Australian Butchers' Guild Newsletter - May 2014

MAY 2014

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER MAY 2014

For all your Australian Butchers’ Guild enquiries please contact

AUSTRALIA

Stephen Pocock Trade Marketing Manager T. 03 9249 9510 M. 0411 680 506 E. spocock@mla.com.au

NSW/ACT

Matthew Carmody State Program Manager T. 02 9463 9236 M. 0411 680 507 E. mcarmody@mla.com.au

VIC/TAS

W. australianbutchersguild.com.au

Michael Tan State Program Manager T. 03 9249 9593 M. 0408 385 873 E. mtan@mla.com.au

QLD/NT

Gary McPherson State Program Manager T. 07 3620 5211 M. 0411 680 515 E. gmcpherson@mla.com.au

SA

Brett Atkinson State Program Manager T. 08 8471 5800 M. 0411 680 519 E. batkinson@mla.com.au

NEWSLETTER INQUIRIES Elisha Moran T. 02 9463 9188 E. butchers@mla.com.au

Meat & Livestock Australia Limited (MLA) Level 1, 40 Mount Street North Sydney NSW 2060, Australia T. +61 2 9463 9333 F. +61 2 9463 9393 W. www.mla.com.au

WA

Rafael Ramirez State Program Manager T. 08 9209 2890 M. 0408 083 014 E. rramirez@mla.com.au

CONTENTS 4 STATE WRAP UP 6 WINTER BEEF 8 BUTCHERS' PROFILE 10 FLAVOUR MAKER PRODUCT SPOTLIGHT 14 CONSUMER RECIPE SPOTLIGHT 20 MASTER CLASS 22 BEEFI N G UP YOUR PROFITS

AUSTRALIAN BUTCHERS’ GUILD

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

NSW & ACT

VIC & TAS

Congratulations to our NSW/ACT ABG members who supported our Lamb Autumn Roast promotion and competition.

A special mention must be made to the boys from Tender Value Meats Warringah Mall, finishing in the top 5 for customer entries.

Well done!

The phones and the ABG Facebook page were running hot here at MLA with many of your customers reaching out to find their nearest ABG butcher and buy a lamb roast.

This is a great indication of the awareness of Australian Butchers' Guild butchers by the community and their willingness to support independent retailers.

Winter is creeping up on us and it’s time to break out those comforting slow cooked favourites as part of your offering. Think Beef Shin or Gravy Beef, Brisket, Chuck, Ribs and much more.

The ABG educational tour to Far North Queensland (FNQ) was held from the 4th to the 8th May. A contingent of VIC/TAS members joined fellow QLD members to experience red meat retailing in FNQ with visits to shops in Townsville, Tully, Babinda, Cairns, Port Douglas, Mossman and other areas. Attendees saw a variety of retail shops that ranged from the traditional to the downright quirky. In addition to visiting shops, the tour also included a visit to Horizon Meats Beef Jerky processing operations and a tour of the family run and MSA registered Bingal Bay Beef, one of the country’s only completely closed production chains. It was a fantastic week for all.

Have a look at the ABG facebook page for pics and check out the latest Australian Butcher to learn more about the Bingil Bay operations.

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QLD & NT

Now that the days are cooling off, it’s time to dust off your Beefing Up and Racking Up Your Profits manuals and include homely value adding recipes in your cabinets as part of your meat offerings. The recipes are all tried and tested and designed to boost your profits.

Keep an eye out for our next breakfast in June where some of these recipes will be demonstrated and if you haven’t got the books they will be available on the day. Invites out soon!

Remember foodservice trends often pull through into the retail sector; a good example is a rib eye on the bone. 10 years ago these were a specialty cut found only in few retail shops but are now a best seller for a lot of retailers.

Beef ribs are a very popular item in the foodservice sector and are on many menus in many ways. A definite winner when feeding a crowd! Check out our latest Australian Butcher journal for some inspiration.

SA

That winter chill has come in quick and fast! Stuck for ideas? Those who attended our last workshop won’t be!

I would like to say a huge thanks to Ragini Dey who shared her wonderful ideas and knowledge of spices and fragrances.

The feedback was great and I’m looking forward to see some of the ideas implemented in store to give you that extra edge over your competitors.

