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foodservice resources autumn edition 2011
contents contents
Introduction
1
Experts
2
News
4
Partner feature 6 Did you know 7 Recipes
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Calendar
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Introduction
Introduction From farmgate to plate, sustainability and waste. Reducing the total cost of the supply chain while improving quality and driving process improvement. Welcome to the Autumn Edition of Foodservice Resources. What a difference a season makes. Who could have imagined the scale and impact felt over the past three months by far too many Australian and New Zealand communities? It is especially in such harsh times that the importance of the many selfless acts delivered by organisations and individuals, including the countless volunteers in the not-for-profit sector becomes so apparent. While it is an indescribably sad start to 2011, it is also a year charged with optimism and many new opportunities and projects ahead. Church
Resources has diverse new categories, dedicated new specialist staff and plans to deliver our assistance on increasingly wider scope. Church Resources and our Supply Partners are here in an even greater capacity to assist you with making your job easier, more efficient, and more cost effective. Our goal is for Church Resources to become your first resource – it is that simple. Martin Kenrick National Foodservice Manager
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Experts
Standard recipes in foodservice To ensure resident or customer satisfaction, standard recipes ensure that the menu delivers consistent, measurable quality and quantities - all of the time. Why do we need them? Standard recipes are essential for any foodservice business, whether that be aged care, health, education, cafe, cafeteria or restaurant. We all know that the menu is the foundation of foodservice, but every good menu needs to be backed up with standard recipes which in turn are backed up by evaluation, yield and portion control analysis and costing calculations. Foodservice is not a stand alone function, it involves many different people in the supply and service chains to finally produce and deliver the meals and associated services in which residents, customers or patients consume. The chain of production is complicated and often difficult to establish because many people are involved and “everyone has a different personal opinion” or idea about how food should be managed and prepared. The ideal situation for any food service manager is to produce a consistent product with a consistent yield, measurable cost and high quality- every time. So what is a standard recipe? A Standard recipe is the outcome of a considered process of tailoring the particular needs of residents, patients, customers and students menus, dietary requirements, commercial, supply chain and operational considerations for a specific foodservice operation- in the form of a scalable and fully costed formal recipe which can be used practically in the kitchen. Standard recipes do take time to produce and often need repeated testing and ongoing tweaking so that the finished product meets the ongoing specified quality and quantity standards required for the intended application. Food costs, labour costs, wastage and selling price cannot be correctly calculated unless recipes are standardised. In areas when delivering a consistent product to meet or exceed customer or resident satisfaction standard recipes are simply a must for a commercially sustainable operation. Do facilities really need standard recipes and what are the advantages? Standard recipes provide the following advantages in managing a foodservice operation. ÆÆ
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Promotes uniform quality of menu items – especially in aged care, residents enjoy the familiarity of certain types of meals and can
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easily discern when they have been cooked differently- for better or worse. People have food expectations and they get used to and derive comfort from how the pie is made or the pudding tastes. When the item is on the menu again their memory of the previous meal may leave them disappointed when the product is not how they remembered it to be. Promotes uniform quantity of menu items – ensuring that the correct quantity is cooked to meet the number of serves required. Encourage uniformity of the quality of menu items – as always the menu served to residents or patients should always look the same in appearance and serving size. Saves money by controlling over production - waste is controlled if only the confirmed number of portions are produced and this takes the guess work and ‘fudge factor’ out of cooking. Saves money by controlling inventory levels ordering is simplified, made visible to manage-
Karen Abbey Karen is a Foodservice aged care specialist dietician and has presented at conferences nationally and internationally on topics ranging from menu design, nutrition specification in foodservice, and nutrition for the elderly.
Experts ÆÆ
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ment and becomes reportable. Simplifies menu costing – a pre-calculated portioned recipe is vital for understanding the cost drivers of each of the specific meal components which roll up into the total menu. Simplifies the training of food production staff – each menu and recipe is an individual training program for new food production staff. Recipes can be adapted and improved - that is the process of continuous quality improvement within foodservice.
Many people love to cook and put their personal flair into what they produce. However, to ensure resident or customer satisfaction, standard recipes ensure that the menu delivers consistent, measurable quality and quantities- all of the time. But I don’t know how to make a standard recipe! The process of making a standard recipe is one of testing and tasting, this is a simple guide: There are a number of computer programs and software applications which can be used to assist in documenting and developing standard recipes including the free Menu Planning and Recipe Costing Module in Bidvest Foodservice online system Findfoodfast.
