14 minute read
Lou Perry - Palate Pleasures
focus_contributor.
Palate
PLEASURES
tLOU PERRI
FROM THE STUNNED MULLET
A BRAVE NEW WORLD
It’s a bright sunny day and there seems to be a sense of ever so cautious optimism in the air. Very tentatively, we all inch forward into a new tomorrow.
New South Wales and indeed the rest of Australia is beginning to re-open. It’s been a long and lonely hibernation for us all. Our geographical location in itself, so isolated from the rest of the world, has contributed to the sense of sheer separateness we’ve had to endure.
In the not-too-distant future, cherished family and friends will be able to fi nally reunite.
There’s a palpable excitement in the air, however we still remain ever vigilant – expecting the goalposts to change once again. But still, it is defi nite now. There is a light at the end of the tunnel. A light that promises normality restored. Not just the ‘new normal’, but the old school kind (albeit still with rules and regs), but one where we can hop on planes, cross borders, even just head to the city. One where there’s ‘large gatherings’. One where there’s dancing!
We, in the realm of hospitality, are certainly looking forward to this new frontier.
Finally we can go back to that thing we do best, which is to host you in our venue and deliver an excellent culinary experience.
We’re hoping the transition back will be a smooth one for us all. Just like riding a bike in fact. We know for certain it is already an absolutely wonderful experience to be welcoming back our guests, and we for one as well as many of you feel a bit like a kid in the candy store, so full of unbridled joy and excitement is the experience of dining out.
However, not wanting to throw a spanner in the works, but as targets are reached and freedoms increase, there’s bound to be a few teething problems.
Here in Port Mac, we’re looking to be busier than we’ve ever been with droves of folks hightailing out of the city, bolting for a beach holiday like there is no tomorrow.
We’re readying ourselves as much as we can, but the realities of this pandemic have hit home, with many venues having lost valuable team members over this time. Industrywide staffi ng shortages will be a source of much frustration over the coming months. A mass exodus of international students has exacerbated this crisis, and until they’re allowed back it’s going to place a huge strain on many operators.
Additionally, our suppliers have done it tough as well. As restaurants and cafes haven’t been buying produce, there’s been a massive oversupply fl ooding the market and sadly this has led to situations like those of strawberry farmers heartbreakingly having to destroy crops as it simply isn’t viable to get them to market.
Moving forward, in order to maintain viability, prices of fresh produce will rise and that cost will be passed onto consumers.
We’re still in the midst of showing passes, green ticks and mask wearing so there will be an extra level of patience required in attempting to enter any venue. So, just remember to be kind and breathe. Sure it is a bit of pain, but at the end of the day a small price to pay to be served a delicious meal, sip something moreish and enjoy the company of great friends. Last but not least, all you really need to do is simply show up and order up. All venues have been doing it tough for a really long time so if you’re out and about make it cause for celebration and a sense of occasion.
After so many long months of being cooped up and enslaved to domesticity at home, isn’t it a brilliant excuse to let off some steam and try something new and fabulous, or order that extra course (after all, we’re so fi t from all that dog walking).
Your participation goes a long way and support the entire team and keeps us all afl oat.
Meanwhile. We’ll be enjoying the calm before the storm as best we can. But really, bring it on!
GROUP
THERAPY
FOCUS speaks with Group Therapy Coffee owner Greg Cacace.
Hi Greg. Group Therapy Coffee
has such a lovely vibe to it when you walk in, and serves such wholesome, gourmet food and fantastic coffee. Where do you draw your inspiration from
in the kitchen? Well thank you for such lovely words. My team work really hard to provide the best possible experience for our customers and friends. It’s my view that customers really want a complete experience. That involves everything from a relaxed environment, simple fresh food done well and always delivered with a smile from our great team. We don’t pretend to be anything other than what we are with pretty much everything made fresh on site. You will see us baking throughout the day and prepping as needed. We insist on only the best ingredients from local partners such as Kenny Little’s, Munster Street Meats, Urban Grain and The Other Chef. Again, we’re all about simple food, well done and nice coffee.
