fine food australia 2014

“ IT’S THE FOOD INDUSTRY’S ULTIMATE REALITY SHOW”KURT ADAMSCELEBRITY MICRO-HERBER

RISE OF THE MIDRANGE

DINER

YEARS OF FINE FOOD

FOOD TRENDS

PUTTING THE FUN

INTO FOOD

15-18 SEPTEMBER 2014MELBOURNE CONVENTION & EXHIBITION CENTRE

finefoodaustralia.com.au

2 finefoodaustralia.com.au

CONNECTING

INDUSTRYFOR 30 YEARS

THE

p4 30 YEARS OF FINE FOOD

p6 RISE OF THE MIDRANGE DINER

p8 WHAT SHOPPERS WANT

p10 SHOW HIGHLIGHTS

p12 FLOOR PLAN

p14 10 FINE THINGS

p16 FOOD MEANS BUSINESS

p17 PUTTING THE FUN INTO FOOD

p18 FIVE FOOD TRENDS

p22 WHO VISITS FINE FOOD?

CONTENTS

3FINE FOOD AUSTRALIA 2014

Even as it approaches 30, Fine Food Australia remains

the most anticipated and highly attended trade event for

the food industry.

Event Manager, Minnie Constan says, “Fine Food has

remained the industry leader due to its ability to adapt to

what’s happening in the market and stay relevant to the

industry - a lot has happened in 30 years! Our commitment

to the foodservice industry has ensured that the event

evolves to meet the ever-changing demands of both the

industry and its customers. From fairly humble beginnings,

Fine Food now attracts over 24,000 buyers every year and

is recognised internationally as the ‘go to’ event for industry

professionals to stay up to date with market and industry

trends.”

“From the introduction of EFTPOS and The Good Food

Guide, to mad cow disease and the rage of sun-dried

tomatoes and cider, a lot has happened in the last 30 years

when it comes to the food industry, and Fine Food has been

there for it all!”

The event’s return to Melbourne promises to be bigger and

more exciting than ever with interactive segments, industry

recognized awards and competitions, and even the whisper

of famous faces on the ground! With over 1,000 exhibitors

showcased, the country’s most relevant food and hospitality

event promises everything from beverages, cooking and

hospitality equipment and machinery, to specialty and bulk

foods, bakery products, coffee and emerging food trends.

Educational master classes and demonstrations throughout

the event will add to the excitement, as well as providing

visitors the opportunity to build relationships, drive business

and be inspired about this amazing industry.

Returning to what is arguably the country’s food capital, Fine Food Australia will celebrate its 30th birthday in Melbourne this September. Taking over the entire Melbourne Convention and Exhibition Centre; an impressive 30,000 square metres of floor space, the 2014 year event is truly the biggest to date – and marks the largest show ever for Diversified Communications.

“ BREAD AND BUTTER IS MY BREAD AND BUTTER”CAMERON FIELDCELEBRITY FLOUR DUSTER

“ I’M HERE TO MIX WITH PEOPLE; BLEND IN; CAUSE A STIR”LEWIS DOYLECELEBRITY APPLICANCER


1990ORGANIC FOODS became mainstream, exploding onto the food scene and estimated to be worth $39million. Food allergies were also making headlines, with peanut allergies in particular resulting in increased hospital admissions and demand for more information on packaging.

1996The term “Modern Australian” was coined and appeared in the Age and Sydney Morning Herald. Dolly, the first cloned sheep made headlines, and the cupcake craze that still lingers today started thanks to the opening of MAGNOLIA BAKERY in New York City.

2000Despite fears of the Millennium Bug resulting in people stockpiling tinned food, life continued and we started to get fatter with studies showing that over 60% of Australians 25+ were overweight. The INTRODUCTION OF THE GST this year was a blow to many in the foodservice industry with restaurant meals and fast food hit with the tax.

In 1984 Diversified Communications realised there was demand amongst those in foodservice to interact with others in the same industry. There was an increasing request for information about new products and food trends – and a real need for an event that brought people together and provided one place to learn, develop, network, and celebrate everything that is great about the industry.

Diversified Communications identified this gap, and Fine Food Australia was born.

Business was done, relationships formed, new ideas exchanged and new products

introduced to the market.

From that first event, the show has changed and grown to become the largest of its

kind in the Southern Hemisphere. The fact that the 2014 event is literally the biggest

Fine Food show since its inception, is testament to its ongoing relevance to the

industry and those within it.

For every year Fine Food has engaged and excited its industry visitors and exhibitors,

Australia has been equally changed by developments in the food landscape. Here are

some of our favourite innovations, trends and historic moments over the

last 30 years in Fine Food Australia’s history.


2009Our love affair with food and an affinity for our own food icons hit an all-time high when the first series of MASTERCHEF Australian screened. Making household names of the judges Matt Preston, George Calombaris and Gary Mehigan, the show also ensured terms such as ‘plating up’ were soon part of the country’s vernacular.

2014Trends change again, this time when it comes to our drinking preferences. RIESLING is touted as our preferred white, and the previously shunned chardonnay makes a resurgence in popularity. What hasn’t changed is the nation’s penchant for a drink, with almost half of us drinking 3-5 times per week. And there’s every reason to raise a glass to the 2014 Fine Food Australia event, officially the biggest of its kind since its inception 30 years ago!

1988A year of contrasts, The Bush Tucker Man TV series introduced the likes of lemon myrtle and wattleseed to the public conscious. In Perth, the first Australian SUBWAY opened; a first step towards Australia becoming the brand’s second largest market outside of North America.

1993Taking quirky food techniques to the extreme, Gay Bilson’s request to serve a sausage made of her own blood at this year’s Symposium of Gastronomy was rejected by the organisers. However the RAW TRIPE TABLECLOTH made it over the line and was created by the kitchen staff from Berowra Waters Inn for the Canberra based event.

1998A new vegetable, BROCCOLINI, hits shelves. A cross between broccoli and Chinese kale, it was first introduced as asparation two years earlier, but came to be known as broccolini from 1998.

1999Flying in the face of organic and health trends, ENERGY DRINKS landed in Australia in 1999, filled with caffeine, sugars and taurine. Dick Smith’s attempt to address increasing foreign ownership also launched in ‘99, with the introduction of his eponymous line of foods.

2003The World Barista Championship was won by an Australian, Paul Bassett, giving international awareness to our nation’s ongoing COFFEE love affair.

2007Proving that celebrity endorsements work, Kevin Rudd’s inclusion of an ICED VOVO reference in his victory speech prompts a boost in sales.

1992The term MOLECULAR GASTRONOMY was also introduced this year, and early workshops saw today’s increasingly popular edible foams, gels and dirts created in their early forms.

1986Margaret Fulton’s Asian cookbook Encyclopedia of Asian & Oriental Cookery encouraged Australian families to try something new – including chopsticks. Asian vegetables became mainstream, with BOK CHOY and Chinese broccoli joining cauliflower on supermarket shelves.

