Hospitality April 2023

An excerpt from Petty Pandean-Elliott’s

The Indonesian Table

14 // BEST PRACTICE

How to make the most of ChatGPT.

APRIL 2023

16 // BAR CART

Thirst quenchers, slow sippers and all things beverage related.

18 // DRINKS

The Maybe Cocktail Festival hits Sydney this month.

24 // PROFILE

Simon Rogan on his upcoming L’Enclume residency at Bathers’ Pavilion.

44 // EQUIPMENT

Why the corkscrew is a waiter’s friend.

46 // 5 MINUTES WITH…

Rhiann Mead from The Charles Grand Brasserie.

Features

28 // SUSTAINABILITY

Three industry leaders share how they’re implementing environmentally conscious practices.

32 // BEAU

Jacqui Challinor on the opening of Nomad Group’s latest venue Beau.

36 // FOODSERVICE

AUSTRALIA PREVIEW

An exclusive look at what to expect from the event.

A note from the editor

2023 IS SHAPING up to be the year of the high-end pop-up. Sydney will soon welcome three Michelin-star Chef Simon Rogan to our shores, with Mirazur’s Mauro Colagreco’s four-week stint at The Gantry coming to an end early this month. Rogan will bring his star-studded restaurant to Bathers’ Pavilion in Balmoral and cook alongside members of the L’Enclume team, who will put together an eight-course set menu inspired by local produce. The chef has no plans to waver on his produce-first philosophy, which is more than obvious in his interview for our profile this issue. Please do give it a read.

Sustainability remains front of mind for chefs and the broader hospitality

PUBLISHER

Paul

Wootton

pwootton@intermedia.com.au

EDITOR

Annabelle Cloros

T: 02 8586 6226 acloros@intermedia.com.au

DEPUTY EDITOR Amy Northcott anorthcott@intermedia.com.au

DISCLAIMER

community, but it’s difficult to know where to begin. We speak to three inspirational figures about their approaches to minimising their footprint from getting creative with by products to sourcing hyperlocal ingredients.

We also look at Nomad Group’s latest opening Beau, which is the first casual venue for the team. The space covers a man’oushe-centric bakery by day before the wine bar gets up and running in the afternoon. Don’t skip on the oysters! Until next time,

Annabelle Cloros Editor

ADVERTISING NATIONAL Simon York

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Collab for a cause

renowned

WORDS Amy Northcott

PHOTOGRAPHY

Ken Spain

SYDNEY-BASED SOCIAL ENTERPRISE Two Good Co has always used food to support and empower women experiencing domestic violence, homelessness and trauma. After opening Two Good Café in Darlinghurst’s Yirranma Place last year, the team launched the Chef of the Month program, which sees renowned culinary figures develop menus that are cooked and served at the venue.

Solotel’s Matt Moran, Three Blue Ducks’ Darren Robertson, Cook and Author Belinda Jeffery and Lucky Kwong’s Kylie Kwong are just some of the people who have participated in the initiative, and there’s more to come. Hospitality speaks to Two Good Co’s Jo Rosenberg and Chef Martin Benn about how chefs can join the program and contribute to a very good cause.

Two Good Co has long collaborated with outside chefs for various events, with the partnerships going on to inspire the team to implement something a little more permanent: Chef of the Month. “We’ve always loved working with top chefs,” says Good Food Business Operations Manager Jo Rosenberg.

Before the official launch of the program, Two Good Co teamed up with chefs to create lunch jars that were sold at the café, with Chef of the Month a natural evolution of the offering. It’s a joint effort for everyone involved from the chefs to Two Good Co’s staff, who are able to work together to deliver a high-quality culinary experience. The program ultimately hopes to reshape public preconceptions around social enterprises and the quality of their offerings. “It’s important to us to move away from the thought that charities or social enterprises don’t provide a premium service or product,” says Rosenberg.

A social enterprise is teaming up with

chefs to make a difference.

So how does it work? Two Good Co’s team reach out to chefs to participate during a particular time of the year and ask them to provide recipes for a sandwich or a toastie, a salad and a sweet option. “We ask them to work with the seasons and use ingredients that are readily available,” says Rosenberg. “They need to be reasonably simple to prepare, remembering that our kitchens are training kitchens for women with comparatively limited experience with food.”

Group Chef Jen Shaw then works with contributing chefs to mould the recipes into an offering that works at the café, which can also be utilised by Two Good Co’s catering service. Testing of the recipes takes place before the menu is photographed and goes live. While chefs aren’t required to cook their dishes on-site, they are always welcome at the café. “We love it when chefs come in to

meet with us and interact with the customers at Yirranma Place,” says Rosenberg.

Martin Benn was Two Good Co’s November Chef of the Month last year, with the former Sepia and Society talent designing his menu around dishes that weren’t your “everyday go-to café” food. Benn opted for a potato and cheddar tart, white bean and sesame hummus Greek-style salad and meringues with yuzu curd and raspberry sherbet. The chef believes the program is an important cause for those in need and the wider hospitality industry. “Food is what brings people together; the gift of sharing food and memories, life and laughter…” he says. “Initiatives like Two Good Co are so important because food has always been there from the dawn of time. Food creates a human connection that nourishes, nurtures and heals.”

For Two Good Co, the program is a valuable boost for brand awareness as well as a source of inspiration for those it’s helping. “We want to inspire the women to be part of something really special; it’s something to be proud of,” says Rosenberg. “It’s why we use high-quality ingredients in our meals, why we choose ethical products and why we collaborate with Australia’s best chefs, designers and artists.”

Rosenberg and the team are excited to reveal the next Chef of the Month, describing them as a “rockstar in the industry”. Alongside the evolution of the program, Two Good Co will continue to contribute to the community with the launch of its third cookbook this year as well as through hosting events with renowned chefs, who Rosenberg says add an “extra touch of magic to everything we do.” ■

“It’s important to us to move away from the thought that charities or social enterprises don’t offer a premium service or product.” – Jo Rosenberg

Entrée

The latest openings, books, events and more.

EDITED BY Amy Northcott

A taste of the Mediterranean

The Spit in Sydney has welcomed a new addition with the opening of waterfront restaurant St Siandra. Boasting vibrant Amalfi Coast-inspired interiors, Head Chef Sam McCallum (ex-Nomad) is serving up a Mediterranean-influenced menu starring local seafood and produce. Expect to see dishes including Skull Island tiger prawn skewers, MB4 Angus striploin with lobster tail and pineapple pavlova with crème fraîche. The drinks offering is in line with the summery vibe and covers classic cocktails along with house creations Champagne Charlie and the Rum Runner. stsiandra.com.au

Sweet Enough

Alison Roman

Hardie Grant Books ; $55

Never let dessert be a rushed afterthought again with Alison Roman’s easy-yet-chic sweet creations. The New York-based chef and writer has put together a series of desserts in Sweet Enough that suit novice cooks and experienced pastry enthusiasts alike. Whether it’s making jam from scratch or creating a fruit tart — the dishes are bound to impress. Roman has included her spins on classic desserts including a salted lemon pie, toasted rice pudding and caramelised maple tart.

A special celebration

Sydney establishment Bistro Moncur is celebrating its 30th anniversary with two special dinners: Celebration of the Bistro Moncur Menu on 26 April and the French Winter Feast on 22 June. Head Chef Tom Deadman has also crafted a number of additional dishes that signal a new era for the bistro including Aquna Murray cod with panisse and bourride; fromage blanc with zucchini flowers and Roman beans plus a mille-feuille made with Valrhona dark chocolate. bistromoncur.com.au

Photography by Kitti Gould

Love Tilly goes large

Known for creating cosy, intimate venues, the Love Tilly Group has announced its biggest restaurant yet with the launch of Palazzo Salato. The 120-seater will take up residency in a heritage-listed building at 1 Clarence Street in Sydney’s CBD and will encompass a trattoria, private dining room and walk-ins-only bar. Inspired by New York City’s Gramercy Tavern and trattorias found in Rome, the menu will see classic Roman pastas listed including cacio e pepe and alla gricia by Group Executive Chef Scott McComas-Williams, Executive Chef Alex Major and Head Chef Vincenzo Romeo. An outdoor bar and dining space is also set to open after the main dining area later in the year.

Cult Sando

Jimmy Callaway

Harper Collins ; $27.99

Chef Jimmy Callaway is letting you in on his favourite and most-loved sando creations in his book Cult Sando. The tome features more than 30 savoury and sweet sando recipes, which include the classic pork katsu, chicken karaage and egg salad along with more modern interpretations that hero ingredients such as tofu, matcha and melon. The simple yet delicious recipes are sure to up your sandwich game.

