A: Over 10 years ago, in London, I was watching class two produce, fruit with a blemish or slightly misshapen veg, being sold for a 10th of the price. So, I started buying strawberries for 50p instead of £6 a kilo. I was blending them anyway for cocktails. I saw a business model, plus I wanted to shed light on the issue.

Q: Wasn’t it hard to get your hands on so much waste food?

A: Thirty percent of all food grown ends up in landfill. A lot of that doesn’t even leave the farm because of the market requirements for aesthetically perfect produce. There hasn’t been a market for it. But there is demand. We set up a WhatsApp group with our supplier, Sydney Direct, who would put up pictures of what class 2 produce was available from their suppliers. We buy secondary cuts of meat from Whole Beast Butchery in Marrickville. Recently we made pig head croquettes. Very popular.

Q: So how do you incorporate waste produce here at Re?

A: Our supplier also processes produce. They trim carrots for big kitchens. That trim is still immaculate, edible, and delicious. We roast the carrots and make hummus, served with sourdough and pickled carrots. We take blemished mandarins and make concentrated juice. We cure the skins in sugar and make a syrup and then a soda with the juice. The skins are further fermented with jalapenos and koshu. We mix all this with Mexican tequila to make our mandarin margarita. We’d love to use a local spirit, but the Australian agave spirit industry is still in its infancy.

Q: What about drinks? Is there such a thing as waste drinks?

A: A mate of ours, Mike Bennie, is part of P&V Merchants. He has a lot of samples coming his way. He may pour off 100ml to sample. The rest would be wasted. We infuse his white and orange wine samples with koji-fermented banana skin. They taste just like green olives. Amazing! We blend this with Tanqueray gin for our version of a dirty martini.

Q: What’s business like?

A: We’re in an office-heavy area. While people are still working at home, it is making things quiet. Late weeknights and weekends are good. We need people back in offices to get the hospo economy kicking along.

Q: How do people react to the green ethos of Re?

A: If people walk in off the street, they could not know we are a no-waste bar. If people ask us about what we do, we can share our enthusiasm for sustainability for hours. We’re a bar with a kitchen. We’re about fun. ­

Find Re bar and kitchen at 2 Locomotive St in Everleigh.

The post Turning waste into good times appeared first on Fine Food Australia.

But the modest 29-year-old attributes his success to one factor: keeping his kitchen staff happy.

“It’s my number one priority as a chef,” Hitchcock says. “I make sure my staff are happy every single day. I even write menus around their capabilities and interests, not the other way around.

“The relationships with my staff and my team are all that matters, and it makes all the difference.

“When I first started cooking, relationships in kitchens were cut and dried. COVID was probably the best thing that happened to the industry because it pushed old mentality out.

“I hire people from pubs and clubs and surf clubs. I don’t mind where they’ve cooked, so long as they have a good attitude and personality.”

Winning Australian Chef of the Year is a long way from Hitchcock’s start in cooking at 14 as a schoolboy dishwasher at a bowling club in the northern Queensland town of Weipa.

“I always knew I was going to be a chef,” Hitchcock says. “It was the only subject in high school that I actually aced.

“I was good at fishing, but couldn’t see a career in that.

“And I remember my mum was at the top of her game as an English teacher, and told me I was the only child she couldn’t teach to spell.”

Hitchcock started his apprenticeship at a pub in Gladstone in central Queensland, moving to the Capricorn Resort to finish his training before heading to the Sunshine Coast to cook at the Twin Waters Sofitel.

He qualified at 19 and went on to cook at the Noosa Beach House with Peter Kuravita, where he found his passion for fermenting foods. Hitchcock also worked as chef de partie at Ricky’s in Noosa before joining The Spirit House, where he worked his way to sous chef.

After a stint with acclaimed chef Cameron Matthews at The Long Apron, Hitchcock was invited to take the head chef role at The Spirit House.

So what’s next?

“In about four years, I hope to have my own restaurant,” Hitchcock says. “I’ve set up the business name already.”

