Foodservice Spring by Church Resources

foodservice resources spring edition 2012

partner features

contents Introduction

Karen Abbey

News

Goodman Fielder:

Bidvest Hospitality 5

Simplot

Bidvest Direct

Competition & oil 10 Nestle:

First principles Priestley’s

15 16

In today’s world, everything you need is online. Whatever it is you’re looking for you can find it using the web. You select the items you want, plug in your bank details, and in little or no time at all the products arrive at your door or dock. For over a decade, the foodservice customers of Bidvest Australia have had access to online ordering through findfoodfast.com.au. The innovative site proved so successful that soon after, Bidvest hospitality also took its extensive catalogue into the digital arena with findhospitalityfast.com.au. When Bidvest fresh was born in 2010 it was only a matter of time until findfreshfast.com.au joined the “findfast” online stable.

Bidvest Australia is always looking to improve the ordering experience for customers. With three acclaimed national online ordering sites running, the question had to be asked… Why don’t we give our customers access to all of our divisions in one place?

Bulla Enter Bidvest Direct…

In the coming months, Bidvest Australia will gradually move their online ordering from the “findfast” sites to Bidvest Direct. For customers nothing changes. It’s the same company, the same team, the same account. Just a new name and a streamlined process that includes:

Fine food Australia Nestle: Red Centre Travel app

• One online ordering site

• Access to products across foodservice, hospitality and fresh (Adelaide and Sydney only)

• A new efficient look and feel

A new front page will be live later in the year so that customers can begin trying it out before the switch is flicked in early 2013, at which time all ordering will begin running through Bidvest Direct.

Pura

In addition to the “findfast” update, Bidvest Australia’s mobile ordering App ifindorderfast will be rebranded to Bidvest Direct. An Android App will also be released at the same time which means Bidvest mobile ordering will now cover the bulk of the smartphone network. It’s exciting times ahead for our valued Bidvest customers!

18 21

SPC:

Slice recipe

Calendar

Heinz

Mrs Mac’s

Bryopin

Introduction

Introduction Reducing the total cost of the supply chain, while improving quality, driving innovation, process improvement and sustainability. Happy new financial year to all of our much esteemed Members right across Australia. It is particularly hard to believe that we are already fast making our way towards Christmas. It is the time to start making plans for those special Christmas functions and events along with all of the menus and products that you will need to really nurture and wow your eating audiences and critics. Now is the time to start the planning and the securing of your preferred products as well as obtain advice from the team at Bidvest and our Manufacturer Partners, who are always there to assist you.

Inside this freshly sprouted Spring Edition there is big news from Lion (was National Foods) on the national launch of Permeate Free Milk and 50% sugar reduced juices, Bidvest Hospitality brings us the latest European technology for creating all important pureed foods and Bryopin Meats explain the sous vide cooking technique. PLUS competitions and giveaways as always.

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Church Res

I especially would like you to note that Goodman Fielder have provided Church Resources Members with significant support since the Foodservice program was initiated. I urge you to participate in the generous Goodman Fielder / Praise opportunity to win two $500 Visa Cards on page 10.

To see the Praise range you need to or visit our website www.gffoodservice.com

Sim Time to take some credit?

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Visa

Recipe Reward

Church Resources Member Offer To see the Praise range you need to choose from click here or visit our website www.gffoodservice.com.au and refer to the promotions page

food

recip

Simply submit your favourite foodservice recipe using any of the Praise Food Service dressings, sauces or mayonnaise for your chance to win one of two pre-paid Visa cards with $500 credit. A panel of To enter, simply email: marketing@goodmanfielder.com.au foodservice professionals will review all recipes and judge the two best. and provide us with your favourite foodservice recipe using Praise dressings, sauces or mayonnaise- it is that simple. To view terms and conditions click here

or vi and

or visit our website www.gffoodservice.com.au and refer to the promotions page

See page 10 for the full details.

To enter click here or send an email to marketing@goodmanfielder.com.au

To enter click here

Wishing you happy reading and best of luck with all of your entries. or send Martin Kenrick Senior Supply Manager

an email to m

Promotion ends 31 October, 2012

Expert

Karen Abbey: Aged care foodservice Food production principles

No matter what part of the world you consider, Foodservice in Aged Care is facing the same broad issues of: ÆÆ an increasing aged population; ÆÆ how to manage foodservice to cater for the diverse needs within a group of people; and ÆÆ still catering for the individuals needs. In the last article for Church Resources, I talked about how food products, from across the food manufacturing industry, are important when planning menus; why having a wide variety of product is important; how to keep your menu fresh and what menus are really trying to achieve, for the residents health and enjoyment. In this edition we will look at the production of food.

Ingredients

All foodservice follow a basic set of principles. That is ingredients are taken and then cooked to produce a meal. These meals are then served to residents who hopefully will enjoy them. This is no easy task when you are cooking for a large group of people. Production uses a variety of methods in which to produce a meal. Production systems can be categorised into three types:

1. Cook-fresh 2. Cook-chill 3. Cook-frozen Today’s kitchens usually use a hybrid system, which is a combination of production methods such as cook-fresh and cook-chill. Aged care facilities often use frozen vegetables combined with meat that was prepared using cook-chill or sous vide technology.

Production

Meal

Cook-fresh is usually centralised to single kitchens onsite and have more time constraints with meals needing to be produced for services throughout the day. Cookfresh kitchens tend to be smaller in design and utilize a wide range of equipment to produce meals. An example from London is a small aged care kitchen that uses Thermodyne technology to help keep meal components warm, but can also use it to reheat and cook food. This technology is gentle on food rethermalisation and does not dry food out. They use a unique way to serve their vegetables to residents by plating up the protein portion and then the residents serve themselves from metal-serving dishes which are placed in the middle of each table. This is a very good way of engaging the resident in making choice at meal times.

