cr.org.au
foodservice resources summer edition 2012
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Introduction
Contents Member Features 4 Jesuit Social Services:
Coffee Launches Careers
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Karingal: Great idea for Christmas
Expert 6 Continuous Improvement
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15
in Foodservice
Sanitarium: Vitamin D the sunshine vitamin
Partner Features 10 Simplot: Culinary Tour 11 Bidvest: Sandwich Solution 12 Fonterra: Dairy Actually 14 Mrs Macs: Nothing Little about Chicken 16 Inghams: Christmas Turkey Tips 20 Bryopin: Secret is the slow cooking 22 Unilever: Malnutrition in the elderly
M&J Chickens: Australia has the worlds best
21 Curry Chemical Fights Dementia 26 Nestle: Culinary Glossary 25 Procurement history teaching us
Recipes 21 Sanitarium: Vegetable Moussaka
Heinz: Beetroot Magic
23 Nestle: Mix it up with Mousse
Sides 2 Win an iPhone 5 on cr.org.au 19 Apple: Technology infiltrates Foodservice
18 Nestle: Milo Christmas stocking 24 Country Chef: Special 27 Events Calendar
Introduction
Introduction CR reduces the total cost of the supply chain, while improving quality, driving innovation, process improvement and sustainability. This is now the fourth summer edition of Foodservice Resources and a significant landmark for the CR Continuous Improvement in Foodservice Program, as we have recently exceeded in delivering $55 million in the Foodservice supply solution to our valued Members for the twelve month period just passed. In achieving this important growth, from a zero base in just over five years, we need to be thankful for the multitude of Member organisations that choose to work with us, the ongoing support from the CR Supply and Manufacturer Partners as well as the many CR staff who make it all happen behind the scenes.
So on pages 6-7 in this edition we have an article exploring and explaining just what it is that comprises the ‘no cost no risk’ CR Continuous Improvement in Foodservice Program exclusively offered to our national Member base. Be sure to enjoy reading the opening article in which we revisit, one year on, the remarkable work of Michael Maxwell and Jesuit Social Services organisation which continues to expand unabated with the opening of two new training centres in Victoria. I urge you to read the article on this remarkable, much needed and ongoing work. I trust that this ‘IGNITES’ you further in your own great works in the N-F-P sector.
cr.org.au
The Church Resources Foodservice Team send our heartfelt wishes to you, your families, residents, students, patients and colleagues for a truly meaningful Christmas and a 2013 filled with immense joy. Martin Kenrick Senior Supply Manager
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Member Feature
Jesuit Social Services: Coffee launches careers The award winning team at Jesuit Social Services (JSS) have a creative passion and commitment for social support in offering training, qualifications, placement and employment to people with the highest levels of social disadvantage in Australia. JSS provides significant opportunities for people to live to their full potential through the social enterprise cafés, retail store and accredited qualifications. CR is honoured to have them as a Member and offers our full support to their initiatives. Particular recognition needs to go to Michael Maxwell, for his continual commitment to those requiring this type of assistance. CR is delighted to share the exciting news; the social enterprise cafés are expanding and opening soon! Boroondara City Council awarded Jesuit Social Services the tender to establish two brand new social enterprise cafés in Melbourne’s eastern suburbs. These two new cafes will be in addition to the four social enterprises that Jesuit Social Services already operates in Western Sydney and will take on the same name – Ignite Cafe. The Ignite Cafe model provides complete professional training and employment opportunities for local people along with a great cafe experience for customers! The existing Ignite Café at the Hub (located within Blacktown City Council’s recently refurbished Mount Druitt Hub) and Ignite Café at ‘The Store’ provide training opportunities for local people who face obstacles to mainstream training and employment pathways. Together with Jesuit Social Services’ other social enterprises, ‘The Store’ Retail Training Centre and the Ignite-on-the-go Coffee Carts, the Ignite Cafés are achieving significant results for their local communities in Western Sydney. The Store Retail Training Centre is a retail hub providing affordable food, supermarket products and clothing to local residents. Initiatives such as repackaging rice and frozen foods into meal size portions and sourcing the best prices for meal staples encourages home cooking and is a gateway to deliver easy, healthy and cost effective meals. These simple skills of shopping and creating meals are unfortunately not something everyone has had access too. Now with the Store Retail Training Centre, these life skills are available to everyone and they are making a difference. A Cooking
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Member Feature School, a new initiative which is coming soon, will take this practical support to the next level to help local residents. The Store Retail Training Centre is primarily staffed by retail trainees and volunteers. Jesuit Social Services also provide a Retail Certificate II on-site and in partnership with TAFE NSW, Western Sydney Institute and Mt. Druitt Campus- Business Services. This is an innovative program designed for those who are disconnected from formal learning and are seeking work. The course is a combination of practical work and group class-work. The course is aimed at individuals who have limited education, have been out of the workforce for a number of years or have never worked and are interested in a career in retail. They provide a small and secure environment to learn in and each student is personally case managed to assist them in achieving their goals. The new cafés in Melbourne are working in partnership and collaboration with a range of agencies from all three levels of government as well as the corporate, educational and NGO sectors to deliver the same broad array of social benefits already generated in the Jesuit Social Services’ existing enterprises. This bigger picture is reflected in the Ignite Café tag line “We do not employ people to make coffee, we make coffee to employ people”.
Jesuit Social Services’ Acting CEO, Sally Parnell said, “We’re thrilled to have been awarded the tender for two new Ignite Cafes in Melbourne. We know that what we do in the training and employment space works and has real benefits for the community – the success of our social enterprises in Western Sydney shows this. We look forward to bringing Ignite Cafe, with our great coffee, to the Boroondara community.” The success is the individual stories of how JSS, through the amalgamation of all their social initiatives, are genuinely helping people to live to their full potential. Examples of these success stories include breaking a cycle of five generations of unemployment and teaching a mother life skills which can be as simple as how to cook pasta. The two new social enterprise cafés in Melbourne will create many more of these much needed personal success stories. If you would like more information about the CR Foodservice Solution, email info@cr.org.au.
