FOODSERVICE GATEWAY makes it easy to keep up to date withall the latest foodservice news, products, services and promotionaloffers – it’s your one-stop online source for everything that’scooking across the industry.

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Black Hat Chef George Hill's 54 year career includes many prominent chef and teaching positions.

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F O O D S E R V I C E R E P 2 0

Foodservice design consultantJohn Walter-Thomas

explains how too many cookscan spoil the broth.

DESIGNMATTERS

MORE INFO click BLOGSfoodservicegateway.com.au

In this issue we profile Tim Kelf,International Market Projects

Manager at MLA.Tim shares the results of the

5th Global MLA Black Box CulinaryChallenge held in Tasmania from

22 - 23 May

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“The variety of food and way of living amazed meand I’ll definitely take some influences into my cooking

going forward – you will see my inner Asian coming out very soon!”

Recently returned from their prize-winning educational trip to Singapore,Nestle Golden Chefs Hat 2011 champions Cameron Wetton and MatthewWynn share their experiences of the country’s culinary delights andprofessional kitchens.

Aussies Abroad

F U L L S T O R Y click A R T I C L E Sfoodservicegateway.com.au

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BULLY BEEF ON THE MENUHistory tends to portray the typical chef as a loud-mouthed bully unable to prudently hold liquor, whouses colorful language, is hot-tempered and worksin a hot kitchen.

Understaffed and working with a semi-trainedpotpourri of employees from diverse ethnic origins,they drive their bodies and brains to levels fewother professions would accept on a daily basis.Through all this, they endeavour to achieve budgettargets set by ill-informed and incompetentmanagers, accountants or HR administrators whohave very little idea of the constant pressure andtime constraints in the day-to-day operation of acommercial kitchen.

In the name of an addiction commonly called ‘pas -sion’, the hard-worked chef attempts to satisfy avoracious dining public who are convinced theyknow more about the preparation, presentation, andservice required of the dishes on the menu thandoes the trained professional who has slaved toindulge their fantasies. But do these stressful - andoccasionally deplorable – physical and emotionalworking conditions make it acceptable or excus -able for chefs to bully and abuse their staff?

The irresponsible bullying or abuse of staff is notacceptable in any circumstance, irrespective of theworking conditions. We all know there are legalobli gations that justifiably protect the rights of staffin the contemporary commercial kitchen.

The Black HatChef George Hill gives his view

R E A D M O R E& C O M M E N T

click BLOGSfoodservicegateway.com.au

BIOTA DINING:sustainable food without rules and boundariesThis issue we talk to James Viles, Executive Chef and Owner of BiotaDining at Bowral in the NSW Southern Highlands, who has turned hisdream of a foodservice establishment focusing on sustainable localproduce into reality.

3 SUSTAINABLE FOOD ...WITHOUTBOUNDARIESBiota Dining owner and executive chefJames Viles tells how he turned his dreamof a foodservice establishment focusing onsustainable local produce into reality.

6 LINDT PREMIUM RANGE Now you can offer customers the premiumindulgence of masterfully crafted chocolateand exquisite dessert snacks in portioncontrol and catering packs.

8 SQUEEZE-ON SAUCES TICK ALL THE BOXESWhy buy bulk-size sauces when you canoffer your customers the cost-effectivealternative of hygienic, portion controlledsingle serve packs from Masterfoods?

9 GREG MAKES THE SWITCH TOAUTOMATED COFFEE EQUIPMENT The Head Chef at Wallsend Diggers Clubhas solved the problem of how to ensureconsistent coffee quality every time.

10 AS GOOD AS MADE FROM SCRATCH!The latest range of MAGGI PremiumSoup mixes are the ideal cost-effectivechoice.

12 WHY YOU SHOULD BE SERVINGNUTELLAEnjoyed in more than 75 countries and the number one spread in Europe, Nutellais now also the number one hazelnutspread in Australia.

13 COST-EFFECTIVE WAY TO ADD MOREVEGIES TO THE MENUHave your pick of the best qualityvegetables of the season all year round.

14 FAMED SYDNEY CLUB CHOOSESCLOROX BIODEGRADABLE RANGEWhy the new CHUX range is a perfect fit.

16 FANTASTIC FLAVOUR WITHOUT THE HASSLESBamboleo’s new chargrilled roasting range has been designed to save you time and effort.

