foodservice resources summer edition 2011-2012
contents contents
Introduction
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Partner features 2 Did you know 6 News
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Recipe
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Calendar
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Introduction
Introduction Reducing the total cost of the supply chain, while improving quality, driving innovation, process improvement and sustainability. This is now the third Summer Issue of Foodservice Resources, time does indeed fly. This time a year ago we remembered the canonisation of Saint Mary MacKillop of the Cross. The intervening year has delivered a difficult to imagine period of global change. From extreme weather in Victoria and the Gasgoyne region, accelerating to catastrophic storms, flooding and cyclones in Queensland, transport stopping ash clouds circling the globe, the New Zealand earthquake followed by the unimaginable situation in Japan that is still sadly unfolding, the flooding of Thailand - it is a long long list. The other side of this coin shows the immensely positive human response to these life altering situations. From fundraising and volunteering across state, national and religious borders, to new programs and projects delivering a fresh start or improvement to the lives affected. Most of us and the organisations we represent are contributing via some form of giving program to deliver a brightened future. One gleaming example of creating immense positive change is the persistent work done by Michael Maxwell from Jesuit Social Services at Holy Family Services at Mt Druitt NSW in launching ‘The Store’ and ‘Ignite” programs. I urge you to read the article on this significant and ongoing work
and hope that this inspires you on to your own great works. Right across Church Resources, 2011 has been filled with many significant and positive changes, initiatives and new opportunities. The Foodservice team at Church Resources continues to visit many facilities and members right across the nation. It makes a day’s work extremely fulfilling when we have been able to connect with hard working people with big hearts, delivering real value to the community where it is needed most and assist them in unlocking the potential in their organisation, in the form of process savings and continuous improvement. We very much appreciate the opportunity to work with you for the benefit of the internal and external customers that you represent. Our goal is to become ‘your first resource’ - it is that simple. 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 2012 filled with joy. Martin Kenrick Senior Supply Manager- Foodservice
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Partner feature
Bidvest introduces Brett Harris Brett Harris is Bidvest’s dedicated National Account Manager for you and all of Church Resources’ Members across Australia. Michael Lee, Bidvest’s long time Church Resources alliance dedicated resource, has taken a step away from National Accounts effective Friday 14th October 2011. Michael’s contribution to both the aged care sector and Church Resources cannot be over-stated. Indeed, the alliance’s success finds its foundation in Michael’s work. Brett Harris has taken over as the Bidvest key contact as National Accounts Manager for Church Resources. Brett is the National Account Manager managing the interface between all three Bidvest companies: Bidvest Fresh, Bidvest Foodservice and Bidvest Hospitality and brings with him a diverse and extensive experience portfolio within foodservice distribution. Management and operational roles such as Business Development Manager, Branch Manager, Sales Operations Manager and Systems Administrator provide a broad scope of understanding that Bidvest feels will provide an increased and positive new focus to the Church Resources/ Bidvest alliance. Brett also has a Business Management degree majoring in Business Economics and brings extensive IT experience to the team.
Brett is eagerly learning the nuances of the Church Resources Members requirements with a view to bringing new ideas, efficiencies and capabilities to strengthen all stakeholders involved. This includes YOU, the most important asset we all have, the Bidvest Customers / Church Resources Members. For more information, please contact Church Resources on 1300 CHURCH (1300 248 724).
Click here to download your free recipe book from Golden Circle
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Partner feature
Being sustainable with Bidvest Foodservice. Bidvest’s Sustainability Programs have developed over the past decade, beginning with the development of the BidValues Statements defining what Bidvest stands for. Bidvest’s Sustainability Program is about TOTAL sustainability, it is based on SIGMA, with a Triple Bottom Line of: ÆÆ People, Profits and Environment People: ÆÆ Staff Involvement – We empower our staff to participate in the way we operate as an organisation. We actively seek out their ideas and feedback. ÆÆ Bidvest Academy – Bidvest aims provide its staff with the knowledge and tools to grow to their best abilities and to enable Bidvest to become a better company. For over 10 years, we have been providing our staff with nationally recognised Certificates III and IV in a range of workplace activities. Bidvest has now established the Bidvest Academy to take this training to new levels by providing our senior staff and prospective managers with Diplomas and Advanced Diplomas that can be converted to Degrees at participating universities. We have the capacity to educate our staff to Post Graduate Diplomas which can be converted to Masters Degrees eventually. ÆÆ Promotions – Bidvest regularly promotes the opportunities available to our staff and to encourage the staff to become high achievers through programs such as, Women in the Workforce and Diversity in the Workplace. Profit: ÆÆ “Cost savings” – Using less material and energy means reduced costs. ÆÆ “Customer loyalty” – Research shows that a majority of consumers now alter their buying habits to have a positive impact on the environment. ÆÆ “Employee satisfaction” – The same research indicates that nearly eight out of 10 employees want to work for firms that are environmentally responsible.
