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Print Post Approved PP349181/00109 No.676 September 2011 foodservice accommodation beverage management hospitalitymagazine.com.au Fish tales Sustainable? Farmed? Chefs sort through the seafood issues Let it shine Latest drinkware trends and products for your tables Cutler & Co Our reviewer sits down at Andrew McConnell's fine diner HAVE YOUR SAY Take part in our new industry survey Fish tales Sustainable? Farmed? Chefs sort through the seafood issues Let it shine Latest drinkware trends and products for your tables Cutler & Co Our reviewer sits down at Andrew McConnell's fine diner HAVE YOUR SAY Take part in our new industry survey GREAT SOUTHERN STAR Meet the chef named Australia's best new talent Luke Burgess GREAT SOUTHERN STAR Meet the chef named Australia's best new talent Luke Burgess
Transcript
Page 1: Luke Burgess - foodservicegateway.com.au

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ppro

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PP34

9181

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09No.676 September 2011

foodservice ■ accommodation ■ beverage ■ management

hospitalitymagazine.com.au

Fish talesSustainable? Farmed?

Chefs sort through the seafood issues

Let it shineLatest drinkware trends

and products for your tables

Cutler & CoOur reviewer sits down at

Andrew McConnell's fine diner

HAVE YOUR SAYTake part in our new industry survey

Fish talesSustainable? Farmed?

Chefs sort through the seafood issues

Let it shineLatest drinkware trends

and products for your tables

Cutler & CoOur reviewer sits down at

Andrew McConnell's fine diner

HAVE YOUR SAYTake part in our new industry survey

GREAT SOUTHERN STARMeet the chef named

Australia's best new talent

Luke Burgess

GREAT SOUTHERN STARMeet the chef named

Australia's best new talent

Luke Burgess

Page 2: Luke Burgess - foodservicegateway.com.au

Ph: 1800 147 538

[email protected]

GPO Box 2907,

Melbourne, VIC 3001

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Sure, we’re the new kids on the block, but we’re bloody good!

F O O D S E R V I C E

Page 3: Luke Burgess - foodservicegateway.com.au

ON THE COVER:

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PP34

9181

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09

No.676 September 2011

foodservice � accommodation � beverage � management

hospitalitymagazine.com.au

Fish talesSustainable? Farmed?

Chefs sort through the seafood issues

Let it shineLatest drinkware trends

and products for your tables

Cutler & CoOur reviewer sits down at

Andrew McConnell's fine diner

HAVE YOUR SAYTake part in our new industry survey

Fish talesSustainable? Farmed?

Chefs sort through the seafood issues

Let it shineLatest drinkware trends

and products for your tables

Cutler & CoOur reviewer sits down at

Andrew McConnell's fine diner

HAVE YOUR SAYTake part in our new industry survey

GREAT SOUTHERN STARMeet the chef named Australia's best new talent

Luke Burgess

GREAT SOUTHERN STARMeet the chef named Australia's best new talent

Luke Burgess

contents

THE DEBATE aroundpenalty rates heated up againin NSW last month whenLiberal MP John Alexanderbacked their abolition. Itsparked lots of commentaround the issue that hasbeen a key one for the hospi-tality industry for manyyears.

Restaurant and CateringAustralia (R&CA) has lob-bied hard for changes to thepenalty rates system that itsays is crippling the hospital-ity industry because of thehigh costs associated withemploying staff at times

when penalty rates apply.R&CA says that a truly

modern award penalty rateswould be removed recognis-ing that society has changed,that people these days expectand want services to be openall hours and where the 9 to5 working day is not the wayeveryone necessarily wantsto work.

One of the big worries isthat with the tight marginsassociated with hospitalitybusinesses many just won’tbe able to open which couldmean that that great placemany people love to go to on

Sunday morning for break-fast just won’t open. Andwhen people are complainingthat there’s nowhere to dinelate, perhaps after the moviesor the theatre, or find the lo-cal restaurant they want totake their family to on a pub-lic holiday is closed, theyshould know why that is.

The other side of the coinof course is that withoutpenalty rates restaurants,cafes and hotels will find ithard to attract staff to workon weekends, and public hol-idays and nights. And in anindustry that already strug-gles to attract enough staffthat could be a huge blow.

But clever employers in theindustry already value theirstaff greatly and show theirappreciation to their valuedworkers with good wagesand conditions — they don’t

need the stick of regulatorycontrol to know it’s the wayto run a successful business.

ON another note I’d like todraw your attention to thesurvey that you will have re-ceived within this issue ofHospitality magazine.

It’s our inaugural Hospi-tality Pulse survey that we’rehoping you’ll all be part of bytaking some time to shareyour experiences with yoursuppliers with us. We’ll thenfeed the information wegather, in what is planned tobe an annual snapshot, backto suppliers and also to youwith upcoming articles inHospitality.

Editor’s Note

Rosemary Ryan

ON OUR cover this month is chef andrestaurateur Luke Burgess whoseHobart restaurant Garagistes is on fire.

When Hospitality journalist DanielleBowling spoke to Luke for the story therestaurant was already goinggangbusters, doing almost three timesthe number of covers than what he andhis partners had been predicting whenthey opened the restaurant.

But then, as we were putting themagazine to bed, came news thatBurgess had also been namedAustralia’s Best New Talent in the high

profile Gourmet Traveller RestaurantGuide Awards.

Intrigued by this young chef? Wellread more by turning to our profilestarting onpage 14 to find out about himand the strategy behind the success ofthe business that’s part of a wave ofexciting innovation happening inHobart. New restaurants like Garagisteshave coincided with the opening ofMONA, the Museum of Old and NewArt from owner David Walsh, that’sinjected a major spark into Tassie’stourism industry.

3hospitalitymagazine.com.au hospitality | september 2011

PUBLISHER

Michelle Graves

[email protected]

EDITOR

Rosemary Ryan

Ph: (02) 9422 2880

[email protected]

JOURNALIST

Danielle Bowling

Ph: (02) 9422 2667

[email protected]

CONTRIBUTORS

Christine Salins

Ken Burgin

Tony Berry

ADVERTISING

NATIONAL

Rhonnie Merry

Ph: (02) 9422 2481

Fax: (02) 9422 2863

[email protected]

GRAPHIC DESIGNER

Ronnie Lawrence

Ph: (02) 9422 2741

PRODUCTION CO-ORDINATOR

Laura Panameno

Ph: (02) 9422 8772

[email protected]

PRODUUCTION DIRECTOR

Troy Stevens

Ph: (02) 9422 8748

CUSTOMER SERVICES

& SUBSCRIPTIONS

[email protected]

Ph: 1300 360 126

ONE YEAR: $132.00 incl GST

TWO YEARS: $220.00 incl GST

REED BUSINESS INFORMATION PTY LTD SYDNEY HEAD OFFICE

Tower 2, 475 Victoria Avenue,Chatswood, NSW 2067 Australia

Ph: (02) 9422 2999Fax: (02) 9422 2863

hospitalitymagazine.com.au

MATERIALThe publisher does not accept responsibility

for any editorial or advertising materialforwarded or held in storage nor will

material be automatically returned. Whole or part of this publication cannot be

reproduced without prior written approvalfrom Hospitality’s management.

Average Net DistributionPeriod ending March 11

13,950

4 NewsTreat your staff well, saysAussie Michelin chef.FSANZ calls for raw milkcomment.

6 OpeningsLatest restaurant arrivalsopening their doors.

8 Mystery dinerWe visit AndrewMcConnell’s Cutler & Co.

10 WorkplaceNegotiating seriousmisconduct.

14 Hospitality chefMeet Luke Burgess thechef behind the meteoricsuccess, Garagistes.

17 ImbibeVue de monde sommelierRocco Esposito’s top tips.

30 Dr HospitalityHospitality managementdilemmas answered.

31 BurginAre you your businessesbest asset?

Features18 All that glittersWhat does your glass-ware say about you?PLUS new arrivals to addglitter to your tables.

25 Spring into seafoodSourcing seafood hasbecome a complex issue.We talk to chefs aboutthe way they do things.PLUS three chefs sharesome spring seafoodrecipes.

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news

4 hospitality | september 2011 hospitalitymagazine.com.au

Hospitality Pulse

ARE you the manager or the businessowner that sees all the regular food-service supplier and distributor repsat your hospitality business? Read on.

Now more than ever, with compe-tition high, labour costs increasingand food prices higher, the foodser-vice business operators need to beable to measure the individual per-formance of your suppliers and food-service distributor reps and relay tothem what you require from themand how to deliver it.

Your suppliers are keen to knowabout your satisfaction or dissatisfac-tion, how they can improve their per-formance and how they can improveyour business operation and prof-itability.

Hospitality magazine has joinedforces with research company Inde-pendent Pulse to launch a new re-search study, Hospitality Pulse, thatwe hope will grow into a valuable re-source of information for the indus-try.

Independent Pulse has alreadyworked closely with a number of in-dustry bodies in conducting similar

research projects to ensure relevanceand achievement of improved servicelevel by delivering greater under-standing of industries’ needs. And inthis issue of Hospitality we launch itsfirst Service Satisfaction Survey forthe hospitality industry.

With your valued knowledge andassistance you can make a big differ-ence to the way your hospitality busi-ness is supported by the major tradesuppliers and foodservice distribu-tors.

We ask you to please complete thesurvey that you’ll find with this issueto ensure that your voice will beheard as part of a powerful collectiveforce from the Australian hospitality

industry which will be fed back di-rectly to the top Australian foodser-vice/hospitality suppliers.

It’s the first of what will be an an-nual opportunity to have your sayand improve the service your businessreceives.

Independent Pulse research enablesvital and continued industry support,by improving overall supplier servicewhich assists the competitiveness ofthe Australian hospitality sector as adirect result and ultimately improv-ing consumer satisfaction.

Be heard and fill in the 25 minutesurvey to improve the service thatyour business receives.

We’ll then be publishing regular

Hospitality Pulse articles on the find-ings of the research to ensure you’rekept informed of the results of this re-search initiative.

If you don’t find a copy of the Hos-pitality Pulse survey with this issueplease contact Tas Dasios at Indepen-dent Pulse either by phone on 0412156 042 or email him at [email protected]

And just to give you some extra in-centive, if you’re one of the first 100respondents to complete this impor-tant industry survey and return it tous you’ll automatically win a $50Myer Gift Card, and you could alsobe the one lucky respondent to alsowin a $1,000 Myer Gift Card.

Have your say

THE kitchen staff at AvondaleCollege in Cooranbong in theHunter Valley are working out whatnew equipment to spend a windfallof $15,000 on after the college wasannounced the winner of the recentfoodservice competition run byIntegro Foods, a part of GoodmanFielder.

Avondale College head chef, NickHartigan, said the school had optedto choose the cash over a car orholiday, the two other options forthe winner. He said the moneywould go towards some renovationsin their kitchen as well as some newequipment for the staff whotogether prepare up to 1000 meals aday for students, staff and events.

“The kitchen staff will be given asay on how they’d like to see themoney spent to ensure the fundsare put to good use,” Hartigan said.

Hospitality magazine is calling on our readers to have their say on their satisfaction with the service being

delivered by suppliers and foodservice wholesalers in this inaugural survey.

Handy windfall for Hunter collegeHOSPITALITYMAGAZINE.COM.AU

MOST READ STORIES

1Australian hotels a hot optionfor offshore investors

2Crown says Ramsay's Maze issustainable

3Australia's top restaurants for2012 announced

4Accor leads the way inaccommodating Indian

tourists

5New report on raw milkproducts released for comment

Source:hospitalitymagazine.com.au22-26 August 2011 Happy winners: Nick Hartigan, centre, with Integro Foods’ Gary Cossart, right, and Victoria Kania,

far left, and the kitchen team at Avondale College.

Page 5: Luke Burgess - foodservicegateway.com.au

5hospitalitymagazine.com.au hospitality | september 2011

news

Awards

LOOK after your staff first andsuccess will follow. That was thekey message from two Michelin-starred Perth born chef Shane Os-born when he addressed the who'swho of the Australian restaurantindustry as the guest of honour atthis year’s Electrolux Appetite forExcellence Awards.

In his speech to the gatheredculinary glitterati Osborn said amajor part of his recipe for successat his Michelin-starred Londonrestaurant Pied a Terre was thebusiness's philosophy of treatingstaff very well, front and back ofhouse, from the bottom up. “Asan industry we've always talkedabout the customers, that they arethe most important," Osbornsaid. “But I think staff are themost important asset of any busi-ness. Look after your staff and youcreate loyalty, consistency, andthat's the way you drive your busi-ness forward and increase sales.”

