Mark Mitchell, Williamstown RSL chats with Nicholas Dymond, Brand Manager Fonterra Foodservices

Samantha and Mark Mitchell

Neville Scott and Nicole Cottrell

Corey and Olivia Chapman Mark and Dana Longton

Garry Stone, Fonterra Foodservice National Sales Manager, presents a prize to Vivienne and Alessandra De Nigris

FONTERRA MILLIONAIRE GALA

The Fonterra Foodservices Millionaire Promotion culminated in a gala night where the Food Services Industry watched as each winner tried their luck at picking a winning million dollar envelope out of 250 possible envelopes.

While the 5 winning million dollar envelopes were not selected, all winners had a wonderful time and a well deserved weekend off. Neville Scott and his partner Nicole Cottrell even managed to tear themselves away from their newly launched Mud Dessert Bar to participate in the millionaire weekend.

The millionaire weekend prize included:

Two nights at boutique hotel, The Prince A night of fine dining enjoying a sumptuous

degustation dinner at George Calombaris’ restaurant, The Press Club Premium seats to The Jersey Boys A VIP Yarra Valley winery tour with a delectable

lunch at Yering Station Plus a shopping spree at Chadstone

Shopping Centre.

All winners had a wonderful time and a well deserved weekend off

Neville Scott, La Quinta QLD Mark Longton, Perth Clinic WA Samantha Mitchell, Altona Bowling Club VIC Vivienne De Nigris, Cellini’s Randwick NSW Corey Chapman, Westland Hotel SA;

the state winners of Fonterra’s Millionaire Promotion who each won $1000.00 in the live millionaire draw at The Prince Hotel on 4 June 2010.

Congratulations go to

So how did they score this once in a million opportunity?

They simply purchased one of Fonterra Foodservices six key products during the promotional period:

Perfect Italiano Shaved Parmesan Mainland Egmont Shredded Cheese Anchor Cooking Cream Mainland Cream Cheese Girgar Cultured Unsalted Butter.

The range chosen by more and more of today’s professionals.

Simon Best of Augello's in Mooloolaba, Queensland is the inaugural winner and Grand Champion of the Fonterra Foodservices Global Pizza Challenge.

Competing against chefs from South Africa, USA, Italy, Vietnam and Austria, Simon won the judges over with his hot smoked salmon pizza with salmon pearls, Perfect Italiano Mozzarella and Riverina Fresh natural yoghurt.

Glenn Austin, Head Judge of the Fonterra Foodservices Global Pizza Challenge said the calibre of entrants was extremely high, as was the level of creativity.

“I was impressed with the range of ideas and could see a clear, emerging trend in the pizza industry which will become more apparent over the next few months,” he said.

“Simon’s pizza demonstrates how a few ingredients can pack a fantastic taste experience; pizza provides a high quality dining experience at a more reasonable price.”

Mr Austin was joined on the judging panel by Arnold Tanzer, a fellow Director of the World Association of Chefs Society, and acclaimed Australian pizza chef and author, John Lanzafame.

The Fonterra Foodservices Global Pizza Challenge required chefs to create and submit their own unique pizza recipe. The judges then selected the best from each country who participated in local heats to determine the person to go forward to the international final.

Each country winner then cooked their pizza again at the Fonterra Foodservices Global Pizza Challenge Grand Final on Saturday 14 May in the heartland of Australian pizza making: Lygon Street, Carlton, Melbourne. This dynamic art saw dough tossed, ingredients sliced and flavours added to ultimately create the best pizza in the world.

“The Australian leg really saw things heat up in the kitchen,” Mr Austin said.“Pizza makers were competing across various categories: meat, vegetarian, seafood and dessert, and just when we thought we had a clear winner, we ended up with two people in equal first place.

“Both chefs went forward to the Grand Final, however there can only be one Grand Champion, and I am proud that an Australian is the inaugural recipient of this honour.”

Simon’s winning pizza will now feature on Pizza Capers’ menu for two months, with a portion of proceeds going to the McGrath Foundation.

Simon’s pizza demonstrates how a few ingredients can pack a fantastic taste experience

Simon Best, Glenn Austin, Garry Stone, Massimo Mele, Troy Hudgson

The finishing touch is added to the pizza

AUSSIE WINS FONTERRA GLOBAL PIZZA

Global pizza sales are in excess of $44

billion per year

Pizza is the fourth most craved food behind

chocolate, ice-cream and cheese

Australians eat approximately 10 hectares

of pizza annually

There are over 124 million references to pizza

on Google

There are more than 60,000 pizza books

referenced on amazon.com

The average Australian eats pizza once a

month totalling over 264 million pizzas a year

Pizza is the most popular eaten style

of food

There are over 3500 independent pizza shops

and 3,000 chain pizza shops in Australia

Pizza is the fastest growing food trend

in the Asia Pacific

Pizza Fast Facts:

The Fonterra Foodservices Global Pizza Challenge was proudly supported by Perfect Italiano, Riverina Fresh natural yoghurt, Huon Salmon, Mission Wraps, Williams and Spiral.

