool. Reduce oven temperature to 150°C/130°C fan-forced. Using a serrated knife, cut logs into 1cm slices. Place slices, in a single layer, on 2 trays. Cook for 15 minutes or until lightly browned and firm. Transfer to wire racks to cool completely.

RASPBERRY COULIS

Blend the raspberries in a blender until smooth. Press the raspberries through a sieve into a bowl, discard the pulp and seeds. Blend the cornflour with the orange juice then stir into the purée. Transfer to a saucepan and bring to the boil, stirring continuously, and cook for 1-2 minutes until smooth and thick. Place in a bottle ready for use as a garnish.

45 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

PTBAC ➤ 0045

Bethany

SHEATHER Southbank TAFE QLD – REDLANDS RSL, CLEVELAND

cooking is not just about the food, it is more the experience. i absolutely love food, and people these days are starting to get more interested in the art of cookery. i want my customers and clients to experience what i do when they take that first bite of something new, no matter how outlandish and crazy it is.

46 F 3.5 M P46/56 2013

45 MINS

MINS

INGREDIENTS

METHOD

TOMATO SAUCE

1 onion, finely diced 1 garlic clove, crushed 1 tbsp avocado oil 800g can whole peeled tomatoes 1 tsp brown sugar 2 tbsp basil, chopped 1 tsp parsley, chopped 1 tsp oregano, chopped salt and pepper, to taste

PTBAC ➤ 0046

WHITE SAUCE 60g Western Star Unsalted Butter 1 ⁄3 cups plain flour 2 cups milk, warmed ¼ cup Perfect Italiano Parmesan Cheese

Andrew

SHACKLETON Southbank Institute of Technology QLD - KEDRON WAVELL SERVICES CLUB, CHERMSIDE

i’m really excited to be chosen as a finalist and can’t wait to network and meet mentor chefs. my ultimate goal would be to win the scholarship, though just being selected as a finalist and going to melbourne is an amazing opportunity.

LASAGNE 600g sand crab meat, fresh

GLAZE 1L fish stock 120ml dry white wine 800ml Anchor Cooking Cream 3 tsp tomato paste salt and pepper, to taste 1 packet lasagne sheets

Preheat oven to 170°C. Sauté onion and garlic in avocado oil over medium heat till soft then add undrained tomatoes. Simmer for 20 minutes then add sugar, basil, parsley and oregano and season to taste.

WHITE SAUCE

Melt butter in a small saucepan and stir in flour, cook for 1 minute. Remove from heat. Whisk in warm milk and stir over medium heat until sauce thickens. Cool for 5 minutes then add Parmesan cheese to taste and season.

COOKING

PREPARATION

LASAGNE

PORTIONS

SERVES

6-8

Sand Crab

GLAZE

In a saucepan, heat the fish stock, add white wine and reduce to a glaze. Add cream and reduce again then whisk in tomato paste and season.

TO SERVE

Spread glaze on plate, top with portion of lasagne and garnish with Parmesan cheese and fresh basil.

LASAGNE

Stir in 4 tbsp of white sauce through crab meat. Spread thin layer of tomato sauce over base of the dish, then place alternate layers of lasagne sheets, crab mixture, tomato sauce and repeat. Then place a layer of crab mixture, lasagne sheet, tomato sauce, white sauce, lasagne sheet with the final layer just white sauce. Cook in oven for 20 - 30 minutes.

GARNISH Perfect Italiano Parmesan, shaved fresh basil

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 46

47 F 3.5 M P47/56 2013

PORTIONS

with Crispy Skin,

25 MINS

MINS

INGREDIENTS SALMON STEAKS 1 whole salmon olive oil 1 lemon, juiced sea salt

CRISPY SALMON SKIN salmon skin olive oil sea salt

FISH CONSOMMÉ 100g white onions 3 cloves garlic, in its skin 100g of fresh fennel, finely sliced 3 tbsp fennel seeds 400g of fish bones 15 white peppercorns 2 lemon balm leaves ½ bunch green basil I unsprayed lemon 15g Western Star Butter 1 tbsp olive oil