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“Ability to grow” – In a world of increasingly expensive resources, such as petroleum, companies that use “eco-friendly” alternatives will thrive. ÆÆ “Innovation and development of new technologies” – Going green, like any successful business strategy, requires a commitment to innovation. ÆÆ “Increased profit and shareholder value” – Research shows that large companies that go green increase their profits on average by 38% during a five-year period. Environment: Bidvest has been very active over recent years with environmental protection actions. For example: ÆÆ At Brisbane, in conjunction with the Brisbane City Council, Bidvest widened Perrin Creek to alleviate flooding and established mangroves which have become breeding grounds for local prawns and crabs. The car parking areas and surrounds were constructed with various layers to filter run-off so that these breeding grounds would not be contaminated. ÆÆ At Newcastle, Bidvest installed special filtration units at the facility to ensure that no contaminants entered the Hunter Region Wetlands which are adjacent to the Bidvest facility. ÆÆ At Perth, Bidvest has established green areas of native vegetation to complement a nearby native reserve to enable local wildlife to have a natural movement area and to enable a natural separation between the reserve and the industrial park For more information about Bidvest and how you can be more sustainable through Bidvest and your business as a whole, please contact Church Resources on 1300 CHURCH (1300 248 724) or by email info@churchresources.com.au.
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Partner feature
Bidvest Hospitality Practical Solutions
For a busy kitchen: save time and reduce cost The Blixer range from Robot Coupe offers catering managers, dieticians, and other professionals the most practical alternative to producing specially prepared meals. This is most important for those responsible for the nutritional intake of vulnerable patients, as their meals need to be considered in addition to the mainstream output of the central kitchen. The unique capabilities of the Blixer range make it possible to produce attractive and appetizing meals for those with specific dietary needs. These specific requirements need to be managed using the same raw and cooked produce prepared for the organisations general patient population.
Nutrition
During treatment and recovery Eating well means living well – that’s no secret. But this principle is all the more important when patients are recovering from illness or injury or when suffering from conditions such as dysphagia. During recovery and treatment, the body works especially hard and requires a proportionately higher amount of nutrients to simply maintain its regular functions. Those nutrients are also valuable in aiding recovery and in helping to repair damage caused through trauma. The challenge faced by nutritionists and chefs alike, is that of preparing foods that are full of nutritional value but that can be ingested by patients with swallowing problems. Health professionals know that a failure to sustain an adequate nutritional intake often leads to further complications, some of which can be severe, and can lead to an increased rehabilitation period and longer periods of specialist care. Studies have shown that malnutrition leads to increased mortality rates whilst also lowering the response to treatments. Many illnesses and injuries, and the treatments and procedures necessary to aid recovery, make the ingestion of solids, and therefore their nutrients, difficult for many patients. Frequently this poor nutritional intake results in malnutrition at the very time when good nutrition is needed the most. This is a short extract from the Robot Coupe Dining with Dignity booklet. For your copy, or to arrange a free no obligation demonstration in your own kitchen please contact: Terry Greene at Bidvest Hospitality M | 0407 888 481 T | 07 3823 8707 E | terry.greene@bidvest.com.au
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Partner feature
Summer is here ... time to boost fluid intake Around 50-60% of our body’s weight consists of water. Water is needed for every cell and organ in our body to function. Because water is constantly being removed from our body through normal bodily functions, we need to replace it on a regular basis. In everyday living our fluid requirements are controlled by our thirst but low level dehydration can be a problem for the elderly due to agerelated decline in thirst¹ .This can be a problem particularly during periods of hot weather. We get fluid not only from water, tea, soup and other beverages but also from foods especially fruit and vegetables. It is important to offer familiar drinks frequently to the elderly to help maintain adequate fluid intake. How much fluid do we need? It is recommended that adult men drink 10 cups of fluid a day and women 8 cups per day² Beverages bring people together For your residents sharing a favourite beverage with others is a time to socialise and connect. For you it is an opportunity to boost their fluid intake. Easy beverage solutions ÆÆ Nestle Professional provides a variety of beverage solutions for your residents to enjoy together while also boosting fluid intake ÆÆ Coffee and Tea are favourite beverages of many elderly residents and it is good to know moderate consumption of 3 cups per day of caffeine containing beverages can contribute positively to the recommended daily liquid intake within a balanced diet ³ ÆÆ Milo is a familiar and comforting beverage and has been part of Australian culture since 1934. Made with milk, Milo is rich in protein and contains essential vitamins and minerals such as Calcium, Vitamin C, B1 and B2, Iron and Magnesium. Milo can help hydrate and provide added nutrients. ÆÆ Nestea available in lemon or peach flavour is a refreshing and fun alternative to hot drinks. Served over ice it’s a great choice for social occasions such as bingo or bridge. References ¹ Egger G, Binns A, Rossner S (2008) Lifestyle Medicine. McGraw Hill ² NHMRC Nutrient Reference Values for Australia and New Zealand. Water. ³ Maughan RJ, Griffin J Caffeine ingestion and fluid balance: a review J Hum Nutr Dietetics 2003; 16:411-20