Expert

A cook fresh kitchen.

A food packing machines used to produce the meals as shown below.

Cook-chill is a very different system and is designed for large-scale production. To make cook-chill efficient in aged care the facility should have 300+ residents. Cook-chill has the capacity to produce 1000â&#x20AC;&#x2122;s of meals per day. There are no time constraints as the product is cooked days in advance and blast chillers are used to rapidly chill the food. It requires a large capital outlay therefore large batch cooking makes efficient use of the set up.

The menu is a key tool and sometimes the production system will place limitations on the menu options available. Not all food items work well in a cook-chill system, such as pastry items which are best cooked in a combi oven and the rethermalisation process in cook-chill has to be correct as food can dry out. In cook fresh you have to ensure the equipment is available to cook menu items. It has been discussed before that deep fryers will make the best fish and chips, a combi oven will do an adequate job, but it wonâ&#x20AC;&#x2122;t taste the same as a deep fryer.

An example from Demark is a large cook-chill facility which produces over 1000 meals per day for meals on wheels, aged care facilities and hospitals.

It all comes down to what your residents like to eat and their expectations of what foodservices should be providing. Here lies the challenge of foodservice to be able to use the production system efficiently and effectively to delivery quality meals to residents. Karen Abbey Aged care foodservice specialist dietitian

This is a photo of a bank of kettles used to make porridge, wet dishes and mashed potato.

A free copy of Food and Nutrition Journal

This is an example of the finished product ready to be sent out to the facility.

For your FREE copy of the electronic Food and Nutrition Journal please go to the Nutrition and Catering website to sign up for the FANJournal: www.nutcat.com.au

News

Bidvest Introduces: Ashley Botha In the recent past, Brett Harris made a valuable contribution to the relationship between Bidvest and Church Resources members. Brett has decided to pursue other interests, and we sincerely thank him for his contribution to our mutually successful partnership. Effective July 30th 2012, Ashley Botha eagerly anticipates his new role as the Bidvest National Account Manager for Church Resources. He will continue to seek out and identify fresh growth opportunities in the key areas of the business which includes Bidvest Fresh, Bidvest Hospitality and Bidvest Foodservice.

Ashley is looking forward to his new role, and the challenges that will present, and opportunities to widen and enhance the position. He intends to make a valuable contribution in growing the current business model and getting to know how he can provide outstanding customer service to the Church Resources Members. He looks forward to the opportunity to further develop the already strong partnership between Church resources and Bidvest.

Ashley has spent last 18 months, with the Bidvest Melbourne branch as Sales Executive, managing the Mornington Peninsula and Phillip Island near regional areas. Ashley’s career experience originates from South Africa, where he spent the last eight years working for a global player in the consumer imaging industry.

Fonterra: Proud to be Chef Winner of Proud to be a Chef 2012: Sonja Dawson Now in its 14th year, the Fonterra Proud to be a Chef event is Fonterra’s opportunity to invest in the foodservice industry at grass roots level, to support future leaders of our industry, and to publicly recognise and reward the vital contribution that these trainee chefs make to our community. It’s our way of saying “thank-you” and keep up the good work. The Fonterra Proud to be a Chef mentoring program is a 3 day all expenses paid program where apprentice chefs are mentored by industry leaders, dine at award winning restaurants and network with 31 other apprentice chefs.

Are you, or do you know, a talented and passionate apprentice chef who loves learning from industry greats and dining at award winning restaurants. If you would like an opportunity of a lifetime then please visit the Proud to be a Chef facebook page or the Fonterra Foodservice website: www.fonterrafoodservices.com.au

Entries are open from 1 September to 31 October 2012 with the 32 lucky finalists spending 3 days in Melbourne from Monday 25 February 2013.

Partner Feature

Bidvest: Puréed food presentation For many people the very thought of puréed food conjures up nightmares of meals that are shapeless, tasteless, nutritionally deficient and visually unpalatable. Unfortunately for many patients and residents at hospitals and aged care facilities around Australia, this scenario is all too real. This no longer needs to be the case. Enter puréed food moulds!

Cost Savings - Due to the time efficiencies achieved in preparing puréed food in larger batches, labour costs are reduced. Additionally, puréed food moulds also assist in serving uniformed portions of food so there is less wastage. Great Variety - Whether your catering system is cook fresh, cook chill or cook freeze, there is currently a number of different food moulds available to assist you in the implementation of an attractive and nutritionally superior menu for people requiring a purée diet. Improved Design - Unlike previous designs, the latest moulds are not only dishwasher safe, but they also come with a lid that makes them ideal for stacking in the freezer. As you can see, puréed food moulds have positive outcomes for both the businesses that choose to use them, and importantly the patients and residents of those facilities.

Puréed food moulds have many benefits including: Visual Appeal - Healthcare and nutrition professionals agree that appetites are affected by how food looks. Puréed food moulds make puréed meals more aesthetically pleasing.

For more information about Pureed food moulds, Bidvest Hospitality or The CR Foodservice Solution call 1300 248 724 or email info@churchresources.com.au.

Time Savings - Puréeing food everyday and washing the necessary kitchen utensils can be very time consuming. With puréed food moulds, you can save time by preparing food in advance and in larger batches. Simply fill the food moulds with puréed food, then freeze, pop out onto a plate or pan to thaw and then heat as desired.