18 SERVE UP A GRADE QUALITYBen Ahearne of Bottom of the HarbourSeafood is a keen proponent of McCain AGrade Fries.

19 MAJOR CULINARY CHALLENGECELEBRATES 100 EVENTSThe internationally renowned MLA BlackBox celebrates a major milestone.

Publisher Lorraine LovelockCreative Director Lindsay YeomansEditor Alex PaigeCommunications Manager Dean ParrCommunications Assistant Stephanie LittlewoodDesign Martine VanderspuyFinished Art Carole StewartPhotography Jason Loucas cover, 3-5, 16-17;Tim Wheeler 12, 14-15

The Armory Pty LimitedABN 48 000 530 423Level 7, 53 Walker StreetNorth Sydney NSW 2060Tel: 02 9954 4300 · Fax: 02 9957 6134Email: info@thearmory.com.au

Foodservice Rep is produced as a co-operative industry newsletter onbehalf of and funded by the participating companies listed herein. Allproduct claims and specifications mentioned in the text are those of theparti ci pating companies. The authors and publisher of Foodservice Rep are not responsible for anyactions taken on the basis of information contained herein nor for anyerror or omission contained herein. The publisher and authors expresslydisclaim all liability in respect of anything done or not done in relianceupon all or any part of the contents of Foodservice Rep. Copyright in thispublication is vested in the publisher The Armory Pty Limited. All rightsreserved. No part of this publication may be reproduced in any form or byany means without the written permission of the publisher The Armory PtyLimited. Copyright © 2012 The Armory Pty Limited.PRIVACY NOTICE: This issue of Foodservice Rep may contain offers whichrequire you to provide information about yourself or your company if you chooseto enter or take part in them. If you provide information to The Armory Pty Limitedit may use information to send you details of other products, services or offers. TheArmory Pty Limited may also give your information to other organisations that areassociated with The Armory Pty Limited. Unless you tell us not to The Armory PtyLimited may give your information to other organisations that may use it to informyou about other products, services or offers. If you would like to gain access to theinformation The Armory Pty Limited holds about you please contact our PrivacyOfficer at The Armory Pty Limited, Level 7, 53 Walker St, North Sydney NSW 2060.

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contentsW E L C O M EThis issue’s cover storyexemplifies the growing interestin food sustainability byshowcasing executive chef James Viles’ success inestablishing Biota Dining, aSouthern Highlands eatery builtaround the concept. James’ storyis a fascinating one – and you’llalso gain some insights into hisinnovative dining philosophy.

Also this issue, we take a look at the MLA Black Box CulinaryChallenge, a great competitionfor young chefs which has justcelebrated its 100th event; andlearn how the Executive Chef at busy Wallsend Diggers Clubsolved the problem of ensuringconsistent coffee quality bymaking the move to automatedequipment from Tiger Coffee.Plus a look at Bamboleo’s newroasting chargrilled range, thelatest selection of MAGGIPremium Soup Mixes, and much more.

Average Net DistributionNov 2010 - Nov 201122,918

From initial concept to opening the restaurant

took about four years, and at time of writing

Biota has just celebrated its first birthday.

James’ achievement now includes not one

but two kitchen gardens. The first is dedicated

to aromatic botanicals: “we grow radish pods,

flowers, camomile, violets, and they’re all

listed on the menu in their latin botanical

names so people know what’s in the garden

and what to expect on each dish.” The second

garden is for produce like broadbeans – “we

grew around 30 kilos this season” – jerusalem

artichokes, spinach and so on. Both are fed

by the natural spring which also propagates

the seeds in the fully automated hot house

that are then transplanted into the garden.

“We buy everything from seed so there’s a

full life cycle underway – it’s the best way to

grow. The plant is adjusting to the soil, the

pH levels and climate in which it’s being

brought up. This means the end product is a

lot stronger and more versatile than if you

buy something which has been propagated

in a warmer climate, then transplanted into

a garden bed in the middle of Bowral!”

The seeds are sourced from Melbourne, Byron

Bay and as far away as France for specialised

produce like ice lettuce.

the kitchens and refitted them out from scratch

– we had a team of 110 chefs and I was there

for two years. Then I decided to come home.”

The plans for what eventually developed into

Biota had been taking shape in James’ mind

for some time during his stay in the Middle

East. “It’s something you have to experience

first hand – all the food there is shipped in,

there’s no local produce of any note. Every

single thing you put on a plate has travelled

extensive miles and there are big supply

chain logistics issues.

“Having experienced all that, my idea was to

open something back in Australia that was

really focused on local produce. I knew I

would have to go out of Sydney to find a

site, because I needed land and space for a

kitchen garden so I could grow things you

can’t find at the markets. It’s easy enough to

buy a beautiful carrot but here we grow

things you can’t easily get – we propagate all

our own seeds from an automated hothouse

fed by a natural spring on the property.”

James chose the name Biota for the concept,

as it means balance of animal and plant life

from a particular region. “It’s who we are, it’s

our identity,” he affirms.

Since opening some 12 months ago, Biota has

been nominated for Best New Restaurant in

the 2011 Sydney Morning Herald Good Food

Guide and Regional Restaurant of the Year

in the 2012 Australian Gourmet Traveller’s

Restaurant Awards, and has won Time Out’s

Best Outta Town Restaurant for 2011.

For James Biota is a project that has taken

him back to where he began in foodservice -

“I actually started off working in a butchery in

Bowral when I was about 12, every afternoon

after school. When that finished I went to

work at a five star hotel in the Southern High-

lands called Milton Park, then at the age of

14 or 15 I was offered an apprenticeship.”

