Home' Hospitality Business : HB JULY 2017 Contents W
hile pastas have been a stalwart of pub dining for a
number of years, they too have been subject to evolution.
“I think pasta has always been an essential, it’s always
been on the menu,” says Dan D'Vauz, Head Chef .of
Perth's The Raffles Hotel. “Because we have a Mediter ranean-style
menu I try to keep three to four pastas dur ing winter and couple
dur ing summer.
“Throughout the year we offer a pasta night on Tuesdays. We’ll have a
few different pastas available and then diners can take advantage of a glass
of wine or beer to go with it. It’s $20 for the pasta and the beverage.”
While old school classics like ragù are popular, The Raffles Hotel
has one pasta that hasn’t left the menu since it was put on a couple of
“The prawn tortellini is more a dumpling than a tortellini because
the prawn is so big – that’s been too popular to take off the menu,”
“We make all our own pasta in-house with an extruder. We had
a duck rigatoni, which was also really popular. On pasta nights we’ll
do something like a spaghetti carbonara, but we’ll call it gour met
mushroom and chicken cream pasta. We do a par padelle and braised
beef, which is like a Bolognese. And we do a pork sugo with braised
“It’s a high prep load, but quick and easy to get out dur ing service.
The fresh pasta requires about two hours a day for one staff member.
It’s unusual for pubs to do house-made pasta.
“When we reopened, pasta and pizzas were the predominate things
we had to get our head around in ter ms of workload. It’s taken about a
year to get organised, but now we have the r ight systems in place and a
Pasta is a popular lunchtime option at The Pier Bar Cair ns, where
Middlemore said people expect pasta and risotto to be on the menu.
“We always have a few options, which we change six monthly. It’s
a popular option throughout the year, but for the cooler months we’ll
offer a prawn linguine and will change the r isotto to a pea, blue cheese
and mint dish.We also get a lot of people asking for lasagna, so we’ve
put an open veg one on the new menu,” he said.
Both venues ensure there is always a vegetar ian option on the pasta
menu, but it’s not as easy to cater to dietary requirements.
“It’s harder to cater for gluten- and dairy-free with pasta, but we
try to be as flexible as possible,” said Middlemore. “Obviously if
we’re under the pump it’s a little bit difficult, but we always try to
“Our front of house management is spot on with their
communication about that sort of stuff.” n
REDUCE THE TIME AND LABOUR IT TAKES TO
PRODUCE FLAVOURSOME PASTA SAUCES
Cream-based pasta sauces have always
been popular due to their full flavour and
rich mouthfeel, but today’s trend is to utilise
cream in smaller quantities, albeit in a more
When using conventional cream, whether
pure or thickened, you’re quite limited
in how long you can work with it at high
temperatures. In both high temperature
environments and highly acidic ones – for
example when adding white wine or a citric
reduction like lemon juice – the composition
of the cream naturally begins to break down,
and you’ll get splitting, curdling or separation.
A product like Anchor Extra Yield
Cooking Cream, on the other hand, has
been designed to withstand these high
temperatures and acidic environments so it
won’t split or separate.
“Not only does it emulsify and blend in
really well with the other ingredients, the
fact that it’s pre-reduced saves you valuable
preparation time too,” said consultant chef
Liam McLaughlin of Global Hospitality Group.
“Your conventional creams need to be
reduced for quite some time to bring them
to the right coating consistency. You need
to bring the cream up to the boil and just
let it simmer, and it’s during that process
that separation or over-reduction can
occur — especially in today’s kitchens
where chefs have lots of things to do at
once and can’t devote all their attention to
making a sauce.
“Using pre-reduced cooking cream,
which takes much less time to reach coating
consistency, allows you to prepare your
sauce faster and without the need for that
extended observation period.”
And with a yield up to 30 percent higher
than conventional thickened cream, Anchor
Extra Yield is also a more economical choice.
“Chefs like to break down, dehydrate,
puree or otherwise change the format of a
lot of traditional ingredients to come up with
something innovative and different,” said
McLaughlin. “Utilising cream really helps
that process — whether you’re making a
foam, puree or sauce, the cream will stabilise
whatever you’re trying to produce and impart
that velvety, smooth, light, airy profile.”
The pub dining renaissance is here and Italian staples
are leading the charge. Mediterranean cuisine has long
been favoured by the Australian dining public, but just like
pub classics have evolved so too have pizza and pasta.
32 | July 2017 | Hospitality BUSINESS
Links Archive HB JUNE 2017 HB AUG 2017 Navigation Previous Page Next Page