phone: 1800 240 502 www.cloroxcommercial.com.au HACCP Australia Pty Limited endorses CHUX ® Wipes (PE-197-CA-03) as a food safe cleaning aid for use in food manufacturing, processing and handling operations that are conducted in accordance with a HACCP based Food Safety Program. CHOOSE A CLOTH YOU CAN TRUST CHUX Superwipes feature the HACCP Australia certified colour coding system to reduce cross- contamination risks and help you keep the focus on food safety. Choose CHUX Superwipes for exceptional absorbency, durability and rinse-ability. The national monthly news magazine serving the people in the foodservice and accommodation industries www.openhousemagazine.net CAB Audited. Circulation 20,250 — September 2010 Print Post Approved PP231335/00017 PASS IT ON NAME TICK Training day Do apprenticeships still count? Chinese New Year Clever menu ideas Rethink, reuse, recycle Sustainable restaurant design TEMPTING ANTIPASTO Baxters Foods’ simple solutions 12 10 01 11
Transcript
phone: 1800 240 502 www.cloroxcommercial.com.au
HACCP Australia Pty Limited endorses CHUX ® Wipes (PE-197-CA-03) as a food safe cleaning aid for use in food
manufacturing, processing and handling operations that are conducted in accordance with a HACCP based Food Safety Program.
CHOOSE A CLOTH YOU CAN TRUST
CHUX Superwipes feature the HACCP Australia certified colour coding system to reduce cross-contamination risks and help you keep the focus on food safety. Choose CHUX Superwipes for exceptional absorbency, durability and rinse-ability.
The national monthly news magazine serving the people in the foodservice and accommodation industries
www.openhousemagazine.net CAB Audited. Circulation 20,250 — September 2010
season” heats up, let’s take a moment to look back at the year that’s just past.
I’m sure you’d agree that it’s been a big year for the hospitality industry, with 2010 seeing the removal of chefs from the government list of approved occupations for skilled migration, introduction of “scores on doors” food safety programs around Australia, award wage increases and confusion over the all-inclusive pricing laws. There’s been controversy in Brisbane over the judging of the Restaurant & Catering Awards for Excellence and in Sydney after Greg Doyle from Pier handed back his Good Food Guide “hats”. Sustainability has become an industry buzzword, restaurants have embraced social media and the Masterchef juggernaut keeps rolling on.
Throughout all the ups and downs however, our vibrant, exciting industry has remained resilient, with strong sales figures month after month. If I had to sum up 2010 in one word I’d say optimistic. I can’t wait to see what 2011 brings.
Merry Christmas and Happy New Year to you all.
Ylla WrightEditor
Editor’s word
Celebrate Chinese New Year.
14
oPen house news
Perth restaurant named Australia’s bestRestaurant Amusé in East Perth proved that “west is
best” when it was announced 2010 Restaurant of the Year and Fine Dining Restaurant of the Year at the recent 2010 National Savour Australia Restaurant & Catering Awards, held at the Atlantic [V] Peninsula in Melbourne’s Docklands on October 25.
Events Management Catering – Acer Arena at Sydney Olympic Park took out the major catering prize, winning the Caterer of the Year Award, as well as the Venue Caterer of the Year award.
The competition saw more than 500 trained judges with a passion for food and wine anonymously review close to 2,000 entrants nationally, rating them against standardised evaluation criteria.
National Chair of Judges Kate McGhie said that the competition had been raised to a formidable level this year.
“The Savour awards are recognised as one of the most significant and rigidly judged competition in Australia with far reaching benefits impacting on the prosperity of our thriving hospitality industry,” she said. “It’s an economically challenging industry to work in and these winners are the barometer and entrepreneurial face of Australia’s creativity and optimistic spirit. Restaurant of the Year Restaurant Amusé reflects the energy, resilience and commitment to excellence. They now have the satisfaction that their endeavours have been handsomely rewarded to deliver world class dining.”
McGhie also congratulated the catering industry for the high standard of entries this year, remarking that it was “a tight call for the winners”.
More than 400 of the industry’s best chefs, restaurateurs and guests turned out for the announcement of the national winners.
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4 Open House, December 2010/January 2011 www.openhousemagazine.net
news
Restaurants fined for misleading diners
The Federal government has ordered two NSW restaurants to pay a penalty of $13,200
each for breaching the all-inclusive pricing law on their menus.
The Australian Competition and Consumer Commission (ACCC) took action against the restaurants, Georges Bar and Grill and Steersons Steakhouse, after they failed to tell customers the full price they would pay on a Sunday or public holiday, relying instead on a qualification indicating that a surcharge applied.
The court determined that the restaurants have beached section 53C of the Trade Practices Act 1974, which requires business that show a part of the price payable for a product or service, must also provide the total price of that product or service.
“This is the first time that the court has ordered civil penalties, which began operation in April this year, and follows the ACCC’s first use of Infringement Notices under new provisions of the Australian Consumer Law,” said ACCC chairman Graeme Samuel. “The use of these new powers has been instrumental in ensuring that restaurants and cafes are aware of their obligations under the
Merivale restaurants will open modern Asian restaurant Ms G in Sydney’s Potts Point this month. The restaurant is the brainchild of chefs Dan Hong and Jowett Yu from Lotus.
New gastro bar and supper club The Villager has opened in the former YMCA building in Brisbane’s George Street. The supper club will stay open until 3am.
Peppers Salt Resort & Spa in Kingscliff has launched Season, a lounge bar-style restaurant with a focus on local and organic ingredients from the Gold Coast Hinterland and Northern Rivers areas.
David Chang from New York’s Michelin-starred Momofuku restaurant will open a restaurant at the revamped Star City Casino in Sydney next year, along with Australian chefs Teage Ezard, Stefano Manfredi and Adriano Zumbo.
Botanic Gardens Restaurant in Sydney has welcomed Hamish Watt as head chef.
Melbourne’s Stokehouse restaurant will open a second restaurant in Brisbane’s South Bank development early next year.
Comings & goings
If you would like to share news of appointments, departures, restaurant openings or closings with Comings & Goings, email the details to [email protected], with “Comings & Goings” in the subject line.
Act, and spreading the word that, by failing to comply, they will be running the gauntlet of the ACCC’s patience.”
Earlier this year the ACCC surveyed a number of cafes and restaurants, issuing Infringement Notices to those venues which did not correct their menus after a warning. Proceedings were instituted against traders that failed to pay the Infringement Notice penalty of $6,600.
Aria launches catering armMatt Moran, co-owner of Aria Sydney and Brisbane has launched a catering arm with partner Peter Sullivan. Aria Catering will cater for events and private functions in and around Sydney.
Aria Catering will be run by the teams behind Aria and sister company Opera Point Events, which has managed the function spaces at the Sydney Opera House for over five years. Simon Sandall, head chef at Aria for eight years before taking on his current role as head chef of Opera Point Events, will manage the Aria Catering kitchen.
Food bloggers recognisedLike it or not food bloggers are here to stay, if the inclusion of a new award in the Australian Association of Food Professionals (AAFP) Australian Food Media Awards is anything to go by.
The growing prominence of food bloggers in the Australian food scene was recognised at the association’s recent awards night with the Australian Pork Award for Best Food Blog. The new award was open to all Australian blogs that “primarily inform on the subject(s) of food or/and beverages” and attracted a large number of entries.
The inaugural award was won by Trina So’s The Gourmet Forager, www.thegourmetforager.com. Jules Clancy’s The Stone Soup, www.-thestonesoup.com, was highly commended.
