Print Post Approved PP100020878

MARCH 2015

Chocolate with a conscience

Bringing out
Spotlight on seafood labelling the biscuits
Gluten-free opportunity for growth Arnott's Biscuits
 CONTENTS

12
ON THE COVER
Iconic Aussie brand Arnott’s is kicking
off celebrations for its 150th Anniversary
by “Bringing out the Biscuits” and
Regulars encouraging young and old to rediscover
the joy of sharing a delicious moment with
someone special.
04 Editor’s note

06 News

10 In season
Print Post Approved PP100020878

FEBRUARY 2015

12 Origins
Truffles

14 10 things

34
Outrageously expensive ingredients

15 Q&A


Michael Bennett, HTN Hospitality
Employment Solutions
Features Time for a tree change?
Food waste in the spotlight
Breakfast goes Middle Eastern

OH0215.indd 1
Rewarding you
Speedibake’s new range

18/02/2015 10:30 am

32 Regional snapshot 08 Cover story

Arnott’s 150th anniversary To ensure you never miss out there are
Southern Highlands, NSW now more ways to enjoy Open House.
16 Sustainability As well as the monthly magazine, Open
34 Cooking the books House is also available as a free iPad app,
Chocolate brands show their caring side
which is packed with exclusive extras. The
36 Products Open House app is available at the iTunes
18 Gluten-free
app store.
38 Profile Gluten-free menu options go mainstream
Adam Swanson
22 Coffee
39 Australian Culinary Federation news The rise of the machines Subscribe to
the OH iPad app
26 Seafood
What’s in a label?
www.openhousemagazine.net
28 Cheese
10 Putting cheese at the top

www.openhousemagazine.net   Open House, March 2015  3

EDITOR’S WORD

Trends to watch
Published in Australia by
Creative Head Media Pty Ltd

O ne of the perks of being the editor of Open House is that I get to attend
a lot of very cool events and call it “work”.
Suite 202, 80-84 Chandos Street,
St Leonards 2065
One of the most illuminating, not to mention enjoyable, events I was lucky P.O. Box 189, St Leonards 1590
enough to be invited to recently was the launch of herb and spice supplier Website: www.openhousemagazine.net
McCormick’s Flavour Forecast 2015. ACN 147 436 280
ISSN 0312-5998
This annual event reveals the eight flavour trends the company’s global
research, conducted by a crack international team of chefs, trend trackers,
food technologists and other experts, suggests are set to hit retail and
PUBLISHER
foodservice outlets in the near future. It doesn’t hurt that the event is
Alexandra Yeomans
usually held in one of Sydney’s top restaurants, in this case Tetsuya’s Restaurant.
MANAGING EDITOR
A six-course degustation menu, designed by chef Tetsuya Wakuda himself, brought many of the
Ylla Watkins
flavour trends alive in spectacular fashion, with courses including “Sour & Salt” (toro of ocean
trout with snow salt); “Smoked spices” (braised deboned spatchcock with Dutch cream potato JOURNALIST 
and Avruga); and “Umami veggies” (grilled wagyu beef with parsley root and carrot). Sheridan Randall
Of course, the flavours identified in this year’s report are just as likely to end up on the side of ACCOUNT MANAGER
chip packets as on fine dining menus, but it was inspiring to see how one of Australia’s top chefs Leah Jensen
interpreted them. DESIGN/PRODUCTION MANAGER
Overall, this year’s list reflects a global demand for bolder, more intense flavour experiences, as Bin Zhou
well as showcasing new ways to elevate pantry essentials to starring roles, such as smoking spices PRODUCTION CO-ORDINATOR
and herbs, or pairing sour flavours such as picked ginger, sour cherry and lemon zest with salt to Anne Esteban
lend brightness and texture to dishes.
ADMINISTRATION ASSISTANT
It’s also interesting to note that many of the trends identified in previous flavour forecasts, such Kate Wilcox
as pomegranate, sea salt, chipotle chilli and coconut water, are now mainstream in both
commercial and domestic kitchens around Australia.
The predictions in this year’s list may take a few years to hit those same heights of popularity, HEAD OFFICE – SYDNEY
but if you’re looking for inspiration they’re well worth a look. You can find the full list of Flavour Creative Head Media Pty Ltd
Forecast 2015 trends at www.mccormick.com.au. Suite 202, 80-84 Chandos Street,
St Leonards 2065
P.O. Box 189, St Leonards 1590
Tel: (02) 9438 2300 Fax: (02) 9438 5962
Email: enquiries@creativehead.com.au

SUBSCRIPTIONS
1 yr $99; 2 yrs $174; 3 yrs $261
(incl. GST and surface mail)
Ylla Watkins
Managing editor Copyright © 2015

Opinions expressed by the contributors in this magazine are

not the opinion of Open House Foodservice. Letters to the
editor are subject to editing.

THIS MONTH’S TOP STORY

Diners looking for gluten-free options on menus
are making what was once a niche market
mainstream, with operators set to miss out if
Official publication AMAA, CAB
they dismiss this eating trend as a fad. Find out
for the Australian Total Distribution Audit
more on page 18. Culinary Federation 21,687 September 2014

4  Open House, March 2015   www.openhousemagazine.net

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INDUSTRY NEWS
Proud to be a Chef
winner announced
M itchell Tucker from Tugun, Queensland
(pictured second left), has been named
the winner of the 16th annual Fonterra Proud
to be a Chef program following three days of
master classes, culinary challenges and fine
dining experiences in Melbourne.
Tucker was recognised by the program’s
chef mentors Peter Wright (pictured left),
Zac Nicholson (second right) and Joe Grbac
(right) as the standout finalist for 2015, taking
home the major prize of an international paid
Fine Food Australia returns to Sydney
The nation’s largest foodservice event, Fine
Food Australia, returns to Sydney in 2015.
Fine Food Australia is the country’s largest
hospitality event, showcasing everything
from specialty and bulk foods, beverages,
cooking and hospitality equipment and
machinery, to bakery products, coffee and
emerging food trends.
This year’s event will be held over four
days in September at
Sydney Olympic Park,
and promises a line-up
of new features and
interactive sessions
designed to help every
facet of the industry
make the most of their
experience, according
to organisers.
“We can’t wait to get
to Sydney to showcase
the evolution of Fine
Food Australia,”
said event director
6  Open House, March 2015   www.openhousemagazine.net
culinary placement tailored to his career goals.
During the program Tucker, who works at
Jupiter’s Hotel and Casino on the Gold Coast
and studies at the College of Tourism and
Hospitality at Tafe Brisbane, impressed with
an original recipe for sous vide duck breast
with crispy skin accompanied by a confit
beet salad, pea puree, compressed orange
segments and orange jus, a potato rosti disc
and crumbed Mainland fetta.
Now in its 16th year, the Fonterra Proud
to be a Chef program is designed to
recognise and reward the dedication and
commitment of apprentice chefs, as well
as assist in the continued improvement
and development of culinary standards
and professionalism. The 32 finalists were
evaluated on the basis of their aptitude, the
commitment and dedication shown during
participation in the program, and their
overall demonstration of passion for the
culinary arts.
Minnie Constan. “We have some great new
stage presentations, exhibitors and sessions
planned which is a demonstration of the
show’s ongoing relevance to the industry. We
are committed to the ongoing evolution of this
show to reflect industry needs and demands.”
Fine Food Australia will be held at Sydney
Showground, Sydney Olympic Park, from
September 20-23, 2015.
AFR launches Australia’s
Top Restaurants
A new dining and awards program that
is decided solely by a peer voting process
has launched, with restaurateurs and
chefs responsible for voting for the top
restaurants in the country.  
The Australian Financial Review Australia’s
Top Restaurants program is the only one
of its kind nationally, with renowned food
writers Jill Dupleix and Terry Durack the
award’s inaugural directors.
“With an increasing number of international
chefs talking up the Australian food scene, a
prestigious national restaurant awards program
such as this is very timely,” Durack said.
“This isn’t about celebrity chefs and media
darlings, it’s about who is really raising
standards and dishing up great food every
single day. The results are based on the
votes of 500 different chefs and restaurateurs
throughout the country, which will cover a
lot of ground and a lot of experience.”
Compiled by a distinguished Australia-
wide panel of Good Food Guide editors,
reviewers and industry experts, a list of
500 was released recently in the Australian
Financial Review. Chefs and restaurants
that appeared were then invited to vote for
their top 10. Chefs must have dined at the
restaurant and they cannot choose their
own restaurant.
The Top 100 Restaurants list will be
announced and released in the Financial
Review, in conjunction with the inaugural
awards ceremony taking place on May 18 at
Crown, Melbourne.
The outcome could be surprising, according
to Dupleix.
“Because Australia’s Top 100 Restaurants
are chosen by the chefs and restaurateurs
themselves, we’re expecting an intriguingly
different result to the normal awards system
judged by food critics and reviewers,” she said.