The Foodservice team at Church Resources asks you, your extended community and social networks to support these new cafes and enjoy their exceptional catering and innovative coffee culture!
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Expert
Continuous Improvement Program
What is CR’s Continuous Improvement in Foodservice Program? CR harnesses the combined buying power of our not-for-profit Members to secure highly competitive pricing and best practice procurement decisions on a wide range of products and services. CR has eleven Solutions which are supported by more than 75 Preferred Partners, hundreds of brands and thousands of products. For more information please visit www.cr.org.au. The Foodservice Solution takes the CR best practice procurement decisions and service a step further and offers the Continuous Improvement in Foodservice Program. Foodservice is one of the most difficult categories for CR Members to manage due to being a large cost category and concerns over greatest quality and service. Therefore CR offers the Foodservice Solution to provide a no cost, obligation free and continuous improvement plan. CR assists to realise significant Foodservice savings and efficiencies through our consulting and analysis. Foodservice savings are more than per unit cost cutting, it’s a consultancy to review and make recommendations to adjust your Foodservice operation. Luke Kenny, CEO Church Resources, says “the Program delivers optimal results because the required expertise is– independent, transparent,
bespoke, ongoing, neutral, no cost and most importantly in-house” The strategy: ÆÆ Reduce total costs of ownership in procurement and related touch points throughout the supply chain; especially minimising administration and operational resources; ÆÆ Expertise accessible both in-house and externally; ÆÆ Benefit from national agreements with leading strategic supply partners; ÆÆ Ensure that the focus on pricing does not inadvertently deliver unacceptable quality; ÆÆ Deliver a one stop shop solution; ÆÆ Provide training to introduce online ordering when and where appropriate; and ÆÆ Management reporting and IT tools to suit requirements. The Foodservice Team at CR has significant worldclass experience in strategic supply management and procurement in foodservice, related sectors and across other industries. To support these expertise, CR work with partners that are market leaders in their fields and offer world class procurement solutions. CR has five highly integrated supply channel partners and more than thirty five food manufacturer partners. Importantly CR Foodservice regularly evaluates the supply market to determine the best fit solution for our Members. It is also critical to note the Continuous Improvement in Foodservice program is delivered at no cost to CR Members. This is because the program facilitates collaboration across the supply chain, where the aim is to
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Expert reduce operational costs without diminishing client services or quality, whilst introducing improved processes. The Methodology: ÆÆ CR Foodservice acts as an additional resource; ÆÆ A project delivers a no cost no obligation consultancy; ÆÆ Projects engage at a high level in an organisation; ÆÆ Where appropriate site surveys are conducted; ÆÆ Analysis of category expenditure and direct savings calculation; ÆÆ Evaluation of indirect savings and process improvement; ÆÆ A report of findings is provided and presented by CR; ÆÆ Assistance is provided in the implementation process; and ÆÆ Ongoing high level customer service support, training and ongoing continuous improvement support. The CR Continuous Improvement in Foodservice Program has achieved tremendous success over the years and in a wide variety of sectors including Aged Care, Health, Church, Education, Welfare to name only a few. The focus of CR is a sustainable and responsive organisation built on quality and integrity, serving our Members as trusted experts in sourcing Solutions. CR allows our Members to concentrate on their core mission.
ÆÆ CR Foodservice acts as an additional resource in the procurement process; ÆÆ Provision of a neutral customer service interface; ÆÆ A no cost, no obligation consultancy – ongoing; ÆÆ Projects engage at a high level in all organisations; ÆÆ Training in online systems and provision of training manuals is facilitated; ÆÆ Specification, yield analysis and standard product utilisation project facilitation; ÆÆ Standard reporting tools, purchase item codes, pricing and training across a Member’s sites; ÆÆ Delivering transparency, consistency into and across Member’s sites; ÆÆ Delivering compliance and reducing the risk of providing unacceptable quality. The CR Foodservice team also offers additional benefits such as free access to CR publications, additional Customer Service support and no cost market updates. CR Foodservice is an integral Solution for our Members and contributes significantly to the Member savings achieved. Last financial year, across all Solutions, CR saved Members up to $45M. CR is set to achieve and exceed these exceptional Members savings again in this financial year! For more information on how CR Foodservice can help you, email info@cr.org.au.
CR’s Continuous Improvement in Foodservice Program delivers the following outcomes and benefits: ÆÆ The best possible sustainable pricing;
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Expert
Sanitarium: Vitamin D - the Sunshine Vitamin Summer is at our doorstep and we’re all starting to enjoy more time outdoors in the sunshine. But even though the sun’s ultraviolet rays on our skin help us make vitamin D, recent studies have found that Australians are mildly deficient. Unlike other key nutrients, there are few dietary sources of vitamin D. To get adequate vitamin D we need to spend time in the sun. The sun safe message has been delivered to us strongly in Australia, and rightly so. We have one of the highest skin cancer rates in the world. But we need some safe sun exposure to meet our daily vitamin D requirements. Why do we need it? Vitamin D has a number of roles in our body, but the most important is the absorption and use of calcium to maintain strong, healthy bones. A deficiency in vitamin D can result in bones fracturing easily and if untreated can last for life. Vitamin D can also have positive effects on mood and depression in some people. The elderly, as well as people who are immobile due to sickness or injury and people who cover up in the sun, are at highest risk of vitamin D deficiency. You can ask your doctor to have your vitamin D status checked if you think you’re at risk. How do we get enough vitamin D? In the summer, because the ultraviolet rays are stronger, you only need to spend around 10 min-
utes each day in the sun. In winter this increases to 30 minutes. Though, the elderly and people with dark skin may need longer exposure because they don’t produce vitamin D compounds as quickly. The Cancer Council recommends that people expose their face, hands and arms to a daily dose of sunshine but avoid the peak ultraviolet period between 10am and 3pm. There are some dietary sources of vitamin D, so consuming eggs, oily fish or margarine that is fortified with vitamin D can help top up levels gained from sunshine. The issue of vitamin D highlights the importance of a balanced approach to living. One that includes nutritious foods, physical activity and time spent outdoors in fresh air and sunlight. If you would like credible and practical advice about health and nutrition, or if you’re just looking for healthy meal ideas for you and your family, contact the Sanitarium Nutrition Service on 1800 673 392. Alternatively, you can email nutrition@sanitarium.com.au. For recipe ideas visit their website www.sanitarium.com.au
Member Feature
Great idea for Christmas - gourment food range Christmas is tasting better than ever this year since the launch of a new range of Christmas Hampers from gourmet food producer Kommercial Kitchen. Gift hamper ranges start from $30 for a gift box of 6 jams to a $90 hamper with 16 gourmet products as well as chocolates and Christmas goodies.
