http://www.hospitalitymagazine.com.au
21 May 2009 | by Rosemary Ryan
Sydney’s original little Italy East Sydney celebrates this weekend with food and wine festival Primo Italiano that this year will revolve around the theme of a big Italian wedding.
More than 35,000 people attended the event last year with even more expected this year to immerse themselves in Italian culture.
Stanley Street will be transformed into an Italian piazza to host the big Italian wedding, complete with bride and groom, wedding party, Italian music, a fountain and plenty of dancing.
New for Primo Italiano 2009 is Primo Bambini, a specially designed kids-only area at the end of Riley Street, with free gnocchi making classes and entertainment for children throughout the day.
Sydney culinary icon and Primo Italiano ambassador Beppi Polese, whose restaurant Beppi’s is one of the oldest in the area, is an enthusiastic supporter.
"I have seen this area grow and change in many ways, but it is wonderful that each year Primo Italiano continues to celebrate Sydney's original little Italy and Italian heritage," said Polese.
Wednesday, May 27, 2009
Small Business Tax Break Boost
http://www.hospitalitydirectory.com.au
The Rudd Government will provide another major boost to its highly successful Small Business and General Business Tax Break, providing vital stimulus to support jobs and help small businesses doing it tough in the global recession.
Small businesses will now be able to claim a bonus tax deduction of 50 per cent – up from 30 per cent previously of the cost of eligible assets acquired between 13 December 2008 and 31 December 2009, and installed by 31 December 2010.
Small businesses are the backbone of our economy, employing millions of Australians, but many have faced some tough times during this global recession.
That's why the Rudd Government has been so determined to help small businesses invest with confidence and take advantage of the opportunities that will come with economic recovery.
The increased Tax Break provides small businesses with an even greater incentive to invest in new capital items, such as computer hardware and business vehicles, and to make capital improvements to existing machinery and equipment.
This major boost will support jobs and businesses all over the country. It accompanies the powerful steps taken by the Rudd Government to stimulate the economy so that small businesses have customers walking through their doors.
The expanded Tax Break will be available to small businesses with a turnover of less than $2 million.
All other businesses can continue to access the Tax Break at 30 per cent for eligible assets contracted for prior to 30 June 2009 and 10 per cent for eligible assets that they commit to investing in between 1 July 2009 and 31 December 2009.
Small businesses only need to invest a minimum of $1,000 per asset in order to qualify for the Tax Break.Under enhancements to the Tax Break announced in March 2009, they can also amalgamate their expenditure on batches and sets of assets in order to meet this threshold.
More detailed information about the Tax Break and the expansion for small business is attached.
The Government will move amendments to the legislation currently before the Parliament to implement the expansion for small business. The Government welcomes statements by the Opposition that it will not frustrate the passage of the legislation so that Australian businesses can invest with certainty.
The expansion will have an estimated cost to revenue of $141 million, bringing the total cost to revenue of the Tax Break to $3.7 billion over the forward estimates period.
The Rudd Government will provide another major boost to its highly successful Small Business and General Business Tax Break, providing vital stimulus to support jobs and help small businesses doing it tough in the global recession.
Small businesses will now be able to claim a bonus tax deduction of 50 per cent – up from 30 per cent previously of the cost of eligible assets acquired between 13 December 2008 and 31 December 2009, and installed by 31 December 2010.
Small businesses are the backbone of our economy, employing millions of Australians, but many have faced some tough times during this global recession.
That's why the Rudd Government has been so determined to help small businesses invest with confidence and take advantage of the opportunities that will come with economic recovery.
The increased Tax Break provides small businesses with an even greater incentive to invest in new capital items, such as computer hardware and business vehicles, and to make capital improvements to existing machinery and equipment.
This major boost will support jobs and businesses all over the country. It accompanies the powerful steps taken by the Rudd Government to stimulate the economy so that small businesses have customers walking through their doors.
The expanded Tax Break will be available to small businesses with a turnover of less than $2 million.
All other businesses can continue to access the Tax Break at 30 per cent for eligible assets contracted for prior to 30 June 2009 and 10 per cent for eligible assets that they commit to investing in between 1 July 2009 and 31 December 2009.
Small businesses only need to invest a minimum of $1,000 per asset in order to qualify for the Tax Break.Under enhancements to the Tax Break announced in March 2009, they can also amalgamate their expenditure on batches and sets of assets in order to meet this threshold.
More detailed information about the Tax Break and the expansion for small business is attached.
The Government will move amendments to the legislation currently before the Parliament to implement the expansion for small business. The Government welcomes statements by the Opposition that it will not frustrate the passage of the legislation so that Australian businesses can invest with certainty.
The expansion will have an estimated cost to revenue of $141 million, bringing the total cost to revenue of the Tax Break to $3.7 billion over the forward estimates period.
Minister awards top tourism and hospitality students
http://www.etravelblackboard.com
The future of tourism in NSW is looking positive with 23 outstanding hospitality and tourism students recognised for their potential at the Minister’s Student Achievement Awards last night.
Minister for Tourism Jodi McKay congratulated the students from NSW education institutions at a ceremony attended by more than 500 leading industry representatives in Sydney.
“These outstanding young achievers demonstrate the type of people we want to drive tourism in NSW – they are innovative thinkers who are passionate about the industry,” Ms McKay said.
