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whatsnew shelfspace 1 2 3 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 4 5 6 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
7 8 7 Cooley Irish whiskey arrives. New to Australia are the brands of Ireland’s Cooley Distillery ready to tantalise the taste buds of drinkers demanding distinctive flavours and quality. Cooley has won more than 115 international medals and was recently named 2010 Distillery of the Year at the 16 th Annual Malt Advocate Whiskey Awards. Established in 1987 near Dublin, it’s the only independent Irish whiskey distillery set up in the last 100 years. The Cooley collection includes Kilbeggan Irish Whiskey, Tyrconnell Single Malt Irish Whiskey, and Connemara Peated Single Malt Irish Whiskey. See cooleywhiskey.com 8 Easy way to present premium desserts. Ice cream maker Serendipity has introduced two new products into their ‘ten second’ dessert range — Ice Cream Stacks and White Christmas Trees. Ice Cream Stacks are hand made towers of ice cream on a soft biscuit base and are intended to be a starting point for chefs to add their 9 whatsnew own finishing touches. They’re available in vanilla and chocolate. To create the White Christmas Tree our Belgian White Chocolate ice cream is studded with dried cranberries, roasted pistachios and a rich buttery coconut crumble, then frozen in our distinctive spire shape. Both products are packaged in specially designed disposable and recyclable moulds that protect the product during storage, transport and handling. The mould is designed for ease of use and quick plating. For more about the range see serendipityicecream.com.au 9 Casella Reserve range relaunch. Casella Wines has relaunched four new Reserve wines in its Yellow Tail range. The Yellow Tail Reserve range is available in four varietals, Pinot Grigio, Chardonnay, Merlot and Shiraz. The wine used in the range is sourced from the best cool climate regions in Australia such as the Mornington Peninsula, the Adelaide Hills, Wrattonbully and Orange. See yellowtailwines.com hospitalitymagazine.com.au hospitality | august 2010 37
Page 1: Print Post Approved PP349181/00109
Page 5 and 6: HBT/WPR057/HM WINE SHIELD PROTECTS
Page 7 and 8: Food safety Don’t cook if crook W
Page 10: workplace Paid parental leave Do yo
Page 13: NEW PRODUCTS • NEW EQUIPMENT •
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Page 18 and 19: hospitalitychef Philippa Sibley’s
Page 20 and 21: Bulla has all your Yoghurt needs co
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Page 25: Apple crumble, spiced caramel sauce
Page 28 and 29: Celebrating 30 Years of Foodservice
Page 30: poultry & game birds From Dan Hunte
Page 33 and 34: Galantine of truffle stuffed spatch
Page 35: management doctorhospitality I usua
Page 39 and 40: David is a Food & Beverage Manager

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