RECOMMENDED NEW PRODUCTS
SERVICES/BUSINESSES/CONTACTS:
Fritz Gubler’s “SALT” book is one
of the most essential, educational
culinary book ever. Chefs, cooks,
catering executives and industry
professionals all need to learn and
understand how to use SALT wisely!
They cut, slice & dice large quantities
in seconds. The world’s best cooking
system available in the market. Ideal
for cooks who have to prepare large
quantities of cut vegetables & fruits.
Call Dennis: Mob. 0430 870 488
www.saladmaster.com
Greetings from culinary friend,
chef, editor/publisher James Mussak
PRESTIGIOUS, WORLD CLASS-EDUCATIONAL,
BOOKS FOR SALE
Purchase the “SALT” and the
inspirational “MENUS” books,
and you receive 2 other great
CULINARY BOOKS FOR FREE
Total value over $100
You pay only $49.95
Postage & Handling included.
PS: AVAILABLE FOR READERS
OF THIS NEWSLETTER ONLY WHILST
STOCKS LAST. DON’T MISS OUT ON
ALL THE EXTRA COMPLIMENTARY
BOOKS AND ORDER NOW:
Contact Distributor:
Tel. 02 9544 6900
GIVE US A CALL & IT’S ALL DONE..!
Australian Culinary News!
Special edition/issue #69 Events/Products & Services/Promotions/Book Sale Promotions
This is an independent culinary industry publication produced by James Mussak JP, Dip.Teach. since 2004
The purpose of this Newsletter is to provide information/news/inspirations to our Sponsors and Participants
of “Great Chefs of Australia” publications, and for people working in the Food & Beverage/Hospitality industry.
Tel. 02 9544 6900 - Please visit our website: www.greatchefsofaustralia.com - E-mail: [email protected]
A.C.N. Newsletters are printed by Press11 - independent publication presented by Pro-Chef International - Distributing 5000 FREE Issues!
Culinary Book Authors/Publishers:
Fritz Gubler & James Mussak
www.press11.com
VICTORINOX CERAMIC KNIVES (Andrew)
NEW BOOKS FROM ARBON PUBLISHING
G-SPIT STAINLESS STEEL CHARCOAL BBQ
& NATURAL SEASONINGS (Adrian)
NEW PAULI APPS (World’s #1 Chefs Tool)
HUNTER VALLEY SIGNATURE BEEF (Jim)
NEW PRODUCTS KRIO-KRUSH (Lee)
WOODLANDS EST. OLIVE OILS (Anthony)
BALMAIN BREWING COMPANY (Glenn)
PAYNES CROSSING (BJH WINES) (Brad)
NEW THERMOMETERS HLP (Len)
NEW RANGE M&J CHICKENS (Eddie)
MAK CATERING HIRE & SALES (Martin)
NEW BELGIAN CHOCOLATES (Jeff )
RIVERINA ANGUS BEEF - D.R. JOHNSTON
SYDNEY (Call Paul, Tel. 02 9742 3944)
Only $32 for
a personalised
dedication,
and signed
book!
A bunch of great old culinary
friends enjoying a great
social night out...!
PRO-CHEF
INTERNATIONAL
Give your parties the X-factor make use of James Mussak’s
how-to-do-it “MENUS” book!
(Endorsed by Margaret Fulton!)
New book from Michelle Baltazar!
Author of:
"Like most cultures, food is also the highlight
of the Filipino culture. Family gatherings and
bonding time is centered around food so
it's only natural that a section of my book
is devoted to Filipino cuisine"
Purchase my books direct:
www.lovemanila.com
PAULI “the Kitchen Basics”
also known as the “Chefs Bible”
… is now available as an APP!
The PAULI.APP “is the must-have”
Educational/Culinary Arts resource
and reference for ALL professional
chefs and cooks. Culinary Institutes
Colleges, Trade schools, Hotel
Management Schools, Universities
around the world use the PAULI as their key culinary arts text and
recipe book (main curriculum) for
their students and apprentices!
Take advantage of this
rare opportunity, to acquire
personalised & dedicated
signed book by the Authors.
Perfect gifts for friends,
chefs/cooks & food-lovers...
Stock up for X-Mas...!
Lifetime
warranty on
workmanship!
