The pair describe fish retail store Fish Butchery as a modern fishmonger.
“’Butchery’ because it conjures connotations of dry handled fish, produce that is cut to order and the experience of chatting to a skilled butcher about what to cook for dinner,” said Josh.
“At Saint Peter we have many guests who cook fish at home but cannot achieve the same results as what they experience in the restaurant. We know that the correct selection, handling and storage of fish makes most of the difference.”
Fish Butchery will display fish in static refrigeration rather than mounds of ice. The fish will be dry scaled, gutted, filleted, pinboned and when appropriate dry aged. Fish will also be available cut to order.
“We all know it is so important to buy the plethora of under-utilised fish Australia has to offer,” says Julie.
“It is the sustainable option and also more interesting than the stock standard selection we have become tired of.”
Fish Butchery will be working direct with fisherman as well as the Sydney Fish Markets to bring a variety of these fish to the market in an accessible way.]]>
The chef, author, and TV presenter will work with Fiji Airways to develop menus for customers to enjoy both on board and in its new lounge currently under construction at Fiji’s Nadi International Airport.
“I was born in New Zealand and I was raised in Fiji and Samoa,” said Oliver. “As a result, I feel deeply rooted in and connected to their cultures. This influenced my style of cooking from an early age and I’m looking forward to sharing some of my favourite dishes with travellers world-wide.”
Fiji Airways managing director and CEO Andre Viljoen said the airline has welcomed Oliver on board to enhance its culinary offering and customer experience.
“As an avid proponent of South Pacific cuisine, our customers can look forward to enjoying new menus that showcase the delights of our home and our region,” said Viljoen.
“Our brand new Business Class Lounge at Nadi International Airport will have its own kitchens and a dining area, allowing our Customer Experience teams to collaborate with Robert to offer the best lounge experience in the South Pacific.”
Oliver’s menus will be available from mid-January 2018 and will include a number of signature dishes designed exclusively for Fiji Airways.]]>
How did you start out?
I was a late apprentice, because everyone that I knew said ‘don’t be a chef’. So I stayed and did my VCE in case I didn’t want to be a chef. I was on my way becoming a builder but during smoko I was always reading recipes and chefs’ books while the other guys were talking about footy and I thought to myself ‘what am I doing? Just become a chef for God’s sake!’ I’ve also been really lucky along the way as all of my bosses have been really good. I have worked with some really supportive bosses who have guided me and taken the time to help get to where I am today. It’s been an easy career to progress in.
When did you start competing?
I was exposed to cooking competitions when I was 20 through AUSTAFE. I won a Gold medal straight away and that’s how I became addicted [to competing]. So any opportunity that I could dive into I just did, any competition I’d just sign up for.
When did you decide to enter Bocuse d’Or?
At 25 I went to France and saw Bocuse d’Or and thought ‘wouldn’t that be amazing to do?’ When I came back I heard the selection was on and entered without any idea what I was getting into. I failed miserably, though I got to the nationals. I had only practised it twice, I didn’t know my commis chef which makes it difficult. I was unprepared through lack of understanding. I thought I would build up the courage to do it again, but figured it would take at least 10 years to get over the trauma [of losing]. I wasn’t really looking at it but saw the selections this year and it wouldn’t go out of my mind. I couldn’t come up with a reason or excuse why not to do it. Even if I didn’t win it would guide me to when I’m 35 or 40. And then I ended up winning, which was amazing.
What do you gain from competing?
Competing gives me confidence in my professional life. I understood at a young age that if you put yourself out of your comfort zone you will grow. When you compete you have to be aware of your surroundings and how you operate. We talk about mise en place in the kitchen. It’s all about structure. Everything has to be in place, the floor has to be clean, the benches have to be clean. It’s about workflow structure, it’s almost like military discipline. I noticed at a young age that every single top restaurant in the world, the one thing they had in common was that they were clean. And that structure is what it takes to win a gold medal.
How important is having the right commis chef?
