A sense of place – Meet Zeb Gilbert Syracuse – The Melbourne institution is 20 years young The hospitality market – All the latest recruitment trends Fine Food Australia – The guide to this year’s trade fair
OLIVE OIL & LEMON SYRUP CAKE WITH CANDIED CUMQUAT, MASCARPONE & LEMON BALM
Recipe
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TIP TOP® English Muffins 9328 Super Thick White 9326 Super Thick Raisin 9327
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4
EDITORIAL
foodservicenews.com.au
PUBLISHER HELEN DAVIES
EDITOR ANITA CONNORS (02) 9213 8335 anitaconnors@yaffa.com.au CONSULTING EDITOR JILL DUPLEIX NATIONAL SALES MANAGER RHONNIE MERRY (02) 9213 8241 Mobile: 0417 617 077 rhonniemerry@yaffa.com.au CONTRIBUTORS Tony Eldred, Tim Grey, Anthony Huckstep, John Susman
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B
urgers. Love ‘em or hate ‘em, they’re a trend that just won’t go away. Returning from yet another burger opening, it struck me that Australia’s appetite for franken-milk bun-burgers only seems to be growing. Wagyu beef patties, pickles, southern-style chicken, truffle cream, Dorito crumbs, onion rings, crispy pork belly, double cheese, tomato kasundi, tempura fish, green papaya salad, jalapeños, Texan rub, apple relish, sambal, roasted portobello mushrooms, maple bacon, soft shell crab, Korean mayo, sauerkraut, poutine, you name it, it’s on a burger somewhere nearby. And as imaginative as this all is, what’s not prevalent amongst these American-inspired, South East Asian-infused creations is the humble beetroot and fried egg. The Aussie burger with the lot is slowly but surely slipping off the menu. But why? Perhaps it’s not flash enough for the fad-focused eatery or diner? Or perhaps a little cultural cringe is a play? Or perhaps simply operators don’t think they bring anything new to the proverbial table. But on the hunt for nostalgiariddled comfort food, what better way to charm than to channel milk bars of old?
Anita Connors Editor
FOODSERVICE NEWS is published by Yaffa Media Pty Ltd ABN 54 002 699 354 17-21 Bellevue Street, Surry Hills NSW 2010 Ph: (02) 9281 2333 Fax: (02) 9281 2750 All mail to: GPO Box 606, Sydney NSW 2001 ISSN 1328-9039 MEMBER CIRCULATIONS AUDIT BOARD
Innovation is about the ability to recognise that nothing is impossible or cannot be innovative upon. Woodson is Australia’s original countertop equipment business, founded in 1954. It is renowned for its performance, reliability and backup service.
Today, Woodson is just one of many leading brands brought to market by Stoddart and is manufactured locally in Australia.
6
Table of Contents
FEATURES
REGULARS
12
A SENSE OF PLACE
16
14
THE HOSPITALITY MARKET
QUEENSLAND CHEF ZEB GILBERT DISCUSSES THE PHILOSOPHY BEHIND WASABI RESTAURANT & BAR FRONTLINE HOSPITALITY HAS RELEASED ITS 2017/18 SALARY GUIDE WITH ALL THE LATEST EMPLOYMENT TRENDS.
26 SYRACUSE: TWENTY YEARS YOUNG
TIM GREY HEADS TO THE MELBOURNE INSTITUTION TO FIND OUT HOW IT IS STILL GOING STRONG.
FINE FOOD AUSTRALIA
THE ANNUAL TRADE SHOW RETURNS TO SYDNEY AND IT HAS A NEW HOME. FLIP THE MAGAZINE FOR ALL THE DETAILS.
HUCK’S RANT
ANTHONY HUCKSTEP CONSIDERS TRADE SHOWS NEW AND OLD, AND WHAT THEY’RE DOING FOR THE FOODSERVICE SECTOR.
22 MANAGEMENT
WITH SO MANY NEW VENUES OPENING ACROSS THE COUNTRY, NOW IS THE TIME TO QUESTION WHETHER THIS IS SUSTAINABLE.
24 INSIDER
P. 26
P. 24
P. 12
P. 30
JILL DUPLEIX DELIBERATES ON THE SKILLS SHORTAGE AND ASKS HOW WE CAN EXCITE YOUNG GUN AUSSIES TO JOIN THE INDUSTRY.
30 RECIPES
EXCLUSIVE RECIPES FROM SYDNEY’S THE TILBURY HOTEL AND BONDI TRATTORIA.
PLUS N E W
A N D
JI
N O T E D
OPENINGS JI
THE REAL HERO OF THE PLATE P. 16
WHERE I
MANA
GEMENT
TONY E LDRE D
FO O D SERVICE
AUS
FRANK FAWKNER P. 18
DU
PL
EI
X
INSIDER
R E S T A U R A N T S & B A R S
STARTERS P. 8
LL
FOOD SERVICE
OVERSUPPLY & UNDERDEMAND P. 22
LL
P DU
LE
TO P
PROFILE CHEF
IX
THE SKILLS SHORTAGE NUMBERS P. 24 GAME
A SENSE OF PLACE P. 12 ERVI ODS CE FO S I N C E 2 0 0 8
TURNING TABLES
DISH-TINATION VACATION P. 11
TOOL T A L K C
O
O M P A R I S
N
SMALL ESSENTIALS P. 19
8
STARTERS
Just Opened
The Grill At The Four
Mode Kitchen & Bar
Made by the Hill
FOUR IN HAND REBRANDS WITH A NEW LOOK DINING ROOM 105 Sutherland Street Phone: (02) 9326 2254 Paddington NSW 2021 fourinhand.com.au
FOUR SEASONS’ NEW BISTRO WITH UCCELLO HEAD CHEF Ground Floor, 199 George Street Phone (02) 9250 3160 Sydney NSW 2000 modekitchenandbar.com.au
WESTERN SYDNEY’S NEW $6M DINING SPACE 55 Sherbrooke Street Phone: (02) 9625 5500 Rooty Hill NSW 2766 madebythehill.com.au
N E W
A N D
N O T E D
OPENINGS R E S T A U R A N T S & B A R S
Cuckoo Callay VENUE NUMBER 3 FOR THE CUCKOO CALLAY-NOUR TEAM 413 Crown Street Phone: 0414 403 323 Surry Hills NSW 2010 cuckoo-callay.com.au
NEW, NOTED, INTERESTING Across the country, here are Australia’s newest restaurants.
Rice Paper Sister RICE PAPER SCISSORS LAUNCHES 2ND VENUE 15 Hardware Lane Phone: (03) 9600 4949 Melbourne VIC 3000 ricepapersister.com.au
House of Lulu White
Lolo and Lola
Knox Dining
FORMER BORDELLO TRANSFORMS INTO BREAKFAST CAFE 4 Yarra Street Phone: (03) 8679 6755 South Yarra VIC 3141 houseofluluwhite.com.au
THE FILIPINO POP-UP GETS A BRICK-AND-MORTAR HOME 3 Watson Place Phone: 0412 929 780 Watson ACT 2602 loloandlola.com.au
CIRCLE ON CAVILL RELAUNCHES WITH ALL DAY BREAKFAST 3184 Surfers Paradise Boulevard Phone: (07) 5538 2888 Gold Coast QLD 4217 knoxdining.com.au
9
PHOTOGRAPHY: MERIVALE
STARTERS
VALE JEREMY STRODE AUSTRALIA’S FOODSERVICE INDUSTRY IS IN MOURNING FOLLOWING THE LOSS OF BISTRODE CBD’S JEREMY STRODE.
L
ondon-born Strode, who worked for hospitality group Merivale as an executive chef, took his own life aged 54 on July 17. Strode moved to Australia in the early 1990s. And it was not long before he took on the role of head chef at Donlevy Fitzpatrick’s George Hotel in St Kilda. He later moved to the Adelphi. Strode opened his first Australian restaurant Pomme in South Yarra with Christopher Young in 1998. The restaurant subsequently closed and in 2000, he took over the Langton’s kitchen. In 2002, Strode moved to Sydney to run MG Garage. Three years later he opened Bistrode in Surry Hills with his pastry chef wife, Jane Strode. The Strodes eventually joined Merivale, relaunching their restaurant at The CBD Hotel and later opening Potts Point’s The Fish Shop. Justin Hemmes, CEO of Merivale, is deeply saddened by Strode’s passing.
In a statement released last month, he said, “He was a friend and mentor to many at Merivale, always so generous in sharing his exceptional talent. We have been very lucky to have been part of Jeremy’s life for many years and we are all going to feel his loss enormously. “Our thoughts and deepest sympathies are of course with Jane, his wife and partner, and their boys. “Jeremy was my friend. I wish I had the words to express the loss. I am heartbroken.” Jeremy Strode is survived by his wife Jane and his three sons. The Strode family have asked that their privacy be respected, and instead of flowers, for any donations to be made to R U OK?. Readers seeking support about depression and information about suicide prevention can contact Lifeline 13 11 14; Suicide Call Back Service 1300 659 467; MensLine Australia 1300 789 978; and beyondblue 1300 224 636.
ON THE MENU
PHOTOGRAPHY: SEAN DAVEY
10
Les Bistronomes, Braddon, Canberra.
On the Menu WHAT CANBERRA HAS BEEN DISHING OUT THIS WINTER.
AUBERGINE 18 Barker Street Griffith, Canberra ACT 2603
LES BISTRONOMES Corner of Mort and Elouera Streets, Braddon ACT 2612
Four courses for $90 per person, highlights include: • Steamed nannygai with kohlrabi, mussels, chervil and yuzu sauce • Silver dory with prawn mousseline, semi-dried carrots and white sesame dressing • Lamb rump and sweetbreads with salsify cooked in milk, and roasted red cabbage • Poached pear, chestnut caramel, wheat beer ice cream and biscuit
• Pork and apple black pudding with fried free range egg and salad Lyonnaise $16 • Celeriac, parsnip and spring onion pithivier with roasted vegetable demi glace $34 • Bouillabaisse with rouille and bread $36 • Cherry clafoutis with vanilla ice cream, and oat and pistachio crumble $16
MONSTER KITCHEN AND BAR Hotel Hotel, 25 Edinburgh Avenue, Canberra ACT 2601
AKIBA 40 Bunda Street, Canberra ACT 2601
• Fried tofu with pickled shiitake, bonito soy, spring onion oil and sesame $18 • Coolwa pippies with chorizo and cider $26 • Pork neck cooked in whey with white bean, mallorquina, almond and fennel $34 • 8 hour beef short rib with charred cabbage, seaweed, pickled daikon and shiso $36
• Hapuka with wasabi miso, sesame, shoyu dressing, tempura flake, and shiso $15 • Soft shell crab bun with pickled baby gem, and creamy ponzu $9 each • Japanese fried chicken with lemon-braised onions and parmesan $18 • Cone Bay barramundi with miso lemon butter, pickled shimeji, green chill $30 • Lemon tofu cheesecake with Anzac crumb and pandan jelly $9
TURNING TABLES
DISH-TINATION VACATION, VISITORS HUNGRY TO EAT LOCAL IN A NEW COLUMN FOR FOODSERVICE, OPENTABLE'S LISA HASEN SHARES HER THOUGHTS AND INSIGHTS ON HOW RESTAURATEURS AND CAFE OWNERS CAN BEST DRIVE BUSINESS. AND THIS MONTH, SHE CONSIDERS THE BURGEONING MARKET OF DINER-TRAVELLERS.
NUMBERS GAME
TURNING TABLES
Lisa Hasen is vice president for Asia Pacific of online restaurant-reservation service OpenTable. Contact her via contact@opentable.com.
