Pub Dining May 2014

Pub Dining AUSTRALIAN HOTELIER

THE NATIONAL HOTEL CHEF MAGAZINE

MORNING

GLORY

HOW PUBS CAN MAKE MONEY FROM BREAKFAST

MENU MAKEOVER

10 dishes perfect for winter

VOL.3 NO.2 MAY 2014

BUN BATTLE The burger wars being

waged on our streets

STOCKS:

SHOULD YOU BUY IN OR MAKE THEM FROM SCRATCH?

tiptop-foodservice.com.au To purchase, contact your local foodservice distributor. For further information, please contact our Customer Information Centre on 1800 086 926, or email us at foodservice@gwf.com.au

CONTENTS/EDITOR'S NOTE

MAY 2014 AUSTRALIAN HOTELIER

GNOCCHI AT THE STABLES IN PERTH – PAGE 17

Contents FEATURES

Pub Dining

7 HOW TO MAKE THE MOST OF

PUBLISHED BY:

THE WORLD CUP: Communication,

The Intermedia Group Pty Ltd 41 Bridge Road GLEBE NSW Australia 2037 Tel: 02 9660 2113 Fax: 02 9660 4419

8

BREAKFAST OF CHAMPIONS:

How to create a successful breakfast

MANAGING DIRECTOR:

12 BURGER KINGS: Chefs who are

theming and entertainment tips

operation

Simon Grover

taking their burger offer to a new level

PUBLISHER: James Wells

17 WINTER WONDERS: 10 dishes

james@intermedia.com.au

boosting seasonal menus 20 TAKING STOCK: To buy in or make

MANAGING EDITOR: Paul Wootton pwootton@intermedia.com.au

from scratch?

NATIONAL SALES MANAGER:

REGULARS

Arpad Takats arpad@intermedia.com.au Tel: 02 8586 6213

4

NEWS

22 MY KITCHEN: Adam McGregor from The Royal Oak, Adelaide

ART DIRECTOR:

23 PLATING UP: Beef Picanha with Roast

Kea Thorburn kthorburn@intermedia.com.au

Potatoes, Bean Salad and Chimichurri

HEAD OF CIRCULATION: Chris Blacklock cblacklock@intermedia.com.au

PRODUCTION MANAGER: Jacqui Cooper jacqui@intermedia.com.au

DISCLAIMER

This publication is published by The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by Australian and international intellectual property laws.

Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded save for those conditions and warranties which must be implied under the laws of any State of Australia or the provisions of Division 2 of Part V of the Trade Practices Act 1974 and any statutory modification or re-enactment thereof. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2014 - The Intermedia Group Pty Ltd

Editor’s NOTE

B

reakfast, they say, is the most important meal of the day. But not for pubs it isn’t. At least, not in Australia. In some countries, like the UK, pubs are making a fortune from breakfast. Leading UK pub chain JD Wetherspoon sells more than 15 million breakfasts every year – although it took the company several years before opening early became profitable.

In Australia, a well developed café market has made it harder for pubs to compete for those morning dollars. And until the last few years, too few pubs were equipped to try. But if there was ever an opportunity to dip a toe in the water of the breakfast market then it has to be now. Or more specifically, between 13 June and 14 July, when the FIFA World Cup takes place in Brazil.

For many pubs and bars across the globe, the World Cup is traditionally bonanza time, as millions meet with friends to share a drink and cheer on their team in front of a screen. Brazil’s time zone makes it tricky for Aussie venues to cash in – with the live action taking place in the early hours of the morning. But make no mistake.

Thousands of Australian soccer fans will be passionate enough about the World Cup to gather in a pub at 6am if there’s the promise of a warm welcome and a large screen. Those punters will be thirsty, not necessarily for beer, but for tea and coffee. And they’ll be hungry too.

World Cup breakfasts won’t be for every pub. Location is obviously key, with pubs in high footfall areas and near places of work more likely to benefit. But for chefs and operators looking for guidance, our features on page 7 and 8 give plenty of advice on how to make the most of what could be a huge World Cup opportunity.

FOR THE LATEST INDUSTRY NEWS GO TO: MADE, Paul Wootton PRINTED www.theshout.com.au AND OWNED Managing editor IN AUSTRALIA 02 8586 6155 pwootton@intermedia.com.au

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 3

SCHOLARSHIP OPPORTUNITY FOR THOSE IN HOSPITALITY

CAMMERAY CRAFT OPENS ITS DOORS William Wilson, former food and beverage manager of the Sydney Convention and Exhibition centre, has opened Cammeray Craft, a split level restaurant and bar on the main strip of Cammeray in Sydney’s lower north shore.

Wine Australia is once again collaborating

Cammeray Craft opened on 1 April, April Fool’s Day, but this was no joke – Wilson is very serious when it

with the Daniel Pontifex Memorial Trust to

comes to providing local produce, craft beer and quality wines. The restaurant at Cammeray Craft has a menu

find an outstanding, enthusiastic young

created by Uwe Habermehl, executive chef of the Exhibition and Convention Centre, whom Wilson brought

Australian from the restaurant sector to win a

on board.

travel bursary to the UK and Europe, to gain

Wilson was one of the first certified sommeliers in Australia and the resurgence in local craft beer in recent

valuable experience in some of London’s

years has regenerated his passion for quality beer. Cammeray Craft has a 40-seat bar area at street level and an

finest restaurants, as part of the Daniel

intimate 60-seat restaurant downstairs.

Pontifex Scholarship.

The scholarship – established in 1998 to celebrate the life of young Australian

PUB FOCUS FOR NEXT RARE MEDIUM

Daniel Pontifex, who was killed in a car

Australian pubs are the focus of the new issue of Rare Medium, the chef’s journal of Australian beef, lamb, and

accident while working at Kensington Place

goat, produced by Meat & Livestock Australia.

Restaurant in London – contributes funds

Available in May, the issue highlights innovative pub operators and features fine dining turned pub chef

towards the cost of flights, travel insurance,

Lauren Murdoch, as well as establishments like The Winston in Hobart, which is getting creative with an

accommodation and expenses for the

American-influenced menu.

Rare Medium will also offer menu ideas along with tips for preparing and cooking beef shin in the One Cut

successful candidate.

To be in the running, candidates are expected to have a strong interest in wine and currently work in hospitality. Applications are

Wonder section, while chef Paul Wilson will share his views from his time in the industry.

Rare Medium is a quarterly magazine, available in print for $20 for four issues, and is available free as an e-version. To subscribe, go to www.raremedium.com.au

due by Friday 9 May 2014 and must be lodged via the online application form on the Wine Australia website at www.wineaustralia.com.