Regional SA & VIC retailers braved the cold at the last workshop down at The Barn Steakhouse in Mt Gambier. Chef and lecturer Ian Perry, shared his knowledge of spices and gave the taste buds of those who attended a flavour sensation!

These workshops are a great way to network with fellow butchers and share ideas. Keep a look out for future events.

WA

I would like to say a big THANK YOU to our WA ABG members who recently supported our Autumn Easy Lamb Roast campaign and consumer competition. WA made up an impressive 1101 of the total entries nationally! Without your dedication and passion, it would not be possible to continue to roll out these fantastic retail programs that support independent butchers.

It is with great pleasure that I announce the retail shop that achieved the most entries across the nation, DBC Bunbury Forum. For your efforts we will be sending the team a big fat $2000 travel voucher for their trouble. Congratulations and well done. Find out more of how Retail Manager – Nathan Walmsley managed to increase his lamb sales by 145% during the campaign by reading the Butcher Profile on page 08.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

WINTER BEEF

Australians love beef.

It’s tasty, popular and versatile – and creates the most satisfying meals that are perfect in winter.

MLA’s upcoming new winter beef campaign will feature ‘The Beef Oracle’ – a personified beef rib roast here to help answer consumers’ questions on cooking beef and help them build up their repertoire of beef meals.

The campaign consists of point of sale posters, stickers and recipe cards, outdoor and shopping centre billboards, a partnership with Nova radio station, PR and online activity.

Look out for your POS kits which will arrive in store week commencing 9th June giving you plenty of time to get it up and ready for campaign kick off on the 16th June.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

BUTCHERS' PROFILE DBC – Bunbury Forum WA

{ IM AGE }

Starting from left we have Store Manger Matt Brown, Apprentice Mitchell Livingstone, then in the middle we have Retail Manager Nathan Walmsley, followed by Apprentice Jack Tavasci and Mature Aged Apprentice Angus Fremantle.

MAY 2014

To coincide with our Easy Lamb Roast Autumn campaign, Australian Butchers' Guild (ABG) members took part in a national retail competition to encourage customers to purchase selected lamb roast cuts and help increase sales of Easy Roast Lamb cuts.

Customers who bought an easy lamb roast could win a Flight Centre holiday voucher there was also an incentive for the butcher who attracted the most entries.

Congratulations to the team from DBC in Bunbury Forum WA for an outstanding performance.

They have won the travel voucher for receiving the most entries in the Easy Lamb Roast promotion.

DBC had 201 entries and recorded an impressive 145% sales increase in lamb during the month of April (up $16,000). Retail Manager Nathan Walmsley also reported DBC lamb volume doubled from 600kg to over 1200kgs for the month of May. Nathan, having recently attended the ABG Autumn Lamb Roast Launch at the Steak Out in Bunbury, was inspired by the lamb value added demonstration done by our Flavour Makers Naturals Tri-Nations team member Gary Hine and used this promotion to implemented several new value added Lamb products.

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The products Nathan implemented as a result of the Bunbury workshop: · Pancetta Lamb Rump (mango chutney, feta cheese and pancetta) One of Gary Hine’s lamb creations, · Lamb Noisettes (marinated capsicum, haloumi cheese, sundried tomato and spinach) another one of Gary Hine's creations, · Mediterranean Lamb Steaks (Racking Up Your Profits Vol. 1), · Lamb Shoulder Roast – version of the banjo lamb roast out of Racking Up Your Profits Vol. 2 (removed Shank, Ribs and Neck bones).

These products were then added to a lamb section in the meat cabinet which also included Easy Carve Lamb Legs Shank on & Shank off, mini Lamb bakes – Knuckle Roasts, Butterflied Lamb Legs, Racks, Cutlets, Loin Chops, diced and much more. The section was then given premium real estate in the middle of the cabinet so that it would stand out from the crowd.

Nathan also used this opportunity to motivate his staff with a challenge. His directive was simple, staff members had to inform each customer just before completing their purchase of the lamb campaign and their chance to win a $10K travel voucher.

Apprentice Jack Tavasci was the stand out performer in store with his average customer spends increasing from just on $20 to over $30.

The ABG congratulates the team at DBC again and thank you for throwing your support behind a great campaign.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

FLAVOUR MAKERS PRODUCT SPOTLIGHT

P R O D U C T:

Spanish Smoked Paprika Spice Glaze

F L AV O U R M A K E R S PRODUCT CODE:

21577

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PRODUCT FEATURES 1.

