Foodservice May 2018 by YAFFA MEDIA

The making of Asia’s best female chef – Meet Bee Satongun Fighting food waste – An industry roundtable Best practice – Lisa Margan opens the doors to her Hunter Valley winery-restaurant Foodservice Australia – Your guide to this year’s Sydney show

BAMBOO-WRAPPED SNAPPER WITH KARKALLA SALSA

Recipe

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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, Lisa Hasen, Anthony Huckstep, Amanda Kane, Yasmin Newman, John Susman

ART DIRECTOR ANA MARIA HERAUD STUDIO MANAGER LAUREN ESDAILE DESIGNER STÉPHANIE BLANDIN DE CHALAIN

ADVERTISING PRODUCTION JOHN VISKOVICH (02) 9213 8215 johnviskovich@yaffa.com.au CUSTOMER SERVICE MANAGER MARTIN PHILLPOTT MARKETING MANAGER SABARINAH ELIJAH PRODUCTION DIRECTOR MATTHEW GUNN

his month, foodservice magazine is celebrating the annual trade show, Foodservice Australia. Taking place at its new premises in Sydney, the ICC, the expo promises to be its biggest one to date. 300 exhibitors will be on the show floor, displaying the latest innovations in food, beverage and kitchen equipment. Flip the magazine for our 15-page guide. We also share the results of a special, industry roundtable we conducted with the help of the NSW Environment Protection Authority. Held in mid-April, we spent the afternoon discussing with chefs, restaurateurs, and hospitality experts how their commercial kitchens were managing and reducing food waste, as well as what steps the sector as a whole needed to make. And further on the topic of changing culture and behaviour, Jill Dupleix transforms the Insider column with an ode to the ‘nice’ chef. With staff and skills shortages at such high and dire levels, establishments are recognising that it’s vital to attract and retain young staff. It really is wonderful seeing momentum of restaurants, cafes and the like shirking off their bully-loud, Gordon Ramsey-esque reputations of old and welcome a more inclusive and cooperative energy into their respective spaces.

Anita Connors Editor

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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

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Table of Contents

FEATURES

REGULARS

MEET ‘BEE’ SATONGUN

FIGHTING FOOD WASTE

14 INSIDER

BEST PRACTICE

30 MANAGEMENT

THE NSW-TRAINED, BANGKOK-BASED CHEF WAS RECENTLY CROWNED ASIA’S BEST FEMALE CHEF. IN A ROUNDTABLE DISCUSSION, INDUSTRY LEADERS DISCUSS WHAT THEY AND THE SECTOR-AT-LARGE ARE DOING TO REDUCE FOOD WASTE. LISA MARGAN’S EPONYMOUS, WINERYRESTAURANT IS A SHINING EXAMPLE OF A SUCCESSFUL, ENVIRONMENTALLY SUSTAINABLE BUSINESS.

FOODSERVICE AUSTRALIA

THE ANNUAL TRADE SHOW FOR THE FOOD AND HOSPITALITY SECTORS RETURNS FOR 2018 WITH A NEW SYDNEY VENUE.

P. 34

P. 10

P. 24

P. 20

HUCK’S RANT

ENOUGH IS ENOUGH WITH VENUES PLATING UP TEETERING, TALL MASSES OF FOOD. THE CULTURE OF THE COMMERCIAL KITCHEN IS CHANGING, AND CHANGING FOR THE BETTER - IT’S TIME TO CELEBRATE THE NICE CHEF. TONY ELDRED SHARES HIS TIPS AND TOP ADVICE FOR CHOOSING A RESTAURANT CONSULTANT TO HELP YOUR BUSINESS.

32 PRODUCE

DISCOVER THE DELIGHTS OF SMOKED, PICKLED AND CURED FISH, AND GARNISHING WITH MICRO-HERB, PURPLE SANGO RADISH.

PLUS N E W

A N D

N O T E D

OPENINGS

TO P

PROFILE The annual trade show for the food and hospitality industry returns to Sydney. Read on for the details.

CHEF

STACKS ON P. 12

MANA

GEMENT

TO NY ELDRE D FOOD SE RV IC E

SUNDAY MAY 27 – TUESDAY MAY 29 • 10AM – 5PM DAILY • INTERNATIONAL CONVENTION CENTRE • DARLING HARBOUR

FOODSERVICE AUSTRALIA 2018

THE MAKING OF ASIA’S BEST FEMALE CHEF P. 10

INSIDER

R E S T A U R A N T S & B A R S

STARTERS P. 8

CONSULTING THE MANAGEMENT EXPERTS P. 30

IN PRAISE OF NICENESS P. 14

TRADE TA L K

FROM SCRATCH P. 20

CONVENIENCE Our trucks supply you with fresh oil in minutes, while our used oil trucks remove all of your spent oil, giving you time to focus on the more important elements in the kitchen.

STARTERS

Just Opened

Alter Dining

Fish Butchery

Mark & Vinny’s

THE LATEST FROM MELBOURNE-BASED COMMUNE GROUP 2 Duke Street Phone: (03) 9533 2342 Windsor VIC 3181 alterdining.melbourne

FIRST OF ITS KIND BY FISH WONDER, JOSH NILAND 388 Oxford Street Phone: (02) 8068 0312 Paddington NSW 2021 fishbutchery.com.au

OLD-SCHOOL PASTA EATERY MEETS MOD-SPRITZ BAR GO8 38-52 Waterloo Street Phone: (02) 9007 7789 Surry Hills NSW 2010 markandvinnys.com

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

Bar Romantica FORMER CAFÉ ROMANTICA-INSTITUTION REINVENTED 52 Lygon Street Phone: (03) 9191 9410 Brunswick East VIC 3057 barromantica.com.au

NEW, NOTED, INTERESTING Across the country, here are Australia’s newest restaurants.

Wish Bone HARTSYARD FOUNDERS TEAM WITH MIGHTY CAR MODS 125 Enmore Road Insta: @wish_bone_restaurant Enmore NSW 2042 facebook.com/wishboneau

Quanjude

8bit Sydney

Aloha Poké

154-YEAR-OLD PEKING DUCK RESTAURANT REACHES SYDNEY Shop 10.41, 680 George Street Phone: (02) 9267 7288 Sydney NSW 2000 quanjudesydney.com.au

THE MELBOURNE BURGER CULT HEADS NORTH 51 Tumbalong Boulevard Instagram: @eat8bit Haymarket NSW 2000 eat8bit.com.au

SINGAPOREAN CHAIN FINDS AUSSIE LAUNCH PAD Shop 4A, 50 St Georges Terrace Phone: (08) 9225 7273 Perth WA 6000 alohapoke.com.sg/perth

PHOTOGRAPHY: JAMIE OLIVER

STARTERS

Australian manuka honey launches new authenticity guidelines

The financial woes of celebrity chef Jamie Oliver have continued with his Australian restaurant group going into voluntary administration on Monday April 16. By that very evening, Hallmark Restaurant Holdings was announced as the new operating partner for the Australian arm of the business. The collapse of Oliver’s Australian restaurants follows similar failings for the celebrity chef in the United Kingdom.

The Australian Manuka Honey Association (AMHA) has adopted new guidelines to endorse a mark of authenticity for Australian manuka honey. “No one could doubt the credibility of these guidelines,” said AHMA chairman Paul Callander, which were were formed by the association’s specialist, scientific advisory committee. The next step for the AMHA will be launching the mark of authenticity for certified manuka products.

PHOTOGRAPHY: MIRVAC

PHOTOGRAPHY: EWEN BELL

Jamie Oliver forced to give up Aussie restaurant dreams

New regulations set to protect Australia’s wine reputation Wine Australia, Australia’s wine export regulator, has been given broader powers under new regulations. These include a number of changes, one of which is the capacity to assess whether an exporter is a ‘fit and proper person’. Also wine cannot be exported without approval from Wine Australia, as the organisation has the authority to deny the approval of shipments where a product could not be lawfully sold in the country to which it would be exported. Exporters will no longer be able to export on behalf of companies or individuals that are not themselves eligible to hold an export license.

Foodora and Mirvac partner to deliver food court-todoorstep service Home delivery service, foodora, and property group, Mirvac, have joined forces to help put in-mall restaurants into the spotlight. The deal offers Mirvac restaurant and dining retailers an opportunity to introduce their service to a wider variety of diners. “We look forward to helping our restaurant partners take advantage of an additional revenue stream and coordinate their front of house and in-kitchen activities,” said foodora PR manager Lizzie Kaye.

PROFILE

THE MAKING OF ASIA’S BEST FEMALE CHEF BORN IN BANGKOK, TRAINED IN THE SOUTHERN HIGHLANDS OF NSW, AND NOW THE WILDCARD WINNER OF THE ELIT VODKA ASIA’S BEST FEMALE CHEF AWARD FOR 2018, BONGKOCH ‘BEE’ SATONGUN IS A QUIETLY POWERFUL VOICE FOR THE ADVANCEMENT OF ‘HEIRLOOM CREATIVE’ THAI CUISINE. JILL DUPLEIX CATCHES UP WITH HER AT ASIA’S 50 BEST RESTAURANTS PRESENTED BY S.PELLEGRINO & ACQUA PANNA, IN MACAU IN LATE MARCH.

he last time Bee Satongun won a really big award, she closed the restaurant and moved overseas to start again. “It was a really bad idea,” she says, “but we were so young.” The restaurant she ran with her Australian-born husband Jason Bailey in Mittagong in NSW’s southern highlands, Classical Thai Cravings, won the award for best Thai restaurant in The Sydney Morning Herald Good Food Guide in 2012. “We became very excited about the idea of cooking Thai food for Thai people,” she says. “So we closed the restaurant and went back to Bangkok and started again.”

TO P

PROFILE CHEF

“Thai food has lost a lot of its flavour from the olden days, as people take shortcuts,” she says. “We search for old recipes in cookbooks, and work with herbs from the forest that people don’t know about any more.”