House Made Hospitality hits Bondi

Late Nights at Yūgen

Yū gen in Melbourne will keep the doors open after 10pm every Friday and Saturday night for those in search of a nightcap and a late-night snack. Late Nights at Yū gen will see a curated supper menu that features snacks including grilled edamame, barbecue char siu pork buns and Pacific oysters with ginger and yuzu. The venue’s signature cocktails will also be on rotation including the Ume Negroni made with Roku gin and Davidson plum aperitif and the Hinoki, which sees Pennyweight’s fino sherry combined with osmanthus and Japanese cypress. yugendining.com.au

Promenade Bondi Beach is the latest beachside venue in Sydney from the team at House Made Hospitality. The restaurant, terrace bar and kiosk is located in the Bondi Beach Pavilion and boasts a fresh and local food offering masterminded by Culinary Director Stephen Seckold and Executive Chef Chris Benedet (Cirrus, Yellow, Monopole). The kitchen has been fitted out with a wood-fired oven, with everything from seafood and proteins to vegetables hitting the grill. Highlights include a pork chop with charred radicchio; picked mud crab with green mango and coral trout crudo. promenadebondibeach.com

Photography by Jiwon Kim

Photography by Dexter Kim for Buffet Digital

Guava derives from its Spanish name guayaba

Thai white, apple and cherry are the most common varieties in Australia

Member of the Myrtaceae (myrtle) family

Guava

Combining sweet with savoury, the tropical fruit stars across food and beverage applications.

WORDS Amy Northcott

Can be eaten raw or used to make jams and sauces

Thrives in tropical climates

Origins

Guava is part of the myrtle family Myrtaceae, which includes flowering plants and shrubs such as eucalyptus and pimenta (allspice). Due to its widespread cultivation through humans and animals, guava’s origins are not known, but it is thought to have roots in northern South America and Peru, where it was first domesticated.

Now, the fruit is commonly grown in tropical and subtropical areas across the world, most notably in South America, India and Mexico. Guava is also found in Queensland, the Northern Territory and Northern New South Wales, along with the native Australian guava Bolwarra, which is grown in rainforest areas across Queensland and in Victoria.

Growth and harvest

Guava trees prefer tropical climates, but are quite resilient and can withstand dry conditions better than most tropical fruits. The trees thrive in areas with full to mid sunlight that have rich, well-draining soil.

While tough, guava trees don’t do well in frost and also need to be protected from heavy winds.

Trees can grow up to 6 metres in height and have wide canopies with greenish bark and long, green leaves. Small white flowers bloom in clusters of two or three before producing pear-like fruits which are typically green, but can also be yellow and dark red depending on the variety and stage of ripening. Guava trees can bloom throughout the year, but usually flower at the beginning of warmer weather in spring.

Appearance and flavour profile

There are many types of guava, but Thai white, apple and cherry guavas are the most common in Australia. Thai white guavas have green skin with white flesh and are mild in sweetness compared to pink-fleshed types. Apple guavas have green skin and pink flesh, while cherry guavas are smaller and have red skin with juicy, white flesh.

The flavour of guava is both sweet, savoury

and sometimes tart, with the fruit commonly described as being a mix between a strawberry and a pear. Texture-wise, guavas are crunchy and have a floury, gritty and pearlike flesh.

Culinary applications

Guava lends itself to both food and beverage purposes thanks to its sweet, tangy and savoury flavour profile. It plays a significant role in South American cookery where it is used in the conserve goiabada served with cheese along with glazes for grilled proteins. It is also a core ingredient in agua fresca, which is a beverage consumed across Mexico. Due to its high levels of pectin, guava is a go-to ingredient for making fruit pastes, jellies and jams.

Guava can be eaten raw and whole, with the skin containing most of the fruit’s vitamin C levels. Drinks-wise, guava regularly makes an appearance in smoothies and juices, not only for its taste, but also for its high levels of vitamins along with fibre and potassium. ■

The native Australian guava is called Bolwarra

Guava trees bloom white flowers before producing fruit

High in vitamins A and C

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Chicken soto with turmeric and lemongrass

An exploration of innovation and tradition collides in The Indonesian Table

WORDS Petty Pandean-Elliott

THIS IS MY ultimate comfort food, especially on a grey day in England. The explosion of flavours and textures brings a smile to my world.

Nearly every community around the archipelago, and the world for that matter, has its version of chicken soup and chicken noodle soup. Layered with flavour, this light dish captures both.

Here, we have a clear broth with turmeric, lemongrass and glass noodles or rice vermicelli, making this dish gluten-free and dairy-free! Additional toppings, a touch of lime juice and spoons of sambal make it even more flavoursome. In some regions, coconut milk is added.

Origin: Java

Preparation time: 20 minutes

Cooking time: 55 minutes

For the soto

1 tablespoon sunflower oil

1 quantity yellow spice paste

1 (1.2kg) chicken, cut into 8 pieces and skin removed

4 makrut lime leaves, torn

2 stalks lemongrass, crushed Salt, to taste

200g dried rice vermicelli or glass noodles

For the toppings

4 eggs (optional)

2 large tomatoes, seeded and cut into ½ -cm/¼ -inch cubes

150g (1½ cups) shredded cabbage

3 tablespoons bean sprouts

3 tablespoons chopped Chinese celery or celery leaves

4 tablespoons koya

8 slices lime, halved

To serve

8 lime slices

1 quantity boiled sambal Melinjo crackers or prawn crackers

Method

To make the soto, heat the oil in a large saucepan over medium heat. Add the spice paste and sauté for 3–4 minutes. Add the chicken and cook for 5 minutes, stirring occasionally. Add the lime leaves, lemongrass and 1.5 litres (6¼ cups) of water. Season with salt. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 45 minutes, skimming any scum from the surface with a ladle. Meanwhile, prepare the dried noodles according to the package directions. Drain, then transfer to a bowl of cold water. Drain again, then set aside.

Put the eggs, if using, into a small saucepan of water. Bring to a boil and boil for 10 minutes. Drain, then transfer to a bowl of cold water to stop the cooking process. When cool enough to handle, peel the eggs and cut them in half.

Transfer the chicken to a chopping (cutting) board and let cool. When cool enough to handle, pull the meat away from the bone and cut into slices. Set aside.

Put the noodles into bowls. Add the tomatoes, cabbage, bean sprouts and chicken. Ladle 2–3 spoons of hot broth into the bowls. Sprinkle with Chinese celery and koya. Add half an egg and a lime slice to each bowl. Serve with sambal and melinjo crackers on the side.

The Indonesian Table by Petty Pandean-Elliott is published by Phaidon ($49.95) and is now available.

Let’s talk about it

WORDS Ken Burgin

EVERYONE’S TALKING ABOUT ChatGPT, the online program that can read and write like a human. It can assist you with marketing, staff management, number crunching, kitchen tasks and even predict customer behaviour. It’s simple and free to use — just go to chat.openai.com

Start with something simple such as asking it to write a thank-you letter to the local TAFE for sending two apprentices or request better prices from a seafood supplier as they are no longer competitive. The results will amaze you — you could have written it yourself in between 50 other jobs. Can you see how it will lift your productivity?

What about marketing? Social media requires consistency. You can use ChatGPT to create Instagram captions and other marketing copy by giving it a prompt in your tone of voice. For example, your instruction might be “write 20 captions for Instagram posts based on this menu”. Copy and paste the menu and let it do the work. Or you can narrow it down by providing a recipe and requesting 10 Instagram posts. ChatGPT can also be integrated with Canva to create combined images to post.

Take it further for your next newsletter. Ask it to write a short article about the food of Sicily or wine trends. Plus, a press release on the new winter menu, revised about us wording for the website and more ‘salesy’ email replies to function enquiries.

for menu and service design. When I did this for a Sydney suburb, details for one included: “appreciates being able to preorder or book a table online” and another: “appreciates creative and visually stunning dishes that are Instagram-worthy”.

Stuck for words with the new menu? When I asked ChatGPT to write a onesentence menu description of chicken picante, it came back with “a fiery combination of juicy chicken breast cooked with red pepper flakes, garlic, onions and fresh herbs”. You can change this, but it’s so much easier to edit than write from scratch.

Customer research is always helpful: ask GPT to give you a summary of Thai restaurants in the Geelong area rating them on service and food quality and to base the answer on online reviews, looking at ratings and opinions. You will see the strengths and weaknesses of your competitors and the opportunities. I did this in my area, and the key issues were wait times and slow service.

Discovering customer ‘personas’ is useful

What about the kitchen? Chefs can use it to generate order lists, training material, staff memos and rewrite recipes. Ask it to write a training quiz with 20 questions for restaurant staff on Lebanese food and put the correct answer after each. Or if you need to revise an old staff manual, copy and paste in the old one and ask for an update.

