Hospitality May 2011

Transkript

No.672 May 2011
hospitalitymagazine.com.au
foodservice
■
accommodation
■
beverage
■
management
Top cheese
Dairy delights
judged the
best in the
country
BAKING UP
PROFITS
Print Post Approved PP349181/00109
REGIONAL
STARS
How chefs Anthony Milroy
and Monique Maul turned
a run down restaurant
into a culinary destination
Hi tech clean
Latest warewashing technology
saving energy and money
Bakers and chefs
cash in
on consumer
appetites
Social networking
Make Facebook work for you
Hotelex Shanghai
We wrap up this top
international industry show
EDITOR
Rosemary Ryan
Ph: (02) 9422 2880
[email protected]
JOURNALIST
Editor’s Note
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]
MARKETING
Janet Leong
Ph: (02) 9422 2644
[email protected]
GRAPHIC DESIGNER
here for a long, long time.
After many years of work
and an investment of around
$80,000 he's legally produced an Australian raw
milk cheese. It's been a long
road — he's been working
with his local health authorities for six years to get his
C2 cheese approved for sale
— and finally succeeded.
Haddow said he’s now
working on other styles of
raw milk cheeses he would
like to produce but says the
possibilities are limited.
"I'd like to make more raw
milk cheeses but the regula-
Blessed are the cheesemakers. Stop groaning. I know
I’ve used that old Monty
Python line a million times
before in these pages but it
just so perfectly sums up my
sentiments towards our brilliant makers of cheese. I love
cheese!
The line came to mind again
as I spoke this week to acclaimed Tasmanian creator
of fine cheeses Nick Haddow of the Bruny Island
Cheese Company.
Haddow has scored a big
point in the raw milk cheese
debate that’s been going on
tions that are in place really
limit what kinds of cheeses
can be made out of raw milk
cheese at the moment.” he
said.
The key to getting C2 approved was heat treating the
curds to a minimum of 48C
along with careful temperature controlled maturation
process and having a moisture content of less than 36
per cent.
Haddow said the response
to the cheese has been "massive" with demand far great
er than can be met. "We can
make 15 wheels a week —
sight kilogram wheels but
we could be selling five times
that much.”
Haddow said he hasn't had
any other cheesemakers
contact him expressing their
desire to follow suit but he's
hoping his achievement may
have laid the ground work
for more such cheeses to be
made. “The South Australian Dairy Authority is
paying me a visit because I
think they may have had
some inquiries from cheesemakers there,” he said.
Asked if he feels like a pioneer Haddow said yes, and
no. “In a way the opposite is
true,” he said. “This is the
way cheese used to be made
— it’s the way it’s made
everywhere else in the
world.”
Hear, hear, and may the
cheesemakers of Australia
go forth and produce.
Please.
Rosemary Ryan
Ronnie Lawrence
Ph: (02) 9422 2741
PRODUCTION CO-ORDIN
NATOR
Laura Panameno
Ph: (02) 9422 8772
[email protected]
PRODUCTION DIRECTOR
Troy Stevens
Ph: (02) 9422 8748
ASSOCIATE PUBLISHER
Michelle Graves
Ph: (02) 9422 2391
SUBSCRIPTIONS
Ph: 1300 360 126
contents
6 News
14 Hospitality chef
First legal raw milk cheese.
Industry weighs into carbon
tax debate.
How Anthony Milroy turned
a run down restaurant into a
regional culinary destination.
8 Mystery diner
17 Imbibe
Our undercover diner heads
to Philippe Mouchel’s new
bistro.
Winemakers building their
business using social media.
10 Secret ingredients
How to make Facebook
work for your business.
Q&A with chef Kemal Barut
from Lezzet restaurant.
REED BUSINESS INFORMATION
PTY LTD SYDNEY HEAD OFFICE
Tower 2, 475 Victoria Avenue,
Chatswood, NSW 2067 Australia
Ph: (02) 9422 2999
Fax: (02) 9422 2863
19 Baked to perfection
Chefs and bakers tap in the
Aussie appetite for top bread
and patisserie.
23 Dairy good
35 Burgin
ONE YEAR: $132.00 incl GST
TWO YEARS: $220.00 incl GST
Features
12 Workplace
Casuals and unfair dismissal
regulations.
The great Aussie dairy
delights judged the best in
the country.
37 Shelfspace
27 Cleaning up in the wash
We round up some of the
latest new products for
foodservice.
Latest news from the
innovative hi tech world of
warewashing.
No.672 May 2011
ON THE COVER:
foodservice
hospitality | may 2011
I
beverage
I
management
Dairy delights
judged the
best in the
country
Average Net Distribution
Period ending Sept 10
13,701
4
accommodation
Top cheese
BAKING UP
PROFITS
REGIONAL
STARS
Print Post Approved PP349181/00109
MATERIAL
The publisher does not accept responsibility
for any editorial or advertising material
forwarded or held in storage nor will
material be automatically returned. Whole
or part of this publication cannot be
reproduced without prior written approval
from Hospitality’s management.
I
How chefs Anthony Milroy
and Monique Maul turned
a run down restaurant
into a culinary destination
Hi tech clean
Latest warewashing technology
saving energy and money
Bakers and chefs
cash in
on consumer
appetites
Social networking
Make Facebook work for you
Hotelex Shanghai
We wrap up this top
international industry show
On the cover this month is an
image that has had mouths
watering around the Hospitality
office for days as we prepared this
issue for you. It’s of a Warm
Roasted Beetroot, Potato, Pancetta
and Blue Cheese Salad that features
the amazing King Island Dairy
Endeavour Blue Cheese.
It’s from Dairy Australia’s new
cookbook featuring the champion
dairy products from this year’s
annual Grand Dairy Awards — a
celebration of our local cheeses.
Turn to page 23 to check out our
round up of all the winners of the
categories in the awards including a
range of cheeses, yoghurt, cream
and butter including the Grand
Champion Cheese — the much
awarded Old Telegraph Road Fire
Engine Red washed rind cheese
from top Aussie cheese maker Jindi
Cheese.
For cheese and dairy food lovers
like the crew here the cookbook is
food porn. You can drool over it too
at dairyaustralia.com.au
MAYONNAISE
GUARANTEED RESULTS, EVERY TIME!
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KRAAFT FOODSERVICE
OO S C RANGE,
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PLEASE CONTACT YOUR STATE SALES MANAGER :
NSW KAY (02) 8887 9529 OR MIRAY (02) 8887 9530 | VIC/TAS SCOTT (03) 9676 5442 | QLD HEATHER (07) 3442 1221
| SA MICHAEL (08) 8131 3600 | WA JAKUB (08) 9230 0811
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W AFTFOODSERVICE.COM.AU
news
in brief
Former Fifteen manager
found guilty
The former manager of TV chef Jamie
Oliver's Melbourne restaurant has
been convicted of setting its offices on
fire in 2008. Kevin Stralow, 34, was
found guilty of one count of arson at
the Fifteen restaurant, and 16 charges
of theft. The trial heard Stralow, of
Richmond, started the fire, which
caused $1.5m damage, to cover up
thefts for gambling.
Latest success for our
Newcastle boy
Aussie ex- pat chef Brett Graham has
added another major success to his
bow by storming on to the high
profile S Pellegrino World's 50 Best
Restaurants list with a splash. The
Newcastle-born chef's The Ledbury
restaurant in London was named as
the list's highest new entry, comng in
at number 34. Danish restaurant
Noma grabbed the top spot for the
second year in a row.
Parental leave scheme
kicks off July 1
The Australian Government has
begun its campaign to educate
employers about their obligations and
rights under the new Paid Parental
Leave scheme which will come into
effect from 1 July. For information
including an Employer Toolkit, head to
centrelink.gov.au or call 13 11 58.
MOST READ STORIES
Former Fifteen manager found
guilty as latest Oliver venture opens
1
Accor takes over Fraser Island hotel
management
2
Hilton leads way in taking pledge
3
Lascelles to defend title at Chef of
Year competition
4
Hotel industry asks for cooperation
from union
5
Source: hospitalitymagazine.com.au 1822 April 2011
6
Industry enters carbon debate
THE RESTAURANT and catering
industry has weighed into the debate about the effect of the Australian Government's proposed new
carbon tax on various industries.
The peak representative body for
the industry Restaurant and Catering Australia said it was "stunned"
that the Gillard Labour Government will ignore any compensation
packages for cost increases on carbon tax for small businesses.
It said the Government's attitude
to small business is to take the costs
on board as a day to day operating
expense or pass it on to the consumers.
Restaurant and Catering Australia chief executive officer John
Hart said small businesses already
have high operating costs due to
regulatory burdens placed on them.
Hart said restaurants and cafes
don't “need another added cost to
operating a business or need to pass
more expense on to the consumer”.
“Restaurants and cafes are already feeling the pinch with a two
per cent profit margin and a highly
competitive market precluding any
price increase, therefore the industry can not afford any additional
costs,” he said.
Hart said Restaurant and Catering Australia was concerned the
Government will give compensation
packages to households and big
businesses “who can flex their muscles and demand compensation
while smaller businesses who can't
afford to make as much noise are
left to carry the can on carbon tax”.
Tassie cheesemaker makes first legal raw milk cheese
TASMANIAN cheesemaker Nick Haddow says he’s
opened himself up to a great deal of scrutiny as a result
of his achievement of producing Australia’s first legally
recognised and approved for sale raw milk cheese. But
he says he’s happy to shoulder the burden if it means other local cheesemakers may be able to follow him and
begin making more raw milk cheeses.
“If I’ve been able to make it easier for other people to
do it in the future then I’m pleased with that,” said Haddow, the cheesemaker at Bruny Island Cheese Company.
His hard, cooked curd, cow's milk cheese called Raw
Milk C2 is similar to a European-style mountain cheese
like gruyere.
It’s the only style of cheese that can be made legally in
Australia using non-pasteurised milk.
Haddow says he deliberately worked very closely with
the local dairy authority in the development of the cheese.
“I wanted to do it in a way that satisfied them so then
if anyone else wanted to come along and do it they could
do it easily,” he said.
“I’m more interested in other people doing it too than
in me being the only one.”
Haddow said he had had an overwhelming reaction
from consumers to the cheese.
“We are making about 15 of the eight kilogram wheels
a week which is bugger all. We could be selling five times
that amount the deman is so strong.
“People have been wanting this to happen for years
and years. But I think people are reacting to it just as
much as anything because it’s locally made and it’s a good
cheese rather than just because it’s a raw milk product.”
Haddow said he had been contacted by the South Australian dairy authority who have organised to visit him.
Food regulator Food Standards Australia New
Zealand (FSANZ) began looking at the Australian dairy
industry's use of raw milk in 2008. It’s presenting its recommendations on the use of raw or unpasteurised milk
at the end of this year. Indications are that it may change
Australia's regulations for versions of hard cheeses but
not for soft cheeses or for drinking milk.
Melbourne chef heads to Shanghai
MELBOURNE chef Joe Hlusko had his first taste of Shanghai last
month when he headed to the Chinese city as the winner of our
competition that earned him a trip for two to visit the trade event
Hotelex Shanghai. Hospitality ran the competition for the second
year in conjunction with the organisers of the show.
The chef de cuisine at Crown’s Number 8 restaurant said he was
amazed by the show and Shanghai.
