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Coffee prices
2008-03-03 13:07:00
Coffee prices on boil - Favourite beans make for a rich brew It’s enough to make even hardened coffee drinkers stock up on instant. Rising coffee bean prices could force up the cost of a cup of coffee from your favourite cafe, according to the Australian Coffee Traders Association. Vice-chairman Andrew Mackay said the price of arabica beans had increased almost 25 per cent in the past month because of investors speculating on the wholesale coffee market. “We’re seeing prices at almost 10-year highs in the arabica market and the same with robusta,” he said. The latest annual Cappuccino Price Index, produced by coffee distributor Gilkatho, reveals that the average price of a takeaway cappuccino in Brisbane is $2.85—up 5 in the past year. Wayne Fowler, managing director of Gilkatho, in the Brisbane suburb of Milton, said cafe operators would be under financial hardship unless they raised prices or increased sales. The Sunday Mail (Brisbane), March 2.
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2008 Awards for Excellence
2008-02-17 15:08:00
Victoria’s best restaurants and caterers will be tried and tested over the next few months to assess the culinary state of excellence in Victoria. The judging process includes a consumer preference survey which is used to moderate the raw data produced by the team of judges. Using this method, you are able to look at specific areas of your business, identifying where you excel and what areas could benefit from further development. Due to unprecedented demand, Restaurant & Catering Victoria in conjunction with Mornington Peninsula Gourmet, will run the inaugeral Mornington Peninsula Regional Awards for Excellence in July this year. More information to come soon.
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Dunkin’ Donuts expands
2008-02-17 15:07:00
Dunkin’ Donuts , the world’s largest coffee and baked goods chain, has announced new agreements with both the Hess Corporation and Sara Lee’s Foodservice Division designed to expand on the franchise’s existing target market. Dunkin’ Donuts has signed an agreement with Hess Corporation to offer its coffee and donuts in a new self-service station in many of Hess’ gas-convenience locations throughout the country. Dunkin’ Donuts’ presence within Hess Stores will roll out in January, primarily outside of New England. The new Dunkin’ Donuts self-service stations will offer customers coffee, hot chocolate and donuts. Dunkin’ Donuts and Sara Lee Foodservice have partnered to offer self-service coffee stations in locations such as office building break rooms, cafeterias and other venues with large foodservice operations. Dunkin’ Donuts will collaborate with Sara Lee Foodservice to identify appropriate locations for the Dunkin’ Do...

Working is such a treat
2008-02-17 15:03:00
Lindt pastry chef Dave Digiaro works in Sydney’s answer to Willy Wonka’s chocolate factory. Like the famous set-up in Roald Dahl’s tale, the Lindt factory in Mascot has separate rooms: one for chocolate making, a baking room for pastries and one for ice cream. “When I started I got lost a few times,” Digiaro says. “There is a freezer here the size of my house. The kitchen alone is just huge.” Digiaro, a fourth-year apprentice, makes cakes, chocolates, quiches, ice creams, breads and pastries for Lindt’s three cafes. Each day begins at 5am or 6am. “The first thing we do when we come in is finish the cakes for the cafes,” Digiaro says. Depending on the day Digiaro and three other chefs will spend the rest of the shift on focusing on one area of operation. Digiaro says there are deadlines to ensure the cakes are in time for the daily delivery. The Daily Telegraph, February 4.
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Now’s a bad time to be selling up
2008-02-17 15:02:00
Business owners looking to sell face a shrinking demand for their businesses. A combination of oversupply and a credit shortage for potential buyers, accentuated by the subprime fallout, are disrupting exit strategies. According to the latest BizExchange Index, the number of businesses on the market was up 25 per cent on the previous quarter and sale prices were down 5 per cent. BizExchange chairman David Bird said the results from the December quarter indicated “softer” prices. “It is looking a bit softer at the moment … it might be an oversupply rather than a shortage of buyers—and buyers might be waiting and seeing,” he said. BizExchange said the drop in values and jump in listings was bigger at the smaller end of the market. The December quarter results showed a reduction in the number of hospitality businesses for sale. But the report said that “These industries will continue to be over-represented because these industries have traditionally had high chur...