Renowned Swiss/Australian
culinary book publishers:
Fritz Gubler & James Mussak
I must say, that in the last few months
I have never been so busy in my
culinary business life ever, having a
book launch with my culinary friend
chef and author Marx Canoy, of the
new “FOOD FEAST” a great Filipino cook
book. Followed by my own book launch
together with Margaret Fulton; the
“MENUS” book, (produced by Raquel
Muňoz, graphic artist). It was one of my
proudest moments in my culinary life.
Of course it was all done with music,
ample food and beverages, and best
of all: supported by our very generous
GREAT, GREAT SPONSORS.
At the TASTE of Sydney, I was with
publisher, David Lipman, BEER & BREWER
MAGAZINE. We were promoting his
great publication and my very own
“MENUS” book – (When Only the Best
Will Do!) ...and next to us, how very
convenient, our friend Glenn Carey,
with his Balmain Beer Brewing stand.
Equally busy we were at Master Chef
Live, Centennial Park, Sydney. Owner,
Matt Butcher, of “Smoke & Roast” and
myself were inundated with people who
where sampling/buying the various
roasted Smoked-Sea-Salts. In due
course, many culinary VIPs came to
chat with us; from celebrity TV/chefs...
to 100’s of our friends and colleagues!
Plus, one of my best experience was
at Ryde Catering College; a SALT
Masterclass presentation by book
author, Fritz Gubler, organised by HTN’s,
Michael Bennett and Suzi Brankovic.
Plus... I could not resist the invitation to
attend the ACCTA/TV/Movie Awards,
after-party - at the STAR CASINO,
meeting, drinking with Lachy Hulme,
(aka Kerry Packer) and talking with
Russell Crowe, mingling with top promi-
nent TV/Movie stars, and meeting with
the head chef of this amazing occasion.
Best of all... I was invited by culinary
magazine publisher, Mel Nathan of
“Food Companion International” to the
most exclusive “Executive Chefs Club”
in Australia. Meeting with culinary VIPs’,
like friends Paul Butler, National Press
Club-Canberra, F&B Mngr. catching
up with Neil Abrahams, ACF-ACT/NSW
President, and with Yanni Krytis, Lyndey
Milan and the “Goddess” herself;
Stephanie Alexander, at the FEVOO
Olive Oils tasting Masterclasses.
PS: View some social pictures about
our culinary happenings on my website!
Cost-Effective Commercial
Printing Done... For great affordable quotes,
contact our sales director Heidi,
Tel. 02 9750 9211
E-mail: [email protected]
SALADMASTER PRODUCTS:
To purchase
a personally
signed book,
Contact author:
Marx Canoy M. 0434 546 553
$49.95 includes
Postage Australia!
Our Newsletter has been produced with sponsors, experts and like-minded culinary professionals,
to highlight some new products and services and to stay in touch with our supporters, suppliers and manufacturers.
Support our culinary friends, and they will support you... give them a call and put in an order!
The VICTORINOX high cutting ceramic knife is made from high-purity
zirconium oxide. As a result the knife blade is almost as hard as a diamond.
The blade remains sharp over a long period. It is completely neutral
with regard to taste and odor and resistant to acids, anti-allergic and
very light and handy for professional chefs and gourmet cooks alike!
Contact
Martin Koestlin Managing Director
MAK Catering
Kitchen Hire & Sales
Tel. 9642 2555
\
To Order
the New Knives
Contact
Andrew Ashwin National Manager
OPPENHEIMER
Tel. 02 9748 3111
For Information
on commercial
quantities
Contact
Peter Hartley
General Manager
Olson’s Sea Salt
Tel. 9632 0441
For Information
On all products
Contact
Lee Alsten
Managing Director
Krio-Krush
Tel 02 9502 2004
TO ORDER,
OR MORE
INFORMATION
ON OTHER GREAT
BOOKS
Contact
Arbon Publishing Tel. 02 9437 0438
www.arbonpublishing.com
James’s new “MENUS” book was
launched by the greatest ever Australian
culinary book writer; Margaret Fulton,
at WhiskyLive, 15th of August 2012,
Sydney Masonic Centre. In attendance were
hundreds of VIP’s and culinary friends, top
chefs, luminaries and some of my great book
sponsors. Thank you all for participating!
www.olssons.com.au
www.makcatering.com.au
www.oppenheimer.com.au
www.kriokrush.com.au
Come and join us..!