Paste 3/F Gaysorn, 999 Ploenchit Road Lumpini, Pathum Wan, Bangkok. pastebangkok.com

The pair first met in Bangkok, and Satongun had accompanied Bailey to Mittagong to train as a Thai chef. While Satongun had grown up in her mother’s modest restaurant kitchen, she had no formal training – just a passion to bring the authentic, powerful flavours of Thai cuisine to a wider world. Back in Bangkok they opened Paste in a small shophouse at Sukhumvit 49, recently moving to an elegant space in the upmarket Gaysorn Urban Resort complete with top

Australian sommelier Greg Plowes on board. Paste was awarded one Michelin star in the 2018 Michelin Guide to Bangkok. Next, her phone rang with advance news of the Best Female Chef Award. “It came by surprise, I didn’t expect it,” she says, as she collected her award at a glittering ceremony in Macau on March 27. Asked whether she felt there was a need for a specific award for female chefs, she answers simply, “When you are in the kitchen, you are not male or female. You have to work the same.” Satongun says her cooking is “80 per cent tradition and 20 per cent creativity”, always focussing on the flavour first before the presentation. “Thai food has lost a lot of its flavour from the olden days, as people take shortcuts,” she says. “We search for old recipes in cookbooks, and work with herbs from the forest that people don’t know about any more.” A recipe for roast duck with nutmeg and sawtooth coriander on rice crackers was inspired by a 1968 cookbook, and her tom kha gai soup is based on the first-ever recipe recorded in print in 1890. “People see the plating and think it won’t taste Thai, but when they put the food in their mouths, it tastes very Thai,” she says, smiling. And now that she has the award under her belt, is she going to close the restaurant and move once again? Rumour has it that she would love to open a restaurant in Australia. And besides, why else would she have named her now five-year-old daughter, Sydney?

PROFILE

Bongkoch ‘Bee’ Satongun, recipient of the 2018 Asia’s Best Female Chef award.

RANT

STACKS ON ENOUGH IS ENOUGH. THIS MONTH, ANTHONY HUCKSTEP IS FUMING AGAINST ILL-DESIGNED MEALS AND AMBITIOUSLY SKY-HIGH DISHES.

ll I wanted was a steak. Not a dry-aged, chocolatefed, beer-swilling, massaged-daily, bespoke-bred bovine that’s had a more beautiful life than the rest of us. Nope. All I wanted was a steak. I wasn’t demanding it to simply have its bum wiped and gently waved in front of a naked flame to be served at its absolute optimum for half a year’s salary. Nope. All I wanted was a steak. A pub steak, actually.

No one needs food stacked layer upon layer. I mean, food stacked high in fine dining restaurants is ridiculous enough – chefs you might think it looks pretty but it’s a pain in the ass to eat.

Anthony Huckstep is the national restaurant critic for delicious. and a food writer for The Australian, GQ Australia and QANTAS.

A sub $25 feed to go with a handful of sweet amber and the dulcet tones of Friday’s six o’clock swill. A satisfactory budget sign-off to the week. All I wanted was a decent enough slab of red flesh cooked somewhere remotely near pink. Served with a fistful of fries, a menagerie of mixed leaves and a pepper sauce – on the side of course; no one needs their steak swimming in something

strangely brown. But they couldn’t help themselves. And I guess what arrived was technically a steak. Hidden beneath a swamp of mushroom sauce with its own skin and speckled with peppercorns was a mound of meat, starch and flaccid greenery. My promised steak manifested as a preposterous pile of beef and sauce on top of fries on top of salad and threatening the edge of the plate. It was impossible to cut the steak without everything falling onto the table, let alone the fact the fries were squished and soaked and the salad almost sous-vide. And you’d have to excavate the steak to get to either anyway. They may as well have put the whole thing in a blender and served it as a thick shake. Perhaps in a mason jar. Maybe with a doughnut on top. No one needs food stacked layer upon layer. I mean, food stacked high in fine dining restaurants is ridiculous enough – chefs you might think it looks pretty but it's a pain in the ass to eat. Speaking of donkeys, at a venue that just happened to

serve the worst dish I’ve ever eaten (a melange of baked fig, soggy bacon, gorgonzola sauce and raw capsicum that looked and smelt like something that had been regurgitated), I was also served giant slabs of pork belly that were tougher than ten-year-old thongs. Sadly, that wasn’t the most disappointing aspect. The pork was skewered on a giant swinging metal pendulum and looked like something dangerous dangling between a donkey’s hind legs. I don’t need to get slapped in the face while trying to carve my dinner, thanks all the same. It was crazier than Charles Manson eating fruit loops on a ferris wheel. What’s wrong with putting it on a plate? Not a wooden board, not on a shovel, not in a god damn helmet. A plate. You know the crockery invented to put food on? Yes a plate. Even a bowl will do. And perhaps while you’re there maybe have an ounce of care plating up. Just think about the person eating it. No mountains to cut through, just appealing food on a plate – that perhaps you’ve cared about cooking it too.

INSIDER

IN PRAISE OF NICENESS WORKING IN A TOUGH KITCHEN USED TO BE A BADGE OF HONOUR, AS RESTAURANTS RAN ON THE BLOOD, SWEAT AND TEARS OF THEIR STAFF. NOW, REPORTS JILL DUPLEIX, TOP RESTAURANTS ARE ASKING EMPLOYEES TO LEAVE THEIR BAD ENERGY AT THE DOOR, BE NICE, LEAD BY EXAMPLE AND MENTOR EACH OTHER UNDER A ‘ONE TEAM, ONE DREAM’ BANNER. HAS THE HOSPITALITY INDUSTRY ENTERED A NEWER, NICER, ERA?

INSIDER JI

he restaurant kitchen as we know it was based on a military system of hierarchy set up by Escoffier at The Savoy in London in 1890. The long hours, hard labour, low pay and high stress levels soon resulted in a tough, takeno-prisoners culture. Sensitivity was seen as weakness, and weakness was seen as letting the entire brigade down.

How times have changed. It’s still a tough business, but the open kitchen has transformed the workplace. You can’t rant at an apprentice as your diners watch on, horrified. Having females in the mix also sees less foul language and macho bullshit.

Jill Dupleix is a food writer, editor, cookbook author, restaurant critic and co-Director of Australia’s Top Restaurants.

By 1990, the stereotype was of a fat, screaming chef upending stockpots over hapless apprentices. How times have changed. It’s still a tough business, but the open kitchen has transformed the workplace. You can’t rant at an apprentice as your diners watch on, horrified. Having females in the mix also sees less foul language and macho bullshit.

And the rest is generational - young chefs today are more collaborative, they communicate more easily, and they want to have a good time at work, not a bad one. We’ve even moved on since Marco Pierre White and Anthony Bourdain romanticised bad-boy chefs in a blur of short-order sex, drugs and rock ‘n roll. If you read their books back in 1990 or 2000, you’re way too old to get away with boozy nights and hungover mornings any more. Top chefs around the world are now actively creating workplace environments in which staff feel safe and can be heard. American chef Thomas McNaughton, CEO and culinary director of the Ne Timeas restaurant group (San Francisco’s flour+water, Central Kitchen, Salumeria) spoke recently at the Melbourne Food & Wine Festival about their employeesfirst approach. Their manifesto: “Ours is a creative, hard-working environment

filled with smart, fun and hilarious people. Everyone looks out for each other and helps one another.” But it takes hard work to achieve a culture that is “generous, accountable and transparent” he says. The group has put together a Culture book for employees that is a virtual operations manual on how to be nice. Staff are encouraged to anticipate guest needs but also “share your personality, show who you are”. Problem solving is good, passing the buck is not. Being reliable is good, being flaky is not. Accepting feedback is good, making excuses is not. Having fun and challenging yourself is better than going through the motions or being "too cool". It might sound cultish – here, drink this Kool-Aid and you’ll love your job – but it works. The real reward is a happier, more productive workplace and more interested, eager and engaged staff, which can’t help but have a knock-on effect on the diner. Seems like a nice – and clever – thing to do.

YOUR BUSINESS IS FOOD

AN INDUSTRY ROUNDTABLE: FIGHTING FOOD WASTE IN A ROUNDTABLE PRESENTED BY FOODSERVICE AND NSW ENVIRONMENT PROTECTION AUTHORITY, INDUSTRY LEADERS DISCUSS WHAT THEIR RESPECTIVE OPERATIONS ARE DOING TO CUT AND COMBAT FOOD WASTE, AS WELL AS WHAT THE SECTOR AS A WHOLE COULD AND SHOULD BE DOING.

D U S T RY

ROUNDTABLE R

OU LE N D TA B

The Love Food Hate Waste team can provide expertise and support. To find out more, visit lovefoodhatewaste.nsw.gov.au.

Anita: What are the different types of food waste in foodservice? Ian: Food waste at Drake Eatery is anything that’s not sold and goes into the bin. This is largely vegetable trim, however with vegetables, we try to be resourceful and use as much as possible. Plate waste is the next thing, but not a lot comes back. Restaurants are always a guessing game when trying to predict what will sell, but over time you can get it down to a fine art and limit any wastage. You don’t want to waste food, for the obvious reason of respect for the food and the costs that you’ve put into it. You try and manage that as best as you can, that’s managing a kitchen. Carly: As a catering company, Gastronomy sees food waste in two parts. Firstly, waste as a natural byproduct when we’re cooking. We’re pretty good at handling that. We have seven compost bins. One for each day of the week. It’s the other end that is more of a problem. We might be booked for a 100-people cocktail party, but on the night only 50 turn up. We have ways to manage that, but there’s waste.