H
ospitality has always been in my blood. After many years in kitchens and restaurants across America, I found myself at OpenTable - a company that believes in fantastic dining experiences no matter what corner of the globe you’re in. Recently I went on an Italian holiday which included four nights in Rome. Hotel-hopping in the inner-city neighbourhoods of Pinciano and Rione I Monti, I tried my best to dine as a local. Away from the tourist municipios, it was a fantastic opportunity to order hard-to-get-where-I-live menu items, such as burrata cheese handmade by the owner's cousin. Like many travellers, my motivation centred on experiences that could potentially last me a lifetime. Admittedly, food tends to dictate my travel these days, partially because of the role I work in but mostly because the culinary fare on offer is too exciting to ignore. Travellers all over the world are feeling the same way. Our latest research, OpenTable’s Will Fly For Food Report, found that experiencing a destination
through its food is now the number one consideration for travellers when holidaying. Influencing agents of culture, history and climate that were previously top priorities nowadays yield less persuasive power. Indeed, our research shows travellers make wonderful customers. They’re more adventurous with their tastebuds than they are at home and are prepared to hunt down hidden gems and local favourites instead of beelining to tourist hubs. The quest for quality dining experiences whilst abroad is truly taking over. OpenTable customers globally are increasingly dining out abroad with almost half travelling overseas between two and four times per year. These trends represent a significant opportunity for restaurateurs, especially where, according to Tourism Australia, international travellers spent approximately $40 billion in the past 12 months at local eateries. International diners are arriving on Australian shores in droves and our research shows they prefer to book a table prior
to departure. The internet and social media platforms empower the modern diner-traveller, enabling them to research the best places to dine ahead of time. With limited time, they cannot risk having a meal that fails to enhance their travel experience. So how do you reap the benefits? Take a look at where you’re discoverable and what information about your venue and offering surfaces. Increasing your presence on global platforms certainly helps, but sometimes simply enhancing your visual and written assets can make all the difference when attracting eager, sophisticated diners from abroad. My tip? Focus on what makes your venue special. Do you showcase uniquely Australian items or produce on your menu, like Balmain bugs? Does your venue boast an unbeatable boutique Aussie wine list? Ensure your online presence speaks loudly to this – these elements are great selling points and aren’t always immediately obvious to visitors. With all this in place, they may just leave with a memory that lasts a lifetime.
11
12
PROFILE
A SENSE OF PLACE HOW DOES A CHEF WHO LOVES COOKING OUTSIDE AND SLEEPING IN A SWAG ON A RIVER BANK WIN THE 2017 AUSTRALIA’S TOP RESTAURANTS’ AWARD FOR THE BEST RESTAURANT IN QUEENSLAND? AS ZEB GILBERT OF WASABI RESTAURANT & BAR IN NOOSA TELLS JILL DUPLEIX, YOU JUST SOURCE THE MOST BEAUTIFUL PRODUCE FROM THE SEA AND THE RICHLY FERTILE HINTERLAND AROUND YOU, AND HIGHLIGHT IT ON THE PLATE. SIMPLE.
Z
eb Gilbert isn’t Japanese. Yet he’s the group executive chef of one of Australia’s most acclaimed Japanese restaurants, the two-hatted Wasabi in Noosa founded by the entrepreneurial Danielle Gjestland. How does that work? “It works because we’re developing a local cuisine based on local ingredients, just as the regional restaurants do in Japan,” he says. He’s a prime local ingredient himself, having grown up on the Sunshine Coast, first at Landsborough, then Imbil, 40 kilometres
TO P
PROFILE CHEF
“I had no idea how lucky I was. My parents raised pigs, sheep, cows, guinea fowl, ducks and geese. We did all our own butchering, and cooked outside over fire, pretty much living off-the-grid.”
Wasabi Restaurant & Bar 2 Quamby Place Noosa QLD 4567 wasabisb.com
from Noosa. “I had no idea how lucky I was,” he recalls. “My parents raised pigs, sheep, cows, guinea fowl, ducks and geese. We did all our own butchering, and cooked outside over fire, pretty much living off-the-grid.” It was at The Spirit House in Yandina that he first fell for Asian food, but by 2009, he was working in Brisbane at a small bistro called Simple Pleasures run by Kate Von Bremen. Readers, he married her. Their year off travelling through South East Asia only confirmed his belief that the more direct a connection to the land, the better. “I felt so at home in Asia, eating in little villages on local, paddock-to-plate food.”
After two years as head chef to the equally Asian-inspired David Rayner at Noosa’s Thomas Corner, Gilbert moved to Wasabi in 2014 to head up the kitchen. Having two head chefs in the one kitchen could be a recipe for disaster, but Gilbert says working with gun sushi chef Jiro Numata has been mutually beneficial. “I source the produce, he has the knife skills, and together we put something on the plate that makes both of us happy.” Like local arrow head squid noodle, sweet-lip emperor and warrigal greens with yuzu citrus oil, coastal seaweeds and green tea broth, for instance. The next-level Japanese produce is grown at Gjestland’s Honeysuckle Hill Farm at Pomona, from the gobo (burdock) and hinoa kabu (purple top turnip) to the myoga (ginger flower). “We get five styrofoam boxes of the most beautiful flowers, leaves, roots and seeds, twice a week,” he says. In 2016, Wasabi launched both a boutique events space and high-end cooking school at which students mill the grains for their own buckwheat noodles. Then came that Best of State award, as voted by his peers in Australia’s Top Restaurants. “That was mind-blowing,” says Gilbert. “To be recognised by the people you respect in the business is pretty humbling.” For him, though, it all gets back to showcasing the ingredient and its story. “The essence of Japanese food is to make that connection to where the food is from.” he says. “I grew up knowing where all my food came from. That’s the ultimate.”
PROFILE
13
Zeb Gilbert, Wasabi Restaurant & Bar.
14
HOSPITALITY
THE HOSPITALITY MARKET RECRUITMENT AGENCY FRONTLINE HOSPITALITY HAS RELEASED ITS 2017/18 SALARY GUIDE. ANITA CONNORS TAKES A LOOK TO FIND OUT WHAT THE LATEST EMPLOYMENT TRENDS ARE TO AFFECT THE AUSTRALIAN FOODSERVICE INDUSTRY.
T
he hospitality industry is big business in Australia. As of May 2017 it employed 892,000 people, just over 7 per cent of the population. In an effort to better understand the challenges and employment trends impacting the industry, Frontline Hospitality conducted a survey of over 275 businesses across the country. And the findings are illuminating.
SURVEY SNAPSHOT Frontline Hospitality’s research reveals that the industry has experienced many positives this past year. The majority of employers surveyed (63 per cent) have seen increase in business, while 75 per cent expected to see this activity to grow over the next 12 months. Regarding staffing levels, 43 per cent of employers shared that
NSW METRO ($’000)
NSW VIC REGIONAL METRO ($’000) ($’000)
VIC ACT REGIONAL METRO ($’000) ($’000)
QLD ($’000)
NT ($’000)
WA ($’000)
SA ($’000)
52 - 55
45 - 50
50 - 55
50 - 55
45 - 48
48 +
40 - 45
45 - 48
RESTAURANT Chef - Commis
48 - 52
Chef - de Partie
56 - 63
50 - 60
55 - 60
55 - 60
55 - 65
50 - 58
56 +
50 - 55
50 - 58
Chef - Sous
65 - 75
60 - 65
60 - 75
60 - 65
65 - 75
55 - 65
62 - 68
65 - 75
55 - 65
Chef - Head
75 - 100
65 - 85
75 - 100
65 - 90
85 - 95
65 +
70 +
75 - 95
65 +
Chef - Executive
95 - 130
70 - 100
90 - 150
90 - 120
90 - 110
70 - 90
70 - 80
85 - 110
70 - 80
Chef - Pastry
65 - 75
55 - 60
55 - 65
55 - 60
65 - 80
60 - 65
65 - 75
75 - 85
62 - 68
Supervisor
52 - 57
45 - 50
48 - 54
45 - 50
50 - 55
48 - 55
48 - 55
50 - 55
48 - 55
Bar Manager
55 - 70
50 - 60
55 - 65
55 - 65
55 - 65
50 - 55
50 - 55
55 - 60
55 - 60
Assistant Manager
60 - 70
55 - 65
55 - 70
55 - 65
60 - 70
55 +
55 +
55 - 60
55 +
Manager
70 - 90
65 - 85
65 - 85
65 - 80
70 - 90
55 - 65
60 - 65
65 - 75
60 - 70
RESTAURANT - CHEFS HAT Chef - Commis
54
50
48 - 52
45 - 50
50 - 54
45 - 48
45 - 48
40 - 45
45 - 48
Chef - de Partie
55 - 63
50 - 60
55 - 60
50 - 55
55 - 63
50 - 58
48 - 52
52 - 55
50 - 58
Chef - Sous
70 - 75
60 - 70
60 - 75
58 - 65
65 - 75
55 - 65
60 - 70
70 - 80
55 - 65
Chef - Head
80 - 110
75 - 100
75 - 100
65 - 85
80 - 110
65 +
70 +
75 - 100
65 +
Chef - Pastry
65 - 75
55 - 65
60 - 65
55 - 60
60 - 70
60 - 65
62 - 70
75 - 85
62 - 68
Shift Supervisor
52 - 57
50 - 55
50 - 55
50 - 55
50 - 55
50 - 55
50 - 55
55 - 65
50 - 55
Assistant Manager
65 - 70
55 - 65
55 - 70
55 - 65
60 - 70
55 - 60
55 - 60
50 - 60
55 - 60
Manager
75 - 110
70 - 90
75 - 100
65 - 85
75 - 100
60 - 70
60 - 70
70 - 85
60 - 75
Sommelier
65 - 75
60 - 70
60 - 80
60 - 70
70 - 85
60 +
60 +
75 - 85
60 +
Reservations Manager
55 - 60
50 - 55
55 - 65
55 - 65
55 - 60
55 - 65
55 - 65
50 - 55
55 - 65
Salary comparison for restaurants around Australia. Source: Frontline Hospitality
theirs had risen, while another 44 per cent noted no change. Most employers also thought that it likely that their staff levels would remain steady over the coming year. As to staff turnover rates, almost 60 per cent of employers indicated that they had not experienced any changes. This suggests that given the difficult nature of finding and retaining staff, employers are working hard, and perhaps creatively, to keep current staff engaged, content and loyal. Indeed, over 80 per cent of employers surveyed shared that they provide their staff with a combination of training and development, flexible working arrangements, and the opportunity for advancement. Nearly 75 per cent employers indicated that they were likely to raise their staff salaries in the coming 12 months with increases in the range of 1 to 6 per cent. The survey also revealed that despite the Australian hospitality industry having a reputation for demanding long hours from workers, employees are working an average of 30 to 45 hours a week. This reflects that the fact that the number of part-time workers have increased and now make up 60 per cent of all hospitality workers. The not so positive indicators of Frontline Hospitality’s survey relates to the recruitment of new staff. A whopping 94 per cent of all surveyed had encountered varying degrees of difficulty to fill a role or find a qualified candidate with the right skills, experience or background.
HOSPITALITY
For the full report and complete breakdown of salaries across the foodservice industry, head to frontlinerecruitmentgroup. com/au/hospitality.