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The culinary revolution
2008-02-17 15:01:00
The culinary revolution Imported porcelain dinnerware, French gastronomy, collaboration with a three-star Michelin chef from Le Pre Catelan in Paris? Who would have thought it of the old Peking? While the China Daily dwells on food safety issues for visitors arriving for the Olympic Games-new tracking systems to monitor food quality from the farm to the table-the Beijing restaurant scene is way ahead and growing by the minute. Chairman Mao once said, “What the West has, China will have”. Well, from where I am seated, China appears to have more. At Beijing’s new French restaurant, Le Pre Lenotre, a full team of waiters steps forward in unison to pluck the silver cover from each diner’s plate and present Le Foie Gras de Canard (duck liver). It’s not that elaborate feasting is unknown to this city. Consider the Empress Dowager Cixi’s 70th birthday banquet at the Summer Palace a century ago. It was a splendid affair, as important as the Games, at leas...
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The late, late eats
2008-02-17 15:01:00
The late, late eats If New York is the city that never sleeps, then Perth is the city that never eats—past midnight that is—if the lack of late-night dining options is any guide. Try ordering a light meal after a show or a good curry to soak up a few too many beers under a sinking moon. While Perth can never be a London or Paris, according to University of WA research there is a greater proportion of people aged 15-34 in Perth than in Melbourne or Seattle and reportedly more cafes and restaurants per capita than anywhere in Australia. The question is: where are the late-night eating venues? Theories abound, from lack of public transport to unsafe streets to apathy. Lynda Dorrington, executive director of FORM, an organisation pushing for a more vibrant city, suggested planning laws have prevented a “whole-of-night” culture from developing. “What people want to do is take a long approach to their evening, get a drink, maybe see a show, then go on to their meal. ...
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Catering on the Move
2008-02-17 14:56:00
Lauren Thanks for this and apologies for any confusion in my absence - I was off sick. I have heard that the function went well and that the managers were very happy with your service and the food. I look forward to using you again in the future. Many thanks. Lyn
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Steak Tartare
2008-02-09 09:04:00
Steak Tartare Ingredients: ½ kilo of rump fillet steak, finely minced 1 to 2 level dessertspoons drained caper, finely chopped 1 to 2 teaspoons worcestershire sauce salt and freshly-milled pepper taste 1 small onion, finely chopped 4 eggs yolks Method: combine meat with capers, Worcestershire sauce and salt and pepper to taste divide into 4 equal portions and place on 4 individual plates shape each portion into a neat mound, then make a well in the centre sprinkle well with the chopped onion then drop an egg yolk into each
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Venezuelan Beef (Carne Esmechada)
2008-02-09 09:03:00
Venezuelan Beef (Carne Esmechada) Ingredients: 750gm beef steak (e.g. rump, sirloin) 3 bay leaves water or stock 2 teaspoon oil 1 onion, chopped 4 garlic cloves, chopped 1 green capsicum , deseeded and chopped 6 tomatoes, chopped salt ½ teaspoon wine vinegar Method: Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender. Remove the beef from the pan and when cool enough to handle, shred into pieces. Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes until softened. Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes and serve while hot. Serving Suggestions: Serves 4

Thai Beef Salad
2008-02-09 09:03:00
Thai Beef Salad Ingredients: 2 shallots, chopped 1 lemongrass, cut into 1-inch pieces 1 cup chopped fresh coriander 1 cup chopped fresh mint leaves 1 red capsicum 1 cup lime juice 1/3 cup fish sauce 1 tablespoon sweet chili sauce 1/2 cup white sugar 250g steak fillet 1/2 cucumber, diced 2 medium tomatoes or cherry tomatoes Method: In a large bowl, stir together the shallots, lemon grass, coriander, mint leaves, lime juice, fish sauce, chili sauce, and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours. Place ingredients in a salad bow on top of some lettuce and then pour the meat and sauce over them. Top with the t...
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Mexican Beef Burrito
2008-02-09 09:02:00
Mexican Beef Burrito Ingredients: 1kg ground beef 1 teaspoon salt 2 tablespoons chili powder 2 tablespoons paprika 1 teaspoon cumin 1 teaspoon garlic powder or 2 garlic cloves 1/2 diced red capsicum 1/2 diced medium onion flour tortillas Method: In a sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped capsicum continue cooking 20 or 30 more minutes. Heat flour tortilla on hot griddle Spoon about 2 or 3 tablespoons of beef evenly down center of each tortilla; sprinkle evenly with cheese. Roll up tortilla. Serving Suggestions: Serve with sour cream and salsa, if desired. Optional: Top each serving with lettuce, tomato, and avocado.
