fonterra proud to be a chef 2012 year book
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The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of apprentice chefs.TRANSCRIPT
Fon
terra Foo
dservice Proud To Be A
Chef 2012
www.fonterrafoodservices.com.au
11052 PTBAC Yearbook 2012 V10_COVER_FA.indd 1 25/07/12 5:09 PM
4 Introduction
5 Fonterra
6 Fonterra Products
7 About the Fonterra Proud to be a Chef Program
8 The 2012 Program
9 About the Mentors, Past and Present
12 Philippe Mouchel
13 Adam D’Sylva
14 Pierrick Boyer
15 Peter Wright
16 Selection of the Finalists
17 The 2012 Class
18 Winner's Prize
19 Alumni
20 – 55 Recipes
56 For More Information
57 As Seen In
58 Acknowledgements
59 Invitation for 2013 Entries
Contents
IntroductionOn 27 February 2012, Fonterra Foodservice had the pleasure of flying 32 talented and passionate apprentice chefs into Melbourne to
be part of the 2012 Fonterra Proud to be a Chef mentoring program. Now in its 13th year, the Fonterra Proud to be a Chef event is Fonterra’s
opportunity to invest in the foodservice industry at grass roots level, to support future leaders of our industry, and to publicly recognise and
reward the vital contribution that these trainee chefs make to our community. It’s our way of saying “thank you and keep up the good work".
The Fonterra Proud to be a Chef mentoring program is a three day all expenses paid program, where apprentice chefs are mentored by industry
leaders and wined and dined at award-winning Melbourne restaurants. The 2012 finalists had the opportunity to work under the watchful
eyes of some of the best chefs in Australia, which this year included Internationally reknown French chef Philippe Mouchel; French pastry chef
Pierrick Boyer, TV personality Adam D’Sylva and the President of the Culinary Federation, Peter Wright.
The 2012 Fonterra Proud to be a Chef Yearbook features photographs taken during the program highlighting the masterclasses and dining
experiences, and also showcases the recipes the finalists submitted as part of the application process. Quotes have also been included from
the finalist's applications, as well as comments made during and after the event.
The Fonterra Proud to be a Chef program is a Fonterra Foodservice initiative we are thrilled to offer apprentice chefs and has become a
permanent fixture in the Fonterra Foodservice calendar. We wish all Fonterra Proud to be a Chef participants the best for their careers, and look
forward to following their journeys within the hospitality industry.
Regards
René Dedoncker Director – Global Foodservice Fonterra
AU
STRALIA’S FAVOURITE
2 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
About Fonterra
Fonterra is a global leader in dairy nutrition and the world’s biggest
exporter of dairy. Operating in more than 140 countries, we employ
approximately 15,800 employees and have 10,463 shareholders and
we collect milk from farmers in Australia and New Zealand.
Fonterra’s vision is to be the natural source of dairy nutrition for
everybody, everywhere, everyday. This vision is supported by our
strategy, which strives for leadership in cheese, butter, yoghurt and cream.
Fonterra is also committed to a long-term sustainable future. We aim
to provide consumers with nutritious dairy products in a way that is
environmentally sound, economically sustainable and socially responsible.
We have an uncompromised commitment to quality that extends to
each and every one of our highly trusted brands.
Fonterra, in Australia and New Zealand, has a dedicated foodservice
team to market our brands to out-of-home customers, who include
quick-service restaurants, fast food outlets, cafés, restaurants, pubs
and clubs, bakeries, airlines, catering and tertiary institutions.
We pride ourselves in investing back into the foodservice industry by
sponsoring local and global chef associations and competitions, with
the aim to help the improvement and development of culinary
standards and professionalism.
The Fonterra Proud to be a Chef program has been designed to assist
future culinary leaders throughout Australia and New Zealand.
Operating in more than 140 countries, we employ approximately 15,800 employees and have 10,463 shareholders.
Anchor Cooking CreamBecause it’s already reduced, Anchor Cooking Cream
reaches a coating consistency more quickly, helping
to reduce cooking time. The high fat content makes
it particularly good for making thick, creamy sauces.
It can also be used in cold applications.
The PastryhouseThe Pastryhouse’s range of quality pre-proofed
pastries helps to bring back more time in the
kitchen. Just take the pastries from the freezer and
bake them with no need to thaw.
Made with quality New Zealand butter and
containing no artificial ingredients, The Pastryhouse
pre-proofed pastries can be baked directly from the
freezer - from frozen to fully baked in 20 minutes.
Western Star ButterLoved for its taste and renowned for its versatility,
natural butter is a great way to add flavour in baking,
frying, saucing and general menu preparation for
both sweet and savoury dishes.
Western Star Salted Butter is quality butter
from a trusted, long-established brand.
Mainland Egmont Shredded CheeseExclusive to Fonterra, Mainland Egmont has similar
melting properties to mozzarella but with a sweet,
nutty flavour, smooth texture, and a colour that’s
more golden than mozzarella, with less oiling
off than tasty cheese. Using Mainland Egmont
eliminates the need to mix tasty and mozzarella
together to get that perfect blend.
Perfect Italiano Parmesan CheeseTo produce the distinctive and rich flavour to
complement your cooking, we mature our
Perfect Italiano Parmesan for up to 18 months.
Available in block, shredded, shaved and grated,
Perfect Italiano Parmesan is ideal for pasta, salads,
and soups or simply add to a cheeseboard.
Perfect Italiano Mozzarella CheeseDeveloped specifically for pizza makers, Perfect
Italiano Mozzarella is an excellent melting cheese
with long stretch and mild taste, pre-shredded to
save time. Perfect Italiano Mozzarella provides
good coverage when melted and blisters evenly
to an appealing golden brown colour with
minimal oiling off.
Girgar ButterGirgar Unsalted Butter is a European style cultured
butter with a lingering, creamy flavour. Use to
ensure a rich, buttery flavour in cooking.
Mainland Epicure CheeseFor that pure taste of luxury, choose Mainland
Epicure Gold. Matured for longer than any other
Fonterra cheddar cheese – up to three years
– Mainland Epicure Gold is a crumbly cheese,
which boasts an extra sharp flavour. An ideal
choice for your cheeseboard selection.
Fonterra Product Range
4 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
The Fonterra Proud to be a Chef mentoring program is now in its thirteenth year and, with Fonterra’s
commitment, has grown to occupy a unique position in foodservice. The program seeks to work with the
foodservice industry to provide apprentice chefs with a unique opportunity outside of their normal working
environment to learn, develop new skills, and be mentored by industry greats.
The Fonterra Proud to be a Chef program provides apprentices with an opportunity to experience fine dining
and unique dining events often unattainable on an apprentice chef’s wage, and expands their network amongst
chefs around Australia and New Zealand. As a result, the apprentices leave the program more motivated,
passionate and committed to the foodservice industry.
The program is not just about cooking, and is more than a competition. The finalists participate in several
culinary masterclasses, and have the opportunity to speak with chefs who have done the hard yards and are
now very successful in their field of work. They hear the Master Chef’s stories, in particular what it took them
to be successful and what they believe apprentices need to focus on to achieve their culinary goals.
The Fonterra Proud to be a Chef program is a lot of fun. It is fast-paced, with little spare time, but to be
immersed in all things food related, to be amongst their peers who share the same passion for their career,
is the ultimate experience for an up-and-coming chef.
About the Fonterra Proud to be a Chef Program
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 5
Thirty two apprentice chefs from Australia and New Zealand flew into
Melbourne on Monday 27 February 2012. The program concluded on
Thursday 1 March 2012, after three days of intensive masterclasses
and cooking.
Dining ExperiencesThe finalists experienced a wide range of dining experiences. These
included some of the mentor’s own restaurants, to see the philosophies
of their mentors in action.
PM 24A modern French Bistro and Rotisserie, owned by Philippe Mouchel.
“ the most important piece of equipment in the house is the rotisserie.
It’s bespoke, Ferrari-red and a thing of beauty for anyone who enjoys
the fundamentals of meat cookery: protein hanging from metal hooks,
the reaction of fat and flame.
The new restaurant has embraced the open kitchen, which gives diners
the opportunity to see the chef at work. Since PM 24 opened in early
December, the renowned perfectionist has been looking over each plate
as it leaves the pass.”
Larissa Dubecki, The Age, 8 February 2011.
Coda Bar and RestaurantModern Australian with a French and Vietnamese influence, co-owned
by Adam d’Sylva.
“ A fine pedigree, good looks, pronounced flavours and a sense of energy
and fun have helped Coda deftly parry some great expectations.”
Michael Harden, Gourmet Traveller, August 2009.
Le Petit GateauFinalists enjoyed a cocktail party created by award-winning French
pastry chef, Pierrick Boyer.
“ Windows and counters are filled with Boyer’s signature cakes and tarts,
expertly layered to set off combinations of flavours. The Brownie and
Passionfruit chocolate gateau matches flavours and textures (brownie,
praline, passionfruit custard, chocolate mousse and the perfect
ganache) to deliver a sweet but refreshing mouthful.”
Lou Pardi, The Melbourne Review.
Estelle Bar and KitchenFinalists enjoyed a seven course degustation dinner at Estelle Bar and Kitchen.
“ Estelle Bar and Kitchen is a restaurant that is headed by two of
Australia’s best, Scott Pickett, formerly Albert Park, Melbourne’s the
Point, was awarded two hats in The Age Good Food Guide, and Ryan
Flaherty, a molecular achiever who has ticked the boxes of the mighty
schools of gastronomy: El Bulli, the Fat Duck and Restaurant Arzak.
These two strong approaches sees a fine marriage that is forward
thinking yet relaxed delivering very fine food cleverly disguised
as a café.
It’s a nice touch, seeing Pickett and Flaherty working away in the open
kitchen, finishing the plating, bringing the food into the dining area and
then presenting and explaining the dish…it gives a good indication of
where Estelle is coming from: hands-on, enthusiastic and focused.”
Micheal Hardeen, The Age 27 September 2011.
MasterclassesThe Fonterra Proud to be a Chef program aims to provide finalists with
the opportunity to learn from the best in the industry. With a range
of cuisines and a wealth of experiences, this year’s masterclasses and
mentors were no exception.
Seafood with Philippe Mouchel and Adam D’Sylva Extending the apprentices’ solid knowledge of seafood, the class
provided greater depth in dealing with a range of seafood, and different
methods on how to cook and get the best flavours from seafood.
Desserts with Pierrick BoyerThis masterclass explored the art of making simple desserts using a few
different garnishes. Pierrick’s engaging and interesting discussion drew
many dedicated meat-eaters to the finer luxuries of desserts.
Dairy with Peter WrightTo compress Peter’s knowledge of dairy down to a couple of hours is
no mean feat. This masterclass focused on utilising cheese as a cooked
ingredient and introduced apprentices to which cheeses and dairy
products were best to use when cooking.
Produce TestThe produce test is always a fun and highly interactive class, often
causing a bit of friendly rivalry and puzzlement amongst even the
most experienced of chefs. Twenty ingredients were on offer, each
apprentice was able to touch, smell and taste the ingredients to see how
many they could name. This year included dragon bean, salted caramel,
asian greens, smoked paprika and wasabi root.
The Art of Bread with Shayne GreenmanBefore a single bite of food reaches your mouth, your senses are already
invited to dine through food presentation, a truth that applies to all
dining courses including bread. Artisan bread is well and truly in demand
as diners opt for provenance. This masterclass introduced apprentices to
the art of using bread for displays.
Shayne Greenman is a well-respected teacher at William Angliss Institute.
Shayne represented Australia in Italy and won the Artisan Bakery World
Cup Title.
The Cooking CompetitionThe Fonterra Proud to be a Chef Cooking Competition aims to encompass
all aspects of the finalists' three day program. Each participant was
allocated key ingredients that were discussed and allocated during the
masterclasses. These ingredients were used to create two courses, one
sweet and one savoury.
The Cooking Competition is a contributing assessment criteria for the
Fonterra Proud to be a Chef winner; the way the apprentices conduct
themselves, their passion and engagement all counts towards selecting
a winner.
Networking OpportunitiesA career in cooking comes with sacrifices, and it’s no secret that it’s hard
work that can take time away from friends and family. So when thirty
two apprentices and their mentors get together, it’s only natural that the
subject matter is their passion for all things cooking.
We hope to provide this once-in-a-lifetime opportunity to meet peers,
mentors, and key influencers in the industry. This year the gala dinner
was held at PM 24 and was attended by past Fonterra Proud to be a Chef
finalists, local chefs, media representatives and foodservice personnel.
6 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
The 2012 Program
About the Mentors, Past and PresentTo be considered as a mentor for the program, our selection
criteria includes:
• Experience in the industry.
• Demonstrated mastery of the subject matter which they teach.
Have an interesting story to share with the apprentices. The life
experiences and personal stories of mentors are often the untold
stories of their success.
• Are passionate, inspiring and engaging.
• Chefs that apprentices are keen to meet.
Past mentors have included international chefs, local chefs, legends
of the industry, media personalities, up-and-coming chefs and masters
of their trade.
We’ve been enormously proud of being able to deliver mentorship from
those in demand and extremely busy individuals. While each mentor has
brought a different skill set to the program, they all share our greater
vision of giving back to the industry:
• All are genuinely interested in giving back to the industry. We have
been lucky to share lots of personal stories that start with:
“I remember when I was an apprentice…”
• All want to see the overall skill levels increase as professional
development is good for the industry.
• All have been extremely humble, but can see the positive and real
impact that they are making on the apprentice chefs' lives.
Past Mentors• International (Eric Teo, Singapore)
• Legends (Philippe Mouchel)
• Media Personalities (Adrian Richardson, Good Chef Bad Chef)
• Local Chefs (Adam D’Sylva and Shane Delia)
• Masters of their trade (Pierrick Boyer – Patisserie)
The role of the Mentor:• Prepare and conduct a masterclass.