Watch this space.

See Tom Hitchcock in action at Fine Food Australia, where he’ll make a pork blood garum as part of a cooking demonstration on secondary cuts of pork. The session runs from 11am to 11.45am on September 13, 2023, at The Source Kitchen.

The post From washing dishes to Australian Chef of the Year: Tom Hitchcock’s great adventure appeared first on Fine Food Australia.

The AIHW’s report on “Australia’s Health” highlights the significance of maintaining a balanced diet for overall health and wellbeing. A diet rich in plants, grains, and legumes has been shown to provide essential nutrients, such as fibre, protein, vitamins, and minerals, which are crucial for maintaining a healthy body and preventing chronic diseases. 

The Soaring Cost of Fresh Produce 

Unfortunately, the rising cost of fresh produce is becoming a major concern for many Australians. According to The Guardian’s report, the prices of fresh fruits, vegetables, and grains have seen a steep increase, making it challenging for families to afford a well-rounded diet. This situation is particularly concerning when “more than 2 in 5 Australians (40%)” claim that their grocery bills are one of their most stressful expenses, as reported by Finder. 

Enter Canned Legumes: The Affordable Solution 

Amidst the challenges posed by expensive fresh produce, canned legumes emerge as a saviour for health-conscious individuals and families alike. Legumes from Europe are budget-friendly powerhouses. They’re nutritious, convenient, and can be stored for extended periods without losing their essential nutrients.  

Packed with Nutrients 

Canned legumes, such as chickpeas, black beans, lentils, and kidney beans, are a treasure trove of nutrients. They are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall well-being. Moreover, legumes are high in fiber, aiding in digestion and promoting a healthy gut.

Easy on the Wallet 

Compared to their fresh counterparts, canned legumes from Europe are considerably more affordable. They offer the same health benefits as fresh legumes while providing a cost-effective alternative to those trying to stretch their grocery budget. 

Convenient and Time-Saving 

In today’s busy world, convenience is a significant factor in determining our dietary choices. Canned legumes require no soaking or cooking from scratch, significantly cutting down on meal preparation time. They are pre-cooked and ready to use, making them a quick and hassle-free option for busy individuals and families. 

Reduced Food Waste 

One of the primary advantages of canned legumes is their long shelf life, which helps reduce food waste. Fresh produce often spoils quickly, leading to wastage and increased expenses. Canned legumes, on the other hand, can be stored for extended periods, ensuring that nothing goes to waste. 

Incorporating Canned Legumes into Your Diet 

Now that you know the numerous benefits of canned legumes, let’s explore some creative and delicious ways to incorporate them into your daily meals: 

1. Chickpea Salad: Toss canned chickpeas with diced cucumbers, cherry tomatoes, feta cheese, and a lemon-herb dressing for a refreshing and nutritious salad.
2. Lentil Curry: Simmer canned lentils with coconut milk, curry spices, and vegetables for a comforting and flavorful curry.
3. Black Bean Tacos: Fill taco shells with canned black beans, avocado slices, salsa, and shredded lettuce for a satisfying and plant-based taco night.
4. Pea and Basil Hummus: Blend canned peas with fresh basil, garlic, lemon juice, and olive oil to create a vibrant and tasty hummus spread.
5. Mixed Bean Soup: Combine different canned beans with vegetable broth, diced vegetables, and herbs for a hearty and wholesome soup.

Adopting a diet that includes plant-based foods, grains, and legumes is crucial for maintaining good health and overall wellbeing, as emphasised by the Australian Institute of Health and Welfare. However, the soaring cost of fresh produce in Australia has put a strain on many households’ budgets, leading to added stress and anxiety. 

In the face of these challenges, canned legumes emerge as a healthy, delicious, and affordable option for individuals and families seeking to achieve their health goals without breaking the bank. Packed with essential nutrients, convenient to use, and versatile in the kitchen, canned legumes from Europe offer an excellent solution for busy individuals and families looking to maintain a balanced diet without compromising on taste and nutrition. 