1984The year FINE FOOD AUSTRALIA was born marked the year of many other firsts in the Australian food industry. Adelaide hosted the first Symposium of Australian Gastronomy and the first Sydney Morning Herald Good Food guide was published. The country’s first boutique brewer, Matilda Bay Brewing Company, challenged the dominance of big brewers, starting with its own pub in Fremantle.

It’s predicted that consumers will become even more health conscious and our current

concerns about sustainability and clean eating will likely continue. As a result, these topics will be a focal point for many of the exhibitors and sessions at this year’s Fine

Food Australia.

Our current concerns about sustainability and clean eating will likely continue and as

a result these topics will be discussed at this year’s event.

SO, WHAT’S NEXT FOR FOOD?


Whilst consumers continue to move away from high-end eating, it’s not all doom and gloom for the industry. Simultaneously we’re seeing that ‘fast-casual’ and midrange eateries are thriving; and claiming a considerable portion of the market share in the process.

In recent years, the rise of restaurants serving trendy ‘street

food’ and upmarket spins on fast food classics has heralded a

noticeable casualisation of good food. Gone are the days when

eating out meant booking ahead and committing a whole night

to a multi-course dining experience; today’s diners are still

looking for quality but they want it relaxed and affordable –

with little commitment and plenty of buzz. And although they

might be spending less per head, diners in our capital cities are

heading out much more frequently.

The same can be seen in Europe and the US, where many

restaurateurs are doing away with tradition and capturing a

bigger slice of the market by offering a more casual, accessible

style of dining.

In line with this global trend, several big name Australian chefs

best known for their more formal offerings are also heeding

the call and focusing on low-cost, high-turnover dining too.

In Melbourne, MasterChef judge and multi-venue restaurateur,

George Calombaris downsized his flagship restaurant

The Press Club last year to make way for Gazi; a casual, all-

day diner serving “dirty Greek street food” like soft-shell crab

souvlakis and hot chips with feta and garlic oil.

In what has proven to be an economically savvy move,

Calombaris launched his souvlaki chain Jimmy Grants around the

same time, and business is booming there too; with three busy

outlets already thriving and plans for several more in the pipeline,

including interstate locations.

The old adage, “Feed the poor and get rich, feed the rich and get poor” has never been truer for Australian restaurateurs, and

economically speaking, Calombaris’ latest business move makes

a lot of sense. Once known for his molecular gastronomy and

multi-course degustations, Calombaris’ new business model

centres on high-volume, quick turnover and minimal labour.

Staffing is lean and customer service is kept simple; customers

order and pay at the counter, and wait for their name to be called

out - just like an old-fashioned fish and chip shop.

Meanwhile, Neil Perry of Sydney’s Rockpool recently announced

plans to launch a new hamburger joint, Burger Project in Sydney

later this year. Naturally enough, Perry’s won’t be your average

burger; his version will feature top-quality, grass-fed Cape

Grim beef, Barossa Valley bacon and other carefully sourced

ingredients, crafting a distinctly more memorable ‘fast food’

experience. And given that he’s looking to roll out additional

outlets in Melbourne, Brisbane, Perth and Dubai over the next

12 months, it’s safe to assume that Perry has considerable

confidence in the viability of the new venture.

Much has been said in the industry about the “death of fine

dining”, though most restaurateurs and industry pundits agree

that - despite current trends - there will always be a market

FORGET THE STARCHED TABLECLOTHS AND SNOBBY SERVICE – AS FOOD TRENDS GO, TRADITIONAL FINE DINING IS OFFICIALLY ON THE WANE, AND CLOSURES OF SEVERAL

BIG NAME RESTAURANTS ONLY CONFIRM IT.

OF THE


for the type of high end, occasional dining

experiences that restaurants like Sydney’s Quay

and Melbourne’s Vue de Monde provide.

It’s unlikely that Australians will completely do

away with restaurants that offer high levels of

service and sophistication, but Australia-wide

statistics show that, rather than saving up for a

special occasion dinner as we did in days gone

by, Aussie diners are now likely to eat out for

less but do it more frequently.

The rise of social media and food blogs has also

meant that new eateries are often surrounded

by lots of hype and online chatter. In some

sense, this has meant that expectations (of food

and service sophistication) are lower, but for a

midrange restaurant to work, there has to be a

sense of buzz or ‘X-factor’.

For today’s new generation of diners – think

tech-savvy Gen Y’s with no kids and healthy

disposable incomes – it’s the thrill of discovering

somewhere new and cool (and bragging about

it via social media) that has replaced the aspects

of eating out that we used to value; things

like linen tablecloths, attentive service and a

switched-on sommelier.

In the case of Calombaris’ Jimmy Grants,

customers are perfectly happy to eat their

souvlaki straight from the paper wrapper

while perched on up-turned milk crates in the

neighbouring laneway. Add to that the edgy

Fitzroy location and priceless cache of eating

in an establishment owned by one of Australia’s

most recognised TV chefs and you suddenly

have that ‘X-factor’.

When you’re paying less than $10 for a meal,

you don’t exactly expect linen napkins and

bone-handled cutlery. But if there’s something

to talk about (i.e. the Calombaris connection,

the graffiti-lined laneway) then there’s a huge

value-add and things like service and napkins

cease to be so relevant.

“ THERE’S AN INCREASING MARKET FOR FUN, AFFORDABLE, COME-ANYTIME ESTABLISHMENTS.”

So while many in the industry are struggling to

find an audience with the old model of entrée-

main-dessert and starched linen, that’s not to

say that diners are staying home and saving

their money. In fact it’s quite the opposite.

The good news for the restaurant industry

is that there’s an increasing market for fun,

affordable, come-anytime establishments that

offer something new and fresh. The potential

for replicating and franchising businesses at this

level is proving to be healthy, too, which is good

food for thought.

- LEANNE CLANCEY


HEALTH FOODS AND READY MEALS CONTINUE TO GROW

Putting a meal on the table has never been easier whether it’s dining solo, feeding the kids, or entertaining guests with good taste. Choose the supermarket, provedore, deli or the local fruiterer and you are sure to find the

ingredients to prepare a perfect repast.

When it comes to regional locations that don’t host a Simon

Johnson outlet or Fratelli Fresh, the local growers come into their

own, supporting farmers markets and through selling arrangements

with the local IGA supermarket or Coles and Woolworths.

The trend in meat continues to see supermarkets control the lion’s

share of the market. And, within the supermarket meat cabinets

across Australia, the market is steering towards more value adding

and meal solutions. Premium cuts such as King Island Beef and

Bruemar Pork have increased penetration over the past three years.

In order to create a meal without too much prep time, produce

departments have sprouted new alternative to the old fashioned

“peel and prepare” cooking of our parents. Rosemary potatoes are

already peeled, seasoned and ready to roll off the shelf at Coles.