• Attend dinners with the aim of speaking to all finalists about their
careers and providing advice or insight into improving apprentice
skills and experience.
• Participate in judging that includes assessment of students
throughout the course as well as during the competition.
2012 Mentors• Philippe Mouchel, Executive Chef and co-owner of PM 24.
• Adam D’Sylva, Executive Chef and co-owner of Coda Bar
and Restaurant.
• Pierrick Boyer, Executive Chef at Le Petit Gateau.
• Peter Wright, National President of the Australian
Culinary Federation.
Shane Delia 2010
Scott Pickett 2011
Adrian Richardson 2011
Pierrick Boyer 2012
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 7
8 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 9
“ Philippe Mouchel’s reputation was already great when he came to Melbourne in 1991 to open a restaurant here for Paul Bocuse. The cooking he brought with him was a revelation. It still is. Twenty years later, with a new restaurant, PM 24, Mouchel is in his element, hovering over the pass, scrutinising each dish. He’s been responsible for a resurgence in the popularity of beautifully executed, yet still simple, French bistro cuisine. His roast chicken was one of our reviewers’ favourite dishes of the year. And he becomes the first Vittoria Legend, awarded for his outstanding contribution to the industry.” VITTORIA LEGEND AWARD, THE AGE GOOD FOOD GUIDE 2012.
Philippe MouchelRated as one of the world’s finest French chefs, Philippe Mouchel
was born in Normandy and began his career at the age of 16.
Anyone who has had the pleasure of dining on Philippe’s exquisite
food will have experienced his precision and skill in the kitchen. It
will come as no surprise then that the majority of Philippe’s career
has been spent in the kitchens of Michelin star restaurants such as
Hotel Frantel Bordeaux and Restaurant Roger Vergé in Mougins.
Philippe spent time in Tokyo working at a new restaurant Paul
Bocuse was opening there. This is where Philippe was first exposed
to Japanese flavours and cuisine, both of which would continue to
play a strong influence in his cooking.
Philippe continued his career as Head Chef for the legendary Paul
Bocuse in Lyon, France; Hong Kong; and Houston USA. In 1991
Philippe relocated to Australia, where he opened the restaurant
Paul Bocuse at Daimaru in Melbourne. This restaurant was highly
acclaimed in the Melbourne dining scene.
Since then, Philippe has been the Executive Chef at Langton’s
Restaurant and Wine Bar, followed by Liberté in Sydney, and
eventually coming back to Melbourne to head up The Brasserie
by Philippe Mouchel.
In December 2010, Philippe Mouchel partnered with The Press
Club Group to open PM 24. PM 24 is a one-of-a-kind modern
French bistro and rotisserie designed to bring about the return
of fashionable, contemporary French dining to Melbourne.
www.pm24.com.au
10 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
“ I found Adam to be a laid back person who enjoyed a joke. He was a straight-talker who spoke bluntly when you needed to hear realities. He was very approachable and an all-round top bloke. He hung around our table chatting about his experience working in the industry, how he goes about hiring his staff, the importance of networking, maintaining your relationships, the ‘ins’ and ‘outs’ of purchasing to the day-to-day running of a business.”
Adam D’SylvaAdam’s foray into cooking began as a child growing up in a mixed
Indian/Italian family in suburban Melbourne, where his mother was
a major influence on his decision to follow his passion for cooking.
Some of Adam’s career highlights include Head Chef under the
much awarded and respected Geoff Lindsay at Pearl Restaurant,
along with a stint as Head Chef at Longrain Melbourne under the
guidance of Martin Boetz.
Adam has gained culinary experience from working in restaurants in
Italy, Hong Kong and New York.
Adam won The Age 2008 Good Food Guide’s Young Chef of the
Year and has twice been the Victorian winner in the Lexus Young
Chef of the Year award.
“Once you’ve learned to cook you can work anywhere; it’s like
knowing an international language. There’s always work. The issue
is that there’s no overnight success. You have to do the hard yards.”
www.codarestaurant.com.au
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 11
“ Here we socialised with event judges and mingled with fellow chefs. Pierrick and his team rolled out beautifully presented finger food, followed by some of the most delicately made desserts I’ve ever seen. A tribute to the skill, technique, dedication and passion that defines Pierrick. I found Pierrick to be a powerhouse of knowledge. He was very approachable and eager to share his secrets- if you could keep up. ”
Pierrick Boyer Pierrick Boyer has been the Executive Pastry Chef for Le Petit
Gateau at the RACV City Club Melbourne since 2004.
He is classically trained and has over 21 year's experience in the
industry, with international postings in France, Belgium, Italy, the
USA and Australia.
In July 2007, he opened Le Petit Gateau and was almost
immediately voted Best Pastry Shop, by the Foodies' Guide to
Melbourne. The Brownie Passion was voted Amazing Cake in The
Age. In 2010-2011 his chocolate, peanut butter and raspberry
sandwich cake was awarded Best Cake by the Foodies' Guide
to Melbourne.
Pierrick’s masterclass involved the apprentices working and
experimenting with chocolate, and learning how to make garnishes
such as chocolate swirls. Pierrick also transformed a standard slice
of carrot cake into an inspirational dessert in a matter of minutes.
www.lepetitgateau.com.au www.pierrickboyer.com
12 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook12 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
“ Fonterra Proud To Be A Chef is a unique opportunity for all young chefs. I see it as an integral part of their culinary development.”
Peter WrightPeter Wright is a Director of X-Treme Chef Consulting and is
recognised as one of Australia’s leading foodservice experts,
and as a global event specialist.
Peter is also the president of the Australian Culinary Federation,
a national organisation representing professional chefs, cooks
and apprentices.
Peter has been working with Fonterra for over four years and
has an outstanding knowledge of getting the most from your
dairy products.
Peter’s career highlights include:
• Australian Culinary Federation National President
• National Judge for WACS and ACF accredited competitions
• Australian Culinary Olympic Team Member
• Monthly Columnist, Open House Magazine
• Bocuse D’Or Culinary Committee Member
• Nutritionist Chef for Muscle TV
• Gold Medalist at the 2004 Culinary Olympics
• Consultant to Beijing Olympics and Vancouver Olympics
• Project Manager, Sydney Olympics Athletes Village
• Project Manager, Melbourne Commonwealth Games
• Contract Manager, Manchester Commonwealth Games
• Design Consultant, Melbourne Commonwealth Games Village.
www.xtremechef.com.au
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 13 Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 13
Selection of the FinalistsWho is eligible to apply?Entry is only open to individuals who are residents of Australia
or New Zealand; aged 18 years or over and are apprentice chefs
attending a Government recognised cooking course.
How to applyThis year was the first year that applicants could enter via the
Fonterra Proud to be a Chef Facebook page. We also received
applications via the Fonterra Foodservice website and by mail.
Applying was a very simple process. Applicants were asked to
answer four questions:
1. List any of your culinary achievements.
2. Why did you choose an apprenticeship in cookery?
3. Where do you see yourself in 5 years time?
4. If you won the International Scholarship, where would
you go, and why?
Applicants were also asked to include an original recipe
using at least one Fonterra Foodservice product.
How do we select the Fonterra Proud to be Chef finalists?Judging of the applications is becoming harder and harder, with
the number of applications doubling each year.
The finalists came from all over Australia and New Zealand and
were working in a range of foodservice establishments, which
included pubs and clubs, fine dining and casual restaurants,
cafés, accommodation, caterers and health care. There was
also a mix of second, third and fourth year apprentices.
Although the work experience was varied, all 32 finalists
demonstrated a high degree of passion and commitment
to the foodservice industry. In fact, the innovation and
enthusiasm that was displayed by the finalists throughout
the program was inspiring.
Are you a passionate apprentice chef?If so, simply fill out the application form below (or online at www.fonterrafoodservices.com.au)
and you could be 1 of 30 apprentice chefs chosen to take part in the prestigious Proud To Be A
Chef mentor program in Melbourne from Monday 27th February to Thursday 1st March, 2012.
The successful applicants will receive return flights to Melbourne, with 3 nights luxury hotel
accommodation including transfers and 3 nights dining at award winning Melbourne restaurants.
You’ll participate in hands-on mentoring and inspirational master classes with world leading
chefs, as well as having the chance to mix with industry leaders and talk about exciting career
development opportunities.This year’s lineup of mentors includes:
Application Form Proud To Be A Chef 2012
First Name ________________________________________________________________________________________________________________ surName ___________________________________________________________________________________________________________________
street address _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
City/towN/suburb ____________________________________________________________________________________________________ state ___________________________________________________________________ PostCode _________________________________
email __________________________________________________________________________________________________________________________ PhoNe ________________________________________________________________________________________________________________________
taFe/sChool/iNstitutioN _________________________________________________________________________________________________________________________________________________________________________________________________________________________________
reFeree (must be one of your culinary educators) _______________________________________________________ Contact Number or email ____________________________________________________________________________________________
PlaCe oF work __________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Please attach to application form:
1. List any of your culinary achievements.
2. Why did you choose an apprenticeship in Cookery?
3. Where do you see yourself in 5 years time?
4. If you won the International Scholarship, where would you go and why?
5. An original recipe featuring at least one Fonterra Foodservice product.
Product information, full terms and conditions
and online application form are available at
www.fonterrafoodservices.com.au
Post your completed application form to: Proud To Be A Chef, c/o Fonterra Foodservice,
327 Ferntree Gully Road, Mount Waverley VIC 3149
Additionally, if you’re chosen as the standout apprentice in the program, you will win an
international culinary scholarship, tailored to your individual aspirations as a professional chef.
So if you’re a passionate apprentice give your career a real kick start and apply today.
(Applicants must be at least 18 years of age and enrolled in a culinary course as at 27th February, 2012).
Applications close 5pm EST 31st October 2011.
Philippe MouchelExecutive chef and co-owner - PM 24, rated as one of the worlds finest French chef’s.
Adam D’SylvaExecutive chef and co-owner - Coda Bar and Restaurant, global industry experience and TV personality.
Pierrick BoyerExecutive chef - Le Petit Gateau, global industry experience and TV personality.
Peter WrightDirector - X-Treme Chef Consulting, National President of the Australian Culinary Federation.
Supported by:
Sponsored by:
Cairns
Sunshine CoastMaudsland
Auckland
Wellington
Christchurch
Bogangar
East MaitlandSydney
Canberra
MerimbulaWodonga
Karridale
Perth
Alice Springs
BendigoMelbourne
Launceston
Taroona
AdelaideHewett
WarrimooPrestons
Echuca
AU
STRALIA’S FAVOURITE
14 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
The Apprentices – Group Shot
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 15
“ The program really blew my mind and provided me an insight into the opportunities that there are out there. Within 11 days of returning home I’ve found a new job at a one hat restaurant and start in 5-6 weeks :) very excited to be taking control of my career.”
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 15
Winner’s PrizeEach year, a winner is selected from the finalists. The winner is
awarded an International Scholarship tailored to the winner’s choice.
Where Fonterra Proud to be a Chef has taken winners2009 Robin Turner – London
2010 Kate Ager – Singapore
2011 Keryn van Kempen – New York
2012 Sonja Dawson – New York
(to be taken in September 2012 for 6 weeks)
Selection of the winnerThe judging panel consisted of all Master Chefs. William Angliss Staff
working in the competition kitchens were also consulted, as were
Foodservice Industry representatives that attended events throughout
the three days.
Selection CriteriaIn selecting the winner, the judges looked at four key criteria:
• Creativity and originality – displayed in the apprentices’
application recipe and how they used the ingredients during
the cooking competition.
• Culinary skills – how organised they were in the kitchen and how
they translated their newly learned techniques in the kitchen.
• Passion for food and the foodservice industry and overall
involvement and participation in the program itself.
• Leadership skills – their interactions with fellow apprentices,
chefs and the William Angliss staff.
2012 WinnerSonja Dawson was awarded the title of Fonterra Proud to be a Chef
winner 2012 and was a very deserving winner. Her passion, high work
ethic, and commitment to trade will see Sonja continue to grow and be
a culinary leader within the future.
“ ...she was proud to win a competition which shows what apprentice chefs have to offer the industry and was overwhelmed by the opportunities presented by the award.” SONJA DAWSON
16 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 17
The Fonterra Proud to be a Chef family continues to grow, with
approximately 150 chefs being involved over the 13 years it has been
running. Fonterra has created a Facebook page to keep in touch with
past finalists and it is so thrilling to see the chefs succeeding in their
chosen career.
Some successes achieved since the 2012 program include:
Colin Wilson, Melbourne 2010
Named the Victorian Apprentice of the Year 2011.
Kate D’Aquino, Canberra 2011
Highest Points Winner at the 2011 HTN Apprentice Chef Culinary
Competition Grand Final.
Fonterra is also inviting past finalists to increase their skill set with us.
Keryn van Kempen, Sunshine Coast, Winner 2011
Spoke at the 2012 Fonterra Proud to be a Chef Gala Dinner in front of 90
people. Public speaking can be quite a daunting experience but Keryn
was an absolute natural.
Sarah Chislett, Bendigo 2011
Spoke to the 2012 group on arrival and shared how to get the most out
of the Fonterra Proud to be a Chef event. Sarah’s enthusiasm and insights
were appreciated and she shared how she was able to gain additional
work experience, just by asking different chefs if it was "OK" to spend
some time in their kitchens.
Grant Page, Sunshine Coast 2012
Conducted a cooking demonstration on the Fonterra stand at Brisbane
Fine Foods in March. It did not take long for Grant to take control of the
microphone and he shared his knowledge with many at the trade show.
The Alumni “ Being selected to take part in the competition was rewarding in itself, but it was also an incredible experience which gave me exposure to the whole spectrum of the industry.” KERYN VAN KEMPEN
Grant Page
Keryn Van Kempen
Sarah Chislett
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 17
“ When I was younger the main criteria for my future career was that it had to be something that somehow, somewhere made a difference to people. It took me a while to realise that this job gives me that opportunity with every service. I can make them happy, if only for an hour or two of their day.”
