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Black Hat Chef George Hill's 54 year career includes many prominent chef and teaching positions.
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Foodservice design consultantJohn Walter-Thomas
explains how too many cookscan spoil the broth.
DESIGNMATTERS
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In this issue we profile Tim Kelf,International Market Projects
Manager at MLA.Tim shares the results of the
5th Global MLA Black Box CulinaryChallenge held in Tasmania from
22 - 23 May
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“The variety of food and way of living amazed meand I’ll definitely take some influences into my cooking
going forward – you will see my inner Asian coming out very soon!”
Recently returned from their prize-winning educational trip to Singapore,Nestle Golden Chefs Hat 2011 champions Cameron Wetton and MatthewWynn share their experiences of the country’s culinary delights andprofessional kitchens.
Aussies Abroad
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BULLY BEEF ON THE MENUHistory tends to portray the typical chef as a loud-mouthed bully unable to prudently hold liquor, whouses colorful language, is hot-tempered and worksin a hot kitchen.
Understaffed and working with a semi-trainedpotpourri of employees from diverse ethnic origins,they drive their bodies and brains to levels fewother professions would accept on a daily basis.Through all this, they endeavour to achieve budgettargets set by ill-informed and incompetentmanagers, accountants or HR administrators whohave very little idea of the constant pressure andtime constraints in the day-to-day operation of acommercial kitchen.
In the name of an addiction commonly called ‘pas -sion’, the hard-worked chef attempts to satisfy avoracious dining public who are convinced theyknow more about the preparation, presentation, andservice required of the dishes on the menu thandoes the trained professional who has slaved toindulge their fantasies. But do these stressful - andoccasionally deplorable – physical and emotionalworking conditions make it acceptable or excus -able for chefs to bully and abuse their staff?
The irresponsible bullying or abuse of staff is notacceptable in any circumstance, irrespective of theworking conditions. We all know there are legalobli gations that justifiably protect the rights of staffin the contemporary commercial kitchen.
The Black HatChef George Hill gives his view
R E A D M O R E& C O M M E N T
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BIOTA DINING:sustainable food without rules and boundariesThis issue we talk to James Viles, Executive Chef and Owner of BiotaDining at Bowral in the NSW Southern Highlands, who has turned hisdream of a foodservice establishment focusing on sustainable localproduce into reality.
3 SUSTAINABLE FOOD ...WITHOUTBOUNDARIESBiota Dining owner and executive chefJames Viles tells how he turned his dreamof a foodservice establishment focusing onsustainable local produce into reality.
6 LINDT PREMIUM RANGE Now you can offer customers the premiumindulgence of masterfully crafted chocolateand exquisite dessert snacks in portioncontrol and catering packs.
8 SQUEEZE-ON SAUCES TICK ALL THE BOXESWhy buy bulk-size sauces when you canoffer your customers the cost-effectivealternative of hygienic, portion controlledsingle serve packs from Masterfoods?
9 GREG MAKES THE SWITCH TOAUTOMATED COFFEE EQUIPMENT The Head Chef at Wallsend Diggers Clubhas solved the problem of how to ensureconsistent coffee quality every time.
10 AS GOOD AS MADE FROM SCRATCH!The latest range of MAGGI PremiumSoup mixes are the ideal cost-effectivechoice.
12 WHY YOU SHOULD BE SERVINGNUTELLAEnjoyed in more than 75 countries and the number one spread in Europe, Nutellais now also the number one hazelnutspread in Australia.
13 COST-EFFECTIVE WAY TO ADD MOREVEGIES TO THE MENUHave your pick of the best qualityvegetables of the season all year round.
14 FAMED SYDNEY CLUB CHOOSESCLOROX BIODEGRADABLE RANGEWhy the new CHUX range is a perfect fit.
16 FANTASTIC FLAVOUR WITHOUT THE HASSLESBamboleo’s new chargrilled roasting range has been designed to save you time and effort.