So, the next time you plan your grocery list, consider adding a few cans of legumes from Europe to your cart. Your body and your wallet will thank you for this smart and sustainable choice! 

The campaign “Legumes From Europe” is an European Commission Campaign to motivate the intake of legumes in the wonderful country of Australia. ANICAV is the National Association of Canned Vegetables Industries; with 90 member companies, it is the largest representative association of vegetable-canning companies in the world. 

Discover more on: www.legumesfromeurope.com  

Follow us on: www.facebook.com/LegumesFromEuropeAU/  & www.instagram.com/legumesfromeuropeau/ 

The post The Affordable and Nutritious Solution: Canned Legumes for a Healthy Lifestyle in Australia appeared first on Fine Food Australia.

‘Mediterranean Diet’ was coined in the mid-1970s by American scientists Ancel and Margaret Keys when, along with their studies, they discovered that this type of diet would boost one’s health. In 2010, UNESCO approved the listing of the Mediterranean Diet in the Intangible Cultural Heritage of Humanity, recognising with this definition the traditional practices, knowledge and skills that have been passed down from generation to generation in many countries of the Mediterranean basin. 

The Mediterranean Diet is more than just a food list or a nutrition label, it is a lifestyle that includes a series of skills, knowledge, and traditions concerning cultivation, harvesting, fishing, conservation, cooking.  Above all, it is about the sharing and consumption of food, where locals play an essential role in preserving traditions.  

Why do we protect the origin of some agri-foods and wines and how are they classified? 

Italy encompasses 20 regions, each with its unique topography, climate, and cultural identity. These factors have contributed to the distinctive winemaking and food traditions that can be found throughout the Italian peninsula and surrounding islands. 

Three European Union schemes of Geographical Indications and traditional specialities, known as Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Specialities Guaranteed (TSG), aim to promote and protect the name and quality standards of agri-food products, safeguarding their production methods, and providing consumers with clear information on characteristics that add value to the product.  

As regards wines, in the 1960s, Italy introduced a classification system which includes four tiers:  

VDT (Table Wine), IGT (Indication of a Specific Geographic Location), DOC (Denomination of Controlled Origin) and DOCG (Denomination of Controlled and Guaranteed Origin). 

Italy is among the European countries with the largest number of agri-food products and wines with a designation of origin or geographical indication recognised by the European Union.  

What is the Australian market like as far as Made in Italy products are concerned? 

According to Trade Data Monitor (TDM) database on international trade, in 2022 Australia imports from Italy were over 1.1 billion AUD (+15,6% compared to 2021), maintaining its fifth position in the world ranking of Australia’ major trading partners and the first position amongst European countries. Italy market share has remained stable over the years in a range between 4.7- 5%. Over the years, the import of food & beverage products has seen an ongoing growth for Italy, especially in some categories: processed tomatoes, pasta, chocolate, wine, baked products, and cheese. 

With regards to the world of foodservice equipment, in the field of refrigerating or freezing chests and similar equipment, Italy is Australia’ 2nd trade partner behind China. Italy is the leading supplier in Australia of bakery machinery and machinery for the manufacture of pasta and occupies a 3rd position in the field of electric ovens, cooking stoves, grillers, and roasters. Also, to mention its 1st position, ahead of the USA, for electrically operated (non-domestic) machinery and equipment for making hot drinks or for cooking or heating food.  

What Italian products will be showcased? 

Italy Pavilion groups 22 Italian companies with an incredible showcase of high quality and diverse food and beverages. The trade show is an exciting opportunity for Italian businesses to connect with retailers, distributors, and food service providers and to explore opportunities in the Australian market. 

Much loved Italian products such as extra virgin olive oil, flavoured condiments, cured ham, artisanal pasta and ready-made sauces, cheese, wine, will be surely present. There will also be an array of gourmet value-added products including truffle-based products, caviar, aged balsamic vinegar of Modena, just to name a few. Italian biscuits, panettone, chocolates, and nougats, they will add to the Italian showcase a sweet taste! 

