Letters To The Editor

We get many emails and questions here at PMQ from our readers in which we supply answers and advise to in email replies. After talking with my editorial board we thougth it would be best to start posting some of these questions and answers in the magazine so everyone could benefit. If you have a question or comment, shoot it over to us at tom@pmqaustralia.com and we’ll do our best to get you the answers you need.

Hi Tom!
I work in the industry and recently came across your magazine. I found it very interesting as pizza is a favourite food of mine. It is good to see, as mentioned, that the magazine is becoming all Ozzie content. I did notice though there are still some American words used in the content (in the last issue) like travelers (p12 col. 1), customize (p22 col. 1), utilize (p23 col. 1), anodise (p23 col. 1). I understand that some articles are from the US manufacturer and not written by PMQ; and some Microsoft spell dictionaries seem to always default to US dictionaries; which also make s things difficult. It’s not much, but then it would make the magazine appear more professional. Again, I enjoyed the content as it also highlighted how serious the pizza making industry can be! Many thanks!
Nali

Thanks for the letter Nali. I must make a confession here…while publishing PMQ’s pizza Australia is the only thing I do, I was born in the States, but I am working as hard as I can to become more “Ameristralian” with each issue and hopefully one day to be a full-blown Aussie bloke : ) For the past eight years I have traveled throughout Australia, interviewed Aussie restaurant owners and manufacturers and have learned that what is most important to Australian pizza shop owners is Australian editorial. I do, however, make the occasional accident of spelling words in a non-Ozzie fashion…an Ozzie grammar rule I am working to correct and will take more notice of due to your letter. My first lesson eight years ago was that “labour” and “colour” are not spelled “labor” or “color”, so the old dog can learn new tricks. By the way, I could use a good copy editor…you busy?

Hi PMQ,
First off, love the magazine! It keeps us serious pizzaiolas up to date with the Australian scene! I own a pizzeria in Coffs Harbour and recently I was going for a surf up the Tweed coast in Cabarita or Bogangar. There is a pizzeria called Rusty’s. This was the best pizza I have ever eaten! I have never tasted a base like it. He has 2 old Blue Seal stone ovens and I watched him prep his bases. The guy is a dough genius! You guys should find him. Keep up the good work!
Sal

Thanks for the kind words. Any idea of the address or a contact for Rusty’s? I cannot find him on the Web.

Hey Tom,
We liaised a couple of months ago regarding using some content from PMQ in our proposed online newsletter called POS Connect. This will initially be going out to approximately 150 of our existing customers, many of whom are Pizza venues. For our inaugural issue I would like to include an article from your Feb08 issue of Pizza Australia titled Are You Ready for a POS? If you are still happy for us to do this can you send me the article in Word format. We will of course make mention of PMQ.FYI, Pizza Australia has provided more leads than any other magazine advertising that we have undertaken recently.
Gus (Sorento Systems POS)

I am happy to hear PMQ is working for Sorento. I have sent a Word document over. Any other company who wants to reprint articles simply needs to contact us and we’ll get you what you need too.

Hey Tom,
Phil D. here. I’m just wondering if you know of any suppliers of good pizza bases and if so good you please send their details to me. Thanks for your time.
Phil

Try contacting George Carrageorge at Torino (02 9516 1561) or Michael Horrocks at Lifestyle Bakery (info@ lifestylebakery.com.au or 08 8260 7700). If you are looking for gluten-free bases you can try Silly Yak (call 03 9480 1333 and ask for Bryn).