Mediterranean vegetables for the microwave, sit alongside the well

presented range of salads in bags and other meal solutions that use

fresh vegetables.

A similar story applies at Woolworths where Jamie Oliver is the

promotional face of eating well as the latest Woolworths ‘fresh

ambassador’. As part of this push for healthy eating by Jamie Oliver,

his recipes are designed to push thinking about choosing to eat well

and how to achieve it on a budget. And they are not too complex to

prepare whilst recommending ingredients from his growing range

of products that Woolworths have signed up for.

MORE CHOICES IN THE FRIDGE AND FREEZER

The singles are catered for both in the freezer and the fridge.

Frozen pizza, gourmet and the everyday versions sit not too far

from a range of meals in a variety of cuisines from well known

brands. Not the least is the Weight Watchers range designed for

those counting points between the weekly weigh in.

In the ambient groceries fixtures, Mexican food continues to

tempt as a family dinner solution. No longer just the taco, we have

burrito kits and a spice pack to make the perfect guacamole. So a

Mexican Fiesta for dinner is all taken care of by Old El Paso in the

main and a little bit of preparation. And the latest innovation from

Old El Paso is its “Stand ‘N Stuff”™ Soft Taco Kit which has now

shaped the soft tacos into a small dish shape promoting ‘easy to

fill’ and to eat.

DINNER TONIGHT IS DECIDED ON THE DAY

For many shoppers, a trip to the supermarket can be the big

weekly shop, or one of four or five trips each week to buy for the

next few days and keep consumption of fresh goods to the max.

There is a large ‘what’s for dinner tonight’ brigade and these are

consumers that the grocers could lose to casual dining or home

delivery and takeaway ‘fast food’.

Rather than lose these sales to the local pizzeria, Asian restaurants

or other stores, supermarkets are putting in hot food of their own.

In Hobart, the locally regaled Hill Street Grocer a privately owned

business owned by three brothers has just acquired two more

stores. These are small grocers that combine a compact range of

supermarket lines with the best fresh food, quality cheeses and

other gourmet lines. With a chef on staff and a range of hot foods

and premium salads, they are a haven for foodies and others that

aren’t quite so budget conscious.


“ THE ‘WHAT’S FOR DINNER TONIGHT’ BRIGADE ARE CONSUMERS THAT THE GROCERS COULD LOSE TO CASUAL DINING OR HOME DELIVERY AND TAKEAWAY FAST FOOD.”

LOYALTY CARDS AND BIG DATA TO THE FORE

The loyalty card scheme is now ubiquitous.

Airlines, rental cars, hotel chains all have their

own. Purchasing coffee, meat, breads at a range

of outlets will often result in the offer of the in-

house loyalty card. It works in pharmacies too.

Woolworths and Coles each have their own way

of rewarding customers and it has gone beyond

the once popular petrol discount. Nowadays the

Woolworths Everyday Rewards email campaign

is just as likely to point shoppers towards

specials at BIG W. This is partly because BIG W

has been languishing in sales performance and

Woolies customers are an easy target to use.

For groceries, the supermarket chain often

promotes its own special pricing for Everyday

Rewards customers and regular shoppers

miss out on the extra discount if they don’t

have a card. It is positive discrimination from

one viewpoint and an unfair practice from

another. Coles sends out regular new letters

to its Flybuys members filled with coupons to

be used on consecutive weeks. The company

emails tailored specials to members based on

their shopping habits.

All this is driven by so called ‘insight analysis’

from firms such as Quantium which Woolworths

has been successfully using and recently

invested in. Also involved are software

businesses such as Retailix that can analyse

transactions at incredibly high speed. Imagine

trawling through millions of cash register

dockets to build up a pattern of purchase or

past purchased items that could be suggested

as a special offer.

Retailix is now owned by NCR, once famous

for the original style cash registers. It has

turned itself into a global leader in consumer

transaction technologies and handles 485

million consumer transactions daily on a

global scale.

Big businesses use other big businesses to

provide the insights needed to successfully

manage and deliver customer benefits from

their reward schemes. Facing up to them,

smaller organisations can use old fashioned

service and a differentiated product range to

keep their retail relevance.

Their own loyalty systems, such as the IGA

Community Chest, that provides IGA shoppers

with a range of charities or community projects

to support, are funded by a percentage of the

value spent by each customer.

And whilst seeing a percentage of their spend

go to a worthy cause is great news for IGA

shoppers; the fact is as a national group

the 1200 independent IGA retailers lack the

complete picture of what their shoppers are

spending.

Conversely, Coles and Woolworths boast

15000 loyalty card members between them

and are relentlessly driving their future growth

based upon on the solid foundation of detailed

spending habits.

- DAVID BURTON


A lot of shows claim to offer something for everyone and with 30,000 square meters of floor space, 2014’s Fine Food Australia really delivers on that promise.

This year’s Fine Food Australia marks not only the event’s 30th anniversary, but also the biggest show in its history. From live demonstrations to the vast array of products and equipment on show across the floor, you really do need four days to take everything in.

Just wandering through the vastness that is Fine Food Australia is a sensory overload, with food samples and networking opportunities galore. There is non-stop excitement over the course of Fine Food, but some particularly great show elements to

keep your eye out for are:

NEW PRODUCT SHOWCASE

The annual New Product Showcase and New

Product Awards celebrate the best new products to

hit the Australian market throughout the last twelve

months. Entries are always varied and promise to

display a large cross-section of the market. The

interactive showcase is the place to find all things

new in foodservice, catering, retail and bakery.

In addition to the New Products Showcase

and Awards, many exhibitors at the event will

be launching new products and revealing their

innovations to the market for the first time.

The new product exhibit has been moved to

the middle of the show floor, making it an event

centerpiece, showcasing the ongoing innovation

of the food service industry.

For more information visit: finefoodaustralia.com.au/newproductshowcase

EXPORT READY SHOWCASE

Assisting businesses with their import and export

activities is a key function of Fine Food Australia,

and as the country’s largest international food

marketplace, importers and exporters will be able

to meet one-on-one. Exhibitors and visitors alike are

encouraged to discover new business opportunities

and Australian export ready products while also

developing valuable international connections.

Export ready products will be on display with

exciting and exotic foods from Australia being

showcased this year.

For more information visit: finefoodaustralia.com.au/exportreadyshowcase

TALKING FOOD STAGE

New to Fine Food in 2014, the Talking Food Stage will

see industry figureheads and key representatives

talking about their experiences. In an onstage

Q&A format with an industry host, these sessions

are designed to impart valuable knowledge and

inspiration from across the industry. From business

basics to profile raising, no subject is off limits and

the sessions promise candid insights into how some

of the best in the industry have achieved their goals

and continue to grow.

Interviews with big industry names, practical back

and front of house design advice, discussions

around staffing, and perspectives of staff from

apprentice to chef to mentor are all on the cards.