Products showcased are designed both for retail and foodservice channels. Discover more!

What initiatives/events are organised to promote Made in Italy products in Australia? 

The Italian Trade Agency (ITA) is the Italian Government Agency specialised in promoting Made in Italy throughout the world, supporting the growth of Italian companies, and contributing to the attraction of foreign investments to Italy. ITA has a longstanding collaboration with major food expos in Italy and organises sponsored buyer programs to bring to these events an extensive number of international buyers with the aim to facilitate trade relationships with Italian companies.  

Simona Bernardini, ITA Trade Commissioner for Australia and New Zealand says: “It’s an amazing opportunity for us to organise a Pavilion together with the Embassy of Italy and we are certain about the great potential to increase the cooperation between the Italian food & beverage industry and ANZ operators.” The Italian showcase will group a wide variety of products, it would be an extraordinary journey across the flavours of Italy!

ITA is exhibiting at this year’s Fine Food Australia. Meet the team and see what products the participating Italian companies have on offer.

Visit Italy Pavilion (located on the lower exhibition hall) this September! Register free here.

The post Fancy for Italian food & wine? appeared first on Fine Food Australia.

“If wild venison isn’t on your menu, you have to ask yourself why,” says Widjaja. “It tastes amazing and you’re supporting farmers by helping them with a pest.

“Wild deer meat is also an amazing protein because the animals travel for their food, so it’s healthy and nutritious. Wild meat is always better for the environment, and the animals.”

Wild deer is culled by licensed hunters because the invasive pest has a destructive impact on native flora and fauna, along with farming properties, but the carcasses are often left behind and wasted.

Widjaja, 40, grew up hunting and fishing in New Zealand, and was astounded to discover he was unable to donate excess meat to a local soup kitchen after a hunting trip at his new home in regional NSW.

“Waste is something that really gets to me,” Widjaja says. “I’ll finish off people’s plates of food if there’s food left on the plate.

“I had this perfectly good venison, but the soup kitchen couldn’t take it because it didn’t go through a butcher, and the butcher couldn’t take it because it didn’t go through a proper processing facility, and the processing facility couldn’t take it unless you were a licensed shooter.

“It was a ridiculous situation, so I decided to do something about it.”

Researching the convoluted legal process faced by wild game harvesters, Widjaja figured out how to get quality wild venison to restaurants and home cooks, and went on to win a Gold Medal at the delicious. produce awards after his first year of trading in 2020.

Widjaja and his wife Mindy run Fair Game on their Northern Rivers property, where they live with their children Luka, 10, and Arlo, 8.

Nothing goes to waste. After processing the venison, Wild Game sells antlers, hides and deer smallgoods to chefs and the general public. Their business has grown a one-man waste-fighting campaign into a national supplier with four employees.

“We built the whole business from second hand materials,” Widjaja says. “The whole facility is repurposed, and the structures like the office building and the decking were all milled off old trees that needed to come down on our property.

“We’ve also planted out the entire property with koala habitat in a project with Conservation Volunteers Australia. There are 2500 trees around the dam, and another 6600 on the rest of the property working with Bangalow Koalas.”

Widjaja says he enjoys working with chefs, particularly those running their own businesses who understand the need to move the whole carcass – not just prime cuts.

He says a dressed fallow deer can range in size from 17kg to 40-45kg.

“It’s a different kind of business,” Widjaja says. “We really focus on value-adding with stuff like sausages to make it accessible to more people.

“But it’s great when chefs ask ‘what are you trying to move?’ and come up with ideas for the less popular cuts.

“They know it’s better to serve food that’s super ethical and sustainable. Regenerative farming is amazing, but don’t forget that not-farming is also an option. This product has no farming inputs, fuel, chemicals, water, medicines. None of that is there. And you can eat it, and still support farmers by helping them with a pest.

“It’s getting to that stage where the population is seeking it. The dishes are selling out in restaurants.”

Fair Game has several collaborative projects with local restaurants to make terrine and bresaola.