Fast food labelling tobattle bulge in NSW Fast food outlets in NSW will be required to display kilojoule information on menus and menu boards under new laws which come into
effect on February 1, 2011.
Any business with 20 or more stores in NSW or 50 or more stores nationally will be required to comply.
The new laws are part of the NSW Government’s push to improve health and reduce obesity across the state and follows on from the Fast Food Forum, hosted by NSW Premier Kristina Keneally in August. The forum brought together government, industry, public health professionals and stakeholders to discuss food content and how to give consumers better nutritional information at the point of sale.
Under the legislation, businesses will be required to “clearly and legibly” place the kilojoule content on menus, as well as prominently feature the average adult daily energy intake of 8700kj. Kilojoule information must be displayed next to the price of the product and be least the same size as the price of the product.
“More and more NSW families are eating fast food, and if they’re not preparing food themselves, they want more information about what they are eating,” said Keneally. NSW consumers will now have the benefit of clear information about the kilojoule content of the food they order from fast food businesses.”
Primary Industries Minister Steve Whan said the new rules would establish a level playing field across traditional fast food chains as well as cafe and coffee chains, bakery chains, snack food chains, juice bars and ice cream chains.
“Any ‘healthy image’ conveyed by these businesses will have to be supported by genuine nutritional data,” he said.
“Similar models overseas – such as the United States and the United Kingdom – are beginning to demonstrate long term benefits to community health, including moves by the standard menu food retail industry to produce and market healthier product ranges.”
The NSW Government has also committed $1.5 million to an evaluation of the initiative and the production of educational materials to help consumers understand kilojoule labelling and energy consumption. Once up and running the scheme will be evaluated with a view to including other nutritional information such as
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With more than half of adults in NSW classified as overweight or obese, the move has been welcomed by health organisations.
“There is building evidence that menu labelling encourages people to make healthier choices, especially parents choosing meals for their children,” said Tony Thirlwell, CEO of NSW Heart Foundation. “Given the fact that 4.5 million Australians eat out at fast food or snack food outlets every day, we must learn by doing.
“Labelling information needs to be on menus where it’s going to be noticed if we’re serious about helping people make healthier choices and reducing the risk of heart disease, the number one killer of Australian men and women.”
New president for Restaurant & Catering Brien Trippas, the founder of Trippas White Catering, has been named the new national president of the Restaurant & Catering Industry Association. Trippas takes over from Peter Doyle who had been in the role since 2008.
Trippas has previously been the president of the Restaurant and Catering Association of NSW (2004 to 2009) and treasurer of the national Association for the last twelve years. Earlier this year he was inducted into the John K Walker Hall of Fame alongside luminaries including Tetsuya Wakuda, Neil Perry and Tony Bilson, as part of the 2010 Savour Australia Restaurant & Catering NSW Awards for Excellence.
Scores on Doors pilot seeks feedback The NSW Food Authority’s Scores on Doors initiative, developed in consultation with industry and local government, is seeking feedback from participating businesses, industry groups and associations, consumers and consumer groups.
The six month pilot program began in July with 20 councils across NSW volunteering to take part.
“The very purpose of this pilot is to trial the system and get feedback from participants, consumers and industry and incorporate that feedback in our assessment of the trial before a state wide roll out of the voluntary program in 2011,” said NSW Food Authority CEO Alan Coutts.
“We are well aware there are a variety of factors to
be taken into account when assessing the program in action and we welcome any feedback to help us in developing the best system possible.”
Industry is being closely consulted during the pilot through the Hospitality Industry Working Group and the Food Regulation Forum’s Retail and Food Service Advisory Group.
“The NSW Food Authority will review the proposed system at the completion of the pilot based upon the feedback we receive from all stakeholders,” Coutts said.
Since the pilot began 321 businesses in the participating council areas have signed up to take part in the Scores on Doors pilot. So far 211 have been inspected, using a standardised inspection checklist, with 166 receiving an A grade (excellent), 32 a B grade (good), 11 a C grade (acceptable) and two awarded a P grade (improvements need to be made).
For more information, visit
www.foodauthority.nsw.gov.au.
Hop to it with ’roo recipesThe Rural Industries Research and Development Corporation has released a cookbook, Roocipes, as part of its campaign to change Australians’ attitude to eating kangaroo meat. The lean red meat gets the thumbs up from environmentalists and health experts alike, however many Aussies still don’t like the idea of eating “skippy”.
Following on from a series of tastings and master classes for chefs held earlier this year, contributors to the book include native food pioneer Raymond Kersch, former Star City chef Sean Connolly and Tony Bilson.
In addition to recipes the book showcases the various cuts available and offers cooking tips to maximise flavour and tenderness.
To download a copy, visit www.rirdc.gov.au. OH
Letter to the editor
The use of the name barramundi on a menu logically presumes serving the iconic Australian fish. This is especially so in northern tourist destinations where barramundi is the local fish of choice. But cheaper, lower quality Asian fish may be served. Consumers are the losers. Country of origin labelling for seafood enables consumers to make an informed choice.
University research delivers a clear message. Consumers have strong preferences for Australian seafood. It is clean and green. Consumers suspect imported fish is not the same standard. Also, blind taste tests demonstrate a clear hierarchy with imported barramundi low on that scale. To be blunt, consumers strongly prefer Australian barramundi. They want to know the country of origin and will consider this along with price in making a choice.
Really, the name barramundi should be reserved for Australian product. Consumers think barramundi must be Australian. Some other iconic Australian products have similar problems. Aboriginal didgeridoos and boomerangs face fakery and substitution and
consumer rip-off from copies from Asia. If governments will not solve this problem by reserving such names for genuinely Australian product, then the next best thing is to give the consumer the information to make an informed choice. If they want to buy an Asian copy of an Australian indigenous artefact so be it. If they want to buy Asian fish instead of real Australian barramundi, that should be their choice. But they deserve to know.
Would this be costly? In the Northern Territory it is already law. Across Australia, supermarkets, corner stores, fruit and vegetable and seafood retailers have little difficulty meeting the present national labelling requirements for country of origin. It remains to extend the same consumer protection to prepared seafood sold in restaurants. Already leading chefs identify the provenance of menu items. What is the problem with consumers knowing where their seafood comes from?
Graham Dalton, President, Australian Barramundi Farmers Association
8 Open House, December 2010/January 2011 www.openhousemagazine.net
Tempting antipastoFreshen up menus for summer with a selection of marinated vegetables, pesto and tapenades which can be served as they come or in a range of other dishes.
With the increasing popularity of small and shared plate-style dining, antipasto has come
into its own. Traditionally served as the first course of an Italian meal, antipasto (which translates as “before the meal”) can include a selection of cured meats such as prosciutto, coppa or salami, Italian cheeses, sweet-salty anchovies, plump olives, marinated vegetables such as semi-dried tomatoes, chargrilled capsicum and artichoke hearts, and of course, crusty bread to mop up all the delicious juices. With no hard and fast rules to follow, there are as many different antipasto selections as there are chefs, ranging from a few simple ingredients to lavish platters.
Antipasto ingredients such as sun-dried tomatoes, grilled eggplant and marinated capsicum are also incredibly versatile, lending themselves to any number of other dishes such as pastas, salads, gourmet wraps and sandwiches.
While some chefs prepare many, if not all, of their antipasto selections from scratch, prepared marinated
vegetables offer a cost-effective, ready-to-go option for busy foodservice operations, saving time and labour costs.