BREAK DOWN BY MAJOR CITY Sydney has seen big shifts over the past year with the expansion of hospitality groups like Merivale and the Rockpool Dining Group, the unveiling of Barangaroo, and the opening of the International Convention Centre. In addition, the launching of many smaller venues across the city has meant Sydney remains a highly competitive marketplace for skilled hospitality professionals. Additional pressures to the Sydney market includes the uncertainty surrounding changes to the 457 visa regulations, taxes for backpackers, and the lack of meaningful government support for TAFE programs and apprenticeships. The skills shortage has also driven many Sydney businesses to incorporate new technologies into their operations, such as automated systems, tablets and kiosk ordering systems. Despite a shortage of quality candidates, Melbourne has experienced solid industry
growth across all areas including restaurants, hotels, pubs, quick service, catering and events. This is in no small part due to the city’s vibrant sporting, cultural and entertainment calendar. Brisbane is in the midst of strong growth with traditional fine dining making way for quick service and ‘fast fine’ dining, including pizza joints, burger bars, street markets and food trucks. It is predicted that 3,000 new hotel rooms will be built in the next few years, which will help increase in tourism and provide jobs for experienced candidates. In terms of skills shortage, Brisbane is largely plagued by scarcity in mid-level managers. The growth of South Australia’s hospitality and tourism industries has placed Adelaide in the unique position where many skilled hospitality professionals have been moving to or returning to the City of Churches. A statewide economic downturn has lead in part to Perth experiencing an oversupply of
15
hospitality professionals and chefs. But regardless, the city has seen consistent market growth with many new hotels, entertainment venues and businesses opening. This will be further boosted by the new 60,000-seat Perth Stadium when it is completed at the end of the year, and the non-stop flight between Perth and London launching in March 2018. Canberra’s hospitality market has grown with the development of the Kingston foreshore, rejuvenation of Braddon and new businesses opening in the city centre. However, similar to other areas around Australia, Canberra is suffering from a shortage of experienced or skilled professionals. Last but not least, Darwin. There has been a lot of pressure on the city’s hospitality industry. A resources downturn and long wet season meant many businesses were forced to close for a interim period before reopening and rehiring. This created a transient workforce, in spite of a chef shortage.
16
HUCK’S RANT
Lollaproducer, Sydney.
HUCK’S RANT
17
THE REAL HERO OF THE PLATE AFTER MANY YEARS OF TASTE TESTING WEIRD AND NOT SO WONDERFUL MEALS, BITES AND TITBITS, ANTHONY HUCKSTEP IS RELISHING A NEW FOUND CHAMPION OF QUALITY AUSTRALIAN PRODUCE AND PRODUCTS.
M
Anthony Huckstep is the national restaurant critic for delicious. and a food writer for The Australian, GQ Australia and QANTAS.
any moons ago when on the cusp of starting a career as a professional napkin wearer, then editor of the Good Food Guide Simon Thompson gave me some valuable words of advice. During a secret cloak and dagger ceremony where I was handed my official eating pants with a specially fitted forgiving elastic waist, he shook my hand and said, “You’re going to eat a lot of terrible food.” At the time I figured he was simply being sarcastic, and I was destined for lifetime of long languid lunches and gut-busting degustations. Okay, that happens a bit, but after 15 years of filling my pie hole, I have come to realise he was very, very right. And the idea of another deg sounds more like a violent threat than a journey. From judging food awards and sampling such oddities as an edible G-string and bra – I couldn’t figure out if it was meant for entrée or main, guess it depends who is wearing them; to pizza topped with duck, blue cheese and strawberries;
to chewing ‘vegetarian’ chicken nuggets (that’d make for one noisy shrubbery) that had the consistency of a condom. Or restaurants where I’ve been served raw chicken, off oysters (you can smell them a mile away), to dishes that tasted like battery acid, smell like an armpit, or are cooked by someone that should be given a restraining order preventing them from being within 200 metres of every commercial kitchen in Australia. But, although it’s not a job that’s easy to complain about, and sure we have some amazing chefs and restaurants, sailing the seas of mediocrity to find the diamonds in the rough restaurant world has a nasty habit of ruining your evening. But what I’ve come to appreciate is that good food need not necessarily be manipulated much – and it starts with quality produce. In fact, the most enjoyable experiences have been lessons in simplicity that relied on selective sourcing first, technique second. Inspiration can take many forms but the more I pen about
our culinary landscape, the more I am inspired by and, want to tell the tales of those with either their hands in the soil, or their feet in the deep blue. Our producers are the real heroes. No offence chef. As winter wrapped its coat over a crisp morning in Sydney about 60 of our best primary producers joined artisans, experts and leading chefs to share knowledge and make genuine connections. Enter Lollaproducer. It was a defining moment for many chefs who rarely get the chance to leave the kitchen let alone meet the fisherman or farmer responsible for the fish, beef or veg coming in the back door. Lollaproducer now joins the ranks of food trade shows that provide a real benefit to those wanting to ask questions and make a difference. And this spotlight on our primary producers was the moment we realised that those innately concerned with and responsible for our food have very important stories to tell. Long live Lollaproducer.
18
WHERE I EAT WHERE I
F O O D S E RV I C E
AUS
FRANK FAWKNER, OWNER AND HEAD CHEF OF POKOLBIN'S EXP. RESTAURANT, REVEALS HIS FAVOURITE SPOTS IN THE HUNTER REGION FOR A BITE TO EAT.
BREAKFAST
UNIQUELY HUNTER VALLEY
Simply D’Vine is a garden nursery with a small cafe tucked away inside. I enjoy the ham and avocado melt. The best part is the fresh kale, almond and apple salad on top.
Muse Restaurant. Needless to say there is always something new, exciting and cutting edge on the menu and the service is second to none.
LONG LUNCH
CELEBRATION
When my wife and I dine at Bistro Molines it is always an epic lunch. We will have the menu de chef and there is about ten dishes, some classic French and some new modern bistro.
The food at Restaurant Mason is always delicious and it is a great place to go with friends, just sit back relax and enjoy.
FAMILY MEAL
NEWCASTLE
Lillino’s in Rothbury. Delicious Italian food and you always feel right at home, with the owner welcoming all the guests like family.
Subo. It’s a contemporary bistro, and there is always something new as they do a five course tasting menu that changes every six weeks.
TOOL TALK
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SMALL ESSENTIALS WITH FREE SPACE BECOMING EVER MORE PRECIOUS IN THE COMMERCIAL KITCHEN, ANITA CONNORS CHATS TO CHEFS AROUND THE COUNTRY TO FIND OUT WHICH SMALL APPLIANCES ARE A BENCH ABOVE THE REST.
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ow is an exciting time for kitchen appliances. With commercial equipment becoming smaller and in many ways more effective, manufacturers are packing an innovative punch as they look to maximise features and the operation of units without compromising on efficiency and effectiveness. USER FRIENDLY Every chef has their favourite gizmo or gadget that helps them to realise their philosophy in food. For Zac Sykes, head chef of Sydney’s North Bondi Fish, he looks for tools that help to best “showcase seasonal produce in a simple way”. Similarly, group director of culinary at Event Hospitality and Entertainment, Adam Petta, approaches food with the perspective that “there is nothing simple about simple”. Accordingly, this “simple” sentiment is influencing how small kitchen appliances are being designed. UPDATING YOUR APPLIANCES There are many things to take into account when looking to invest in a small kitchen appliance. Cerebos’ executive chef, Adam Moore, advises chefs and operators to buy the best unit they can afford. He says, “Don’t buy cheap imports or knockoffs. Shop around but buy the best you can afford. It will last longer and be safer. Lots of people buy cheaper equipment like sous vide, but the temperature is not regular or consistent.” Adrian Richardson of Melbourne’s La Luna Bistro agrees. He says, “Buying cheap equipment is a trap. Buy a brand that stands the test of time and spends resources on research.” For Sykes, it is as important to look around your current kitchen and to consider the space that you’re working with, as it is to research a new and practical addition. He says, “Make your kitchen as functional as possible. This will allow you to operate efficiently with the least amount of staff.”
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INNOVATION STATION Sykes runs his kitchen with the help of a small army of kitchen appliances. They include a Vitamix blender, a dehydrator, a large Robot Coupe stick blender. However, he considers the PolyScience water circulator as the most innovative in the North Bondi Fish collection. He says, “It’s the most technical piece of equipment that we have, but we do use it a lot. It’s great for cooking things overnight at a controlled temperature.”
“Don’t buy cheap imports or knockoffs. Shop around but buy the best you can afford. It will last longer and be safer. Lots of people buy cheaper equipment like sous vide, but the temperature is not regular or consistent.” With kitchen set-ups that range from popcorn production and hand scooping choc-tops to fine dining restaurants, Petta similarly has many small kitchen appliances at his fingertips. Even so, he considers the Silex grills and cast jaffle presses as invaluable to his kitchens’ operations. He says, “Robust and user friendly, they allow us to consistently deliver a premium
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FOR GRILLING SPEED, JUICINESS, VERSATILITY & RELIABILITY YOU CAN’T GO PAST A
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Above opposite: Adam Moore (left) with Sean Cunnington, chef marketing manager for UNOX. Below opposite: Zac Sykes, head chef of North Bondi Fish. Right: Adrian Richardson demonstrating the Robot Cook.
quality product without major investment in labour or expensive fixed cooking lines.” For Richardson, the most innovation appliance in his kitchen is his Robot Cook. “It is like having a second pair of hands in the kitchen,” he says, “and is essential for preparation when busy and through its wide capabilities.”
someone that has never worked in one, with inadequate space allocated for appliances. Speaking from experience he says, “It can make it very difficult during service.” Similarly Petta considers complacency as a big trap. His advice to operators is to “always look for inspiration and innovation, both from the industry and your peers.”
GOOD BUSINESS Updating your small kitchen appliances, there are a number of things to avoid. This includes steering clear of fad devices, and units that in all reality won’t actually get used. Moore says, “Don’t buy all these toys if the kitchen won’t use it, like a tomato slicer unless you’re doing hundreds of burgers a day. Buy equipment when the need is stronger than the want. It’s no good if you spend hundreds of dollars on a piece of equipment if it’s not used.” Moreover, once you have the right tools, regular equipment check-ups are a must as is preventative maintenance and ensuring units are switched off when not in use, to save both money and energy. For Sykes, the biggest trap an operator can fall into is having a kitchen designed by
WHAT’S NEXT With technology ever changing, small kitchen appliances will see big updates in the coming years. Moore believes that 3D printers are the next big thing. He says, “They will become more prevalent in kitchens, and be used for things like chocolate garnishes and decorations.” Likewise, Skyes accepts that commercial kitchens will become increasingly automated and include cooking robots and artificial intelligence. While this may be a daunting prospect for many, for Sykes the silver lining to this is that “robotic chefs will help solve the chef shortage.” But for now Petta would be happy to see self-cleaning appliances on the market. He says, “Insert self-cleaning modes everywhere on everything. No one likes doing the dishes.”
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OVERSUPPLY & UNDERDEMAND WITH AN EVER-INCREASING NUMBER OF VENUES OPENING IN CITIES AND REGIONAL AREAS ACROSS AUSTRALIA, TONY ELDRED QUESTIONS WHETHER THIS IS AT ALL SUSTAINABLE.
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Tony Eldred operates Eldred Hospitality Pty Ltd, ‘The Hospitality Specialists’. Contact him on (03) 9813 3311 or at eldtrain.com.au.