Some final tips When trialling recipes in aged care I always find it useful to create and communicate a special meal time to test out new recipes. Not only does this add variety to the menu, but also adds a little surprise and fun. Remember to include use some form of evaluation sheet, which provides you with feedback and confirmation of approval. Include the staff, residents and relatives to assist in the process and deliver ‘buy in’ for a new menu or recipe initiative. If you have particularly ‘difficult residents, family or staff’ try including them strategically in the evaluation process, as this can often turn around difficult personalities by making them feel included and have some ownership of the outcome. Some standard recipes can have more then one portion size and can be very simple or very detailed. Food manufacturers also have standard recipes, advice, free nutritional advisors or dedicated web sites where you can browse and down load recipes and techniques. For those starting out, here is a simple example of a standard recipe card.
Standard Recipe Card Recipe Name: Category:
File No. 8.10
Banana and coconut muffins
Bakery
No. of Portions: 12
Ingredients
Method
125g Margarine 1. Preheat oven to180°C ¾ cup caster sugar 2. Cream margarine and sugar with vanilla essence 1 teaspoon vanilla essence 3. Add in eggs 2 eggs 4. Add coconut and mashed up banana 3 bananas mashed 5. Fold in milk and flour 1 cup desiccated coconut 6. Line muffin tin with muffin cases 2 cups self raising flour 7. Bake for 15 minutes ½ cup milk Shelf life, FIFO and labelling information: Garnish and presentation: Costing summary: Nutritional Analysis per serve: Energy 800kJ, Protein 1g, Fat 5g, Carbohydrate 23g, Fibre 1g Suitable for – normal diets To make gluten free substitute gluten free flour. To make dairy free use soy milk and dairy free margarine. Recipe Source: Resident Martha Stewart Tested by: Fran Sure in the main kitchen Test Panel Approval: YES / NO Date: 1 March 2011
Version: 3.3.1 Approved by: Karen Abbey Date: 1 March 2011 Signature:
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News
Edlyn launches two new websites The new Edlyn Foods and Wood’s Condiments websites have both been launched with the intention of helping customers make the most of Edlyn’s range of products. In January, Edlyn Foods announced the launch of its new online resources designed to make product and company information more easily accessible for its customers. The new Edlyn Foods and Wood’s Condiments websites have both been launched with the intention of helping customers make the most of Edlyn’s range of products. The sites feature informative product pages outlining the most relevant product and nutritional information making it extremely easy to make the right product choice. Then when you have located the product you are interested in, the site offers great ways to use it through fantastic related recipe ideas, which are regularly updated. Edlyn would like to use these sites as a way to increase communication with both its wholesale and end user customers, therefore there is capability for each visitor to leave their own thoughts and comments on each of the product and recipe pages for both Edlyn and other visitors to see. You may also share your comments or any product / recipe page from the website with your Facebook friends. Furthermore there is the ability for visitors to submit their own recipes and have it published on the site, as well as create their own book of favourite reci-
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pes, which is saved & available to view each time they return. To help teach the users of its products, Edlyn has created an instructional video library, where visitors can view ‘how-to’ videos and learn about the benefits of certain products. Visitors can also easily keep up to date with everything Edlyn via its Facebook page, with product & company info updated regularly, as well as a monthly e-newsletter, which visitors can sign up for on the website. Edlyn hopes its new online presence will offer its customers an easier way to access information & communicate with Edlyn, to view the new sites please visit: www.edlyn.com.au & www.woodscondiments.com.au
News
First steps to a national food policy According to the AFGC, food and grocery is Australia’s largest manufacturing sector worth more than $102 billion annually in turn-over to the nation. The development of a strategic framework for Australia’s food industry has begun, with members from Industry and government meeting for the first round of discussions in December 2010. The 13-member Food Policy Working Group forum was chaired by Federal Agriculture Minister Joe Ludwig and attended by Industry members such as the Australian Food and Grocery Council (AFGC). AFGC Deputy Chief Executive Geoffrey Annison, said food manufacturers, who have been calling for a national food and grocery strategy over the past two years, were relieved talks had begun. “Industry is under immense pressure at the moment and it’s encouraging that the Government says it wants to adopt the same ‘strategic approach to food manufacturing’ that has been taken with the car industry,” Mr Annison said. “Having a partnership approach for the group involving relevant stakeholders and leading food manufacturers, including Simplot Australia, is vital to plan and achieve a whole-of-supply chain strategy to ensure Australia
has a safe, nutritious, affordable and sustainable food supply into the future.” According to the AFGC, food and grocery is Australia’s largest manufacturing sector worth more than $102 billion annually in turn-over to the nation and employs 288,500 people across Australia, including more than 150,000 in rural and regional Australia. Mr Annison said with a growing population and demand for food globally, Australia needed to realise the importance of research and development for innovation, preventative health issues, water use and sustainability as well as focusing on the whole value chain from farm-gate to the consumer. “Australians want a robust local food production and processing sector – they don’t want to be increasingly reliant on imports for our food supply,” Mr Annison said “Industry looks forward to working with Government and stakeholders on this important industry blueprint for the future.”