Karingal is a not-for-profit organisation providing a range of services for people with a disability or mental illness, older Australians and those who are disadvantaged. Karingal commenced in 1952 with a group of Geelong parents who formed a play group for their children, each with a disability. These parents wished to provide the chance for their children to have lives that would be fulfilling and would realise their abilities. Today Karingal comprises of a nine member Board, over 1300 staff and over 150 volunteers.
Kommercial Kitchen is an initiative of Karingal and an Australian Disability Enterprise, and has all food prepared by its five chefs and team of supported employees. Kommercial Manager Lisa Couper said they were very excited and proud of the new range and the standard of all the produce was of the highest quality.
Visit www.kommercial.org.au to view the full range of gourmet produce available including spicy pumpkin chutney, tomato chilli relish, raspberry jam, lime marmalade, home-made cordials and much, much more. You can also call them directly on 03 5245 1746.
Celebrating 60 Years
“People with disabilities are an important part of the team at Kommercial Kitchen,” Lisa said. “They take part in all processes across the kitchen and by purchasing these products you are supporting their ongoing employment.” Lisa explains.
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Partner Feature
Simplot: Thailand Culinary Tour Simplot Australia believes in a close and meaningful partnership with their customers. A key part of this partnership is the annual ‘Simplot Culinary Study Tour’. This year they embarked on a journey to Chiang Mai for 5 nights with over 40 business partners and set out to achieve the below goals for the group: ÆÆ Be exposed to new products, global trends and new opportunities for adoption in your foodservice businesses ÆÆ Learn new skills and techniques to provide a point of difference for your business ÆÆ Network with other like-minded tour participants from diverse business backgrounds, create an on-going learning and support network. ÆÆ Exposed to models of potential best practice. ÆÆ Learn about the local culture under experienced tour guides. ÆÆ Reflect on significant food supply issues in a globalculinary context.
thailand
study tour of Church Resources was invited to join the Culinary
~ Chiang Mai
Study Tour and recommended Member, Ian Burman from Southern Cross Care (VIC). Very honourable of our CR Senior Supply Manager!
and
12 - 17 OCTOBER 2012
PleaseThe seeCulinary below some Studycomments Tour will from Ian Burman about experience to give you an indication assisthis in your professional learning and development. of the kind of feedback Simplot get from partners that join themOUTCOMES on this journey: TOUR •
Increase your knowledge
“Recentlyand I was privileged to be invited on this tour skill of international by Simplot Australia & Martin Kendrick at Church cuisine Resources, attended by 35 hospitality profession• Be exposed to new als from around Australia. The tour was an amazproducts, developments, ing adventure which included master classes in global trends and new Thai cooking where wefor were challenged to reproopportunities adoption duce a range of northern in your business Thai dishes. Other excursions were to day and night markets where we • Learn new skills and experienced the people and culture of Thailand as techniques to provide a well as the street food. point of difference for your
ng Mai
business •
Network with other like-minded tour participants from diverse business backgrounds, create an on-going learning and support network
•
Exposed to models of potential best practice
•
Learn about the local culture under experienced tour guides
Naturally we had a ball but this was also an opportunity to talk to like minded professionals and gain knowledge about how they operate. This new network of friends will extend long into the future and I am sure we will continue to email each other and visit their operations around Australia. Hat’s off to Simplot for arranging a great tour, full of fun and education. Special thanks to Quinton, Christian, Geoffrey, Adam and Steve from Simplot for making the tour so memorable.
thailan
We work closely with Simplot and will continue to reward customers that support the Simplot foodservice brands. Visit the Simplot website to learn more about the brands, range of products, recipes ideas and nutriculinary tional information. study www.simplotfoodservice.com.au
tour of
12 - 17 OCTOBER 2012
The Culinary Study Tour will assist in your professional learning and development. TOUR OUTCOMES •
Increase your knowledge and skill of international cuisine
•
Be exposed to new products, developments, global trends and new opportunities for adoption in your business
~ Chiang Ma
Partner Feature
Bidvest: Sandwich Solution Foodservice in the N-F-P sector is ever changing to facilitate increased efficiency and deliver a more aligned customer experience. Because of this, an ever changing and increasingly diverse range of products and services are constantly being developed. Not only are foodservice products and services required for patients, residents, students, clients and customers but also consideration must be given to staff, service providers, family members and friends that interact with our Members N-F-P facilities. For example on-site cafes play an increasingly vital role at most aged care facilities as they offer visiting family and friends a convenient meal solution for a family get together, or form the basis for an informally catered outing. More often than not, these types of outlets are required to turn over unpredictable volumes of food, in a short space of time, often producing meals from a tightly resourced work area and budget. So the question needs to be asked, what products can assist the facility operationally while fulfilling the needs of the end consumer? Enter the frozen sandwich range. Frozen sandwiches have come a long long way since the ‘bad old days’ where they were often the last item left in the food display cabinet. Now extremely appealing thanks to new technology and carefully selected ingredients, the frozen sandwich offers many benefits to the facilities that choose to use them. These include: ÆÆ Convenience – Packaged for ease of use, the product is easy to store in the freezer; ÆÆ Product Consistency - A consistent product quality can be guaranteed; ÆÆ Increased range – The frozen product and