“They are building great opportunities for themselves and developing the future of tourism – a future that will benefit everyone in the State.”
Ms McKay said more than 279,000 people completed full and part-time training in tourism and hospitality in NSW last year.
“This demonstrates strong interest in one of the largest industries in the State, which directly employs about 158,000 people and injects more than $27 billion a year into our economy.”
Ms McKay presented each of the winners with a prize pack that included a textbook and a $200 cheque.
This year the awards were presented in partnership between Tourism NSW and Tourism Training Australia, a leading national industry training advisory association. Tourism Training Australia Chief Executive Bill Galvin said the tourism and hospitality industry continues to diversify.
“We appreciate the strong support of the NSW Government. As a major employer we recognise the need to continue to drive training in the industry,” Mr Galvin said.
This year’s event also included The National Tourism Legends Awards, given to senior leaders in tourism and hospitality in NSW. Recipients are independently nominated and judged by the Board of Tourism Training Australia in NSW.
Award winners are selected to provide mentor support to the student achievers in their future careers of tourism and hospitality.
Nominees have worked in the tourism or hospitality industry for a minimum of 10 years and currently run major enterprises in tourism and hospitality in NSW.
The future of tourism in NSW is looking positive with 23 outstanding hospitality and tourism students recognised for their potential at the Minister’s Student Achievement Awards last night.
Minister for Tourism Jodi McKay congratulated the students from NSW education institutions at a ceremony attended by more than 500 leading industry representatives in Sydney.
“These outstanding young achievers demonstrate the type of people we want to drive tourism in NSW – they are innovative thinkers who are passionate about the industry,” Ms McKay said.
“They are building great opportunities for themselves and developing the future of tourism – a future that will benefit everyone in the State.”
Ms McKay said more than 279,000 people completed full and part-time training in tourism and hospitality in NSW last year.
“This demonstrates strong interest in one of the largest industries in the State, which directly employs about 158,000 people and injects more than $27 billion a year into our economy.”
Ms McKay presented each of the winners with a prize pack that included a textbook and a $200 cheque.
This year the awards were presented in partnership between Tourism NSW and Tourism Training Australia, a leading national industry training advisory association. Tourism Training Australia Chief Executive Bill Galvin said the tourism and hospitality industry continues to diversify.
“We appreciate the strong support of the NSW Government. As a major employer we recognise the need to continue to drive training in the industry,” Mr Galvin said.
This year’s event also included The National Tourism Legends Awards, given to senior leaders in tourism and hospitality in NSW. Recipients are independently nominated and judged by the Board of Tourism Training Australia in NSW.
Award winners are selected to provide mentor support to the student achievers in their future careers of tourism and hospitality.
Nominees have worked in the tourism or hospitality industry for a minimum of 10 years and currently run major enterprises in tourism and hospitality in NSW.
Food to die for, not from
www.smh.com.au
Simon Thomsen
You are here: Home » Entertainment » Table Talk » Simon Thomsen
If I had a dollar for every time someone said a dish was "to die for" I'd hand over those thousands of dollars for research into food allergies. The tragic reality is that for some people, eating peanuts, for example, could kill them.
In 2007, three Australians died from a severe allergic reaction. Two, aged 21 and 13, died from peanut anaphylaxis, while another, 21, died after ingesting crustaceans. Recent years are littered with other sad cases.
When you have children, all sorts of fears rear up. One that stuck in mind before the birth of our first child was "what if he suffered from a food allergy?" It seemed blackly funny, given my job.
Well, he does. For four years, we've travelled with an Epi-pen (an adrenaline shot) just in case he reacts badly to cashew nuts. I love cashews. We no longer eat them at home and Thai is off the menu for family dinners.
I mention this because May 17-23 is Food Allergy Awareness Week.
Dining out with many different people, it's surprising how many have serious dietary issues and allergies, from dairy to beef, fish, shellfish, garlic (as part of the allium plant family) and nuts. It's a long and varied list.
On a related matter, one of our reviewers on The Sydney Morning Herald Good Food Guide is coeliac. It's not an allergy, but rather an auto-immune reaction to gluten. That means bread, pasta and other wheat-based products are off the menu. That said, he loves eating out and enjoys a varied diet of great food. He's a wise and witty member of our reviewing team who simply needs to be careful - coeliac disease can cause some rather unpleasant reactions in the bowel.
Whether you suffer from coeliac disease or an allergy, it shouldn't stop you dining out. However, everyone needs to me mindful of the dangers and that includes waiters and chefs.
The following info was sent to me by Anaphylaxis Australia Inc. I don't normally repeat press releases verbatim, but this is important information. So important, I'm printing it out myself and taking it to restaurants with my son, so that chefs can get a better understanding of the issues.
But it's not just chefs. People in general need to understand that this is about more than just being a fussy eater. Most Australians who have lost their lives in recent years as a result of food anaphylaxis have eaten food purchased, or given to them, when away from home. Nearly seven out of every 10 fatalities are young people, aged 13 to 21 years.
What follows is a check sheet prepared by Anaphylaxis Australia. Both sides of the table need to do their utmost to ensure a safe meal.