Dive into ChatGPT and watch your productivity soar — it’s the best thing that’s happened to the sector since the release of Excel and iPhone. ■

From writing dish descriptions to updating company handbooks — how can you make ChatGPT work for you?

Chefs can use it to generate order lists, training material, staff memos and rewrite recipes.

Bar cart

Thirst quenchers, slow sippers and all things beverage related.

EDITED BY Annabelle Cloros

Historic roots

Spirito Santo is the work of John Retsas, who learned the art of liqueur-making from his grandparents in Greece. The range spans six liqueurs that take cues from elixirs and remedies consumed across Asia, Africa, Europe and Arabia. “We have deliberately positioned Spirito Santo as a secretive, ancient and mysterious elixir with a grungy and modern edge,” says Retsas. Keep an eye out for Bomba grappa, Radical Roza pink limoncello, Siropo amaro, Roman bitters, Ruby Rosso aperitif bitters and limoncello. spiritoss.com

Hydration station

Austrian company Waterdrop® have expanded into the local market with Microdrinks — a collection of flavour cubes. The dissolvable cubes are made from plant and fruit extracts and are designed to simply drop into water. The sugar-free range covers pomegranate, goji berry and schizandra; peach, ginger and ginseng; mango, cactus fruit and apricot; blackcurrant, elderberry and açai and lime, green coffee and lemon leaf. waterdrop.com

When life gives you lemons

Yarra Valley winery Zonzo sourced an impressive 32,000 lemons to make two new products: Zoncello limoncello spritz and limoncello. The launches both hero the locally grown unwaxed lemons, which were peeled before being combined with sugarcane and fermented grapes. The spritz is ready to drink — simply chill and enjoy — while the liqueur is meant for after-meal sipping. zonzo.com.au

Elixir of life

Sparkling water brand Lunae has launched Frankie Water, which is part of the Vivid Collection. The water is made with frankincense and produced at the height of the moon cycle before it’s filtered through blue calcite crystals. “[It’s] the perfect balance of multi-dimensional floral and spicy notes,” says Lunae Founder Sam Manning. $64.99 for 12 bottles. lunaesparkling.com

Next gen

Orlando Wines have dropped the very first vintages under Tim Pelquest-Hunt, who joined the winery in June last year. Pelquest-Hunt has implemented several innovations and new vineyard practices in recent months, with the New Heroes range reflecting these very changes. The collection comprises a Chardonnay from the Adelaide Hills as well as a Barossa Shiraz, Grenache and Cabernet Sauvignon. The 2016 Shiraz has chocolate and bright red berry notes from whole-bunch fermentation, while the 2021 Chardonnay is made from fruit sourced from Adelaide Hills vineyards in Woodside, resulting in notes of stone fruit, lemon and lime zest. orlandowines.com

Simply the best

16 BARS, 10 countries, eight nights — aka the Maybe Cocktail Festival. This month, the crème de la crème of the bartending world will travel to Sydney to take part in an inaugural event spearheaded by The Maybe Group, the force behind the Best Bar in Australasia Maybe Sammy as well as Dean & Nancy on 22, Sammy Junior and newcomer El Primo Sanchez.

The festival is the first of its kind to be held outside the realms of The World’s 50 Best Bars program and aims to inspire participants as much as it does drinkers. Hospitality speaks to Martin Hudak in the lead up to the festivities about how he hopes the event will show the world just how special Australia’s bar culture is.

The Maybe Group Co-Founders Stefano Catino and Martin Hudak are no strangers to the world stage. The bartenders and business owners run Australia’s highest-ranking bar Maybe Sammy, which has cemented its place on The World’s 50 Best Bars list ever since it opened its doors in The Rocks four years ago.

Hudak and Catino have strong ties to the bartending community, with the pair representing the local bar sector at various drinks events. But

the two often found themselves as an anomaly at overseas events, which begs the question — what do people think about our bars? “Whenever we travel, it always seems like we’re the only ones from Australia,” says Hudak. “It felt like we should have more out there and show the world that we’re really amazing when it comes to hospitality. In our company, we don’t just want to take, we want to give, and we understand not everyone can travel across the world like we do. So, the idea was to bring the world’s best bars to the city for a week to inspire our peers and to inspire the bartenders, too. We want them to go back home and say, ‘Whoa, the bars are incredible, and the level of hospitality and drinks is beyond’, because we deserve that.”

Pulling off a festival requires many, many sets of hands — which is where Public Hospitality comes into the picture. The Maybe Group and Public recently launched El Primo Sanchez in Paddington together, making the festival partnership a timely and natural fit. “We do lots of guest shifts, so we know how hard it is to organise,” says Hudak. “We asked Public for help in terms of execution, and each bar will be brought here by a specific brand. They all

An Australian-first drinks festival is taking over Sydney this month.

WORDS Annabelle Cloros

PHOTOGRAPHY Steven Woodburn; DS Oficina

“How can we grow and inspire each other if we don’t get out there or bring the world here?”

–Martin Hudak

El Primo Sanchez’s Primo Margarita

jumped on board straight away. Each brand sponsors a bar for a night, and they will all be hosted at one of our venues or one of Public Hospitality’s.”

There are currently 16 bars taking part in the program, with talent travelling from Greece, Singapore, Thailand, Mexico, Colombia, Spain, Italy, Argentina, the US and the UK. The goal was to fill out the program with venues doing things differently in terms of their skillsets, backstories and cocktail-making ethea. “We wanted to bring venues who can influence local bars because of their origins — we’re not just going to bring bars from London and Singapore because everyone talks about them,” says Hudak. “We wanted bars from places such as Colombia and Argentina because their approach to drinks is very different — or maybe not…we don’t know. But all of them are on the list for different reasons whether it’s for sustainability or maybe the owner is the best bartender.”

Come 12 April, two to three bartenders from Sips (Spain); Alquimico (Colombia); Jigger & Pony (Singapore); Hanky Panky (Mexico); BKK Social Club (Thailand); Drink Kong (Italy); Café La Trova (US); Tres Monos (Argentina); Line (Greece); Overstory (US); A Bar with Shapes for a Name (UK); L’Antiquario (Italy); Schofield’s Bar (UK); Nutmeg & Clove (Singapore); Sweet Liberty (US) and Bar Termini (UK) will ascend on Sydney for a week. Accepting the invite was a default yes for each and every bar team, with many having never spent time in Australia before. “It was a split second, ‘Why are you even asking me? Tell me when and I will be there’,” says Hudak. “When we announced the festival, bars were

El Primo Sanchez’s Paloma

Maybe Sammy

asking if they could come, too. Some even said they would fly themselves over — they just wanted to be here with us. We will see a variance of bars — one uses local, sustainable produce from a farm in Colombia; we have the best bars from Singapore and Bangkok; dive bars; Cuban bartenders from Miami who dance and sing and we will have the most minimalistic bar where the owner is very particular about their approach.”

Each bar will have full control of the four cocktails they create, with the only parameters set around spirits. Maybe Sammy staff will be on deck to help bartenders source ingredients and assist with prep for the guest shifts, which will be held at venues determined by the style of the guest bar. “Latino bars will be at El Primo Sanchez, dive bars will be at Maybe Sammy and hotel bars will be at Dean & Nancy,” says Hudak. The events are all free to attend and cocktail tokens will be available to purchase at each venue on arrival.

There will also be a dedicated Australian night on 17 April, which will see six venues from Melbourne and Sydney come together behind the bar. “Re-, PS40, Cantina Ok!, Byrdi, Above Board and Caretaker’s Cottage will present cocktails made with Mr Black, but the main thing is having one night with the best bars in Australia — it’s a unique opportunity for people to enjoy the bars under one roof rather than hopping from city to city,” says Hudak.