Baxters Foods Australia offers a wide range of premium chargrilled and marinated vegetables, pestos, dips, sauces and tapenades to foodservice through its Argents Hill Country Cuisine and Bamboleo Fresh brands.
Bamboleo Fresh offers a range of antipasto items developed with the foodservice market in mind. Versatile and delicious, the range is made using a selection of sun-dried, fire-roasted and chargrilled vegetables seasoned with fresh herbs and spices, and marinated in a light canola oil. Available in a convenient 2kg tray with resealable lid, quality,
flavour and an extended shelf life are assured. Complementing the range is Bamboleo’s selection of delicious pesto sauces, which are made with fresh ingredients and no artificial colours or flavourings, offering maximum flavour.
Argents Hill Country Cuisine’s range of semi-dried and sun-dried tomatoes, and chargrilled vegetables combine premium ingredients with traditional recipes, while the pesto and tapenade range are handmade from fresh, locally-sourced ingredients. Available in a range of foodservice packs all the products are gluten-free, making them an even more versatile addition to menus.
Whether you’re interested in refreshing existing dishes, or creating a fresh new menu for summer, these premium products offer maximum flavour on the plate with a minimum of effort in the kitchen. ● www.bamboleo.com.au OH
CoVer story
10 Open House, December 2010/January 2011 www.openhousemagazine.net www.openhousemagazine.net Open House, December 2010/January 2011 11
origins of... sustainability
glenn austinwww.xtremechef.com.au
Consultant Chef
Well, what is the score card after yet another year with Open House? For me personally it has probably been one of the best years in my life – business is great, married life is fantastic. Sadly, there were two family deaths but apart from that I have nothing really to complain about.
When I looked back at my year with Open House I reflected on all of this year’s articles and decided to take a look to see if anything I had written about had actually changed.
I started the year in February with the offer of free consultancy to restaurants turning over less than $600,000 per year. This resulted in my business partner Peter Wright offering to have me committed, but also 37 restaurants contacting me with various issues. Out of those nine called back to tell me their business had changed direction for the better. This is a very positive result; I hope the others had the same success.
March’s column was about taking the pizza industry more seriously from a chef-manager prospective. I have had considerable feedback from chef-operators agreeing with my comments on costings and I’ve noticed an increase in support for Fonterra, who
do actually care about their customers and help them where possible. Well done Fonterra Foodservice, and also to Bidvest for their huge commitment to social issues globally.
April was the article on the potential of drugs to ruin your career. I had only two comments on that so clearly either a rubbish article or it did not raise enough interest. May’s “Meeting Mongrel” piece got a few laughs and quite a bit of discussion, but it pretty much got lumped into the same category as the June article on “Wankers dressed up as chefs at trade shows”: we agree with you but can’t see it changing.
July’s piece on the government, and August and September’s columns on seafood really created some interest.
As far as the government goes, Tony Abbot would do well to have a relaxing Christmas in his budgie smugglers. He did a fantastic job in the election and Australia now has to
live with the consequences, including the trillion dollars of secured debt we now have. Well done Labor. And still there’s no interest in looking at any issues concerning hospitality.
The article on “country of origin” labelling for seafood saw the second highest amount of letters ever with operators outraged at the ignorance of those in power trying to inflict such a ridiculous rule on us. Clearly they have never had to forecast menus or have any understanding on what actually goes on with business. I also received many letters of support (thankfully) about my stance on the importation of seafood.
So that wraps up yet another year. Thank you to everyone that takes time to read my articles and provide feedback whether pleasant or unpleasant. I hope you have the best festive season possible, and if I see any of you around it’s my shout for a beer.
PotatoesBaked, fried or mashed, potatoes are a solid foodservice performer with a fascinating history.
Potatoes are one of the most versatile vegetables available to
chefs, and one of the most loved. Even the most veggie-shy kid will happily tuck into a serve of hot chips or creamy mash. Given the significance they have in many European cuisines it’s hard to believe that they were unknown in Europe until several hundred years ago.
Native to South America, potatoes are believed to have first been cultivated around 4000 years ago in Peru. Historians believe that as well as using potatoes (which they called “papas”) for food, the Incas worshipped them, even burying them with their dead.
Spanish conquistadors in search of gold were the first Europeans to encounter potatoes, which they thought were a kind of truffle, in 1537. Taking their discovery back to Spain, they were sent to the Pope for inspection and eventually to a Belgian botanist for classification. Considered a botanical curiosity, only the very poor ate potatoes at
first, however after it was noticed that sailors who ate potatoes didn’t develop scurvy, they became standard issue on Spanish ships.
Throughout the late 16th century potatoes spread throughout Europe although many people thought that they were poisonous (part of the nightshade family, the leaves are indeed poisonous) and evil. In France the potato was accused of causing a range of diseases including leprosy, syphilis and sterility, and of destroying the soil where they grew.
Sir Walter Raleigh is credited with introducing the potato to Britain when he was granted land in Ireland by Queen Elizabeth I in 1589 to grow potatoes. The local gentry were invited to sample the new vegetable but the inexperienced cook threw out the potatoes themselves and served the leaves instead, which made everyone sick.
It wasn’t until the 18th century that large-scale cultivation of potatoes began in earnest. In France the vegetable was finally popularised
by pharmacist Antoine-Augustin Parmentier who had become convinced of the nutritional value of potatoes after being forced to survive on the tuber while a prisoner of war during the Seven Years’ War with Prussia. Failing at first to convince his countrymen of their value, Parmentier planted a large plot of land with potatoes, which he placed under heavy guard. When the locals became aware of the security surrounding the crop they decided it must be very valuable. One night, Parmentier allowed the guards to go off duty and, as he had hoped, the farmers made off with some of the potatoes to plant in their own fields.
In Ireland potatoes gained popularity thanks to their high yield and nutritional value. By the middle of the 19th century the Irish people
were so dependent on potatoes as their major food source that when the crop failed several years in a row at least one million people died of starvation. Others were forced to emigrate to Australia and North America. In the space of just a few years the population of Ireland halved from about nine million to just over four million.
Potatoes came to Australia with the early European settlers, with Governor Hunter reporting in 1797 that 11 acres (4.5 hectares) in Parramatta had been sown with the crop. These days about 1.3 million tonnes of potatoes are produced in Australia, comprising of about a dozen varieties. Australians consume an estimated 53 kilograms of potatoes each every year – that’s a whole lot of spuds. OH
One of the attractions at the recent Restaurant 10 show in Sydney
was an installation by renowned sustainability designer Joost Bakker (pictured). The installation, called “Growing Incredible Food in Restaurant Waste! by Joost”, showed how restaurant waste can be converted via pyrolysis (chemical decomposition caused by heat) and in-vessel composting into re-useable energy, delivering cost savings for businesses. The thriving display of potted herbs grown in converted food waste from Rockpool Bar & Grill in Melbourne showed how easy it was to recycle scraps instead of sending them to landfill.
It’s a subject close to the heart of the designer, who has recently opened Greenhouse St Georges Terrace in Perth with partners Paul Aron and Jason Chan.
The restaurant, a permanent version of the temporary Greenhouse which popped up in Melbourne’s Federation Square for three months in 2008-2009, uses only recycled and sustainable materials in its construction. Built around a steel frame, straw bales in the walls provide insulation and surfaces are clad in plywood and recycled plastic. Vertical gardens cover the walls with greenery and a roof-top kitchen garden produces fresh ingredients for the restaurant. A worm farm processes organic waste from the kitchen, providing “worm tea” to fertilise the gardens. Inside, furniture is made from old road signs, fencing wire, recycled car tires and wooden pallets. Even the plates used to serve food on are recycled, made from materials such as melted bottles and off-cuts from the construction of the building itself.