It was a flying visit for Osbornbut he'll be back next month on

one of the first legs of nine monthsof travel with his family followinghis stunning announcement earli-er this year that he was leavingPied A Terre after more than tenyears there, during which time hebecame the first Australian chef toachieve a Michelin star.

Osborn's plan is to scout somecities he's interested in before set-ting up a new restaurant. “I think

Asia is very interesting as is SouthAmerica and places like Singa-pore, Hong Kong and Shanghai —they’re all places that we are trav-elling to to have a look, but wehaven't committed to anythingyet.”

Although he’s not sure whatcountry his next venture will be inhe is planning something “moreapproachable”.

Caring for staff is crucial, saysAussie Michelin chefThe chef who blazed the Michelin trail for Aussie chefs in Europe says your

staff are at the heart of a restaurant’s success.

Shane Osborn, right, with Young Chef 2011 winner Richard Ousby and Luke Mangan.

Crown says Ramsay’s Mazeis sustainableCrown Melbourne put its supportbehind Gordon Ramsay's Melbourneoutpost of his Maze restaurantoperations at Crown’s Metropol Hotelfollowing news that it had beenplaced in liquidation by GordonRamsay Holdings. Crown spokesmanGary O'Neil said Crown was"disappointed" by the decision. "Therestaurant is one of the highestgrossing and most popularrestaurants in Australia," O'Neill saidin a statement. “Last year alone therestaurant had a turnover of morethan $14m and served almost 315,000covers. Crown is firmly of the viewthat the business is not onlysustainable but will continue to bepopular and highly successful." Aspokesperson for Gordon RamsayHoldings said that following a reviewof its business it had concluded thebusiness was not sustainable. “Overthe past few months we’ve beenworking to find an alternativebut...this course has become the onlyoption as it is essential to focus on thehealth of the wider group,” it said.

New food safety deadlinefast approachingThe NSW Food Authority is urgingfoodservice operators across the stateto ensure they have appointed aFoodservice Supervisor in line withnew mandatory legislation that comesinto force on October 1. Businesseshave until that date to have a trainedFSS on staff and to notify theirrelevant council of who their FSS is.For more information head tofoodauthority.nsw.gov.au

Oliver opens Sydney’sJamie’s ItalianJamie Oliver’s first Australian outpostof his burgeoning chain of Jamie’sItalian restaurants is set to open onSydney’s Pitt Street next month. Andit’s expected to be soon joined byothers in Australia. Adam Heathcote,of the Pacific Restaurant Group, whichhas the franchise for the Jamie’sItalian brand here said other siteswere being looked at. The group hasannounced David Clarke —previouslyat PRG’s Chophouse —as head chef atthe 100 seat Sydney venue.

in brief

FSANZ has called for commenton its latest report looking at theissue of raw milk products beingmade and sold in Australia.

FSANZ chief executive officerSteve McCutcheon said thereport looks at whether or notpermission should be given forraw milk (non-pasteurised)products to be sold in Australia.

"The assessment of theseproducts looked at whatproduction and processingmeasures and productcharacteristics are needed toprovide a high level of safety forconsumers,” he said.

Deadline for submissions isOctober 14.

FSANZ calls for rawmilk comment

Winners are grinnersIN THE first of the high profile restau-rant industry awards to be revealed forthis year it was Mark Best’s Marquerestaurant in Sydney that grabbed thetop gong for Restaurant of the Year.

Also on the top winner’s podium atthe Gourmet Traveller AustralianRestaurant Guide Awards was Sydney’shigh energy South American restaurantPorteno, named New Restaurant of the Year, and the young chef that hasbeen part of the revolution happening in Tasmania, Luke Burgess (pic-tured), who took out the gong for Best New Talent. (Happily, we have aprofile of Burgess, the owner of Hobart’s Garagistes restaurant in this is-sue of Hospitality. Turn to page 14.}

In an extraordinary effort, the Royal Mail Hotel, Dunkeld Victoriaclaimed the Regional Restaurant of the Year title at the awards — for thefourth year in a row.

Honoured with the award for outstanding contribution to hospitalitywas the Hemmes family whose Merivale Group continues to grow in Syd-ney with new hotels and restaurants.

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6 hospitality | september 2011 hospitalitymagazine.com.au

openings

From a family with a long history in hospitality in Adelaide, D’artagnanRestaurant and Lounge shows off the culinary flair and skill of the newgeneration of the Tropeano clan. Fusing modern dining with elegantnightlife in a full-service lounge with the aim of creating the “ultimatedestination” for a sumptuous dinner and epicurean experience.

Opened: MarchHead chef: Praveen PallSeats: Up to 140.Food:The menu is Mediterranean with a French accent available over threedifferent dining spaces, including a bar where tapas is served. Choose fromcharcuterie (think beef tartare, mushroom and blue cheese arancini orprosciutto with rocket and pear) to dishes like traditional black pudding onbraised lentils, beef and pork meatballs with tomato sugo, to warmmushroom ravioli with butternut pumpkin veloute and truffle mascarpone.Address: 26 O’Connell Street, North Adelaide.Phone: (08) 8267 6688W: dartagnan.net.au

D’artagnan Restaurant

Chef Alessandro Pavoni has opened the latest new offering in thesparkling line up of eateries at Sydney’s new CBD Westfield diningdestination. With Spiedo, Pavoni’s aiming to bring his home Italianregion of Lombardy to Sydney with a taste of “real northern Italianfood, the likes of which Sydney diners haven’t tasted before”.

Opened: AugustHead chef: Fulvio LancioneFood: Spiedo is named after Pavoni’s favourite dish, Spiedo Bresciano, atraditional Brescian way of spit-roasting meats of quail, duck leg, pork scotchfillet, and pork ribs, on a rotisserie. He’ll be slow basting them for five hourswith sage and butter and serving them with polenta, as well as serving handmade Lombardian casconcelli pasta, gnocchi, risotto and gelato. In the StuzziBar there’s a menu of appetisers and small plates with high quality salads andPanini. Wash it all down with a selection from the grappa trolley.Address: Level 6, Westfield Sydney, Shops 6004-6005, Pitt Street, Sydney.Phone: (02) 02 8072 9999W: spiedo.com.au

This new offering from the Sicilian duo at MezzoBar and Grill, Joseph Vargetto and Silvio Sgarioto,is the informal “little brother” to their city venue,and a salute to their southern Italian heritage (it’snamed after a Sicilian town at the base of MtEtna). it’s a modern Australian take on an Italiandiner and another addition to the evolving Kewdining scene.

Opened: JulyHead chef: Joseph VargettoSeats: 77Food: The menu begins with a selection of Spuntiniranging from fried smoked mozzarella and Messinesemeatballs to salumi, to twice cooked lemon ‘fritti’ wings.Starters include roasted golden beet and beef tartarewith crostini, a wild mushroom and candied walnuttartlet and grilled scampi while mains span from goat’scheese tortellini to spaghettini with crab, to grilled porkcutlets with pears, to a crustacean ‘fregola’ paella.Address: 285 High Street, KewPhone: (03) 9853 6929W: misterbianco.com.au

Spiedo Restaurant & Bar

Mister Bianco

Page 7: Luke Burgess - foodservicegateway.com.au

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8 hospitality | september 2011 hospitalitymagazine.com.au

review

EXPECTATION of a great meal issometimes as mouth watering as theactual experience for me. I go onlineand look at the menu, plan what todrink and wait, impatiently, for thetime when my hand hits the restau-rant doorknob.

I had plenty of expectation timewith Cutler & Co as the distance be-tween booking and dining with atable for four was a lazy nine weeks.Andrew McConnell certainly hasthe Midas touch in Melbourne at themoment with Golden Fields in StKilda recently opening to great re-views and packed houses and theconstantly full Cumulus Inc joiningthe outstandingly successful Cutler& Co in the portfolio.

For the only time in my life I found an easy parkin Fitzroy and strolled down Gertrude Street —anyone who has tried to park in Fitzroy will un-derstand this achievement. We are warmly wel-comed and ushered past the bustling front bar toour table at the rear of the restaurant. Despite themodernist décor in an old building and the num-bers of patrons, the noise levels are muted withthe restaurant cleverly divided, carpeted and hav-ing some booths to go with the well-spaced tables.

Our exceedingly pleasant waiter appears swift-ly and delivers menus, wine list and specials withprecision and an effortless ease. My beloved knewthe moment she viewed the menu what I wouldchoose and how right she was. Wood-grilledLamb’s Tongue with crispy sweetbreads in a sal-ad with celeriac and pickles ($22). Centred on theplate was a soft boiled and smoked egg andaround this was a collection on leaves, shreds ofceleriac and beetroot, slices of caperberry andthree fat pieces of gorgeous fried sweetbreads withthe same number of perfectly grilled lamb’s tongueslices. I could hardly contain my delight. As acombination of flavours and textures it was sub-lime being smoky, tangy, crisp and smooth all atonce.

Our dining companions had both opted for anOyster Tour (from $4 to $6 each) that took themfrom Petit Clair through Rusty Wire and Angas-si to Label Rouge. What surprised and delightedthem the most was the clear difference in taste andtexture between the oysters. Not really a sharable

entrée, so I must take their word for it. We part-nered entrée with the very enjoyable Fattori PinotGrigio ($68) and the mains with Giaconda McLayShiraz ($69), which was also excellent.

Mains continue the theme of highest qualityproduce, treated with respect and imagination.The bride went for a dish of Slow Roasted Duckbreast ($44) that came with confit leg pie in a longsquared off brik, mustard fruits, turnip puree anda bed of wilted Cavolo Nero for the sliced breast.The plated elements looked great and were artful-ly placed and masterly combined with the fruitshelping to bring a sweet, tart balance to the rich-ness of the duck.

The heart stopper dish of the night went to myfriend though, who had ordered the specialWagyu Beef dish ($70). Thankfully he is a cardi-ologist as the richness of the elements on his platemade my Suckling Pig and Morcilla Sausage looklike the Weight Watchers option; mind you he’llwork his off on the bike, whereas I clearly do not.Two thick, rare slices of spectacular beef sirloinwere served with a couple of brisket chunks thathad been slow cooked for 12 hours before a dust-ing in flour before being flash fried to a crisp ex-terior and unctuous centre. Softened leeks and ascattering of leaves completed the combination. Itwas truly magnificent.

With enough calories on board to re-sink theTitanic, we opt to share desserts. Doctor’s orders.The Chocolate Ice Cream Sandwich and theStrawberry Marshmallow (both $18) are effort-

lessly delivered and are further ex-amples of the narrow divide betweenfood and art.

The sandwich comes with vanillaparfait and salted caramel addingmore flavour layers to the sensationsof cold and creamy. The marshmal-low is supported by white chocolate,a quenelle of coconut ice cream andcrisp shortbread. It is a combinationof rectangles, ovals and smallminaret’s, in neat patterns on theplate.

We wander back to the car com-pletely satisfied with our evening.Few restaurants can produce thequality of food and service withwhat appears to be such a casualease. While the restaurant may be

paddling furiously behind the scenes, that thefront of house can maintain such an appearanceis a credit to the floor team’s confidence in theirproduct and a kitchen that is clearly on song.

This is one of the best restaurants in the coun-try by any measure, it just doesn’t scream aboutit, as it has no need. Make a booking and use thewait to save up and enjoy. Cutler & Co is ab-solutely worth it.

mysterydiner

Cutler & CoWe’ve seen several more ventures from Andrew McConnell since the

dynamic and entrepreneurial Melbourne chef launched this now iconic

restaurant, one of three restaurants he now operates. Our masked diner

headed along to Fitzroy to see how it’s developed.

Sublime experience delivered at Cutler & Co.

The detailsCutler & Co Dining Room and Bar 55-57 Gertrude StreetFitzroy Victoria03 9419 4888W: cutlerandco.com.au Chef: Andrew McConnellLunch: Friday and Sunday, 12-3pmDinner: Tuesday to Sunday, from 6pm

The verdict:Cutler & Co has that amazing ability to produceamazing quality of food combined also withwhat appears to be such a casual ease —clearly a beautiful example of the floor teamand kitchen working in synch. It deserves itsreputation as one of Australia’s absolute bestrestaurants. If you haven’t been, or haven’tbeen lately, I urge you to get yourself there.

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10 hospitality | september 2011 hospitalitymagazine.com.au

workplace

THE DECISION to terminate an employeeis rarely an easy one, except in cases of seri-ous misconduct, where most reasonable em-ployers will look to terminate the offender im-mediately. However dismissing an employeeon the spot is a serious step, and rash actionmay expose an employer to a claim of unfairdismissal if not handled correctly.

Summary dismissal Summary dismissal is termination based onserious misconduct, which includes wilful ordeliberate behaviour, inconsistent with thecontinuation of the employment contract. Ex-amples of such conduct may include actionswhich cause a serious risk to the safety of oth-ers; actions which harm the reputation, prof-itability or viability of the employer’s business;fraud; assault; or theft.