But it’s not all about drinking — the festival will incorporate an educational component for the industry on 16 April. Visiting talent will participate in panel discussions and masterclasses at Carriageworks, which will be open for hospitality professionals to attend. “It’s great to try cocktails and have a night out, but we should also share knowledge and ideas in a more sophisticated environment,” says Hudak. “I want to encourage people from all states to come. How can we grow and inspire each other if we don’t get out there or bring the world here? You can talk to the greatest bartenders in the world in one city for one week. I’ve never seen something like this done in Australia.” ■

Find out more information on the festival and register for the industry event at maybecocktailfestival.com

THE RUN SHEET

12 April

5–8pm // BKK Social and Jigger and Pony at Dean & Nancy on 22

8–11pm // The Bar with Shapes for a Name and Bar Nouveau at Maybe Sammy

13 April

8–11pm // L’Antiquario and Drink Kong at Maybe Sammy

14 April

5–8pm // Sips at Maybe Sammy

8–11pm // Hanky Panky at El Primo Sanchez

15 April

5–8pm // Alquimico at El Primo Sanchez

8–11pm // Tres Monos at Maybe Sammy

16 April

10am–3pm // masterclasses at Carriageworks

4–10pm // Sweet Liberty pool party at The Norfolk

9pm–late // Café La Trova at El Primo Sanchez

17 April

6pm–late // The Best of Australia at The Strand Hotel

18 April

3–6pm // Termini at Sammy Junior

5–8pm // Schofield’s at Dean & Nancy on 22

8–11pm // Line at Maybe Sammy

19 April

3–6pm // Termini at Oxford House

8–11pm // Nutmeg & Clove at Maybe Sammy

DRINKS // Maybe Cocktail Festival

Twin Peaks at Dean & Nancy on 22

Dean and Nancy on 22

LASTCHANCE

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Simon Rogan

SIMON ROGAN IS globally recognised and celebrated as a chef who creates dishes made with hyper-seasonal produce grown on neighbouring lands. Rogan has opened restaurants across London and Hong Kong during his career, but his most notable is L’Enclume in the UK.

In 2022, the restaurant celebrated 20 years in business, with the anniversary coinciding with its third Michelin star — a long-term goal shared by Rogan and his team. Now, the chef is giving Sydneysiders a taste of L’Enclume during a month-long residency at Bathers’ Pavilion this coming July.

Hospitality speaks to the chef about the story behind L’Enclume and what diners can expect from his upcoming residency.

L’Enclume was Simon Rogan’s first solo restaurant venture, with the chef launching the fine diner back in 2002. “Opening my own place had always been the goal,” he says. “I had been working with a lot of very talented chefs, and along the way, began to understand my own personal style. I felt it was the right time to strike out on my own.”

Situated in the English Lake District in the village of Cartmel, Rogan received a tipoff about a former blacksmith’s workshop and was instantly drawn to its charm and nearby farm. It was vital for the chef to open a restaurant in a location that produced quality ingredients that would allow him to present a bespoke, area-based offering. “I wanted to find somewhere that had direct access to amazing ingredients and where I could be involved in the growing process,” he says. “I imagined it to be a place where the seasons and local area are deeply connected, creating something completely unique.”

The estate is home to L’Enclume, a chef’s table and a development kitchen called Aulis Cartmel as well as Our Farm, which was established nearby. Our Farm supplies almost all the produce used at L’Enclume and Rogan’s other restaurants across the UK. The chef works alongside Head Grower John Rowland and Head Chef Liam Fitzpatrick on the garden, which sees a bespoke selection of produce grown and later picked at its prime. “It’s really exciting to be able to show guests that the kale or the flower they have been served on a dish at L’Enclume was growing at Our Farm that morning,” says Rogan.

Our Farm is a vital piece of the chef’s food philosophy at L’Enclume, which communicates a sense of place through the plate. “Each dish

The chef is bringing his Michelin-starred restaurant L’Enclume to Sydney.

WORDS Amy Northcott PHOTOGRAPHY Nikki To for Bathers’ Pavilion

champions the remarkable produce from the Lakes and reflects our surroundings,” says Rogan. “We put a lot of time into sourcing seeds, preparing beds and nurturing each plant, so we want to show that.”

The chef describes the cuisine at L’Enclume as “seasonal, hyperlocal and organic produce-led cooking” that has a less-is-more approach. The kitchen team’s relationship with Our Farm also ensures the menu is always aligned with nature. “We know what is in peak season and whether there is about to be a glut of something, which results in a menu that cannot be replicated anywhere else,” says Rogan. “It’s like a fingerprint made up of many different factors.” The chef compares creating the menu to writing a poem as “it flows and has a structure, but is constantly evolving”.

Locality is taken very seriously at L’Enclume, which means some ingredients never grace the kitchen. Take citrus — it’s not able to be grown to an acceptable standard on Our Farm or in the wider Lakes area, so Rogan does not use it. Instead, the chef adapts and sources other ingredients with similar characteristics. “We often substitute those vibrant, tangy notes by using berries or creating flavoured vinegars that emulate the flavour profile,” he says. “We have also discovered that by fermenting courgettes, the resulting juice has a similar flavour to lemon.”

Our Farm is not just a source of

ingredients, but a place of discovery for the L’Enclume team, who often experiment with growing different fruits and vegetables. “We’re always on the lookout for really interesting varieties with unique flavours people may not have experienced before,” says Rogan. “We don’t grow anything too funky or out of the ordinary, but we will find varieties of different vegetables.”

Celebrating 20 years in business is no mean feat and was a heartfelt milestone achieved by the team in 2022. Rogan believes an environment based on shared creativity has played a vital role in the longevity of the restaurant. “We have a very collaborative way of working,” he says. “Everyone has a voice on ideas and innovations for how we can grow.”

Along with sharing new concepts, a seasonal mindset goes hand in hand with delivering an ever-changing menu for diners. “The very nature of our menu is ever-evolving and guided by the seasons,” says Rogan. “We’re constantly changing up our offering and there is always something new. We’re constantly experimenting with new produce and different and unexpected ways to use it.”

Last year also saw Rogan achieve a long-term goal, with L’Enclume awarded a third Michelin star. “It was an incredible moment…I was completely lost for words,” he recalls. “It’s been an aspiration

Simon Rogan

“Diners can expect to get a real essence of L’Enclume in a tasting menu that will feature some classic dishes that elevate the very best of local, seasonal and sustainable ingredients.”

– Simon Rogan

L’Enclume was awarded three Michelin stars in 2022

Balmoral’s Bathers’ Pavilion will host the L’Enclume team this July

I’ve been thinking about for the last 20 years, and to have my incredible team beside me, I couldn’t have asked for more.”

spending time in Melbourne where he dined at Brae, Attica, Vue de monde and the Royal Mail Hotel in regional Victoria. “I have long admired the culinary scene in Australia,” he says. “I love the variety of landscapes that offer wildly different ingredients to use when it comes to cooking. We grow an amazing variety of ingredients, but the warmer climate in Australia means access to ingredients we just can’t grow in the UK.”

Rogan’s ethos stems from locality and seasonality

L’Enclume is located in Cartmel in the English Lake District

Previously, L’Enclume held two Michelin green stars for its sustainability achievements, which include producing zero food waste. “Sustainability has been at the heart of what we do from the very beginning, and we’ve worked hard to implement practices on every level that reduce our impact,” says Rogan. As Our Farm provides almost all of L’Enclume’s produce, the restaurant has significantly minimised its carbon footprint as there is no requirement for extensive transportation or packaging. It also has a composting program for food waste that hasn’t been repurposed for pickling or fermenting purposes.

Come July, Rogan and key members of the L’Enclume team will travel to Sydney for a five-week residency at Bathers’ Pavilion. It’s the first time Rogan has transported the L’Enclume experience overseas, with the residency in the works since 2019. The chef is excited to bring the concept to life at the venue where he “fell in love” with the views of Balmoral Beach and the water’s-edge dining experience. The residency will see a continuation of the L’Enclume approach, with local ingredients set to play a key role on the menu. “The opportunity to discover a whole world of different ingredients, develop relationships with local suppliers and the chance for our team to learn and experiment with new produce in a completely different locality is incredibly exciting,” says Rogan. While it’s been a minute between trips, it’s not the chef’s first time to Australia, with Rogan

Rogan will personally lead the L’Enclume team and produce an eight-course menu with snacks and petit fours for the residency. The offering see dishes informed by Australian produce entwined with Rogan’s signature dishes. “Diners can expect to get a real essence of L’Enclume in a tasting menu that will feature some classic dishes that elevate the very best of local, seasonal and sustainable ingredients,” says the chef. “We’ll be sourcing everything from farms and producers in New South Wales and Australia. In that sense, it will be a completely unique experience.” Signature dishes Anvil, a caramel mousse with housemade miso and winter apple, and a Berkswell pudding with birch sap and stout vinegar could potentially make an appearance on the Australian menu.

And while there’s much to look forward to when it comes to exploring our bounty of local produce, Rogan admits he’s keen to work with seafood producers in particular. “There is some incredible seafood in Australia that’s completely different to what is available in the UK and I’m excited to connect with suppliers who are leading the way when it comes to sustainable practices,” he says. “The fact that the residency is longer than your average pop-up means we’ll have time to really cement those relationships.” Service-wise, L’Enclume’s “refined, yet relaxed and warm atmosphere” will be recreated, something that has always been core to the restaurant experience.