“There was a massive range of products at the show covering
everything that a world class establishment would need,” said
Hlusklo, pictured with the famous Shanghai skyline in the
background. “And the dining scene in Shanghai was quite
interesting. I sampled plenty from the best of both worlds —
traditional Chinese and modern western.
“All the hotels have world class food and beverage operations.
Two of my favourites were the butfet at the Shangri-La hotel and
the restaurant on level 91 of the Park Hyatt.
“Plus the local dumpling houses were amazing, cheap and
cheerful and excellent value!”
review
PM24
24 Russell Street, Melbourne
Our Paris dreaming diner heads to Philippe Mouchel’s
new French bistro, or Bistro Rotisserie, one of the latest
ventures from the ever-expanding The Press Club Group.
mysterydiner
RECENTLY I had the great pleasure of strolling
the streets of Paris in a long awaited European
odyssey and found, as expected and to my delight, a city in love with food in many ways. Not
the least of these was the very French version of
takeaway — a four layer rotisserie with chicken
on the top post, lamb then beef with a full suckling pig on the bottom with each of the beasts
having a tray of vegetables cooking in the dripping juices underneath. This bright red feast machine was on wheels and pushed out from the
shopfront to entice the passing parade — and
wasn’t I enticed!
Even more recently I spied another magnificent
rotisserie on the back wall of the open kitchen
at PM24. How could I not take the bride in to allow a Paris revisited experience? PM24 is the new
vehicle for the undeniable talent of Philippe
Mouchel and is part of The Press Club Group of
restaurants. It is calling itself a ‘Bistro Rotisserie’,
but it is far superior to most of the standard
bistro fare and your average souvlaki place doesn’t roast like this; perhaps the name sells the quality on show here a bit short.
The room is long and full of hard surfaces,
without being too noisy, with a bar at the front
and open kitchen along the right wall. Mouchel
is there, in black, manning the pass and managing a greeting to all and sundry as they come
through.
We’re handed the menu and wine list to peruse
and specials are recited. Soup today is French
Onion and, given the last time my beloved indulged in this was in Paris and our reminiscent
frame of mind, it is a certainty to hit the table.
The wine list is heavily weighted to all things
French but with some excellent local drops for
balance. It’s a wonderful Chardonnay from Domaine Bachelet–Monnot ($80) in the Cote de
Beaune that we choose with the assistance of a
very helpful sommelier. It’s lush and full with
enough depth and structure to balance the dishes we know will follow. Wonderful, warm, dense
rolls appear in a freestanding cotton bag and I
know one will not be enough as the first is polished off with the appetiser — a lovely fromage
frais with fresh dill served in an oval tin.
The aforementioned soup ($16) makes an appearance and is all that it should be: dark and
brooding, rich and flavoursome. Topped with a
cheesy bread round it is startlingly hot and in a
8
The details
PM24
Executive chef: Philippe Mouchel
Open:
For lunch Sunday to Friday —12pm to 3pm.
For dinner seven days — 6pm to late.
Ph: 03 9207 7424
www.pm24.com.au
The verdict:
PM24 is a fantastic addition to the Melbourne
dining scene and under Philippe Mouchel’s
watchful eye delivers one of the best dining
experiences you’ll find from the quality of
the service to the classic French dishes on
the well thought out menu.
The rotisserie at work at PM24.
huge bowl that appears to have no bottom — at
least not one that we could reach. It nearly
bought a tear to the eye of my bride, so distinctly Parisian was it.
For me, any sort of sea creature in ‘cake’ form
is a magnet and the Spanner Crab Cake ($25) so
proved to be. It comes with a wondrous, creamy
remoulade and a long section of delicately wilted cos lettuce. Golden browned and crunchy on
the outside, it reveals a delicate crabby inner at
the touch of a knife. Delightful.
We both opt for mains from the rotisserie.
How could we not? Four point Lamb ($45) sits
with sauté potatoes, garlic and jus. The lamb is
perfectly cooked with a lovely tension to the meat
and crucially, it has remained beautifully moist
and juicy. The potatoes seem to have been simmered in stock before roasting with shallots and
garlic to add colour and more flavour. They are
simply incredible and a worthy accompaniment
to the lamb. I’ve chosen the Organic Milawa
Chicken ($35), which comes with rosemary, preserved lemon and a veritable mountain of vegetables that have come from the tray under the rotating, burnishing chickens. Roast chicken for
one has never tasted this good. It is jointed so I
have pieces of everything; breast, wing, leg and
thigh. All perfect, all great. We’ve added a bowl
of fries ($7.50) and an extra serve of veg from the
rotisserie ($7.50). As excellent as these sides are,
they are almost redundant; such is the generosity of the serves at PM24. I must remember to
leave space for dessert.
When ordering earlier we noticed a Grand
Marnier Soufflé and in the interests of keeping
this meal as Parisian as possible we indulge. From
our table we have a great view of the patisserie
chef plying his trade and turning out many other soufflés. We wait patiently, but not for long,
and it arrives with a fat ball of vanilla ice cream.
As light as air, with hints of Grand Marnier and
egginess, it holds high above the ramekin and
then descends with the attack of the spoons. We
are replete.
PM24 is a fantastic addition to the Melbourne
dining scene. It’s comforting to see Mouchel out
the front, keeping an eye on the plates and watching his room, as you know it will end up with
the best possible outcome for the patrons — and
it does. The floor staff were engaging and knowledgeable and the menu a selection of French classics done better than you are ever likely to have
enjoyed — with the added bonus of that massive
roaster looking in from the middle of the kitchen.
We can almost hear the music of Edith Piaf playing in our head so nostalgic has our evening’s
journey been. We will be back without a doubt.
newsextra
secretingredients
Kemal Barut — Lezzet
The young owner/chef at Melbourne’s Lezzet restaurant, Kemal Barut,
started working in kitchens when he was still in school and then went
on to own his own restaurant at 22. We pinned him down to pick his
brains about the challenges he faced and his ideas for the future.
Can you give us a brief outline of
your career so far?
I discovered a love of restaurants at
the tender age of fourteen, while still
at school, working in cafes and casual
restaurants as a junior cook. Eventually a local Turkish restaurateur took
me under his wing and taught me the
ropes in one of Melbourne’s first
Turkish restaurants. In him, I had a
mentor and a man who was nearing
retirement. He eventually sold the tiny
business to me and I’ve expanded
and continued to grow Lezzet with a
major renovation underway again in a
few months.
You opened your own restaurant
at 22. What were the biggest
challenges you faced when you
started running the business?
Convincing people I was only 22! The
main challenge was that I could be
conned easily, and it’s harder to be
taken seriously. I shied away from
boasting ownership until I was much
older.
What wouuld you say are your
biggest challenges now in
running the restaurant?
To grow at a steady and maintainable
rate without compromising quality,
service and, most of all, my passion.
What’s your favourite dish on
your menu at the moment?
The Atlantic salmon. It’s cooked
medium rare, wrapped in vine leaves
and wood fire baked and served with
vermicelli pasta and a pinit grigio
reduction.
Apart from your own what’s your
favourite restaurant?
I love so many restaurants, but I really
loved a visit to France-Soir for its
ambiance, the liveliness of the room,
the simplicity of the offering and
simple flavours cooked to perfection.
And the wine list is brilliant.
10
What’s your pick of the menu
there?
The scampi. It’s very simply grilled
with herb butter.
What’s been your most
memorable food experience?
A restaurant in Turkey, in Istanbul. You
get there by yacht. It’s an Ottoman
influenced kitchen and a menu that
was prepared by a combination of
Mediterranean French and Turkish
chefs, so the influences were vary
varied. It’s basically Turkish food but
with a fabulous French influence. I
loved the quail with walnut apricot
sauce and a watercress finish.
What’s your favourite ingredient
at the moment?
Eggplant, because it’s so versatile —
from roasting, to smoking. It’s the
meat for vegetarians.
What do you think is the most
over-rated ingredient being used
on menus at the moment?
Wagyu beef. Unless it’s handled well
it can be a disaster in the wrong
hands.
What’s the most indispensable
piece of equipment in your
kitchen?
My wood fired oven. There are very
few dishes that can’t be prepared —
and improved — by being cooked
with wood.
What do you think will be the
next big foodservice trend?
Fast food will get faster. So much will
be pre-prepared due to a scarcity of
great chefs, this pre-prepared line will
strengthen.
You’ve just been handed $2m.
How would you spend it on your
business?
I’d expand the business, opening a
second restaurant where I can aim
higher, in a more formal environment
taking a greater risk. I’d split it up into
a mezze bar with wines in one area
and a formal restaurant in another,
but both in the one building.
What do you think is the key to
keeping staff motivated?
Showing my appreciation and giving
them a feeling of self worth. Listening
to their opinions and most of all
‘sharing the cake’.
What’s your dream hospitality
gig?
There are too many to mention but I
guess it would be representing
modern Turkish cooking while
working beside the chefs that lead the
field internationally in their individual
cuisines.
Vent your spleen. What annoys
you about this business?
Backpackers.
What would be on the menu at
your last supper?
Anatolian lamb — the shoulder, slow
cooked for 18 hours.
If you weren’t a chef you’d be…?
….a soccer player or business man.
Kemal Barut’s Mongolian Chicken
1 number 8 chicken
balsamic reduction)
Turkish marinade
Zest and juice of one
lemon
1/2 bunch mint, washed
and finely cut
1 spoon capsicum paste
(tomato paste)
1 cup olive oil
1 clove garlic, peeled and
crushed
1 tspn cumin
1 tspn paprika
Salt and pepper to taste
Combine all marinade
ingredients. Butterfly the
chicken by cutting along
the back bone, and
removing the back bone
as you go. Coat the
chicken in this marinade
and allow to marinate
overnight.
Heat the oven to 180C and
cook the chicken for 20-25
minutes.
Make the salsa an hour in
advance, combining all
ingredients
Sprinkle the salsa over the
cooked chicken and serve.
Salsa
Bulgur (fine)
Plump dried apricots,
finely diced
Pomegranate seeds
Olive oil
Pomegranate reduction (or
Diced Roast Chicken Meat Free Flow
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workplace
TE
UPDA
Casuals and unfair dismissal
Casual employees now have access to unfair dismissal provisions and
there’s a risk many employers could expose themselves to penalties if
they breach the regulations, says Restaurant and Catering Australia.
PorkStar — an
epicurean badge
of honour
“It could be said that European civilisation —
and Chinese civilisation too — has been founded
on the pig.” So opens Jane Grigson’s landmark
Charcuterie and Pork French Cookery.
Certainly pork is the very foundation of many
great chefs’ repertoire. Pork’s sheer versatility
means there is no end to the length and breadth of
experimenting with different cuts and parts of the
carcass to create exceptional dishes or variation
on classics.
PorkStars, chosen and christened by Australian
Pork, are chefs who revel in the lip smacking joy
of pork. Patrons love their work, chefs strive to
be one.
To earn the PorkStar title means being gastronomically savvy, cool, dazzling and special. PorkStars
create dining experiences that seduce and
delight ne food fans across the country from
masterpieces to simply brilliant ideas, all headlining
Australian Pork.
