What do edible gold, raw meat temperature loggers and avocado mousse have in common? It is an interesting question, but one that has a simple answer – Fine Food Australia 2016.
For hospitality students at the start of their journey, these wacky items represent the fact with developments and new discoveries at the cornerstone of learning, there is always the chance that something might be missed.
Never fear – with annual events such as Fine Food Australia on the calendar, hospitality students and industry professionals alike can come together to share ideas, experiences and plans for this ever-changing world. Between September 12 and 15, 2016, this Fine Food Australia event will take centre stage, hosted at the Melbourne Convention and Exhibition Centre.
So, what are some of the innovations, developments and technology to note at Fine Food Australia 2016? Read on to find out!
Gold in the hills and on your plate
For those looking to become a chef, the list of ingredients to incorporate into delectable dishes continue to grow. Many items that were once considered harmful to eat have now been developed into fascinating ingredients specifically to add to foods, with the latest example being edible gold powder. At the Fine Food Australia event, Taste of Paris will exhibit their variety of products that feature this precious metal – from Himalayan salt and truffle mustard to peppercorn.
Most gold products would dissolve into the food, but this offering from Taste of Paris doesn't. This allows customers to have a richer dining experience – literally and figuratively!
To become a top chef in today's market, you have to constantly embrace new dishes, designs and ingredients – taking a quality meal to new levels, creating an impression that your customers never forget.
Prioritising customer health and safety
While food hygiene isn't a new concept, the hospitality industry is getting smarter at ensuring that only the best products make it to the customer. One piece of technology set to star at the Fine Food Australia 2016 event is a raw meat temperature logger. Similar tools already exist on the market, but this particular example tests the quality of raw meat and can alert chefs to whether volatile organic compounds are starting to deteriorate the meat.
Not only will these products reduce the amount of wasted meat, but they can also help to deliver customers with delicious meat, safe to consume every time. The logger also connects to a smartphone application to make this process as simple as possible.
At Kenvale College, we like to emphasise food health and safety in our hospitality and cooking qualifications, educating students about best practices to ensure health is never at risk. Technology can help to minimise these chances, but a solid base of knowledge is always a good place to start.
Good food knows no dietary boundaries
Modern hospitality professionals also need to keep a keen eye on dietary requirements and how these relate to their customers. At the Fine Food Australia 2016 event, Avovita Avocados are highlighting their new avocado mousse which is dairy, gluten and nut-free. Across the industry, these types of products often have scores of artificial flavours and allergens – meaning that certain people can't eat them.
However, using a brand-new techniques and technology, the avocado mousse is an authentic ingredient that easily meets the dietary requirements of many customers.
For our students, diet and wellbeing is an important part of the hospitality and cooking curriculum. With the world's diets and foods constantly changing, everyone needs to be respectful of individual requirements, but also have the skills necessary to adjust menus and dishes.
Of course, this is just a snapshot of what will be on offer at the Fine Food Australia 2016 event. For more information about the hospitality industry in Australia and how you can be part of it, get in contact with the team at Kenvale College today.