As opposed to unsatisfactory performancebased termination, summary dismissal doesnot require the provision of a termination no-tice period, or payment in lieu of notice peri-od.

Theft by employees is unfortunately not

The misconduct minefieldHow do you approach the sacking of a staff member in cases of misconduct such as theft? The team at

Restaurant and Catering Australia take you through the steps.

‘Theemployershould actprudently,and ensurethoroughinvestiga-tion of theissuebeforemoving toterminate.’

uncommon within the hospitality industry.Where there may be evidence which points toan employee offender, it is often unclear whatis the sufficient level of evidence to ‘prove’ or‘make out’ the theft to enact summary dis-missal.

In relation to proving the serious miscon-duct of theft, different standards have beenidentified based on the size of the business.

Small business employers As defined by the Fair Work Act (2009), aSmall Business is one with a total of 15 or few-er employees. In terminations at the initiativeof the employer, where a business is a smallbusiness, if there is compliance with the SmallBusiness Unfair Dismissal Code, there can beno successful claim of unfair dismissal by theemployee.

The code allows summary dismissal by asmall business employer where they believe,on reasonable grounds, the misconduct is suf-ficiently serious to justify immediate dis-missal. In relation to theft, the code specifical-ly indicates that for a dismissal to be deemed

fair it is sufficient, though not essential, thatan allegation of theft, fraud or violence be re-ported to police.

The employer will still be required to inves-tigate the theft and provide the employee theopportunity to respond to any claims, but thestandard to prove or make out the theft, so asto avoid a claim of unfair dismissal, is beliefon reasonable grounds. This application wasevidenced in the recent hospitality industrycase, Narong Khammaneechan v NanakhonPty Ltd ATF Nanakhon Trading Trust T/ABanana Tree Café [2010] FWA 7891 (14 Oc-tober 2010).

In this case this small business employersuspected an employee of stealing cash fromthe till, based primarily on shortfalls corre-sponding with the employee’s roster. On con-frontation the employee did not admit to thetheft, but the employer moved to summarilyterminate based on the evidence from theirown investigation. No formal complaint wasfiled with the police.

The employee took their case to Fair Work

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7

continued on page 33

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12 hospitality | september 2011 hospitalitymagazine.com.au

secretingredients

newsextra

Italian born chef and owner of Sydney’ Ormeggio at the Spit

Alessandro Pavoni is the latest restaurateur to join the line up at

Sydney’s new dining destination at Westfield in Sydney’s CBD. In

between attending to the opening of Spiedo the passionate chef took

five minutes to speak to Hospitality magazine.

Can you give us a brief history ofyour career so far?I started in Brescia, in Italy’s north,working at Carlo Magno with thefamous Iginio Massari and GiuseppeMaffioli. After working in variousMichelin starred venues such as LaRotonde in France and the twoMichelin-starred Villa Fiordaliso onLake Garda, I then worked inBermuda at the Restaurant Lidobefore moving to Sydney in 2003. Iassumed the role of executive Chefat Park Hyatt 2005, managing a teamof over 30 chefs before finallyrealising my dream of opening myown restaurant at the Spit, Mosmanin 2009, followed now in 2011 by mysecond restaurant, the brand newSpiedo Restaurant & Bar in Sydney’sCBD.

Tell us about Spiedo.With Ormeggio I’ve been able toindulge my love of modern andunique cuisine, but I’ve always beenpassionate about safeguarding Italianculinary culture. I’m a member ofCIRA, the Council of ItalianRestaurants in Australia — a group ofSydney Italian restaurateurs proud oftheir heritage and committed to thiscause. I’m is proud of my northernItalian traditions and loves to sharemy knowledge and experiences withmy guests. Opening Spiedo is myopportunity to showcase traditionalrecipes. With a tagline of “LivingLombardy” I’m going all out to showwhat Lombardy, my region in thenorth of Italy, is capable of. SpiedoRestaurant and Bar will deliver dailymy famed Spiedo Bresciano, risottoand handmade pastas as well assome new takes on the cuisine ofLombardy in the ‘stuzzichini’selection.

And it’s in Sydney’s newWestfield?Westfield really came out of left field.I was always planning the Spiedo

concept in my mind, and whenWestfield approached me and I sawthe proposed site I knew it was theright moment. Westfield Sydney is anamazing project and having thesupport of such an established andrespected company is great. Plus, allof us “neighbours” on level six(Xanthi, Chat Thai and Sky Phoenix)are all very supportive.The biggestchallenge of opening as part of ashopping centre has beencommunicating to people that I’mnot opening in the “food court” onlevel five.

What are the most populardishes on your menu at yourother restaurant Ormeggio?The most popular choice is the fullsix course degustation whichchanges regularly. Over half of thesealso have matching wines selectedfor the full Ormeggio experience. Welove to do degustations as we get theopportunity to showcase our

favourite dishes and the dishes webelieve really represent Ormeggio.

Apart from your own, what'syour favourite restaurant?Spice Temple, by Neil Perry. It is sodifferent to both of my restaurantsand since being in Australia I havereally fallen in love with Asiancuisine. I love the spice and heat andexotic flavours.

Where do you get yourinspiration? Where do you getyour ideas for your menu?I love to follow blogs from all overthe world and keep up to date withtrends, new techniques and styles.

What's been your mostmemorable food experience?Recently in Alba in Italy I had themost incredible dining experience ata restaurant called “Piazza Duomo”.We had 42 courses of absolutelyincredible cuisine. The chef is a

genius and I’d highly recommend therestaurant to everyone next timethey’re in the north of Italy.

What's your favourite ingredientyou’re using at the moment?Acquarello Carnoroli rice, sevenyears aged. Unfortunately, it’sproduced in incredibly limitedamounts and only available currentlyat Ormeggio. I’m using one yearaged at Spiedo.

What’s the most over ratedingredient being used on menus?Pork belly. I like it but too manypeople are using it. What about allthe other types of good belly outthere?

What would be on the menu atyour last supper?Tripe, snails, frogs, cotechino, lard.And all the salumi, prosciutto andother cold cuts — all the fatty foodthat I’m not allowed to eat anymore.

1kg pork neck1kg veal shoulder200g mortadella200g pork Italian sausage200g celery200g white onions5 cloves garlic400g butter500g parmesan, grated6 eggs, free range100g parsley, chopped2 bunches sage leaves8g nutmeg, grated1 batch pasta doughCrispy guanciale for service

In a pot saute pork and veal with 100 grams of butter,some olive oil and seasoning until cooked through.Remove from the heat and allow to cool to roomtemperature.

In a frypan saute celery, onion, carrots, garlic until

tender. Remove from the heat. Allow to cool slightly andadd to the pork and veal.

Put all the above through the mincer with the thinwheel, with the mortadella, three times.

Once the mixture is fine add parmesan, choppedparsley, eggs, seasoning, nutmeg and the rest of thebutter burnt with sage and garlic to make a smoothstuffing, refrigerate to cool completely.

Roll the pasta through a pasta machine until you obtaina very thin sheet. Cut it in circles with a 7cm round cutter.

Place the stuffing in the middle, about 4 grams on eachcircle piece of pasta. Apply a small amount of water toeach piece of pasta and close into a semi circle shape.Close the edges very well and squeeze all the air out toget a tight seal.

Cook the casoncelli in plenty of boiling water withabout ten grams of salt per litre of water for about fourminutes

Serve them with burnt butter, sage, parmesan andcrispy guanciale. Heat a little oil in a pan and add thecarrots and saffron. Enjoy.

Alessandro Pavoni’s Casoncelli Bresciana

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Page 14: Luke Burgess - foodservicegateway.com.au

Chef Luke Burgess is heading the runaway success that is Garagistes.

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15hospitalitymagazine.com.au hospitality | september 2011

hospitalitychef

“Idon't want us to burn brightly,and then burn out,” says chefLuke Burgess, co-owner of

Garagistes, Hobart's astronomically pop-ular restaurant and wine bar that’s aboutto celebrate its first, very busy, year in busi-ness.

Aside from a Tassie cafe which Burgessoperated for nine months a few years back,Garagistes is his first big project, whichhe’s operating with co-owner KirkRichardson and sommelier Katrina Birch-meier. To say the team was unprepared forthe wave of diners who have been rushingthrough the doors every day since its open-ing, is an understatement.

“It's more than I expected, to be hon-est,” says Burgess. “It's been busier andmore hectic than I had ever planned on.When we opened we said we'd be over themoon if we could do 40 covers a night. OnSaturday nights we're doing 100, so I didnot plan for that and I'm discovering howto manage that.”

Add to that the fact that Burgess was lastmonth named Australia’s Best New Talentin the annual Gourmet Traveller Restau-rant Guide awards, and it’s been a big suc-cessful year for the young chef.

While Burgess says he's still learning theropes on how to ensure Garagistes standsthe test of time, it seems he has ticked allthe right boxes when it comes to cateringto consumer appeal. His produce is local-ly sourced wherever possible, his menu ismade up exclusively of share plates, andthere was (and still is) huge demand in theHobart area for new, exciting restaurants.

Following diner trends wasn’t Burgess’intention however. What he was deter-mined to do was to only serve food hewants to eat, rather than create an enor-mous menu to please the masses.

“At the end of the day if you don’t en-joy or love what you're cooking, then howcan you possibly cook it for someoneelse?” Burgess says. “Some people couldsay that a chef that's cooking what he likesto eat is surrendering to his ego, but then

Rapid rise forTassie’s seasonal starWhen Luke Burgess opened his Hobart restaurant a year ago he was figuring on doing maybe 40 covers a

night. Now he’s doing 100 and has been named Australia’s Best New Talent, writes Danielle Bowling.

the flip-side of that is would you rather eatsomething that the chef’s just cooked toimpress you, as opposed to him saying thatit’s what he wants to eat?

“I've been cooking for 17 years and forme to continue to go for another 17 years,I need to turn up everyday and love it andhave some sort of creativity in what hap-pens, otherwise there's no point.”

The menu at Garagistes is based onfresh, local, seasonal produce, something

that the team there is extremely passionateabout, especially since Burgess completeda five week stint at Noma, in Denmark,which this year was named best restaurantin the world in the S. Pellegrino World's 50Best Restaurants list for the second year

‘Some people could say that a chefthat's cooking what he likes to eat issurrendering to his ego.’

FAVOURITE FOOD-RELATED BOOK?I love salumi in all its forms and thebook that put me on the path to this isPaul Bertolli's Cooking by Hand. Onesection in the book, titled “The WholeHog”, gives you a fantasticunderstanding of what the artisanalmethods of production are and how wemake it today. A true classic.

FAVOURITE RESTAURANT?That's an impossible one to answer.But at this point in time I would saythat my favourite place to eat right nowis Golden Fields in St Kilda. Delicious,simple flavours with a glass of Diebolt-Vallois champagne, artisanal sake orHitachino Nest on tap. Only problem isI have to hop a plane to get there.

FAVOURITE PLACE TO SHOP FORFOOD AND INGREDIENTS?A small market called Velleron, nearCarpentras. It starts at 7pm andeverything is sold by 9pm. It's a marketfor locals and it's people selling whatthey grow at home. The famous figsand melons of the area are close to themost perfect item you'll ever find. Iwish Hobart had a market like this.

FAVOURITE MEAL EXPERIENCE?I've had many, but the one that standsout for me was dinner at Faviken in thenorth of Sweden. A truly remarkablecollection of wild and cultivatedingredients that pushed the extremesin terms of seasonality. A place towatch.

Luke’s picks

The dining room at Garagistes.

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16 hospitality | september 2011 hospitalitymagazine.com.au

hospitalitychef

in a row.Burgess completed a stage at Noma, an

experience that cemented his interest infresh produce and confirmed his desire todo similar things back home in Australia.“My time at Noma was very, very brief butI was already interested in that style ofcooking and that connection to nature,and I had experience with gardens and get-ting stuff that was picked and wild, but notreally knowing how far to go with it,” saysBurgess.

“So here was a place that was one of thebest restaurants in the world operatingthat way, and I wanted to see how thattranslated into a day-to-day operation.”

Around three years later Garagistes wasborn, and one of the hardest things Burgessis dealing with is trying to make the oftendifficult to source local produce stretch along way. “We're working in conjunctionwith growers, but it's a slow process,” hesays. “If I was serving 40 people it'd be eas-ier, but if I'm getting ready for 100 it's dif-ferent. Sometimes some of the ingredientsare so limited that they're only on themenu for a night or half a night.”

And while local, fresh produce is a pri-ority at Garagistes, certified sustainable in-gredients aren’t necessarily.