All Natural

2.

Great with Lamb or Beef

Can be used to create a glaze (dry application) or a marinade (combined with water) 4. Suitable for roasting, pan-frying, grilling or barbequing 3.

5.

Also makes a great marinade for slow cooking

Flavour Makers have taken up the Zorro challenge to bring you the delicious flavour of Flavour Makers' Natural Spanish Smoked Paprika Spice/Glaze.

It is hard to imagine Spanish cuisine without paprika! It was only after the conquests of South America that the capsicum became much loved by the Basques, Valencians and Catalans.

Traditionally all Spanish paprika is dried by smoking in oak, which gives a complexity and warmth of flavour that is uniquely Spain.

Our Natural Spanish Smoked Paprika Spice/Glaze gives you the opportunity add some OLE' to your product offering with a rich dark red appearance combined with a delicious flavour with warm, smoky note.

Your se単ores and se単oritas could readily team some Spanish paprika coated lamb or beef cuts with a quick paella for a gourmet delight that would have even Gaudi quaffing Sangria in delight.

Your customers will be saying por favor!

DIRECTIONS FOR USE This product has been developed for a dry application (Glaze) and as a wet application (Spice).

2. To use as a dry sprinkle, completely coat the product with Natural Spanish Smoked Paprika Spice/Glaze.

1.

To use as a wet marinade, add 100 grams of Natural Spanish Smoked Paprika Spice Glaze to 200ml of water. Mix thoroughly until a smooth consistency is achieved. Allow to stand and thicken for 15 mins for best results. This quantity is sufficient to marinate one kilogram of your chosen cut of beef or lamb.

4. Simply tumble, garnish and display.

3.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

RECIPE IDEA Slow-cooked Pulled Beef Sliders

INGREDIENT Beef Blade or Brisket roast

1kg (approx)

Flavour Makers Spanish Smoked Paprika Spice Glaze Canola or Vegetable Oil

40g 30ml

Chilled Water

100ml

Maple Syrup

125ml

HINTS & TIPS 1. Mix ingredients

well and allow to marinate for several hours or overnight for best results.

2. For slow cooking ask the consumer to add ½ water to the marinated beef prior to cooking.

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R E T A I L P R E PA R A T I O N 1. In a large mixing bowl, gradually

combine Flavour Makers Spanish Smoked Paprika Spice/Glaze with the Oil; Water and maple Syrup continue to stir until an even mixture is achieved.

2. Allow mixture to marinate several hours or overnight for best flavour penetration.

RETAIL PRESENTATION 1. Display Blade or Brisket in a

foil tray, fat side up completely coated in Flavour Makers Spanish Smoked Paprika Spice/Glaze.

2. Garnish with fine strips of lemon rind.

CONSUMER INSTRUCTIONS

Slow cooking can be achieved in home either using a slow cooker, placed in a roasting dish & covered with several layers of foil and slow cooked in a slow oven or cooked in a pressure cooker.

1. Remove marinated beef topside from

the foil container and place it in the slow cooker, roasting tray or pressure cooker with ½ cup water. If using an electric slow cooker or pressure cooker, cook as per manufacturers directions.

2. If cooking in an oven, pre-heat to 150°C. Place marinated Beef Topside into a deep baking tray and pour over ½ cup water. Cover baking tray tightly with several layers of foil. Roast in preheated oven 5–6 hours until Beef is soft and falling apart.

3. Remove Beef from cooking appliance and allow to rest covered for 20 minutes.

Then using two forks gently pull the Beef apart into strands.

T O S E R V E A S S L I D E R S – you will need...

METHOD

20 small

Brioche Rolls – small white soft rolls will also be suitable.

1.

Spread a little mayo on the base and crown of each Brioche roll.

1 cup

1 cup chipotle Mayonnaise

2.

Top with Smokey Spanish Pulled Beef.

10

10 Dill Pickles, sliced

3.

Top Beef with a slice of Dill Pickle.

4.

Replace Crown garnish with a tiny basil leaf and serve.

NOTE: FOR THOSE WHO ARE HUNGRY AND LIKE IT MAN SIZE. Serve Pulled Beef on Toasted Sour Dough bread or a soft hamburger roll and top it up with Chipotle Mayo and sliced Dill Pickle.