NSW Food Safety Strategy
delivers confidence
NSW Primary Industries Minister Katrina
Hodgkinson has unveiled a six year plan
to further enhance NSW’s reputation as a
supplier of safe, quality food.
“Our plan for the future, Safe Food from
Paddock to Plate, aims to ensure NSW
continues to deliver superior quality food
locally and globally, by reducing foodborne
illness at the same time as cutting red tape,”
she said.
“The NSW food industry operates in a
competitive international market and
contributes $113 billion to the NSW
economy each year.
“The NSW Food Safety Strategy 2015-2021
is a comprehensive strategy outlining the
NSW Government’s commitment to food
safety and quality management, to provide
Restaurant & Catering
congratulates high achievers
Industry body Restaurant & Catering
Australia (R&CA) has congratulated its 2014
Lifetime Achievers at a formal dinner held at
Parliament House, Canberra.
The Association used the opportunity to
honour the outstanding contribution to the
industry of Greg Doyle (NSW), Frank van
Haandel (Victoria), Niño Miano (Queensland),
Jim Carreker (South Australia), and Warwick
Lavis (Western Australia).
Adelaide-born executive chef and San Remo
brand ambassador, Adam Swanson, was
also named Young Achiever of the Year at
the ceremony.
“Adam has done a great deal to raise
awareness and advance the public’s
certainty and underpin confidence in the
State’s food industry into the future.”
The strategy was developed in line with the
NSW economic development framework that
identifies priorities and opportunities for the
state’s $12 billion primary industries sector.
Foodborne illnesses currently cost $375
million per annum in lost productivity and
medical expenses.
“Through food safety and verification
programs on farms, at processing facilities
and training and education at the retail
end, we are working hard to minimise the
amount of foodborne incidents we see each
year,” Hodgkinson said.
“We are investing $3 million per annum
into food safety research and advice on
emerging food safety risks and trends across
the supply chain, with a target to reduce
foodborne illness 30 per cent by 2021.”
“We are also delivering 24/7 online license
applications to 15,000 businesses licensed
with the NSW Food Authority, to ensure a
quicker, more streamlined process.”
The government also aims to reduce red
tape, making it easier for “industry to get on
with business without unnecessary burden”.
knowledge of food through regular guest
appearances on Network Ten’s Ready
Steady Cook, as well as Justine Schofield’s
Everyday Gourmet, Good Chef, Bad Chef
and Channel Seven’s Out of the Blue,” said
R&CA chief executive John Hart.
“He has been a constant strong contributor to
the restaurant and catering industry and serves
as a role model and inspiration for other young
chefs with a driving passion to succeed.”
The Lifetime Achiever Program was launched
by R&CA in 2003 to acknowledge those who
have made a commitment to the restaurant
and catering industry and to celebrate their
outstanding achievements, efforts and
dedication in their state and/or nationally. OH
www.openhousemagazine.net   Open House, March 2015  7
NEWS BRIEFS
Tasting Australia team confirmed
Chef Simon Bryant and
wine expert Paul Henry
(pictured) will return as
the creative directors
of South Australia’s
biennial Tasting Australia 2016 festival. Barossa
Valley food personality Maggie Beer will also
stay on as Tasting Australia patron. The Festival
will move to an annual format from 2016.
Authorities warn against wild mushrooms
Health authorities in
NSW have warned
against eating wild
mushrooms, following
an unseasonal rise
in wild mushroom poisonings across the
State. Eating poisonous mushrooms can
cause abdominal pains, nausea, vomiting and
diarrhoea, and even death.
New wine list awards for WA
Restaurant &
Catering Australia
has partnered with
Wines of WA to
deliver the WA Wine
List Awards. The focus for the inaugural
Awards will be on supporting the local WA
wine industry through wine list development.
Nominations close on April 10.
Chair of Judges named for Awards for Excellence
The 2015 Savour
Australia Restaurant
& Catering (R&CA)
Hostplus Awards
for Excellence has
appointed food communicator Stewart White
to the role of national Chair of Judges. White
has been the NSW Chair of Judges for the
past two years and Chair of Judges for the
R&CA Wine List awards since 2012.
Melbourne Food and Wine scholarship returns
The Hostplus
Hospitality
Scholarship,
supported by the
Melbourne Food and
Wine festival, returns for a second year in
2015. Open to individuals aged 18-30 years
from any area in hospitality, the winner will
win international work experience, spending
money and a year-long mentorship when
they return.
COVER STORY
Aussie icon takes the biscuit
Arnott’s is celebrating
its 150th Anniversary by
”Bringing out the Biscuits”.
8  Open House, March 2015   www.openhousemagazine.net
M illions of Australians have grown up
on Arnott's Biscuits and for them,
Arnott's is more than a food company, it's
a piece of Australia's history. Founded
by William Arnott (pictured) in 1865,
the name Arnott’s is synonymous with
Australia’s favourite biscuits, with Aussie’s
eating 537 million packs of Arnott’s
Biscuits each year.
The history of Arnott’s spans from humble
beginnings, baking pies and ships biscuits
in Newcastle. Today, there are 125 different
biscuits in the Arnott’s range across
household names like Shapes, Tim Tam,
Vita-Weat and Cruskits and Arnott’s sweet
biscuits such as Monte Carlo and Iced
Vovo. Arnott’s Biscuits are found in 95 per
cent of Australian households.
This year, Arnott’s is embarking on a host
of anniversary celebrations including new
biscuit varieties, a partnership with Camp
Gallipoli, collectors’ tins and a roaming biscuit
bakery travelling to locations across Australia.
“Arnott’s Biscuits have been an Australian
family favourite for 150 years,” says Nik
Scotcher, marketing director at Arnott’s
Sweet Biscuits.
“In 2015, we’re celebrating our history
and looking towards the next 150 years
with a year of new product innovation,
community activities and events aimed at
bringing families together over a biscuit.”
Nearly all of Arnott’s Biscuits sold in
the domestic market are made at one of
three state-of-the-art Arnott’s bakeries –
Huntingwood, New South Wales; Virginia,
Queensland; and Marleston, South
Australia – with Arnott’s supporting
hundreds of local businesses in Australia,
each year spending around $250 million
purchasing raw ingredients.
“Later this year, we’ll be unveiling a new
look Arnott’s pack which we hope will have
Aussies heading down the biscuit aisle for
generations to come,” says Scotcher. OH
SUNNY QUEEN
SALUTES AUSSIE
SOLDIERS.
Sunny Queen are proud to support Walking Wounded by
donating 30c from selected products sold in March and April
to assist in the rehabilitation of former Australian soldiers.

Choose from: Scrambled Egg Mix 5 x 2kg packs,

30C
FROM SELECTED
PRODUCTS PUR
CH
GOES TO WALK ASED
Omelettes; Fetta & Spinach or Ham & Cheese 24 x 120g packs,
Plain Patty 50 x 60g packs, Egg Bakes 96 x 80g packs. ING
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To order, contact Sunny Queen

customer service on 1300 834 703 or visit
www.sunnyqueenmealsolutions.com.au
IN SEASON

Nashi
A vailable right through until October,
nashi are a cool weather fruit that is
expected to be hot property this season.
“It’s looking like being a really good
season, with excellent quality fruit,”
says grower Jamie Craig from Victoria’s
Bunbartha Fruit Packers.
“We’ve been very lucky with the weather.
Nashi can suffer from sunburn if it gets
too hot while they’re still on the tree, and
as they are harvested ready-to-eat we also
need good weather around harvest time,
so the pickers can do their job. Nashi
have very sensitive skin and hot weather
around harvest time can also lead them to
soften, so they mark even more easily.”
While marks on the skin don’t affect the
eating quality, Craig suggests steering clear
of fruit that smells “winey” or over-ripe,
or has a rich yellow cast to its skin, as its
“been on the shelf too long”. Store them
at room temperature or in the fridge for a
longer shelf-life.
Excellent eating, due to their refreshingly
high juice content, nashi are also good for
using in drinks, salads, cheese platters,
and in baked items such as cakes and pies.
“One of the key attributes of nashi is they
don’t go mushy when they’re cooked, so
if you’re making a flan or something like
that, they will hold their shape,” says
Craig. “Another good attribute to note is
that they don’t go brown so that you can
add them to dishes such as fruit salads
ahead of serving, rather than at the last
minute, like apples.” OH

March April

• Apples • Guava • Pomegranates • Apples • Fennel • Passionfruit

• Asian greens • Kiwifruit • Potatoes • Asian greens • Fuji fruit • Pears
• Banana • Lettuce • Pumpkin • Avocados • Guava • Persimmons
• Beans • Limes • Quince • Banana • Imperial • Pomegranates
Mandarins
• Broccoli • Mangosteens • Sweetcorn • Beans • Potatoes
• Kiwifruit
• Capsicums • Nashi • Tamarillo • Broccoli • Pumpkin
• Leeks
• Chestnuts • Okra • Tomatoes • Brussels sprouts • Quinces
• Limes
• Cucumbers • Onions • Witlof • Cabbage • Silverbeet
• Mushrooms
• Eggplant • Passionfruit • Zucchini • Capsicums • Spinach
• Nashi
• Eschallots • Pawpaw • Valencia oranges • Cauliflower • Tamarillo
• Okra
• Figs • Pears • Chestnuts • Turnips
• Fiji fruit • Plum • Chokos • Witlof
• Grapes • Custard apples
• Eschallots

10  Open House, March 2015   www.openhousemagazine.net

 Aussie peAches Are
bAck on the menu

Good news, SPC peaches are back in stock. So you can feel good about buying your peaches from local
Aussie growers. With SPC peaches, you’re buying quality Australian produce created with safe farming
practices and supporting our farmers and regional economies. Now doesn’t that sound good?

Switch to some of our Australian Grown products today. Speak to your food service distributor.

CALL 1800 805 168 SPC 100% for Aussies

‘SPC’ is a registered trade mark of SPC Ardmona.
ORIGINS

Truffles
Eye popping prices, counterfeiting and new world suppliers are just some of the chapters
in the story of this ”black gold”, writes Sheridan Randall.

put them back into the

culinary spotlight. Until
truffles then were still
being unearthed in the
wild, using pigs and
later dogs to sniff out the
good stuff. Louis XIV
tried unsuccessfully to
cultivate them, but it was
fellow Frenchman Joseph
Talon who managed to
cultivate them on a mass
scale in 1808.
By 1890, there were
75,000 hectares of
truffle-producing trees
producing more than
2000 tons of truffles
throughout Europe.
The good times came to
halt with World War I
playing havoc with both
the land and those that
worked it. By the 1960s
less than 400 tons were
being produced.

