Fine Food Australia promises flavour, fun and firsts

Fine Food Australia is heading back to Melbourne in September. And this is one not to miss!

Featuring the biggest footprint in the show’s history, the event will host over 1000 exhibitors from more than 45 countries and welcome thousands of visitors through its doors over four days.

Whether you’re a regular attendee (like us!) or a newbie to a Fine Food event, you’ll be treated to a host of experiences, taste some outstanding food, see the latest innovations in products and services, and expand your knowledge, network and business. And it’s free to attend as long as you preregister by 9 September.

New in 2016

Tea and coffee lovers can take a stroll down Roasters Lane. A new feature in 2016, Roasters Lane will cover all aspects of leaf and bean: from tea masterclasses to coffee tastings, and expert seminars discussing trends and industry predictions.

Don’t miss the World Tea Championships, where 12 contestants will engage in cup-to-saucer combat, judged on their brewing expertise, service professionalism, tea knowledge and quality of tea served.

The competitive spirit will be alive and well in Fine Food Australia’s kitchens, and this year there will be new twists on two of the most popular contests. The much loved Great Aussie Pie Comp will pay homage to the host city’s obsession with AFL with the addition of the footy pie to their categories. Calls for oval-/oblong-shaped pies that depict team colours in edible form are now open.

And for the first time, the Australian arm of the World Pizza Championships will invite international competitors to travel for a slice of the action. Pizzaiolo from France, Mauritius, New Zealand and Korea have already confirmed their attendance.

The latest innovations

For the flavour junkies, and those who like to keep ahead of the pack, the Best New Products Awards offer the chance to find out what’s new and hot.

Byron Bay Cookie Company is taking newness one step further, with a cookie that will ONLY be available at the event! Launching specifically for and at Fine Food Australia 2016, the ‘jam doughkie’ concept merges two favourite treats — jam donuts and cookies!

Shhh… Good Grub Hub will be showcasing its unique Japanese ingredients, including one with dubious origins. Extracted from a plant that is ‘illegal’ in Australia in its raw form, and of historical importance in its homeland, kuzu (starch) is in high demand for its thickening properties that also add a shiny gloss to soups and gravy with no starchy aftertaste.

Bulla Pastry Stage

Bulla Family Dairy is the Platinum Sponsor of Fine Food Australia 2016, and the Bulla Pastry Stage will feature a range of chefs who will present a range of sessions, including the key trend of catering to the vegan market.

Liz Bawden from Bakes Eleven will demonstrate naked cakes, catering for gluten-free and vegan consumers, and harnessing the growing matcha trend.

Other presenters will include Deniz Karaca (Epicure and Cuvee Chocolate); Darren Purchese (owner Burch & Purchese Sweet Studio); Christy Tania, head pastry chef of the Langham Hotel; Brett Noy.

The stage will be located in Bakery World, with equipment provided by Vanrooy Machinery. All sessions are free to attend and no bookings are required.

Australian Culinary Challenge

A favourite of the show floor returns in 2016, when the Australian Culinary Challenge invites chefs, trainees and apprentices to pit their skills against each other and against the clock, competing for a share of up to $20,000 in cash and prizes.

Judged by a panel of international, interstate and local judges, this year the competition program will include the ACF Most Outstanding Chef 2016, a Yum Cha Challenge, extensive centrepiece and static displays, Nestlé Golden Chefs Hat, AusTAFE state finals and the Pastry Cup.

If you’re a fan of high-pressure cooking competitions, don’t miss the Fonterra Battle of the Pacific, which will see 12 regional and state teams cook off against the clock to prepare a two-course meal for 36 covers. Each kitchen team will consist of one team manager, two qualified chefs and one junior chef (apprentice/trainee who has been in the industry for less than 3 years).

Seminars/expert sessions

Learning and development opportunities abound at the show. The Ask the Experts Advisory Centre will provide visitors with the opportunity to meet one on one with experts across different areas of the foodservice industry for a free consultation.

The MYOB team will be available throughout the show, sharing top tips and tricks, and advising on how to stay on top of cash flow, managing of payroll and controlling stock more effectively, to keep your business running smoothly.

Foodservice Consultant Society International (FCSI) will be running consultations on fit-out and design so that you can maximise the space of your establishment.

Women in Foodservice Charity Event

If you’re looking for inspiration in your food career, the successful Women in Foodservice Charity Event will return to Fine Food Australia in 2016, providing the opportunity to be inspired and influenced by key successful women within the industry while connecting and networking with your peers at an intimate brunch. This year’s event will be held on Wednesday, 14 September 2016, featuring a panel facilitated by The Age food critic Gemima Cody, who will lead renowned industry innovators including Alla Wolf-Tasker, Nahji Chu and Phillippa Grogan in a discussion covering multiple topics. All profits from the event are donated to charities Daylesford Primary School Kitchen Garden Program and Dress for Success Sydney.

New products

Many exhibitors will be launching new products at Fine Food Australia. Here are just a few:

• Award-winning UK brand Smootheelicious creates preportioned sachets of fruit and vegetable with a two-year shelf life. Abolishing the wastage associated with using fresh fruit, the seller has 100% portion and profit control while the customer enjoys the same recipe every time.
• Silikal will showcase their heavy-duty, seamless, slip-resistant and easy-to-clean flooring system. Suitable for cold rooms (up to -25°), the product can be fully cured mechanically and chemically within two hours after application, minimising downtime for customers as the flooring system can be installed overnight.
• Ridiculously Delicious Peanut Butter Bars will launch at the event. They’re promoting themselves as a ‘Snickers bar for adults’ with half the sugar.
• Top Shelf Concepts are launching their waxed food paper on a roll in response to customer demand.
• CocoEarth offers ‘Liquid Coconut Oil’, which stays liquid in cooler temperatures. Extracted from the healthiest part of coconut oil, using a multi-distillation process with no chemicals, the product has 30% more MCT than virgin coconut oil.
• Raw Materials will offer tastings from their new range of ready meals. They cater to retailers and also have a 1 kg foodservice size.

Fine Food Australia 2016

When: 12–15 September

Opening hours: Mon: 10 am–8 pm; Tue & Wed: 10 am–5 pm; Thu: 10 am–4 pm

Where: Melbourne Convention & Exhibition Centre

Registration: Register free online at www.finefoodaustralia.com.au before Friday, 9 September.

Fine Food Australia is strictly a trade-only event. Children are not permitted.

Don’t forget to drop in to stand HL15 to meet the friendly team from What’s New in Food Technology and Prepared Food!

Image credit: ©stock.adobe.com/au/kikovic