It wasn’t long before James was working in

Sydney, followed by stints in Hong Kong,

Shanghai and then the Middle East. “I went

to work at Jumeirah Emirates Towers at a

restaurant called Views, which I ran for four

years – it was the number two restaurant in

Dubai, second only to Gordon Ramsay’s

Verre. After that I went to Oman where I was

in charge of five restaurants for a company

called GHM, which has some of the most

exclusive hotels in the world, in very obscure

places. In this particular one we designed all

F O O D S E R V I C E R E P 3F O O D S E R V I C E R E P 2

F O O D S E R V I C E R E P 5 F O O D S E R V I C E R E P 4

EX TENDED S TORY click ART IC L ESfoodservicegateway.com.au

“The garden is a real talking point for the business,

and it’s great for the chefs because it raises their

awareness. When we’re doing an order for the

kitchen we also need to order seeds for the garden

– so our chefs not only have to look over all the

mis en place and prep, they also need to ensure the

seeds are ordered and planted at the right time.

They’re the ones using the food so they need to

understand how everything grows before they can

put it on a plate.

“It’s a whole philosophy of sustainability – we spend

two days a week gardening and the rest in the kitchen.

The chefs are riding around on quad bikes with trailers behind them

on two days of every week! It’s a nice balance – and it gives our team

more respect for the food.”

For James this philosophy comes down to being true and honest to

what one is doing. “Sustainability is one of those things – you can do

it, but you need to look at where the produce has come from and how

it got here, the food miles it’s travelled to reach you. We don’t have to

spend too much time focusing on it because we’re already doing it!”

Biota boasts two distinct menus – a tapas selection which James describes

as “very humble – it’s just really top produce cooked in a very simple

way with not a lot of fuss. It’s all about the ingredients. You can

come, sit down with a great cider or wine, order five or six tasty dishes

and experience the best from the local region all in a very casual style.”

This menu is offered in the bar area six days a week, day and night –

there are no set serving times or meal types, because James doesn’t

believe in times or rules about when people should eat. “It’s very

important people have the freedom to eat when and what they want,

when they want to eat it. So there’s no division into breakfast, lunch

or dinner. That reflects my own taste because I like eating different

things at different times of the day. So we have 25-30 items on the

tapas selection that we rotate every two weeks.”

The second menu is what James describes as “progres-

sive dining” and again is also extremely focused on pro-

duce and technique.

“In the dining room – and this is where Biota has really

established its identity – we seat 45-50 covers. We adapt

our techniques to the local produce – there’s no bastardiz-

ing or taking away from the natural elements of each

ingredient. So the technique needs to be progressive,

forward-thinking. At the same time, there needs to be

balance, with each dish harkening back to its origins.

For example, duck egg you might find in a nest, in a

rustic farmyard environment would ordinarily be amid

a lot of other vegetation. So we will make the duck egg

a star ingredient and serve it on a nest of grains, like

quinoa and wild rice, with some chickpea shoots from

our hothouse – so they look as though they’re growing

out of the nest, just like the chickpeas you might find

growing wild in a chookpen. It’s a balance between

refined elegance and natural rustic

elements. We want to keep it real

but we also need to have some wow

factors and identifiable thought

processes underpinning each dish.”

As you might expect, Biota’s success

has attracted considerable interest

from the local community – and

one result of that is that the busi-

ness now runs a ‘celebration day’

on the last Sunday of each month,

with produce markets and its

own raised suckling pig out in

the garden.

“There are some great produce

markets in Orange and Sydney,

but I couldn’t find a really produce-focused market in the

Southern Highlands, so we decided to start our own,” James explains.

“We’ve had two so far and already we have 15 stallholders and are

picking up around another five every month. We’ll probably cut off

at around 25 which is quite large. It’s all really good produce – we

have local free range eggs from a lady who knows the names of all her

hens, we have chestnuts, olives and olive oil – all locally produced. It’s

such a dynamic area that I can’t quite believe no one’s tapped into this

potential before. It’s all laid out on the grounds – people can come in

for lunch on Sunday, then wander into the grounds and buy the food

served on the menu.”

The laid-back atmosphere and approach is typical of James, who

repeatedly stresses the importance of freedom. “I don’t like too much

formality – people need to feel free. It’s very important to chefs at

Biota too that they feel that, otherwise they won’t be able to create as

well as otherwise. A sense of freedom, sense of curiosity is the biggest

element in the cooking we do. There always has to be a balance and

a meaning to our work, but no rules and boundaries, because they

only hold you back.” �

“We adapt our techniques to the local produce – there’s notaking away from the natural elements of each ingredient.”

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F O O D S E R V I C E R E P 6 F O O D S E R V I C E R E P 7

tensely flavoured and with an unmistakably European pedigree,

they’re sure to be in demand for morning and afternoon teas, as the

conclusion to a set lunch or dinner and for restaurant/room service,

casual and fine dining, on the café menu and for function catering,

pubs and clubs and more.

