Haigh's Happenings 30 - Haigh's Chocolates

Congratulations
Mt Gambier
Mount Gambier is South Australia’s second largest
city, and currently its central business district
is being revitalised. The iconic Kings Theatre Building
(now known as the Riddoch Art Gallery) has been
completely refurbished to include a state-of-the-art
multipurpose interpretive centre and a theatrette with
exhibition spaces for the community.
On December 11th 2011, Governor of South Australia Rear
Admiral Kevin Scarce joined City of Mount Gambier Mayor
Steve Perryman and Senator for South Australia Alex Gallacher
to officially open the $8.6 million project. And Haigh’s was
invited to be part of the celebrations.
Alfred Haigh’s store
Haigh’s has a very special connection to Mount Gambier
that goes back more than 100 years. It was in Mount Gambier,
97 Years Old
and Still Growing
On May 1st, it has been 97 years since Alfred Haigh
opened Haigh’s Chocolates in the Beehive building
on the corner of King William Street and Rundle Mall in
Adelaide. We’ve come a very long way since 1915, and
it’s thanks to a growing demand from our customers,
years of service from our skilled and loyal staff, and a lot
of forward planning.
Doubled our staff and production
In the past five years alone, we’ve doubled our turnover and
doubled our team! During our peak times of Christmas and
Easter Haigh’s now employs over 400 people.
Five years ago we were producing 350 tonnes of chocolate a
year, today we are heading towards 700 tonnes. That’s very fast
growth — but we’ve catered for it. In 2011 we completed the
expansion of our Mile End chocolate making facility to allow
production of over 1000 tonnes of chocolate per year. So, we’re
planning ahead.
in the early 1900s (circa 1905), that Alfred Haigh opened a
store making confectionery, cool drinks and ice creams. It
was a big hit with locals and visitors to the city. Over the next
10 years, Alfred’s success gave him enough capital to move to
Adelaide. There, in 1915, he established Haigh’s Chocolates in
the Beehive Corner building on King William Street.
Alfred closed his Mount Gambier store by 1920 but in 1959
his grandson John Haigh returned to the city. Going to the
movies was a popular pastime and for over 10 years, Haigh’s
Chocolate counters in both the Kings and Odeon Theatres
proved to be a very big hit with Mount Gambier movie-goers.
Proud to be involved
At Haigh’s we were delighted to be a part of the opening
ceremony of the new precinct — it was like coming full circle.
To celebrate the exciting new project and our link with Mount
Gambier, a limited range of Haigh’s Chocolates is available
for sale at the Riddoch Art Gallery Gift Shop until the end
of June. h
Committed to keeping the artisan skills
Times of growth are always a challenge, but we’ve been very
careful to stay committed to the artisan skills and traditional
art of fine chocolate making, which is what our customers
have come to know and love. As Chief Executive Officer Alister
Haigh explains,
“Our strategy ensures there is no compromise on those
things that make Haigh’s products unique — tradition,
premium quality and range, and of course the Haigh’s instore
experience. We’re now looking to the future, with a special focus
on planning and celebrating our centenary year in 2015.” h
Alister Haigh with theatre tray from 1960’s.
Photo courtesy of the Border Watch.
Cooks Corner
Chocolate Bread and Butter Pudding
Serves 6
Ingredients:
6 large croissants
30g unsalted butter, softened
120g dark chocolate, broken into pieces
1 cup each of milk and pure (thin) cream
plus extra cream to serve
2 eggs
1/ 2 cup (110g) caster sugar
1 tsp vanilla extract
Icing sugar, to dust
Find us online
www.haighschocolates.com
Method:
• Preheat the oven to 170°C. Grease a 21cm x 27cm
baking dish.
• Slice croissants in half, then overlap in baking dish to make
2 layers.
• Place chocolate in a saucepan with milk and cream and heat
gently over medium heat, stirring until the chocolate melts,
then allow to cool before adding egg mixture.
• Whisk the eggs, caster sugar and vanilla together until
combined.
• Stir in the chocolate mixture then pour over the croissants
and leave for 5 minutes.
• Bake for 30 minutes (the filling will be slightly runny),
remove from oven then allow to cool for 5 minutes.