Carbon Pricing “Creates Supply Chain Risks” As carbon pricing becomes established in various jurisdictions, organisations will face risks from compliance obligations, according to the report. Carbon-reduction policies and marketing regulations are just some of the risks facing executives trying to green their supply chain, according to a report by Ernst & Young.
In general, Ernst & Young says companies should consider five categories of supply chain risk: strategic, compliance, financial, reputational and operational.
As carbon pricing becomes established in various jurisdictions, organisations will face risks from compliance obligations, according to the report. This will impact cash management and liquidity, and carbon-intensive sectors may see an increase in the cost of capital.
Supply chain sustainability is affecting shareholder value, company valuations and even due diligence during proposed mergers and acquisitions, the report said. It added that shareholder actions on sustainability performance and transparency were up 40% in 2009.
The Federal Trade Commission’s proposals to crack down on greenwashing presents another regulatory and reputational risk for companies, Ernst & Young says.
And it said that the Carbon Disclosure Project (CDP) Supply Chain program, an agreement between about 50 global companies, is pushing even more organizations to report on these issues. In an Ernst & Young survey of 300 global executives last May, 36 percent said they are working directly with suppliers to reduce their carbon footprint. Another 30 percent said they have started discussing climate change initiatives with their suppliers.
Meanwhile, companies may need to make Securities and Exchange Commission (SEC) disclosures related to climate change. The SEC has said that companies should consider reporting the impacts that current and pending legislation, international accords and climate change itself may have on their business.
+ Visit the Ernst & Young Report
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Partner feature
Diversey - our newest partner This month, Diversey joined the Church Resources Foodservice offering. Diversey is a world leader in cleaning and hygiene solutions for business. A position gained by acting as a true partner to our customers, rather than as a supplier.
The sustainable solution Through the partnership between Diversey and Church Resources sustainability and a healthy bottom line go hand-inhand. Solutions that protect the environment are good business practice for Members now and into the future.
Through the partnership between Church Resources and Diversey, Members gain access to application expertise Diversey’s price improvement ranging from kitchen hygiene and laun- Diversey Chemicals are supplied to dry to complete building care. Members at the most attractive pricing available to the not-for-profit sector Diversey’s motto is to ‘lead the world across Australia. Contact Church Retoward a cleaner, healthier future’. sources, today to experience the diversey price improvement.
Bidvest Hospitality - first anniversery feature A year after Bidvest Hospitality joined the Church Resources Foodservice offering, service and operational costs for hospitality equipment are better than ever! Bidvest Hospitality has developed a unique offering for Church Resources Members as part of our continuous improvement in foodservice program.
sources Members with their world class procurement software, designed to integrate fully with your operation to reduce your operational cost.
Specialising in initial fit-outs, Bidvest Hospitality is also well equipped to meet and exceed your day-to-day supply needs with a comprehensive range of china, food safety equipment, cutlery, glassware, bar equipment, table service, kitchenware and uniforms.
Bidvest Australia is one of Australia’s leading businesses; an Australia top 200 company. They employ over 2,000 people nationwide and offer Members high quality products with reliable service deliver unparalleled in the hospitality and foodservice markets.
Over the last year, Bidvest has helped to Call us on 1300 CHURCH, today for improve the processes of Church Remore information.
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Did you know
Bidvest is environmentally conscious Bidvest Australia maintains an environmental management system based on ISO AS/NZS 14001. Sustainability is important to Church Resources and is one of the topics given key consideration when selecting new partners.
all dirty water used is collected into filtration tanks before being released into the drainage system.
Bidvest Australia maintains an environmental management system based on ISO AS/NZS 14001. It is currently undergoing certification to this standard. Bidvest has a long history in environmental sustainability. Examples of the actions Bidvest has taken and continues to take are:
Bidvest has installed underground water tanks in the new facilities during construction to collect rainwater and has retro-fitted water tanks in some other business units. The rain water collected is used to wash trucks and water gardens.
