Three members of Bunzl’s talented team showcased their cooking skills to suppliers and customers at our Night of Hospitality Flair cocktail party. Equipment specialist Ryan Parker and account managers Jason Williamson and Elizabeth Hammond, all trained chefs, delivered an Australiana-themed menu full of surprises.
Guests were wowed by unique dishes such as pan-fried crocodile medallions crusted in lemon myrtle, damper sliders with kangaroo and bush tomato jam and, for dessert, salted caramel and macadamia ice-cream with quandong, Illawarra plum and wattleseed.
The event was held at Bunzl’s Sydney Innovation Centre to coincide with the Fine Food Australia program and starred a range of guest speakers. Danny Russo, our first Flair magazine cover chef, spoke about his love of food and travel, his restaurants and his consultancy group, Russolini. Brendan Maher introduced the Clontarf Foundation, an organisation that aims to improve the education, discipline, life skills, self-esteem and employment prospects of young Aboriginal and Torres Strait Islander men by partnering with schools and communities. Guests also heard from Clontarf graduate Casey Fields.
To close the event, Kim Hetherington, Managing Director of Bunzl Australasia, discussed two timely issues: the need to look for sustainable alternatives to hospitality products and practices, and Bunzl’s zero-tolerance policy towards modern slavery. Hetherington quoted statistics from the International Labour Office – 40 million people were reported as victims of modern slavery in 2016 – to emphasise the importance of ensuring that every person in the Bunzl supply chain around the world is treated fairly, legally and with dignity.