L’Enclume is a globally renowned venue and its Sydney residency will present a fresh challenge for the fine diner to take on. As it enters a new chapter, the first international residency for the restaurant is a growth opportunity for everyone involved. “It’s how we want to embark on our [next] decade, for the company and our team to keep pushing boundaries, satisfy our curious minds and never stop learning.” ■

L’Enclume at Bathers’ Pavilion will run from 19 July until 20 August 2023.

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Looking ahead

WHETHER IT’S IN the kitchen or behind the bar, reducing a venue’s environmental footprint is front of mind for many hospitality workers. While it’s not easy to know where to start, there’s no better place to look than to the people who have built their businesses on doing their bit for the environment.

Hospitality speaks to Dennis Yong from Parcs, Jo Barrett from Little Pickett and Luke Whearty from Byrdi about taking a multipronged approach to sustainability from utilising food scraps and working with local suppliers to getting innovative when it comes to repurposing ingredients.

Dennis Yong, Parcs

It’s not surprising Parcs is a venue that utilises leftover food waste to create dishes — have a read of the name backwards. Chef Dennis Yong has long been an advocate for low-waste cooking, which first stemmed from an awareness of the environment and later linked up with an interest in preserving. Parcs is a fermentation-centric restaurant in Melbourne that bases its menu on produce that is considered ‘unwanted’. “We are focusing on our main goal which is not just cooking food and putting it on a plate, but using scraps and surplus,” says Yong.

One of Parcs’ classic dishes is the umami e pepe, which incorporates miso sauce made from bread scraps in place of cheese. A newer addition to the menu is a kangaroo dish served with a sauce made from by products such as house-made plum wine and vinegar from leftover oxidised wine.

A waste-minimising mindset applies to the drinks menu, too, with the kitchen crafting condiments from used or leftover

products. “With an orange, the juice is used and the peel is usually chucked away,” explains Yong. “We dry the peels, blend them with chilli salt and then salt rim glasses.” Additionally, wines that can’t be served due to faults are stored and reused to create house vermouth. But Yong admits the pursuit of sustainability can be difficult. “I am heading towards low waste, but it’s a long process and we’re still trying to figure out how can we do things better,” he says. One of the many challenges is cost. “It’s really hard to manage your costs as sometimes organic stuff is more expensive,” he says. Ultimately, an open mind is vital to making a change.

“Whatever is given to you, you just have to use it rather than thinking, ‘I only want to make this, so I will just use these’,” he says. “Food waste is not a simple problem — it’s really complex.”

A realistic approach is particularly important when it comes to the end product and not being so focused on the pursuit of perfection. “Restaurants are always talking about consistency and dishes being the same,” says Yong. “But do they really? At the end of the day, if the food tastes good, what difference does it make?”

Yong has also spearheaded a company called Furrimen which aims to educate and share knowledge with the industry through hosting workshops for industry professionals. “Habits start young, so if they have a mindset of not throwing out food and trying to minimise waste, it’s going to change the whole world,” he says. “I try to share whatever I know to solve food waste together; I learned these techniques on my own through trial and error. I can’t do this alone — we have to help each other.”

Two chefs and a bartender on how they’re leading by example when it comes to environmental consciousness.

WORDS Amy Northcott

PHOTOGRAPHY David Osgood for Little Picket; Parker Blain for Parcs

Jo Barrett, Little Pickett

Jo Barrett’s seasonal and local approach to cooking is synonymous with sustainability, and is front and centre at her new gig at Little Pickett in Lorne, Victoria. It’s a mindset that has remained ingrained from the start when the chef first began her career in hospitality. “It was a bit of a shock stepping into a commercial kitchen and prepping large amounts of food,” she says. “It didn’t sit too well with me looking at waste going into the bin…I knew something wasn’t right.”

Barrett would go on to hone her approach to cooking thanks to her time working with Michael James (ex-Tivoli Road Bakery) and sustainability advocate Joost Bakker. “I started to realise it was possible to work in a restaurant that was aware of composting and using farm-direct produce,” says the chef. “That was the point where I wanted it to be the focus for me.”

Barrett is now running Little Pickett where seasonality, locality and community take pride of place in the kitchen. The restaurant sources ingredients from local producers as well as from

its own estate garden. “It’s about supporting a local community and the growers in the region,” she says. “It’s also about closing loops so food isn’t travelling excessive amounts and doesn’t need to be packaged [for that purpose].”

The chef works closely with Kinsfolk Farm in Moriac, which is a small-scale organic operation. “They send me a list on Sunday of what they’re picking, and we will then make a menu, so it’s about utilising what’s around,” says Barrett. Little Pickett preserves produce throughout the year via pickling and fermenting to ensure ingredient longevity and engages in composting and recycling. The venue is also equipped with an on-site eWater system, which reduces the need for harsh cleaning chemicals. For Barrett, going back to basics plays a vital role in sustainability. “As an industry, we should be looking at cooking skills and putting a focus on that,” says the chef. “At the most basic level, [it’s about] making things from scratch and buying ingredients that aren’t processed and then using your skills to create dishes. It’s cost-effective and better for the planet.”

“I started to realise it was possible to work in a restaurant that was aware of composting and using farm-direct produce.”

– Jo Barrett

Luke Whearty, Byrdi

Luke Whearty is known for creating venues that represent their surroundings. The bartender opened Byrdi in Melbourne in 2019 with Aki Nishikura after returning from Singapore, with the venue fast racking up the accolades. “The biggest thing with Byrdi is we wanted to get back to focusing on the things we missed from being overseas,” says Whearty. “We want to offer a sense of time and place.”

A localised focus along with the idea of saving money inspired Whearty to start foraging. But the cost-cutting exercise ultimately ended up leading him down the path of sustainability. “While I’d love to say it started for all these wholesome reasons, it began because we were trying to minimise costs,” he says. “Then we started having a holistic view and seeing the effect it has.” Whearty recalls the mindset of sustainability as being “contagious”, and it soon moved to other parts of the business. He thought about the produce he was using and its by products, and began to work out how he could give ingredients a second life. The bartender also became more aware of waste, choosing to order in bulk to avoid excessive packaging and minimising travel. “I don’t realise how many things we’re cutting and how much we’re reducing our waste until someone asks me,” he says. “It’s quite a lot and it’s become kind of our mantra now.”

It extends to the drinks, too. Whearty recently created the Cobba cocktail, which was based around toasted and distilled corn husks that were intended to be discarded. “There’s a lot of waste coming out of the kitchen that might make its way into a drink,” he says. “It’s really cool to talk about the food and drinks together and match them.”

Whearty admits the term seasonality is not one commonly used among bartenders, but is something he believes can change. “I think bartenders can be an extension of the kitchen. It’s

slowly happening, but I think we could see more of that,” he says. “Rather than having an orange twist on your Negroni all-year round, think about other garnish options.” Whearty suggests approaching ingredients according to method, carefully considering each step and what’s involved. “If one of those steps is producing something that is going in the bin, think, ‘Why is it going in the bin?’ Even if you might not have another use for it, the kitchen might.”

Ultimately, the most important steps to becoming more environmentally conscious include going local and being flexible with what’s in season. The practices have resulted in myriad perks for Byrdi, which is a case study of how operators can make sustainability an integral focus of a business model. “It’s very easy to fall into the trap of, ‘I won’t make a difference by just eliminating this from my small bar or restaurant’,” says Whearty. “But it does when the idea spreads to other avenues of your business and then to staff, suppliers, producers and the greater community — it does have a chain reaction.”

Sustainability will continue to be an important topic across hospitality. While the path may seem like a long one, small steps and changes have a significant impact in the long run. ■

“It’s very easy to fall into the trap of, ‘I won’t make a difference by just eliminating this from my small bar or restaurant’.”

– Luke Whearty

Two’s company

WORDS Annabelle Cloros

NOMAD GROUP IS no stranger to the Sydney (and now Melbourne) dining landscape, with its namesake fine diner rolling Middle Eastern and Mediterranean influences together at a contemporary fine diner that’s stood the test of time. Beau is a new style of venue for the group — a man’oushe-centric bakery and a casual wine bar that’s not only the cheeky little sibling of its stalwart relative, but an exploration in the power of the snack.

Hospitality speaks to Jacqui Challinor, the culinary force — aka executive chef — of Nomad and Beau about the group’s decision to enter the casual dining realm, filling the menu with nothing but hits and why two is better than one.

It’s hard to pinpoint the exact beginnings of Beau, but all you need to know is that conversations about the concept began “so bloody long ago,” says Executive Chef Jacqui Challinor, who estimates rumblings started around two years back. Beau was originally supposed to consist of a wine bar and a wine bar only, but a review of the space led to the group tacking on another lease. “Al and Bec [Yazbek, co-founders of Nomad Group] fell in love with the laneway, and when I did a walkthrough with the landlords, they asked if we knew anyone who wanted to do a casual offering at the front. Little old me said, ‘Why don’t we just do it?’ so that’s how we ended up with both tenancies. I always wanted to do something a little bit more chilled outside of the fine-dining restaurant scene, so it was a dream realised for me being able to do this.”

