77 SUMMER
2018
SEE PAGE 14 FOR DETAILS
Hand-cut natural New Zealand skinless fillets, dipped in a delicious crunchy batter. Perfect for Fish Tacos, Seafood Baskets and Traditional Fish and Chips. Convenience without compromising on quality.
VIC / TAS (03) 9588 3200
NSW / ACT (02) 9741 2800
QLD (07) 3902 7000
SA (08) 8422 2000
WA (08) 9412 8500
All recipes featured in this brochure can be found at www.simplotfoodservice.com.au
77 SUMMER
2018
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K N OW YO U R SUPERFOODS
KEEPING E M P LOY E E S REAL
SUMMER TA K E AWAY MENU IDEAS
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22
32
INTERVIEW: BUCKLEY’S GEELONG
SAN SEBASTIÁN: SUN, CIDER & SKEWERED SNACKS
INTERVIEW: NORTH BURLEIGH SURF CLUB
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H E A LT H F O O D TRENDS 2018
AUSSIE’S HAPPY T O P AY M O R E T O E AT H E A LT H Y
DUMPSTER DIVE & S TAY A L I V E
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D I G I TA L MARKETING FOR SUCCESS
A R E Y O U R S TA F F EMBARRASSING YO U R B U S I N E S S ?
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KNOW YOUR SUPERFOODS
author
GLENN CARTLEDGE
While there is general agreement that the term “superfoods” is little more than a clever marketing creation, a growing desire amongst
Trends in dining come and go but one thing is
consumers to improve their health through
for certain: humans are fascinated by the
better food choices has meant the superfood
life-giving properties. In that context, it’s no
movement needs to be taken seriously.
the imagination of consumers.
possibility that some foods may hold powerful wonder the superfoods movement has captured Whether it’s goji berries, used in Chinese medicine for thousands of years, or oily fish, consumed by Eskimos who boast fewer heart health issues than Westerners, our appetite for superfoods is on the rise. cont’d
7
KNOW YOUR SUPERFOODS
According to global consultancy KPMG,
minerals. Many are rich in antioxidants,
Australians are more health conscious than ever.
phytochemicals (linked to reductions in the risk
It’s a fact underlined by the most recent
of major chronic diseases) or healthy fats.
Woolworths Trolley Trends Report. The
Broadly speaking, superfoods can be categorised
supermarket chain found health food sales had
as everyday or exotic. The science related to
increased by nearly four per cent in the past year,
everyday superfoods, such as broccoli and whole
with health food shoppers comprising 4.5
grains, tends to be more robust and widespread,
million of the supermarket’s total customer base.
while we have much to learn about some of the
Once upon a time, the health food aisle at the
more exotic varieties of superfoods, including
supermarket was home to a humble array of
moringa and coconut water.
nuts, grains and dried fruits but these days you’re
But human nature, being what it is, means the
just as likely to stumble across chia seeds as you
possibility of miraculous health benefits ensures
are dark chocolate.
the less-well-known exotic superfoods are
So what defines a superfood? Put simply,
growing in popularity.
superfoods are nutrient-dense and typically
Let’s take a look at some superfoods that have
contain significant doses of vitamins and
genuine claims to being, well, super.
KALE
SALMON
A member of the cabbage family, this dark-leafed
Due to being a rich source of omega-3 fatty acids,
vegetable offers a host of high quality nutrients,
research has shown that oily fish like salmon can
including vitamins A, C and K, along with
guard against cardiovascular disease and type-2
minerals most people could and should consume
diabetes. Salmon is also a useful source of vitamin
more of, such as potassium and calcium. Kale
D, protein and selenium, a trace mineral that
contains a range of antioxidants, which counter
studies show aids bone health. Salmon can be
damage to the body caused by free radicals. Sautee
prepared any number of ways, making it versatile
with extra virgin olive oil and garlic for a massive
as well as incredibly healthy.
health hit.
8
ACAI BERRY
POMEGRANATE
Native to Brazil, acai is another berry with high
A berry fruit, pomegranate is an excellent source
levels of antioxidant, amino acids and fibre. Acai
of vitamins A and K. It also contains iron and
berries boast a fatty acid profile similar to olive oil
antioxidants such as ellagitannins (ellagic acid),
with the attendant heart health benefits. Many of
which have known anti-cancer properties. Studies
the wilder health claims about acai have been
suggest pomegranate’s punicic acid may have
discredited but laboratory studies (not yet
some benefit in stalling heart disease.
replicated on humans) show that acai could have cholesterol-lowering capabilities, as well as cancer fighting and anti-inflammatory properties.