L ike an underground wart, truffles grow in the dark; a swollen

parasite feeding from the roots of oak, hazel, poplar and beech
trees. Despite such an uninspiring upbringing, truffles are a food fit
for kings, queens and anyone with a healthy bank balance. Earthly
gold, these swollen underground mushrooms are prized by chefs
for their rich aroma, with only a few shavings lifting ordinary fare
to divine heights.
They are also prized by one Stanley Ho, a Macau casino owner,
who forked out US$330,000 ($432,000) for a single white truffle
weighing 1.5 kilograms in 2007. He should have waited as in 2014
a white truffle weighing in at 1.89 kilos was unearthed in the
Umbrian region of Italy and auctioned at Sotheby’s in New York. It
went for US$61,000 ($80,000) to a Taiwanese buyer.
The first mention of truffles appears in the inscriptions of the
neo-Sumerians regarding their Amorite enemy's eating habits in
2000BC. The ancient Egyptians ate them coated in goose fat.
Truffles fell out of fashion during the Middle Ages with God faring
types not so inclined to the pleasures of life, declaring truffles the
creation of the devil. It was French King Louis XIV who helped
White truffles are grown in the Piedmont region in northern Italy,
while black truffles or Périgord truffles are named after
the Périgord region in France. Up until recently, these countries
had the truffle sector pretty much to themselves, but being one
of the most expensive foods by weight, competition from other
countries has heated up in recent years. French truffle growers
have declared war on cheap Chinese imports, which they say are
sprayed with synthetic aromas to make them smell like the real
thing. Australia and New Zealand has also got into the act and have
become well regarded producers of the black truffle in their own
right with the southern hemisphere truffle season balancing out the
northern hemisphere.
Australia can now also lay claim to being a white truffle producer,
with Victorian farmer and president of the Australian Truffle
Growers Association, Dr Peter Stahle, growing the country’s first
white truffle recently.
The days of cheap truffles may have ended long ago, but the
expansion of supply can only be a good thing, with chefs now able
to source truffles all year round. OH

12  Open House, March 2015   www.openhousemagazine.net

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TOP 10
10 outrageously
expensive ingredients
Prized by top chefs and discerning diners around the world, these delicacies also come with
a hefty price tag, discovers Ylla Watkins.
1 Saffron 3 Kopi Luwak coffee
The world’s most
expensive spice,
saffron is the dried
stigmas of the purple
saffron crocus. The
high price tag comes
from the labour
involved in hand
picking the stigmas
and the small yield
– about 170,000
flowers are required
for one kilo of saffron.
Fortunately a little goes
a long way.
2 Shark fin
Highly controversial,
thanks to the
unsustainable and
cruel method used
to remove the fins
from the sharks, shark 4 Edible gold
fin remains a highly
sought after delicacy
in Chinese cuisine
and a staple for hosts
wanting to impress
their guests.
14  Open House, March 2015   www.openhousemagazine.net
5 Yubari king melon  7 Fugu 9  Beluga caviar 
Processed through the A hybrid of two A delicacy in Japan, Spread onto cocktail
digestive tract of the different melon breeds, parts of the fugu, or blinis or eaten on its
Burpee's “spicy” puffer fish, can prove own with a spoon, the
Cantaloupe and Earl's fatal if not correctly
Favourite, the Yubari prepared. As a result
King melon, which only chefs who have
features orange flesh undergone rigorous
and speckled skin, training are allowed
commands dizzying to prepare the fish,
prices. A few years adding to the expense
ago, a pair sold for of preparing it.
$34,000.
Asian Palm Civet,
6 Vanilla eggs of the rare Beluga
Kopi Luwak (or “cat The fruit of the vanilla sturgeon are highly
poo coffee” as its orchid, vanilla is the prized and very, very
colloquially known) second most expensive expensive. Usually sold
is the world’s most in tiny tins, the cost per
expensive coffee, kilo is around $8000.
with aficionados
praising its rich
aroma and smooth, 8 Alba white truffles 10 Kobe beef
rounded flavor. The most prized of all Authentic Kobe beef,
Expect to pay around the truffle varieties, the known for its large
$4000 per kilo. Alba white truffle is amount of fat marbling
found in the Piedmont
region of Northern
spice after saffron, Italy and can sell for
For the ultimate in following an around $3000 per kilo.
food bling, edible gold extremely labour Available only in the
is made from 23-carat intensive growing, European winter, the
gold and adds an curing, drying and location of truffle-
extravagant touch to resting process – producing oak trees
desserts, chocolates, each vanilla bean is is a closely guarded and high price tag,
wedding cakes, and handled hundreds of secret. comes from wagyu
cocktails. Incredibly times before it’s sold. cows that have been
light and with no Available as whole bred and slaughtered
taste or nutritional pods, powder, paste, in the Kobe area of
value, it is available extract and vanilla Japan, however wagyu
in a number of forms, sugar, whole pods beef is now also being
including dust, flakes command the highest produced in the US,
and sheets. price. Chile and Australia. OH

A new way to approach training
Group training organisation HTN recently launched a new training program, Total Chef
Aspire, which it believes is set to transform cookery skills training in Australia. Open House
spoke to HTN chief executive Michael Bennett to find out more.
Q: What are the biggest challenges
facing the hospitality training sector?
A: There is considerable reform
of the vocational training sector
underway at the moment and the
hospitality sector will feel the
impact of these reforms as training
providers reinvent themselves
to adapt to a new landscape and
funding regime.
There are a myriad of other issues
that continue to impact training and
development in our sector including
the introduction of adult apprentice
wages, changes to apprentice
incentives, and the introduction of
trade loans.
On top of all this, the lack of enthusiastic
candidates willing to enter our industry
remains a serious issue.
Q: Where did the idea for the Total Chef
Aspire program come from?
A: HTN commissioned comprehensive
research that canvassed apprentices, host
businesses, our industry associations,
stakeholders, government and registered
training organisations such as TAFE NSW.
We wanted to really drill down to find
what the industry wants and needs, and the
result was the development of the Total Chef
concept, with Aspire a key element in that.     expertise developed over the life of the Total
Q: What does HTN hope to achieve with
the program?
A: Aspire participants will work hard to
develop solid culinary fundamentals and
will be offered apprenticeship employment
upon successful completion of the program
in either our Professional apprenticeship
stream or our Executive stream.
There will be improved recruitment and
selection up front, leading into Aspire – an
intensive eight-week preparatory program,
and then articulation into an apprenticeship
under our group training model.
This will feature extensive mentoring support
and a focus on developing expertise, not just
From left: HTN chief executive Michael Bennett with chefs Nino Zoccali
(Pendolino and La Rosa) and Colin Barker (The Boathouse on Blackwattle Bay).
competence, with the aim of improving the
overall retention and completion outcomes
for culinary apprentices.   A: HTN is extraordinarily fortunate to
Q: What sets it apart from other training
programs in the market place?
A: Aspire is a high end, intensive culinary
program that exposes participants to leading
chefs via guest lectures and master classes
and prepares them to be career ready.
Participants have exclusive access to a
sophisticated e-learning platform and will
start developing an e-portfolio from the
outset that will show future employers the
Chef program with HTN.
Participants also have exclusive access to
HTN online which features hundreds of
culinary resources including skills videos
and kitchen tips.
The intensity of the skills development,
along with the guaranteed apprenticeship
employment with a leading kitchen upon
successful completion, is what really sets
this program apart from others.    to master classes, tours and experiences of
Q: What qualities will you be looking for
in applicants?
A: I know that “passion” for food and our
industry is something of a cliché, but it really
does play into the selection process.
www.openhousemagazine.net   Open House, March 2015  15
Q&A
An understanding of the industry
is also important. This is not a
job but a lifestyle choice and it
entails a willingness to participate
in learning above and beyond the
standard apprenticeship training
provided by the RTO.
Q: Is the program accredited?
A: Yes, the units delivered in
the Aspire program will provide
credit towards articulation into an
apprenticeship qualification with
HTN.  
Q: A number of top chefs
including Nino Zoccali from The
Restaurant Pendolino and Colin
Barker from The Boathouse
on Blackwattle Bay are supporting the
program. What does their support involve?
have the support of the likes of both
Nino and Colin who, as highly respected
chefs, are both incredibly committed to
ensuring quality training opportunities
for apprentices who have the drive to
succeed.
They also recognise that a new approach
to skills development is needed so that
we can establish the next generation of
executive chefs.
Q: What do you hope participants in the
Total Chef Aspire program will walk
away with at the end of the program?
A: On successful graduation from Aspire,
participants will have the opportunity
to undertake a culinary apprenticeship
within a leading kitchen.
They will be supported onsite by HTN’s
industry mentors throughout their
apprenticeship and they will have access
a kind that are very different to anything
on offer.
It’s an incredible opportunity and the
best possible start for anyone who has the
desire and capability to succeed. OH
SUSTAINABILITY
Chocolate with a conscience
Chocolate is already a favourite with diners but an increasing focus on ethical sourcing
and production is upping the feel-good factor, writes Ylla Watkins.
I t’s not exactly a secret: chocolate is the
ultimate in indulgence, guaranteed to
tempt many diners into ordering dessert,
even when they had no intention of
partaking. Take a look at just about any
dessert menu across the country, and you’ll
be hard pressed to find one that doesn’t
include some dark temptress whispering
enticements from the page.
However, International market research
organisation Canadean, which recently
released the results of research looking
at the £5.3 billion confectionery market
in the UK, suggests that consumers are
increasingly open to the idea of “good”
chocolate products.
Canadean suggests marketers need to
establish a link between chocolate and
concepts such as “natural” and “sustainable”.
“Chocolate can be positioned both as an
indulgent treat and a ‘good’ product,” said
Raquel Perez-Lopez, an analyst at Canadean.
“This can be done by positioning a product
around the claim of ‘creating a better and
16  Open House, March 2015   www.openhousemagazine.net
sustainable world’.
“Moreover, appropriate labelling, such
as Fairtrade certification, [allows]
consumers to enjoy a guilt-free moment
of indulgence by eating a product that
has been produced in an ethical and
environmentally friendly manner.”
Amongst those manufacturers to have
already embraced the trend towards “guilt-
free” sustainable chocolate is leading
foodservice brand Callebaut, which shifted
its entire production of Finest Belgian
Chocolate to being made from sustainable
cocoa in May 2012.
Callebaut’s “Growing Great Chocolate”
campaign recognises customers are looking
for high-quality cocoa that is purchased
directly from farmer cooperatives and comes
with a guarantee of sustainable cultivation.
As part of the campaign, Callebaut actively
supports farmer cooperatives in learning
about and adopting innovative agricultural
practices, which are offered through
farmer training programs in the field, and
Cocoa photos by Sean Hawkey.
3
1 Fairtrade cocoa beans
from Nicaragua. 2 Callebaut
chocolate. 3 A freshly
opened cocoa pod.
aimed at improving crop yield and quality.
As such the company is able to ensure
sustainable cocoa cultivation and help to
boost farmers’ livelihoods.
“Cocoa farmers and their families in
West Africa are confronted with serious
challenges,” says Gary Willis, national sales
and marketing manager – chocolate division
at F.Mayer, which distributes Callebaut in
Australia. “Aging farms, declining yields,
lack of good planting material, insufficient
farm management skills and practices, lack
of education for children, and lack of safe
water and health services.
“The Callebaut brand aims to combat
these challenges and threats, enable farmers
to improve the productivity of their farms
and increase their incomes, and help to
provide education and basic health services
to increase the overall quality of life in
farming communities.”
Other major chocolate suppliers to switch to
sustainable cocoa include French company
Valrhona, Nestlé Australia and global giant
Cadbury’s, which uses Fairtrade chocolate.
Fairtrade is arguably the best-known
sustainability program working towards
creating a more sustainable future for cocoa
farmers. In 2013-2014 there were 2500
Fairtrade Certified Products available in
Australia and New Zealand, of which 54
per cent were cocoa products.
“We saw our first big jump in growth when
Cadbury’s decided to become Fairtrade
in 2010,” says Molly Harriss Olson, chief
executive of Fairtrade ANZ. “Since then
there has been a fantastic and consistent
conversion to Fairtrade chocolate. Over 10
per cent a year.”
As part of the Fairtrade program, farmers
within the system receive a price which
covers the cost of sustainable production,
known as the Fairtrade Minimum Price,
and communities also receive a Fairtrade
Premium, which producer organisations
can invest in community projects such as
hospitals and schools.
The demand for Fairtrade chocolate
is coming from both consumers and
manufacturers, believes Harriss Olson.
“Consumers are much more savvy about
what’s happening in the world than
In a bun or out, they’re devilishly good.
Not only do Ingham Devil Breast Fillets taste great,
they’re versatile too.
Made from 100% Australian chicken breast, Ingham
Devil Breast Fillets have a spicy coating that is to die for.
www.inghamfoodservice.com.au
ARM0707 Ingham Devil Fillets_Half Page_OH.indd 1
Female cocoa farmers share their experiences
Fairtrade is supporting a program to help strengthen women's role in cocoa-producing communities.
Female members of Ecookim, a Fairtrade certified cocoa cooperative in the Ivory Coast, are stepping up
to share their stories on film, appearing in, producing and directing a short film.
Researchers from KIT, a research institute from the Netherlands, trained 25 women in how to use
microphones and cameras, before the women returned to their own villages to record their films.
The final film captures the challenges faced by women who work hard to produce cocoa but see little of
the direct benefit from sales.
The film will be used to spark discussion and debate on gender issues with other cooperatives
across Africa.
Watch the video in the Open House iPad app.
they used to be. But it’s also true that What’s more, it seems consumers are
various companies such as Whittakers prepared to pay extra for ethically produced
and Cadbury’s understand that [creating food, according to Neilsen data published
a better deal for farmers] is a long term late last year.  On average, 55 per cent of
challenge they need community partners
consumers said they were prepared to pay
to help deal with.”
more, a 5 per cent rise on 2013 and an
Good news for business owners is that increase of 10 per cent since 2011.
with the current high market price cocoa
is commanding, there is little or no price Either way, making the switch to
differential between sustainable chocolate sustainable chocolate and promoting it on
and chocolate made from traditionally menus could be considered your "good"
sourced cocoa to affect your bottom line. turn for the day. OH
Devil Breast Fillets 5535800
They are perfect center of plate as a main meal with
salad or inside a bun as a zinging chicken burger.
So if you’re looking for tender chicken to spice up your
existing menu... Ingham has the answer.
For more information or to place an order, contact your local branch.
www.openhousemagazine.net   Open House, March 2015  17
9/03/2015 12:52 pm
GLUTEN-FREE