It’s such a key part being in synch with your commis. It’s like a dance. We need to move around one another gracefully and that takes shave that time down. We got it down to 45 minutes faster than we needed to be, which I thought would be perfect as on the day you have judges asking questions, and nerves and if something happens we have that time to recover. On the actual day we were so focused we ended up an hour and a half ahead!
Where do you get your inspiration?
My cooking style is very relaxed. The food should be executed with a lot of discipline, restraint and thought, but I like to present it in a very relaxed manner. I am lucky as I have a farm [where I work] for me to use. So anything I want they can grow. I also live in one of the most beautiful places. There are rock pools where I spear fish. I live 10 minutes from the bay where the scallops come from. There are mushrooms galore, wild asparagus, it’s just insane the produce, and that’s where my inspiration comes from.
Tell us about your winning platter?
It was inspired by the forest floor. We used recycled timber inlaid with magnets that could float 300g objects. Beetroots have a lot of iron in, so I thought how cool would it be to float beetroot? I went foraging and got tea tree bark, and lichens, moss and sea shells and made tiles to hide the magnets. Inside the beetroot was braised beef terrine. The beetroots were glazed in a blackberry juice, covered in Elysium flowers and oxalis. It was all about what was around us. I wanted to be bold and bring it out on wood instead of the usual mirror or glass. I only got the finished board a week before the event so it was stressful not knowing if it would work as I didn’t have a back-up plan. I was also freaking out that the beetroots would go flying around the room. But everything worked just the way it was meant to.
How are you feeling post win?
I’m pretty lucky to have come in at this point because all these great chefs like Scott Picket, George Calombaris, Tom Milligan and all these other guys have started to create a buzz in Australia. This year was the first time they did the Bocuse d’Or in front of a live audience at Foodservice Australia and there was a lot of hype and exposure so I am confident we will get a lot more support. The US has $1.7 million for their budget and Australia has about $250k. We are only going to see better results as we get more exposure, and more people support and back it and create that hype the European countries and US have. Bocuse d’Or is huge but here no-one really knows what it is.]]>
Andrew Harmer was previously executive chef at Vue de Monde and more recently The Point in Albert Park. Harmer’s experience extends overseas with stints in international restaurants including D.O.M with Alex Atala in São Paolo, Brazil.
“This is an exciting career progression for me,” he said. “I have worked in top kitchens around the world and helping contribute to the growth of the global contemporary travel movement and trend towards hotel restaurants is extremely exciting.
“Working with the incredible produce we have available in Melbourne and QT Melbourne’s rooftop garden, with the fun and professional brand that is QT Hotels & Resorts is going to be great.”]]>
The City Thought Leaders: How innovation is changing the face of business will be held on Wednesday, August 30 at Customs House.
Business owners speaking at the event are Suzy Spoon, of Suzy Spoon’s Vegetarian Butcher, who has attracted a cult following with her unique meat-free products; Saxon Wright, founder of award winning Pablo & Rusty’s Coffee Roasters, who introduced Australia’s first cash-free café; and Adrian Sheather, co-founder of Rising Sun Workshop, Sydney’s only community motorcycle workshop and café.
Sheather said he learnt through the “school of hard knocks” when creating a plan for a business that had never existed before.
“It’s been very rewarding to take a business model that was plucked from thin air and see it not only come to fruition, but also be successful and profitable,” Sheather said of his workshop that is housed in a converted Newtown warehouse.
“Through community collaboration we have built a space that is a one-stop men’s shed, café, ramen restaurant, motorcycle workshop and an area where people come together to share ideas.
“The lesson of Rising Sun Workshop is that you can be a one-off and economically viable all at the same time.”
Pablo & Rusty’s Coffee Roasters have earnt a reputation for bringing technology innovations and sustainability practices to a traditionally artisan business, and were the first café in Australia to introduce cashless payment systems.
“We’re constantly experimenting, learning and looking for ways to make the coffee industry more productive, efficient and convenient for suppliers and customers,” Wright said.