One of the most exciting collaborations is with Brunswick Heads restaurant Cadeau, which is making Fair Game smoked bone marrow butter.

“It’s being made in small batches for local markets and a few of our retail stores and there are a couple of restaurants interested in putting it on their menus,” Widjaja says. “You don’t get as much marrow as beef, and it takes a very long time to get it out. The femur is small and hard, so it takes a huge amount of labour to get that marrow.

“But the flavour is mad. It’s really good. It’s not going to make us much money, but we can’t not do it because it tastes so good in a pasta sauce or a braise. We normally melt it to drizzle over meat or vegetables.”

Find out more from Fair Game’s Jonas Widjaja on stage at The Source Kitchen at Fine Food Australia from 1-1.45pm on 11 September 2023. He will join a discussion on the importance of wild game on menus with Bush River Kitchen’s John Rally, Australian Venue Co’s Telina Mendez, Zokoko Chocolate’s Michelle Morgan and Straight the Source’s Tawnya Bahr.

The event is free to attend, but seats at The Source Kitchen are limited. Register free now.

The post How chefs can help farmers one wild venison dish at a time appeared first on Fine Food Australia.

“We can talk about pretty much anything – it just gives us the freedom to say what we need to. At the end of day, we’re in it for the long haul,” says Nathan.

During a trip to the States, Dave noticed bao was quite the hit there, but hadn’t really made its mark in Australia yet. “I thought, this could be something different to bring to Newcastle.”

One Sunday afternoon at the pub, Dave and Nathan start discussing the opportunity; the next minute they’re in the kitchen testing some recipes. “We just decided to go for it,” says Dave.

Giving it a crack

Soon, the pair had their first food stall at the Newcastle Farmers Market. But as exciting as it was, it was a tough first day. “I felt like we couldn’t sell a bottle of water, let alone a bao – it just felt really difficult,” says Dave.

Despite the challenging start, the pair persisted, going from a market stall to a food trailer, a food truck, to a hole-in-the-wall shop, before finally opening their first flagship store in Charlestown, NSW.

Creating systems that can scale

Now with four stores, including one franchise, the dynamic duo needed a POS system that would help them scale.

“We trialed a few different products. We were looking for something that was user friendly, looks smart, and also has great reporting, which is particularly important when you’re franchising,” says Dave.

“We’re a fast paced QSR model, so we want to be efficient wherever we can,” says Nathan. “Square has streamlined the way customers order, from pick up, to the kitchen operations – it flows really well.”

Bao Brothers also adopted Square KDS, running orders directly from QR codes, online, or counter orders directly to a digital screen in the kitchen.

“We used to run paper dockets, which we’ll never get back to. It was just an uncontrollable mess – the kitchen would get flooded with dockets, but KDS has improved that 100%,” says Nathan.

The pair were adamant to keep their customer loyalty program, and after a quick transition, they were set up with Square Loyalty. Paired with Square Marketing, Nathan and Dave can not only reward customers with points, but they can also create special offers based on their customers’ purchase habits.

“A customer might enjoy the Chicken Bao, so we’ll give them a promo based on that product,” says Nathan. “We also hold double point days to reward our loyal returning customers.”

Growing into the future

What’s next for the brothers? Grow, grow, grow! With a franchise model, and a simple back-end they can essentially copy-and-paste for each new site, the pair hope to expand across NSW and beyond to upwards of thirty stores. “We have pretty ambitious plans to make bao synonymous with pizza, burgers, sushi, and burritos,” says Nathan.

Square will also be exhibiting at this year’s Fine Food Australia. Meet the team and see what solutions they have on offer for your business at Stand H15 this September. Register free online here.

The post Steamed to Perfection: Bao Brothers’ Journey From Market Stall to Multi-location QSR with Square. appeared first on Fine Food Australia.

Service & Supply with Convenience

Hospitality can be a very touch and go environment, where effective oil management goes a long way in providing value to you and your business.

How so?