COOKING

145

PREPARATION

Celeriac Purée and Watercress Butter Sauce

SERVES

SEARED SALMON

METHOD WATERCRESS BUTTER SAUCE

2 bunches watercress 4 large shallots 250ml dry white vinegar 250ml dry white wine 4 tsp cracked pepper 4 tsp Anchor Cooking Cream 400g Western Star Butter, cut into small cubes

CELERIAC PURÉE 1kg celeriac head, peeled & cut into chunks 500ml Anchor Cooking Cream salt and pepper, to taste 200g Western Star Butter, cut into cubes

47 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

SALMON STEAKS

Scale and clean the salmon, removing the head and tail. Cut away the fillets from the central bone. Skin the fillet and set away for later use. Pin bone the fillet. Slice 8 180g steaks from the meatiest part of the fillets. Coat the steaks with olive oil and lemon juice and season with salt. Cut out 2 rectangles of baking paper to protect the salmon while cooking. Fry over a low heat in some olive oil, remove the paper only when presenting the dish.

CRISPY SALMON SKIN

Lay the salmon skin flat on a piece of baking paper and rub with olive oil and sea salt on both sides. Cover with another piece of baking paper. Place between 2 fry pans and cook in oven until crisp.

FISH CONSOMMÉ

Mince the onions and simmer with garlic. Add fresh and dried fennel, fish bones and salmon head, then add the peppercorns and cover with water. Cook over a low heat for 40 minutes, skimming all the while. Strain the consommé first through sieve, then muslin cloth. Reduce with the lemon balm and basil leaves and 2 slices of lemon. Cool on ice. Just before serving, bring 1 cup of fish consommé to a boil, and finish with butter.

WATERCRESS BUTTER SAUCE

Stalk, wash and dry the watercress. Set the tips aside for presentation. Blanch the cress in a pan of salted water, and refresh in ice cold water. Drain, squeeze out the water and mince in a food processor. Pass through a fine sieve. Set aside watercress juice until needed.

PTBAC ➤ 0047

In a saucepan add shallots, white wine vinegar, white wine and pepper. Bring to the simmer and cook until almost all liquid is reduced. Add the cream to the reduction and bring to the boil, lower the heat to a minimum, add the watercress juice. Whisk in the butter piece by piece.

CELERIAC PURÉE

Place celeriac in a pan with the cream and bring to a simmer. Stir occasionally. Once cooked through remove from the heat and purée with a stick blender. Season to taste.

PLATING

Ladle the consommé onto the plate and spoon celeriac purée onto the centre, top purée with salmon, followed by a stack of crispy skin, watercress and fennel tips. Using the sauce bottle, squirt dots of the watercress butter sauce over the consommé for contrasting colour.

Mitchell

SNELL Sunshine Coast TAFE QLD – MILANS PIZZA AND PASTA, BUDERIM

being a chef has been my dream since i was allowed and able to begin cooking for myself when i was a youngster. i feel really lucky to be named a finalist in fonterra proud to be a chef and can’t wait to show off my skills and get some feedback from the mentor chefs. i just want to soak up all the knowledge they can give us.

48 F 3.5 M P48/56 2013

PORTIONS

Served with Roasted Carrots and Tomatoes

45 MINS

MINS

INGREDIENTS

PTBAC ➤ 0048

Kylie

SPRATLING NMIT VIC – MERCERS RESTAURANT, ELTHAM

i have always loved cooking for my family and friends and i wanted to expand my knowledge of food preparation and take it to the next level. i want to learn from the best in my industry and continue gaining knowledge to improve my techniques and understanding of gastronomy.

