Show brings together Melbourne’s foodservice elite

Melbourne’s hospitality community was out in force at Foodservice Australia 2013, with more than 5000 visitors over the show’s three days. Many exhibitors noted that the visitors who attended were ready to do business, and came from well-known local and regional restaurants, cafes, bakeries and hotels.

All were impressed by the venue, with the historic building creating an intimate and welcoming atmosphere. “One of the stars of the show this year was definitely the Royal Exhibition Building,” says Event Director Tim Collett.

“Built in Melbourne’s boom time gold rush era, the building is majestic and filled with period features. It gave the show a wonderful boutique feeling that encouraged people to stay longer and talk real business with the exhibitors” he explains.

“Big shows are great, but there is no point meeting thousands of people if only a few are relevant. The same for visitors who just want to see products especially for them. This show lets people get straight down to business.”

The Foodservice show has actually been around 1968 under a few names. Last year it was taken over by Specialised Events who rebooted the concept. The huge investment in the promotion and the look of the show is obviously paying off.

In addition to 180 exhibitors were a series of special events running on the show floor. They included the Rare Medium Chef of the Year, Apprentice Chef of the Year, Global Pizza Challenge, Australia’s Best Pie and the Chocolate Grand Prix.

There were also a series of free seminars and workshops running in the Restaurant and Bakery Theatres. According to compere Stewart White, the Restaurant Theatre sessions were very popular, providing information useful to managers and business owners from all corners of the industry.

“Understanding the new IR Laws’ had the audience gobsmacked in disbelief as the presenters outlined what they were and their implications,” says White. “The session on ‘New Ideas for Aged and Healthcare Catering’ also brought up some surprising trends and got the audience asking a lot of questions.

Meanwhile over at the Bakery Theatre there were a series of practical workshops for bakers, patissiers and chefs. Popular presenters included Masterchef Celebrity Adriano Zumbo and award winning baker Brett Noy.

At the centre of the show, the Rare Medium Chef of the Year attracted a record number of entries. The top 24 chefs cooked in live finals. In the end defending champion Neil Abrahams took home the prestigious trophy and $10,000 cash prize.

“Neil is an amazing chef and a really nice person, so it was fantastic to see him win,” says Claire Tindale, MLA’s Marketing Manager Foodservice. “It was the first event with our Rare Medium branding for foodservice and we are very pleased with the industry’s response to both the competition and our presence at the show.”

Tindale says the pressure was on every competitor, and the high profile position of the competition kitchen right at the centre of the show meant there were large audiences every day scrutinising their cooking along with the judges.

Anna Nicholson from the Hunter Valley Hotel Academy was named Apprentice of the Year, which head judge John McFadden believes was well deserved. “The winning apprentice was fantastic,” he says. “She listened to the instructions, demonstrated solid technique and was very accomplished overall.”

At the Global Pizza & Pasta Challenge the competition was hot and the stakes were high. Finalists included past global champion John Lanzafame, reigning Australian champion Kris Bailey from Pizza Religion and reigning global champion Simon Best from Augellos.

John Lanzafame won Best Pizza with his ‘Winter Lamb Pie’ and best pasta with his ‘Pennette with Lamb Casserole’. The Best Dessert Pizza - Italian meringue, strawberry and basil salsa with salted hazelnut popcorn - was created by Brent Assam from The University Club of Western Australia.

The Global Pizza & Pasta Challenge Team Choice Winner was Joel Viney from Delaware North with ‘Dengaku Style Smoked Duck and Miso’ pizza. Best Use of Nutella in a Pizza went to Akheel Soltan from Oakhill Pizza for the Sweet Cheese and Nutella Pizza.

“With John Lanzafame we have seen what great talent can do, after not competing for almost five years, John has come back bigger and stronger than ever,” says Head Judge Glenn Austin. “The pizza pie and scroll will take off in the industry in a big way.” John Lanzafame will now compete against pizza and pasta chefs from around the world in the global final, to be held at in Sydney in 2014.

Rebecca Cairns from Savour Chocolate & Patisserie School won the Chocolate Grand Prix, receiving tuition and travel expenses to the International Callebaut Academy of her choice. Judge Adriano Zumbo says only two points separated Cairns from runner-up Kye Lim.

Nearby at the Australia’s Best Pie and Pastie competition, Nathan Williams from Rolling Pin Pies and Cakes at Ocean Grove took out top honours with his Chunky Beef Pie, while Matthew Williams (no relation) from Orange Spot Bakery in Glenelg SA won the Great Aussie Pastie competition with his Traditional Pastie.

Tony Smith, BAA Executive Officer and competition organiser said Matthew Williams’ win was all the more commendable, as he is an apprentice baker. “The standard of entries, as always, was very high,” says Smith. “That’s why it’s great to see an apprentice take out the top award.”

Next year the show will move to Sydney’s Royal Hall of Industries at Moore Park from 25-27 May. Collett says the team are already working hard to make it an even bigger and better event.

“We are listening to what industry wants and will keep working hard to add value for exhibitors and visitors” he says. “This was a great show but we know it can be even better with more exhibitors and special events”.

For more information go to www.foodserviceaustralia.com.au