Sonja DawsonRyd e TAFe , N SWThe B AT he R’S PAvillioN
315ml Anchor Cooking Cream
375ml full cream milk
½ cinnamon stick
zest of 1 orange
12 egg yolks
120g caster sugar, plus extra for caramelising
6 figs (black Genoan figs are best, if available)
120g hazelnuts, roasted and shelled
Crème Catalan with Caramelised Figs Preheat oven to 150°C. In a saucepan, combine Anchor Cooking
Cream, milk, cinnamon and orange zest. Bring to a simmer, remove
from heat and stand for 5 minutes, allowing the flavours to steep.
Then strain.
In a bowl, combine yolks and 120g caster sugar and whisk until
a uniform consistency is achieved. Gradually add strained cream
mixture. Stir well to combine but do not whisk thoroughly; you do
not want to aerate the custard.
Divide mixture evenly among 6 x 150ml/175ml oven proof
ramekins and place them in a deep baking dish. Fill the baking dish
with hot water until the water level reaches halfway up the sides of
the ramekins. Bake for 30 minutes or until the custard is just set.
Remove from oven and allow to cool before refrigerating.
Cut the figs in half vertically and sprinkle each cut surface with
caster sugar. Blowtorch the cut surfaces to achieve a dark brulée.
The caramel should be ever so slightly bitter to play against
the sweetness of the dessert. Roughly crush the roasted and
shelled hazelnuts.
To serve, sprinkle extra caster sugar over the top of each of the
crème catalans and caramelise with a blow torch. Serve with the
caramelised figs and roasted hazelnuts nestled on the side.
Place1 st Ingredients
18 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Serves: 6 Portions
Preparation Time: 20 minutes
Cooking Time: 1 hour
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 19
“ My dream is to learn the true skill of cooking. I do not want to just work the pans, or to produce cold cuts all my life. I want to be able to work as a pastry chef baking soufflés one night, a butcher breaking down a forequarter the next and sit down with management and develop menus the next.”
Tart
80g Western Star Butter, coarsely chopped
1 leek, thinly sliced
1 garlic clove, finely chopped
1½ bunch of spinach, trimmed and coarsely chopped
1½ bunch of rocket, coarsely chopped
150g Perfect Italiano Ricotta
150g Mainland Feta Cheese, coarsely crumbled
2 tbsp thyme, coarsely chopped
2 tbsp oregano, coarsely chopped
1 lemon rind, finely grated
salt and pepper, to taste
1 The Pastryhouse Puff Pastry sliced into 22cm x 31cm sheet
100ml buttermilk
9 eggs, at room temperature
olive oil
Relish:
1 tbsp olive oil
3 shallots, thinly sliced
1 tsp yellow mustard seeds
¼ tsp red chilli flakes
¼ tsp ground allspice
1 tsp sea salt
100g caster sugar
2 tbsp aged white wine vinegar or cider vinegar
4 green tomatoes, quartered and thinly sliced
TartPreheat oven to 180°C. Melt half the butter in a
large frying pan over medium heat, then add leek
and garlic and stir until it starts to caramelise. Add
spinach and rocket, stirring until wilted, transfer
to a colander to drain, and then put in a bowl. Add
cheeses, herbs and lemon rind, season to taste, mix
well and set aside.
Melt remaining 40g butter and brush base and sides
of a 20cm x 29cm loose-bottomed tart tin, then line
with a puff sheet, allowing pastry to overhang. Spread
spinach mixture in base and make 6 evenly spaced
indentations in filling. Set aside. Whisk buttermilk and
3 eggs in a bowl to combine, season to taste, then
pour onto spinach mixture. Crack remaining eggs
into indentations and drizzle with oil. Brush pastry
edges with butter and bake until tart is set and eggs
are cooked medium (20 to 25 minutes). Serve with
tomato relish.
RelishHeat oil in a frying pan over medium heat. Add
shallots, mustard seeds, chilli, allspice and sea salt
and cook for 8 minutes. Add sugar, vinegar and
tomatoes and cook for 10 minutes or until tomatoes
are soft.
Nathan Freeman RegeNcy TAFe , SAiNTeRcoN TiN eN TAl Ade lAide
Place2nd
IngredientsServes: 6
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Egg, Spinach and Two Cheese Breakfast Tart
“ Whilst working in a commercial kitchen I was required to complete basic kitchen duties on a daily basis. It was during these times that the chef told me many stories related to his career and the opportunities he had in terms of travel and broad experience which helped me realise this is what I wanted to do.”
Panacotta
2 sheets titanium gelatin
150ml full cream milk
350ml Anchor Cooking Cream
1 vanilla bean, split lengthways
80g Mainland Special Reserve Blue Vein Cheese
Pear Chutney
30g Western Star Butter
1 tbsp black peppercorns
3 ripe green pears, finely diced
2 cloves
2 dried apricots
1 tbsp raisins
2 tbsp brown sugar
1 cinnamon stick
Walnut Biscotti
125g Western Star Butter
1 cup sugar
3 eggs
1 tsp vanilla extract
3½ cups plain flour
1 tsp baking powder
½ tsp salt
1½ cups walnuts, chopped
PannacottaSoften gelatin in cold water. In a small pot, mix
together milk, cream and vanilla bean. Heat until just
simmering. Add strained gelatin and blue cheese and
stir until dissolved. Pour mixture into greased moulds
and chill.
Pear ChutneyMelt butter in a saucepan, add pears and cook
until soft. Tie peppercorns and cloves into a small
square of muslin and add to pears. Add all remaining
ingredients and cook until fruit is soft and plump.
Remove muslin containing peppercorns and cloves,
and cinnamon stick.
Walnut BiscottiPreheat oven to 180°C. Cream butter and sugar until
light and fluffy. Gradually add eggs and vanilla. Add
flour, baking powder and salt and mix forming a
smooth dough before adding walnuts. Divide dough
into two pieces and roll into logs. Bake for 35 minutes
or until lightly browned at base. Cool for 5 minutes
then cut into slices about 1cm in thickness. Place
slices back on tray and cook for a further 5 minutes,
then turn and bake another 5 minutes to finish.
Garnish with rocket.
Georgia Rae Ramsay S T h We S T R e gioN TA F e , WAvoyAge R e S TATe
IngredientsServes: 6
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Special Reserve Blue Vein Panacotta served with Pear Chutney and Crisp Walnut Biscotti
Place3rd
Spanner Crab Soufflé
10g Western Star Butter
10g plain flour
1 large spanner crab or 2 small (200g meat)
salt, for seasoning
150ml full cream milk
½ a brown onion
2 cloves
40g Western Star Unsalted Butter
40g plain flour
100ml reduced crab meat cooking liquid
4-5 eggs, separated
Cauliflower Parmesan Purée
½ medium cauliflower
200 ml water
200ml Anchor Cooking Cream
100g Perfect Italiano Parmesan Cheese (shaved)
sea salt and ground black pepper, to season
2 tbsp summer truffle oil
Spanner Crab Soufflé with a Cauliflower Parmesan PuréeSpanner Crab SouffléButter the soufflé moulds thoroughly, coat with flour
and place in the fridge until needed. Preheat the oven
to 220°C for 15 minutes.
Thoroughly wash spanner crab and steam whole
for 15 minutes over a medium to high heat. When
cooked, remove from the heat and let cool for
5 minutes. Cut the crab in half and clean out the gut
cavity, discarding the innards. Carefully remove the
crab meat from the claws and body, purée and set
aside, reserving the shells.
Crush the shells into small pieces and fry in a ¹⁄³
teaspoon of oil for 3 minutes. Add 250ml of water
and simmer gently until reduced by ¹⁄³. Strain the
shells and the stock through a muslin cloth and
season with sea salt. Cover and set aside to cool.
Using a saucepan, add milk and half a studded onion
(onion with two cloves inserted) and bring to a gentle
boil. Strain and set aside.
In a medium saucepan melt 40g butter then stir in
the flour to make a roux. Cook for 1 minute then add
the milk a little at a time until just thickened (about
1 minute). Add 100ml reduced crab stock and 200g
crab meat purée, adjusting the seasoning. Add 4-5
egg yolks and then fold in egg whites, whisked to
stiff peaks.
Pour the mixture into the moulds and bake in a
preheated oven at 200°C for 30 minutes, without
opening the door during cooking, until well risen
and golden brown on top.
Cauliflower PuréeWash the cauliflower well and trim into small florets,
discarding the stems. In a medium saucepan add
water and cream. Bring to the boil and simmer for
10 minutes until soft. Pour the contents into a food
processor and purée well. While still hot, fold in the
parmesan cheese and season to taste. Drizzle in
truffle oil to finish.
Depending on the thickness of the purée, 60mls of
cream can be used to reconstitute it.
Spoon the cauliflower purée over the top of each
soufflé and garnish with a little crab meat. Top
with micro herbs and finish with a little drizzle of
truffle oil.
TipsWhen making the soufflé use room temperature
eggs to whip making sure the whisk is free from any
residual grease or oil etc. which will result in badly
whipped egg whites.
IngredientsServes: 12-15 Soufflés
Preparation Time: 30 minutes
Cooking Time: 80 minutes
“ Having spent four years at University and having acquired a corporate job in Hong Kong at 25 years of age, I found the motivation and courage to throw it away to follow my heart and find my passion. From the time I acquired my first job in hospitality as a kitchen hand I fell in love with the dynamics of a busy kitchen. My calling was like a fire inside that I couldn’t put out.”
Nick Blake PlAT iNum TRAi NiN g, QldT he B oAT Shed
22 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
3 brown onions, chopped
40g Western Star Unsalted butter
50g brown sugar
150ml water
3g Agar Agar
Onion Fluid GelCaramelise onion with butter and brown sugar over
medium heat.
While the onions are caramelising, bring 1 cup of
water to the boil. Once the onions are caramelised
and soft, transfer them to a vita-miser and purée
until smooth.
Measure out 150ml of boiling water, and add this to
the puréed onion and process until combined and
smooth (if there are any onion fibres through the
purée, pass the purée through a drum sieve).
Place the purée in a pot and add the Agar Agar*.
Bring to the boil over a medium heat and let boil
for 2-3 minutes, once the purée has boiled for 2-3
minutes, transfer it to a tray which has been lined
with non-stick baking paper and let chill in the fridge.
When the purée has set like jelly, purée again in a
vita-miser. (This process chops the jelly into millions
of pieces and makes a smooth gel consistency.)
Transfer into a piping bag or squeeze bottle and keep
in a fridge until needed.
* Agar Agar is a gelatin made from sea vegetables,
and can be purchased at most health food shops or
Asian grocery stores.
** The onion fluid gel has been served with
char-grilled kangaroo, bacon, and roasted
baby beetroots.
IngredientsServes: Approx 400g of Gel
Preparation Time: 10 minutes plus 2 hours setting time
Cooking Time: 20 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 23
Jordon Conlan B.R . i .T. ( e ch u cA) , v icoS cA R W’S Wh A R F S ide
“ When I started my apprenticeship I realised why I love cooking and why I wanted to become a chef. It was challenging, it involves a lot of hard work and most of all, it makes me happy to be doing something I love.”
Brûlée
540ml Anchor Cooking Cream
1 vanilla pod, split
10g Earl Grey tea leaves
180g whole eggs
60g caster sugar
Moss
200g white chocolate
120ml crème fraîche
3 drops green food colour
2ml sweet orange oil
Chocolate Rocks
240ml Anchor Cooking Cream
300g 67% chocolate
200g egg whites
Bergamot And Vanilla Soil
50ml vegetable oil
10g bergamot tea leaves
1 vanilla pod
50g maltodextrin
5g ash
Garnish
baby basil leaves
Bergamot Brûlée with ‘Moss’and ‘Chocolate Rocks’BrûléeInfuse cream with split vanilla pod and Earl Grey tea
over medium heat. Cream eggs with sugar. Pour
infused cream over creamed eggs.
Pour into a lined 20 x 20 oven tray. Temperature
steam at 86°C for 22 minutes. Take out and rest
for 10 minutes before setting in fridge for 3 hours.
Portion into evenly sized squares.
MossMelt chocolate in microwave using 20 second bursts.
Warm crème fraîche and pour over chocolate. Add
colour and oil and set in fridge for an hour, stirring
occasionally to maintain even consistency.
Once set, push ganache ‘moss’ through medium fine
chinois so that it looks like moss-grass. Lay on silpat
mat and store in fridge until service.
Chocolate RocksBoil cream and pour over chocolate. Leave for
30 seconds, then mix in egg whites with a blender.
Pour into a siphon and charge twice with cream
chargers. Keep warm in bain-marie for 10 minutes
to fully charge.
Siphon mixture into a tall mould and blast-freeze
until solid. Unmold, then break into rock shapes.
Bergamot and Vanilla SoilInfuse vegetable oil with bergamot and vanilla pod.
Add a few drops of oil to maltodextrin until flavour
is adequate.
Darken powder with ash so it looks like soil.
To AssembleGratinate and position brûlée on black slate plate,
slightly off-centre. Place chocolate rocks around
brûlée so it begins to look like a forest floor. Dress
rocks with moss and baby basil leaves. Garnish
around scene with soil.
IngredientsServes: 9 portions
Preparation Time: 15 minutes
Cooking Time: 55 minutes plus 3 hours for setting
“ I love everything about the kitchen. I love the speed and efficiency you have to work at. I love coming up with new ideas and testing and polishing them. I love the passion of people around me and their willingness to teach me. I love the opportunity it affords me to travel.”