METHOD

FARCE

BEEF

1 brown onion, finely diced 100g swiss brown mushrooms, finely diced 100g chicken mince 80g foie gras 1 egg white salt and pepper, to taste 4 tbsp Panko fine breadcrumbs ½ bunch parsley, finely chopped

500g eye fillet 6 slices shaved prosciutto

CAULIFLOWER & ONION FOAM 500ml red wine ½ cup sugar 5 brown onion ¼ cauliflower 50g vintage cheddar, grated 150ml milk 150ml Anchor Cooking Cream 50g Western Star Butter salt and pepper

COOKING

125

PREPARATION

with Cauliflower & Onion Foam

SERVES

MODERN BEEF WELLINGTON

BEEF WELLINGTON 2 sheets The Pastryhouse Puff Pastry

VEGETABLES 4 dutch carrots 6 cherry tomatoes fresh peas asparagus

JUS 200ml reduced brown stock 1 bay leaf 8 peppercorns ½ stick of celery ½ carrot ½ onion ¼ cup red wine

FARCE

Cook off onion. Sauté mushrooms. In robot coupe, add chicken mince, foie gras, egg white, salt and pepper then add breadcrumbs. Mix this with mushrooms and onions and parsley.

BEEF

BEEF WELLINGTON

Once meat is cooked place in an ice bath for 15 minutes then roll out pastry and heat oven to 240ºC. Roll the meat in the pastry and bake until golden brown.

VEGETABLES

Cut and trim eye fillet and then seal off eye fillet. On a sheet of cling film lay down proscuitto slices and then in middle put mushroom farce and eye fillet on top. Roll and bon bon the meat and place in thermo regulator at 60ºC for 1 ½ hours.

Roast off carrots and cherry tomatoes and re-heat vegetables in a pan. Cook peas and asparagus. Put cauliflower purée into thermo mixer and also onion purée and then pass it. Then put in espuma gun and give 2 charges.

CAULIFLOWER & ONION FOAM

JUS

While this is happening, in a pot place red wine and sugar and put in whole 4 onions and reduce. Roast off the cauliflower until just browned in oven at 190°C. In a pot, cook cauliflower, cheese, milk, cream, butter and salt and pepper until tender and reduced and desired consistency.

Combine all ingredients in a pot. Bring to a simmer and reduce until sauce thickens, strain off vegetables and impurities. Remove Beef Wellington from oven and let rest for 8-10 minutes then plate up as desired.

To make onion purée, sweat off onions and cover in red wine and reduce right down, then put in thermo mixer and pass until free of lumps.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 48

49 F 3.5 M P49/56 2013

SPINACH RAVIOLO

PORTIONS

MINS

INGREDIENTS

METHOD

PASTA

SPICY SAUCE

PASTA

100g strong flour 1 egg 10ml olive oil 5ml water 1g salt

100g speck 25g Western Star Butter ¼ tsp dried chilli flakes 1 clove of garlic 250g mixed heirloom cherry tomatoes 40ml chicken stock

Pick, blanch and refresh most of the basil leaves (leaving some small leaves for garnishing) with 50g of the English spinach. Press out all water and process in a blender with the olive oil. Pass through muslin or an oil filter.

TO SERVE

FILLING

BASIL OIL 1 bunch of basil 50g English spinach 100ml extra virgin olive oil

FILLING

10g Perfect Italiano Shaved Parmesan

100g Perfect Italiano Ricotta Cheese 60g goat’s cheese 1 egg yolk 20g Perfect Italiano Grated Parmesan Cheese 125g English spinach salt & black pepper salt wood chips for smoking

49 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

Mix flour, egg, olive oil and salt to form a pasta dough. Knead until smooth. Rest in fridge for at least 30 minutes.

BASIL OIL

Blanch, refresh, squeeze dry and chop the remaining spinach. In a bowl, mix the ricotta, goat’s cheese, egg yolk, parmesan, spinach, salt and pepper, then cover with cling film. Using a smoking gun, inject smoke into the covered bowl to lightly smoke the ricotta mixture.

COOKING

PREPARATION

120

with Spicy Heirloom Tomatoes, Crispy Speck and Basil Oil

SERVES

Smoked Ricotta and

RAVIOLO

Roll out pasta dough. Place ricotta mixture on rolled out pasta and form the raviolo.

PTBAC ➤ 0049

SPICY HEIRLOOM TOMATO SAUCE

Dice speck and fry in a little butter until crispy and golden brown. Remove speck from pan, then add the chilli and garlic and cook for 1 minute. Add the tomatoes and stock and cook for 5-10 minutes or until the tomatoes are tender.

