Matt Moran
Many chefs, when asked, find it difficult to nominate a favourite fruit. Depends on the season, they say, or what you're using it for.
Not me. I love a new season raspberry or cold climate quince, but there's one out-and-out favourite: the fig.
Some ingredients are destined to be bit players, others naturally take centre stage. Figs are one of the latter. With their unique texture, earthy flavour and undeniable good looks, they're movie star material.
Figs are thought to be one of the first fruits cultivated by man. Known as 'the tree of life' in ancient Egypt, they've been found in tombs there.
They're unusual in structure: the edible pulp inside is the remains of the flower.
Sunday Telegraph (Sydney) March 1
Wednesday, March 11, 2009
Aussie food trends set the next course for Brits
http://www.hospitalitymagazine.com.au
Aussies have taken a leaf out of Jamie Oliver’s cookbook and are teaching the Brits a thing or two about food with the launch of an Austrade food trends report in the UK.
Austrade’s Senior Trade Commissioner for the UK, Kylie Hargreaves, said the Austrends 2009 Report was developed to create some buzz in the UK Market around the interesting and unique food trends coming out of Australia, during a difficult time for new product development and marketing.
“Retailers here in the UK are a little bit behind some of the Australian trends," said Hargreaves.
"For example, even though Australia has a much smaller population than the UK, things like tasty free-from products have become mainstream.
“Free-from is a highly profitable area in the UK as the market has grown dramatically over the last five years, by more than 300 per cent according to market analysts Mintel. But it’s not yet mainstream.
“There continues to be negative flavour and quality perceptions - something that Australian producers could help shrug off with their premium and flavourful free-from product lines.
Supermarket retailers will be seeking to differentiate themselves from each other in this difficult climate through innovation, quality and value for money and Australia has a lot to offer UK retailers in this space."
Carman's Fine Foods, managing director, Carolyn Creswell, which produces a gluten-free muesli, sees supplying Sainsbury's supermarkets free-from offerings as a way to add depth and variety to a category.
“Dietary requirements have been recognised in Australia for a long time, but due to vast media coverage and increased awareness, many people now choose to avoid certain ingredients, which we previously considered ‘staples’ even if they do not suffer from an allergy or intolerance,” said Ms Creswell.
"Carman's chooses not to use cheap bulking ingredients such as wheat and bran; these ingredients aren't needed for taste and so by excluding them the product is available to a wider audience.
Hargreaves comments that other interesting Australian trends include Super Premium lines and Enhanced Convenience For Convenience foods.
“The Australian convenience market is full of innovative offerings that add value to the convenience sector without compromising on flavour, value for money or quality,” said Hargreaves.
“Quick and convenient products for the foodservice market that are proving popular in Australia and could be a success in the UK include smoothies distributed as frozen packs that can be de-frosted and mixed to create bespoke flavours at the point of sale and pre-mixed gelato that simply requires the addition of water.
Hargreaves added that the UK food and drink sector may be going through a turbulent time, but innovative retailers, suppliers and producers are focusing on the better times ahead by developing a stronger understanding of evolving consumer needs and demands.
Aussies have taken a leaf out of Jamie Oliver’s cookbook and are teaching the Brits a thing or two about food with the launch of an Austrade food trends report in the UK.
Austrade’s Senior Trade Commissioner for the UK, Kylie Hargreaves, said the Austrends 2009 Report was developed to create some buzz in the UK Market around the interesting and unique food trends coming out of Australia, during a difficult time for new product development and marketing.
“Retailers here in the UK are a little bit behind some of the Australian trends," said Hargreaves.
"For example, even though Australia has a much smaller population than the UK, things like tasty free-from products have become mainstream.
“Free-from is a highly profitable area in the UK as the market has grown dramatically over the last five years, by more than 300 per cent according to market analysts Mintel. But it’s not yet mainstream.
“There continues to be negative flavour and quality perceptions - something that Australian producers could help shrug off with their premium and flavourful free-from product lines.
Supermarket retailers will be seeking to differentiate themselves from each other in this difficult climate through innovation, quality and value for money and Australia has a lot to offer UK retailers in this space."
Carman's Fine Foods, managing director, Carolyn Creswell, which produces a gluten-free muesli, sees supplying Sainsbury's supermarkets free-from offerings as a way to add depth and variety to a category.
“Dietary requirements have been recognised in Australia for a long time, but due to vast media coverage and increased awareness, many people now choose to avoid certain ingredients, which we previously considered ‘staples’ even if they do not suffer from an allergy or intolerance,” said Ms Creswell.