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here seems to be an attitude out there among property developers that if they build anything substantial they will need a cafe or restaurant to provide synergy with their project, and as a result the customers will come. This kind of thinking has led to an explosion in the number of hospitality businesses, to the point that the market is getting seriously overcrowded in our major cities and surrounds. My home town of Melbourne is a prime example of this. The quest for increased population density has led to the erection of many new apartment blocks that all seem to have at least one hospitality business on the ground floor street frontage. The reality is that you would have to have several thousand residents in an apartment block to supply a cafe with consistent trade, so most of these businesses need to attract customers from the trading radius around them. This invariably means that they are directly competing with many other similar businesses for a sustainable share of the available customer base. An available customer base is a relatively finite thing, because in any given area there are a limited
number of people wanting food and beverage on any given day. Every time a new business is established in a trading radius it dilutes the customer base of competing businesses, sometimes to the point where trade declines to the point where there is no profit left. It’s not just in our cities. Out in the regional surrounds there seem to be an unsustainable number of fine dining venues being established in wineries and boutique hotels. Having been engaged to consult of quite a few of these businesses, it is plain that skilled staff are almost impossible to find and the locals won’t pay the prices being asked for during the week. These businesses tend to make money from the weekend tourist trade, only to pour it back into the business in order to keep trading during the quiet times of the week. This attitude of: ‘Build it and they will come’ seems to be a common misconception among all but seasoned hospitality professionals. If you are a skilled enough operator and can create a business that is consistently delivering above average product and service, at a price level that is perceived to be value for money, you might get away with it by stealing customers from all the
MANAGEMENT
businesses around you. Most operators do not have this skill, and they run average businesses that do not give customers an incentive to switch loyalty. The further up-market you attempt to go, the higher the population needs to be around you in order for viability – for example, I believe you need a population of 1,500,000+ within 50 kilometres for a three hat restaurant to be viable. Our major cities can support a few of them, but it’s very wishful thinking to put one out in the sticks. Normally the operators who try run at a loss for some years, until they can build sufficient accommodation to offset the hemorrhage the restaurant is sustaining.
If you aspire to your own hospitality business, do not assume that you have a limited chance for success. I do feel that there are opportunities for new hospitality businesses in many of our larger regional cities, which tend to be under-serviced with modern eateries, provided you don’t try to go beyond the mid-market level, or get too fancy with your offering. The old adage: ‘Feed the rich, go home poor; feed the poor, go home rich’ is still a valid mantra in this industry. The message here is to be aware and do your homework. Just because the new building down the road is offering you an attractive lease, doesn’t mean it’s
a good deal. I would map out all the competing business within a couple of kilometers and go and visit them. If you don’t think you can exceed their standards at a
The further up-market you attempt to go, the higher the population needs to be around you in order for viability - for example, I believe you need a population of 1,500,000+ within 50 kilometres for a three hat restaurant to be viable. similar price to them, you should probably think twice. Likewise if you are an experienced operator who is approached to run the fine dining restaurant in a winery of boutique hotel, be very, very careful. All that glitters is not gold.
FOODSERVICE Dairy for Today’s Professionals
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INSIDER
(L-R) Sharon Romeo (Fino), Astrid McCormack (Fleet), Vicki Wild (Sepia), and Kylie Javier-Ashton (Momofuku Seiobo) at the 2017 Business of Food Forum.
PHOTOGRAPHY: ESTEBAN LA TESSA
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HOW TO SOLVE THE SKILLS SHORTAGE THE CRISIS FACING THE HOSPITALITY INDUSTRY IS BIGGER THAN THE CHANGES TO 457 VISAS, SAYS JILL DUPLEIX. EVEN IF THE GOVERNMENT RULES DIFFERENTLY ON THE HIRING OF OVERSEAS CHEFS AND RESTAURANT WORKERS, THE BIGGEST PROBLEM IS THAT WE’RE NOT CONVERTING THE BRIGHT YOUNG THINGS OF OUR OWN, HOME-GROWN, BUILT-IN WORKFORCE INTO PASSIONATE HOSPITALITY PROFESSIONALS.
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Jill Dupleix is a food writer, editor, cookbook author, restaurant critic and co-Director of Australia’s Top Restaurants.
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t the recent Business of Food Forum held by Australia’s Top Restaurants, the results of an industry-wide survey on skills shortages were released by The Australian Financial Review. Unsurprisingly, they showed the industry was horrified at changes to the 457 visas, believing they would make it more difficult to employ motivated, highly skilled, serious staff. But a more disturbing thread kept arising in the comments section, and I quote: “Foreigners are not ‘taking Australian jobs’. We barely get a response to job ads from Australians.” “I don’t remember the last time we even had an Australian apply for a job with us as a chef.“ Others pointed out that the numbers don’t add up. “There are not enough skilled workers being trained in Australia, there is not enough funding being provided to training institutions and on average, there is an 85-90% dropout rate for apprentices.” And this:
“I’d much rather see the government funnel more funding into the training of young hospitality workers and campaigning to introduce more young people to the industry.” Regardless of what happens with visas, we need to make a career in hospitality more attractive to our fellow Australians. The grass isn’t always greener, said leading restaurateurs such as Vicki Wild of Sepia, Astrid McCormack of Fleet, Sharon Romeo of Fino, and Kylie Javier-Ashton of Momofuku Seiobo at the Forum. Sometimes, it’s better to water your own grass. Here’s how: • Improve the work culture. Clever companies like the Merivale group make their brand and culture attractive to the best people in the industry. From no-uniform policies to brainstorming sessions to the annual staff party for 2,000 employees, they make it look like fun. • Hire more women. Make sure you’re not missing out half the workforce through habit or prejudice, and place an
equal value on the women you already have on your team. • Hire older people. Yes, it’s a young industry, but if working hours were more flexible, you could mix in a few highly motivated, educated, older types as well. • Create career pathways. Smart people are always looking to grow. Make it easy for them to fast-track from junior to senior positions. Always look to replace yourself. • Break down the hierarchy. Look at sharing roles, not rigidly complying to front-ofhouse versus back-of-house. Everyone is in it together. • Rethink industry training. Do we need an industry-driven course, or an elite one that fast-tracks the most promising managers, sommeliers, and chefs? • Stop whinging. Every time you or your staff complain about the workload or conditions, you put off others from working in hospitality. It’s a brilliant and inspiring industry to work in – be your own brand ambassador, and spread the word.
PHOTOGRAPHY: TIM GREY
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SYRACUSE: TWENTY YEARS YOUNG WHEN A NORMAL RESTAURANT’S LIFETIME CAN OFTEN BE MEASURED IN A MATTER OF MONTHS, WHAT DOES IT TAKE FOR ONE TO LAST FOR DECADES? TIM GREY ASKS THE QUESTION.
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The Syracuse dining room.
restaurant’s lifespan is counted in dog-years, explains head chef Philippa Sibley. “There are too many restaurants opening up and then closing again,” she says. “If you’ve been open five years, it’s like 20 years.” That time moves faster in hospitality makes it all the more impressive that Syracuse, an august presence on Melbourne’s Bank Place, is celebrating its twentieth anniversary this year. Sibley has only been installed in its minuscule kitchen for the past 12 months, but the institution itself is one of the city’s most enduring. Erected in 1891, the Stalbridge Chambers building was, for a time, the tallest in the city. In the 1990s, the Stalbridge sat vacant for over three years, after operating as a dodgy Indian restaurant that was ultimately shut down by the authorities. But, the Syracuse renaissance began with the help of legendary restaurateur Con Christopoulos, the force behind French Saloon, Gills Diner, The European and Supper Club. Together with his partners, he filled in the rat-holes in the floor, restored the oak fireplace, and built a long bar from Oregon Pine. Syracuse became an exemplar of Melbourne dining, playing up its European influence with a wink and a nod to the barristers and salesmen within. But, it probably wasn’t surprising when after 15 years, Syracuse was getting a little tired. A review from 2010 notes that there were signs of slackness – the furniture had shifted from antique to shabby, and the service was inexpert. Thankfully, new owners Nancy and Richard Moussi came along. “We wanted a business that could be run under management,” Nancy recalls. “It needed to be big enough that we didn’t have to work in it full-time. We also have to keep the family going, because we have young kids. Syracuse is that sort of business. It has been here for a long time, and it has built its name and it’s reputable.” While Richard’s family background is running pubs, Nancy left her career as a physiotherapist to help run the restaurant. “I’ve managed the business for the past six years, and I’ve gained experience in that domain,” she says. “It was an adjustment moving from a medical background to a hospitality business – it’s more fun.” Though Syracuse was badly in need of an update, the Moussis were canny enough not to fix what wasn’t broken. Instead of tossing out the antiques, they had them reupholstered and varnished.
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“Everyone’s looking for people. Good cooks who aren’t tainted by the whole MasterChef bullshit - who all think it’s going to be about fun plating-up and don’t realise they have to peel 20 onions and chop them up - they’re like rocking-horse shit, they really are.”
Clockwise: Syramisu; confit duck ‘aux agrumes’ with green peppercorns, fennel and Paris mash; and head chef Philippa Sibley in the Syracuse kitchen.
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Superior They took down the dusty artworks and replaced them with gilded mirrors, and the bathroom got an overhaul. The rest they left as-is. Today, the dining room that’s now Syracuse is surprisingly unchanged from its original design – cast-iron columns hold up the 16-foot ceilings, the walls decked out in fin de siècle style. Nancy says, “You need to update it, but keep the original feel. Because there are a lot of regulars, they don’t want to walk into a new place. This is not what they want – they want to be at Syracuse as it is.” After the venue had been spruced, it was the food that required renovation. The Moussis, smartly, achieved this through a great hire. Sibley, a dining institution in her own right, was recently off the back of Prix Fixe, an experimental restaurant that lasted just a year. Though she had plenty of irons in the fire, something about Syracuse appealed. “Nancy got in contact with me, and we got along really well,” Sibley says. “I had a couple of options up my sleeve, but I decided this would be the best fit.” Nancy agrees that the partnership was a good fit. “She wanted to work with the right team. The style of the place, and what we want to offer at Syracuse was a perfect match with what she delivers,” she says. “Philippa’s style is traditional with a twist, and that’s what we offer.” The chef’s first move was to take the kitchen back to basics: a European-style venue should probably be serving European-style food. “When I took over, the menu was really bizarre. Syracuse is town in Sicily. It was bizarre to be serving Japanese-style, cold tofu dishes,” she recalls. “It's a court town, so the influences range from Spanish, Italian, Greek, French, a little bit of everything, so I’ve got quite a scope. It’s that old-world style that’s really romantic and lofty.” Her next challenge was finding the right staff. Even with the opportunity to work under a name-brand chef such as Sibley, the hospitality drought is biting hard here in Melbourne. “Everyone’s looking for people,” she says. “Good cooks who aren’t tainted by the whole MasterChef bullshit – who all think it’s going to be about fun plating-up and don’t realise they have to peel 20 onions and chop them up – they’re like rocking-horse shit, they really are.” With the kitchen in safe hands, Nancy and Richard’s next task was to concentrate on the floor. Sommelier and maître d' Florian Valieres, formerly of Momofuku in Sydney, was given a broad mandate to assemble a team. “Florian moved from Vancouver specifically to work at Syracuse. He built the team from a lot of interviews and a lot of trials, and once the team was hired, a lot of training,” says Nancy. “This is the biggest effort we’ve done this year. The service model has been the biggest focus in the past 18 months.” And finally, to truly move into the twenty-first century, Syracuse had to go online. It’s hard enough finding attention for a new opening, let alone getting press when you’re part of the furniture. So, the Moussis had to establish a social media presence that would help bring in new customers while hanging onto the old ones. “The guys who were operating Syracuse before, social media wasn’t there thing at all. Even the website was looking old,” admits Nancy. “Everything that has got to do with technology, we had to start from scratch. Social media is a big focus, definitely, because that’s the world we live in today. That’s where people go first. Because it is an old place, it’s hard to get attention. But if we offer something that stands out, people will be interested.” Whether Syracuse will last another 20 years is up to the gods of hospitality. But Nancy Moussi is confident, nonetheless. “There’s definitely a few more years in it yet.”
