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Dec 2018/Jan <strong>2019</strong><br />

BAKING<br />

BUSINESS<br />

LA TORRE | PHILLIP ISLAND | PAIN AU TIRAMISU<br />

DISCOVER THE<br />

BAKING BUSINESS 1


BAKELS<br />

BAKELS NEW<br />

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CONTACT YOUR LOCAL BAKELS REPRESENTATIVE<br />

FOR A FREE DEMONSTRATION<br />

CALL | 1300 368 394 |<br />

WWW.BAKELS.COM.AU<br />

@AUSTRALIANBAKELS<br />

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INSIDE.<br />

14 30 56<br />

PAGE 04<br />

IN THE MIX<br />

PAGE 14<br />

HAND PICKED // La Torre<br />

PAGE 18<br />

SHOP TALK<br />

PAGE 24<br />

ON THE MAP // Phillip Island<br />

PAGE 32<br />

SPOTLIGHT ON // R U OK<br />

PAGE 39<br />

HOMEGROWN // Teff (Outback Harvest)<br />

PAGE 40<br />

RECIPE // Hot Cross Buns<br />

PAGE 42<br />

RECIPE // Medialunas<br />

PAGE 44<br />

MASTERCLASS // Pain Au Tiramisu<br />

PAGE 52<br />

HOT PRODUCTS<br />

PAGE 54<br />

IN THE REGIONS // Dark Side Chocolates<br />

PAGE 58<br />

ON SHOW<br />

PAGE 68<br />

COMING UP<br />

ABN 70 010 660 009<br />

PUBLISHER<br />

The Magazine Publishing<br />

Company PO Box 406,<br />

Nundah Qld 4012<br />

Email: baking@tmpc.com.au<br />

Web: www.tmpc.com.au<br />

EDITORIAL Email: baking@tmpc.com.au<br />

ADVERTISING Telephone (07) 3866 0000 Facsimile (07) 3866 0066<br />

Views expressed in any article in Australian <strong>Baking</strong> Business are those of the individual contributor and not necessarily those of the publisher. The publisher cannot<br />

accept any responsibility for any opinions, information, errors or omissions in this publication. To the extent permitted by law, the publisher will not be liable for<br />

any damages including, special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss<br />

of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damage.<br />

Advertisements must comply with the relevant provisions of the Competition and Consumer Act 2010. Responsibility for compliance with the Act rests with the<br />

person, company or advertising agency submitting the advertisement.<br />

COPYRIGHT All rights reserved. Copyright of articles and photographs of <strong>Baking</strong> Business remain with the individual contributors and may not be reproduced<br />

without permission. Other material may be reproduced, but only with the permission of The Magazine Publishing Company.<br />

BAKING BUSINESS 1


ED'S<br />

LETTER.<br />

The <strong>Baking</strong> Business team is staring down<br />

the barrel of a rapidly approaching holiday<br />

season, wondering how the heck we got<br />

here so quickly, as I’m sure many of you out<br />

there are as well.<br />

But as the saying goes, time flies when<br />

you’re having fun. And there’s been lots of<br />

it this year, with the team meeting bakers,<br />

pastry chefs, chocolatiers, providores and<br />

suppliers from all corners of the country.<br />

We’re constantly amazed by the innovation,<br />

passion and excellence that thrives within<br />

our incredible baking community.<br />

If you follow our Instagram<br />

(@bakingbusinessmag) you’ll be aware we<br />

recently farewelled our wonderful <strong>Baking</strong><br />

Business editor Martine, who is now busy<br />

making the final edits to her first novel—a<br />

horror/thriller nailbiter—which should<br />

hopefully be published and on bookstore<br />

shelves in the not-too-distant future.<br />

So, come <strong>2019</strong> we’ll have a new editor in the<br />

hot seat, armed with loads of exciting and<br />

fresh new content for the year ahead.<br />

In the meantime, we’re looking forward<br />

to some time off before jumping into a<br />

brand-new year with you all. From all of us<br />

at <strong>Baking</strong> Business, we wish you a very safe<br />

and joyous festive season and a prosperous<br />

new year. Happy baking!<br />

– Nadia, Interim Editor<br />

WE'RE LOVING...<br />

NICE BUNS<br />

Noîsette's Mini Brioche Buns in original,<br />

beetroot, matcha and squid ink<br />

variants are not only visually gorgeous<br />

but sweeter, softer and richer than a<br />

traditional white roll. The Melbournebased<br />

company makes thousands of<br />

these buns each day for its wholesale<br />

customers, ranging from cafes and<br />

restaurants to hotel and catering<br />

groups. These brioche babies look<br />

fantastic when placed together on a<br />

tasting board or platter, making them<br />

perfect for shared dining during the<br />

summer months.<br />

HIP TO BE SQUARE<br />

When the team at Weirdoughs in<br />

Melbourne decided to think outside the<br />

square for their latest pastry creation, they<br />

got literal, creating the uber-cool Croissant<br />

Cube. It's looks aren't the only unique<br />

thing either—as with all of Weirdoughs<br />

products, the pastry is made using vegan<br />

butter made from macadamia, cashew<br />

and coconut oil. The plant-based bakery<br />

is the latest venture for Amanda Walker<br />

and Mark and Sam Koronczyk, owners of<br />

vegan-based Lord of the Fries, along with<br />

co-owners Ruby Shine, Shaunn Anderson,<br />

and Mark and Attil Filippelli.<br />

TASTE THE HIGH LIFE<br />

Just when you thought there was only one<br />

thing blazing up Snoop Dogg’s kitchen, he’s<br />

gone and released his first ever cookbook.<br />

Delivering 50 recipes from his own<br />

collection, From Crook to Cook features<br />

OG staples like Baked Mac & Cheese and<br />

Fried Bologna Sandwiches with Chips, and<br />

new takes on classic weeknight faves like<br />

Soft Flour Tacos and Easy Orange Chicken.<br />

Snoop's giving a taste of the high life with<br />

remixes on fare such as Lobster Thermidor<br />

and Filet Mignon, all accompanied by The<br />

Doggfather's epic stories, archival photos<br />

and more. In bookstores now.<br />

2 BAKING BUSINESS


SC00571AA


I N<br />

THE<br />

MIX.<br />

BAKING BIG GUNS REFOCUS THEIR SIGHTS<br />

Michael and Pippa James have sold their much-loved Tivoli Road<br />

Bakery to Little Virtual Pty Ltd.<br />

Tivoli Road Bakery is a favourite in Melbourne, and its owners<br />

are famous for their work pioneering a local grain economy,<br />

connecting farmers and producers, and delighting customers with<br />

their innovative flavours and artisan products.<br />

In a farewell posted on social media, Michael said, “Our goal was<br />

to be part of the community and make the best product we could<br />

from the best ingredients around us, while also engaging with the<br />

baking community, sharing what we know as well as learning from<br />

them. We have made lifelong friends in this community.”<br />

The couple has no immediate plans.<br />

“We are immensely proud of what we have achieved at Tivoli Road<br />

Bakery, and we are very much looking forward to some time off<br />

before we map out our next chapter,” Michael says.<br />

“We have decided to sell the business to allow us time, after five<br />

years of being absorbed in all aspects of its running, to consider<br />

new opportunities.”<br />

Michael says the hardest part of leaving was considering the<br />

impact on staff and customers.<br />

“We cannot thank them enough for embracing us, and Tivoli Road<br />

Bakery, into their lives.”<br />

Little Virtual Pty Ltd have received the recipe and supplier details<br />

for the bakery’s current product offering and intend to operate the<br />

bakery as is, including retaining current staff.<br />

What’s next for Michael and Pippa, we’ll have to wait and see.<br />

4 BAKING BUSINESS


IN THE<br />

MIX<br />

DOING GOOD THROUGH BREAD & BUTTER<br />

HOW TO<br />

BEAT THE<br />

HEAT<br />

TAFE NSW Ultimo Retail <strong>Baking</strong><br />

teachers are delivering onsite bakery<br />

training to refugees and asylum seekers<br />

in collaboration with the Bread & Butter<br />

Project.<br />

The Bread & Butter Project is a social<br />

enterprise artisan bakery delivering<br />

handmade bread to the food lovers of<br />

Sydney. Established in 2011 by Bourke<br />

Street Bakery founders David McGuinness<br />

and Paul Allam, the organisation provides<br />

employment pathways to the baking<br />

industry for refugees and asylum seekers.<br />

All profit generated by the business<br />

goes towards training and employment<br />

opportunities for participants.<br />

The partnership between TAFE NSW<br />

and The Bread & Butter Project sees<br />

TAFE NSW Ultimo retail baking teachers<br />

deliver on-the-job training and education<br />

support to participants. At the end of the<br />

12-month paid traineeship, participants<br />

are equipped with industry experience<br />

and a Certificate III in Food Processing<br />

qualification from TAFE NSW.<br />

TAFE teacher Laurie Donnelly says the<br />

partnership gives teachers the opportunity<br />

to provide training to the less fortunate.<br />

“The TAFE NSW and The Bread & Butter<br />

Project partnership is an incredible<br />

opportunity for teachers to ultilise their<br />

extensive skillset to train and support<br />

people in Sydney’s disadvantaged<br />

communities.<br />

“We guide students through the theory<br />

of bread making and operations behind<br />

running a bakery. We also cover a range<br />

of recipes and deliver workshops on<br />

workplace health and safety.”<br />

Rob Schonberger, General Manager,<br />

Bread & Butter Project, says on-the-job<br />

training delivered by TAFE NSW enables<br />

the students to be job-ready, and armed<br />

with practical experience to enter the<br />

workforce.<br />

“Our students come from all walks of life<br />

and enter the project with their own story<br />

of what the refugee experience embodies.<br />

Every student that participates in the<br />

project gains employment, which is our<br />

fundamental core mission.<br />

“TAFE NSW teachers are the training<br />

experts who support the industry and<br />

community whilst helping The Bread &<br />

Butter project continue to expand.<br />

“Our project is a powerful stepping-stone<br />

for refugees. The TAFE NSW training not<br />

only covers the baking essentials, but also<br />

equips students to understand business<br />

operations and processes behind running<br />

a bakery—a fundamental skillset that sets<br />

them up for success,” he says.<br />

With the mercury soaring as we enter<br />

summer, Callebaut is giving hospitality<br />

businesses some tips on how to<br />

correctly prepare and store chocolate<br />

to ensure it lasts through their warmest<br />

and busiest period.<br />

To give your chocolates a shiny result<br />

that can be maintained during shelf life,<br />

it’s important to prepare them correctly.<br />

Before storing your products ensure<br />

that you leave them to cool, harden<br />

and crystallise. This should be done in<br />

a fridge with a temperature between<br />

14-18°C and a relative humidity of 60 per<br />

cent. For smaller items, half an hour in the<br />

fridge is sufficient, however, larger items<br />

will take a lot longer. Once the moulded<br />

products have contracted sufficiently<br />

and are no longer sticking to the mould<br />

they are ready for storage.<br />

The first step to maintaining your<br />

chocolate’s taste, shine and colour is<br />

to find packaging that is suitable for<br />

chocolate and store them in either a<br />

chocolate fridge, or room that has a<br />

consistent temperature between 18-20°C.<br />

It’s vital that the storage temperature<br />

of the chocolate remains constant as it<br />

slows down the white-grey discolouration<br />

known as fat bloom that appears naturally<br />

on the chocolates' surface.<br />

It’s important to note that fat bloom<br />

can appear faster when working with<br />

fat-based fillings for your pralines. The<br />

best way to prevent this is by adding<br />

five to six per cent cocoa butter to your<br />

filling and then pre-crystallising it.<br />

Along with a constant temperature<br />

it is also best to store your chocolate<br />

in a space that is not too humid or<br />

too cold where it will be exposed to<br />

condensation, as this can result in sugar<br />

bloom. Sugar bloom can also be caused<br />

by temperature shocks, so ensure that<br />

when you’re moving your chocolate to a<br />

new environment that you give it a few<br />

hours to climatise before unpacking.<br />

Finally, never store your chocolate near<br />

strong-smelling products like coffee,<br />

garlic and onion, as chocolate has the<br />

tendency to absorb odours.<br />

Have some news? EMAIL BAKING@TMPC.COM.AU TO SHARE YOUR STORY.<br />

BAKING BUSINESS 5


IN THE<br />

MIX<br />

BAKERY DU<br />

JOUR AQUIRED<br />

MV00606AB<br />

International bakery group, Lantmännen Unibake, has signed an<br />

agreement to acquire Australian pastry manufacturer Bakery<br />

Du Jour. The acquisition is a key step to expand Lantmännen<br />

Unibake’s global footprint.<br />

Family-owned Bakery Du Jour was founded more than 20 years<br />

ago and is a leading supplier of premium pastry products to major<br />

Australian retailers as well as foodservice customers. Bakery Du Jour<br />

employs around 90 people and is located in Melbourne.<br />

Since 2006, Lantmännen Unibake has been successfully exporting<br />

pastry products to the Australian market. The acquisition of<br />

Bakery Du Jour now supports Lantmännen Unibake’s growth with<br />

locally produced products.<br />

“Bakery Du Jour has a strong, customer-focused company culture<br />

with highly engaged people, an attractive market position as well<br />

as business model. Building on our passion for baking, quality<br />

focus and innovation, we believe there is great potential to grow<br />

the combined businesses further and continue to deliver great<br />

results,” Lantmännen Unibake CEO Werner Devinck said.<br />

Fernando Gaspar, owner of Bakery Du Jour, said, “In order to grow<br />

Bakery Du Jour further and realise its full potential, we have been<br />

looking for a strong business partner with the necessary skills,<br />

experience and industry expertise. With Lantmännen Unibake we<br />

have found that.”<br />

The transaction is subject to approval by authorities. Until closing,<br />

both companies will continue to operate independently.<br />

+ DID YOU KNOW<br />

A senate inquiry has urged the<br />

government to phase out all single-use<br />

plastic items such as coffee cups, chip<br />

packets and takeaway containers by 2023.<br />

6 BAKING BUSINESS


SC00505AC


IN THE<br />

MIX<br />

AUSSIE DIETS NOT UP TO SCRATCH<br />

As we age, our food and nutrient requirements change. However,<br />

according to a new report from the Australian Institute of Health<br />

and Welfare (AIHW), one thing remains consistent across all ages:<br />

the quality of our diet is poor.<br />

The report, Nutrition Across the Life Stages, presents data on<br />

Australian diets across the stages of life, mapping whether<br />

or not different age groups are meeting Australia’s food and<br />

nutrient recommendations.<br />

The Australian Dietary Guidelines encourage people to consume<br />

the right types and amounts of food to support their energy and<br />

nutrient needs, consisting of a variety of foods from the five food<br />

groups (vegetables, fruit, grains, lean meat and alternatives, and<br />

dairy products and alternatives), while also limiting intake of foods<br />

containing saturated fat, added salt, added sugars and alcohol. They<br />

also encourage breastfeeding when possible, and preparing and<br />

storing food safely.<br />

The report shows that across all stages of life, Australians generally<br />

do not eat enough food from the five food groups.<br />

“For example, very few of us eat enough vegetables. This is<br />

at its worst among children aged two to 18 years, 99 per cent<br />

of whom do not eat enough vegetables,” AIHW spokesperson<br />

Claire Sparke said.<br />

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Similar results were seen for the other food groups. When looking<br />