1. Watercourse Pollution
The Brisbane distribution centre is positioned next to Perrin Creek. This creek was subject to frequent and severe flooding. In conjunction with the Brisbane City Council, Bidvest redirected, widened and dredged this creek. Bidvest then re-established the mangroves which became a breeding ground for prawns and crabs. To ensure no contaminants entered Perrin Creek, Bidvest re-laid the ground abutting Perrin Creek with various layers of filtration material and topped the area with porous concrete ensuring all rainwater was filtered before entering Perrin Creek. Our Newcastle distribution centre adjoins the Hunter Region Wetlands. This is a significant habitat for flora and fauna. When expanding the site, Bidvest installed channeling and watercourses so that any rainwater and run-off would be redirected into an underground filtration system, ensuring no contaminants entered the wetlands. At many of our distribution centres, we have installed dedicated truck washing facilities, where
2.
Water Conservation
3.
The Natural Environment
4.
Recycling
Our Perth distribution centre adjoins a nature reserve. This business unit is currently being expanded. As part of this redevelopment, the areas surrounding the facility are to be planted with an extensive variety of native shrubs designed to complement the nature reserve and to add to the habitat available to the native bird and animal life that use the reserve.
Bidvest Australia maintains an active recycling program. To achieve greater co-ordination of facilities, a national contract has been signed with Visy Recycling which has undertaken a survey of our sites with the aim to maximize the potential for recycling. Visy estimates our recycling program will exceed that of Westpac, the recognised benchmark. Our partners’ environmental credentials are currently being compiled to document them on the Church Resources website. Stay tuned for more on this, next quarter!
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Did you know
How to tell when meat is ready or ‘done’ There are many variables involved when cooking meat and determining its degree of doneness. Variables like the size, shape and thickness of the meat... Is it ready yet? Not sure? Here’s how to tell when meat is ready or “done”. There are many variables involved when cooking meat and determining its degree of doneness. Variables like the size, shape and thickness of the meat. Plus the temperature of the meat before it was cooked, the accuracy of the oven, the shape and type of roasting dish, barbecue or pan, and more. Don’t be daunted though, following these simple steps should set you straight. These tips can be used together or independently to help you judge if the meat you’re cooking is ready to serve. To take out all the guesswork, particularly when cooking roasts use a meat thermometer It is the easiest and most accurate way to determine the degree of doneness. The degree of doneness for both large and small cuts of meat is always measured at the very centre of the cut. Refer to the temperature and indicator on the face of the thermometer. Towards the end of the estimated cooking time test the meats readiness by judging with the ‘touch test’ method.
Press the outside centre of the meat lightly with tongs. If it feels soft and springy it’s in the mediumrare range. If it feels slightly firm and springy it’s medium. Any firmer to touch and its on its way to well done. Here is a handy little trick that will help you practise the ‘touch test’ technique: ÆÆ Make a circle with your index finger and thumb and apply a little pressure to the centre of the ball on the palm side of your thumb, it will feel very soft. With either your fingertip or the back of your tongs, press the centre of the steak. If it has the same soft texture, it is rare. ÆÆ Move your thumb to the middle finger and press the ball of your thumb again; steaks with the same soft feel will be medium rare. ÆÆ The ring finger and thumb together will indicate a medium doneness. ÆÆ The little finger and thumb together will be very firm; if a steak feels the same it will be well done. This method of judging doneness is particularly useful when grilling, barbecuing or pan-frying meat likes steaks and cutlets. (continued on page 9)
Use weight/temperature and time recommendations for roasting Use these recommendations as a guide at the start of the cooking time.