Your Food Service Partner in Nutrition, Health & Wellness

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Fats, Oils & Cholesterol

NESTLÉ PR OFESSIO

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06/12

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THE ADDED VALUE OF MILK

fats and • What are fatty acids? cholesterol? • What is in • Application n the kitche

in coffee, cocoa and chocolate malt beverages

Dietary Fibre & its various health benefits • What is dietary fibre? • Tips for a high-fibre diet • Benefits of a high-fibre diet

Coffee: wherever, whenever, however • Coffee: The coffee tree conquers the world • Coffee: Nectar from a red fruit • Caffeine: Not only in coffee • Coffee and Wellbeing • A coffee for every occasion

CONTENTS

Milk: It’s more than just a beverage

Calcium: your bones’ best friend Health benefits of milk Flavoured milk is a good source of calcium Caffeine and calcium

For further product information, recipes and ideas visit our website www.nestleprofessional.com

Partner Feature

Free & simple recipe costing is just a click away! Weâ&#x20AC;&#x2122;d like to let you know about the new F4T Costing tool brought to you by Simplot and the F4T partners. F4T Costing is a free, online menu costing tool for all F4T For You members.

Simply visit www.f4t.com.au and click on F4T Costing on the right of the page to access this great costing tool. If you are not a member of F4T For You join for free at www.f4t.com.au. You will also receive a free subscription to the Food for Thought Magazine delivered direct to your business. How it Works: 1. Click Create New Recipe to go to your Personal Recipe Book then click Add Recipe to create your own recipe. 2. Enter your ingredients, portion size and estimated wastage we calculate the cost based on current market prices. 3. Type in your menu selling price, your kitchen staffâ&#x20AC;&#x2122;s average hourly rate and the time it takes to prepare the dish. 4. Click Print to generate your very own recipe card and recipe cost sheet. If you would like more information about Food 4 Thought you can call 1300 803 348 or email: food4thought@simplot.com.au

www.f4t.com.au

Partner Feature

Edgell: Farmers A very important minority Simplot often have the pleasure of spending time with their Edgell farming partners in Tasmania. The unpredictable roller coaster of floods, droughts, and global markets can be a harsh test of resilience and determination. You can feel it, etched deeply in each farming family. The number of people involved with farming in Australia has dropped from around 14% of the population in 1901, to about 3% now. Fortunately, productivity has risen steadily over the decades and the average Australian farmer now produces enough food to feed 600 people; 450 local and 150 overseas. The ever-increasing pace of change has reshaped farming and farmers. The lifestyle farmer has become a hard-headed business manager. Every cost is questioned and every operation is examined to find improvements. Increasingly the scrutiny is coming from outside of the farm. Consumers, government agencies, and retailers are asking about carbon footprints, water use efficiency, food miles, and soil health. People want to know where and how their food was grown, and how it got to their plate. Fortunately Australian food is as clean and safe as you can get anywhere in the world and it continues to improve with each year.

Australian farmers operate in a relatively high cost environment.They compete against imported food that may come from countries where OH&S and environmental responsibilities are poor, where super-cheap labour is abundant, and where the currency is weak. The strong Aussie dollar has placed agricultural industries that operate in export markets, or compete with cheap imports, under severe pressure. So when putting in your next order of chips, think of our Australian farmers. Of course cost is always going to be a signicant factor, but Australian made potato products are the best quality in the world, and your customer will appreciate that. Can you afford not to deliver on quality? If you would like more information about Edgell, Simplot, Church Resources or the CR Foodservice Solution, call 1300 248 724.

In today’s world, everything you need is online. Whatever it is you’re looking for you can find it using the In web. Youworld, selecteverything the itemsyou youneed want, in Whatever your bankit details, in little or no time the today’s is plug online. is you’reand looking for you can findatit all using products arrive your the door or dock. the web. Youatselect items you want, plug in your bank details, and in little or no time at all the products arrive at your door or dock.

For over a decade, the foodservice customers of Bidvest Australia have had access to online For over a decade, the foodservice customers of Bidvestsite Australia have access to online ordering through findfoodfast.com.au. The innovative proved so had successful that soon after, ordering throughalso findfoodfast.com.au. innovative so successful Bidvest hospitality took its extensive The catalogue into site the proved digital arena with that soon after, Bidvest hospitality also took its extensive catalogue into the digital arena with findhospitalityfast.com.au. When Bidvest fresh was born in 2010 it was only a matter of time When fresh was stable. born in 2010 it was only a matter of time untilfindhospitalityfast.com.au. findfreshfast.com.au joined theBidvest “findfast” online until findfreshfast.com.au joined the “findfast” online stable.

Bidvest Australia is always looking to improve the ordering experience for customers. With three Bidvest Australia is always looking to improve the ordering experience for customers. With three acclaimed national online ordering sites running, the question had to be asked… Why don’t we give acclaimed national online ordering sites running, the question had to be asked… Why don’t we give our our customers access to all of our divisions in one place? customers access to all of our divisions in one place? Enter Bidvest Direct… Enter Bidvest Direct… In the coming months, Bidvest movetheir theironline onlineordering ordering from “findfast” In the coming months, BidvestAustralia Australiawill willgradually gradually move from thethe “findfast” sitessites to Bidvest Direct. It’sthe thesame samecompany, company, same team, to Bidvest Direct.For Forcustomers customersnothing nothing changes. changes. It’s thethe same team, the the same account. Just a new nameand andaastreamlined streamlined process same account. Just a new name processthat thatincludes: includes: • One online ordering site • One online ordering site

• Access to products across foodservice, • Access to products across foodservice, hospitality and fresh (Adelaide and Sydney only) hospitality and fresh (Adelaide and Sydney only) • A new efficient look and feel • A new efficient look and feel A new front page will be live later in the year so that customers can begin trying it out before the

A new front be live lateratinwhich the year so ordering that customers can beginthrough trying itBidvest out before the switch is page flickedwill in early 2013, time all will begin running Direct. switch is flicked in early 2013, at which time all ordering will begin running through Bidvest Direct.