Opening a “fancy kebab shop” had been in the back of Challinor’s mind for a while, and Beau & Dough doesn’t fall far from the tree. The bakery centres around man’oushe — a flatbread covered in za’atar and oil in its most simplistic form and topped with cheese, pickles, vegetables or meat for a more dialled-up feed. “It’s also a well-loved food for us at Nomad,” says the chef. “Al has Lebanese background and he’s always heading out to Lakemba to grab a bag of man’oushe to bring to

Jacqui Challinor on Nomad Group’s latest project Beau.

the kitchen for a snack on weekends. It’s always had a special place in the hearts of us Nomads. It was the perfect space and the right time for us to give it a crack.”

The casual concept has ultimately provided a window for Nomad Group to tap into a wider market and reach patrons who are inclined to eat in a casual manner rather than sit down for a multi-course meal. “Sydney has more high-end restaurants, whereas it’s much easier to grab a quick meal in Melbourne,” says Challinor. “Dining out isn’t a cheap exercise anymore, and that’s for its own reasons, but there’s definitely a need to fill the lower end of the market, which is where I hope we come in. It’s cool we can have this other offering where people can come through for a snack and not break the budget and also open up our market to those who would only come to Nomad for a special occasion.”

Beau & Dough starts serving its signature man’oushe from 9am, with the menu clocking za’atar; za’atar and cheese; spiced lamb; spinach, onion and sumac; spinach and feta; sujuk, egg and cheese and a wrapped and loaded version packed with za’atar, labneh, veg and herbs. Supporting dishes include a vegetable plate with optional add-ons, a Middle Eastern-style chopped salad, hot chips and toum and a selection of sweeter options spanning a yoghurt Basque cheesecake, a tahini and choc-chip cookie and a pistachio, halva and honey man’oushe.

No matter the pick, each component is made with care. “A lot of the time, it gets relegated as the type of food you eat at 3am,” says Challinor.

“I love the idea of taking something like this and redoing it with really great ingredients and skilled hands. It’s a bit of a passion project I wanted to play around with.”

Beau Bar launched just two weeks after Dough, with the team sharing one kitchen. “We essentially slapped two restaurant openings on top of each other and there’s the added complexity of doing two in one,” says Challinor. “But we love a challenge and always seem to rise in the face of adversity.”

The wine bar is fitted out with a cold larder manned by chefs who take care of everything from shucking oysters to carving lobsters. Seafood is a big part of Beau’s sell, and Challinor has worked with premium suppliers to fill out the ‘on ice’ section of the menu. Wagonga, Albany Rock or Merimbula oysters are paired with pink peppercorn granita, while Southern Rock lobster is served with nori salsa verde. It’s here where Challinor recommends diners begin their meal. “The first point of call has to be something from the ice, even if it’s just a couple of oysters,” she says. “There’s a side of fries with anchovy taramasalata which people have been ordering with Champagne as a starter.”

Beau’s size means it’s nimble by nature, which has presented a welcome opportunity for Challinor to run dishes that would be a little harder to get across the line at Nomad. “Nomad is heavily influenced by Middle Eastern and Mediterranean cuisines, so I was looking forward to loosening those shackles and cooking what

Beau’s wine list features 300plus bottles

The Surry Hills venue has its own private laneway

The Bar’s ciabatta is from Pioik Bakery

Man’oushe is available from 9am

was in my head,” says the chef. “Nomad is also a high-volume venue, and you have to be conscious about what you put on the plate because of the numbers we go through. Beau is a great outlet for me to experiment with some of the things I’ve had in my mind for years but haven’t been able to pull off at Nomad because it’s such a fast-paced kitchen.”

The 40-seater’s menu shifts into share-plate territory after the seafood section, and diners will notice there’s a running theme that binds dishes. “When you go to restaurants, I find the small plates are the most delicious and the main courses are usually never as good as those punchy snacks,” says Challinor. “So, we wanted to create a menu around solid small dishes and fill it out with larger options…all that good stuff you want to snack on while you sit at the bar with a glass of wine or a cocktail.”

There’s a lot to choose from, starting with a shiitake and basturma croquette; jamon Iberico with preserved tomatoes and Padron peppers teamed with Ortiz anchovies and fried bread — a nod to panzanella. “It was born from my love of fried bread,” says Challinor. “We’re also doing a spin on the blooming onion with mushrooms over some macadamia purée. Being a smaller entity, it will be easier for us to shift dishes in and out and I am hoping we will have the opportunity to change things as ingredients become available.”

Larger plates range from slow-roasted lamb neck with chickpeas, green olives and sorrel to tomatoes with peach, capers and basil. “The lamb neck is with XO and there’s a pan-roasted coral trout with lobster beurre blanc and radish chimichurri,” says the chef. “We’re also doing Holy Goat’s La Luna with fried polenta chips, which people have been ordering at the start.” Though the dish is listed in the ‘to finish’ section (which is rounded out with a yoghurt sorbet with pomegranate and fig leaf granita and soft chocolate with extra-virgin olive oil and sea salt), its versatile spirit reflects the rest of the menu, which encourages diners to order what they want, when they want. “I love the way the menu is formatted and how people can pick from either section — it’s a choose-your-own adventure.” ■

“I have always wanted to do something a little bit more chilled outside of the fine-dining restaurant scene, so it was a dream realised for me being able to do this.”

– Jacqui Challinor

Foodservice Australia

THE HOSPITALITY INDUSTRY is on a roll, with patrons taking to dining and drinking with vigour this year. 2023 has seen a strong return to normality, and operators are keen to provide guests with memorable experiences each time they step into their venues.

Education and inspiration cannot be overlooked in a busy industry, and it’s important foodservice professionals make the time to discover new innovations in the sector. And there’s no better place to do that than Foodservice Australia, which will return to Melbourne from 30 April to 2 May 2023 at the Melbourne Convention and Exhibition Centre. “After the roller coaster of the last few years, the industry is now facing new challenges with staff shortages, increased costs and reduced consumer confidence,” says Event Director Tim Collett. “That means it is more important than ever for operators to stay up to date with new food, drink and equipment ideas.”

Foodservice Australia will see exhibitors showcase everything from the latest kitchen equipment and point-of-sales systems to packaging, food and drink products and more. “In just a few hours, you can taste new food trends, check out new products and catch up with suppliers,” says Collett. “There’s no better way to improve your business, improve your career and maybe have a bit of fun, too.”

2023 is set to welcome two new interactive components: the Training Hub and the Tea Pavilion. The hub will address an issue hospitality operators have long grappled with — staffing — and will see visitors discuss recruitment and training solutions with professionals from Victoria University, William Angliss and private colleges. The Tea Pavilion will provide guests with an opportunity to learn about the growing popularity of tea and its increasing sales across retail and foodservice channels.

Not to skip over the workshops hosted at the Café School and the dessert-focused Sweet Spot, which will both demonstrate how delegates can enhance their menus with the latest plant-based options and make the perfect cup of coffee among other essentials. There will be a total of three cooking competitions running during the event including the Australian Professional Chef of the Year, the ACF Restaurant Challenge, which will see venues run a pop-up restaurant on the show floor, as well as Bocuse d’Or’s selection series.

Secure your free tickets and register for the must-attend trade event at foodserviceaustralia.com.au

One of the industry’s biggest events is back — here’s everything you need to know.

