A free online directory for Australian businesses in the hospitality industry. www.gohospitality.com.au provides contact details, web links, and product information for more than 4,500 companies across 1,700 categories.
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07/11/13 - Among the many brands of commercial kitchen equipment owned by the Middleby Corporation is Huono, a range of combi steamers produced in Denmark. Middleby showcased its Huono PassThrough Combi Steamer at the 2013 Fine Food Sydney, with Middleby Corporation Chef Peter Arnold applauding its unique features setting it apart from other combi steamers available on the market. “Whilst there are many different brands of combi steamers available around the world, there is only one that has a pass-through door system, and that’s the Huono,” Arnold says. “It’s an innovation that’s available only by Huono.” The pass-through door system, Arnold explains, means that there is a door on both sides on the combi steamer. “This allows the operators the ability to vastly increase the food safety of their kitchen by being able to load from one side of the kitchen and unload from the other side of the kitchen by using the two-door mechanism.” Arnold says the product is a great improvement for food safety in the operator’s kitchen as well as a great advance in occupational health and safety. “The staff that are unloading the oven don’t need to be going into the kitchen where it’s hot, it’s greasy, there are chefs who might be turning around with a knife or a hot pan,” Arnold says. Arnold adds that the Huono combi steamer can be used not only by hotels and restaurants but also by food manufacturers looking to improve food safety, small supermarkets that carry items like barbecue chickens and delicatessens or small cafes where the chefs cook in the kitchen and then staff load the food into a hot food display.
22/08/13 - Pizza Revolution is calling on all professional and passionate pizzaiolo to come forward and represent Australia at the World Pizza Championship. Australia will head to the Championships with two teams: the Australian Pizza Team and the Australian Pizza Acrobatic Team. Pizza Revolution is hosting the second pre-selection for the team at the upcoming Fine Food Australia exhibition, held in Sydney from 9 to 12 September. Participants will have the opportunity to compete in five different categories: Pizza Classica, Pizza Napoli, Pizza Dessert, Gluten Free Pizza and Acrobatic Pizza. They'll also be able to use the finest ingredients and will be in the running for prizes including courses with world champion and captain of the Italian National Pizza Acrobatic Team, Danilo Pagano. The judges will consider preparation, taste, baking, talent and innovation in their deliberations, whereas the acrobatic challenge will be focusing on speed and tossing talent. The Australian Pizza team and the Australian Pizza Acrobatic team will be announced at 3pm on Thursday 12 September 2013, at the Pizza Revoultion stand at Fine Foods Australia. Click here for more information.
22/08/13 - A new online coffee community established by Espresso di Manfredi is gearing up for its official launch this month and aims to be an arsenal of information on all things coffee. Caffe di Manfredi is the first of its kind for the coffee industry and will be a resource for baristas and café owners who support the Manfredi brand. Customers will be granted exclusive access to a private social community and industry exclusive news site. The site will focus on offering industry professionals expert coffee making tips and business tips from leading hospitality experts, as well as regular coffee recipes from Manfredi that focus on seasonality and profitability. In addition, Caffe di Manfredi will also gives its community access to exclusive chat time with Archer and Manfredi, providing them with a platform to ask questions and stay on top of industry trends. Plans for the future of Caffe di Manfredi include introducing a series of educational videos by 2014 that cafes can use to train their workforce and build their businesses. Though the site features a private sphere for customers of Manfredi products, it will also have a public space that will provide information about the latest coffee industry news, profile sippers from around the country and act as a tool for owners to promote their businesses. The launch is a collaboration between D.E Coffee & Tea and agency partners including Frost* Design who have created the timeless branding for Espresso di Manfredi and its online assets, Noise Birds (previously Community Engine) who have built the online portal and The Mint Partners who will manage the content across online platforms and social media.
20/08/13 - Entries are now open for the 15th annual Fonterra Proud to be a Chef (FPTBAC) mentoring program, an all-expenses-paid apprentice chef competition held in Melbourne, Victoria. The competition offers apprentice chefs from around the country the opportunity to learn, develop new skills, network and be mentored by some of Australia’s top chefs. To celebrate the 15th anniversary of the competition, the 2014 finalists will undergo four days of master classes and training with:Matthew Macartney, executive chef at Chateau Yering and FPTBAC 2002 winnerJake Nicholson, former executive chef at Circa, The Prince and FPTBAC finalist in the late 90sDarren Purchese, owner and chef at Burch & Purchese (B&P) Sweet Studio From 23 February, 2014 finalists will be involved in master classes, tour the Yarra Valley, cook their own recipe, have it photographed and published, and dine at award-winning Melbourne restaurants. One standout apprentice will receive the major prize of $7,500 to spend on an international culinary paid placement, tailored to their aspirations as a professional chef. Fonterra Proud to be a Chef coordinator, Carolyn Plummer, said "Over the past 15 years Fonterra has supported over 400 trainee chefs through the program who have gone on to pursue successful careers in foodservice. "The Fonterra Proud to be a Chef program is the ultimate culinary experience for apprentice chefs." Last year’s winner Jacob Hoskin from Traralgon, Victoria, is currently in Europe embarking on his international placement at two of the world’s top 100 restaurants including In De Wulf in Dranouter, Belgium and Restaurant Relæ in Copenhagen, Denmark. Hoskin said, "It’s a life changing opportunity to win a paid work placement overseas. I chose In De Wulf and Restaurant Relæ because they’re famous for organic, nature-based cuisine and use lots of herbs and vegetables. "Fonterra Proud to be a Chef was a fantastic experience, we met other apprentices, the master chefs and ate at some of Melbourne’s best restaurants ... Apprentices have nothing to lose and should definitely give it a go," he said. Judging is conducted by an expert panel of industry professionals including chefs, educators and representatives from the Australian Culinary Federation and Fonterra Foodservice. For 2014 entry details head to www.fonterrafoodservices.com.au
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