The idea of sustainable design extends beyond the building itself and into the concept for the menu. Working with head chef Matt Stone, Bakker said that they designed the menu “in reverse”.
“We based our food on the waste it produced,” he says. “There were a lot of products we couldn’t
use because of the way it was packaged. If an item was packaged in non-recyclable packaging, it was off the menu.”
Buying in bulk – ordering pallets instead of cartons – creates minimal waste. Grinding wheat on-site (around a tonne a week) and using the wholegrain flour to make everything from bread to pasta and pizza dough means that they only actually buy in about 25 products.
“We’ve simplified the whole menu,” Bakker says. “Yes, it’s limiting but I think that if you offer five incredible dishes on a menu, people will be happy with that.”
An unexpected benefit of streamlining the menu has been a reduction in food costs to around 16 per cent, increasing profit margins.
“My friend Shannon [Bennett, from Vue de Monde in Melbourne] was looking at the costs saying this has to be wrong but we realised that buying everything in bulk and dealing directly with growers was saving us money,” he says. “Our labour costs are about 5 per cent higher but our food costs are low.”
Bennett was so impressed with the figures that he’s looking at grinding his own wheat at Vue De Monde. Fellow Melbourne-based chef Frank Camorra has already ordered a stone ground mill for his tapas bar MoVida.
“The other great thing about milling your own flour is that when you’re buying those sorts of volume, producers are prepared to make a trip into town to deliver it themselves, so you have a connection with the growing process,” he says. “I think everyone that comes through the kitchen gets inspired because it’s back to basics and they understand that the guy who milks the cow brings the milk; the guy who grows the wheat, delivers the wheat.
Head chef Stone’s enthusiasm for this unconventional way of doing things is central to its success.
“When we were first talking about
From the ground upRecycled materials and a pared-down, back-to-basics menu are at the heart of Melbourne- based artist and designer Joost Bakker’s sustainable restaurant design.
the restaurant Paul said there’s no way we’re going to be able to find a chef who’ll want to mill his own grain, roll his own oats, make his own butter and yoghurt, but then we found Matt and he loved the idea,” recalls Bakker.
Bakker believes that Stone is representative of the generation of young chefs who are coming up through the ranks of industry.
“Neil Perry loves him. He keeps saying you’d better look after that boy,” he says. “There are heaps of young chefs like Matt and that’s why I’m an optimist and think that the way we think about food and sustainability will change fast. I can already see it starting to happen in Melbourne.”
Bakker is currently working on another Greenhouse restaurant which will tour Milan, Berlin, Paris
and London in early 2011.
“I’m going to run the whole thing on cooking oil,” he says. “We’ll wash waste oil on-site and turn it in to diesel, which will power a generator.
“It does mean that we can’t have an espresso machine because they use too much energy but we’re going to have pour-over coffee. It might cost us a bit of revenue in coffee sales but Matt’s excited about doing food to go with single origin blends of coffee. Again, it wasn’t my intention to go down that route but he’s just picked it up and run with it.”
One thing is for sure, Bakker is determined to keep pushing boundaries when it comes to sustainable restaurant design.
“The Greenhouse in Perth is 10 times better than the one in Fed Square, and this next one will be even better than that,” he says. OH
12 Open House, December 2010/January 2011 www.openhousemagazine.net www.openhousemagazine.net Open House, December 2010/January 2011 13
Have apprenticeships had their day?Apprenticeships have long been the norm for young chefs but experts are questioning whether they still have a role to play in our ever-changing industry.
As many aspiring chefs contemplate training options for
2011, the question of whether formal apprenticeships still have relevancy in today’s multicultural foodservice marketplace has been raised by a panel of high-profile industry figures.
The debate, which took place at the Restaurant 10 show in Sydney recently, saw panellists Deborah Hyam, Assistant Director Educational Programs at TAFE NSW, Michael Bennett, Chief Executive Officer of group training organisation HTN, and Sydney chefs Alex Herbert (Bird, Cow, Fish) and Luke Mangan (Glass Brasserie) discuss training options for young people entering the industry.
Specific issues relating to the recruitment and training of young chefs which need to be addressed were identified as the high dropout rate of apprentices (currently 50 per cent, with 38 per cent dropping out in the first year), the unrealistic expectations of what apprenticeships and cheffing really involves, the need for additional mentoring to improve retention rates and the high cost (versus benefit) of apprentices to employers.
Mangan, who co-founded the Appetite for Excellence awards to encourage the next generation
of chefs, confessed that he is
starting to have doubts about the
apprenticeship system, which
he fears isn’t keeping up with
contemporary trends in cooking.
“Why aren’t we teaching students
masterstocks and other techniques
of Asian-style cooking, rather than just sticking with classic French techniques?” he asked. “Those things are important but we’ve moved on. We’re serving some of the best food in the world in Australia and I think the colleges should be sucking the knowledge out of those chefs and passing it on to apprentices.”
Herbert said that she believed the apprentices she employed were often frustrated by the food that they were cooking at college, which they considered outdated.
“Food is like clothes, music, cars,” she told the debate’s audience. “They want to be cooking what’s ‘now’.”
On the other hand, many apprentices have unrealistic ideas of what completing an apprenticeship involves, attracted by the “glamour” of television shows such as Masterchef and ambitions of becoming a “celebrity chef”. With the long hours and conditions considerably less rosy, many apprentices simply gave up, leaving their employers in the lurch.
“A better reality television show would be following a first-year apprentice through their training,”
commented Hyam. “That would give people more of a reality check of what’s involved.”
While the panel agreed that apprenticeships weren’t the only way to become a chef these days, Bennett maintains that the industry is still very much behind formal training.
“Industry is telling us that apprenticeships are the way to go,” he said. “At HTN we have 140 positions vacant for commercial cookery apprentices.”
For Hyam the key issue is ensuring that aspiring chefs are offered support and solid training, regardless of where they study.
“I think there are many ways that people can learn a trade and apprenticeship is just one of those,” she said. “Any training system that is a collaborative effort, has support from the employer, commitment from the employee and is underpinned by solid training is a successful model. Statistics show that when models are highly supported though mentoring, completion rate increase.
“Not all students have to come to TAFE either. If there’s a really
strong training environment and commitment from the employer, we can work out a flexible arrangement.”
While it’s obvious that there are no cut and dried answers on the question of apprenticeships, moves such as the introduction in NSW of pre-apprentice programs to give young people a better idea of the realities of undertaking an apprenticeship were applauded.
“There are opportunities for the whole system to be tweaked,” said Hyam.
try before you sign upAn initiative from the NSW Department of Education and Training has seen the introduction of a number of pre-apprenticeship training courses.
The NSW Kickstart Pre-Apprenticeship Training courses are available in trades where there is a shortage of qualified workers including commercial cookery and are designed to give participants an opportunity to decide whether they’re interested in enrolling in an apprenticeship. The courses include 300 hours of hands-on training, including units from the apprenticeship qualification, and 60 hours of work placement.
The course are free and available to people aged 19 and under. For more information, visit www.training.nsw.gov.au.
Mentoring mattersFollowing the success of the Appetite for Success mentoring program in South Australia, the program has also been launched in
New South Wales and Queensland.