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Did you know
M&J Chickens – What are the chickens fed? Feed is made up of 85-90% grains, such as wheat, sorghum, barley, oats, lupins, soybean meal, canola and other oilseed meals and grain legumes. Hormones are not added to chicken feed or administered to commercial meat chickens or breeders in Australia. Hormone supplementation is a practice that has been banned internationally for forty years. The ban is supported by the Australian Chicken Meat Federation. Meat chicken diets are formulated to strict nutritional standards. A rough guide to the specifications of some of the key nutrients needed by a growing meat chicken is: Nutrient Specification of a Broiler Diet (Grower) Energy Crude Protein Lysine (digestible) Total sulphur amino acids (digestible) Calcium Phosphorous (available) Sodium Chloride
13 MJ/kg 20.5% 1.1% 0.7% 0.9% 0.4% 0.2% 0.2%
Diets fed to meat chickens in the south eastern states will predominantly be based on wheat, whereas sorghum provides a greater contribution to the diet of meat chickens in Queensland. Generally speaking, cereal grains provide the energy component of the diet soybean meal, canola meal and meat and bone meal primarily provide the protein. Vegetable oils or animal fats (such as tallow) might be included in the diet to provide additional energy. Meat chickens have very specific requirements for particular amino acids, which are the ‘building blocks’ of proteins. The amino acids lysine and methionine are also added to diets because they are generally not present in sufficient amounts in the grains and protein sources to meet the nutritional needs of the birds. Meat chicken diets are also fortified with additional vitamins and minerals and, where necessary, other essential amino acids to ensure that the broilers’
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very precise requirements for these nutrients are met. A ‘typical’ broiler feed may be: Composition of a Typical Broiler Feed Wheat Sorghum Soyabean Meal Canola Meal Meat & Bone Meal Tallow Lysine Methionine Vitamins & Trace Minerals TOTAL
% 45.0 25.0 12.0 8.0 7.0 2.0 0.3 0.2 0.5 100
As the chicks grow, the composition and form of the feed is changed to match their changing nutritional needs and increasing mouth size. Almost all broiler feed used in Australia these days is steam pelleted (in crumble form, in the case of baby chick feeds). Ingredients are ground, mixed together, steam conditioned and compressed into beak sized, well-formed pellets. Some companies include whole grain mixed with pellets. M&J Chickens is a Church Resources Preferred Partner for the supply of fresh and cooked poultry products to our Members. For more information about M&J Chickens, please contact Church Resources on 1300 CHURCH (1300 248 724).
Did you know
Bulla Diary – Yogurt - Did you know? The health-giving, restorative power of yogurt has been known for centuries. Today, yogurt is regarded by some as the ‘ultimate healthy snack’ for time-poor consumers because it combines both convenience and many health attributes. This is reflected in yogurt’s popularity in Australia, with average annual per capita consumption exceeding 7kg in 2009/10. As well as being highly nutritious, yogurt is easily digested and is a rich source of over ten essential nutrients including calcium, vitamin A, vitamin B12 and riboflavin. Naturally high in calcium, protein, and other nutrients important for bone health, yogurt, like milk and cheese, helps boost bone strength and fight osteoporosis. Unlike most milks and cheeses, yogurt is suitable for people who are lactose intolerant. Even those suffering from a deficiency of lactase (the lactose digesting enzyme) can readily consume yogurt because the lactose is pre-digested by the yogurt culture. Yogurt that contains live probiotic cultures has a number of other potential health benefits. Research has suggested specific strains of probiotics may: ÆÆ treat and prevent antibiotic-associated diarrhoea and traveller’s diarrhoea ÆÆ reduce the risk of certain cancers ÆÆ enhance immunity ÆÆ treat irritable bowel syndrome ÆÆ prevent food allergy symptoms ÆÆ treat gastric ulcers Another great thing about yogurt today is the vast array of choices available. The most popular types of yogurts are Natural Yogurts and Flavoured Yogurts and the biggest growth area is in creamier, sweetened styles of yogurt with added fruit coulee and muesli. These new style of yogurts are consumed as snacks or as meals at breakfast, lunch and dinner time, particularly ‘on the go’. Because of the ‘on the go’ nature of this type of yogurt, more and more food outlets are starting to offer it, including cafes, canteens, take away outlets, fast food chains and convenience stores, and even petrol stations.
With the average consumption of yogurt being over 7kg per person per year and growing, new consumers being attracted to new styles of sweeter, creamier yogurt with added fruit coulee and muesli, and the health benefits of yogurt being better understood and valued, it’s not inconceivable that in a few years time the average consumption of yogurt in Australia will be nudging 10kg per person per year. Are you taking advantage of this trend? For more information on Bulla’s 10kg Deli Style Yogurt, the new Bulla 1kg European Style and Greek Style Natural Yogurts, or the Bulla range of low fat ‘Lite’n Healthy’ yogurts, call 1300 134 882 or visit www.bullafoodservice.com.au.
To reflect the premium nature of this type of yogurt offer, many of these outlets decanter bulk yogurts (such as Bulla’s 2x5kg bladder Deli Style Yogurt) into plastic cups, add the coulee and muesli themselves and charge a suitable premium over the more mass produced yogurts commonly found in local supermarkets.