In addition to the “findfast” update, Bidvest Australia’s mobile ordering App ifindorderfast will be rebranded to Bidvest Direct. An Bidvest AndroidAustralia’s App will also be released at App the same time which will means In addition to the “findfast” update, mobile ordering ifindorderfast be Bidvest mobile ordering will now cover the bulk of the smartphone network. rebranded to Bidvest Direct. An Android App will also be released at the same time which means

Bidvest mobile ordering will now cover the bulk of the smartphone network. It’s exciting times ahead for our valued Bidvest customers!

It’s exciting times ahead for our valued Bidvest customers!

Partner Feature

Bulla: The cream of creams Rich and indulgent by tradition and reputation, fresh cream gives a quality to recipes like no other product. Tapping into industry trends and focused on innovation, Bulla recently launched new Bulla Dollop Cream Portions, a 22ml long life portion control pack of Bulla Dollop Cream. Unique to the Australian foodservice market, Bulla Dollop Cream Portions are a real dollop of fresh cream delivered frozen. You can safely store them in the freezer up to six months (after production) and once thawed, it will keep for a further five days. Halal approved and gluten free, they are a convenient, hygienic and simple way to ensure you always have the fabulous flavour of fresh double thick cream on hand to complement desserts, cakes and fruit serves. New Bulla Dollop Cream Portions are ideal for health/aged care establishments, breakfast buffets, cafeterias, catering, cafes, room service and clubs. Adding richness to soups, dressings, sauces and cakes or ‘on the side’ it finishes off delicious desserts and is the essence of a great Devonshire tea. The production of cream varies between the different types, but essentially it involves separating fat from milk. Bulla Dairy Foods are the Australian experts in cream and produce an extensive range, the more popular cream varieties include: Thickened Cream wonderfully smooth in texture and a rich dairy taste, it is easy to whip and can retain its whipped state longer than that of light whipping cream. It’s ideal in cake fillings, mousses, ice creams and cheesecakes. Light Cream a perfect alternative for those that love

Bulla Dollop Cream

cream but lead a healthier lifestyle, Bulla Light Cream has 48% less fat than its standard thickened cream. Extra Thick Cream deliciously thick and creamy, and delivers a perfect dollop every time, with absolutely no whipping required. A great partner to a fresh berry assortment or Devonshire tea. Pure Cream a silky smooth texture perfect for pouring or spooning into a diverse range of dishes, it is versatile enough to use as a primary ingredient or as a delicious accompaniment to rich desserts. Cooking Cream withstands high heat and can be mixed with acidic or alcohol based ingredients without curdling. Specifically created with chefs for trouble free cooking, it’s a delicious addition to any main meal or dessert. Consumers recognise dairy products as having both its good and bad sides in the context of health, but moderation, portion control and low fat options help alleviate guilt. For more information about Bulla or the CR Foodservice Solution, please call 1300 248 724 or email info@churchresources.com.au.

ÆÆ 22ml portions control ÆÆ Fresh cream delivered frozen ÆÆ Safely store in freezer up to 6 months ÆÆ Once thawed, will keep further 5 days Always have the fabulous flavour of fresh double thick cream on hand

Time to take some credit?

Recipe Reward

Church Resources Member Offer To see the Praise range you need to choose from click here or visit our website www.gffoodservice.com.au and refer to the promotions page Simply submit your favourite foodservice recipe using any of the Praise Food Service dressings, sauces or mayonnaise for your chance to win one of two pre-paid Visa cards with $500 credit. A panel of foodservice professionals will review all recipes and judge the two best. To view terms and conditions click here

or visit our website www.gffoodservice.com.au and refer to the promotions page

To enter click here or send an email to marketing@goodmanfielder.com.au

Promotion ends 31 October, 2012

Partner Feature

Goodman Fielder: Crisco Endura How do you choose the right oil? There are many different oil types in the market from canola, cottonseed, blended vegetable oil (or BVOs), and high oleic varieties so choosing the right oil for your application can be a complicated process.

A quick and easy way to calculate oil value for money is the use the Goodman Fielder fry life calculator, developed specifically to help determine how much you can save by switching from canola oil to Crisco Endura for all your deep frying.

Additionally, oils can be one of the biggest expenditures in the kitchen for a school, aged care facility or hospital and in times when budgets are tighter than ever, it’s important to know you’re using the right oil for your application.

Just visit www.gffoodservice.com.au and see how much you can save by switching to Crisco Endura

The first step is to determine what the oil is predominantly used for; deep frying, shallow frying, making sauces or dressings or baking. Different oils are recommended for different applications and deliver varying levels of value for money. Canola oil is ideal for shallow frying, salads, dressings, sauces and as an ingredient. Cottonseed oil has a higher saturated fat content than canola oil but also has a longer fry life and is better for deep frying than canola oil.