Designed to help develop the careers of young chefs, participants are paired with experienced chefs for regular mentoring sessions, as well as individual and team training exercises. It is hoped that the program will help increase retention rates in the industry.
“The reality of being a chef in today’s market requires a multitude of skills,” says Matt Kemp, head chef/owner of Restaurant Balzac, one of the chefs who has signed on as a mentor.
“To become a successful business person and gather the skills and knowledge on your way to the top, guidance is essential.”
The program is being run by Sunshine Coast TAFE in Queensland and the Sydney Institute and Northern Sydney Institute in New South Wales. For more information, visit www.appetiteforsucess.com.au.
Other programs with a strong mentoring component for young chefs are the Electrolux Appetite for Excellence awards (www.appetiteforexcellence.com), and the Tasting Success Chef’s Mentoring Program (www.sit.nsw.-edu.au/scholarships), a program which is run by the Sydney Institute and aims to increase the likelihood of female apprentices finishing their training and embarking on an ongoing career in the hospitality industry. Second- and third-year apprentices are placed in the kitchens of high-profile chefs such as Christine Manfield, Alex Herbert and Kylie Kwong. OH
Sally Snowden from Alliance Catering with her Appetite for Success mentor Peter Van Es
from the Amora Hotel.
New management degreeLe Cordon Bleu Culinary Institute has launched a new Bachelor of Business (International Restaurant Management) course to be run at its Ryde Campus in Sydney for 2011.
The degree course is designed to prepare students for management careers in the hospitality, food and wine marketing, and related food production and food service industries. It will have a strong focus on the entrepreneurial and culinary aspects of the world of hospitality, including units in small business management, marketing, wine and beverage management.
With a track record of more than two decades placing students in restaurants and hotels as part of Le Cordon Bleu’s Cuisine and Patisserie courses, Bryn James, Education Manager for the Institute said that launching the degree course was an obvious next step.
“It is a natural progression for the Institute to now offer this multi-disciplinary Bachelor Degree with a focus on the restaurant industry here in Sydney,” he said.
Facilities at Le Cordon Bleu Sydney Culinary Institute’s Ryde campus include 16 fully equipped commercial and specialty kitchens, two training restaurants, four bars, specialist wine tasting facilities and computer rooms.
For more information, visit www.lecordonbleu.com.au.
Le Cordon Bleu’s new course will train people for management roles.
Formal training provides young chefs with a good grounding in technique.
14 Open House, December 2010/January 2011 www.openhousemagazine.net
Chinese new year
Kung Hei Fat Choy!Join in the fun of Chinese New Year with a menu designed to ensure your customers’ prosperity for the year ahead and that of your business.
The Lunar New Year is without a doubt the most important period
in the Chinese calendar, celebrated over 15 days with parades, lion dances, dragon boat races, fireworks and of course feasting. Widely celebrated in Australia, February 3, 2011, will welcome in the Year of the Rabbit, with festivities running from January 28 to February 13.
Everything that happens during Chinese New Year is designed to bring good fortune in the year ahead, and promoting a Chinese New Year’s menu or organising one or more special events during the New Year’s period can have the same effect on a restaurant’s turnover.
With symbolism key to Chinese culture, foods considered “lucky” are traditionally served at New Year. Foods are generally considered lucky either because of their appearance (for example, whole eggs symbolise fertility) or because the sound of their name sounds
like another word (for example, the Chinese words for pomelo and turnip sound like the words for abundance and good omen respectively). Specific dishes also come with their own meanings.
Although dishes vary from region to region, jiaozi (below), dumplings made with a wide variety of fillings, are eaten in abundance on New Year’s Eve (the most important day of the festival) as they are said to look like golden ingots and take their name from an early form of paper money, bringing with them the promise of wealth and prosperity. In some regions cooks will hide a coin in one dumpling – whoever eats
that dumpling will be blessed with good financial luck. In Northern China steamed buns (man tou) are considered lucky because their round shape represents reunion and wholeness.
A whole fish is also commonly served during New Year’s Eve celebrations because the word for fish (yu) sounds like the word
abundance. Leaving the head and tail on symbolises abundance from the beginning the end of the year. Another common dish is chicken, served whole with the head and feet on to symbolism completeness. Many other New Year dishes are also served whole or use uncut ingredients as cutting carries with it unpleasant connotations.
Eight treasures rice is a dish of sticky rice mixed with eight other ingredients including lotus seeds, almond seeds, red dates, candied fruit, sweet bean paste and brown-sugar. Nian gao, from Southern China, is a sticky rice cake which is steamed in lotus leaves and is believed to evoke a successful career and prosperity in the future.
Buddha’s Delight (luo han jai), a vegetarian dish usually served on New Year’s Day – a day when killing animals for food is frowned upon – combines several “lucky” foods including lotus seeds (fertility), gingko nut (prosperity), black seaweed and lily buds (wealth), bamboo shoots (well being) and bean curd (happiness).
Noodles are eaten to ensure long life, especially on the seventh day of the festival, which is considered to be “everyone’s birthday”. When fried with meat and bamboo shoots, the dish symbolises “a wish for long life”, since the Chinese character for bamboo sounds the same as the word for wish.
Also eaten on the seventh day is
yu sheng, a dish made from finely shredded vegetables, raw fish and assorted condiments. Everyone at the table is expected to help toss the salad with chopsticks while wishing each other well. It is believed that the height of the toss reflects the height of the diner’s growth in fortunes, so the higher the toss, the more wealth they can expect.
While the number of dishes and courses served at a Chinese New Year meal varies, eight is considered an auspicious number, as the Chinese word for it sounds like the word for prosperity. Above all, abundance is important, as generosity is believed to ensure prosperity for the year ahead, and what business doesn’t want that? OH
During the New Year period sticky sweets are traditionally offered to Zao Shen, the Kitchen God, to prevent him from being able to open his mouth and say bad things about the household when he makes his annual visit to the supreme being the Jade Emperor.
16 Open House, December 2010/January 2011 www.openhousemagazine.net www.openhousemagazine.net Open House, December 2010/January 2011 17
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Choosing the right knivesA good knife is the number one tool in any chef’s kit, but how do you know which brand is right for you. We weigh up the options.
There are literally hundreds of styles, shapes and single-purpose
knives available to chefs, which makes choosing the right one all the more important. A good knife is reliable, easy to care for and a pleasure to use; a bad knife can lead to slippage, fatigue and injury. No wonder then that many chefs feel so strongly about their knives, that when they come across a brand that “fits” they stick with it.
“My knife is as important as my life,” says Takashi Ohuchi, executive chef/restaurateur of Uchi Lounge in Surry Hills. “According to Japanese history samurais took great care of their knives and treated them with value, respect and appreciation. Most Japanese chefs like myself hold sentimental value for their knives and this is why I’ve had my
Masamoto and Fujiwara for over 22 years now.”
Matt Moran from Aria restaurant in Sydney and Brisbane is such as fan of Global knives that he has signed on as an ambassador for the brand.
While Japanese brands such as Global, Misona, Mcusta and Shun have become increasingly popular amongst chefs in recent years, European and especially German brands such as Wusthof and Zwilling J A Henckels also have a strong following.
“I use Wusthof knives,” says James Smyth, head chef of Bouzy Rouge in Richmond. “They’re strong, durable, keep the edge on the blade for a long time, and it’s incredibly easy to get them sharp again after a couple of strokes of steel.”
While comparisons are often made between German and Japanese, there are pros and cons to both.