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RECIPE
main MARK HOLLAND’S SWEET AND SOUR GLAZED SHORT RIB WITH KALE AND WASABI GNUDI, AND CRISPY ESCHALLOTS SERVES 2
SHORT RIBS
CRISPY ESHALLOTS
2 tsps black pepper
4 eschallots, peeled
10 star anise
Rice flower
1 tsp fennel seeds
2 l vegetable oil
100 g palm sugar
Salt
100 g soy sauce 100 g rice wine vinegar 950 g beef stock 2 x 600g short ribs
M E T H O D Begin by heating a frying pan on the stove, and dry roasting the spices. Heat a small saucepan and caramelise the palm sugar with a splash of water. When the caramel is dark brown, deglaze with the soy sauce, vinegar and beef stock. Add the roasted spices and bring to a gentle simmer. In a pressure cooker, seal the short ribs all over until dark brown and caramelised. Add the master stock into the pressure cooker and be sure that the ribs are submerged. Put the lid on and cook at full pressure for 1hr 45 mins. Release pressure and check that the meat is soft and tender. If the meat is not soft and tender, continue to cook for another half an hour. Transfer ribs from pressure cooker, and remove the bone and back sinew. Transfer the meat to the fridge and lightly compress for 2 hrs. Transfer the remaining sauce from the pressure cooker to the saucepan, and heat on a low heat. Reduce the sauce by ¾, keeping an eye on the saltiness from the soy sauce. Once reduced, set aside until required.
M E T H O D Finely slice the eschallots on a mandolin. Transfer the eschallots to a bowl, and lightly dust with rice flower. Remove the eschallots out and shake off any excess flour. Place a deep pan on the stove and add 1 litre of vegetable oil. Heat to 80ºC before carefully adding the eschallots. Gently stir once or twice, and reduce the heat to low. Allow to cook for 10 minutes, or until golden brown. Remove with small spider onto a tea towel and season with salt.
ESHALLOT PURÉE 10 eshallots, peeled and finely sliced 100 ml vegetable oil 100 ml vegetable stock, plus extra 20 ml sherry vinegar M E T H O D Heat a heavy-bottomed pan, and add the vegetable oil. Next add eschallots and a pinch of salt. Cook until golden. When fully reduced, add a touch of vegetable stock and mix well. Transfer to a blender and blitz until smooth and glossy. Add sherry vinegar to taste.
RECIPE
GNUDI 1 tsp sea salt 150 g kale 175 g ricotta 30 g Grana Podano, finely grated ½ egg, beaten 65 g pasta flour 1 tbsp wasabi paste
M E T H O D Bring a pan of salted water to the boil. Blanch the kale for 3 minutes until soft, and then refresh in cold water. Using a pair of tongs, remove the kale and pat dry. Reserve the water before transferring the kale to a chopping board and finely chop. In a large bowl, mix together the ricotta, Grana Podano, egg and gently fold in the kale. Add the flour and kneed together to form a dough. On a floured board, roll the gnudi into a long sausage. With a sharp knife, slice off small dumplings shapes and blanch in the salted water for 4 minutes. Drain into ice cold water. Then strain into a colander and leave on a tea towel to dry. T O S E R V E Add a good dollop of eschallot purĂŠe on each plate. Place the short rib, kale and wasabi gnudi around it, and drizzle a little sauce over the top. Sprinkle with some crispy eschallot and serve immediately.
Mark Holland is the head chef of Woolloomooloo’s The Tilbury Hotel.
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RECIPE
dessert JOE PAVLOVICH’S OLIVE OIL AND LEMON SYRUP CAKE WITH CANDIED CUMQUAT, MASCARPONE AND LEMON BALM
THE CAKE 300 g castor sugar 340 g olive oil Finely grated zest of 2 lemons 6 eggs 6 tbsp limoncello 200 g ground almonds 260 g self-rising flour 2 tsp baking powder
LEMON HONEY SYRUP 180 g honey or maple syrup CANDIED CUMQUATS 500 g cumquats
8 tbsp limoncello 300 ml lemon juice
1 cup water
½ tsp vanilla paste, or scraped seeds from ½ a vanilla pod
1½ cups sugar
Finely grated zest of 1 lime
M E T H O D Begin by making the candied cumquats. Add the fruit to a small saucepan, cover with cold water and bring to a boil. Drain then cover the fruit with cold water and bring to a boil again. Drain and set aside. In the same saucepan, combine 1 cup water and the sugar, bring to a boil, before reducing heat and simmering for 10 minutes. Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes. Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight. Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. The fruit and syrup will keep in the refrigerator for 3 months.
MASCARPONE 500 g mascarpone 1 punnet of micro lemon balm
RECIPE
For the cake, preheat the oven to 180°C. Grease a 20 centimetre (8 inch) springform tin and line the base with baking paper. Place the sugar, olive oil and lemon zest in a food processor and blend thoroughly. Then add the eggs, one at a time, blending well between each addition. Add the limoncello, ground almonds, self-raising flour and baking powder and blend until just combined. Pour in the batter into the prepared tin. Bake for 35 minutes, or until golden and firm in the centre. Remove the cake to a plate while still warm, pierce some holes with a skewer, and drizzle with the warm lemon honey syrup. Leave out on the bench for 1 hour before cutting into 12 slices. To make the lemon honey syrup, combine all the ingredients in a small saucepan and heat until the honey or maple syrup has melted into the other ingredients. Make sure not to boil the mixture. Set aside until required. To serve, spoon a dollop of mascarpone and candied cumquats with the cumquat syrup over the cake and sprinkle with some micro lemon balm leaves. Joe Pavlovich is the co-owner and head chef of Sydney's Bondi Trattoria.
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2017 Fine Food Australia The annual trade show returns to Sydney for its biggest show to date. Read on for all the details. MONDAY SEPTEMBER 11 TO THURSDAY SEPTEMBER 14 • OPEN 10 AM DAILY • ICC SYDNEY, DARLING HARBOUR
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FINE FOOD AUSTRALIA
SHOW BUSINESS FINE FOOD AUSTRALIA, THE COUNTRY’S LARGEST TRADE SHOW DEDICATED TO FOOD, RETURNS TO SYDNEY NEXT MONTH. AND AS IT FINDS A NEW HOME AT DARLING HARBOUR’S INTERNATIONAL CONVENTION CENTRE, THE EXPO PROMISES TO BE ITS BIGGEST ONE TO DATE.
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“E
Minnie Constan, event director of Fine Food Australia.
xpect to be wowed,” says Minnie Constan, Fine Food Australia’s event director. “The show is an exceptional experience for every exhibitor and visitor. It evolves each year, with each event being better than the last. This year’s show is the biggest Fine Food Australia yet.” Following the success of last year’s expo in Melbourne, the thirty-third Fine Food Australia is set to transform Sydney’s International Convention Centre (ICC Sydney) from Monday September 11 to Thursday September 14. Over 20,000 visitors are expected to pass through the doors. And taking over two levels of ICC Sydney, some 32,500 square metres of exhibition space, Fine Food Australia will feature over 550 exhibitors, and all the latest products and equipment for the foodservice industry.
Constan is thrilled with this year’s line up. She says, “I hope visitors get the chance to see and learn about fantastic new products and exciting new equipment as well as get to meet interesting people in the industry.” Attracting buyers from restaurants, cafes, bakeries, retailers, caterers, and businesses from both Australia and across the globe, Fine Food Australia provides visitors with a unique opportunity to drive business by networking and interacting with both established and prospective customers, as well as meeting fellow operators. “The show is about adding value to your business,” says Constan, “through getting access to the people, products and education opportunities that allow that.” Constan also advises visitors to take advantage of the support and impetus that Fine Food Australia provides. The show is a “great opportunity for restaurant and cafe owners to learn and find
out what’s new in the industry, and how different products can better serve their customers. Having this kind of resource is really important for so many businesses, especially those that are new to the industry.” Having the ICC Sydney as a venue is also a high point for Constan. “The facilities are absolutely fantastic,” she says, “it’s a privilege for Fine Food Australia to be held in such a state of the art venue. Each exhibition floor will be absolutely jam packed with new products and ideas for foodservice businesses.” To tackle the four-day show, Constan’s advice to visitors is to figure out if you’re looking for a particular product or service. She says, “Work out which exhibitors you think could help you. Give yourself plenty of time and make the most of every conversation, whether it’s one you’re a part of, or one you observe at a seminar or panel.”
We’ve kept it simple so you can be sure of quality, consistency and flavour with every dollop.
• versatile
• convenient • natural • dairy free • gluten free • vegan • raw
To learn more about Simpson Farms Straight Up Range contact Terry Dean : terry@simpsonfarms.com simpsonfarms.com.au
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FINE FOOD AUSTRALIA
TALKING FOOD STAGE SEMINAR HIGHLIGHTS • Q&A with Nahji Chu - facilitated by Ken Burgin, Chu will discuss her business and the opening of Cha Li Boi. (Monday September 11;12pm) • Restaurants by Design - Architects Chris Grinham and Rachel Luchetti will talk about good looking restaurants, and why a great design means better business. (Monday September 11; 3pm) • Waste Not - sustainable food expert Dianne McGrath shares her research, as well as opportunities for hospitality
businesses to better manage their waste. (Tuesday September 12; 11am) • Better Business - this session will look at how to apply new technology in your operation, and how it means less capital loss. (Thursday September 14; 1pm) • Home Delivery - the co-founder of Marley Spoon, CEO of Drive Yello and CMO of Foodora will discuss what home delivery could mean for cafes and restaurants. (Thursday September 14; 2pm)
*Details correct as at 26 July 2017.
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“Something I’m really excited about is the new Fine Food Australia Lion’s Den. We have gathered ‘Lions’ from the industry who will listen to a number of different businesses and entrepreneurs share their next big idea.” This year’s show is an absolute beast, with so much to see and do! For the very first time, Fine Food Australia is co-locating with the new trade show, Commercial Drinks. Showcasing artisan beer, wine and spirits, it is dedicated to businesses that serve alcohol on-premise. Also new to this year’s show is the Healthy Living zone displaying organics, natural and free-from products. As is the Innovation Zone with new and innovative products, and the Start-Up Zone showcasing new technologies, ground breaking ideas and interesting concepts. Constan says, “Something I’m really excited about is the new Fine Food Australia Lions’ Den. We have gatherered ‘Lions’ from the industry who will listen to a number of different businesses and entrepreneurs share their next big idea.” Facilitated by Cerebos’ executive chef Adam Moore, Lions’ Den offers participants the chance to win a place in FSAA’s Understanding Foodservice program, valued at $2,000, plus the opportunity to get feed back from Dr Mirjana Prica (FIAL), Sissel Rossengren (Food Industry Foresight), Yezdi Daruwalla (Unilever Food Solutions), and Scott Stuckman (Nestlé). Visitors should also investigate the free sessions. They include the Callebaut Innovations in Patisserie Stage which will showcase the talents of pastisserie chefs Kirsten Tibbals, Adriano Zumbo and Christopher The.
Australia’s longest running culinary competition returns to Fine Food Australia. The national final of Nestlé Golden Chef’s Hat competition will see finalist teams of junior and apprentice chefs cook-off live in front of an industry audience over entrée, main and dessert courses. The winners will go on to enjoy mentorship and masterclasses with industry leaders. The Culinary Challenge by the Australian Culinary Federation will feature chefs, trainees and apprentices competing for a share of up to $10,000 in cash and prizes. Another highlight is the inaugural World Skills Competition, where participants will battle it out over their chosen skill in cookery, retail butchery, and restaurant service. Also on the jam-packed cards are Bake Skills Australia, The Official Great Aussie Pie and Sausage Roll Competitions, the New & Export Ready Product Showcase, and the Live Bakery. Constan recommends visitors to check out the World Tea Brewing Championship taking place at the Cafe Stage presented by Devondale. She says, “It was a fantastic part of the show last year.” The Talking Food Stage will have a number of sessions tackling pertinent and important topics for the foodservice and hospitality industry. Constan says, “We have the co-founder of Marley Spoon and CEO of
“When your reputation is on the line, you can count on ours”
NO LABOUR & NO WASTE WITH QUALITY & CONVENIENCE YOU CAN TRUST FROM AUSTRALIA’S PREMIER RANGE OF FROZEN FRUIT & SPECIALTY VEGETABLES
Call us today! (02) 9521 5384
Our website www.simpedfoods.com.au
Contact ‘Simped’ for more information.