Benefits of Crisco Endura: ÆÆ Delivers 2 ½ times the fry life of standard canola oil but is not 2 ½ times the price ÆÆ It is lower in saturated bad fats** ÆÆ It contains anti-foam ÆÆ It is made from non-Genetically Modified seeds *In deep frying trials conducted Crisco Endura lasted 2 ½ times the fry life of standard canola oil and ETA Everfry lasted 2 times the fry life of standard canola oil. Source: Goodman Fielder **Than commonly used deep frying oils

Blended vegetable oils vary in their contents and are generally recommended for the same applications as canola oil. High oleic oils are from high oleic plant varieties that have been developed through traditional plant breeding techniques. Oils from these high oleic plants’ seeds is more stable and deliver superior deep frying performance and longevity. Compared with standard oils, high oleic varieties retain all health benefits yet: ÆÆ Are more heat resistant ÆÆ Deteriorate at a slower rate

Application

Recommended Oil Type

Deep frying

Crisco Sunola Crisco Endura Crisco Liquid Gold ETA Everfry

Shallow frying Sauces Dressings

Crisco Canola ETA Salfry

If you would like more information about Crisco Endura or the CR Foodservice Solution, please contact us on 1300 CHURCH (1300 248 724) or by email at info@churchresources.com.au

Partner Feature

Pura: Permeate free milk

PURA and Dairy Farmers comes to you with all of its natural protein…. Just Look Out for the ‘Permeate Free’ Label What is all the fuss about? Milk is natural & nutritionally rich – containing fat, protein, sugar, minerals & vitamins providing an essential role in a balanced & healthy diet.

What is permeate? Permeate is a watery by-product of milk processing. Some dairy companies add it to milk to balance protein levels throughout the year.

As a natural product, the composition of milk from farmers will vary over the year, based on feed, climatic conditions, stage of the lactating cycle and type of dairy cow.

Our Partner, Lion, believes in pure milk with pure taste and provides PURA or DAIRY FARMERS permeate free milk!

Many Australian processors balance/ adjust the protein content of fresh drinking milk at different times of the year, through the use of a dairy based liquid called permeate.

For more information about permeate-free milk and the CR Foodservice Solution, please call 1300 248 724 or email info@churchresources.com.au.

ÆÆPermeate Free and therefore less processed ÆÆMade here in your State ÆÆNo artificial additives or preservatives

Partner Feature

Heinz: Beanz Meanz

A New, Healthier Recipe for Foodservice With a growing number of people being diagnosed with wheat allergies, intolerances or sensitivities, the need for foodservice operators to cater to this market is greater than ever. Wheat allergies can range from mild to severe and should be taken seriously. Like any allergic reaction, a wheat allergy triggers the body’s immune system to recognise the wheat molecules (allergen) as foreign substances. The body then reacts by developing protein antibodies that attack the allergen, releasing histamine and other chemicals into the body that cause the symptoms of an allergic reaction. These symptoms can occur within a few minutes or after several hours and include nausea, vomiting, hives, watery eyes, eczema, rashes, itching, runny nose, coughing, swelling of the throat or in most sever cases, anaphylactic shock. Wheat starch is one ingredient in processed or manufactured foods that is not always obvious and can sometimes be overlooked when considering wheat free options for customers. Wheat starch is a powder consisting mainly of carbohydrates. It’s often used as a thickening agent or stabiliser in sauces or an ingredient in food sweeteners, such as glucose syrup, malotdextrins and dextrose. It’s produced by removing the proteins, including gluten, from wheat flour. Although most of the protein is successfully extracted from the flour,

some protein can remain, and people that are highly sensitive may still have an allergic reaction to the smallest amount of protein. Up until recently, there’s been a lack of widespread commercial availability of wheat starch free products for the foodservice market. However, known for their ability to adapt and innovate, and their philosophy of creating great-tasting, convenient and healthy foods, Heinz has joined the fight by removing the wheat starch from their Baked Beanz foodservice formulation. A lengthy redevelopment process was undertaken for the new formulation. Heinz wanted to not only create a wheat starch free product, but also ensure their famous Heinz Baked Beanz flavour and consistency was retained. So if you’re looking for a familiar and convenient pantry staple that’s now wheat starch free, the healthier, new and improved Heinz Baked Beanz formulation could be your answer.

For more information about Heinz go to www. joyoffood.com.au or the CR Foodservice Solution email info@churchresources.com.au.

Sanitarium: Apricot, Banana & Buttermilk Bread Preparation: 20 mins Cooking: 50 - 55 mins Serves: 8 PER SERVE: 1280kJ (295cal) ; Protein 9g; Total Fat 3g; Saturated Fat 1g; Carbohydrate 58g; Total Sugars 30g; Sodium 420mg; Potassium 630mg; Calcium 100mg; Iron 2.0mg; Fibre 6g Ingredients ÆÆ 1 cup plain flour ÆÆ 1 cup wholemeal self-raising flour ÆÆ 1 teaspoon baking powder ÆÆ 1 teaspoon bicarbonate of soda ÆÆ Pinch of salt (optional) ÆÆ 1 teaspoon ground cinnamon ÆÆ ½ cup raw sugar ÆÆ 1 cup dried diced apricots ÆÆ 1¼ cups buttermilk ÆÆ 1 teaspoon vanilla extract ÆÆ 2 eggs ÆÆ 1 cup mashed very ripe banana (about 2 large bananas)

1. Preheat oven to 180ºC. Line a loaf pan (base about 22cm long x 10cm wide) with non-stick baking paper. 2. Sift flours, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in sugar and dried apricots. 3. Combine buttermilk, vanilla, eggs and mashed banana in a large jug. Whisk until well combined. Make a well in the centre of dry ingredients. Using a metal spoon, gently fold egg mixture into dry ingredients until well combined. 4. Spoon mixture into prepared pan. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack to cool completely. Slice and serve. TIPS: Bread can be toasted if desired.