Since the day it was born, PorkStar has been the
sizzling buzz word among the stainless steel of
the Australian dining scene. Some of the hippest
movers and shakers in the food service industry
have been associated with PorkStar such as:
Chui Lee Luk, Alex Herbert, Belinda Franks,
Saskia Beer, Dominique Rizzo, Lauren Murdoch,
David Pugh, Giovanni Pilu, Nino Zoccali, Ian
Curly, Manu Fieldel, Adrian Richardson, Stephen
Clarke, Christine Maneld, Louise Fergusson,
Martin Boetz, Camillo Crugnale, Warren Turnbull,
Matthew Kemp, Luke Nguyen, Lee Buckingham,
Bethany Finn, Brad Jolly, Simon McNamarra,
Trevelyan Bale,
Hadleigh Troy,
Leigh McDivett
just to name some
and Nose to Tail”
PorkStar
Fergus Henderson.
PorkStars
I salute you.
Mitch Edwards
Foodservice Marketing Manager
Australian Pork Limited
[email protected]
0434 491 708
www.porkstar.com.au
12
THE USE of casual employees is
standard throughout the hospitality industry. Casual employees
present a flexible option during
times of variable demand and
their utilisation often holds wider
labour cost benefits to employers.
However, casual employee entitlements under the Fair Work Act
(2009) are often widely misunderstood, and as a result many employers may be exposing themselves to severe penalties for
inadvertent breaches of the Fair
Work Act, including damaging
unfair dismissal claims.
Most employers are well aware
of loadings and penalty rates for
casual employees, but often hold
a misconstrued belief that this percentage negates many more entitlements than just annual and personal leave. In actuality casual
employee entitlements are much
broader than generally perceived,
and include entitlements to
parental leave, accrual of long
service leave, and claims under unfair dismissal provisions.
Unfair dismissal? Really?
Of most concern to employers is
that casual employees now have
access to unfair dismissal provisions. There is a common misunderstanding that utilisation of casuals negates the risk of unfair
dismissal claims.
There is a perceived limited liability in dismissing casual employees based on the fact they are employed on a shift by shift basis.
However this action may now attract claims under the unfair dismissal provisions of the Fair Work
Act where a casual has a reasonable expectation of continuing
employment.
Long term casuals
Fortunately the Fair Work Act
does differentiate the above eligibility based on classification of the
casual as ‘long term’. But what is
a long term casual?
The Fair Work Act defines a
long term casual as one who has
been employed on a regular and
systematic basis for a sequence of
periods of employment. Six
months tenure (or twelve months
if a small business) is required for
long term casuals to access claims
of unfair dismissal. On first glance
‘regular and systematic’ would
seem straight forward, pertaining
to those casuals who work the
same hours, set days or fixed
hours each week. However, a recent case before Fair Work Australia has served to generate broad
confusion as to the meaning of
‘regular and systematic’, and who
is classified as a long term casual.
Regular and systematic casual
employment; quite an irregular
definition
In Mr Cori Ponce v DJT Staff
Management Services Pty Ltd T/A
Daly’sTraffic [2010] FWA 2078
Print PR994968 15 March 2010
Fair Work Australia was called on
to determine the meaning of ‘regular and systematic’ in the Fair
Work Act. Ponce was a casual
worker who needed to show his
engagement was ‘regular and systematic’ to be eligible to claim unfair dismissal. His shifts included
un-rostered on-call day and night
shifts of various lengths, on varied
days of the week, and sometimes
no shifts during a week at all.
The Commissioner indicated
that while a clear pattern of hours
or days worked would be strong
evidence of regular and systematic employment, he did not define
any minimum engagement thresholds. Instead he indicated that
variability did not automatically
mean irregular, and that regularity should be defined case by case
by factors such as:
• Shifts provided to the casual
where available.
• The employer knowing the
casual to be available.
• The casual regularly accepting any shifts provided.
• The casual holding a reasonable expectation of ongoing work.
On this interpretation Ponce
was held to be engaged on a regular and systematic basis and as
such a long-term casual.
This ruling effectively extends
the definition of long-term casuals to cover the majority of casuals utilised throughout the hospitality industry. As a result
employers must be careful when
considering dismissing casual employees to ensure they are not
placing themselves at risk of potential unfair dismissal claims.
This article was prepared by the
Workplace Relations Team at
Restaurant & Catering Australia.
For more information contact the
team on 1300 722 878
Where on earth will tomorrow’s
catch come from...
!
!"
#$
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%
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'RZQORDG\RXURUGHUIRUPZZZVXVWDLQDEOHKDUYHVWFRPDX
hospitalitychef
Anthony’s picks
YOUR FAVOURITE FOOD RELATED
BOOK?
Baking with Julia.
YOUR FAVOURITE RESTAURANT?
Quay, Spice Temple, Cutler and Co,
northern style noodle house.
YOUR FAVOURITE PLACE TO SHOP
FOR FOOD AND INGREDIENTS?
Simon Johnson, Australia on a Plate,
Feather and Bone, Martin's Seafood.
YOUR FAVOURITE MEAL
EXPERIENCE?
In China somewhere, fresh steam bun
with hot chicken broth at 5am in the
morning at the markets.
Anthony Milroy at Lochiel House.
14
hospitalitychef
Regional stars
Chefs Anthony Milroy and Monique Maul have turned a once run down
restaurant into a regional culinary destination. By Danielle Bowling.
ou'd think that any chef fortunate
enough to claim two hats and be
named Best Regional Restaurant in
the Sydney Morning Herald Good Food
Guide would be keen to maximise their exposure and get as many people through the
door on as many days as possible. But this isn't the case for Lochiel House's Anthony
Milroy and his wife and business partner,
Monique Maul.
Only open for lunch and dinner Thursday
to Sunday, Milroy hopes he’ll soon be able to
cut his restaurant's opening hours even further. “When I first started it was all about survival,” says Milroy. “We took a risk and I
didn't know if we'd survive.”
“But we closed one day of the week and
Y
we could do it fine. I had more time to think
about what I was doing, the food, how I treat
my staff, and then we took the next step to
close another day. Now we're at this point,
and we're thinking that we might need to
close Thursday lunch, Friday lunch because
it's too much. Sixteen hour days are too
much. I'm not getting any younger.”
Despite Lochiel House's limited opening
hours and the slow paced, relaxed setting of
NSWs’ Kurrajong Heights, the restaurant is
definitely a full time job for Milroy. “People
say, 'that's great, you must have all this spare
time' but no I don’t,” says Milroy.
“Today I was up at 4am and went to the
market. It's prep day, it takes all day today
and up until lunch tomorrow to prep up for
Anthony Milroy’s “Series of things”
“A simple, light and refreshing entrée style dish.”
Anthony Milroy
For 4 people
Kefir cheese
2 tblsp kefir grains
1.5L fresh milk
Salt
Beetroot powder
In a glass jar add milk and kefir grains. Leave for
two days to ferment and sour. Strain out whey
using cheese cloth or fine super bag. Lightly season
with salt and mould into preferred shape.
Pressure cooked beetroot
16 baby to medium sized beetroots
Slice tops off beetroot and pressure cook on trivet,
full pressure for about 15-20 minutes depending on
size.
Peel skins off beet and season with salt and a little
olive oil.
Zhoug oil
300g fresh coriander leaves (washed and dried)
2 cloves garlic
2-4g chillies deseeded (scuds or bush chilli)
1 tspn cumin
1 tspn cardamom
300ml extra virgin olive oil
Add all ingredients to a blender. Blend on high for
about 1 minute or until fine puree. Do not allow mix
to get too warm. Strain through fine super bag to
collect green oil.
Chickpeas
Soak chickpeas overnight and pressure cook on low
for 20 minutes. Release pressure naturally, season
chickpeas and allow to cool. Strain and dress
chickpeas in oil.
Chia carrots
8 baby carrots (purple, orange, yellow)
Chia seeds
Pressure cook on trivet for two minutes. Season and
coat in chia seeds.
To assemble
Slice kefir cheese and dust with beetroot powder.
Arrange on plates. Place warm beetroot, chickpeas,
chia carrots on plate. Pour 1 tablespoons zhoug per
plate, garnish with fresh coriander and flowers.
the restaurant”
After completing his apprenticeship, Milroy and Maul, who is also a trained chef,
wanted to do some travelling and “explore
food from a different perspective” in places
like Thailand, Nepal, Laos and China. The
pair ended up cooking in the kitchen of an
ashram for over a year.
“I didn't learn anything as far as restaurant food goes,” Milroy says. “Well I did, I
learnt about some new ingredients, and I also
learnt to manage myself and stress and those
sort of personal skills. And as far as food
goes, I learnt about generosity and comfort,
which sometimes lacks in fine dining. It's all
a little sterile and pompous.”
It was at the ashram when Milroy really
came to believe in the old adage, we should
work to live, not live to work, something that
would have been foreign to him during his
stints at Bayswater Brasserie and Rockpool.
“There are plenty of people that work themselves to the ground and they're not happy
and they keep doing it. I can't understand
why. It's just crazy. How many restaurants
do you see opening and closing all the time?”
Milroy and Maul opened Lochiel House
ten years ago, converting it from what was
then a run down restaurant with “lots of
problems” to what it is today, a quiet and casual eatery that has maintained at least one
chef's hat since 2003.
And Milroy is very modest about what
he's serving up. “I'm not doing anything out
of the ordinary, but I do like natural food and
produce-driven cooking. I don't like to make
big statements. I want customers to come in
and have a good time and enjoy food. People don't come here to analyse the food, it's
not like a gastronomy place where it's all
about the food. I want people to relax and
have a good time and catch up with their
friends.”
Milroy admits that cutting back Lochiel
House's opening hours is only possible because the restaurant is full most of the time
— one of the benefits of taking out the Good
Food Guide's Best Regional Restaurant
award for 2011. “The fact that we got an
award for Best Regional, I was really shocked
because if you come to Lochiel, the interior
isn't flash, we don't have lots of money. It's
just Monique and myself and we don't have
million dollar budgets, so it's not an ultra
slick fit-out. We put all our energy into the
food and we got an award, so maybe that's
highly valued,” he says.
And he isn't lying when he says all his effort goes into the food, which Milroy describes as eclectic and modern. Sourcing local food is at the top of the priority list at
Lochiel House, not just because Milroy believes the quality is better, but because he
wants to play his part in combating climate
change. “It's definitely a big priority, and I'm
finding it easier and easier. Today we sourced
15
hospitalitychef
‘I learnt
about
generosity
and
comfort,
which
sometimes
lacks in
fine
dining.’
some fresh, local jersey milk which is fantastic. We get it in a bucket and it's just down
the road," he said.
Being a regional restaurant committed to
local produce, Lochiel House's restricted
opening hours are therefore a must.
“It all takes time and one dynamic is that
I can't call up and say I need something
now,” he says. “I can't even get anyone here,
ever. The seafood place doesn't deliver, they
don't go outside Parramatta.
“It's all about logistics. So I have to get
everything. Today I picked up my seafood
and my meat. I have two fantastic suppliers,
Smarter
Safety.
one is Feather and Bone and the other is Martin's Seafood, and they happen to be next
door to each other. So I get what I need and
it's there waiting for me at 6 in the morning...then along the way I pick up my fresh
spatchcock and then I pick up my ducks and
my providore things like chocolates and
cheese.”
Milroy uses local produce wherever he
can, but admits sometimes it's impossible to
source. “The amount of food we [as Australians] import is terrible," he says.