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Did you know
Turkey - The Entertainer’s Choice Nothing says Summer and Christmas like turkey; whether it be a roast turkey for Christmas dinner or sliced turkey for quick sandwiches on-the-go. High in protein and low in fat, turkey is an ideal meat that goes well with roast vegetables and steamed greens. For a quick and easy to prepare meal, why not try a ready to roast turkey roll? Available in 2kg and 3kg breast and thigh variants. It is interesting to know that the leg and thigh meat in turkey is far richer in nutrients, especially iron and zinc, than the breast meat; all the more reason to ensure a balanced intake of both types of turkey meat.
substitute for other meats in most recipes. Turkey’s naturally gentle taste and firm texture makes it ideal to use in any type of dish. No matter what meal you are preparing, Inghams turkey will help add the summer sensation to every bite!
A little extra protein in your diet has been shown to help with weight control and since turkey is both low fat and high in best quality protein, this makes it an ideal meat for lunchtime salads and sandwiches, as well as main meals. Inghams range of turkey smallgoods is perfect for healthy meals. With your choice of lightly smoked or oven roasted, the turkey smallgoods are already cooked so you can heat them and serve or simply slice and enjoy! The Ingham turkey range includes fresh and frozen whole birds and buffes – perfect for big traditional meals. If you are tired of using the same type of meat over and over again, give turkey a try. Turkey is great to
Less than a month to Christmas!! The Christmas Pudding or Plum Pudding is a centuries old tradition dating back to medieval England. It is traditionally made about five weeks before Christmas, on “Stir-up Sunday”, the last Sunday before the season of Advent, when everyone in the household would give the mixture a stir and make a wish. Stirring from east to west honoured the Magi and their journey to Bethlehem. A traditional Plum Pudding contains 13 ingredients to represent Christ and the 12 apostles. Another tradition, Flaming the Pudding, is believed to represent the passion of Christ.
Plum Pudding for dessert to today’s cold meat, seafood and salad. But we all agree that Plum Pudding for dessert is almost mandatory. People love their Plum Pudding so much that although it is traditionally served on Christmas Day, a second pudding was often put aside to be eaten at Easter. Priestley’s Gourmet Delights have delicious Plum Puddings available in traditional bowls, individual portions or loaves for your enjoyment.
Silver charms were baked into Plum Puddings. The most common were a coin, believed to bring wealth in the coming year; a tiny wishbone to bring good luck; a thimble for thrift and a tiny anchor to bring safe haven. All charms except the coin have largely vanished from modern Plum Puddings. The Australian Christmas Dinner has evolved from the British tradition of a hot meal with mince pie and
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Did you know
Portion Control - Delivering Quality & Cost Control Portion control sauces and dressings have been around for years. However the people at Integro Foods and their packaging partners have been working on packaging to bring something new to food service. For your clients our new portion control packs are easy to open and allows them to squirt the sauce accurately wherever they want. Range ETA tomato sauce is the newest addition, but the full range of portion control products includes barbecue sauce and Praise dressings like Caesar, Fat Free French, Fat Free Italian, 97% Fat Free Mayonnaise and Tartare Sauce. Benefits As well as being easier to open, food service providers get a range of other benefits like being able to cost the items and minimize both waste and storage. Unlike hand operated pump packs or squeeze bottles that may promote wastage, venues know how much sauce is actually being used. The base dimensions of the portion control storage boxes are smaller than some traditional trays. In some cases the ETA and Praise portions require up to 66% less storage space than some other sauces. This
means less need for storage and refrigeration space in busy operations. ETA and Praise portions are also beneficial in other areas of running the kitchen. The strong packaging is designed to withstand rigorous treatment and make the portion control packs resistant to leakage. Environmental Innovation Consideration was given to environmental concerns when the decision was made about the packaging. They use 65% less packaging materials and provide 20% less waste than traditional tubs. 40% less plastic in production also means 40% less energy used to make them. For further information about these or any other products in our range contact the Goodman Fielder Food Services Advisory Centre on 1800 025 066 or visit www.gffoodservice.com.au
Food Rules: a guide to mindful eating at Christmas “Eat food, not too much, mostly plants” - that’s the philosophy of acclaimed author and journalist Michael Pollan. Always with something interesting to say about food and healthy living, we were eager to see what views were contained in his latest book - Food Rules. Pollan seeks to answer the question “what should we eat and how should we be eating it?”. The answer comes through adages from nutritionists, mothers, grandmothers and anthropologists. Here are some of the insights:
ENJOY THE MEAL – Spend as much time eating the meal as it took to prepare to honour the care taken to cook the food. Savouring each bite makes us less likely to over-eat.
What we should eat: EAT FOOD – Pollan’s first rule. And by this he means that we should try and eat foods that are unprocessed and as close to their natural state as possible. As he puts it, “don’t eat anything that your great-grandmother wouldn’t recognise as food”.
We may not all be able to eat in the way Pollan describes all the time - sometimes convenience is necessary. Pollan’s rules aren’t strict & steadfast - they’re simple, guiding principles teaching people to eat healthily, dine happily & live well. In fact his final rule is “break the rules once in a while”. Everything in moderation – even moderation.