• Dust the pudding with icing sugar and serve with extra cream.
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Haigh’s Chocolates Stores
SOUTH AUSTRALIA
ADELAIDE
Beehive Corner,
2 Rundle Mall
Adelaide SA 5000
T: (08) 8231 2844
F: (08) 8231 8898
E: beehive@haighs.com.au
Shop 1,
Adelaide Arcade,
116 Grenfell Street
Adelaide SA 5000
T: (08) 8223 1321
F: (08) 8223 4264
E: adarcade@haighs.com.au
Shop 17,
Central Market Arcade,
Victoria Square
Adelaide SA 5000
T: (08) 8212 2511
F: (08) 8212 7051
E: vicsquare@haighs.com.au
PARKSIDE
Visitors Centre
154 Greenhill Road
Parkside SA 5063
T: (08) 8372 7070
Tours: (08) 8372 7077
F: (08) 8372 7083
E: viscentre@haighs.com.au
GLENELG
87B Jetty Road
Glenelg SA 5045
T: (08) 8376 2877
F: (08) 8295 4481
E: glenelg@haighs.com.au
GOLDEN GROVE
Shop 24,
Golden Grove Village
Shopping Centre,
Cnr Golden & Grove Ways
Golden Grove SA 5125
T: (08) 8288 8400
F: (08) 8288 8411
E: ggrove@haighs.com.au
VICTORIA
MELBOURNE
Shops 7 - 8,
The Block Arcade,
282 Collins Street
Melbourne VIC 3000
T: (03) 9654 7673
F: (03) 9662 4244
E: block@haighs.com.au
495 Collins Street,
Melbourne, VIC 3000
T: (03) 9620 3555
F: (03) 9620 3155
E: rialto@haighs.com.au
26 Collins Street
Melbourne VIC 3000
T: (03) 9650 2114
F: (03) 9654 7066
E: collins@haighs.com.au
Shop 6,
191 Swanston Walk
Melbourne VIC 3000
T: (03) 9662 2262
F: (03) 9663 4614
E: swanston@haighs.com.au
TOORAK
499 Toorak Road
Toorak VIC 3142
T: (03) 9827 8713
F: (03) 9827 8089
E: toorak@haighs.com.au
HAWTHORN
715 Glenferrie Road
Hawthorn VIC 3122
T: (03) 9819 5000
F: (03) 9819 5168
E: hawthorn@haighs.com.au
NEW SOUTH WALES
SYDNEY
Shop 1, The Strand Arcade,
412 - 414 George Street
Sydney NSW 2000
T: (02) 9221 6999
F: (02) 9221 8922
E: strand@haighs.com.au
HEAD OFFICE 153 Greenhill Road, Parkside SA 5063
T: (08) 8372 7000 F: (08) 8373 0528
E: admin@haighs.com.au W: www.haighschocolates.com
H a i g h’s
H a p p e n i n g s
Autumn/Winter
2012
Seasonal Sensations

Welcome to our
Autumn Winter Issue
Well, 2012 is gearing
up to be our busiest
year ever. In this Autumn/
Winter edition of Haigh’s
Store Manager, Erika
and the Rialto Team
WILLIAM ST.
KING ST.
COLLINS STREET
STORE
It's Triple Treat Time!
Launching a new product is always a really busy and exciting time here at Haigh’s. After
months and months of hard work (and lots of taste-testing) behind the scenes, we’re
very pleased to introduce you to some fabulous new products.
Coconut Truffle
Marshmallow and Coconut
Season is Here Again!
Fans of our marshmallow and coconut products are in bliss because yes, it’s that time of
year again. We know you miss them, but there’s some very good reasons why Haigh’s only
make these products in the cooler months — marshmallow and coconut are very sensitive
to warmer temperatures, and we don’t use preservatives in our marshmallow. By making
Frogs of SA
Frogs aren’t just cute little amphibians, they also give
us valuable clues to the shape of the environment.