TO SERVE

Blanch raviolo in boiling salted water. Serve with spicy tomato sauce. Garnish with sprinkling of speck, basil oil, shaved parmesan and basil leaves.

Cecilia

TIBBERTSMA Ultimo TAFE NSW - GASTRONOMY CATERERS, ALEXANDRIA

i’m looking forward to eating at the incredible melbourne restaurants and taking the masterclasses - learning from the mentor chefs is a once in a lifetime opportunity. my ultimate goal is to own my own gourmet deli-style restaurant, with specialised product, meat and cheeses from all over. it would have to have awesome coffee.

50 F 3.5 M P50/56 2013

PORTIONS

Served with a Chocolate Ball

HOURS

COOKING

HOUR

PREPARATION

Filled with White Chocolate Raspberry Ganache, Raspberry Coulis, Raspberry Pearls, Strawberry Cream and a Hazelnut Tear Drop

SERVES

CHOCOLATE FUDGE CAKE

METHOD CHOCOLATE FUDGE CAKE

PTBAC ➤ 0050

Peter

TAVERNESE North Sydney Institute of TAFE NSW – RIPPLES CHOWDER BAY, MOSMAN

i love to cook and one of my very first cooking memories was cooking with my nonna. my nonna and my mother have had a significant impact on me as a young person, i chose an apprenticeship in cookery because they taught me traditional italian food from a very young age. i will treasure this for the rest of my life.

Preheat the oven to 180°C. Grease six 8 x 3cm size cake moulds and dust them with cocoa powder.

Place cream in small pot and place on medium to high heat. Put chocolate in small bowl. Once cream has come to the boil pour it over the white chocolate and stir until chocolate has melted.

STRAWBERRY CREAM

Melt the butter in a small saucepan. Once melted remove the pan from the heat, add the chocolate and stir till dissolved. Set aside to cool but not set.

Set aside and allow cooling and setting.

HAZELNUT TEAR DROP

Whisk the eggs and sugar until pale and fluffy. Add the cooled melted butter and chocolate mixture and whisk well to incorporate. Sift the flour, cocoa powder and salt together. Fold the sifted flour into the egg and chocolate mixture. Spoon the mixture into the prepared moulds and place them on a baking tray in the centre of the preheated oven for 10 - 12 minutes to achieve a just-cooked moist fudgy centre. Leave the moulds on a cooling rack to cool completely. Once cold and set, gently turn the cakes out from the moulds.

CHOCOLATE BALL WITH WHITE CHOCOLATE GANACHE

Place 200g of chocolate in a bowl and place over a pot of simmering water, stirring constantly to make sure it doesn’t burn, stir until fully melted, set aside then let cool slightly.

Slowly add the remaining chocolate a handful at a time and continue stirring until all the chocolate has melted (checking the temperature is between 31-32°C). This could take between 10-15 minutes depending on the environment and humidity .

Combine icing sugar and cream in a medium mixing bowl and whip to hard peaks, then fold in the brunoise strawberries.

RASPBERRY COULIS

Place hazelnuts in a 200ºC oven for 6 minutes or until they smell fragrant and roasted. Once cooked place them in a tea towel and rub together to remove the outer skin. Meanwhile place the sugar and water in a small pot and place on medium heat, brushing the side of the pot with a pastry brush to stop crystallisation. Cook the sugar and water for about 10 minutes or until golden; allow cooling slightly before using it.

RASPBERRY PEARLS

With a toothpick stick it into the base of the hazelnuts and dip it into the sugar and leave in there for 15 seconds then remove and allow the sugar to drip to form a line, once set snap the sugar to desired length and remove toothpick.

Place white chocolate ganache in a small piping bag and fill chocolate ball.

Place raspberries, sugar and water in small pot and place on low heat. While cooking, crush the raspberry with a spoon to release all their juice and flavour. Cook for a further 5 - 7 minutes or until it is thick and glossy then strain through a fine sieve and set aside until needed.