Sessions change every day to ensure visitors get

the most out of their time.

For more information visit: finefoodaustralia.com.au/talkingfoodstage


AUSTRALIAN CULINARY CHALLENGE

A key ingredient of Fine Food Australia is action,

and there’s always an abundance of it at the Culinary

Challenge! Chefs of the highest calibre and skill level

will compete to showcase their talents in front of a

panel of international, interstate and local judges.

The competition sees teams of three competitors

from each state battling it out in a live kitchen. From

front of house service to the creation of stunning

centre-pieces, apprentices and seasoned chefs alike

will strive to be the best in their category.

For more information visit: finefoodaustralia.com.au/culinarychallenge

BAKE SKILLS, PASTRY STAGE & BAKERY WORLD

Visitors will have the opportunity to watch

apprentice bakers from each state compete in

a bakery challenge across 26 different product

categories. The Bake Skills Australia National

Teams Competition is an annual show highlight

with the National Pastry Team to be announced

on the Wednesday night of the show. Selected

baking professionals will then have the honour of

representing Australia on the international baking

stage.

If the heat gets too much, get out of the

competition kitchen and stop to watch the Pastry

Stage where the Queen of Chocolate, Kirsten

Tibballs, amongst others, will be showing why

she’s considered one of the best in the business.

Then take your time browsing the dedicated

Bakery World, the ideal place to source all your

baking needs, which offers everything from bakery

ingredients, pies and pastry products, bakery

equipment, display equipment, cakes and biscuits

and much more. A wide range of bakery equipment

will be showcased at Bakery World including ovens,

mixers, dividers, rounder and moulders, chillers &

freezers, display cabinets, slicers and more.

For more information visit: finefoodaustralia.com.au/whats-on

THE OFFICIAL GREAT AUSSIE PIE COMPETITION

Another baking highlight is of course the

Official Great Aussie Pie Competition, a 25 year

old institution which promotes and celebrates

Australia’s much-loved icon - the perfect pie.

The annual competition, held at Fine Food, is

open to all pie making professionals and attracts

thousands of entries from bakers across Australia.

As the original and biggest nationally recognised

pie competition in Australia, it is highly regarded by

the baking industry and represents the pinnacle of

pie making excellence.

For more information visit: finefoodaustralia.com.au/aussiepie

LES TOQUES BLANCHES LIVE

Returning to Fine Food, Les Toques Blanches - a worldwide association of leading professional chefs – bring a program of inspirational events.

From sustainability to chocolate presentations, and

questions of the next common protein to hit menus,

the Les Toques Blanches presentations promise to

be varied, engaging and relevant. Show highlights

for this year include: Gault & Millau with Mark Dorrel, Gault Millau Chief Judge

What is Gault & Millau? One of Europe’s leading

restaurant guides, Gault & Millau first came to Sydney

last year. Set to turn its eye to Melbourne in 2014,

Gault & Millau will become a national book of review

by 2016 with only anonymous judges of the highest

calibre assessing the restaurants. Find out what

makes Gault & Millau different from other restaurant

reviews, what it takes to be listed and what a Gault

& Millau score means.

Seafood Sustainability with Roy Palmer, Oceania Market Development Manager

Sustainability in regards to food has come to the

forefront of culinary language in recent years. On the

first day of the show, Roy will be holding a discussion

about sustainability within the seafood market. Roy

will answer such questions as what sustainability

means for the economy and why sustainability

should be an issue for chefs - a must see for anyone

who specialises in this area.

Cook for Books Masterclass with Kate McGhie, Author and Food Commentator

Ever wanted to write your own cook book?

Kate will show you how at her Cook For Books

masterclass on the 3rd day of the show. Kate has

won three Australian Food Media Awards and

writes a weekly column in the Melbourne Herald

Sun so she really knows her stuff! Kate will take you

through the realities of writing a cook book from

the basic first steps to the production process and

getting the right experts involved.For more information visit: finefoodaustralia.com.au/ltb-live


AUSTRALIANCULINARY

CHALLENGE

TALKINGFOOD STAGE

BAKE SKILLS

OFFICIAL GREAT AUSSIEPIE & SAUSAGE ROLL

COMPETITIONLIVE

BAKERY

LES TOQUESBLANCHES LIVE

PIZZACOMPETITION

FINE FOODPASTRY STAGE

NEW PRODUCTSHOWCASE

EXPORT READYSHOWCASE

CULINARY ART

ASK THE EXPERTS

SHOWCASING TENS

THOUSANDS

OF PRODUCTS


AUSTRALIANCULINARY

CHALLENGE

TALKINGFOOD STAGE

BAKE SKILLS

OFFICIAL GREAT AUSSIEPIE & SAUSAGE ROLL

COMPETITIONLIVE

BAKERY

LES TOQUESBLANCHES LIVE

PIZZACOMPETITION

FINE FOODPASTRY STAGE

NEW PRODUCTSHOWCASE

EXPORT READYSHOWCASE

CULINARY ART

ASK THE EXPERTS

NEW PRODUCT SHOWCASE

An interactive initiative showcasing the best new products to hit the food industry in the last 12 months.

OFFICIAL GREAT AUSSIE PIE & SAUSAGE ROLL COMPETITION

The annual competition attracts thousands of entries from bakers across Australia.

LIVE BAKERY

Watch Brendan Bullen and David Musgrove demonstrate sausage rolls, custard mix and éclairs.

AUSTRALIAN CULINARY CHALLENGE

See chefs of highest calibre and skill level compete to showcase their talent, judged by a panel of international, interstate and local judges.

LES TOQUES BLANCHES LIVE

A live theatre hosting demonstrations, discussions, competitions and masterclasses by the Les Toques Blanches.

BAKE SKILLS

The industry’s premier team competition, attracting the best young bakers and pastry chefs.

EXPORT READY SHOWCASE

Showcasing new and innovative export ready products from around Australia.

PIZZA COMPETITION

Watch entrants competing for pre-selection into the World Pizza Championships

TALKING FOOD STAGE

A new program that will inspire and encourage the industry to think big, whilst offering practical day-to-day advice.

FINE FOOD PASTRY STAGE

See dedicated pastry masters such as Kirsten Tibballs demonstrate in a series of masterclasses.

30,000 SQUARE METRES24,000 VISITORS

41 COUNTRIES REPRESENTED1,000 EXHIBITORS

ASK THE EXPERTS

Gain valuable insights and tips from our experts at FCSI and R&CA on how to run your food business.


FINE THINGS

Have a burning question about the industry,

but have never been given the opportunity?

At Fine Food this year – you can! Book in a one

on one session with experts from the Foodservice

Consultant Society International (FCSI) and the

Restaurant & Catering Industry Association and

gain tips on how to run your food business. Topics

will cover the design and functionality needs

for your restaurant or café, staffing, legislation,

wages, overtime, penalty rates and more.