Coffee Machine Technologies G14 Cold Display Solutions E44

Coles Liquor Corporate T18

Comcater E2

Cookers Bulk Oil System J46

Creative Cuisine A28

Crown Food Services K6

Dairy Australia X46

Dairy Free Down Under T46

Meiko L36

Melbourne’s North Food Group T2

Metapos E3

Mettler Toledo B44

MILKLAB R24 Mission Foods P24

Australia A23

Allie’s Foods R51

Apromo Trading N8

Arancini4all U44

Aston Lucas Gourmet P7

Astra Nova A19

Athella Tea P15

Ausigoods Australia S40

Austin Foods and Beverages S42

Australian Garlic Producers SP20

Australian Institute of Food Safety L7

Australian Tea Masters TP1

Australian Warfighters Coffee Z30

Automated Food Safety B40

B & E Foods N24

Baiada Poultry P8

Bakers Maison U39

Balfours Y39

Barista Group Co B20

BBQ Mate SP36

Beerenberg T39

Bepoz L32

Best Juices Co SP25

Bidfood Australia N32

BioPak F18

Birch & Waite X17

Bloom Providore U32

Bondi Blue Vodka F43

Borthwick Foods Y36

Brolos S45

Bulla Dairy U14

By Manu U40

Cale & Daughters T36

CFT Training K6

Cleaner Future G20

Coast Distributors E14

Ice Cream R14 Evolve North Coffee Roasters T14

Commercial Kitchen A17 Fanyo Foods P17 Fenn Foods U28

Fettayleh Wholesale Meat S43 Filter Fab A25

Fiordland Lobster Company U2

Food FX X28

Foodbomb U23

Franklands Foods T24

Freezo E32

Fresh Life Packaging E39

FutureLog Oceania E1

Garlicious Grown SP26

Geared Asset Finance E17

Golden Bay Printing and Packaging F45

Golden Falafel X24

Gotzinger Smallgoods S41

Gourmet Granny Y45

Grater Goods Limited U2 Green & Goodness P8

Green Monday T40

Greenmount Foods X45

Harvest Road M31

Australia S18

Farms N18

King E36 Koala Robotics F39 Koala Tea Company TP6 Lactalis X32 Lamb Weston X36

Lambruk Pantry SP14 Land of Plenty Food Co U18

Lard Ass Cultured Butter SP30 Lee and James Associates F32

Letizza Bakery U24

Lightspeed J40

Long Range Systems E40

Madame Tiger T45

Made by Kade SP16

Mahadeva’s Kitchen T50

Majors Group L23

Manassen Foods R44

Mandole Orchard M35

Forni E18

Nathan Small Enterprises R16

National Allergy Council A23

Natureline A13

New Zealand U2

Noumi R24

Now Book It G31

Nude Herbs SP15

Nuovair A29

Nutri V Y17

Oil2U N36

OmniFoods T40 Oolio E24

Ordermentum U46

Origin Tea TP16

Orwak Compactors A15

Pac Food G23

Pac Trading A1

ParTech B36

Patties Foods R42

Peiso G39

Phoeniks F24

Pic’s Peanut Butter U2

Podravka R45

Premium Foods Company X40

PrepIt F42

Prestige Foods Y24

Priestleys Gourmet Delights Y31

Promac G18

Pronto Software J43

Purabon R34

Rely

Exhibitor spotlight

Don’t miss these exhibitors at Foodservice Australia.

All Natural Kitchen

All Natural Kitchen is dedicated to supplying nutritious, large-scale food components and wet ingredients that are cost-effective and delicious. The team is committed to delivering convenient, multi-portioned food products that don’t compromise on quality. On-site chefs use home-style cooking methods and the freshest ingredients available.

Apromo Trading

Apromo Trading has been operating in Australia since 1987 with warehouses in Sydney and Melbourne and is a leading importer of highquality European foods to the Australian marketplace. Its distributor network extends to Western Australia, South Australia and Queensland. Apromo Trading specialises in the distribution of foodservice products and ingredients including Belcolade couverture from Belgium and an ever-increasing range of frozen pâtisserie products.

The business sources products from more than 80 suppliers, bringing Europe’s best to Australia. Apromo Trading is backed up by a technical team of pâtissiers and chefs in Sydney and Melbourne who are always ready to assist with product selection, staff training and technical back up.

Apromo Trading is ready to provide first-class service and high-end European foods. It is Australian Trusted Trader certified and will soon have FICA certification (Food Import Compliance Agreements) within a few months. Come and visit the team at Foodservice Australia.

Visit All Natural Kitchen at stall S46 to learn more about its full range of products, including cook-chilled fresh food items and bespoke recipe options, as well as to speak to the team about how they can assist your foodservice needs.

Milklab

Milklab is the number-one plant-based milk used in Australian cafés. The range has been designed in collaboration with the industry to complement the intensity of espresso-based coffee and texture and stretch just like full-cream dairy milk.

The Milklab stand is an interactive space where baristas can socialise, network and have some fun while building their barista skills using the latest and greatest coffee equipment from La Marzocco and Barista Group.

With one-on-one sessions and daily workshops at 11am and 2pm, visit Milklab and fine-tune your plant-based milk texturing and latte art skills under the expert guidance of master baristas.

Mission Foods

Mission Foods believes good food can take you places. As a global brand known around the world, Mission Foods has always strived to help the public explore the endless possibilities through its range of products.

Renowned for its superior quality and range of tortilla wraps, flatbreads, pizza bases and corn chips, its new products will enhance your menu options and appeal.

Are you ready for a gamechanger? Mission souvlaki bread features a soft and fluffy texture and is perfect for dinner or lunch menus and snacks. Mission Foods’ vegetarian taquitos are another unique and new onthe-go snack to add to menus. The authentic Mexican tapas offers a tasty flavour combination encased in a corn tortilla that customers will love. Explore Mission Foods’ range of products at stand P24.

Ordermentum

Ordermentum is Australia’s number-one ordering and payments app for the foodservice industry. The company is creating a sustainable food and beverage industry by helping suppliers and venues trade smarter.

Before Ordermentum, ordering from suppliers left venue owners and managers burnt out. The missed cut-offs, the waiting on hold, the issues with payment and invoicing…it isn’t why anyone works in hospo.

But now, more than 37,000 venues use Ordermentum to order and pay for produce, smallgoods, packaging, drinks and much more. From plant milk to parmesan, venues can find everything they need.

It’s also the easiest way to find new suppliers and give new products a whirl. Who knows, maybe that triple-choc cookie or lime-lemon spritz will be your new bestseller?

The app also manages invoices, keeps order history, allows standing orders and facilitates seamless delivery. With more than 650 quality suppliers and $2.5 billion transacted, Ordermentum is quickly becoming the favourite app for anyone with zero appetite for admin.

Cookers

Cookers is Australia’s leading bulk cooking oil supplier focused on bringing efficiency and sustainability to the foodservice industry since 2000.

With a customer-first approach, Cookers provides high-quality cooking oils and a complete system to streamline the entire process of oil management. From the supply and delivery of fresh cooking oil to the collection and recycling of used cooking oil, you have one direct point of contact.

Cookers understands no two businesses are the same and will display a range of industrial food-grade equipment to complement the bulk oil management system.

Ease the burden that comes with traditional ways of oil supply and disposal with a tailored solution to meet your business needs.

Cookers offers oils built for purpose; bulk cooking oil management; sustainable solutions; equipment free on loan and no lock-in contracts. Drop by stand J46 for more information.

v2food

Australia’s number-one plant-based meat brand v2food is coming to Foodservice Australia. Founded in 2019 and developed with more than 100 years of food and science research from the CSIRO, v2food makes alternative protein products that are good for you and the planet. Embraced by chefs and venues across Australia, v2food products are found in a range of outlets including Hungry Jack’s, Varsity, venues of the ALH Group and Shu restaurant. Now more than ever, venues across the country are embracing plantbased options for customers. If you’re interested in discovering why v2food is the preferred plant-based partner for your venue, head to stall X23 and talk to one of v2food’s friendly staff. There will be samples of v2burger bites, v2nuggets and party pies made with v2mince.

Eco Green Straws

Eco Green Straws is a leading eco-friendly straw brand in Australia, offering a wide range of garden-compostable straws as an alternative to plastic and paper drinking straws. With a focus on sustainability and environmental responsibility, Eco Green Straws is committed to helping consumers and businesses make better choices with the vision of wiping out the use of plastic straws.

One of the key benefits of Eco Green Straws is their range, which includes 100 per cent plant-based drinking straws that naturally return to the earth as soil. Unlike traditional plastic straws, which can take hundreds of years to break down and can harm marine life, Eco Green straws are made from natural materials that can decompose in a matter of months.

Eco Green Straws’ products are affordable, convenient and environmentally responsible, making them a top choice for anyone who wants to make a positive impact on the planet. They also provide a fantastic drinking experience without going soggy or changing the taste of drinks.

By making small changes you’ll be making a big impact. So if you’re looking for a reliable, eco-friendly straw brand, Eco Green Straws offers straws that won’t cost the earth and your customers will love them.

Sushi Machines Pty Ltd

Sushi Machines Pty Ltd is the exclusive distributor of Autec sushi machines in Australia and New Zealand. Introducing the all-new ASM890CE — the ultimate commercial sushi maker. Best in its category for production capacity and with the smallest footprint, it is even suitable for small commercial kitchens.

It is the only sushi robot to feature an OLED display and Jog dial technology. Options include a 6.6kg or 10kg hopper and up to nine programs with three different wrapping plate sizes. It will make your sushi production efficient, easy and stress-free. One quick press of the button will give you a pro-level, fluffy layer of sushi rice and a quality sushi roll in just 6 seconds.