"Carman's chooses not to use cheap bulking ingredients such as wheat and bran; these ingredients aren't needed for taste and so by excluding them the product is available to a wider audience.
Hargreaves comments that other interesting Australian trends include Super Premium lines and Enhanced Convenience For Convenience foods.
“The Australian convenience market is full of innovative offerings that add value to the convenience sector without compromising on flavour, value for money or quality,” said Hargreaves.
“Quick and convenient products for the foodservice market that are proving popular in Australia and could be a success in the UK include smoothies distributed as frozen packs that can be de-frosted and mixed to create bespoke flavours at the point of sale and pre-mixed gelato that simply requires the addition of water.
Hargreaves added that the UK food and drink sector may be going through a turbulent time, but innovative retailers, suppliers and producers are focusing on the better times ahead by developing a stronger understanding of evolving consumer needs and demands.
Tuesday, March 3, 2009
Queensland Coffee Festival on again
By FoodWeek Online
The second Gold Coast Coffee Festival will take place this year on May 31 in Surfers Paradise."
Queensland's first The Coffee Festival, held last June, saw a huge crowd enjoy the wonderful line up of coffee, chocolate, tea and spice stalls as well as the inaugural Gold Coast Barista Championship," said event organiser, Liz Pommer.
"The most popular activities at the event, however, were the workshops where coffee, chocolate and tea fans could taste and use their favourite products," she said.
"Due to the popular demand, we will again host the painting with coffee, chocolate appreciation and where's that coffee from? workshops, as well as adding a couple of new sessions based around tea and spice."
"We will also again include the educational talks on the main stage which had experts from the tea, coffee and chocolate industries talking on everything from the history of coffee in Australia to how to make the perfect cup of tea to how to detect the quality of your chocolate," Pommer said.
"The first Gold Coast Barista Championship saw some of the best baristas come up with the most amazing concoctions including a Mandarin latte and a honeycomb Cappuccino."
This Gold Coast Barista Championship is now listed on the official circuit and can provide a pathway to the World Barista Championships for the top local baristas. "
This year the festival will be held on the same weekend as iconic music events Blues on Broadbeach and Wintersun so we think this will be an exciting weekend for anyone who wants to visit the Gold Coast," said Pommer.
The second Gold Coast Coffee Festival will take place this year on May 31 in Surfers Paradise."
Queensland's first The Coffee Festival, held last June, saw a huge crowd enjoy the wonderful line up of coffee, chocolate, tea and spice stalls as well as the inaugural Gold Coast Barista Championship," said event organiser, Liz Pommer.
"The most popular activities at the event, however, were the workshops where coffee, chocolate and tea fans could taste and use their favourite products," she said.
"Due to the popular demand, we will again host the painting with coffee, chocolate appreciation and where's that coffee from? workshops, as well as adding a couple of new sessions based around tea and spice."
"We will also again include the educational talks on the main stage which had experts from the tea, coffee and chocolate industries talking on everything from the history of coffee in Australia to how to make the perfect cup of tea to how to detect the quality of your chocolate," Pommer said.
"The first Gold Coast Barista Championship saw some of the best baristas come up with the most amazing concoctions including a Mandarin latte and a honeycomb Cappuccino."
This Gold Coast Barista Championship is now listed on the official circuit and can provide a pathway to the World Barista Championships for the top local baristas. "
This year the festival will be held on the same weekend as iconic music events Blues on Broadbeach and Wintersun so we think this will be an exciting weekend for anyone who wants to visit the Gold Coast," said Pommer.
Top city restaurants cut prices and waiting lists
WAITING lists at some of Sydney's top restaurants have been slashed as recession-conscious consumers opt for takeaway and cheaper dinners.
Restaurants including world-famous Tetsuya's, are cutting prices and taking bookings with just 24-hours notice.
The latest Australian Bureau of Statistics figures on consumer trends show a 13 per cent fall in the amount Australians spent on eating out over the last three months of 2008.
"Spending at cafes and restaurants has continued to fall, showing the largest annual decline in the 25 years records have been kept," Commsec analysts, who obtained the figures, said yesterday.
At Tetsuya Wakuda's Kent St restaurant the waiting list has shrunk from three months less than a year ago to as little as 24 hours.
Diners hungry for Peter Kuravita's fare can call his Pyrmont eatery Flying Fish in the afternoon and reserve a table for that night. In better times the restaurant was booked weeks in advance.