8
Innovative 100% Australian-made AUS-ION™ wrought iron and nöni™ stainless steel cookware Solidteknics has developed three ranges of innovative cookware: AUSfonte™ cast iron, AUS-ION™ wrought iron (formed lowcarbon steel), and nöni™ stainless cookware. All are made in Australia, all are non-toxic, healthy, sustainable, and multi-century durable. Driving the success of AUS-ION™ and nöni™ cookware has been their seamless, rivetless, one-piece construction (patents pending). Our AUS-ION™ pans cook and season just like cast iron, but are half the weight and forever-renewable nonstick. Our new conductive solid ferritic nöni™ stainless steel range is perfect for all liquid boiling, slow cooking, acidic sauces, and is very low maintenance … and indestructible. All ranges are designed to work together as a complete set of complementary pans, on any heat source. Where to buy Solidteknics cookware: www.solidteknics.com/where-to-buy
1 ST FoodService halfp VERT_JUL17.indd 1
Tayble discussing disruption in the food industry. Also Diem Fuggersberger of Berger Ingredients and Christopher Dair and Zae Greenwood of One Hundred Hospitality discussing their roles of entrepreneurs in the food business. And Nahji Chu sharing on her journey and opening of her new restaurant.” The event that foodservice magazine is perhaps most excited for is the Women in Foodservice Charity Event. Now into its fourth year, it offers guests the opportunity to be informed and inspired by female trailblazers over a sparkling brunch and all in the name of a good cause. Constan sees the Women in Foodservice Charity Event as an integral part of the wider show. “Fine Food Australia is about learning, discovering, exploring and networking, and the Women in Foodservice Charity Event is all of that, with the impetus to support and encourage a section of the workforce that has previously been largely overlooked. “Fine Food has always been about being at the forefront of industry innovation and change, and we’re proud to be leading the discussion on what matters.”
15/07/2017 8:19 PM
This year, food writer Elizabeth Meryment will be in conversation with chef and cookbook author Christine Manfield, food and beverage innovation consultant Vivian Zurlo, dessert wunderkind and 2015 Josephine Pignolet Young Chef of the Year Lauren Eldridge, and head chef of Fred’s Danielle Alvarez. And following immediately after the discussion, foodservice will present the inaugural Women In Foodservice Awards (WIFA). A unique opportunity to champion and celebrate the talented women in our foodservice industry, WIFA aims to recognise those women who through their determination, commitment and excellence are hard at work, growing their businesses and shaping the industry at large. WIFA will pay tribute to women across four categories: leader in a restaurant management role; leader in a front of house role; leader in a back of house role and leading woman in foodservice (restaurateur, business owner, supplier or service to the sector). All in all this makes for a show that’s not to be missed.
STAND
M48
Unleash your menu with NEW Hollandaise
Already familiar with Birch & Waite Professional rich and creamy award winning* Whole Egg Mayonnaise? Then you’ll understand why professional kitchens around Australia are choosing NEW Birch & Waite Professional Hollandaise and Truffle Hollandaise sauces, conveniently available in fresh chilled 1L packs. Birch & Waite combines locally sourced fresh ingredients with cutting edge technology to deliver full-flavoured, authentic tasting Hollandaise sauces, made with pasteurised eggs so you can be assured of product safety. Arrange a free tasting or place an order today: P: 02 8668 8000 | E: cs@birchandwaite.com.au | W: birchandwaiteprofessional.com.au *Data on file
P ROFESSIONAL
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Ready Bake Pastries RE
A D Y- B A K E
AN
O
RA
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AUST LI
MADE
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Visit the Ready Bake team at Fine Food Australia
Exhibitors not to be missed
Stand HN44
Showcasing our new innovative range of RB Baked Shells comprising of Shortbread, Chocolate Shortbread, Savoury, and Gluten Free Pastry Shells that come baked, coated, and packaged in user-friendly heat sealed trays.
Join the Ready Bake team on stand to view our complete range of products
Bestfield, ‘the healthier choice’, is a versatile oil ideal for high temperature cooking. It contains vitamin E and plant sterols, no trans fatty acids and it does not interfere with the flavour of foods. Available in 20 litre drum, 4 litre tins, and 1000 litre bulk IBC from all major distributors nationally. Available in 10 kilogram catering packs and 1 kilogram tubs.
Australian-owned, family-based, Birch & Waite was born from a vision of creating superior food products. Our commitment to quality and service has seen us outgrow three factories over 20 years. Throughout this time, our dedication to delivering the very best has remained the same. That’s our recipe for success.
Stand number: F29 Phone: 0408 570 490 Website: bestfield.com.au
Stand number: M48 Phone: (02) 8668 8000 Website: birchandwaite.com.au
Green Bean Coffee are specialists in in-house roasting. We supply the Green Bean fluid bed roaster in two sizes 1.2 kilogram and 600 gram capacity all fully approved by AGA in Australia as class 1 appliances. We also supply both cafes and home roasters with over 100 different origins and 13 different blends. We offer full training and ongoing support.
Kuvings will be showing off our Choice-recommended range of professional and commercial cold-press juicers, as well as launching Kuvings Vacuum Silent Blender. Find out why a Kuvings product could be an invaluable addition to your business. Visit us at Stand G40 to taste the difference.
Stand number: R22 Phone: (02) 9870 7898 Website: beans.net.au
Stand number: G40 Phone: (02) 9798 0586 Website: kuvings.net.au
TM
1800 651 044 readybake.com.au sales@readybake.com.au
Fine_Food_SYD_Foodservice_Mag_Aug_2017.indd 1
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FINE FOOD AUSTRALIA
Chef Works uniforms are highly regarded by hospitality professionals worldwide for their superior comfort and flexibility, offering mix-and-match colour palettes and styles to suit all individual needs. From aprons to chef jackets, shirts and pants, each piece serves as an opportunity to make a bold statement to define, recreate, or complement your entire look.
Foodservice magazine caters to the foodservice professional. Breaking news, expert analysis, in-depth features and explorative technical pieces are all delivered in an appetising manner, making us Australia’s leading publication amongst chefs, restaurateurs, cafe owners and caterers.
Stand number: F36 Phone: 1300 362 228 Website: chefworks.com.au
Stand number: HE6 Phone: (02) 9281 2333 Website: foodservicenews.com.au
Established in 1959, Mission Foods are the largest producers of tortillas, flatbreads and corn flour in the world. Mission Foods’ range of flour tortillas, corn products, pizza bases, salsas and flatbreads have been specifically developed for the foodservice customer. We look forawrd to seeing you at the show.
The Moffat Group has offices located across Australia, New Zealand, UK and USA. Moffat has a well-developed global distribution strategy with the Moffat group exporting to over 50 countries globally. We design, develop, manufacture and market a comprehensive range of cooking, baking, and healthcare equipment and products.
Stand number: HL28 Phone: 1800 641 529 Website: missionfoods.com.au
Stand numbers: HK40 and HJ27 Phone: (03) 9518 3888 Website: moffat.com.au
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FINE FOOD AUSTRALIA
Exhibitors not to be missed
Ready Bake is an Australian manufacturer of premium quality pastry products. Our diverse product range includes gluten free sweet and savoury pastry, butter and chocolate shortbread, quiche, savoury pie shells, puff pastry, choux pastry, biscuits, finger food, sausage rolls, and our new innovative range of RB baked shells.
Robot Coupe, invented and patented the food processor over 50 years ago, we are world market leaders in food preparation. Maintaining high quality standards, servicing the Hospitality industry in Australia for over 30 years. FSAA awarded us Foodservice Equipment Supplier of the Year for four of the last five years.
Scots Ice Australia imports the best Italian-made commercial kitchen equipment from the top leading brands in the world. All of our equipment is built specifically for the rigours of busy and bustling food establishments, able to stand up to heavy use each day.
Stand number: HN44 Phone: 1800 651 044 Website: readybake.com.au
Stand number: HE18 Phone: (02) 9478 0300 Website: robot-coupe.com/en-aust
Stand number: HE40 Phone: 1800 222 460 Website: scotsice.com.au
Simped Foods is the longest standing processor and packer of chilled and frozen fruit and frozen specialty vegetables in the country. We process and pack over 50 fruits and purees, 20 frozen specialty vegetables, fruit concentrates, packed fruits, plus a range of freshly made gourmet salads and prepared vegetables.
One of Australia’s largest fresh avocado suppliers. Simpson Farms uses HPP or cold pasteurisation to create a great range of avocado products for the hospitality industry. With their new state of the art manufacturing plant close to their farms, Simpson Farms can maximise quality and minimise environmental impact.
Stand number: HK6 Phone: (02) 9521 5384 Website: simpedfoods.com.au
Stand number: E28 Phone: (07) 4126 8200 Website: simpsonfarms.com.au
Solidteknics has developed and manufactures three ranges of innovative cookware: AUSfonte cast iron, AUS-Ion wrought iron (formed low-carbon steel), and Nöni stainless cookware. All are made in Australia, all are non-toxic, healthy, sustainable, and multi-century durable. AUS-Ion and Nöni are both worldfirst seamless, one-piece wrought pans, with patents pending.
A business (and family story) that began with one muesli slice served to children visiting their farm has expanded to a full range of delicious sweet snacks. Springhill Farm is a family-owned business in regional Victoria - with their home-style treats found in retail and foodservce businesses throughout Australia.
Made up of uncompromised quality, measurable efficiency and proven reliability, Unox's ovens and cooking systems are designed to meet the most ambitious quality and business challenges. Investing in innovation means giving value to the simplification of the entire production process. For you, this means maximum performance, ease of use and savings.