Place the oil in the freezer for two hours before needed. Bloom the gelatine by soaking it in cold water till softened. Blend the poached raspberry and syrup until smooth. Gently heat and dissolve the gelatine in the warm raspberry purée. Pass the purée through a fine sieve. Use a syringe and drop small droplets of the purée in the ice-cold oil, leave them to set, use a slotted spoon to carefully remove them from the oil, rinse under chilled running water and leave to drain. Keep the pearls chilled until serving.

TO SERVE

Smear raspberry coulis onto plate. Place chocolate fudge cake in centre topped with a spoon of raspberry coulis. Add raspberry cream to the side and garnish with fresh raspberries.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 50

INGREDIENTS CHOCOLATE FUDGE CAKE 150g Western Star Unsalted Butter 150g dark bitter chocolate 75% 125g whole egg (approximately 2.5 eggs) 225g castor sugar 75g plain flour 25g bitter cocoa powder pinch of salt

CHOCOLATE BALL FILLED WITH WHITEÂ CHOCOLATE GANACHE 300g dark couverture chocolate 50ml Anchor Cooking Cream 100g white chocolate

RASPBERRY COULIS 150g fresh raspberries 1 tbsp castor sugar 2 tbsp water

RASPBERRY PEARLS 500ml groundnut or sunflower oil 2 gelatine leaves, soaked 150g poached raspberry 50ml poaching syrup

STRAWBERRY CREAM 50g icing sugar 150ml Anchor Cooking Cream 75g fresh strawberries, brunoise

HAZELNUT TEAR DROP 50g hazelnuts, roasted and cleaned 150g castor sugar 75ml water 50g fresh raspberries

51 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

52 F 3.5 M P52/56 2013

Glazed Carrot & a Poached Apricot

HOURS

with Apricot Farce & an Apricot Jus,

INGREDIENTS CHICKEN BALLOTINE 1 whole chicken, size 13 100g onion, diced 100g carrot, diced 100g celery, diced 2 cloves 1 bay leaf

PTBAC ➤ 0052

APRICOT FARCE

Sebastian

VELLA

South West Sydney TAFE NSW – TWIN CREEKS GOLF AND COUNTRY CLUB, LUDDENHAM

i was inspired by gordon ramsay on tv when i was 13, i have always respected the talent and passion of chefs to be able to work in such a harsh industry and it really motivates me. if i won the international scholarship i would go to london, there are so many amazing chefs there and the opportunity to have such highly skilled chefs train me would be a once in a lifetime chance.

30ml Anchor Cooking Cream 1 egg white 50g apricots, diced 10g chives, chopped salt and pepper, to season

POACHED APRICOT 100g castor sugar 1 cup water 1 cinnamon quill 1 vanilla bean 1 star anise 2 cloves 3 green cardamom pods 2 apricots, peeled & halved 10g pistachios, shelled & chopped

COOKING

HOUR

PREPARATION

PORTION

SERVES

CHICKEN BALLOTINE

METHOD TURNED GLAZED CARROT 50g carrot 10g Western Star Butter 5g castor sugar 100ml water

CHICKEN BALLOTINE

Cut the chicken thighs off the bone with all the skin from the breast attached to the thigh, continue to cut the breasts of the chicken and place all bones on a roasting tray along with the diced vegetables. Roast the bones till brown and prepare a jus by adding the roasted bones along with the cloves and bay leaf in a pot with water to just cover the bones and gently simmer for an hour.

APRICOT FARCE

Blend 50g chicken breast with the cream and egg white, add diced apricots, chives and season, fold to combine.

GLAZED CARROT

Meanwhile turn the carrot into a barrel shape and combine butter, sugar and water in a pot and bring to the boil. Strain the jus and reduce to required consistency and thicken if required. Heat the chicken with the butter in a frying pan to brown the outside then reheat in oven.

TURNED GLAZED CARROT

Turn carrot. In a saucepan combine butter, sugar and water and cook the carrot until al dente.

TO SERVE

Allow the ballotine to rest before slicing and present all elements neatly on the plate and serve hot.

Stuff the ballotine with the farce and wrap using greased aluminium foil into a tight sausage and cook in a 160°C oven until the core temperature equals 70°C then allow to cool.