Our buffet wastage reports helps tell us if we can refine a recipe to help reduce waste. But, people don’t expect to be the last person to walk through a buffet and there’s no food left. So there’s always going to be leftover food. Accordingly, we work with food donation charity, OzHarvest. James: The amount of food waste in training colleges is amazing. The main focus of a class will be for students to reproduce the dish that they’ve been shown. They’re not very waste conscious because they’ve got two and a half hours and you know, heads down, tails up. If you have 60 students and they’re each throwing half a carrot away, that’s a lot of wasted produce. It’s not holistic. There is a course on sustainability, but it’s a separate two weeks.

Anita: What are some statistics on food waste in New South Wales? Amanda: About a million tonnes goes to landfill every year. At home or at work or when they’re out, food waste always happens. Everybody does it and it doesn’t seem avoidable. Sarah: Research shows 20

per cent of food bought by consumers gets wasted. That’s $2,086 a year for the average household. Another way at looking at it is one in five shopping bags. It’s staggering.

Anita: What are the impacts of food waste on the environment? Amanda: It’s landfill, primarily, where it produces methane. Food waste is a massive contributor to greenhouse gas emissions. James: In addition to the actual physical waste are the resources that have been depleted to produce our food. Statistics say that for every 500 grams of beef produced, over 7,000 litres of water are needed. You’re watering the crops, you’re watering the animal, you’re probably using water to clean the abattoir afterwards, and that’s only 500 grams. Think then of the resources that go into a 900 kilo cow.

Anita: When did food waste first come on the radar for you? Somer: I guess it was living with my grandma in Istanbul in the late ‘70s when Turkey was under a big sanction.

YOUR BUSINESS IS FOOD

Attendees (top row, L-R): Somer Sivrioglu (owner and chef of Anason and Efendy); Carly Cumming (general manager of Gastronomy); Tua Fatongiatau (chief steward of Hilton Sydney); and Anita Connors (editor of foodservice magazine). Attendees (bottom row, L-R): James Garvan (chef at OzHarvest and lecturer at Le Cordon Bleu); Ian Oakes (owner and chef of Drakes Eatery); Sarah Chen (project officer - organics, NSW Environment Protection Authority); and Amanda Kane (organics manager, NSW Environment Protection Authority).

There wasn’t that much food around. Still she managed to create amazing food with pretty average ingredients. She would utilise everything; the flesh of the eggplant would go into one dish, while the skin would be used for another. On a professional level, well it was quite personal too – I lost my wedding ring while I was cooking. I knew that my wife would chop my head off, so I asked the whole kitchen to help me look. We put down a big tarp out the back and emptied out the bins. Seeing just the amount of food that we wasted on a pretty average day was quite enlightening for me. Tua: At the Hilton, we feed 1,700 to 2,500 people every day, depending on how busy we are. We wanted to reduce our food waste so we partnered with NSW EPA in March last year to do an eight day food waste trial. We measured our pre-waste, plate waste and production waste. As a result, we found that we had actually wasted 8.5 tonnes of food. That was roughly a tonne a day, which

equated to a half million dollars annually. It was a turning point. Ian: When you’re training to be a chef, you’re always told not to waste anything. I remember my head chef saying to me, “You make money on what you don’t throw away”. He would check the bins, make sure we weren’t wasting anything, make sure we were cleaning the fish properly, and make sure portion control was right. So, from being taught those rules, I naturally try not to waste anything. James: When I was younger I went to work for a small restaurant in West London. The chef had a daily changing menu; it was seasonal, it was produceled. He was also fastidious about the waste. The owners probably weren’t concerned with the environmental impact, more the financial impact, but it taught me about food waste. We would get whole animals in and break them down, nothing was wasted.

Anita: How do you inspire change and awareness? Somer: Once a month, per restaurant, we open the garbage

bags and we go through it. We show the staff what doesn’t have to go to waste. We might say, “This can go to compost,” or, “This can be picked up by a food donation charity.” Instead of punishing the restaurants, the aim is to educate them and to get them to understand the issue. Tua: Education of both the staff and the clients is important. We’ve recently launched a program called ‘Meeting with Purpose’, which educates clients on how and where we’re sourcing the food from, as well as educates the staff about not excessively topping up the buffets. There’s always food at the back and we can always prepare a plate and bring it out to them. Carly: The next generation isa lot more aware. The apprentice in our hot section and a commis chef in our pastry section were the two, most passionate about food waste in our main kitchen. They helped Gastronomy change its attitude towards waste as they get others thinking and talking about food waste.

YOUR BUSINESS IS FOOD

Ian: Running the kitchen as a business is the first step in being aware of food waste. But also being more aware of the environmental impacts and learning about the whole chain. It’s important to get the staff to see it not only from the commercial side, but also from the producer’s side and from the farmer’s side.

Anita: What practical tips do you have for chefs looking to reduce waste and repurpose ingredients? Sarah: The first thing we ask every business is to measure their food waste in a big bucket. Part of it involves entering how many people were served that day as well as how much money had been spent on the produce and ingredients. Businesses are always so shocked to see how much they waste, because when you throw away half a tomato, you don’t think that’s a lot, but it can add up. Every business that sees over a 25 per cent decrease in food waste, always has the same thing

in common; they always engage the staff. They tell the staff what they’re going to do and then have assign a chef to monitor all the food waste. They then always share in the staff meeting the weekly data on food waste. Tua: When we started focusing on food waste, we introduced food waste bins into all the kitchens and function spaces. Signage was put up, new staff were trained on their welcome day, and there were staff briefings. It has been a challenge for the better part of half a year. But now we find that team members are policing themselves, so the actual education and the teaching has started to filter through. James: Smaller, seasonal menus means being market-led. It means supporting the local community, and it means having more control over your menu. Also that your menu would be written almost every day and be customer-focused. Somer: Apple tea is one thing that we do. We take the cores and skins of apples, we dry it, we pulverise it and then we serve it

in one of our most popular hot drinks. It’s all natural, we don’t put any sugar in it. All it costs is a cinnamon stick and everything else comes for free. Pickling watermelon rinds is another example. It tastes exactly like cucumbers, so no one knows it if you don’t say. Similarly strawberries, both the more mature ones and the unripe ones are fantastic for pickle. Ian: I didn’t really want signature dishes, but when your customers say, “We love that dish, please don’t ever take it off”, I can make that compromise. There’s maybe five dishes that I’ll not change, but I’ll change everything else or change a garnish that goes out of season. It’s a delicate balance, I love change, I love evolution. Also a good initiative is to look at ways of composting with green waste.

Anita: In the fight against food waste, what will be the biggest challenge for the Australian foodservice industry over the next five years? Amanda: It’s a huge challenge. You have to have things like

the education, the willingness and the enthusiasm to change. There are so many factors that influence your ability to be able to waste less food. Businesses need to make sure that they’ve got enough food for diners, the uncertainty can be quite difficult. Ian: I guess awareness is the biggest thing. If you’re not aware of it, then you don’t tend to do much about it. So the more education, the more support and the more awareness, the more it’s going to become the norm and the better it will be in the next five years. Carly: If kitchens haven’t already started managing their food waste, then they will do so. The next step is really about initiating something on a bigger scale. Sarah: I think the challenge would be for individuals to say that they want to be leaders in reducing food waste. We need leaders in Australia, one who will educate consumers, share their knowledge and who will speak up for their beliefs.

TRADE TALK

FROM SCRATCH VIBRANT AND CREATIVE THINGS ARE HAPPENING IN THE WORLD OF BAKING AND PATISSERIE. ANITA CONNORS CHATS TO BRASSERIE BREAD CO-FOUNDER, MICHAEL KLAUSEN, AND THE INTERCONTINENTAL SYDNEY’S HEAD PASTRY CHEF, SIMON VEAUVY, TO FIND OUT WHAT’S THE LATEST IN HOT, FRESHLY BAKED DELIGHTS.

TRADE TA L K

Clockwise from top left: Freshly baked sourdough loaves at Brasserie Bread; Michael Klausen slashing dough; Simon Veauvy’s ‘Like an Opera’ dessert; and Veauvy preparing high tea at InterContinental Sydney.

“W

hen people ask me my profession, I often say chef, and then I go, ‘Hang on a minute, I’m actually a baker’. I’m thinking bread all the time, so I guess that is a baker.” Michael Klausen came to a career in baking quite naturally. As an essential part of his training as an apprentice chef in Denmark, his classical skills were later expanded upon during a three-year stint in France. He then landed in Sydney in the mid-1990s, and upon joining Bayswater Brasserie he quickly discovered a city-wide lack of quality sourdough. He soon had the team baking their own bread. Fuelled by California’s burgeoning baking scene, Klausen found himself asking, “Why can’t Australia have its own sourdough?” And with the seed planted, so to speak, Klausen left the iconic restaurant and co-founded Brasserie Bread with Tony Papas in 2000. Similarly, InterContinental Sydney’s head pastry chef, Simon Veauvy, began his career in baking and patisserie in Europe. This time, in his hometown of Alsace in France aged 16, where he found work as an apprentice

chef at a two Michelin star restaurant before working for boutique chocolate and pastry shop, Patisserie Rebert. “This was my second family,” he reveals. “I spent five years there and learnt all the basic pastry skills. This experience really helped cement my direction and I followed my heart and stayed on in patisserie where I now get to create incredible and delicious desserts.” BREADWINNERS Both Veauvy and Klausen found themselves drawn to a baking and patisserie armed with a love for perfection, creativity and science, as well as amazement at the pure joy it brings people. “I see patisserie as a form of art, where you plan, devise, take many different elements and piece them all together to form something beautiful,” says Veauvy. Constantly looking to grow and advance his knowledge of baking, he’ll seek out new produce and ingredients, techniques and skills. “As a creative person by nature, this feeds my passion and nurtures my spirit. I am able to be creative every day and use my hands to produce something that

people love. Knowing that what I create can brighten someone’s day is a great feeling.” In his desire to create the perfect sourdough, Klausen has spent much time studying and researching the fermentation process and the chemical interaction of flour, water, and salt. Fascinated by the simple manipulation of processes, he’s recently come to the realisation that “time is a key ingredient, and so is temperature. I’m only beginning to understand that now and that there’s so much more to learn.” SIGNATURE BITES Baking and patisserie affords chefs and bakers plenty of room for inventiveness and play. Some classic pairings that makes diners melt include dark chocolate and raspberries, and fruit and nuts. For Veauvy, however, it’s much about the wow factor. One signature creation is his chocolate piñata - a nitrogen-infused hollow chocolate ball with blended crème brulée and French macaroon chocolate. It exploded on social media last year, so much so that the InterContinental Sydney now offers it for private events and special occasion celebrations.