And Justin Hemmes' stylish Est. restaurant is adapting to leaner times, offering a two-course "credit crunch lunch".
"It's $50 for two courses and $60 for three. That is pretty good value for three hat dining," Merivale Restaurants head Frank Roberts said yesterday.
KPMG partner and demographer Bernard Salt said the figures showed people were shying away from being openly extravagant.
"We used to idolise celebrity chefs," he said.
"Now we are learning frugal ways forgotten for a generation."
Mr Salt said he expected the dinner party to become more fashionable as the wealthy opted to enjoy excess in private.
Restaurants including world-famous Tetsuya's, are cutting prices and taking bookings with just 24-hours notice.
The latest Australian Bureau of Statistics figures on consumer trends show a 13 per cent fall in the amount Australians spent on eating out over the last three months of 2008.
"Spending at cafes and restaurants has continued to fall, showing the largest annual decline in the 25 years records have been kept," Commsec analysts, who obtained the figures, said yesterday.
At Tetsuya Wakuda's Kent St restaurant the waiting list has shrunk from three months less than a year ago to as little as 24 hours.
Diners hungry for Peter Kuravita's fare can call his Pyrmont eatery Flying Fish in the afternoon and reserve a table for that night. In better times the restaurant was booked weeks in advance.
And Justin Hemmes' stylish Est. restaurant is adapting to leaner times, offering a two-course "credit crunch lunch".
"It's $50 for two courses and $60 for three. That is pretty good value for three hat dining," Merivale Restaurants head Frank Roberts said yesterday.
KPMG partner and demographer Bernard Salt said the figures showed people were shying away from being openly extravagant.
"We used to idolise celebrity chefs," he said.
"Now we are learning frugal ways forgotten for a generation."
Mr Salt said he expected the dinner party to become more fashionable as the wealthy opted to enjoy excess in private.
New dates for Restaurant 09 Melbourne
The restaurant 09 Melbourne trade show is moving to new dates in June to better suit the market and attract more international chefs. It will now run on June 17 and 18 at the Melbourne Convention & Exhibition Centre.
The restaurant shows are now part of the growing food and hospitality portfolio of Diversified Exhibitions Australia, which includes Fine Food, Good Food & Wine and the Gluten Free shows.
Exhibition manager Michael-William Kelly said the new dates would allow participants to work with overseas chefs and winemakers appearing at The Good Food & Wine Show.
The restaurant 09 Sydney show, scheduled for August 10 and 11, will remain in its current dates. Both shows will feature a wide range of food, drink and equipment suppliers as well as business related seminars and chef demonstrations. Entry is strictly trade only
The restaurant shows are now part of the growing food and hospitality portfolio of Diversified Exhibitions Australia, which includes Fine Food, Good Food & Wine and the Gluten Free shows.
Exhibition manager Michael-William Kelly said the new dates would allow participants to work with overseas chefs and winemakers appearing at The Good Food & Wine Show.
The restaurant 09 Sydney show, scheduled for August 10 and 11, will remain in its current dates. Both shows will feature a wide range of food, drink and equipment suppliers as well as business related seminars and chef demonstrations. Entry is strictly trade only
Salt in your coffee?
TAIPEI (Reuters Life!) - Taiwanese java fans accustomed to pouring sugar into their coffee now have the option of flavoring their brew with another white powder: salt.
Taipei's buzzing 85C Bakery Cafe is offering a T$40 ($1.15) drink which melts sea salt into the coffee foam to give a more complex mouthful for customers constantly seeking out the new in the island's competitive coffeehouse market.
The cafe chain expects salt to hold, said company's publicity director Kathy Chung. The cafe's 326 stores islandwide have sold about 15,000 cups of salted drinks since the concept was introduced in December, Chung said.
"Taiwanese are very greedy, so they want lots of flavors in one mouthful," she said. "Also we have a lot of products, more than 50 kinds of drink, and our boss is always pressuring us to keep coming up with new things."
Sea salt is considered healthy, Chung added.
At the cafe, baristas marinate unrefined salt in a thick cream while making a light Arabica brew, sugar pre-added. The coffee is poured into the cup and the foam mix, with a dash of cocoa powder, is placed on top.
"We haven't heard any strong views about it," Taipei barista Lin Yi-wu said, though some customers are "a bit surprised."
Hung Hsiao-yu, who purchased a salty take-out coffee this week, said the trend could perhaps become mainstream.