Youth, enthusiasm and a genuine interest in wine will be more important than academic background or literary merit. Shortlisted candidates will be invited to interview.

Winemaker Michael Hill Smith, a member of the Daniel Pontifex Memorial Trust Board, said the Pontifex Scholarship provided budding young hospitality workers with valuable overseas work and travel experiences.

“We’re once again on the lookout for promising young Australian sommeliers or front-of-house personnel, with a strong interest in wine and a desire to travel, to apply for the Daniel Pontifex Scholarship for a chance to win a once-in-a-lifetime overseas work trip,” Hill Smith said.

“Australian candidates gain valuable experience in some of London’s and Paris’s best restaurants and wine regions in Europe, to bring

LAUREN MURDOCH WILL FEATURE IN THE NEW ISSUE OF RARE MEDIUM

their experiences and skills back to Australia.”

MICHAEL HILL SMITH: “A CHANCE TO WIN A ONCE-IN-A-LIFETIME OVERSEAS WORK TRIP”

THE FAT DUCK FLIES IN TO MELBOURNE It must be the ultimate pop-up restaurant. Award-winning British chef Heston Blumenthal has announced his first international opening will be his three Michelin starred The Fat Duck, which will temporarily relocate to Crown Melbourne Resort, Australia, for a six month visit before returning home to the UK. Blumenthal is due to close the doors of The Fat Duck in Bray, UK, in December 2014 and reopen them in Australia in February 2015. In an unprecedented move for a restaurant of such renown, Heston will take the entire Fat Duck team with him to Australia for a massive six-month relocation.

After The Fat Duck returns to the UK, Blumenthal and group executive head chef Ashley Palmer-Watts will open Dinner by Heston Blumenthal, securing lasting ties with Australia.

Both The Fat Duck and Dinner by Heston Blumenthal will occupy the same space in Crown Towers hotel in Southbank.

4 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

NEWS MELBOURNE CHEF NAMED BEST PIZZA MAKER IN WORLD A pizza maker from Melbourne has been crowned the best in the world at the Pizza World Championship in Parma, Italy.

Johnny di Francesco, owner of 400 Gradi in Brunswick, beat 600 competitors from over 30 countries to take the prize. He won with his traditional margherita pizza.

LORD RAGLAN RELAUNCHES AS CRAFT BEER VENUE Rocks Brewing Co has opened its new pub venture, the Lord Raglan in Redfern.

The historic local venue had been languishing in a state of disrepair after closing two years ago.

However, following an extensive refurbishment, the iconic location is reopening as a haven of craft beer for south Sydney.

With a new industrial chic makeover – and some

EXPECT PLENTY OF CULINARY DEMONSTRATIONS AT THE FOODSERVICE AUSTRALIA SHOW

amazing beer-themed artwork by local graffiti artist Avery Clark – the Lord Raglan features 16 rotating taps of the best local and international craft beer as well as an extensive range of bottled beers.

There are no pokies and no gambling in the building, something the company feels very strongly about, according to managing director Mark Fethers. “The Lord Raglan is going to be the kind of pub where the staff know everyone, and the regulars come in to sit at the bar and have a good chat,” he said. “We firmly believe that pokies are very damaging and we refuse to have them in our properties. Our focus here is to build a place where locals can get a good cold beer, some fantastic food, and just relax.”

Rocks Brewing Co, which also owns the Harts Pub in The Rocks, has always had a strong focus on beer and food matching, and the Lord Raglan will be no different, featuring a selection of American‐style

FOODSERVICE AUSTRALIA RETURNS TO SYDNEY The 2014 Foodservice Australia show is set to throw open its doors at the Royal Hall of Industries, Moore Park, Sydney, from 25-27 May. Australia’s only trade show dedicated to catering and restaurants will host over 150 exhibitors showcasing the latest food, drink and equipment.

A number of key events are scheduled to take place at the show including the Rare Medium Chef of the Year competition, Australia’s Best Pie Competition, the Global Pizza Challenge and the World Chocolate Masters.

This year the show will feature a Café School, which will run practical workshops and coffee masterclasses, along with a ‘Café of the future’ display.

For the first time, the exhibition will also have a Regional Producers Pavilion showcasing boutique food, drink and ingredient suppliers from all over Australia.

Commenting on the event, Foodservice Australia’s exhibition director Tim Collett said: “Anyone who is serious about improving their hospitality business should be there. You just can’t grow your business if you don’t investigate the latest trends, ingredients, equipment and suppliers.”

Free visitor registration, information and competition entry forms are available at www.foodserviceaustralia. com.au.

bar foods such as hot dog sliders, double cheese burgers, crab cakes, and buffalo wings.

MARKET PLACE LAUNCHED IN KEYSTONE VENUE Rushcutters Deli and Bar, which is operated by Sydney-based Keystone Group, has expanded its fresh food offering, launching a market place in its deli section.

The market place will stock gourmet preserved and artisan goods, a range of oils and pantry staples along with meats and refrigerated items like cheeses, yoghurts, and milk. In addition, the market includes a locally grown fresh produce section with fruits, vegetables and herbs available for purchase.

John Duncan, managing director of The Keystone Group, said: “We’re thrilled to launch the market place at Rushcutters. This encapsulates the venue’s ethos on providing customers with the best local items on a daily basis.”

Rushcutters has a fresh food focus with the majority of produce sourced directly from Martin Boetz’s Cooks Co-op farm in the Hawkesbury Region, just 50kms from Sydney. On Fridays and Saturdays, the market place will stock a range of seasonal produce delivered direct from the

THE REVAMPED LORD RAGLAN WILL HAVE A STRONG FOCUS ON BEER AND FOOD MATCHING

Hawkesbury by The Cooks Co-op.

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 5

125

TAG LINE

TH

ANNIVERSARY

125 s ‍ פ‏s 5 f

s To celebrate our 125th year, we have developed five unique flavour blends from around the world, based on results from the McCormick 2014 Flavour Forecast.

Created by a global team of experts at McCormick—including chefs, culinary professionals, trend trackers and food technologists, these special flavour blends will inspire any chef.

Available from your local foodservice distributor, these represent the pinnacle of flavour innovation. So don’t delay, start putting 125 years of passion into your meal creations today.

Be the first to use the Flavour Forecast blends in your menu!