at the average daily intake of foods for different age groups, only<br />

children aged two to eight meet the fruit recommendations. For<br />

grains, only males aged four to 11, females aged nine to 11 and females<br />

aged 71 and older meet the recommendations. Toddlers aged two to<br />

three are the only group to meet the dairy recommendations.<br />

“We are also consuming too much added sugars, saturated fat and<br />

salt, which is probably because about one-third of Australians’ energy<br />

intake comes from discretionary food. Discretionary foods are foods<br />

and drinks that are not necessary to provide the nutrients we need and<br />

include items such as cakes, biscuits, confectionary, pastries, potato<br />

chips, soft drinks and alcoholic drinks.<br />

“The level of discretionary foods consumed is even higher for<br />

teenagers, making up more than 40 per cent of their daily energy<br />

intake,” Ms Sparke said.<br />

For children, cakes, muffins, sweet biscuits, chips and ice cream<br />

are some of the leading contributors to their intake of discretionary<br />

food. For adults aged 51–70, alcoholic drinks account for more than<br />

one-fifth of discretionary food intake.<br />

“In the teenage years, when discretionary food intake peaks, it is<br />

concerning that the data also shows a decline in physical activity at<br />

the same time. Physical activity levels are lower among teenagers—<br />

both girls and boys—than any other age group,” Ms Sparke said.<br />

Despite these concerning findings, the report does have some<br />

good news.<br />

“We’re generally getting enough of the nutrients we need in our<br />

diets; however, iron and calcium intakes for girls and women in<br />

some age groups do need to improve,” she said.<br />

“Since 1995, we’ve also seen a general decrease in the contribution<br />

of added sugars and fat to our energy intake, as well as a fall in<br />

how much discretionary food we’re eating,” Ms Sparke said.<br />

In addition to examining nutrition over different stages of life, the<br />

report also looks at the diets of different population groups. It<br />

shows that there is little difference in the diets of Indigenous and<br />

non-Indigenous Australians, but that a person’s socioeconomic<br />

status and distance from a major city play an important role.<br />

“Australians living in major cities have healthier diets and lower levels of<br />

physical inactivity and overweight and obesity than those living in more<br />

remote areas. The same is true for those in higher socioeconomic areas<br />

compared with those in lower socioeconomic areas,” Ms Sparke said.<br />

8 BAKING BUSINESS


IN THE<br />

MIX<br />

MAJOR BISCUIT<br />

Ferguson Plarre Bakehouses are selling<br />

gingerbread men in the likeness of urban<br />

saint and former Melburnian of the Year<br />

Salvation Army Major Brendan Nottle.<br />

3AW’s Neil Mitchell and Melbourne<br />

Deputy Lord Mayor Arron Wood initiated<br />

the concept on air; prompting the search<br />

for a bakery to create the Gingerbread<br />

Nottles. Fourth-generation baker<br />

Steve Plarre heeded the call, taking the<br />

Gingerbread Nottle from idea to reality.<br />

Ferguson Plarre is contributing one dollar<br />

from the sale of each Gingerbread Nottle<br />

to the Salvation Army Melbourne Project<br />

614 Night Café Safe Space, which was<br />

established to respond to the needs of<br />

Melbourne’s homeless community.<br />

“As a fifth generation Melbournebased<br />

family business, Ferguson Plarre<br />

is acutely aware of the great work that<br />

the Salvation Army do in Melbourne,”<br />

Steve says.<br />

CHARGES LAID AGAINST<br />

STRAWBERRY SABOTEUR<br />

A Queensland woman was recently<br />

charged with inserting needles into<br />

strawberries, triggering a nationwide<br />

food-tampering crisis.<br />

My Ut Trinh, 50, was charged with<br />

seven counts of contamination<br />

of goods with intent to cause<br />

economic loss after police identified<br />

her DNA on a needle found in a<br />

strawberry punnet in Victoria, news.<br />

com.au reported.<br />

According to the report, prosecutors<br />

allege the former strawberry farm<br />

supervisor was seeking revenge over<br />

a workplace grievance when she<br />

contaminated the fruit.<br />

A Brisbane Magistrates Court<br />

heard the accused allegedly<br />

told a co-worker, “If I hate<br />

anyone, I would<br />

“We are proud and delighted to donate<br />

one dollar from every Gingerbread Nottle<br />

sold online or at any of our 75 locations<br />

to the Salvation Army Melbourne Project<br />

614 Night Café Safe Space; such a worthy<br />

cause in the lead up to Christmas.”<br />

put the needle in the strawberry and<br />

make them go bankrupt.”<br />

Trinh was granted bail after her<br />

lawyer argued the case against her<br />

was circumstantial.<br />

“There is no motive. There has been<br />

no suggestion why this would occur,”<br />

Mr Dore said.<br />

IN<br />

SEASON<br />

Apples<br />

Asian greens<br />

Avocados<br />

Bananas<br />

Beans<br />

Berries<br />

Broccoli<br />

Capsicums<br />

Celery<br />

Chillies<br />

Cucumbers<br />

Eggplant<br />

Figs<br />

Grapes<br />

Guava<br />

Kiwifruit<br />

Lettuce<br />

Limes<br />

Lychees<br />

Mangoes<br />

Melons<br />

Nectarines<br />

Oranges<br />

Papaw<br />

Passionfruit<br />

Peaches<br />

Pears<br />

Pineapples<br />

Potatoes<br />

Squash<br />

Sweet corn<br />

Tomatoes<br />

Wattle seed<br />

Zucchini<br />

SPOTLIGHT ON: ZUCCHINI<br />

Zucchinis, or courgettes, are a summer<br />

squash, which can reach nearly one metre in<br />

length, but are usually harvested at about 15<br />

centimetres when they’re still sweet.<br />

Zucchinis are usually sold by colour rather<br />

than variety and can be dark green,<br />

yellow or pale green.<br />

Their smooth skin and slightly<br />

sweet flesh mixes well with a<br />

variety of ingredients and<br />

dishes such as salads, pastas,<br />

muffins, omelettes, breads<br />

and biscuits.<br />

Look for brightly coloured<br />

and firm zucchinis<br />

without wrinkles, bruises<br />

or soft spots.<br />

Zucchinis in Australia<br />

grow best in warm, dry<br />

conditions with lots of<br />

sun, and are ready for<br />

harvesting over summer.<br />

BAKING BUSINESS 9


MV00483AF<br />

10 BAKING BUSINESS


IN THE<br />

MIX<br />

BRUNS BAKERY SECOND<br />

ANNUAL DONUT FLOAT<br />

Bruns Bakery’s annual donut float in Brunswick Heads was a<br />

success for its second year running.<br />

Approximately 530 people came to watch 800 inflatable, mintgreen<br />

donuts float down the town’s iconic river.<br />

The charity event raised $4000 for the Brunswick Heads Surf Life<br />

Saving Club, which volunteers its time to keep the community safe.<br />

Bruns Bakery owner Mel Hogan said the bakery wanted to raise<br />

money for a deserving local group.<br />

“The Surf Club seemed like the perfect fit to tie in with the water<br />

based event,” Ms Hogan said.<br />

“These guys are… a vital service for the town we live in as we are<br />

surrounded by beautiful beaches and rivers in Brunswick Heads.”<br />

The Surf Club also provided their services at the event by<br />

providing water and first aid.<br />

Ms Hogan said the event started as a fun way to celebrate the<br />

bakery’s first birthday in a way that involved the customers and<br />

contributed back to the local community.<br />

She said the day was a time for support, celebration and giving back.<br />

“Owning and running a business can be tough and serious at<br />

times, with focus on numbers and hitting targets,” Mr Hogan said.<br />

“The Donut Float is an opportunity to have some fun!<br />

“We get to show our community a good time, be a part of<br />

something innovative and celebrate our success.<br />

“But, of course, the icing on the donut… is being able to give back<br />

and raise funds for our local community and support the Surf Club.”<br />

Ms Hogan is grateful for the event’s volunteers, the support of her<br />

team of staff and the loyal Bruns Bakery customers.<br />

She specially mentioned Mauri ANZ, PFD Food Services,<br />

PE Foods, Coca Cola Amatil, Monster Energy and Whatever<br />

Brunswick Heads, for contributing to the day with supply of<br />

products and services on the Donut Float.<br />

MV00497AE<br />

Credit: Niche Pictures Lyn McCarthy<br />

BAKING BUSINESS 11


FARMING<br />

WITH<br />

FIT BITS<br />

IN THE<br />

MIX<br />

HEILALA VANILLA UNVEILS NEW LOOK<br />

Australia’s national science<br />

agency CSIRO and agtech<br />

startup Cerest Tag has<br />

created a new type of ‘fit bit’<br />

to track livestock activity and<br />

movement.<br />

Co-funded by MLA Donor<br />

Company, the GPS-enabled<br />

device takes the form of a<br />

smart ear tag and tracks<br />

animal movement via Internet<br />

of Things (IoT) capability.<br />

Using on board accelerometers,<br />

the tag sends out alerts for<br />

unusual activity patterns that<br />

are triggered if an animal has<br />

been stolen, escaped or even if<br />

an animal is sick or giving birth.<br />

The world-first ear tags are<br />

designed for improved retention<br />

and to last throughout the<br />

animal’s lifetime.<br />

The tag was successfully<br />

trialed last week on 100 cattle<br />

at CSIRO’s Lansdown Research<br />

Station near Townsville, QLD.<br />

According to CEO of Ceres<br />

Tag David Smith, the tag will<br />

reduce risks and operating<br />

costs, improve efficiency and<br />

assist with traceability.<br />

CSIRO aims to create a<br />

smaller, lighter tag, as well as<br />

added functionality such as<br />

a temperature sensor, which<br />

could alert farmers to illnesses<br />

at an earlier stage.<br />

Award-winning vanilla company Heilala<br />

Vanilla is unveiling a fresh new look<br />

following its 10-year anniversary.<br />

The brand refresh aims to reflect the<br />

company’s purpose and mission and<br />

has a greater focus on the consumer.<br />

The first unveiling is the <strong>Baking</strong> Blend<br />

range, comprising of Heilala pure vanilla<br />

extract blended with added natural<br />

vanilla flavours.<br />

The range will use a more bakerfriendly<br />

format, with the Heilala <strong>Baking</strong><br />

Blend Vanilla Paste moving to a<br />

squeezable aluminium.<br />

The rebranding is rolling out across<br />

all Heilala products over the next few<br />

months.<br />

"Celebrating 10 years of the brand is a<br />

huge milestone for us and it felt fitting<br />

KING STREET BAKERY OPENS<br />

IN BOWEN HILLS<br />

The team behind Brisbane’s<br />

hugely popular French restaurant<br />

Montrachet has opened King Street<br />

Bakery in Bowen Hills to the delight<br />

of Brisbane locals.<br />

“It’s important for the [bakery] to<br />

have [its] own brand and identity<br />

away from Montrachet,” Kellam told<br />

Broadsheet of the decision to name<br />

the new venue King Street Bakery.<br />

“The team has worked hard enough<br />

in the past 12 months to start<br />

[making a name for themselves].”<br />

to recognise the achievement with a<br />

fresh new look,” Heilala Vanilla CEO<br />

Jennifer Boggiss said.<br />

“We are committed to delivering<br />

top quality vanilla products while<br />

continuing our mission of being<br />

a purpose-led business, through<br />

supporting our vanilla growing<br />

communities in Tonga."<br />

Heilala Vanilla’s purpose is to<br />

empower women in the South Pacific<br />

agricultural communities, so their<br />

children have choices.<br />

Heilala Vanilla began as an aid project<br />

in 2002, when a New Zealand family<br />

established a vanilla plantation.<br />

The brand was officially established in<br />

2008 and has had a significant impact<br />

on the local community in Tonga.<br />

The new bakery has been fitted<br />

out with a 100sqm temperaturecontrolled<br />

kitchen and pumps<br />

out a mouth-watering array of<br />

baked goods, including fresh<br />

bread, tarts, quiches, croissants,<br />

Danishes and éclairs.<br />

There’s also a breakfast and lunch<br />

menu developed by chef Jamie<br />

Pearce, boasting standard faves<br />

such as bacon and eggs as well as<br />

apple and caramel with brioche<br />

and speculaas.<br />

12 BAKING BUSINESS


CHRI_<br />

STMAS<br />

MERRY<br />

XMAS<br />

MESSAGES//<br />

BEST WISHES<br />

FOR THE<br />

FESTIVE SEASON<br />

FROM BAKING<br />

BUSINESS AND<br />

ITS SUPPORTERS<br />

MV00635AA<br />

MERRY<br />

CHRISTMAS<br />

Robert, Kaye and staff would<br />

like to wish all their customers<br />

a Merry Christmas and<br />

a prosperous New Year!<br />

We look forward<br />

to seeing you<br />

in <strong>2019</strong><br />

Mackies would like to<br />

wish you a Merry Christmas<br />

and a Happy New Year.<br />

“Have a safe and happy festive season”<br />

Thank you<br />

for all your<br />

support during<br />

2018 and we look<br />

forward to seeing<br />

you all in <strong>2019</strong>.<br />

We look forward to your<br />

continued support in <strong>2019</strong><br />

We wish everyone a<br />

very Merry Christmas<br />

and a Happy New Year<br />

MV00642AA<br />

MV00458AM<br />

From everyone on the Kwik Lok team...<br />

We wish you a merry festive<br />

season and happy new year.<br />

Thank you to all our valued customers<br />

for your past support and look forward<br />

to being of service throughout <strong>2019</strong>.<br />

All About Bakery Equipment would like to<br />

thank you for your business throughout 2018<br />

and look forward to working with you in <strong>2019</strong>.<br />

We hope that everyone has a safe and happy<br />

holiday season.<br />

We will be closing on Friday 21 December 2018 at 3pm and<br />

re-opening on Monday 14 <strong>January</strong> <strong>2019</strong> at 8.00am<br />

ALL ABOUT<br />

Buying & Selling New & Used Bakery Equipment<br />

Ph: 07 3889 5700<br />

sales@allaboutbakery.com.au<br />

www.allaboutbakery.com.au<br />

20 Brewer Street, Clontarf QLD<br />

SC00583AA SC00574AA<br />

BAKING BUSINESS 13


14 BAKING BUSINESS


HAND<br />

PICKED<br />

VIVA LA<br />

TORRE//<br />

WORDS NADIA HOWLAND | IMAGES MURRAY HARRIS PHOTOGRAPHY<br />

<strong>Baking</strong> Business gets a taste of the sweet life at La Torre<br />