be used stand alone or in combination with and to compliment fresh inhouse ranges; ÆÆ Minimal wastage – As sandwiches come preprepared they offer minimised wastage, compared to sandwiches made onsite. This includes production wastage as well as stock level driven wastage; ÆÆ Fixed cost – At any given time, the operator will know an exact cost of the product; ÆÆ Eliminate production labour in peak or high cost periods – Production labour can effectively be eliminated, this is especially important for weekends, public holidays and covering labour shortages; ÆÆ Time saving – Minimal time preparing and serving the product results in time efficiencies and reduced labour costs; ÆÆ Superior shelf life – frozen sandwiches have a fantastic shelf life (9 months from manufacture), and can be served within three days of thawing; These factors mean that the frozen sandwich is now very much a quintessential part of café dining. Should you wish to obtain more information about the benefits of frozen sandwich products, please contact the Bidvest: Ashley.Botha@bidvest.com
Partner Feature
Fonterra: Dairy Actually As one of the core food groups, dairy foods such as yoghurt, cheese and milk, play an important role in a healthy balanced eating plan. Did you know? ÆÆ Dairy foods contain many natural nutrients, vitamins and minerals that promote health and wellbeing ÆÆ The 10 essential nutrients in dairy foods include: vitamins A and B12, calcium, carbohydrate, magnesium, phosphorus, potassium, protein, riboflavin and zinc ÆÆ These nutrients are vital for healthy blood, bone health, teeth, eyesight, nervous and immune systems The Power of Protein Next to water, protein is the most plentiful substance in our bodies. Muscles, hair, skin, eyes and
body organs are made of protein and every single cell in the body has some protein. Many substances that control body functions such as enzymes and hormones are also made from protein. Protein is a nutrient that your body needs to grow and maintain itself. Some good sources of dietary protein include: cheese, yoghurt, milk, meat, poultry, fish, eggs, seeds, nuts, beans and lentils, soy, and grains. When digested, these protein rich foods release amino acids. The body uses the amino acids to make new proteins, converts them into hormones such as adrenalin or protein can also be used as an energy source. The protein found in dairy foods is a building block of a healthy functioning body and can also function as a fuel source, keeping you going for longer. Fonterra cheese varieties such as tasty, cheddar,
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Partner Feature gouda, parmesan, edam and swiss cheeses contain between 21-34 per cent protein. Well actually, three serves of dairy foods such as milk, cheese and yoghurt each day will help you achieve a higher protein intake to create a feeling of fullness.
Recommended daily calcium intake (mg/day)
Recommended serves of dairy per day
500 mg/day for children 1-3 years
PP
What are the best sources of calcium? Dairy foods such as cheese, yoghurt and milk are the richest food sources of calcium. Three serves of dairy a day will provide you with around 900 mg of calcium. Foods such as canned fish and oily fish, green leafy vegetables, nuts such as almonds, cereals and legumes also contribute calcium. While every bit helps, these foods contain smaller amounts of absorbable calcium compared with calcium-rich dairy foods.
700 mg/ day for children 4-8 years
PPP
1,000 mg/day for children aged 9-11 years and adults aged 19 to 50 years
PPP
1,300 mg/day for teenagers 12-18 years and women over 50 years and men over 70 years
PPPP
Contact CR Foodservcie for more information on info@cr.org.au or for the promotion below visit: www.promoplace.com.au/fonterra/
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Partner Feature
Mrs Macs: Nothing little about Chicken If there is one word that describes chicken, it is versatility. Chicken is regarded as Australia’s most popular source of meat protein. Its affordability and ease of cooking has led to its popularity whether it be as part of a home-cooked meal or as a menu item at a restaurant. Chicken meat has also proven to be incredibly popular when eaten as a takeaway item or purchased as a partially prepared meal/snack for a variety of food occasions.
biotin, and high levels of pantothenic acid when compared to commonly eaten meats. Mrs Mac’s recognises the important role chicken meat plays in the make-up of a balanced diet that is not only great in taste but rich in vitamins and minerals. The new Good Eating Chicken, Cheese & Corn roll, to be launched in time for Term 1, 2013, ticks all of these boxes, being low in sodium and fat and catering for schools and aged care facilities. To cater for the wider market, the recently launched Chicken & Cheese roll is made from free-range chicken, sourced from the lush green landscape at Mt Barker Chicken in Australia’s south-west region. The tenderness of this white meat is something no other can replace. For added variety, Mrs Mac’s proudly feature two chicken pies in their traditional range. The Chicken & Mushroom pie, also made from Mt Barker freerange chicken; and the Chicken & Vegetable pie brings to the fore the health benefits of incorporating chicken into our diet alongside a generous serve of colourful vegetables. Chicken is recommended as a nutritious inclusion in a balanced diet. It has been known to aid in brain health, cancer protection, heart health and thyroid health.
90 per cent of the Australian population eat chicken meat at least once a week, with a third of us incorporating it into our diet three or more times a week. Favourable attitudes toward chicken have gone from strength to strength; with regards to its sound nutritional profile, popularity across the family, being good value for money, and increasingly being recognised as a contributor to a healthy, balanced diet. Chicken is highly regarded by health-related organisations as a significant contributor to a healthy eating pattern. Chicken delivers a high source of protein and omega-3 fats, which is ideal for people who do not eat seafood. As well as being among the richest selenium sources (when compared to red meat and fish) chicken is naturally low in sodium, which helps Australians to reduce their daily sodium intakes. Other vitamins and minerals contained in chicken meat include thiamin (vitamin B1), riboflavin (vitamin B2), vitamin B6, niacin,
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It’s no wonder that the popularity of chicken has fast gained momentum in recent years, propelling it from being an occasional ‘treat’ to a staple part of the diet of many Australians. In 1963, Australians ate an average of 4.2kg chicken a year. In the past two years, that figure has increased tenfold, making chicken the most popular meat in Australia. For more information contact CR Foodservice on info@cr.org.au.