TRADE TALK

Another signature dish is Veauvy’s ‘Like an Opera’ dessert. Created for the hotel’s 70th anniversary, it fuses hazelnut milk chocolate dacquoise, crunchy hazelnut praline, roasted hazelnut, fresh passionfruit pulp, Jivra 40% milk chocolate mousse, passionfruit milk chocolate ganache and crazy milk chocolate shade. “The dessert is visually representative of the Sydney Opera House,” says Veauvy, “which gives guests a great sense of location and shows off the incredible architecture of our icon.”

“Stay focussed on the most important elements the basics. It took me years to understand how important it is to follow this rule. It’s easy to go over the top in terms of texture and flavour when creating a dessert.”

Above left: Just baked pain raisins at Brasserie Bread. Above middle: Veauvy’s chocolate piñata at the InterContinental Sydney. Above right: Croissants, a crowd favourite at Brasserie Bread.

Brasserie Bread is famous for several different loaves of bread. For the foodservice market, they include their award-winning, boulot sourdough with a fine crumb and a redbrown crust, the QSB filled with soya beans, sunflower seeds, linseed, amaranth, poppy seeds and quinoa, and the Flinders Ranges sandwich loaf featuring a tight crumb structure. One grain that Klausen has been particularly enjoying of late is emmer, a type of awned wheat. “There’s a sweetness, there’s a

nuttiness to it, and there is, I’ve used this term before, I call it farmyard,” says Klausen. “But it’s not farmyard as in cow poo, more the straw you get on a farm. When you eat the bread, you just get this flavour that sits in your mouth for a wonderful time, and it’s just beautiful.” When it comes to something lighter, Brasserie Bread offers a wide range of pastries. Yet for Klausen it’s really only about one - the croissant. “It beats everything,” he says. “We make more croissants than all our other different varieties of pastries combined. If you’re only going to have one pastry in a cafe it has to be the croissant.” NEW CREATIONS With a such a strong focus on innovation and research, Klausen is pushing himself to draw more flavour out of grain and create a “flour for artisan bakers”. As such, he’s currently experimenting with 50 different types of grain, and hopes the process will help him determine if there is a relationship between the DNA of the grain and the flavour of the loaf. “We’ve been working with farms,” says Klausen, “and I can really see different varieties at different farms have different flavours. That’s also why the long fermentation in sourdough is really important, because you find

the sweet spot, and you find out how do you get the most flavour, structure, nutrition out of such a simple thing like a grain.” His experiment comes at the right time as Klausen has found Australians increasingly hungry for something more out of their bread. “They’re looking for that textural experience you get in sourdough, they’re looking for the sweetness you get in the crust. And they’re becoming quite adventurous, people are eating a lot of darker bread.” Veauvy is also working on something new, namely a dessert that plays homage to Vivid Sydney, the light, music and ideas festival that kicks off in late May. “This year, I will focus on two flavours, citrus and hazelnutpraline,” he says, “balancing the two flavours through different textures. I want something colourful with an intense taste.” His approach to creating something wonderful and technical is to “stay focussed on the most important elements - the basics. It took me years to understand how important it is to follow this rule. It’s easy to go over the top in terms of texture and flavour when creating a dessert. It is harder to focus on just a few flavours and textures to get the right balance in the final product.”

DINING

BEST PRACTICE WANT TO RUN A SUCCESSFUL, MULTI-TIERED, ENVIRONMENTALLY SUSTAINABLE FOOD AND BEVERAGE BUSINESS THAT’S ENDURING TO BOOT? YASMIN NEWMAN VISITS LISA MARGAN AT HER EPONYMOUS RESTAURANT IN THE HUNTER VALLEY AND FINDS A MODEL TO LOOK UP TO.

Margan Restaurant.

n an industry that often sees restaurants shutter after just a few years, Margan is not simply ‘still relevant’, it’s a pioneer among peers. As the winery-restaurant in New South Wales’ Hunter Valley marks its eleventh year (21 for the wine business), it boasts a chef ’s hat, produces 90 per cent of produce on almost every plate and is approaching carbon neutral across the 170-hectare property. It’s a case study in industry best practice and inspiring to behold. Lisa Margan, who helms the business with her husband and chief winemaker Andrew Margan, says they started out as a bare-boned shed producing 3,000 cases per annum. That number is now 35,000, placing them as one of the country’s leading mid-size producers. “We’ve been bigger, but at a certain point we took a moment to stop, take a breath and evaluate: is this really what we want to be?” With rapid growth, they’d expanded to other regions, but lost a degree of end-to-end control. “We made a really informed decision to bring it back to our region. We believe the more integrity your product has, the more you can connect with customers.” Every decision the duo makes ticks off five core beliefs: quality, sustainability, guests, people and innovation. “You have to be crystal clear on your values,” she urges anyone starting out. “For us, profit isn’t one of them, but when we get those right, we’ve always seen that profit.” It was around that time that they did “all the pretty bits,” as Lisa describes it, converting the shed into the grand, Mediterranean-inspired estate you see today. The rammed-earth building, with solar-passive design was ahead of its time a decade ago and still considered avant-garde now. “On a sunny day, we don’t draw any power from the grid and are completely self-sufficient,” says Lisa. “We collect and filter rainwater, recycle oil into biodiesel and turn green waste into compost. We’ve also just invested significantly into a closed-loop system to process protein into enriched soil – the last piece of the puzzle.” Around 600 guests pass through Margan on any given weekend. Then there’s 25 full-time staff, plus contractors, and hundreds of hectares of viticulture. “There’s a carbon footprint attached to that, so we try our best to negate it.” Margan is also Entwine certified, an environmental stewardship recognition that benchmarks to rigorous international standards and undergoes a continual process of (“nerve-wracking”) review. “When you combine agriculture with sustainability, it presents an extra degree of challenge. But we’re playing the long game. We own this land, and also see ourselves as custodians of it.” Lisa lists the valley’s long and proud indigenous heritage, including the nearby 10,000-year-old Baiame Cave.

DINING

Above: Fig millefeuille with walnut, ricotta and fig leaf. Middle: Margan Suffolk lamb with yacon, potato and garlic. Below: Zucchini flower with basil and capers.

The kitchen garden is perhaps Margan’s most impressive feature, at least for us punters: tangible, visceral and well, visible. In perfect view from the dining room grows a rotating, year-round supply of vegetables and fruit, staggered in weekly plantings and set over a oneacre plot and orchard. “We learnt a lot that first year,” recounts Lisa, who dug the earth with their young kids in tow when the restaurant went in. “Everything became ripe at the same time; we had so much we couldn’t use it all. Then, two weeks later, nothing.” She points across the lawn to the corn, its maturity marked at various heights. “We pick this one now, that one next week and so on, so we now have all of summer covered with corn.” There are now 80-120 heirloom varieties of fruit and vegetables, including the full arsenal of herbs. “The other thing you learn pretty quickly is you can’t do it in your spare time.” Margan has long since employed a full-time gardener and kitchen staff dedicate half a day a week to prepping the produce. “We’re all used to perfect clean veg, but the reality is it comes out of the ground dirty.” Lisa says there are cost-savings from free supply, but equally a cost to produce it. “It comes out about the same, but the taste, quality and selection is second to none.” To be clear, this is not an ornamental or namesake kitchen garden. Bar dry-store goods, such as flour and sugar, everything comes from a stone’s throw across the lawn, even the Suffolk lamb, which are sent to an abattoir, then return to be butchered on site. “The lamb is among our 100-meter dishes,” says Lisa. It’s a playful and vastly improved dig on the 100-mile table and served with bacon, potato and garlic, and a glass of wine from the vineyard adjacent when we visit. Now this, truly, is paddock to plate. What they can’t grow, they source locally or from sustainable producers and value-add with artisanal skill. Milk from a dairy down the road, for example, is used to make butter, crème fraîche and soft cheeses. Bread is baked in-house. They even produce their own smallgoods from whole animals in a purpose-built dry-age room that went in two years ago. “A big advantage of a having a restaurant in the middle of a paddock is you can do whatever the hell you want,” says Lisa. Yes, but isn’t it a hell of a lot of work, too? The benefits of not resting on your laurels are three-fold, apparently. Customers love it. “We do the things that they can’t do.” Staff love it. “It keeps them learning, developing and on their toes.” And for a business to stay relevant, you have to continually evolve. “We are always thinking and striving for what we can do next,” says Lisa. This ‘let’s do’ mentality extends across the business and has become an almost open-source platform for new ideas. Their latest innovation – two striking bottles of vermouth in off-dry and offsweet – was actually hatched by their son. “We ask everyone to show us the business case and if it stacks up, we go for it.” The paddock setting, as Lisa dubs it, has its advantages, but what about staff? It’s a common complaint in cities and almost always voiced as a rural concern. For Margan, the issue is less about attraction as retention. “Hospitality people get pretty clapped out, so the idea of a green change can be pretty appealing,” says Lisa. With their rep, they’ve always had a steady supply of top staff. Their first chef’s hat, which they have secured since 2016, has only helped, plus Sydney is only two hours away. “But people need to be at peace with the country and we find there’s no longevity unless they get their roots down and establish a community.” Margan gives a gold watch for 10 years with the company and each year there’s at least one awarded. The business is pretty much 50/50 male and female too. Loyalty. Diversity. Sustainability. Margan, you’re inspiring to behold.