Cake Shop in Fairfield, west of Sydney.<br />

BAKING BUSINESS 15


HAND<br />

PICKED<br />

Naeem and Robert in<br />

the shop together<br />

Few bakeries have stood the test of<br />

time as dutifully as La Torre Cake Shop.<br />

It first opened in 1974 as a bread shop<br />

that mostly sold dried and frozen pasta,<br />

until the owners moved their operation<br />

to larger premises in 1982. They sold La<br />

Torre to Robert and Grace Lagrange, who<br />

had settled in Australia after leaving their<br />

native Argentina.<br />

Robert was an electrical engineer by<br />

trade but, at the time, his English wasn’t<br />

good enough for him to continue his<br />

vocation in Australia.<br />

Robert’s grandfather had owned a<br />

bakery in Argentina, so when he and<br />

Grace took over La Torre, they began<br />

making cakes and pastries from scratch.<br />

Soon, specialty cakes became their core<br />

business, and Robert began adding<br />

traditional South American favourites to<br />

the store’s display cases.<br />

“In those years, the quality of the product<br />

DULCE DE LECHE IS THE SAME TO US IN ARGENTINA<br />

AS VEGEMITE IS IN AUSTRALIA... IT'S TRADITION.<br />

available in the industry was nowhere near<br />

what it was today,” Robert says.<br />

“We learned a lot along the way and<br />

over the years I have done patisserie and<br />

chocolate course with Kirsten Tibballs from<br />

Savour Chocolate & Patisserie School.”<br />

Dulce de leche-filled pastries are key to La<br />

Torre’s offering, with Robert hand-making<br />

the traditional filling from scratch—not with<br />

condensed milk, but by laboriously handwhisking<br />

milk and sugar until it becomes a<br />

thick, rich caramel. It’s a process that takes<br />

many hours, but the results absolutely are<br />

well worth the effort.<br />

“Dulce de leche is the same to us in<br />

Argentina as Vegemite is in Australia,”<br />

Robert explains. “It’s tradition; we’ve grown<br />

up with it. People love it, and we sell it by<br />

the kilo, all handmade here in the shop.”<br />

This sweet caramel is found in many of<br />

the pastries in La Torre, including the very<br />

popular alfajores (buttery shortbread<br />

sandwiches) and mil hojas (a type of<br />

Argentinian mille-feuille). As the community<br />

of Fairfield grew to include Greeks, Italians<br />

and Lebanese, Robert and Grace expanded<br />

their product range to include Europeanstyle<br />

pastries as well, making cannolis and<br />

croissants with divine dulce de leche filling.<br />

16 BAKING BUSINESS


La Torre<br />

is best<br />

known for<br />

its specialty<br />

cakes and<br />

handmade<br />

dulce de<br />

leche, which<br />

takes hours<br />

to prepare.<br />

The caramel<br />

is so popular<br />

that La<br />

Torre sells<br />

it to the<br />

public by the<br />

kilogram.<br />

SC00506AC<br />

In fact, Robert is in the middle of making<br />

the next day’s croissants when I call, telling<br />

me apologetically, “Give me half an hour. If I<br />

walk away now they won’t be perfect.”<br />

This dedication to perfection is at the core<br />

of La Torre’s success. Robert and Grace<br />

have spent the better part of 36 years<br />

working six out of seven days a week,<br />

delivering locals with consistently beautiful<br />

cakes and melt-in-your-mouth pastries.<br />

The couple is ingrained in the fabric of the<br />

Fairfield community, having made baptism<br />

celebration cakes, 18th and 21st birthday<br />

cakes and wedding cakes for generations of<br />

Sydneysiders who fondly refer to Grace as<br />

‘Aunty’, and enjoy popping in for a chat.<br />

Now, the time has come for the couple to<br />

rest, relax and enjoy. Robert and Grace<br />

recently sold the bakery to Naeem Haq,<br />

offering to continue making cakes and<br />

pastries until they’re ready to retire.<br />

Naeem is a former 7-Eleven owner who<br />

admits he’d never tried an Argentinian<br />

pastry before buying the store, however,<br />

he’s adamant the shop’s legacy will<br />

continue. He’s even learning Spanish online<br />

so he can better converse with La Torre’s<br />

South American clientele.<br />

While Robert says he and Grace will<br />

miss the shop, the allure of retirement<br />

is growing stronger by the year. Indeed,<br />

many of their friends are now retired, and<br />

working six days a week doesn’t leave a lot<br />

of time for R&R.<br />

“After 36 years I think we deserve a break,”<br />

Robert says.<br />

“I will miss the challenge of making cakes.<br />

We are constantly testing ourselves with<br />

customer requests for unique cakes, and<br />

we work hard to bring their creations to life.<br />

“That’s what it’s all about for us. When the<br />

customer rings you to tell you how happy<br />

they are with their cake, and to offer their<br />

personal thanks, that’s everything to us.”<br />

BAKING BUSINESS 17


SHOP TALK<br />

A WORLD CHOCOLATE<br />

MASTER: SWISS SUCCESS<br />

A community of talent in chocolate and patisserie gathered at the Salon du Chocolat Paris<br />

last month for the final of the World Chocolate Masters 2018.<br />

Twenty finalists from all over the world, each representing their<br />

own country, competed to win the prestigious title, however, Elias<br />

Läderach from Switzerland reigned supreme. I assisted with the<br />

co-hosting of the live streaming to a global audience, so I was up<br />

close and personal to the creative works, and it was certainly a<br />

final to remember!<br />

The theme for this year’s competition was ‘Futropolis – a quest for<br />

tomorrow’s flavours’ which challenged the finalists to explore the<br />

future of chocolate gastronomy. The results were phenomenal,<br />

and we were presented with innovative patisserie concepts and<br />

a wealth of exciting flavour sensations, reflecting the constantly<br />

changing consumer preferences. It was a shift to a more<br />

ecological and healthier stance, that we have never seen before.<br />

This year, the board changed things up slightly with the chocolate<br />

FOR A COMPETITION THAT PLACES NEW<br />

TALENT IN THE GLOBAL SPOTLIGHT,<br />

THE STANDARD IS ALWAYS HIGH.<br />

showpiece category. Traditionally showpieces are tall and narrow,<br />

but this year competitors were provided with a base that was<br />

long and narrow as well as a restriction on height. This forced<br />

the finalists to deviate from tradition, thinking outside of the box<br />

and stepping outside the boundaries of the classic showpiece.<br />

The showpieces had to be engineered in a way that defied<br />

gravity, showcasing new skills, technique and diversity to fit the<br />

theme. There was also a reduction on the amount of points that<br />

a showpiece was worth, instead the focus was on the tasting<br />

elements of the competition rather than the showpiece.<br />

MV00644AB<br />

Simple and easy to use<br />

Cost effective<br />

No refrigeration needed<br />

Compact and easy to store<br />

One year shelf life<br />

Barista friendly<br />

Eco friendly - recyclable packaging<br />

No fillers or added nasties<br />

No preservatives<br />

6% almonds per serve when blended<br />

Made with 90% almonds (spray free)<br />

Make as you go – no wastage<br />

Responsibly sourced, healthy ingredients<br />

For a competition that places new talent in the global spotlight,<br />

the standard is always high. However, I think this year’s theme<br />

really took the standard to a new level. After the first two days,<br />

10 competitors were knocked out, so only the top 10 competed<br />

on the final day of the competition. Coming out on top was Elias<br />

Läderach, who hails from a family of chocolatiers (the renowned<br />

Läderach – Chocolatier Suisse in Switzerland). Elias had a<br />

whopping four coaches, including Stéphane Tréand—a globally<br />

recognised French pastry chef, who worked on various aspects<br />

of the competition. For someone to win the competition, they<br />

needed to invest a significant amount of time, and Elias was<br />

certainly there, having trained 40-50 hours per week for the<br />

competition.<br />

There is no doubt the competition broke<br />

free from tradition, with the result of<br />

encouraging and unleashing a hub of<br />

creativity and innovation. With each<br />

day of that competition that passed,<br />

it has only made me more excited to<br />

see the new generation of creativity in<br />

chocolate and patisserie.<br />

Holly 0409 995 951 Hayley 0414 859 571<br />

sales@harvestbotanicals.com.au<br />

www.harvestbotanicals.com.au<br />

BY KIRSTEN TIBBALLS II<br />

Director of Savour Chocolate<br />

& Pâtisserie School<br />

18 BAKING BUSINESS


SC00400AF


SC00439AF<br />

20 BAKING BUSINESS


SHOP TALK<br />

SHIP-SHAPE SPACE<br />

Why are we fitting out two 20-foot shipping containers for our chocolate factory?<br />

Because our factory is situated in an<br />

800sqm space and it has a really high<br />

ceiling. We need to have a certain part<br />

of our production air conditioned for<br />

chocolate production, so I needed to<br />

create an environment within the factory<br />

that was enclosed and temperature and<br />

humidity controlled.<br />

We could have done a permanent fixture<br />

within the factory, but if the time ever<br />

comes when we want to sell, it can be hard<br />

to sell a fit-out space, whereas shipping<br />

containers really keep their value. The costprice<br />

of shipping containers can sell for the<br />

same amount of money even 10 years down<br />

the track. And with a fit-out kitchen, they’re<br />

very desirable.<br />

I’ve spoken to a few companies that are<br />

making these fit-outs, and they have<br />

fantastic resale value if you match them<br />

up with the right people. I did look for<br />

something that already existed, but<br />

because we’re after very specific specs,<br />

fitting out our own shipping containers<br />

seemed like the right thing for us to do.<br />

Our factory’s in a great location, and we<br />

don’t plan on moving anytime soon, but<br />

if we did want to move, we could just get<br />

a tilt-tray truck and move the shipping<br />

containers. Twenty-foot containers are<br />

very popular because you can do that.<br />

Forty-foot shipping containers, they’re<br />

another issue; they’re a lot harder to<br />

move, so it made sense for us to do two<br />

20-footers.<br />

We have other stuff outside the shipping<br />

containers. All of the items that don’t<br />

require air conditioning are kept<br />

outside the shipping containers on the<br />

factory floor. So, any roasting and bean<br />

preparation will be done outside of the<br />

cold environment. Eventually, we’ll get a<br />

cocoa butter press and those machines<br />

need to stay warm to do their job. It makes<br />

sense not to put them in the shipping<br />

containers either at this stage.<br />

BECAUSE SHIPPING CONTAINERS ARE MODULAR, THEY<br />

BECOME LIKE A RABBIT WARREN, WITH KITCHENS<br />

LEADING INTO OTHER KITCHENS.<br />

Some people have shipping containers<br />

on farms; they convert them into fridges<br />

or freezers or as a whole unit spaces<br />

for storage. I’ve been to wineries where<br />

they’ve just got them stacked out the<br />

back. Because shipping containers are<br />

modular, they become like a rabbit warren,<br />

with kitchens leading into other kitchens.<br />

It’s easy to work with the land space and<br />

people can keep tacking on more shipping<br />

containers as they need them.<br />

Shipping containers are really versatile; you<br />

can have windows and doors cut<br />

into them—people even make<br />

homes out of them. People are<br />

realising shipping containers<br />

have so much more potential<br />

than just getting put<br />

on a ship<br />

or the<br />

back<br />

of a<br />

truck or<br />

train.<br />

BY JESSICA PEDEMONT<br />

II Chocolate Artisan<br />

BAKING BUSINESS 21


SC00420AF<br />

22 BAKING BUSINESS


SHOP TALK<br />

Five<br />

minutes<br />

with...<br />

JERRY LAGUDAS<br />

EXECUTIVE PASTRY CHEF, ICC SYDNEY<br />

Jerry Lagudas is executive pastry chef at the International Convention Centre (ICC)<br />

Sydney. He took five minutes to tell us what working life is like in one of the biggest<br />

