William Angliss Institute

Angliss Restaurant wins best Victorian Training Restaurant Award

William Angliss Institute is pleased to announce that our Melbourne fine-dining training restaurant, the Angliss Restaurant, has been awarded the 2014 Savour Australia Restaurant and Catering HOSTPLUS Award for Excellence for a Victorian Restaurant in a Training Institute. Customers and Restaurant and Catering Australia members vote for the finalists and winner.

In its 17th year, the Savour Australia Restaurant and Catering HOSTPLUS Awards are the most dependable and authoritative guide to Australia’s best restaurants and caterers. With more than 500 trained judges and 1500 entrants, the Awards for Excellence set the national benchmark. They are the most important and respected industry awards, specifically designed to objectively recognise and promote industry best practice.

Congratulations to Training Restaurants and Functions Coordinator Jason Schumacher and Angelina Chung, Restaurant Reservations as well as all our students who gain their front-of-house and back-of-house training in the restaurant who have contributed to this success.

Find out more about the Angliss Restaurant.

3 things you need to know about cooking with seafood

There are a few tips to consider when cooking with seafood, such as how to tell if it's fresh.

Eating fresh seafood is practically a religion in Australia, and we are lucky enough to be surrounded by water that provides some of the best fish and shellfish in the world.

To maximise the flavour and health benefits of seafood in your next dish, take a look at these expert tips.

Selecting fresh produce

When it comes to seafood, most industry experts would argue that fresh is best. Select fresh fish by first smelling it for a seawater or cucumber smell. Fish that gives off a strong odour is past its best. Exposed flesh should be without traces of browning and drying out, appearing freshly cut. Look for moist skin with unfaded markings and characteristics, and make sure any scales sit close to the skin and don't look dry.

Fresh fish should be used within two days of purchase, and wrapped in crushed ice to prevent moisture loss.

Fresh oysters are sold either still in the shell or shucked. If they're sold in the shell, they should close tightly when handled to indicate the seafood is still alive.

Health benefits

Eating seafood regularly has tremendous health benefits, as it provides the body with essential nutrients such as iodine, zinc, potassium and selenium. Fish and shellfish have many vitamins such as A and D, as well as omega-3 fatty acids that have a range of benefits such as protecting eye  and heart health.

Seafood has been linked with better looking skin, glossy hair, boosted brain power and healthier lungs, plus it's usually low in fat and high in protein.


Sustainability is becoming increasingly important for seafood, and sustainable fisheries are targeting plentiful species in non-threatened ecosystems as well as mandating environmental safeguards.

Along with protecting marine life, sustainable operations minimise other environmental impacts like pollution and disease.

To find out more about cooking sustainable seafood, head along to the William Angliss Institute's Cooking Sustainable Seafood demonstration.

Jessica's Events Career goes from Strength to Strength

Jessica Rice is a current student in our Diploma of Events qualification. Like all our students, as part of her studies Jessica has had opportunities to hone her skills out in the real world –  Jessica has taken this to a new level, not only excelling at the placements she's worked on as part of her Diploma but also seeking out numerous opportunities of her own as well.


After a varied background that included working in the training sector and entrepreneurial ventures of her own, Jessica found her passion working in Events Management. She's worked on events such as AIME, Creative Innovation Conference, International Congregation of Paediatrics Conference, Retail World Expo, "Spirit of the Black Dress" and Melbourne Fashion Week's Longest Lunch, just to list a few.


In light of her previous success and the adept skills she's demonstrated, she has now been appointed  Project Manager for the ISES Conference Student Committee, and she has also been selected for one of the highly coveted positions helping to organise the AIDS2014 Conference Cultural Program.


It should come as no surprise then that Jessica is a finalist in the Victorian Training Awards, competing to become Vocational Student of the Year. We wish Jessica all the best, and congratulate her and her teachers for all her great achievements so far.

Victory is Sweet for Emily in Callebaut Chocolate Competition

Every year, more than ten thousand chocolate connoisseurs descend on the Hunter Valley for the Hunter Valley Gardens Chocolate Festival. Amongst a whirlwind of demonstrations and displays, one of the most highly contested chocolate making competitions in the country takes place.

It's the Callebaut Showpiece Competition. A theme is given and competitors are tasked to create something truly spectacular. The prize includes the opportunity to go on an all-expenses paid trip to Belgium to learn at the Callebaut Chocolate Academy – a once in a lifetime opportunity to learn from some of the best chocolate makers in the world.

This year, from a strong field, it was the creation of William Angliss Institute third year apprentice Emily Petrelli from Epicure at the MCG that won the day. Her creation, four months in the making, was a sculpture in the competitions' theme of "Food" depicting a tablecloth balancing a tier of stacked dishes, copper pot, ladle and lobster with a pepper cracker – all made from chocolate. The tablecloth was silk screen printed with red cocoa butter and the pepper grinder was carefully spiked with a knife for more than three hours to create a wood-grain pattern.

The panel of judges (including one of our Open Day Celebrity Chefs and William Angliss Graduate Anna Polyviu) had a tough task ahead of them but after much deliberation they declared Emily's creation to be the winner.

We caught Emily in action earlier this year at AIME, clearly she's gone from strength to strength since then: https://www.youtube.com/watch?v=kFma2J5OVbEA

Huge congratulations is due to Emily, her teachers here at William Angliss, and the team at Epicure for her victory. We can't wait to see what she does next!

Event Management Students Lead AIDS 2014 Volunteers

AIDS 2014 Student Volunteers

In partnership with our Events partner City of Melbourne, William Angliss Institute Event Management students are heavily involved in the 20th annual world AIDs Conference on in Melbourne from 20 – 25 July.

This year’s conference is accompanied by the largest and most sophisticated cultural program in its 20-year history with over 150 events and activities on around Melbourne. All the Institute’s Event Management students are volunteering with City of Melbourne as part of their studies during the Conference providing the opportunity to gain hands-on experience as part of a world-class event, the largest of its kind to be held in Melbourne, which says a lot considering the large-scale events regularly held in Melbourne.

The volunteers are being coordinated by a project group of Event Management students including Jessica Rice, Casey-Lee Lyons, Emma Albers and Samantha Rodis-Clarke. Another student group is in charge of the Guest Lounge – a place where Conference participants can rest and relax away from the hustle and bustle of the Conference and activities. The remaining volunteers will be working at different parts of the Conference including ushering guests for the live Q and A filming and as part of the AIDS 2014 Candlelight Vigil.

The volunteer briefing included a presentation from Living Positive Victoria’s Executive Officer Brent Allan who provided volunteers with insights into the myths, misconceptions and statistics around HIV.

Find out more about AIDS 2014.

Find out more about our Event Management courses.

Contact us

 phone  Phone 1300 ANGLISS or +613 9606 2111

mail  Enquire online

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au