Partner Updates

Mrs Mac’s: Vegetable Matters It goes without saying that vegetables play a vital role in contributing to an overall healthy diet. Whether they’re served raw, stir-fried or juiced, vegetables boast health benefits that are wonderfully vast and varied. Vegetables provide infinite nutritional perks due to their high vitamin and mineral content including potassium, fiber, folate (folic acid) and vitamins A, E and C. They are an excellent source of dietary fibre, keeping our bowels healthy and ultimately helping to prevent colon cancer. In addition to keep our immune system strong, leafy green vegetables are naturally low in calories and carbohydrates, making you feel fuller for longer and helping with weight loss programs. Vegetables are also packed with antioxidants, aiding in preventing pancreatic cancer according to a study carried out by the European Prospective Investigation of Cancer over a 10-year period. Vegetables are true superfoods that pack a powerful nutritional punch. Alarmingly, however, they are deeply underestimated in the developed world with Australians falling short of meeting the guidelines for fruit and vegetable consumption. According to the ABS Household Expenditure Survey, we spend a mere 7 per cent of our weekly shopping bill on vegies, spending slightly less each week compared to protein meats.

at risk of contracting preventable diseases such as obesity, cardiovascular disease, and diabetes. So with all this in mind, why aren’t we getting our recommended five serves of vegetables each day? Environmental and lifestyle factors play a significant part in people’s consumption of vegetables - and eating enough of them. The trend of on-the-go meals has become in high demand in recent years, meeting the needs of busy consumers who are too time-poor to prepare sitdown meals at home. Mrs Mac’s Traditional Pasties offer a convenient grab-and-go meal for such consumers, whilst ensuring they reap the health benefits of incorporating a serve of vegetables into their daily diet. The Pasties are available in both meat-based and vegetarian variants, and encompass a range of fresh and colourful vegetables, that are pillowed in golden pastry and sealed with the quality Mrs Mac’s is renowned for. For more information call 1300 248 724.

The health implications of these statistics are staggering. A diet lacking in ‘greens’ place people

Please speak to your Lion Dairy & Drinks or CR Representative for more information.

Food First Principles - Fortifying with Food, Easy Reference Guide In Australia, Nutrition Standards for Hospitals and in some states, Residential Aged Care Facilities, have been developed in response to the varying nutritional needs in this population, many of whom are at high risk of protein–energy malnutrition. Fortification of menu items with regular food ingredients can boost the protein and energy content to improve overall nutrient intakes of patients and residents, minimising risk of malnutrition. Using nutrient rich foods and fluids to enrich regular menu items is a cost effective way to manage varying nutritional needs and better support wellbeing.

Use the table below as a reference guide to help boost the protein and energy of classic tasty favourites on your menus: Ingredient

Quantity

Energy (kJ) Energy (cal) Protein (g)

Ingredient

Quantity

Milk (whole)

40mL (2 tbsp)

108

Milk Powder (skim)

8g (2 tbsp)

116

Milk Powder (whole)

8g (1 tbsp)

164

Heavy Cream

20mL (1 tbsp)

376

0.3

Whipped Cream

15g (1 heaped tbsp)

216

0.3

Sour Cream

30mL (1 tbsp)

307

Ice Cream Regular Vanilla

50g (1 scoop)

441

105

Tasty Cheese, grated

30g (¼ cup)

499

119

Butter

20g (1 tbsp)

480

Margarine

20g (1 tbsp)

480

Energy (kJ) Energy (cal) Protein (g)

Oil - Vegetable

15mL (1 tbsp)

510

122

Beans - Cannellini

64g (¼ cup)

247

Lentils (canned, drained)

25g (2 tbsp)

Chicken Breast, boiled

35g (¼ cup cooked)

209

Beef/Lamb/Veal, cooked (ave)

35g (¼ cup cooked)

550

131

Beef Mince

35g (¼ cup cooked)

329

Leg Ham

1 slice (14g)

Egg

Med - 55g

353

114

Custard (regular)

125g (½ cup)

255

114

NESTLÉ Crème Caramel Sauce

20mL (1 tbsp)

356

Values sourced from NUTTAB 2010 and rounded to nearest whole number.

Boost the energy of your own dessert recipes using these two NESTLÉ Dessert mix favourites Simply make products up as per directions on pack and add additional ingredients below before serving, or use your own ideas for variety. Serving size to portion out

Add below ingredients to prepared mix for a single serve.

Energy (kJ)

Energy Protein (cal) (g)

Fat (g)

Calcium (mg)

Banding level achieved with fortification

Crème Brûlée

115g serve (Skim Milk & Reduced Fat Cream)

2 tbsp NESTLÉ Crème Caramel Sauce poured over

951

226

Panna Cotta

97.5g serve (Whole Milk & Cream)

1 tbsp NESTLÉ Crème Caramel Sauce poured over

1276

304

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All reasonable care has been taken to ensure that photographs represent the finished product. Variations in appearance may occur in finished goods. Modifications to decoration and product finishing may be introduced without notification. Content is correct at the time of publication however no warranty is given to the accuracy of this content.

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Industry Event

For the first time ever, the companies that bring you Food 4 Thought are combining forces at Fine Food Australia in Melbourne this September.

Under the Food 4 Thought umbrella; Simplot, Fonterra and Don/KR Castlemaine will be showcasing their latest and greatest products, recipe ideas and live demonstrations. This will be an event within an event because not only will there be our trade show stands, but our four companies will be running industry seminars each and every day of the show. Melbourne Convention and Exhibition Centre 10 - 13 September 2012

Book online now for FREE registration (before September 5) at: www.finefood.com.au and enter priority code: FOOD1

Some of the Food 4 Thought activities this year include: ÆÆ Burger Masterclasses including recipe costing ÆÆ Pizza Masterclasses including recipe costing ÆÆ Meet the Farmer/ Meet the Baker ÆÆ Food Safety and Allergens ÆÆ Breakfast Occasion Seminar ÆÆ World Sandwich Trends ÆÆ Fry Station Management ÆÆ The Great Australian Sandwichship Final ÆÆ And heaps more!

