fonterra proud to be a chef 2012 year book

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Chef 2012

www.fonterrafoodservices.com.au

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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


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.


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


“ 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


“ 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


“ 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


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


The Apprentices – Group Shot


“ 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.”


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



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


“ 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


Serves: 6 Portions

Preparation Time: 20 minutes

Cooking Time: 1 hour

“ 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


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



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


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




Special Reserve Blue Vein Panacotta served with Pear Chutney and Crisp Walnut Biscotti

Place3rd

Spanner Crab Soufflé


10g plain flour

1 large spanner crab or 2 small (200g meat)

salt, for seasoning


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


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



“ 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


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



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


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


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


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


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


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




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


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.



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


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.



Cooking Time: 2 hours and 45 minutes. 7 hours cooling time


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



3 egg yolks

66g caster sugar

266g Valrhona Chocolate

Chocolate Baileys Emulsion


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.



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.”


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


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.





“ 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


Filling

400g 70% cocoa dark chocolate, melted


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.



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.”


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.



Cooking Time: 20 minutes plus overnight set


“ 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


Layers 3 and 5 – White Chocolate with Paillette Feuilletine


20g Paillette Feuilletine

Layer 4 – Hazelnut Praline

20g Callebaut hazelnut praline

Layers 6 and 8 - Chocolate Cream

300ml Tatua Culinary and Whipping Cream


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


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.


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


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


4 eggs

100g Western Star Salted Butter

160g brown sugar

60ml maple syrup


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.


Preparation Time: 30 minutes plus 2 hours resting time


“ 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.”


Michelle Koski SouT h We S TeRN SydN ey TAFe, NSWTWiN cRee kS

Omelette

2 eggs


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


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.





“ 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 plain flour

250ml whole milk

70g Gruyere cheese, grated

12g Dijon mustard

2 egg yolks

2 pinches sea salt

2 pinches white pepper


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.




“ 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.”


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


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.





“ 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


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



“ 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.”


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


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.



Cooking Time: 1½ hours


“ 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


70ml Anchor Blue Milk

40g caster sugar

1 vanilla pod

Cinnamon Sable


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


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.




“ 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.”


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


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


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.





“ 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 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


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.




“ 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


150g dark couverture chocolate

1 egg

150g caster sugar

110g almond meal

35g gluten free self-raising flour

Topping


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


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.


Preparation Time: 40 minutes plus setting time

Cooking Time: 20 minutes (gluten free)


“ 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


Banana and Chocolate Beignets

90g banana

10g caster sugar

100ml milk


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.



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.”


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


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


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


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.


Preparation Time: 40 minutes plus setting time

Cooking Time: 2 hours 10 minutes


“ 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


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.


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.”


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 Perfect Italiano Parmesan Grated Cheese


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.



Cooking Time: 30 to 35 minutes


“ 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


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.



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.”


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


Manuka smoking chips

200g panko breadcrumbs

Basil Core


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.





“ 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


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


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.



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.”


Jessica Wheeler TRoPicAl N o RT h Quee NSlANd TAFe, QldThe hilToN, cAiRNS


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 plain flour


2 french shallots, finely chopped

2 tsp lemon zest, finely chopped

35g plain flour

250ml milk


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.




“ 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.”


Chris Yarnton WilliAm AN gliSS TAFe , v icgRoSSi FloReN TiN o


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


Fonterra Proud to be a Chef Facebook Page

www.facebook.com/proudtobeachef

Find Us Online



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

[email protected] or

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.”


Fon

terra Foo

dservice Proud To Be A

Chef 2012


11052 PTBAC Yearbook 2012 V10_COVER_FA.indd 1 25/07/12 5:09 PM

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