When eating out those at risk of a severe reaction must:
* Always disclose their food allergy. This includes the many adults who may be at risk of anaphylaxis who have not been properly diagnosed;
* If deemed at risk of anaphylaxis, always carry their Anaphylaxis Action Plan and their adrenaline auto injector with them - it is crucial that sufferers are properly diagnosed and educated;
* Ensure the people they are with at that time are aware of their allergy, what a severe reaction might look like and how to give the life-saving adrenaline auto injector.
It is critical that food service staff:
* Let the customer make a decision about a menu purchase once they have given them the required information;
* Take no short cuts or change set menu ingredients;
* Take food allergy seriously; small amounts can cause life threatening reactions;
* Think about cross-contamination when purchasing, storing, preparing and serving food.
For more information on food allergies and what to do, visit www.allergyfacts.org.au or call 1300 728 000
So tell me, do you have any experiences with allergies? Has it affected your confidence when it comes to eating out and what do you do to ensure you have a safe meal?
Has it ever been a problem or have you encountered people who just don't get it?
What can we do to make sure people understand this isn't simply a matter of being a picky eater?
Simon Thomsen
You are here: Home » Entertainment » Table Talk » Simon Thomsen
If I had a dollar for every time someone said a dish was "to die for" I'd hand over those thousands of dollars for research into food allergies. The tragic reality is that for some people, eating peanuts, for example, could kill them.
In 2007, three Australians died from a severe allergic reaction. Two, aged 21 and 13, died from peanut anaphylaxis, while another, 21, died after ingesting crustaceans. Recent years are littered with other sad cases.
When you have children, all sorts of fears rear up. One that stuck in mind before the birth of our first child was "what if he suffered from a food allergy?" It seemed blackly funny, given my job.
Well, he does. For four years, we've travelled with an Epi-pen (an adrenaline shot) just in case he reacts badly to cashew nuts. I love cashews. We no longer eat them at home and Thai is off the menu for family dinners.
I mention this because May 17-23 is Food Allergy Awareness Week.
Dining out with many different people, it's surprising how many have serious dietary issues and allergies, from dairy to beef, fish, shellfish, garlic (as part of the allium plant family) and nuts. It's a long and varied list.
On a related matter, one of our reviewers on The Sydney Morning Herald Good Food Guide is coeliac. It's not an allergy, but rather an auto-immune reaction to gluten. That means bread, pasta and other wheat-based products are off the menu. That said, he loves eating out and enjoys a varied diet of great food. He's a wise and witty member of our reviewing team who simply needs to be careful - coeliac disease can cause some rather unpleasant reactions in the bowel.
Whether you suffer from coeliac disease or an allergy, it shouldn't stop you dining out. However, everyone needs to me mindful of the dangers and that includes waiters and chefs.
The following info was sent to me by Anaphylaxis Australia Inc. I don't normally repeat press releases verbatim, but this is important information. So important, I'm printing it out myself and taking it to restaurants with my son, so that chefs can get a better understanding of the issues.
But it's not just chefs. People in general need to understand that this is about more than just being a fussy eater. Most Australians who have lost their lives in recent years as a result of food anaphylaxis have eaten food purchased, or given to them, when away from home. Nearly seven out of every 10 fatalities are young people, aged 13 to 21 years.
What follows is a check sheet prepared by Anaphylaxis Australia. Both sides of the table need to do their utmost to ensure a safe meal.
When eating out those at risk of a severe reaction must:
* Always disclose their food allergy. This includes the many adults who may be at risk of anaphylaxis who have not been properly diagnosed;
* If deemed at risk of anaphylaxis, always carry their Anaphylaxis Action Plan and their adrenaline auto injector with them - it is crucial that sufferers are properly diagnosed and educated;
* Ensure the people they are with at that time are aware of their allergy, what a severe reaction might look like and how to give the life-saving adrenaline auto injector.
It is critical that food service staff:
* Let the customer make a decision about a menu purchase once they have given them the required information;
* Take no short cuts or change set menu ingredients;
* Take food allergy seriously; small amounts can cause life threatening reactions;
* Think about cross-contamination when purchasing, storing, preparing and serving food.
For more information on food allergies and what to do, visit www.allergyfacts.org.au or call 1300 728 000
So tell me, do you have any experiences with allergies? Has it affected your confidence when it comes to eating out and what do you do to ensure you have a safe meal?
Has it ever been a problem or have you encountered people who just don't get it?
What can we do to make sure people understand this isn't simply a matter of being a picky eater?
RATIONAL SelfCooking Center® gets makeover in 2009
RATIONAL SelfCooking Center® gets makeover in 2009New CareControl® feature automates critical maintenance task05.13.2009 – SCHAUMBURG, Ill. – RATIONAL, the world market leader for combination ovens unveiled its new SelfCooking Center with CareControl to the U.S. market at the 2009 North American Association of Food Equipment Manufacturers (NAFEM) Show. The company officially began shipping the units as of January 1, 2009.
At the center of the new line of SelfCooking Centers is CareControl. The new feature saves time and energy for busy foodservice professionals by automatically detecting the unit’s cleanliness and indicating the need for cleaning with the use of Care-Tabs. The fully biodegradable Care-Tabs are composed of scale-dissolving ingredients to prevent limescale buildup. The extensive cleaning process reduces the risk of damage to the SelfCooking Center’s heating elements. The prevention of limescale buildup can also decrease energy consumption over time.
