Uniquely Egmont, superior taste and meltNo other cheese is as versatile as Mainland Egmont, with superior taste and a golden melt.On one hand, it offers you a full flavour cheese that has the stretch and melt of mozzarella. On the other hand, it’s the perfect cheese for all dishes with a higher yield and reduced oil off.

Using Mainland Egmont eliminates the need to mix tasty and mozzarella together to get that

perfect blend. Being pre-shredded, Mainland Egmont is convenient to use and saves you time.

Mainland Egmont is available in a 2kg pack through your local distributor and is exclusive to Fonterra.

Visit www.fonterrafoodservices.com.au for packaging specifications.

Here are a few recipes which feature Mainland Egmont Shredded Cheese. Visit our website for these recipes and more.

Herbed Meatballs with Cheesy Topping

Cheese and Spinach Quiche

Leek and Cheese Soufflé

Chicken Parmagiana

White Cheese Fondue Arancini Balls

Egmont and Ginger Scones

Chef’s Tour of Malaysia Winners

CONGRATULATIONS!Fonterra Foodservice is very excited to announce the winners of our Chef’s Tour of Malaysia.

Congratulations go to

Damien Lind, Albert Road Clinic, VIC.Mary Noonan, North Sydney Harbour View Hotel, NSW.Leo Pugliese, Pasta Go Go, SA.Scott Cunningham, Zillmere Sports Club, QLD.Gay Matheson, Attfield Tavern, WA.

The 5 lucky winners each get the opportunity to experience majestic Malaysia with the four night tour including return airfares, transfers and accommodation at some of Malaysia’s finest hotels.

Also included are cooking courses focused on local flavours and techniques, historical tours of both Melaka and Kuala Lumpur with a visit to the bustling wholesale markets included.

Dinners each night will be a cultural delight as each region showcases their culinary talents. We have also planned time to sample the local beverages and do some shopping.

The tour departs on the 16th January, so look out for the photos early in the new year.

Fonterra Foodservice congratulate the following apprentice chefs who will attend the 2011 Proud to be a Chef mentoring program in Melbourne on the 1st to 4th March, 2011.

ACT Nathan Sandy (Canberra) Bradley Newman (Canberra)

New South Wales Luke Masliah (Merimbula) Chris Fisher (Sydney) Ryan Stanley (Terrigal) Sophie Hedges (Cessnock) Teri Jorgensen (Tweed Heads) Cory Clark-Goodison (Wisemans Ferry) Chloe Dent (Sydney) Kate D’Aquino (Orange) Krystal Connors (Finley) Kai Ward (Sydney)

Queensland Johannas Asiata (Brisbane) Tahlia Ernst (Brisbane) Keryn Van Kempen (Margate)

South Australia Joshua Rawling (Adelaide) Adele Manly (Adelaide)

Western Australia Jack Mullen (Perth) Caitlin Ellingson (Perth)

New Zealand Teresa Joe (Auckland) Elliott Pinn (Christchurch)

Tasmania Elizabeth Green (Hobart)

Victoria Tom Capell (Melbourne) Adam Khazaal (Melbourne) Kiri Paterson (Melbourne) Rosemary Utteridge (Melbourne) Sarah Chislett (Bendigo)

Successful Applicants Announced

2010 Proud to be a Chef participants involved in a Masterclass with Peter Howard.

a chef’s tour of

Australia’s Best Apprentice Chef

On Wednesday 10th November at Sunshine Coast TAFE Mooloolaba, 3rd year apprentice chef Kate D’Aquino from Highland Heritage Estate in Orange, bested 30 of the country’s top apprentice chefs to win the coveted title.

The competitors have cooked their way through regional and won state competitions to compete against their peers in a 3 hour event where they had to cook and prepare an omelette and 4 main courses utilising a selection of ingredients, as well as a variety of sponsored produce. They were judged on

presentation, kitchen skills and taste by a panel of Australian Culinary Federation Judges.

Kate was presented with a Robot Coupe CL50 with accessories and a cheque for $500 sponsored by Robot Coupe Australia. Glenn Austin, Continental Director WACS for Pacific Rim, Peter Wright, ACF President and Carolyn

Plummer from Fonterra Foodservice awarded the prizes.

‘Women Rule’ was the theme during presentation as all the major prizes were won by the fairer sex showing that the male domination of our industry could be coming to an end.

