download Hospitality August 2010 - Foodservice Gateway

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1 Better way to manage oil. The
oil management system Oilstream
is designed to improve all aspects
of your oil management — giving
you greater reliability and safer
handling of cooking oils at less
cost, with less stress and hassle,
and minimal risk of injury. The
system offers many ‘cost’
improvements — cutting the costs
otherwise imposed on your staff
(safety), your business
(replacement of oil, labour,
packaging, and administration) and
the environment (waste,
unnecessary/inefficient freight). See
oilstream.com.au
2 Asian made simple and cost
effective. The Asian Home
Gourmet range of Asian spice
pastes from Cerebos Food Service
are helping chefs create quality
Asian style dishes. The range of
eight spice pastes is made in Asia
from fresh locally-sourced herbs
and spices which are washed, diced
and crushed according to
traditional Asian recipes, then stirfried
to release their aromatic oils
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and flavours, and vacuum-sealed in
convenient resealable tubs. They
contain no added MSG,
preservatives, artificial colours or
flavours and no added flavour
enhancers. The eight flavours
available include Indian Butter
Chicken, Red Thai Curry, Green Thai
Curry, Indian Korma Curry, Indian
Tandoori Tikka, Indian Vindaloo
Curry, Singaporean Laksa, and
Indonesian Satay Marinade. Call
1300 365 865.
3 Bulmers Pear cider arrives.
From this month Australians will be
able to enjoy the refreshing taste of
English summertime when
premium cider, Bulmers Pear,
launches here. With cider the fastest
growing alcohol segment in
Australia, Bulmers Cider has been
popular with drinkers already and
the company expects that Bulmers
Pear will also appeal as a refreshing
alternative for drinkers seeking
something a little different. Made
from fine pressed pear fruit,
Bulmers Pear has the distinctive
quality of Bulmers Cider but with a
clean, noticeable pear character,
well-balanced fruit and acidity and
a crisp, dry finish. See
fosters.com.au or call 132 337.
4 House-made bakery solution.
New from Allied Mills, the Bake
One range is designed to take the
fuss out of offering home-style,
baked goods on your menu at a
time when foodservice operators
are under pressure to supply
premium goods for discerning
customers while also delivering
healthy margins for their business.
The Bake One range of richly
flavoured premixes includes
signature sweets like chocolate
mousse, cupcakes, muffins,
pancakes, scones and bran muffins.
See alliedmills.com.au
5 Control those pests. As spring
and the ‘fly season’ approaches,
Insect-o-matic has released two
new flying insect control products
to keep pests at bay. The products,
Edge and Allure, have been
designed to be the most effective
glueboard and electric units on the
market, and help reduce food safety
risks in any food facility, from a
small kitchen to a large food
manufacturing plant. See
insectomatic.com.au
6 Stylish presentation for food.
Made from pigmented porcelain,
Revol’s Basalt collection provides
an interesting way to present
dishes to diners and is tapping into
the trend that’s seeing a move away
from traditional white
porcelainware settings towards
using pieces suited to individual
dishes. The range, inspired by
natural slate, consists of trays and
plates ideal for presenting cocktails,
appetisers, main dishes, desserts
and cheeses for meals at table and
buffets. Revol’s “slate” is designed
to last and doesn’t chip, crumble or
scratch. Each piece in the Basalt
collection showcases the work of
careful craftsmanship ensuring a
high impact resistance and superior
thermal resistance, ensuring even
extreme temperature changes will
not induce cracks. For more see
tomkin.com.au
36 hospitality | august 2010 hospitalitymagazine.com.au