POACHED APRICOT

Create sugar syrup using sugar, water, cinnamon, vanilla bean, star anise cloves and cardamom. Poach the apricot halves for 5 minutes and sprinkle with pistachio just before serving.

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 52

53 F 3.5 M P53/56 2013

& Kiwi Fruit Sauce

PORTION

MINS

INGREDIENTS

METHOD

SALAD

7 radishes, topped and tailed ½ lemon, juiced 500ml white wine 2 mangoes 2 red chillies 6 kafir lime leaves

SALMON 50ml Western Star Butter, clarified 1 Atlantic salmon steak salt and pepper, to taste

SAUCE 6 kiwi fruit, peeled 150ml Anchor Cooking Cream

Place radishes in a pot with lemon juice and the squeezed lemon. Top up with wine till covered. Poach off till soft then strain and leave aside until cool.

COOKING

PREPARATION

SERVES

SALMON WITH MANGOES

SAUCE

Quarter the kiwi fruit and cook down with a splash of wine. Once cooked until soft, push the kiwi fruit through a strainer and keep the liquid. Reduce the liquid down a little and add the cream. Allow this to thicken and season to taste.

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Peel 2 mangoes and julienne the flesh. Top and tail 2 chillies, cut down the middle and remove TO SERVE the seeds. Slice into thin strips and add to mango. Mix the salad with a little sauce until coated then Dice kafir lime leaves very, very finely and mix place on a plate. Place the cooked salmon on top. through the mango and chilli. Cut cooled radishes Top with the creamy kiwi fruit sauce and garnish. into 8ths and mix through salad. Place salad in fridge until ready to use.

SALMON

Heat a pan with a the clarified butter until hot. Add the Atlantic salmon, and sprinkle with salt and pepper. Cook for approximately 2 minutes then flip over. Cook for another 2 minutes then place aside to rest for 2 minutes. Once rested check to see if it is medium rare, if not place back in pan till cooked to medium rare.

David

WARNE Central QLD TAFE QLD – GIDDY GOAT CAFÉ & BAR, ROCKHAMPTON

i’m really excited to be a finalist in fonterra proud to be a chef 2013. i didn’t expect to make it this far! i come from a small town, so really didn’t think i’d be selected. i just thought i’ll give it a go, and here i am! i’m most looking forward to making my original recipe and getting some really good feedback from the mentor chefs. 53 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

54 F 3.5 M P54/56 2013

with Mascarpone Mousse,

HOUR +RESTING & REFRIGERATION

MINS

INGREDIENTS

METHOD

CHOCOLATE FONDANT

100g Western Star Unsalted Butter cocoa, for dusting moulds 100g dark chocolate 2 eggs 2 egg yolks 50g castor sugar 25g plain flour 10g cocoa

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MASCARPONE MOUSSE

Lauren

WATSON Polytechnic West, WA – EPICURE CATERERS, O’CONNOR

i have always loved to cook and learn about food. i love my job and i consider myself extremely lucky to be doing something i truly love. i am enjoying my apprenticeship, in particular, working with chefs from different backgrounds and taking in as much information as i can.

1 gelatine leaf (titanium) 2 tbsp cream 2 egg yolks 25g castor sugar 125g mascarpone 125g whipped cream

ALMOND CRISP 45g plain flour 50g castor sugar 30g Western Star Butter, melted 1 egg white, lightly beaten ¼ cup flaked almonds

Lightly grease and dust 4 dariole moulds with cocoa. In a bain-marie over medium heat, heat and stir chocolate and butter until combined and melted. In another bowl, whisk eggs and sugar until the sugar has dissolved. Allow the chocolate to cool slightly and then combine into the egg mixture. Sift the flour and cocoa into the rest of the ingredients and fold through gently. Pour the mixture into the dariole moulds and fill to ¾. Place in the fridge to chill for 1.5 - 2 hours. Place chocolate fondant into a preheated oven and cook for 10 - 12 minutes at 220°C.

MASCARPONE MOUSSE

Dissolve gelatine leaf with cream in the microwave for 20 seconds until dissolved. In another bowl, whisk egg yolks and sugar until fluffy. Add mascarpone and mix for a further minute. Add the gelatine then fold in the whipped cream. Place in the fridge until required.