18 SERVE UP A GRADE QUALITYBen Ahearne of Bottom of the HarbourSeafood is a keen proponent of McCain AGrade Fries.
19 MAJOR CULINARY CHALLENGECELEBRATES 100 EVENTSThe internationally renowned MLA BlackBox celebrates a major milestone.
Publisher Lorraine LovelockCreative Director Lindsay YeomansEditor Alex PaigeCommunications Manager Dean ParrCommunications Assistant Stephanie LittlewoodDesign Martine VanderspuyFinished Art Carole StewartPhotography Jason Loucas cover, 3-5, 16-17;Tim Wheeler 12, 14-15
The Armory Pty LimitedABN 48 000 530 423Level 7, 53 Walker StreetNorth Sydney NSW 2060Tel: 02 9954 4300 · Fax: 02 9957 6134Email: [email protected]
Foodservice Rep is produced as a co-operative industry newsletter onbehalf of and funded by the participating companies listed herein. Allproduct claims and specifications mentioned in the text are those of theparti ci pating companies. The authors and publisher of Foodservice Rep are not responsible for anyactions taken on the basis of information contained herein nor for anyerror or omission contained herein. The publisher and authors expresslydisclaim all liability in respect of anything done or not done in relianceupon all or any part of the contents of Foodservice Rep. Copyright in thispublication is vested in the publisher The Armory Pty Limited. All rightsreserved. No part of this publication may be reproduced in any form or byany means without the written permission of the publisher The Armory PtyLimited. Copyright © 2012 The Armory Pty Limited.PRIVACY NOTICE: This issue of Foodservice Rep may contain offers whichrequire you to provide information about yourself or your company if you chooseto enter or take part in them. If you provide information to The Armory Pty Limitedit may use information to send you details of other products, services or offers. TheArmory Pty Limited may also give your information to other organisations that areassociated with The Armory Pty Limited. Unless you tell us not to The Armory PtyLimited may give your information to other organisations that may use it to informyou about other products, services or offers. If you would like to gain access to theinformation The Armory Pty Limited holds about you please contact our PrivacyOfficer at The Armory Pty Limited, Level 7, 53 Walker St, North Sydney NSW 2060.
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contentsW E L C O M EThis issue’s cover storyexemplifies the growing interestin food sustainability byshowcasing executive chef James Viles’ success inestablishing Biota Dining, aSouthern Highlands eatery builtaround the concept. James’ storyis a fascinating one – and you’llalso gain some insights into hisinnovative dining philosophy.
Also this issue, we take a look at the MLA Black Box CulinaryChallenge, a great competitionfor young chefs which has justcelebrated its 100th event; andlearn how the Executive Chef at busy Wallsend Diggers Clubsolved the problem of ensuringconsistent coffee quality bymaking the move to automatedequipment from Tiger Coffee.Plus a look at Bamboleo’s newroasting chargrilled range, thelatest selection of MAGGIPremium Soup Mixes, and much more.
Average Net DistributionNov 2010 - Nov 201122,918
From initial concept to opening the restaurant
took about four years, and at time of writing
Biota has just celebrated its first birthday.
James’ achievement now includes not one
but two kitchen gardens. The first is dedicated
to aromatic botanicals: “we grow radish pods,
flowers, camomile, violets, and they’re all
listed on the menu in their latin botanical
names so people know what’s in the garden
and what to expect on each dish.” The second
garden is for produce like broadbeans – “we
grew around 30 kilos this season” – jerusalem
artichokes, spinach and so on. Both are fed
by the natural spring which also propagates
the seeds in the fully automated hot house
that are then transplanted into the garden.
“We buy everything from seed so there’s a
full life cycle underway – it’s the best way to
grow. The plant is adjusting to the soil, the
pH levels and climate in which it’s being
brought up. This means the end product is a
lot stronger and more versatile than if you
buy something which has been propagated
in a warmer climate, then transplanted into
a garden bed in the middle of Bowral!”
The seeds are sourced from Melbourne, Byron
Bay and as far away as France for specialised
produce like ice lettuce.
the kitchens and refitted them out from scratch
– we had a team of 110 chefs and I was there
for two years. Then I decided to come home.”
The plans for what eventually developed into
Biota had been taking shape in James’ mind
for some time during his stay in the Middle
East. “It’s something you have to experience
first hand – all the food there is shipped in,
there’s no local produce of any note. Every
single thing you put on a plate has travelled
extensive miles and there are big supply
chain logistics issues.
“Having experienced all that, my idea was to
open something back in Australia that was
really focused on local produce. I knew I
would have to go out of Sydney to find a
site, because I needed land and space for a
kitchen garden so I could grow things you
can’t find at the markets. It’s easy enough to
buy a beautiful carrot but here we grow
things you can’t easily get – we propagate all
our own seeds from an automated hothouse
fed by a natural spring on the property.”
James chose the name Biota for the concept,
as it means balance of animal and plant life
from a particular region. “It’s who we are, it’s
our identity,” he affirms.
Since opening some 12 months ago, Biota has
been nominated for Best New Restaurant in
the 2011 Sydney Morning Herald Good Food
Guide and Regional Restaurant of the Year
in the 2012 Australian Gourmet Traveller’s
Restaurant Awards, and has won Time Out’s
Best Outta Town Restaurant for 2011.
For James Biota is a project that has taken
him back to where he began in foodservice -
“I actually started off working in a butchery in
Bowral when I was about 12, every afternoon
after school. When that finished I went to
work at a five star hotel in the Southern High-
lands called Milton Park, then at the age of
14 or 15 I was offered an apprenticeship.”