EAT MOSTLY PLANTS - In order to live happily & healthfully, eat plant foods & treat meat as a special occasion food. Pollan recommends basing most of what you eat on plant foods, especially green leafy vegetables as they reduce the risk of chronic disease & can help us live longer. “Eating what stands on one leg (mushroom, spinach) is better than what stands on two legs (chicken), which is better than what stands on 4 legs (cows, pigs)”. How to eat: How we eat is just as important as the foods we choose to put on our plate and therefore in our mouths.
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COOK – Cooking for yourself is the only way to be sure of what is going into your food and how it’s being pro essed. Also if you cook at home, you’re less likely to rely on take-away style eating and eat a more healthful diet.
Visit sanitarium.com.au for recipe ideas to try & eat more plants. If you would like to learn more about a healthy diet, call one of our nutritionists on 1800 673 392. Alternatively, email nutrition@sanitarium.com.au.
Potato Mash
From Scratch Ingredients
Potato Mash
Ready Made Ingredients
Skin-On Potatoes 9kg
Real Mash 1.47kg
Simplot Whole Page $14.25
(7.2kg once peeled)
$15.75
Butter 1kg
Water 7.5lt
$8.00 Milk 2lt
Edgell Real Mash
$2.00
BIDVEST Code:
91499
Salt Ingredients Total
$15.75
Labour
Ingredients Total
$13.27
Labour 1 hour
5 minutes
$25.00
$2.10
$4.98 per kg
$1.73 per kg
*Prices are indicative only. Please contact your local BIDVEST branch for pricing.
*Prices based on average ingredient cost paid by surveyed customers during 2010/2011.
For more information about Simplot, Church Resources or Real Mash from Edgell please call 1300 CHURCH (1300 248 724) or email info@churchresources.com.au
Did you know
In the mood with food According to www.abc.net.au up to half of all people in residential aged care may have depression, but the condition goes unrecognised and untreated. It’s not just about relieving psychological stress, but treating depression also aids health problems, rehabilitation and can prolong life. The problem with depression is that the symptoms often resemble that of other conditions such as dementia e.g. when a resident becomes withdrawn or forgetful this is often dismissed as a normal part of ageing. And even though residents are routinely screened for depression, often the results are filed away and no action is taken. Fear, isolation and a sense of helplessness are often emotions felt by new age care residents, which is then followed by anger, resent and depression (which sets in for a prolonged period if untreated). Unlike young people who often display depression through crying, older people become stoic, withdrawn and very seldom actually shed a tear. Here are some suggested ways you can help: ÆÆ Get to know your residents – they crave conversation - and flag depression concerns with Management. ÆÆ In some facilities, new residents are encouraged to make up a “Life Story” book to help staff get to know them better to be able to provide more personalised care. This is a great idea, as it could also provide you with information about their favourite meal, for birthdays and special events. ÆÆ Depression can be caused by feeling lonely, so encourage group activities, outings and dining together. ÆÆ Food can play a vital role in treating depression. Food releases endorphins and can also spark some nostalgia from “days gone by” (positive, happy memories). Obviously nutrition is important, but deviating from a strict
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diet and offering treats can help achieve this emotional well-being. Tailor-make your menu to encompass themes – and even encourage dress-ups like wearing a hat or dressing smart for Melbourne Cup for example. The good news is that Mrs Mac’s offers you the choice between nutritionally balanced pastries with the Good Eating range and also offers those “treats” that can be incorporated to your menu for special occasions.
A great new suggestion is the NEW SQUARZ range, which are 100g puff pastry parcels filled with a range of both savoury and sweet fillings. The portion size means it’s not a heavy/big “eat” and if served on the side of vegetables or salad, helps make it a more well-balanced meal option. Savoury - Spicy Malay Beef (might be a bit too spicy for the elderly, but tasty nonetheless) and Pizza (a great tasting traditional pizza flavour including bacon, capsicum, onion and tomato). Sweet - Spiced Apple (a “old school” favourite made from real custard and a hint of aromatic mixed spice) and Apple and Custard (real custard mixed with sweet apples) - serve warm with ice-cream and fresh fruit – absolutely delicious! Even greater news is that these products can be heated from frozen in a matter of minutes and the price-point is very attractive for budget conscious menu’s. Try them today – Squarz – serve a little good mood food!
News
The new Store - GRAND OPENING! The development of a facility upgrade for The Store began in 2010 and the new building opened last month to with a tripling of floor space allowing it to significantly increase the range of products offered and training opportunities. Many of the Church Resource Preferrerd Foodservice Partners, Suppliers and Manufacturers have been involved in providing products, free display fridges and freezers, shelving, display cabinets and pastry warmers to ensure that this essential upgrade provides the best possible outcomes for this community. The new facility was officially opened by The Hon Tanya Plibersek MP, Minister Human Services and Minister for Social Inclusion. The event was a spectacular success with hundreds turning out to participate in a fair with face painting and rides. The partnership with The Store near Mt Druitt (one of the most under-priviledged communities in Australia) started with a meeting between the Church Resources Victorian Business Development Manager, Damian Jardine and the Jesuit Social Services head office in Melbourne, the Church Resources involvement with The Store at Emerton (near Mt Druitt) in New South Wales began as simply a way to purchase cheaper bread and dairy through the Church Resources Preferred Partners, Goodman Fielder and Lion (then, National Foods); the relationship has grown to something far greater. The Store serves the wider community with affordable food Monday to Saturday. More importantly The Store also serves as a TAFE Training Centre, offering retail students the practical component required to complete the Retail Certificate II course, and soon to be expanded to offer Food-handling and Barista Certificates. Upon the successful completion of the certificate, selected students are able to complete a period of employment at The Store concluding with a formal reference and assistance into the greater workforce via affiliated Job Service providers. In its first year of operation 52 people undertook accredited Retail Certificate II training.