Tell us a little about your experience in
the hospitality industry? I fell into the coffee industry after leaving the family leather manufacturing business in the late 90’s. I worked in coffee sales and training in Sydney. In 2001 I moved up to Port with a one year old and opened my first cafe, Coffee on William (COWS) serving the two versions of Crema Espresso Bar and The Block Coffee & Chocolate. During that time I was also involved in coffee roastery businesses in Port including Peak Coffee and Holy Goat Coffee. After all that I’ve experienced over the last 20 years in the coffee game it was time for some Group Therapy!!
How have you coped during lockdown and what are you most excited about doing
as we return to a degree of normalcy? It’s certainly been an interesting time for obvious reasons and continues to challenge in many ways. Like many, we thought the pandemic would last a few months at worst. Boy we got that wrong! We had to roll with the punches over the last little while and make adjustments in order to continue but we acknowledge that our region escaped unaffected compared to the major centres and indeed other countries. The assistance from both the state and national governments was amazing and helped us keep all our staff and continue trading. Thank you to them! Hopefully it will be business as usual before long but the industry is certainly facing plenty of challenges with major skills shortages.
What would be your most indulgent meal
of choice? With so much great local produce available there’s no excuse to not eat well. Any cook up is a fun cook up at our house. I do love a good rack of ribs though. It’s also an absolute pleasure to visit some of our fabulous local restaurants.
Lauren
HOWARD
THE WAGON
The Wagon is a unique, artisan range of nonartisan range of nonalcoholic beer, wine, spirits, alcoholic beer, wine, spirits, mixers and gi s. Lauren mixers and gi s. Lauren Howard has created this Howard has created this amazing business to keep amazing business to keep you looking and feeling you looking and feeling your best with a clear mind. your best with a clear mind.
Hey Lauren, we last caught up in May and since then you’ve had some exciting things happen. Can you introduce us to The Wagon?
Welcome to The Wagon and Wagon Drinks! The Wagon is an artisan craft range of non-alcoholic beer, wine, spirits, mixers and gifts. We aim to create a favourite place where you can enjoy conversation in a relaxed environment and service with a smile. Our products keep you looking and feeling your best with a clear mind.
What is the back story behind The Wagon?
My background is in the travel industry, and I felt it necessary since the bushfi res and pandemic to work with a business mentor to navigate the last 20 months, which has been challenging for business, particularly those related to tourism and travel. With strategic planning I decided to concentrate on a niche market and began organising high-end regional tours as advertised in the May Focus edition. I created exciting new packages to ensure the ultimate unique holiday experience, then just as this was starting to get traction with bookings thriving the second wave of Covid hit. This forced the closure of regional travel and a devastating impact on cancellations, refunds and credits. So it was back to the drawing board.
Given these events it was clear that I could not keep my “business eggs” in one basket so decided to jump on “The Wagon”! I had a deep passion to help people struggling
Our vision for the Wagon was to create social and empower the wellbeing and the sober curious with driving force behind my experience and off ering solutions for knowledge. Since May a healthier lifestyle I have been supporting with a defi nite rise in the “Sober Curious” in Australia. a close relative going through issues with the overuse of alcohol. I realised there was a dire need for an alternative to alcohol that was readily available to our community, especially when turning to alcohol has been so prevalent during Covid lockdowns. It is also a great option for pregnant women, designated drivers and those whose are health conscious, with the benefi t of being able to have a drink or two or more and still maintain a clear mind. Discovery of non-alcoholic drinks has been a big part of my family for many years. I’m very proud of my brother who created a well
known Australian brand 10 years ago. Working together, we will soon have an exclusive on-line and in-house wine range available to customers.
After researching the non-alcoholic drinks market around the world, I decided to reinvent the itravel Port Macquarie shop to sell niche non-alcoholic craft beer, as well as zero alcohol wines, spirits and drink-related giftware.
I have a great desire to continue my itravel business and combine it with “The Wagon” so that eventually both businesses can merge and host future events – for example “Sober Octoberfest” is where we will present all the German traditions whilst having fun and enjoying a non-alcoholic German beer. A perfect pairing!