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Lebanese Green Flat Beans & Meat - Lubya
2008-02-09 09:02:00
Lebanese Green Flat Beans & Meat - Lubya Ingredients: 1 kg green flat beans, string, snip off the ends, snip each into two, wash and drain 750 g stew lamb cutlets or beef stew steak in cubes 1/2 tspn ground pepper 2 tbls shortening or butter 1 tspn salt 3 cups water Method: Fry meat with shortening over medium heat till brown. Season. Stir in green beans for 15 minutes on low heat. Add water, salt and pepper. Cover and cook on medium heat until boiling. Lower heat. Continue cooking until beans are tender. Serve hot accompanied by cooked rice. Serving Suggestions: Serves 4-6 Hits and Tips: 1/4 white onions and peel the layers and serve raw on side for a delicious compliment
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Beef Hamburger Deluxe
2008-02-09 09:01:00
Ingredients: 450g (lean minced beef 1 small onion, peeled and grated 1tsp garlic salt salt and pepper 1/2 tsp dried oregano or marjoram 1tbsp tabasco or sweet chilli sauce 25-50g fresh white breadcrumbs 50g blue cheese, crumbled, or grated mozzarella cheese 1 egg, beaten 15ml sunflower oil Method: Place the beef in a large bowl and add the onion, garlic salt, seasoning, herbs, Tabasco or sweet chilli sauce, breadcrumbs and blue or mozzarella cheese. Stir in the egg. Mix together thoroughly, cover and refrigerate for 30 minutes. Using damp hands shape the mixture into 4-6 evenly sized burgers. Brush the burgers with a little oil and cook on a prepared barbecue or preheated moderate grill for 5-8 minutes on each side, or until cooked through. Serve the burgers on rolls of your choice with salad leaves and serve with tomato sauce or relish and potato wedges sprinkled with grated cheese. Serving Suggestions: Serves 4
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Beef Steaks with Balsamic Sauce
2008-02-09 09:01:00
Beef Steaks with Balsamic Sauce Ingredients: 2 lean beef sirloin, rib-eye, rump, or fillet steaks 15-30ml olive oil) salt and pepper 60ml good, aged balsamic vinegar 50g butter, cubed fresh chives, to garnish, optional Method: Heat the oil in a medium non-stick pan. Season the steaks and cook according to preference. Remove the steaks from the pan and keep warm. Stir in the balsamic vinegar and whisk in the butter, a little at a time until the sauce is smooth and glossy. Arrange the steaks on a plate, garnish with chives, if used, and serve with the sauce, new potatoes or chip and seasonal vegetables. Serving Suggestions: Serves 2
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Aussie Meat Pies
2008-02-09 09:00:00
Ingredients: pastry 8 sheets ready prepared & rolled shortcrust pastry 2 sheets ready prepared and rolled puff pastry 1 tablespoon milk 1 egg yolk, lightly beaten filling: 2 teaspoons oil 1 onion, chopped 1 kg minced beef 1 1/2 cups beef stock 2 tablespoons worcestershire sauce 1 tablespoon tomato puree 1 tablespoon cornflour 2 tablespoons water Method: To make the filling heat a frying pan over medium high heat. Add oil and onion and cook until soft. Add mince and cook until brown. Add stock, Worcestershire sauce and tomato puree and simmer for 6-8 minutes. Mix cornflour and water to a paste and stir into meat mixture. Stir until mixture boils and thickens then place in a bowl and leave to cool. Preheat oven to 180 degrees cut 8 x 15cm circles (cut round a small plate or saucer) from the shortcrust pastry and line 8 x 8cm (base measurement) pie dishes. Spoon the filling into the pastry shells, brush pastry edges with milk, top with 8 x 11cm circles of the puff pastry and press...