For your free sample call McCormick For Chefs Customer Service on 1800 100 750 or for more information visit www.mccormick.com.au/foodservice

6 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

ARMORY0612 PD

BUSINESS

How to…

GET THE BEST FROM THE FIFA WORLD CUP WITH 64 MATCHES IN ONE MONTH AND A PREDICTED AUDIENCE OF OVER 4 MILLION AUSTRALIANS, PUB OPERATORS HAVE A FANTASTIC OPPORTUNITY TO BENEFIT FROM THE GREATEST SOCCER SHOW ON EARTH. BUT YOU HAVE TO PLAY IT RIGHT, SAYS TRIANA O’KEEFE…

great way to lengthen their stay. It’s trickier when most of the live action takes place in the early hours of the morning but at weekends you might consider pub quizzes, raffles, live music and special breakfast or brunch offerings as incentives for customers to stick around after the game.

On-going fussball and tipping competitions can also encourage regular venue attendance due to the nature of recurring games and deadlines for tip submission.

Gimmicks such as indoor goals and small soccer balls are a fun way to get the patrons interacting with your venue.

GIVE YOUR BEVERAGE MENU A BOOST

KEEP SOCIAL MEDIA FRONT OF MIND To attract customers to your pub you have to tell people what you’re going to be doing during the World Cup. Maintaining a strong social media presence will be a major factor in drawing a crowd to your venue, according to Doug Sweeney, licensee of the Ranch Hotel in Marsfield.

“Letting patrons know what games are coming up and reminding them that you offer an exciting live atmosphere will no doubt be your best option for on-going advertising,” he says.

The response from social media platforms can also be an excellent indication as to the extent of crowd numbers you can expect. This knowledge can assist managers when ordering supplies for breakfast, stocking the bar and staffing the venue.

THEME YOUR VENUE Decorating your venue with World Cup paraphernalia is a great way to remind customers throughout your daily service that you televise the live action.

“Theming is especially important,” Sweeney says. “On top of decorations and flags for each country, we will be offering a World Cup trivia night throughout the tournament.”

Managers may also consider uniform themes such as having staff in their country’s strip or having all staff wearing Australian colours.

Consider offering particular beverage specials that coincide with the tournament’s draw – it can be an effective way to promote higher profit margin sales.

“We traditionally offer a beer special based on who is playing,” says Matthew Edge, assistant venue manager of The Star in Sydney. “For example, during Italian games we would offer a Peroni special, or a Kronenbourg special when France are playing.”

Edge suggests pubs should look beyond international beers too. “As a main driver, you cannot forget the host country’s national cocktail: the Caipiriñha,” he says.

The Caipiriñha is one of the simplest cocktails to make, consisting of cachaça (a spirit made from fermented sugarcane juice), sugar and fresh limes over ice. The Batida, a blend of cachaça, condensed milk and tropical fruits, is another cocktail popular in Brazil.

Brazilian wine has become increasingly available in Australia, too.

Typically well-balanced and restrained, it generally pairs well with food.

Brazil’s oldest winery, Salton, makes some excellent sparkling wine, ideal for everyday drinking. Its Intenso Sparkling Brut (along with some great varietals) is distributed in Australia by Expedition Trade. What better way for punters to celebrate Brazil’s soccer carnival?

For authentic soft drinks, look no further than Guarana Antarctica, which also happens to be the major sponsor of Brazil’s national football team. “It’s the bestselling Brazilian soft drink,” says Jason Hill, director of supplier Brazilian Style Imports. “It’s great for using in cocktails or as a mixer with whisky.”

Of course, you needn’t restrict adding Brazilian flair to your drinks list when you can shake up your menu too. Hill suggests adding dishes such as Seafood Moqueca, Feijoada or desserts such as Guava Cheese Cake to your food offering.

WORLD CUP BASICS BEGINS: The opening match between host nation Brazil and Croatia kicks off on 13 June at 6.00am Australian Eastern Standard Time (AEST) ENDS: The final takes place on 14 July at 5.00am AEST GROUP B: Australia faces a tough group, comprising Spain, Netherlands and Chile. Australia’s first match is against Chile on 14 June at 8.00am at AEST TOURNAMENT FAVOURITES: Spain are ranked number one but most

PROVIDE PRE- AND POST-MATCH ENTERTAINMENT

bookies tip hosts Brazil to win the trophy PD

Offering patrons various pre- and post-game entertainment can be a

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 7

BREAKFAST OF F

champions THE FIFA WORLD CUP OFFERS PUBS A GREAT OPPORTUNITY TO ATTRACT THE BUSINESS OF THOUSANDS OF SOCCER FANS – ESPECIALLY FOR THOSE VENUES WILLING TO OPEN EARLY IN THE MORNING WORDS: TRIANA O’KEEFE

or soccer fans everywhere 2014 is a carnival year. The FIFA World Cup is back and for the second time in its history will be hosted by Brazil, a nation known equally well for its flamboyant football and party spirit.

Between 13 June and 14 July, 32 countries will compete in 64 matches across 12 cities in Brazil for soccer’s ultimate prize. Millions of fans will cheer their teams on, in the stadia, from their living rooms and in pubs and bars all across the world.

During the last World Cup in 2010, 4.22 million Australians tuned in. This figure represents 23 per cent of the population aged fourteen and above. With such a high level of interest, pubs and venues throughout the country have a great opportunity to take advantage of the market.

Unfortunately, a challenge arises from the time difference between Brazil and Australia.

The majority of matches will be aired live in Australia (AEST) between 2:00am and 8:00am, with a few kicking off at 11:00am.

This means that a large number of venues will need to apply for extended trading hours and devise a plan to achieve maximum profitability.

A key part of that plan should be breakfast.

THE BIG BREAKFAST Given the not-so-sunny-side-up early morning viewing times, offering breakfast to your patrons can be a good way to increase revenue outside of beverage sales.

Things to consider will be the size of your menu, prices and selection.

When taking advantage of sporting event promotions, it is often a good idea to stick to a theme or work with a general motif. Menu planning can be very similar to that of planning for seasonal changes. What works best with the general climate, mood and patronage?

When it comes to the size of your menu, keep it simple – but be sure to offer both hearty meal options as well as lighter choices.

Remember that whilst the games are shown early in the morning, patrons will most likely have the energy to create an atmosphere similar to that of Saturday night rugby screenings.

You may decide to use the full extent of your kitchen or simply use various components, such as the fryer. It is important to consider the staffing requirements and the costs involved with a fully functioning kitchen. Alternatively, venues may choose to run a barbecue style of breakfast or similar. Options like this, if suitable for your clientele, can potentially lower running costs and increase profit margins.