Going mainstream
Diners looking for gluten-free options are making what was once a niche market mainstream,
with operators set to lose out if they dismiss this eating trend, writes Sheridan Randall.

F ood fads, how they come and go. It

seems there always has to be one food
group that plays the part of the villain – fat,
carbs, sugar, and now gluten (the protein in
some cereals such as wheat, barley or rye).
For foodservice operators diners looking for
gluten-free options used to be seen as at best
an inconvenience and at worst something to
be ignored. That balance of power has shifted
dramatically in recent years, with the gluten-
free eating phenomenon now presenting a
real opportunity for sales growth.
In many Western countries including the
US, UK and Australia the number of diners
looking for gluten-free menu options across
all sectors of foodservice have rocketed.
Recent research by Technomic shows that
most consumers want restaurants to be more
transparent about menu-item ingredients,
with its latest Healthy Eating Consumer
Trend Report showing approximately one in
four Millennials (18-35 year olds) expects to
purchase gluten-free packaged items more
often. The report also shows that 62 per cent
of consumers believe restaurants can offer
food that is both healthy and tasty.
The gluten-free market has seen dramatic
growth over the past decade and its size
is expected to double in the next 10 years,
with the world market for gluten-free foods
predicted to reach US$3.91 billion ($5.13
billion) in 2015, according to UK-based
researcher Visiongain’s latest report, Gluten-
Free Foods Market Forecast 2015-2025:
Opportunities for Leading Companies.
In the US, the appeal of gluten-free
foods is continuing, with sales of gluten-
free products in traditionally grain-based
categories posting a compound annual
growth rate of 34 per cent over the five-year
period to 2014.
However, the rise in demand for gluten-free
menu options is being driven by health
issues rather than medical needs. For this
reason its important to understand the
difference between those people who avoid
gluten and those who cannot eat gluten for
medical reasons – the one in 70 Australians
diagnosed with Celiac disease.
Coeliac disease is not an allergy, as some
people mistakenly think, although it
involves an immune system response to
foods containing gluten. For those suffering
from Coeliac disease, gluten is not just

18  Open House, March 2015   www.openhousemagazine.net

 GET REWARDED
SPEND OVER $120 AND RECEIVE A
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you spend, receive
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HOW TO PARTICIPATE: QUALIFYING PRODUCTS: Gift Card*

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CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR
Promotion runs from 15 February 2015 to 15 April 2015. Goods must be invoiced between 15 February 2015 to 15 April 2015. Conditions
apply. Open to Australian businesses who are end user customers of the Promoter and not the Promoter’s distributors, and any other
business deemed ineligble by the Promoter in its absolute discretion. Final claims must be received by 5pm on 30 April 2015, unless
specified otherwise. *Purchases must be made in one invoice to be eligible. Max 5 claims in total per eligible business.

© Registered trade marks of George Weston Foods Limited. All rights reserved.

Tools for a gluten-free kitchen
Nestlé Professional has released a new Gluten Free Toolkit to help
foodservice operators navigate the world of gluten-free cooking
and make the most of this growing trend. The Gluten Free Toolkit
provides chefs with an overview of the challenges, with information
on understand coeliac disease and gluten-free diets, identifying
gluten-free products, planning a gluten-free menu and avoiding gluten
cross-contamination.
To request a copy of the Gluten Free Toolkit visit
www.nestleprofessional.com.
something to cut down on, it is something food, procedures and staff training, through
to be avoided altogether, with even the to serving the gluten-free meal.
slightest trace of it causing symptoms such “Coeliac Australia Gluten-free Accreditation
as upset gut, fatigue, anaemia and weight means that people will be able to eat with
loss. This makes it vital for foodservice confidence and identify at a glance which
operators to understand the steps needed
food service outlets offer safe gluten-free
to classify a menu item as both gluten-free
options,” says Tom McLeod, president of
and safe for those with Coeliac disease.
Coeliac Australia.
Something as simple as sharing a chopping
“Most of all they will have the peace of
board or toaster can cause a reaction.
mind that the participating outlet has a
All the big players in the foodservice
commitment to the gluten-free consumer.”
industry have taken note of this growing
The three McCafé outlets will be the first
trend, with Sanitarium developing its
foodservice businesses in Australia eligible
Gluten-free Weet-Bix from concept to shelf
in a record time of six months, and fast food to use the Coeliac Australia Gluten-free
chain McDonald’s working with Coeliac trademark on their gluten-free menu options.
Australia towards gluten-free accreditation For franchisee owner Denise McKeough the
of three McCafé in Rutherford, Singleton move is an exciting one both on a personal
and Greta (all in New South Wales).
and professional level.
The Coeliac Australia Gluten-free “As a coeliac myself, I am passionate about
Accreditation Program aims to establish offering safe gluten-free options that are
a “gold standard” for gluten-free food
affordable and actually taste great,” she says.
preparation to ensure all gluten-free
consumers can eat with confidence outside Robyn Metz, owner of Melbourne’s Red
the home at accredited businesses. The Robyn Café, is also a passionate advocate of
process included an onsite compliance audit food that can eaten by all those with gluten-
covering all stages of food delivery; from free needs, being gluten intolerant herself.
sourcing gluten-free supplies, preparation of “We opened (three years ago) with the
✓ Australian Made and Owned
✓ Gluten Free
✓ Easy pour 3ltr bottles
✓ Great range of Sauces
and Toppings
20  Open House, March 2015   www.openhousemagazine.net
intention of being completely gluten-free, as
well as other intolerances friendly, such as
lactose and fructose,” Metz says.
“To me the real decider was when I started
telling people about what intolerances I had,
and everyone knew someone who was the
same. There was obviously a market for it.”
When Metz opened the café she vowed
not to have anything on the menu that was
inferior to the non gluten-free version.
“Our whole point is not to imitate the foods
you can’t have but to celebrate the foods you
can have,” she adds.
The payoff worked as the response from
diners has been “fantastic”, with locals
treating it as their regular café and other
Melburnians making the weekend trek for
their gluten-free breakfast.
Metz also promised herself on opening
that she wouldn’t include a risotto or steak
option on the menu “because when you are
gluten-free you get so used to them being the
only things you can eat when you go out,
and can get a bit sick of it”.
Instead diners can look forward to
dishes such as salmon rosti with wilted
spinach, house cured salmon, haloumi
or goat’s cheese and a homemade salsa
verde; poached chicken and vermicelli
Vietnamese salad; and smoked duck or
pork belly tacos. Options such as poached
eggs or fetta can be added.
“The way we differ from a lot of cafes is
our base dish will be vegan and be slightly
cheaper than other cafes but then we have
the option of adding things,” she says.
“A lot of places take advantage of dietary
requirements because they feel they have
an inbuilt audience, but we feel you should
be able to enjoy it whether you are gluten-
free or not. We are a café that serves great
food that just happens to be gluten-free.” OH
✆ Sydney (head office) 02 9728 8122
✆ Brisbane 07 3865 4481
✆ Melbourne 03 9888 7077
www.steric.com.au
Poached salmon in a spiced broth with Chinese broccoli
Serves 10