Steve Lieber, USA

Jun Ming Zhang from Cafe Umago with Peter Wright Simon Best

FOODSERVICES CHALLENGE

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

VICTORIAJamie Hall 0400 624 408

NEW SOUTH WALES / ACTJohn Zoghbi 0447 541 655 Fernando Mascolo 02 8899 3222

TASMANIAUpendra Navaratne 0419 113 208

QUEENSLANDTed Boxall 0418 742 396Jeffrey Michl 0419 305 307

WESTERN AUSTRALIAJacqueline Manning 0458 911 820

SOUTH AUSTRALIA/ NORTHERN TERRITORYTaso Roubos 0448 595 165

The program helps to demonstrate the essential relationship between chefs and waitstaff The winning teams from The Menzies, Ibis Sydney Airport and Novotel Brighton Beach

ACCOR TEAMS LAY GOLDEN EGG WITH FONTERRA INGREDIENTS

Teams from ten of Accor’s Sydney hotels competed in the NSW heat of the National Golden Plate Awards recently, with The Menzies hotel coming away with the prize. A surprise second place went to Ibis Sydney Airport, with Novotel Brighton Beach coming in third.

The Awards follow a Master Chef theme, with one chef and one front-of-house person joining together to create a special three-course menu using a Mystery Box of ingredients supplemented by a pantry of supplies.

Held at Ultimo TAFE’s The Apprentice Restaurant, the Awards are a great way to challenge staff to be more creative in their cooking and to try out new techniques. Each team of two had to come prepared with their own table decorations, cooking utensils and equipment and had just half an hour to workshop ideas for their menus when presented with their mystery ingredients before heading to the kitchen to cook.

Chef Ryuji Yashiki from The Menzies prepared a three-course lunch menu to take out the day,

with his front-of-house team-mate, Donna Peoples showcasing great people-skills and proving very knowledgeable about the menu being presented and the selection of each Tik Tok wine to best complement the flavours.

Tharaka Sooriyaarachi, the selected chef from Ibis Sydney Airport said he was thrilled to come second, especially competing against a wide spectrum of Accor brands, from five-star to three-star.

“This competition is very exciting because it allows people from all brands to compete against each other and allows us to learn what other chefs within Accor are doing,” he said.

Karen Sainsbury, Accor’s Food & Beverage Projects Manager said the Golden Plate Awards was a great way to acknowledge and develop Accor’s food and beverage teams.

“The Golden Plate Awards is a great way to showcase the skills, creativity and knowledge of our chefs and waitstaff and allow them to benchmark with their peers,” she said. “While it’s a fun day it really allows them to see what chefs at other hotels are doing and to improve the marriage between chefs and waitstaff and allow them to see both sides of the equation.”

Third-placed chef Tony Luo perhaps provided the most surprising dish of the day, a “fish rice” inspired by Heston Blumenthal and created by turning the fish into rice grains by first turning the fish into a paste then passing it through a colander into boiling water to create the ‘fish rice grains’.

Fonterra provided key ingredients for the challenge and guest judge, Andrew Howard, Fonterra’s New South Wales Field Sales Manager said he was delighted at the high level of creativity and flair shown in the challenge.

“It is great to be encouraging chefs to use Fonterra dairy products in new and exciting ways,” he said. “This Accor Challenge is all about inspiring chefs to see ingredients in different ways and create new recipes by thinking outside the box.”

WELCOME TO CLUB PERFECTPizza making is a noble and time-honoured art, practised by passionate individuals.

Club Perfect has been established to publicly support and recognise Australia’s independent pizza makers - artisans who use techniques, recipes and products steeped in tradition.

If you’re an independent pizzamaker, Club Perfect is designed for you - whether you work in a takeaway or eat-in pizzeria, an independent chain or a small franchise operation in competition with the majors, or a café, pub, club or bistro which serves pizzas.

Membership is free and members receive exclusive content on all aspects of pizzamaking, from recipes, tips and advice to virtual online masterclasses.

Brought to you by Perfect Italiano and Fonterra Foodservices, Club Perfect will help you make better pizzas and do better business.

For more information on how to join this free club, go to www.clubperfect.com.au

The Golden Plate Awards is a great way to showcase the skills, creativity and knowledge of our chefs