Jessica Corbett SoFiTel vicToRi A uNiveRSiTy, v icmoNTAlTo viN eyARd
24 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Duck
6 duck legs
splash of olive oil
2 onions, chopped
1 carrot, chopped
2 celery stems, chopped
1 leek, chopped
6 cherry tomatoes
sea salt and black pepper
1 whole bulb garlic, roasted
Pasta
500g '00' flour
5 eggs
pinch of salt
drop of oil
Filling
pre-roasted duck legs, debunked
1 shallot, finely diced
15 soaked porcini
50g Mainland Special Reserve Brie
3 sprigs of thyme
squeeze of lemon
cracked pepper
15ml Anchor Cooking Cream
Sauce
150g Western Star butter
½ bunch sage
lemon
Garnish
rocket
Perfect Italiano Shaved Parmesan Cheese
olive oil
Roast Duck and Porcini RavioliDuckRoast off the duck legs with the oil, vegetables
and aromatics until medium rare. Add the cherry
tomatoes and roasted garlic about 5 minutes before
removing from the oven.
PastaProduce the pasta and allow to rest, then roll out to
setting 1 on pasta machine.
FillingRemove the meat from the legs and chop finely
with the shallot, porcini and roasted garlic. Add Brie,
thyme, lemon, pepper and add cream last, then adjust.
Fill the pasta and place in boiling salted water for
3 minutes.
Place the butter in a hot pan and cook until slightly
nut brown. Add the sage and finish with a squeeze of
lemon. Place the pasta in a pan with the sage burnt
butter sauce.
Serve immediately and finish with rocket and shaved
parmesan cheese.
IngredientsServes: 4 - 6
Preparation Time: 50 minutes
Cooking Time: 60 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 25
Matthew Crossley il l AWAR R A TAF e , NS Wme R imBu l A R S l
“ I chose to do this apprenticeship as I love food and just enjoy learning. I get such a high out of seeing something different and new. I also see it as a ticket to see the world if you choose to do the hard yards.”
Pasta
500g pasta flour
5 eggs
pinch of salt
Lamb and Vegetables
1 each carrot/ celery/ onion – rough chopped mirepoix
5 cloves garlic
1.5kg lamb shoulder, salted
1 bottle red wine
small bunch each of rosemary and thyme
2 bay leaves
salt and pepper
500g cherry tomatoes
olive oil
2 cloves garlic
thyme
zest of 1 lemon
500g baby beetroots, skin on, leaves trimmed
Beurre Noisette
125g Western Star Unsalted Butter
a couple of sprigs of rosemary, leaves removed from stems and chopped
½ lemon, juiced
To Serve
50g Mainland Special Reserve Blue Cheese
20g hazelnuts, chopped
Ravioli of Lamb Ragu with Rosemary Beurre Noisette PastaPastaCombine all ingredients. Add a splash of olive oil if
mixture is too dry. Knead well until dough is soft and
elastic. Rest wrapped in plastic in the fridge for at
least 30 minutes.
Lamb and VegetablesIn a cast iron braising pot caramelise mirepoix and
garlic. Remove from pan and set aside.
In a hot pan, seal salted lamb and deglaze with wine.
Return mirepoix to pot and add herbs. Cook in oven at
150°C for 3 hours, turn lamb about half way through.
Remove from oven and let cool in liqueur.
For the last 30 minutes, add to the oven a tray of
tomatoes with olive oil, some smashed garlic and
thyme. Cook till blistered and soft. Put in a large
mixing bowl with a good sprinkling of sea salt and
crush a little.
Once the lamb is cool, remove from liquid and
tear meat from the bones. Remove all sinew, and
cartilage, and most of the fat. Tear the meat into
small slivers and put in bowl with tomatoes. Mix well
and season. Add lemon zest to taste.
Roast the baby beets for about 40 minutes in a little
olive oil and rosemary until tender, but not mushy.
These are for serving. Reheat in a hot oven when
ready to plate.
Beurre Noisette Melt butter in pan with rosemary. When the butter is
brown, add lemon juice to halt cooking process.
To AssembleRoll pasta into long thin sheets.
Make large ravioli using large ring cutters, fill with
lamb mixture. Cook when ready in large pot of rapidly
boiling salted and slightly oiled water until ravioli rise.
Depending on size, serve 5 per plate.
To serve
Crumble blue cheese and hazelnuts on top. Drizzle
over warm beurre noisette and place a cluster of hot
baby beets to the side of the pasta.
IngredientsServes: 4
Preparation Time: 25 minutes
Cooking Time: 3 hours and 45 minutes
“ A few wonderful people in my life helped give me the courage to follow my heart and passion. They helped me see the logic in not dallying in my cooking hobby while working in an office job, earning more money, working fewer hours, hating every second of it. Instead to work hard, wholeheartedly in a job I love. When I’m so exhausted and facing another double, I wouldn’t swap it for the world.”
Rachel Dalla ulT imo colle ge , N SWThe B AT he R’S PAvillioN
26 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Crust
115g Western Star Unsalted Butter, melted
1 tbsp sugar,
light muscavado sugar
14 digestive biscuits
Filling
3 yolks
2 eggs
75g Anchor Cooking Cream
120g sour cream
400g cream cheese
260g light muscavado sugar
320g Mainland Special Reserve Blue Cheese
Lavender Honey
lavender
Shunner Fell 'Marri' Honey
Poached Pear
140g lavender honey
4 x 330ml Monteith's Cider
4 x medium ripe red anjou/ gold rush pears, peeled and cored
6 chocolate sails
Divine Blue Cheesecake with Cider Poached Pear, Lavender Honey and Dark Chocolate SailsCrustLine dish with butter and parchment paper.
Blitz everything and press into a baking dish.
Cook for 15 to 20 minutes at 150°C. Cool.
FillingCombine eggs and heavy cream in a bowl and set
aside. Beat the sour cream, cream cheese and sugar
(or you could substitute with honey) on low for
30 seconds. Crumble in the blue cheese and beat for
a further 30 seconds. Add the egg and mix slowly.
Pour into the cooled crust.
Bake in a water bath (alternatively steam) for 1.5
hours minimum at 120°C. Turn oven off. Once firm,
leave door open to expel excess heat then close for
another 30 to 60 minutes. Cool in fridge overnight
(minimum 7 hours). Cut into long slender slices with
a hot knife.
Lavender HoneyCover lavender with honey and leave to infuse for
at least 24 hours.
Poached PearsBring lavender honey and cider to the boil. Turn down
to a simmer and add pears. Continue to simmer,
turning throughout, for approximately 25 minutes.
Cool pears then reduce liquid to a syrup. Mandolin
some fresh pear and cover in the syrup before
reducing it too much, and fold into rosettes.
To ServePlate 2 slender cheesecake wedges at 3 and 10
o’clock. Position chocolate sails up against the back
of both. Drizzle lavender honey over cheesecake.
Pour a large dot of cider syrup at 12 o’clock.
Cut pears in half, scoop out the seeds and slice the
back off it so it will stand at an angle on the plate.
Place on top of cider.
Wedge fresh pear rosettes into poached pear and
cover with lavender blooms.
Eat with joy and an ice cold cider.
IngredientsServes: 4
Preparation Time: 25 minutes
Cooking Time: 2 hours and 45 minutes. 7 hours cooling time
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 27
Claire Dowling P oly Te ch Nic We S T, WAR ockP ool BA R ANd gR il l
“ I see myself really going over and over the basics, really just nailing them. I really see the importance of giving myself a solid foundation to build on.”
Tart Case
300g Carême chocolate short crust pastry
Caramel
83g glucose syrup
150ml water
110g Western Star Butter, softened
395ml condensed milk
215g caster sugar
Tart Filling
330ml Anchor Cooking Cream
66g Western Star Butter
3 egg yolks
66g caster sugar
266g Valrhona Chocolate
Chocolate Baileys Emulsion
166ml Anchor Cooking Cream
33g Valrhona Chocolate
166ml milk
66ml Baileys
Garnish
strawberries
mint
Dark Chocolate and Caramel Fudge Tart with a Chocolate Baileys EmulsionTart CaseRoll out chocolate pastry to fit tart tins.
Blind bake for 12 minutes at 170°C.
CaramelBring sugar glucose and water to boil and keep
cooking until a light caramel colour. Remove the
mixture from the heat and whisk in butter and
condensed milk. Return to heat and bring to boil.
Stir constantly on a low temperature until caramel
thickens and pour into tart shell. Let cool.
Tart FillingBring cream and butter to boil. Whisk together eggs
and sugar until mixture is pale. Gradually whisk
one third of the cream into egg mixture, then add
remaining cream. Add chocolate and whisk until
melted. Pour into tart shell and leave to set for at
least one hour before serving.
Chocolate Baileys EmulsionHeat cream and mix in chocolate until melted
through. Whisk in milk and Baileys. Portion into
syphon and pipe into a shot glass to serve.
To serveCut into twelve evenly sized pieces, one piece per
serving. Use strawberries and mint sprig for garnish.
IngredientsServes: 12 portions
Preparation Time: 25 minutes
Cooking Time: 3 hours and 45 minutes
“ When I was in Year 12 I completed work experience at the Novotel in Barossa Valley Resort. Through this week of work experience I learnt a great deal about the science of food and how interesting each day in the kitchen can be. Every time I step into the kitchen, I learn everyday techniques, approaches and new skills.”
28 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Nicole Drake TAFe SA, SANovoTel, BARo SSA vAlley
Cinnamon and Ginger Cake
1½ cups plain flour
¾ cup self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
1 cup brown sugar
125g Western Star Butter, melted
1 cup golden syrup
2 eggs, lightly beaten
¾ cup milk
Spiced Pumpkin Ice Cream
400g pumpkin, peeled and chopped into medium sized chunks
3 cloves
1 cinnamon stick
½ tsp cardamom seeds
600ml Tatua Culinary & Whipping Cream
4 egg yolks
1 cup caster sugar
Shortbread Crumb
250g Western Star Butter, softened
1 cup icing sugar
1 tsp vanilla extract
2 cups plain flour
½ cup cornflour
pumpkin seeds
lemon balm
nasturtiums
micro shiso
Cinnamon and Ginger Cake served with Spiced Pumpkin Ice Cream and Shortbread CrumbCinnamon and Ginger CakePreheat oven to 180°C. Grease a 5cm deep, 21cm x
31cm (base) slab pan and line base and sides with
baking paper. Sift flours, bicarbonate of soda, ginger,
cinnamon and mixed spice into a large bowl. Add
sugar and stir until well combined. Combine butter,
golden syrup, eggs and milk. Add to dry ingredients.
Stir until just combined. Pour mixture into pan. Bake
for 30 to 35 minutes or until a skewer inserted into
the centre comes out clean. Cool for 5 minutes in pan
before turning onto a wire rack to cool completely.
Spiced Pumpkin Ice CreamIn a medium saucepan place pumpkin, cloves,
cinnamon stick and cardamom seeds, and enough
water to cover, and simmer until pumpkin becomes
soft. Remove pumpkin pieces, cool slightly, purée
and place in the fridge.
In a small saucepan, heat cream until almost boiling.
In a bowl, whisk egg yolks and sugar until pale.
Stirring constantly, add the cream to the egg and
sugar mixture. Return to stovetop in a clean pot.
When thickened, remove from stovetop and cool.
Once cooled, place in the fridge until chilled. Blend
pumpkin and custard base in a food processor and
then place in an ice cream machine to churn.
Shortbread CrumbLine two baking trays with baking paper. Using an
electric mixer, cream butter, sugar and vanilla until
pale. Add flour and cornflour. Stir to combine. Turn
onto a floured surface. Knead gently until smooth.
Roll into squares or press into tins. Bake for 30 to 35
minutes at 160°C or until light golden and firm to the
touch. Allow to cool completely on trays. Once cool
blitz in robot coupe until crumbly in texture.
To ServeCut ginger cake into squares. Polish a slate or flat
rectangular plate with a dip in the middle. Place
ginger cake off-centre. Tear small sections of cake
and dot around outside of plate. Place shortbread
crumb down in well of plate. Using two tablespoons,
quenelle pumpkin ice cream and place on top of
shortbread. Garnish with pumpkin seeds, lemon balm,
nasturtium petals and micro shiso.
IngredientsServes: 24 portions
Preparation Time: 30 minutes
Cooking Time: 120 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 29
“ My dream is to inspire younger generations and get people excited about food. There is such a shortage of chefs throughout the Hunter Valley and I think it’s a shame that more people aren’t interested in this fascinating, challenging and rewarding career. I would love to work in a three hat restaurant to further my training so that I could pass that knowledge onto others.”
Josh Gregory h u NTe R iNS T iT u Te , NS Wmu S e R e S TAu R A NT
Base
200g shortbread biscuits
1 tbsp cocoa powder
50g Western Star Butter, melted
Filling
400g 70% cocoa dark chocolate, melted
250ml Anchor Cooking Cream
Meringue
150ml egg whites
220g caster sugar
Bitter Chocolate Meringue TartBasePlace the biscuits, cocoa and butter in a food
processor and process for 2-3 minutes for a fine
breadcrumb consistency. Press into a 20cm round
tart tin and refrigerate for 15 minutes.
FillingPlace the chocolate and cream in a small saucepan
over low heat and stir until melted. Pour over the
chilled biscuit base and refrigerate for 30 minutes.
MeringuePreheat oven to 200°C. Place the egg whites into
the bowl of an electric mixer and beat until soft
peaks form. Gradually add the sugar and beat until
the mixture is thick and glossy. Spoon the meringue
onto the tart and bake for 15 minutes or until the
meringue is golden brown and set. Cool.
IngredientsServes: 8 portions
Preparation Time: 20 minutes
Cooking Time: 15 minutes plus 30 minutes setting time
“ I find it amazing that you are able to take a few simple ingredients and make it into many various and interesting dishes, and I enjoy the challenge to make dishes as amazing as possible.”
