NEW Variety Pack of Danish PastriesThe Pastryhouse is a leading international brand in frozen pastry products.

The Pastryhouse Puff Pastry Roll

Fonterra’s The Pastryhouse range of products provides customers with innovative and cost effective frozen, unbaked croissants, Danish pastries and puff pastry that are equal to none. And now there are two new variety packs of Danish pastries.

The Pastryhouse products are made with quality New Zealand butter and contain no artificial ingredients and The Pastryhouse preproofed pastries can be baked directly from the freezer - from frozen to fully baked in 20 minutes.

The Danish pastries are ideal for hotels, caterers, cafes; in fact any foodservice operation without access to a proofer.

Variety Pack 1 includes

• Pain au Raisin • Apple Bear Claw • Apricot Foldover • Strawberry Cream Strudel

Variety Pack 2 includes

• Apple Blackcurrant Swirl • Cranberry Pillow • Guava Square • Kiwifruit Strudel

An all time favourite of The Pastryhouse range is the 7.6kg Puff Pastry Roll. The pastry is incredibly easy to roll out and use. Just cut the length of pastry you require and then pop the rest back in the freezer for next time.

The Pastryhouse Puff Pastry has a rich yellow appearance once cooked – a direct result of containing 100% New Zealand butter. In addition, the height of the rise ensures you only need one layer of pastry to make your creation stand out.

Visit us at: www.fonterrafoodservices.com.au for recipe ideas.

Apprentice Chefs to Tour Coffee Roasters

As part of the Proud To Be A Chef program for 2011, 27 apprentice chefs will tour Gridlock Coffee roasters, located in Melbourne’s CBD, and increase their skills and knowledge about roasting coffee. Jim, Con and Peter Haralambopoulos are the driving force behind this specialty coffee roaster, and their passion for ‘the bean’ still shows after nearly 25 years in the business.

Gridlock Coffee source quality beans from all parts of the globe for both the cafe industry and the home barista.

Small batch roasted for optimum freshness, the blends and single origins are constantly

evolving and rotating to ensure maximum seasonal availability.

It is also home of World Champion barista, Con Haralambopoulos and the multi award-winning 65 Degrees cafe. Con has a reputation in the coffee industry as a world champion barista, after winning the World Latte Art Championship in Copenhagen in 2008. The apprentice chefs will witness his latte making skills first hand.

For information about barista training, as well as expert advice on all things caffeinated, contact Gridlock Coffee at: www.gridlockcoffee.com.au

Black Limetake to the bucket

Address: 293 Maroondah Hwy, Ringwood (opposite Ringwood Lake)Phone: 03 9876 9799Style: Premium casual diningWeb: www.blacklime.com.au

Ringwood, a leafy eastern suburb approximately 25km from Melbourne’s Central Business District is the commercial transport and civic hub for outer eastern Melbourne. Now benefitting enormously from the arrival of Eastlink, Ringwood is now boasting a new dining experience for locals and visitors alike.

When Sean Truman, Director, returned from his extensive overseas travel he wanted to combine his total hospitality experiences and create Black Lime. Sean spent 5 years travelling around the world learning the business, from making cocktails on the Greek Islands, to managing restaurants across cities in Canada. Sean returned last year bringing a wealth of knowledge, skills and ideas back to Melbourne and created a contemporary, vibrant meeting place where guests can enjoy anything from coffee to cocktails, breakfast, lunch and dinner or the jazz offered on Sunday afternoons.

In addition to providing a la carte dining, Black Lime offers a private dining room for 40, or the venue can be booked out for functions. Sean says, “Weddings, parties, anything can be catered for. We can design and tailor menus to specifically meet your special event”.

We took some time out to ask Black Lime’s Head Chef, Paul Darker what makes him and Black Lime tick...

What was your culinary school experience like and do you feel it prepared you for your career in the food industry?

Culinary school was great, the teachers and the apprentices I went to school with were always willing to help everyone out. Without two of my teachers from TAFE I don’t believe I would have finished.

Which TAFE college did you go to?

Box Hill TAFE, Melbourne.

After you graduated, what was your first job as a professional cook and what was that like?

I qualified as a chef whilst working at the Grand Hyatt Hotel. Little did I know how much things change from 3rd year apprentice to Commis Chef.

What are your favourite cookbooks that you would recommend and why?