Stand number: HH53 Email: info@solidteknics.com Website: solidteknics.com
Stand number: HF11 Phone: (03) 5335 6800 Website: springhillfarm.com.au
Stand numbers: HJ48 and HK52 Phone: (03) 9876 0803 Website: unox.com
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FINE FOOD AUSTRALIA
EXHIBITOR LIST COMPANY
STAND LVL
COMPANY
STAND LVL
COMPANY
STAND LVL
1825 Interiors 3 Keys Global A Hadjipieris Ltd A.Kuartet Gida Paz AAA Cool Candle Company Pty Ltd Abacus ABP Atlas Ace Filters AHT Alchemy Cordial Company All-American S'Mores All-Fect Distributors Almo Milk Alpen Products Alsco Altimate Foods Pty Ltd
D40 HO47 M18 T56 F45 B36 HK28 HC44 F22 Q39 M58 HB1 C2 E38 G36 M46
1 4 1 1 1 1 4 4 1 1 1 4 1 1 1 1
Barista Technology Australia BCGA Concept Corp
R20 I47
1 1
Bear Bones Speciality Coffee Roasters
R21
1
Amoy Canning Corporation (Singapore) Ltd
T51
1
Amyson Pty Ltd Anzco Foods Australia Apromo Apromo Trading Artinox Australia Artisan Food Equipment Aryzta Aupacific Aupos Aussie Chef Clothing Company Aussie Nut Co Australia House Australia Turbo Air Australian Bakels Australian Beverage Corp Australian Hospitality Directory Australian Institute of Food Safety Austraw Austune Ayoub Supply Azura Fresh NSW QLD B & S Commercial Kitchens B K Foods Baba Products (M) SDN BHD Bago Bluff Baker Refrigeration Bakers Maison Pty Ltd Bakery Combinations Australia Bakery Fresh Baking Business Magazine
HJ2 HH2 HA7 HN28 HB48 D45 HN54 D50 A41 E42 HH6 P19. HA48 HN41 Q28 H57 HP22 A37 HH54 HL22 K50 HE48 R49 T52 E1 HG16 HL50 HP46 P51 HL52
4 4 4 4 4 1 4 1 1 1 4 1 4 4 1 1 4 1 4 4 1 4 1 1 1 4 4 4 1 4
Bee the Best Beijing Leway International Beijing Leway International Beijing Leway International Beltec Benedikt Imports Bepoz Retail Solutions Bertocchi Smallgoods Bestfield Rice Bran Oil Beston Pure Foods Betrimex Vietnam Bhf Ptd Ltd Bianchi Industry Spa Bickford's Australia Big Ass Solutions Biopak
G22 R4 S4 T2 A19 HA10 C36 K28 F29 M22 H29 T49 T20 S15 F40 C28
1 1 1 1 1 4 1 1 1 1 1 1 1 1 1 1
Biosota Organics & Extra Ordinary Foods
H31
1
Birch & Waite Foods Bite Size Group BLI Thailand Bliss Rice Bran Oil Blue Diamond Growers Blufi Boavistense Bonfect Snackfoods Borgcraft Botella Pty Limited BRITA Bromic Refrigeration Brookfarm Bunzl Busy Nippers Byron Bay Confectionery Byron Bay Cookie Company C & G S.r.l Cafe Chairs Sydney Cafeideas Caffe DM Calico Cottage Fudge Systems Campbells Wholesale Food Services Canada Cappuccine Australia Carboor Harvest
M48 Q23 HN2 G20 F32 G48 M13 I36 HL40 B1 T42 HD39 H15 HA20 G50 F1 HL1 L4 D35 HH48 R16 P57a HB2 J28 R39 N49
1 1 4 1 1 1 1 1 4 1 1 4 1 4 1 1 4 1 1 4 1 1 4 1 1 1
Cargo Crew Carmi Flavors Casalinga Casio CCCFNA CCCFNA CCCFNA Ceres Organics Charlies Cookies Chef Works Australia Chelmos Chrysostomos Elia & Sons Ltd Clayton Ceramics Climate Australia Co Yo Coast Distributors Coconut Development Authority Coffee Galleria Coffee Machine Technologies Pty Ltd Coffee Mio - Sydney Coffee Works Express Cold Display Solutions Colpac Comcater Confeta Pty Ltd Confoil
F37 P40 L16 A42 HM2 HM5 HP2 F16 HH8 F36 P58 M14 F51 B47 E19 HD22 P52 P36 S22 S28 S16 HP24 B15 HF28 A16 C24
1 1 1 1 4 4 4 1 4 1 1 1 1 1 1 4 1 1 1 1 1 4 1 4 1 1
Consorzio Del Formaggio Parmigiano Reggiano
M30
1
Cookers Bulk Oil System Cooking the Books Cossiga Limited Cream Workwear Creative Commercial Creative Ingredients CyberChill Refrigeration D2C Daabon Organic Australia Daikyo Trading Dairytonic + Sahara Dairy DaVinci Gourmet DBCE DC Payments DC Speciality Coffee Roasters Deliredi Della Rosa
K32 B46 HL34 F57 HA37 HD32 HL6 HD1 E21 L20 N21 S36 HP34 A51 R35 R48 HM41
1 1 4 1 4 4 4 4 1 1 1 1 4 1 1 1 4
Department of Industry, Innovation and Science
E53
1
Detpak
B22
1
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FINE FOOD AUSTRALIA
EXHIBITOR LIST
We look forward to seeing you at the Fine Foods Australia Show in Sydney 11-14 September Stand No. HL28
COMPANY
STAND LVL
COMPANY
STAND LVL
COMPANY
STAND LVL
Devon Foods Limited Dhaval Agri Exports LLP Di Rossi Foods Divine Atmos Dolo Cafe Supply Dolo Coffee Supplies Drive Yello Duni Australia Earthens Easiyo Eco-Farms Elements Packaging Elenka Elliott Automation Australia
R51 HL51 M28 H47 S23 S23 B40 E52. F57a Q47 G15 C29 J46 HP38
1 4 1 1 1 1 1 1 1 1 1 1 1 4
FSM FTA Food Solutions Full Filled G & K Fine Foods GEFA
HE28 M45 B2 M52 I28
4 1 1 1 1
Gelato Ingredients Manufacturer of Australia
HB10
4
Embassy of the Republic of Poland
N57a
1
Epicure Trading Epson Australia ERE Group Espresso Connect European Currants Euroquip Exquisite Marketing Australia Ezy Duck F.B.M Farm Foods Farm Frites Australia Feast On This Fedelta Federal Hospitality Equipment Festive Australia Festive City Food & Liquor
E45 C20 N2 T26 M4 HC48 HD28 K23 HP42 L18 HD5 Q48 C40 HM16 HB39 N52
1 1 1 1 1 4 4 1 4 1 4 1 1 4 4 1
Fiji Consulate General & Trade Commission
J60
1
Fine Pack Fireworks Foods FIT FIVE SENSES COFFEE PTY LTD FLAT Florentia Food South Australia Food South Australia Foodservice Magazine
C19 N1 I4 R24 G37 M36 H35 H36 HE6
1 1 1 1 1 1 1 1 4
Foreign Economic Cooporation Centre (China)
R46
1
Foreign Economic Cooporation Centre (China)
S46
1
Fornitalia Pty Ltd France Gourmet Sydney Franklands Agro Freedom Foods Group Fresh Produce Alliance Frosty Boy Frutex
G46 HL53 E31 N22 H22 N28 HL2
1 4 1 1 1 1 4
Genobile Gesame / Huon Distributors Geumsan Ginseng Cooperative Global Brand Resources GoDiner Gold Coast Ingredients Golden Flower International Goldstein Eswood Goldstein Eswood Goodi Googys Gourmet Garden Gourmet Provider Granny's Spices Green Bean Coffee Grinders Grow Guru Labels Gustare Honey H2coco / H2melon Halloumi Cheese Hamdard Laboratories India Hank's Foods Hart & Soul - Toscano HBC Trading Healthier Tastier Foods HEMP Foods Australia Hit Equipment Hobart Food Equipment Honest to Goodness Hormel Foods Hospitality Equipment 2020 Hospitality Magazine Hurom I K G Korea Co. ICE ICE – Italian Trade Commission ICE – Italian Trade Commission Ice & Oven Technologies Illy Impos Improbable Indonesia Pavilion Inhouse Smokehouse inPOS Italian Gelato Concepts Ivan's Pies
L36 HA35 HG8 P48 A46 I29 HC9 HF40 HG40 T54 E3 HC2 N58 L58a R22 S38 Q19 A39 HJ5 T30 N15 T16 G32 I28 F21 H28 HA8 HP18 HC32 D16 K22 HE16 Q49 H58 L6 HA43 N4 P4 HN22 HB9 C39 HK1 S58 HB7 A45 HC22 Q46
1 4 4 1 1 1 4 4 4 1 1 4 1 1 1 1 1 1 4 1 1 1 1 1 1 1 4 4 4 1 1 4 1 1 1 4 1 1 4 4 1 4 1 4 1 4 1
J.L Lennard Food Equipment JB & Brothers Pty Ltd Jinhe Foods Joseph Lee & Co / Suzumo Juice and Co Juice World K - Mush Kakadu Plum Co. Kalis Bros Kansom Katherine & Chiang Business Co Katherine & Chiang Business Co Katherine & Chiang Business Co Katherine & Chiang Business Co Kez's Kitchen KFSU Khoisan Tea Kids Dining Koford Converting Kozmopolitan Gida Kraftpack Kurrajong Kitchen Kuvings Australia Kwik Lok Australia La Boqueria La Stella Latticini Label Power Laoma International Lauretana Liebherr Liebherr Lindsay PieMaking Equipment Liquefy Health LKK Food Equipment Long Fine Hospitality Lotus Filters Loving Earth LRS Australia Lutosa LUUS Industries Luv-a-Duck M & J Chickens Mackies Majors Group Australasia Majors Group Australasia Maltra Foods Mantova Marketing Marcel's Marinucci Martellato Srl Matthews Foods Matthews Foods
HB16 HP40 E20 L35 Q15 T32 L8 C1 K36 M27 A1 A4 B4 HA11 P46 HM43 T44 E36 A29 HA2 A22 HK2 G40 HM49 L28 P19 A30 B27 T24 HG53 HG53 HP50 E2 HA21 H49 HA31 D20 E46 I46 HJ16 K16 M21 HM54 E32 HJ20 P42 HG54 HL32 B20 HN52 E57 HN51
4 4 1 1 1 1 1 1 1 1 1 1 1 4 1 4 1 1 1 4 1 4 1 4 1 1 1 1 1 4 4 4 1 4 1 4 1 1 1 4 1 1 4 1 4 1 4 4 1 4 1 4
Maurice Kemp Skanos MKA Catering
HA40
4
ǧǠǡǪ˘ ǦǚǗ ǦǓǥǦǗ ǡǘ ǔǧǛǞǖǛǠǙ ǥǧǕǕǗǥǥ ǧǠǡǪ˘ ǦǚǗ ǦǓǥǦǗ ǡǘ ǔǧǛǞǖǛǠǙ ǥǧǕǕǗǥǥ ǨǛǥǛǦ ǦǚǗ ǧǠǡǪ ǥǦǓǠǖ ǓǦ ǘǛǠǗ ǘǡǡǖ ǓǧǥǦǤǓǞǛǓ ˭ ˃˃˭˃ˆ ǥǗǢǦǗǟǔǗǤ ˄˂˃ˉ ǥǦǓǠǖ ̃ǚǜˆˊ ˁ ǚǝˇ˄ ǨǛǥǛǦ ǦǚǗ ǧǠǡǪ ǥǦǓǠǖ ǓǦ ǘǛǠǗ ǘǡǡǖ ǓǧǥǦǤǓǞǛǓ ˭ ˃˃˭˃ˆ ǥǗǢǦǗǟǔǗǤ ˄˂˃ˉ ǛǠǦǗǤǠǓǦǛǡǠǓǞ ǕǡǠǨǗǠǦǛǡǠ ǕǗǠǦǤǗ˙ ǖǓǤǞǛǠǙ ǚǓǤǔǡǧǤ UNOX.COM | FOLLOW US ON ǥǦǓǠǖ ̃ǚǜˆˊ ˁ ǚǝˇ˄ ǛǠǦǗǤǠǓǦǛǡǠǓǞ ǕǡǠǨǗǠǦǛǡǠ ǕǗǠǦǤǗ˙ ǖǓǤǞǛǠǙ ǚǓǤǔǡǧǤ
UNOX Australia Pty Ltd | Unit 7 | 100 New St | Ringwood VIC 3134 | Ph 03 9876 0803ƫħ info@unoxaustralia.com.au UNOX.COM | FOLLOW US ON
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EXHIBITOR LIST
100% COLD FILTERED
WHY IS THIS OIL SO GOOD? Bestfield Rice Bran Salad and Cooking Oil comes from the thin brown layer between the rice kernel and the protective hull. It is rich in Vitamin E and contains Gamma Oryzanol, a powerful anti-oxidant. Bestfield Rice Bran Salad and Cooking Oil is the most balanced and versatile on the market today and closest to the American Heart Associations recommendations for healthy choice in edible oil. Bestfield Rice Bran Oil is superior for salads, cooking and frying and leaves no lingering taste. Low in saturated fats with a good balance between mono & polyunsaturated fats. Less gumming of filters & frying equipment. Does not smoke below 250ËšC. Rice Bran Oil contains Omega 3 & 6 which helps increase good cholesterol (HDL) and lower bad cholesterol (LDL). Odourless - does not interfere with food flavour. Low in viscosity - less oil is absorbed into food. Halal / Kosher Certified. Cholesterol free. No Trans Fats.