30 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Amy Hillen WeS T coAS T iN S T i TuTe oF TRAiNiNg, WAJooNd AluP ReSoRT
Chocolate Tart
15g bitter cocoa butter
75g Western Star Butter softened
45g icing sugar
15g almond powder
1 egg yolk
pinch of sea salt
110g plain flour
Chocolate Mousse
2 egg whites
125g sugar
200g compound chocolate
50g cocoa paste
2 gelatin leaves
500ml whipped cream
Chocolate KryptoniteChocolate TartMix all ingredients in a mixer with the exception of
flour. Sieve flour and add slowly to mixture by hand.
Refrigerate overnight.
Chocolate MousseBeat egg whites and sugar until soft peaks form.
Melt chocolate and cocoa paste, then fold into
beaten egg whites. Next, fold in gelatin leaves
and whipped cream.
To FinishPour chocolate mousse into tart case. Garnish with
a Chocolate Spear, Nest and Truffle.
IngredientsServes: 6 portions
Preparation Time: 10 minutes
Cooking Time: 20 minutes plus overnight set
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 31
“ Recently my employer offered me the opportunity to literally take lamb from paddock to plate. He provided 15 lambs which were slaughtered at the local abattoir and then I had the job to cut each carcass into varying cuts that we could use at the hotel.”
Shaun Kemp Wil l iAm ANgl iS S TA F e , v icmA R oNg FA mily h oTe l
Layer 1 – Joconde Sponge
243g egg whites
40g caster sugar
292g icing sugar
292g almond meal
80g bakers flour
8 eggs
50g Western Star Unsalted Butter, melted
Layer 2 – Mandarin Curd
500ml water (approximately)
1 tsp cornflour
150ml mandarin juice
zest of 4 mandarins
2 eggs
125g caster sugar
50g Western Star Unsalted Butter
Layers 3 and 5 – White Chocolate with Paillette Feuilletine
100g white chocolate
20g Paillette Feuilletine
Layer 4 – Hazelnut Praline
20g Callebaut hazelnut praline
Layers 6 and 8 - Chocolate Cream
300ml Tatua Culinary and Whipping Cream
180g white chocolate
1 tsp powdered gelatin
50ml water
1 tsp cinnamon
Layer 7 – Mandarin Jelly
400g mandarin purée
40g caster sugar
100ml water
8g powdered gelatin
Layer 9 – Brandy Snap
50g Western Star Unsalted Butter
70g brown sugar
30g golden syrup
50g bakers flour
1 tsp ground ginger
Mandarin FollyJoconde SpongePreheat oven to 210°C. Grease and line a baking tray.
Beat egg whites with a beater until foaming. While
mixing, gradually add caster sugar and beat until
doubled in size and the mixture forms stiff glossy
peaks. Set aside.
Place icing sugar, almond meal, flour and eggs into
a mixing bowl and beat with a whisk until light and
fluffy, approximately 5 – 7 minutes.
Gently fold the meringue through the almond meal
mixture. Gently fold melted butter through the
meringue and almond meal mixture, and spread onto
prepared baking tray. Bake for approximately 5 – 9
minutes. Once cool, cut slab into strips that measure
3cm x 11cm.
Mandarin CurdQuarter fill a small saucepan with water and bring
to the boil. In a small bowl, blend the cornflour
with a little of the mandarin juice until smooth
and set aside.
Whisk the remaining juice, rind, eggs and sugar to
the water and reduce the heat. Add the cornflour
and mandarin juice, then whisk constantly for
approximately 5 minutes. Gradually add the butter,
until the mixture is thick. Cover and refrigerate for
later use.
White ChocolateMelt chocolate in a small bowl over a saucepan of
slowly simmering water, ensuring that the water
does not touch the bottom of the bowl. Mix the
Pailleté Feuilletine through the chocolate until evenly
distributed. Spread the mixture onto a flat surface
and leave to set, until the slab can be cut without
shattering. Cut into strips measuring 3cm x 11cm.
Hazelnut PralineEnsuring praline is thoroughly mixed, place into a
disposable piping bag for later use.
Chocolate CreamPlace 150ml of the cream into a bowl and bring to
the boil.
In the meantime, whip the remaining cream until
¾ whipped or slightly sloppy. Place the chocolate
in a heatproof bowl and pour over the boiled cream,
stirring until the chocolate is completely melted.
Place the gelatin and water in a microwave safe
container and heat for 30 seconds, until the gelatin
is completely dissolved. Mix the warm gelatin into
the chocolate and cream mixture. Gently fold the
chocolate gelatin mixture through the whipped
cream, being careful not to over mix. Divide the
mixture in half, and mix the cinnamon through one
portion of mousse. Place into the fridge to
set slightly.
IngredientsServes: 6 portions
Preparation Time: 45 - 55 minutes
Cooking Time: 60 - 70 minutes
“ I spent quite a few years of my professional life in roles that I did not enjoy. After struggling to find passion in my working life, I asked myself one simple question: “What do I love to do” and the answer was... Bake.”
Emily Jones TAFe SA – RegeN c y cAmPuS, SAB iT TeRSWee T PATiSSe Rie
Winner of the Best Sweet Dish in the
Cooking Competition
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 33
Mandarin JellyPlace purée and sugar in saucepan over low heat, and stir until sugar dissolves.
Remove from heat. Place water and gelatin in a microwave safe container and
heat for 30 seconds (or until gelatin is dissolved). Mix gelatin into the purée mixture.
Place into mould and freeze for later use. Cut into strips measuring 3cm x 11cm.
Brandy SnapPreheat oven to 180°C. Line a baking tray with greaseproof paper. Combine butter,
brown sugar and golden syrup in a saucepan and cook over medium heat, stirring for
2–3 minutes until the butter and sugar have melted. Set aside for 5 minutes to cool. Add
flour and ginger to the cooled mixture and stir to combine. Spread the mixture in a thin
and even layer on the baking tray and bake for approximately 5 minutes, or until bubbling.
Remove and allow to cool. Cut into pieces measuring 3cm x 11cm.
Assembly1. Place a strip of Joconde sponge onto serving plate of cake board. Spread generously
with mandarin curd.
2. Place a strip of white chocolate and Paillette Feuilletine on top of the bottom layer of
sponge and curd.
3. Using the disposable piping bag from earlier, pipe the hazelnut praline in a curved line
on top of the chocolate.
4. Place another piece of white chocolate and Paillette Feuilletine on top of the hazelnut
praline, and using a number 5 round piping nozzle pipe the white chocolate mousse in
two lines along the white chocolate.
5. Place a layer of mandarin jelly on top of the white chocolate mousse, and then using a
number 9 round nozzle, pipe a single line of cinnamon mousse along the mandarin jelly.
Finish by topping with a piece of brandy snap and decorating as desired.
225g plain flour
75g self-raising flour
100g caster sugar
150g Western Star Unsalted Butter
4 eggs
100g Western Star Salted Butter
160g brown sugar
60ml maple syrup
50ml Anchor Cooking Cream
11/4 tsp cornflour
1 orange, juiced
200g macadamia nuts
Macadamia Maple TartMix sifted flours, sugar and butter in a food processor
until combined. Add 1 egg and process until dough
just comes together. Shape into a disc, cover with
plastic and refrigerate for 1-2 hours.
Roll out pastry to 5mm thickness between two sheets
of baking paper. Grease baking tray and line with
pastry.Blindbakeat180˚Cfor10minutes,then
remove rice and paper and bake for a further
5 minutes. Remove from oven and leave to cool.
Setovenat160˚C.
Melt butter in a saucepan and add in the rest
of the ingredients. Stir until combined.
Pour over pastry and cook for a further
10 – 15 minutes.
Leave to cool.
IngredientsServes: 24 portions
Preparation Time: 30 minutes plus 2 hours resting time
Cooking Time: 25 minutes
“ I chose an apprenticeship in cookery because when I was in year 11 doing my hospitality unit at school, I went to the army barracks to do my work placement. I just fell in love with it and I knew then that it was what I wanted to do. So I left school early because I no longer felt I belonged and went to go do what I loved - cooking.”
34 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Michelle Koski SouT h We S TeRN SydN ey TAFe, NSWTWiN cRee kS
Omelette
2 eggs
10g Western Star Salted Butter
¼ cup Mainland Egmont Shredded Cheese
¼ cup Anchor Cooking Cream
salt, to taste
Stack
1 red capsicum
1 cup fresh peas
½ cup cream cheese
3 thick slices of chorizo
1 large potato, sliced
¼ cup olive oil
paprika
salt
20g Western Star Salted Butter
12 green olives
Steph’s Tapas Stack Mix omelette ingredients and set aside.
Cut capsicum into thin slices, place in iced water
and refrigerate until curled.
Steam peas, then blend with cream cheese to make
a thick purée.
Marinate potato slices in olive oil, paprika and salt
for 10 minutes.
Heat butter in pan and begin to make your omelette,
maintaining a low heat for an even colour. When
omelette is half cooked, fry off potato slices and
chorizo until crispy. Once omelette is cooked,
remove from pan and cut into rounds the same size
as chorizo.
To prepare stacks, place a dollop of pea purée on the
bottom to prevent the stack from slipping. Place the
potato, chorizo, omelette, and purée in layers, and
repeat, finishing with omelette. Top with a green
olive, holding layers together with a toothpick, then
sprinkle with paprika and capsicum curls for garnish.
Serve immediately.
IngredientsServes: 12 portions
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 35
“ I’ve already discovered that I love to present food in a modern and artistic way. When I see Spanish tapas, I think the dishes are petite, artistic and modern. For that reason I rate Spain highly on my list of places to explore.”
Stephanie Lunt WodoNgA TAF e , v ich ide ou T cA F e
50g Western Star Unsalted Butter
50g plain flour
250ml whole milk
70g Gruyere cheese, grated
12g Dijon mustard
2 egg yolks
2 pinches sea salt
2 pinches white pepper
20g Western Star Butter, softened
20g bread crumbs, dry
6 egg whites
½ lemon, juiced
1 pinch sea salt
30g Perfect Italiano Parmesan Cheese, grated
Gruyere Cheese SouffléPreheat oven to 175°C. Melt the butter in a small
saucepan, on medium heat. Add the flour and whisk
until smooth, cooking the roux to a blonde colour.
Gradually add milk little by little, whisking it to a
smooth consistency. Lower the heat, add Gruyere
cheese and mustard, and continue to cook, stirring
from time to time for 3-5 minutes. Remove from the
heat and allow to cool slightly. Add the egg yolks and
stir until the mixture is consistent in texture. Season
and keep warm.
Line the soufflé dish with softened butter and dried
breadcrumbs. Keep aside.
Put the egg whites in a mixing bowl, add the
lemon juice and salt and whisk until mixture
forms firm peaks.
For the soufflé mixture, place the warm soufflé base
in a large mixing bowl and briskly whisk in a quarter
of the whipped egg whites to lighten the base. Then
carefully fold in the remaining egg whites. Taste and
adjust the seasoning if necessary. Pour the soufflé
mix into the dish, smooth the top with a long palate
knife and push the soufflé mix away from the side of
the dish by sliding your thumb around the edge.
Cook in the preheated oven for 20 minutes. Sprinkle
grated parmesan cheese on top of the soufflé and
cook for a further 7 minutes.
Remove from the oven and serve immediately.
IngredientsServes: 5 portions
Preparation Time: 10 minutes
Cooking Time: 30 minutes
“ I enjoy going to the fresh food markets so I can see what’s in season and it inspires me to cook with these fresh ingredients. But it is the satisfaction I get when my friends, loved ones and customers get the enjoyment out of my food that drives me to perfection. I like to read recipes and cook books and find out about other chefs and what inspires them to come up with their amazing dishes.”
36 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Tommy Ly Ryd e TAFe , N SWFelix BiS TRo AN d BAR
Feta Cigar
100g Mainland Feta Cheese
50g Perfect Italiano Ricotta Cheese
5 sprigs of thyme
1 egg yolk
salt and pepper, to taste
brick pastry
1 egg white
olive oil, for frying
Western Star Butter, for frying
Pear and Beetroot Salad
6 pears, chopped into bite-size chunks
6 beetroots
125g Mainland Feta Cheese
a cup or more of walnuts
2 tbsp brown sugar
olive oil, for dressing
Persian Feta Cigar with Walnuts, Pear and Beetroot SaladPersian Feta CigarIn Robot Coupe blend feta, ricotta, thyme, egg yolk
and seasoning until just smooth. Put into piping bag.
Pipe mixture approx. 12cm long onto brick pastry,
fold and roll into a cigar shape, glueing with egg
white wherever needed. Cook to order in a frypan
with olive oil and butter until golden.
Pear and Beetroot SaladPreheat the oven to 180°C–200°C. Put chopped
pears into a baking dish. Apply rubber gloves and
wash or peel the beetroot, then chop into cubes.
Toss the beetroot with the pears in the baking dish.
Chop the feta and walnuts and flake them over the
pears and beetroot. Sprinkle brown sugar over all the
ingredients. Add in a few glugs of olive oil, tossing
with hands to throroughly mix oil and sugar through.
Pour in a little water on the bottom of the baking tray
to keep it all moist. Bake in the oven until cooked.
The salad is ready when the walnuts are caramelised
and the pears seem to melt into the feta and
the beetroot.
IngredientsServes: 5 portions
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 37
“ My goal for the future is to be as qualified and knowledgable in the hospitality industry as I can be, so I can teach and train others so they can be as inspired with cooking as I am.”
Brittany McKeon N.m. i .T. , v icch ATe Au ye R iNg
2 bananas, peeled and sliced
50g Western Star Butter
50ml orange juice
100g brown sugar
30ml rum
50g macadamia nuts
20g chocolate, shaved
Custard:
1 cup milk
1 cup thickened cream
1 vanilla bean,split
4 egg yolks
1 tbsp cornflour
1/3 cup caster sugar
Baked Banana and CustardArrange bananas in layers in a buttered baking dish.
Sprinkle each layer with orange juice and brown
sugar. Dot with butter. Bake in 200°C oven until
banana is softened but not too soft, about
15 minutes.