For more information visit: finefoodaustralia.com.au/ask-experts

1. GALLERIA’S ADORE COFFEE LAB 2. POPCAKE

3. THE ACROBATIC PIZZA TRIALS 4. AGED CARE SEMINARS

5. CHECK OUT VEGIE GOURMET 6. ASK THE EXPERTS

Celebrating its 30th birthday this September, Fine Food Australia is yet again serving up some of the most exciting innovations, discussions and events the food industry will see in 2014.

Not sure where to start? We’ve highlighted ten of the finest things to see and do at Fine Food Australia this year so you won’t miss a beat!

The increasingly popular trends of sustainable food

and products developed for customers with eating

limitations such as gluten free, will be paramount

at this year’s Fine Food. Exhibitor Vegie Gourmet

have responded to this demand. One of only a

few manufacturers that has a factory that runs

on solar energy, Vegie Gourmet have developed

unique products for people of different dietary

requirements including salad dressings, sauces,

mayonnaise and aioli. For more information visit: finefoodaustralia.com.au/exhibitor-directory

Fancy a break from the business side of things?

Watch the best in Australia battle it out for a

place on the Australian Acrobatic Pizza Team.

Observe the experts demonstrating their

impressive spinning techniques as pizza dough

is literally thrown by hand in the air; the trials will

certainly open your mind to what dough can do!

The participants will be judged on speed and talent

with the prize being a place on the Australian Pizza

Acrobatic Team to compete at 2015’s World Pizza

Championship.

With the baby boomer generation approaching

retirement age, now more than ever manufacturers

are turning their attention to Australia’s ageing

population. Fine Food will be hosting seminars

targeting aged care; focusing on individual diets

and allergens, food presentation, the dining

experience and managing tight budgets. Not to

be missed if you’re servicing this sector, looking to

break into the market, or simply want to brush up

on your knowledge! For more information visit: finefoodaustralia.com.au/whats-on

The brainchild of Nick Mastro of Adore Coffee

and Coffee Galleria, Adore Coffee’s Coffee Lab

is sure to draw a crowd, as it does wherever it

appears! With its delicious brews and funky music,

it will be hard for event goers to stay away from this

vibrant offering. A boutique coffee roaster, Coffee

Galleria sources its gallery of coffee from around

the world, developing close relationships and

direct trade arrangements with farmers in Sumatra,

Indonesia and Papua New Guinea.

Our exhibitor Popcake, will be launching a new

model pancake making machine. Specifically

designed for the commercial foodservice industry,

this automatic machine makes breakfast easy.

Featuring a glass door with internal lighting, you

won’t miss any of the action while your pancakes

are cooking – yum! For more information visit: finefoodaustralia.com.au/exhibitor-directory


A first time feature launching at the 2014 event,

the Talking Food Stage will inspire and encourage

members of the industry to think big whilst

also offering practical advice for day to day

foodservice situations. With sessions changing

every day to ensure visitors get the most out of

their time, the program reflects the diverse nature

of the industry, whilst getting the most out of your

business remains at the core of every session.

For more information visit: finefoodaustralia.com.au/talkingfoodstage

A highlight on the Fine Food calendar for 25

years, the Official Great Aussie Pie Competition

is open to all pie making professionals Australia-

wide. With a desire to promote our country’s

obsession with delicious pies, contestants

for 2014 will have their work cut out for them

when Channel 9’s Tony Jones and Channel

7’s Tim Watson make their thoughts known

as guest judges. For more information visit: finefoodaustralia.com.au/aussiepie

Be one of the first in Australia to jump on this

new food craze! On day 3, Ian Frith, the Director

of Illawarra Prime Alpaca Farm will talk through

everything you need to know about alpacas.

Explore such topics as commercial cuts, cooking

methods, farming and nutrition. For more information visit: finefoodaustralia.com.au/ ltb-live

A must-attend event for women in the foodservice

industry, and a Fine Food first. To be held on

the morning of day 3, this event features Carolyn

Creswell of Carman’s Muesli and Jacky Magid

of Charlie’s Cookies as guest speakers. Enjoy a

delicious cake or two while Carolyn and Jacky

reflect on their time in the industry. If you need

further enticing, money raised from the event will

be donated to Feed Melbourne and the Asylum

Seeker Resource Centre. For more information visit: finefoodaustralia.com.au/women

7. TALKING FOOD STAGE

9. IS ALPACA THE NEXT COMMON MENU PROTEIN?

8. THE GREAT OFFICIAL AUSSIE PIE COMPETITION

10. WOMEN IN FOODSERVICE CHARITY EVENT

STRICTLY TRADE ONLY. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children under 16 years of age, and primary/secondary students (regardless of course of study), will NOT be admitted at any time. Tertiary students with valid student ID will be admitted. Due to OH&S, prams, strollers and trolleys (ie shopping trolleys) are strictly not permitted at the event.

15-18 SEPT 2014MELBOURNE CONVENTION & EXHIBITION CENTRE

Online registrations close 5pm AEST Friday 12 September 2014. There is a $30 at-show charge for those who have not registered online.

Visit finefoodaustralia.com.au/mix to save the $30

at-show charge by entering the promo code: MIX

“ A DOUBLE SHOT OF THE FOOD INDUSTRY’S FINEST”HARRISON TULLYCELEBRITY FROTH ARTIST

REGISTER NOW FOR FINE FOOD AUSTRALIA 2014.

• Meet with over 1,000 national & international exhibitors.

• See, touch and taste thousands of new products and equipment

• Take advantage of special trade deals and save money for your business.

There’s no better event to reinvigorate your food business.


It is impossible to overestimate the importance of food in our day to day lives. In recent times the ‘paddock to plate’ concept has finally given due credit to those in the food supply chain and industry. Not only important to those who benefit directly from the industry, food is also a big part of Australia’s economy.

As a country, we are a great food producing nation and around 90 per cent of the fresh food on Australians’ tables every day is grown and produced here. We are recognized as purveyors of high quality food that is also safe and nutritious. Australians are internationally competitive when it comes to our service industry, our innovations, even our coffee.

Despite being a country that has battled droughts and floods, both of

which have had a significant impact on the food industry, we continue

to increase our exports and expand opportunities in Asia. And despite

having faced a recession, we are still operating in one of the strongest

economies in the world. Recent developments in fine dining such as

Heston Blumenthal announcing the opening of his first Australian

restaurant in Melbourne is just another sign of renewed positivity in the

foodservice sector.

If you take a look at the most recent statistics available (2011-12), industry

gross value added by the Australian food and beverage processing sector

was $22.9 billion, which represents around 20 per cent of the gross value

added by the Australian manufacturing industry, and 1.6 per cent of

Australian gross domestic product. The same year, the food and beverage

processing sector accounted for around 24 per cent of Australian

manufacturing sector employment.