“I really limit it, but there are some examples like parmesan cheese, which you just
Lochiel House was
named NSW’s top
regional restaurant .
can't create in Australia, and garlic, you can't
get Australian garlic all year round.”
Lochiel House also supports local artists
by displaying their work throughout the
restaurant, as well as local wine makers.
“It's hard to justify a big glass bottle being transported and freighted over,” says Milroy. “We don't import normal table wines
at all. And organics and biodynamics are big
for me as is sustainable, family, small, boutique.
“These are all words that I look out for
and that ring alarm bells for me — high quality, love, passion — like what we do here, and
there are wineries around Australia that do
that, so I buy their wine.”
Milroy says one of the good things about
running a restaurant that people enjoy is that
now, unlike in his early days, he can dictate
what people will be enjoying that day.
“When I first started the customers were
telling me what they wanted but now I can
say 'no you're having this' and that's okay
because they want that, people want that,”
Milroy says.
Surprisingly, he says some people don’t appreciate or understand what he and Maul are
doing by supporting local producers. “People criticise locavore menus and think its a
fad or a fashion,” Milroy says.
“But it’s not like that for me. Even if it was
unfashionable I’d still do it.”
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16
imbibe
Winemakers hop on social media wagon
Some of our top wine makers are getting well acquainted with social media, from Twitter to Facebook, and
the opportunities it offers to engage with their target markets, writes Christine Salins.
ennie Mooney, of Capital
Wines, has been actively using
Twitter for nearly two years and
is firmly convinced of the role it’s
played in building her business.
For Suzanne Little, of The Little
Wine Company in the Hunter Valley,
how Facebook and Twitter are affecting her company’s bottom line is the
"million dollar question". “I can say
it creates a lot of noise and is a good
form of promotion, and third party
endorsements on Facebook are good,
but as for a direct effect on sales...the
jury is definitely out,” she said.
For an industry so rooted in history and tradition, social media might
appear to be a whole lot of nonsense
— after all, who cares if someone
sends a tweet saying “Goodnight
tweeps. I’m going to bed”. Could that
really help grow your business?
The reality is a wine’s success is as
much about the marketing as the quality of the wine in the bottle, and wineries have to explore all avenues of marketing in order to survive in such a
fiercely competitive industry.
Charlotte Gundry, general manager of Mayfield Vineyards in the Orange region, doesn't believe the company has sold wine as a direct result of
using social media, nor has she necessarily noticed an increase in sales. It’s
made contact with “lots of sommeliers, restaurants, wine writers and
some consumers, but we find it's
mostly fellow producers and wine colleagues". But the profile Twitter and
Facebook create is important, she said,
as are the associations it provides.
Sandalford Wines has been using
Facebook and Twitter in a “serious”
way for a relatively short time, but
chief executive officer Grant Brinklow
says the initial results have been extremely encouraging. The Western
Australian company is investing heavily in a business to customer sales
strategy and sees social media playing
a pivotal role. “We are fast tracking
building a customer database of more
than 100,000 people, all of whom
have previously had a paying Sandalford experience,” Brinklow said. “We
will definitely be using social media
to not only promote to members our
wine portfolio, but also our concert
and food and beverage offerings.”
J
Moppity Vineyards’ Jason Brown says social media has directly resulted in increased sales.
“Ultimately I'd see us leveraging
this a step further into our sister companies across the Prendiville Group including Hotel Rottnest, Cottesloe
Beach Hotel, Tradewinds Hotel, Pier
21 Resort, Karratha International Hotel and the Norfolk Hotel.”
For Jason Brown, owner of Moppity Vineyards in the Hilltops region, social media is very important. He’s using Twitter, Facebook and LinkedIn
and has acquired more than 4000
Twitter followers, making Moppity
one of the most followed Australian
wineries on Twitter. Brown believes it’s
directly resulted in increased sales. As
well as picking up a distributor and direct consumer sales, Moppity has
made valuable contacts with restaurants and sommeliers, picking up
more than 30 trade listings.
The nature of social media makes
it the perfect vehicle for networking,
bringing together restaurants and
wineries that mightn’t otherwise encounter each other. Carmel Ruggeri,
of Sydney’s La Casa Ristorante, said
she wouldn’t have known about Canberra wines had it not been for Twitter and yet Capital Wines’ Sangiovese
is now one her biggest sellers. “If I've
built a relationship with [a winery] on
Twitter and I've built trust in them, I
order,” said Ruggeri.
Stuart Knox at Fix St James says
Twitter gives him a chance to find
small wineries that don't have a public relations department. “Plus it al-
lows for a discussion over time, on
their thoughts about the wines, viticulture, passions and what they're trying
to achieve,” Knox said. “Twitter also
generates recommendations and word
of mouth networking.”
Knox found a wholesaler, Eurocentric, through Twitter and has sourced
a number of wines and beers directly
through it. Those he’s added to his list
include McLaren Vale Beer, Vinteloper Wines from McLaren Vale, Capital Wines, Blue Poles from Margaret
River, and Ducks in a Row.
Amanda Pritchard and her winemaker husband Glenn James have experienced “astounding results via
Twitter and Facebook” with their
Ducks in a Row label. They’re too
busy to spend much time on marketing, but the connections they’ve made
via Facebook and Twitter have helped
get their wines listed with restaurants.
Pritchard was delighted to find Fix St
James through Twitter. “We contacted [Stuart] via Twitter then Glenn visited him in Sydney and hey presto —
he ordered our Vermentino,” she said.
Their most recent success was getting their Fiano listed at Riverland in
Melbourne, after making contact with
part-owner Stu Billard. “We contacted him via [direct message] then I actually passed the wines over the bar
one Friday night. He then called us to
say he loves them,” Pritchard said.
“We really feel it’s just the tip of the
iceberg — we’ve only just started us-
ing these mediums to connect with
people. The main thing for us is that
we’re able to contact with ‘like’ people — people who we love and places
that we go. They appreciate that and
when they taste our wines and see how
good they are, they’re willing to support us. It is brilliant.”
Jennie Mooney finds Facebook is
more about keeping in touch with existing customers, while Twitter “attracts new business, drives a lot of
business — sometimes three pallets of
wine per month or more”. Her Capital Wines is increasing production
from 2000 cases to 5000 cases this
year and, while Mooney said it’s partly because of a new cellar door, it’s also
because of Twitter. “It’s a very important tool which allows a two-way conversation with consumers. It’s great for
sales, powerful for brand building and
has allowed us to get substantial cut
through in a competitive market.”
Mooney’s been on Twitter since
May 2009, and has tweeted more than
20,000 times. When Capital Wines
was formed in August 2008, she was
in a dilemma about how to market it.
“I knew we had a great product but I
quickly became overwhelmed, wondering how we were going to get some
cut through in a marketplace flooded
with good product,” Mooney said. “A
friend told me about Twitter and so I
thought I’d have a look.”
Stuart Knox, of Fix St James, was
the first person from Twitter who
Mooney sold wine to and he has continued to list their wines since. She estimates she spends up to half an hour
a day tweeting. “How many sales calls
could you make in that time and at
what expense? By getting to know
restaurateurs via Twitter, we’re not
just another winery making cold calls
to them. Certainly all of our interstate
restaurants, our east coast distributor
and our Western Australian distributor are all new buyers due to Twitter.”
Mooney acknowledges some of her
Twitter followers won’t buy wine but
she said a lot of prominent people follow Twitter. “Neil Perry re-tweeted a
video I made of our vineyard, restaurant and kitchen gardens,” Mooney
said. “Normally I’d be watching him
on TV but on Twitter the boundaries
change."
17
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bakery&patisserie
Customers rush in for chef
Tom Moore’s artisan bread.
Baking up PROFITS
Consumers have rediscovered the joy of perfectly baked bread and pastries
and are prepared to pay for them, writes Danielle Bowling.
W
e've all heard the same story
from our grandmother before.
The one where she talks about
the good old days, where every day she and
her own mother would walk hand in hand
to the butcher, then to the fruit and veg
market and finally to pick up the day's
freshly baked bread from the bakery on the
corner. Gone are those days, she would say.
But is she right?
Specialty bakeries and patisseries are
popping up in increasing numbers across
Australia and according to some of our
best bakers and pastry chefs, Australians
are once again realising how good it is to
eat bread or sweet treats that are literally
straight out of the oven.
At Tweed Heads Bowling Club, executive chef Brad Whittaker knows all about
the huge demand for quality baked prodhospitalitymagazine.com.au
ucts. With a cafe and three restaurants on
the premises, the club pumps out about
30,000 afternoon teas a year from its inhouse bakery.
Everything from meat pies to vanilla
slices are baked fresh every day, and despite being located in a popular tourist area
on the Queensland/NSW border, Whittaker says most of his clientele are retirees,
who come in on the same day every week
for the same thing.
“Our people come regularly and they
have the same thing every time they
come,” Whittaker says. “If they're a custard tart person, they want that. If they're
a vanilla slice person they want their vanilla slice.”
While Whittaker is adamant that he
could never take the vanilla slice or fruit
tartlets off his menus for fear of a retiree
revolt, chefs at the club do follow trends in
the industry and tweak the offering where
possible.
“We've been trying different lines. People are going more towards the smaller
patisserie items now, like fruit tartlets and
things like that,” he says.
“We went through the cupcake revolution, like everyone did, and that's been and
gone. We also do hot cross buns, so coming up to Easter we'll probably do 300
dozen hot cross buns over a three week period, and at Christmas time we do individual plum puddings, so we look at the holiday periods as opportunities to on sell as
well.”
Whittaker has noticed a growing demand for high quality, fresh breads and
pastries, and is hopeful the interest in food
will mean they're more willing to try new
19
bakery&patisserie
The patisserie range from
Knead Patisserie.
things. “I think right across the industry
people are becoming more aware of food,
from all the television shows, and they're
getting a bit more adventurous and expect
quality now,” Whittaker says.
“Gone are the days where it can be a bit
stale, and I think it's a really good thing.
The more they understand food the more
they're going to experiment and it's better
and more interesting for us.”
While Sydney's Bathers Pavilion is certainly not a specialty bakery, executive pastry chef Anna Polyviou makes sure every-
20
thing that goes out to the diners has been
made fresh that day.
“We do [all our bread and patisserie] inhouse," she said. “We make our own butter, yoghurt, chocolate, ice cream, sorbets.
We do a ciabatta for the cafe and a sourdough for the restaurant...we do danishes, croissants, brioche, pumpernickel. We
make everything,” she says..
Polyviou agrees people prefer to have
desserts that are familiar to them, and she
definitely isn't a fan of molecular gastronomy and deconstructed desserts, some-
‘I think
right
across the
industry
people are
becoming
more
aware of
food, from
all the
television
shows, and
they're
getting a
bit more
adventurous and
expect
quality
now.’
thing she’s seen popping up more and more
recently.
“A pastry chef will sit there and do a
gateau and layer it up and do chocolate
work and sugar work with the dessert, but
I think everyone is staying away from that
now and they're trying to do all the foams,
which is fine, there's nothing wrong with
that, but if you're going to make a mousse
make a mousse,” she says. “Do it properly. Don't put it in the microwave like what
I've been hearing about.”