The program is aimed at supporting youth (especially young mothers), the long term unemployed and indigenous Australians to enter the workforce. The Store is located in Emerton (NSW), one of the most disadvantaged of Australia’s urban communities; many residents battle with significant entrenched disadvantage and social vulnerability. To date, the project has addressed some of these factors of disadvantage through some impressive milestones: ÆÆ Over $250,000 of affordable food is provided annually to local families; ÆÆ Over 1,200 disadvantaged families are assisted each month; ÆÆ Eight (8) full and part-time employment positions have been created; ÆÆ 19 work experience/trainee positions have been created; and ÆÆ 52 people have undertaken accredited Retail Certificate II training. Church Resources would like to congratulate Michael Maxwell (Social Services Manager at Holy Family Social Services Mt Druitt) and his team on the successful launch of the new facility and for all the fantastic work they do for this community.
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News
Farewell to John Ireland at Southern Cross Care John Ireland retired from full time work in August this year. Church Resources has had a long relationship with John and we wish him well in his retirement. As John Ireland re-counts, “Church Resources went to each of our facilities and undertook a friendly audit of how do we do food and how the kitchens were established. The kitchen staff was immediately on board”. The analysis for this major project revealed there were 11 suppliers for bread spread across 25 sites (some facilities with outsourced catering), and 10 suppliers across 26 sites for CDF. It was also clear they were at a disadvantage with price variances across the entire group, multiple purchase item codes, inconsistent delivery charges, nil stock and substituted items, little or no reporting, and no transparency.
Southern Cross Care NSW ACT (SCC) has 36 locations and 29 residential care facilities, making it a significant not-for-profit organisation. In the last weeks before John Ireland retired, he explains the impact of his relationship with Church Resources and its effect at Southern Cross Care NSW/ACT by using his mantra: “The more business-like you are, the more charitable you can be. I have always been an advocate for the concept of Church Resources and, of course, the fact that it is done in the context of church, that is really important to me. I believe our resources are limited, our demands are unserviceable, so we’ve got to do better. I still hold to that today and Church Resources fits firmly into that slot.” One of the largest projects undertaken between Church Resources and SCC NSW/ACT was the Foodservice project across all 25 sites. The Foodservice team delivered savings across the board and also helped John deliver change management across the organisation. Martin Kenrick (Foodservice Manager) said “A project like this, driven from the top, needs to have support down the line to underpin it. So, in February 2010, I presented to around 60 regional and facility managers, to explain what Church Resources could do. We made it personal, and let the Leadership Team members know they could rely on us to deliver the project and provide ongoing support.”
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Through this project, the number of bread suppliers went from 11 to 1, and ‘chilled dried and frozen’ suppliers from 10 to 1. There is consistent coding and pricing across the organisation, like for like reporting, and consistent national customer service back up. John Ireland best sums up the experience: “I earnestly believe that there has been an improvement in the quality of the food; that is fundamental to any of these sorts of initiatives. (There) has also been a significant positive impact on the budget.” John’s exceptional vision has allowed great change to be developed and delivered through Church Resources’ solutions right across the Southern Cross Care NSW/ACT business and he will be sorely missed by all at both CR and SCC. John, we wish you well for your retirement from full time work and look forward to next endeavour we’re certain it will be a rowdy success!
News
Nation must respond to looming dementia crisis There are many variables involved when cooking meat and determining its degree of doneness. Variables like the size, shape and thickness of the meat... One of Church Resources’ original Members, Catholic Health Australia, recently joined the call for a greater focus on prevention, research and treatment to fight the country’s looming health crisis: Dementia.
ness of the growing area of concern. The increasing number of people with dementia – estimated to reach 385,000 by the end of this decade – poses a serious challenge for providers of care, in both residential and community care settings,” he said.
Representatives from the CHA network were among more than 500 people who marched on Parliament to demand funding to address Australia’s dementia epidemic.
“We support Alzheimer’s Australia in its effort to have dementia receive the attention it needs as part of broader aged-care reform.
The march, organised by Alzheimer’s Australia, coincided with the release of a report from Deloitte Access Economics that warned the number of Australians with dementia will reach 1 million by 2050 – up from the current total of 267,000 – unless there is a significant medical breakthrough. In order to achieve that breakthrough, new funding is needed over the next five years, politicians were told at the march. Alzheimer’s Australia chief executive Glenn Rees said that money would help raise awareness around the condition, achieve timely diagnosis, allow for quality dementia care, help Australians reduce their risk of dementia and fund dementia research.