Lindt Delice: Sweet macaroon indulgences made from two small

mounds of melt-in-the-mouth almond meringue sandwiched together

with rich soft cream filling, Lindt Delice makes an attractive and

flavoursome accompaniment to coffee, tea or hot chocolate and a

premium alternative to traditional biscuit-based offerings. Available

in six flavours from chocolate and vanilla through to strawberry and

salt caramel, the Delice range is sure to satisfy even the most discerning

of customers and keep them coming back.

All Lindt foodservice products are available in portion and bulk cater

packs. For full details of the new foodservice range, including a brochure

outlining all available products and order codes, contact Lindt on

(02) 8268 0057 or email foodservice-au@lindt.com. �

*Garnishes on cakes not included

Thanks to the Lindt foodservice range, you

can offer customers the premium indulgence

of masterfully crafted chocolate and

exquisite dessert snacks, all conveniently

packaged in portion control and

catering packs.

Showcasing the creativity, passion

and commitment to excellence of

Lindt’s renowned master chocola tiers,

these highly sought-after favourites

include some of Lindt’s most popu-

lar products:

Lindt Lindor Ball: A luscious chocolate

shell with irresistibly smooth filling, the

iconic Lindor ball is a chocolate masterpiece exemplifying the crafts-

manship, innovation and quality of the longstanding Lindt tradition –

wrapped in brightly coloured foil signifying celebration and indulgence.

Available in white, milk and dark chocolate with centres including mint

and hazelnut, Lindor Balls are ideal for cafes, restaurants, hospitality

M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au

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We all know how many customers find chocolates and sweet treats

irresistible. Now with the new Lindt foodservice range of quality

chocolate and dessert snacks, you’re able to offer the very best and

keep your customers spoilt for choice!

When it comes to chocolate, the Lindt name stands among all others

as signifying premium quality – its master chocolatiers have been

crafting the finest chocolate since 1845.

welcome packs and minibars, event catering, coffee lounges and

much more.

Lindt Excellence: Bearing all the hallmarks of the finest quality

chocolate, Lindt Excellence is delicately thin and features the earthy

flavour of perfectly roasted premium cocoa beans. Flavours range

from classic to exotic and the product is available in both 5.5g single

serves and 35g impulse size, ideal for functions, special events, cafes,

restaurants and more as an end of meal offer, with coffee treat, as part

of a hospitality welcome pack, giveaway or reward and more.

Lindt Petites Pâtisseries au Chocolat: A unique range of exquisite

cakes inspired by classic dessert recipes, the Lindt Petites Pâtisseries

au Chocolat selection features the finest Lindt chocolate combined

with premium ingredients to produce cakes of exceptional quality. In-

F O O D S E R V I C E R E P 8

EX TENDED S TORY click ART IC L ESfoodservicegateway.com.au

M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au

F O O D S E R V I C E R E P 9

GREG MAKES THE SWITCH TOTIGER COFFEE’S AUTOMATED EQUIPMENT

Greg Peate, Head Chef & Catering Manager at Wallsend Diggers

Club, Newcastle, is one of those switched-on foodservice professionals

who’ve made the move to automatic coffee machines.

His decision was prompted by the usual problem that many professionals

face with traditional espresso equipment: the difficulty in ensuring

consistent quality every time.

“We were using the standard group head espresso machines, but despite

training all the staff in coffeemaking, using thermometers to measure

the temperature of our milk and so on, we found we just couldn’t get

consistency across the coffees we served,” Greg recalls. “So we made

the decision to look into automatic machines.”

A trip to the Fine Food Fair last September allowed Greg to check

out the variety of automatic coffeemaking equipment on offer, and

in his words, “of all the machines we looked at, Tiger Coffee came

up trumps”.

“The quality of the coffee, the texturing of the milk – in my opinion

Tiger’s end product was the best of those we saw,” Greg says.

“But we didn’t stop there – we went in to Tiger and spoke with them

further, then we brought in a machine for a three week trial in January.

We wanted to check out how they delivered in terms of consistency,

speed of service and ease of use.”

Greg says the Tiger Coffee Thermoplan Black and White unit ticked

all the boxes with high marks for staff and customers alike.

“The Thermoplan Black and White produces a fantastic coffee every

time at the touch of a button,” Greg says, “plus it’s so quick! It takes

30 seconds to make two coffees – the machine allows you to make

two at a time.

“When we had the old group head machines, customers would come

up to the counter and order a coffee, be given a number and sit at a

table to wait for their coffee to be brought out. Now they walk up to

the till, the staff turn to the Thermoplan, put the cup under and press

the button, take the customer’s money and hand them their coffee!

It’s reduced the wait time which makes speed of service much better

and increases the amount of coffees we can make and sell.”

“When we first made the decision to go with Tiger Coffee’s automat-

ic machines, there were doubts from people. But now I talk them up

wherever I go – I think they’re fantastic! We use less milk, less coffee,

and our customers are happier than ever, which means our turnover

is better than ever. It’s a win-win situation for everyone.”

For more information on Tiger Coffee, its equipment range and services,

visit www.tigercoffee.com.au. �

Why buy bulk-size sauces and condi-

ments for your customers to use when

you can offer the more cost-effective

alternative of hygienic, portion con-

trolled single serve packs?