Expert
M&J Chickens: Australia has the worlds best What is your favourite chicken dish? With chicken pastas, bakes, roasts, soups and more, there are plenty to choose from. Poultry products are a healthy part of most Australian diets and chicken has become a familiar part of the developed world’s menu. Chickens are today the most numerous birds in the world. They are believed to have been domesticated nearly 5000 years ago from wild birds in Southeast Asia. Early motivation for their domestication was cockfighting and it’s easy to see how chicken has inspired culture, art and cuisine. Our chickens today look quite different from their wild ancestors. Meat chicken for human consumption is a commercial and international operation with specialist companies continuously improving their breeding lines. There are many poultry breeding companies but only a handful are responsible for most of the commercial chicken and laying hen production in the world. The handful of companies that exist in the US and UK are because developing breeding lines is highly specialised and resource intensive. There used to be many distinct breeds of chickens, each having particular traits and characteristics. Today through selective breeding, there are a few strains of birds which dominate the market. For example, modern laying chickens have been bred specifically for egg production. Positive and healthy traits are selected that contribute to growth/meat yield and it’s critical to produce efficient birds at converting feed to meat. Breeders also look for egg production, fertility and resistance to disease and metabolic conditions. Importing breeding birds In the Australian Meat Chicken industry, we import breeding stock to give us access to the world’s best poultry genes. New genetic strains are imported as fertile eggs. These eggs have come from flocks which are monitored and rigorously tested before and after egg collection to ensure they are disease free. The eggs are sanitised on the outside and airfreighted to Australia in sealed containers. Strict biosecure premises are used to quarantine hatching imported eggs to ensure there is no escaping infection. Upmost care is taken with the air leaving the facility being filtered; strict protocols ensure undesirable material cannot leave the facility on people, clothing, footwear, vehicles or equip-
ment. Additionally, the facilities are situated away from other poultry premises to protect quarantined birds from common diseases. They are reared in these biosecure premises for nine weeks and once successfully passing all required tests, these chickens are the great grandparents of chicken sold for Australian consumer consumption. These birds are formally called a commercial broiler chicken. Great Grandparent Flocks These Great Grandparent chickens are extremely valuable birds. The Grandparent flocks are reared and go on to produce fertile eggs on breeder farms. At any one time, there might be 20,000 to 24,000 great grandparents on the ground across the whole chicken meat industry in Australia. These Grandparent flocks produce the next generation of birds, called the Parent breeders. Parent breeders This third generation of breeders (the parents) produces chicken flocks whose meat is processed for human consumption (the commercial broiler chicken). Parent birds are kept until approximately 64 weeks, and produce about 160 fertile eggs. Breeder Farms Breeder flocks are kept in sheds on floors called litter floors (for example, covered with fresh, clean wood shavings or rice-hulls). Australian meat chickens are raised in sheds not cages. Breeder chickens are not fed or in any way administered hormones in Australia. One of the key elements of successful breeder farm management is maintaining good farm biosecurity. Biosecurity procedures aim to keep birds healthy by reducing the chance of disease getting onto the farm, spreading between sheds, or being passed between batches within the same shed. M&J Chickens is a CR Preferred Partner for the supply of fresh and cooked poultry products for our Members. For more information about M&J Chickens, please contact CR on info@cr.org.au. Source: www.chicken.org.au
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Partner Feature
Inghams: Christmas Turkey Tips With Christmas fast approaching, now’s the time to make sure you’re stocked up on turkey. If not, it’s important to get your orders in as soon as possible. While turkey is increasingly recognised as versatile enough to serve all year round, demand is always strongest during the festive season. “Turkey is a great meat to have on the menu, and there’s no better time than Christmas to capitalise on customer demand,” says Brooke Dennis Bowser, Group Product Manager for Inghams Enterprises, which has built a reputation as one of Australia’s premier poultry products supplier. Modern processing techniques ensure that today’s turkey is always tender and moist, and suppliers like Inghams offer such an extensive range that it’s simple to find a product to suit your needs. In fact some of Inghams’ most popular turkey products are deboned and value-added, designed for minimal preparation and maximum tenderness and flavour. According to Brooke, the comprehensive range of turkey products now available highlights a growing recognition in the foodservice market of turkey’s versatility on the menu. “Turkey is a cost-effective meat with very little wastage and it’s also increasingly recognised by consumers as a healthier menu choice,” she says. Products like Inghams Oven Roasted Turkey Half and Carvery Roast are rich sources of protein while containing 36 per cent less saturated fat than pork.* The Inghams turkey selection embraces everything from whole raw turkeys to a wide variety of easy to prepare and serve options. Many of Inghams’ value-added turkey products are available in smoked as well as oven roasted flavours, and of course chefs can add their own personal touch to any of the raw turkey products with the marinade of their choice. The Inghams range includes quality whole raw turkeys in various sizes, plain or flavour basted. The biggest seller in its cooked range is the much-in-
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demand Inghams Turkey Buffé, which consists of natural turkey breast on the bone plus the first wing joint and comes oven roasted – just slice or shave and serve cold, or reheat if desired. Inghams Turkey Half-Breasts are deboned and available in oven roasted, and sweet herb and mustard varieties. Inghams also supplies Aldinga Smoked Turkey Breast, a premium natural turkey breast on the bone smoked with natural Australian redgum. Other popular cooked turkey products are Inghams Carvery Roast and Turkey Thigh Roast. Inghams Carvery Roast is a 3kg premium ready-to-roast item made from turkey breast meat. It comes pre-marinated so all the flavour and moisture are locked into its sealed bag enabling it to cook in its own juices. This process also enables it to retain its moisture and tenderness even if left standing after being cooked. Inghams Turkey Thigh Roast
Partner Feature is a similar 3kg ready-to-roast product made from turkey thigh meat. Not only is turkey a versatile meat, it’s also one that requires no special handling other than the normal care you would take with poultry products. Fully cooked turkey smallgoods should be stored in the refrigerator sealed in their wrapping until required and consumed within 2-3 days after opening. Turkey should always be defrosted in the refrigerator, not at room temperature, and separate cutting boards and utensils should be utilised when handling raw and cooked poultry. These should be washed thoroughly with hot, soapy water before and after handling. Poultry cooked to eat later should be refrigerated while still hot and kept at or below 4degC. Once frozen poultry has been thawed it should never be refrozen.
rately in foil moulds. Remember to use a shorter cooking time for the stuffing. And when glazing, remember that glazes which contain sugar may burn easily so be sure to brush them on 20-30 minutes before the turkey is due to come out of the oven. Follow these simple procedures and you can be sure your Christmas turkey selection will present as well as it tastes. For further information on cooking with turkey, including a range of recipes, cooking tips and general advice, visit www.inghamsfoodservice.com.au. * Nutrient values used for comparisons are from the Australian AustNut database. All cuts were trimmed of visible fat and skinless. Low fat cooking methods were used for all meat comparisons (baked/roasted/barbecued/grilled).