convention centres in Australia.<br />

WHERE DID YOUR PASSION FOR FOOD STEM FROM?<br />

I grew up in the Philippines in a small village on Negros Island.<br />

Food is something I have always been passionate about. My<br />

favourite childhood memories are of my mother’s cooking and<br />

the sweet donuts she would make using boiled squash mixed with<br />

flour, eggs and sugar. My cooking career began almost accidently<br />

when, as a teenager, a family friend asked me to assist in opening<br />

a bakery. From this, my love of cooking was ignited. I then went on<br />

to secure a traineeship at the Manilla Hotel and worked in multiple<br />

culinary roles, followed by working at the Shangri-La.<br />

WHAT’S YOUR FAVOURITE DISH TO MAKE?<br />

Working with high-quality couverture chocolate is my favourite,<br />

without a doubt. You can do almost anything with it, from making<br />

decadent desserts and quirky handmade chocolates to stunning<br />

centrepieces and elaborate chocolate sculptures. Chocolate is very<br />

diverse and allows me to use some of my finer crafted techniques.<br />

TELL US YOUR IDEAL MEAL TO EAT FROM ENTREE TO DESSERT.<br />

There is nothing quite as satisfying as a great home-cooked<br />

meal. Certain foods, the taste and smells can bring back so many<br />

memories that take me back in time. If I had to pick three dishes it<br />

would be smoked salmon for entrée, a simple steak with mash and<br />

buttered baby carrots, and a sticky date pudding for dessert. Yum.<br />

WHAT’S THE BEST THING ABOUT YOUR JOB?<br />

To join an international convention centre that has a world-class<br />

reputation is an incredible opportunity. ICC Sydney has set a<br />

benchmark, not only with the delivery of events but also with their<br />

food philosophy—Feeding Your Performance. The collaborative<br />

approach with regional NSW suppliers is exciting and I can’t wait<br />

to build on these relationships, and be given the opportunity to<br />

work our local farmers and producers.<br />

WHICH COUNTRY HAS THE BEST CUISINE?<br />

My career has taken me all over the world and enabled me to build<br />

a collective cookbook of different flavours and techniques. It is<br />

difficult to pinpoint a specific country for their cuisine as each<br />

has their own style and flavour. The melting pot of flavours and<br />

cultures in Australia produces cuisines that are unlike anywhere<br />

else, which is why this country is so unique and special to me.<br />

DESCRIBE A TYPICAL DAY IN THE ICC KITCHEN.<br />

My day at ICC Sydney always begins with a good morning check<br />

in and catch up with my team, followed by attending the daily<br />

chef’s operations meeting. Checking the day’s and the following<br />

days’ event work orders determines what the rest of my day will<br />

look like. I also meet with my senior chef team members to go<br />

over the many events the venue hosts each day. As the day goes<br />

on, I may be assisting the team in plating up, planning the roster,<br />

placing orders for the following week, or testing and trailing new<br />

ingredients and dishes. The last two things I do before I leave for<br />

the day is check the dispatch fridge and the stock fridge so that I<br />

know everything is all set for the following morning.<br />

WHAT DON'T PEOPLE KNOW ABOUT ICC SYDNEY?<br />

ICC Sydney has saved over one million plastic water bottles from<br />

being produced through its partnership with Sydney Water. This<br />

is the equivalent of saving 12,900kg of plastic and 150,000L of oil<br />

from associated activities in manufacturing the plastic bottles.<br />

TIPS FOR GETTING A START IN THE INDUSTRY?<br />

My number-one tip for those that are starting off in the industry is<br />

to take every opportunity you are given as you never know where<br />

these can lead to. Learn as much as you can from the people<br />

around you by asking questions and show to them how eager you<br />

to have a career in the culinary industry. Consistency and quality is<br />

a challenge for all chefs. With focus, determination and the right team,<br />

this can be achieved for every item.<br />

WHAT'S THE LARGEST EVENT YOU'VE CATERED FOR?<br />

The opening of the Atlantis hotel in Dubai was the biggest and<br />

most extravagant event I have ever worked on. Over 2,500 VIP<br />

guests from across the world attended the gala dinner event.<br />

IS THERE ANYONE YOU WISH TO WORK WITH?<br />

William (Bill) McCarrick, who is now based at the Culinary Institute<br />

of America, has been my biggest influence and mentor, and it<br />

would be an honour to have the opportunity to work with him<br />

again. I have known Bill since the beginning of my career in the<br />

Philippines where he was the executive pastry chef at the Shangri-<br />

La. Bill has always been supportive by pushing me to achieve my<br />

goals and always go above and beyond.<br />

WHY THE MOVE TO AUSTRALIA AND THE INTERNATIONAL<br />

CONVENTION CENTRE SYDNEY?<br />

Sydney is a city where my family and I have always felt at home.<br />

With two children under the age of six, it was important that my<br />

family were ready for this next step in my career just as much<br />

as I was. When the opportunity came up to be the executive<br />

pastry chef at Australia’s premier convention, exhibition and<br />

entertainment venue, I couldn’t say no.<br />

BAKING BUSINESS 23


ON THE<br />

MAP<br />

ISLAND<br />

DREAM_<br />

ING//<br />

24 BAKING BUSINESS


Phillip Island, a small slice of paradise around two<br />

hours’ drive from Melbourne, lies just off Australia’s<br />

southern coast. Most famous for the Penguin Parade,<br />

this island gathers visitors from far and wide to<br />

converge at sunset by the shore.<br />

WORDS MARTINE KROPKOWSKI<br />

Visitors converge on Phillip Island to watch<br />

groups of penguins come ashore in their<br />

natural habitat. After a big day of fishing<br />

in the ocean, the tiny penguins waddle<br />

their way to the safety of their nests up<br />

in the dunes—and watching them go is an<br />

experience you’re not likely to forget.<br />

On the island, the great southern ocean—<br />

reaching all the way to the choppy horizon—<br />

will remind you of your tiny self. Feel the<br />

spray of salt water as you watch seals<br />

wrestling at Seal Rocks, be revived by the<br />

chill of the ocean during a surf along the<br />

rugged coastline, or hear the roar of engines<br />

at the Phillip Island Grand Prix Circuit.<br />

And while you’re there, be sure to visit the<br />

bakers, patissiers and chocolatiers lucky<br />

enough to live the island dream all year round.<br />

BAKING BUSINESS 25


ON THE<br />

MAP<br />

1<br />

1<br />

CHURCHILL<br />

ISLAND FARMERS’<br />

MARKETS<br />

Churchill Island is a small island you<br />

really must visit on the way into—or<br />

out of—Phillip Island. Easily accessible<br />

via a bridge, the island is known for<br />

its heritage farm, the aptly named<br />

Observation Point (from where you<br />

can view Phillip Island) and its bustling<br />

farmers markets.<br />

Churchill Island Farmers’ Markets are<br />

known as the markets with a view.<br />

Overlooking Westernport Bay and the<br />

mainland in the distance, the air around<br />

26 BAKING BUSINESS<br />

these markets is as fresh as the produce<br />

on offer. Every month, 40+ stalls<br />

converge here to offer the freshest<br />

produce from the island as well as the<br />

nearby Gippsland region.<br />

The range varies from month to month<br />

but expect to find fruit, veggies, freshly<br />

baked sourdough, eggs, honey and<br />

smallgoods.<br />

Churchill Island Farmers’ Markets run on<br />

the fourth Saturday of every month from<br />

8am to 1pm.<br />

1


2<br />

PHILLIP<br />

ISLAND<br />

CHOCOLATE<br />

FACTORY<br />

Just one kilometre past the bridge into Phillip Island (just past the<br />

information centre) is a chocolate factory you really must visit. First,<br />

you receive a complimentary choccie on entry (reason enough for<br />

a stop, we think). Then, you can watch chocolatiers working away,<br />

read fascinating facts, drool over the real-life chocolate waterfall and<br />

even create your own chocolate bar with Panny’s Amazing Chocolate<br />

Machine. You can also cram your chocolate creation full of your<br />

choice of filling.<br />

2<br />

The factory’s hands-on focus will entertain kids and adults, who can<br />

take a rest afterwards at the café and restaurant to refuel with a fondue<br />

or perhaps something savoury, such as a wrap or even a curry.<br />

Mackies is known for uncompromising quality, value for money,<br />

Teflon ® Coatings and Product Innovation.<br />

Mackies is proudly Australian supplying globally<br />

accepted products to the baking industry.<br />

MV00508AD<br />

Sydney Australia (02) 9708 2177<br />

Brisbane Australia (07) 5504 7720<br />

Melbourne Australia 0417 236 838<br />

Teflon<br />

<strong>Baking</strong> Tray<br />

email: sales@mackies.com.au<br />

web: www.mackies.com.au<br />

BAKING BUSINESS 27


ON THE<br />

MAP<br />

WATCH CHOCOLATIERS WORKING<br />

AWAY, READ FASCINATING<br />

FACTS, DROOL OVER THE REAL-<br />

LIFE CHOCOLATE WATERFALL<br />

AND EVEN CREATE YOUR OWN<br />

CHOCOLATE BAR WITH PANNY’S<br />

AMAZING CHOCOLATE MACHINE.<br />

2<br />

28 BAKING BUSINESS


3<br />

3<br />

MV00553AC<br />

BAKING BUSINESS 29


ON THE<br />

MAP<br />

3<br />

3<br />

3<br />

3<br />

GOOD OL’ FASHIONED BAKING<br />

If you’re after a pie, sausage roll or<br />

vanilla slice, you’ve a choice of three<br />

bakeries on the island: Kim’s Bakehouse,<br />

Phillip Island Bakery, and Bakers Delight.<br />

As well as stocking bakery favourites,<br />

Kim’s Bakehouse also makes a<br />

selection of Vietnamese food such as<br />

30 BAKING BUSINESS<br />

fried rice, lemon grass chicken rolls,<br />

and dumplings. Phillip Island Bakery<br />

serves up pies, sandwiches, and pastry<br />

favourites (try their apple turnover).<br />

And Bakers Delight offers their range of<br />

freshly baked loaves and buns.<br />

Both Kim’s Bakehouse and Phillip Island<br />

Bakery serve coffee and are popular<br />

stop-offs on the way to visit the island’s<br />

koalas. Kim’s Bakehouse and Phillip<br />

Island Bakery are one minute’s walk from<br />

each other, and only a short walk to The<br />

Esplanade and Cowes Pier to the north.<br />

And Bakers Delight is just a short walk<br />

south from Phillip Island Bakery.


4<br />

SAN REMO<br />

BAKEHOUSE<br />

On your way out of the mainland, just before you drive onto<br />

the bridge to Phillip Island, take a left onto Marine Parade. It’s<br />

here that San Remo Bakehouse keeps watch of Sam Remo<br />

Bridge, and many a weary traveller stops for a bite to eat.<br />

The bakehouse is family friendly—babycinos are free—and<br />

there’s a little space where the kids can play; that is, if you<br />

can resist taking your bounty away and enjoying it from the<br />

park across the road.<br />

San Remo Bakehouse has a large range of sourdough<br />

including the unique Banana and Cacao as well as all the<br />

sourdough classics. The Bakehouse’s doughnuts and<br />

award-winning pies draw visitors on their way into or out of<br />

the island but if you can’t get to the bakehouse, don’t fear;<br />

San Remo Bakehouse supplies many cafes in the region<br />

and regularly pops up in farmers markets such as Warragul,<br />

Kongwak and Churchill Island.<br />

4<br />

“Have you ordered your<br />

hot cross bun bags yet?”<br />

... better<br />

hop to it!!<br />

Hot Cross Bun Bags are available now<br />

and sold in cartons of 2000 bags.<br />

Delivery can be arranged to your door hassle free,<br />

so, take advantage of this Hot Cross Bun Bag offer and<br />

call us today on 1300 183 019.<br />

BREAD BAGS: We are specialists in design, production<br />

and distribution of stock and custom printed bread bags.<br />

These can be printed with your own bakeries’ details...<br />

”iT’s THaT easy”.<br />

TAKE-AWAY PACKAGING: We also have a large<br />

range of plain and printed takeaway packaging which<br />

can be custom printed to suit your bakery,<br />

so why not give us a call today.<br />

Bread bags in a range of colours, customised to your needs<br />

1300 183 019<br />

MV00622AA<br />

BAKING BUSINESS 31


SPOTLIGHT<br />

ON<br />

FIND_<br />

ING A<br />

HEALTHY<br />

BALANCE//<br />

In today’s busy society, maintaining good physical and mental health<br />

while balancing the demands of life and a career can be a struggle.<br />

However, when you include a long workday that often starts at a<br />

time when everyone else is heading to bed, the battle can be more<br />

difficult. <strong>Baking</strong> Business explores the effect shift work and working<br />

nights can have on our mental and physical health, and ways we can<br />

counteract the negative effects.<br />

WORDS KYLIE TRIGGELL<br />

32 BAKING BUSINESS


BAKING BUSINESS 33


The streets are dark and quiet, and there’s no one about. Except,<br />

that is, for the shiftworkers who are dressed and ready for the day<br />

at a time when the majority of the population is fast asleep.<br />

Working odd, long hours is something that comes with the territory<br />

when it comes to the baking industry, however, that doesn’t mean<br />

the early starts and long days don’t take a toll, both physically and<br />

mentally, on the workers.<br />

But is there a way to take positive action to either prevent or<br />

minimise the effects of shift work on our physical and mental health?<br />

According to R U OK campaign director Katherine Newton, when<br />

it comes to mental health the demands of the baking industry, in<br />

conjunction with the long working hours, can initially put industry<br />

workers on the back foot. It was with this in mind that R U OK,<br />

in conjunction with Allara Learning, developed a free online<br />

course targeted specifically at hospitality workers with the aim of<br />

educating them to recognise the signs someone they know may be<br />

struggling mentally.<br />

The course is in response to a recent survey of hospitality workers<br />

that showed 80 per cent of the respondents found mental health<br />

issues, such as feeling depressed, anxious or manic, are a challenge<br />

currently facing those in the industry.<br />

"Aside from the long working hours, the hospitality industry is an<br />

incredibly demanding industry. But I think that while it is hard and<br />

tiring, it’s also a very driven and creative industry that has a good<br />

network of people and families within it,” Ms Newton said.<br />

“However, while there are good sides, we do know that people<br />

are going to struggle with fatigue, or when young ones come in<br />

and realise the industry isn’t for them because they thought it<br />

would be a bit more glamorous or a bit less work than it actually<br />

is. And also there are the struggles faced by managers in<br />

keeping a cohesive, productive and well team.<br />

“But then we also know it can be these colleagues that can be best<br />

placed to spot the signs that someone is struggling mentally.”<br />

Ms Newton said one of the first steps towards maintaining good<br />

mental health is increasing social connection and being around<br />

people in your world that you can turn to in times of need. However,<br />

she said, for bakers this could become very difficult simply because<br />

when you’re starting work at 11pm or getting home at 5am, chances<br />

are your friends and family aren’t going to be awake.<br />

“I think it’s these isolated working hours that can make it very<br />

difficult because as the saying goes, a problem shared is a problem<br />

halved. Being able to debrief or verbalise what’s on your mind after<br />

a shift is vital,” she said.<br />

So, what can be done? Well, the first port of call for your own<br />

mental health could be sitting simply down with trusted colleagues<br />

and having a bit of a debrief, or on the way home making use of the<br />

Lifeline or Men’s Line services that are available.<br />

“I think it’s important for people to know it doesn’t have to be a crisis<br />

[to call these services]. Often the callers to these lines just need<br />

someone to listen, to be able to vent or say this person is annoying<br />

you or that went really well and you’re on a high,” Ms Newton said.<br />

“And then there’s the self management tools. So things like the My<br />

Compass app from the Black Dog Institute. You can kind of work<br />

out where you are with your mood, and some coping techniques if<br />

you’re feeling stressed or anxious.”<br />

Additionally, Ms Newton says it’s vital colleagues be on the<br />

look out for each other. When it comes to someone struggling<br />

mentally, we often turn to the stereotypical image of someone<br />

being withdrawn, quiet and even displaying depressive symptoms.<br />

34 BAKING BUSINESS


SPOTLIGHT<br />

ON<br />

However, Ms Newton says while this is sometimes the case,<br />

slightly more manic or aggressive behaviour can also be a<br />

warning sign that something is amiss.<br />

“I think we all automatically turn to a depressed state of mind.<br />

Perhaps they’re withdrawn. Perhaps they’re not contributing.<br />

Perhaps they’re not even turning up to work, so there’s<br />

absenteeism there. Perhaps they’re just not performing to the<br />

same standard they normally do or perhaps they’re turning up<br />

looking more tired or their hygiene isn’t up to its normal standard.<br />

There are all those warning signs,” Ms Newton said.<br />

“But then on the other end of the spectrum you’ve got people<br />

who are struggling but they may be manic. They may be really<br />

exaggerating their emotions and actions or perhaps they fly off the<br />

handle and you think ‘woah, that’s not normal for them’. Or perhaps<br />

they’re using language that suggests the pressure is rising.<br />

“Look out for those signs as well. It’s not only the sad and<br />

withdrawn that we’ve come to know, but the behaviour that’s really<br />

out of the ordinary and extreme.”<br />

However, when it comes to maintaining optimal health physical<br />

exercise is also of vital importance.<br />

According to Worksafe Queensland, when odd working hours are<br />

combined with an excess of stimulants such as caffeine or sugar<br />

it can often result in weight gain or even other medical problems<br />

such as sleep disorders, diabetes, or heart disease.<br />

Although it’s unlikely someone will finish their shift at 5am and<br />

feel the urge to hit the pavement for a run or head to the gym for<br />

a sweat session, moving your body regularly is considered the<br />

best way to limit the side effects working odd hours can have on<br />

your physical health.<br />

OF YOUR WORK FAMILY<br />

ONE<br />

ARE CHANCES<br />

SC00444AF<br />

BAKING BUSINESS 35


SPOTLIGHT<br />

ON<br />

TIPS FOR<br />

MAINTAINING<br />

GOOD HEALTH<br />

• Eat according to the time of day,<br />

and have a small snack once your<br />

shift has finished so you don’t<br />

go to bed hungry. Batch cook<br />

healthy meal options and eat<br />

them throughout the week and<br />

take pre-prepared meals with<br />

you to work.<br />

• Drink plenty of water and limit<br />

your intake of sugary drinks and<br />

alcohol, and avoid caffeine at<br />

least six hours before sleeping.<br />

www.ruok.org.au<br />

• Plan exercise around your shifts.<br />

Take a walk on your day off, do<br />

an exercise video on YouTube or<br />

do some gentle yoga once you’re<br />

home from work. Any movement<br />

has an antidepressant action. Aim<br />

for 30 minutes each day.<br />

Simply planning a few exercise sessions<br />

throughout the week is a great place to<br />

start according to the Federal Government’s<br />

Department of Health. Or if time is truly<br />

prohibitive, instead aiming for smaller<br />

bouts of physical activity, such as 10-15<br />

minutes at a time, throughout the day, or<br />

investigating opportunities to be physically<br />

active at home whether that’s by using<br />

exercise videos, bodyweight exercises such<br />

as push ups, squats and lunges, or even just<br />

housework such as gardening or vacuuming.<br />

Black Dog Institute director of<br />

psychological services and senior<br />

clinical psychologist Professor Vijaya<br />

Manicavasagar recommends to start small,<br />

with one hour of exercise spread across a<br />

week and then slowly building it up.<br />

“It’s much easier to get started on an<br />

exercise program if you do things you<br />

enjoy. So if you don’t enjoy group sports,<br />

for example, don’t join a football team,”<br />

she said.<br />

“Exercising with a friend is always a good<br />

idea too. Locking in plans keeps you<br />

accountable and it might mean you get to<br />

see someone you have been meaning to<br />

36 BAKING BUSINESS<br />

EXERCISING WITH A<br />

FRIEND IS ALWAYS A<br />

GOOD IDEA TOO. LOCKING<br />

IN PLANS KEEPS YOU<br />

ACCOUNTABLE AND IT<br />

MIGHT MEAN YOU GET TO<br />

SEE SOMEONE YOU HAVE<br />

BEEN MEANING TO MAKE<br />

TIME FOR.<br />

make time for.<br />

“You might even turn the exercise session<br />

into a way to talk to that person about<br />

how you’re getting on, how you’re feeling<br />

and maybe getting some advice from<br />

them in return.”<br />

• When it comes to socialising,<br />

quality can be better than<br />

quantity. Spend time with friends<br />

who will understand that you may<br />

be tired or your time together<br />

may be limited.<br />

• Avoid the blue light emitted from<br />

your smart phone, the TV or a<br />

computer before you go to bed<br />

as this can delay the release of<br />

melatonin, which helps induce<br />

sleep, increase alertness and reset<br />

the body’s circadian rhythm.<br />

• If you have trouble getting to<br />

sleep after work, make sure your<br />

bedroom is dark, try meditating,<br />

gentle music, or sipping on<br />

chamomile tea.<br />

• Try to go to sleep and wake up at<br />

the same time each day.<br />

• If you think someone is struggling<br />

with depression, make time to ask<br />

if they’re OK and to really listen to<br />

the response.<br />

• If you find you’re still struggling<br />

to maintain optimal health, seek<br />

out medical advice.