If you can hear the frogs singing in chorus then the
environment’s in good shape — but if the frogs are quiet,
then there’s something wrong with the environment that
Happenings we celebrate
Truffle lovers rejoice, because we’ve created another fabulous seasonal taste
these products available only in the winter season, we can always guarantee the freshest of
we need to look at.
another birthday and
Store Location
sensation to add to this very popular range. Imagine the richness of a truffle
ingredients and the very best quality for you.
At Haigh’s, we’re committed to playing our part in protecting
we revisit our heritage
495 Collins Street,
with a buttery fondant centre made with coconut cream, dessicated raw coconut
our environment and we’re proud to support frog research
in Mount Gambier. Here
Melbourne, Victoria, 3000
(not toasted), and white chocolate, hand dipped in premium milk chocolate,
5 Fabulous Varieties of
projects. Our latest sponsorship is for the publication of ‘Frogs
at Haigh’s we’re always
Telephone
then hand decorated with flecks of white chocolate. You may have noticed the photo on the front?
Moreish Marshmallow
of South Australia’, written by scientists Michael J Tyler and
looking out for the
(03) 9620 3555
Yes, our new Coconut Truffle looks good and tastes even better. But because of the coconut, this
Steven J Walker. This book is designed to help students as well
environment and so we’re
Facsimile
truffle is available only from April to October, in line with our Marshmallow and Coconut season,
as naturalists who are keen to contribute to the knowledge of
proud to be sponsors of
a new book. And there’s
Rialto on Collins (Melbourne)
(03) 9620 3155
email: rialto@haighs.com.au
so don’t miss out.
Coconut Rough — clusters
Marshmallow Kokettes
South Australian frogs.
Haigh’s Chocolate Frogs have been enjoyed by generations
lots of news for your taste buds, too! It’s Marshmallow
Season, we launch some delicious new products, there’s
another great recipe on the back and another recipe card
to collect instore. I hope you enjoy your read. h
In the heart of the financial district, at the New York end of Collins Street is where you’ll
find our newest Melbourne store. Number 495 Collins Street is right next door to the
InterContinental Melbourne The Rialto Hotel.
Opening Hours
Monday
Tuesday
8.30am - 6.00pm
8.30am - 6.00pm
Cherry and Coconut Cluster
Our new Cherry and Coconut Cluster is made with toasted coconut and not just one
type of cherry, but two. It’s this glacé and dried cherries combination that gives
you a delicious taste treat that’s both sweet and tangy. Generously mixed with
Milk Rocky Road — the
original and still a huge
favourite with so many of
of lightly roasted desiccated
coconut mixed with milk
chocolate, it’s a taste
sensation.
— a generous amount of
delicious premium milk
or dark chocolate covering
light and fluffy vanilla
of Australians since we first introduced them in the 1930s.
Made from our award-winning chocolate, Haigh’s Frogs are
available in 3 sizes — Original (20g), Midi (125g) and Super
Frog (375g) in 3 fabulous flavours – milk, dark and milk
Haigh’s store is located within a heritage-listed Queen Anne style building that dates back to
Wednesday 8.30am - 6.00pm
rich dark chocolate, it’s the perfect addition to our cluster collection. So now
our customers, Milk Rocky
and raspberry flavoured
peppermint. h
Alister Haigh
the late 1800s. And whether you’re staying in the hotel or visiting the busy Docklands, our Rialto
team is always ready to help you find something delicious.
Thursday
Friday
8.30am - 6.00pm
8.30am - 7.00pm
there are three! Milk Almond Cluster, White Chocolate Cluster with Cranberries
and Pistachios, and now our new Cherry and Coconut Cluster. There’s sure to be one to suit every
Road is made with smooth
milk chocolate, our fluffy
marshmallow. Because
Kokettes are completely
Chocolate Walking Tours
Chief Executive Officer
Campbell at work in the kitchen
And that’s not to forget everyone working in those tall office towers! Our Rialto team specialises
in corporate orders, large and small, and we can even deliver them to your office. h
John’s Kitchen Rules
Saturday
Sunday
9.00am - 5.00pm
11.00am - 4.00pm
goes up. But no matter how big the kitchen gets, we still cook
member of your family.
Citrus Chocs
And now for something quite different — the creamy flavour of this treat has been likened to
lemon cheese cake. Mmmmm…imagine a round, soft, lime and lemon flavoured fruit centre coated
marshmallow plus cherries
and almonds.