It wasn’t long before James was working in
Sydney, followed by stints in Hong Kong,
Shanghai and then the Middle East. “I went
to work at Jumeirah Emirates Towers at a
restaurant called Views, which I ran for four
years – it was the number two restaurant in
Dubai, second only to Gordon Ramsay’s
Verre. After that I went to Oman where I was
in charge of five restaurants for a company
called GHM, which has some of the most
exclusive hotels in the world, in very obscure
places. In this particular one we designed all
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EX TENDED S TORY click ART IC L ESfoodservicegateway.com.au
“The garden is a real talking point for the business,
and it’s great for the chefs because it raises their
awareness. When we’re doing an order for the
kitchen we also need to order seeds for the garden
– so our chefs not only have to look over all the
mis en place and prep, they also need to ensure the
seeds are ordered and planted at the right time.
They’re the ones using the food so they need to
understand how everything grows before they can
put it on a plate.
“It’s a whole philosophy of sustainability – we spend
two days a week gardening and the rest in the kitchen.
The chefs are riding around on quad bikes with trailers behind them
on two days of every week! It’s a nice balance – and it gives our team
more respect for the food.”
For James this philosophy comes down to being true and honest to
what one is doing. “Sustainability is one of those things – you can do
it, but you need to look at where the produce has come from and how
it got here, the food miles it’s travelled to reach you. We don’t have to
spend too much time focusing on it because we’re already doing it!”
Biota boasts two distinct menus – a tapas selection which James describes
as “very humble – it’s just really top produce cooked in a very simple
way with not a lot of fuss. It’s all about the ingredients. You can
come, sit down with a great cider or wine, order five or six tasty dishes
and experience the best from the local region all in a very casual style.”
This menu is offered in the bar area six days a week, day and night –
there are no set serving times or meal types, because James doesn’t
believe in times or rules about when people should eat. “It’s very
important people have the freedom to eat when and what they want,
when they want to eat it. So there’s no division into breakfast, lunch
or dinner. That reflects my own taste because I like eating different
things at different times of the day. So we have 25-30 items on the
tapas selection that we rotate every two weeks.”
The second menu is what James describes as “progres-
sive dining” and again is also extremely focused on pro-
duce and technique.
“In the dining room – and this is where Biota has really
established its identity – we seat 45-50 covers. We adapt
our techniques to the local produce – there’s no bastardiz-
ing or taking away from the natural elements of each
ingredient. So the technique needs to be progressive,
forward-thinking. At the same time, there needs to be
balance, with each dish harkening back to its origins.
For example, duck egg you might find in a nest, in a
rustic farmyard environment would ordinarily be amid
a lot of other vegetation. So we will make the duck egg
a star ingredient and serve it on a nest of grains, like
quinoa and wild rice, with some chickpea shoots from
our hothouse – so they look as though they’re growing
out of the nest, just like the chickpeas you might find
growing wild in a chookpen. It’s a balance between
refined elegance and natural rustic
elements. We want to keep it real
but we also need to have some wow
factors and identifiable thought
processes underpinning each dish.”
As you might expect, Biota’s success
has attracted considerable interest
from the local community – and
one result of that is that the busi-
ness now runs a ‘celebration day’
on the last Sunday of each month,
with produce markets and its
own raised suckling pig out in
the garden.
“There are some great produce
markets in Orange and Sydney,
but I couldn’t find a really produce-focused market in the
Southern Highlands, so we decided to start our own,” James explains.
“We’ve had two so far and already we have 15 stallholders and are
picking up around another five every month. We’ll probably cut off
at around 25 which is quite large. It’s all really good produce – we
have local free range eggs from a lady who knows the names of all her
hens, we have chestnuts, olives and olive oil – all locally produced. It’s
such a dynamic area that I can’t quite believe no one’s tapped into this
potential before. It’s all laid out on the grounds – people can come in
for lunch on Sunday, then wander into the grounds and buy the food
served on the menu.”
The laid-back atmosphere and approach is typical of James, who
repeatedly stresses the importance of freedom. “I don’t like too much
formality – people need to feel free. It’s very important to chefs at
Biota too that they feel that, otherwise they won’t be able to create as
well as otherwise. A sense of freedom, sense of curiosity is the biggest
element in the cooking we do. There always has to be a balance and
a meaning to our work, but no rules and boundaries, because they
only hold you back.” �
“We adapt our techniques to the local produce – there’s notaking away from the natural elements of each ingredient.”
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F O O D S E R V I C E R E P 6 F O O D S E R V I C E R E P 7
tensely flavoured and with an unmistakably European pedigree,
they’re sure to be in demand for morning and afternoon teas, as the
conclusion to a set lunch or dinner and for restaurant/room service,
casual and fine dining, on the café menu and for function catering,
pubs and clubs and more.
Lindt Delice: Sweet macaroon indulgences made from two small
mounds of melt-in-the-mouth almond meringue sandwiched together
with rich soft cream filling, Lindt Delice makes an attractive and
flavoursome accompaniment to coffee, tea or hot chocolate and a
premium alternative to traditional biscuit-based offerings. Available
in six flavours from chocolate and vanilla through to strawberry and
salt caramel, the Delice range is sure to satisfy even the most discerning
of customers and keep them coming back.