Doug Sweeney, venue manager and licensee of the Ranch Hotel, suggests offering food and

8 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

BUSINESS

MAKING BREAKFAST PERMANENT

Why stop at the World Cup? As Tip Top Foodservice national account manager Darren O’Brien explains, there is a growing trend among Australians to enjoy breakfast and brunch out of the house. “This is a great opportunity for pubs to take advantage of,” he says.

Michael Lenehan, licensee and venue manager for the Iris Hotel Group, would agree. He describes breakfast as the last frontier for bars and pubs. “In a market now driven by food and beverage offers with so many strong operators, more and more businesses are looking seriously at breakfast as a new revenue stream,” he explains.

“As venues are renovated to accommodate the increase in food trade, it is only natural breakfast will be included in their offer.”

Lenehan points out that only 10 years ago dining in a pub was the exception, not the rule.

“Sydney’s café culture is booming,” he says. “It was only a matter of time before pubs got their act together and offered serious competition to café dining. And why not? Most pub kitchens are better equipped and staffed than anything a café could dream of. All that is required is good staff management, redirection of resources, keeping it simple and doing what you know well.”

Pub managers may decide there is a market for a breakfast menu during every day of the week, or alternatively offer a morning meal limited to the weekends. This decision will be based on your unique customer demands and sustainability.

For managers concerned about streamlining stock, Tip Top’s O’Brien stresses the importance of buying versatile products that can be used across various meal times.

“This means breads that will be perfect with poached eggs in the morning but will also match well with hearty meals later in the day. For example, a generous slice of super thick white bread, or a serve of Ciabatta loaf.”

O’Brien also suggests those venturing into the breakfast market for the first time should consider ARGENTINE SUPERSTAR LIONEL MESSI

beverage packages. “We will be aiming to offer breakfast deals with a beverage included,” he says.

“Options such as juice, tea or coffee are your obvious choices. However, depending on our licence extension, we will be looking into the feasibility of offering options such as Mimosas or Bloody Marys.”

Offering a beer special may also be a good idea for your venue, even if it is not included with your breakfast offer. Consider national beer specials correlating with the countries that are playing.

buying frozen breads. “Using frozen breads allows pubs to keep enough product on hand while also controlling waste during the introduction of a new menu,” he says.

Tip Top Foodservice offers a range of frozen breads including English muffins, sliced breads, super thick white sliced and super thick raisin toast, all of which can be stored in a freezer for up to four months.

For operators, it’s well worth remembering that breakfast is a growing trend and customers pleased with a breakfast offering are likely to become regular diners for other meal occasions as well. PD

“MOST PUB KITCHENS ARE BETTER EQUIPPED AND STAFFED THAN ANYTHING A CAFÉ COULD DREAM OF” BREAKFAST AT WORLD RESTAURANT & BAR, MELBOURNE

WITH A SIDE OF BRAZIL Events such as the FIFA World Cup allow venues to step outside of their usual routine and offer patrons a little taste of something different.

Given that the tournament’s host nation has a culture rich in food and beverage, it is a great opportunity for venues to get creative.

When considering a breakfast menu, perhaps include a selection of Brazilian fare.

Options such as Tapioca Cheese Bread or using Brazilian coffee beans for your espressos are an easy way to give your venue’s breakfast deal an edge.

Brazilian cocktails are also a good way for your patrons to get involved with your theme.

Consider the country’s national cocktails and flavours; for example, the Caipiriñha and fruits such as guava.

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 9

TAG LINE

10 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

BURGER

KINGS PUBS HAVE TAKEN THEIR BURGER OFFERING TO A WHOLE NEW LEVEL IN A BID TO ATTRACT CUSTOMERS AND OUTDO EACH OTHER. PAUL WOOTTON REPORTS

12 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

THE JUICY LUCY AT GOODTIME BURGERS

COVER FEATURE

I

t’s mad, isn’t it? It’s part of the zeitgeist. You look at New York and London. It’s a food revolution going on all over the world.”

Sean Connolly, head chef of The Morrison in Sydney, is describing the international rise of the gourmet burger.

“Everyone loves a burger,” he explains. “It’s a naughty treat but you want to go somewhere with credentials, you don’t want to rock up at a fast food place anymore.”

The Morrison is certainly somewhere with credentials and, after it opened in 2012, Connolly was selling 80-100 of his own premium burgers every day. Made with quality dry-aged meat, they came with duck fat chips and cost $20 a pop. Immediately they became one of The Morrison’s top three sellers.

Their success was so great that Connolly and venue owner Fraser Short decided to give the burgers a starring role in their business.

“As a businessman you look at what’s hot in the market right now and what your strengths are – and our strength was burgers,” Connolly says.

The Parlour Bar adjacent to The Morrison’s dining space was underperforming so they introduced a new concept that focused on burgers – and Parlour Burger was born. Using the same high-quality meat, Connolly created a range of burgers all at $10 and the place was an instant smash. It still is. Currently, it sells around 1,700 burgers a week.

But burgers are only part of the story. In Parlour Burger, Connolly and Short have created a brand. “I said from the start we have to throw everything at it and not dilute it,” Connolly says. “I didn’t just want it to be an

idea on a menu, I wanted us to throw all our marketing at it as well.”

Importantly, Parlour Burger doesn’t look like it’s part of The Morrison; it doesn’t look like a traditional pub. It looks like a standalone burger joint. It says, ‘We specialise in this’ and fills consumers with confidence that if it’s burgers they want, this place will deliver.

BURGER BRANDS IN PUBS

CREATING A BUZZ

Bestseller: Cheeseburger ($10)

Connolly’s burger brand in a pub isn’t unique.

Across the city in Bondi Junction, the ground floor of The Eastern Hotel resembles a Californian diner with candy-striped booths and cheeky slogans on the wall. Welcome to GoodTime Burgers, the brainchild of The Eastern’s owner Andrew Lazarus and head chef Matt Fitzgerald.

Lazarus researched the burger concept on his international travels and was particularly inspired by New Zealand’s Fergburger brand.

“He didn’t necessarily want to replicate the product,” Fitzgerald says, “but he wanted to create that same kind of success – a product that everyone talked about.”

GoodTime’s risqué marketing – “The Freshest Fun Between The Buns” – certainly got the venue talked about but Fitzgerald’s burgers have also created a buzz.

Fitzgerald says there are two approaches to making a burger. The traditional approach is to keep it simple, with a soft, fresh bun, quality meat, chutney, cheese and a pickle. Others prefer to mix up to 25 different ingredients – and then offer 40 different choices of burger.