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BEEF Rib eye/Scotch fillet, Rump, Sirloin, Fillet, Topside, Standing rib road Silverside, blade, round
Temperature 200ºC
LAMB Eye of loin/backstrap, lamb round or topside roasts, lamb rump Rack of lamb, crown roast
Temperature 220ºC
Loin (boned and rolled), Leg or shoulder (bone in) Easy carve leg or shoulder VEAL Fillet, leg, loin/eye of loin, rump and shoulder
180 ºC
160 ºC
200ºC
Temperature 200ºC
Rare 15 - 20 min per 500g 20 - 25 min per 500g Rare 15 - 20 min per 500g 20 - 25 min regardless of weight 20 - 25 min per 500g
Medium 20 - 25 min per 500g 25 - 30 min per 500g Medium 20 - 25 min per 500g 30 - 35 min regardless of weight 25 - 30 min per 500g
Well Done 25 - 30 min per 500g 30 - 35 min per 500g Well Done 25 - 30 min per 500g 35 - 40 min regardless of weight 30 - 35 min per 500g
Rare 15 - 20 min per 500g
Medium 20 - 25 min per 500g
Well Done 25 - 30 min per 500g
Did you know
How to tell when meat is ready or ‘done’ cont. All meat should rest before serving If given the time to rest the meat will lose less juice when you cut it and when you eat, it the meat will be juicier and tastier. The time taken to rest will depend on its size, a roast is best rested for 10 to 20 minutes before carving. Steaks or chops should stand for at least 2 to 3 minutes before serving. Consider the residual heat It is important to note that while the meat rests the residual heat continues to raise the internal core temperature of the meat. It’s a good practice to check the temperature and take the roast or steaks from the oven or barbecue just shy of the degree of doneness goal (about 3ºC to 6ºC short of the goal temperature). The resting time then allows the roast or steak to complete itself and the juices to set. Why have a meat thermometer? There are lots of variables involved when cooking meat and judging to see it it’s ready or not. Variables like the size, shape and thickness of the meat. Plus the accuracy of the oven, the shape and type of roasting dish, and more. To take out all of the guesswork, particularly when cooking roasts use a meat thermometer. It is the easiest and most accurate way to determine the degree of doneness. What they can be used for? A meat thermometer is most useful for cooking roasts but they can also help you judge when a thick steak is cooked to your preferred doneness i.e. medium rare. They are also useful when cooking dishes like meatloaf, which is best, cooked all the way through – to well done. Types of meat thermometers All styles of meat thermometers measure the internal core temperature of the meat. There are the ‘leave-in’ style meat thermometers, (best for roasts) which are inserted into the thickest part of the roast and remain in the meat while it cooks.
is generally lightweight and has a thin probe. Insert the probe into the thickest part of the roast (avoiding bone), wait about 30 seconds for it to register accurately. If the roast is within 5 to 10 degrees of your aim begin checking it every 5 minutes or so. Do not leave these thermometers in the meat for more than 30 or 40 seconds. Some are only heat resistant so do not put them in the meat and then put the meat in the oven or covered barbecue. Digital probe thermometers are also available, they are more costly than the other choices and are best for use when cooking roasts or large pieces in the covered barbecue. These thermometers have a thin sensor that probes the meat and is left in the meat while it cooks. The sensor is attached to a wire that runs out of the oven door to a small unit that gives you constant updates of the internal temperature of the meat. How to tell when the meat is ready with a thermometer The degree of doneness for both large and small cuts of meat is always measured at the very centre of the cut. Refer to the temperature and indicator on the face of the thermometer. It is sometimes difficult to judge the doneness of odd-shaped meats, as the heat will not reach all areas at the same time. If necessary take two readings in different places. Stuffed and rolled meats have more layers for the heat to penetrate, so they require longer cooking times and they can also be difficult to judge for doneness. These are best cooked to well done, and like odd shaped roasts it’s best to take two readings in different places.
These thermometers are ovenproof and they have a thick probe. Place it in the meat before placing the roast in the oven so the cut surface seals during the cooking time. The temperature probe should be inserted into the thickest part of the meat, and it shouldn’t touch bone or fatty areas (which hold more heat). There are also ‘instant-read’ thermometers that you insert during the cooking to obtain a temperature reading and then remove. This style of thermometer
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Did you know
Fonterra’s resource website Fonterra offers a large range of hints, tips, advice, general resources and recipes on their resources website. Have you ever wondered: ÆÆ what is the best way to store cheese? ÆÆ what is the difference between the Best Before date or the Use By date? ÆÆ how do you cut cheeses ‘perfectly’? ÆÆ what is the blue in blue cheese? ÆÆ how do I make a perfect cheese board? Answers to all of the questions, and more, can be FOODSERVICES found at http://www.fonterrafoodservices.com.au/resources
y forTheToday’s Professionals website includes video clips such as product
demonstrations for the Anchor Cooking Cream through to how to make a simple Parmesan Wafer; lots of professional advice for cheese and butter; and a section on catering for dietary needs. And whilst there the Fonterra Foodservices website has many recipes designed specifically for Foodservice professionals. Chefs can easily multiply the base recipe to suit their production needs. And there is a PDF for each recipe that can be downloaded from the website.
