Best young chefs and waiters go behind the scenes with Australian cheese

Tuesday 30 June 2009 | From Dairy Australia

The best young chefs and waiters from each state and territory visited Victoria’s leading food and wine regions last week for a little inspiration, as part of the Electrolux Appetite for Excellence Awards competition.

The finalists took a tour of Victoria to gain an in-depth understanding of Australia’s agriculture industries and learn about the region’s rich production landscape.

As part of this, the finalists visited two of the region’s leading cheesemakers — Yarra Valley Dairy and Tarago River Cheese.

At picturesque Yarra Valley Dairy the finalists tasted a range of finely crafted Australian cheeses, including their renowned Persian Fetta. They heard from Yarra Valley Dairy General Manager Ben Mooney and Senior Cheesemaker and Factory Manager Jack Holman, who taught the finalists about how the cheese was produced and potential treatments for different cheeses.

At Tarago River Cheese, nestled in green grazing country overlooking River Lake, the finalists donned gowns and hair nets to explore the manufacturing side of cheesemaking. They explored everything from the make room to the maturing cellars and packing and despatching areas, on guided tours from General Manager David Johnson and Cheesemaker and Production Manager Matt Taylor.

The young chefs and waiters collected product from cheesemakers, inshore fisheries, mussel farms, cattle and dairy producers, wine makers and growers of olives, pears and mushrooms. They put their new found knowledge to the test, and used their treasures to create a special dinner using creative ideas picked up along their journey. Members of the media and other local producers were fortunate enough to sample the fruits of their labour at TarraWarra Estate last Thursday night.

Dairy Australia Managing Director Mike Ginnivan said it was a great opportunity to educate the next generation of chefs and waiters.

“By taking the best young chefs and waiters directly to the dairy industry’s producers, we’re educating them about the quality of Australian dairy products. It’s important for the culinary industry to connect what they’re cooking and serving to our dairy industry — it’s about that connection from paddock to plate,” he said.

“Dairy Australia is proud to support this event because we believe educating the next generation of chefs and waiters about the value of dairy is investing in the long term future of the industry.”

Now in its fifth year, Electrolux Appetite for Excellence, co-founded by Luke Mangan and Lucy Allon, is dedicated to educating and nurturing emerging hospitality industry professionals. The all expenses paid five day tour formed part of the finalists’ enviable prize package, giving them the unique opportunity to meet and learn from some of Australia’s world renowned producers and share their passion for ingredients.

For more information contact Shea Foster on ph 03 6964 3804 or 0438 139 757 or email sfoster@dairyaustralia.com.au