“Unless we as a nation deal appropriately with dementia, it will be an enormously costly burden on future taxpayers. “We were delighted to join today’s protest – something we don’t often do. “We want to work with government as it shapes aged-care reform to prioritise the needs of people living with dementia.” For more information about Dementia, Catholic Health Australia or Church Resources, please call 1300 CHURCH (1300 248 724) or email info@churchresources.com.au.
CHA chief executive Martin Laverty has endorsed the efforts of Alzheimer’s Australia to raise aware-
Catholic Healthcare Golf Day, Melbourne Church Resources recently participating in helping Catholic Healthcare to raise more than $30,000 as part of a their inaugural Goal Day in Melbourne. Damian Jardine (Business Development Manager) participate in 18-holes of golf to raise money and Martin Kenrick (Foodservice Manager) worked with our generous supply partners to deliver a free BBQ lunch for all the players The money will help the eight Catholic Healthcare aged care facilities to investment in equipment to improve the quality of life of their residents and Church Resources is proud to have been a sponsor for this year’s event. We would like to thank Lion, Bidvest, Goodman Fielder, M&J Chickens and Heinz for their generous support.
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Recipe
Vanilla Berry Pavlova Roulade Ingredients 1 x Country Chef Pavlova Sheet 450 g of Vanilla Chantilly 100g Frozen Raspberries 100g Frozen Blueberries Method 1. Make Vanilla Chantilly 2. Make Vanilla Syrup 3. Invert Pavlova Sheet onto silicon/baking paper 4. Spread Vanilla Chantilly & Berries evenly over pavlova sheet 5. Starting from the longest end of the Pavlova Sheet, roll the sheet and wrap the silicon paper firmly around the roll. 6. Set for 1 hour then cut at desired thickness 7. decorate with fresh berries & drizzle with Vanilla Syrup
VANILLA CHANTILLY Ingredients 400g thick cream (34%) 50g caster sugar 1 vanilla bean
Method ÆÆ Split vanilla beans in half lengthways & remove seeds from the beans. ÆÆ Mix together cream, sugar & vanilla bean contents until firm.
VANILLA BEAN SYRUP Ingredients 1 vanilla bean 50 ml water 75 g caster sugar
Method ÆÆ Add all ingredients to a saucepan, heat until boiling. ÆÆ Remove from heat and allow cooling before serving. OTHER DECORATION VARIATIONS Berry jam dot, cookie crumbs, vanilla bean stripes
Country Chef and renowned Pastry Chef, Pierrick Boyer, have joined forces to bring you a whole new range of mouth-watering recipe ideas. For more information, visit: www.countrychef.com.au. we create the hard to make!
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Calendar
EVENTS CALENDAR To help plan activities and rosters for various upcoming cultural and religious special days, festival and events, Church Resources has compiled a list of special days to note between December 2011 and February 2012. December 1 Thu 2 Fri 5 Mon 6 Tue 6 Tue
Romania United Arab Emirates Thailand Finland Islamic
8 Thu
Christian
11 Sun 16 Fri 16 Fri 17 Sat 18 Sun 18 Sun 20 Tue
Burkina Faso Bahrain Kazakhstan Bhutan Niger Qatar Jewish
23 Fri 24 Sat
Japan Festival
25 Sun
Christian
26 Mon
Australia
31 Sat
Festival
National Day National Day The King's Birthday Anniversary Independence Day Ashura – Ashura marks Noah's departure from the ark, the exodus of Moses from Egypt and the martyrdom of Prophet Muhammad's grandson. Immaculate Conception – This Catholic feast day commemorates the belief that Mary, mother of Jesus, was preserved from original sin all of her life. National Day National Day National Day National Day National Day National Day Chanukah – Festival of Lights – Chanukah (Hanukkah) commemorates the recapture and rededication of the Jerusalem Temple. It lasts for eight days and nights, and each night an additional candle is lit. Emperor's Birthday Christmas Eve – Carols By Candlelight – Carols By Candlelight is a community event especially for children. Pack a picnic dinner, bring a rug, light a candle and join in singing Christmas carols in the season of peace and goodwill. Christmas Day – Christmas celebrates the birth of Jesus, peace on earth and good will. Christmas lights and trees are displayed, carols sung and children eagerly await the arrival of Santa Claus and gifts. Boxing Day – Two important sporting events are held—the start of the Sydney to Hobart bluewater classic yacht race and the Boxing Day test match at the Melbourne Cricket Ground. New Year's Eve – New Year's Eve is a time for communities, families and friends to celebrate the year past and the year to come. Fireworks light up cities and harbours around Australia.