Dark Rocky Road — made
with a delicious combination
Toasted Marshmallow
coated in a thicker layer of
chocolate which seals in the
marshmallow’s freshness,
these marshmallow treats
are available all year round.
Looking for something to do this weekend in Melbourne? How about a Chocolate
Walking Tour? Suzie’s guided walks are guaranteed to take you to the best shops and
cafés to buy and eat chocolate — and most tours include a stop at Haigh’s.
So which of Suzie’s tours will tempt you? You can choose from her Chocoholic Brunch,
John Hanns has been with Haigh’s for over 20 years in a
variety of roles. These days, as Production Supervisor,
he’s the boss of the kitchen, or the ‘cooking room’ where
we make our chocolate centres and our truffles.
in the traditional way. In fact, our kitchen still has some of
the original machinery that John learnt on when he did his
apprenticeship here in the mid 1970s!
Training and upskilling of staff has always been important
at Haigh’s, however John explains that these days it’s become
in a thin layer of dark chocolate, then generously coated in layers of creamy white chocolate. This
deliciously light and tangy chocolate treat is a recent addition to our range and has already become
a new favourite. h
of hazelnuts, cherries and
raisins, Dark Rocky Road is
the perfect winter treat for our
dark chocolate fans.
— cubes of fluffy vanilla
marshmallow tossed in
toasted coconut, just melts
in your mouth!
Specially for You
Coconut Lovers
Chocolate Historical, Chocolate Lovers, Chocolate Indulgence, Chocolate Taste, Chocolate
Delights or Chocolate Sunday and Chocolate Treats Walks. The leisurely tours take about 2 hours
on Fridays, Saturdays or Sundays, or if you have some chocoholic friends or family members,
Suzie would be very happy to arrange another time to suit your group.
With Suzie or one of her other chocolate friends as your host, you’ll discover Melbourne’s
All our centres are made fresh daily, rolled or cut then left to
cool overnight. The next day they are sent to the enrober to be
coated in milk or dark chocolate.
There are up to 8 staff working 2 shifts in the cooking room,
even more of a focus.
“Here at Haigh’s, it’s not just about pushing a button
on a machine. We’re still manufacturing in the traditional
manner. So when we’re looking for staff, we want people
Coconut & Macadamia Block is Back
Yum! A truly delicious combination of crunchy Australian macadamia nuts and toasted coconut,
mixed with our premium milk chocolate. This product was released two years ago for a winter trial
and thanks to all the fans out there, it proved
Continuing our theme of marshmallow and coconut,
we’ve got a fabulous recipe card instore right now.
Chocolate Peppermint and Coconut Slice has been
world of chocolate as you explore the city’s streets, lanes and arcades. Or just take a tour for
some fun and to treat yourself to a bit of delicious decadence — and a taste or two of Haigh’s
Chocolates of course!
To book your tour or for more delectable details, please visit www.chocoholictours.com.au or
and they make up to 36 different batches every day. Why so
who can cook and who know about the art of making
to be so popular it’s now become part of our
created using Haigh’s Chocolate Hazelnut Cookies and
contact Susie Wharton – (03) 9815 1228 or 0412 158 017 h
many? Well, we choose to make small batches more frequently
so they are always fresh.
Over the years, our kitchen has increased in size a number
confectionery. These days, it’s hard to find confectioners,
so we’re now putting more into training and upskilling
our staff and we’re doing our very best to keep these artisan
winter collection. If you loved it before, you’ll
be glad it’s back — and if you didn’t get a
taste then, make sure you get one this time.
Milk Peppermint Chocolate Tablets. Chocolate Peppermint
and Coconut Slice is super simple to make and absolutely
delicious to eat. Make sure you pick up your Recipe Card
Like us? Like us on facebook. It’s the best place to keep up-to-date instantly with everything that’s
happening around Haigh’s and all things chocolatey. You can join our mailing list, take part in our
of times, and it’s due for another expansion as production
skills alive.” h
Available instore now. h
next time you’re shopping at Haigh’s. h
Customer Survey, win chocolate and more. Find us on facebook.com/haighs