“Making food preparation straightforward is a core mission at RATIONAL. Cooking in the SelfCooking Center has long been a simple process and now we’ve extended that simplicity to the care and maintenance of the unit with CareControl,” said Vinod Jotwani, international marketing manager, RATIONAL AG.
Not only does CareControl save time and energy, but it also saves operators money. It eliminates the need for expensive water softening systems and tedious de-scaling. Additionally, it does away with the cost of maintaining and operating water-softening equipment.
CareControl increases the operational reliability of the SelfCooking Center unit by adding a frequent and thorough cleaning process. To underline CareControl’s impact on reliability, RATIONAL has doubled the warranty on all new SelfCooking Centers from one year to two years without any additional cost.
Experience the new SelfCooking Center with CareControl hands on through one of RATIONAL’s TeamCooking Live seminars. The seminars take place on a range of dates at over 80 venues nationwide guided by one of the company’s 25 Regional Sales Managers or one of 150 RATIONAL-Certified Chefs. For more information on TeamCooking Live, including upcoming dates and locations visit, www.rationalusa.com.
About the SelfCooking Center®
The SelfCooking Center has simplified the cooking process to the press of a button, saving time as well as expensive training and retraining due to staff turnover. It detects product-specific requirements, the size of the food to be cooked and load size. Then, the SelfCooking Center automatically calculates cooking time, temperature and ideal cooking cabinet climate on an individual basis. It continuously monitors and adjusts 3,600 times per hour to achieve the desired result. The SelfCooking Center also requires 28 percent less space in the kitchen but cooks up to 15 percent faster than conventional combi-steamers. It is available in six different sizes, gas or electric.
About RATIONAL
RATIONAL is the world market and technology leader for the thermal preparation of food in professional kitchens. Founded and based in Germany since 1973, RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership and social responsibility. Numerous awards such as “Best Factory,” “Product of the Year,” “Manufacturer of the Year,” and “Global Excellence in Operations” attest to RATIONAL’s high standards and recognition in the industry.
At the center of the new line of SelfCooking Centers is CareControl. The new feature saves time and energy for busy foodservice professionals by automatically detecting the unit’s cleanliness and indicating the need for cleaning with the use of Care-Tabs. The fully biodegradable Care-Tabs are composed of scale-dissolving ingredients to prevent limescale buildup. The extensive cleaning process reduces the risk of damage to the SelfCooking Center’s heating elements. The prevention of limescale buildup can also decrease energy consumption over time.
“Making food preparation straightforward is a core mission at RATIONAL. Cooking in the SelfCooking Center has long been a simple process and now we’ve extended that simplicity to the care and maintenance of the unit with CareControl,” said Vinod Jotwani, international marketing manager, RATIONAL AG.
Not only does CareControl save time and energy, but it also saves operators money. It eliminates the need for expensive water softening systems and tedious de-scaling. Additionally, it does away with the cost of maintaining and operating water-softening equipment.
CareControl increases the operational reliability of the SelfCooking Center unit by adding a frequent and thorough cleaning process. To underline CareControl’s impact on reliability, RATIONAL has doubled the warranty on all new SelfCooking Centers from one year to two years without any additional cost.
Experience the new SelfCooking Center with CareControl hands on through one of RATIONAL’s TeamCooking Live seminars. The seminars take place on a range of dates at over 80 venues nationwide guided by one of the company’s 25 Regional Sales Managers or one of 150 RATIONAL-Certified Chefs. For more information on TeamCooking Live, including upcoming dates and locations visit, www.rationalusa.com.
About the SelfCooking Center®
The SelfCooking Center has simplified the cooking process to the press of a button, saving time as well as expensive training and retraining due to staff turnover. It detects product-specific requirements, the size of the food to be cooked and load size. Then, the SelfCooking Center automatically calculates cooking time, temperature and ideal cooking cabinet climate on an individual basis. It continuously monitors and adjusts 3,600 times per hour to achieve the desired result. The SelfCooking Center also requires 28 percent less space in the kitchen but cooks up to 15 percent faster than conventional combi-steamers. It is available in six different sizes, gas or electric.
About RATIONAL
RATIONAL is the world market and technology leader for the thermal preparation of food in professional kitchens. Founded and based in Germany since 1973, RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership and social responsibility. Numerous awards such as “Best Factory,” “Product of the Year,” “Manufacturer of the Year,” and “Global Excellence in Operations” attest to RATIONAL’s high standards and recognition in the industry.
Thursday, May 21, 2009
AUS: Fine Food turns 25
By FoodWeek Online
Fine Food will celebrates 25 years this year.
The exhibition has grown significantly since it was first staged in 1984, and it has been recognised for its innovative, influential and relevant approach to the food and food service industry.
“Fine Food has a proud history as the place for the food industry to source new products, suppliers and ideas. In the current economic climate it is incumbent on us to deliver more solutions and ideas so our visitors find the competitive edge they need to grow their business. As such, this year’s show is possibly the most important show in the history of Fine Food,” said exhibition manager Minnie Constan.
This year, Fine Food will feature a number of product feature worlds or ‘shows within the show’, which are designed to make it easier for visitors to find their specific areas of interest. Special areas include ‘Meat & Seafood’, ‘Natural Products’, ‘Drinks’, ‘Confectionery’, ‘Dairy’, ‘Bakery’, ‘Hospitality Equipment’ and ‘Catering Equipment’.