The Masterfoods Squeeze-On range

of portion controlled sauces includes

all your customers’favourites, allow-

ing you to serve a trusted brand

in safe, convenient, easy to use

packaging. In fact Masterfoods’

market research shows 77 per

cent of customers prefer its

Squeeze-On range.

“Health and safety issues are a

major concern today with many

foodservice professionals – the

regulations and policies for pubs

and clubs, takeaways and so on

are very strict, so there’s a growing

demand for products which remove any potential hygiene or safety

risks,” points out Masterfoods Marketing Director Stuart Lovell.

“When you offer your customers Masterfoods Squeeze-On packs,

you’re eliminating all the worries relating to decanting sauces from

bulk-size bottles – cleaning nozzles and pumps, multiple customers

handling the same bottles and more. Masterfoods Squeeze-On packs

are both a more convenient, and a more hygienic choice.”

Stuart adds that the Masterfoods Squeeze-On sauces not only offer

superior portion control, helping to save you money, but they can

actually make you money too!

“Some foodservice operators are still buying bulk sauce and decanting

it into a pump bottle – the customer simply pumps out as much

sauce as they want onto their food. But rather than buy a four litre

bulk sauce from your distributor and give it away for free, it makes

better business sense to buy Masterfoods Squeeze-On sauces which

you can sell to your customers and make some profit on.

“Our research shows the paying consumer is already accustomed to

paying extra for a single-serve pack of sauce. If you’re serving bulk

sauce it’s probably costing you about $10 per 100 serves – if you

switch to the Masterfoods Squeeze-On range, we estimate you’ll

make at least $30 per 100 serves. That’s got to be better for business!”

So the Masterfoods Squeeze-On range ticks all the boxes – it’s a superior

choice for hygiene and safety, customer convenience, portion control,

cost and profit too!

The range includes all the most popular Masterfoods sauces:

American Mustard, Barbecue, Caesar Dressing, French Vinaigrette,

Italian Vinaigrette, Mayonnaise, Mint, Soy, Sweet & Sour, Sweet

Thai Chilli, Tartare, Tomato, Vinegar Dressing and Worcestershire.

For more information, contact your Mars Foodservice Account

Manager, call the Mars Customer Service Team on 1800 806 684 or

visit www.marsfoodservices.com.au. �

Masterfoods Squeeze-On sauces tick all the boxes for foodservice professionals!

F O O D S E R V I C E R E P 1 0

MAGGI Premium Soup Mixes tasteas good as made from scratch!

M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au

Today’s foodservice operators demand ever more innovative products

which meet the needs of a wider customer base while simplifying their

kitchen operations and keeping their prices competitive.

The latest range of MAGGI Premium Soup Mixes fits the bill perfectly

– they’re the ideal cost-effective choice for cafes, pubs and clubs,

bistros, caterers, restaurants and hotels.

All soups in the range are made using fourth-generation or “4G”

granulation technology, by which fresh ingredients are pureed then

granulated – a technique which allows MAGGI to better capture the

distinctive qualities and flavour profiles of these ingredients.

The result is a fabulous range of Premium Soups made from high

quality ingredients. The presentation and flavour is comparable to

scratch-made, at a price that will put you in front of the competition.

Each of the five soups in the range features plentiful, high quality fresh

pureed ingredients for improved flavour. They come in pre-portioned

bags for convenience and ease of preparation – simply mix into four

litres of boiling water, stir and simmer until the vegetables become

tender. This rehydration process also captures and releases the full

aroma of the pureed ingredients.

You can prepare MAGGI Premium Soup Mixes in a soup kettle or on

the stove top, and enhance them with additional flavours and/or the

protein of your choice. Each four litre Soup Mix makes 15 x 280ml

serves, offering consistent flavour profile and taste, and can be ready in

15-30 minutes on the stove top or 20-40 minutes in the soup kettle.

The five flavour-packed variants in the MAGGI Premium Soup Mixes

range are:

FRENCH ONION – a beef broth-based soup packed full of sweet

onions with a savoury balance of white wine and thyme notes to de-

liver a pallet-pleasing taste.

PORCINI AND CHAMPIGNON – a luscious mix of sliced porcini

and champignon mushrooms paired with hints of garlic, onions and

tarragon to give this traditional mushroom soup new flavour dimensions.

ITALIAN STYLE MINESTRONE – an enticing traditional Italian

classic, this smoky tomato soup contains egg pasta shells, red kidney

beans, zucchinis, carrots, green beans and chopped onions.

SWEET CORN AND NOODLE – a Chinese classic blend bursting

with sweet corn and noodles complemented with sliced leeks and a

hint of white pepper.

THAI PUMPKIN – a traditional pumpkin soup with onion and garlic

that boasts a tantalising Thai flavour twist with coconut cream,

lemongrass, ginger and coriander.