Polyviou says that while people want
desserts that they recognise, they also want
that 'wow' factor — both in terms of
flavour and presentation.
“My best seller [recently] was a vanilla
pannacotta, but it wasn't just a vanilla
pannacotta, it had a yoghurt foam with it
and I did a strawberry and champagne
consomme. I did an iced macaroon that
had sorbet in it, so it had the macaroon
shell, but then inside was a strawberry and
champagne sorbet. You've got to give them
that wow factor. They're getting a simple
thing like a pannacotta but we've gone
ahead and played with it and given them
something else.”
While baking everything in-house might
require more man hours, it's very good for
business, Polyviou says, not just because
the customers prefer it and are willing to
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bakery&patisserie
pay for it, but because it's better for the
bottom line too.
“People like that. They want to know
that what they're eating for breakfast,
lunch and dinner is actually made inhouse, not bought from a bakery. If it's just
bought from a bakery why would they pay
that bit extra?
“And we actually make money from doing it in-house. Buying bread rolls, I think
we were paying 75 cents a bread roll, and
then when we make it in-house it costs
around 25 cents, and the quality is so
much better,” she says.
With three Sydney locations and a
fourth on the way, Bourke Street Bakery
has a cult-like following, with people
queuing up every day just to get their
hands on the freshly baked sourdoughs or
to relax over a coffee and croissant.
Co-founder David McGuinness believes
people are demanding better produce these
days and are steering away from mass-produced options. He says the mission at
Bourke Street is simple: "to make good
products at a good price, for the community to enjoy."
And what makes his products so good?
“Good quality ingredients. It's hand-made
with lots of love. That's really about it. We
make everything from scratch. We make
everything we sell.”
McGuinness admits he too upsets people when he takes certain favourite items
off the menu, but it's something he has to
do to keep things interesting.
“We try to keep the products changing
around a little, but we do cause some upsets when we take some very popular
things off,” McGuiness he says.
“We have too many products to keep all
of them on the list at one time, so we
change them around, particularly the sandwiches and pizzas, which are lunch time
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products, just so people who come in every
day for lunch can have some variety.”
The bakeries also change their offerings
according to the seasons, and with winter
coming, warm comfort foods will definitely be making an appearance.
“There's a quince tart that’s just started,” he said, “there's also a brioche that's
come on today with sour cream and raspberry puree, and that will be served warm
in the mornings. Things like that do
change, they definitely change with the
seasons.”
Tom Moore, the 2010 Electrolux Young
Restaurateur of the Year owns Grazing
restaurant in NSW's Gundaroo and also
opened the spin off Knead Patisserie nearby in Belconnen Markets. He says being inside the market means he constantly has
access to the freshest, most in season ingredients. “Being inside a full time dedicated
fruit markets, we have great suppliers and
‘We do a
ciabatta for
the cafe and
a sourdough
for the
restaurant...
we do
danishes,
croissants,
brioche,
pumpernickel.’
contacts and we're able to use whatever is
in season and it's been a fabulous spot for
us, it's becoming extremely popular,”
Moore says.
Moore uses free range eggs, organic
flour, pure butter and his products are
completely preservative free. His offering
includes sourdough, rye, croissants, danishes, pizzas, quinces, tarts and even wedding cakes.
He says once people try his products,
they always come back and are more than
willing to pay that little bit extra for fresh,
good quality food, where they know exactly where it has come from - something
they don't get at supermarket chains.
“I think 95 per cent of people come in
and don't bat an eyelid [at the price]. Of
course people are going to compare us to
Woolworths or the big bakeries where they
can produce their bread for next to nothing, but I guess what they have to understand is that if you want the best quality
and organic flour, you have to pay for it.”
Going down the organic path wasn't as
much an ethical decision as it was a quality one for Moore. He started using organic flour for his sourdough only, but once
he tasted it, he knew he had to embrace it
100 per cent.
“I thought, why don't we do this for the
whole lot? That's sort of how it started,
not so much because I'm a purist,” he says.
“I’m a purist in that I only use butter for
my croissants and in my baking. We don't
use any crappy margarines and I use free
range eggs.
“I have a restaurant that has 40 chooks
and we have tonnes of eggs so in came the
eggs, because I didn't know what to do
with them. And then after you start using
beautiful produce you can't go back, and
the customers know the difference.
“Fresh is best, it's as simple as that.”
• Salads & Prepared Fruit &
Vegetables (NSW only)
• Frozen Specialty Vegetables
• Frozen Soups
• Fruit Concentrates
VIC (03) 9576 4231
(Victorian Food Brokers
Pty Ltd)
SA/NT (08) 8177 1263
(Blackwood Agencies)
WA 0418 946 875
SPECIALIST MANUFACTURERS
AND SUPPLIERS SINCE 1969
www.simpedfoods.com.au
Dairy good: Meredith Dairy’s
award winning Ashed Pyramid
goat’s cheese.
Champions of the dairy
Each year the Australian Grand Dairy Awards put the spotlight on some of the best home grown dairy
produce from cheese and yoghurt, to butter. Here’s a wrap up of some of the best of the best which were
named Grand Champions in their category.
Grand Champion Cheese
bage; it’s a truly flavour driven cheese.
Old Telegraph Road Fire Engine Red — Jindi
Cheese
Grand Champion Dairy Product
Also taking out top prize in this year’s Washed
Rind Cheese category, Old Telegraph Road Fire
Engine Red was made in honour of the fire engines
and the firemen who fought tirelessly to defend the
Jindi factory in February 2009. The red rind occurs by regular scrubbing with Brevibacterium
linens which also contributes to the strong aroma
of this cheese. Break through the rind and a pale
custardy centre is revealed with flavour characteristics including caramel, cauliflower and cabhospitalitymagazine.com.au
Casa Gourmet Yoghurt with
Mango — Casa Dairy Products
Divine
Casa Gourmet Yoghurt with Divine Mango is a
luxurious thick and creamy yoghurt made with
fresh Western Australian dairy product for the local market. This is a truly decadent yoghurt set
atop rich mango puree.
Champion Fresh Unripened Cheese
Puglia Ricotta —The Fresh Cheese Co
The sweet and simple characters of fresh milk
complemented by the characteristic flavour of soft
scrambled eggs are immediately evident in this
young cheese. This fresh simple cheese needs nothing more to be enjoyed than a drizzle of extra virgin olive oil, the finest salt and freshly ground
black pepper.
Champion White Mould Cheese
King Island Dairy Black Label Double Brie —
National Food
Each wheel of King Island Black Label Double Brie
is hand brushed with Brevibacterium linens, which
23
dairy
over time emerge as a speckled orange bloom
among the cheese’s white mould exterior. This
seemingly subtle orange hue contributes a much
less subtle aroma and secondary flavour to the traditional mushroom characters of this cheese. Break
through the rind to reveal a creamy centre, which
thanks to the addition of King Island Pure Cream,
has the most premium and indulgent texture.
2011 Champion Semi-Hard and Eye
Cheese
Heidi Farm Raclette — National Food
Matured in five kilogram wheels, each Heidi Farm
Raclette Cheese is hand brushed and turned during maturation to ensure a thin pungent rind develops, imparting a nutty and barnyard like
flavour into the centre of the cheese. When you
open a wheel you’ll find a smooth and satiny textured interior, dotted with tiny eyes. It’s perfect for
melting onto wedges of baked fennel or potatoes.
Champion Cheddar-Style Cheese
Warrnambool Vintage Cheddar —
Warrnambool Cheese and Butter Factory
From one of the oldest dairy producers in the
country, Warrnambool Vintage Cheddar has the
satisfying crumble of good cheddar, but the maturing technique leaves this vintage with a moist
texture. It has a characteristic zing of well matured
cheddar with a scattering of lactate crystals that
set taste buds alight, and a slight fruitiness is very
pleasant on the palate.
Old Telegraph Road Fire Engine Red from Jindi Cheese was named Grand Champion cheese.
Champion Hard Cheese
Mil Lel Superior Pecorino —
National Food
Mil Lel Superior Pecorino is a piquant mature
cow’s milk cheese, produced in a traditional Italian style. Cut a wedge from the drum shaped wheel
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24
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dairy
rus note, which leaves you wanting
more. Serve with smoked salmon,
fresh beetroot or simply with quality crisp breads.
2011 Champion Natural
Yogurt
Mundella Greek Style Natural
Yoghurt — Mundella Foods
Mundella Greek Style Natural Yoghurt is a natural pot-set yoghurt
with a creaminess and tart flavour,
balanced by the yoghurt’s natural
sweetness that sets it apart. Mundella Greek style yoghurt is a great asset to char-grilled lamb, rich Indian
curries and smothered over desserts.
King Island Dairy Endeavour Blue lifts a salad
to gourmet standard.
Champion Flavoured
Yogurt
Casa Gourmet Yoghurt with
Divine Mango — Casa Dairy
Products
Champion Blue Cheese
See Grand Champion Dairy Product.
King Island Dairy Endeavour
Blue — National Food
Champion Ice Cream
Made in a traditional Gorgonzola
style, Endeavour Blue is a complex
and full bodied blue. Made in eight
kilogram barrel-shaped rounds, the
maturation of Endeavour Blue is
slow and involved. Its natural rind
encases a dense interior of entangled
deep blue veins. Its feisty blue flavour
is contrasted by the cheese’s creaminess and fruity overtones.
Champion Washed Rind
Cheese
Old Telegraph Road Fire Engine
Red — Jindi Cheese
See Grand Champion Cheese.
Champion Flavoured Cheese
Mamma Lucia Chilli Pecorino —
The Fresh Cheese Co
Made in a traditional Pecorino style
with fresh Australian cow’s milk, this
dense cheese has a rich and nutty
flavour perfectly offset by the kick of
heat and subtle flavour from the red
chilli flakes speckled throughout the
body of the cheese. Perfect for shavings over a simple Italian tomato salad or steaming pasta tossed with
olive oil, garlic and parsley.
Cocolat Ferrero Roche Ice Cream
— Cocolat
Cocolat’s Ferrero Roche Ice Cream
is irresistible with its intense hazelnut and subtle chocolate flavours
that work together in this smooth as
silk ice cream.
Champion Dairy Gelato
Caffe e Gelato Milany Dark
Chocolate Gelato — Caffe e
Gelato
This is a gelato for serious chocolate
lovers. Super smooth and dense, the
flavour of Caffe e Gelato Milany’s
Dark Chocolate Gelato is of intense
bitter/sweet dark chocolate. A perfect marriage for seasonal citrus
fruits or juicy berries.
Champion Cream
Bulla Premium Sour Cream —
Bulla Dairy Foods
Bulla Premium Sour Cream is a decadent sour cream with 35 per cent
milk fat and a distinct light tang
within its creamy profile. Its thick,
glossy, smooth texture and refreshing flavour brings life to the humble
cheesecake and is perfect for dolloping on roasted beetroot with dill.
Champion Goats or Sheeps
Milk Cheese
2011 Champion Butter
Meredith Dairy Ashed Pyramid
— Meredith Dairy
Western Star Unsalted Butter —
Fonterra Brands
This creamy, soft, fresh goat’s cheese
is coated in ash which protects the
surface of the cheese and provides a
stunning appearance. The flavour of
this cheese is creamy with a fresh cit-
Deliciously creamy and nutty in
flavour Western Star Unsalted Butter
is a tremendously versatile butter,
ideal for creating soft buttery cakes,
biscuits and pastries.