“Too much choice and it gets confusing. You’ll

1. PARLOUR BURGER (THE MORRISON, SYDNEY) Head chef: Sean Connolly Number of burgers sold in a typical week: 1,700 Special burgers: The Black Widow, a burger in a black ‘activated charcoal’ bun Special sides: Duck fat chips; house made onion rings 2. GOODTIME BURGERS (THE EASTERN, BONDI JUNCTION) Head chef: Matt Fitzgerald Number of burgers sold in a typical week: 800 Bestseller: Good Ol’ Time ($10) Special burgers: Juicy Lucy, with cheese stuffed inside the pattie Special sides: Twice-cooked chips; large range of house-made sauces 3. CHAR BURGER LIQUOR (THE LONDON, PADDINGTON) Head chef: Michael Canavan Number of burgers sold in a typical week: 1,100 Bestseller: Chur Burger ($10) Special burgers: Pulled Pork, with Chur BBQ sauce, red slaw and fennel mayo Special sides: Salted sweet potato fries; Milo milkshake

“WE’VE SEEN A HUGE INCREASE IN FOOT TRAFFIC. IT’S BROUGHT NEW CUSTOMERS INTO THE PUB FOR SURE” IT’S NOT JUST ABOUT THE BURGERS – DÉCOR AND BRANDING ARE KEY

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 13

find in those places that their bestsellers are still the simple burgers,” he says.

GoodTime offers six burgers at $10 and three at $15. The more premium selection includes the Juicy Lucy, a decadent burger with cheese stuffed inside the meat. The standard Good Ol’ Time burger outsells the rest of them by some way though, Fitzgerald says.

GoodTime’s second most popular burger is the 34DD, a chicken schnitzel burger costing $10.

At $10, the margins on a good quality burger aren’t huge, but GoodTime buys all its vegetables from the markets and makes all its sauces and chutneys in house to save money.

“To make 40 kilos of chutney is not that expensive but to buy 40 kilos of chutney adds up to quite a lot,” Fitzgerald explains.

For pubs, food isn’t always the end-game anyway. If you attract punters with good value food, you can reap the rewards as they stay and drink, play the pokies and party till the wee hours. “The margins balance out with some of the side orders too,” Connolly adds.

At Parlour Burger, the cheeseburger reigns supreme followed by the Black Widow, a visually striking variation featuring a black bun made from ‘activated charcoal’. “It’s vegetable carbon,” Connolly explains. “It’s good for digestion apparently. There’s no flavour to it.

Buy a kilo of it and it’ll last you a year, you only need a small amount in there. But the buns smell like brioche and taste like brioche. Yet they’re black. It’s amazing how many people are interested in them.”

And where does Connolly go when he wants his own burger fix? “A treat for me means going to Rockpool Bar & Grill,” he says. “I’ll have a burger there. I know it’s going to cost me a fortune but I know it’s being made by one of the best chefs in the country; it’s great quality meat, it’s a great brioche. It’s knowing you’re buying into a quality brand.”

WHY SPECIALISE IN BURGERS n

Gourmet burgers are trending right now so your offering is likely to be in demand

n

Focusing on one kind of dish makes it easier to maintain quality and consistency

n

With one style of food, it’s easier to establish a clear identity for your food offering – and build a memorable brand around it

n

Producing large volumes of the same dish introduces economies of scale, allowing you to make savings and increase your margins or offer very competitive prices

n

In many ways, it’s perfect pub grub. As Sean Connolly says, “It’s good beer food, isn’t it?”

14 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

PARLOUR BURGER’S SEAN CONNOLLY AND HIS BLACK WIDOW BURGER

COVER FEATURE

BRAND RECOGNITION While The Morrison and The Eastern have created their own burger brands, The London in Paddington invited an already established burger brand into its venue. Chur Burger is Warren Turnbull’s successful Surry Hills establishment and Chur Burger Liquor represents a partnership between Turnbull and The London pub.

Having a recognised restaurant brand associated with your venue is “a definite benefit”, according to Robbie Stowe, The London’s assistant general manager. “We’ve seen a huge increase in foot traffic now that we have Chur Burger,” he says. “It’s brought new customers into the pub for sure. People want to try the famous Chur Burger.”

The London still retains its traditional pub menu, however. “The London already has a reputation and we didn’t want to leave that all behind for one product,” Stowe says. “We still get regulars coming in from seven years ago for the $10 steaks on Thursdays, which are going amazingly well. They’re on par with sales of the Chur Burger – 200 steaks and 200 burgers on a Thursday night. That’s ridiculous for the small pub that we have.”

The Chur Burger operation runs out of The London’s usual kitchen. Turnbull helped with the initial set-up but The London’s head chef Michael Canavan is in charge of the burgers there now. He’s also had a hand in training up staff for the third Chur Burger, which has just opened in The London’s sister venue, the Manly Wharf Hotel.

At The London, Stowe says the burgers sell well with cocktails, especially on Sundays.

“Chur Burgers are always $10 but we also do Bloody Marys for $10. People think, ‘That’s a no brainer, I’m hungover, I’m going to have a burger and a Bloody Mary.’ We do a lot of them,” he says. PD

THE GOODTIME LOOK: HIP AMERICAN DINER

HOW TO MAKE THE PERFECT BURGER “It starts with good quality meat, of course,” Matt Fitzgerald says. “It needs good fat content in it because that helps keep it nice and moist and gives it good flavour as well. Some people add lots of herbs, spices and sauces but I prefer not to add anything so you can taste the beef. Some add breadcrumbs to the pattie but that will dry it out. Make the pattie and season it as you cook it (not before because the salt will start to dry it out too).”

GOODTIME HEAD CHEF MATT FITZGERALD

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 15

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This beautiful book is the new must have text on sous vide cooking for chefs and home cooks across the world.

Japanese Lamb Shoulder with Pea and Wasabi Kerby Craig

ume, sydney

Kerby Craig served this delectable lamb dish to me at Ume in 2012. High quality ingredients will make all the difference with this recipe, so look for a great, ethically raised local lamb shoulder from your butcher, top quality soy sauce such as Shibanuma, and fresh or frozen wasabi paste rather than the ordinary coloured radish paste or powder.

Note: Freezing the peas instead of precooking them ensures they retain their freshness. The technique was adapted from Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young (The Cooking Lab, 2011).

Time: 7 hours, includes 6 hours cooking time. Serves 4.