By Manu

Spearheaded by respected three-hat chef Manu Feildel in 2019, By Manu is bringing new food offerings to the Australian public. The Sauce By Manu is the first product line from the brand, and sees Australian-made sauces crafted from fresh ingredients. The sauces are made without additives, preservatives or added sugar. While the company has operated in the retail market for the last three years, it has recently launched The Sauce by Manu into the foodservice sector.

The sauce range covers peppercorn, mushroom, Diane, French steak, French gravy and white sauce and provides venues with a high-quality product that requires very little prep — simply heat and serve.

The By Manu team looks forward to meeting you at Foodservice Australia and offering you a sample of one of their delicious products at stand U40.

Comcater

As Australia’s most-trusted commercial kitchens expert, Comcater lives and loves foodservice and has been cooking up the kitchens of tomorrow for more than 40 years.

Comcater has dozens of chefs and staff to provide advice and training complemented by industry-focused teams who understand broader operating environments. It’s no surprise businesses in QSR, hospitality, catering and care turn to Comcater to get more from their kitchens nationwide.

The business is backed by exclusive access to the world’s best brands from Rational and Frymaster to Garland, Trueheat and many more you know and love. Comcater stands beside you from first course to last and beyond, with ongoing support for the entire lifecycle of equipment. Create and maintain a kitchen that lives up to your food ambitions — Comcater is the name behind every great menu. Visit Comcater and Rational at Foodservice Australia at stands E2 and F2 opposite the exhibitor lounge.

UNOX Australia

Attention all foodservice industry professionals. Are you ready to take your cooking game to the next level? Then visit the UNOX Australia stand at Foodservice Australia 2023.

With more than 30 years of experience in delivering intelligent cooking solutions, UNOX is the expert in simplifying your kitchen challenges. UNOX wants to give you the tools, support and ideas to help you rise to the challenge of building success.

At stand G2, you will be able to witness live demonstrations and see the SPEED-X™ (Time ’s Top 200 Best Inventions of 2022; winner of the FCSI Best New Hospitality Equipment Product Award) along with the innovative EVEREO® (aka the ‘hot fridge’). Also, don’t miss the chance to witness the power of CHEFTOP MIND.Maps™ and the efficiency of the SPEED.Pro™ in action.

Taste the mouth-watering outcomes of cooking with UNOX ovens and see how UNOX’s solutions can help bring success to your kitchen. Don’t miss the exciting opportunity to connect with active marketing chefs and discover how UNOX can provide the perfect solution for all your culinary needs.

VERSATILITY: Stores up to 1024 recipes that can be divided into 16 categories based on food types or preparation methods.

STANDARDISATION: Allows operator to add recipes with up to 8 steps each, allowing for consistent preparation results across users.

AGILITY: Ready to complete the recipe with just two touches of the screen.

CONNECTIVITY: Internet of Kitchen (IOK) allows you to stay connected to your Pratica high-speed ovens via Wi-Fi.

Simple maintenance with unique removable catalytic converter.

Corkscrew

The gadget is equipped with all the bits and pieces to open any beverage.

Folds down to be pocket-sized

Usually made from high-quality stainless steel

Lightweight yet strong and durable

Removes corks, cuts foil and opens beer bottles

Expandable knife for foil cutting

Metal helix is referred to as a worm

Ergonomically designed to fit in the hand

Synergy Grills use a gas burner system, utilising electronic ignition with a flame protection probe.

The entire Synergy Trilogy Range features SMART controls with a rapid heat up function. The unit reaches perfect cooking temperature in just 30 minutes. Each burner features independent heat regulation with 10 power settings.

The Synergy Grill is far kinder to food. Fat is atomised whilst cooking on the grill, and less moisture is lost during cooking.

The Synergy Grill is quick and easy to clean, by using a vacuum or brush to remove the debris from the grill.

Rhiann Mead

The Charles Grand Brasserie’s head of pastry on learning from the best and that dessert trolley.

Steven Woodburn

MY TIME AT Bennelong is something I’ll be forever grateful for. Working so closely with Peter Gilmore at both Quay and Bennelong helped me to become the chef I am today. Peter’s ideas are so innovative and unique and he taught me to think differently and to push the limits of what I thought was possible. Rob Cockerill also taught me so much about leadership and how to maintain a consistent two-hat standard doing 180 covers a night. His passion and enthusiasm for cooking is something I hope I bring to my team.

I reached a point in my career where I wanted to branch out and do more of my own thing. The idea of writing my own menu and having creative freedom was daunting, but exciting. The Charles is a dream job for a pastry chef as we have the best of both worlds — an à la carte dessert menu as well as the dessert trolley. There are not many places you can experience a dessert trolley in Australia, so being able to breathe life into that really appealed to me.

I love that The Charles is a European brasserie, which opens up an incredible breadth of new recipes and cuisines to explore. The Charles is somewhere I can see myself growing even further. The team is incredibly supportive, and although I’m biased, the venue is one of the most beautiful I’ve come across.

I’ve had classical training throughout my career, which has hugely impacted my approach to pastry. I love pastry because it’s so precise and technical. I love spending weeks working on a single dish, constantly tweaking a recipe until you’ve created something that’s not only beautiful, but where the amount of work and skill is obvious to the person enjoying it.

I’ve always been taught that flavour and texture are just as important as appearance. The entire eating experience is something I think about a lot — how will the dish be remembered and spoken about from the first presentation to the last bite?

I’m pretty old school when it comes to the basics. It’s important basic techniques are taught to all young pastry chefs such as piping by hand, tempering chocolate, dough lamination and so on. I think my approach to dessert ties in perfectly with The Charles’ ethos. Food at The Charles is elegant, refined and beautiful without unnecessary fuss. I bring that knowledge and style of fine dining to The Charles but pull it back to make it less complicated and more suitable to brasserie-style food.

My inspiration for the trolley came from a few different places: my time in London where I worked as an apprentice and would travel around Europe to explore different pâtisseries and bakeries; my own childhood and cookbooks. I wanted to create a trolley with options for every palate at any time of the day.

We eat with our eyes, and you can see the excitement on a guest’s face as the trolley is pushed around the dining room. The trolley gives a feeling of delight and nostalgia, so I want to make beautiful, interesting and eye-catching things.

I set myself the challenge of everything on the trolley having a technical element — even if it looks simple. It can range from tempering chocolate and achieving the perfect thickness of beeswax coating for the canelé to the piping on the tarts, lining pastry or achieving perfectly even layers of the marjolaine by hand. Some of the items are a three-day process, so we always have to be mindful and prepared.

The Russian honey cake is the obvious must-try considering the hype around it. It’s 28 layers of honeycomb sponge and a dulce de leche cream. It’s surprisingly not very sweet, light and dangerously easy to eat. I love the cannoli, which is freshly cooked each morning and piped to order with whipped ricotta.

I also love the selection of chocolates on the trolley. I take a lot of inspiration from my first chef William Curley who’s an incredible chocolatier. William has a huge influence on my chocolates as they’re more refined, adult versions of the classics we all know and love. They bring a lot of happiness and nostalgia.

A lot of thought had to go into the à la carte options so they are just as appealing as the trolley. Each option needs to have a theatrical element whether it’s with liquid nitrogen, flambé or another element of table service.

The trolley has its limitations as items need to hold at room temperature, so the dessert menu is more à la minute with things like a grand soufflé, fresh elements and ice creams churned to order. There are basically no limitations on what can be created between the trolley and the à la carte menu. ■

PHOTOGRAPHY

Rhiann Mead

Hostplus is a top-performing super fund that puts members first. That’s why we’re proud to have been named the 2023 Fund of the Year by third-party ratings agency SuperRatings. Judged across three areas: strong performance, competitive fees, and an ongoing focus on members, we’re thrilled to receive this recognition.

The rating is issued by SuperRatings Pty Ltd ABN 95 100 192 283 AFSL 311880 (SuperRatings). Ratings are general advice only and have been prepared without taking account of your objectives, financial situation or needs. Consider your personal circumstances, read the product disclosure statement and seek independent financial advice before investing. The rating and awards are not recommendation to purchase, sell or hold any product and are only one factor to be taken into account when choosing a super fund. Past performance information is not indicative of future performance. Ratings are subject to change without notice and SuperRatings assumes no obligation to update. SuperRatings uses objective criteria and receives a fee for publishing awards. Visit www.lonsec.com.au/superfund/ratings-and-awards/ for ratings information and to access the full report. © 2022 SuperRatings. All rights reserved. General advice only. Consider the relevant Hostplus PDS and TMD at hostplus.com.au and your objectives, financial situation and needs, which have not been accounted for. Awards and ratings are only one factor to consider. Host-Plus Pty Limited ABN 79 008 634 704, AFSL 244392 trustee for Hostplus Superannuation Fund, ABN 68 657 495 890. HP2388