25
Meiko, one of the the world’s largest dishwasher manufacturers bringing you
the finest quality dishwashers available on the Australian market.
We understand our client’s dishwashing needs and supply dishwashers to suit
every application – BIG or small.
We deliver innovative dishwashing designs that meet today’s environmental,
ergonomic and productivity issues such as: energy and water management,
water quality, the handling and treatment of food waste and the reduction of
detergent consumption, to ensure our clients have the optimum dishwashing
solution that fits within their budget.
dishwashing
SAVING WHILE YOU WASH
The latest new innovations in warewashing are delivering savings both for
foodservice operators and the environment, writes Rosemary Ryan.
hen it comes to the top labour
saving equipment in a commercial kitchen look no further than the dishwasher. Slaving away in the back of a kitchen it’s quite
often given little thought by the rest of the
kitchen brigade as long as the clean dishes
keep arriving.
But it’s also one of the most expensive
pieces of equipment in the kitchen to run as
one of the biggest consumers of water and
energy — and with the quickly rising costs
of electricity it’s set to become a whole lot
more expensive.
This era of skyrocketing energy costs has
added a sharper focus for foodservice operators on that important section of the
kitchen. With predictions for even steeper increases ahead there is increasing interest in
the new breed of energy efficient warewashing equipment being developed by the leading manufacturers in the category.
“Clearly the driver for a lot of the new
equipment coming through is energy and
water consumption,” says Tim Smallwood,
director of foodservice consultancy Foodservice Consultants Australia.
“Dishwashers are big cost centres — they
require water, energy, and detergent which
are all expensive. And by reducing the water you also reduce the energy and the
amount of chemicals.
“In Europe the big focus has been on water consumption for a while and some manufacturers had almost gotten to the point of
W
reducing water so much that they were at
risk of not washing the dishes.”
“Now the focus is really on better use of
the water within the unit, in other words not
wasting it, so recycling and rescuing it within the unit.”
Smallwood said the top warewashing machines on the market are significantly more
efficient in terms of energy and water use
than the machines from say ten years ago.
“The difference between old machines
and the equivalent of today’s machines
would be 50 per cent in all respects,” he says.
“Unfortunately there are still some machines out there being used in the market that
are ten years old. Operators with old machines like that need to really look at the real
cost to their business of keeping these old ma-
chines going. Apart from the energy and water use there are questions like how many
dishes do I have to put through a second time,
the maintenance costs, and the cost of keeping the place clean because there’s so much
water around and steam coming out because
they’re not well insulated.”
No wasted heat
Manufacturers are working hard to incorporate technology in their machines including more efficient nozzle systems that clean
effectively with less water, recovering of heat
that would previously have been discharged
into the atmosphere, and high standards of
insulation to keep heat inside the machine.
The latest new machine from Comenda,
it’s Eco2 machine with its CRC system, re-
Dishwashing 101
A new online training program to educate hospitality workers about the correct dishwashing procedures is
expected to become available later this year.
The Australian Hospitality Warewashing Association (AHWA), formed with the aim of educating the
hospitality industry about warewashing issues, is in the process of developing the new program which will
be offered via its website.
Meiko Australia’s Laurie Hickey said it’s hoped the program will become an essential tool for the industry
to train hospitality workers on everything from stacking and racking, to how to operate a dishwasher. “It will
make it much easier for operators when they put new people on. Rather than spend hours trying to train
them to use the dishwasher they can just sit them in front of the website and they can do these courses.
“We get a lot of calls about damage and a lot of warranty calls because of operators not using the
machines correctly,” he says. “It’s basically been a low interest area so what happens is they just put
someone on and they could be someone who’s not going to work there for very long so they don’t really
worry about them as long as they are getting the dishes clean.”
27
dishwashing
duces the amount of energy used by using cold water and then heating it using a vapour condenser and heat recovery system.
“It’s reducing the amount of water
that’s used in the dishwasher but also
the cost of using that water because we
can use cold water directly from the
supply,.”says Bryan Gaw, product
manager, warewashing, at Comcater,
which distributes the Comenda range.
“It uses the naturally created energy that is heat and steam and moisture
from the machine to heat that cold water up, whereas traditionally that
would have been just vented out the
through the exhaust system and lost.”
Gaw says that as well as reducing
energy costs the latest Comenda machine also delivers savings on instalment because it doesn’t need a canopy
or ducting systems. “So it means it can
be used in areas where you can’t get extraction. And a canopy can be in the
region of $2000 including the stainless
steel work, the ducting, the fan and the
CRC has a list price of $3000 so it’s
paid for itself within 18 months.”
Winterhalter’s approach to energy
efficiciency has also been to develop a
range of new technologies including
heat exchange and rinse systems with
‘It’s an area that’s always been just a money
pit and just thrown in the corner.’
rinse arm designs that significantly reduce water consumption and therefore
use less energy to heat the water.
Winterhalter Australia’s Brett Duffy
says the entire Winterhalter range has
an energy option that allows them to
run on cold water “right from the
smallest glass washer through to the
top flight dishwasher”.
“They all run on cold water that
captures the energy within the machine
to heat the incoming water,” Duffy
says.
At Meiko, which has been one of the
leaders in the ongoing development of
into more efficient and environmentally friendly warewashers, the focus
overseas has been on its latest launch
— the top of the line M-iQ flight machine which is yet to launch here. It features technology including heat recovery and an high standard of filtering to
ensure maximum use of water within
the machine, and a hi-tech nozzle system that increases cleaning power by
30 per cent.
Meiko Australia’s Laurie Hickey
says the company has put a local
launch on hold because of the cost of
28
the machine. “It’s an absolutely brilliant machine but we’re not sure that
people are going to spend that much
money so we are holding off for a little bit,” he says.
Hickey says one of the areas attractng interest at the moment is the option
of reverse osmosis on warewashing
machines which offers potential savings in terms of labour costs.
“The Westin Hotel in Sydney has
one that they use in their housekeeping department, and the Sofitel Wentworth is using it for their banqueting
facility,” he says. “The beauty of using these machines to wash glasses is
that you don’t have to hand polish
them — it reduces the need to hand
polish by 90 per cent.”
Meanwhile, manufacturers are also
looking at the cumbersome and often
inefficient pre-rinse part of the dishwashing system to produce savings.
At Melbourne’s Centre for Education
and Research in Environmental
Strategies (CERES), an award-winning environment and education centre, warewashing specialists Rhima
continued on page 38
www.moffat.com.au
dishwashing
Wash up wonders
We round up some of the latest new equipment in the warewashing category
making life easier and more efficient for foodservice operators.
Comenda ECO2 CRC
The new generation of
warewashers from Italian
manufacturer Comenda features the
CRC, vapour condenser and heat
recovery system designed to
compliment Comenda's range of
pass through-hood type machines.
The CRC with Eco2 technology is
designed to look after the
environment and your bottom line.
Comenda’s Eco2 technology
delivers savings in energy and
water consumption and optimises
chemical and detergent usage. Eco2
delivers a faster return on your
investment, reducing running costs
and lowering the amount of
contaminants released into the
environment. Eco2 also features
signicantly reduced levels of noise,
heat and steam for improved
workplace conditions. The CRC is
30
easy to install and operate —it’s not
fitted with filters so doesn’t require
any maintenance.
Contact: Comcater
operator. The M-iQ comes in a wide
range of sizes, widths, depths and
heights to suit all wash area
layouts.
Contact: Meiko
Meiko M-iQ
The new M-iQ conveyor and basket
transport warewashing system from
Meiko, recently launched at
Hotelympia, cleans to the European
DIN hygiene standard and uses 30
per cent less energy, water and
detergents than its predecessors.
The result of five years of research
and development, the M-iQ
continuously cleans food debris
from both the feeding section and
the wash tank to produce shinier,
cleaner plates and cutlery at lower
energy levels. The machine will also
self-clean on a daily basis, with only
the blue-coloured components
requiring manual cleaning by the
Ecomax conveyor
dishwashers
The introduction of the Ecomax CS
series of conveyor dishwashers is
made up of the CSA and CSEA
models, both with two speeds
(80/120 & 120/150 racks per hour
respectively) and include the
patented wide angle fan wash
nozzles which are the essence to
providing superior and consistent
wash results. The additional benefits
of the Ecomax CS machines
include:
• Low operating costs due to the
low water consumption which
results in the reciprocating
Dishwashing efficiency from Comenda.
reductions in chemical;
• Ease of use with a simplified
control panel.
• Reliability and durability. The
machines feature single sheet
Splash out on
Affordable European Quality
Warewashing Equipment
Comenda manufactures and markets more than 200 warewashing solutions, from the
smallest glass washers for bars through to large automated continuous flow systems for
restaurants, hospitals, canteens and in-flight catering.
lower water consumption
With wash tank capacities from as little as 14 litres and fresh water rinse
consumptions as low as 2 litres per cycle, a Comenda machine can be both
mean and green.
lower energy consumption
With a range of options including heat pumps, heat recovery units, thermally
insulated panels and auto-timers, you can rely on Comenda to keep a tight grip
on those energy bills.
lower chemical consumption
of fresh water in relation to the volume of dishes, the reduction in the dilution
in the chemicals in the wash tank means major saving in water, energy and of
course, chemical consumption.
For your nearest dealer, phone:
1800 035 327
www.comcater.com.au
From the world of Comcater!
dishwashing
pressed wash tanks with no welds
and heavy-duty self draining wash
pumps for long life.
• Easy to clean and maintain with
full width panoramic double
skinned door giving full access to
the complete machine interior,
single piece strainer pans, drop in
drawer style wash arms, and coded
curtains.
Contact: Hobart Food Equipment
and are backed by comprehensive
after sales support. Washtech
manufactures the largest range of
undercounter glasswashers and
dishwashers, pass-through
dishwashers, rack conveyors and
warewashers.
Contact: Moffat
Cambro's EcoSafe system
Premax UP and PROFI UX
utensil washers
Typical utensil washers require the
operator to either complete some
prewashing or pre-soaking of items
in a sink or specialized soak tank
prior to washing them in the
machine. The new PREMAX UP
series removes this requirement by
introducing heavy-duty cleaning
programs, which inject chemical
directly onto the items to be
washed and then inject steam into
the cabinet to assist the chemical in
“soaking“ the items to ensure a
reliable, consistently clean wash
result with reduced external manual
or other pre-washing or soaking.
Combine this massive benefit with
the introduction of side wall wash
32
The new Ecomax from Hobart.
arms to increase the wash volume
capabilities and the net result is a
range of utensil washers which
leads the market in reducing the
manual handling labour input into
the utensil wash process.
Contact: Hobart Food Equipment
Washtech
Washtech dishwashers are one of
the top dishwashing solutions
combining proven performance
with technical innovation from
Australasia's largest manufacturer
of commercial dish and
glasswashers. Compact, fast,
economical and highly effective in
meeting regulatory requirements.
All Washtech dishwashers are
manufactured to ISO9001 standards
Cambro offers a 3-in-1 glassrack
system where glasses are washed,
stored and transported in one
complete unit. The Camrack System
is designed for optimum hygiene,
ease of handling, transport and
storage of glasses. Camrack’s
unique enclosed exterior design
keeps the glassware safe and clean
and reduces handling and
breakages, the sturdy dust cover
will also protect your glasses from
contamination during storage.