According to a report produced by the Australian Department of

Agriculture, Fisheries and Forestry (DAFF) in 2013, Australian Food

Statistics, the value of liquor and food retailing in Australia grew by

4.2% in 2011-12, to $135.8 billion. Of that spending, supermarkets and

grocery outlets accounted for 62%, cafes and restaurants 14%, take-away

outlets 11%, liquor retailing 7% and other food outlets 6%.

These statistics alone demonstrate how significant a contributor to the

Australian economy the food and beverage, grocery and fresh produce

industry is. Generating sales and service income of $108.4 billion annually,

the industry employs three percent of the Australian workforce and is a

leading innovator through investment in research and development.

Knowing what is happening in the industry is key to succeeding within it.

Like any sector, the foodservice industry is driven by market demand and

keeping abreast of trends, innovations and industry insights. Getting your

product in front of others in the industry, making connections with those

who can assist you in your business, and gaining access to the newest

and best products across every aspect of foodservice is vital to ongoing

success. The food industry continually reinvents itself, adapts its offering

to suit demand, and must continue to deliver quality of the standards

demanded by both the industry and consumers.

The foodservice industry is one in which the sharing of information,

collaboration amongst sectors, and imparting of knowledge is second

to none. By learning from the successes and challenges of others, the

industry not only grows but the individuals within it sharpen their skills,

refine their techniques and ultimately deliver a better product. And that,

without doubt, helps benefit the entire country.


A key ingredient of any Fine Food event is action, and there’s always an abundance of it at the Culinary Challenge! Chefs of the highest calibre and skill level will compete to showcase their talents as they are judged by a panel of international, interstate and local judges. The competition sees teams of three competitors from each state battling it out in a live kitchen. From front of house service to the creation of stunning centerpieces; apprentices and seasoned chefs alike compete to be the best in their category.

Across the floor at the Bake Skills zone, apprentice bakers from each

state are invited to compete in a live bakery challenge across 26 different

product categories including specialty and artisan breads, as part of Bake

Skills Australia. Visitors will have the opportunity to watch – and possibly

taste! - as the competition unfolds throughout the show. From the action

at Best Young Baker, to the excitement at Best Young Pastry Chef, to the

mouth wateringly challenging Callebaut Chocolate Centre Piece Award,

it’s hard to know where to look!

The competitive spirit continues during the official Great Aussie Pie

Competition; an institution promoting and celebrating Australia’s much-

loved icon - the perfect pie. The annual competition is open to all pie

making professionals and attracts thousands of entries from bakers across

Australia. As the original and biggest nationally recognised pie competition

in Australia, it is highly regarded by the baking industry and represents

the pinnacle of pie making excellence. Winning a medal at the competition

is the ultimate goal of many pie-making professionals and, as a result

the standard of entries is high, with the awards being hotly contested.

Launching alongside the official Great Aussie Pie Competition this year

is the first Sausage Roll competition, which adds another creative element

for bakers – plus a whole lot more food related fun for those watching!

Another new competition on the ground is launching thanks to the

highly respected Le Toques Blanches. Aptly named the Rapid Fire Chef

Competition, Chefs are put through their paces, racing against the clock

to produce dishes where it’s only the quality of the product and the time

taken to produce all items that determines the winner.

They say if you can’t take the heat, you should get out of the kitchen…

but when it comes to the competitions at Fine Food Australia, getting

INTO the kitchen is what is on the minds of all those involved!

“ FROM BAKING TO SCULPTING TO TIME CHALLENGES - THE COMPETITIONS AT FINE FOOD AUSTRALIA 2014 ARE REALLY HEATING THINGS UP.”

For a full run-down of this year’s competitions visit: finefoodaustralia.com.au/whats-on

Fine Food Australia offers business opportunities, serious networking potential and a serious amount of information for everyone involved – but it also presents the chance to remember how much fun the food industry actually is. One of the best reminders of this is evident via the array of competitions held across the four days of the show. From baking to sculpting to time challenges - the competitions at Fine Food Australia 2014 are really heating things up.


FOOD TRENDSYOU NEED TO KNOW ABOUT

Fashion isn’t the only industry governed by trends. The food industry is highly trend driven, from how equipment looks to proteins that consumers eat, to diet crazes that change the products people will and won’t consume in

foodservice establishments.

Looking back over the last 30 years of the foodservice industry, there are many food trends that have come and gone. Some came and went quickly, like the sundried tomato craze of the 80s, some have stuck around a bit longer, such as our ongoing love affair with cupcakes, while others have been a reflection of us growing as people than being limited to just the industry, such as the increased awareness of ethical treatment of farmed animals.

Whether good or bad, trends form a massive part of the industry. In today’s world of food, there are a few trends that have gathered steam and are impacting not only on what people eat, but how they eat and even where they eat.

Our pick of the food trends currently impacting the industry are:

GLUTEN FREEDriven by coeliac sufferers, wheat intolerants and the health conscientious (regardless of how

“healthy” a gluten free diet may be for those without an intolerance), the Australian gluten free

market is growing at a rapid pace, leading some industry experts to estimate this market to be

worth approximately $94 million by 2015. As a result of this growing demand, food manufacturers

are increasingly introducing gluten free products, and the range of gluten free products available

to consumers continues to rise. But it’s not only food manufacturers that are responding to this

growing demand. Scan any menu at your local café or restaurant and you will notice that there are

plenty of gluten free options available.

Visit the extensive Gluten Free zone for the latest and greatest in gluten free products and to

discuss how you can better cater for this ever-expanding market segment.

NATURAL PRODUCTSAustralians are a relatively health-conscious bunch, and movements such as I Quit Sugar, an

increasing uptake of the Paleo diet and the ongoing demand for organic alternatives can be seen

and felt across the industry. As consumers continue to opt for healthier lifestyles, this is reflected

in their food choices. This has resulted in producers, manufacturers and retailers looking for ways

to meet this demand. It’s not just a trend on our home turf, however. Certified Australian organic

products are also experiencing a spike in demand internationally, with China providing increasing

export opportunities for Australian farmers. An agreement signed in June this year will pave a

smoother road for Australian exporters into the market, with organic milk, dried fruits, nuts, citrus

fruits, wheat flour and coffee also in demand.

Check out the Natural Product area for the latest in natural products and innovations, and try Eco-

Farms new 100% organic coconut yoghurt.


JAPANESE FOOD INFLUENCESOur love affair with Asian foods is still going strong, and one study reported that by 2011,

close to 70% of Australian kids could use chopsticks. Whilst Thai and Chinese cuisines have

dominated many of our restaurant scenes nationally, Japanese food influences are increasingly

being felt and seen. From the proliferation of sushi train style eateries to Japanese fine dining,

the trend towards Japanese food can be seen everywhere from home delivery websites to the

local pub to exclusive restaurants. We’re over any previous qualms about eating raw fish and

we’re downing sake and loving bowls of ramen noodles. The Land of the Rising Sun still has

much in store for us, however, with previously unseen ingredients making their way onto our

shores and flavours like yuzu becoming mainstream vernacular thanks to the likes of MasterChef.