DINING

Lisa Margan in Margan Restaurantâ&#x20AC;&#x2122;s kitchen garden.

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PROFILE MANAGEMENT

CONSULTING THE MANAGEMENT EXPERTS TONY ELDRED HOLDS A MIRROR UP TO THE WORLD OF RESTAURANT CONSULTANTS AND SHARES HIS TIPS FOR CHOOSING THE RIGHT ONE.

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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.

ustralian businesses have tended to follow the European and North American trend towards the use of a wide variety of specialist consulting services. Although I’m a consultant myself, I don’t feel that I have a barrow to push for my colleagues, and as a result of some interesting debates during my training courses about the appropriate use of consulting services, I feel that an examination of the benefits and pitfalls of using these services may be helpful to you. Today, you can hire almost any kind of special assistance you might need – from the advice of a successful restaurateur or a marketing expert, to the services of a master baker. The range is enormous; jump on the internet or thumb through the trade magazines at the services offered. The people providing these services range from highly skilled and experienced specialists at one end of the scale, to opportunists, con artists and sharks at the other. The former gives you access to valuable skills and knowledge you normally couldn’t afford; the latter are no more than an expensive and time-consuming waste. The trick is in telling the difference. If you’re considering using

a consultant, the first thing you should find out is if they have a track record of success in the skills you are interested in. Reputable consultants have a resume of their experience, which they will be happy to provide on request. It is good practice to contact them and have this information sent out before you meet and tell them what you want, or there is a danger they may agree to an assignment outside their area of expertise – especially when there’s not much work around. When you first deal with professionals, it is always a good idea to go to them rather than have them come to you. The circumstances of their office environment may provide you with valuable clues as to their professionalism and success. Don’t be put off by consultants who work from home – a large percentage of good consultants do. If they’re based at home, their overheads are minimum and their fees are likely to be much more reasonable. Conversely, the cost of a super, luxurious office is likely to reflect in the fees charged – the money has to come from somewhere. Next, if you’re satisfied you’re dealing with a person with the skills you need, talk for a while and see if you feel comfortable. It

is important to establish a good personal relationship with a consultant – if they like dealing with you they will take more of an interest in your business and will give you better value for money. Over the years I’ve made many good friends among my clients. My friends get the best deals – they pay the least and get to hit on me for free advice at social functions. It’s also useful to tell the consultant what you want to achieve – as distinct from what you want done. It’s not normal to go to a doctor and tell them what treatment you need, nor is it smart to do this to a business specialist. If you give them the big picture, they will be in a better position to advise and help you. If you give them assignments by task rather than by desired result you may not get what you ultimately want. To illustrate this, I often get asked for marketing assistance, when the real problem is poor standards and declining trade. If I don’t get the right information, and go ahead and formulate a marketing campaign at the customers’ request, I’ll end up wasting a huge amount of their money. Reputable consultants should be able to provide you with a written proposal shortly after your initial discussions. A proposal should detail the contents of your

MANAGEMENT

The people providing these services range from highly skilled and experienced specialists at one end of the scale, to opportunists, con artists and sharks at the other. briefing, the objectives of the assignment, the proposal itself and a breakdown of the fee structure. If any aspects of the proposal are not satisfactory, they should be renegotiated. It is also good practice to ask a consultant to include at least three current references (i.e. last six months) for other consultancy assignments they have undertaken. Phone these people and ask them about the performance of the

consultant prior to making the final decision to go ahead. The fee structures for consulting services can vary tremendously and at first appearance may seem quite steep. The deciding factor is what is the information or service worth to you and what would it cost you to gain the expertise and do it yourself? Watch out for hidden and add on extra charges beyond the basic fee; these can amount to a considerably more than you expected to pay. If travel expenses are involved, clarify the expected costs and request that receipts are provided with the invoice.

Don’t hesitate to HAGGLE! Depending on the type of assignment and the consultant’s workload, they may be prepared to reduce their fees if you are offering a long assignment or retainer agreement (a monthly payment for a specified period of time – read: ‘regular cash flow’). Be careful of requesting additional work without asking for a quotation – some specialist tasks are surprisingly timeconsuming and can make for a nasty surprise on the final bill. ‘I have never in my life learned anything from any man who agreed with me.’ - Dudley Malone.

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SALT, WIND AND FIRE – THE NEXT GENERATION REMINISCING OVER HIS FIRST, PROPER INTRODUCTION TO SMOKED, PICKLED AND CURED FISH, JOHN SUSMAN ADVOCATES FOR AUSTRALIAN CHEFS TO PICK UP AND EXPAND ON THE CULINARY ART.

John Susman is the director of the seafood industry agencey Fishtales. For more views, insights and understanding of the seafood industry visit thefishtale.com.au.

t was a cool, Friday evening about 30 years ago. The foot traffic was brisk in the stairwells of the Westmont, a 16 story apartment building on Columbus Avenue, at 96th Street on the Upper West Side in New York. Arriving at Aunty Freida’s apartment, I walked into the living room to find a gaggle of young men and women, distant relatives all, waiting in awkward silence for the meal to begin. After chanting traditional blessings over wine and challah, Freida and a few of the cousins proceeded to lay out a buffet of smoked, pickled and cured fish, the likes of which I had never seen or tasted before. Clearly, my side of the family had not recognised the opportunities in the Antipodes for following our religious pedigree to produce such delights. Frieda’s husband Leo, was a fourth generation fish smoker whose business was based in Brooklyn and serviced many of the delicatessens, bagel shops and specialty food stores littered across the Upper West Side of Manhattan Island. Over the four weeks I spent with the Susman cousins, I became infatuated with the variety of flavours and textures that Uncle Leo could extract from using salt, wind and smoke. His beat on the Upper West Side of New York remains, to this day, an inspiration to anyone who enjoys smoked, cured and pickled fish. Modest retail stores like Zucker’s, Zabar’s, Sable’s Smoked Fish, Murray’s Sturgeon Shop and even the temple of cured and smoked fish, the inimitable Barney Greengrass, all pride themselves on both the range and quality of the cured and smoked fish they carry. The preservation of fish has been an integral part of every seafaring culture. Over the course of thousands of years of drying, salting and smoking fish, the technique has developed to a point where a once, common food has become a delicacy. The Jews seemed to have curing and

smoking deeply embedded in their DNA. Cured and smoked fish were once the high-water mark of seafood excellence – hand sliced, wild Irish salmon held pride of place on the counter at the Petrossian Caviar House in Paris, or on the gueridon trolleys of the finest restaurants in London, Berlin or New York. Regrettably, through the industrialisation of the curing and smoking process, this once noble product has been reduced to a cheap sandwich filler for school day lunches. Practices such as brine injection, which speeds up the absorption of salt without causing a loss of weight, and the use of synthetic smoke to reduce the production times and the eliminate any variance between batches, may have increased production but certainly not quality. Here in Australia, while fermented anything has almost become the epitome of hipsterism, curing and smoking seafood to a premium quality is still a slow burn. I’m betting though that curing and smoking fish is becoming a trend that is gathering momentum. Just as there has been a rise in artisan baking, with beautiful breads now a restaurant standard, so too has there been an increase in the number of fish smokers, bringing exciting cured and smoked seafood products to market. Steve Hodges, arguably one of Australia’s finest ever fish cooks, has turned his enviable skills to the art of curing and smoking. He is producing a world class range of smoked fish that could take pride of place on the counter of Manhattan deli or on the trolleys of the best restaurants in Paris or London. Hodges, with over 30 years commitment to all things piscatorial, believes that his appreciation for cured and smoked seafood, whilst a long time coming, is an inevitable extension of his technical approach to cooking. For Hodges, mastering the art of curing and smoking has been one the biggest challenges

PRODUCE

“The key to being able to produce a really great smoked fish lies in understanding how fish cooks ... Fish is such a delicate protein, I thought that cooking fish for restaurant service was difficult, but in reality, preparing and smoking fish is way more complex.”

Cured mackerel with rhubarb.

in his professional career. He has spent much of the past three years building an intimate understanding of the process. “The key to being able to produce a really great smoked fish lies in understanding how fish cooks,” says Hodges. “Fish is such a delicate protein, I thought that cooking fish for restaurant service was difficult, but in reality, preparing and smoking fish is way more complex.” Hodges’ smoking technique is a 10-day procedure. From discussing the size and fat content of the fish he is using with the farm, through the seven days of curing, drying, smoking and resting to dispatch, his process is executed with the same due diligence he famously applied to serving perfectly cooked fish in his restaurants Pier and Fish Face. The result is a product that could proudly sit alongside the many excellent contemporary

charcuteries being produced by artisan meat handlers such as the boys from Salumi Australia and the in-house work of Luke Powell at LP’s Quality Meats and Corey Costello at Rockpool Bar & Grill in Sydney. There are other exciting new preserved seafood products in market. The bottarga produced by the Giovanni Pilu-Costa Nemitsas collaboration would make a Sardinian native weep with joy. The pickled blue mackerel from the funky young hipsters at Cornersmith is as good as any I have eaten in Holland, Germany or indeed Japan. As the wave of commoditisation of cured seafood (particularly the tsunami of mediocre smoked salmon) that has swept across the supermarket world over the past 20 years slowly subsides, I for one am excited to see the renaissance of true artisan cured seafood products in Australia. With no need for a PacoJet, spherifier or liquid nitrogen, using great cured seafood offers simple, delicious and cost effective additions to any menu truly focused on quality.

PRODUCE

MICRO-PURPLE SANGO RADISH A HIGH VALUE, SHORT-DAYS-TO-MATURITY CROP THAT IS VIBRANT IN COLOUR, THOMAS PATERSON MAKES A CASE FOR GARNISHING YOUR MENU WITH PURPLE SANGO RADISH.