"Most people are used to a sweet flavor, but there are two kinds of drinkers," said Hung, 21, who aspires to work in the coffee business. "Some will keep drinking salted coffee, and some will go back to the sweet stuff."
The coffee shop chain aims to launch sea salt drinks at its stores in Shanghai and Australia later in the year, Chung said.
Taiwan's beverage business is known for creating bubble tea, a beverage containing gelatinous tapioca pearls which has spread to other parts of Asia.
In a bid to lure coffee connoisseurs, some Taiwanese coffee farmers are using seeds partially chewed by Formosan rock monkeys, long a scourge to coffee growers because they eat the ripe berries, to produce a naturally sweet blend.
(Editing by Miral Fahmy)
Taipei's buzzing 85C Bakery Cafe is offering a T$40 ($1.15) drink which melts sea salt into the coffee foam to give a more complex mouthful for customers constantly seeking out the new in the island's competitive coffeehouse market.
The cafe chain expects salt to hold, said company's publicity director Kathy Chung. The cafe's 326 stores islandwide have sold about 15,000 cups of salted drinks since the concept was introduced in December, Chung said.
"Taiwanese are very greedy, so they want lots of flavors in one mouthful," she said. "Also we have a lot of products, more than 50 kinds of drink, and our boss is always pressuring us to keep coming up with new things."
Sea salt is considered healthy, Chung added.
At the cafe, baristas marinate unrefined salt in a thick cream while making a light Arabica brew, sugar pre-added. The coffee is poured into the cup and the foam mix, with a dash of cocoa powder, is placed on top.
"We haven't heard any strong views about it," Taipei barista Lin Yi-wu said, though some customers are "a bit surprised."
Hung Hsiao-yu, who purchased a salty take-out coffee this week, said the trend could perhaps become mainstream.
"Most people are used to a sweet flavor, but there are two kinds of drinkers," said Hung, 21, who aspires to work in the coffee business. "Some will keep drinking salted coffee, and some will go back to the sweet stuff."
The coffee shop chain aims to launch sea salt drinks at its stores in Shanghai and Australia later in the year, Chung said.
Taiwan's beverage business is known for creating bubble tea, a beverage containing gelatinous tapioca pearls which has spread to other parts of Asia.
In a bid to lure coffee connoisseurs, some Taiwanese coffee farmers are using seeds partially chewed by Formosan rock monkeys, long a scourge to coffee growers because they eat the ripe berries, to produce a naturally sweet blend.
(Editing by Miral Fahmy)
NRA announces 2009 Kitchen Innovations Award recipients
CHICAGO -- The National Restaurant Association has announced the recipients of its prestigious Kitchen Innovations (KI) Awards for 2009. All the KI products will be showcased in an interactive demonstration area at the 2009 National Restaurant Association Restaurant, Hotel-Motel Show at Chicago's McCormick Place, May 16-19.
The 2009 Kitchen Innovations Award recipients are:
Advanced Composite Materials LLC - Silar Microwave Flatstone: Silar Flatstone speed-bakes fresh-dough pizzas in microwave-convection ovens in less than three minutes.
Arctic Industries Inc. - Desmon USA: Desmon Refrigerators are "knock-downs" for assembly and installation in impossible-to-access areas.
Eneron Inc. - Turbo Pot: Turbo Pots feature an advanced fins-design base that reduces gas range cook time and energy use by 50 percent.
Everpure LLC - MRS-Envi-RO 600: Envi-RO Reverse Osmosis system averages 78 percent water conversion efficiency and features 600 gallons/day capacity.
Frymaster, Manitowoc Foodservice - Gas Protector: Gas Protector's 30-pound fry pot delivers the production capacity of 50-pound fryers and auto oil replenishment.
Garland, Manitowoc Foodservice - Garland Restaurant Range: Xpress Clam Shell Grills can be pre-programmed with up to 30 easily adjustable platens-gap settings.
Halton - M.A.R.V.E.L. Demand Control System: M.A.R.V.E.L. Control System integrates multiple hoods on a common duct that individually adjust exhaust and replacement air.
Henny Penny Corp. - Evolution Elite: Evolution Elite's SmartFryer Express enables operators to conduct as-needed oil filtering in four minutes.
Hobart - Hobart's Bluetooth-enabled Combi Oven with Barcode Scanner: Bluetooth-Enabled Combi Oven with barcode scanner automatically controls the cooking program and features wireless exchange of recipes.