The two cookbooks I would recommend to any apprentice or home cook would be Larousse Gastronomique and Stephanie Alexander. Although not “home” cookbooks, they give you a great understanding of methods and reasons behind any dish.

What other business ventures lie ahead for you and the Black Lime group?

Black Lime is offering an experience in Ringwood and surrounding areas that hasn’t been done before. Great premium casual dining food matched with unbelievable service at a good price. The sky is the limit for the

Black Lime brand. From live jazz sessions on Sundays with Tracy Bartram to live music on Thursday nights. We aim to have the Ringwood restaurant perfected and after that, well who knows what we can achieve. Best to keep your eye on Black Lime!!

Do you have a signature dish or a favourite you can share with us?

My signature dish is a Pistachio crusted lamb strap served on a decadent sweet potato purée with buttered broccolini and a rich shiraz glaze.

Fonterra recently launched their new Western Star Easy Spread in the 2kg bucket. After purchasing this product, how was this used in your menu? What were the benefits?

Western Star Easy Spread Butter is a top quality product. Simple to use, saves time and the flavour is amazing. We have used it in many dishes, from pastry work to mashed potato and garlic butter.

Favourite food to cook with?

Any Fonterra product of course....in all seriousness, I love cooking with lamb, it is so versatile. From braising, to roasting and of course, it forms a big part of my signature dish.

a chef’s tour of

During January, the 5 lucky winners of our Chef’s Tour promotion travelled to Malaysia to take part in cooking classes, cultural tours and also sampling the nightlife of KL and Melaka.

In association with our F4T partners, Simplot and George Weston Foods, the tour party spent 5 wonderful days taking in the sights and immersing themselves in the culture of this diverse country. To read more about the tour, please refer to the story on page 10.

Look out for some of our winners’ thoughts on their experiences in future editions of the F4T magazine.

a chef’s tour of

Pounding spices

Touring the fresh produce market

Relaxing at the Golden Spa Resort Learning new skills at Lazat Cooking School

The group at the Majestic Melaka

Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au

VICTORIA Angela Worley 0419 930 735 Matthew Smith 0428 006 909

NEW SOUTH WALES / ACTJake Dull 0407 532 959Luisa Evans 0400 460 915

TASMANIA Con Matsoukas 0418 721 407

QUEENSLANDTed Boxall 0418 742 396Michael Pinna 0407 031 504Steven Pike 0438 082 935

WESTERN AUSTRALIAArseni Shchigel 0409 018 250

SOUTH AUSTRALIA / NORTHERN TERRITORYTaso Roubos 0448 595 165

Faces of FonterraIntroducing Angela WorleyAccount Executive, Victoria.

How long have you been working with Fonterra? In its various forms, almost 12 years.

What areas of Australia are you responsible for? Melbourne’s East and my country region covers: Wangaratta, Albury, Echuca and Shepparton.

What do you enjoy doing in your spare time? I’m a foodie at heart and enjoy the whole menu planning, cooking preparation etc, when entertaining with friends.

What food could you not live without? Salt and pepper.

What is your favourite TV show and movie? My favourite TV show at the moment is Modern Family. The DVD I probably watch the most is Anchorman with Will Ferrell.

If you could travel anywhere in the world for a 4 week holiday, where would it be? I could easily spend four weeks in New York, exploring the city in winter, soaking up the Christmas festivities and the New Year atmosphere in Time Square.

Western Star butter has outshone the competition and is the recipient of a prestigious Australian Grand Dairy Award for its Western Star Unsalted Butter, announced in Melbourne on 9th Feb 2011.

Western Star is an iconic Australian brand, originating from western Victoria in the 1800s, and made at Fonterra’s Cobden manufacturing site.

An Australian Grand Dairy Award represents quality, excellence and innovation in Australian dairy produce, recognising only the ‘best of the best’.

Rob Howell, Site Production Manager – Cobden, says the accolade confirms why Western Star holds a strong position in the butter and spreads market.

“Western Star Unsalted Butter represents superior quality and is loved by consumers for its great taste. We use cream from our farmers in the western district of Victoria to make our Western Star range,” he says.

“The depth of experience and dairy knowledge held by our butter makers is second to none and being recognised as the producer of top quality products is great for staff morale, for our farmer suppliers and for our loyal customers,” said Rob.

Fonterra Butter is Best in Show