COOKING

PREPARATION

Chocolate Dirt & Almond Crisp

PORTIONS

SERVES

CHOCOLATE FONDANT

ALMOND CRISP

Sift flour into medium mixing bowl, add sugar. Make a well in the centre and add melted butter and egg white. Using a wooden spoon, stir until well combined. Cover mixture with cling wrap then allow to rest for 1 hour. Pre-heat oven to 170°C. Drop about 2 teaspoons of mixture at a time onto prepared trays. Sprinkle each round with flaked almonds. Bake biscuits for 7 minutes or until lightly golden brown. Remove from oven, stand on tray for 30 seconds then shape the crisps over a greased cannoli mould to shape. Carefully loosen and lift biscuits from tray then transfer to wire rack to cool.

CHOCOLATE DIRT

Rub all ingredients together in a bowl and spread onto a baking tray and bake 150°C until dry.

CHOCOLATE DIRT 6g Western Star Butter, melted 14g castor sugar 15g almond meal 10g plain flour 7g cocoa powder

Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 54

55 F 3.5 M P55/56 2013

CITRUS SHORTBREAD

PORTIONS

MINS

INGREDIENTS ALMOND INFUSED SET CREAM 40g flaked almonds 300ml Anchor Cooking Cream 20g golden castor sugar 40g honey from my own hives zest of one orange pinch of saffron 2 sheets titanium gelatine

CITRUS SHORTBREAD 30g Girgar Unsalted Butter, softened 15g golden castor sugar zest of ¼ orange, microplaned 5g icing sugar ¼ cup rice flour 1 ⁄8 cup plain flour pinch of sea salt

YOGHURT FOAM ½ cup Greek yoghurt ½ cup Anchor Cooking Cream

COOKING

165

MINS +2HRS RESTING

PREPARATION

with Honey Jelly

SERVES

Almond Cream on

METHOD HONEY JELLY ¼ cup water ¼ cup honey ½ orange, juiced 5 strips of orange zest 2 sheets titanium gelatine

DATE PURÉE 8 – 10 Medjool dates 50g orange juice 60g Pedro Ximenez sherry vinegar 100g golden castor sugar 2 fresh bay leaves 10 peppercorns E.V.O. oil to emulsify

ORANGE OIL 100ml infused orange oil juice of 1 orange zest of 1 orange, microplaned maltodextrin to bind oil

TO SERVE sugared almonds orange segments

55 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

ALMOND INFUSED SET CREAM

Lightly toast almonds in a non stick frying pan until golden. Combine all ingredients except gelatine in saucepan and slowly bring to boil. Set aside for 20 minutes. Strain into a bowl through a fine sieve, pressing with the back of a ladle to release as much flavour as possible. Soften gelatine in cold water, squeeze out excess water and add to mixture. Stir to completely dissolve and strain through fine sieve into a pouring jug. Clingfilm the outside of four 100 x 35 x 35cm rectangular moulds and secure with 2 rubber bands. Pour cooled almond cream into moulds and place in fridge to set.

CITRUS SHORTBREAD

Cream softened butter with sugar, icing sugar and orange zest. Sift rice flour and plain flour into bowl. Add creamed butter and work together with fingertips until it resembles fine breadcrumbs. Do not overwork. Gather mix into a ball and flatten to make a disc. Clingfilm and set in fridge for 20 to 30 minutes. Once rested, roll out between 2 sheets of baking paper to desired thickness. Cut dough with rectangular moulds used for set cream. Place shortbread onto silpat mat and cook in preheated oven at 160°C for approximately 10 minutes. Shortbread should be slightly hardened. Set aside for later use.

HONEY JELLY

Combine all ingredients except gelatine in saucepan and slowly bring to boil. Soften gelatine in cold water.

Squeeze out excess water and add to honey syrup. Stir to dissolve completely. Strain mix through fine sieve into pouring jug. Place in fridge to cool. Once cool enough pour jelly over almond cream mix and place back into fridge to set.