H I N T : This delicious Pulled Beef can be prepared well in advance and stored in an airtight container in the freezer for up to 3 months. Refrigerate for no longer than 5 days.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

CONSUMER RECIPE SPOTLIGHT Winter Beef 2014 Recipes

How well do you know the customer standing across from you at the counter? Are they a busy mum wanting to get a quick dinner on the table; the homely slow cooker or the flashy home chef; or the foodie who likes the challenge of creating a masterpiece using the more obscure cuts of meat and exotic ingredients?

It doesn’t matter if the culinary skills of the person standing in front of you are basic or advanced; everybody loves a good recipe to work from.

Recipe ideas are a great conversation starter.

We are heading into winter so now is the perfect time to showcase the non-traditional cuts that love a good slow cook. Here is a taste of some winter favourites to share with your customers.

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RECIPE ONE Beef Korma with Fresh Coriander S E R V E S: 4 – 6 P R E PA R AT ION : 20 minutes C OOK IN G: 2 hours

METHOD 1.

Toss beef in 1½ tbsp oil. Heat a large cast iron casserole pot and brown in 2 – 3 batches on all sides then set aside.

2.

Reduce heat to medium-low. Add remaining oil and sauté onions, ginger and chillies. Add korma curry paste and stir for 2 mins.

3.

Add beef stock, yoghurt, tomatoes, ground almonds, sugar, finely chopped coriander root and curry leaves.

4.

Return meat and simmer gently, stirring occasionally, for 2 hrs or until meat is tender.

INGREDIENTS 1 kg

Beef Chuck, Blade, Gravy or Brisket, 3cm diced

2 tbsp

oil

2

brown onions, chopped

2 tbsp

fresh ginger, grated

2–3

red chillies, sliced

3 tbsp

korma paste

1 cup

beef stock

750g

plain yoghurt

250g

fresh ripe tomatoes, diced

4 tbsp

ground almonds

2 tbsp

palm or brown sugar

1 bunch

coriander (root and leaves)

10

fresh or dried curry leaves Steamed vegetables, jasmine rice and fresh coriander leaves to serve

SWITCH TO MAKE To change to a Thai massaman Curry — omit the tomatoes and the ground almonds. Replace the Korma paste with massaman paste and the yoghurt with coconut cream. After 1hr of cooking, add 2 medium potatoes cut into quarters.

15mins before end of cooking, stir in 2 tbsp fish sauce and 2 tbsp lime juice.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

RECIPE TWO Chunky Beef and Cauliflower Pie S E R V E S: 4 P R E PA R AT ION : 10 minutes C OOK IN G: 2 hours 45 minutes

METHOD

INGREDIENTS 600g

Beef Chuck, Blade, Gravy or Brisket, 3cm diced

1 tbsp

olive oil

200g

button mushrooms, halved

2 cloves

garlic, finely chopped

2 tbsp

tomato paste

500ml

beef stock

1 tbsp

flour

2 bunches

spinach, washed and sliced

1 bunch

dill, finely chopped

2 tbsp

sour cream

½ head

cauliflower, cut into florets

2 sheets

butter puff pastry

1.

Preheat oven to 170°C.

2.

Toss beef in oil. Heat a large cast iron casserole pot and brown in 2 – 3 batches.

Set aside. Add mushrooms and garlic and cook until golden.

3.

Return beef to pan, add tomato paste and stir to coat. Add stock and bring to the boil.

4.

Cover with a piece of baking paper and lid and place in oven for 1½ hrs or until beef is almost tender. Top up with a little water or stock if needed.

5.

Remove casserole dish from oven, set aside.

Sprinkle in flour and cook uncovered for 4 – 5 mins, until sauce has reduced and is thick.

6.

Increase oven to 200°C. Add spinach, dill and beef, stir until combined. Stir in sour cream and then the cauliflower. Transfer to a 2L capacity ceramic baking dish.

7.

Lay pastry over the pie and press down the edges to seal. Make a slit in the centre for steam to escape. Bake uncovered for 40 mins, or until golden and puffed.

TIPS 1.

To reduce cooking time, try beef Rump.

Reduce stock to 250ml, skip step 3 and continue as per recipe.