WHISKYLIVE Sydney 2013 Fri.2nd-Sat.3rd August Paddington Town Hall
www.whiskylive.com.au
Margaret Fulton OAM, says;
“It is very difficult to put down
James Mussak’s latest books: ”Great Chefs of Australia-Cooking
with Love & Passion”, now I would
also like to add his new one:
“Great Chefs of Australia - MENUS- When only the Best will do..!”
Our upcoming F&B publication is a collaborative effort with leading hospitality industry professionals,
sharing their skills, knowledge and visions in keeping Australia a number-one world gastronomic destination, raising the bar
for other professionals in their special fields. The publication will bring food-service/beverage providers and customers together.
It is a guide for all the key industry people who depend on “first-class goods and services” that are used on a daily basis!
HLP Pocket Temp PRO Digital thermometer, waterproof, includes
a silicone boot for the head that adds extra
water resistance. Every unit has unique serial
number for traceability, Price $30 (+ GST)
PLA-339 Dishwasher Thermometer Some dishwashers do not reach high enough
temp to sanitise. This digital thermometer,
can accurately prove the water temp. Can also be used for fridges & freezers!
Price $35 (+ GST)
TO ORDER:
THE G-SPIT BBQ
& NATURAL
SEASONINGS
Contact
Joanna & Adrian Tel. 08 8355 5683
www.g-spit.com.au
www.hlpcontrols.com.au
INQUIRIES:
Jim Parker Managing Director
Head Office Sydney 11 Gerald Street
Marrickville NSW 2204
Sydney: Tel. 02 9550 4311
Canberra: Tel. 02 6260 2199
Contact
Eddie Cofie
Group Chef &
Development
Manager
Tel, 02 9550 3611
Mob. 0418 218 814
To Order Products
Contact
Len Wallace
Managing Director
HLP Controls Pty Ltd
Tel. 1800 500 160
e_PAULI I Pauli the kitchen Basics
& The Pauli APPS
Martin Z’Graggen
Consultant/Advisor [email protected]
www.pauliapp.com
The PAULI APP available via iTunes and Android
www.mandjchickens.com.au
Orders/Inquiries
Pro-Chef International
Tel. 02 9544 6900
F&B professionals
are entitled to a 10%
discount, if you purchase
3 or more protectors!
Please do yourself a VERY BIG favour, PROTECT YOURSELF & LOVED ONES FROM HARMFUL RADIATIONS
Purchase the high tech. Mobile Phone Radiation Protection Chip,
for only $36.50 each. includes postage & handling Australia.
MASTERCUT MEATS We supply MSA graded Meats!
HUNTERVALLEY SIGNATURE BEEF
TASMANIAN FREE RANGE
RIVERINA - GRAIN & LOT FED BEEF
GAME - POULTRY - CONTINENTAL SMALL GOODS
AND GREAT PRODUCTS FOR THE CATERING INDUSTRY!
For the sake of yourself, kids/family-please visit the website:
www.ozzytorsion.com.au for more precise information!
TV cook STAR “Joanna” with her husband created the G-SPIT. She has created
a range of amazing natural seasonings available in 2.5kg tubs for food services.
Other unique products include stainless steel bbq/spit, bbq accessories and charcoal.
Lifetime
warranty on
workmanship!
www. martinzgraggen.
weebly.com
Introducing the new innovative cooked range
of products for the food service industry!
“M&J Chickens ready cooked chicken pieces
are not only full of flavour but an easy way of serving
up a quick and fresh meal perfect for all types
of catering applications” - Eddie Cofie (Executive Chef)
300 PROFESSIONALS REQUIRED
F&B MANAGERS - CHEFS/COOKS - SOMMELIERS
BARTENDERS - BARISTAS & OTHER CULINARY VIP’s We need the assistance of the above industry experts/professionals
to produce the most interesting hard-cover, over 400 pages,
full-gloss, A4 size prestigious Australian book; initially titled;
“Great Food & Beverages-Down Under”
If you like to be recognised… as an industry professional in one
of the best ever F&B related Australian publication and additionally
for assisting us with this great project you will be rewarded with
over $200 worth of complimentary books, then please call us for
a special/personalised application form now: Tel. 02 9544 6900
Or send us your postal-mail-address; [email protected] Tel./Mob. and I will mail the Obligation-Free form direct to you.
For more information visit greatchefsofaustralia.com
PROMOTE YOUR BUSINESS to 1000’s of products & service
buyers in the F&B industry.