“Trout and salmon, for example, I don'tuse them because I don't like them,”Burgess said.

“The wild caught fish we get are farmore delicious and tasty and better towork with than this stuff that's been fat-tened in fish farms. For me, I don't reallylike the process, so I don't use them.

“I've come to learn a lot more, day byday, about what sustainable really means,and that everything has an impact. It'sabout minimising the impact but it's alsoabout portioning, so that you're servingfood appropriately.

“We don't have a 300g piece of meat on

our menu. It might max out at 180 gramsor 150grams and we pay more for it andpeople share it, but instead of needing 30kilograms of meat a week we only need tenor 11.

“For me it's more about quality andconnection, not about certification and allthe rest of it. It's about knowing the per-son so that you have more of an under-standing of the impacts on them.”

Garagistes is as a wine bar as well as arestaurant, and this same theory about“connection” is carried through to thewine list. But connection doesn't necessar-ily mean local, says Burgess, who matchesthe restaurant’s food to the wine ratherthan the other way around. “Essentiallyour wine list is focused on all natural, bio-dynamic producers, but our main focuswas to use indigenous yeast so that they'renot inoculating their wines, but unfortu-nately in Australia that's not a very com-mon occurrence.”

The majority of the wines at Garagistesare from overseas, chosen simply becausethey're very food friendly and because

Burgess and his team agree with themethod of production.

“A lot of additives are put into modernwines, and we're just not interested in hav-ing them here,” he says. “I guess the flip-side of that is that the wines we have herecome from the other side of the world,how environmentally friendly is that?

“But we've been to a few of the produc-ers in Europe and when you look at whatthey don't do on their property, which hasbeen there for a long, long time, the costenvironmentally of shipping one case ofwine is really no different to spraying a lotof chemicals on your vineyard around thecorner from where we live. It's a half adozen of one, six of the other."

When Hospitality went to print, Burgesshad just been named Best New Talent inGourmet Traveller’s Restaurant Guideawards, topping off what has so far beena busy and unexpected year. Burgess saysthe win wouldn’t have been possible with-out the rest of the team at Garagistes, whohave been on the wild ride with him overthe past 12 months.

“It's nice for my business partners, whodo all the less glamourous tasks behind thescenes, to make the kitchen look good, andalso for the guys in the kitchen who cometo work each day with a lot of passion andenthusiasm. It’s a team effort”

Luke Burgess’ Salt Cod fritters

450g salt cod, desalted and cut into several pieces1 bay leaf10 medium potatoes, peeled and sliced very thinOlive oil1/2 cup flour3 eggs2 cloves garlic, minced2 sprigs parsley, mincedSalt and pepperPlace salt cod and bay leaf in cold water to cover,then bring to just below the boil on medium heat.Cover, and let the pot stand off the heat for aboutten minutes. Remove the salt cod from the waterand cool, setting the water aside. When the fish hascooled, remove the skin and bones, if any, and flakeflesh with fork.Cook the potatoes until soft in the reserved salt codwater then drain, discarding the water.In another pan, bring one cup of water and twotablespoons oil to boil, then remove from the heat,and slowly beat in the flour to form a batter. Beat inthe eggs one at a time.Mash the salt cod, potato slices, garlic, and parsleytogether in a large bowl. Add salt and pepper totaste, then mix the batter into the salt cod mixture.Cook on a low flame until the mixture thickensslightly and will hold its shape when formed intoballs. Allow to cool for one hour, form quenelles anddeep fry at 180C until golden and crisp.

‘It's about minimising the impact butit's also about portioning, so thatyou're serving food appropriately.’

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17hospitalitymagazine.com.au hospitality | september 2011

imbibe

SOMMELIER Rocco Espositois passionate about Italianwine, especially Barolo and

Barbaresco, highly prized reds fromthe Piedmont region.

In 2004, he and his wife Lisaopened Wardens Food and Wine inBeechworth, with the restaurantquickly winning acclaim for its ex-tensive and sophisticated wine list.

It was the perfect vehicle for Ital-ian-born Esposito to learn moreabout the wines being produced inthe surrounding region of north-eastVictoria, where there is a strong Ital-ian heritage and a focus on growingItalian grape varieties.

Esposito, not surprisingly, has be-come something of an expert on Ital-ian varieties and a great advocate forthe wines of north-east Victoria.

Today, Esposito has scaled theranks of his profession to becomewine director at Vue de monde,Shannon Bennett’s stunning newrestaurant on the 55th floor of Mel-bourne’s Rialto Tower. Just as therestaurant has evolved from its ear-lier locations so too has its menuwith its classical roots and Europeaningredients giving way to a celebra-tion of locally grown produce.

Esposito’s task as wine director isto achieve a synergy between thefood and the wine, selecting winesthat, just like the ingredients on theplate, are true to their origin and anexpression of the environment inwhich they are made.

When Rutherglen and King Valleywinemakers embarked on theirTastes of Two Regions road show re-cently, Esposito was invited to selectsix wines to highlight in a specialMasterclass.

What follows are those he consid-ers to be the “best of the bunch”, kick-ing off with a sparkling wine fromKing Valley producer, Dal Zotto.

The 2010 Immigrante Prosecco iswhat Esposito describes as a “lovelycomplex style” with lots of acidity,citrus and floral notes. With delicatebubbles, it’s more akin to a tablewine than an aperitif style, and hecautions that it should be chilled lestthe bubbles disappear completely. “Iwould suggest having it very cold

otherwise it begins to look like atable wine,” he says.

For a white table wine, he turns toRutherglen and the 2009 All SaintsFamily Cellar Marsanne, a varietythat appears to be well-suited toRutherglen. “2009 was a very hotyear so in 2009 they picked a lot ear-lier,” Esposito said.

“It was picked with very moderatealcohol (12.6 per cent). It’s a very el-egant wine. It has some toastiness, ithas freshness, lovely acidity and abright fruit spectrum.”

Esposito says the Marsanne hassome sharpness on the palate so hewould suggest pairing it with aslightly oily dish such as paté or foiegras, cured trout, a delicate fish dishor tuna carpaccio.

Two unashamedly expensivewines from the King Valley are Es-posito’s pick of the reds.

So taken was he with the 2005Chrismont Arnaldo SangioveseCabernet, which retails for $75 abottle, that he bought a case, drankthree bottles and “told my wife toput the rest away for a long time un-less I get very sick”.

The label commemorates ArnoldPizzini, one of the pioneers of Ital-ian varieties in Australia, and fatherof Chrismont owner Arnie Pizzini.

Recognising that they had a blockof good Sangiovese but that the fruitneeded to be blended, the Pizzini’s

turned to the recipe for a Super Tus-can wine in which Sangiovese isblended with Cabernet.

Esposito said that standing next toan Italian Super Tuscan, it would bedifficult to tell the difference. TheKing Valley wine has a beautiful noseand what Esposito describes as “redcherries, almost a sour cherry char-acter and autumn forest floor” notes.“At $75 a bottle, I think it’s wellworth it. I’m prepared to put everyeffort into [selling’ that wine],” hesaid.

Esposito said he’s enjoyed it withosso buco and polenta, but says itwould pair well with ox cheeks orany braised meat dish.

If there is one variety that excitesEsposito “right across the board”, itis Nebbiolo. “In Italy they say Neb-biolo is a wine for kings and the kingof wine,” he said. “It’s like a blendof Cabernet and Pinot put together.”

Esposito’s pick is the 2004 PizziniCoronamento Nebbiolo, which re-tails for $135. The same variety ashis prized Barolo and Barbaresco, hebelieves Nebbiolo is the variety theKing Valley does best.

Like the Pizzini’s at Chrismont,Fred Pizzini was a pioneer of Italianvarieties in Australia, planting hisfirst Nebbiolo in the mid-1980s. The2004 Coronamento is his crowningachievement, hence the name.

It has licorice, tar and rose petal

notes. “On the palate it’s like aCabernet,” Esposito said. “On thenose it’s very feminine, like a Bur-gundy.” The wine needs to beopened a long way ahead of time toallow it to breathe.

To end on a sweet note, Espositoturns to the fortified wines thatRutherglen excels in. He loves theMorris Grand Tokay, still defiantlycalled Tokay despite Australia’sagreement to change the name toTopaque after talks with the Euro-pean Union.

Under Rutherglen’s voluntaryclassification system, a Grand Tokayor Muscat has a rich cask-aged char-acter and an average age of 13 to 20years. (Rutherglen Tokay or Muscatis a more youthful style with an av-erage age of two to five years; Clas-sic has cask-aged flavour and an av-erage age of five to 12 years; andRare has an average age of morethan 20 years).

Rich and delicious and certainlyunder-priced at $35 for a 500ml bot-tle, the Morris Grand Tokay has amarmalade character and is “incred-ibly well presented”, said Esposito.“It has a fantastic texture, not toogluey, and would be lovely withsome petit fours.”

Another Rutherglen fortified,Campbells Grand Muscat, completesEsposito’s wish list. (Because it refersto the variety of the grape rather thana geographic locale, Muscat escapesthe name changes that were intro-duced after talks with the EuropeanUnion.)

Esposito appreciates that while theCampbells wine has “a very sweetentry, when you swallow, all the sug-ar takes a step back”.

“Although they’re sweet wines,[fortified wines like these] have asavoury character but then they goback to sweet.”

Campbells has used a five-stagesolera system over many decades toage its fortifieds and the result is acomplex, intensely-flavoured winewith raisin-like notes.

So what would the master somme-lier pair with this most luscious ofwines? “That to me is a meal on itsown,” he said.

Lessons from sommelier with a VueRocco Esposito, the man in charge of the cellar at Melbourne’s three hat restaurant Vue de monde, recently

shared his extensive knowledge of Italian varietal wines from Victoria. Christine Salins was there.

Rocco Esposito sharing his valuable wine knowledge.

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18 hospitality | september 2011 hospitalitymagazine.com.au

W hen it comes to tableware it’sthe glassware your diners havethe most intimate relationship

with. There they are stroking it, holding it,fondling it and of course enjoying drink-ing out of it.

The glassware and stemware you chooseis one of the key components of your of-fering that delivers a strong message to din-ers about how serious you are about thequality of the food and beverages you’reserving. While it might not break an ex-perience for your customers, it sure canhelp to make it.

Using quality glassware not only createsan impression for the diner of a high levelof service but can also actually improve theexperience of the wine in the glass. And asglassware manufacturers continue to in-vest in developing glassware for foodser-vice that’s stronger and more durable, butstill delivers style and good looks, it’s mak-ing it more viable for foodservice opera-tors across the spectrum to offer lovelyglassware whether they operate a fine din-er or a local café.

Focus on serviceTim Russell from top glassware distribu-

tor Crown Commercial says many venuesthese days are more aware of the role glass-ware plays in improving their customers’experience.

“Glassware can improve the overallpresentation for both the venue itself aswell as the presentation of the beverage,”Russell says. “Wine served in premiumstemware and tumblers can improve thepresentation, the acceptance, and the per-ceived quality and value of the beveragethey are served.

“And operators are realising they canstill get longevity out of a glass by choos-ing products that incorporate the newtechnology. Now you don’t have to havethe chunky glass to get the durability.”

Tomkin’s Julie Vajda says diners’ expec-tations continue to grow in Australiaabout the quality of the glassware they’llbe served their drinks in, a trend that re-flects a general increase in awareness offood and wine by Australians.

“I think there is a growing demand formore premium glassware,” she says. “It’sjust part of the wider trend we’re seeingwith the interest in shows like MasterChef.

”People recognise quality in their hospi-tality products when they go to restaurant

and bars, and they are using quality glass-ware at home, and appreciate its effect onthe wine and so they also expect that whenthey go out. And glassware is so tactile,people really notice it.”

Bormioli Rocco Australia’s MalcolmLockie says there is a trend of hospitalityoperators “trading up” when it comes toglassware.

“I think we’ve seen over the past threeor five years restaurants wanting to offerbetter glassware,” he says.

“It’s really all about wanting to providebetter service in a very competitive worldwhile still making sure the consumer getsbriliant value for money.

Hi tech toughnessCrown’s Russell says one of the excitingdevelopments in commercial glassware isthe continuing emphasis by glass manufac-turers on new technology, as they contin-ue to make stemware designed for therough and tumble of the hospitality indus-try that’s more robust and resistant tobreakages and chips.

“For example Luigi Bormioli’s SON.hyxtechnology has greatly increased venuesand distributors’ perceptions of the dura-

‘Thetechnologyhas greatlyincreasedvenues’ anddistributors’perceptionsof thedurabilityof finecrystalline.’

Shine for success

Shine for success

Increasingly sophisticated diners are getting more demanding about their dining out experience —

inccluding the quality of that glassware they’re fondling, writes Rosemary Ryan.