Combine the milk and cream with the split
vanilla bean and seeds over a medium heat. Stir
continuously until warm, taking care not to boil,
then remove from the heat.
Whisk egg yolks, cornflour and sugar until well
combined. Strain the milk and cream mixture
and pour over the eggs, remembering to stir
the whole time.
Reheat the entire mixture over a low heat, and stir
constantly for 15 – 20 minutes. The custard is
ready when it is thick enough to coat the back
of a wooden spoon.
Refrigerate until thickened and chilled, and then
serve cold over the bananas to serve (the bananas
are best served warm).
To serve, warm the rum, then ignite and serve when
the flames have died down. Pour into a tall or short
clear drinking glass. Sprinkle with gently roasted
macadamia nuts and shaved chocolate.
IngredientsServes: 2 serves
Preparation Time: 15 minutes
Cooking Time: 45 minutes
“ After juggling two years of high school with forty hours a week of a kitchen job, I found that I was growing accustomed to the lifestyle of hospitality, and I began to enjoy it. I know that sounds weird and abnormal, but I love the idea of spending sixty-seventy hours a week in a kitchen with other passionate chefs, knowing that I’m spending my time and effort, and every part of my mind on making someone’s experience worthwhile.”
38 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Alaxandrea McGarvie chARleS dARWiN uNiveRSiTy, NTcRoWN PlAzA, Alice
Lamb
4 x four point lamb rack
45g garlic cloves
10g rosemary
20g salt
20g pepper
Vegetables
100g kipfler potatoes
50g red capsicum, diced
53g snow peas, julienned
200g asparagus spears, sliced
55g snake beans
Confit Tomato Sauce
100g brown onion
200g roma tomatoes
25g Perfect Italiano Parmesan Cheese
100ml Anchor Cooking Cream
250ml olive oil
100ml red wine
Sous Vide Lamb Rack accompanied by Spring Vegetables and Confit Tomato SauceSous Vide LambRemove three points of rack. Add garlic, rosemary,
salt and pepper, then wrap tightly in cling wrap tying
bothends.Poachinwaterto63˚Cforapproximately
45 minutes. Let rest for 10 minutes, then pan fry
for colour.
Blanch potatoes, red capsicum, snow peas,
asparagus and beans in hot water. Toss with
warm butter and salt.
Confit Tomato SauceIn a large baking tray, add olive oil and tomatoes
sliced in half and placed face down in the tray.
Brush oil over the tops of the tomatoes. Roast in
an oven at 100ºC for 2 hours until tender but still
holding their shape. In a saucepan, lightly sauté finely
diced onion. Add red wine and reduce by half, then
add Anchor Cooking Cream and shredded Perfect
Italiano Parmesan Cheese. Bring to the boil, ensuring
the cheese has melted through, and remove from
the heat.
Remove tomatoes from the oven, allow tray to cool
for 15 minutes, then remove excess oil leaving a
small amount with tomatoes. Combine tomatoes with
cream reduction and blitz in a blender until smooth.
Pass through a sieve. Serve.
IngredientsServes: 1 portions
Preparation Time: 20 minutes
Cooking Time: 1½ hours
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 39
“ I chose to be an apprentice chef as I love the creative side of cooking. I love to fuse flavours and styles together. I have a passion for the industry and love that it’s like we are all one big family.”
Jamie Martin We S Te R N S y dNe y TAF e , NS WT h e log cA BiN
Raspberry Gelée
6 – 7 raspberries per mould
160ml peach syrup (tinned)
4g gelatin leaves
Panna Cotta
6g gelatin leaves
325ml Anchor Cooking Cream
70ml Anchor Blue Milk
40g caster sugar
1 vanilla pod
Cinnamon Sable
80g Western Star Butter
100g standard flour
30g brown sugar
1 tsp ground cinnamon
Blueberry Coulis
100g blueberries
30ml lemon juice
50g caster sugar
White Chocolate and Dried Peach
100g white chocolate
50g dried peach
Chantilly Cream
100ml Anchor fresh cream
30g icing sugar
½ vanilla pod
Vanilla Panna Cotta with Raspberry GeléeRaspberry GeléePlace raspberries in moulds. Bring the peach syrup
to the boil. Add soaked gelatin leaves to syrup. Pour
enough syrup over the raspberries to cover. Place in
the freezer to set.
Panna CottaSoak gelatin leaves in cold water. Bring cream, milk,
sugar, vanilla pod and beans to boil. Remove from
heat, add gelatin leaves and stir. Strain through a
sieve. Cool at room temperature. Pour mixture into
the set raspberry gelée and place in freezer to set.
Cinnamon SablePreheat oven to 180°C. Rub together butter, flour,
sugar and cinnamon. Bake until golden. Stir every
5 minutes. Allow to cool before use.
Blueberry CoulisBring blueberries, lemon juice and sugar to boil.
Simmer until blueberries have broken down. Pass
through a fine chinois. Use once cooled.
White ChocolateMelt white chocolate in a bain-marie. Pipe oval
shaped patterns with the chocolate on silicone paper.
Scatter cubed peaches around the edges of white
chocolate. Allow to cool and harden.
Chantilly CreamWhisk cream, icing sugar and vanilla pods until
just set.
To Plate upSpoon a line of blueberry coulis across the plate,
unmould the panna cotta. Use a hot spoon to make
a quenelle with the Chantilly cream and gently place
on top of the sable.
Rest the white chocolate and dried peach garnish on
the panna cotta.
IngredientsServes: 2 portions
Preparation Time: 35 minutes
Cooking Time: 50 minutes
“ I aim to enrich my knowledge in cookery by learning about different cuisine, working in different environments and applying the techniques and skills I have acquired as a base to keep developing my culinary calibre.”
40 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
William Mordido SkyciT y AucklAN d, N z
Gnocchi
500g Perfect Italiano Ricotta Cheese
1 whole large egg
1 yolk of a large egg
pinch of ground nutmeg
salt and pepper, to taste
250g hard flour, plus extra to flour bench
Asparagus and Emulsion Sauce
75ml chicken stock
15ml lemon juice
200g Girgar Unsalted Butter, diced
salt to taste
10g Girgar Unsalted Butter
1 bunch asparagus, trimmed and cut
Hazelnut Picada
1 cup of parsley (fried)
¼ cup hazelnuts (toasted)
¼ cup croutons
½ a clove of garlic, crushed
1 cup of extra virgin olive oil
10g Girgar Unsalted Butter
1 bunch sage, fried
Ricotta Gnocchi with Fried Sage and Asparagus, tossed in a Lemon Emulsion Sauce and finished with a Hazelnut PicadaRicotta GnocchiBring a pot of salted water to the boil for blanching
the gnocchi. Blend ricotta, whole egg, yolk, nutmeg
and salt and pepper. Gradually add the flour until
it begins to come together as a ball of dough in
the machine.
Remove from machine and knead on a bench top
until the dough is all the same consistency.
Place in piping bag and pipe out the dough in long,
thick lines. Roll lines in extra flour to ensure they do
not stick to work bench. Using the back of a knife,
cut along the line at an angle to form little diamond
shapes every 2cm.
Once cut, drop into boiling water to blanch, stirring
the pot continuously to ensure the gnocchi does
not stick to the bottom of the pot. Once the gnocchi
comes to the surface of the water, allow to cook for
another minute before removing into a bowl of iced
water to refresh.
Asparagus Emulsion SauceHeat the chicken stock and lemon juice until it
comes to the boil, then remove from heat. Using a
stick blender, blitz the liquid, gradually adding in the
butter. Once combined, season with salt. Heat butter
in pan and add asparagus to cook. Once cooked, toss
with the emulsion sauce.
Hazelnut PicadaIn a mortar and pestle, combine parsley, hazelnuts,
croutons and garlic, crushing lightly and leaving
slightly chunky for texture. Stir through oil until the
texture of a crunchy salsa verde is reached. Use a
little to split the emulsion sauce and add texture to
the dish.
To serveReheat the gnocchi in a pot of salted boiling water
and cook until it floats. Remove from water and dry
slightly with paper towel. Melt butter in a saucepan
over a medium flame and add the asparagus. Cook
until soft, then add gnocchi and warm emulsion
sauce to the pan and toss through. To finish, plate
up what is in the pan and garnish with a little of the
picada and fried variegated sage.
IngredientsServes: 4 portions
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 41
“ Growing up I spent a lot of time cooking at home with my mum and we always had a garden out the back with fresh produce and fresh herbs. As I got older, I realised how much of a privilege it was having a garden and how the garden inspired me, for I was able to grow, harvest and prepare food from scratch.”
Nathaniel Murray cANBe R R A iNS T iT u Te , AcTgR AziNg R e S TAu R A NT
200g Mainland Cream Cheese
50g goat's cheese
50g caster sugar
2 egg yolks
2.5 gelatin leaves
juice of 5 limes
250g Anchor Cooking Cream, chilled
2 lime rinds
Shortbread Crumb
35g almond flour
35g Western Star Butter
35g caster sugar
Mango Sorbet
300ml mango pulp
160g sugar
210ml water
9g glucose
2 limes, juiced
Tuille Biscuit
55g caster sugar
55g flour
2 egg whites
25g Western Star Butter
Goat's Cheese CheesecakeGoat's Cheese Filling Warm cream cheese and goat's cheese in a
bain-marie. Set aside. Whisk sugar and eggs until
pale. Hydrate gelatin leaves in lime juice. Dissolve
in a pot over a low heat. Slowly add to egg mix while
whisking. Whip cream until soft peak forms. Add lime
zest and fold through egg mix. Mould. Leave to set in
the fridge.
Shortbread CrumbCombine all shortbread ingredients in a blender and
bakeonaflattrayat180˚Coruntilgoldenbrown.
Mango SorbetCombine all mango sorbet ingredients. Bring to the
boil over medium heat. Churn. Set aside in
the freezer.
Tuille BiscuitWhisk together caster sugar, flour and egg whites.
Slowly whisk in melted butter. Let set in the fridge.
Spread flat on a silpat mat. Sprinkle with pistachios.
Bakeat160˚Cfor8minutesoruntilgoldenbrown.
IngredientsServes: 6 portions
Preparation Time: 40 minutes
Cooking Time: 20 minutes
“ From an early age I took great interest in food and its many cultures. At the age of 15 I found myself entering competitions at regional, national and international level with great success.”
Zane Neustroski chRiS TchuRch Po lyTe c h, NzT he geoR ge hoTel
Winner of the Best Savoury Dish in the
Cooking Competition42 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Brownie Base
125g Western Star Butter
150g dark couverture chocolate
1 egg
150g caster sugar
110g almond meal
35g gluten free self-raising flour
Topping
250ml Anchor Cooking Cream
1 bunch fresh mint, washed and dried
1 ½ leaves gelatin (soaked)
400g cream cheese
80g caster sugar
220g block Aero chocolate
2 drops green food colouring
Choc Fudge Sauce
100g dark couverture chocolate
125ml Anchor Cooking Cream
1 tbsp brown sugar
After Dinner Mint CheesecakeBrownie BasePreheat oven to 190°C (160°C for fan forced).
Grease baking tray tin and line with baking paper.
Stir butter and chocolate in a small saucepan over
low heat until smooth. Cool.
Beat egg and sugar until thick and creamy. Stir in
cooled chocolate mixture, almond meal and sifted
flour. Spread mix in pan and bake for approximately
10 – 15 minutes.
ToppingPour cream into small saucepan with mint. Bring to
the boil to infuse mint flavour. Take off heat, strain
and set aside to cool.
Set aside 50ml of the cream to reheat and dissolve
gelatin. Heat in microwave and add soaked gelatin
leaves. Stir until fully dissolved.
Beat cream cheese and sugar until smooth. Add
remaining cream, gelatin mix and chopped Aero
bar to cheese mix. Use green food colouring to
turn cheese mix a light green colour. When the base
has cooled, pour over cheesecake mix and allow to
set in fridge.
Choc Fudge SauceStir all ingredients in a small saucepan over a low
heat until sugar dissolves. Cool. Drizzle chocolate
sauce around the plate.
IngredientsServes: 10 portions
Preparation Time: 40 minutes plus setting time
Cooking Time: 20 minutes (gluten free)
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 43
“ I really enjoy competitions as I get the opportunity to test myself. One great thing I have taken away from competing is to always ask myself ‘What more can I do?’ In such an ever-changing and evolving industry, I believe it is really important to always keep up with the latest trends, but also to integrate your original flair into them. After all, ‘ It is better to fail at originality, than succeed at imitation.”
Lily Newton NoRT h coAS T TA F e , NS WP e P P e R S S A lT R e SoRT
Caramel Parfait
225g caster sugar
300ml water
4 egg yolks
550ml Anchor Cooking Cream
Banana and Chocolate Beignets
90g banana
10g caster sugar
100ml milk
100g Western Star Unsalted Butter
100g plain flour
3 eggs
100g chocolate buttons
vegetable oil, for frying
Cinnamon Sugar
3 cinnamon sticks
1½ cups sugar
Banana and Chocolate Beignets, Cinnamon Sugar and Caramel ParfaitCaramel ParfaitIn a pan, slowly cook sugar and 65ml water until it
turns to caramel. Remove from heat, gradually adding
remaining water and stir until combined.
Remove from heat and cool for 5 minutes.
Whisk egg yolks until they form a light white
sabayon. Continue whisking and pour in caramel
syrup in a thin stream until incorporated. Continue
whisking until cool. Lightly whisk cream to soft peaks
and fold into egg and caramel mixture. Pour into
moulds and freeze.