So try these terrific MAGGI products today. A detailed brochure outlining

features and benefits is available from your Nestlé Professional rep. �

F O O D S E R V I C E R E P 1 1

Why you should be serving Nutella!“Australians love it – shouldn’t you be serving it?” Enjoyed in more than 75 countries, Nutella is also thenumber one hazel nut spread in Australia* – there’s nodoubt Australians love it!Now Nutella is available to Australian foodservice professionals in

two pack sizes designed to make it easier to ‘share the love’.

The Nutella 20g Portion Control Pack is ideal for the breakfast buffet,

as an in-room accommodation offering and as an on-table spread for

bistros, pubs, clubs and cafes.

The Nutella 5kg Jar is a great choice for chefs and patissiers. Nutella

is more than just a delicious spread – its high viscosity and ease of piping

makes it easy to create numerous recipes covering all menu occasions –

for breakfast, dessert and beyond.

Even pizzamakers have been quick to recognise the benefits of using

Nutella – it’s highly regarded as a featured ingredient in dessert pizzas

at some of our most popular pizza restaurants!

In recognition of this, Nutella is the proud sponsor of the dessert

pizza category at the Australian and global finals of the 2012 Global

Pizza Challenge.

By the time this article goes to press, the competition will have been

held at Foodservice Australia 2012. For the Australian finals, Nutella

provided the coveted trophies for Best Dessert Pizza and Best Use of

M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au

Nutella in a Dessert Pizza. In the Global finals

Nutella sponsored the trophy for the Best Dessert

Pizza, for which all finalists prepared at least

one dessert pizza using Nutella as an ingredient.

“We were thrilled to be able to celebrate

Nutella’s launch into the Australian food-

service market with our support of this terrific

event,” says Madonna Garrett, Foodservice

Business Manager at Ferrero Australia.

“If you haven’t yet tried Nutella as an ingre-

dient, you may be surprised to learn just how

versatile it is.

You can use Nutella to create entirely new menu

options as well as to enhance flavour of existing recipes.”

“And by adding new variety to the breakfast buffet for your customers

to enjoy, you’ll see for yourself just how much Australians truly love it.”

For more information please visit our website www.ferrero.com.au/

foodservice/nutella or contact Ferrero Foodservice on 1800 199 183

for sales enquires. �

*Source: Nielsen Grocery Scantrack value sales share % MAT 25/12/2011

The cost-effectiveway to add more vegies

to the menu

Foodservice professionals can have their pick of the best quality vege-

tables of the season all year round – thanks to the Wattie’s frozen vege -

table range from Heinz Foodservice.

Available in 2kg and 5kg ‘clear window’ packaging to make content

identification quicker and easier, the Wattie's frozen vegetable range

includes peas, baby carrots, diced carrots, green whole beans,

green cross cut beans, mixed veg, mixed veg Asian and a traditional

stir fry selection.

These competitively priced, quality frozen vegies are the cost-effective

and easy way to add variety and flavour to your menus at any time of

the year.

The vegetables have been snap frozen to help retain flavour and

texture and can be stored in the freezer for up to 24 months. The

thick, durable packaging makes handling and storage a fast and

simple matter.

Wattie’s frozen vegetables are pre-cut with no chopping or peeling

required, saving you preparation time and labour costs.

And of course the high qualities that foodservice professionals have

come to expect from Heinz are present in every pack. The firmness,

colour and flavour of Wattie's frozen vegetables makes them ideal for

a whole range of recipes especially when time is at a premium.

To place an order, contact your Heinz distributor or Heinz Consumer

Services on 1800 037 058. �

M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au

F O O D S E R V I C E R E P 1 3F O O D S E R V I C E R E P 1 2

“In a club this size, we use a lot of cleaning

and hygiene products, and we find the new

CHUX biodegradable products are great.

I don’t see any difference in the quality from

regular CHUX products, and for us the bio-

degrad ability is a big plus, as it fits in with

the club’s sustainability management plan.”

Made from 100 per cent natural/recyclable/renewable fibres, the new

CHUX sustainable range includes:

CHUX Biodegradable Absorbent Cloth: super strong and absorbent,

ideal for wiping benches and spills. Made from 100% natural and

renewable viscose cellulose and bamboo fibres. Viscose cellulose is a

naturally absorbent fibre – the cloths can absorb up to 12 times their

own weight in liquid. Cloths are machine washable (warm water) and

can be re-used over and over, reducing waste. Fully biodegradable in

compostable conditions.

CHUX Biodegradable Superwipes: like regular Superwipes, these

feature double action holes which easily pick up dirt and food particles

and can be rinsed clean again and again. Made from 100% natural

and renewable viscose cellulose fibres. Each Superwipe can absorb up to

10 times its own weight in liquid. Fully biodegradable in compostable

conditions.CHUX Biodegradable Superwipes are HACCP Australia

food safety program certified.

CHUX Sustainable Non-scratch Scourer Sponges: feature a non-scratch

scourer safe for nonstick cookware, with abrasive particles which

remove tough marks, grease and grime without scratching. The scourer

is made from post-consumer recycled PET bottles, while the sponge is

made from highly absorbent 100% natural and biodegradable cellulose.