When preparing stuffing for a roast turkey, there’s no need to cook it inside the turkey – it can be placed in the pan around the roast or baked sepa-
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Technology Feature
Apple: Technology infiltrates Foodservice Would you like peas with that?
Generation Z, iGeneration or net generation, which is a common name for the group of people born between 1995-2009, are leading the way with seamless integration of technology into our lives and its hit Foodservice too!
asked, “would you like some peas as part of your meal”? Technology such as the iPad provides an opportunity for residents to be asked what they would like for lunch, customise their orders and even see pictures of the meal options available.
Can technology benefit your Foodservice operation?
Technology is impacting the Education sector too. Remember the days of numerous lined-exercise books, scraps of papers, passing notes in class and large heavy text books for every subject, all piled into a backpack that was impossible to carry? Those days are gone. One of CR’s Members, St Andrew’s Cathedral School in central Sydney, is leading the way for student learning by integrating the benefits of iPads into their classrooms.
In the USA, iPads are being used in airports to serve customers food in 15 minutes or less. The iPads are located inside the airport restaurants and on the concourses within the gate-house areas. As a customer you can now take responsibility for ordering your own catering and customised meals through an intuitive visual menu. Your food is then prepared fresh and served within 15 minutes. Have a short transit and need something to eat while having a good walk around the shops? Customers can also access a browser that allows you to log into your Facebook, Twitter and personal e-mail accounts. The iPads can also be used to check your flight’s status, play games, and watch news video clips. The travel industry is leading the way to improving a traveller’s airport experience with customised technology that delivers quality and bespoke food. Also Wi-Fi is now available on some aircrafts making for an even more unique travelling experience. Once the customer has finished using the iPad, all personal information is securely removed immediately when the device’s home button is pressed. User information is also removed once the iPad has been left idle for two minutes. Aged Care and contemporary nursing homes face a multitude of challenges and opportunities. There is a growing demand for well-designed environments and residents are leading wishes for more “home” like conditions. At home would you be
Next year, each student in years 7 to 10 will be required to have an iPad. The school believes ebooks will replace many hard-copy textbooks over the next few years. Medical professionals are also utilising technology with the new iPad mini. The iPad mini was recently launched and is a small 7.87 inches high and 5.3 inches wide. This means it passes “the lab coat test” to fit perfectly into a Physician’s coat pocket. It has been said the iPad mini will make it easier for Physicians to use the device between exam rooms and on hospital rounds. CR is the first Apple Reseller dedicated to the notfor-profit sector in Australia. CR offers the complete range of Apple products including iPads, MacBook Air, MacBook Pro, Mac mini, iMac and all at special prices for CR Members. CR also offers a complete range of non-Apple tablets. To find out more, email info@cr.org.au and your CR Account Manager will be in touch to find out how the Information Communication Solution can help you and your organisation. Also ask us about volume pricing for your organisation.
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Partner Feature
Bryopin: Secret is the slow cooking Invitation to visit the production facility for a tour ÆÆ Have you ever had “tough meat” complaints? ÆÆ Do your residents/patients/students/ customers finish all of the food on their plate? ÆÆ Do you want to save time and money in the kitchen? ÆÆ Would you like to increase resident satisfaction? If you answered yes, or even maybe to any of the questions above, this is your opportunity to take action. Bryopin’s partnership with Church Resources and Bidvest offers your organisation the perfect platform to better your catering operation, increase your residents satisfaction and lower your overall kitchen costs. Bryopin’s Sous Vide cooking method & complete range of products will give you a total solution which will save you time and money. The secret is in the slow cooking method, which results in tender & succulent meat with minimal preparation. Bryopin is fully accredited and specialises in serving customers in the Vulnerable Persons industry. For those Members in NSW, we invite you and your team to visit the production facility for a tour, demonstration and a free lunch.
Don’t delay in taking us up on this offer. You have nothing to lose, everything to gain!
We will also be happy to analyse your current menu and purchases so we can show you how you can save money.
Please contact Alex on alex@bryopin.com.au or (02) 9896 4809 to make an appointment. We look forward to seeing you soon.
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Macaron Mix ........ just add water
Contact Bakels: 02 97399333 or nsw@bakels.com.au
Expert
Curry Chemical Fights Dementia Scientists here in Australia are investigating how curcumin, which is a chemical compound found in the powdery curry spice turmeric, can help in the fight against dementia. Curcumin is the compound that gives turmeric its rich yellow colour. Scientists have found it is also a powerful antioxidant, an anti-inflammatory, and may halt the onset of Alzheimer’s and dementia by clearing the body of a protein called beta amyloid within the region of the brain associated with memory and learning. A clinical trial has started at a Sydney retirement village where 100 residents will take supplements of curcumin and be given MRIs. Half the 100 residents of the retirement village in southern Sydney will receive supplements of curcumin in a capsule form, while the other half will be given a placebo. They will undergo memory tests, MRIs and brain scans at the start of the study and then again after a year.