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DATE PURÉE

Bring all ingredients except olive oil to the simmer. Cook for one hour. Blend with stick blender. Pass through fine sieve. Add olive oil to date purée a little at a time to achieve a glossy gel. Put into squeeze bottle and set aside in fridge to firm up.

YOGHURT FOAM

Combine yoghurt and cream. Pour into espuma gun. Charge with one bulb and check consistency. If not firm enough add one more charge to form nice peaks.

ORANGE OIL

Bring orange oil, zest and juice to simmer. Simmer for 45 minutes over low heat. Set aside to infuse and cool. Add desired amount of maltodextrin to a bowl and add infused oil in small amounts until snow like texture occurs.

TO SERVE

Plate up shortbread, remove clingfilm from moulds. Place mould directly over shortbread then use a blowtorch to gently heat sides of mould to release set cream. Dot and smear date purée on plate. Use the siphon to place mounds of foam onto plate. Sprinkle orange snow onto dessert plate. Serve with some sugared almonds and orange segments.

Nicholas

YOUNG South West Institute WA – CULLEN WINES/VASSE FELIX, MARGARET RIVER

i love the satisfaction and delight that great cooking can bring to people and aspire to produce food that is a true delight to the senses while maintaining integrity, soul and sense of place. above all, i want to be pushing myself forward and forever learning new ways of cooking ingredients and techniques.

56 F 3.5 M P56/56 2013

INVITATION FOR 2014 ENTRIES If you are a proud and passionate apprentice chef or know of one, we would like to invite you to apply for the 2014 Fonterra Proud to be a Chef mentoring program. While the masterclasses and master chefs change each year, we are currently planning an even better program for what will be a special 15th anniversary year.

APPLICATION INFORMATION Applications for this once-in-a-lifetime opportunity will open: 1 September 2013 and close 31 October 2013. The program is open to all apprentice chefs aged 18 years or older from all foodservice channels. Apprentices will be asked to submit an original recipe that includes at least one Fonterra Foodservice product. Upon a successful application, apprentices will be invited to Melbourne on an all expenses paid weekend:

24 February 2014 – 27 February 2014 As part of the 2014 program, apprentices will be asked to recreate their recipe during the event; the final dish will be professionally photographed for publishing. For further information about the program or to express your interest, please contact carolyn.plummer@fonterra.com

PLEASE VISIT

www.fonterrafoodservices.com/ptbac2013.php www.facebook.com/proudtobeachef

“ great program. loved everything about it, the food, the classes, the competition and especially the people. creating instant bonds with the apprentices that are as passionate about chefing and just hearing their stories made my week. meeting mentors that treat us as equals and gave us an insight into their worlds, allowed me to feel that my dreams are achievable.” Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK | 56

PTBAC ➤ 0056

ACKNOWLEDGEMENTS We would like to thank the following chefs, sponsors and friends of the Fonterra Proud to be a Chef program for lending their valuable time and support in delivering an outstanding 2013 program. Thanks must go to:

FONTERRA FOODSERVICE

PAST FONTERRA PROUD TO BE A CHEF FINALISTS

Carolyn Plummer, the Fonterra Proud to be a Chef Program Manager

Sonja Dawson Sarah Chislett Adam Khazaal

WILLIAM ANGLISS

INDUSTRY REPRESENTATIVES

Lisa Morrison, Mark Agius, Mary and the Teaching and Kitchen crew www.angliss.edu.au

Thank you to the members of the foodservice industry who helped celebrate the achievements of the Fonterra Proud To Be a Chef finalists at the Gala Dinner held at Ezard Restaurant.

GUEST CHEFS AND PRESENTERS Teage Ezard Leigh Power Peter Wright Matt Hunter Kris Bailey Scott Picket Debra Smith Murray McAuliffe Kate McGhie George Calombaris Shane Delia Steve McFarlane Liam McLaughlin Grant Smith

59 | Fonterra Foodservice PROUD TO BE A CHEF 2013 YEARBOOK

PHOTOGRAPHER Juanita Mac www.juanitamac.com.au

FONTERRA

Proud to

BE A CHEF 2013 yearbook