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Argentine Vegetable Beef Stew
2008-02-09 09:00:00
Ingredients: 3 tablespoons vegetable oil 2 garlic cloves, halved 2 onions, finely chopped 500gm stewing steak, cubed 2 sweet corns cut into 1-inch slices 250g pumpkin, peeled and cubed 250g potatoes, peeled and cubed 600ml beef stock 250glong grain rice 2 tomatoes, chopped 1 tablespoon freshly chopped parsley 2 red capsicums Method: Heat the oil in a large saucepan, add the garlic and onion and sauté until softened and then add the beef and brown on all sides. Add the remaining ingredients, mix well, bring to the boil then reduce the heat, cover and simmer for at least 1 hour, adding more stock or water as necessary and serve the contents hot. Serving Suggestions: Serves 6
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Rhubarb Sauce
2008-02-09 08:58:00
Rhubarb Sauce This one reminds me of my grandma. She used to serve it with corn bread and sausage on one of those simple, comfort food nights. 4 cups diced rhubarb, cut into 1/2-inch pieces 1/2 cup sugar 1/4 teaspoon cinnamon (to taste) 1/2 cup maple syrup (to taste) In a medium stockpot, cook the rhubarb, sugar and cinnamon over medium heat for 15 minutes or until the rhubarb has broken down. Add the maple syrup to taste and serve. Makes 2 cups

Catering Melbourne
2008-02-09 02:28:00
We are servicing all Melbourne City & Suburbs as follows: Inner city City of Melbourne Carlton Carlton North Docklands - Batman’s Hill - Digital Harbour - NewQuay -Victoria Harbour -Waterfront City -Yarra’s Edge East Melbourne - Jolimont Flemington Kensington Melbourne - CBD - Chinatown - St Kilda area North Melbourne Port Melbourne - Fishermans Bend Parkville Southbank South Yarra West Melbourne - Coode Island World Trade Centre City of Port Phillip Albert Park Elwood Middle Park Port Melbourne St Kilda St Kilda East St Kilda West South Melbourne City of Yarra Abbotsford Burnley Clifton Hill Collingwood Cremorne Fitzroy Fitzroy North Richmond Eastern Suburbs City of Boroondara Ashburton Ashwood Balwyn Balwyn North Bulleen Camberwell Canterbury Glen Iris Hawthorn Hawthorn East Kew Kew East Surrey Hills City of Knox Bayswater Bayswater North Boronia Ferntree Gully Knoxfield Lysterfield Rowville Scoresby The Basin Wantirna Wantirna South City of Manningham Doncaster Do...
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Casella Wines
2008-02-09 00:34:00
New South Wales wine producer, Casella Wines , is enjoying solid growth, despite tough conditions. The group has had great success exporting its Yellow Tail wine brand to the US. Casella Wines has reported a 1.5 per cent rise in annual profit for 2006-07 to $A65.3m. Casella is owned by members of the Casella family and has 460 staff. On 31 January 2008, MD John Casella noted that the high Australian dollar is making life harder for Casella, but the group is cutting costs. He said that the grape glut has gone, to be replaced by a shortage of grapes. The Australian Financial Review, February 1.

Lychees
2008-02-09 00:34:00
Lychees may have originated in China around 1700BC, but it is the Australian lychees that are world renowned today. Growers in Australia have developed a reputation around the world for their harvesting of the heart-shaped summer fruit, picking them only first thing in the morning when it’s cool, and quickly packing and transporting them to market in a very short supply chain. In fact, Chinese producers are now in touch with Australian growers for help in improving their supply chain and post-harvest handling. Australian lychees are also free of sulphur dioxide, a preservative used in many other countries to help keep a pleasant colour on the fruit but resulting in a poor taste. They are in season until the end of March. Choose fruit with skin as red-pink as possible and fruit that looks fresh and firm. The skin is naturally tough and leathery, but it should not be overly dull, dry or dark. Sunday Telegraph,

The Chocolate Factory
2008-02-09 00:33:00
Lindt pastry chef Dave Digiaro works in Sydney’s answer to Willy Wonka’s chocolate factory. Like the famous set-up in Roald Dahl’s tale, the Lindt factory in Mascot has separate rooms: one for chocolate making, a baking room for pastries and one for ice cream. “When I started I got lost a few times,” Digiaro says. “There is a freezer here the size of my house. The kitchen alone is just huge.” Digiaro, a fourth-year apprentice, makes cakes, chocolates, quiches, ice creams, breads and pastries for Lindt’s three cafes. Each day begins at 5am or 6am. “The first thing we do when we come in is finish the cakes for the cafes,” Digiaro says. Depending on the day Digiaro and three other chefs will spend the rest of the shift on focusing on one area of operation. Digiaro says there are deadlines to ensure the cakes are in time for the daily delivery. The Daily Telegraph, February 4.