Camracks minimise environmental
impact by reducing chemical, water
and electricity usage and eliminates
the needs to rewash. As well colour
coded racks help you to distinguish
glass types at a glance. No need for
unhygienic plastic wrap, no
contamination during storage.
Contact: Comcater
hotelexshanghai
SHOW TIME
Shanghai style
Hotelex Shanghai is one of Asia’s fastest growing trade shows for the hospitality industry that takes place
each year in what is one of the most quickly evolving hospitality markets in the world.
Hospitality editor Rosemary Ryan visited the show last month.
H
eading to one of the fastest
growing hospitality trade
shows in China being staged in
one of the world’s most dynamic and evolving cities, is guaranteed to
be an experience.
But this year with the backdrop of its
20th anniversary, Hotelex Shanghai was
pumping with record numbers of visitors
passing through the doors to see the hundreds of exhibitors on show at the New International Expo Centre in Shanghai’s modern business district of Pudong.
Featuring the latest products across ten
categories including catering, bakery, food
and beverage to tableware, coffee and tea,
textile, furniture, appliance amenities and
IT security, the dynamic show also featured
a series of special events including the National Barista Championship and the search
to find China’s Best Bartender that attracted large enthusiastic crowds.
Combined with a series of aligned shows,
at the giant site including Expo Build China 2011, China Clean Expo 2011 and Expo
Light China 2011, Hotelex Shanghai 2011
covered 160,000 square metres and attracted more than 100,000 visitors.
Along with me for the show this year was
Melbourne’s Joe Hlusko, chef de cuisine at
33
hotelexshanghai
Shanghai style: Clockwise from top
left. Wine tasting; Baristas
compete; Induction equipment from
Induc; Chefs demonstrating their
skills. Centre: Number 8 chef Joe
Hlusko.
Crown’s Number 8 restaurant. Hlusko was
the winner of the competition Hospitality
ran earlier this year in conjunction with
show’s organisers. The prize was a trip to
spend four days in Shanghai and visit
Hotelex Shanghai.
Hlusko said he was stunned by the vast
range of products on show particularly in
kitchen equipment.
“It was amazing,” he said. “There was a
massive range of products covering everything a world class establishment would
need. I was particularly interested in the
kitchen equipment section, which had a vast
range of new products that were about to
go on market and I was really impressed
with the coffee exhibitors; the range of new
coffee machines and the general quality of
product being imported into and made in
China.”
of induction in foodservice in China was a
fast growing area. “Yes induction is booming in China,” Xia said. “I believe that it’s
not only a trend for tomorrow but for today. Not just because it is better for the environment but that it also makes economical sense, and creates a better working
environment in kitchens.”
The Qingdao-based company’s ECO
Kitchen range of heavy duty induction
cookers for commercial kitchens is certified
by German testing house and certification
body TUV Rheinland. Its induction cookers are being used as the teaching equipment
at the training centre of the Chinese chefs
body, the China Cuisine Association and
will also provide induction wok stations to
the giant Imperial Challenge competition
that takes place every four years at the giant FHA show in Singapore, Asia’s largest
food and hospitality trade event.
Induction cooking
The range of induction cooking equipment
on display was one of the stand out features
of the show. Being driven by China’s focus
on developing a more sustainable future,
there were a large number of induction
manufacturers on display.
Carson Xia, general manager of the leading manufacturer of induction equipment
INDUC Commercial Electrics said the use
34
Coffee on the boil
Coffee was huge at the show reflecting the
rapidly rising interest in coffee by the Chinese population, particularly the younger
generation.
The national China Barista Competition
attracted large crowds as some of the country’s most eager young baristas competed in
front of the judges for the chance to go to
‘Induction
is booming
in China it’s not
only a
trend for
tomorrow
but for
today.’
the World Barista Championships next year.
Andrea Colombo, area manager from
Italian coffee machine manufacturer Wega
which was one of the key sponsors of the
competition said coffee and the cafe culture
was growing quickly in Chinese cities like
China. “It’s growing very quickly year on
year, mostly amongst the younger demographic,” Colombo said. “It’s all drunk in
cafes and it’s about being seen. But in a
country like China you only need a small
percentage of the population and that’s a lot
of people.”
Wega used the event to show off its latest new “green” coffee machine that was being used by the baristas in the competition.
It features multiple independent boilers and
power saving technology.
Tableware heaven
One of the stark differences that hits you
at Shanghai Hotelex is the range of colours
and finishes on the tableware on show. In
contrast to the conservative nature of tableware in Australia local and international
tableware exhibitors at the show were featuring a huge range of colours and finishes
in tables settings that are designed to have
an impact with diners. Some of the most interesting offerings were from companies like
Bening, and Guandong Songfa Ceramics.
management
Make Facebook work hard for your business
It’s been around a while now and even sparked an Academy Award-winning movie about its founder. But
are you making the most of Facebook? Ken Burgin shows you how.
SOCIAL MEDIA is here to stay and
online interaction is fast becoming the
primary business marketing commitment. Facebook is one dynamic way
of reaching your target market and it
is no longer a matter of if, but how
you use it to connect with customers
and promote your business. More
than 50 per cent of the nine million
Australian users check in every day —
this is an enterprise too big to ignore.
But Facebook for business promotion is not ‘set and forget’. While it
can generate an outstanding following by a loyal growing audience it
needs to be carefully set up for best results and given very regular attention.
Here are some of the key issues to
watch for.
Update your personal Privacy Settings: For many people, privacy concerns prevent them using Facebook as
an effective marketing tool. They
worry that 'joining' Facebook will
mean their private life and personal
information is revealed to everyone.
Once you understand a little more
about how Facebook works, you will
see this doesn’t have to be the case.
You establish a personal Facebook
Profile when you 'join' Facebook.
Quite separate are Facebook pages —
they're the tool for business promotion (and can't be created until you
have a “profile”).
If you set up your personal privacy
settings correctly, you can keep your
private life totally separate from the
Facebook business pages you set up
and administer. You can also stop
anyone knowing anything more than
your business name — no photos, no
private conversations, no contact details or unwanted 'friend requests'. It’s
totally private.
Do you need a Facebook Page or a
Group? Pages are for businesses to
share information, and promote
events and products— they're ideal
for a restaurant, bar, hotel or club.
Facebook Groups are for people sharing a common interest , for example
a basketball club or fans of a band.
There are far more options to personalise and promote a page — it should
be your first preference.
Who administers the page? This can
(and should) be a shared team responsibility, so you're not caught out by
someone leaving suddenly, or on bad
terms. Password access and records
are as important as the ‘Key Register’.
If you set up a page, you don't have
to be visible as the administrator.
You do want your Facebook pages
to be active forums humming with
comments and enthusiasm however.
Someone needs to check the page
every day, responding to requests and
adding a short update or photo. Every
comment posted by a fan needs a
friendly ‘thank you’. Chit-chat is
good, but official silence is not. A
quick update takes no longer than
writing a text message — you have
staff who would love to do this.
Configure your Page settings to allow
more participation. This will mean
you are going to have to check your
Page more regularly for rogue comments, but that is a small price to pay
for increased participation, engagement AND potential business growth.
Add ‘Like’ buttons on every web
page: to add a Like button, login as
an Administrator to your Facebook
Page and go to ‘Edit Page’ — under
the marketing tab you’ll find a wide
range of options. Identify the code for
a ‘widget’ that you can then embed on
web pages. When people click on this,
a link is posted back to their personal profile — great for friends to be
able to see what attracts approval.
This would work well on your menu
page, event updates and photo gallery
— the integration between Facebook
and your website can be very close.
One the Profitable Hospitality website I’m finding this to be a very effective tactic.
Automate some of the Facebook postings: when you set up a blog or online
photo diary, you can have the content
automatically fed to your Facebook
Page every time there's an update.
This usually includes the photo, so it
looks lively. But don’t feed your Twitter updates onto Facebook, as it can
overwhelm your Page with unimportant information.
Should you 'Friend' your Staff? How
personal do you want to be with
someone half your age? Maybe it's
okay for you, but how do they say No
if you request to 'friend them'? It’s
definitely an item for discussion.
There may be connections here with
your staff dating policy.
Coach staff about privacy and
what is appropriate: concepts of privacy, discretion and sharing are very
different these days. If staff are friending each other on Facebook and MySpace, it doesn't take long before
crazy photos have a wider audience.
Your business needs a social media
policy: It's essential that staff have
guidance on what is acceptable and
not acceptable to say on Facebook,
and also other Review Sites, especially as it relates to the business for
which they work. Make it short, simple and very clear — a new section of
your staff manual perhaps.
Watch for developments: Facebook
keeps changing — new features such
as Facebook deals, places, questions
and applications create many opportunities for closer engagement with
your fans. Profitable Hospitality
members are regularly updated in the
online marketing department, there
are free webinars exploring Facebook and social media, and there are
regular tips on our own Facebook
page — go to Facebook.com/ProfitableHospitality.
Ken Burgin is a leading hospitality
industry consultant.
For more information visit
profitablehospitality.com or call
1800 001 353.
Presented by
Organised by
35
management
doctorhospitality
Star struck
Stars, hats or forks, our columnist says the best ratings system
We’ve had a few people lately who finish most of a
meal then complain there’s something wrong.
Should I make them pay or just wear it?
This can catch you when you’re tired or stressed, and it’s
easy to make the customer wrong. And staff can be more
punitive than the owner, without the experience to handle
it carefully. Don’t invest too much emotion in this —
comp the meal and move on. But also check that it’s not
part of a pattern, that could indicate a service or quality
problem on your part. If it’s two or three customers out of
thousands in the last few months just focus on all the
compliments I’m sure you’ve received.
My boss is upset because the till is sometimes
‘under’ by $2 or $3. We’re very busy. Is he being
unreasonable?
There are no industry benchmarks but I know many
places would be happy to have such a minor 'problem'.
However, shifty staff will always be looking for a new way
to fiddle the till, and you need a wide range of checking
and audit systems to ensure theft is minimised. Rotate
the methods and time of checking so there’s the element
of surprise. It’s important to have different people
preparing floats and counting the cash — splitting
responsibilities is good practice. What other tactics does
your boss suggest, apart from ringing up everything
yourself?
So many restaurants overcharge for wine. What
formula should we use in our new restaurant?
A smart operator makes sure their wine list contains
bottles that aren't comparable to bottle shops, and many
suppliers have 'venue only' labels to enable this. You
could also consider alternative packaging: I recently saw
'quartinos' on a wine list — small 250ml carafes that give
you a glass and a half of wine and break away from
standard glass or bottle pricing. The simple rule is still
'Charge as Much as You Can' — a fabulous red that costs
you $25 and other restaurants sell for $85 will bring you
accolades if you sell it for $65. It's the gross margin that's
important ie you made $40, rather than strict percentage
markups.
What’s the best way to distribute a staff newsletter
each week?
A regular update is a great idea but if you send it by
email it’s unlikely to be read. Keep it short and chatty, and
put the content online in a private Facebook Group,
restricting access to approved staff. This way, if people
leave, they can be removed from the group. Update it
with birthday information and staff success as well as
more formal announcements. A print-version can be
placed on the staff notice board. If you have longer items
of important news, use the announcement to direct staff
to where they can read it in more detail.