Banana BeignetsBlend banana and sugar until smooth. Combine
milk and butter in pan and bring to the boil. Add
banana purée, bring back to boil, add flour and fold
until mixture forms a dough. Cook for 1 minute,
stirring continuously. Put into mixer with paddle and
mix eggs in one at a time until incorporated. Place
mixture in piping bag and pipe into greased ice cube
trays until three quarters full. Press chocolate buttons
into middle. Pipe remaining dough on top, cover with
cling wrap and freeze. Once frozen, turn out and keep
in freezer until ready for frying. Deep fry in vegetable
oil at 170°C until golden and soft in the middle. Once
cooked, drain, toss through cinnamon sugar and
serve warm with caramel parfait.
Cinnamon SugarPlace cinnamon sticks on oven tray and toast in
oven for 4 – 5 minutes. Place cinnamon and sugar
in processor and blend until sticks become fine.
IngredientsServes: 4 portions
Preparation Time: 35 minutes
Cooking Time: 30 minutes plus 2 hours freezing time
“ My ultimate dream is to own land in regional Australia, where I will live with my young family, grow produce and offer regular degustation style long-table lunches. A place where people gather to enjoy simple soul food, using home grown and local produce, boutique wines and great conversation.”
44 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Grant Page SuNShiNe coAS T TAFe , QldhuNgRy Fe el e ATiN g ho uSe
Winner Innovation Award
Chocolate Sponge
80g bakers flour
30g cornflour
20g cocoa powder
260g eggs
130g caster sugar
50g Western Star Butter, melted
Raspberry Jelly
350g raspberry purée
8g leaf gelatin soaked in cold water
Japonaise Meringue
200g egg whites
150g caster sugar
30g flour
75g icing sugar
250g almond meal
Chocolate Goat's Cheese Mixture
250g cherve goat’s cheese
250g Mainland Cream Cheese
100g caster sugar
3 egg yolks
400g Tatua Culinary Whipping Cream, lightly whipped
100g chocolate
4g sheet gelatin soaked in cold
Vanilla Sugar Syrup
300ml water
300g sugar
Chocolate Glaze
300ml water
380g sugar
250g Anchor Cooking Cream
130g good quality dark cocoa powder
12g gelatin soaked in cold water
Chocolate Goat's Cheese Gateau with Raspberry JellyChocolate SpongePreheat oven to 190°C. Sift the flours and cocoa
together three times. Place eggs and sugar in a bowl and whisk over a bain-marie of simmering water. Whisk till mixture is light and creamy. Remove from heat and
continue to heat until ribbon stage. Fold through melted
butter and sifted flours. Pour mixture into a 23cm cake tin and bake for approximately 30 minutes or springy to touch. Leave in pan for a couple of minutes before
turning onto a wire rack for cooling.
Rasberry JellyHeat the purée to a simmer and add the drained
gelatin. Stir until dissolved. Let the purée cool down before pouring into a greased 23cm cake hoop, then refrigerate until required.
Japonaise MeringueWhisk egg whites until firm peaks form. Slowly add the
sugar while whisking until thick and glossy. Remove from mixer and gently fold through sifted flour, icing
sugar and almond meal.
The mix should be used immediately. Fill a piping bag and pipe 1cm high by 23cm round disc and bake for 30 – 45 minutes at 150°C, until dry and slightly coloured.
Chocolate Goat's CheeseCream together the goat's cheese, cream cheese
and sugar. Gradually add the egg yolks one at a time, stirring until smooth. Fold through whipped cream. Melt chocolate over a bain-marie and, once melted,
incorporate the softened gelatin. Slowly pour over the
cream cheese mixture, folding all the time. Fill a piping bag and keep at room temperature ready for the cake.
Vanilla Sugar SyrupBring the water and sugar to the boil, turn down and allow to simmer for 5 minutes. Remove from heat and
leave to cool until required.
Chocolate GlazeBring cream, water and sugar to boiling point. Add
sieved cocoa powder and stir until combined. Continue
cooking to 103°C. When the temperature is reached,
cool down in a water bath until approximately 60°C. Then add softened gelatin and whisk until dissolved.
Use glaze at 30°C – 35°C.
To Assemble GateauLine the sides of a 23cm cake hoop with greaseproof
paper. Place one disc of japonaise on the bottom. Brush one layer of sponge with sugar syrup and lay on top of first layer. Lay a layer of jelly on the chocolate mousse
and press down firmly. Place a second layer of japonaise
on the jelly. Pipe another chocolate mousse on top of japonaise. Brush another sponge with sugar syrup and lay sponge on mousse.
Put cake in fridge to set overnight. To finish, remove the paper, warm the chocolate glaze to 30°C – 35°C. Ladle
across the cake, letting the glaze pour over the sides.
Allow to set in the fridge for about an hour. Serve as is or
decorate with chocolate as desired.
IngredientsServes: 12 portions
Preparation Time: 40 minutes plus setting time
Cooking Time: 2 hours 10 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 45
“ I plan to write my own recipe book and start a TV program to get people to eat more fresh food and experiment more in the vast array of ingredients there is out there to cook with. Nothing is going to stop me achieving (my plans for the future) as my passion, drive and will do not fade.”
Bradley Phelps S kil l S iNS T iT u Te , l Au Nce S ToN, TA SS Al S A TAPA S WiNe BAR cA F e
Honeycomb
30ml water
40g golden syrup
120g white sugar
60g Tasmanian Leatherwood Honey
100g bi-carb soda
Lavender Crêpe
pinch of salt
100g flour
1 egg, beaten
5 flowering lavender buds
180ml milk
2tsp olive oil
water
10g Girgar Unsalted Butter
Salad
alfalfa and spring onion sprouts
cooked and chilled red lentils
mung beans
green peas, removed from their pods
10g Mainland Special Reserve Creamy Blue
20ml caramelised balsamic reduction
To Serve
20g Mainland Special Reserve Blue Vein Cheese
Leatherwood Honey
Lavender Crêpe of Blue Cheese and Tasmanian Leatherwood HoneyHoneycombAdd water, golden syrup, sugar and honey to a
heavy-based saucepan and bring to the boil over high heat. The temperature should reach about 150ºC or boiling rapidly for a couple of minutes, before
removing from the heat. Allow the bubbles to subside
slightly, then pour over the bi-carb soda and stir through rapidly with a wooden spoon. Pour mixture immediately on to a baking paper lined tray and allow
to set. This final process can be sped up either in the
fridge or freezer.
Lavender CrêpeCombine salt with sifted flour and egg. Using tweezers, gently remove the small dark purple flowers protruding from the lavender bud and set
aside. Remove the three flower petals from the top
of the bud and set aside too. Remove the larger fluffy
petals of the bud and add to the crêpe mixture to
infuse. Gradually whisk in milk and oil. Allow the mix to rest for two hours so that it settles. Stir through a
little water just before cooking.
Heat a non-stick pan over medium heat. The mixture should be a runny consistency. Melt the butter in the pan, then pour the crêpe mixture into the pan so that
it spreads evenly and thin to a round, approximately
15cm in diameter. Let cook for one minute each side or golden and cooked through. Remove from pan to heated plate and cover loosely with foil.
SaladTake equal parts of all the ingredients except the
reduction and blue cheese, totalling a combined
amount the size of a fist. Crumble through a little blue cheese and dress with balsamic reduction. Gently toss through until all ingredients are combined. Keep
chilled until served.
To ServeWith the crêpe presentation side down, place a
rectangle of the blue cheese in the center. Drizzle
over enough honey to cover the cheese. Fold in the edges of the crêpe so that it encases the cheese in a
rectangle shape.
Turn crêpe over (folded side down) and place at one end of a rectangular plate. Take the small dark
purple flowers removed earlier and scatter around
the perimeter.
Pour a small amount of balsamic reduction next
to the crêpe and smear down the plate towards the far end.
Form the salad mixture into a loose ball and place adjacent to the smear at the far end of the plate.
Using a micro plane shave a chunk of the set honeycomb onto another plate so that it forms a dust. Take a small spoon and make three small
mounds of dust around the salad as per the points
of a triangle. Shave further honeycomb to a dust
over the salad as a garnish.
Finally, drizzle a little honey over the entire dish.
Garnish the crêpe with the small flower petals that were earlier removed from the top of the
lavender bud.
IngredientsServes: 6 portions
Preparation Time: 45 - 55 minutes
Cooking Time: 60 - 70 minutes plus 2 hours resting
“ Dad always encouraged me to ‘get a trade’. Mum firmly believed in ‘doing what I love’. Combine these two wise pieces of advice and here I am.”
46 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Joshua Phillips TASmANiAN SkillS, TASWReS T Po i NT hoTel cASiNo
4 Italian sausages (about 500g)
2 tbsp olive oil
1 spanish onion, finely chopped
2 tbsp chopped fresh rosemary
2 garlic cloves, crushed
300g swiss brown mushrooms, sliced
2 small dried chillies, crumbled
2 x 410g cans diced tomatoes
250g rigatoni pasta
salt
150g Anchor Cooking Cream
150g Perfect Italiano Parmesan Grated Cheese
salt and pepper, to taste
Rigatoni Pasta with Italian SausageSplit open the sausages, place the meat in a bowl and
discard the casings.
Heat the oil in a large frying pan over medium heat.
Add the onion and rosemary, and cook until the
onion starts to soften. Increase heat to high and
add the garlic, crumbled sausage meat, mushrooms
and chilli. Cook for 2-3 minutes until the sausage is
lightly browned.
Reduce heat to low and cook for a further 5 minutes.
Add the tomatoes, mashing into the sausage mixture,
then bring to the boil. Reduce heat to low and
simmer for a further 10 minutes, stirring, until
the sauce thickens.
Meanwhile, cook the pasta in a large saucepan of
boiling salted water following packet directions or
until al denté. Drain.
Stir the cooking cream and half the parmesan into
the sauce, then toss with the pasta. Serve with the
remaining parmesan and season to taste.
IngredientsServes: 4 portions
Preparation Time: 20 minutes
Cooking Time: 30 to 35 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 47
“ I chose to be an apprentice chef because the way I look at and see food is much more than just a meal. I see it as an art form, starting off with simple ingredients and transforming them into a masterpiece bit by bit, making a delicious dish for others to enjoy.”
Nicholas Smith gol d coAS T TA F e , Ql dPAciF ic P iNe S TAve R N
Pasta Dough
250g '00' flour
2 whole eggs
2 egg yolks
1 tbsp olive oil
Fish Mousse
150gm Snapper
salt and pepper
1 egg white
150mls Anchor Cooking Cream
4 tbsp beetroot powder
6 scampi
Beurre Blanc Sauce
6 scampi heads and shells
75ml of Noilly Prat
75ml white wine
6 shallots
500ml water
250g Unsalted Anchor Butter
1 tbsp scampi roe
Pea Mousse
3 cloves of garlic, chopped
4 shallots, chopped
750ml baby peas
200ml Anchor Cooking Cream
Garnish
micro greens - asian blend
1 red grapefruit
1 lemon
8 freeze dried mandarin segments
Tortelloni and Baby Pea MoussePastaBlend ingredients and knead pasta on the bench. Rest
in fridge for at least 30 minutes.
Process snapper, salt, pepper and egg white. Rest for
10 minutes. Pass through drum sieve and rest over
ice. Fold in cream to fish, add beetroot powder then
add chopped scampi.
Roll pasta, make tortelloni using fish mousse then
set aside.
Beurre Blanc SaucePeel scampi and set aside any scampi roe. Sauté
scampi shells, deglaze pan with Noilly Pratt, white
wine, shallots and water into pan. Transfer to small
pot to reduce.
Monter au beurre the scampi stock to make beurre
blanc sauce, at last minute add scampi roe.
Pea MousseSweat off garlic and shallots in pan. Add baby peas
and cream. Season and cook down.
Stick blend baby peas mixture, then pass to anglaise
consistency and put into aerating gun.
Segment red grapefruit and thinly slice
fruit segments.
IngredientsServes: 4 portions
Preparation Time: 35 minutes
Cooking Time: 30 minutes plus 30 minutes resting time
“ I am practical and creative minded and very hard working. I enjoy the accomplishment and satisfaction that comes from working hard within a kitchen team and the food that is created from that effort.”
48 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Lyle Robertson AucklAN d uNiveRSi Ty, Nz
* Noilly Prat is type of Vermouth
Tuatua
12 tuatua
250ml Auckland Bay sauvignon blanc
Dressing
tuatua liquid
20g brunoise shallot
15g Dijon mustard
200g greek style yoghurt
30ml lime juice
30ml wild thyme honey
seasoning
Wakame
1 pkt dried wakame seaweed
½ preserved lemon rind
75ml extra virgin olive oil
30g white sesame seeds
25ml chardonnay vinegar
Mussel Bon Bon
6 fresh green lip mussels
liquid from steamed tuatua
juice of half a lemon
10g brown sugar
Manuka smoking chips
250g agria potato macedoine
100g Western Star Butter
Manuka smoking chips
200g panko breadcrumbs
Basil Core
20g Western Star Butter
20g flour
150ml fish stock
502ml Auckland Bay Sauvignon Blanc
25g basil
4 sheets gelatin
Tempura Batter
Salt
100g tempura flour
sparkling water
ice
Citrus Mayonnaise
1 egg yolk
½ cup of lemon oil
½ tsp Dijon mustard
5ml lemon juice
Garnishes
Bulls blood micro mix on rolled croquette
Green micro mix little salad atop tuatua
Crispy shallots over tuatua mix
Steamed Tuatua SaladTatuaSteam tuatua in white wine until open. Strain and
reserve juice.
DressingReduce tuatua liquid with shallot. Add mustard and
blitz. Fold in yoghurt and lime juice, and season to
taste. Add warm tuatua dressing. Warm honey and
drizzle over finished plated tuatua.
WakameRehydrate seaweed in hot water for 15 minutes.
Finely julienne preserved lemon rind. Drain and spin
wakame. Add oil to sauté pan along with sesame
seeds. Toast until seeds are lightly golden. Sauté
wakame with oil and sesame. Add vinegar and
preserved lemon. Leave to cool for 15 minutes
before serving.