More About: Factory , Chocolate

Japanese Food
2008-02-09 00:32:00
Japanese master chef Kimitaka Azuma has been working on the Australian palate for more than a decade. Tempura sukiyaki and shabu shabu go down well but he has yet to get his customers to appreciate the delicacy of kinako flour, made from soy beans and used in desserts. Now Australian customers will be able to judge just how “Japanese” the food at Mr Azuma’s restaurant in Sydney’s Chifley Tower really is. Officials in Tokyo are offering a worldwide “authenticity screen” for restaurants that claim to be Japanese. The scheme may lead to an equivalent of the Michelin star system for the world’s 25,000 Japanese restaurants, they say. Japan’s Ministry of Agriculture will run the scheme—assessing the origin of ingredients and whether they offer a real taste of Japan. The origins of the wasabi horseradish (preferably from the Izu peninsula), miso paste (preferably from the Nagano mountains) and pickled ginger (preferably from Tochigi) will a...
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Catering feedbak
2008-02-09 00:31:00
Dear Lauren Firstly, just wanted to provide feedback from the Cocktail Party we held last night, 6th Feb. It was a great success and the food provided was excellent. Your two members of staff were great, very helpful and efficient. A few people asked for your cards so I distributed them during the evening. Secondly, re payment. I have AGAIN spoken with our Accounts Dept this morning to ensure all your invoices are paid ASAP Many thanks Kind regards Shirley Bolmers
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Work choices
2008-02-09 00:29:00
With Parliament set to resume February 12, the first round of Labors proposed changes to Industrial Relations will be sent to the floor for debate. Some of the changes expected to be tabled include: transitional arrangements for AWA’s (including removing the ability to offer new AWA’s to staff), the introduction of a new 10 National Employment Standards and the beginning of an Award Simplification Process by the Australian Industrial Relations Commission. Rumors have been circulating throughout the media that the Opposition proposes to contest the removal of AWA’s, which could prevent any changes becoming effective until the Coalition hands over it’s powers in the Senate in August this year. Until such time as Labors proposed changes are passed by parliament it will continue to be business as usual for employers, which means you can continue to offer your staff AWA’s or negotiate Collective Agreements as you have been for since the introduction of Work ...
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Wedding Caterer
2008-02-09 00:29:00
In the pursuit of excellence and continuous improvement of the Awards for Excellence, Restaurant & Catering Victoria is extending the nomination period for Wedding Caterers. Due to overwhelming demand by past entrants and consultation with many wedding caterers, the extended nomination period will allow you to showcase your most prestige event during the traditional peak wedding season.

Catering on the Move
2008-02-09 00:15:00
Hi Lauren, Thank you very much for providing a great service and great BBQ. There was way too much food which is better than too little food! Kind Regards, Leigh
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Thank you
2008-01-30 05:33:00
Lauren function went very well indeed, Laura was great…. Again, Laura is a gem! I understand she is doing primary teaching, - if you saw the way she handled my three little friends who were waitressing, - she has chosen the right profession! A bonus for the education system, but a loss to the catering industry if she makes the choice to teach full time. I wish I could tell her parents what a special girl she is. Noleen

Skills Shortage
2008-01-14 07:39:00
Some hotels and motels are resorting to poaching staff from rivals because of a chronic chef shortage in South Australia. Experts say the skills shortage, is widespread including metropolitan Adelaide and regions including Ceduna, Port Augusta and the Yorke Peninsula. There is a shortage of about 3000 chefs in Australia and at least 250 in SA. Interstate hotels are having to import chefs and cooks from overseas to cope with the demand and experts say it could soon happen here. Australian Hotels Association general manager Ian Horne said the problem was “only going to get worse with the mining boom”. “We have a severe shortage,” he said. Mr Horne said chefs were exiting the industry within five years. “We as a community haven’t worked out a mechanism to keep them here,” he said. Mr Horne said operators in Perth were bringing in skilled chefs and cooks from Bali to cope with the shortage. “What we are seeing in Perth is just a handful of...
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Don’t sneeze in the room.
2008-01-14 07:38:00
Slowly, ever so slowly, American hotels are recognising that travellers who suffer from severe asthma and allergies triggered by dust mites, mould, smoke, pollen, chemicals and animal hairs might like to stay in hypoallergenic rooms - for a price. With as many as one in four travellers coughing, sneezing and wheezing their way through the day, or night, the thought crossed a few minds to develop hotel rooms that are free of all the nasty stuff that causes guests to feel as if their airways are clogging. Not that many didn’t feel that way before checking in. But to find relief in a hotel room, what a surprise. Whether the environmentally friendly rooms become as prevalent as non-smoking rooms and floors in lodging establishments is another matter. Any relief from bad air and bacteria-ridden rooms is a Godsend to travellers with serious asthmatic conditions. “Allergy patients suffer a lot whether it’s sneezing, nasal congestion or a runny nose, but more severe patien...
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