Thomas Paterson is the urban farmer at Farmwall. Contact him at thomas@farmwall.com.au or via farmwall.com.au. PHOTOGRAPHY: FARMWALL

HERE DOES PURPLE SANGO RADISH COME FROM? The purple sango radish seed is a variant of the Japanese radish. It originated in the Netherlands in the early 2000s when a Dutch company noticed a natural mutation in a radish planting and acted to selectively breed the plant seed to create a new variety. The cause for this colouration is an increased anthocyanin content, a naturally occurring antioxidant. Anthocyanin occurs in lower levels in other crops, but the colour is almost always replaced by the stronger green (chlorophyll).

radish to have a long (5-10cm), thin stem and broad leaves. Because we sell the plant alive, chefs and other customers can choose when to harvest, going for a petite microgreen or a larger leaf and stem more suited to salads.

WHAT IS THEIR BEST GROWING CONDITIONS? Purple sango radish can be grown as a microgreen year round. An ideal germination temperature is around 20Â°C, with high humidity (close to 100 per cent). The crop prefers sunlight, but can be grown well in artificial light, as long as it is in a warm, well-ventilated space.

HOW DOES THE MICRO VERSION COMPARE TO THE FULLY GROWN PLANT? Radish is usually grown as a edible root crop, however the purple sango does not produce a good root tuber so is more commonly grown as a specialty sprouting, baby-leaf or microgreen. Microgreens more broadly have been found to have anywhere between 4 to 40 times the nutrient density of the adult plant and purple sango radish in particular is high in both Vitamin C and folic acid.

HOW LONG BEFORE SEEDS GIVE OFF SHOOTS? Shoots appear overnight, and the tray is ready for light after four or five days. The crop should be harvested when the cotyledons have developed, but before the first true leaves appear. WHAT IS VISUALLY UNIQUE ABOUT PURPLE SANGO RADISH? The purple sango radish has a distinct purple-dark green colouration. We grow the

HOW WOULD YOU DESCRIBE ITS FLAVOUR PROFILE? The flavour profile is akin to that of adult radish without the bulk, water, crunch and bite. Purple sango radish is a delicate microgreen with a sharp, spicy, almost horseradish-like taste.

WHAT ARE SOME OF THE WAYS IN WHICH TO INCORPORATE PURPLE SANGO RADISH IN FOOD? Chefs love to garnish dishes with just a small pinch. As the microgreen is rich in flavour, it is commonly paired with more subtle flavours such as roast pumpkin.

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RECIPE

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CLAIRE VAN VUURENâ&#x20AC;&#x2122;S BAMBOO-WRAPPED SNAPPER WITH KARKALLA SALSA SERVES 4

4 x 140 g snapper fillets, skin removed 1 packet dried bamboo leaves 1 lime FENNEL AND ANISEED MYRTLE SALT 2 tsp fennel seeds 1 tsp aniseed myrtle 2 tbsp flaked salt KARKALLA SALSA 200 g karkalla 2 punnets heirloom cherry tomato, finely diced 1 Spanish onion, finely sliced 1 bunch parsley, chopped 30 ml sherry vinegar Olive oil

M E T H O D Soak the bamboo leaves in water to soften, preferably overnight or for at least 4 hours. When the bamboo leaves have softened, remove from the water and pat dry on a tea towel. To make the fennel and aniseed myrtle salt, begin by toasting the fennel seeds in a hot pan until fragrant. Transfer the fennel to a hot oven for 5 minutes. Remove and add the aniseed myrtle and flaked salt. Mix well before pounding in a mortar and pestle till a spiced salt is formed. To wrap the fish, make sure the snapper fillets are clean and dry. Season well with the fennel and aniseed myrtle salt. On a flat surface, place 2

bamboo pieces next to each other vertically and 1 across to form an upside down cross. Place the fish in the intersection of the leaves with a small splash of olive oil and wrap from the bottom. Fold in the sides once you do the first wrap from the bottom. Once sides have been folded in, continue to fold and wrap. This should be done very tightly. Transfer the wrapped fish in the fridge to chill while you make your karkalla salsa. To make the karkalla salsa, combine the cherry tomato, parsley, and Spanish onion in a large bowl and toss in the karkalla. Drizzle with olive oil and season with salt and pepper and sherry vinegar.

PHOTOGRAPHY: SUNSET20°NORTH

RECIPE

T O A S S E M B L E On a hot grill, place the wrapped fish. Allow for 4 minutes on each side (the parcels will steam as they cook, so it won’t take too long). Unwrap one fish parcel and check

to if the flesh is opaque and flaking. Once the fish is cooked unwrap each parcel and place a big spoonful of salsa on top of each piece of fish. A squeeze of lime finishes the dish.

Claire Van Vuuren is the co-owner and chef of Sydney’s Bloodwood and Bellingen’s Popla. She served this dish at the 2018 Sunset20°North festival at Barangaroo.

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The annual trade show for the food and hospitality industry returns to Sydney. Read on for the details. SUNDAY MAY 27 – TUESDAY MAY 29 • 10AM – 5PM DAILY • INTERNATIONAL CONVENTION CENTRE • DARLING HARBOUR

Small in size -

Big in stature

In the modern catering and food service sector, there is a capital element to be taken into account: space organisation. Space has been getting smaller and smaller in order to reduce operational costs. To address this requires a new way of thinking about a product: multi-function, efficient & space saving.

In one word: Kompatto

FOODSERVICE AUSTRALIA

FOODSERVICE AUSTRALIA ENJOYS NEW SYDNEY VENUE THE ANNUAL TRADESHOW FOR THE AUSTRALIAN FOOD AND HOSPITALITY SECTORS RETURNS TO SYDNEY FROM MAY 27-29. THIS YEAR, THE EVENT HAS MOVED TO THE ICC IN DARLING HARBOUR WHERE 300 EXHIBITORS WILL BE SHOWCASING THE LATEST FOOD, DRINK AND EQUIPMENT. IF YOU WORK IN A CAFE, RESTAURANT OR COMMERCIAL KITCHEN, SAYS EVENT DIRECTOR TIMOTHY COLLETT, THEN YOU WON’T WANT TO MISS OUT.

F Creations from last year’s Savour Patissier of the Year competition.

S: How does Foodservice Australia help those in the Australian food and beverage industries? TC: The show is a fantastic tool for bringing buyers and sellers together and to share new ideas. This generates new opportunities and business for everyone involved. As more transactional business moves online it is the annual tradeshow where people come to meet and try out new products.

What’s new this year? This year the show has moved to the ICC and will be almost twice the size of the last one. There are over 100 new exhibitors and lots of new events. These include a restaurant teams challenge being run by the ACF and an Aged Care Catering Summit. Even better it all runs on one level so it is easy for visitors to get around.

What are this year’s highlights? We have something for everyone who works in hospitality. They include the very popular Chef of the Year, Savour Patissier of the Year and Australian Pizza Championships. We have free workshops in Café School and for those looking for more we have the National Restaurant Conference.

The show has been growing every year, but this year really steps up a level. I hope everyone who works in food or hospitality recognises that and comes along. It is a unique chance to network, discover and be inspired.

FOODSERVICE AUSTRALIA

What are you most excited about for this year’s show? I am really excited to see how the show looks in the new venue We have a lot of new exhibitors and special events running so it will be quite a job to get around to see everything. What gets me most excited is seeing people meet and create new opportunities.

Clockwise from left: Bakers Maison croissants; visitors enjoying a demonstration; and event director, Timothy Collett.

How do you hope that this year’s show will compare to previous years? The show has been growing every year, but this year really steps up a level. I hope everyone who works in food or hospitality recognises that and comes along.

It is a unique chance to network, discover and be inspired. What should attendees expect from the show? They will be knocked over by the number of new products and suppliers on show. They will also love all the free workshops, demonstrations and competitions running every day. There has never been such an exciting event for food professionals. What tips do you have for how visitors best approach the show? The most important thing is to mark it in your diary and come along. Register online to save time

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on the day, and give yourself a few hours to meet the exhibitors and attend some of the workshops. Perhaps have a look at the website and mark those companies and sessions you really want to see. Over the years, how has Foodservice Australia changed and evolved? This is actually the original industry tradeshow. It started back in the Sixties and was known as the ICTF (International Catering Trade Fair). We took it over six years ago and took it back to its industry roots. Since then it has grown every year and is now the leading show for the hospitality industry.

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FOODSERVICE AUSTRALIA

Program highlights FOODSERVICE AUSTRALIA’S 2018 SCHEDULE IS PACKED FULL OF GOODIES. HERE ARE THE HIGH POINTS.

SUNDAY MAY 27 Chef of the Year (May 27-29) Running in the middle of Foodservice Australia across four live kitchens, the Chef of the Year competition will see 32 finalists battle against the clock and each other to produce their best dishes. This highly prestigious event has $10,000 worth of prizes up for grabs.

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ACF Restaurant Challenge (May 27-29) The ACF Restaurant Challenge will see nine teams from across Australia, New Zealand and the Pacific Island prepare gourmet meals for their own 24-seat restaurant on the show floor. Visitors are able to book a seat to taste the results with one event about cooking for service, and the other an individual competition. Savour Patissier of the Year (May 27-29) Organised by ‘Australia’s Queen of Pastry’, Kirsten Tibballs from Savour Chocolate and Patisserie School, this live competition sees 30 competitors from around the world competing for a trophy, $15,000 cash, pastry equipment and a trip to Hong Kong for training at the Ravifruit Studio.

foodservice’s 30 Under 30 (3pm) This year hails the unveiling of foodservice magazine’s inaugural 30 Under 30 awards program. Dedicated to celebrating the young chefs, entrepreneurs, waitstaff and others shaping the future of the foodservice industry, the event is not-to-be-missed. MONDAY MAY 28 National Restaurant Conference The National Restaurant Conference promises a full day of ideas and practical advice on how to improve your business. Hear from over 25 industry leaders and experts, including Josh Niland (Saint Peter), Somer Sivrioglu (Efendy and Anason), Christine Manfield and Marta Pogrosweska (former director of Pret-A-Manger). TUESDAY MAY 29 Aged Care Catering Summit This summit is aimed directly at general managers, catering managers, chefs, facility managers, nutritionists, commercial caterers, consultants, suppliers, and all those working in aged care hospitality. Attendees will discover the latest trends and innovations as well as hear how to boost their offering.

