Restaurant 09, Royal Hall of Industries, Moore Park

Kurrajong grubs

Now in its fourth year, Restaurant 09 is an trade-only industry event designed for restaurants, hotels and cafe and their suppliers, producers and manufacturers. Apart from the chance to see new products, look out for emerging trends and indulge in a bit of dishwasher and cookware porn, it's an insightful look into the food industry on the other side of the coin.


Camel mettwurst

Not far from the entrance was perhaps one of the most interesting stalls - serving cooked camel meat and camel mettwurst sausages. After our recent dinner of silkworm pupae, camel meat was a walk in the park. In fact the camel meat looks and tastes much like beef without any perceptible gamey flavour.


Camel meat cuts


Sourdough bread from Fournil 97


Tropical fruit stand with dragonfruit, carambolas, taro,
mangosteen, soursop and rambutan


Star apple


Matthew Kemp cooking with wagyu on the Culinary Skills stage


Matthew Kemp, Executive Chef and co-owner of Restaurant Balzac and The Burlington


Salmon sashimi sampling


Fresh wasabi


Morpeth Sourdough loaves


Morpeth Sourdough


Adriano Zumbo - constantly talking to customers
or getting mobbed by commercial cookery students


Elle & Vire extra dry butter


Duck pate and duck fat from GJ Food


Crossiants by Adriano Zumbo - superbly crisp and flaky


Tahitian vanilla bean macaron by Adriano Zumbo

I was so glad I waited until I was sitting down to eat this. A Zumbo macaron should always be enjoyed slowly, its thin crisp shell shattering to give way to a softy, chewy and moist centre. The Tahitian vanilla bean filling was sweet, rich and smooth.


Mark Best demonstrating tools for the trade

The reason I was sitting down was to watch Mark Best from Marque in action, demonstrating the MyCook tool which, similar to a Thermomix, acts as a food processor whilst it cooks, fries, boils or steams to your nominated specific times and temperatures.


The perfect 64C poached egg

The temperature control is perfect for cooking the one-hour 64C egg, the determined ideal temperature that will cook the egg white but maintain a runny silky egg yolk.


Poached egg with mushrooms and truffles


Mark using liquid nitrogen to make chocolate mousse

Liquid nitrogen was used to make chocolate mousse, its rapid chilling effect creating a beautifully smooth and satiny mousse. The liquid nitrogren cannisters normally cost about $1,000 but Mark got his second-hand for $300. A full cannister holds about 10 litres and will cost about $40.

To add air to the mousse, Marque restaurant uses cream pumps. Nitrogen cartridges are preferred over carbon dioxide ones, as the nitrogen gives a finer smaller bubble that translates to a superior mouthfeel.


Mark Best, Executive Chef and owner of Marque Restaurant


Salmon caviar from Yarra Valley Salmon,
the only supplier of hand-milked freshwater Atlantic salmon caviar


Tasting plates for the Cheese Matters session


Glenelg Black Angus beef from Hunter Valley Premium Meats


Cupcakes from Sparkle Cupcakery


Manu Feildel, Executive Chef and co-owner of L'etoile



Restaurant 09 was held 10-11 August 2009 at the Royal Hall of Industries, Moore Park. This is an industry-only event held annually in Sydney and Melbourne.

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