2.

Try, English, baby or frozen spinach.

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RECIPE THREE Szechuan Beef Pie S E R V E S: 4 P R E PA R AT ION : 20 minutes C OOK IN G: 1 hours 40 minutes

METHOD 1.

Drizzle beef with sunflower oil in a bowl and toss to coat. Toast Szechuan peppercorns in a small frying pan until fragrant, be careful not to burn. Grind to a fine powder using a mortar and pestle.

2.

Place a large cast iron casserole dish over medium-high heat. Brown beef in 2 – 3 batches, add ground peppercorns, onions, carrots, parsnip, garlic, chilli, soy, sesame paste and stock and bring to the boil.

Cover and simmer for 1 hr 15 mins or until beef is tender.

3.

Mix a few tablespoons of the cooking liquid with the cornflour until it is a smooth paste and stir into mixture. Cook for 5 – 10 mins until mixture thickens. Add spring onions.

4.

Meanwhile steam sweet potato and mash with ginger. Preheat oven to 200°C. Divide pie filling between 4 x 1 cup-capacity ramekins and top with sweet potato topping.

5.

Bake pies for 15 minutes or until the sweet potato begins to brown and serve with steamed choy sum.

INGREDIENTS 800g

Beef Chuck, trimmed of fat, 2.5cm diced

1 tsp

sunflower oil

1 tbsp

Szechuan (or black) peppercorns

2

onions, cut into wedges

2

carrots, chopped on the diagonal

2 cups

parsnip, peeled and diced

2 cloves

garlic, sliced

1 long

red chilli, finely chopped

1 tbsp

salt reduced soy sauce

1 tbsp

toasted sesame paste (or tahini)

500ml

salt reduced beef stock

2 tsp

cornflour (heaped)

2

spring onions, sliced

SWEET POTATO TOPPING 500g

sweet potato

1 tsp

ginger, finely grated

4

steamed choy sum (or similar Asian green), to serve

SWITCH TO MAKE To change to a Chilli and stout beef pies with mushy peas — leave out the Szechuan peppercorns, soy sauce, sesame paste and spring onions. Use stout instead of stock and serve with mushy peas.

TIPS 1.

Save time and use lean beef mince instead of chuck. Reduce the cooking time to 30 mins and only use half the stock.

2.

Szechuan peppercorns are available from Asian grocers or in the Asian section of the supermarket. If you don’t have a mortar and pestle you can place peppercorns in a zip lock bag and whack them with a rolling pin.

3.

If you don’t have toasted sesame paste or tahini, substitute with 1 tsp sesame oil mixed with 1 tsp peanut butter.

4.

Make one large pie by using a 4 -cup capacity baking dish or 8 – 9 inch pie plate.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

RECIPE FOUR Crispy Country Style Ribs with Red Eye and Hand Cut French Fries

S E R V E S: 1

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INGREDIENTS

METHOD

115g

Beef Chuck Rib meat

1.

Preheat fryer to 175째C using Canola oil.

60ml

Red Eye gravy (recipe follows) as needed

2.

60ml

Canola oil plus, as needed, for frying

500ml

beef stock

In a large bowl, toss beef with herbed flour mixture until coated well. In a medium sized dutch oven, preheat 60ml of oil until smoking hot. Add beef, turning frequently, until golden brown on all sides.

200g

hand cut French fries

3.

Once beef is golden, add beef stock and cover. Place in oven for 1 hr at 160째C. Once cooked, remove beef from liquid; reserve liquid for Red Eye gravy (recipe follows).

4.

Place beef in deep fryer and fry for 1 min or until slightly crisp. Remove from fryer onto a tray lined with paper towels and refrigerate until cool.

5.

When ready to serve, place beef back in fryer and fry until crisp and heated through.

6.

Slice beef very thinly, place over crisp hand cut fries and top with 60ml of Red Eye gravy. Top with fresh herbs, if desired, and serve immediately.

1.

In a small saucepan over medium heat, add coffee beans to reserved liquid and reduce volume by 1/3 or until slightly thickened.

2.

Using a mesh strainer, strain gravy and return to dutch oven.

3.

Whisk in cold butter, honey and wholegrain mustard.

4.

Season accordingly with salt and pepper; set aside until ready to use.