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Calendar January 1 Sun
Festival
1 Sun
Festival
1 Sun 1 Sun 1 Sun 1 Sun
Cuba Haiti Sudan Orthodox Christian
4 Wed 5 Thu
Myanmar Sikh
6 Fri
Armenia
7 Sat
Coptic Orthodox
7 Sat
Orthodox Christian
8 Sun
Festival
14 Sat
Festival
16 Mon
Interfaith
19 Thu
Coptic Orthodox
25 Wed
Festival
25 Wed
Festival
26 Thu
Australia
26 Thu 31 Tue
India Nauru
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New Year's Day – The United Nations has designated 2011 as the International Year of Forests and International Year of Chemistry. Taste Festival, Hobart (to 3 Jan) – This festival features Tasmanian food, beverages and local produce with an arts, culture, community and sports program. Liberation Day Independence Day National Day Feast of St Basil – St Basil was one of the greatest leaders and thinkers of the Orthodox Christian church. In many Greek homes, a special cake is baked on the eve of St Basil's Day with a gold or silver coin hidden inside. Independence Day Birth of Guru Gobind Singh, 10th Guru – On this day people of Sikh faith honour the birth of the founder of the Khalsa who lived from 1469–1539 (Khalsa refers to the collective body of all baptised Sikhs). Armenian Christmas – The Armenian Church celebrates Christmas on this day. Christmas – The Coptic Church celebrates Christmas on this day. Nativity of Christ – Eastern Orthodox Churches that use the Julian Calendar celebrate Christmas on this day. Sydney Festival (to 30 Jan) – Each year the Sydney Festival offers a rich and diverse program spanning cultures and art forms including dance, theatre, music, visual arts, film, forums and large scale free outdoor events. Schützenfest, Adelaide (to 15 Jan) – Schützenfest is a festival celebrating German culture and featuring competitive shooting, music, dancing, food and drink. Australia's first Schützenfest was held in Adelaide in 1865. World Religion Day – Observed in over 80 countries, the aim of World Religion Day is to foster interfaith understanding and harmony by emphasising the common elements underlying all religions. Epiphany – Epiphany commemorates the manifestation of God in human form as Jesus Christ. Australia Day Live, Canberra – The Australia Day Live concert on the lawn of Parliament House, Canberra features Australia's top musical talent. Young, Senior, Local Hero and Australian of the Year awards are announced. Burns Night – On this night, Scots everywhere honour Robert Burns, poet, balladeer and for many, Scotland's favourite son. Burns Night is a night for all Scots to celebrate their heritage. Australia Day – On Australia Day we come together as a nation to celebrate what's great about Australia and being Australian. Australia Day celebrations are held in communities across the country. Order of Australia awards are announced on Australia Day and the Queen's Birthday each year. Republic Day National Day
Calendar February 3 Fri
Festival
3 Fri
Festival
4 Sat 6 Mon 7 Tue 11 Sat
Sri Lanka New Zealand Grenada Festival
11 Sat
Festival
11 Sat 12 Sun
Iran Festival
13 Mon
Festival
15 Wed 15 Wed
Serbia Buddhist
16 Thu 16 Thu
Lithuania Islamic
17 Fri 18 Sat
Kosovo Festival
18 Sat 19 Sun
Gambia Buddhist
22 Wed 23 Thu 23 Thu 24 Fri 25 Sat 26 Sun
Saint Lucia Brunei Darussalam Guyana Estonia Kuwait Festival
27 Mon
Dominican Republic
Chinese New Year (Year of the Rabbit) – The Year of the Rabbit represents peace, beauty and hope. Chinese New Year festivals feature traditional cultural activities, food stalls, arts and crafts, fire crackers, lion dances and dragon parades. Tet (Vietnamese Lunar New Year) – Vietnamese people celebrate Tet with family reunions, special foods and gifts. This festival is also an opportunity for Vietnamese Australians to share their cultural heritage with the wider Australian community. Independence Commemoration Day Waitangi Day Independence Day National Multicultural Festival, Canberra (to 13 Feb) – The National Multicultural Festival features local, national and international music, dance, food and creative arts. Perth International Arts Festival (to 7 March) – This festival is Australia's oldest international arts festival and Western Australia's premier cultural event. It includes drama, theatre, music, film, visual arts, street arts, literature, comedy and free community events. Victory of the Islamic Revolution in Iran Carnevale Italian Festival, Adelaide (to 13 Feb) – This festival is an opportunity for South Australia's Italian communities to share their traditions with other Australians. St Kilda Festival, Melbourne – This festival on St Kilda's foreshore celebrates Australia's musical talents. National Day Nirvana Day – This day is an observance of the death of the Buddha (Mahayana tradition). Independence Day Prophet Muhammad's Birthday – This date marks the birthday of Muhammad, regarded by Muslims as a messenger and prophet of God. Independence Day Adelaide Fringe (to 13 March) – This is an annual arts festival that takes place over three weeks across Adelaide. National Day Magha Puja – Also known as Sangha Day, this day celebrates the community of followers of the teachings of Buddha (Theravada tradition). National Day National Day National Day Independence Day National Day Pako Festa, Geelong – Pako Festa is a celebration of cultural diversity and attracts thousands of people to enjoy food, folk dancing, art exhibitions, films, craft, activities for children and the Pako Parade. Independence Day
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The Foodservice Resources eNewsletter is brought to you by Church Resources we are your first resource. For more information about Church Resources visit churchresources.com.au Telephone 1300 CHURCH (248 724) Email foodservices@churchresources.com.au