All Lindt foodservice products are available in portion and bulk cater
packs. For full details of the new foodservice range, including a brochure
outlining all available products and order codes, contact Lindt on
(02) 8268 0057 or email [email protected]. �
*Garnishes on cakes not included
Thanks to the Lindt foodservice range, you
can offer customers the premium indulgence
of masterfully crafted chocolate and
exquisite dessert snacks, all conveniently
packaged in portion control and
catering packs.
Showcasing the creativity, passion
and commitment to excellence of
Lindt’s renowned master chocola tiers,
these highly sought-after favourites
include some of Lindt’s most popu-
lar products:
Lindt Lindor Ball: A luscious chocolate
shell with irresistibly smooth filling, the
iconic Lindor ball is a chocolate masterpiece exemplifying the crafts-
manship, innovation and quality of the longstanding Lindt tradition –
wrapped in brightly coloured foil signifying celebration and indulgence.
Available in white, milk and dark chocolate with centres including mint
and hazelnut, Lindor Balls are ideal for cafes, restaurants, hospitality
M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au
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We all know how many customers find chocolates and sweet treats
irresistible. Now with the new Lindt foodservice range of quality
chocolate and dessert snacks, you’re able to offer the very best and
keep your customers spoilt for choice!
When it comes to chocolate, the Lindt name stands among all others
as signifying premium quality – its master chocolatiers have been
crafting the finest chocolate since 1845.
welcome packs and minibars, event catering, coffee lounges and
much more.
Lindt Excellence: Bearing all the hallmarks of the finest quality
chocolate, Lindt Excellence is delicately thin and features the earthy
flavour of perfectly roasted premium cocoa beans. Flavours range
from classic to exotic and the product is available in both 5.5g single
serves and 35g impulse size, ideal for functions, special events, cafes,
restaurants and more as an end of meal offer, with coffee treat, as part
of a hospitality welcome pack, giveaway or reward and more.
Lindt Petites Pâtisseries au Chocolat: A unique range of exquisite
cakes inspired by classic dessert recipes, the Lindt Petites Pâtisseries
au Chocolat selection features the finest Lindt chocolate combined
with premium ingredients to produce cakes of exceptional quality. In-
F O O D S E R V I C E R E P 8
EX TENDED S TORY click ART IC L ESfoodservicegateway.com.au
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F O O D S E R V I C E R E P 9
GREG MAKES THE SWITCH TOTIGER COFFEE’S AUTOMATED EQUIPMENT
Greg Peate, Head Chef & Catering Manager at Wallsend Diggers
Club, Newcastle, is one of those switched-on foodservice professionals
who’ve made the move to automatic coffee machines.
His decision was prompted by the usual problem that many professionals
face with traditional espresso equipment: the difficulty in ensuring
consistent quality every time.
“We were using the standard group head espresso machines, but despite
training all the staff in coffeemaking, using thermometers to measure
the temperature of our milk and so on, we found we just couldn’t get
consistency across the coffees we served,” Greg recalls. “So we made
the decision to look into automatic machines.”
A trip to the Fine Food Fair last September allowed Greg to check
out the variety of automatic coffeemaking equipment on offer, and
in his words, “of all the machines we looked at, Tiger Coffee came
up trumps”.
“The quality of the coffee, the texturing of the milk – in my opinion
Tiger’s end product was the best of those we saw,” Greg says.
“But we didn’t stop there – we went in to Tiger and spoke with them
further, then we brought in a machine for a three week trial in January.
We wanted to check out how they delivered in terms of consistency,
speed of service and ease of use.”
Greg says the Tiger Coffee Thermoplan Black and White unit ticked
all the boxes with high marks for staff and customers alike.
“The Thermoplan Black and White produces a fantastic coffee every
time at the touch of a button,” Greg says, “plus it’s so quick! It takes
30 seconds to make two coffees – the machine allows you to make
two at a time.
“When we had the old group head machines, customers would come
up to the counter and order a coffee, be given a number and sit at a
table to wait for their coffee to be brought out. Now they walk up to
the till, the staff turn to the Thermoplan, put the cup under and press
the button, take the customer’s money and hand them their coffee!
It’s reduced the wait time which makes speed of service much better
and increases the amount of coffees we can make and sell.”
“When we first made the decision to go with Tiger Coffee’s automat-
ic machines, there were doubts from people. But now I talk them up
wherever I go – I think they’re fantastic! We use less milk, less coffee,
and our customers are happier than ever, which means our turnover
is better than ever. It’s a win-win situation for everyone.”
For more information on Tiger Coffee, its equipment range and services,
visit www.tigercoffee.com.au. �
Why buy bulk-size sauces and condi-
ments for your customers to use when
you can offer the more cost-effective
alternative of hygienic, portion con-
trolled single serve packs?
The Masterfoods Squeeze-On range
of portion controlled sauces includes
all your customers’favourites, allow-
ing you to serve a trusted brand
in safe, convenient, easy to use
packaging. In fact Masterfoods’
market research shows 77 per
cent of customers prefer its
Squeeze-On range.