Have you got a question to put to the doc? Send it to him
via Hospitality editor Rosemary Ryan at
[email protected]
36
continues to be word of mouth.
SOMETIMES it’s good to get way out into
the bush, far from our cities, and gaze upwards at the heavens to see the stars that are
never visible to urban dwellers. With no neon
powered opposition to dim them the skies are
ablaze with a natural light show more spectacular than anything devised by computeraided technicians creating yet one more opening ceremony with which to bedazzle
brain-dead TV watchers.
Here is a stellar act with the capacity to bedazzle, amaze and even bewilder. So much
so that there have been reports of whole
towns switching off all lights so residents can
once again be enthralled by life before electricity and 24/7 radiance.
Also down here on terra firma we have a
mirror image of the skies above with the Australian hotel and catering industry offering
customers a profusion of stars meant to impress and delight. Sadly, however, it does little more than confuse and infuriate.
In much the same meaningless way as every
competitor on MasterChef says “I’m following my dream” or fervently relates how
“cooking is my passion”, foodservice and
hospitality attach three, four or five-star labels to their products and services.
They are clearly meant to impress. So much
so that there has been a growing trend to go
beyond the usual bounds and introduce six
and even seven star levels. Introduced, as it
happens, not by any independent and impartial assessment body, but by the owners and
operators of the services themselves.
It is foodservice one-upmanship. Na, na
my hotel is better than your hotel; our restaurant is classier and trendier than your crummy joint. Business slacking off? Get the marketing people to add another star.
Even when the allocation of stars is done
by an unbiased agency, it remains a mostly
meaningless system as no two agencies apply the same values and yardsticks.
There is, therefore, not even any consistency in a system that long ago ceased to have
any real meaning. A five-star restaurant can
just as easily be a rip-off merchant as its starless neighbour.
Further, there is a tendency to use the allotted stars for bragging rights long after the
original operators have left the scene and way
beyond the currency of the award. Stars
awarded in 2005 can have little meaning or
validity six years later yet decals remain plastered to doors and windows.
It’s therefore good to see the Australian
Hotels Association(AHA) belatedly recognise
rating systems need a thumping good update.
Hopefully the restaurant sector will do likewise. Both need to accept that consumers, the
people such systems are intended to guide and
impress, have long been aware of their shortcomings and unreliability.
No longer do punters thumb through a directory or restaurant guide checking on stars,
hats, forks, spoons, thumbs up or down and
the numerous other indicators of perceived
excellence. They go online. They Google.
They insert questions into the search engine.
They use chat rooms, Facebook, Twitter,
blogs and services such as Trip Adviser to get
the opinions of other consumers. They want
up to date information, not the result of some
year ago survey or guide that are so often redundant before they are printed.
Much as one would like to compliment the
AHA it’s hard to see what this is going to
achieve in terms of its wish to ensure consumers and the industry have “an accurate,
independent and consistent program”.
Bradley Woods, the CEO of AHA (WA)
shows great optimism if he really thinks the
July launch of AAA Tourism's new star ratings system is “an opportunity for Australia's
oldest system to instill confidence in the industry and the public”. He hit the nail on the
head when he reportedly said the industry
had become gradually more dissatisfied with
accommodation ratings systems over the past
five years and estimated only 20 per cent of
consumers were even aware of such schemes.
How he imagines any new system is going
to change that is hard to see. Does AAA
Tourism have the manpower to ensure all rated accommodation houses receive the same
level of inspection by a team with a uniform
set of values and expertise? And by the time
all results have been collated, how redundant
will they be in view of the transient nature
of operators, management and staff?
Restaurants have long railed against the
autocratic and dogmatic nature of dine-out
guides and, of course, at individual restaurant
critics. They’re aware of their own inconsistencies and understand that no matter how
many stars or hats are bestowed upon them,
it is the consumer who is the final judge and
arbiter.
The best ratings system of all is word of
mouth. It’s time the industry came back to
earth and rubbed the stars from its eyes.
whatsnew
shelfspace
1
3
4
6
2
1 New certified organic biodynamic cheese.
French flavour without the French attitude is what
the new Divine Dairy range of cheeses is all about.
Just launched onto the national market, the range
includes a brie, double cream brie and camembert,
all made with fully certified organic biodynamic
milk by the people behind the successful Udder
Delights brand, well-known for artisan cheeses
from the Adelaide Hills. Divine Dairy is a natural
next step according to Udder Delights Cheese
Cellar general manager, Sheree Sullivan, and she’s
excited to be able to be making these new cheeses
with locally sourced and fully certified organic
biodynamic milk. “This French-style range
recognises Australian palates are changing,”
Sullivan said. “Consumers are getting more
demanding and we are responding to this with
cheeses that are complex and creamy, with
lingering flavour and aroma.”
2 Heinz meanz condiments and sauces. Heinz
has launched a new range of condiments and satay
sauces designed especially for foodservice.
Prepared using top quality ingredients, they are
packaged in durable polypropylene containers,
eliminating glass breakage hazard, in a square
shape that allows for easy spreading from the jar.
The range includes Gherkin Spread, Satay Sauce,
Pickled Gherkins, Capers, Fruit Chutney, and Sweet
Mustard Pickle. To request a sample call Trudy Lister
at Heinz on 0419 754 287.
3 Australia’s first no alcohol premium pale.
JMB Beverages has unveiled Hopman, Australia’s
5
first alcohol-removed premium pale. Hopman
Premium Pale has been created to satisfy the
growing thirst for a quality tasting alternative to
alcoholic beer products available in Australia. JMB
beverages director Jarrod Myles said the
company’s aim was to create a premium, great
tasting, alcohol-removed beer product that finally
provided consumers with an acceptable drink
option to that of an alcoholic beverage. “In fact,
you wouldn’t believe it’s not beer,” he said. For
information go to hopmanbrewing.com.au
4 Beat the chill with a winter cider. Swedish
premium cider maker Rekorderlig is aiming to
extend the cider drinking season with its new
‘Winter Cider’. The limited addition to the portfolio
will arrive just in time for the colder months. Made
from pure spring water, which runs directly under
the family brewery in Vimmerby, Sweden, the
semi-sweet styled cider has an alcohol content of
4.0 per cent ABV and is made from Rekorderlig’s
traditional apple cider base, infused with cinnamon
and vanilla. It can be served with a slice of orange
and enjoyed over ice or warmed up. Rekorderlig
Winter Cider has an array of different taste profiles
when served at contrasting temperatures. When
served cold, the vanilla tones are more prominent
in comparison to when the cider is served warm,
where the festive, spicy, cinnamon tones come
through a great deal stronger. For that extra touch,
bartenders could also add spirits like Grand
Marnier or Cointreau to create the ultimate winter
cocktail. For more information and ideas go to
redislandmarketing.com.au
5 Yes a healthy pie. In time for winter Mrs Mac’s
has launched a 55g version of its ever popular 180g
Good Eating Potato Top Beef Pie. The product is
Heart Foundation Tick Approved, and has a Healthy
Kids amber-rating as well as being Federation of
Canteens in Schools registered. It’s developed to
satisfy the consumer insight that kids love to
interact and play with their food, by dipping and
saucing bite-sized items.. To coincide with the
launch, the New Mini Potato Top Beef Pies have a
$5 token embedded into the carton lid and by
collecting these tokens, customers receive cash
back for their catering business or school. It’s
available frozen and has 48 portions per carton. The
pies can be used within three days and frozen, and
stored for up to 18 months. Find out more at
mrsmacs.com.au
6 Stylish way to kill bugs. Aura is the latest
stylish glueboard fly killer from INSECT-O-MATIC.
Designed for front-of-house applications where
discretion is important, it looks like a decorative
wall light and is silent in operation. Aura is ideal for
use in cafes, restaurants, bars and hotels. With an
elegant, modern look combined with easy to
service features, the unit is both attractive and
functional. Aura looks like a decorative wall
mounted light, and can be plugged in and turned
on, or discreetly hard wired. The slim design
ensures Aura is unobtrusive and the fly catching
glueboard is hidden from view. Aura’s unique
circular design of the unit allows light to attract
flying insects from a full 360 degrees around the
unit. Find out more at insectomatic.com.au
37
what’s on
hospitalitydiary
MAY
under one roof. See foodserviceaustralia.com.au
21-22 The Franchising and Business
Opportunities Expo; Perth Convention
Exhibition Centre. This is Australia’s premier
franchising exhibition series. The expo provides
first time franchise buyers, investors and existing
business owners the chance to compare the
latest franchising systems, access financial
advice and speak with industry experts in the
one convenient location. See
franchisingexpo.com.au
JUNE
3-5 The Good Food & Wine Show; Melbourne
Convention Exhibition Centre The Good Food &
Wine Show is Australia’s largest consumer food
and wine exhibition. See goodfoodshow.com.au
continued from page 28
has installed one of its PR Green dishwashing systems for the new restaurant and the function centre. As well
as a highly energy efficient dishwasher, the system features a pre-rinse unit
that works using overflow water from
the dishwasher. “What happens is the
water from the dishwasher that
would normally be wasted goes into
this unit and is used to pre-rinse the
items before they go into the dishwasher,” says Rhima Australia’s
Michael Vandertop. “As well as
JULY
21 - 24 Hotel + Hospitality Furnishings;
Melbourne Exhibition Centre. Part of the annual
Furnitex this show features the latest in furniture
designs, fabrics and finishes from local and
international manufacturers. See furnitex.com.au
SEPTEMBER
19-21 FSA Expo 2011; Foodservice
Australia and Bakery Australia, Melbourne
Convention and Exhibition Centre. This annual
event for the foodservice industry heads to
Melbourne with the latest in foodservice
equipment, ingredients, products and technology
reusing that water it’s got a bit of detergent in it so you get some contact
time whch is important in washing so
you get quicker and better results.”
Vandertop says that if an operator
used the system to wash 150 racks a
day they would save around 200,000
litres of prescious H2O a year.
Winterhalter’s Brett Duffy says he’s
seen a gradual shift in operators attitudes to warewashing equipment as
the appreciation of what it can mean
to a business grows.
“With the concerns about the cost
5-8 Fine Food Australia; Sydney Convention
and Exhibition Centre. The Australian hospitality
industry's largest trade event returns to Sydney.
It’s a not to be missed chance to keep in touch
with the latest new products in the industry
under one roof. Get all the details at
finefoodaustralia.com.au
of electricity these days it’s such a hot
topic and people are more conscious of
the potential much more so than four
or five years ago when we first started
pushing the energy thing,” he says.
“We’ve really tried to educate people into seeing that it is a cost centre
in the kitchen. Everyone worries about
how many chips you can cook in the
fryer or how economical the combi
steamer is but the dishwasher has water, chemical and electricity and extraction — all that in one little corner of
the kitchen. So let’s do it economical-
ly and also make it work better for the
poor buggers who are down there for
how many hours a day.”
Comcater’s Gaw agreed there’s increasing interest in the traditionally
“low interest” area.
“It’s an area that’s always been a
money pit and just thrown in a corner,” Gore says. “But what [operators]
are saying now is we dont get payment
for meals coming out of the dishwasher and we don’t make any revenue out
of it so what we really need to do is
look at saving on running costs.”
P
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38
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