Mussel Bon BonSteam mussels open with white wine. Once mussels
open, squeeze lemon juice over each mussel and a
pinch of brown sugar. Smoke lightly for 3 minutes.
Boil, drain and rice potatoes into a bowl with butter.
Add roughly cut mussels and season to taste.
Basil CoreForm a blonde roux with butter and flour. Gradually
add fish stock to form velouté. Cook out for 15
minutes. With a stick blender, add wine gradually.
Add basil and blend. Pass velouté and add gelatin.
Set in piping bag.
Tempura BatterAdd a pinch of salt to the tempura flour. Add
sparkling water until thin consistency is achieved.
Leave it slightly thicker than desired and add cubes
of ice to the mix.
Roll bon bon mix into even balls. Using a spoon, make
an opening and insert the basil core. Pinch to seal the
gel inside. Roll in tempura batter and through panko
breadcrumbs. Fry until golden brown.
Citrus MayonnaiseWhip egg yolk, mustard and lemon juice until
sabayon is achieved. Slowly drizzle in lemon oil
forming the mayonnaise.
Tips
Tuatua is a large shellfish with a sweet firm flavour
similar to pipis. Substitute mussels or cockells.
IngredientsServes: 2 portions
Preparation Time: 35 minutes
Cooking Time: 30 minutes
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 49
“ I have always enjoyed working and physically creating with my hands. I had a good exposure to food growing up as there is a long history of hunting in my family. Knowing the foodstuffs from ground up have given me a real understanding and appreciation of what a plate of food is and where it comes from.”
Zac Saunders We l l NgToN, Nz
Chocolate Cheesecake
150g chocolate ripple biscuits
60g Western Star Butter, melted
375g cream cheese
55g caster sugar
1/2 tsp vanilla extract
3 eggs
100g dark chocolate, melted
Frangelico Crème Anglaise
310ml milk
1 vanilla bean
30ml Frangelico
4 egg yolks
80g caster sugar
Chocolate Twirls
250g dark chocolate
Caramelised Pineapple
1 pineapple
50g Western Star Butter
1 tsp brown sugar
Pistachio Crumble
120g pistachio nuts
120g glucose
150g caster sugar
2 tbsp water
Chocolate Ripple Cheesecake Tart with Frangelico Crème Anglaise and Caramelised Pineapple, served with a Pistachio Crumble and Chocolate TwirlsChocolate CheesecakePreheat oven to 180°C (160°C fan forced). Grease a
13cm x 36cm rectangular tart tin. Place the biscuits
and melted butter in the bowl of a food processor
and blend until the mixture resembles wet sand. Place
the mixture in the tart tin and press firmly over the
base and sides of the tin. Bake in the oven for 10 –12
minutes or until firm. Allow to cool completely.
Place the cream cheese, sugar and vanilla extract in
the bowl of an electric mixer, beat until smooth. Add
the eggs, one at a time, beating well between each
addition. Divide the mixture into two equal amounts
and add the melted chocolate to one portion. Spoon
alternate amounts of the chocolate and vanilla
mixture into the tart case. Using the end of a spoon,
swirl the two mixtures to create a ‘ripple’ effect. Bake
for 20 –25 minutes or until just set. Cool.
Frangelico Crème AnglaisePlace the milk in a large heavy-based saucepan. Use a
small sharp knife to split the vanilla bean lengthways
without cutting all the way through. Add the vanilla
bean and Frangelico, then heat uncovered over
medium heat until the milk just comes to the boil.
Remove from the heat, cover and set aside for 10
minutes to allow the vanilla and Frangelico to infuse.
Strain the milk into a heatproof jug.
Use a balloon whisk to whisk the egg yolks and sugar
in a medium bowl until the mixture pales slightly in
colour. Gradually add the milk, whisking constantly
until combined. Pour into the saucepan and cook over
medium-low heat, stirring constantly with a wooden
spoon for 20 minutes or until the custard thickens
and coats the back of a spoon.
Chocolate TwirlsMelt ²⁄³ of chocolate. Place it in the top of a double
boiler, set over simmering water. Securely clip a
chocolate or instant-read thermometer to the side
of the boiler to monitor the chocolate’s temperature.
Stir gently but steadily as the chocolate melts and
heats up. Using a rubber spatula, bring the chocolate
to 115°C. Do not allow the chocolate to exceed its
recommended temperature. When it is at the right
temperature, remove from the heat, wipe the bottom
of the bowl and set it on a heat-proof surface. Add
the remaining chunks of chocolate and stir gently
to incorporate. The warm chocolate will melt the
chopped chocolate, and the newly added chocolate
will bring down the temperature of the warm
chocolate. Cool the chocolate. Once the chocolate
gets below 84°C, remove the remaining chunks of
chocolate. They can be cooled, wrapped in plastic
wrap and saved for another use.
IngredientsServes: 6 portions
Preparation Time: 40 minutes
Cooking Time: 1 hour 40 minutes
“ Ever since I can remember I have always been fascinated by food and the creativity it brings. I love the fact that with cooking you can create and express your own ideas through food whilst at the same time providing amazing flavours for your customers.”
50 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Jessica Wheeler TRoPicAl N o RT h Quee NSlANd TAFe, QldThe hilToN, cAiRNS
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 51
Reheat the chocolate briefly. Place the chocolate bowl over the warm water
in the double boiler for 5 – 10 seconds, remove it and stir and repeat until the
temperature reaches 88 – 89°C. Lay out the chocolate on wax proof baking
paper then using a scraper, curl the chocolate.
Caramelised PineappleTop, tail and peel pineapple, then cut into thin slices. Gently heat butter and sugar
and add the pineapple. Keep turning pineapple until it becomes soft and golden
brown. This should take 5 – 10 minutes.
Pistachio CrumbleCook off the pistachios in the oven on 175°C for 10 – 12 minutes or just until
golden brown and aromatic. Place glucose and sugar in a saucepan with enough
water to just moisten the sugar, then cook on a low heat until the sugar has
dissolved. Once dissolved, increase the heat and bring to the boil, whilst brushing
sides of the pan with a wet pastry brush. Do not stir the mixture. When sugar starts
to colour, bring the heat down to a low temperature and continue cooking until you
have reached a dark amber colour. Take off the heat and quickly stir in the nuts. Lay
mixture out on a baking tray and cool, then pulse mixture through a food processor.
10g Western Star Butter
10g plain flour
40g Western Star Butter
2 french shallots, finely chopped
2 tsp lemon zest, finely chopped
35g plain flour
250ml milk
50g Mainland Cream Cheese
1 ripe avocado
2 eggs, separated
salt
freshly ground black pepper
Balsamic Reduction
500ml balsamic vinegar
50g light brown sugar
Olive Oil Ice Cream (to be made in advance)
450g thickened cream
450g milk
200ml extra virgin olive oil
200g egg yolks
230g caster sugar
Presentation
fine chards of black salt
freshly cut sprigs of chervil and shiso
coarsely ground black pepper
Twice Baked Avocado Soufflé with Balsamic Reduction and Olive Oil Ice CreamAvocado SouffléPreheatovento160˚C(fanforced).Brush3,one
cup capacity moulds with melted butter and dust
with flour.
Melt 1 tsp of butter in a saucepan over medium heat.
Add shallots and zest and cook for 4 minutes until
soft and translucent. Set aside to cool.
Melt remaining butter in a saucepan over medium
heat. Add flour and cook, whisking for 1 – 2 minutes
to form a white roux. Remove from heat, add milk
a little at a time, whisking constantly until smooth.
Return to the heat and cook stirring with wooden
spoon until smooth, adding additional milk if sauce is
too thick. Add the cream cheese and stir until cheese
is melted. Remove from heat.
Combine shallot mixture, avocado and 1 egg yolk in
a small processor until smooth, stir into the cream
cheese sauce with remaining egg yolk, salt and
pepper. Whisk egg whites and pinch of salt together
until soft peaks form. Fold ¹⁄³ into the cheese mixture
to loosen it then carefully fold in the remaining ²⁄³.
Spoon filling into the moulds until ²⁄³ full, tap on
the bench to remove any air bubbles. Place into a
roasting pan and pour in enough boiling water to
come halfway up sides of the moulds.
Bake uncovered for 20 – 25 minutes until set.
Remove soufflés from the water bath and
refrigerate until cold.
Balsamic ReductionPour vinegar into a small - medium stainless steel
saucepan. Bring to the boil, add the sugar and reduce
on medium heat to ½cup, or until the vinegar turns
to a glaze.
Leave at room temperature for a few minutes to
slightly cool before pouring into a squeeze bottle.
Before use, set the squeeze bottle of the reduced
vinegar out until it comes to room temperature.
Note: You can reduce this time by placing in the
fridge for 20 minutes.
Olive Oil Ice CreamHeat the cream, milk and oil in a saucepan and bring
to the boil. Take off the heat.
Meanwhile, in a bowl whisk the egg yolks and the
sugar until a creamy sabayon is formed. Slowly add
the hot milk, cream and oil to the sabayon. Reduce
the heat to low and stir constantly until mixture
thickens enough to just coat the back of a wooden
spoon. Cool mixture in the fridge for 2 hours.
IngredientsServes: 3 portions
Preparation Time: 15 minutes
Cooking Time: 80 minutes
“ It is difficult to say where I’ll be in 5 years time. All I know is that my decision to embark on this journey was the right one... I know I have the right tools and a strong base for the road ahead, I expect that my ability to succeed will be free range and limited only by my imagination, drive and creative scope.”
52 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Chris Yarnton WilliAm AN gliSS TAFe , v icgRoSSi FloReN TiN o
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 53
Place in ice-cream machine for 10 – 14 minutes (depending on manufacturer’s
instruction). Transfer to freezer-proof container, cover and freeze until ready
to use.
PresentationPreheatovento180˚C(fanforced).Turnsoufflésoutontoatraylinedwitha
sheet of baking paper.
Place the soufflé straight from the oven onto a clean, warm, white plate. Drizzle a
little of the balsamic reduction from the squeeze bottle around the plate and over
the soufflé surface.
Place a pinch of black salt on either side of the soufflé and scoop a small quenelle
of ice cream on plate. Sprinkle a few sprigs of the chervil and shiso over and around
the soufflé.
To find out more about Fonterra Proud to be a Chef and find
information on past years' programs, visit the Fonterra Foodservice
website. The website offers information on how to enter, eligibility
and prizes as well as the entry form for next year. The site also
features videos and photographs from previous years, as well as lists
of previous years' alumni.
Feel free to visit the Fonterra Proud to be a Chef Facebook page
and “like” our page. The Facebook site is designed to be a hub for
past finalists and friends of Fonterra Proud to be a Chef for sharing
experiences and discussions, not just about Fonterra Proud to be a
Chef but all things foodservice.
Fonterra Foodservice Website
www.fonterrafoodservices.com.au
Fonterra Proud to be a Chef Facebook Page
www.facebook.com/proudtobeachef
Find Us Online
54 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 55
As Seen InThe Fonterra Proud to be a Chef Event provides apprentices with
an opportunity to raise their profile in the media, as well as gaining
media experience.
During the application process and through to the completion of the
2012 program, the 2012 finalists made a mark in the media and have
been fine advocates for themselves and the foodservice industry.
Twenty of the thirty two finalists were interviewed or featured in the
media, with stories running on regional TV, radio and print.
56 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook56 | Fonterra Foodservice Proud To Be A Chef 2012 Yearbook
AcknowledgementsRunning a program of this magnitude requires a lot of planning,
organising and dedication and we would like to acknowledge the
chefs and sponsors for contributing to the success of the Fonterra
Proud to be a Chef 2012 program.
Thanks must go to:
Fonterra Foodservice
Carolyn Plummer, The Fonterra Proud to be a Chef co-ordinator
Photographer
Juanita Mac, the official Fonterra Proud to be a Chef photographer
www.juanitamac.com.au
Food Styling
Liam McLaughlin, X-Treme Chef Consulting Pty. Ltd.
William Angliss Institute
In particular Lisa Morisson, Gordon Talty and the kitchen crew who
ensured the event ran smoothly and to time.
www.angliss.edu.au
Gala Dinner Attendees
Thank you to the members of the foodservice industry who helped
celebrate the achievements of our finalists at the Gala Dinner held
at PM 24.
Representation included:
Educators William Angliss, NMIT, Victoria University, HTN, Polytechnic West-
Perth, Sofitel Academy, Swinburne, Australian Culinary Federation.
Past Fonterra Proud To Be A Chef Finalists Matthew McCartney, Rosemary Utteridge, Keryn van Kempen.
Executive Chefs Scott Pickett, ALH, Novotel, Epicure, Melbourne Olympic Park, Etihad,
RACV Club.
Media Hospitality Magazine
Liam McLaughlin
Carolyn Plummer
Invitation for 2013 EntriesThe Fonterra Proud To Be A Chef mentoring program is an annual event
and will continue to grow stronger and stronger each year. We are
extremely proud of the program and consider it a privilege to assist in
developing the skills of apprentice chefs.
Although the program and master chefs change each year, applications
will open from the 1st September 2012 and close on the 31st October
2012, allowing apprentice chefs two months to submit their applications.
The 2013 Fonterra Proud do be a Chef mentoring program shall be held
in Melbourne from Monday 25th February 2013 to Thursday 28th
February 2013.
All details and terms and conditions can be found at
www.fonterrafoodservices.com.au/promotions
For further information about the program please contact
www.fonterrafoodservices.com.au/contactus.php
The program is open to all apprentice chefs aged 18 years or older, from
all foodservice channels, and we encourage you to apply to be part of a
once-in-a-lifetime experience that money just can’t buy.
“ Had a fantastic time and will recommend my experience to all apprentices that I know.”
“ Would love to do it every week.”
Fonterra Foodservice Proud To Be A Chef 2012 Yearbook | 57
Fon
terra Foo
dservice Proud To Be A
Chef 2012
www.fonterrafoodservices.com.au
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