There are more than 250,000 Australians with Alzheimer’s, and that number is expected to grow rapidly as baby boomers get older. What scientists currently know is clinical Alzheimer’s disease is probably the end stage of disease and its believed the disease is developing in people’s brain for as much as 20 years with a third of healthy normal people having this toxic amyloid within their brain. It is critical to look at prevention, not just care, for people living with dementia. The aim is to slow the conversion rate from somebody who’s just having problems with memory down to literally just continuing or perhaps even improving cognitively at that point, rather than converting over to dementia. The large consumption of turmeric-spiced curries in India has led that country to having the lowest rate of Alzheimer’s in the world. However it is important to stress that just eating curries alone are not enough to protect our brains and other factors can override the benefits. Source: ABC NEWS Australia
Sanitarium: Vegetable Moussaka Preparation time: 20 minutes Cooking time: 80 minutes Serves: 8 Ingredients 3 medium eggplants, cut into 5mm slices 2 Tbsp olive oil, extra 1 red onion, diced 2 cloves garlic, crushed 2 stalks celery, sliced 1 carrot, diced 400g canned diced tomatoes 400g canned lentils, drained and rinsed ¼ cup tomato paste 1 tsp dried thyme 1 tsp dried tarragon 2 Tbsp wholemeal breadcrumbs cheese sauce: 2 Tbsp margarine 4 Tbsp plain flour 2 cups low fat soy milk 1/3 cup parmesan cheese 2 egg yolks Per serve: 1080 kilojoules (255 calories). Protein 10g. Total Fat 13g. Saturated Fat 3g. Carbohydrate 20g. Total Sugars 8g. Sodium 320mg. Potassium 600mg. Calcium 170mg. Iron 2.2mg. Fibre 6g.
Method 1. Lightly spray eggplant slices with oil, cook in a large frypan until lightly browned. 2. Meanwhile, heat extra oil in a saucepan, add onion, garlic, celery and carrot. Cook stirring for 5 minutes. Add tomatoes, lentils, tomato paste and dried herbs. Cook for a further 10 minutes. 3. For white sauce, melt margarine in a saucepan over medium heat. Add flour and stir to combine, cook stirring for 3 minutes. Gradually add soy milk stirring continuously until sauce is thick and smooth. Add cheese and stir until melted through. Remove from heat and add egg yolks. 4. Line a greased 23cm x 15cm baking dish with 1/3 of the eggplant, top with half the sauce, then half the remaining eggplant, followed by sauce, then remaining eggplant. Top with white sauce and sprinkle with breadcrumbs. Bake in a moderate oven, 180oC, for 40 minutes or until lightly golden. You could always add some turmeric-spice!
Malnutrition in the elderly The population of Australia and New Zealand is ageing and the demand for places in residential aged care facilities (RACFs) is increasing. Currently, there are over 250,000 residents in approximately 3,700 homes in Australia and New Zealand(1,2). Many older people have multiple medical problems including; increased nutrient requirements, special dietary needs and poor appetites meaning that it can be difficult to achieve an adequate nutritional intake.
studies have reported the rate of malnutrition among residents in RAcfs can be as high as 50%(3-5). The elderly are at an increased risk of malnutrition due to reduced appetite, eating difficulties, nutrient-poor choices and strict budgets. Good menu planning is fundamental in ensuring that a nutritionally appropriate diet can be provided and can meet the needs of an increasingly frail and vulnerable population. It is important that a variety of nutritious foods are included as part of a balanced diet to help minimise the risk of malnutrition in the elderly. • R ed meat should feature on the menu a couple of times a week as it provides high quality protein and the essential minerals iron and zinc. • I nexpensive protein foods such as fresh, canned or frozen fish, beans, legumes, lentils and eggs should also feature on the menu regularly. • F resh or UHT milk and dairy products provide a good source of calcium and protein. • A variety of colourful fruits and vegetables should be offered daily. They can be fresh, canned, frozen or dried. • P hysical capabilities of residents, such as chewing and swallowing, need to be considered when planning the menu. Meals should be offered in a way that is appropriate to the level of independence of residents. • P lating meals in a creative way can enhance appetite and encourage residents to eat more of their meal. • M ealtimes should be a social occasion. Eating with others has been shown to improve the desire to eat as well as the quantity of food consumed.
Improved nutrition can enhance wellness, vitality and older persons’ ability to enjoy life. RefeRences 1. Department of Health and Ageing, 2011. Aged Care Data and Services List. Available at http://www.health.gov.au/internet/main/publishing.nsf/Content/ ageing-rescare-servlist-download.htm. 2. Grant Thornton NZ Ltd, 2010. Aged residential care service review.
3. Banks M et al. Nutr & Diet 2007; 64:172-178. 4. Gaskill D et al. Aus J Ageing 2008; 127:189-194. 5. Woods J et al. J Nutr Health Aging 2009; 13:693-698.
ted Beetroot
with a little of the juice, a tsp of brown sugar and a splash of balsamic vinegar.
Recipe
Heinz: Beetroot Magic
izes how a great roast chicken isp and golden on the outside, and flavoursome on the inside. Australians love
to entertain, and whether we entertain family, friends or for Foodservice; simplicity and freshness of ingredients are the key qualities we look for in our cooking.
y chicken on a flat surface and carefully pull the in away fromEasily the flesh enjoy to make small pockets simple and fresh vegetables all year etween the breast, legs and thighs. Peel and finely round with convenient, nutritious and tasty canned hop 2 garlic cloves and combine with the butter, beetroot. Beetroot a rich source of antioxidants egano and parsley. Season to taste. Using is fingers, uff the butter and oregano mix under the skin in and nutrients, including magnesium, sodium, poockets throughout the chicken. This will flavour and tassium and vitamin C – all important for cardiovasep the chicken moist whilst cooking. Thinly slice ne of the lemons and health. slide slices under the skin cular th the butter.
prinkle onion rings on the base of a ceramic baking this image below sh and placeSee chicken on top. Massage chicken from the Beetroot Magic reciith pepper and salt and drizzle with half the olive pes of how a great roast chicken should taste. It’s l. Squeeze juice from the remaining lemon over crisptheand on the e chicken. Scatter baby golden beets, remaining garlicoutside, and moist, tender oves and smashed around theon chicken and potatoes flavoursome theand inside. For delicious, easy our the remaining oil over the beets and potatoes. recipes on the go CLICK HERE to access these our 100ml water into the base of the baking dish.
great beetroot recipes: ake in a hot preheated oven of 220°C for 1 hour. he chicken will be brown and crisp and the baby eets and potatoes just sensational. Serve with a Leek, lad and crusty breadÆ to Æmop up all Chicken the juices
& Beetroot Risotto ÆÆ Beetroot Salad with Orange & Ginger Scented Vinaigrette ÆÆ Lamb Koftas with Beetroot Relish ÆÆ Corn & Beetroot Cobb Loaf ÆÆ Beetroot & Persian Feta Dip ÆÆ Beetroot, Walnut & Chèvre Tart ÆÆ Pasta with Beetroot, Chives & Burnt Butter ÆÆ Salad of Snow Peas,Beetroot & Persian Feta ÆÆ Crispy Greek Lemon Chicken with Roasted Beetroot
ÆÆ Seared Steaks with Mushroom & Beetroot in Red Wine Sauce ÆÆ Rich Chocolate & Beetroot Cake
Nestle: Mix it up with mousse For fifteen Dessert Mousse Mix Recipes - that look as good as this CLICK HERE for your free booklet.