Bonus offer to entrants— collect a RedBalloon $30.00 promotional code*

Win a trip to the

*Redeemable with RedBalloon purchase of $129.00 or more. Conditions apply. See www.redhotchoc.com.au

Bonus offer to entrants— collect a RedBalloon $30.00 promotional code* *Redeemable with RedBalloon purchase of $129.00 or more. Conditions apply. See www.redhotchoc.com.au

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Trip for 2 people to ‘The Red Centre’, Uluru, Australia valued at up to $10,000.00 RRP (includes $500.00 spending money)

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Buy any NESTLÉ Hot Chocolate product with a 'WIN a trip to the Red Centre’ sticker attached:

Buy any NESTLÉ Hot Chocolate product r /&45-É Mix Hot a Chocolate soft pack cartonCentre’ withComplete a ‘WIN trip750gtox 12the Red r /&45-É Complete Mix Hot Chocolate 25g x 100 one cup sachet carton sticker attached and enter online at r /&45-É Rich & Creamy Hot Chocolate 1kg x 5 soft pack carton r /&45-É Rich & Creamy Hot Chocolate 13kg bulk bag www.redhotchoc.com.au. r /&45-É Complete Mix Hot Chocolate 2kg can

Log onto www.redhotchoc.com.au and enter your contact details and unique code to see if you have won a randomly awarded minor prize. All valid entries will also receive an automatic entry into the major prize draw. One entry per unique code.

See over for more entry details.

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Promotion closes 11.59pm AEST 30/09/2012

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Entry stickers are attached to the front panel of participating cans and bulk packs, and the inside top flap of sachet and soft pack cartons.

ORDER NOW from your food service distributor

Promotion opens 9am AEST 07/05/2012. Original sticker required to claim prize, so keep safe until after the major prize draw. A valid email address is required to enter. Total prize pool valued at up to $49,200.00 RRP. Minor prize winners will be drawn at random throughout Promotion Period. The major prize will be drawn on 02/10/2012. Major prize winner's name and postcode published in The Australian on 05/10/2012. All prize winners will have their names and postcodes appear at www.redhotchoc.com.au. Promoter is Nestlé Australia Ltd (ABN 77 000 011 316) trading as Nestlé Professional. Authorised under NSW Permit No. LTPS/12/01145, Vic Permit No. 12/350, ACT Permit No. TP12/00624, SA Permit No. T12/301. 102660666

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Partner Feature

Bryopin: Sous-vide Introduction to the Sous-vide cooking method The French term Sous-vide, which translates to “under vacuum”, refers to a cooking method which was first described in 1799. French chef George Pralus adopted the process in his restaurant in 1974. Since this time, vast improvements in the technology have established Sous-vide cooking as a rapidly expanding food service industry. Put simply, this growth is attributed to the fact that, when used correctly, Sous-vide allows for very generous cost reductions in the kitchen and makes meat safer and easier to use. The Sous-vide cooking system is where meat is immersed in heated water for a period of up to 24 hours. The meat is then rapidly chilled. Sous-vide cooking can be somewhat likened to slow cooking – cooking over a long period at a low temperature – producing juicy, succulent and tender meat. Benefits of the Sous Vide System ÆÆ Food Quality: Consistent, Tender & Succulent meat (every time!) ÆÆ Ease of Use: Simple, fast & uncomplicated products ÆÆ Cost Effective: Costs much less than cook fresh ÆÆ Food Safety: Which is vital for the sick & Elderly Food Quality Bryopin source quality young meat to a set specification, meaning they supply the same quality product at all times. Ease of Use Products from Bryopin come with a long shelf life (8 – 10 weeks), are conveniently & hygienically packaged and labelled and are already prepared for cooking. All of these factors mean customers can hold the stock needed and have their meat ready for cooking in a matter of minutes, with minimal effort and offering peace of mind. Cost Effective As well as being easy, safe and tender – the Sous Vide system is cost effective. Bryopin achieves this through reducing waste and unnecessary extra expenses for the end user. This is managed through carefully purchasing meat to a set specification, making sure it is perfectly trimmed

of fat and gristle and ensuring it is well shaped for accurate portion control. The Sous Vide system ensures minimal labour and utilities are required for cooking – meaning money saved on the final meal. It is not uncommon for our users to report savings as large as 20% of their total food cost. Food Safety Bryopin operates an extensive food safety program, is HACCP approved and operates in well maintained premises. Bryopin’s food safety program is regularly monitored by the NSW Food Authority, third party auditors and customers alike. Be Careful – Some products in the marketplace do not comply. Sous Vide at Bryopin Meats Bryopin originated with 3 staff, operating out of a small butchery in Western Sydney. Some of the first customers to trial Sous Vide meat were Royal North Shore Hospital, Manly, Mona Vale, Ryde, Hornsby & Macquarie – Fast forward 26 years, Bryopin supplies over 100 tonnes of meat per month. Bryopin has held the NSW State Government Contract for over 20 years with almost all NSW public hospitals purchasing their products. Bryopin specialises in traditional & innovative Sous Vide, long shelf life products such as Roast Meat, Fish, Chops, Diced Meat, Poultry, Braised Steaks, Puree’s, Corned Meats, Wet Dishes & More. Bryopin products are used by Aged Care, Caterers, Hospitals, Schools, Clubs, Pubs, and Quick Service Restaurants.

