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EDITOR Rosemary Ryan Ph: (02) 9422 2880 rosemary.ryan@reedbusiness.com.au JOURNALIST Danielle Bowling Ph: (02) 9422 2667 danielle.bowling@reedbusiness.com.au CONTRIBUTORS Christine Salins Ken Burgin Tony Berry ADVERTISING NSW/QLD/VIC Rhonnie Merry Ph: (02) 9422 2481 Fax: (02) 9422 2863 rhonnie.merry@reedbusiness.com.au PUBLISHER David Hovenden Ph: (02) 9422 2274 david.hovenden@reedbusiness.com.au MARKETING Janet Leong Ph: (02) 9422 2644 janet.leong@reedbusiness.com.au GRAPHIC DESIGNER Ronnie Lawrence Ph: (02) 9422 2741 PRODUCTION CO-ORDINATOR Laura Panameno Ph: (02) 9422 8772 laura.panameno@reedbusiness.com.au PRODUCTION DIRECTOR Troy Stevens Ph: (02) 9422 8748 SUBSCRIPTIONS Ph: 1300 360 126 ONE YEAR: $132.00 incl GST TWO YEARS: $220.00 incl GST REED BUSINESS INFORMATION PTY LTD SYDNEY HEAD OFFICE Tower 2, 475 Victoria Avenue, Chatswood, NSW 2067 Australia Ph: (02) 9422 2999 Fax: (02) 9422 2863 hospitalitymagazine.com.au Average Net Distribution Period ending March 10 14,004 MATERIAL The publisher does not accept responsibility for any editorial or advertising material forwarded or held in storage nor will material be automatically returned. Whole or part of this publication cannot be reproduced without prior written approval from Hospitality’s management. EVERYWHERE you turn the MasterChef phenomenon is delivering all sorts of effects that have implications for the foodservice industry. The hospitality employment group that places apprentices with employees, the Hospitality Training Network has said MasterChef had led to a significant increase in inquiries from young people wanting to become chefs — HTN’s chief executive Michael Bennett said demand was now outstripping the number of apprenticeships available. 6 News RSPCA ethical food program attracts support. Don’t cook when your crook, says Government. Horse meat on menu gets strong reaction. 8 Mystery diner Brisbane’s award-winning Bretts Wharf restaurant gets a visit from our roaming diner. 10 Workplace What do the new paternity leave rules mean to you? Editor’s Note The massive surge in interest by younger people who want to enter the industry is great news for the hospitality industry in the long term. The Federal Government is also making a big deal about getting Australia’s youth into apprenticeships. One of the first things Prime Minister Julia Gillard did after calling the election was to announce it would support new work experience places for schools participating in the National Trade Cadetships. It’s announced 50,000 additional work experience places will be contents Print Post Approved PP349181/00109 It's showtime See inside for our BUMPER preview of next month's Fine Food Australia foodservice ■ accommodation ■ beverage ■ management 12 Secret ingredients Q&A with top Indian chef Kumar Mahadevan. 16 Hospitality chef Dessert queen Philippa Sibley in profile. 19 Wine How to create the perfect dessert and wine match. 34 Burgin What can the Australian hospitalit industry learn from a trip across the ditch? No.664 August 2010 DESSERT DOLLARS Are your customers going that final course? Birds of a feather Chefs' menu ideas for poultry and game birds We're having a baby Your parental leave obligations Sweet sensation Why is Philippa Sibley our most unlikely pastry chef? ON THE COVER: provided under the program. It had already announced other funding initiatives for skills training in the Federal Budget as well. But, unfortunately, this is a long term fix and is not much help for a hospitality industry that is facing a critical skills shortage challenge right now. It’s a challenge that has intensified since the industry was king hit by the Government’s move to drop chefs and cooks from the official Skills Occupation List. That decision has seen the number of visas granted for those wanting to become cooks, chefs or pastry chefs in Australia decrease by 53 per cent since 2008. And even more disheartening is the fact that this came at a time when the latest forecasts are predicting strong Features 21 Sweet endings It’s eye rolling time. We check out some of the latest dessert ideas to tempt diners to go that extra mouthful. 27 Birds of a feather From duck to pigeon — some of our top chefs share some of their favourite poultry and game bird recipes from their menus. On the cover of this month’s issue is the acclaimed Melbourne chef who’s been labelled the Australian queen of desserts, a title she’s received because of her delicious way with the course she calls “totally unnecessary” but capable of making diners’ eyes roll back in their heads. In our profile of Philippa Sibley, though, you’ll discover why she is probably one of the most unlikely of chefs to have risen to the pinnacle of acclaim as a pastry growth for the hospitality industry in the coming year. IBISWorld recently predicted an increase of 3.8 per cent in 2010-2011 for the cafe and restaurant industry and an increase of 22 per cent over the next five years. How is the industry to meet the demands for staff in such strong times? Restaurant and Catering Australia has consistently warned about the shortages— it puts the number of chefs the industry could employ right now at about 3,000. It’s great to be encouraging more young people into trades but there also needs to be a strategy to urgently meet the current skills crisis. Rosemary Ryan chef. In our story starting on page 14 Sibley admits to being not much of a sweet tooth and also to actually being allergic to one of the key ingredients she needs to create her much-loved sweet treats. But she also talks about why she loves dessert — the reaction that a sublime dish can elicit from a diner under her spell. “I love the demonstrative reactions of the customers,” Sibley says. 4 hospitality | august 2010 hospitalitymagazine.com.au
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Page 1: Print Post Approved PP349181/00109
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 •
Page 16 and 17: hospitalitychef Sweet treats to del
Page 18 and 19: hospitalitychef Philippa Sibley’s
Page 20 and 21: Bulla has all your Yoghurt needs co
Page 22: desserts numbers of restaurants mak
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 and 36: management doctorhospitality I usua
Page 37 and 38: 7 8 7 Cooley Irish whiskey arrives.
Page 39 and 40: David is a Food & Beverage Manager

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