CHUX Biodegradable Absorbent Cloths and Superwipes are packed

in recyclable packaging printed with natural soy based inks, and the

Sustainable Non-scratch Scourers are packed in wrap designed to

break down when exposed to the elements.

Visit www.cloroxcommercial.com.au for more information. �

F O O D S E R V I C E R E P 1 4

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F O O D S E R V I C E R E P 1 5

Bel Cibo (Italian for ‘beautiful food’) is the newest eatery at Revesby

Workers, one of Sydney’s biggest and most popular clubs. Under the

auspices of Executive Chef Robert Green, the restaurant serves up

modern, contemporary-styled Italian cuisine, from wood fired pizzas

to antipasto plates, seafood, pasta and meat dishes in a stylish venue

that seats 110.

Since opening some 12 months ago, Bel Cibo has exemplified Revesby

Workers’ commitment to sustainability – a philosophy that is carried

right through all club operations, but is particularly prevalent in the

new restaurant.

“The club as a whole aims to be very environmentally responsible,”

explains Robert, “and certainly here in the restaurant you can see the

focus on sustainability at work.

“We grow all our own herbs up in a herb garden on our balcony and

we’re just about to start with a program in which we’ll be growing

the fruit and vegetables for Bel Cibo in a garden at one of our smaller

clubs. We’re currently setting up worm farms and composting heaps

to feed that garden bed.

The emphasis on sustainability extends beyond just food – Robert says

the restaurant and club is also very mindful about recycling of cardboard,

paper and other waste products and has procedures in place to minimise

the amount of packaging used throughout the premises. They’re also

focused on minimising power usage – “we power off whenever we’re

closed, to make sure we cut down on our energy use,” Robert explains.

With all this focus on sustainability, the new CHUX biodegradable

range was a natural choice for Robert and his staff, who were already

regular CHUX users.

Famed Sydney club chooses CHUX biodegradable range

F O O D S E R V I C E R E P 1 7F O O D S E R V I C E R E P 1 6

Bamboleo’s new chargrilled vegetable roasting range

“The Bamboleo Chargrilled Roasting Range is designed to provide

foodservice professionals across Australia with taste, quality and con-

venience, in a range of vegetables ideally suited for roasting and baking,”

says Bamboleo Marketing Director John Lochery.

Complementing the Chargrilled Roasting Range is another new

Bamboleo product, the Gourmet 10mm Diced Mix which is a

smaller diced version of the 40mm Mix. Featuring the same quality

selection of diced pumpkin, green capsicum, red capsicum, zucchini,

eggplant and red spanish onion in Bamboleo herb mix and canola oil

– but in a smaller cut size – the Gourmet 10mm Diced Mix is ideal as

sandwich filling or gourmet pizza topping for sandwich bars, burger

chains, takeaways, bakers and pizzamakers.

So be sure to stock up on the new Bamboleo Chargrilled Roasting

Range today – and save yourself labour, time and preparation hassles

while giving your customers the terrific taste of top quality Bamboleo

chargrilled vegetables! �

Bamboleo’s new chargrilled roasting range has been designed to save

you time and effort in the commercial kitchen – with no compromise

on quality.

Ideal for roasting and baking, the new range of chargrilled vegetables

utilises the same methods that have made Bamboleo’s traditional

range so popular.

The Bamboleo Chargrilled Roasting Range comprises Sliced Pump-

kin, Sliced Sweet Potato and a 40mm Vegetable Mix containing egg-

plant, zucchini, diced pumpkin, red capsicum, green capsicum and

red spanish onion.

All products in the range have been marinated in Bamboleo’s unique

herb mix before being chargrilled and preserved under light crisp

canola oil, then packed in Bamboleo’s distinctive 4 x 2kg resealable

containers – ready to take straight from the fridge to the oven. All have

a chilled shelf life of three months and have been designed to help

save on preparation time and labour costs, while ensuring the flavour

of your meals is enhanced rather than compromised.

You can use the new Bamboleo Chargrilled Roasting Range as side of

plate roast vegetables to accompany main meals in pubs, hotels and

restaurants or as a topping for gourmet pizzas. They’re also ideal as

a convenient antipasto mix – ready to use straight from the tub – or

use them to enhance your own antipasto plate.

Bamboleo’s unique pre-marinated herb mix imparts a distinctive

flavour profile to each of the products in the range and they’re quick

and convenient to serve, roasting in just three minutes.

fantastic flavour without the preparation hassles

M O R E I N F O click P R O D U C T Sfoodservicegateway.com.au

A brand

Sponsored by Meat & Livestock Australia, the MLA Black Box chal-

lenges young chefs to put their skills to the test in a hands-on, outside

catering event. In addition to the adrenalin rush of competing, it also

offers great opportunities for networking with international chefs

and promotes Australian meat and other products to overseas markets.

“It’s a young chefs’ event,” emphasises Tim Kelf, International Market

Projects Manager, MLA. “You need to be under 35 years of age to enter

– it’s not for senior or sous chefs. Rather it’s a great opportunity for

younger chefs to prove themselves in the tough international arena.”