Sea salt, fine Fresh cracked black pepper Herbed flour (recipe follows) for dredging

RED EYE GRAVY 480ml

reserved cooking liquid

10g

dark roast coffee beans, crushed

60g

unsalted butter, chilled

70g

honey

35g

wholegrain mustard Sea salt, fine Fresh finely cracked black pepper

METHOD

HERBED FLOUR 250g

all purpose flour

5g

fresh rosemary, minced

10g

fresh thyme, minced

10g

fresh flat leaf parsley, chopped

9g

sea salt, fine

6g

fresh finely cracked black pepper

5g

baking powder

METHOD 1.

In a large mixing bowl, combine all ingredients and mix well. Reserve until ready to use.

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

MASTER CLASS How to prepare Denver Steaks from the Chuck Undercut

1

1.

The Chuck Undercut is prepared from a Chuck Roll (Item No. 2275).

'Denver' steaks are cut from the Chuck Undercut. The Chuck Undercut is prepared from the Chuck Roll (Item No. 2275) and sits underneath the Chuck Eye Log (Item No. 2264).

Further preparation is required if the Chuck Undercut is to be cooked as a steak.

The Chuck Undercut has quite a coarse grain with long muscle fibres. To produce grilling steaks from the Chuck Undercut, choose meat that is highly marbled and aged.

MAY 2014

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3

4

6

7

8

8.

There you have the Chuck Undercut. Locate the grain to ensure you slice across it .

9.

Slice steaks 20 – 25mm thick. These steaks are known as Denver steaks in the US.

2.

Remove the Chuck Eye Log from the top of the Chuck Roll by following the natural seam starting at the top right hand corner.

3.

Continue to follow the seam down using the tip of the knife to gently push through the silverskin and connective tissue. Completely remove the Chuck Eye Log.

4.

Turn cut over.

5.

Remove the large muscle on the right hand side known as the Splenius by following its natural seam.

6.

Follow the muscle to the end by using gentle, small cuts to break through the connective tissue. This cut is perfect for braising and mincing.

7.

Trim silverskin and any excess fat.

5

9

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AUSTRALIAN BUTCHERS’ GUILD NEWSLETTER

BEEFING UP YOUR PROFITS Hedge Hogg

Beefing Up Your Profits Vol. 3

Beef and lamb are perfect first foods for babies and toddlers as they are a great source of iron and zinc, essential for healthy growth and brain development.

Iron and zinc-rich foods such as beef and lamb should be introduced at around six months of age to prevent deficiency.

Including beef and lamb in your baby’s diet is easy!

Simply adapt the family meal to the suitable texture for your baby’s stage of development by pureeing, mashing with a fork or cutting the food into small pieces.

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INGREDIENT

DESCRIPTION

1

2

4

10

20

UNIT

UNITS

UNITS

UNITS

UNITS

Beef Mince

85cL

1kg

2kg

4kg

10kg

20kg

Shredded Potato

Dried

200g

400g

800kg

2kg

4kg

Water

Boiling

500ml

1L

2L

5L

10L

Tasty Cheddar

Shredded

200g

400g

800g

2kg

4kg

Carrots, Peas and Corn

Frozen

250g

500g

1kg

2.5kg

5kg

Mixed Herbs

Dried

5g

10g

20g

50g

100g

250ml

500ml

1L

2.5L

5L

Tomato Sauce Foil Containers

16cm x 11cm x15cm

20g

6

12

30

60

12

24

48

120

240

Serves

Meat and Veg covered in a crisp potato topping is enough to tempt any child.

RETAIL PRESENTATION

P R E PA R A T I O N 1.

Place dried potato into large bowl.

Pour over boiling water. Stand for 10 mins. Stir in cheddar.

2.

Combine beef, 1/3 potato mixture, frozen diced vegetables, herbs and tomato sauce.

Press into 750ml capacity foil container.

Top with remaining potato mixture.

1.

CONSUMER INSTRUCTIONS 1.

Preheat oven to 160째C fan forced*.

Bake loaf for 45 mins, until golden brown and cooked through.

*

If using a conventional oven, you may need to increase temperature or allow additional cooking time.

Display in foil tray for oven ready dish.

SERVING SUGGESTION 1.

Serve with crisp green salad.

PROMOTIONAL OPPORTUNITIES *

Ideal for an easy meal for any season.