Letters To The Editor

Hi Tom,
I have been fortunate enough to be in contact with the very talented Tom Lehman over the past months and would love to see him in Australia in person one day. I’m sure there’s real demand in Australia for a Dough Dr seminar of some kind – he mentioned that you may be able to make this happen. If you do, you can certainly count on our support.
Thanks again,
Matt C.

Hi Matt,
I agree that Tom Lehmann’s years of knowledge would be well received. As a matter of fact, I have persuaded Mr. Lehmann to start contributing specific articles for PMQ’s Pizza Australia, which you will find in this issue. At the same time, I am inviting anyone with a dough question/problem to send that question to us at tom@pmqaustralia.com and I assure you each and every one will be answered by the Dough Doctor personally.I will be speaking with some potential sponsors at the Fine Foods show about helping launch some workshops and seminars, so stay tuned…

Tom,
I would like to make a query regarding my subscription. I need to renew if it has run out. Thanks so much as I enjoy your magazine. I am now the owner of a Godfather Pizza Pasta in Hope Island Gold Coast. I had a Donini’s for 10 years in Brisbane and have been in industry for over 30 years. Some things never change … sold my last one and had a short break and then back into it. I bought this local pizzeria and am now arranging and bringing my style to the shop, refreshing and getting on with the business of providing a service to the community.
Thanks once again.
David

Thanks David. I did get your renewal and you are good to go. Congratulations on the new start. Once pizza sauce gets in your blood it is hard to step away isn’t it? I wish you luck with your new venture and if there is anything you need, don’t hesitate to ring us at 1800 008 487.

Hi Tom,
Well that was a very flattering letter in the last issue (page 8, Letters to the Editor, June/July issue)! My name is Andy Ryan and I am the owner of Rusty’s Pizzeria in Cabarita. I have been given many compliments about my pizzas before, but I was very happily surprised by the letter in your mag. I have been in hospitality for 20 years but only opened Rusty’s 3 years ago.As for the dough,it’s just trial and error. I was offered a bit of cash by a guy for the recipe a few months ago so I think that may be the source of the letter!! Anyway, it’s nice to be recognised.
Thanks
Andy (Rusty) Ryan
Rusty’s Pizzeria
39 Coast Rd.
Bogangar NSW 2488

Hi Rusty. Sounds to me like maybe you should hang on to that recipe ;) If I find myself in your area you can bet I will be dropping by for a surprise visit, so make sure every pizza is as good as the one the reader wrote in about because you never know who the guy at the counter will be...could be a magazine writer...