SILVER MEDALS

1ST YEAR APPRENTICES 2ND YEAR APPRENTICES 3RD YEAR APPRENTICES CULINARY STUDENTS

Kristen Bonney, Northern Territory

Elizabeth Green, Tasmania

Samuel Polgar, New South Wales

Caitlin Ellingson, Western Australia

Renee Van Schie, Victoria

Ben Cibiras, ACT

Kate D’Aquino, ACT

Elizabeth Payne, Victoria

Sin Young Lee, Victoria

Genevie Reyno, Northern Territory

BRONZE MEDALS

Kayleigh Howard, Victoria

Amy Hillen Western, Australia

Andrew Bennet, Queensland

Efstratios Melas, Northern Territory

Matthew Breen, Tasmania

Jonathon Philben, Queensland

Joshua Phillips, New South Wales

Anthony McCallum, Tasmania

Cameron Cossack, Northern Territory

Adam Johari, Western Australia

Suthiporn Jamsai, Queensland

Boon Loong Ng, South Australia

Thi Lee New, South Wales

Cherise Minas, Western Australia

WINNERS

MLA BEST CULINARY STUDENTSin Young Lee, Victoria

MLA BEST 1ST YEAR APPRENTICEKristen Bonney, Northern Territory

FoNTERRA BEST 2ND YEAR APPRENTICECaitlin Ellingson, Western Australia

FoNTERRA BEST 3RD/4Th YEAR APPRENTICEKate D’Aquino, ACT

BEST USE oF KRIo KRUSh SPICESKayleigh Haywood, Victoria

BEST oMELETTE IN CoMPETITIoNKate D’Aquino, ACT

BEST MAIN CoURSE IN CoMPETITIoNElizabeth Payne, Victoria

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

VICToRIA Angela Worley 0419 930 735 Matthew Smith 0428 006 909

NEW SoUTh WALES / ACTJake Dull 0407 532 959Fernando Mascolo 0417 039 783

TASMANIA Con Matsoukas 0418 721 407

QUEENSLANDTed Boxall 0418 742 396Michael Pinna 0407 031 504Steven Pike 0438 082 935

WESTERN AUSTRALIAJacqueline Manning 0458 911 820

SoUTh AUSTRALIA / NoRThERN TERRIToRYTaso Roubos 0448 595 165

Introducing Erich Schwensen State Account Manager SA / WA / NT

how long have you been working with Fonterra Foodservice? Just over 6 years – boy that went fast.

What areas of Australia are you responsible for?  Foodservice Sales: South Australia, Western Australia, Northern Territory.

What do you enjoy doing in your spare time? Taking my two young sons out for a day filled with adventure. I’m also a keen Adelaide United member and follow Chelsea FC in the EPL. In between family time and soccer, I play in a band called ‘This Modern Empire’ that is

just completing its first album in the recording studio. There is actually NO spare time.

What food could you not live without? Asian food of any description. Thai, Vietnamese, Japanese, you name it. The fresh flavours, fresh herbs and chilli heat get me every time. Give me a big bowl of quality Pho topped with fresh basil, fresh coriander and fresh cut chilli and I am a happy man.

If you could travel anywhere in the world for a 4 week holiday, where would it be? Barcelona, Spain. The food – walking from one tapas bar to another sampling small plates. The sport – watching Barcelona FC play at the Nou Camp with its 99,000 capacity seating. The stuff dreams are made of.

Faces of Fonterra

During the months of October and November, the gourmet pizza chain Pizza Capers sold the winning pizza recipe from the 2010 Fonterra Foodservices Global Pizza Challenge, with 50c from every pizza sold being donated to the McGrath Foundation to support the continual

fight against breast cancer. We are pleased to announce that due to the great support of Pizza Capers loyal army of fans, a cheque for $802 is heading the foundation’s way. A great cause and a wonderful excuse to dine out on pizza.

Pizza Capers and Fonterra Foodservice support the McGrath Foundation

ThE QLD SALES TEAM AT ThEIR LoCAL PIZZA CAPERS SToRE. From left to right: Tim Richardson, Ted Boxall, Michael Pinna, Jeff Michl, Steven Pike, Sean Gleeson.

50c from every pizza sold being donated to the McGrath Foundation