“Within two years we’ll see walletless industries where palm and face recognition payment systems will be common. This presents exciting opportunities for exploring new ways to do business and create new customer experiences.”]]>
Frankie Ferrante (21), Georgia Clisdell (20), Lucy Powell (20) and their coach Luigi Stivaletta from TAFE NSW will present some elaborate sculptures and decadent desserts based on the competition theme “the world of chocolate and coffee” at the event being held at the Host Fiera Milano.
The team is being supported by the International Federation of Pastry, Gelato and Chocolate and sponsor Euroquip Food Service Equipment.
In all 16 teams from all five continents will meet this October in Milan for the biannual competition.]]>
Acting Fair Work Ombudsman Michael Campbell says that it is concerning that each of the 10 businesses that were found to be non-compliant had committed wage breaches.
Take-away outlets in Darwin’s northern suburbs and in Palmerston were selected for audit as part of the Fair Work Ombudsman’s proactive compliance activities.
The audit found that 33 workers were underpaid a total of $12,519. The underpayments were a result of businesses failing to apply the correct pay rate, failing to pay appropriate allowances and failing to apply the appropriate penalty rates or loadings.
Seven of the ten businesses found to have underpaid workers also failed to meet their record-keeping and pay-slip requirements.
Campbell said many of the errors identified were inadvertent.
“When we find genuine mistakes, our preference is to educate employers about their obligations and assist them to put processes in place to ensure these errors are not repeated,” he said.
“A common reason for breaches included employers not being aware of their obligation to pay employees according to the Fast Food Industry Award 2010, instead incorrectly applying rates under the Restaurant or Hospitality Awards.
“Some employers had also inadvertently failed to apply minimum wage increases at the beginning of new financial years.”
Non-compliant employers were educated about their obligations under Australia’s workplace laws and will be re-visited by Fair Work Inspectors in the near future to check their ongoing compliance.]]>
Released as a teaser to the upcoming The World’s 50 Best Restaurants awards being held in Melbourne next week, the list also saw some other Aussies making the cut, with David Pynt’s Singaporean restaurant Burnt Ends coming in at 53.
For the full list from 51-100 head here.
The SV Partners March 2017 Commercial Outlook Report shows 1681 accommodation and food services businesses, or 6.7 per cent of the industry, are at risk of failure, including one business with turnover of over $1bn annually and 84 others with turnover of between $10m and $100m.
The report revealed accommodation and food services was Australia’s most at risk industry with the retail industry also facing above average levels of risk.
SV Partners managing director Terry van der Velde said weak consumer demand and low wages growth are factors driving poor cash flow, and consequently insolvency risk, in sectors which rely on discretionary expenditure.
“Small margins and high labour costs in hospitality businesses contribute to the high risk profile in this industry,” he said.
“As disposable incomes shrink, and in an environment of low consumer confidence, hospitality and retail businesses may struggle to achieve the revenue necessary to cover their relatively high costs.
“Cuts to penalty rates may ease some of the pressure on these businesses, allowing them to reduce their wages bills. However, wages costs are just one of a multitude of factors these businesses must manage in order to stay in the black.”
Data from the Australian Bureau of Statistics shows accommodation and food services businesses had a high exit rate of 16.1 per cent in the year ending June 2016. These businesses also had the lowest survival rate of businesses for the period June 2012-June 2016, with only 53.3 per cent of businesses surviving.
“While the costs of entry into a hospitality business may be relatively low, as the data suggest, the risks are also high,” Van der Velde said.
While the 6.7 per cent of businesses at high risk of failure may require drastic actions to remain solvent, the 32.9 per cent of businesses at moderate risk are in no way safe, he added.
You can download the report in full here.
The report in the journal Epidemiology, states that the findings may have important health implications. “The effects of low-level arsenic and mercury exposure from food sources are uncertain but may increase the risk for cancer and other chronic diseases,” the report said.
Gluten free diets have become mainstream in countries including Australia, with many venues reporting that 30 per cent of their diners are requesting gluten free options.
See more on how to incorporate a gluten free practice into the kitchen here.]]>