SC00428AB<br />

BAKING BUSINESS 37


MV00572AB<br />

38 BAKING BUSINESS


HOME<br />

GROWN<br />

Fraser McNaul and Shane McNaul<br />

on Cummins Farm, Wakool.<br />

TEFF TALK<br />

Fraser McNaul started growing teff in 2014 to diversify his farm. His interest in the grain has<br />

grown into Outback Harvest, a company that works with Australian bakeries to increase<br />

bread flavour and nutrition through the inclusion of teff. He told us about the tiny grain that<br />

packs a big punch.<br />

WHAT IS TEFF?<br />

Teff is a gluten-free grain that originates<br />

from Ethiopia and has been used to<br />

create their staple food—injera bread—for<br />

thousands of years. It is a fantastic allrounder<br />

that adds a nice light nutty flavour<br />

and wholemeal colour to bakery products<br />

while boosting the nutritional value. Gramfor-gram,<br />

teff has more calcium than milk<br />

and more iron than red meat; it is a low-<br />

FODMAP food and contains vitamins K and<br />

C, potassium, magnesium, and zinc.<br />

WHAT TYPES OF TEFF DO YOU GROW?<br />

We grow two varieties: brown and ivory.<br />

They both have very similar nutritional<br />

values but vary slightly in flavour; brown<br />

teff has a more nutty flavour and the ivory<br />

is more earthy.<br />

WHY TEFF?<br />

We started growing teff in 2014 to<br />

diversify our farming operation and<br />

vertically integrate. Once we learned<br />

about teff’s fantastic nutrition profile and<br />

its versatility as an ingredient we got to<br />

work creating a supply chain to bring this<br />

tiny grain to the food industry.<br />

WHAT DOES TEFF REQUIRE TO GROW?<br />

Teff is a summer crop and enjoys hot dry<br />

weather with irrigation, which is why our<br />

property in the southern Riverina of NSW is<br />

the perfect place to grow it.<br />

WHEN DO YOU HARVEST TEFF?<br />

Teff is harvested in the autumn with<br />

a traditional combine harvester. We<br />

don’t process the grain on farm; we use<br />

specialised gluten-free facilities to create<br />

premium-grade teff flour.<br />

GIVEN THAT TEFF HAS BEEN AROUND<br />

FOR CENTURIES, WHY HAS IT ONLY JUST<br />

STARTED TO TAKE OFF IN AUSTRALIA?<br />

Acquiring good quality teff has been hard<br />

to obtain in Australia at a competitive price,<br />

but now that we are producing it locally<br />

and have perfected the manufacturing<br />

process, this has changed.<br />

WHAT CAN YOU MAKE WITH TEFF?<br />

Just about anything. The versatility of<br />

this ingredient is just as impressive as<br />

its nutritional profile. Teff can be used in<br />

pastry, muffins, cakes, bread, pasta… the<br />

possibilities are endless.<br />

IT IS A FANTASTIC ALL-<br />

ROUNDER THAT ADDS<br />

A NICE LIGHT NUTTY<br />

FLAVOUR...<br />

WHAT DOES TEFF TASTE LIKE?<br />

Brown teff is used as an additive in breads<br />

to give the loaf a nice wholemeal colour<br />

while also boosting the nutrition and<br />

adding a nice flavour. Ivory teff is used in<br />

products such as pancakes to give a light<br />

complexion with added nutrition.<br />

WHAT SHOULD BAKERS AND PASTRY<br />

CHEFS KNOW ABOUT TEFF?<br />

Teff absorbs around twice as much water as<br />

wheat flour, so when substituting teff flour<br />

into recipes you will need to add a little<br />

more liquid than normal to accommodate<br />

for the extra absorption.<br />

BAKING BUSINESS 39


40 BAKING BUSINESS<br />

RECIPE


HOT<br />

CROSS<br />

BUNS//<br />

Say hello to your<br />

breakfast from early<br />

March until at least the<br />

end of April. This recipe<br />

uses chocolate chips<br />

instead of dried fruit<br />

and white chocolate<br />

for crossing them.<br />

MAKES 12–14 BUNS<br />

METHOD<br />

INGREDIENTS<br />

DOUGH<br />

2 cups fine white rice flour<br />

120g (1 cup) tapioca flour<br />

1 tablespoon ground<br />

cinnamon<br />

1 tablespoon ground nutmeg<br />

2 teaspoons mixed spice<br />

2 teaspoons baking powder<br />

90g (3/4 cup) light brown<br />

sugar<br />

75g (1/2 cup) dark<br />

chocolate chips<br />

YEAST MIXTURE<br />

1 x 7g sachet dried yeast<br />

185ml (3/4 cup) milk of your<br />

choice, warmed<br />

1 teaspoon light brown sugar<br />

Recipe extracted from FODMAP<br />

Friendly by Georgia McDermott.<br />

Available now, Macmillan<br />

Australia, RRP $34.99.<br />

BINDING AND<br />

ADDED FLAVOUR<br />

3 eggs<br />

20g (1/4 cup)<br />

psyllium husk<br />

125ml (1/2 cup)<br />

warm water<br />

120g butter, melted<br />

1 teaspoon vanilla<br />

bean paste<br />

1 tablespoon olive oil<br />

GLAZING AND<br />

‘CROSSING’<br />

1 egg, lightly beaten<br />

for egg wash<br />

30g white chocolate,<br />

melted (optional)<br />

1. Combine the flours, spices,<br />

baking powder and sugar in a<br />

large bowl.<br />

2. Combine the yeast, milk<br />

and sugar together and allow<br />

to sit for 15–20 minutes,<br />

until the surface is bubbly<br />

and expanded. If your yeast<br />

doesn’t form bubbles in<br />

this time, it won’t give your<br />

baking any lift, so discard it<br />

and start again.<br />

3. While the yeast is<br />

activating, whisk the eggs<br />

in a small bowl and add the<br />

psyllium husk. Continue to<br />

whisk until the mixture starts<br />

to stiffen and form a blob.<br />

Add the warm water, stir to<br />

incorporate, and then add<br />

the butter and vanilla bean<br />

paste. Stir well, and allow<br />

to sit for 15–20 minutes,<br />

until the mixture is a firm,<br />

cohesive lump. Don’t panic or<br />

be weirded out—this ‘lump’<br />

mimics the elastic nature of<br />

gluten, and will help to ensure<br />

your buns don’t taste like<br />

cardboard. Hurray, lump!<br />

4. Once the yeast has risen<br />

and the psyllium husk blob has<br />

formed, stir both of these into<br />

the flour mixture, followed by<br />

the olive oil. Knead through<br />

until the dough forms a ball,<br />

and then add the chocolate<br />

chips. Using lightly greased<br />

hands, divide the mixture into<br />

small buns, and place them<br />

onto a lined baking tray. They<br />

will rise a little, so give them a<br />

bit of room.<br />

5. Cover the buns with a tea<br />

towel, and allow to rise for<br />

an hour in a warm, draughtfree<br />

place. I set mine on the<br />

oven while I’m cooking other<br />

things. If you’re not cooking,<br />

preheat the oven to 180°C 10<br />

minutes before the buns have<br />

finished rising.<br />

6. Gently paint the egg<br />

wash over each of the buns,<br />

and place them in the oven<br />

for 15–20 minutes, or until<br />

nicely browned. If you’re<br />

crossing them with the white<br />

chocolate, allow them to cool<br />

completely before piping<br />

on with a piping bag. These<br />

are best eaten right away,<br />

but are still great warmed or<br />

toasted for 3–4 days after<br />

baking, with a generous<br />

slather of butter.<br />

BAKING BUSINESS 41


RECIPE<br />

MEDIA_<br />

LUNAS<br />

ARGENTINE<br />

CROISSANTS//<br />

From The Food of Argentina: Asado,<br />

empanadas, dulce de leche and more<br />

by Ross Dobson and Rachel Tolosa<br />

Paz. Photography © Rachel Tolosa Paz<br />

| Food styling © Vanessa Austin (Smith<br />

Street Books, November 2018 -<br />

AU$ 49.99, NZ$ 59.99)<br />

42 BAKING BUSINESS


Perfect for breakfast, a quick afternoon snack or a treat with your<br />

coffee, medialunas are a versatile and much-loved Argentine staple.<br />

MAKES 16<br />

INGREDIENTS<br />

2 tablespoons<br />

plus 1 teaspoon<br />

sugar<br />

60ml (2 fl oz/¼<br />

cup) warm water<br />

1 tablespoon dried<br />

yeast granules<br />

125 ml (4 fl oz/½<br />

cup) full-cream<br />

(whole) milk<br />

300 g (10½<br />

oz/2 cups) plus<br />

1 teaspoon plain<br />

(all-purpose) flour,<br />

plus extra for<br />

dusting<br />

pinch of sea salt<br />

2 eggs, at room<br />

temperature,<br />

beaten, plus 1<br />

egg, beaten with 1<br />

teaspoon water<br />

2 tablespoons<br />

vegetable oil, plus<br />

extra for greasing<br />

100 g (3½ oz)<br />

unsalted butter, at<br />

room temperature<br />

METHOD<br />

Combine the 1 teaspoon of sugar, the warm<br />

water and yeast in a small bowl or jug.<br />

Cover with plastic wrap and set aside for 10<br />

minutes, or until the mixture is frothy.<br />

Heat the milk in a small saucepan over<br />

low heat, until it feels slightly warm to the<br />

touch. Remove from the heat.<br />

Combine the remaining sugar, the flour<br />

and salt in the bowl of a stand mixer fitted<br />

with the dough hook attachment. With<br />

the motor running, add the yeast mixture,<br />

warm milk, the two beaten eggs and the<br />

vegetable oil and knead for 8–10 minutes,<br />

until smooth and elastic.<br />

Transfer the dough to a lightly greased bowl,<br />

cover with plastic wrap and set aside for 2–3<br />

hours, until the dough has tripled in size.<br />

On a lightly floured work surface, punch<br />

the dough to flatten it and roll into a 40 cm<br />

x 30 cm (16 in x 12 in) rectangle.<br />

Using electric beaters, beat the butter and<br />

1 teaspoon of flour until smooth and well<br />

combined. Spread the softened butter<br />

mixture evenly over one half of the dough,<br />

leaving a 1.5 cm (½ in) border around the<br />

edges. Fold over the unbuttered side of<br />

dough and press firmly around the edges<br />

to seal. Wrap in plastic wrap and refrigerate<br />

for 2–3 hours, until completely chilled.<br />

On a lightly floured work surface, roll<br />

the dough into another 40 cm x 30<br />

cm (16 in x 12 in) rectangle. This time,<br />

fold the dough lengthways into thirds,<br />

like a letter. Wrap again in plastic wrap<br />

and refrigerate for a further 2–3 hours.<br />

Repeat this step once more.<br />

Again on a lightly floured work surface, roll<br />

the dough into a 50 cm x 40 cm (20 in x 16<br />

in) rectangle. Fold one end of the dough<br />

into the centre, then fold the other end in<br />

to meet it. Now fold the dough over, like<br />

closing a book. Wrap in plastic wrap and<br />

refrigerate for 1 hour.<br />

Remove the dough from the fridge and roll<br />

on a sheet of baking paper to a 2 mm (¹⁄ 16 in)<br />

thick, 48 cm x 30 cm (19 in x 12 in) rectangle.<br />

Use the baking paper to transfer the dough<br />

onto a large baking tray and refrigerate (the<br />

dough needs to be firm to cut and roll).<br />

Cut the chilled dough lengthways into two<br />

48 cm x 15 cm (19 in x 6 in) rectangles.<br />

Return one half to the fridge.<br />

Line a baking tray with baking paper.<br />

Use a ruler to mark 12 cm (4¾ in) points along<br />

the longer edge of the dough. These will<br />

form the base of the medialunas. Using the<br />

markers as a guide, cut equal-length triangles<br />

from the dough. Starting at the base of each<br />

triangle, firmly roll the dough towards the<br />

point. Twist the ends to form a crescent shape<br />

and transfer to the baking tray. Cover with<br />

plastic wrap and set aside in a warm spot for<br />

at least 1 hour, until they have risen. Repeat<br />

with the remaining dough. At this stage, the<br />

medialunas can be frozen.<br />

Preheat the oven to 200°C (400°F).<br />

Brush the egg wash over the tops of the<br />

medialunas and bake in the oven for 15<br />

minutes, until golden.<br />

Serve warm with your choice of savoury<br />

or sweet filling. They are best eaten on the<br />

day they are baked.<br />

AUTHOR'S NOTE:<br />

These ubiquitous Argentine pastries<br />

are a bit of a trick to make, but are<br />

a treat to eat. Breakfast is mostly<br />

a small affair in Argentina and<br />

medialunas are the go-to for most<br />

Argentines. Most cafés will offer two<br />

varieties with coffee to start the day,<br />

but they also reappear at the end<br />

of the day when Argentines gather<br />

for ‘la merienda’. You will always<br />

be asked if you would like ‘dulces’<br />

(sweet) or ‘saladas’ (savoury): sweet<br />

medialunas are sugar-glazed, while<br />

the savoury ones are left plain.<br />

Argentine medialunas are unlike French<br />

croissants in that they are generally<br />

smaller and the pastry is not as flaky.<br />

They are, in fact, much closer to the<br />

Italian ‘cornetti’ as they both use eggs in<br />

their recipes, which results in a slightly<br />

denser, brioche-like texture.<br />

BAKING BUSINESS 43


MASTER<br />

CLASS<br />

THE<br />

SWEET_<br />

EST<br />

THING//<br />

Rod Shokuhi spent his early years in hospitality<br />

sneaking a teaspoon of tiramisu from the trays<br />

in the coolroom. These days, he merges his<br />

love for the coffee-soaked cake with his love<br />

for pastry and, in particular, Viennoiserie. He<br />

tells <strong>Baking</strong> Business the story behind the pastry<br />

and walks us through the steps of creating his<br />

famous pain au tiramisu.<br />

WORDS CHEF ROD SHOKUHI IMAGES KRISTIAN GEHRADTE<br />

44 BAKING BUSINESS


BAKING BUSINESS 45


THE<br />

STORY<br />

Back in 2002, when I was 16 years old, I began my hospitality<br />

experience while still in high school. I was washing dishes and<br />

waiting tables at my mum’s restaurant, Nights of Shiraz—a<br />

traditional wood charcoal Persian eatery—as well as washing dishes<br />

at my cousin’s restaurant, Boleros—an upmarket Spanish restaurant<br />

along the Yarra River.<br />

At a young age I knew I wanted to be involved with food; it was<br />

central to our culture during my childhood, but I always seemed<br />

to gravitate towards the sweeter things in life. But as far as<br />

knowing “what was what” in a restaurant coolroom, to say I had<br />

no clue is an understatement! All I knew was what tasted sweet,<br />

sour, bitter or salty.<br />

One night during a busy Friday dinner service, my cousin yelled<br />

out, “Rod! Get the tiramisu from the coolroom.”<br />

Alas, I had no idea what tiramisu was or what it looked like but he<br />

was training me to eat, remember the flavour, then remember the<br />

name. So, after I had been looking around frantically for about two<br />

minutes, he came in, put his hand on my shoulder, handed me a<br />

teaspoon and said, “There, that tray. Grab it, taste the corner only!”<br />

That one moment stayed with me, because of how it tasted and<br />

how it made me feel—it seemed to last forever. Nostalgia and<br />

memories rushed into my mind of time spent with Mum at an oldschool<br />