Two new ‘feature worlds’ will also be introduced this year – ‘Gluten Free World’, which will recognise the heightened consumer interest in foodservice and retail in gluten-free products and ‘Retail Equipment World’ which will feature the latest in technology and point-of-sale, shop fitting and loss prevention.
Over 950 exhibitors from around Australia and overseas will fill the entire Sydney Exhibition Centre with thousands of new products, services and ideas for every segment of the food and beverage industries on show.
Fine Food will be held from September 7 to 10 at the Sydney Convention and Exhibition Centre.
Trade visitors are advised to register on www.finefood.com.au prior to September 2. If you are not registered, entry will cost $30 at the door.
Entry is restricted to members of the retail, hospitality, liquor and foodservice industries. Persons not in this category, including children will not be admitted.
For more information on Fine Food Australia, please visit www.foodaustralia.com.au
Fine Food will celebrates 25 years this year.
The exhibition has grown significantly since it was first staged in 1984, and it has been recognised for its innovative, influential and relevant approach to the food and food service industry.
“Fine Food has a proud history as the place for the food industry to source new products, suppliers and ideas. In the current economic climate it is incumbent on us to deliver more solutions and ideas so our visitors find the competitive edge they need to grow their business. As such, this year’s show is possibly the most important show in the history of Fine Food,” said exhibition manager Minnie Constan.
This year, Fine Food will feature a number of product feature worlds or ‘shows within the show’, which are designed to make it easier for visitors to find their specific areas of interest. Special areas include ‘Meat & Seafood’, ‘Natural Products’, ‘Drinks’, ‘Confectionery’, ‘Dairy’, ‘Bakery’, ‘Hospitality Equipment’ and ‘Catering Equipment’.
Two new ‘feature worlds’ will also be introduced this year – ‘Gluten Free World’, which will recognise the heightened consumer interest in foodservice and retail in gluten-free products and ‘Retail Equipment World’ which will feature the latest in technology and point-of-sale, shop fitting and loss prevention.
Over 950 exhibitors from around Australia and overseas will fill the entire Sydney Exhibition Centre with thousands of new products, services and ideas for every segment of the food and beverage industries on show.
Fine Food will be held from September 7 to 10 at the Sydney Convention and Exhibition Centre.
Trade visitors are advised to register on www.finefood.com.au prior to September 2. If you are not registered, entry will cost $30 at the door.
Entry is restricted to members of the retail, hospitality, liquor and foodservice industries. Persons not in this category, including children will not be admitted.
For more information on Fine Food Australia, please visit www.foodaustralia.com.au
Find your inner barista.
By Lorna Knowles
Herald Sun
Find your inner barista and save as consumers cut out takeaway coffee.
WHILE consumers are going without takeaway coffee to save money, they are spending big on espresso machines and coffee beans.
More than 45 per cent of people recently surveyed by the Australian National Retailers Association said they had stopped buying takeaway coffees to save money.
But other figures suggested householders were finding their inner barista, investing in espresso machines, grinders and beans to make cafe-style coffee at home.
Liz Rodway, of the ANRA, said retail sales of coffee machines had jumped by between 20 per cent and 25 per cent in the past six months.
"There's a new coffee culture evolving in Australia and we are seeing people who bought a cheap machine years ago looking to upgrade," Ms Rodway said.
"The quality of machines is good. You can get just as good a coffee from these new machines than at your local cafe."
She said the most popular brands included Sunbeam and Breville. Domestic espresso machines vary in price from $300 to $2500.
Grinders cost between $50 and $200 and a bag of coffee beans will set you back about $12.
Home baristas should also budget for a coffee making course - a booming industry around Australia.
"The home barista market is increasing all of the time," two-time Australian champion barista David Makin said.
"Melbourne's always had such a strong history in coffee and some amazing baristas, but now people want to do it themselves."
Mr Makin, who runs weekly barista courses in Melbourne, recommended the Sunbeam 6910 as the best entry-level coffee machine (rrp about $750).
"But the most important thing to buy is a good grinder and Sunbeam makes one for $189," he said.
Mother of two Sue Heinrich got an espresso machine for Christmas and has recently done a home barista course to improve her coffee-making skills.
She did the course at Jetblack Espresso, in the Sydney suburb of Cremorne, where shop owner Debbie Monteleone said they had experienced a rise in coffee machine sales and barista course enrolments.
Mrs Heinrich, a travel consultant who works from home, makes herself one or two coffees a day rather than visiting her local cafe.
"I rarely buy takeaway and I'm saving a lot," she said.
"A bag of beans is about $12, and it lasts us two weeks, with my husband and I having one or two coffees each per day."
The couple are saving $78 per week by making their own coffee. Four takeaway coffees per day, at an average price of $3 each, would cost $12 per day or $84 per week.
Making their coffee from home costs $6 per week for the beans.
That means that within just six weeks, they will have saved enough to recoup the cost of a $468 espresso machine.
Ms Rodway said the sale of coffee beans had grown by 15 per cent in the past year.
"There's also been a strong growth in cappuccino mixes - 25 per cent over the past three years," she said.
Instant coffee sales were also growing by about 10 per cent per year.
Andrew Freeman, who runs Coffee Snobs, an online coffee-lovers forum, said the quality of domestic espresso machines had improved dramatically.
He advised those on a tight budget to invest in a good coffee bean grinder, for about $200, and use cheaper devices, like plungers and stove top coffee makers.