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19hospitalitymagazine.com.au hospitality | september 2011

glassware

bility of fine crystalline,” he says.“The technology enhances both

the durability but also the presenta-tion of the stemware. And LuigiBormioli continues to spend largeamounts of research dollars to fur-ther enhance their product and po-sition as market leaders in this areaas shown by innovations such asSON.hyx and Sparkx.

Luigi Bormioli’s latest new rangeto launch to the market, Vinotequefeatures both the incorporation ofnew styling that maximises the wineexperience when using the stemware,as well as the high strength features.It boasts that the glass technologygives it 30 per cent higher resistanceto breakage as well as 140 per centhigher resistance to stem breakage.

It’s the same focus at the other topbrands of glassware in the hospital-ity industry. Bormioli Rocco has justunveiled its latest new range, Electra,which incorporates what the Italianmanufacturer calls “Star Glass", anew composition its developed thatcreates a high purity and transparen-cy crystal glass.

As well, Electra incorporatessomething Bormioli Rocco calls XLT— Xlasting treatment — an innova-tion created by Bormioli Rocco toprotect and strengthen the wine glass

stem that means the stemware ismore resistant to the most frequentforms of breakage in the hospitalityindustry including washing, twisting,and maintains its strength over time.

Demand for plasticOne of the other major focuses fordrinkware manufacturers is the de-velopment of a wider range of un-breakable drinkware with a premi-um look and feel in response to thegrowing pressure on some hospital-ity venues that’s part of governmentstrategies to reduce injuries causedby alcohol related violence.

In Queensland and NSW venuesdeemed to have a pattern of violentincidents are being forced to use ei-ther plastic glasses or toughenedglassware at certain trading times.

Russell says venues in the situationare creating a growing market forpoly carbonate drinkware that can asclosely as possible match glasswarebut also meet the legislative require-ments.

“There are bigger requirementsfor toughened glass and polycarbon-ate drinkware,” he says. “And whenusing polycarbonate drinkware con-sumers want a premium qualityproduct that presents as similar toglass as possible.”

How to take care of your glasswareGlassware’s a big investment for your business so you want to achieve thelongest life possible. Here’s a few tips to get the most out of yours.

• Avoid glasses coming into contact with each other. Don't pick up multipleglasses with one hand. Avoid glass contact when picking up empty glassesand never stack glasses inside each other or set against each other. For heavyduty performance choose rim-toughened or fully-toughened glass.• Glasses coming out of a hot dishwasher should never be filled immediatelywith ice or cold water. Allow them to stand at room temperature before beingused. Don't place glasses that have contained ice or cold liquid directly into ahot dishwasher. This sudden change in temperature is sure to causebreakages. Fully-toughened glassware however will cope with this.• When cleaning glasses carefully manipulate the bowl and stem to avoidtwisting off the bowl from the stem; the best technique is to handle the bowl,rotate and polish.• If you need glassware back in service quickly, drying is the only option.But take care by using two-day or older newspaper to dry glasses.Remember, the ink would not be dry on newer newspaper. Strange as itseems, using newspaper will make glassware gleam.• If you have to pack glassware to move, wrap it in wet newspaper then let itdry. The newspaper will form into a cast to keep your glassware safe for themove.• When scooping ice, always use a plastic (not metal) scoop, never use aglass.• Never put cutlery in the dishwasher with glasses.• Take abraded, cracked or chipped glassware out of service.

Information courtesy of Crown Commercial.

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glassware

1 Top level stemwareElectra is the new range of stemwarefrom Bormioli Rocco aimed at theupper level restaurants and four andfive star hotels for their middle toupper level dining areas. The rangecovers seven sizes in stemwarestarting at 19cl, ideal for servingdessert wines and liqueurs, up to alarge 65cl for a grand statement. Therange is complimented with a fluteand a stem beer/water 44cl and threesizes of tumblers. An elegant decantersets off the style. The range featuresBormioli Rocco’s new “Star Glass”, anew composition that creates a hightransparency crystal glass. Electraalso has “XLT” — Xlasting treatment— the latest innovation created byBormioli Rocco to protect andstrengthen the stem and make itmore resistant to the most frequentcauses of breakage — washing,twisting, daily use — and maintainsstrength over time.Contact: Bormioli Rocco Australia on02 9555 2227; Website:bormiolirocco.com.au

2 Krosno first for hospitalityGlass maker Krosno has launched itsfirst glassware range designedspecifically for the hospitalityindustry, Vinoteca. The collection ofstriking and elegant lookingglassware has nine superb shapeswith more to come including flutes,martini glasses and an assortment ofwhite and red wine glasses to suit all

restaurants and hotels. It’s nowavailable through Chefs Hat inMelbourne. Contact: H.A.G on 039318 0466; Website: hag.com.au

3 Hi tech Luigi BormioliGlassware maker Luigi Bormioli hasrolled three of its new technologiesinto its new Vinoteque range ofstemware and decanters just releasedto the Australian hospitality market.Using the technology the range isable to deliver the appearance ofleading stemware but with a 30 percent higher resistance to breakage,and a 140 per cent increase inresistance specific to stem breakage.As well as being tough and goodlooking the Vinoteque range isdesigned to maximise the scent andtaste perception of certain wine

Freecall 1800 252 360or visit: www.crowncommercial.com.au

For your nearest Crown Commercial distributor

SON.Hyx Technology

VINOTEQUE

What’s newLooking for glassware ideas for your business?

Here’s our pick of the latest products on the shelf.

1

2

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www.krosno.com.au

Krosno launches an all new collection of striking and elegant glassware for the hospitality industry - Vinoteca.

Vinoteca has nine superb shapes with more to come, including fl utes, martini glasses and an assortment of white and red wine glasses to suit all restaurants and hotels.

Available at Chefs Hat

Vinoteca, for the wine connoisseur.

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glassware

varietals. It’s been accredited withperformance equal to that of leadingstemware by the Centro StudiAssaggiatori Italy.Plus in another achievement — thatwill be a boon for the service of wineand save a lot of tablecloths — theVinoteque decanter features a newtreatment that makes it drip free.Inside the Vinoteque decanter’s neckis Luigi Bormioli’s “Drip StopCoating” which literally stops thewine from dripping.Contact: Crown Commercial on 1800252 360; Website:crowncommercial.com.au

4 Tough and stylishThe Crown CommercialPolycarbonate range has beenextended with elegant stemware,cocktail styles and tumblers inunbreakable drinkware options. Thesejoin the existing range which hasbeen embraced by the hospitalityindustry for its ability to reducereplacement costs, its OH&S valueand of course to meet legislated

requirements in some areas. Thisstylish, high-performance drinkwareis particularly ideal for pool-side,resorts and outdoor city bar spaces.New options include Veneziapolycarbonate stemware (red wine,white wine and champagne flutestyles); margherita and martini;straight-sided Tropic tumblers andflared Sunset tumblers in DOF andhighball styles.Contact: Crown Commercial on 1800252 360; Website:crowncommercial.com.au

5 Colour for your tableThis new addition to the Stolzle rangeof glassware can add some pizzaz aswell as quality and style to yourbeverage service. The Stolzletumblers are designed to complimentany stemware range. Adding a bit ofBohemian style, they’re highly breakresistant and are made from lead freecrystalline glass. Use them to mix andmatch with one of the four colours —or just the clear option — to decoratethe table. Contact:Tomkin Australia

UP TO

$1500On selected Commercial

dishwashers

FOR MORE INFORMATION VISIT THE MEIKO WEBSITE WWW.MEIKOAUSTRALIA.COM.AU OR CALL 1300 562 500.

n selected Commercial

cash back

5

3

4

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www.bormiolirocco.com.au

new from Bormioli Rocco• Large range of modern stemware and tumblers• Laser cut for thinner rims• Star glass - A new glass extremely clear and brilliant• Pulled stem for extra strength and resistance to breakage• Commercial dishwasher safe

Distributed by Tomkin AustraliaT 02 8665 4688 E [email protected] contact Bormioli Rocco Australiasian Representative offi ceT 02 9555 2227 E [email protected]

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25hospitalitymagazine.com.au hospitality | september 2011

When it comes to the proteins onfoodservice menus these daysthe area of seafood seems to be

one around which there are the most issuesand challenges for chefs. How do I makesure the seafood I’m buying is sustainable?Is farmed fish the answer? Should I onlyuse fresh or is frozen okay? Local or im-ported?

Seafood expert Frank Theodore fromseafood supplier De Costi says beingthoughtful about the seafood you buy —and having a knowledgeable and hardworking seafood supplier who is commit-ted to protecting as well as growing theseafood industry — is the key to responsi-bly sourcing your seafood and also offer-ing your customers the best range of del-cious fish.

Theodore says the rise of Australianaquaculture and the industry’s reputationas some of the world leaders in the field hasbeen one of the biggest revolutions inseafood in past years that has had a mas-sive impact on foodservice menus and willcontinue to be an increasing source ofseafood. “Aquaculture has become biggerand bigger and Australian companies havebecome very, very good at farming seafoodas close to nature as possible and that’s aterrific thing with increasing pressure anddemand for seafood,” Theodore says.

However, Theodore said he’s now see-ing renewed interest in wild caughtseafood, and seafood from smaller compa-nies, as chefs search for ways to set them-selves apart and offer a wide variety of fish.

“The great thing about farmed fish isthat it is so consistent and stable so you’vegot your barramundi, you’ve got yoursalmon, and kingfish and jewfish,”Theodore says. “But with the big trend touse farmed fish, menus can start to lookthe same — and I think chefs are lookingfor more variety and getting more interest-

Navigating theseafood sourcingchallenge For chefs, sourcing seafood for menus has become a much

more complex issue over the past few years with a range of

issues on their plate, writes Rosemary Ryan.

ed in wild caught species.“Ninety per cent of the seafood that we

eat in foodservice, if you buy at the righttime of the year when it’s in season, as faras I’m concerned it’s sustainable. If you arebuying when it’s off season well that’swhen you have an issue.”

Chef Colin Barker at Sydney’sBoathouse on Blackwattle Bay restaurantsources a wide variety of seafood from dif-ferent sources as part of his quest to offerdiners the most interesting range he can.He uses a mixture of farmed fish intermin-gled with wild line caught fish with a keenemphasis on seasonality and the use ofsome of the under utilised species youwon’t always see on restaurant menus.They include several that are certified sus-tainable under the Marine StewardshipCouncil program.

Barker says he uses one main seafoodsupplier, De Costi, and one other but alsoheads to the Sydney Fish Market himselftwo or three times a week. “It’s just goodto see exactly what’s down there on thefloor,” says Barker, whose restaurant is justacross the bay from the markets. “Even ifyou’re not going there to purchase but justto see what’s available is great.”

“Our restaurant has been based onwhat’s happening on the market floor for15 years now and for the customer’s sakeand the chefs’ sake as well we really try toget a big range of different fish. There’ssuch a buzz in the kitchen when we getsomething in that’s a little bit different. Sowe really keep our eye out for species thatare not generally commercially targeted.

“This week we got some fantastic MoonFish. It’s one that not many people knowmuch about and it’s the most amazing fish.And up in the Hawkesbury we have a fish-erman who does line caught Jewfish andSand Whiting for us. And there are otherlesser known species like Bonnito, Blue

Mackerel, things like that.” When sourc-ing wild caught fish Barker says he usesonly line caught, not trawl caught. “We douse a lot of wild caught,” he says. “That’salways been our philosophy.”

Barker says while he’s had a life long in-terest in fishing and seafood and is com-mitted to doing what he can to preserveseafood stocks, when it comes to the sus-tainability issue he says he’s “not one to getcaught up in the debate”. “I think a lot ofit comes down to sensibility rather thansustainability and being thoughtful aboutsourcing your fish and finding out as muchas you can,” he says.

Barker says that while he uses MSC cer-tified fish on his menu, and is keen to useit as much as possible, he needs to offer awide range of seafood because of the na-ture of the restaurant. “We use the YellowEye Mullet from the Coorong when it’savailable, it’s one of the MSC ones weuse,” he says. “I’m a massive fan. It’s oneof those lesser known species and it’s a re-ally unique product.”

Sydney chef and keen fisherman TomKime is one restaurateur who has chosento strongly go down the sustainability roadwith the seafood he uses at his restaurantFish & Co in Sydney’s inner west.

Passionate about seafood sustainabili-ty, Kime uses fish for his menu from MSCcertified fisheries or those in primary as-

Baby salmon from NZ King Salmon on the menu at Otto.

‘I think itcomesdown tosensibility...and beingthoughtfulaboutsourcingyour fish.’

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seafood

sessment for certification where possibleas well as fish that are fast growing and arenot threatened.