315ml water Cover and bake for 6 minutes. Meanwhile, with strained broth and Chinese broccoli,
18g Maggi Chicken Flavoured Booster Gluten-free separate the leaves and stems from the garnished with thinly sliced shallots and
Chinese broccoli. Cut the stems and leaves coriander leaves plus a side of steamed rice.
315ml dry sherry
in half lengthways and blanch in boiling
150ml gluten-free fish sauce water 2-3 minutes. Drain well. Serve salmon Recipe courtesy of Nestlé Professional.
100g palm sugar, finely grated
2 strips orange peel
2 star anise
1 cinnamon stick
1 tsp fennel seeds
25g fresh ginger, sliced thinly
10 x 150g salmon fillet steaks
5 bunches Chinese broccoli

Preheat oven to 180°C. Combine water,

Maggi Chicken Booster, sherry, fish
sauce, palm sugar, orange peel, star anise,
cinnamon, fennel and ginger. Bring to the
boil; reduce heat and simmer for 5 minutes.
Place salmon portions in a greased roasting
tray and gently pour the stock over the fish. See more recipes in the Open House iPad app.

A gluten free BREAKFAST?

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Serving Suggestion

www.openhousemagazine.net   Open House, March 2015  21

COFFEE
Schibello Caffé’s Research & Development – Roasting · Laboratory.
Man vs machine
Espresso machines have been long held as the pinnacle of coffee making, but automated
coffee machines have been narrowing the lead with those looking for consistency,
discovers Sheridan Randall.
C offee has become synonymous with bearded and tattooed baristas
working an espresso machine, against a backdrop of grinding
beans and hissing steam. That works very well for the many cafés
across Australia whose main trade is a good brew. But for restaurants
and offsite venues the reality may be quite different. Having enough
staff to cover both the front of house and make coffee when it’s needed
just simply isn’t viable for many, with some high end names in the
restaurant world switching to pod machines instead.
Sydney's Tetsuya Wakuda and Melbourne's Shannon Bennett
from three-hat Vue de Monde partnered with Nespresso as
“culinary ambassadors” in 2013, joining the likes of fellow
global ambassadors Heston Blumenthal, Phil Howard and Mauro
Colagreco. Tetsuya’s serves Nespresso to its diners and Bennett
using the pod machines at events. Cecconi's in Melbourne and
Sydney's Buon Ricordo and Papi Chulo have also installed Nespresso
machines at their establishments. Globally, more than 700 Michelin
Starred restaurants now serve Nespresso coffee.
When so much in the food and beverage world is about provenance
and the role of the artisan in the food chain, going automatic may
seem contrary. However, pod machines offer something that espresso
machines can’t – a consistent and quality brew no matter who makes it.
22  Open House, March 2015   www.openhousemagazine.net
Natalie Kollar, operations manager at Coffee Works Express, says
that it is vital to understand the needs of a venue before picking a
suitable machine.
“We would ask where the machine is being placed, how many cups of
coffee they do a day, whether it is a boardroom, back of house or in the
front of house and whether there are trained staff on site,” she says.
“Cafes and restaurants are built on consistency and repeat business
where people know what they are going to get. We are creatures
of habit after all. It really depends on the environment. In hotels,
restaurants and clubs automatic machines are better – it’s a no brainer.
But if they want latte art and a more traditional experience then an
espresso machine is the way.”
Craig Simon, award winning barista and founder of Think Tank Coffee,
says venue operators need to ask themselves “what do I want to serve?”
“It depends if you want to have a coffee experience or a functional
coffee,” he says.
“Ideally I would want to serve a coffee experience, which is going to
require trained staff and an espresso machine. If I didn’t want to invest
in training then a pod machine or automatic machine gives a more
consistent and functional coffee experience.”
Simon laments the practice of some operators who use espresso
machines while not training their staff in the art of coffee making.
“All of the places that serve the best coffee have highly skilled and
trained staff and training orientated programs in place to make sure
the staff are consistent and high quality,” he says.
Coffee competition
Think Tank Coffee offers a variety of barista training courses in winners

Melbourne’s Abbotsford, ranging from basic through to advanced.
“The basic course is geared at the fundamentals of coffee but the
advanced is more about the fine details that are really focused on
maximum control of extraction and how a grinder works,” he says.
“The introductory course is understanding what you do and the
advanced course is understanding why you do it.”
Sydney’s Schibello Caffé has also launched a new Research &
Development – Roasting · Laboratory featuring a state of the art coffee
training academy coupled with an on-site espresso bar for baristas to put
their knowledge into practice, as well as a dedicated roasting laboratory.
As pioneers of Italian espresso in Australia, launching 15 years ago,
Schibello Caffé co-founder Ross Schinella knows the importance of training
aspiring baristas with the knowledge and passion of the art of espresso.
“In training a barista, it is very important to train them on both
(automated and hand drawn),” says Schinella.
“I think the automatic feature is great for efficiency and consistency at
high pace, whereas hand drawn is good for experimenting with coffee.
However, a true barista should be able to do both. It is essential for a
barista to know how to make a prefect shot of espresso with or without
the help of a computer. Of course in a commercial setting automated
extraction can optimised the result, but coffee making is an art after
all, and human touch is always the key to any art.” OH
i
Coffee company Grinders Coffee took out top honours at
the Sydney Royal Summer Fine Food – Coffee Competition
in February, with its Grinders Coffee Ethiopian Yirgacheffe
winning Champion Espresso. The Melbourne-based roaster
also took home a further three medals including one Silver and two Bronze.
Another competition highlight was Sydney exhibitor The Coffee Roaster
(NSW) winning Champion Plunger Coffee for its Sumatran Blue Batak.
The company also received an additional five Bronze medals for some
of their other signature blends across both the plunger and espresso
coffee classes.
This year, 23 judges sampled their way through a record 281 entries,
scoring them on criteria including aroma, taste, body and visual
appearance. Four baristas served up about 50 coffees a day to each judge
– a total of 2300 cups in two days.
Competition chief judge Paul Mannassis said he was delighted with the
high standard of entries across the competition.
“Winning a Sydney Royal medal gives exhibitors the opportunity to brand
their product with a prestigious Champion, Gold, Silver or Bronze medal,
something coffee lovers can look for when purchasing their products to
distinguish awarded entries from their competitors,” he said.

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SEAFOOD

1, 2, 3 Restaurants
are currently exempt
2 from country of origin
labelling for cooked or
prepared food.

1 3

What’s in a label?
Country of origin labelling requirements for seafood served in restuarants is under
discussion again following recent unrelated food safety breaches, writes Ylla Watkins.

T he recent contamination
and recall of a number of
focused attention on “confusing”
country of origin labelling, with
the Federal government now
controversy, as well as an
incidence of scromboid poisoning
my fish” campaign.
“Accurate, informative seafood
Nanna's and Creative Gourmet at a Sydney cafe linked to labelling is essential for public
frozen berry products sourced considering changing the rules imported tuna, Greenpeace has health protection, consumer
and packed in China, which saw for the way a product’s country of reiterated its calls for reforms welfare, comprehensive seafood
at least 18 Australians contract origin is defined and labelled. to seafood labelling, which it is chain-of-custody, promotion of
hepatitis A after eating them, has In light of the contamination championing through its “label sustainable fisheries, and food
security,” the group said in a
statement earlier this month.
Of particular concern to the
Chefs unite to Save the Oceans conservation group is seeing
specific species named (as
Twenty chefs from some of the world’s best restaurants have publically confirmed their commitment to Oceana’s global opposed to being just listed as
campaign, “Save the Oceans: Feed the World”, at a launch in San Sebastian, Spain. “fish”) as well as its country
Hosted by chefs Andoni Luiz Aduriz of Mugaritz and Joan Roca of El Celler de Can Roca, Spain, chefs included Ferran of origin, with restaurant and
Adrià (elBulli Foundation, Spain); Massimo Bottura (Osteria Francescana, Italy); Alex Atala (D.O.M., Brazil); Juan takeaway menus coming in for
Mari and Elena Arzak (Arzak, Spain), Grant Achatz (Alinea, USA); Brett Graham (The Ledbury, UK); and Gastón Acurio particular attention.
(Astrid y Gastón, Peru). Country of origin labelling
Oceana is campaigning worldwide to save the oceans from unsustainable fishing practices. for seafood has been under
“We are incredibly grateful that so many culinary superstars are coming together to announce their support for policy discussion for some time, with
change that can help to restore the world’s oceans,” said Oceana CEO, Andrew Sharpless. “We believe they can help the Rural and Regional Affairs
to make a huge difference for Oceana’s campaigns and the hundreds of millions of people who depend on the world’s and Transport Legislation
oceans for their sustenance.” Committee recommending late
last year that the foodservice
The event featured the premiere screening of a new short film documentary, The Perfect Protein, featuring the chefs
sector’s current exemption from
discussing their support of ocean conservation and passion
country of origin labelling for
Watch the video in the Open House iPad app. for the sea and its seafood.
cooked or prepared seafood
should be removed.