“Health and safety issues are a
major concern today with many
foodservice professionals – the
regulations and policies for pubs
and clubs, takeaways and so on
are very strict, so there’s a growing
demand for products which remove any potential hygiene or safety
risks,” points out Masterfoods Marketing Director Stuart Lovell.
“When you offer your customers Masterfoods Squeeze-On packs,
you’re eliminating all the worries relating to decanting sauces from
bulk-size bottles – cleaning nozzles and pumps, multiple customers
handling the same bottles and more. Masterfoods Squeeze-On packs
are both a more convenient, and a more hygienic choice.”
Stuart adds that the Masterfoods Squeeze-On sauces not only offer
superior portion control, helping to save you money, but they can
actually make you money too!
“Some foodservice operators are still buying bulk sauce and decanting
it into a pump bottle – the customer simply pumps out as much
sauce as they want onto their food. But rather than buy a four litre
bulk sauce from your distributor and give it away for free, it makes
better business sense to buy Masterfoods Squeeze-On sauces which
you can sell to your customers and make some profit on.
“Our research shows the paying consumer is already accustomed to
paying extra for a single-serve pack of sauce. If you’re serving bulk
sauce it’s probably costing you about $10 per 100 serves – if you
switch to the Masterfoods Squeeze-On range, we estimate you’ll
make at least $30 per 100 serves. That’s got to be better for business!”
So the Masterfoods Squeeze-On range ticks all the boxes – it’s a superior
choice for hygiene and safety, customer convenience, portion control,
cost and profit too!
The range includes all the most popular Masterfoods sauces:
American Mustard, Barbecue, Caesar Dressing, French Vinaigrette,
Italian Vinaigrette, Mayonnaise, Mint, Soy, Sweet & Sour, Sweet
Thai Chilli, Tartare, Tomato, Vinegar Dressing and Worcestershire.
For more information, contact your Mars Foodservice Account
Manager, call the Mars Customer Service Team on 1800 806 684 or
visit www.marsfoodservices.com.au. �
Masterfoods Squeeze-On sauces tick all the boxes for foodservice professionals!
F O O D S E R V I C E R E P 1 0
MAGGI Premium Soup Mixes tasteas good as made from scratch!
M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au
Today’s foodservice operators demand ever more innovative products
which meet the needs of a wider customer base while simplifying their
kitchen operations and keeping their prices competitive.
The latest range of MAGGI Premium Soup Mixes fits the bill perfectly
– they’re the ideal cost-effective choice for cafes, pubs and clubs,
bistros, caterers, restaurants and hotels.
All soups in the range are made using fourth-generation or “4G”
granulation technology, by which fresh ingredients are pureed then
granulated – a technique which allows MAGGI to better capture the
distinctive qualities and flavour profiles of these ingredients.
The result is a fabulous range of Premium Soups made from high
quality ingredients. The presentation and flavour is comparable to
scratch-made, at a price that will put you in front of the competition.
Each of the five soups in the range features plentiful, high quality fresh
pureed ingredients for improved flavour. They come in pre-portioned
bags for convenience and ease of preparation – simply mix into four
litres of boiling water, stir and simmer until the vegetables become
tender. This rehydration process also captures and releases the full
aroma of the pureed ingredients.
You can prepare MAGGI Premium Soup Mixes in a soup kettle or on
the stove top, and enhance them with additional flavours and/or the
protein of your choice. Each four litre Soup Mix makes 15 x 280ml
serves, offering consistent flavour profile and taste, and can be ready in
15-30 minutes on the stove top or 20-40 minutes in the soup kettle.
The five flavour-packed variants in the MAGGI Premium Soup Mixes
range are:
FRENCH ONION – a beef broth-based soup packed full of sweet
onions with a savoury balance of white wine and thyme notes to de-
liver a pallet-pleasing taste.
PORCINI AND CHAMPIGNON – a luscious mix of sliced porcini
and champignon mushrooms paired with hints of garlic, onions and
tarragon to give this traditional mushroom soup new flavour dimensions.
ITALIAN STYLE MINESTRONE – an enticing traditional Italian
classic, this smoky tomato soup contains egg pasta shells, red kidney
beans, zucchinis, carrots, green beans and chopped onions.
SWEET CORN AND NOODLE – a Chinese classic blend bursting
with sweet corn and noodles complemented with sliced leeks and a
hint of white pepper.
THAI PUMPKIN – a traditional pumpkin soup with onion and garlic
that boasts a tantalising Thai flavour twist with coconut cream,
lemongrass, ginger and coriander.
So try these terrific MAGGI products today. A detailed brochure outlining
features and benefits is available from your Nestlé Professional rep. �
F O O D S E R V I C E R E P 1 1
Why you should be serving Nutella!“Australians love it – shouldn’t you be serving it?” Enjoyed in more than 75 countries, Nutella is also thenumber one hazel nut spread in Australia* – there’s nodoubt Australians love it!Now Nutella is available to Australian foodservice professionals in
two pack sizes designed to make it easier to ‘share the love’.