What are you most excited about when it comes to bringing The Wagon to the community?
Our vision for the Wagon was to create social wellbeing and be the driving force behind offering solutions for a healthier lifestyle with a defi nite rise in the “Sober Curious” in Australia.
It’s a much healthier option, and let’s be honest, it’s a challenge in Australia to be sociable without alcohol. There are so many non-alcoholic choices now and why not share this revolution that is happening worldwide?
There are many reasons why you might go alcohol free for a week, a month or even longer. It could be to support someone recovering from addiction (like me), to detoxify your body from the effects of alcohol, pregnancy, or designated driving. It’s a great feeling to be able to enjoy a social drink and be able to wake up and have a clear mind and stay productive.
Tell us about your range of products?
I started stocking a small range that was not available in our region and began promoting sales on social media and talking to customers locally. Our range has grown extensively in a short time, and I am super excited to be able to offer this to our customers in the region.
We currently have 19 different non-alcoholic craft beers in stock from Australian producers as
It’s a much healthier option, and let’s be honest, it’s a challenge in Australia to be sociable without alcohol. There are so many non-alcoholic well as international choices now and why not varieties from “Heaps share this revolution that Normal”, “Love is happening worldwide. All”, “Big Drop” to “Maisels Weisse” and “Vandersteek”. Our Sparkling, Red Wine, White Wine and Rose options include Shiraz, Pinot Grigio, Chardonnay, Merlot and more. We also have what you call a “ready to drink selection” which comprises “Monday Distillery” and “Lyres” to name a few. These are beautiful pre-mixed drinks including your classic Gin and Tonics, Margaritas, Negronis and Aperitz Spritz. Our beautiful drink giftware range is also proving popular, and I have had to reorder as locals are now preparing to support local small businesses that are reopening and already Christmas shopping – thank you everyone! I am humbled and heartened by the immediate response and interest from suppliers to my customers and to be able to share this with everyone after such a devastating 2 years. I am also looking forward to launching my website to capture a broader audience.
The Wagon is a left fi eld business to travel; what have you discovered or learnt about yourself in the process of opening the new business?
I have discovered that if you have a passion or dream – give it a go. It certainly isn’t easy, but I do love a challenge and creating something unique and watching it evolve is very satisfying. I have always been a very hard worker and understand the importance of staying up with industry trends. It’s a balancing act of being resolute and fl exible, and I’m still working on that but I do make sure that I stay vigilant daily.
It’s been a tough 18 months for small business, what advice do you have for other businesses?
Stay strong, positive, look after your mental health, and get planning your next holiday with itravel Port Macquarie! Sometimes it’s just one day at a time and that’s ok. We have all had change and challenges to cope with and it’s vital to reach out for support. What keeps me strong is my family, our wonderful community, planning, and my passion for people.
Where do you see The Wagon in a year’s time?
There’s no doubt The Wagon is here to stay. I’m so excited about remodelling the business and the benefi ts that give customers a great experience. I’ve learnt to go with the fl ow and just keep pushing forward with enthusiasm. It’s awesome to see what is unfolding – igniting the senses of our customers with great food, music and loving our new range of non-alcoholic beverages in a truly inviting environment.
Thanks Lauren.
Thanks all our local customers, we appreciate your support.
KENNYLITTLE'S
Nectar of the gods
Weather is warming up! It’s that time of year when our shed starts smelling like a tropical island. The stone fruit is arriving and the quality is exceptional. Ken calls the Peaches and Nectarines “Nectar of the gods”. This year’s cooler winter has produced this excellentcrop. Mangoes are divine. Do you know that’s the one fruit that Ken does not eat? Crazy! Maybe becausehe sells over 2000 trays a year. Remember to get the most out of the summer fruit. Don’t throw out those mangoes! Ripe mangoes are perfect for freezing, slice the flesh into pieces and freeze in layers. They are always a great touch to add to those summer smoothies or even that “occasional” alcoholicbeverage. Get in early this year to order your Christmas hampers and keep your eye out for our new websitelaunching soon to make your Christmas shopping a little easier this year.