Dashi stock 10 grams dried kombu 450ml filtered water 15 grams bonito flakes In a pan, combine the kombu and filtered water, and leave to soak for 20 minutes. Bring to a temperature between 60-65°C/140-150°F (or until you can see a little steam), then remove from heat and set aside for 30 minutes. Discard the kombu and return pan to the stove. Bring the stock back to a simmer, then add the bonito flakes, and cook for 30 seconds.

Strain, and chill. (Alternatively, the dashi stock can be made with 1° teaspoons of hon-dashi to 450ml of warm filtered water, stirring until dissolved. Chill.)

Preheat a water bath to 88°C/190°F. In a saucepan, reduce the mirin by half over medium heat. Chill. Place the lamb in a vacuum pouch with the remaining ingredients, and seal on high. Cook in the preheated water bath for 6 hours, then transfer the pouch to a cold water bath to bring it back to room temperature. Cut a corner off the pouch and drain the braising juices into a small pot. Bring the pot to a high simmer over medium heat, removing any fat that rises to the surface. Continue cooking, skimming regularly, until reduced to a tare (Japanese glaze).

Pea purée 150 grams fresh baby peas (or frozen if out of season) 30 grams fresh or frozen wasabi

Lamb

75 grams organic soy milk

300ml mirin

50 grams water

2.5kg boneless lamb shoulder

3 grams sea salt flakes

400ml dashi stock (from above) 200ml good quality soy sauce 150ml shiro dashi

Pod the fresh peas and place in an airtight container. Freeze. When frozen, place the peas in a blender along with the remaining ingredients, and blend on high for 2 minutes. Refrigerate until ready to serve.

To serve 2 sushi (yaki) nori sheets 1 bunch red radishes shiso vinegar yarrow leaves nasturtium leaves Barbecue the lamb over a moderate flame, turning constantly until evenly coloured all over, then set aside to rest in a warm place. Slice the sushi nori into strips, then gently and repeatedly flap each strip over a medium barbecue flame until crisp, being careful not to let them burn. Wash and slice the radish paper-thin using a mandoline. Gently stir the pea and wasabi sauce to recombine.

Carve lamb shoulder into desired portions and brush with reduced braising juice tare.

Dress the plate with the pea purée, then arrange the lamb on top, adding 1 teaspoon of shiso vinegar. Place a strip of sushi nori next to the lamb, and garnish with radish slices and the yarro and nasturtium leaves.

For equipment inquires Dale Prentice 0428623295, info@sousvideaustralia.com.au Come and see us at stand B29, Foodservice Australia in Sydney, May 25-27, 2014 16 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

sousvideaustralia.com

MENU INNOVATION

10 DISHES WITH PRO VEN MENU APPEAL FO R THE COLD ER MONTH WORDS: S S OPHIE PAN

fi lling but don’t lean heavily on one protein.

Chef Ben Keal of The Stables in Perth does a vegetarian version of baked ricotta gnocchi with roast pumpkin, maple smoked walnuts and sage butter. A good tip when presenting gnocchi is to keep the colours vibrant. Keal says, “Most gnocchi is going to be a pretty standard white. We put some herbs through ours but it’s still a pretty straightforward colour. So try adding a few more different colours. In summer I try to have more Mediterranean style colours and in winter you go with your winter colours – your dark browns and very, very vibrant greens.”

4. CAULIFLOWER CHEESE

BASE GNOCCHI: THE PERFECT FOR A GREAT WINTER DISH

1. BRINED, SMOKED AND GRILLED HALF CHICKEN

2. SLOW COOKED BEEF SHORT RIB

This is one of the best-selling dishes at Rose Diner and Bar in Melbourne – around 140 serves are sold each week. The chicken is brined, cold smoked for five hours, char grilled and finished in the oven for 10 minutes. Head chef Jaron Balsom explains the most important part of this dish is the brining process. “You want your brine not too salty and not too sweet,” he says. “So we take the chicken off the carcass as half a chicken, and that just gets brined for an hour and a half to two hours, which is enough time for it to permeate through the flesh and keep it nice and moist.”

Pair it with some nice wintry roast vegetables and you’ve got a clean, full flavoured dish.

Jamie Thomas, head chef of The Carrington in Sydney, has been doing a slow cooked beef short rib with smoked cauliflower purée, chimichurri and spiced almonds. “It’s a slow braised piece of meat so it’s quite perfect for winter and I think cooking meat on the bone, at the moment, is kind of trendy. People are loving short rib,” he says. He reveals the smoked cauliflower purée is what really makes this dish. “We hot smoke a whole head of cauliflower and then put it in the thermomix and make a really nice super smooth purée.”

3. GNOCCHI Gnocchi create a great winter dish. They’re

During winter, Rose Diner’s cauliflower cheese is a big hit with customers. “We can’t go through winter without putting it on the menu,” says Jaron Balsom. “We make our own béchamel and flavour it up with usually two or three different types of cheese. For example, Taleggio cheese is really nice. It’s really stringy, which people love. We also have a basic cheddar because everyone loves that nice salted flavour and usually something like a Lancashire, something to give it a little bitterness, a little sharp taste but nothing overpowering.” A head of cauliflower can get five serves and each week Rose Diner goes through around 30 heads.

5. BRAISED CHIPOTLE MEATBALLS Everyone loves meatballs, and peppers are trending, so what better than to add them together? At The Carrington, Jamie Thomas has created a chicken and pork mince meatball braised in an adobo sauce, with fresh cheese grated on top. The dark, rich flavours from the smoked chilli sauce makes this dish a warm, hearty snack perfect for the cold winter months.

6. OXTAIL LASAGNE Unlike a regular lasagne, this oxtail version doesn’t use a tomato-based sauce. Instead, head

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 17

MENU INNOVATION

REINVENTING THE PIE There are two components to any pie: the pastry and the filling. While both are important, if you had to get just one spot on, it has to be the pastry, according to Jaron Balsom, head chef of Rose Diner and Bar. “Think layers and layers and layers,” he says. “Put the extra time and effort into it and make sure you’ve got those layers. The more care, the more layers you put into it, the better results you’ll have in the end.” The flakiness of a good puff pastry is perfect on top, while a good short crust pastry on the bottom is great to keep the base from puffing up too much.

In terms of fillings, quality ingredients and a sauce that shines will make a good pie into a great pie. At The Carrington, head chef Jamie Thomas uses Angus beef mince and chuck steak in his pies. “So it’s kind of self-saucing a little bit with the mince being

INDIVIDUAL PAELLA AT THE STABLES IN PERTH

slightly wetter than the chuck, while the chuck adds a bit of texture.”