The Nutella 20g Portion Control Pack is ideal for the breakfast buffet,
as an in-room accommodation offering and as an on-table spread for
bistros, pubs, clubs and cafes.
The Nutella 5kg Jar is a great choice for chefs and patissiers. Nutella
is more than just a delicious spread – its high viscosity and ease of piping
makes it easy to create numerous recipes covering all menu occasions –
for breakfast, dessert and beyond.
Even pizzamakers have been quick to recognise the benefits of using
Nutella – it’s highly regarded as a featured ingredient in dessert pizzas
at some of our most popular pizza restaurants!
In recognition of this, Nutella is the proud sponsor of the dessert
pizza category at the Australian and global finals of the 2012 Global
Pizza Challenge.
By the time this article goes to press, the competition will have been
held at Foodservice Australia 2012. For the Australian finals, Nutella
provided the coveted trophies for Best Dessert Pizza and Best Use of
M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au
Nutella in a Dessert Pizza. In the Global finals
Nutella sponsored the trophy for the Best Dessert
Pizza, for which all finalists prepared at least
one dessert pizza using Nutella as an ingredient.
“We were thrilled to be able to celebrate
Nutella’s launch into the Australian food-
service market with our support of this terrific
event,” says Madonna Garrett, Foodservice
Business Manager at Ferrero Australia.
“If you haven’t yet tried Nutella as an ingre-
dient, you may be surprised to learn just how
versatile it is.
You can use Nutella to create entirely new menu
options as well as to enhance flavour of existing recipes.”
“And by adding new variety to the breakfast buffet for your customers
to enjoy, you’ll see for yourself just how much Australians truly love it.”
For more information please visit our website www.ferrero.com.au/
foodservice/nutella or contact Ferrero Foodservice on 1800 199 183
for sales enquires. �
*Source: Nielsen Grocery Scantrack value sales share % MAT 25/12/2011
The cost-effectiveway to add more vegies
to the menu
Foodservice professionals can have their pick of the best quality vege-
tables of the season all year round – thanks to the Wattie’s frozen vege -
table range from Heinz Foodservice.
Available in 2kg and 5kg ‘clear window’ packaging to make content
identification quicker and easier, the Wattie's frozen vegetable range
includes peas, baby carrots, diced carrots, green whole beans,
green cross cut beans, mixed veg, mixed veg Asian and a traditional
stir fry selection.
These competitively priced, quality frozen vegies are the cost-effective
and easy way to add variety and flavour to your menus at any time of
the year.
The vegetables have been snap frozen to help retain flavour and
texture and can be stored in the freezer for up to 24 months. The
thick, durable packaging makes handling and storage a fast and
simple matter.
Wattie’s frozen vegetables are pre-cut with no chopping or peeling
required, saving you preparation time and labour costs.
And of course the high qualities that foodservice professionals have
come to expect from Heinz are present in every pack. The firmness,
colour and flavour of Wattie's frozen vegetables makes them ideal for
a whole range of recipes especially when time is at a premium.
To place an order, contact your Heinz distributor or Heinz Consumer
Services on 1800 037 058. �
M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au
F O O D S E R V I C E R E P 1 3F O O D S E R V I C E R E P 1 2
“In a club this size, we use a lot of cleaning
and hygiene products, and we find the new
CHUX biodegradable products are great.
I don’t see any difference in the quality from
regular CHUX products, and for us the bio-
degrad ability is a big plus, as it fits in with
the club’s sustainability management plan.”
Made from 100 per cent natural/recyclable/renewable fibres, the new
CHUX sustainable range includes:
CHUX Biodegradable Absorbent Cloth: super strong and absorbent,
ideal for wiping benches and spills. Made from 100% natural and
renewable viscose cellulose and bamboo fibres. Viscose cellulose is a
naturally absorbent fibre – the cloths can absorb up to 12 times their
own weight in liquid. Cloths are machine washable (warm water) and
can be re-used over and over, reducing waste. Fully biodegradable in
compostable conditions.
CHUX Biodegradable Superwipes: like regular Superwipes, these
feature double action holes which easily pick up dirt and food particles
and can be rinsed clean again and again. Made from 100% natural
and renewable viscose cellulose fibres. Each Superwipe can absorb up to
10 times its own weight in liquid. Fully biodegradable in compostable
conditions.CHUX Biodegradable Superwipes are HACCP Australia
food safety program certified.
CHUX Sustainable Non-scratch Scourer Sponges: feature a non-scratch
scourer safe for nonstick cookware, with abrasive particles which
remove tough marks, grease and grime without scratching. The scourer
is made from post-consumer recycled PET bottles, while the sponge is
made from highly absorbent 100% natural and biodegradable cellulose.