For those with their hearts set on an espresso machine, Mr Freeman recommended the new Breville with built-in grinder or the Sunbeam.
He also recommended the Rancilio Silvia (about $780).
Herald Sun
Find your inner barista and save as consumers cut out takeaway coffee.
WHILE consumers are going without takeaway coffee to save money, they are spending big on espresso machines and coffee beans.
More than 45 per cent of people recently surveyed by the Australian National Retailers Association said they had stopped buying takeaway coffees to save money.
But other figures suggested householders were finding their inner barista, investing in espresso machines, grinders and beans to make cafe-style coffee at home.
Liz Rodway, of the ANRA, said retail sales of coffee machines had jumped by between 20 per cent and 25 per cent in the past six months.
"There's a new coffee culture evolving in Australia and we are seeing people who bought a cheap machine years ago looking to upgrade," Ms Rodway said.
"The quality of machines is good. You can get just as good a coffee from these new machines than at your local cafe."
She said the most popular brands included Sunbeam and Breville. Domestic espresso machines vary in price from $300 to $2500.
Grinders cost between $50 and $200 and a bag of coffee beans will set you back about $12.
Home baristas should also budget for a coffee making course - a booming industry around Australia.
"The home barista market is increasing all of the time," two-time Australian champion barista David Makin said.
"Melbourne's always had such a strong history in coffee and some amazing baristas, but now people want to do it themselves."
Mr Makin, who runs weekly barista courses in Melbourne, recommended the Sunbeam 6910 as the best entry-level coffee machine (rrp about $750).
"But the most important thing to buy is a good grinder and Sunbeam makes one for $189," he said.
Mother of two Sue Heinrich got an espresso machine for Christmas and has recently done a home barista course to improve her coffee-making skills.
She did the course at Jetblack Espresso, in the Sydney suburb of Cremorne, where shop owner Debbie Monteleone said they had experienced a rise in coffee machine sales and barista course enrolments.
Mrs Heinrich, a travel consultant who works from home, makes herself one or two coffees a day rather than visiting her local cafe.
"I rarely buy takeaway and I'm saving a lot," she said.
"A bag of beans is about $12, and it lasts us two weeks, with my husband and I having one or two coffees each per day."
The couple are saving $78 per week by making their own coffee. Four takeaway coffees per day, at an average price of $3 each, would cost $12 per day or $84 per week.
Making their coffee from home costs $6 per week for the beans.
That means that within just six weeks, they will have saved enough to recoup the cost of a $468 espresso machine.
Ms Rodway said the sale of coffee beans had grown by 15 per cent in the past year.
"There's also been a strong growth in cappuccino mixes - 25 per cent over the past three years," she said.
Instant coffee sales were also growing by about 10 per cent per year.
Andrew Freeman, who runs Coffee Snobs, an online coffee-lovers forum, said the quality of domestic espresso machines had improved dramatically.
He advised those on a tight budget to invest in a good coffee bean grinder, for about $200, and use cheaper devices, like plungers and stove top coffee makers.
For those with their hearts set on an espresso machine, Mr Freeman recommended the new Breville with built-in grinder or the Sunbeam.
He also recommended the Rancilio Silvia (about $780).
Restaurants raise record amount for homeless
http://www.hospitalitymagazine.com.au
Rosemary Ryan
Australian restaurants and their patrons have raised more than a quarter of a million dollars for organisations assisting the homeless.
The fundraising organisation StreetSmart Australia has announced that despite economic uncertainty its 2008 “dine out to help out’ campaign raised $260,000 in the six weeks before Christmas.
Across New South Wales, Victoria and Queensland, where the campaign is run, 238 restaurants participated in the campaign—an increase of 53 participants on 2007.
Il Contro Restaurant in Brisbane took the title of Streetsmart’s national fundraiser of the year with $6,542. Meanwhile Longrain in Sydney was the top New South Wales fundraiser followed by Il Solito Posto in Melbourne.
The amount raised last year was the largest figure to date in the campaign since it launched in 2003. Altogether its raised more than $730,000 over those years.
As a result of the fundraising StreetSmart said it would be funding 63 grassroots projects delivering emergency aid as well as longer term programs helping to move people out of homelessness. All of the funds raised through participating restaurants go to homeless organisations with the majority of the grant recipients located in the same area as the participating restaurants.
StreetSmart CEO Adam Robinson, said the campaign gives local diners and restaurants the chance to contribute back to their local community. “Most people appreciate the opportunity to help the smaller organisations that often struggle to attract funding and don't have the resources or budgets to fundraise themselves,” he said.
Robinson said many of the projects StreetSmart supports are transforming lives. Projects such as the Choir of Hard Knocks and the Big Issue Street Socceroos both received early funding from StreetSmart and this year a wide variety of programs have been supported.