“Japanese-made knives are thinner, lighter and made of harder steel than German knives,” says Leigh Hudson, managing director of retailer Chef’s Armoury, which stocks Japanese brands exclusively, including Sakai Takayuki, Mcusta, Kanetsune, Kaiden and Massagu. “The other main advantage is that there’s a larger variety. Along with Western-style cook’s knives, there are any number of traditional single-sided Japanese-style knives. They have five different knives for cutting crab alone.”
While the harder steel means that Japanese blades are sharper than
European brands, it also makes them more brittle, meaning that they can chip or break if they are dropped or used for tasks they’re not equal to.
“You do need to be careful of the edge,” says Hudson. “But that’s no great issue for someone who knows how to look after a knife. If you’re going to handle a heavy task, switch to a different blade.”
Shea Chawford, head chef at Monkey Magic in Surry Hills, agrees: “My Misona gyuto is a very versatile knife – I can use it to butcher chickens or to carefully slice hamachi for carpaccio – but my Aritsugu knives are more for specific tasks. The deba [filleting] knife I use on Suzuki jewfish wouldn’t be a good choice to slice tuna for example, because it is heavy with a thicker blade and is designed for cutting through bones with ease.”
“German knives are normally forged from one piece of steel, with a full tang [the part of the blade that extends into the handle] and a thicker spine,” says Hadi Kwa, a buyer for specialty retailer King of Knives, which stocks both Japanese and European brands including Wusthof, Shun, Ran, Kostur and Bismark. “The good thing about a thicker spine is that if you want to hack a piece of bone, you can just use the spine and go for it.”
A key difference, according to Kwa, is that the “softer” steel used to make European knives means that they need to be sharpened more
frequently, and honed to straighten out the blade. German knives are however much easier to sharpen then Japanese blades.
Price is also a consideration when weighing up the options. Hand-forged blades such as those made by Japanese company Sakai Tatayuki can be as much as four times as much as European brands.
At the end of the day, however, how a knife feels in your hand is vital.
“With so many brands in the market, all saying they’re the best, the main thing to do when choosing a knife is to hold and get a feel for it,” says Kwa. “If someone is going to work with a knife for long periods it needs to be comfortable. If it feels right, that’s the most important thing.” OH
An Australian option Australian-designed Furi Knives were created with chefs in mind. Realising that when chefs cut forward and down repetitively with a knife where the handle tapers towards the blade they automatically squeeze the handle to stop slippage, designer Mark Henry came up with the idea of reversing the handle. The resulting knives, which are made in one piece and feature a “reverse wedge” handle (the hilt is broader closer to the blade), reduce hand fatigue because there is less slippage and less squeezing is needed to do the same job.
Leigh Hudson, managing director of Chef’s Armoury lists his top three things to consider when choosing a knife.
1. Ease of sharpening. Steer clear of knives that have a bolster – a piece of metal that extends down from the bottom of the handle to the blade – as it will make the knife very difficult to sharpen.
2. Comfort. Most chefs will use a knife for several hours a day so comfort is vital. A number of the Japanese knives are shaped to increase comfort, for example, have finger grips cut into them.
3. Type of steel. Knives should be made of good quality steel. If a knife is made from very grainy steel it won’t sharpen to a good edge or hold that edge long.
Before you buy
Takashi Ohuchi, executive chef at Uchi Lounge, with his
favoured Fujiwara knife.
18 Open House, December 2010/January 2011 www.openhousemagazine.net www.openhousemagazine.net Open House, December 2010/January 2011 19
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10 ways to stand outCompetition in the cafe market is fierce, so how do you set your business apart from competitors? Nick Oliveiro, manager of Australia’s Best Cafe, Cafe Vue in Melbourne, shares his tips.
7. Choose great produceIt might seem obvious but having excellent fresh produce goes a long way to creating a good reputation. Customers love good quality bread and fresh fruit and veg; choosing top quality produce makes customers feel like you’re more concerned about their experience than your bottom line.
8. Work together as a teamWith good staff comes the need for good teamwork. You need your staff to work well together, not just to ensure things get done but to create the atmosphere of a happy workplace.
9. Offer varietyHaving regular or semi-regular
events outside your normal operating hours is a great way to promote yourself to customers. At Cafe Vue, our Friday night cocktail nights, which are completely different to our usual cafe trade, allow regulars to experience something other than lunch or breakfast and helps open up the business to new customers.
10. Have fun
Having a fun atmosphere is an important factor in standing out. While it is not always appropriate in other styles of dining, cafes shouldn’t take themselves too seriously. Having fun doesn’t mean not working hard but if you can provide a venue with great food, great coffee and an occasional laugh, you will definitely be better off than most. OH
After being named Victoria’s Best Cafe at the 2010
Restaurant & Catering Victoria Awards for Excellence back in August, Melbourne’s Cafe Vue went on to claim the national title at the 2010 National Savour Australia Restaurant & Catering Awards for Excellence, announced on October 25 in Melbourne. To find out what makes Cafe Vue stand out from the thousands of other cafes nationally, we asked cafe manager Nick Oliveiro for his top 10 ways to stand out from the cafe crowd.
1. Hire great staffThe most important thing for standing out is the staff that you
hire. You need great staff to be the face of your business. They represent the cafe’s style and the way it feels to your guests. Nothing can break a cafe’s reputation quicker than bad staff and nothing can promote your cafe better than great, friendly staff.
2. Have a unique element
A great cafe always has a unique selling point that sets it apart in people’s minds. Cafe Vue is famous for its burgers and lunch boxes – it is what makes us stick in people’s minds and draws new guests in.
3. Provide fast, friendly and professional service
There is nothing worse than being in a slow cafe, with rude service; work at providing service which is efficient, friendly and knowledgeable.
4. Be flexible
If you can demonstrate that you’ll go out of your way to accommodate a special need, be it for gluten-free bread or a special soy-milk, you’ll make guests feel special and looked-after. It might be an effort to fulfill a request but it is worth it.
5. Provide consistent coffee
With all cafes, good consistent coffee is a benchmark that needs
to be set. People aren’t always drawn to cafes that just make great coffee but they are always reluctant to visit a cafe that makes inconsistent coffee.
6. get to know guests
Getting to know your regulars is a great part of being in the cafe industry. But you need to be proactive. Acknowledging return guests is very important for developing a strong relationship with them. Initiating conversations with customers, getting to know their names and what they like to eat and drink goes a long way to creating loyalty.
Cafe Vue in Melbourne.
20 Open House, December 2010/January 2011 www.openhousemagazine.net www.openhousemagazine.net Open House, December 2010/January 2011 21
12 baby goat (capretto) shanks1 tablespoon sea salt1 garlic clove, crushedA few sprigs of thyme¼ teaspoon ground white pepper300g flageolet (navy) beans2 litres duck fat (can be re-used)1 litre brown chicken stock A sprig of rosemary1 bay leaf50g butterSea salt & freshly ground black pepperConfit tomatoes (see recipe, below right)
Mint pistou40g flat-leaf parsley, washed and picked70g mint, washed and picked85g pistachio kernels, roasted lightly½ teaspoon roasted cumin powder50ml lemon juice130ml extra virgin olive oil50g parmesan, grated finelySea salt & freshly ground black pepper
Ensure the shanks have been trimmed at the base and tip to approximately 12 cm in length. Season the shanks with salt, garlic, thyme and pepper and marinate overnight in the refrigerator. Soak the beans in plenty of water overnight.