CHUX Biodegradable Absorbent Cloths and Superwipes are packed
in recyclable packaging printed with natural soy based inks, and the
Sustainable Non-scratch Scourers are packed in wrap designed to
break down when exposed to the elements.
Visit www.cloroxcommercial.com.au for more information. �
F O O D S E R V I C E R E P 1 4
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F O O D S E R V I C E R E P 1 5
Bel Cibo (Italian for ‘beautiful food’) is the newest eatery at Revesby
Workers, one of Sydney’s biggest and most popular clubs. Under the
auspices of Executive Chef Robert Green, the restaurant serves up
modern, contemporary-styled Italian cuisine, from wood fired pizzas
to antipasto plates, seafood, pasta and meat dishes in a stylish venue
that seats 110.
Since opening some 12 months ago, Bel Cibo has exemplified Revesby
Workers’ commitment to sustainability – a philosophy that is carried
right through all club operations, but is particularly prevalent in the
new restaurant.
“The club as a whole aims to be very environmentally responsible,”
explains Robert, “and certainly here in the restaurant you can see the
focus on sustainability at work.
“We grow all our own herbs up in a herb garden on our balcony and
we’re just about to start with a program in which we’ll be growing
the fruit and vegetables for Bel Cibo in a garden at one of our smaller
clubs. We’re currently setting up worm farms and composting heaps
to feed that garden bed.
The emphasis on sustainability extends beyond just food – Robert says
the restaurant and club is also very mindful about recycling of cardboard,
paper and other waste products and has procedures in place to minimise
the amount of packaging used throughout the premises. They’re also
focused on minimising power usage – “we power off whenever we’re
closed, to make sure we cut down on our energy use,” Robert explains.
With all this focus on sustainability, the new CHUX biodegradable
range was a natural choice for Robert and his staff, who were already
regular CHUX users.
Famed Sydney club chooses CHUX biodegradable range
F O O D S E R V I C E R E P 1 7F O O D S E R V I C E R E P 1 6
Bamboleo’s new chargrilled vegetable roasting range
“The Bamboleo Chargrilled Roasting Range is designed to provide
foodservice professionals across Australia with taste, quality and con-
venience, in a range of vegetables ideally suited for roasting and baking,”
says Bamboleo Marketing Director John Lochery.
Complementing the Chargrilled Roasting Range is another new
Bamboleo product, the Gourmet 10mm Diced Mix which is a
smaller diced version of the 40mm Mix. Featuring the same quality
selection of diced pumpkin, green capsicum, red capsicum, zucchini,
eggplant and red spanish onion in Bamboleo herb mix and canola oil
– but in a smaller cut size – the Gourmet 10mm Diced Mix is ideal as
sandwich filling or gourmet pizza topping for sandwich bars, burger
chains, takeaways, bakers and pizzamakers.
So be sure to stock up on the new Bamboleo Chargrilled Roasting
Range today – and save yourself labour, time and preparation hassles
while giving your customers the terrific taste of top quality Bamboleo
chargrilled vegetables! �
Bamboleo’s new chargrilled roasting range has been designed to save
you time and effort in the commercial kitchen – with no compromise
on quality.
Ideal for roasting and baking, the new range of chargrilled vegetables
utilises the same methods that have made Bamboleo’s traditional
range so popular.
The Bamboleo Chargrilled Roasting Range comprises Sliced Pump-
kin, Sliced Sweet Potato and a 40mm Vegetable Mix containing egg-
plant, zucchini, diced pumpkin, red capsicum, green capsicum and
red spanish onion.
All products in the range have been marinated in Bamboleo’s unique
herb mix before being chargrilled and preserved under light crisp
canola oil, then packed in Bamboleo’s distinctive 4 x 2kg resealable
containers – ready to take straight from the fridge to the oven. All have
a chilled shelf life of three months and have been designed to help
save on preparation time and labour costs, while ensuring the flavour
of your meals is enhanced rather than compromised.
You can use the new Bamboleo Chargrilled Roasting Range as side of
plate roast vegetables to accompany main meals in pubs, hotels and
restaurants or as a topping for gourmet pizzas. They’re also ideal as
a convenient antipasto mix – ready to use straight from the tub – or
use them to enhance your own antipasto plate.
Bamboleo’s unique pre-marinated herb mix imparts a distinctive
flavour profile to each of the products in the range and they’re quick
and convenient to serve, roasting in just three minutes.
fantastic flavour without the preparation hassles
M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au
A brand
Sponsored by Meat & Livestock Australia, the MLA Black Box chal-
lenges young chefs to put their skills to the test in a hands-on, outside
catering event. In addition to the adrenalin rush of competing, it also
offers great opportunities for networking with international chefs
and promotes Australian meat and other products to overseas markets.
“It’s a young chefs’ event,” emphasises Tim Kelf, International Market
Projects Manager, MLA. “You need to be under 35 years of age to enter
– it’s not for senior or sous chefs. Rather it’s a great opportunity for
younger chefs to prove themselves in the tough international arena.”