Here’s the full list of winners in the 2008 StreetSmart Fundraising Awards:
National fundraiser of the Year: Il Centro Restaurant, Brisbane
NSW and ACT top ten fundraisers
Longrain (Also NSW fundraiser of the year)
Toko Restaurant and Bar
La Grande Bouffe
Bills Surry Hills
Kazbah on Darling
Icons Brasserie
Coast
The Book Kitchen
Universal Restaurant
Perama
Victorian top ten
Il Solito Posto (also Victorian fundraiser of the year)
Mecca Bah
GPO Restaurant & Lounge Bar, Bendigo (also regional fundraiser of the year
Longrain Melbourne
Livebait
SunnySide Up Café
Cosi Bar Restaurant
Sails on the Bay
Birdman Eating
Italy 1 Camberwell
Queensland top ten
Il Centro Restaurant (also national and Qld fundraiser of the year
Mecca Bah, Brisbane
e'cco bistro
Montrachet
Moo Moo
Brett's Wharf
Bella Venezia
Luxe Restaurant
Birches Restaurant
Dell ' Ugo New Farm
Rosemary Ryan
Australian restaurants and their patrons have raised more than a quarter of a million dollars for organisations assisting the homeless.
The fundraising organisation StreetSmart Australia has announced that despite economic uncertainty its 2008 “dine out to help out’ campaign raised $260,000 in the six weeks before Christmas.
Across New South Wales, Victoria and Queensland, where the campaign is run, 238 restaurants participated in the campaign—an increase of 53 participants on 2007.
Il Contro Restaurant in Brisbane took the title of Streetsmart’s national fundraiser of the year with $6,542. Meanwhile Longrain in Sydney was the top New South Wales fundraiser followed by Il Solito Posto in Melbourne.
The amount raised last year was the largest figure to date in the campaign since it launched in 2003. Altogether its raised more than $730,000 over those years.
As a result of the fundraising StreetSmart said it would be funding 63 grassroots projects delivering emergency aid as well as longer term programs helping to move people out of homelessness. All of the funds raised through participating restaurants go to homeless organisations with the majority of the grant recipients located in the same area as the participating restaurants.
StreetSmart CEO Adam Robinson, said the campaign gives local diners and restaurants the chance to contribute back to their local community. “Most people appreciate the opportunity to help the smaller organisations that often struggle to attract funding and don't have the resources or budgets to fundraise themselves,” he said.
Robinson said many of the projects StreetSmart supports are transforming lives. Projects such as the Choir of Hard Knocks and the Big Issue Street Socceroos both received early funding from StreetSmart and this year a wide variety of programs have been supported.
Here’s the full list of winners in the 2008 StreetSmart Fundraising Awards:
National fundraiser of the Year: Il Centro Restaurant, Brisbane
NSW and ACT top ten fundraisers
Longrain (Also NSW fundraiser of the year)
Toko Restaurant and Bar
La Grande Bouffe
Bills Surry Hills
Kazbah on Darling
Icons Brasserie
Coast
The Book Kitchen
Universal Restaurant
Perama
Victorian top ten
Il Solito Posto (also Victorian fundraiser of the year)
Mecca Bah
GPO Restaurant & Lounge Bar, Bendigo (also regional fundraiser of the year
Longrain Melbourne
Livebait
SunnySide Up Café
Cosi Bar Restaurant
Sails on the Bay
Birdman Eating
Italy 1 Camberwell
Queensland top ten
Il Centro Restaurant (also national and Qld fundraiser of the year
Mecca Bah, Brisbane
e'cco bistro
Montrachet
Moo Moo
Brett's Wharf
Bella Venezia
Luxe Restaurant
Birches Restaurant
Dell ' Ugo New Farm
Tuesday, May 12, 2009
Australians vote for favourite restaurant
http://www.hospitalitymagazine.com.au
After its successful launch last year subscription television channel LifeStyle FOOD Channel is kicking off its second I Love FOOD Awards which aims to uncover its audience’s favourite restaurants.
Voting opens on June 4 for the awards which aim to reward Australia’s best eat-outs as chosen by the Australian public.
Whether it’s a favourite local for a night off from cooking; a pub meal with mates; or the five-star restaurant to celebrate special occasions—-each has the opportunity to be voted Australia’s best.
The voting results will be available on Australia’s largest viewer voted online eat out guide at www.lifestylefood.com.au.
Voters just need to head to www.lifestylefood.com.au to vote in the awards.
After its successful launch last year subscription television channel LifeStyle FOOD Channel is kicking off its second I Love FOOD Awards which aims to uncover its audience’s favourite restaurants.
Voting opens on June 4 for the awards which aim to reward Australia’s best eat-outs as chosen by the Australian public.
Whether it’s a favourite local for a night off from cooking; a pub meal with mates; or the five-star restaurant to celebrate special occasions—-each has the opportunity to be voted Australia’s best.
The voting results will be available on Australia’s largest viewer voted online eat out guide at www.lifestylefood.com.au.
Voters just need to head to www.lifestylefood.com.au to vote in the awards.
Benchmarking study leads campaign to boost industry
http://www.hospitalitymagazine.com.au
Three of Australia’s largest foodservice suppliers have teamed up to launch a national campaign aimed at helping hospitality operators survive and thrive during the economic downturn.
Unilever Foodsolutions, Fonterra Foodservices, and Simplot Foodservice have unveiled their new ‘Recipe for Success’ initiative that features a number of different ingredients including a major benchmarking study of 2000 foodservice industry operators, a website with tools and information to help operators improve their businesses, and a public relations campaign aimed at increasing diners support for their local restaurants. As well an awards program will recognise the best hospitality operator in Australia across the different channels from pubs and clubs, to restaurants, cafes and hotels.