cafeteria in Adelaide where she used to take me out for hot<br />

chocolate and cake. Every service after that, the crew knew who’d<br />

been chipping away at the corners of the tiramisu. Every tiramisu<br />

I’ve tasted thereafter has not come close to that experience.<br />

A few years later my cousin taught me how to prepare it, and now<br />

anytime I make a tray, I seek out whomever is fortunate enough<br />

to be around me and spoon-feed them. Their reactions are always<br />

priceless, and always bring me right back to that moment in my<br />

cousin’s coolroom.<br />

After qualifying as a chef at Jacques Reymond Restaurant, I<br />

began to obsess more and more about pastry. A few years later<br />

I enrolled into a patisserie course and became hook-line-andsinker<br />

obsessed. Pastry became my world and it led me to the<br />

Yarra Valley, where I began to spread my wings as head pastry<br />

chef of Oakridge Winery, then head pastry chef of Stones of the<br />

Yarra Valley. It was here I discovered my love for sourdough and<br />

Vienoisserie, and after completing work experience with Michael<br />

James at Tivoli Rd Bakery during the low season in the valley, my<br />

knowledge only grew, and later landed me a position as head baker<br />

of the renowned Natural Tucker Bakery in Carlton.<br />

Now, just to be clear, I am not a baker by trade. I wouldn’t want to<br />

disrespect the bakers of our world with a title, however, what I do<br />

associate myself with is a chef who holds a deep love and respect<br />

for artisan breads and pastries. So, in attempting to marry my<br />

experiences with the three worlds of savoury, sweet and bakery, I<br />

realised I was in a great position to recreate my memories using, in<br />

my opinion, one of the greatest vessels a chef can use: Viennoiserie.<br />

There’s an Italian Deli a few doors down from the bakery and one<br />

day when I was in their shop I spotted a bottle of marsala and<br />

instantly thought: tiramisu. Walking back to the bakery I started<br />

planning how I wanted the pastry to look and how it was to be eaten.<br />

After a week or so the pain au tiramisu was born: a dark cocoa and<br />

plain croissant dough filled with Cacao Barry chocolate, marsala<br />

and espresso-soaked sponge biscuit all topped with a light ribbon<br />

of whipped mascarpone with vanilla.<br />

46 BAKING BUSINESS


PAIN AU<br />

TIRA MISU<br />

-<br />

THE RECIPE<br />

DAY 1<br />

MASTER<br />

CLASS<br />

STEP 1 – Build the pre-ferments<br />

Here at Natural Tucker Bakery we use a poolish and pate fermente<br />

(old dough) for our Viennoiserie production as I believe this<br />

produces a beautiful flaky pastry with good depth of flavour from<br />

the fermented dough. If you don’t have any pate fermente offcuts<br />

lying around, don’t worry, you will by the time you cut your<br />

shapes out of your dough for the next time you make this.<br />

In a small jar mix equal quantities of tap water and bakers flour,<br />

adding a small pinch of active dry yeast to make a wet paste. Seal<br />

the lid and leave in the fridge overnight, giving it a long cold ferment.<br />

THIS RECIPE TAKES 4<br />

DAYS TO PREPARE BUT<br />

THE OUTCOME IS<br />

NOTHING SHORT OF<br />

HEAVEN IN YOUR HAND.<br />

MANY PEOPLE ASK THE<br />

QUESTION, WHAT IS<br />

THE SECRET TO A<br />

PERFECT PASTRY?<br />

PATIENCE!<br />

STEP 2 – Scale Ingredients<br />

It’s always a good idea to weigh your ingredients ahead of time, so<br />

when it comes to the moment of mixing, especially in the warmer<br />

months, things like your flour/water/cocoa powder won’t allow the<br />

dough to increase in temperature and kick-start fermentation (when<br />

fermentation begins it can be tricky to slow it down). And in order to<br />

get those epic Instagram shots of dough and butter lamination, cold<br />

is your friend. When we refer to the dough that is to be laminated with<br />

butter, we call this dough a “detrempe” (pronounced; deh – tromp).<br />

Weigh up in groups like so, so no ingredients get mixed up:<br />

“TIRAMISU”<br />

Group A: Whipped Macsarpone<br />

Mascarpone Cream/Thickened Cream/Vanilla Paste/Castor Sugar<br />

Group B: Savoiardi Filling<br />

Savoiardi Sponge Biscuits/Espresso/Marsala/Sugar Syrup<br />

“COCOA DETREMPE”<br />

Group A: Dry Ingredients<br />

flours/cocoa powder/salt/castor sugar/dry yeast<br />

Group B: Wet Ingredients<br />

water/milk/butter<br />

“PLAIN DETREMPE”<br />

Group A: Dry Ingredients<br />

flours/salt/castor sugar/dry yeast<br />

Group B: Wet Ingredients<br />

water/milk/butter<br />

Group C: Preferments<br />

poolish/pate fermente<br />

BAKING BUSINESS 47


MASTER<br />

CLASS<br />

DAY 2<br />

STEP 1 - Mix and Ferment<br />

Place the bowl of a mixer and its hook in the fridge for 30<br />

minutes or so before you begin, then start by mixing the Plain<br />

Detrempe. Combine and mix Group B and C for around 2-3<br />

minutes to get all the ingredients broken down, then add Group<br />

A and continue to mix on low speed for 6 minutes. At first<br />

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the dough will be a little tacky but as mixing continues and<br />

speeds up, the gluten will absorb more liquid and form stronger<br />

bonds. Increase the speed to medium and continue mixing<br />

for a further 6 minutes. All this mixing creates friction, which<br />

elevates dough temperature that can begin the fermentation too<br />

early, which is why we chilled our ingredients and bowl prior to<br />

commencement.<br />

After the dough is mixed, remove from the bowl and shape the dough<br />

into a rectangle about 5cm thick, place onto a lined baking tray and<br />

cover the dough with plastic wrap. Chill in the fridge overnight.<br />

Repeat this process with the Cocoa Detrempe.<br />

Cold fermenting overnight increases the strength in the dough’s<br />

gluten network, which you will need when you stretch and<br />

laminate butter into the Detrempe. It also builds the flavour<br />

profile by allowing the lactobacillus bacteria to increase in<br />

population, giving your pastries a milky acidic flavour rather than<br />

a sharp acetic one.<br />

STEP 2 – Soak and Whip<br />

From the Tiramisu group, begin with the Whipped Mascarpone<br />

and combine all the Group A ingredients into a bowl with a whisk<br />

attachment and whip until stiff peaks form. Place into a piping bag<br />

fitted with closed star tip, twist the end of the bag to seal in the<br />

cream and chill.<br />

When making the Savoiardi Filling we use freshly brewed<br />

espresso at Natural Tucker Bakery for maximum flavour and<br />

depth but you can easily substitute with Nescafe, or a better<br />

domestic option are Nespresso Pods. For the liquids all you<br />

want is a balance of sweetness (syrup), bitterness (coffee) and<br />

richness (alcohol). Try not to go too boozy otherwise you’ll<br />

risk throwing out the balance of the whole pastry. Then line a<br />

glass jar with your sponge finger biscuits and pour in the liquid<br />

mixture. Wait 2-3 minutes then, using a stick blender, puree<br />

the mix. You don’t want it too wet or too dry, an easy way to<br />

remember is by association. For me, I look for the texture of wet<br />

sand at the beach.<br />

Put the mix into a disposable piping bag, twist the end of the bag<br />

to seal in the mix and chill.<br />

48 BAKING BUSINESS


SC00402AF<br />

BAKING BUSINESS 49


MASTER<br />

CLASS<br />

DAY 3<br />

STEP 1 – Laminate Plain Detrempe<br />

Obviously at the bakery we have a commercial dough sheeter that<br />

makes rolling the dough a breeze, but for this method you can opt<br />

for a rolling pin when rolling out your dough. Also a note on butter<br />

sheets: you can buy them from specialty stores and suppliers—look<br />

around using Google—otherwise you can use a block of butter by<br />

placing it in a large sandwich bag, then bashing and rolling it out<br />

to the edges of the bag to achieve a sheet of butter. YouTube has<br />

plenty of content if you get stuck on this.<br />

De-Gas<br />

Start by bringing the dough out of the fridge and onto a clean<br />

bench with no flour then flatten the dough with your palms to<br />

remove the excess gas that has been collected during the long<br />

ferment. You will smell sweet, sour and milky tones exiting the<br />

dough, which is great! That’s flavour!<br />

Butter Lock-In<br />

Aim to get a rectangle shape 20cm x 30cm with the narrow end<br />

facing your belly. Now roll it out away from you (forwards from your<br />

belly) until it’s double the original length maintaining a rectangle.<br />

Place the sheet of butter 2cm from the edge of the ‘belly end’ of the<br />

dough. Cut the dough in half then grab the two furthest corners and<br />

bring that end over to meet the end at your belly. Press the pin onto<br />

the top in small grooves working from top to bottom, then roll to<br />

smooth the surface. Move straight on to 1st Fold.<br />

1st Fold<br />

Roll the dough out until its 1.5cm to 2cm, trim the sides to retain a<br />

rectangle shape, keep this “old dough” for the next time you make<br />

pastries, then fold one side over by ¼ and the other side over by 3/4<br />

and press the dough down slightly (both seams should meet face<br />

to face). Then fold the furthest end over completely to the belly<br />

end. Press the pin onto the top in small grooves working from top to<br />

bottom, then roll to smooth the surface. Place the dough back onto<br />

the lined baking tray, cover and refrigerate for 30-45 minutes.<br />

2nd Fold<br />

Repeat the first fold process except instead of folding one end<br />

in by ¼ I want you to bring both ends in at the ½ way mark<br />

instead, like a book. Leave a thumb-width gap between the two<br />

seams then bring over the furthest end of the block of dough<br />

to the belly end. Press the pin onto the top in small grooves<br />

working from top to bottom, then roll to smooth the surface.<br />

Place the dough back onto the lined baking tray, cover and<br />

freeze for 30 minutes.<br />

STEP 2 – Roll Down Cocoa Detrempe<br />

On a lightly floured surface, roll the dough until it is about 1cm<br />

thick. Rest in the fridge until the resting period for the Plain<br />

Detrempe is over.<br />

STEP 3 – Roll Down, Shape & Chill<br />

Lay the Cocoa Detrempe over the top of the Plain Detrempe<br />

completely covering the surface and side, trimming and<br />

discarding the excess cocoa dough. Lightly flour the cocoa<br />

dough surface and roll down the combined doughs (maintaining<br />

the length of the dough as close to 39cm as possible) until it is<br />

0.5cm thick.<br />

Using a ruler and small sharp knife, mark the middle section of the<br />

dough, from top to bottom, at 13cm intervals trimming the excess<br />

dough. Repeat on the left-hand side of the sheet. Now it’s a case<br />

of join-the-dots and cut straight across. Line up your ruler with<br />

the top two markings across the dough and cut and drag the knife<br />

across the dough.<br />

Once all horizontal lines have been cut, repeat the same process<br />

across the dough making your markings every 9cm on the bottom<br />

edge of the dough then the top. Join-the-dots from top to bottom<br />

in a straight line and cut straight down.<br />

You now have neat rectangles.<br />

Now place two batons of chocolate at the top of each rectangle,<br />

then gently roll the top end to the bottom end. You should now<br />

have a bi-colour roll with a chocolate centre. Make 6 incisions on<br />

top of each roll about 2mm deep.<br />

Place these rolls into the fridge to allow the butter and dough to<br />

firm up overnight.<br />

50 BAKING BUSINESS


THE<br />

ULTIMATE<br />

INGREDIENT<br />

for your kitchen<br />

DAY 4<br />

STEP 1 – Prove<br />

On a lined baking tray, place the pastries roughly 10cm apart,<br />

spray with canola oil and cover lightly with clingfilm, place in a<br />

warm environment until doubled in size. At the bakery we have the<br />

luxury of having retarder provers. It acts as an automated fridge<br />

and prover so that we can set it for the time we want to bake the<br />

pastries and it’ll chill then come on to prove at the relevant time.<br />

STEP 2 – Bake<br />

Pre-heat your fan-forced oven to 185°C, then glaze your pastries<br />

with an egg wash and load the tray into the oven. Bring the<br />

temperature down to 160°C and bake for 10 minutes. Then, turn the<br />

tray around and bake for a further 5 minutes at 170°C.<br />

Bring the pastries out and cool on the trays.<br />

STEP 3 – Fill and Garnish<br />

Poke a small knife into the side of the pastry and pipe the biscuit<br />

filling in until you see it trying to escape out the ends. Then for the<br />

top using an up-and-down motion pipe the mascarpone on top<br />

until 4-5 layers are achieved. Dust very lightly with cocoa powder<br />

and some coffee beans.<br />

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STEP 4… EAT!<br />

SC00418AI<br />

BAKING BUSINESS 51


HOT<br />

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52 BAKING BUSINESS<br />

CHRISTMAS IS<br />

COVERED<br />

Confoil has your catering needs covered<br />

this festive season. They have everything<br />

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Confoil is local, responsive and reliable, and<br />

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PREVENT FOREIGN<br />

BODIES<br />

Wells is seeing an increased demand<br />

from commercial bakeries for<br />

delectable de-panning suction cups<br />

and retaining rings, as these bakeries<br />

work to minimise the risk of these<br />

engineering components entering<br />

the bread loaves. Detectable plastics<br />

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regular plastics where they come into<br />

regular direct contact with food. The<br />

key piece of legislation is Regulation<br />

(EU) No 10/2011 on plastic materials and<br />

articles intended to come into contact<br />

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contact articles to be migration tested<br />

using a variety of simulants. BST has<br />

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The BST Detectable Product Range<br />

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of ongoing audits and provide comfort,<br />

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environment.