Preheat the oven to 140˚C. Wipe any excess ingredients from the shanks and place into a casserole dish. Cover with a lid and cook for 2 to 2½ hours, until the flesh is tender to the touch. Remove from the oven and allow the shanks to cool in the fat. Increase the oven temperature to 180˚C.
Alternatively, the shanks can be cooked in a slow cooker for about the same amount of time.
While the goat is cooking, place the drained
flageolet beans into a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for about 45 minutes until the beans are tender.
Drain the beans and return to the saucepan, add the stock and herbs, and simmer over the lowest heat until the beans have soaked up most of the cooking liquid. Remove the herbs, stir through the butter and season the beans. Keep warm.
Combine all the ingredients for the pistou in the bowl of a blender or food processor. Process for approximately 45 seconds, until the ingredients are still slightly grainy (don’t over-process).
Reserve in a cool place.
Place on a metal tray and heat in the oven until the shanks are warmed through.
Spoon the bean braise onto each plate, sprinkle with confit tomatoes, top with the goat shanks and finish with a dob of mint pistou.● Recipes and image from Must Eat by Russell Blaikie (UWA Publishing, $49.95). OH
CooKing the booKs
Wine ’n’ dineRenowned for its wine list, Must Winebar in Highgate, Western Australia, pairs premium wines with wine-friendly French bistro-style food. Here, chef and owner Russell Blaikie shares one of his favourite combinations.
Confit tomatoes3 large roma tomatoes1 garlic clove, chopped finelyA few sprigs of thymeSea salt & freshlyground black pepperExtra virgin olive oil
Preheat the oven to 160°C.
Blanch and peel the tomatoes. Cut into quarters lengthways, de-seed and place onto a sheet of baking paper on an oven tray. Sprinkle with chopped garlic, thyme sprigs and salt and pepper.
Drizzle with the olive oil and place in oven for approximately 30 minutes. The tomatoes will intensify in flavour and dehydrate a little. Remove and reserve at room temperature if you are using them on the same day.
The tomatoes will keep for 3 to 4 days if kept in the refrigerator; take them out to warm to room temperature before using.
Wine suggestion
La Spinetta Barbaresco “Starderi”, Piedmont, ItalyConfit of goat is strongly flavoured and needs a high-toned wine with strength, firmness and acid-tightness. This very serious wine balances the rustic flavours and slices through the meat fat. It’s a winner.
shanks and finish with
La Spinetta Barbaresco “Starderi”, Piedmont, Italy
ProDuCts
new booking service launches
Online booking service bookarestaurant.com offers
restaurants a new way to secure last minute reservations. Operating in real-time, restaurateurs can advertise available tables and special offers to diners who are looking for a last minute table, maximising covers and profitability.
Bookarestaurant.com allows diners to search for time and table availability at a specific restaurant or by cuisine or location; snap up special offers advertised by participating restaurants, and receive instant confirmation of bookings.
Benefits to restaurants include the ability to promote last minute table availability, manage bookings electronically and build a customer database. Restaurateurs have complete control over their public profile and table inventory, and there is no registration charge or monthly fees. A flat-fee of $8 per booking is applicable only after the booking is honoured.
Prominent restaurants who have signed up for the service so far include Quay Restaurant, Otto Ristorante and Aria in Sydney and Attica, Mirka at Tolarno Hotel and Nobu in Melbourne. ● www.bookarestaurant.com
Peachy keenSet to be the star of this year’s stone fruit season is the Donut peach, in season from now until February.
Donut peaches, marketed by Perfection
Fresh, owe their name to their unusually flat shape. Smaller than other varieties they have a smooth yellow skin overlaid with a rosy blush, perfumed aroma and sweeter than usual white flesh. Choose slightly under-ripe peaches for cooking, or add ripe to salads, desserts and juice. ● www.perfection.com.au
taste of traditionAlong with brandy-laced fruit mince and buttery shortbread nothing says traditional Christmas baking like the rich almond flavor of marzipan.
Founded in 1909, Odense Marcipan produces a range of premium marzipan and almond products for the foodservice and bakery markets. Products available in Australia are marzipan (30 per cent), ideal for modeling, confectionery and chocolate, and suitable for baking; almond paste (60 per cent), ideal for giving a strong almond flavor to pastries and baked goods (above right), and an almond baking paste, which will give baked goods a traditional European taste.● www.mayers.com.au
Freeze frameUntil now Pacojet has been the only system available for chopping and blending frozen foods to produce
purees, mousses, ice cream or sorbets, however chefs now
have another option.
The Nemox Frix-air is an ideal solution for chefs who want to process and chill small amounts of a wide range of foods easily and quickly. Frix-air
minces, mixes and blends all ingredients,
either frozen or fresh,
preserving the natural and rich taste of food, to get a velvety texture at the ideal tasting temperature.● www.ecotel.asia
Ipad ordering simplifiedIpadmenu has launched a customisable ipad menu “app” for restaurants, clubs and bars.
This simple-to-use product allows restaurants to upload menu descriptions, photos, corporate branding and other information such as food and wine matching, dietary and allergen information and specials, creating a unique menu which can be then loaded onto one or more iPad.
With the interactive technology, diners are able to peruse menu descriptions
and images, send their orders directly to the kitchen and even leave feedback. ● www.ipadmenu.com.au OH
Bright ideaCreate a candlelit atmosphere without the mess, fuss or open flame of ordinary candles with Rechargeable Tea Light Candles.
Available in packs of 12, these long-lasting LED flickering tea lights from Candles Recharge give the effect on candles without any of the hassles.● www.candlesrecharge.com.au
22 Open House, December 2010/January 2011 www.openhousemagazine.net www.openhousemagazine.net Open House, December 2010/January 2011 23
Victoria comes out to competeSteve MacFarlane
The Australian Culinary Federation’s Victorian branch hosted the Australian Culinary Challenge Victoria again at this year’s Fine Food Australia show, with butchers, baristas and front-of-house competitors joining the chefs in an expanded program.
As always the main event was the Fonterra Foodservices Restaurant Challenge with 12 teams competing for the first prize of $10,000. Congratulations to The Point – Albert Park for winning the event for the second time.
We also had four new events in 2010:
The La Cimbali Barista Cup
Open to cafe and restaurant baristas and trainee or junior baristas, competitors had to produce a range of espresso beverages including a signature coffee of their own creation. Congratulations to winners Remy Shpayzer and Matt Perger, winners of the open and junior division respectively. Matt Perger also won the Gun Barista category, which pits baristas against the clock. He managed to produce 10 lattes for an appreciative audience in three minutes and 35 seconds, beating his nearest rival by 25 seconds.
The Aquanas Foods Australian Pastry Cup
Open to junior and senior pastry chefs, the Cup was judged over four classes including best dessert
OPEN HOUSE FOODSERVICE is proud to be a diamond sponsor of the ACF.
For information on ACF, visit www.austculinary.com.au,
Official organ for the Australian Culinary Federation; Association of Professional Chefs and Cooks of NSW; Professional Chefs and Cooks
Association of Queensland Inc.; Academie Culinaire de France; College of Catering Studies and Hotel Administration, Ryde, NSW; Les Toques Blanches, NSW Branch; Australasian Guild of Professional Cooks Ltd.