NEW RELEASE
New Release
Bestfield Rice Bran Oil Spread is available in 1 Kg Tubs & 10 Kg Catering Packs. Biscuits, Pastries, Spreads, Sauces, Sauteing, Souping.
Bestfield low GI rice products THE HEALTHIER CHOICE
RECYCLE SERVICE AVAILABLE
Bestfield promotes the collection of used oil to be converted to biodiesel. If your wholesaler does not provide a collection service please contact us.
AVAILABLE NATIONALLY THROUGH ALL MAJOR DISTRIBUTORS CONTACT US
Sales & Service: P. 0408 570 490 F. (03) 9499 4704 E. info@bestfield.com.au
283 FSN Bestfield.indd 1 Untitled-1 1
www.bestfield.com.au
COMPANY
STAND LVL
COMPANY
STAND LVL
Meiko Australia Melitta Europa Meltique Beef Mendolia Seafoods Meris Food Equipment Metro Beverage Metropolitan Food Group Middle East Products Export Company Milano Food Traders Mission Foods Mobile Kitchens MODA Moffat Moffat Mona Lisa Chocolate Monde Nissin Monika Monin Morlife Mount Zero Olives Mourad's Coffee Nuts Multisteps Multivac My Obsession N & W Global Vending SpA Namyang Coffee National Participation of Turkey National Participation of Turkey National Participation of Turkey NCT & I Nespresso Nestle Professional Nextrend Furniture Nippy's Nisbets Catering Equipment Norco Foods Notley's NSW Department of Industry Nutrifaster Australia OKF Corporation Open House Magazine
HB50 Q27 K42 M2 HE47 R36 HH7 G16 HC8 HL28 D47 T34 HJ27 HK40 HE2 K46 HA33 Q40 F31 F20 H16 A32 C32 F47 S32 Q22 G4 H4 Q4 Q58 T21 HD9 E58 T40 HF16 P24 HN40 J4 HD27 HA13 HC7
4 1 1 1 4 1 4 1 4 4 1 1 4 4 4 1 4 1 1 1 1 1 1 1 1 1 1 1 1 1 1 4 1 1 4 1 4 1 4 4 4
Opens Projects Group / Table Top Innovations
D46
1
Oppenheimer Order Up Group Ordermate Ordermentum Organic Mountain Organic Royal Quinoa Outback Spirit / Robins Foods
N46 C50 C45 S35 E22 HE12 HA5
1 1 1 1 1 4 4
Ozepac Solutions Group Ozland Packaging Pac Food Pac Trading Pacific Islands Trade & Investment Pantry and Larder Pantziaros Bros Dairy Products Ltd Papouis Dairies Ltd Paramount 21 Parmalat Pastificio Di Bari Tarall'oro Srl PBSA POS Point Of Sale Peanut Company of Australia Pentair Pepe's Drucks Petrou Bros Dairy Products Petruz Fruity Phillip Lazarus Phoeniks Picky Picky Peanuts Pinnacle Sciencec Laboratories Pittas Dairy Industries Ltd Pizza Revolution Plenty Food Group Plenty Food Group Pluspak Pomati Group Srl Popcake The Pancake Company Possmei Pouch Direct Pregel Australia Premier Northpak Prepared Food Priestly's Gourmet Delights Primo Moraitis Fresh Procal Dairies Product Distribution Proform Gourmet Puratos Australia Pure Gelato QB Smoothies QCC Hospitality Supplies Ratin Khosh Read Label Ready Bake Real Dairy Australia Red Cat Regethermic Rely Culinary Remedy Kombucha
D19 B19 HK34 A21 I10 G28 M20 N9 K40 M40 HO51 E49 M58 HC28 M15 M16 E15 E35 HA15 M57 R40 M12 J16 L45 L46 D21 HO27 HM44 P28 A17 N36 A28 HA9 HJ1 HG2 P16 K52 L17 HN48 M32 S42 HA16 F15 A35 HN44 N16 C46 HG48 HE54 G30
16/6/11 4:02:07 PM 26/07/16 9:59 AM
1 1 4 1 1 1 1 1 1 1 4 1 1 4 1 1 1 1 4 1 1 1 1 1 1 1 4 4 1 1 1 1 4 4 4 1 1 1 4 1 1 4 1 1 4 1 1 4 4 1
AUSTRALIAN IMPORTERS AND DISTRIBUTORS OF THE
TOP LEADING BRANDS IN COMMERCIAL KITCHEN EQUIPMENT HIGH QUALITY, MADE IN ITALY 1800 222 460 (*Nation wide*) | (02) 9684 5666 info@scotsice.com.au | www.scotsice.com.au BE SURE TO VISIT US AT THE UPCOMING
FINE FOOD AUSTRALIA 2017
STAND HE40
11-14 SEPTEMBER INTERNATIONAL CONVENTION CENTRE SYDNEY, DARLING HARBOUR
18
EXHIBITOR LIST Family recipes, baked for you Made in Regional Victoria
Springhill Farm is a family-owned
business in regional Victoria - with our home-style treats found in retail and food service businesses throughout Australia. A business (and family story) that began with one muesli slice served to children visiting their farm has expanded to a full range of delicious sweet snacks.
Visit us at Fine Food Australia to find out more and taste our slices, biscuits & sweet balls. Sta
n
HF1 d 1 Ph: 03 5335 6800 | enquiry@springhillfarm.com.au www.springhillfarm.com.au
COMPANY
STAND LVL
COMPANY
STAND LVL
Reward Hospitality RFE Australia Pty Ltd Rhima Riva Real Ice Cream Riverina Dairy Riverport Beverages Roast Art Roband Australia Robert Gordon Australia Robot Coupe Australia Robotic Sushi Australia rok Margaret River Roller Grill Australia Rollex Australia Rotocharge RTC Foods S.E.A Trading Sacred Ground Operations Sacred Grounds Safco Australia Sammic Australia San Neng Bake Ware Sanden Australia
HF48 HA27 HD2 HC40 N20 H21 HC6 HB40 D39 HE18 K18 P50 HD16 C16 HP30 K20 A15 Q24 R23 F58 HD40 HP34 HF20
4 4 4 4 1 1 4 4 1 4 1 1 4 1 4 1 1 1 1 1 4 4 4
Southern Cross Supplies
HA6
4
Spanish Food and Drink Industry Federation
K8
1
Spiral Foods Springhill Farm Sri Lankan Tea Board Stima Suecos Sugar Free Foods Australia Sunny Queen Meal Solutions Sunshine Coast Council Sunshine Produce Limited Super Clean Tank Superbee Honey Factory
F28 HF11 Q16 G52 E50 I15 N57 I52 E16 HP26 F19
1 4 1 1 1 1 1 1 1 4 1
Supertron Commercial Catering & Refrigeration
HC16
4
Sangria & Vermuth Bodegas Sanviver
L14
1
Sanita Work Shoes
F38
1
Sanitarium Health & Wellbeing Company
G21
1
Suricom Consultants Suricom Consultants SUSTA Sydney Sauce Co. Synergy Tabasco Table of Plenty TabSquare Tailored Packaging TAITRA TAITRA
M3 N3 H50 HC10 B38 HA1 I19 B50 B28 C3 C4
1 1 1 4 1 4 1 1 1 1 1
D22 HE40 HN16 A48 A20 HA19 S19 HA39 HD48 H19 K21 HJ54 HK6 E28 HD20
1 4 4 1 1 4 1 4 4 1 1 4 4 1 4
Taiwan Food & Pharmaceutic Machinery Manufacturers Assoc.
HM32
4
Taiwan Food & Pharmaceutic Machinery Manufacturers Assoc.
HN34
4
I45 HB20 HH53 HE10 HC5 HF54
1 4 4 4 4 4
Tasman Foods Taura Natural Ingredients Tea Tonic Tekneitalia TFPMA TFPMA TFPMA Thai Riffic Thai Trade Centre Thai Trade Centre Thai Trade Centre That's Amore Cheese Pty Ltd The Chia Co The Country Chef Bakery Co The Dallas Group The Fresh Chai Co The Good Grub Hub The IIDEA Company The Metropolitan Tea Company
L32 HM48 Q36 P1 HM31 HM32 HO31 HL10 D4 E4 F4 Q57 H20 HM40 HL12 R19 M57a L3 Q20
1 4 1 1 4 4 4 4 1 1 1 1 1 4 4 1 1 1 1
Sanmik Food Scots Ice Australia Semak Distributors Shang Wei Industries Shantou Linghai Plastic Packaging Shepherd Filters Shott Beverages Silex & Piotis (Piotis) Silver Chef Silvernill Coconut Silverwood Fine Foods Simco Australia Simped Foods Simpson Farms SKOPE Smart Candle Smartfruit Smeg Solidtecknics Sol's Snax Soulful Sous Vide Australia
FINE FOOD AUSTRALIA
19
COMPANY
STAND LVL
COMPANY
STAND LVL
COMPANY
STAND LVL
COMPANY
STAND LVL
The Nut Roaster Company The O'Kelly Group The Packaging Group The Pumpkin House The Tasmanian Food Co Thirst For Life Three Farmers Quinoa Thuan Phong Tip Top Food Service Tip Top Foodservice Tixana - Piranha Tomkin Australia Tonkah Foods Tony's Quality Meats & Deli Pty Ltd Top Shelf Concepts Topwil Organic Food
G19 B16 B32 D3 P57 HB6 T46 T45 HK48 HL33 H32 F46 HF5 L41 D36 D32
Trenton International Trenton International True Foods True Refrigeration Trumps TSAD TSAD Tycoplas Tyro Payments UIC Australia Unilever Food Solutions Unique Catering Products Unite International Unox Australia Unox Australia US Department of Agriculture
HA28 HB28 HL48 HK16 D28 I57 T48 A31 A43 A49 HB8 HL16 HF2 HJ48 HK52 J38
US Meat Export Federation Van Long Machinery Van Rooy Machinery Vanilla Bazaar Vegware Australia Pty Ltd Vermints Vestal Water Viet Huong Vili's Family Bakery Vilove Asia Vis Vires Vytra Industries W & P Reedy Weddernburn Enterprises White Horse Coffee / ACME Cups Wholegrain Milling
K35 HJ6 HM28 HM51 B21 J36 S39 L19 HL33 HF9 Q52 C22 HL54 A36 HF1 HK54
Wild Beverages Williams and Taylor Williams Refrigeration Australia Winterhalter Australia Worktones WUSATA WUSATA Wusata Yianni Fine Food Yume Food Zesti Woodfired Ovens Zoratto Enterprises Zurlo Artisan Focaccia
I31 A2 HJ40 HK39 E47 I38 I40 I42 M1 D1 HM52 HG10 D2
1 1 1 1 1 4 1 1 4 4 1 1 4 1 1 1
4 4 4 4 1 1 1 1 1 1 4 4 4 4 4 1
1 4 4 4 1 1 1 1 4 4 1 1 4 1 4 4
*As at 26 July 2017. Subject to change.
Total Roasting Control Become your own Master Roaster using Green Bean ADR (Advanced Definition Roasting controller) with Bluetooth connectability.
• Creates “Food Theatre” - Visual roasting process • Control your freshness • Halve your bean cost • Roast up to 28kg in 8 hours • Select from over 100 different origins and blends. • Award winning coffee at Sydney Royal Fine Food
Talk to us on Stand R22
ADR (Advanced Definition Roasting controller) with Bluetooth connectability.
TM
TM
PO Box 4193 Macquarie Centre, North Ryde NSW 2113 Ph: 02 9870 7898 • Fax: 02 9436 4127 Email: kirkstuart@greenbeancoffee.com.au Web: www.greenbeancoffee.com.au
Need more information? Ph 1800 787 738 Mob 0412 87 87 38 Email info@beans.net.au Web www.beans.net.au
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