Click here to download a Bryopin brochure.

Partner Feature

Travel the world with CR & Apple If you plan to travel or simply want to communicate better with the cosmopolitan world on your doorstep, then iTranslate Voice from Sonico Mobile really is an essential app to use with your Apple iPhone or iPad. Often we can’t claim to be multilingual, and at times struggle with English, but online feedback suggests translation is consistently good and accurate whatever the language, which has to be a good thing. ÆÆ Category: Productivity ÆÆ Developer: Sonico GmbH ÆÆ Compatibility: Compatible with iPhone 3GS, iPhone 4, iPhone 4S, iPod touch (3rd generation), iPod touch (4th generation) and iPad. Requires iOS 4.3 or later. ÆÆ Age Rating: 4+ ÆÆ Price: $0.99 iTranslate Voice from Sonico Mobile makes light work of communicating in a range of languages by translating on the fly. Thanks to some clever technology, which Sonico suggests is “sophisticated voice recognition and machine translation software,” users can communicate clearly and precisely by simply talking into their iPhone, iPad or iPod touch. Interestingly, it’s revealed in the credits to be Nuance and Microsoft Translator powering the app.

requires Wi-Fi or 3G to work, so if you’re stuck out in the wilderness far from civilisation, or simply in a reception blackspot, you may be out of luck. Sonico also adds that iTranslate Voice isn’t a substitute for a professional translator and we’d suggest neither is it an excuse not to learn another language. Source: MACWORLD magazine

CR’s Travel Solution We work closely and leverage our buying power with Qantas, FCm Travel, Hertz and Virgin Australia to provide you with the ultimate confidence in your travel. CR’s Information Communication Solution CR is the first not-for-profit Apple Reseller in Australia. CR offers the complete range of Apple products including iPad, MacBook Air, MacBook Pro, Mac mini, iMac, Mac Pro and iPod, all at special prices for CR Members.

A simple interface, rather bare on the iPad, shows two button shaped microphones, each with the flag of the country you want to translate from and too. Tap to speak, tap the button again when you stop speaking, and both a written version of your speech and translation quickly appears, along with an audio translation, complete with convincing accent. It’s all very simple, mostly accurate and greatly impressive, not least as iTranslate Voice can currently be had for as little as $0.99, an absolute bargain. These speech and translation tools may be available elsewhere with a little digging, but Sonico wraps them up in an easy to use, attractive bundle. For those who still like to type, or have a particularly strong accent, you can input your query using a keyboard activated by holding down the microphone button for a second or two. Punctuation can be added to translations, simply by saying them out loud. Sonico provides a useful FAQ that lists which languages are currently supported, a list that should grow as updates become available. It’s worth noting that the app

If you would like more information about our Travel Solution or Apple, please contact CR on 1300 CHURCH (1300 248 724) or info@churchresources.com.au

Recipe

Proudly Australian Grown

SPC®: Pear and Star Anise Slice Ingredients ÆÆ 3kg SPC® Sliced Pears (drain juice) ÆÆ 200g butter ÆÆ 2 cups orange juice ÆÆ 4 cups brown sugar ÆÆ 4 tbsp Star Anise ÆÆ 6 eggs ÆÆ 1 cup vegetable oil ÆÆ 6 cups self raising flour

Method Pre heat oven to 165°C. Combine butter, orange juice, brown sugar and Star Anise in a saucepan and bring to the boil. Allow to cool, then remove Star Anise. Beat in the eggs, vegetable oil and flour to form a smooth and glossy batter. Line two large 30cm x 20cm deep cake pans with baking paper, then place the SPC® Sliced Pears spread evenly on the trays.

Pour over the batter evenly in both pans, then bake for 45 minutes. Allow to cool slightly before slicing and serving. (Slice each tray into 12 portions). The slice can be served cake side up or inverted. Drizzle with cream and serve with a whole Star Anise dipped in toffee for garnish. Makes: 24 portions

SPC Sliced Pears ®

• Naturally 99% fat free • A source of dietary fibre • No artificial colours, flavours or preservatives

Proudly Australian Grown

SPC Pear and Star Anise Slice ®

Ingredients

3kg SPC® Sliced Pears (drain juice) 200g butter 2 cups orange juice 4 cups brown sugar 4 tbsp Star Anise 6 eggs 1 cup vegetable oil 6 cups self raising flour

Method

Pre heat oven to 165°C.

Combine butter, orange juice, brown sugar and Star Anise in a saucepan and bring to the boil. Allow to cool, then remove Star Anise. For more information, contact SPC Ardmona on 1800 805 168

Beat in the eggs, vegetable oil and flour to form a smooth and glossy batter.

Line two large 30cm x 20cm deep cake pans with baking paper, then place the SPC® Sliced Pears spread evenly on the trays. Pour over the batter evenly in both pans, then bake for 45 minutes. Allow to cool slightly before slicing and serving. (Slice each tray into 12 portions). The slice can be served cake side up or inverted. Drizzle with cream and serve with a whole Star Anise dipped in toffee for garnish. Makes: 24 portions

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/

The Foodservice Resources eNewsletter is brought to you by Church Resources we are your first resource. For more information about Church Resources visit cr.org.au Telephone 1300 CHURCH (248 724) Email info@churchresources.com.au

Church Resources would like to thank all our Foodservice Partners

The Tabletop Professionals

FOODSERVICES Dairy for Todayâ&#x20AC;&#x2122;s Professionals we create the hard to make!