Browse the latest international products in the Flavours of the World area. Also check out

profiles on exhibitors: The Good Grub Hub and Chef’s Armoury on page 20 and 21 - both are

showcasing innovations from the Land of the Rising Sun.

ALLERGEN FREE FOODSFrom gluten to nuts to wheat to eggs, food allergies are on the rise. So much so in fact that

hospital admissions for severe allergic reactions (anaphylaxis) have doubled over the last

decade in Australia. That figure is even higher in children aged 0 to 4 years, having increased

five fold over the same period. Reasons for this rise in food allergy occurrence is not clear,

however there are many hypothesis including less exposure to infections in early childhood and

methods of food processing such as roasted versus bolded nuts.

So what does this actually mean for the food industry? When you consider that the rise in

incidences translates to approximately 1 in 20 children and 1 in 50 adults affected by food

allergies, it means that almost every aspect of foodservice is touched. From how food is

manufactured and processed through to how it’s marketed, each aspect of getting food from

paddock to plate, or shelf, is impacted. Peanuts, tree nuts, shellfish, fish, seeds and eggs are the

most common food allergens in older children and adults, and as a result, many new products

are being manufactured with variants excluding these ingredients.

Check out AIFST’s conference for more information about dealing with allergies in food for the

aged care and special needs markets.

SUSTAINABILITY As our environmental impact continues to dominate discussions around the world, sustainable

food has become not just a trend, but a movement. Consumers’ values and preferences for

sustainable and environmentally friendly produced food are increasing. As a result of this

paradigm shift, producers, together with the support of government and industry bodies,

are increasingly focused on researching, identifying and developing new ways to ensure food

security whilst also limiting the impact on the environment. The environmental movement is

not only limited to the way food is farmed and produced, but also how it is created and stored.

As a result, the foodservice industry has been looking for refrigerants that are greener than

traditional HFC refrigerants but also safer than hydrocarbons. Australian CyberChill commercial

refrigeration has been working with Honeywell on a new HFO-based refrigerant that is not only

safer than hydrocarbon, but also has an even lower GWP (Global Warming Potential).

Exhibitors offering environmentally friendly and sustainable products appear throughout Fine

Food. This topic also features in the Les Toques Blanches Live program.


The increasingly popular trend of Japanese food and cooking will be a standout at this year’s Fine Food Australia. Exhibitor The Good Grub Hub is at the forefront of the field, launching a range of citrus juices new to Australia as well as new Japanese ingredients including Yuzu, Cherry Blossom range, smoked water, syrups and vinegars, marbled kombu sheets and Sansho Pepper - to name just a few.

We had a chat with Henrietta from The Good

Grub Hub about her involvement with Fine

Food Australia this year and what excites her

about the industry:

Q. What brings The Good Grub Hub to Fine Food for 2014?

Being the largest trade event in the country,

Fine Food is the place to be for any business

in the foodservice industry. Being a specialist

ingredient importer, Fine Food allows us to

showcase our unique food products and to

get those products in front of the right people.

Having the opportunity to get decision makers

to actually taste products at the event and get

excited is fantastic. We meet all sorts of potential

customers in new markets we didn’t even know

existed - you can’t do that anywhere else!

Q. What will make the Good Grub Hub stand out at this year’s event?

We specialize in Japanese ingredients and

are really excited to be bringing new tastes

to the food scene. For instance, Yuzu is one

of the trendiest ingredients at the moment. It

is used like a lemon juice (but is amazing as it

tastes like lemon, grapefruit, orange, cumquat

and mandarin all in one!) so it can be added

to old favourite recipes to give them a new,

modern twist. This has also made Yuzu a really

popular addition for cocktails and beverages.

We are also launching a Yuzu essence that

will be completely new to the Australian

marketplace - just one drop of this pure natural

essence flavours 10kg of product – fantastic for

pastissiers and chocolatiers!

Q. Why the Japanese influence?

We source and import all our unique food

products ourselves, with some of our products

made especially for us. We focus on the highest

quality products from Japan as we feel that

European foods are well represented here

but the Japanese clean, healthy, subtle and

delicious flavours are how Australians are now

preferring to eat. Australia has the soy sauces

and other relatively common products, but not

the more unique ingredients and new flavours

or decorations, which is where we come in!

We want to excite chefs and foodies and bring

in products completely new to Australia.

Q. What are you most looking forward to at this year’s Fine Food?

I’m looking forward to catching up with current

customers to show them our new range and

also meet new chefs to excite. Everyone from

the food industry will be there and, as importers

of unique food products, it’s always great to

see what else is new and emerging on the

market. I have one of my Japanese suppliers

over to help so she can answer all the difficult

technical questions too if people have any. The

show is a fantastic opportunity to network and

make lasting relationships and grow business.

I’m also a fan of the official Great Aussie Pie

Competition but then, who isn’t?!

The Good Grub Hub will be exhibiting in our

Gourmet Food section. For more information

about exhibitors at Fine Food Australia visit:

finefoodaustralia.com.au/exhibitor-directory

THE GOOD GRUB HUBEXHIBITOR FEATURE


Fine Food Australia is known for bringing together the best of the food industry and showcasing the latest innovations and trends in food. Now in its 30th year, the event will not only include a New Product Showcase and Awards, but also see many exhibitors launch their latest products to the market for the first time.

In line with the nation’s love affair of Asian

foods, Fine Food Australia exhibitor Chef’s Armoury is set to bring the best of the Land

of the Rising Sun to the event. The brand

specialises in Japanese cookware and is

Australia’s number one importer and supplier of

handcrafted Japanese knives.

Chef’s Armoury knives are sourced from small

artisan Japanese knife-makers, ensuring the

most superior industrial performance. This

wealth of knowledge stems from over 800

years of the country’s samurai sword-making

traditions, which, when combined with cutting

edge Japanese technology, have allowed

manufacturers to produce the best knives in the

business. These knives are highly sought after

around the world.

The brand’s range of Japanese knives includes

everything from simple paring knives, specialty

sashimi and sushi knives and heavy duty

chopper knives. Because their increased

sharpness causes less bruising and oxidation,

Japanese knives have the benefit of increasing

the shelf life of prepped food.

Chef’s Armoury also specialize in boutique

Japanese sake, sourced directly from brewers.

They will introduce a select range of the drink at

Fine Food, presenting it as an everyday option

that is not just limited to Japanese cuisine. In

comparison to wine, sake boasts a lower acid

content and is free of the tannins that can often

fight the flavor of food. It is also quickly gaining

popularity on Australian drinks lists because it is

sulphite and preservative free.

To complement the sake, Chef’s Armoury will

also launch a range of handmade drinkware

from tinware artisans Osaka Suzuki. This

specialty range has been carefully crafted from

techniques dating back to the historic Edo

period, and has the effect of mellowing sake

flavours and keeping your drinks chilled.