A complete oil management solution takes care of the delivery of fresh cooking oil to the collection of used cooking oil. Both services operate on a scheduled basis, tailored to your unique needs, and minimise disruption to your venue. Oil is delivered in industrial food grade, stainless steel storage units that are simple to operate.

Cookers also offer a selection of high quality cooking oils to suit different applications and deliver within 14 days of refinement, so you’ll receive the freshest cooking oil consistently.

This full end-to-end service removes the hassle of ordering fresh cooking oil, managing stock, storage and handling, and the disposal of used cooking oil ethically.

You’ll also have a dedicated Business Development Manager who can assist with product setup, equipment training, oil lifecycle testing and any ongoing support to ensure you’re fully optimising your oil usage.

Act sustainably with a sustainable business 

Cookers is an ISSC and SFQ certified company with a strong focus on efficiency and sustainability.

Their Smart Oil Management System eliminates the use of traditional 20L tins, single-use plastics and bag in box which typically end up in landfill with residual oil.

Furthermore, their used oil collection service helps close the loop on oil waste through repurposing. Used oil from your venue is refined and recycled for a secondary purpose in the biodiesel industry.

For more information, visit www.cookers.com.au

Cookers will be exhibiting at Stand E38 at Fine Food Australia in 2023! Be sure to meet the team by registering free online here.

The post Reap the Rewards of Smart Oil Management appeared first on Fine Food Australia.

Eels have few fans outside of sushi restaurants and the odd fine diner, but a Sydney chef is determined to put the snaky fish on menus across Australia.

Porcine owner/chef Nik Hill supplies a growing number of restaurants and providores with his unique brand of cured, hot-smoked longfin eel, wild caught in the Hawkesbury River and delivered ready to eat.

Hill launched Smoketrap Eels in 2020 ­with fellow chef Michael Robinson, owner of Hunter Valley butchery Hungerford Meat Co. They hot smoke 60-80kg every three or four weeks, depending on demand and seasonal changes on the river.

Always testing new flavours and ideas, the pair have created a smoky eel pâté, along with a unique dashi vinegar and new style of dried stock.

“We’ve got a sustainable product here,” Hill says. “We don’t want to waste a thing.

“The eels are purged for several to clear any muddy impurities, and then we brine them in a mix of salt, treacle, and water for two days. Then we dry them for a day or two in a drying fridge, and hot smoke them really gently over hickory for 10 hours.”

So how does a city chef go down the slippery slope of eel production?

Hill first cooked with eels as a young chef at the Ledbury in London, where he spent six years working under Newcastle-born Brett Graham before returning to Sydney as sous chef for Martin Benn at the three-hatted Sepia.

But it was a TV fishing show that gave Hill the idea of smoking eels for the Sydney market.

Hill appeared on Channel 10’s Seafood Escape with Andrew Ettinghausen, fishing for mullet and eels on the Hawkesbury River in 2019.

“All the other chefs who went on that show got to fish for coral trout in Queensland or something fun like that,” Hill laughed. “I got to fish for slimy eels. It was pissing rain. There was mud everywhere, and it was still great fun. That’s how I got into eels.”

Hill could see an opportunity and tried to source eels to smoke for his own menu, but the Hawkesbury River eel supplier’s minimum-order size was too big for his kitchen.

So he started researching local eels, and experimenting with smoking techniques. He discovered the native longfin eels are thicker and meatier than their shortfin cousins, making them better for smoking.

“Eels are the top predator in the river,” Hill says. “They’ll eat anything from small birds to crayfish to water rats. They’re quite vicious creatures and grow up to 6.5kg. That’s a pretty big snake – around 1.5m long.

“When we catch really big ones, the meat’s not quite as tight as the smaller eels. It’s still delicious, but it’s wetter, so we pass the smoked eels through a mincer with horseradish and make a smoked eel pâté with clarified butter on top. We sell it by the jar, and in 2kg bags for restaurants. It’s going really well.”

Hill and Robinson have also developed a unique smoked eel dashi vinegar (which goes down a treat with fresh-shucked oysters at Hill’s French bistro Porcine).