McKenzie’s gluten free for Coeliacs The number of people who suffer from Coeliac Disease is growing – it is estimated that 1 in 100 people suffer from Coeliac Disease. Four out of 5 cases of Coeliac Disease go undiagnosed*. Untreated, Coeliac Disease can lead to a number of health issues*. Many people tend to self diagnose, however, it is best to seek medical advice to determine whether the problem you are facing is indeed Coeliac Disease. Besides seeking professional advice through your Health Professional, a great source of information is the Dieticians Association of Australia, as well as Coeliac Society of Victoria (1300 458 836)**. There is no known cure, however, avoidance of foods containing gluten is the best way to manage the disease. For those who have Coeliac Disease, finding the food products that don’t contain gluten but still taste great is a challenge. As an Australian company that is fifth generation family owned and operated, McKenzie’s dedication in creating a range of gluten free products that are both high quality and affordable, continues.
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Some gluten free products offered by McKenzie’s include: ÆÆ McKenzie’s Rice Flour – Great for baking biscuits and shortbread, and also as a substitute for regular flour in the gluten free diet. ÆÆ McKenzie’s Ground Rice – A tasty gluten free breakfast alternative. Great for baby food too. ÆÆ McKenzie’s Arrowroot – An important accompaniment with many recipes, including use as a sauce thickner ÆÆ McKenzie’s Baking Powder - A staple in the cupboard of the scratch baker. As a proud Australian company since 1852, McKenzie’s continue the tradition of supplying generations of families with high quality, value for money food products. Visit mckenziesfoods.com.au for product information and great recipe ideas.
Recipes
Mini Orange Almond & Poppy Seed Cakes Ingredients 3 eggs 1 tsp orange rind 1 cup sugar 2 cups grated carrot 100g packet almond meal 1 tbsp poppy seeds ¼ cup wholemeal plain flour ½ cup wholemeal self raising flour 60g cream cheese 1 tbsp margarine 1 tsp orange rind ¾ cup icing sugar Method 1. Place eggs, rind and sugar in a large mixing bowl and beat with an electric mixer until light and creamy. 2. Stir through carrot, almond meal, poppy seeds and sifted flours. 3. Spoon mixture into holes of lightly greased friand or muffin pans and bake in a moderate oven, 180˚C, for 20 minutes. Cool. 4. To make icing, beat cream cheese, margarine, rind, juice and icing sugar with an electric mixer until smooth. If too thick add more juice. 5. Top cold cakes with icing and decorate with toasted flaked almonds if desired. Makes 12.
For more recipes from Santiarium: visit sanitarium.com.au
Spicy Chicken Strips & Zesty Lemon Dip Ingredients 600g chicken thigh or breast 1cm thick strips (skin removed) 1/3 cup plain flour 2 egg whites, beaten lightly 1 1/2 cups Kellogg’s® All-Bran®, crushed lightly 1/2 cup packaged breadcrumbs 1 tablespoon paprika 2 teaspoons hot chilli powder 1/3 cup finely chopped fresh flat-leaf parsley cooking oil spray Zesty lemon dip 3/4 cup reduced-fat natural yoghurt 1 teaspoon finely grated lemon rind 1 teaspoon lemon juice Method 1. Preheat oven to moderately hot (200°C/180°C fan-forced). 2. Toss chicken in flour; shake away excess. Coat chicken in egg white then in combined Kellogg’s® All-Bran®, breadcrumbs, spices and parsley. Cover; refrigerate 15 minutes. 3. Place chicken in single layer on lightly greased oven trays; spray chicken with cooking oil spray. Bake, uncovered, in moderately hot For more recipes from Kellogg’s: oven about 10 minutes or until chicken is cooked through. visit kellogg.com.au 4. Meanwhile, combine all ingredients for lemon dip in small bowl. 5. Serve chicken strips with lemon dip and a fresh green salad if desired.