26  Open House, March 2015   www.openhousemagazine.net

Peak industry body Restuarant
& Catering Australia (R&CA) has
been vocal in its opposition to
the recommendation, saying that
the introduction of mandatory
country of origin labelling for
seafood on restaurant menus
will increase administrative red
tape and compliance costs for
hospitality businesses.
“At a time when government
should be making it easier
for small business to do
business, the Committee has
recommended changes that
would only serve to increase
administrative red tape,” said
R&CA chief executive John Hart.
“Mandatory country of origin
labelling would limit the
flexibility of operators to
source produce based on price,
seasonality, quality, menu design,
and supplier relationships.
Each time an operator is forced
to source a different product,
menus would need to be
updated and re-printed.
“No consideration has been given
to compliance requirements; what
records would businesses need
to keep and for how long? Such
requirements are time and money
to business owners.”
Senator Nick Xenophon’s
additional comments calling for
a mandatory standard for fish
names add a further layer of
complexity, according to Hart.
“Adding species names to menus
assumes consumers have detailed
knowledge of the various fish
then revealed the cost of such
a measure ranged from $8,000-
$10,000 per business,” Hart said.
Norman Grant, executive
chairman of the Seafood Importers
Association of Australasia, backs
the association’s stance.
“What we’re saying to
government is that it’s not that we
oppose country of origin labelling
per se,” he said. “But there are
problems with it. It’s not just a
piece of chalk on a blackboard as
the Senator says. The legislation
is almost certain to say that
wherever an offer is made you
would have to identify it, so that
would include menus, signage,
and advertising.
“If you were buying barramundi
from Australia through the local
season and that finished, and
then you went to barramundi
from Thailand, and then
barramundi from Vietnam,
someone would have to track
that, have some sort of archive
of information to verify it, and
then transfer that information
to menus every single time you
made a change. That’s going to
result in an enormous cost to
restaurants, and it’s going to be a
waste of time because one word
on a menu is not going to inform
consumers about anything.
“The issue is so open to
misinterpretation it won’t work
and will just confuse people.
For instance, they are arguing
about the definition of ‘country
of origin’. What happens if it’s
labelling rules relating to country
of origin will do nothing to
improve consumer safety.
“While [the government’s]
proposals relate to the origin
of products, they do nothing to
address the adequacy of safety
testing regimes,” she said. “The
origin of goods is not a proxy for
consumer safety.
“If we are not careful, we
will end up with multiple,
inconsistent systems for
determining a product’s country
of origin, leading to extra costs for
business and consumers but no
better outcome on product safety.
“Australia has wisely in the past
sought to apply international
standards and mutual recognition
schemes, reducing costs for
Australian businesses and
consumers. Any move to break
away would be a mistake,
creating additional compliance
burdens in a kneejerk reaction to
a food safety issue.
“In an era of global supply chains
and inputs sourced from multiple
places, determining the country of
origin is no easy thing. Under the
international rules, the key factor
in determining where a product
is made is where it undertakes it
‘last substantial transformation’.
This is the process by which
Swiss chocolates can be called
Swiss even though Switzerland
has no cocoa trees.
“Under these rules products with
inputs from multiple places that
are brought together in Australia
are labelled as ‘Australian’
internationally. If we move away
from this system, those very same
products might not be labelled as
‘Australian’ in their home market.”
Grant suggests another solution for
diners who’d like to know where
their seafood is coming from.
“There is already a remedy in
place, and that is, when you go to a
restaurant, you simply ask,” he said.
“You’re far more likely to get a more
comprehensive answer than from a
one word label on a menu.” OH

species and their vulnerability
to make an informed purchased
decision. The requirement would
see menus read more like books,
and diners having to carry a
detailed typology to understand
what their purchasing decision
means for that fish species.”
The proposed changes are
reminiscent of component pricing
legislation that resulted in cafes,
restaurants, and bistro operators
having to print separate menus
displaying weekend and Public
Tired of the
a piece of Australian seafood
and it goes up to Thailand to be
crumbed, and then is sent back?
It may still say it’s Australian, but
is that going to satisfy anyone? same old seafood
“Yes, it’s the consumer’s right to
know where their food is coming
from, but there was a huge review
sauce?
Try a tasty alternative. The Food Company’s
of food labelling about five years Aioli, Lemon & Herb or Mild Sweet Chilli Dressing.
ago and it said quite specifically
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that is should not be used as a made with cage-free alternative to traditional
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Kate Carnell, chief executive
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“Analysis completed by R&CA that changing the product

www.openhousemagazine.net   Open House, March 2015  27

CHEESE

The big cheese

Cheese is often on the bottom of the menu as an afterthought to desserts, but at many
venues cheese is beginning to get the attention it deserves, discovers Sheridan Randall.

C heese is on the menu again. It actually

never left; it simply got pushed to the
bottom in the pecking order, but now some
restaurants and bars are putting it back into
the spotlight.
The Bridge Room in Sydney, for example,
offers a changing cheese selection featuring
the likes of Victoria’s Holy Goat Brigid’s
Well, made from organic goat’s milk, Queso
Valdeon, a blue cheese from Spain that is
wrapped in sycamore or chestnut leaves,
and Cabot Clothbound Cheddar from the
US. It also likes to feature cheese in its
desserts with the likes of comte custard,
apple, dried blueberries, figs, burnt
nectarine.
Sydney bistro Vincent's brings out its
baked comte custard at special events,
while its baked cantal soufflé uses hard
cow's milk cheese from the south-west
of France. The restaurant also has its
own purpose-built cheese-ripening room
ensuring that the cheeses on offer are also
at peak perfection when served.
For those looking to get a nose ahead in
the cheese game Chefs at The Cow is the
perfect place to start. A monthly dinner
event held at Melbourne fromagerie
Milk the Cow, chefs are allowed to roam
free in its five metre cheese cabinet
to come up with a four course menu
featuring the hero ingredient of cheese.
Previous participants include the likes
of Daniel Wilson (Huxtable), Andrew
Logan (Mamasita), Jason Jones (B’stilla), 
Ben Higgs (Wild Oak Restaurant &
Cooking School), Christy Tania (Om
Nom Dessert Bar at The Adelphi), Joseph
Vargetto (Mister Bianco), Adrian

28  Open House, March 2015   www.openhousemagazine.net

When it comes to the trusted taste and
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you can’t get better than Mainland.
The Mainland Shredded range is available
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Li (Saigon Sally), Vanessa Mateus (Pope
Joan) and Peter Gunn (IDES).
“In Melbourne, being a big food hub,
everyone is trying something new and
different, so we thought why not try
and educate Melburnians on what you
can do with cheese,” says Milk the Cow
cheesemonger Laura Lown.
“Most people will see cheese on a dessert
menu but not incorporate it into main
dishes and starters. So we thought why not
encourage Melbourne’s best chefs to come
in and have the opportunity to work with
products that are a little bit different.”
Cheeses such as chevre [goats cheese] and
mozzarella get plenty of mileage on many
menus as they are easy to work with, but
Lown wants to see chefs get out of their
comfort zone a little and start being more
adventurous with their choices.
“Before we even create the menu we get
the chefs to come in and go through a brief
menu of what they would like to cook up
with the cheeses they think will work in
terms of complementing certain ingredients
in that dish. Also looking at textures and
what that dish is about.
“Some chefs have a pretty good idea,
but again they go towards those classic
cheeses, so we try to encourage them to use
something a little bit different but still be
able to create what it is they are looking for.”
The chefs then go away with a sample
of the cheeses to play with back in their
kitchens before delivering a four course
degustation paired with matched wines.
Milk the Cow takes the same approach with
venues that are looking to dip a toe in the
cheese world.
“With the restaurants that we supply to, rather
than just give them four random cheeses,

The Cheese Market’s Carmelo Ocello’s

I always sit down with them and find out
what their menu is about,” Lown says.
Lown also wants to see cheese on display
beginners guide to cheese rather than hidden at the bottom of the menu.
“What we are working on right now is to get
• Do venues ideally need their own fromagerie to ripen cheese? We recommended you develop a good some fridges into restaurants, get the cheese
relationship with your cheesemonger and they will advise the ripest of cheeses. on display and make a bit more of deal
• What cheeses are the hardiest when it comes to storage and handling? All cheese styles have their about them,” she says. “We have a cheese
challenges when it comes to storage but what’s important is that fresh cheeses are kept in water and hard, called Speziato which is washed in truffles,
blue and soft cheeses are tightly wrapped in wax paper and kept in a cool, dry and clean place in the fridge. cinnamon, nutmeg and chocolate. On a page
people are like ‘what the hell is that?’ but
• What are the worst things you can do? Not wrapping the cheese and leaving in the fridge uncovered. 
customers eat with their eyes, so why not
The cheese will dry out the cheese and there will be wastage.
show it and have a description of it saying
• Does cheese need to be served at where it is from and how it made?”
room temperature? Yes, the cheese
Carmelo Ocello, founder of Cheese Market,
need to be set aside at least 40
the wholesale division of Ocello Formaggi
minutes before serving. This will
in Sydney, has up to 500 cheeses on
allow the flavour and texture of the
its list, catering primarily to high end
cheese to be intensified.
restaurants. However, the market seems to
• If a venue wanted to dip a toe in
be broadening, according to Ocello.
the cheese world, what would you
recommend to start off with?  “We are seeing more restaurants, even in the
We would recommend cheeses that middle market, wanting to offer interesting
are in season, cheeses that are easy things for their customers,” he says.
to portion for cheese plates, and The days of restaurants wheeling around
easy to store. the cheese trolley are a thing of the past,
due as much to limited storage space as
much as culinary fashion.

It’s the little things

that count!
In foodservice it’s the small things you do for your customers that make a big difference!
That’s why the Peppermint TIC TAC Pillow Packs (four mints per pack) are the ideal complimentary
mint for hotel guests, conference attendees, restaurant & cafe patrons and airline passengers.
They’re simply the perfect refreshment that adds a little something extra to every occasion.