WINNING PARTNERSHIP<br />

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at the core of their business, with the largest<br />

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With a perfect pastry in one hand and a truly<br />

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VANROOY TEST KITCHEN<br />

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PASSION<br />

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ARE YOUR BAGS<br />

COMPLIANT?<br />

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BAKING BUSINESS 53


IN THE<br />

REGIONS<br />

THE<br />

CHOC_<br />

OLATE<br />

MAKER//<br />

54 BAKING BUSINESS


Ten years ago, a client asked winemaker John Wade if he could<br />

supply chocolates to complement the range of wine they had created<br />

together. Intrigued, John promptly flew to Melbourne to take a course<br />

on chocolate making that would ultimately change his life.<br />

WORDS MARTINE KROPKOWSKI<br />

IMAGES DARK SIDE CHOCOLATES<br />

When John Wade was a kid, he wanted to be a chef.<br />

“My parents wouldn’t let me because at that stage, the<br />

industry was diabolical and not good for young people,”<br />

he explains.<br />

He took a job washing dishes in a Melbourne restaurant,<br />

where he worked for Ian Higgenbottom.<br />

“He used to pay me in good bottles of wine, like Grange,”<br />

says John, “and that sort of sucked me in.”<br />

John’s love for good wine would see him going back<br />

to complete his year 12 studies, followed by a Bachelor<br />

of Applied Science, in which he studied winemaking.<br />

This qualified John as an oenologist (wine chemist), a<br />

profession he enjoyed for the next 40 years. John has<br />

worked as winemaker at Wynns in Coonawarra, started<br />

his own label called Howard Park and consulted to various<br />

wineries (something he still does).<br />

It was around 10 years ago, at a winery called Rickety Gate,<br />

that the idea of chocolate first came up.<br />

“The owners wanted to put chocolate in their sales area to<br />

complement the wines. So I had to find somewhere to learn<br />

about chocolate, because I didn’t know anything about it.”<br />

John attended Savour Chocolate and Patisserie School<br />

where his love for chocolate first sprouted.<br />

“The next thing I knew, I’d been back to Savour eight or ten<br />

times. I did lots of courses, including a couple of master<br />

classes with Japanese and French chocolatiers. Then one<br />

morning I woke up and I had a shop—or at least that’s how<br />

it seemed,” he laughs.<br />

That shop is Dark Side Chocolates, a fine chocolatery<br />

located in the tourism information centre in the Western<br />

Australian town of Denmark.<br />

It’s here that John brings his winemaker’s palette to the<br />

craft of chocolate making.<br />

“I’ve been balancing flavours in wines for a very long time<br />

so that’s the main thing I bring to chocolate making.”<br />

He uses the analogy of a hatstand to describe his approach<br />

to getting the balance of flavours right.<br />

“Depending on how you place your hat and your coat or<br />

whatever, it has to be in balance so it can stand up and<br />

won’t fall over.<br />

“I approach chocolate making from that same point of<br />

view; it’s all about that balance, so when there’s more<br />

than one particular flavour you need to see all the flavours<br />

without something dominating.”<br />

John points to the many similarities between winemaking<br />

and chocolate making.<br />

“With winemaking, you have to ferment the grapes; before<br />

you make chocolate you have to ferment the beans. It’s all<br />

about flavour, structure, balance… those sorts of things.<br />

“With chocolate plantations, it’s very much like having a<br />

vineyard; the soil and the climate impart what’s going on,<br />

and after that, with chocolate, is the way you handle the<br />

cocoa beans. That has just as big an impact on the flavour.”<br />

John buys his chocolate from Swiss chocolate company<br />

Felchin.<br />

“They’ve got plantations around the world, so when I<br />

decide on a particular chocolate that I’d like to make, I can<br />

actually choose a flavour profile and chocolate strength—<br />

be it milk, white or dark—to match.”<br />

One of John’s favourite creations is his wattle seed<br />

chocolate, which has a nutty, coffee flavour.<br />

“I had to find a couverture that matched it and didn’t<br />

drown out the flavours. Standard milk chocolate is<br />

usually around the 39 per cent mark so I didn’t want<br />

a standard milk because it would be too sweet. So I<br />

finished up with a 49-per cent Venezuelan dark milk for<br />

that particular chocolate.”<br />

John also created his popular Jelly Sandwich using the<br />

hatstand analogy.<br />

“It’s a three-part chocolate that’s got a raspberry pate<br />

in the middle and then on one side it’s got passionfruit<br />

white-chocolate ganache and on the other side it’s got<br />

blood-orange chocolate ganache. Then that’s dipped in<br />

dark chocolate.<br />

“So it’s a case of balancing the four different flavours<br />

and because you’re using white and milk chocolate,<br />

you’ve got to be careful that those sort of characters<br />

don’t intrude too much and cover flavours. So it took a<br />

while to develop it and make sure I had the right amount<br />

of couverture in there so I didn’t make it too sweet or too<br />

passionfruit in flavour.”<br />

BAKING BUSINESS 55


IN THE<br />

REGIONS<br />

John also makes a beetroot and Shiraz chocolate,<br />

and a liqueur Muscat, both flavours, he says, which<br />

are popular among male customers: a minority, it<br />

seems, in John’s customer base.<br />

“One of the things I’ve learnt in nearly 10 years<br />

now of making chocolate is that men like<br />

chocolate, but women love chocolate. And it<br />

doesn’t matter whether the females are four years<br />

old or 80 years old—it’s the same attitude.”<br />

John says as much as 85 to 95 per cent of his<br />

customers are female.<br />

“I’ve got one particular chocolate—the blackberry<br />

and balsamic—and I sell 99.9 per cent of those<br />

to women. Occasionally a guy will take one but<br />

generally not. I’ve asked both males and females<br />

why and why not, and I can’t get a proper answer.”<br />

So, being constantly surrounded by premiumquality<br />

chocolate, would John ever pick up a block<br />

of Cadbury?<br />

“The best answer I can give to that is from my<br />

daughter. She went to university and while she<br />

was there she used to complain to me all the time:<br />

‘Dad, I’ve been brought up on good wine and<br />

good chocolate, and on a student’s income, I can’t<br />

afford it!’<br />

“And I do hear that a lot from my customers. Since<br />

they’ve had the chocolate here they realise they<br />

never knew what good chocolate was about!”<br />

After yet another trip to Savour, John’s now trying<br />

his hand at patisserie.<br />

56 BAKING BUSINESS<br />

ONE OF THE THINGS I’VE<br />

LEARNT IN NEARLY 10 YEARS<br />

NOW OF MAKING CHOCOLATE<br />

IS THAT MEN LIKE<br />

CHOCOLATE, BUT WOMEN<br />

LOVE CHOCOLATE.<br />

“Since my last course I’ve been supplying tarts<br />

and other dessert-orientated things to cafes<br />

here in Demark and also Albany, which I’ve been<br />

enjoying immensely. The chocolate’s still there<br />

but it’s just a different presentation rather than a<br />

straight chocolate itself.”<br />

Venturing into patisserie is a way, perhaps, that<br />

John is finally realising his childhood dream of<br />

becoming a chef.<br />

“Maybe if I had have become a chef when I was<br />

younger I might have ended up doing pastry. It’s<br />

something I think about now and then,” he says.<br />

“Maybe this is my way of getting back to it.”<br />

Dark Side<br />

Chocolates<br />

uses only high<br />

quality Swiss<br />

couverture, with<br />

cacao beans<br />

sourced from<br />

sustainable<br />

cacao<br />

plantations<br />

around the<br />

world.


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BAKING BUSINESS 57


ON<br />

SHOW<br />

BIOPAK’S HONOURABLE MENTION<br />

BioPak received an honourable mention in the Ethical Corporation’s<br />

ninth Annual Responsible Business Awards ceremony held in London.<br />

Gary<br />

Smith<br />

Nominees included the likes of Unilever, Bridgestone,<br />

and Kimberly-Clark. LIXIL Corporation took out the<br />

award for Innovation of the Year, with its SATO product<br />

series that help tackle the global sanitation crisis and<br />

positively impact the lives of millions of people.<br />

BioPak was highly commended for its innovative<br />

compostable packaging range.<br />

“Biopak has created a real alternative to plastic cups,<br />

integrating a circular economy approach by making<br />

them 100 per cent biodegradable,” says Ethical<br />

Corporation Awards chair of the judging committee<br />

Christine Diamente.<br />

“This innovation certainly tackles the global plastic<br />

challenge today; it is scalable and can provide huge<br />

impact worldwide.”<br />

Gary Smith, CEO at BioPak says, “We’re incredibly<br />

proud of our high commendation, especially with<br />

such an innovative and purpose-driven business,<br />

LIXIL Corporation, taking out the win. It is an honour<br />

to be in the same category as them.”<br />

The diversity on display at the awards, both<br />

in geographical origin and working sphere,<br />

demonstrated how delivering a clean, more<br />

responsible business future is becoming an<br />

international, mainstream effort, and opportunity.<br />

Ms Diamente says, “This year’s Responsible Business<br />

Awards judging has been by far one of the liveliest<br />

and most challenging sessions I’ve had the honour<br />

of presiding. With a highly esteemed panel of<br />

global judges, we spent many hours toiling over<br />

the 2018 winners, while also choosing some highly<br />

commended submissions to signal a new way forward<br />

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58 BAKING BUSINESS


ON<br />

SHOW<br />

APPMA AWARDS<br />

OF EXCELLENCE<br />

MAKE THEIR<br />

RETURN IN <strong>2019</strong><br />

The Australian Packaging and Processing<br />

Machinery Association (APPMA) has<br />

reinstated its Awards of Excellence to seek<br />

out and recognise industry innovation and<br />

outstanding performers.<br />

Applications are now open for this national program, which<br />

identifies excellence, leadership and best practice in Australia’s<br />

processing and packaging industry.<br />

APPMA chairman Mark Dingley says there are many benefits to<br />

entering.<br />

“Finalists and winners will be recognised as industry leaders, which<br />

is a great way to raise your business’s profile within our industry and<br />

outside our industry to potential customers and investors,” he says.<br />

The awards are a Packaging and Processing Week initiative of<br />

AUSPACK <strong>2019</strong>. Finalists and winners will have an opportunity to<br />

showcase their product on the AUSPACK show floor and will be<br />

celebrated at the Gala Awards Dinner.<br />

Mark says, “Going through the actual entry process offers<br />

businesses a fantastic benchmarking opportunity to review their<br />

processes and practices, which they’ll then receive feedback on<br />

from the judges, as well as industry peers and authorities.<br />

“We know past finalists and winners have valued this expert, arm’slength<br />

critique as a ‘set of fresh eyes’ to what’s working well along<br />

with improvements that can be made.<br />

“Compiling the submission is also a great way to motivate and<br />

energise people in the business, as everyone is focused on the<br />

innovations and successes to which they’ve all contributed. The<br />

Gala Awards Ceremony is the ideal opportunity to then network<br />

with industry leaders and sponsors.”<br />

Finalists and winners will receive promotional opportunities in<br />

industry publications and on the APPMA website and can benefit<br />

from using the APPMA Awards of Excellence winner or finalist logo<br />

to promote themselves as an award-winning business.<br />

Applications are now open to all five award categories:<br />

Best New Product, Customer Collaboration Award, Design Innovation<br />

Award, Export Success Award, Imported Equipment Award<br />

Submission dates for <strong>2019</strong>:<br />

Applications close: <strong>January</strong> 26<br />

Judging: <strong>January</strong> 28-February 11<br />

Finalists announced: February 20<br />

Gala Awards Ceremony: March 27<br />

Check the AUSPACK website for full guidelines.<br />

AUSPACK <strong>2019</strong> will be held at the Melbourne Convention and<br />

Exhibition Centre from March 26-29, <strong>2019</strong>.<br />

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BAKING BUSINESS 59


ON<br />

SHOW<br />

PASTRY PLAY-OFFS<br />

In <strong>January</strong> <strong>2019</strong>, Australia will be competing in the Junior World Pastry Championship<br />

at Italy’s Rimini Exhibition Centre.<br />

The two-day competition will feature some of the best young<br />

pastry chefs from seven different countries, who will be battling it<br />

out for coveted title of extraordinary talent, as well as a grand prize<br />

of €7000.<br />

Over the two days, teams are expected to create seven mouth-watering<br />

desserts and food sculptures, reaching heights of up to 1.2 metres.<br />

The pressure is on for Australia, who will be represented by a team<br />

from Sydney.<br />

Team coach and teacher at baking and patisserie NSW TAFE Scott<br />

Astley, along with his team members Eve Khouphongsy and Jirawat<br />

New Vararutsupagul, and showpiece coach Emmanuel Lottefier,<br />

have been training for the competition for the past eight months.<br />

“It’s a lot of work, so you got to be really prepared for it,” Astley said.<br />

The team practice making the dishes, time themselves on how fast<br />

they need to make it, and schedule where they have time to make<br />

other dishes.<br />

“They want to be pretty confident already and you don’t want<br />

to have to show them how to do something, they just got to get<br />

better at doing it, get faster at doing it,” he said.<br />

Scott’s team will be creating a black demon and white angel<br />

dessert sculpture to convey the competition’s theme of ‘flying.’<br />

“Everything on our theme will be black and white predominantly,”<br />

Astley said.<br />

“The demon is a man kneeling down with wings… [and] a white<br />

angel…flying down, and basically holding him down from flying.”<br />

The showpieces will be made from chocolate and sugar works and<br />

are expected to be as tall as 1.4 metres.<br />

The tension is high when there are so many dishes to make, of such<br />

high difficulty and over such little time.<br />

However, Astley has prepared his team for the obstacles that are<br />

inevitably going to arise.<br />

“In any competition, you’re most probably not going to get<br />

everything you want to get done,” he said.<br />

“With my guys, I’ve told them: ‘this will probably go wrong, and you<br />

have to expect it, and if something goes wrong, what are you going<br />

to do about it?’<br />

“You do what you need to do to get it sorted and keep working.”<br />

Teams will be judged on a number of factors such as difficulty,<br />

decoration, presentation, hygiene, and of course, taste.<br />

The competition will be aired on Italian television and live streamed<br />

online from Sigep’s website.<br />

Astley is honoured that his team is competing in the multinational<br />

competition and for his members to be getting exposure in the<br />

pastry industry with some of the top pastry chefs in the world.<br />

Astley wishes to thank the team’s sponsors, Messina Gelato,<br />

Euroquip, 3D Chef, Barnes, Spain and Portugal Cultural Flavours,<br />

for their support in the training and funding for the competition.<br />

Once the competition is over, Astley isn’t taking any breaks; he’s<br />

already planning to compete in the 2021 Junior World Pastry<br />

Championship.<br />

60 BAKING BUSINESS


BAKING BUSINESS 61<br />

MV00542AC


ON<br />

SHOW<br />

EXCELLENCE IN<br />

BAKING 2018<br />

The BAA hosted the Excellence in <strong>Baking</strong> 2018<br />

National Finals on Friday, November 16, at the<br />

Treasury Hotel in Brisbane.<br />

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On Thursday, November 15, the apprentice bakers and a pastry<br />

