Foodservice Australia Wrap Up
After a long-awaited two years, we are finally back exhibiting at tradeshows!
And what a tradeshow to kick off the year! Foodservice Australia at the Melbourne Exhibition & Convention Centre was bigger and better than ever. You could feel the buzz surging through the entire venue and every exhibitor. The countdown was on with the doors opening at 10am Sunday morning. The crowd spilled through and were greeted by the GIANT Unox stand and our corporate chef Marco Moresco in the combi demo area.
During the two year hiatus we modified our stand to include three demo areas, for combi’s, SPEED.Pro™ and EVEREO® to showcase our latest in innovative technology and announce EVEREO® obtaining HACCP International Certification.
The combi section was front and centre with a multitude of preparations being pumped out all day from 10am – 5pm, highlighting the features of the MIND.Maps™ range including MULTI.Time, MISE.EN.PLACE, DRY.Maxi™, STEAM.Maxi™, AIR.Maxi™ and much more.
Over the course of the three days, we had several guests demo on our stand – Sam Burke and Julie Ballard from Meat & Livestock Australia who showcased Australian red meat including, beef brisket, lamb shoulder, lamb shanks and lamb ribs. Richard Robinson and Derek Baker from Sticky & Smokey Addiction had an array of marinated chicken wings and ribs that were a hit on the SPEED.Pro™ section of the stand. Chris Wade from Steakmaestro tantalised tastebuds with his signature rubs including BBQ Salt, Smoky Prestige, Signature, Mr.Wagyu and Sea Salt. Eddie Stewart from Tokyo Lamington gave us the sweetness we craved in his soft and delicate lamingtons. And as always with every show, Christopher Thé – giving away his daughter’s secret cookie recipe!
With sweet treats being Christopher’s signature dish, it was only natural that he was one of the expert presenters showcasing all things sweet, chocolate, and patisserie at the Sweet Spot – MC'd by the Pav Queen herself, Nerida Conway, including hourly demonstrations utilising the BAKERTOP MIND.Maps™ combi whilst exploring the latest trends and techniques.
Café School was a popular stage with demonstrations running every hour, providing workshops to help cafes and takeaways expand their menu and boost their bottom line. Our corporate chef, Marco Moresco was on stage at 3pm giving a masterclass on pizza, from stretching the base to toppings and using the BAKERLUX SPEED.Pro™ to get a perfectly cooked pizza dough and crunchy crust in under 2 minutes.
We were lucky enough to have Sean Cunnington present at the Aged Care Catering Summit, providing the audience including key stakeholders in the Aged Care industry everything they needed to know about EVEREO® and MULTI.Day – how it is the superior and safest hot holding equipment in the market to provide nutritious and most important of all – tasty meals for their residence to help improve their quality of life as per the Royal Commission into Aged Care Quality and Safety.
The famous Chef of the Year Competition ran over the course of the three days, right at the heart of the show. Thirty-two chefs had one hour and a black box of ingredients with only the best going through to the final. After an intense two days the finalists were Trevor Jenkins, Chris Wright, Marvin Tan and Andrew Ballard battling it out for the title and the $6,000 prize! The mystery box this year included pork fillet, pork ribs, green prawns and half shell scallops with the winning dishes belonging to Andrew Ballard.
All of this would not be possible without our wonderful partners and sponsors, a BIG thank you to Bakers Maison, Birch & Waite, Australian Pork, Murray Valley Pork, Il Uno Artisan Pizzas, Mrs Trans, Mrs Macs, Mission, Ready-Bake, Rivalea, Specialty Foods, Sugo Tu, Suprima, Schulstad, Lantmannen Unibake, Apromo, The Outback Pie Co, Farmfrites, The Handmade Food Co, Australian Provedore, Hollar Initiative, Yes You Can, SalDoce Fine Foods & Proform Foods.
See you all at the next tradeshow!
8th March 2022