Exemplifying the competition’s commitment to identifying and reward-

ing young talent, this year’s winners are a team from Thailand Culinary

Academy – “in theory they are not professionals as yet but still students,

and yet these young champs were able to not only hold their own

against more experienced competitors, but take out the Gold medal,”

Tim reports.

In second place was a team from Bulgari Resorts & Hotels in Bali, and

third was the Aussie team from Henry Jones Art Hotel in Hobart.

“It really is a great event and one which, as the name emphasises, is

designed to challenge the competitors,” points out Tim Kelf. “The black

box ingredients this year included a selection of Tasmanian produce,

which of course is one of the finest regions for produce in Australia.

‘The meat component featured five or six cuts that chefs may be less

familiar with, like beef brisket and lamb rump. We shy away from the

more traditional cuts because this not only challenges the competitors’

creativity but also helps educate young chefs about the potential oppor-

tunities for using such cuts in their cuisine.

“At a time when food costs are coming under pressure due to increas-

ing demand from international markets, it’s important for chefs to

grow their understanding of how they can better utilise the full range

of cuts available from beef, lamb and so on. This is one way they can

combat rising prices – by being more innovative in what they put on

the menu.”

For more information on the MLA Black Box Culinary Challenge,

including details of upcoming events and how to register for partici-

pation, visit www.mlablackbox.com. �

The internationally renowned MLA Black Box Culinary Challengehas just celebrated a major milestone in its long history. Its most recent Global Final, held at Wrest Point Casino in Hobart, Tasmaniaon 23 May, marked the 100th time that chefs have come togetherto participate in this innovative and exciting competition.

F O O D S E R V I C E R E P 1 9F O O D S E R V I C E R E P 1 8

Ben Ahearne of Bottom of

the Harbour Seafood at

Sydney’s famous Balmoral

Beach knows the importance

of serving only the best to keep

his customers coming back.

Established in 1989, Bottom of the Har-

bour has built up a loyal customer base

over the years it’s been in business. It started out

as a tiny corner shop but has since expanded across the

two adjacent properties to become an iconic part of the Balmoral

beachside scene.

Bottom of the Harbour boasts a huge amount of takeaway trade,

offering fresh barramundi, snapper, rainbow trout, flathead and silver

dory, prawns, scallops and a large selection of salads. It attracts a

strong clientele that’s a mixture of regulars and the tourists drawn to

one of Sydney’s most popular beaches – and Ben says the key to its

success is the committment to A Grade quality at all times.

So it’s no surprise that for the past 22 years, Bottom of the Harbour

has chosen McCain A Grade Fries to serve with its seafood.

“For the first year of operation, we made our own hot chips, but

quickly found that was too labour and time-intensive,” Ben explains.

“So the decision was made to go with McCain A

Grade Fries.

“They’re a superior product – they stay crispy on the

outside with a nice soft centre inside, and have plenty

of flavour, with good texture and mouthfeel.

“We use McCain A Grade Fast Fries and they’re terrific

because they cook quickly, which is important when

you’re using large volumes – we run eight fry baskets

at a time so we go through a lot!”

Ben adds that unlike inferior Grade fries, McCain A

Grade Fries offer year-round consistent quality. “With

some of the other fries there’s a lot of variation in colour

and texture depending on seasonality – but McCain A

Grade Fries present consistently all year round,” he says.

“And one of the most important things from our point of view is that

McCain A Grade Fries keep their crispiness, rather than turning soggy

after a while like a lot of the other fries do. It’s one thing to have a chip

that presents beautifully straight out of the fryer – but our customers

will typically take the food away and walk for five to ten minutes

across the beach to find somewhere to sit and eat. It’s essential that the

fry retains its crispiness and presentation right up till it’s consumed.”

A Grade fries also give more serves per kilo and shorter cooking time

than B Grade. And because they have lower moisture content, they

absorb less cooking oil and the oil itself takes longer to break down,

thereby extending its life cycle. Buying A Grade fries may cost a little

more but in the long run they’re a more economical choice.

As a loyal McCain A Grade fries customer, Ben is also an enthusiastic

member of the ‘My McCain Fries Advantage’ loyalty

program, which rewards McCain

end-users for rewarding their

customers with the best

quality product available.

“I’ve got a lot of points

accumu lated but haven’t

redeemed any yet – I’m

saving them up for some-

thing special,” Ben tells us.

The extensive range of products

for which McCain A Grade Fries cus-

tomers can redeem points includes electrical

items, sporting goods, food and wine, accommo-

dation, phones, plasma screen TVs, cameras, movie

vouchers, family items, toddler’s toys, kitchen utensils and much

more. Visit www.mymccainfriesadvantage.com.au for more info on

the program and to register. �

REWARD PROGRAMclick OFFERSfoodservicegateway.com.au

Serve upA Grade

quality to keepcustomers

coming back!

MAJOR CULINARY CHALLENGECELEBRATES 100 EVENTS!

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