Chef’s Armoury is also renowned for their

range of cast iron cookware from the legendary

Oigen Foundry, who have been producing cast

ironware since 1852. The soon to be launched

‘Palma’ series has been designed by world

famous designer Jasper Morrison and includes

kettles, condiment servers and cooking pots

and pans. Cast iron cookware is an excellent

heat conductor and is far better at retaining

heat than stainless steel, copper or aluminium

cookware, which saves energy during use. They

can also be safely transferred from the stove to

oven, as well as served on tables, making them

a durable and versatile asset to any kitchen.

Chef’s Armoury will exhibit at Fine Food from

September 15-18. For more information and for

a list of all exhibitors visit:

finefoodaustralia.com.au/exhibitor-directory

CHEF’S ARMOURYEXHIBITOR FEATURE


JOHNNY DI FRANCESCO, OWNER 400 GRADI BRUNSWICK

When it comes to making the world’s best pizza, Australian Pizzaiolo don’t usually spring to mind – but one Aussie has changed that. A master of his craft, Melbourne based Johnny Di Francesco was recently named the best in the world at the 2014 World Pizza Championships in Parma. His ongoing accolades have earned him the loving nickname of ‘Mr. Pizza’ in his home country, and Johnny is well known amongst Australian food lovers for being one of the best in the pizza business.

Q: How long have you been a pizza chef?

For as long as I can remember! It’s been around 23 years.

Q: When did you know that food was your passion?

When I was 18. I was at uni, sitting in a lecture hall for one of the foundation units

of my engineering degree. All I could think about was getting out of there to

go and cook and it was a light bulb moment. When I left that day, I never went

back. And I guess the rest is history!

Q: How did you get chosen to represent Australia in the World Pizza Championships?

I was among the winners of the best pizza makers at the competition held

at Fine Food Australia. Fine Food is such a great platform for development,

healthy competition and forming really solid industry relationships. Competing

at the show has helped to heighten awareness of pizza and what it means to

the industry.

Q: Who is your biggest inspiration and why?

My father, he taught me to love and enjoy life and food, and most importantly

to never sacrifice quality.

WHO VISITS

FINE FOOD?

MARK NORMOYLE, EXECUTIVE CHEF RACV & AUSTRALIA’S OWN IRON CHEF

Mark Normoyle, Executive Chef RACV City Club, leads the kitchen of the second biggest hospitality employer in Melbourne. With a team of up to 80 people, including several apprentices, Mark instils a passion for food and a focus on quality which has made the RACV City Club a dining institution. Mark has cooked in Australia and Japan with Iron chefs Chen and Sakai, earning himself the nickname of Australia’s own iron chef.

Q: How did you start in the industry?

My cooking career started when I was fifteen. It was with the Sheraton Hotel

Group at the Uluru Ayers Rock resort. After that and a stint at the Sheraton

Mirage, I returned home to take up a post at the Hotel Sofitel Melbourne and

finally achieved my goal of becoming a Sous Chef. From there I worked as Chef

De Cuisine at the Australian Club before I was brought on board to be at the

forefront of the RACV 501 opening, after which I was fortunate enough to be

promoted to Executive Chef at the RACV City Club in 2009.

Q: What’s your favourite thing about the industry?

I love that this industry is so diverse - it’s always changing and evolving.

There is never a dull moment, and no two days are ever the same.

Q: Who’s your biggest inspiration?

I find inspiration everywhere. It’s not so much any one person who particularly

inspires me – I’m constantly inspired by anyone that has a spark and wants to

learn. I think that drive to keep learning is incredibly inspiring.

Q: What has been one of your biggest career highlights?

Hosting Culinary food tours through Vietnam, Cambodia and Japan. I’m looking

forward to my next career highlight of a Food tour of India later this year. Food

is culture!

Fine Food Australia is always full of celebrity trend setters and leaders from

the food industry!

Here are just a few famous faces on the ground this year:


KIRSTEN TIBBALLS, DIRECTOR SAVOUR CHOCOLATE & PATISSERIE SCHOOL

Kirsten Tibballs has been proclaimed the ‘the queen of chocolate’ by MasterChef, and is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Kirsten has represented Australia at the World Pastry Championships in Las Vegas, where she was recognised as the best in the world for her handmade chocolates, as well as winning gold in the Pastry Olympics in Germany.

Q: Why did you start baking?

I was passionate about cooking and baking from a young age. I didn’t actually

go to high school so I made cakes from home and sold them, then when I was

fifteen I started a pastry apprenticeship.

Q: Who inspires you?

I find inspiration from many chefs around the world, particularly those in the

chocolate and patisserie industries. I have to admit however that my biggest

inspirations are found much closer to home. Paul Kennedy who works with me

at the school is a massive inspiration on a daily basis. I think we bring out the

best in each other, and we keep each other motivated and inspired.

Q: Adapting to an ageing population is a topic at several sessions this year. You’ve run an anti-ageing chocolate class in the past - is chocolate the answer?

I like to think so! I’m not suggesting that we can turn back the clock or stop time

with chocolate, but there are anti-ageing qualities to certain types of chocolate.

The anti-ageing aspect is derived from the fact that it has nine times more

polyphenols – or good antioxidants - than red wine and five times more than

green tea, which we recognise as anti-ageing assistants - so it has to help! Plus

chocolate makes you happy, and isn’t that the true fountain of youth?

CAROLYN CRESWELL, FOUNDER CARMAN’S FINE FOODS

Carolyn Creswell’s story is truly inspirational. As an 18 year old, she bought the Carman’s Fine Foods company for only $1000. Today, she is at the helm of an international food business and has won the coveted title of Telstra Australian Business Woman of the Year Award.

Q: How difficult was it getting Carman’s to where it is now?

It’s been a long and rewarding journey – and certainly not without its challenges.

Running a business is always difficult, juggling children on top of that even

more so, and we’ve gone through very tough times - such as having our range

de-listed by one of the major supermarkets. But you just keep going. You keep

working - the bad times pass. I can definitely say that attending Fine Food was

a big part of getting the brand and the products in front of the industry.

Q: What advice do you have for anyone wanting to get into the food industry?

My advice is always to go for it. You only get one shot at life, so you need to ask

yourself, ‘What do I want my life to look like? What do I want to do with my life?’

No-one is going to make things happen for you, so if you’re unhappy in your job,

try something different, get work experience where you think you want to be –

and make that change.

Q: What would you change about your career?

Honestly, nothing. I’m a big believer in the philosophy that you learn from your

mistakes. If I hadn’t made the mistakes I have, I wouldn’t be where I am.

I believe I’m better at business for having gone through some tough times and

challenges.

Q: What do you believe you need to succeed in this industry?

I think that regardless of which industry you’re in, passion, persistence and

a positive attitude are the key ingredients to success.

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