Kime works with the MSC and hisseafood supplier JOTO to help him sourcesustainable seafood from Australia andaround the world from the Yellow EyeMullet from the Coorong, to Hoki fromNew Zealand to Sea Bass from Portugaland Salmon from Alaska, and smokedHaddock from Scotland.

The UK-born chef said when the oppor-tunity to launch Fish & Co came up hemade the decision to use only sustainablespecies not fully appreciating how radicalit was for this market. “I hadn’t plannedto do anything that was off the wall oravante garde,” he says.

“I have friends in the UK who hadrestaurants that were able to get theirseafood MSC certified and could say theirfish was sustainable — I have one friend inLondon who has a restaurant called Wa-haca — she has three venues and does14,000 covers a week, and all her seafoodis certified sustainable. Jamie Oliver’s Fif-teen restaurants in London and Amster-dam use all certified sustainable seafood.And there’s Raymond Blanc. So there area few people doing it and there’s a lot ofawareness about the certification. I justwanted to do a similar type of thing here.”

Kime says he hasn’t found the philoso-phy is overly constricting when it comes tochoice on his menu. “I think it’s sad peo-ple think it’s hard to be sustainable,” hesays. “You do have to do your research butI think there is enough information outthere plus you have the MSC and the Aus-tralian Marine Stewardship Council.”

Also showing their commitment to givechefs a sustainable choice when sourcingseafood is frozen seafood product suppli-er to foodservice, Pacific West. In June thecompany launched its MSC certified Sus-tainable Harvest foodservice range includ-ing fish steaks and tempura fish using im-ported Hoki and Hake.

Pacific West’s Cindy Eskarous says whilethe product is still very new to the marketthe company has had a good reaction to itfrom chefs. “It’s been very positive,” shesays. “It all depends on the chef and therestaurant and what they are looking forbut it’s definitely been quite favourable.

“More and more there is a push [for sus-tainable seafood] starting to come fromconsumers. They are more interested andunderstand more about it. It’s not the ma-jority but it’s growing and I think in thenext ten years we’ll see a bigger increase.”

Pacific’s range raises the question of us-ing imported seafood which has in the pastbeen seen by many chefs as a bit of a tabooas consumers equated Australian seafoodwith supporting the local industry and

with higher quality. But that seems to bechanging.

The Thai fishing industry is one interna-tional fishery that has been working hardto target Australian chefs with a campaignaimed at demonstrating the high standardof its fisheries and the quality of the prod-ucts it’s producing such as Vannameiprawns. It’s included taking high profilechefs on tours to show them first hand theprocesses. But while those who take partrave about the quality many of them arereluctant to say that the use the importedproduct on their menus.

Norm Grant from the Seafood Im-porters Association of Australasia saysthat in the future with the demand forseafood continuing to grow Australianfoodservice’s attitude to using importedproduct may need to change.

Thai born Sydney chef and restaurantSujet Saengkhan who’s just opened thethird in his successful Spice I Am group ofrestaurants and also operates the popularHouse said he happily sources qualityfreshwater seafood from fisheries in Thai-land, Vietnam and Burma, along with Aus-tralian farmed and wild caught fish. “Weuse Basa from Thailand — it’s common tothe country and is what I grew up on inThailand, it’s a very good versatile fish,”he says. “And we get prawns from Thai-land and Vietnam, plus we’ve just startedgetting soft shell crab from Burma.”

Saengkham doesn’t use just one suppli-er preferring to source his seafood himselfand says quality, and whether it’s from asustainable fishery is his most importantcriteria. “I get the supplier to bring it to meand I test and if it is good quality and Iknow where it’s coming from then I buyit,” he says. “We source from lots of dif-ferent places because we have such a vari-ety of seafood on the menu.”

Basa is a favourite. “You can marinateit, do stirfries, you can do anything. It’swhite meat and fleshy and you can blendthe flavours through very well,” he says.

One of his favourite fish at the momentis farmed King Fish which he uses in hispopular Pla Tord Ka Min — King Fish Fil-let with Bean Paste, as well as line caughtsand whiting.

At Otto Ristorante seafood loving chefRichard Ptacnik always has a large vari-ety of seafood on his menu. He says hav-ing a very knowledgeable supplier and alsotalking to other chefs who are fanaticalabout seafood is the way he ensures he’ssourcing the range and quality he needs, aswell as being confident the seafood on hismenu is sustainable.

He uses a mixture of farmed and wildcaught and some imported and frozenproduct. He changes his menu often andspeaks several times a week to his suppli-

ers about what’s available. “We alwayshave a lot of seafood on the menu especial-ly as we are coming into summer whenpeople really want something nice andlight,” Ptacnik says. “We always have twofish mains, both filleted and deboned plusa whole fish special, and two entreeseafood dishes and at least one, sometimestwo, pastas dishes with seafood.”

At the time Hospitality spoke to Ptacnikhe was excited about the latest new prod-uct on his menu — the new Baby Salmonproduct from NZ King Salmon. “It’s 500to 600 grams so plate size and the flavouris amazing”.

While most of his seafood is local, Ptac-nik will use imported when he finds a goodproduct. He uses Canadian scallops thathe receives frozen which he says is a ter-rific product. “I believe they’re much bet-ter because of the conditions where theyare produced in. The quality is very good.”

Ptacnik says another reason for havinggood knowledge about your seafood andits provenance is the diner. “People are ask-ing where the fish are coming from, andhow they are fed and how they are treat-ed,” says Ptacnik. “Being able to answerthose questions is a big part of our busi-ness as well.”

‘I think it’ssad thatpeople thinkit’s hard tobesustainablewithseafood —there’senoughinformationout there.’

MSC certified sustainable Yellow Eye Mullet from the Coorong in South Australia.

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seafood

Fishy favouritesThree of our top seafood chefs share some favourite

recipes from their spring menus.

Grilled Fillet of Yellow EyeMullet with oregano, garlicand chilli served withcucumber saladFrom Tom Kime, Fish & Co

“Fillets of mullet are easy to cook ina variety of ways and are a verygood source of omega 3. Becausethis oil is just underneath the skin,the flesh is soft textured and notoily like a sardine or mackerel.Yellow eye mullet can adapt to avariety of seasonings and spicesfrom different cuisines.” Tom Kime.

4-6 MSC certified Coorong YellowEye Mullet fillets, butterflied andpin-boned1/2 bunch of fresh oregano ormarjoram leaves, half for garnish1 pinch of crushed dried red chilli Salt and freshly ground blackpepper Olive oil

Marinade4 tbsp extra virgin olive oil1 tbsp red wine vinegar 1 lemon, zest and juiceFried garlic slithers

Place half the oregano leaves in apestle and mortar with a pinch ofsalt and the dried chili and crush.Add enough oil to make it into aspreadable paste. Season the fishon both sides with salt and blackpepper. Spread some of the greenherb paste onto each fillet. Preparethe marinade before you grill thefish, as cooking time is minimal.Mix the olive oil, red wine vinegarand zest and juice of the lemon andleave to steep. Preheat the hot plate,so that it is very hot. Cook the filletsfor two minutes on each side andthen remove from the grill. Pour themarinade over the grilled fillets andtop with a scatter of golden brownflakes of garlic. Garnish with theremaining roughly choppedmarjoram or oregano leaves.

Cucumber salad 2 cucumbers, deseeded and cut inhalf length ways 1 red chilli, deseeded and finelychopped4 sprigs of mint 3 spring onions, finely chopped 50ml olive oil

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seafood

Dressing1 tbsp coriander seeds crushed 4 star anise2 bay leaves 2 tsp sugar100ml white vinegar Juice of half a lemon

Cut the seeded cucumber into 0.5 cm slices andplace in a bowl with the chilli. For the dressing,heat the ingredients in a small saucepan until thesugar is dissolved, leave to cool and then strain.When ready to serve the salad, mix thecucumber, spring onions and freshly picked mintwith the vinegar and the olive oil and dress.

Whole baby NZ King Salmon with Apple,Grape, and Walnut SalsaFrom Richard Ptacnik, Otto Ristorante

“This new baby salmon product from NZ KingSalmon is perfect plate size at 500 to 600g and

the flavour is very delicate and amazing.” RichardPtacnik

4 whole baby NZ King Salmon, cleaned, guttedand scaled2 lemons, cheeks removed2 punnets baby parsley2 Granny Smith apples, peeled and diced100g black seedless grapes, quartered

1 eschallots, finely brunoised40g walnuts, roughly chopped1 bunch chives, finely chopped10ml chardonnay vinegar20ml extra virgin olive oilSalt100ml oil for cooking50g clarified butter

Pre heat oven to 250C. On a large hot flat top,spray the cooking oil evenly. Brush the salmonwith the clarified butter, season with salt and layon one side. Leave the salmon for a few minutesuntil golden and then flip over and repeat for theother side. Prepare a tray and line with bakingpaper. Once the salmon is golden on both sides,place on the baking tray and put into the oven forabout 5 minutes. While the salmon is in the oven,in a large bowl mix the apples, grapes,eschallots, chives, vinegar, olive oil and walnuts.Season with salt. Once the salmon is ready,remove from the oven and place onto a largeoval plate. Evenly share the salsa over the fourfish, garnish with baby parsley, season with saltand place a lemon cheek at the head of thesalmon.

Pla Tord Ka Min (Deep Fried MarinatedSand Whiting)Sujet Saengkham, Spice I Am

500g Sand Whiting60g garlic10g tumeric10g whole black pepper15g coriander root15g lemon grass1 tbsp light soy saucetsp sugartbsp salttbsp soy seasoning saucevegetable oilSpring onion and long red chilli, julienned, togarnish

Scale and clean Sand Whiting. Crush garlic,turmeric, whole black pepper, coriander root, andlemon grass and thoroughly mix with otheringredients. Marinate fish for minimum of 30minutes. Deep fry the marinated fish at 180Cuntil cooked (6–8 minutes.)Garnish with long red chilli, spring onion andserve with seafood dipping sauce.

Flavour and Quality you can trust – at a price you can afford

In Thailand, they have been farming prawns for over 100 years, so they know a thing or two about quality.

And as the world’s biggest exporter, they know how to deliver that quality to you – every time.

For more information, go to our website atwww.thailandexportquality.com.au

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30 hospitality | september 2011 hospitalitymagazine.com.au

doctorhospitality

management

My business partner has turned into an angrynightmare — he even abuses me in front of thestaff. How do I get out of this?You’re in business with a bully, and just because he yellsand screams doesn’t mean he’s brave. This is doingenormous damage to the restaurant, and cutting thevalue of the business asset you both own. Have youchecked out the provisions in your partnershipsagreement that allow either of you to quit? Do youactually have such a document? If you do (and even ifyou don’t), it’s time to get your lawyer on the job.Realistically, you may not get all of your investment back,but you will regain your health and sanity. Put on yourarmour, call his bluff and gather up your best legal andpsychological supporters.

I’ve found more than five hundred business cardswe collected three years ago from a big event. CanI still add them to our email list?Customers should agree to receiving email from you, byspecifically offering their details or using them as part ofa business transaction. You might want to send them afriendly postcard asking them to register again to receiveemail notification. Those who want to hear from you willreply and the others (maybe most) will ignore it. Emailcontacts ‘die’ at a rate of 25 to 30 per cent per year, aspeople change jobs or email providers, so the list is likelyto be mostly out-of-date. Your time might be better spentworking on better contact with your existing, active list.

Our chef is always depressed and its causingcausing big problems. How do we handle this?Medical conditions like this present real difficulties foremployers. On the one hand you want to support him,but you’ve also got to protect your business. But that’snot a reason to do nothing. Work closely with advisorsfrom the restaurant or hotel association, and start with aperformance review to put all the issues on the table. Thisgives him a chance to respond, and you can recommendtreatment — this is being fair. Another option may be forhim to move to part-time work.

Our beautiful desserts are selling very slowly withonly one if five customers ordering them. I needideas to get staff more enthusiastic and selling.Just by increasing staff product knowledge, sales willdefinitely increase (unless your people are catatonic). Dothey know what they all taste like? Everyone should beable to recommend their personal favourite and the bestseller, and you should give them a sales script that’s notoptional. Add some sales incentives (for example a 50cent bonus for selling the nominated dessert of the day)and you will have an immediate lift. Organise shortproduct training sessions each week on one topic egchocolate, soft cheeses, spices, types of nuts etc, and getthe chef involved. Keep it short, include lots of tasting,comparisons and a short quiz.

Have a burning question for the good doctor? We'd loveto hear from you. Send it to him via Hospitality's editor [email protected]

No playing with your foodWhile the world was beating a path to El Bulli before it closed

our columnist is not a fan of Ferran Adria’s style.