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Packaging Details
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Expert
Procurement history teaching us today Procurement is the acquisition of goods or services and begins with the emergence of trade some 5000 years ago. Both historically and today, there is little doubt that the need for some type of procurement policy and practises can be linked to ensuring growth of organisations and bureaucratic development. Almost all purchasing decisions include factors such as delivery, handling, marginal benefits, and price fluctuations. Due to the range of activities associated with procurement it can be defined as the “science of buying and supply”. Back in 215 BC, the Roman army in Spain ran short of food and clothing therefore the Roman Senate wished to deliver these goods from Italy by sea. While there where traders with ships available to do the job, only a limited number came forward and of those that did, negotiated over price, exemption from military service and protection from storms and enemies. These requests were met and they entered into contracts. One of the challenges of a notion of a contract was that, even in Roman times, management and finalisation was difficult. It has been recorded that a sale of goods contract where the money and goods were swapped by both parties at the time of the deal was very effective. But what happened when either the delivery of the goods or payment was delayed? It was agreed in these circumstances that the transaction be prolonged to give time to
the debtor. The name nexum which had originally meant a conveyance/ transfer came to be a “contract” with critical understanding of a pact or rule thus an obligation. The eighteen century and the industrial revolution in Britain was a time for driving commerce and the notion of the contract/procurement had developed to the point that it included obligation, ethical behaviour as well as the foundations of a legal relationship. William the Conquerer ordered the creation of the Domesday Book to provide a systematised record of land ownership. This complex task enabled the wealth of nobility to be measured for a tax system to be created. This form of supplier measurement was resented at the time but it established a basis for orderly procurement of funds and services by the crown. The procurement profession continues to develop today with supply management, outsourcing, more sophisticated contract management, e-commerce and partnering strategic alliances impacting financial and operational outcomes. CR is your procurement expert and we are your first resource for all aspects of the science of buying and supply. For more information on CR’s Foodservice procurement email info@cr.org.au. Source: CIPS Australia Pty Ltd.
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Expert
Nestle: Culinary Glossary
a b c d e f g h-i j-k
l m
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Allergens (Food Allergens); Substances present in food that initiate allergic reactions, usually proteins or protein fragments. Bain Marie; A piece of equipment used to keep food warm after it has been cooked. The container with food sits above a larger pan containing hot water which keeps the food warm. Calories (Cal); A unit of measurement of energy. Measures the energy required to heat 1g of water by 1 degree Celsius. Kilojoules (kJ) are another unit used to measure food energy - 1 Cal is equivalent to approximately 4.18kJ. Digestive Process; the process by which food is broken down into simple components for absorption. Emulsifier; A food additive which allows oil & water based ingredients to stay mixed together. Without an emulsifier these substances will separate. E.g lecithin. Food grade; Minimum standard for substances permitted to be in contact with food. Glutamate; Building block of all proteins & is found naturally in many foods. In its free form it enhances the flavour of food. Pure monosodium glutamate (MSG) is often used as an additive to increase the flavour of sauces, soups and snack foods. Humectant; A food additive which keeps foods moist. Humectants are often added to icings, cakes, tortillas, dried fruit and muesli bars. E.g. sorbitol. Kosher food; Food prepared in compliance with the Jewish Dietary Laws and rabbinical tradition. Low GI; Recipe or product must have a glycaemic index of 55 or less to be classified as low GI. A low glycaemic value of 55 or less contain carbohydrates which cause a slower and more steady rise in blood glucose levels. Maltodextrin; A polysaccharide (a long chain of sugars) produced from corn starch that is used as a food additive in
n o p q-r
s t
u v-z
commercial foods such as confectionery, snacks and desserts. Nutrients; all components of food which are released during the digestive process and are used by the body for growth, maintenance, and repair. These include carbohydrates, proteins, fats, fibre as well as vitamins and minerals. Organic Foods; A food that has been produced without artificial fertilisers and that has not been subject to treatment with synthetic pesticides or growth promoters of any type, including hormones and antibiotics. Phytochemicals; Natural substances found in plant foods which are responsible for their rich colours and aromas. They may act as an antioxidant. E.g. carotenoids, lycopenes, phytoestrogens, polyphenols, flavonoids, isoflavones & plant sterols. Reduced Fat; The food contains a less fat (at least 25% less) than the regular food in the same food category. Short chain fatty acids; fatty acids are fat molecules made up of a carbon chain with hydrogen ions attached and an acid group at one end and a methyl group at the other. Short chain fatty acids have a shorter carbon chain than compared to medium or long chain fatty acids. Texture Modified Foods; Food modified in texture to make it easier for people with swallowing difficulties to eat. Texture classifications include soft, minced or puree. Soft foods are easily broken and do not require cutting; minced foods require little chewing and pureed foods are blended, smooth and free of lumps. Undernutrition; Undernutrition or Malnutrition is caused by an improper or insufficient diet resulting from inadequate consumption, poor absorption, or excessive loss of nutrients. Vegan; Vegetarians who choose to eat no foods of animal origin. They are often at risk of Vitamin B12 deficiency as this essential nutrient is only found in animal foods.
For more information, contact CR Foodservice on info@cr.org.au
Calendar
EVENTS CALENDAR To help plan activities and menus for various upcoming cultural and religious special days, festival and events, CR recommends utilising the Australian Government Department of Immigration and Citizenship resource of special days to note this quarter: http://www.immi.gov.au/living-in-australia/a-multicultural-australia/calendar-australia/
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