We are about to produce our
5th culinary publication, in
conjunction with Australia’s best
of the best professionals and ex-
perts in the food/wine/beer/
liquor/beverage industry.
We would like you to support us
with an advertorial in our book.
Your presence will not only bring
you great benefits but will play
a significant part in Australia’s
hospitality industry history.
Please request our
Obligation-Free Media-kit,
by sending us an E-mail:
Editor: [email protected]
Founded in Paris in 1895, Le Cordon Bleu earned its reputation as the ultimate in cuisine, patisserie,
hospitality and gastronomy training, after a century of dedication to the culinary arts. It is with this rich heritage in
mind that Le Cordon Bleu Australia was created, bringing the finest in culinary education to students in Adelaide,
Sydney and Melbourne. Le Cordon Bleu Australia offers students with the right blend of passion, drive and
commitment a passport to vibrant and exciting careers in culinary arts, hospitality and tourism. Graduates receive
a world renowned qualification that will forever distinguish them from the crowd. We are also proud to partner with
such knowledgeable industry professionals such as James Mussak, an authority on the Australian food scene
and a truly great Chef. Michel Peters, Academic Director, Le Cordon Bleu, Sydney/International.
HTN... Suzi Brankovic, Marketing Co-Coordinator says; we continually offer our Apprentices and
Trainees the opportunity to participate in various industry experiences each year as part of their learn-
ing and development. These experiences include annual P&O Tours, Master Classes (e.g. Chocolate,
Pasta and Molecular Gastronomy), Competitions and the HTN Peter Howard Culinary Scholarship,
e.g. (each year the recipient of the scholarship receives $5,000 spending money, flights to London).
For more information visit: www.htn.com.au
HTN… is the leading group employer of apprentice chefs and hospitality trainees... and is
continuously looking at ways to better recruit candidates to address the 100 positions vacant
for commercial cookery apprentices that are listed with us all year round. Once we do successfully
recruit for positions, we focus on not only supporting our apprentices but “inspiring” them through
various master classes, industry experiences, scholarships and competitions. We aim to inspire
culinary professionals by exposing them to the various publications that have been produced
by leading culinary industry book authors and friends of HTN, James Mussak and Fritz Gubler.
They are invaluable books and I commend them to you. Michael Bennett, CEO.
Pro-Chef International
Chef Recruitment/Hospitality Consultants Specialists since 1996
We’re here to assist you. We have professional friends that can help.
If you need culinary advice or contact to a special supplier/services,
or just to keep in touch with us, please send us an e-mail:
Tel. 02 9544 6900
MORE GREAT NEWS...! Culinary Books Warehouse Clearance Sale!
Large A4 size cook books from only $9.95
We sell great, beautiful, prestigious,
A4 size Tabletop books, at wholesale prices;
Providing you buy them by the box full.
These educational books make perfect
gifts for family, friends, your best customers.
You can make use of these books to re-sell,
or use as “add-value” marketing purposes.
PS: Previous books have become collectors
items for chefs and cooks, F&B managers,
connoisseurs of multi-cultural recipes and
menus. My new ones will go the same way!
For bargain COOK BOOKS call us now:
Industry Newsflash!!! EXECUTIVE CHEFS CLUB
Kitchen, Sydney Hilton James Mussak attended his first Executive Chefs
Club event! Read all about it. Teamed up with a
group of Sydney’s top Executive Chefs, it was a
pleasure to induct James into the club on April 16.
He assisted Fritz Gubler who ran a marvellous
and interactive ‘Salt’ Master Class. Great food
and great conversations. Swapping ideas and
socialising this way is fun. You meet the most
interesting chefs!
To hear about the next scheduled Sydney Executive Chefs Club
visit www.foodcompanion.com.au or call Mel Nathan on 0413 616 683.
Culinary regards, Mel Nathan, Editor, Food Companion International
NEW! READ OUR E-MAGAZINE ONLINE
Email: [email protected] Web: www.foodcompanion.com.au
Pass It On...
Please keep this Newsletter for future references, or pass
it on and share it with your
colleagues and friends.
Thank you..! Tel. 02 9544 6900
Thank you very much to all the great participants in our prestigious, 438 page publication:
“Great Chefs of Australia “MENUS” when only the best will do!” We look forward to seeing you in our NEW F&B publication.