For sales enquires contact Ferrero Foodservice on 1800 199 183 or visit www.ferrero.com.au/foodservice/tictac

30  Open House,
ARM0624 Tic Tac_OHMarch 2015   www.openhousemagazine.net
60 x 210.indd 1 15/04/14 2:24 PM
 cheese shops doing all the work.
“We clean our cheeses once a week,” Ocello

Champion cheeses says. “They are turned and cared for and are
maturing in a temperature regulated cool
The Heritage Burnie’s Heidi Farm Raclette has taken out top honours at the 2015 Sydney Royal Cheese room. We don’t send out anything that the
& Dairy Produce Show, winning the coveted Champion Cheese of Show award. The cheese also took restaurants won’t be happy with.”
home the Champion Specialty Cheese and Champion Bovine Cheese awards. With so many cheeses on the list, the
Chair of judges, Mark Livermore, said he was delighted with the high standard of entries across the hardest part for many chefs is actually
competition, which saw 19 Championships, 153 Gold medals and 393 Silver medals awarded over four choosing the right ones.
days of judging. “They can get overwhelmed, so they come
“The quality across all cheese classes this year was outstanding, which made selecting one Champion of to the shop and try certain things they are
Show a particularly difficult process.” interested in,” he says.
Five cheeses were also selected for the esteemed Australian Cheeseboard Perpetual Trophy, which “Or we can give them things we think are
gives cheese aficionados a one-stop-shop for the ultimate cheeseboard selection: Bega Cheese – interesting. What we have to consider with
Rindless Cheddar Cheese-Sweet Recipe; The Heritage Burnie – Heidi Farm Raclette; King Island Dairy restaurants is we can’t give them a big runny
– Discovery Ash Brie; Meredith Dairy Pty Ltd – Chevre Goats Cheese with Fresh Dill; and Berrys Creek brie as that will be very difficult for them to
Gourmet Cheese – Tarwin Blue. handle. We give them smaller portions, and
make sure they are still very good cheeses
that they can plate without much wastage.”
Cheese appreciation has matured in
“The reason why restaurants are not wanting make it last for the week. They wouldn’t Australia since the business started around
to go down that road is because it means have to have their own cheese fridge, just a 14 years ago, says Ocello. But the best way
they need to be stocked up with cheeses and really nice clean area in their fridge, away to get the best cheeses for your menu is to
they have to care for the cheeses, and they from meats or other things that can infiltrate talk with an expert, he advises.
can’t afford that much time. the cheese and affect its flavour.” “Like anything, if you want to have a great
“It’s rare today for a restaurant to buy big Buying on a weekly basis cuts down the cheeseboard you have to develop that trust
wheels of cheese. They buy it fresh and time and energy needed by chefs, with relationship with your fromagerie,” he says. OH

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www.openhousemagazine.net   Open House, March 2015  31

REGIONAL SNAPSHOT

Photo by James Horan/Destination NSW.

1 Jamie Oliver with Dr Noel Arrold outside the
mushroom tunnel in Mittagong. 2 The Southern
Highlands in Autumn. 3 Cows at Small Cow
1 Farm Cheese.

Southern Highlands, NSW

Just 90 minutes drive south of Sydney, the Southern Highlands is a world apart when it
comes to its fresh, seasonal produce, writes Ylla Watkins.

F rom award winning dairy products to

plump berries, aromatic black perigord
truffles and exotic mushrooms grown in
an otherwise disused railway tunnel in
Mittagong, the Southern Highlands region
of New South Wales grows a wide range
of well-regarded produce, as well as cool
climate wines, making it a haven for chefs
and foodies alike.
On show next month when the Flavours of
Easter festival, organised by the Highland
Foodie Group, kicks off, visitors to the
region will be able to enjoy events ranging
from tours of the Li-sun Exotic Mushroom
Tunnel to Pate & Pinot @ Bousaada and
a five-course Calabrase style lunch at Tre
Porcellini, a 200-acre farm which is home
to a herd of rare breed English large black
pigs, rare breed Wiltshire Horn sheep,
Angus cattle and Alpacas.
For James Viles, chef and director of the two
hatted Biota Dining & Rooms in Bowral, the
seasonal diversity of the Southern Highlands
is the region’s key attraction.
Around 80 per cent of Viles’ menu is
locally sourced, depending on the season.
The restaurant also has its own extensive
vegetable and herb garden, as well as a
duck and yabby-filled pond.
“The Southern Highlands is a cool climate
region that is great for growing all year
round,” he says. “It gives us a constant
supply of varied ingredients.”
Last year UK chef Jamie Oliver declared
himself a fan, after a visit to the region
during which he toured Li-Sun Exotic
Mushrooms’ tunnels with founder Dr Noel
Arrold, and enjoyed lunch at Biota Dining.
“I've been to Sydney and NSW many times
now, but I’ve never visited the Southern
Highlands,” he said. “What an amazing
place! Local makers and beautiful fresh
produce everywhere you look. The people
are so passionate about their food and
wine – I found it really inspiring.”

32  Open House, March 2015   www.openhousemagazine.net

 DIARY DATES
VIEW FROM Orange F.O.O.D Week
April 10 - 19, 2015

THE KITCHEN

Now in its 24th year, Orange F.O.O.D (Food

of Orange District) Week, showcases the
diversity of produce and talent in the region.
Festival highlights include The F.O.O.D Week
100-Mile Dinner, the Sunday Producers
Market and Brunch, and Forage, a 3.6km walk
with tasting stations along the way.
www.orangefoodweek.com.au

Barossa Vintage Festival

April 15-19, 2015
Photo by Jason Loucas/Biota Dining.

Australia’s longest running wine festival, the

Barossa Vintage Festival celebrates the rich
James Viles, chef and director, Biota Dining heritage and gastronomic pleasures of this
South Australia region. Featuring 95 events

1 5
Ingredient you couldn’t live without: Culinary inspiration: I take inspiration over five days, highlights include an exclusive
I can’t live without eggs, salt and from many forms. I love the work of wine auction featuring the Barossa’s most
anything green. Marc Veyrant as a chef and I get great distinguished wineries.

2 Most overrated ingredient: inspiration from botanical journals. www.barossavintagefestival.com.au

Truffle oil.
6 Food heroes: Thomas Keller and

3 Favourite farmers market: Pyrmont Marc Veyrant.

Daylesford Macedon Produce
Growers' Market in Sydney. It’s a
great market with great producers in a
great space. It also has regular guest
7 Best kitchen advice you’ve been given:
Work hard, play hard and hurry up! OH
Harvest Week Festival
April 25 - May 3, 2015
chef appearances to inspire market-goers.

4 Guilty food pleasure: Bread... And

pasta... So bad, but so good.

The annual Daylesford Macedon Produce

Harvest Week Festival showcases unique
product from the region’s best growers,
provedores, chefs, restaurateurs and
vignerons. Sign up for a hands-on class,
sample regional tasting plates or visit farm
gates throughout the region. 
www.dmproduce.com.au/harvest-week-festival

www.openhousemagazine.net   Open House, March 2015  33

COOKING THE BOOKS
Simple luxury
Venice is famous for its canals and waterways, but exploring its simple, elegant
contemporary cuisine is just as exciting, according to Katie and Giancarlo Caldesi, owners
of London’s Caffe Caldesi.
Raffioli de Herbe
(Cheese filled ravioli in saffron and herb sauce)
Serves: 4 as a main or 6 as a starter
T his is a stunning dish to serve. The
plump ravioli are filled with three
kinds of cheese, bathed in glorious saffron
sauce and decorated with aromatic leaves.
The recipe is an adaption of the original
by the Anonimo Veneziano, created by
Sergio and Mario at the restaurant Bistrot
de Venise where it forms part of their
historical Venetian menu.
1 quantity fresh pasta
For the filling
200ml milk
50g ‘00’ flour
100g cheese such as pecorino, fontina or asiago
60g soft goats’ cheese
50g Parmesan or grana padano, finely grated
34  Open House, March 2015   www.openhousemagazine.net
30g toasted flaked (slivered) almonds
30g smoked cheese such as ricotta, scamorza
or smoked
Cheddar, coarsely grated
For the filling heat the milk in a medium
saucepan over a medium heat, whisk in the
flour and continue whisking over the heat
until thick and any lumps have disappeared.
Turn the heat to low and add the cheeses,
season and whisk through. Take the pan off
the heat and whisk in the egg yolks. Taste
and adjust the seasoning as necessary, allow
to cool to room temperature.
Prepare and fill the pasta using 10g of filling
per raviolo and using a 6cm cutter or wine
glass to cut the pasta.
To make the sauce, in a large frying pan heat
the butter and oil and fry the celery and leeks
over a medium heat until softened. Add the
stock, ginger, saffron and seasoning, turn up
the heat and bring to the boil. Reduce the
heat and simmer gently for 15 minutes. Taste
and adjust the seasoning as necessary. Purée
the sauce in a blender and set aside.
To assemble the dish, melt the butter in a
Salt and freshly ground black pepper
2 egg yolks
frying pan and add the herbs. Fry them for
around 2 minutes, take off the heat and set
aside. Bring to the boil a large saucepan of
well-salted water and cook the ravioli for
For the sauce
around 5 minutes or until al dente. Reheat the
50g salted butter sauce in a large saucepan and add the drained
2 tbsp extra-virgin olive oil pasta to it. Arrange the ravioli on each plate
2 celery stalk with leaves, chopped with a little of the sauce poured over the top.
Drizzle the herby butter around the plate.
2 leeks, chopped
Scatter over the flaked almonds and grated
1 litre chicken stock
cheese, then stand back and admire your work!
1 heaped tsp grated fresh ginger
½ tsp saffron
Salt and freshly ground black pepper This is an edited recipe
and image from Venice
To serve by Katie and Giancarlo
50g salted butter Caldesi (Hardie Grant
Large handful of aromatic leaves such as rosemary, Books, $45).
thyme, sage or marjoram
 What’s on shelf this month?
Anatolia Made in Italy A book about a cook
by Somer Sivrioglu and David Dale by Silvia Colluca by Glenn Austin
Murdoch Books, $79.99 Lantern, $49.99 $20 plus postage
cassandra@casstronomy.info

Sydney chef Somer Sivrioglu teams up with food
scholar David Dale to explain the traditions and
diversity of Turkish cuisine, from dishes fit for
the Sultans of the Ottoman Empire to modern
day street snacks, and everything in between.
While there is plenty to inspire amongst the
savoury dishes, it’s particularly hard to go
past sweet treats such as saffron-layered rice
pudding, strawberry and rose snow cones, and
of course freshly made Turkish delight.
Italian-born Silvia Colluca is a self-taught cook
with a flair for authentic, rustic home-style
cooking that’s ideal for the cooler months. Here
she returns to her roots, reuniting with friends
and family to celebrate Italy’s incredible array
of fresh, local produce, its marked regional
variations and how this affects the local cuisine.
Combined with stunning photos and anecdotes
from her travels throughout Italy, this is a book
to savour with a class of Sangiovese.
The first book by former Australian Culinary
Federation president and Open House
contributor Glenn Austin, A book about a cook
is a “no bullshit” behind-the-scenes look at
Austin’s career, from his early days to now.
Chapters such as “Sex drove me to cooking”
and “No plan, just attack” are interspersed
with recipes highlighting fresh Australian
produce and some home truths every chef will
relate to. OH