NUMEROUS laments have been written in recent months about thedemise of El Bulli, the Spanish restaurant variously hailed as the bestin the world or a culinary con trick on a global scale. At times thegushing and grief assumed almost Princess Diana proportions, as ifchef Ferran Adria’s voluntary departure from the scene was a catas-trophe from which foodservice was unlikely to recover.

Tosh, say I. Rather than raising the culinary art to exalted newlevels, this mountain-side cafe was merely a triumph of publicity overreality. True to the modern trend to slavishly follow the mob wher-ever it might lead, thousands of unquestioning punters applied to dinein a place capable of seating a mere handful.

It was a status symbol to say “I dined at El Bulli”, regardless of the enormous cost this en-tailed. It was more about being able to claim the experience, rather than the experience it-self. After all, how many of the 48 dishes that confronted them would a diner be capable ofrecalling distinctly a week later?

Rather than enjoying a meal El Bulli’s customers were called upon to endure a seeminglyendless bombardment of concoctions that assailed the senses from all directions. A bit likebeing caught in the open under fire from a suicidal sniper. A relentless assault on sight, smelland taste. These guinea pigs (you can hardly call them diners) aroused memories of the Kinks’song of the ‘60s lampooning the trendies who flocked to London’s Carnaby Street “eagerlypursuing all the latest fads and trends”. These “dedicated followers of fashion”, noted theKinks, were “as fickle as can be”.

If only Ferran Adria had been reared by my dear old mum. As he sat in his high chair toy-ing with his dinner, he would have been berated sternly. “Don’t play with your food.” Sub-sequent remonstrations would have scolded him to “eat or go hungry.” They would have beenlessons so deeply etched that he’d never once have strayed in all the years ahead.

More importantly, the restaurant industry would have escaped the deluge of foams, shav-ings, infusions, sprays, gels and emulsifiers which it has felt compelled to impose on dinersever since the publicists pushed El Bulli into the foodservice limelight. The chefs who havehailed Adria as some visionary saviour are, like him, merely playing with their food.

As consumers we’re daily made aware of what is contained in the food we buy off super-market shelves. Packaging provides lengthy lists of additives, emulsifiers and colourings in-tend to “enhance” the basic product. As a result, we proceed with caution, while also not-ing the level of fats, carbs and proteins in each tin or packet.

The underlying message is “buyer beware” as all may not be quite as it is portrayed on theenticing wrapping. Better by far to buy the basic raw ingredient and do your own enhancingwith natural herbs, spices and aromatics.

Yet there are no such warnings delivered by the disciples of Ferran Adria as they rip highquality raw ingredients to shreds then mince, pound and almost totally obliterate the basicproduct before blasting, radiating, injecting, immersing and generally deconstructing it readyto be transformed into something it never was, nor ever intended to be.

This, as others have said, is alchemy. It owes more to the laboratory than to the kitchenand, as such, should carry the same warnings and information as a supermarket frozen dishof lasagne or fish pie.

I don’t want my olive juice presented as a globule that I place on my tongue and spraywith an atomised martini, or have to taste a tobacco-flavoured foam. As for having the no-ble Parmigiano Reggiano reduced to a foam, well...

Sadly, although Adria is often feted as a one-off, his fame has generated an army of slav-ish followers who, without benefit of an arduous apprenticeship under his beady eyes, aremerely pale imitators. Too many menus are littered with foams and gels and globules of lit-tle real dining merit.

Fortunately, the backbone of our industry remains staunchly embedded in traditional val-ues and the majority of our chefs proudly state their mission is to buy and cook the best in-gredients and concentrate on the true flavours. Simplicity thankfully survives.

Get out of the laboratory and back to the kitchen. And stop playing with your (our) food!

For many years known to Hospitality readers by his nom de plume E S Scoffer, Tony Berryis a former editor of this magazine as well as a travel editor, restaurant reviewer, chef andrestaurateur. He's also the world's fourth fastest half-marathoner in his current age group.

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31hospitalitymagazine.com.au hospitality | september 2011

management

Time to raise your profile As the owner of your hospitality business you’re one of its best assets so get yourself out there and ready to

be noticed with the help of these tips from Ken Burgin.

IF YOU’RE the owner or manag-er of a hotel, club or restaurant,there’s no escaping the spotlight.

You’re automatically admired andrecognised, so don’t give away theadvantage. It’s time to shift yourthinking and use the most flexibleand reliable of your marketing assets– you. Here’s a list to have preparedto help you get the best from anymedia attention and publicity thatcomes your way.

Have your ‘elevator speech’ ready.That’s a quick explanation in thirtyseconds of what you do and whoyour customers are. What youwould tell someone between the firstand the twentieth floor? Australiansoften play-down their achievements,but this can be a great opportunityto arouse interest.

‘Business is great’. Period. No-oneis really interested in hearing aboutyour problems — they’ve gotenough of their own. Even if it’sslow, tell us about one of your greatstaff, interesting customers or recentmenu changes. Sometimes you haveto ‘fake it until you make it’ but thiswon’t be the first time.

Don’t take sides. Remember thesaying, ‘in business, there are no en-emies’. Whatever you think private-ly about the prime minister, the lo-cal council or anything else political,keep it to yourself. You never knowwho may disagree, and they mightbe planning to purchase — if theylike you.

Support a cause, thoughtfully andconsistently. The local soccer teamis a good cause, and there are othergroups that may engage peoplemore effectively — overseas childsponsorship, a health charity or en-vironmental work, something thatyou and your staff can watch devel-op and grow over time. Your sup-port will be made known, but mod-estly.

Start an online diary to sharesome of your thoughts — a blog.There are simple free services onlineto do this with such asposterous.com. Experiment with anentry once a week, then make it pub-lic when you’re confident. Then linkit from your website or emails.

Have good photos available. Get

together some good head shots,working shots and pictures of thebusiness. Simple picture editing soft-ware can fix the lighting and removered eyes — choose the ones thatshow you off to best advantage.Some magazines or papers maywant ‘high-resolution’ photos.‘High res’ means 300dpi (dots perinch — dots also equal pixels). Amodern digital camera will do thejob nicely. And make sure the pho-to is well-lit.

Be available to the media. If ajournalist rings, your staff shouldknow how to find you and ‘cover’if you’re busy. A journalist doesn’texpect you to be instantly available,but they do want to hear back with-in the hour. In any event, it’s goodpractice to ask if you can call backin ten minutes so you can collectyour thoughts or check facts thatmight be needed. Don’t just talkabout yourself but follow their lineof questions.

Have something on paper to giveaway. It could be a page of recipes,your top ten tips for throwing a par-ty, a page of pictures from your re-cent trip overseas, and definitely aprofessional business card.

Dress for success. It’s not aboutlabels, but people assume you havea good life, so wear stylish clothesand shoes, certainly beyond thestandard of your staff, have decentglasses and a good haircut. And gen-tlemen, shave every day if you don’thave a beard. Smile more, and lookafter your teeth.

Take care with the car. It’s a fun-

ny thing with Aussies — some timesthey admire your extravagance, andother times they think it’s comingout of their pocket. Much as youmight love the idea of a new Land-cruiser or BMW with all the extras,your staff and some of your suppli-ers may start to take a different ap-proach when it comes to negotiatingwages and money. A new Com-modore may be enough.

Check the friendliness and quali-ty of your phone messages and emailreplies. Officious voicemail or staffcan sabotage your image, and mis-spelt emails make you look sloppyand careless. Set up ‘auto-signatures’in email if your typing is slow, butyou want to look professional.

Have a friendly biography onyour website. Many websites havean ‘About Us’ section, but no facesor names. Tell us about what youenjoy, what you’ve done before andabout passion for the industry. Thishelps customers and strangers makea personal connection.

Show the right image on socialmedia sites. Chances are your Face-book profile is private, but makesure the details that are available areflattering. Add a profile to LinkedIn,the networking site for profession-als – this will often be one of the firstthings people will see if they do aGoogle search for your name.

Ken Burgin is a leading hospitalityindustry consultant. To find outmore visit profitablehospitality.comor call 1800 001 353.

‘Even if it’s slow, tellus about one of your

great staff,interesting customers

or recent menuchanges. Sometimesyou have to ‘fake ituntil you make it’.’

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32 hospitality | september 2011 hospitalitymagazine.com.au

whatsnew

shelfspace

1 Mobile induction cooking.Theportable New Wave InductionCooktop offers the benefits ofinduction cooking in a mobileconvenient form. With an LCD display,free cooking pot and full 12 monthwarranty the portable New WaveInduction Cooktop is great for off siteor outdoor cooking needs like doingcooking demonstrations. With 95 percent energy efficiency the New WaveKitchen Appliances Induction Cooktopis an environmentally friendly way tocook, and there is no radiant heat,making it very safe to use. ContactThe New Wave Kitchen AppliancesInduction Cook Top is available fromall leading home and cookwarespecialists. For information call 1800337 211 or visit newwaveka.com.au.

2 Look no hands.The New Enmatichands-free electronic tapware ishygienic, water thrifty, easy to useand is line with the trend for handsfree tapware becoming the goldstandard for public and commercialfacilities trying to deliver the highestlevels of hygiene, functionality andcomfort to their users. Plus automatic

shut-off, electronically actuatedtapware is also fast becoming apopular method to achieve watersavings and cross infection control innon-domestic facilities. EnwareAustralia’s Tim Fisher said the latestversions of electronic tapware ishighly reliable, efficient and userfriendly and is being taken up incommercial applications such asoffice buildings, hotels, shoppingcentres, childcare centres andupmarket licensed clubs. ContactEnware on 02 8536 4000 or visitenware.com.au

3 Packaging that’s better for theenvironment. Detpak has releasedits latest stock design in itsenvironmentally friendly EnduraRange of food packaging. The Natural& Tasty range has a modern andsophisticated look with subtle tonesthat are aimed at making food thefocus. If you would prefer to show offyour own brand, Detpak can alsocustom print the entire range with itssuperior quality print capabilities. Thecorrugated design of the flutedEndura board means it will withstand

greasy foods without the need for alining, making it the perfect choice forcatering, functions and events. TheEndura range consists of burgerclams, food trays, snack boxes anddrink trays and is suitable for foodssuch as burgers, pizza, fish and chips,nachos and other fried foods. Endurais 100 per cent compostable, madefrom a renewable resource, and themiddle ply is recycled making it agreat choice for the environment too.Contact Detpak at 1300 363 380 orvisit detpak.com

4 Filter and decant wine fast.Save time and money while keepingyour wines looking fresh for longerwith the new Nuance Fine Winer II. It’sa new shorter version of the NuanceFine Winer and decants wine in 30seconds. Positioned as the ultimatewine aerator, decanter, filter, pourerand stopper all in one, it’s exclusive tothe on premise market and isdesigned to oxygenate and filter wineas it is being poured eliminating theneed for decanting. It also features adrip free pouring spout and a tightfitting stopper to seal the wine.

Contact distributor Cellarbrate on (03)9095 7733 or go to cellarbrate.com.au

5 Cooking under pressure.TheMKN OptimaExpress has beendeveloped specifically to meet thespecial needs in institutional cateringwith pressure brat pans, as well aspressure kettles, which come invarious designs and capacity. Anadditional feature is the CoreTemperature Probe provided asstandard with all units. This monitorsand guarantees precise cookingcontrol which ensures HACCPcompliance. The sensor in theOptimaExpress pressure controlsystem provides fully automaticcontrol of the pressurisation processand guarantees very fast cooking. Afast yet extremely gentledepressurisation using minimal waterconsumption is achieved with thespecial double walled insulated lid.Contact the MKN Singapore officeon+65 82 99 08 64 or go to mkn.de

Got new products for the hospitalityindustry? Send details [email protected]

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33hospitalitymagazine.com.au hospitality | september 2011

what’son

hospitalitydiary

SEPTEMBER15-18 Taste of Melbourne; RoyalExibition Building. This annualevent brings together Melbourne’sbest restaurants and premium foodand drink producers into anunforgettable gourmet experience.Restaurants serving up theirsignature dishes this year includeThe Kitchen Cat, Stokehouse andSt Katherines. Seetasteofmelbourne.com.au

OCTOBER2- 9 Market Week 2011,Melbourne; The markets ofMelbourne have come together tolaunch Market Week 2011 acrossMelbourne’s three centralmunicipal markets, Prahran Market,Queen Victoria Market and SouthMelbourne Market. Activitiesinclude the inaugural ‘Markets ofMelbourne Trader Cook Off” wheremarket traders will compete

against each other, cooking recipesfeaturing their specialty produceand judged by some ofMelbourne’s top chefs. Seeqvm.com.au

24 National Savour Awards forExcellence; Restaurant andCatering Australia announced thewinners of its annual awardscelebrating the best caterers andrestaurants in a vast number ofcategories. Who will be named

Restaurant of the Year? For moresee restaurantcater.asn.au

27-29 Hotel, Hospitality & FoodSri Lanka; Sri Lanka Exhibitionand Convention CentreColombo. A new exhibitioncatering for the growing demandsof hotel and restaurant supplies inthe hospitality and tourismindustry in Sri Lanka and SouthAsia. To find out more see hhf-srilanka.com.