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FOODSERVICE AUSTRALIA

AUSTRALIA’S ‘COOL’ NEW ICEMATIC PARTNERSHIP ONE OF THE WORLD’S TOP MANUFACTURERS OF COMMERCIAL ICE MACHINES HAS LAUNCHED A SIGNIFICANT NEW PUSH INTO THE AUSTRALIAN MARKET, PARTNERING WITH LEADING LOCAL DISTRIBUTOR AND FOODSERVICE REFRIGERATION EXPERTS SCOTS ICE AUSTRALIA.

cots Ice has announced it’s now the official Australian importer and exclusive distributor of Icematic ice machines made by Italian manufacturer CastelMAC. The 55-year-old company is one of the few manufacturers producing all its equipment in Italy, guaranteeing the highest

Ice machines from the Icematic range distributed across Australia by Scots Ice..

quality and reliability backed by tough European standards. Scots Ice founder and managing director, John Gelao, says he‘s very proud to partner with Icematic to bring such high standard machines to the Australian market. “We know these machines very well,” says Gelao. “Icematic is a one of the leaders in the ice maker market because of its reliability, massive range and ease of use. “It has a big focus on technological innovation, delivering the highest quality, energy and water efficient, environmentally friendly, equipment possible. “Plus the machines all feature electronic systems that make it simple to diagnose and troubleshoot so they can be fixed faster and easier.” Since Gelao launched Scots Ice almost 18 years ago it’s grown to become one of Australia’s largest distributors of ice making equipment, last year supplying 1200 units nationally. Major clients have included Crown Resorts, International Convention Centre Sydney, and Melbourne Convention Centre. The family-owned company

has a national network of sales staff backed by more than 200 specialised technicians to service its equipment. Gelao says his mission remains the same today as when he first began – to strive for quality. “To be successful you have to make sure the industry has faith in you and your products. We’ve aimed to bring only the best, most reliable and user-friendly equipment to our customers. “One of the reasons we always go for Italian or Europeanmade equipment is that Europe has one of the strictest food regulation systems in the world so we know these machines are tried and tested. “We know they’re going to be hard working, good quality machines able to handle Australian conditions.” Setting Scots Ice apart is its origins as an ice maker specialist, says Gelao. “Some companies are known for their cooking equipment – ice machines are just a side sale. But we’re the reverse. We know that when people think of ice machines in Australia they think of us.” For more information on Scots Ice’s Icematic range visit scotsice.com.au.

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

FOODSERVICE AUSTRALIA 2018

STAND N31 & N32

SUNDAY 27 - TUESDAY 29 MAY INTERNATIONAL CONVENTION CENTRE SYDNEY, DARLING HARBOUR

FOODSERVICE AUSTRALIA

Exhibitors not to be missed

We offer a complete cooking oil system for commercial kitchens. We supply fresh, Australian oil including canola, olive oil and cottonseed. Our trucks deliver oil into our free stainless steel storage units ready to pump into deep fryers. We also collect your used cooking oil.

Freedom Foods Group is a listed innovative FMCG company that has a mission of Making Food Better. We make great tasting, high quality, healthy foods and beverages for Australia and overseas, including MilkLab, Bowl & Spoon and Messy Monkeys..

Stand number: E23 Phone: 1300 882 299 Website: cookers.com.au

Stand number: A48 Phone: 1800 646 231 Website: ffgl.com.au

Kraft Heinz offers a broad range of quality products ideal for foodservice. From our thicker and tastier Heinz Ketchup, to Golden Circle juices and our recently launched range of Kraft Mayonnaise and Dressings, we have the right range of products to complement your menu. Visit us to see our full range.

Inspired by her family’s need for healthy meals, founder Anni Brownjohn began bottling her favourite organic recipes in her regional New South Wales town of Murwillumbah in 1999. Offering a wide range of low-allergen products, Ozganics’ multiaward-winning sauces, dressings and spreads are gluten and dairy free , as well as free of artificial flavours, colours and preservatives.

Stand number: A24 Phone: 1800 037 058 Website: heinzfoodservice.com.au

Stand number: A28 Phone: (02) 6672 5882 Website: ozganics.com.au

An Australian owned and operated family business, Simpson Farms is one of the country’s largest avocado growers and manufacturers of processed avocado and mango products. These market leading products are created using the latest HPP (cold pasteurisation) technology, which helps retain the products natural flavours and colours.

Stoddart is Australia’s one-stop supplier of quality food service equipment. Our exclusive brands include Electrolux Professional, Woodson, Adande, Anets, Koldtech, Asado, Culinaire, Simply Stainless, CookTek, Halton and Metro. Our offices in each Australian mainland state capital and our national service coverage provide the support you need.

Stand number: E28 Phone: (07) 4126 8200 Website: simpsonfarms.com.au

Stand number: H32 Phone: (07) 3440 7600 Website: stoddart.com.au

FOODSERVICE AUSTRALIA

Geared Asset Finance provides lending facilities to businesses across Australia. Our team of professionals search the market to get the best solution for our customers. Whether you’re after a coffee machine, a new vehicle, or looking to give your restaurant a facelift, we’ll find the best finance solution for you.

H&L Australia’s POS Management Solution is combatting the two greatest costs for any food and beverage operation – labour and material. With the incorporation of POS, inventory management, table management, workforce management, and booking management – H&L is committed to making your venue more profitable in every way.

Stand number: L49 Phone: 1300 828 567 Website: gearedfinance.com.au

Stand number: D24 Phone: 1800 778 340 Website: hlaustralia.com.au

Ready Bake is an Australian manufacturer of premium quality pastry products. Our diverse product range includes Gluten Free Sweet & 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.

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: B28 Phone: 1800 651 044 Website: readybake.com.au

Stand number: N31 and N32 Phone: (02) 9637 7099 Website: scotsice.com.au

Tata Global Beverages Australia will be showcasing Good Earth, Map Coffee and Teapigs products. Good Earth kombuchas are naturally low in sugar and refreshingly good. Teapigs are a range of premium quality teas your customers will love. Map Coffee offers competitively priced instant coffee. Come have a drink with us.

The WilliamsWarn Brewery is a low-cost, scalable brewery solution that enables hospitality venues or contract breweries to make high margin, world-class beer and cider on-premise in seven days. With full creative license and ownership of your own branded range, you can respond to your customer and market needs like never before.

Stand number: A14 Phone: (03) 9825 3322 Website: tataglobalbeverages.com

Stand number: F7 Email: sales@williamswarn.com Website: williamswarn.com.au

FOODSERVICE AUSTRALIA

Riviana Riviana Foodservice have expanded their range of legumes with five new products. Nutritious, economical, and a healthy way to bulk up meals, they are also packaged in ready-to-use cans, making them a perfect addition to your kitchen. “There is a global trend towards plant based eating and consumption of legumes has increased in Australia,” Carolyn Plummer, Riviana Foodservice said. “And why wouldn’t chefs love legumes?”

NEW PRODUCTS AT THE SHOW

River Stone Fish Farm Sydney-based aquaculture company, River Stone Fish Farm, grow sustainable Australian barramundi in a controlled, indoor environment using recirculating systems. All their fish crops and fertilisers are free of all chemicals and heavy metals. 100 per cent Australian owned and operated, River Stone was established with a primary goal in mind: To produce sustainable barramundi crops free from all contaminants.

Kraft Heinz Kraft Heinz has created a new and improved range of Australian-made dressings and mayonnaise. The recipes and pack-forms have been developed for, and are unique to, the Australian foodservice market – and are set to become a staple within every kitchen. To improve ease of use and cleanliness in the workspace, the new oily dressings have been designed to mimic the ‘milk bottle’ style, fitting perfectly in one hand with greater accuracy and precision in the pour. The new mayonnaise is packed in tubs to increase yield and storability while also reducing wastage and mess,

Ozganics Ozganics Australia is excited to announce its new certified organic food product line – Ozganics Food Service. The product is being launched at Foodservice Australia. The range of certified organic products, include: 1. Australia’s first certified organic foodservice product range; 2. Certified organic simmer sauces, curries, pasta sauces and marinades in an easy-to-use, shelf-stable, shelf-friendly packaging; and 3. Australia’s certified organic multi-meal, base sauce solution.

FOODSERVICE AUSTRALIA

WilliamWarn The WilliamsWarn BrewKeg Brewery is revolutionising the hospitality sector. It delivers a fast return on minimal capital, may be operated without additional overhead, and utilises a small physical footprint. This enables restaurants, bars and hospitality groups access to brewing capabilities that historically have been beyond their reach. WilliamsWarn provide an apple cider and 15 base beer styles made of hops, barley, yeast and water.

Mission foods Mission Foods, the worldâ&#x20AC;&#x2122;s largest producer of tortillas, flatbreads and corn flour have added four new products to their range - gluten free wraps, traditional pita, mini naan and classic roti. These products offer superior taste and versatility that will work with your favourite fillings or dips, and are perfect for lunch, dinner or snacks.

Austmont A stand-out of Austmontâ&#x20AC;&#x2122;s many new products is the Alto-Shaam Vector multi-cook oven. A countertop oven with four chambers, the innovative unit can easily be programed with different temperatures, time and airflow. Users can cook four, distinct menu items concurrently, while the oven's unique air flow prevents a blast of heat when the door opens and compensates for the door opening and closing with virtually no heat loss.