Unilever Foodsolutions marketing manager Cheree Nichols said Recipe for Success was designed to protect the Australian foodservice industry by educating and equipping them with business resources and communication support.
“With almost 80 per cent of working families expected to eat out less this year, local pubs, club, restaurants, cafes and hotels are in danger of drastically losing patronage,” said Nichols.
“Recipe for Success is designed to give a dramatic boost to the hospitality industry and encourage Australians to support their local pubs, clubs, restaurants, cafes and hotels.”
The benchmarking study at the heart of the program will be conducted by independent consulting firm Avatar and will be open to 2000 businesses who register to be part of the Recipe for Success program. The study will review each venue’s sales, growth, seating capacity, patronage and cost of business. The participating businesses will then receive a report on the study and will be able to see where they rank on key performance indicators.
“The study is designed to help foodservice operators become more conscious of the key ratios and drivers for their businesses and drivers for their business and be able to receive a ranking of their business in comparison to other businesses in a similar segment,” said Nichols.
As a further part of the benchmarking project the top performers across four different channels—pubs, clubs, cafes/restaurants and hotels with accommodation—will be recognised at the program’s Business Excellence Awards to be held during Fine Food Australia later this year.
Registrations for the program begin on June 9 via the website www.recipeforsuccess.net.au
Three of Australia’s largest foodservice suppliers have teamed up to launch a national campaign aimed at helping hospitality operators survive and thrive during the economic downturn.
Unilever Foodsolutions, Fonterra Foodservices, and Simplot Foodservice have unveiled their new ‘Recipe for Success’ initiative that features a number of different ingredients including a major benchmarking study of 2000 foodservice industry operators, a website with tools and information to help operators improve their businesses, and a public relations campaign aimed at increasing diners support for their local restaurants. As well an awards program will recognise the best hospitality operator in Australia across the different channels from pubs and clubs, to restaurants, cafes and hotels.
Unilever Foodsolutions marketing manager Cheree Nichols said Recipe for Success was designed to protect the Australian foodservice industry by educating and equipping them with business resources and communication support.
“With almost 80 per cent of working families expected to eat out less this year, local pubs, club, restaurants, cafes and hotels are in danger of drastically losing patronage,” said Nichols.
“Recipe for Success is designed to give a dramatic boost to the hospitality industry and encourage Australians to support their local pubs, clubs, restaurants, cafes and hotels.”
The benchmarking study at the heart of the program will be conducted by independent consulting firm Avatar and will be open to 2000 businesses who register to be part of the Recipe for Success program. The study will review each venue’s sales, growth, seating capacity, patronage and cost of business. The participating businesses will then receive a report on the study and will be able to see where they rank on key performance indicators.
“The study is designed to help foodservice operators become more conscious of the key ratios and drivers for their businesses and drivers for their business and be able to receive a ranking of their business in comparison to other businesses in a similar segment,” said Nichols.
As a further part of the benchmarking project the top performers across four different channels—pubs, clubs, cafes/restaurants and hotels with accommodation—will be recognised at the program’s Business Excellence Awards to be held during Fine Food Australia later this year.
Registrations for the program begin on June 9 via the website www.recipeforsuccess.net.au
Wednesday, May 6, 2009
The right ingredient
Not many serious chefs would admit to eating McDonald's and enjoying it.
Peter Evans, however, the head chef and co-owner of the Hugo's group of restaurants, not only eats the occasional quarter-pounder but does so for reasons other than the taste.
"I'm loyal to my first place of work," he says with only a hint of irony. "I owe them a great deal because they did shape my work ethic."
If there's someone who knows about a work ethic, it's Evans. At almost 36 he has gone from a teenage cog in the fast food machine to one of Australia's most successful and best-known restaurant entrepreneurs.
"Some mates packed bags at Woolworths but I chose fast food restaurants," he says, perched on a leather couch at Hugo's Bar Pizza in Kings Cross.
"It was that McDonaldisation of me as 14-year-old that first taught me about systems, organisation, cleanliness."
If one adjective seems to suggest itself in Evans's company it is "driven".
Like the franchise system that moulded him, he has no time for laziness and his ambitions seem limitless; conversation turns constantly to new ideas and business opportunities: pizza delivery, websites, international expansion, new books, restaurants and product ranges. Just hearing it can wear you out.
The Sun Herald (Sydney), May 3.
Peter Evans, however, the head chef and co-owner of the Hugo's group of restaurants, not only eats the occasional quarter-pounder but does so for reasons other than the taste.
"I'm loyal to my first place of work," he says with only a hint of irony. "I owe them a great deal because they did shape my work ethic."
If there's someone who knows about a work ethic, it's Evans. At almost 36 he has gone from a teenage cog in the fast food machine to one of Australia's most successful and best-known restaurant entrepreneurs.
"Some mates packed bags at Woolworths but I chose fast food restaurants," he says, perched on a leather couch at Hugo's Bar Pizza in Kings Cross.
"It was that McDonaldisation of me as 14-year-old that first taught me about systems, organisation, cleanliness."
If one adjective seems to suggest itself in Evans's company it is "driven".
Like the franchise system that moulded him, he has no time for laziness and his ambitions seem limitless; conversation turns constantly to new ideas and business opportunities: pizza delivery, websites, international expansion, new books, restaurants and product ranges. Just hearing it can wear you out.
The Sun Herald (Sydney), May 3.
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