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ARM0707 Ingham FR Roast Chicken Strips_Half Page_OH.indd 1 www.openhousemagazine.net   Open House, March 2015  35
9/03/2015 12:47 pm
PRODUCTS
Cinnamon dream
As part of their Sweet Dream collection of classic ice creams,
Mövenpick has created a velvety cinnamon ice cream made with
Swiss milk, rich cream and a touch of very fine cinnamon powder
sourced from Sri Lanka. The Cinnamon ice cream is ideal as a
dessert base, or in combination with apple pies, fruit tarts, and fresh
fruit for a lighter treat.
● www.moevenpick-icecream.com
Guilt free donuts
Noshu have launched a range of naturally sweetened donuts which
are gluten-free, low carb, dairy free and have no added sugars. Noshu
guilt free donuts are made with all natural colours and flavours, as
well as low-starch, grain-free flours and fibres including coconut flour
and pumpkin purée. Noshu donuts are available in Dark Chocolate &
Raspberry, Caramel Spice, and Banana & Coconut flavours.
● www.noshu.com.au
36  Open House, March 2015   www.openhousemagazine.net
Organic wear
Cream Workwear have launched a range of premium organic cotton
workwear specific for the restaurant and foodservice industry. The
Cream Workwear range is made from certified organic cotton with 13
designs, including women’s and men’s chef jackets, pants, and aprons.
The inclusion of 3 per cent spandex provides stretch in the fabric for
comfortable movement, and practical design features like mobile phone
pockets, hanging tabs and underarm breathing eyelets add to the quality.
● www.creamworkwear.com.au
The next generation
Moffat has launched the next generation in combi-steamer ovens,
with the new Convotherm 4 range. The new series of ovens has
a completely new look with two panel interface options. The
easyTouch and easyDial interface designs is available in 28 models
and seven capacity options. The Convotherm 4 range features user-
friendly design, automatic cleaning, even cooking, energy efficiency,
and has minimal water consumption.
● www.moffat.com.au
Bespoke desserts
Sydney-based dessert company Dessertmakers has launched a range
of customised ready-to-plate premade desserts. Dessertmakers offers
a unique twist on a number of classic desserts including creamy
panna cotta, velvety chocolate mousse, tangy buttermilk ice cream,
home-style crumbles and steamed puddings. They are made using
only the best locally sourced ingredients.
● info@dessertmakers.com.au
Handle it
Solidteknics has launched a new 100 per sent Australian-made
AUSfonte Sauteuse cast iron pan for chefs. The 24cm pan includes
innovative features for improved cooking performance, such as a
smooth synthetic-free nonstick cooking surface that is safe at high
cooking temperatures, and the unique “love” handle that reduces
heat transfer up the handle. Other benefits include even heating,
perfect browning and durability.
● www.solidteknics.com
Pure Yuzu
The Good Grub Hub has introduced Pure Yuzu Essence to Australia.
The essence is made by simply putting Yuzu juice through a
centrifugal process, so there are no chemicals or solvents, and no
added vegetable oil. The result is a strong, natural Yuzu flavor with
no bitterness. Yuzu Essence can be added to butter, cream, sauces
and salad dressings, as well as any products which go through an
emulsification process, such as lollies, chocolates and jelly sweets.
● www.thegoodgrubhub.com
That’s the Spirit
Bass & Flinders has released Australia’s first aged grape spirit, Ochre.
This rare first vintage spirit is double distilled in an alembic still
on the Mornington Peninsula from Chardonnay grapes. A limited
2015 release will be available exclusively at the Bass and Flinders
Distillery in Red Hill Victoria.
● www.ochrespirit.com.au OH
www.openhousemagazine.net   Open House, March 2015  37
PROFILE
1 3
Multi-tasker
Running two restaurants, being a brand ambassador for San Remo and appearing on
TV is all in a day’s work for Adam Swanson, writes Sheridan Randall.
A delaide-born executive chef Adam Swanson was recently named
Young Achiever of the Year by Restaurant & Catering Australia, at
a gala dinner held in Canberra’s Parliament House this month.
This is the latest accolade for the restaurant owner, who began his
culinary career when he was 17-years-old, before establishing Zucca
Greek Mezze at Holdfast Shores in Adelaide in his mid-twenties.
Under his guidance, it was awarded the title of “Best Mediterranean
Restaurant” for three consecutive years, and won “Best Greek
Restaurant” in the South Australian Restaurant and Catering
Association Awards in 2009. He followed it with Italian restaurant
Esca in the same beachside suburb four years later.
“I grew up being taught strong family values, and it was very
important for me to do the hard yards and learn as much as possible
before going out on my own,” he says.
“There are too many people these days that believe that opening
a restaurant or becoming a chef is a glamorous and easy thing to
do. The reality is greatly different – it is hard work, and time spent
training provided a good platform to grow.”
Setting up his second restaurant Esca was motivated by Swanson’s
Italian heritage through his mother.
“Offering two different cuisines and two different styles of service
was very challenging at first, but after a few months I settled into a
groove and was able to better juggle responsibilities,” he says.
“Devoting enough time to each, while trying to strike a work-life
balance as well, was a constant challenge – and was one of the
reasons why I sold my share of Esca several years later.”
38  Open House, March 2015   www.openhousemagazine.net
1 Adam Swanson. 2, 3 Zucca Greek
Mezze. 4 Esca Restaurant.
4
Given Swanson’s Italian heritage and Adelaide roots, it seemed a perfect
match when he was approached by San Remo to become an ambassador.
“I was really excited when I was approached by San Remo, because
it is a great South Australian family owned company with strong
family values,” he says.
“My role as a San Remo brand ambassador has taken me to various
parts of the world, and allowed me to meet some amazing people.”
Regular guest appearances on Ten’s Ready Steady Cook, as well as
Justine Schofield’s Everyday Gourmet, Good Chef, Bad Chef and
Seven’s Out of the Blue have lifted Swanson’s profile and helped
him communicate his culinary philosophy to the wider public.
“Some of my best childhood memories involve food, particularly
cooking with my Nonna – my grandmother from my mother’s Italian
side of the family – who taught me a lot about the importance of
using quality ingredients and the minimalistic elegance offered by
simple cooking,” he says.
The recent Young Achiever of the Year award made him feel
“humbled”, and this year looks to be busier than ever with a new
TV series and a new establishment on the cards. But that hasn’t kept
him away from the stove.
“I am pleased to say that on a good week I am still in the kitchen
three to four days during a week,” he says.
“With such a busy lifestyle, and juggling different commitments, it can
be a bit of a challenge but I love the opportunity to spend time in the
kitchen, work with my team, and create meals for people to enjoy.” OH
 AUSTRALIAN CULINARY FEDERATION NEWS

A first for the ACF

F ebruary was an exciting month for the
Australian Culinary Federation (ACF),
with the 2015 ACF Chef’s Conference
held at the Novotel Twin Waters on
Queensland’s Sunshine Coast.
This was the first time the ACF have
hosted a conference for members and
industry friends and it was considered
to be a great success by everyone who
attended.
Delegates were treated to a varied
program that included demonstrations by
Tetsuya Wakuda for Petuna and Rockliff
Spanner Crab. Peter Wright for Fonterra
Foodservice made cheese; Steve and
Didier from Robot Coupe showed us
how versatile the new Robot Cook is;
and Dom and Kerry from Melrose Meats
made gourmet sausages. Other presenters
included Senior Sergeant Lucas Young,
who spoke about substance abuse in
the industry, Leo DeBattista, speaking
about good business practices, and Jessi
McEwan, who spoke on the topic of young
chefs. The ACF board also presented its
program for the future.
Monday afternoon saw a select few of our
industry friends present their products
in a small tradeshow. Sponsors and
presenters Moffat, Training Evolution,
Table Direct, Pasta Riviera and The Good
Grub Hub all showed their wares, as
well as generously donating products for
the conference “show bags” and highly-
anticipated raffle.
A gala dinner at Lily’s on the Lagoon,
with entertainment by Paul McKenna and
a raffle featuring more than 35 prizes,
including donations from state chapters,
concluded the program in style.
A chef’s weekend would not be possible
without good food and the kitchen at PRESIDENT'S
Novotel Twin Waters did a great job with MESSAGE
the product that was generously provided
our sponsors, Emerald Valley beef and
Neil Abrahams
Australian Culinary Federation (ACF)
lamb, Patisserie d Artiste, Sealord, Petuna
and Rockliff and Simon George & Sons.
Congratulations also to Peter Wright and Next year’s conference in Tasmania
Jock Stewart who were presented with is already being planned and we look
National Life Membership at the conference. forward to seeing you all there. OH

ON THE MOVE
Min Kim joins the Saké Double Bay team as Urban Purveyor Group’s Swine & Co.
executive chef. He brings with him extensive debuts a revitalised menu designed
knowledge of the hospitality industry by head chef Michael Box. He has
after seven years’ experience at several top previously worked in other Sydney
contemporary Japanese restaurants. Most restaurants including Momofuku Seiobo
recently, Min worked at Sydney’s Sokyo and Nomad in Surry Hills.
restaurant as senior sous chef.

Executive chef Anthony Flowers will
head up the new concept restaurant at
Novotel Sydney, The Ternary. He brings
22 years of experience to the position;
he has previously worked at The Mean
Fiddler, Stacks Taverna and Berowra
Waters Inn.
Pelicano in Double Bay introduces a new
menu by head chef Faheem Noor. He has
previously worked in Sydney restaurants
Tetsuya’s and Sushinho as well as in
London under Gordon Ramsey at Maze
and Harrods.

Urban Purveyor Group appoints Tom InterContinental Sydney Double Bay

Pash to the newly created position of
chief executive officer. Pash brings 15
years of international hospitality and
venture capital experience across award-
winning restaurant brands to the role.
has launched its own in-house kosher
catering for events and celebrations, with
executive chef Julien Pouteau leading
the development of an extensive kosher
menu offering.

www.openhousemagazine.net   Open House, March 2015  39

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