FOODSERVICE AUSTRALIA

Exhibitor listings COMPANY

STAND NUMBER COMPANY

Abacus................................................................................................C28 AJ Baker & Sons ..............................................................................L31 Alchemy Cordial Company............................................A41 & A43 All Natural Kitchen...........................................................................F19 All Star Products..............................................................................M53 All Wheels........................................................................................... N2 Allergy & Anaphylaxis Australia................................................B35 Alliance Furniture Trading............................................................B20 Allied Hardware................................................................................K14 Almond Breeze................................................................................B52 Alpen Products.................................................................................B13 Alphapharm.....................................................................................B35 Alsco................................................................................................... H46 Artinox...............................................................................................N40 Aushang................................................................................................A5 Austmont...........................................................................................K14 Australia Skipio..................................................................................M6 Australian Hospitality Directory................................................M39 Bake Boss.............................................................................................F8 Bakers Maison.................................................................................B44 Barkers Fruit Processors.................................................................. F5 Bastion Pacific.................................................................................P32 Bepoz...................................................................................................F23 Beston Global Food Company...................................................G48 BioPak.................................................................................................E48 Black Swan Foods.............................................................................E2 Bodacious Coffee............................................................................D53 Boema Coffee Machines............................................................. M32 Bulla Dairy Foods.............................................................................G17 Busy Nippers...................................................................................D40 Candy Brokers...................................................................................C51 Carmi Flavors....................................................................................C40 CBS Foodtech....................................................................................J28 CCP Technologies............................................................................L48 Chemserve.........................................................................................L53 Chobani...............................................................................................F32 Clorox Australia...............................................................................N28 Coast Distributors...........................................................................P38 Coeliac Australia..............................................................................A27 Confoil..................................................................................................E14 Cookers Bulk Oil System................................................................E23 Creative Cuisine................................................................................P33 Creative Ingredients........................................................................F19 Cups & Cones...................................................................................A34 CyberChill Refrigeration................................................................K24 Defence Force Recruiting................................................................A7 Delicious Foods Australia.............................................................. E51 Department of Industry, Innovation and Science................B17

STAND NUMBER

Dimattina Coffee..............................................................................A17 Dudson................................................................................................J20 Durasit...............................................................................................N20 Dynamic Catering Equipment.......................................................L6 Elag Ast Australia............................................................................B50 Elan Catering Equipment............................................................M28 Emprevo.............................................................................................N47 Engage Media...................................................................................E39 Evolis....................................................................................................L39 F Mayer................................................................................................F14 Feast on This.....................................................................................F18 Federal Hospitality Equipment..................................................H14 Festive Australia.............................................................................M30 Fiat Chrysler Group............................................................................F2 Flat.......................................................................................................K48 Food Service Machinery................................................................M14 Foodbomb........................................................................................P36 FoodService Magazine...................................................................C13 Forbidden Foods.............................................................................C44 Franklands Agro.............................................................................. E47 Freedom Foods...............................................................................A48 Frutex Australia..................................................................................D2 Geared Asset Finance....................................................................L49 Givex....................................................................................................D43 Glenn Austin Consulting................................................................L14 Glenn Tebble Homewares.............................................................P31 Grand Dairy.......................................................................................G23 Groenz................................................................................................C47 Groupon.............................................................................................D23 H & L Australia.................................................................................D24 Haines Consulting Group.............................................................D14 Hastings Data Loggers................................................................ M52 Heinz Foodservice..........................................................................A24 HIT Equipment International......................................................F28 HLP Controls......................................................................................E52 Hokubee Australia..........................................................................C49 Hong Kong Dim Sim Company.................................................. C39 Hot Price Hospitality......................................................................K50 Hrvst St................................................................................................A18 Ice Machine Solutions................................................................... M23 Inhouse Smokehouse....................................................................B33 Innovative Food Equipment.......................................................L40 Jaymak Australia..............................................................................P14 JL Lennard...........................................................................................J14 JMH Furniture....................................................................................J48 Jomei's Fine Foods..........................................................................C31 Kellogg Australia.............................................................................D50 Kerry Ingredients............................................................................F48

COMPANY

STAND NUMBER

KLB Systems........................................................................................E6 Kounta........................................................................................B6 + C6 Krio Krush..........................................................................................B34 Kurrajong Kitchen............................................................................. D8 Kuvings Australia...........................................................................M24 Label Power.......................................................................................K53 Lamotte Pacific...............................................................................M49 Light Media.........................................................................................L51 Liquefy Health..................................................................................C35 LKK Food Equipment......................................................................M7 Long Range Systems Australia...................................................P15 LPL Group.........................................................................................M40 Lumix...................................................................................................J39 Luxe Bakery....................................................................................... E13 Mackies Asia Pacific.........................................................................N8 Majors Group....................................................................................M31 Makmur Enterprises.......................................................................B23 Marana Forni Australia..................................................................K20 Marco Polo Foods...........................................................................B27 MAS Refrigerated Transport Systems........................................ N2 Massel Australia..............................................................................E49 Max River........................................................................................... A37 Meiko Australia...............................................................................M47 Melindas Gluten Free.....................................................................A32 Menulog............................................................................................ N49 Meredith Dairy................................................................................ D48 Mission Foods...................................................................................E32 Monster Cookies...............................................................................D51 Mrs Mac's............................................................................................A21 Muurikka Electric Smokers...........................................................K52 National Pies......................................................................................F17 Neptune Bio Innovations.............................................................C34 Nespresso Professional.................................................................J24 Nextrend Furniture.........................................................................L44 Nicholson Fine Foods.................................................................... R10 NLK International Pty Ltd..............................................................N6 Norco Foods......................................................................................B24 Now Book It.......................................................................................P21 Nufurn................................................................................................. E31 Nutrifaster Australia......................................................................N39 Ole Mexican Foods.........................................................................B39 OmniBlend Australia.....................................................................D35 Open Table Australia.....................................................................P46 OrderMate POS.................................................................................C23 Ozbreed............................................................................................D44 Ozganics.............................................................................................A28 Oz-Tank................................................................................................P18 Pac Food............................................................................................F24

FOODSERVICE AUSTRALIA

Ready Bake Pastries RE

A D Y- B A K E

STAND NUMBER

Pac Trading.........................................................................................L32 Pacific Automation.........................................................................P24 Parmalat Professional...................................................................A45 Patons Macadamias......................................................................A23 PBSA Pos.............................................................................................A11 Perfection Fresh............................................................................... E17 Petra Equipment.............................................................................K32 PFD Foodservice.............................................................................H40 Pharmako..........................................................................................P47 Piotis...................................................................................................M48 Pomona.............................................................................................D47 Premier Northpak............................................................................C32 Preshafood........................................................................................A35 Pronto Software.............................................................................M50 Purabon............................................................................................. C52 QMS Audits.......................................................................................A29 Quicklabel..........................................................................................K40 Raffe....................................................................................................P28 Rational Australia............................................................................J32 Ready Bake.......................................................................................B28 RedCat.................................................................................................L23 Rely Services......................................................................................P12 Retail Food Group...........................................................................F40 Rich Products Australia.................................................................C24 Riva Dispensers............................................................................... L24 Rivalea Australia..............................................................................G45 River Stone Fish Farm...................................................................R24 Riviana Foodservice....................................................................... B14 Robot Coupe....................................................................................H24 RSEA Safety......................................................................................F20 RTC Foods.......................................................................................... C36 Safco.....................................................................................................J40 Safety Food Zone............................................................................K51 Salumi Australia..............................................................................A36 Sanita Footwear.............................................................................. L50 Sanitarium........................................................................................A40 Savour Chocolate & Patisserie School........................................G6 Schild Estate......................................................................................R12 Scots Ice..................................................................................N32 / N31 Shire Labels.......................................................................................P20 Silly Yaks.............................................................................................A33 Silver Chef...........................................................................................L43 Simpson Farms................................................................................E28 Smeg Australia................................................................................N14 Snax With Attitude........................................................................ E43 Specialty Foods...............................................................................K47 SplitAbility POS................................................................................P30 Springhill Farm.................................................................................C43

COMPANY

STAND NUMBER

State of New Mexico.......................................................................E19 Steric.....................................................................................................C53 Sticky Balsamic................................................................................D52 Stoddart.............................................................................................H32 Stuart Alexander - Monin............................................................C50 Stuart Alexander - Tabasco.........................................................B48 Sutcliffe and Mort............................................................................R13 Sweepers Australia........................................................................K44 Synergy Computer Technology..................................................P22 Tata Global Beverages.................................................................. A14 Tea Tonic.............................................................................................C48 Teascapes..........................................................................................B32 Tegel International..........................................................................G46 Temperature Technology............................................................ N48 The Art of Whole Food..................................................................E53 The Cafe Page...................................................................................L47 The Dallas Group / Magnesol.....................................................K28 The Fly Lady.....................................................................................P40 The Good Crisp Company............................................................D33 The Handmade Food Co..............................................................D39 The Healthy Patisserie Co............................................................A10 The Natural Food Group..................................................................R6 The O'Kelly Group...........................................................................E40 The Packaging Place......................................................................E24 The Rainbow Syrup Company......................................................B5 Those Girls Beverage Co.................................................................R11 Timberwoof.........................................................................................K7 True Foods..........................................................................................F47 Tyro Payments..................................................................................E18 Universal Weighing.......................................................................M43 Unox Australia....................................................................................K2 US Meat Export Federation............................................................E8 Vantage.............................................................................................B40 Vegware Australia..........................................................................D28 W & P Reedy.....................................................................................N8 WageLoch..........................................................................................L52 Waterlogic..........................................................................................J47 Williams Refrigeration.................................................................. L28 WilliamsWarn..................................................................................... F7 Winterhalter Australia......................................................................J8 Xotik Smoothies..............................................................................D35 Yarra Valley Hilltop..........................................................................E15 Yianni Fine Food..............................................................................B31 Yumi's Dips........................................................................................G32

COMPANY

NED

AUST LI

MADE

Visit the Ready Bake team at Foodservice Australia

Stand B28

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 TM

1800 651 044 readybake.com.au sales@readybake.com.au

*As at April 18. Subject to change.

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