Exemplifying the competition’s commitment to identifying and reward-
ing young talent, this year’s winners are a team from Thailand Culinary
Academy – “in theory they are not professionals as yet but still students,
and yet these young champs were able to not only hold their own
against more experienced competitors, but take out the Gold medal,”
Tim reports.
In second place was a team from Bulgari Resorts & Hotels in Bali, and
third was the Aussie team from Henry Jones Art Hotel in Hobart.
“It really is a great event and one which, as the name emphasises, is
designed to challenge the competitors,” points out Tim Kelf. “The black
box ingredients this year included a selection of Tasmanian produce,
which of course is one of the finest regions for produce in Australia.
‘The meat component featured five or six cuts that chefs may be less
familiar with, like beef brisket and lamb rump. We shy away from the
more traditional cuts because this not only challenges the competitors’
creativity but also helps educate young chefs about the potential oppor-
tunities for using such cuts in their cuisine.
“At a time when food costs are coming under pressure due to increas-
ing demand from international markets, it’s important for chefs to
grow their understanding of how they can better utilise the full range
of cuts available from beef, lamb and so on. This is one way they can
combat rising prices – by being more innovative in what they put on
the menu.”
For more information on the MLA Black Box Culinary Challenge,
including details of upcoming events and how to register for partici-
pation, visit www.mlablackbox.com. �
The internationally renowned MLA Black Box Culinary Challengehas just celebrated a major milestone in its long history. Its most recent Global Final, held at Wrest Point Casino in Hobart, Tasmaniaon 23 May, marked the 100th time that chefs have come togetherto participate in this innovative and exciting competition.
F O O D S E R V I C E R E P 1 9F O O D S E R V I C E R E P 1 8
Ben Ahearne of Bottom of
the Harbour Seafood at
Sydney’s famous Balmoral
Beach knows the importance
of serving only the best to keep
his customers coming back.
Established in 1989, Bottom of the Har-
bour has built up a loyal customer base
over the years it’s been in business. It started out
as a tiny corner shop but has since expanded across the
two adjacent properties to become an iconic part of the Balmoral
beachside scene.
Bottom of the Harbour boasts a huge amount of takeaway trade,
offering fresh barramundi, snapper, rainbow trout, flathead and silver
dory, prawns, scallops and a large selection of salads. It attracts a
strong clientele that’s a mixture of regulars and the tourists drawn to
one of Sydney’s most popular beaches – and Ben says the key to its
success is the committment to A Grade quality at all times.
So it’s no surprise that for the past 22 years, Bottom of the Harbour
has chosen McCain A Grade Fries to serve with its seafood.
“For the first year of operation, we made our own hot chips, but
quickly found that was too labour and time-intensive,” Ben explains.
“So the decision was made to go with McCain A
Grade Fries.
“They’re a superior product – they stay crispy on the
outside with a nice soft centre inside, and have plenty
of flavour, with good texture and mouthfeel.
“We use McCain A Grade Fast Fries and they’re terrific
because they cook quickly, which is important when
you’re using large volumes – we run eight fry baskets
at a time so we go through a lot!”
Ben adds that unlike inferior Grade fries, McCain A
Grade Fries offer year-round consistent quality. “With
some of the other fries there’s a lot of variation in colour
and texture depending on seasonality – but McCain A
Grade Fries present consistently all year round,” he says.
“And one of the most important things from our point of view is that
McCain A Grade Fries keep their crispiness, rather than turning soggy
after a while like a lot of the other fries do. It’s one thing to have a chip
that presents beautifully straight out of the fryer – but our customers
will typically take the food away and walk for five to ten minutes
across the beach to find somewhere to sit and eat. It’s essential that the
fry retains its crispiness and presentation right up till it’s consumed.”
A Grade fries also give more serves per kilo and shorter cooking time
than B Grade. And because they have lower moisture content, they
absorb less cooking oil and the oil itself takes longer to break down,
thereby extending its life cycle. Buying A Grade fries may cost a little
more but in the long run they’re a more economical choice.
As a loyal McCain A Grade fries customer, Ben is also an enthusiastic
member of the ‘My McCain Fries Advantage’ loyalty
program, which rewards McCain
end-users for rewarding their
customers with the best
quality product available.
“I’ve got a lot of points
accumu lated but haven’t
redeemed any yet – I’m
saving them up for some-
thing special,” Ben tells us.
The extensive range of products
for which McCain A Grade Fries cus-
tomers can redeem points includes electrical
items, sporting goods, food and wine, accommo-
dation, phones, plasma screen TVs, cameras, movie
vouchers, family items, toddler’s toys, kitchen utensils and much
more. Visit www.mymccainfriesadvantage.com.au for more info on
the program and to register. �
REWARD PROGRAMclick OFFERSfoodservicegateway.com.au
Serve upA Grade
quality to keepcustomers
coming back!
MAJOR CULINARY CHALLENGECELEBRATES 100 EVENTS!
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