Irinox USA - CP Multi Function Holding Cabinet: CP Multi Function Holding Cabinets provide combined temperature and humidity control for fresh or frozen foods.
Kairak - BLU Technology Prep Table: BLU Series Prep Tables circulate glycol coolant through maximum contact chiller plates, requiring no defrosting.
Lincoln Foodservice Products, Manitowoc Foodservice - Quest EMS Energy Management System: Quest Energy Management reduces air flow, combined with fastBake finger profiling technology, to maintain uniform heating and recovery to full performance within 45 seconds.
Market Forge Industries Inc. - 3500 Power Plus: Power Plus boiler based convection steamer with jacketed kettles uses 80 percent less water and 30 percent less energy.
Power Soak Systems Inc. - High Powered Silverware Pre-Washing System: High Powered Silverware Pre-Washing system uses a unique push/pull technology, allowing only one-pass washing.
Rational USA - Self Cooking Center with CareControl: Self Cooking Center with CareControl features automated de-liming to eliminate filters, labor, and down time.
Somat Co. - eCorect Waste Decomposer: eCorect Waste Decomposer provides automated on-site reduction of compostable food waste by 90 percent.
Viking Range Corp., Commercial Division - Modular Range Design: Modular Range and Suites design allows flexibility of changing individual modules before and after installation.
Winston Industries - CVap Universal Holding Bin Cabinet: CVap Universal Holding cabinets allow operators to serve directly from the cabinet with optimum conditions.
The 2009 Kitchen Innovations Award recipients are:
Advanced Composite Materials LLC - Silar Microwave Flatstone: Silar Flatstone speed-bakes fresh-dough pizzas in microwave-convection ovens in less than three minutes.
Arctic Industries Inc. - Desmon USA: Desmon Refrigerators are "knock-downs" for assembly and installation in impossible-to-access areas.
Eneron Inc. - Turbo Pot: Turbo Pots feature an advanced fins-design base that reduces gas range cook time and energy use by 50 percent.
Everpure LLC - MRS-Envi-RO 600: Envi-RO Reverse Osmosis system averages 78 percent water conversion efficiency and features 600 gallons/day capacity.
Frymaster, Manitowoc Foodservice - Gas Protector: Gas Protector's 30-pound fry pot delivers the production capacity of 50-pound fryers and auto oil replenishment.
Garland, Manitowoc Foodservice - Garland Restaurant Range: Xpress Clam Shell Grills can be pre-programmed with up to 30 easily adjustable platens-gap settings.
Halton - M.A.R.V.E.L. Demand Control System: M.A.R.V.E.L. Control System integrates multiple hoods on a common duct that individually adjust exhaust and replacement air.
Henny Penny Corp. - Evolution Elite: Evolution Elite's SmartFryer Express enables operators to conduct as-needed oil filtering in four minutes.
Hobart - Hobart's Bluetooth-enabled Combi Oven with Barcode Scanner: Bluetooth-Enabled Combi Oven with barcode scanner automatically controls the cooking program and features wireless exchange of recipes.
Irinox USA - CP Multi Function Holding Cabinet: CP Multi Function Holding Cabinets provide combined temperature and humidity control for fresh or frozen foods.
Kairak - BLU Technology Prep Table: BLU Series Prep Tables circulate glycol coolant through maximum contact chiller plates, requiring no defrosting.
Lincoln Foodservice Products, Manitowoc Foodservice - Quest EMS Energy Management System: Quest Energy Management reduces air flow, combined with fastBake finger profiling technology, to maintain uniform heating and recovery to full performance within 45 seconds.
Market Forge Industries Inc. - 3500 Power Plus: Power Plus boiler based convection steamer with jacketed kettles uses 80 percent less water and 30 percent less energy.
Power Soak Systems Inc. - High Powered Silverware Pre-Washing System: High Powered Silverware Pre-Washing system uses a unique push/pull technology, allowing only one-pass washing.
Rational USA - Self Cooking Center with CareControl: Self Cooking Center with CareControl features automated de-liming to eliminate filters, labor, and down time.
Somat Co. - eCorect Waste Decomposer: eCorect Waste Decomposer provides automated on-site reduction of compostable food waste by 90 percent.
Viking Range Corp., Commercial Division - Modular Range Design: Modular Range and Suites design allows flexibility of changing individual modules before and after installation.
Winston Industries - CVap Universal Holding Bin Cabinet: CVap Universal Holding cabinets allow operators to serve directly from the cabinet with optimum conditions.
Subscribe to:
Posts (Atom)