Deviating from the norm, The Stables head chef

chef Andrew Tolley of Brisbane restaurant Statler and Waldorf slow cooks the oxtail in red wine for 10 hours. He then shreds the meat and, with the stock the oxtail has been braised in, cooks it down to a nice, thick gravy-like consistency. He uses his own house-made lasagne sheets, a traditional style béchamel sauce and gruyère cheese to complete this winter warmer.

9. CACHAPA This Venezuelan style soft corn pancake is traditionally served folded over and stuffed with queso de mano cheese, similar to a mozzarella. However at The Carrington, Jamie Thomas stuffs his version with winter greens, house-made cheese and a tamarillo salsa for a nice winter snack alternative to tacos. The possibilities are endless.

served with a confit orange and fennel salad to

7. PAELLA

10. BEEF CHEEK CHEESEBURGER

of the pie completely with its pie kitchen, allowing

Individually portioned and served steaming hot in little paella pans, Ben Keal’s paellas at The Stables in Perth come with the usual suspects of prawns, mussels and chorizo but it is the sofrito that he finishes the paella with that makes this dish special. “So basically it’s onion, fennel, celery and you sweat that down until it goes transparent. Then you add quite a bit of saffron and finish it with diced tomatoes and cook it all the way down until you get this thick Napoli style sauce,” he says. “Then you stir that into the paella at the end and it gives that really rich amazing flavour from the fennel.”

Not just your average beef mince pattie, the beef cheek burger at Statler and Waldorf is slow cooked and braised for a heartiness more suited for winter. Andrew Tolley makes everything in-house, from the brioche rolls to the tomato relish – made with slow roasted tomatoes cooked down with rosemary, garlic and red wine vinegar. Tolley even pickles his own vegetables.

“The fact that it’s a cheeseburger is quite familiar to people; you can get a cheeseburger anywhere but what I’ve tried to do is get some of the best ingredients I can find and make a gourmet cheeseburger,” he says. PD

8. ROASTED LAMB LEG WITH DUMPLINGS Add a bit of childhood nostalgia to a winter classic roast with dumplings soaked in gravy.

“The roast is usually our big one in the winter,” says Rose Diner’s Jaron Balsom. “So this year we’re going to go with lamb. We just get the lamb leg, debone it, truss it and stud it with some garlic and rosemary stems and then just serve it with whatever vegetables we have available at the time.” Whether you’re doing lamb, pork or beef, roasts are a sure win in winter.

18 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

Ben Keal is doing a duck and wild mushroom pie balance out the heaviness of the pie. Claire Tindale from Meat & Livestock Australia also suggests investigating lamb neck for creative pie ideas. “The lamb neck has a great deal of connective tissue which breaks down when cooked slowly over low heat to produce rich pie gravy and melt-in-themouth tenderness,” she says.

Statler and Waldorf has mixed up the concept customers to mix and match pies with different sides. “So you come in and there’ll be three types of pies; for example, a lamb shank, a seafood and a vegetarian pie, and eight to 10 side dishes you can get with that,” head chef Andrew Tolley says. “So there’ll be salad options, roast vegetable options and mash potato options. On top of that, if you don’t actually want the pastry on the pie, you’ll be able to get the pie filling with house-made gnocchi or pasta. If you don’t want that, you’ll be able to get the pie filling on a burger roll, and if you don’t want that then there’ll be other options like Yorkshire pudding on the side.”

DUCK AND WILD MUSHROOM PIE FROM THE STABLES IN PERTH

“A GOOD TIP WHEN PRESEN TING GNOCCHI IS T O KEEP THE COL OURS VIBR ANT”

TAG LINE

QUALITY WITHOUT COMPROMISE Bone Roasters food service range is designed for today’s modern, fast paced kitchens.

www.boneroasters.com.au www.boneroasters.com.au E admin@boneroasters.com.au T (61) 7 5568 0500 F (61) 7 5568 0555 3/47 Taree Street, Burleigh Heads Q 4220 AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 19

MENU DEVELOPMENT

TAKING STOCK STOCK IS A KEY INGREDIENT IN MANY WINTER DISHES, USED AS A BASE FOR SAUCES, GRAVIES, JUS, OR ON ITS OWN TO ADD FLAVOUR TO DISHES LIKE SOUPS, RISOTTOS AND PASTAS. BUT SHOULD YOU BUY IN OR MAKE YOUR OWN? WORDS: LUKAS RASCHILLA

M

aking a stock from scratch can be a tiring part of kitchen prep. From roasting bones to adding a mirepoix, then simmering and reducing for several hours, if not overnight, creating a stock is one of the most time-consuming practices chefs endure. It can also be an expensive endeavour for businesses, given the time stoves are on and the labour that’s involved.

With companies such as Bone Roasters and Nestlé’s CHEF brand now producing high quality real stock on a commercial level, buying in stock can be a sensible option. Andrew Wenn, head chef at the Harp of Erin Hotel in Melbourne, does exactly that. “We buy in due to limited space in the kitchen and to save on time,” he says.

Nestlé’s CHEF range of 100% natural reduced stocks are available in 1 litre pouches in two varieties, reduced veal stock and reduced shellfish stock. Queensland company Bone Roasters has developed a line of

high end stocks, including veal stock and chicken stock, as well as red wine jus and lamb jus. All Bone Roasters’ products are 100% natural, traditionally made stocks and reductions.

Conrad Brown, a chef for more than 25 years, founded Bone Roasters after recognising a demand for stocks that were “cost-effective and the same every time, from colour and taste to reduction levels”.

For Brown, consistency is key. “Of course chefs know how to make proper stocks but they also know how hard and time-consuming it is to get the same consistent product every time,” he says. The advantage of Bone Roasters, he suggests, is that it’s able to specialise in making stock without any other kitchen prep to worry about – unlike most busy, fastpaced kitchens.

Whether you choose to buy in stocks or make them from scratch, your focus should always be on having a consistent and high quality end-product.

Should you buy in?