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Australia, with a submission claimingthe dismissal was unfair and amongstother things there was insufficient evi-dence. Deputy President Bartel indicat-ed that the Small Business Unfair Dis-missal Code covered this employer andas such the standard to justify the dis-missal was belief on reasonable grounds.

In this case, the investigations of theemployer facilitated a reasonable beliefof serious misconduct so as to justifythe dismissal. As such the Unfair Dis-missal claim failed.

All other employers Employers who are not small business-es however may be burdened with astronger requirement to ensure validreason, and prove any theft. The Fair

Work Act (2009) indicates that in re-sponse to an unfair dismissal claim, theemployer is required to show there wasa valid reason for the dismissal. Non-small business employers are not cov-ered by the code standards and as such‘reasonable steps’ are not sufficient.The employer may need to prove avalid reason and show fair process.

This standard in cases of summarydismissal based on theft can cause greatdifficulty especially where the employ-ee denies the theft irrespective of strongemployer evidence, or where there is anongoing police investigation in relationto the theft. A recent case Jackson vAmigos Group Pty Limited, trading asAmigos Mexican Restaurant [2011]FWA 5484 (17 August 2011) high-lights this complication.

Jackson was summarily terminatedbased on claims of embezzlementagainst Amigos in his role as the restau-rant’s maitre’d Jackson denied theclaims but the employer moved to sum-mary dismiss, while referring the com-plaint to the police. In response to thedismissal Jackson filed an Unfair Dis-missal claim. Commissioner Connor inthe Fair Work Australia Tribunalmoved to suspend the matter while thepolice investigation was ongoing, butindicated he would seek re-listing whenthe investigation was completed.

This case leads to a speculation thatif a police case is not made out, or if itis discontinued, that the employer maybe found to have dismissed the employ-ee unfairly, or without a valid reason,even though there was a strong and

reasonable belief as to the employeesmisconduct. The outcome in this in-stance may extend as far as reinstate-ment of the employee or compensationfor being unfairly dismissed.

These cases highlight that, in look-ing to action summary dismissal, par-ticularly in cases of theft, the employ-er should act prudently, and ensurethorough investigation of the issue be-fore moving to terminate. Employersshould seek detailed advice on howbest to proceed, which may include theprovision of options on other valid av-enues in which to enact a termination.

Prepared by the Workplace RelationsTeam at Restaurant and Catering Australia. For more information call1300 722 878

continued from page 10

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34 hospitality | september 2011 hospitalitymagazine.com.au

hospitalityjobs

EXECUTIVE MANAGER Location: SydneyCompany: Peter Canisius HouseRetreat/Conference CentreDescription: Reporting to theManagement Committee, the ExecutiveManager is the senior operatingmanager of the newly formed PeterCanisius House at Pymble NSW, a newJesuit operated Retreat and ConferenceCentre with excellent facilities,accommodating up to 80 people.This is astart up role commencing immediately,with a view to the successful applicantplaying a substantial role in thedevelopment and implementation of thenew business and its planning. Thesuccessful applicant will have provenoperational management experience inhospitality at similar retreat/conferencefacilities and possess a high level ofmarketing, property and financialmanagement experience to meet theresponsibilities outlined in the RoleDescription. It is expected that theposition will be live in, on site.Applications to: Mr Gregory Conlon,Director of Business OperationsTo apply for this role, please visitwww.hospitalitymagazine.com.au orvisit www.riverview.nsw.edu.au

ESCAPE TO PARADISE – BUTLER INWHITSUNDAYS Location: WHITSUNDAYS, QLDCompany: AA AppointmentsDescription: Our client one of the mostluxurious and sought after resorts in theWhitsundays is looking for a dedicatedBUTLER to join their 5 star team.Working closely with the front officeteam you will meet and greet VIP guestsincluding celebrities and royals on arrivaland will be responsible for exceedingtheir expectations, ensuring all theirrequests are met while ensuring theirstay is 5 star from the moment they stepon the island.This is your chance to join one ofAustralia’s most reputable resorts, saveyour money while you work and explorethe Whitsundays. We are looking for thebest of the best so if you are looking fora challenge then we want to hear fromyou.To apply for this role, please visitwww.hospitalitymagazine.com.au oremail [email protected]

EVENTS MANAGER Locations: SydneyCompany: AA AppointmentsDescription: If you're in love with yourEvents career and want to share it withan exciting, growing organisation, takesome time out to read about this greatnew role.This organisation is committed todelivering the best event management,group travel and incentive programs forclients of all sizes using their experienceteamed with creativity and innovation.You will be responsible for managingevents for prestigious corporate clients,leading a team to exceed all expectationsand delight the client in meeting agreedobjectives and outcomes. It is essentialthat you have previous experience in asimilar role, and ideally some exposureto the travel industry would be a greatadvantage.A fantastic salary package, excitingbenefits, and the joy of working within apassionate, proud and energetic team ofprofessionals who are ranked amongst

the best in the business.To apply for this role, please visitwww.hospitalitymagazine.com.au oremail [email protected]

NSW SALES MANAGER Location: SydneyCompany: Robot CoupeDescription: The company is themarket leader worldwide in the field ofcommercial catering equipment. TheEuropean company is well establishedwith a 50 year history and over 30 yearsin Australia. It is extremely innovative inthe development of new products tocomplement existing ranges and alsowith expansion into new sectors that arealigned to the current market growthindustries.This company has recently become morestrategically aligned with the Europeanparent and has a very positive futurewith strong growths over the past years.Whilst the company is recognised as anicon in the industry the Australianoperation has a small, focused team thatis supportive of all who are part of it.Since 2009 the company has gonethrough change and restructure whichhas now lead to the need for additionalresources that can have a positiveimpact on the longer term growthprospects for the business.We are seeking to employ a New SouthWales Sales Manager servicing not onlyour wide dealer network but also to beengaged with a wide variety of end usersacross numerous market segments.Your primary function will be to achievea designated budget, whilst promotingthe company, its products and yourselfin the best possible way in the business.You will report directly to the NationalSales Manager.You will be part of a very close team whowork extremely hard at creating aworking environment that all enjoy.You will need to possess excellentcommunication skills, be customerfocused with a sense of urgency. Yourcomputer skills must be above averageand be able to complete reports andrequired tasks in a timely manner.A background as a Chef, Pastry Chef orfront of house management wouldcertainly be an advantage.A salary and bonus packagecommensurate with the level ofexperience will be extended along withSuperannuation as per the statutorylevels.This role is also supplied with a fullymaintained company car, laptop / iPad,mobile phone.To apply for this role, please visitwww.hospitalitymagazine.com.au orvisit www.aaappointments.com

SECRETARIAT MANAGER - PART-TIME Location: The Australian Associationof Food Professionals Company:Salva ResourcesDescription:The Australian Associationof Food Professionals(www.foodprofessionals.org.au) isseeking a part time Secretariat Manager,Sydney based, working from a homeoffice.The successful applicant is required tointerface with a dedicated nationalcommittee and the Association’smembership. You would be working witha fascinating mix of food industryleaders and influencers from the media,

education, production, restaurants, winedistributors, marketers and more.Age is irrelevant; the position requires anenergetic personable individual withexcellent office management and ITskills.Knowledge of the food industry ispreferred, but not essential.The Secretariat Manager is required tobe available a minimum of 15 hours overa five day working week. Remunerationis negotiable.To apply for this role, please visitwww.hospitalitymagazine.com.au [email protected]

CHEF-DE-PARTIE & APPRENTICECHEFS Location: SydneyCompany: The Pier RestaurantDescription: One of Sydney's leadingrestaurants, Pier, located in Rose Bay,requires an experienced Chef-de-Partie tojoin a passionate kitchen team. Musthave a desire to learn and be aconscientious worker. Previousexperience in a one, two or three hatrestaurant is a plus. Pier also is seeking enthusiastic Commiand Apprentice Chefs who have a desireto learn.Good salary and conditions.To apply for this role, please visitwww.hospitalitymagazine.com.au oremail [email protected]

TALENTED COMMIS CHEFREQUIRED FOR REGIONAL NSW Location: Newcastle & Hunter, NSWCompany: AA AppointmentsDescription: We are looking for aCommis Chef with a passion for highquality food to join the talented team inthis kitchen. You will be working with adedicated group of culinary experts whostrive to exceed customers’ expectationswith every meal they create.Your excellent knowledge of fine cuisineand experience in all sections will seeyou excelling in this role. Joining thiscompany will offer you more than a job,they will offer you a career.Essentially you will need to come from a4/5 star environment and come from afine dining background, have excellentcommunication skills and above all, youneed to believe in providing 5 starservice to all your customers.This is your dream job. Apply today asthis job will not last!!NO PHONE ENQUIRIES WILL BE TAKEN.ONLY AUSTRALIAN CITIZENS ANDPERMANENT RESIDENTS WILL BECONSIDEREDTo apply for this role, please visitwww.hospitalitymagazine.com.au oremail [email protected]

CHEFS Location: Sunshine CoastCompany: Employment OfficeDescription:The Kingfisher Bay ResortGroup, managed by Tourism LeisureCorporation, incorporates the award-winning Kingfisher Bay Resort, EurongBeach Resort, Fraser Island Barges,Fraser Explorer Tours and the FraserIsland Cool Dingo Tour.Imagine working with an enthusiasticand dedicated team, offering a fantasticservice to a range of guests in amagnificent island location withbreathtaking beaches and scenery.

If you have a passion for food, andwould like to escape the grind of city life,Kingfisher Bay Resort and Eurong BeachResort have a number of cateringpositions available for Executive SousChefs, Sous Chefs, Chef de Parties andCommi Chefs.This is an amazing opportunity to workat one of the most enviable workplacesin Australia! You will enjoy free tours,transfers and travel passes plus a greatrange of discounts.The Tourism Leisure Corporation isundergoing a period of expansion whichwill result in significant opportunities forqualified and proactive candidates toachieve career progression within acompany at the pinnacle of Queensland'stourism industry.As these roles are all live-in, this is theperfect opportunity to escape the 9-5grind of city life and getaway to anisland paradise!If an exciting hospitality role in abreathtakingly beautiful location soundsappealing. Apply now!The advertiser of this job would like youto use their application process. To be eligible to apply for this positionyou must have an appropriate Australianor New Zealand work visa. To apply for this role, please visitwww.hospitalitymagazine.com.au

DEMI CHEF – REGIONAL NSW ANDQLD Company: AA AppointmentsLocation: BrisbaneDescription: As their special Demi Chef,you will absorb the passion of a greatexecutive chef and delight in creatingsome amazing dishes with the freshestand best available ingredients.Essentially you will have a experience ina 4/5* environment as a Demi Chef, orextensive experience as a Commis Chefand come from an a la carte or finedining background, have excellentmotivation skills, have excellentcommunication and presentation skillsand, above all, really believe in providing5 star customer service to all yourclientele!To apply for this role, please visitwww.hospitalitymagazine.com.au oremail [email protected]

ROAD TO GM-EXECUTIVEASSISTANT MANAGER HOTELGROUP IN REGIONAL VICTORIA Location: BrisbaneCompany: AA AppointmentsDescription: Our client, one ofAustralia’s most successful hotel groupsis searching for an experiencedExecutive Assistant Manager to join thisteam in regional Victoria. Working closelywith the hotel general manager you willbe responsible for overseeing the dailyoperations of the hotel, liaising with allheads of department and ensuring brandstandards are maintained. Assisting withall financial reporting you will beresponsible all department operationsbudgets are maintained andcost/budgets are controlled.If you are looking to take the best step inyour career then we want to hear fromyou. Roles like this are few and farbetween so send your resume throughto be considered for the excellentopportunity.To apply for this role, please visitwww.hospitalitymagazine.com.au oremail [email protected]

To see the latest jobs available visit www.hospitalitymagazine.com.au, which is updated daily.To advertise a new job contactHussein Azzan at 02 9422 2851

Page 35: Luke Burgess - foodservicegateway.com.au

HOSPITALITYMAGAZINE.COM.AUCONTACT HUSSEIN ON 02 9422 2851 OR EMAIL [email protected]

Dreaming bigger?TIME TO LIVE IT.

FIND A NEW JOB

TODAY

Page 36: Luke Burgess - foodservicegateway.com.au

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