In another innovation, they are developing a katsuobushi-style stock base made from dried eel trimmings and bones, cleverly named “Eel Grey Tea”.

Interested in tasting the Smoketrap Eel range? Join Nik Hill and Michael Robinson at The Source Kitchen at Fine Food Australia on Monday, 11 September at 2:15pm.

The post SLIPPERY WORK: Meet the chef moonlighting as an eel whisperer appeared first on Fine Food Australia.

A: I went to cook for a family for a six-week working holiday in Greece and stayed with them for five years. We moved between the UK, Switzerland, and Greece. We were close to the Aegean and had a farm and kitchen garden there. I was limited in what I could cook, but it taught me the importance of cooking with what is in season. There were figs I used as a marinade for chicken, and I turned into barbeque sauce. I cooked goat and lamb on the bone – there is so much more flavour and nutrition.

Q: You’re really into nutritious food.

A: There is so much cheap, ultra-processed food around that is doing us harm. Ingredients like canola oil cause inflammation. So, I concentrate on food that is really nutritious. Some people who eat healthy consume the same few foods over and over. We need to eat a broad and diverse range of foods.

Q: Tell us about Mishy’s.

A: It is so many things. It started as my commercial kitchen for my Naturally Sauced condiments. It had a grease trap, range hoods, three-phase power and this amazing space. I had a vision of a place that connects community with great food. We do coffee, but it is not a café. We have a lunch menu and a range of grab ‘n’ go meals. All my packaging is compostable at home or recyclable. There is also a great space for 24 for private dining. I’m opening on Thursday nights for local’s dinners. I get so much joy cooking great food and watching good people enjoy it.

Q: What is an example of lunch?

A: We have a salad of ancient corn and quinoa pilaf, and for some crunch, there is some salt-baked sweet potato and some tomato salsa as a high note and avocado for richness. Ninety percent of the dishes are vegetarian. Customers can add some sashimi grade tuna poached in olive oil or 12-hour braised grain-fed beef brisket as a supplement.

Q: How to keep your reputation for affordable prices?

A: I go to the Sydney Markets in Flemington first thing in the morning and buy whole boxes of produce direct. I can save 30-40% on ingredients by cutting out the middleman. I built a cool room to store the fruit and veg. I can pass those savings on to customers. It is so important to have nutritious food, but it has to be affordable.

Mishy’s opens from 7am to 3pm weekdays at 113 Reservoir St in Surry Hills.

You can watch Michelle Powell at Fine Food Australia on 14 September at The Source Kitchen stage. Session: Pack a Punch with Nutrition and Flavour

Register free now to watch this session and many more.

The post From globetrotting private chef to home-grown hero appeared first on Fine Food Australia.

One of this year’s speakers will be food expert and TV chef, Adam Moore, from food consultancy Culinary Revolutions. Mr Moore will be part of the new Concept to Consumer workshop on September 13 at The Source Kitchen, for those interested in innovating and creating their own food brand. An ongoing theme in Mr Moore’s presentations which includes – Innovation through the lens of a culinarian – on the Talking Trends Stage powered by Food Industry Foresight, will touch on how the restaurant industry can remain profitable throughout the rising cost of living.  

“It’s helpful for companies under cost pressures to visit Fine Food Australia to get more insight into the types of innovations, new kitchen equipment and menu innovations to reduce costs,” he said. “Visitors get open access to talk to manufacturers, suppliers and producers who can offer solutions which is invaluable.” 

“One exhibitor this year, Unox, has the Evereo – the first ever hot fridge which preserves cooked food at service temperature for days. There will also be chefs demonstrating how to utilise ingredients to minimise food wastage. When businesses can save money by working smarter they can then keep afloat and also lower costs to consumers.” 