YES

NO

Hotel and Brewery, Bella Vista Hotel and Hillside Hotel, uses Bone Roasters’

own stock. “You get better flavour and quality and a better end product in

products because of their quality and the consistency of the stocks. “We get

my opinion,” he says. Lennerth doesn’t see consistency as a major issue,

the same results every time,” he says. Youngs emphasises that “taste is the

when making his own. “We’ve got strict recipes, but it is better to have

optimum reason” he uses Bone Roasters. “As there are no additives, I know

the same chef do it all the time,” he says. “I don’t really find it difficult to be

exactly what’s in it; it would be the same as if I were making it,” he says.

consistent with stocks made from scratch. You do get a little bit of variance,

Across the three venues, Youngs explains that using a high quality product

but that variance is never anything major.” He adds: “Buying in stock saves

saves on time and space and that “it is cost-effective when you consider all

time but then you have to reduce that down even further so it costs more. I

the components that go into making a stock and then reducing it”.

think it’s more cost-effective to make your own.” PD

Sam Youngs, group executive chef of three Sydney venues, the Australian

20 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

Dean Lennerth, head chef of The Colonist in Adelaide, prefers to make his

TAG LINE

For me it’s the confidence I get from Australian grain fed beef. consistency flavour quality

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AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 21

MY KITCHEN

Royal

PERFORMANCE WARM DUCK SALAD

ITS KITCHEN MAY HAVE SOME LIMITATIONS BUT THE ROYAL OAK IN NORTH ADELAIDE PRODUCES RESTAURANT-QUALITY FOOD, HEAD CHEF ADAM MCGREGOR TELLS LUKAS RASCHILLA

ALL CHANGE I moved from Graziers Steakhouse to the Royal Oak last October. I was asked to focus on providing the pub’s customers with restaurant-quality food. The premises underwent renovations, being one of the oldest pubs in Adelaide. Now there is a revamped beer garden and the décor has a funky sort of retro feel to it.

MY EQUIPMENT The kitchen here is quite small, but you work with what you have. The equipment at the Royal Oak consists of a Garland combination unit, which has an oven, flat grill and stove top burners.

There is also a char grill for steaks, two deep fryers and a Rational Combi oven. The one thing I would love to have is a salamander, but we don’t really have room for one here.

My favourite piece of equipment is the Combi oven: while it’s only one of the smaller ovens that Rational produces, it makes busy nights much easier.

OUR MENU Some of our clientele are a little older and are looking for food that is not only high quality but different from traditional pub food, and we cater for that. There is a real focus on the quality of the food here. We don’t necessarily focus on one type of dish or style of food but just on consistently producing quality meals.

We make as much as we can from scratch here, including the Japanese aioli served with our calamari, barramundi, and Oak burger. In-house, we also make the raspberry balsamic sorbet served with the chocolate panna cotta and the pistachio foam featured on the coconut tapioca.

Our biggest seller at the moment is a pulled pork bun. It is pulled pork that’s been slow cooked in a sauce made in-house, coleslaw

22 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING

and crackling, served on a floured bap. We also have an Oak Big Banger burger, which is similar in style to an American cheese burger.

It consists of two beef patties, Swiss cheese, bacon, white onions, pickles and mustard aioli. The warm duck salad, lamb rack, and chocolate panna cotta are consistently popular at the Royal Oak.

MY WORST AND BEST SHIFTS My worst shift was last December, on the Friday night when the Ashes Test Match was on at Adelaide Oval. There were already a couple of group functions booked, plus all the cricket crowd were in because we are close to Adelaide Oval and it was just chaos and madness. The place was overcrowded, overbooked and we had people waiting for tables most of the night.

Christmas Day, on the other hand, was very enjoyable to work. The Royal Oak was the only pub open on our street and we had a fair few people in. As it was a set Christmas Day menu it was a smooth day and I managed to knock off work around 3.30pm, which was quite nice. PD

ADAM MCGREGOR

LAMB RACK

VENUE FACTS PUB: The Royal Oak, North Adelaide OWNERS: The ALH group HEAD CHEF: Adam McGregor AVERAGE COVERS: 700 per week KEY SUPPLIERS: PFD Food Services, Holco, Angelakis Bros BEST SELLING DISHES: Pulled Pork Bun, Warm Duck Salad, Salmon Nicoise Salad, Lamb Rack, Chocolate Panna Cotta

METHOD

TAG LINEUP PLATING

BEEF PICANHA W ITH R OAST P OTATOES, BEA N SALAD & CH I MI CHURRI

MEAT 1. P re-heat the oven to 180˚C. Score the fat on the rump cap using criss-crossing cuts and then rub rock salt into the meat. This will prevent the piece from curling and it will also add extra flavour while it cooks.

2. In a hot frying pan sear all surfaces of the meat, fat side last. Place the meat on a roasting rack and cook for 25-35 mins/kg. Also roast your diced potatoes at this stage.

Check the meat is cooked appropriately using a meat thermometer – 54˚C in the centre will be medium-rare.

3. Remove meat from oven and then cover with foil and rest for 10-15 minutes in a warm area before carving.

4. When dish is ordered cut across the grain of the beef into 190g portions – 3 nice slices each. Serve with 80g of potatoes, 60g bean salad and chimichurri across the top.

BEAN SALAD Mix 60g of bean mix (drained), sliced onion, diced capsicum, 50ml olive oil, 1 tbsp. lemon juice, pinch of

Rump Cap is a cut of beef that sits

chopped parsley and pinch of chopped coriander. Serve

atop the rump – hence its name. In

alongside the meat and potatoes.

some countries it’s considered to be the best cut of beef due to its marked

CHIMICHURRI

flavour. It's famous and loved in

Mix chopped parsley, coriander, garlic, salt, pepper, lemon

South American countries, especially

juice and a pinch of dry chilli flakes together. To serve,

Brazil where it is known as ‘Picanha’

spoon over meat and potatoes.

INGREDIENTS

COST

190g serving of Rangers Valley Rump Cap Black Onyx Marbled Beef

$5.91

80g roasted brushed potatoes, chunkily diced

$0.23

60g four bean mix

$0.25

20g red onion, finely sliced

$0.08

20g red capsicum, finely diced

$0.20

8g flat leaf parsley, finely chopped

$0.50

8g coriander, finely chopped

$0.50

3 tbsp. lemon juice

$1.00

150ml extra virgin olive oil

$1.05

Cracked black pepper

$0.02

Rock salt

$0.10

Pinch of dry chilli flakes

MENU PRICE:

$33.00

$0.02 Total cost per serve:

$9.86

Menu price:

$33.00

Profit:

$23.14

Profit Margin:

70.12%

Food Styling and Photography by Julio Castellano – www.juliocastellano.com – 0416 498 642

PROFIT MARGIN:

70%

AUSTRALIAN HOTELIER | PUB DINING MAY 2014 | 23

TAG LINE

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It’s the ideal new addition to your menu, suitable as an exciting new fry with a meal or as an individual snack item.

For more information speak to your McCain Foodservice Sales Representative or contact our National Sales Office on (03) 9514 4600. www.mccainfoodservice.com.au

24 | MAY 2014 AUSTRALIAN HOTELIER | PUB DINING