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Campus to compete in the Grand Final Bake Off.<br />

BAA head judge Stewart Latter oversaw five other judges,<br />

including the BAA Qld Mentor group. Stewart said the quality and<br />

product was at very high level and it was great to see the effort<br />

put in by the state finalists, who had travelled as a far from as Perth<br />

WA. He said everyone was to be congratulated on a job well done.<br />

On the Friday night of November 16th the baking industry gathered<br />

to congratulate the finalists and hear the announcement of the<br />

national winners. Stewart Baird National Bakery Manager for EOI<br />

made the official announcement.<br />

The 2018 Official National Apprentice Baker was Lachlan Kerr from<br />

Bakehouse Delights Nowra NSW, while the 2018 Official National<br />

Apprentice Pastry Cook was Lillian Cooper from Icky Sticky<br />

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62 BAKING BUSINESS


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BAKING BUSINESS 63


ON<br />

SHOW<br />

CHOCOLATE<br />

INNOVATION DELIVERS<br />

AT SHOWCASE<br />

New chocolate flavours featured at the 2018<br />

Student Product Development Showcase for<br />

Diploma of Food Science and Technology<br />

students at William Angliss Institute.<br />

MV00458AL<br />

Students developed innovative products which they presented<br />

to a panel of industry experts. Products developed ranged from<br />

tapioca chips, hemp butter and beef spreads to the range of new<br />

KitKat flavours some students worked with Nestlé to develop.<br />

The overall winner and People’s Choice award was Farrah Megson’s<br />

chocolates with native Australian ingredients.<br />

Runner up was Danielle Bouchier with her peppered beef spread,<br />

and third prize was awarded to Nicco Pucci with rosemary snacks<br />

with parmesan dip and to Simona Mauriello coconut and cherry<br />

KitKat Chunky.<br />

Three students worked with Nestlé to develop new flavours for the<br />

KitKat Chunky, including Reilly Alkemade who sampled a rocky road<br />

flavour and Sibel Tural-Akal who made caramel and spiced apple.<br />

Showcase winner Farrah (pictured) said she was inspired by<br />

the local native Australian ingredients and worked very hard to<br />

develop a different flavour and result with her chocolates.<br />

“I achieved my project in an eight-week timeframe, and the process<br />

was very interesting learning about all the different aspects which need<br />

to be considered when designing a product for market,” Farrah said.<br />

All final year students from the Diploma of Food Science and<br />

Technology participated in the student product development<br />

showcase which is a major assessment piece.<br />

Students displayed their products, offered samples and talked<br />

about the process of developing their product from idea through<br />

to final delivery.<br />

They were assessed based on the entire scope of the project,<br />

including whether the product had the potential to succeed in the<br />

marketplace and if they had delivered sufficient description of the<br />

manufacturing equipment and well<br />

as completing as shelf life test. They<br />

also had to complete a cost analysis<br />

and a mock-up of the package with<br />

labelling requirements to meet<br />

FSANZ standards.<br />

During the launch event, industry<br />

judges then assessed the<br />

products on innovation, sensory<br />

acceptability, market potential,<br />

presentation and packaging.<br />

RIGHT: Farrah Megson won the<br />

showcase for her chocolates with native<br />

Australian ingredients.<br />

64 BAKING BUSINESS


The globally recognised long-running<br />

biennial event, which is part of Packaging<br />

and Processing Week, is heading to the<br />

Melbourne Convention and Exhibition<br />

Centre from March 26-29, <strong>2019</strong>.<br />

Mark Dingley, chairman of the Australian<br />

Packaging & Processing Machinery<br />

Association (APPMA), which owns<br />

AUSPACK, says, “AUSPACK <strong>2019</strong> will<br />

showcase a host of global trends in the<br />

food, beverage and pharmaceutical<br />

processing and packaging industries.<br />

With a record Sydney show in 2017, our<br />

<strong>2019</strong> event returning to Melbourne is<br />

looking exciting, with the largest display<br />

of exhibitors yet. It will be the perfect<br />

place for those across the packaging and<br />

processing sectors to find solutions to<br />

increase efficiencies across their business.”<br />

More than 350 suppliers representing<br />

1,200 global brands will be at the show.<br />

Expect the following industry trends and<br />

themes to be on display<br />

• digital printing for packaging<br />

• the explosion in e-commerce<br />

• Industry 4.0 and the Industrial<br />

Internet of Things<br />

• production-line-flexible machinery<br />

to meet the growing variety of<br />

ON<br />

SHOW<br />

REGISTRATIONS<br />

FOR AUSPACK <strong>2019</strong><br />

NOW OPEN<br />

Registrations for AUSPACK <strong>2019</strong>, the southern<br />

hemisphere’s leading processing and packaging trade<br />

event, are now open.<br />

packaged-good SKUs<br />

• machinery to produce accessible and<br />

convenient packaging formats<br />

• track-and-trace solutions to deal with<br />

the rise in counterfeiting, and growing<br />

concerns over food security and<br />

safety globally<br />

• processing, packaging and labelling<br />

equipment designed for the<br />

proliferation of craft and artisan food<br />

and beverage brands<br />

• sustainable packaging solutions<br />

• smart packaging<br />

• robotics<br />

• smart factories of the future.<br />

Albert Kruger, event director of<br />

AUSPACK, says, “AUSPACK <strong>2019</strong><br />

will allow attendees to see first-hand<br />

products that offer even greater safety,<br />

security, automation and cost-saving<br />

benefits. The depth and breadth of<br />

exhibitors and attendees to AUSPACK<br />

bring fantastic networking opportunities<br />

with key players across the food,<br />

beverage and pharmaceutical markets.<br />

“Registration to AUSPACK is free and I<br />

urge people to head to the website now<br />

to register.”<br />

REGISTRATION<br />

OPEN FOR IBIE<br />

<strong>2019</strong><br />

Education, new features, artisan<br />

pavilions and a packed expo<br />

floor are promised for <strong>2019</strong>.<br />

The International <strong>Baking</strong> Industry Exposition<br />

(IBIE) is now open for registration. Over the<br />

past decade, IBIE has enjoyed a 65 per cent<br />

increase in attendance and is on track to be<br />

bigger and better than ever with a nearly<br />

sold-out show floor. The expo will host more<br />

than 1,000 exhibitors showcasing the latest<br />

in automation/technology, ingredients and<br />

industry trends across the vertical supply chain<br />

for every role and segment of the grain-based<br />

food industry.<br />

In <strong>2019</strong>, IBIE will launch IBIEducate, a full<br />

day of education on September 7, which is<br />

one day prior to the exhibit hall opening.<br />

Attendees can dedicate a full day to targeted<br />

education, designed to deliver valuable ideas<br />

and strategies to improve bakery products,<br />

optimise production and support business<br />

growth. Along with the additional day of<br />

learning, the IBIEducate line-up offers more<br />

classroom, hands-on, technical and business<br />

sessions. Purchase sessions individually or gain<br />

unlimited access through the All Access Pass.<br />

IBIE chair Joe Turano says, “Unlike smaller<br />

events, IBIE is the complete solution for<br />

our industry, produced by our industry. We<br />

continue to push the boundaries to ensure<br />

we’re advancing the grain-based food industry<br />

as a whole through the diverse and cuttingedge<br />

offerings that can be found at IBIE.”<br />

The show will also host two artisan<br />

marketplaces presented by Bread Bakers<br />

Guild of America and Puratos. These new<br />

state-of-the-art show-floor destinations<br />

will introduce show elements specifically<br />

produced to support the growth of the<br />

artisan and specialty market segment.<br />

Curated competitions, staged demonstrations<br />

from celebrity chefs and Certified Master<br />

Bakers, tastings, expert Q&A sessions,<br />

exhibitor demonstrations and much more will<br />

bring the marketplaces to life.<br />

Visit the IBIE website for early-bird registration.<br />

IBIE <strong>2019</strong> runs from November 8-11, <strong>2019</strong>.<br />

BAKING BUSINESS 65


TRADE<br />

DIRECTORY<br />

LOOKING TO REDUCE<br />

OPERATING COSTS? WE CAN HELP!<br />

• KOMA 10 RACK TUNNEL RETARDER PROVER - $POA<br />

• RONDO 5M MAKE UP LINE, TWIN CUT, RONDO 6 HEAD<br />

DEPOSITOR AND GUILLOTINE. MINT CONDITION - $POA<br />

• KOENIG MINI REX 4000 DIVIDER & ROUNDER - $POA<br />

• BERTUETTI SV300 COMPLETE CIABATTA LINE - DOUGH<br />

DIVIDER, PINNER, AUTO TRAY-UP. $POA<br />

EQUIPMENT<br />

Product storage and dispensing<br />

made easy<br />

MV00605AA<br />

LOTS MORE STOCK AVAILABLE<br />

CALL IAN TO DISCUSS ON 0419 006 213<br />

www.brookfood.com.au<br />

Please contact us for more information.<br />

Ph: 03 9786 3235 | Fax: 03 9786 6222 | sales@fletcherinternational.com.au<br />

75 Hartnett Drive, Seaford, Vic, 3198 | www.fletcherinternational.com.au<br />

SC00474AA<br />

MV00482AD<br />

GEDDES BAKERY EQUIPMENT<br />

CUSTOM BUILT CABINETS – FACTORY DIRECT<br />

WE BUILD TO YOUR NEEDS<br />

• STAINLESS STEEL<br />

• FABRICATION<br />

• BENCHES<br />

• OVEN TRAY RACKS ETC<br />

• FULL FITOUT OF<br />

MOBILE FOOD UNITS<br />

WE ARE MOFFAT AGENTS<br />

www.geddesbakeryeq.com.au/<br />

Robert & Kaye Phone 07 5464 4364<br />

Mobile 0419 771 992<br />

BREAD PANS,<br />

BAKING TRAYS,<br />

STAINLESS STEEL<br />

Better Range. Better Flexibility. Better Service.<br />

Simply<br />

Better Bakeware.<br />

Ph: +61 8 8387 1200 Fax: +61 8 8387 1444<br />

Email: info@aussiepan.com.au<br />

www.aussiepan.com.au<br />

MV00522AD<br />

‘Build to work, Engineered to last’<br />

Planetary Mixers<br />

Pastry & Dough<br />

Sheeters<br />

Bread Moulders<br />

Bread Slicing<br />

Bun Divider Rounders<br />

Ovens & Provers<br />

Ancilliary Items<br />

+ much more...<br />

ALL ABOUT<br />

Buying & Selling New & Used Bakery Equipment<br />

Custom S/Steel Benches,<br />

Counters & Display Racks<br />

20 Brewer Street, Clontarf QLD Ph: 07 3889 5700<br />

sales@allaboutbakery.com.au www.allaboutbakery.com.au<br />

SC00493AA<br />

SC00341AA<br />

66 BAKING BUSINESS


CHOOSE FROM<br />

100+ DIFFERENT<br />

SHAPE AND<br />

SIZE PIES<br />

For all your pie making needs...<br />

MV00575AA<br />

Model-Junior<br />

Lindsay PieMaking Equipment Pty Ltd<br />

P: 02 4735 1306 E: info@simplesimon.com.au<br />

www.simplesimon.com.au<br />

MV00496AB<br />

1800 819 689<br />

24 HOUR SERVICE<br />

0408 298 291<br />

• Rack & Deck Ovens • Mixers and Dividers<br />

• Moulders and Provers • Slicers, Jelly Sprayers<br />

• Water Chillers, Counters • Tins, Trays & Utensils<br />

• Depositer & Transfer Pumps<br />

112-116 Canterbury Rd, Bankstown 2200<br />

www.wpreedy.com.au<br />

MV00253AH<br />

THIS SPOT COULD<br />

BE YOURS!<br />

TO ADVERTISE HERE<br />

CALL<br />

07 3866 0000<br />

PACKAGING<br />

STOCK & CUSTOM PRINTED BREAD BAGS<br />

RANGE OF COLOURS<br />

We are specialists in design,<br />

production and distribution of stock<br />

and custom printed bread bags.<br />

We have a selection of our own custom<br />

designed bread bags that you can utilise<br />

with your own bakery details ...<br />

IT’S THAT EASY.<br />

We also have a large range of plain and<br />

printed takeaway packaging which can<br />

be custom printed to suit your bakery,<br />

so call today on 1300 183 019.<br />

MV00539AA<br />

POINT OF SALE<br />

MV00511AA<br />

BAKING BUSINESS 67


COMING UP<br />

JAN-NOV'19<br />

68 BAKING BUSINESS<br />

SIGEP<br />

Incorporating the Junior World Pastry Championship<br />

19 – 23 <strong>January</strong> <strong>2019</strong><br />

Italy<br />

THE MELBOURNE INTERNATIONAL COFFEE EXPO<br />

7 – 9 February<br />

Melbourne Convention and Exhibition Centre<br />

AUSTRALIA’S BEST HOT CROSS BUN COMPETITION<br />

2 – 3 March<br />

Shepparton<br />

AUSPACK <strong>2019</strong><br />

26 – 29 March<br />

Melbourne Convention and Exhibition Centre<br />

AUSTRALIAN PACKAGING AND PROCESSING<br />

MACHINERY ASSOCIATION AWARDS OF<br />

EXCELLENCE GALA AWARDS CEREMONY<br />

27 March <strong>2019</strong><br />

Melbourne<br />

INTERNATIONAL CAKE, COOKIE & SWEET SHOW<br />

AUSTRALIA<br />

17 – 19 May 2018<br />

Brisbane Showgrounds<br />

NSW/ACT BEST PIE COMPETITION SOUTHERN<br />

HIGHLANDS<br />

30 – 31 May <strong>2019</strong><br />

NSW Southern Highlands<br />

FOODSERVICE AUSTRALIA<br />

23 – 25 June<br />

Melbourne Convention and Exhibition Centre<br />

INTERNATIONAL FOOD EXHIBITION AND IMPORT<br />

FOOD EXHIBITION<br />

26 – 28 June <strong>2019</strong><br />

China<br />

PIE FEST<br />

29 – 30 June <strong>2019</strong><br />

NSW Southern Highlands<br />

FOOD & HOSPITALITY QUEENSLAND<br />

4 – 5 August <strong>2019</strong><br />

Brisbane Convention & Exhibition Centre<br />

CAKE DESIGNERS WORLD CHAMPIONSHIP<br />

19 – 20 October <strong>2019</strong><br />

Milan, Italy<br />

THE WORLD TROPHY OF PASTRY ICE CREAM AND<br />

CHOCOLATE<br />

21 – 22 October <strong>2019</strong><br />

Milan, Italy<br />

INTERNATIONAL BAKING INDUSTRY EXPOSITION<br />

(IBIE) <strong>2019</strong><br />

8 – 11 November <strong>2019</strong><br />

Las Vegas Convention Centre, USA


SC00515AB<br />

BAKING BUSINESS 69


SC00399AF

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