Another Talking Trends speaker, Tony Green from the Australian Foodservice Advocacy Body, who will be presenting the topic Advocating for change – empowering the future of foodservice, said businesses had been forced to become more innovative post-COVID with things like innovative ordering with QR codes and other technology. “One big trend that we’ve seen is that a lot of menus are getting smaller – chefs are doing fewer dishes with fewer ingredients and doing them well,” he said. “Things like this help to keep costs affordable for customers.” 

Former Pittwater RSL Executive Chef John McFadden from consultancy Squizify will also be sharing his story in How to be a world champion chef. In May Mr McFadden was crowned overall 2023 World Food Championships winner in Arkansas. Last November he began his remarkable run when he was crowned World’s Best Seafood Chef at the championships.  

“There’s a lot of talk about how the food industry needs to evolve,” he said. “I think it also needs to grow with more young people understanding that there are other really creative pathways in food other than cooking. Attracting more talent to other parts of the industry will really start to create exciting concepts and more innovative and efficient ways of doing things.” 

However, Sissel Rosengren of Food Industry Foresight, who will be presenting What’s in store for our industry and what’s changed since the pandemic, said it was important to keep the overall picture in perspective. “Despite the current rising cost of living and inflation, the dining out market has rebounded strongly after COVID and things are largely looking positive,” she said.  

“Australians don’t view eating out as a treat, they view it as a way of life. They may be going to more affordable places, but they are still eating out when they can. There is still strong demand for breakfast eating out, and people are flocking back to cafes in general.” Elsewhere, new series Talking Tech, sponsored by Square, will delve into the influences, opportunities, and advancements in the world of technology. Also returning will be The Source Kitchen, sponsored by Investment NSW, presenting captivating interviews, culinary demonstrations, ingredient spotlights, and industry workshops.  

Key sessions include: 

Hospitality insights at Talking Trends 

• What’s in store for our industry and what has changed since the pandemic: Sissel Rosengren of Food Industry Foresight on how the Australian hospitality industry is re-bounding and the main trends and developments taking place. 
• Advocating for change – empowering the future of foodservice: Tony Green and Wes Lambert from Australian Foodservice Advocacy Body on the critical role advocacy plays in shaping a thriving and sustainable foodservice landscape. 
• How to be a world champion chef: John McFadden from Squizify, who was named Best Seafood Chef at the 2022 World Food Championships, shares the trials, triumphs and lessons he’s learnt in his illustrious career.  

New ingredients at The Source Kitchen 

• New frontiers in flavour, innovation and sustainability: Stacey Allen from Claystone Meats, Chris De Bono from Sanyou Baiju and others showcase cutting edge ingredients, products and innovations. 
• The no-lo revolution – understanding the phenomenon of non-alcoholic drinks: David Murphy from Lyre’s Spirits, Tim Riggs from ALTD Spiritsand Katrina Patton from Pyewackets Traditional on the huge growth market and demand for no and low alcoholic drinks.
•  Reduce, Reuse, Repurpose, RecycleJulian Cinotta from Butter Sydney and others present practical ideas businesses can implement. 
• Battle of the Sanga: Four leading Sydney venues compete in the great sanga challenge featuring Michael Shafran from Brooklyn Boy Bagels, Tom Pye Good Ways Deli and others.  

Latest innovations at Talking Tech

• Using AI to boost business profits: Tim Kummerfeld from Foodie Coaches leads a panel discussion on how restaurant management and marketing are being revolutionised by ChatGPT and AI solutions.  
• Training tech: Sven Almenning from Ananas and Speakeasy Group plus others discuss the trends in eatery owners using digital solutions for fast, effective onboarding and training. 
• Doing more with less – how technology is strengthening the hospitality industry: Leading venue representatives discuss how they’ve tapped into technology to bring in more customers and helped staff to be more efficient. 

Event Manager, Andrew Lawson, said the information gleaned, and connections made has always been one of the most invaluable aspects of the show. “For some it’s helped transform their business. And often just being around fellow trailblazers and networking with fellow industry peers can inspire a marketing or creative burst.

For more information and for the full speaker program visit www.finefoodaustralia.com.au 

To register visit here. 

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