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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 2010 and February 2011. MARCH Tuesday, 1
Friday, 4 Saturday, 5
St David's Day
Melbourne Food and Wine Festival Tibetan New Year (Losar)
Sunday, 6 Tuesday, 8
Independence Day Shrove Tuesday
Wednesday, 9
Ash Wednesday – Lent begins
Sunday, 13
Estia Greek Festival, Hobart Cultural Diversity Week, Victoria New Year: Nanakshahi – year 543 St Patrick's Day
Monday, 14 Monday, 14
Thursday, 17
Friday, 18 Sunday, 20
Sunday, 20
Monday, 21
Monday, 21 Wednesday, 23 Friday, 25
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Adelaide Salsa Festival Purim
Anniversary of the Independence of the Republic of Tunisia Harmony Day
International Day for ... National Day Independence Day
St David's Day commemorates the patron saint of Wales, has been a national day of celebration for Welsh people since the 18th century This event showcases the best of Victoria's culinary culture. Losar is an occasion to dispel the obstacles and negativities of the old year and is marked with activities that symbolise purification.
Wales
Festival Buddhist
Ghana Shrove Tuesday is the day before Lent. Pan- Christian cakes are traditionally eaten on this day. Lent is the period of 40 days which comes Christian before Easter in the Christian calendar, traditionally a time of fasting and reflection. It begins with Ash Wednesday. Festival Festival The Sikh calendar is called the Nanakshahi Calendar and takes its name from Guru Nanak, who founded the Sikh religion. This day is Ireland's National Day. St Patrick is the patron saint of Ireland and brought Christianity to Ireland in the early days of the faith. This festival features Latin American dance parties, workshops and performances. Purim celebrates Jewish people living in Persia being saved from extermination by the courage of Esther, a young Jewish woman.
Sikh
Ireland
Festival Jewish
Tunisia
Harmony Day celebrates the culturally diverse and inclusive nature of our nation. http://www.harmony.gov.au/harmony-day/ International Day for the Elimination of Racial Discrimination
Australia
United Nations Pakistan Greece
Calendar Saturday, 26
APRIL Friday, 1
Greek Festival of Sydney
The Greek Festival of Sydney, one of Australia's largest and longest running annual cultural events, is a celebration of GreekAustralian lifestyle, culture and heritage.
Festival
National Youth Week
NYW aims to encourage all young people to share ideas, attend live events, have their voices heard on issues of concern to them, showcase their talents and have fun. The Coptic Church has a major feast on this day. This Hindu festival celebrates the birth of Lord Rama, hero of the religious epic poem, 'The Ramayana'. Songkran, the Thai New Year and Water Festival. The Easter Show is an iconic showcase of Australian culture, heritage and excellence. Every year The Sydney Royal Easter Show attracts around 900 000 visitors. Also known as Puthandu, this date is celebrated by Tamil communities. Baisakhi – or Vaisakhi – is an ancient harvest festival which marks the beginning of a new solar year and harvest season.
Festival
Thursday, 7
Annunciation
Tuesday, 12
Ramanavami
Wednesday, 13
Songkran - Thai New Year Sydney Royal Easter Show
Thursday, 14
Thursday, 14
Tamil New Year
Thursday, 14
Baisakhi
Saturday, 16 Sunday, 17 Monday, 18
Queen's Birthday National Day Hanuman Jayanti
Monday, 18
Theravadin New Year
Monday, 18 Tuesday, 19
National Day Pesach - Passover
Tuesday, 19
Anniversary, Pontifical Ministry of His Holiness Pope Benedict XVI Good (Holy) Friday
Friday, 22
Friday, 22
Australian Sikh Games, Adelaide
Saturday, 23
St George's Day
This day is a Hindu celebration of Hanuman who was an embodiment of Lord Rama. Devotion and selfless work are encouraged. In the Theravadin tradition, followed for example in Thailand, Burma, Sri Lanka, Cambodia and Laos, Buddhist New Year is celebrated on this day. Passover is one of the most important Jewish festivals. It commemorates the liberation by Moses of the Jewish people from slavery. On this day in 2005, German Cardinal Joseph Ratzinger was elected the 265th Pope and took the name Benedict XVI.
Coptic Orthodox Hindu
Festival Festival
Festival Sikh
Denmark Syria Hindu
Buddhist
Zimbabwe Jewish
Holy See
This is a solemn Christian remembrance of Christian the suffering & crucifixion of Jesus Christ. Hot cross buns are eaten on Good Friday. The annual Sikh Games provide an opportu- Festival nity for Australia's Sikh communities to unite through sporting and social activities. St George is the patron saint of England. St England George, a prominent military saint, is one of the most venerated saints in the Christian church.