Subscriptions: 1 yr $99; 2 yrs $154; (incl. gSt and surface mail). ISSN 0312-5998
Published in Australia by Rank Publishing Co Pty Ltd · P.O. Box 189, St Leonards, NSW 1590Opinions expressed by the contributors in this magazine are not the opinion of Open House Foodservice. Letters to the editor are subject to editing.
which I might add is gaining lots of momentum, a true sign that things are working, but also extremely busy with Xtreme Chef, the business I share with Glenn Austin. The point I want to make is that the ACF and Xtreme share an office. The ACF and Xtreme sometimes also have the same clients and the question that gets asked more often than I like relates to potential conflict of interest: “when I am having a meeting am I representing Peter Wright, the ACF or Xtreme?”. I could ask many of you who work out of kitchens and have a representation elsewhere the same question.
My answer is that sometimes I represent myself, sometimes the ACF, sometimes Xtreme and sometimes all three, as there will always be some grey in the rainbow of success. If I am with a client that could use a sponsor’s product of course I am going to encourage them to use it; just ask the chef at the Sydney Cricket Ground. Those of you that work with me and know me well realise that I also represent myself with a very high level of integrity which allows things to work out. So a message to my foes – build a bridge, get over it and use
your energy to better our fantastic culinary federation, and not to try and provide yourselves selfish compensation.
To the Australian Culinary Federation sponsors and supporters thank you once again. A special thank you to Sharon Aye (Fonterra), Roger Bond (Meat & Livestock Australia), Editha Del-Carmen (Nestle Professional), Otto Meile (Moffat), Peter Crowe (Bidvest), Steven Popovic (Robot Coupe), Craig Bond (Mirvac Hotels & Resorts), Ylla Wright (Open House), Alistair Sloman (Tassal), Walter Wagner (Crown Entertainment Complex) and Lee Alsten (Krio Krush).
To all Australian Culinary Federation members, friends and colleagues, enjoy this time of year, try to take some time to have a meal with your family or friends, and most importantly, stay safe.
Thank you in anticipation for a great 2011.
Peter Wright National President Australian Culinary Federation [email protected] www.austculinary.com.au
Best wishes for the festive seasonHo Ho Ho, or should I say Ha Ha
Ha? I may not look like Santa Claus with a white beard and rotund waist line but I sure feel like it. It is at this time of year when we really appreciate what has happened over the past year, and although many of you are flat out making everyone else’s Christmas festive and bountiful, it’s still a time to celebrate and enjoy.
The year culminated in us finally notching up a win on the culinary circuit with a win at the Pacific Cup in Fiji in November. This was after finishing second many times during the year including at Global Chef in January, in Singapore in March and in New Zealand in July. However the jewels in the crown for me were the Proud to be a chef program in March, the Golden Chefs’ Hat in September and the National Apprentice Competition in November. Focusing on junior chef development, these three events have assisted us in reaching over 4000 apprentice and training chefs and cooks nationally, in some way shape or form. My hat goes off to all of you who played a part in this extraordinary feat and to the thousands of cooks-in-training who I
5 minutes with... Christine Codell, President of ACF South AustraliaQ: Congratulations on your new role as president of the ACF South Australia. What are you most looking forward to doing in the role?
A: Thank you! I am really looking forward to the challenge of getting the word out to more chefs about the Australian Culinary Federation and giving them a chance to bring in new ideas.
Q: What do you think are the biggest issues facing the hospitality industry in South Australia at the moment?
A: We need affordable, sustainable, environmental plans to secure our resources for future generations. A lot of work is already being put in to this issue by a large number of local producers and providers, but it needs to become standard practice across the board. I would like to see more support and
incentives for businesses that promote these practices.
Q: South Australia has some amazing produce. What have been your best finds recently?
A: We are so lucky in South Australia; there is seemingly no limit to the awesome ingredients at our fingertips. Lobster season has just opened and the crays coming from Kangaroo Island are amazing. I have been excited by some of the new smoked and cured meats coming from the Coorong lately, especially the Waygu products. And I tasted some wine soaked, chocolate dusted muscatels, recently – yum! White and yellow carrots have become available too. I love their sweetness and they look great on a plate.
Q: What are South Australian chefs doing better than the rest of the country?
A: We have a lot of really great chefs in South Australia who are prepared to break the rules and push boundaries. It’s all about the incredible produce we have to work with and bringing out those great natural flavours while putting a
personal twist to it.
Q: What does 2011 hold for the ACF in South Australia?
A: Hopefully, lots of new members and some interesting new projects.
We have a great line up of competitions in 2011, including The Secondary School Challenge and the Nestle Golden Chef’s Hat Awards. We are also hoping to get a team to the Oceanafest competition – watch this space!
There will be a number of tours to local producers throughout the year, which are always informative and fun, and we have regular networking events that are staged at different venues throughout the year.
Planning is also underway for Adelaide to host a major international competition in 2012, which will be fantastic for South Australia.
know are better off than before.
Those of you that know me realise that I am extremely busy with the Australian Culinary Federation,
Anaphylaxis mattersJock Stewart
The ACF in NSW recently held a master class at Ultimo TAFE to inform members about the dangers of anaphylaxis (a severe food allergy). Conducted by Maria Said, National President of Anaphylaxis Australia, the session covered the causes, symptoms and treatment of anaphylaxis.
To help the food industry better understand food allergies and how to create and maintain a safer environment for their patrons, Anaphylaxis Australia had developed a Food Service kit. The kit includes an interactive CD Rom, posters, allergen cards, fridge magnet and an informative, easy to understand booklet that explains Australian food laws and how businesses can minimise risk.
“Awareness, education and training are all vital in keeping those with severe food allergies safe,” Said says. “And it takes effort from the whole community,”
This kit is available to order from www.allergyfacts.org.au.
Thinking pinkMelbourne tuned on a beautiful spring day as the Victorian branch of the ACF hosted a Pink Breakfast at The Queen Victoria Market recently, with all money raised going to support breast cancer programs run by the Cancer Council Victoria.
Chefs from William Angliss Institute, NMIT and Victoria University, along with chefs from the ACFV put together a pink-themed menu to satisfy hungry shoppers. Dishes on offer included pink fruit salad, bacon and eggs on pink baguette and pancakes with pink berries, with ingredients and produce donated by the ACFV’s generous sponsors.
After a 5am start setting up, the team started serving food at 7am to the market traders; by 9.30am a steady stream of customers were enjoying the fare.
This is the second year the ACFV have celebrated International Chefs Day with a fundraiser for breast cancer, raising money for a good cause and bringing chefs from all over Melbourne together with a common purpose.
and the live dessert challenge. Congratulations to Jenni Key from Bitter Sweet Patisserie in Adelaide who won the event as well as the Australian Culinary Challenge Chef of the Year award.
The Meat & Livestock Butchery Competition
Apprentice butchers competed in preparing different cuts of meat, incorporating specialist garnishes and finishes, and matching them to a menu and a wine.
Congratulations to Thomas Bouchier (first year), Corey McGregor (second year) and Michael Hay (third year).
The Alsco Front of House Cup
Teams from metropolitan and regional hospitality training institutes working in the Fonterra Foodservices Restaurant were judged by a panel of experts on the quality of their service. Congratulations to the winning team from Victoria University, Donny Dep Cao, Desiree Otte, Samuel Bebawi and Jane Seini Veamatahau.
As usual we have been overwhelmed by the support given in 2010 by our long-standing and newly welcomed sponsors. We would like to thank all the sponsors who make events such as this a success.
The ACFV aims to make this an annual event and look forward to seeing you there in 2011. OH
From left: Fonterra Foodservices National Sales Manager, Garry Stone, the team from The Point – Albert Park, and Steve McFarlane.