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Calendar Saturday, 23
La Festa, Griffith NSW
Sunday, 24
Easter
Monday, 25
Anzac Day
Monday, 25 Tuesday, 26 Wednesday, 27 Saturday, 30
Easter Monday Union Day Freedom Day Official Birthday of Her Majesty Queen Beatrix
MAY Sunday, 1
Tuesday, 3 Monday, 9 Tuesday, 10 Tuesday, 17 Tuesday, 17
Saturday, 21
Saturday, 21 Sunday, 22 Tuesday, 24 Wednesday, 25 Wednesday, 25 Thursday, 26 Friday, 27
Saturday, 28 Saturday, 28
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This festival, held in Griffith, NSW celebrates Festival Griffith's multicultural character and premium wine and food industry. Easter commemorates the resurrection Christian (return to life) of Jesus Christ following his death by crucifixion. It is the most significant event of the Christian calendar. Anzac Day is one of Australia's most imAustralia portant dates of national commemoration. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War (1914–18), at Gallipoli. Dawn services at war memorials honour the sacrifice of those who died in war. Australia Tanzania South Africa Netherlands
Yom HaShoah This day remembers the six million Jews Holocaust Remem- killed by the Nazis between 1933 and 1945. brance Day It is observed by many people of Jewish and other faiths. National Day Europe Day Yom Ha'atzmaut – Independence Day Constitution Day Buddha Day – Ve- Vesak is the major Buddhist festival of the sak Day year and celebrates the birth, enlightenment and death of the Buddha. Paniyiri Greek Fes- Paniyiri is Brisbane's well known celebration tival, Brisbane of Greek culture and heritage, held annually at Musgrave Park (dates TBC). Visitors enjoy delicacies from the different islands and regions of Greece, together with music and dance. Birthday of John The Mandaeans are an ancient religious the Baptist community from southern Iraq and Iran. National Day Independence Day National Day Independence Day National Day National Reconcili- National Reconciliation Week celebrates the ation Week rich culture and history of the First Australians. National Day National Day
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Poland European Union Israel Norway Buddhist
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Mandaean Yemen Eritrea Argentina Jordan Georgia Australia
Azerbaijan Ethiopia
UPDATE SUMMER 2010 ISSUE
Nurturing your Spirit To care for our wellbeing means nurturing not only our body, but also our mind, heart and spirit—in other words, our whole being. We may care for our body, mind and heart, but how do we revitalise our spirit? New research shows one of the keys to a long and well-lived life has a spiritual dimension. According to Dan Buettner, author of The Blue Zone, spirituality and a sense of purpose contribute to longevity and quality of life. Buettner researched four extraordinary communities living with health and vitality well into their 8th, 9th and 10th decades. These centenarians live in Sardinia (Italy), Okinawa (Japan), Loma Linda (California) and Nicoya Peninsula (Costa Rica). A Sense of Purpose Possessing a strong sense of purpose, being needed and being able to contribute in meaningful ways all give a sense of peace and happiness that rejuvenates the spirit. Costa Ricans call it plan de vida, and Okinawans call it ikigai, meaning ‘why I wake up in the morning’. We are learning from these centenarians that finding our ikigai and immersing ourselves in it gives a sense of fulfilment and enjoyment. It may be an activity such as visiting a needy neighbour, learning a musical instrument or a new language, or caring for your children or grandchildren. A Sanctuary in Time As well as a sense of purpose, most of The Blue Zone centenarians had an unwavering belief in a Higher Power, a spiritual dimension. And each community followed their own traditions that reflected their beliefs. For one community, Loma Linda California, coming together weekly during the Sabbath hours provided a sanctuary in time for rest, reflection and spiritual renewal. It’s Our Choice In his book, Dan Buettner pays tribute to a 112 year old lady he met in Arizona. She was the first of three centenarians he met who died before his book was finished. He said “They’d all mastered the art of life and accepted the inevitability of its end. … The calculus of aging offers us two options: We can live a shorter life with more years of disability, or we can live the longest possible life with the fewest bad years. As my centenarian friends showed me, the choice is largely up to us”. Taking the time to reflect and meditate on the beauty that surrounds us and knowing our purpose in life, or ikigai, will nurture our spirit and help us live a purposeful and healthy life.
If you would like to learn more about Dan Buettner and The Blue Zone visit www.vegetarianweek.com.au If you would like to learn more about a healthy diet, call and speak to one of our nutritionists, 1800 673 392, we’d love to hear from you. Alternatively, email us at nutrition@sanitarium.com.au
And don’t forget to order your FREE copy of Food for Health and Happiness cookbook. It has lots of delicious wholesome recipes; request a copy at the Sanitarium website www.sanitarium.com.au
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