AVOCADO
CHIA SEEDS
QUINOA
Avocados contain such a wide variety of nutrients
Nutritionally dense, chia seeds are loaded with
Quinoa contains important nutrients. Being
they are justifiably labelled a superfood. Rich in
essential vitamins and minerals. It’s plausible that
lower GI than rice, it is an excellent choice for
healthy monounsaturated fatty acids, vitamin E
chia seeds can help with weight loss as these
those at risk of or living with diabetes. It is also
and fibre, avocados also contain more potassium
fibre-rich seeds absorb large quantities of water
very high in protein and fibre. Trace nutrients
than bananas. An increased potassium intake has
and expand in the stomach to create a feeling of
found in quinoa may provide the best health
been shown to reduce blood pressure in people
fullness. Chia seeds are low in carbohydrates but
benefits of all. These include flavonoids, which
with hypertension. Avocados are filling and can
high in fibre and, gram-for-gram, contain more
have shown in animal studies to have
be added to a salad or spread on whole grain
omega-3 fatty acids than salmon. The seeds can
anti-inflammatory, anti-viral and anti-cancer
bread.
be eaten raw and make a great addition to
effects. Importantly, quinoa is not expensive and
yoghurt, smoothies, porridge or other cereals.
is easy to prepare.
PREVENTION NOT CURE The growing focus on superfoods does have its
dangerous consequences.
drawbacks with experts warning that people
"No food, including those labelled “superfoods”,
should not consider them as a replacement for a
can compensate for unhealthy eating," she said.
healthy, balanced diet and exercise.
"If people mistakenly believe they can 'undo' the
In fact, Dietician Alison Hornby told the United
damage caused by unhealthy foods by eating a
Kingdom government’s National Health Service
superfood, they may continue making routine
there is a danger people could overplay the role of
choices that are unhealthy and increase their risk
superfoods in their diet, leading to potentially
of long-term illness."
9
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BUCKLEY’S ENTERTAINMENT CENTRE author
BILL ANAPLIOTIS
WHAT MADE YOU WANT TO BECOME A CHEF IN THE FIRST PLACE?
DO HAVE ANY ADVICE FOR UP AND COMING CHEFS?
My favourite food is my mother’s homemade
WHAT DO YOU THINK ARE THE BIGGEST TRENDS IN THE INDUSTRY?
Greek food. It was her food, and my family’s
TV shows like Master Chef have changed the
Continue to challenge yourself, set goals and
love of cooking that inspired me. I studied home
way the average person looks at food. Now,
continue to up-skill.
economics at school and from there sought a
more than ever, people eat with their eyes.
cooking apprenticeship. I’ve since worked as a
Presentation has become very important to
chef at several reputable restaurants around
diners. Using flowers as an edible garnish seems
WHAT’S YOUR FAVOURITE PRODUCT AT THE MOMENT?
Lorne, and ended up here at Buckley’s in
to be more widely used at present. Some of the
My favourite product is Edgell Supa Crunch
Geelong, where I’ve been for the past 6 years.
new culinary trends are easier to keep up with
Ultrafast chips. They hold their crunch longer
I’d like to think one of my strengths is my
when working in fine dining restaurants, than as
than any other chip in the marketplace, taste
loyalty; I enjoy staying at one venue and
a chef in a club. This is predominately due to the
great and the customers love them.
regularly reinvent the menu to keep staff
size of the menu. Clubs provide a much wider
challenged and customers happy.
selection of dishes.
WHAT DO YOU ENJOY WHEN YOU’RE NOT IN THE KITCHEN?
WHAT CHALLENGES ARE AFFECTING THE INDUSTRY AT THE MOMENT?
When I’m not cooking I’m a passionate
Skilled, qualified chefs are difficult to
supporter of the Essendon Bombers and love
find. Young people are reluctant to take
attending any AFL games. I also love dining out
on and complete apprenticeships. Split
and trying different cuisines.
shifts and weekend work isn’t appealing
WHAT’S THE MOST IMPORTANT PIECE OF EQUIPMENT IN YOUR KITCHEN?
You should never stop learning as a chef.
to them. I think there’s a shortage of chefs and this situation will get worse in coming years.
I believe the most important piece of equipment in our kitchen is the stick blender. It helps us prepare large volumes of food quickly and effectively.
11
CREATIVE VEGETARIANISM Plant-based is a market trend that shows no signs of slowing down. The Good Food Institute estimates that this past year, plant-based food sales have grown by 8.1% reaching a high of $3.1 billion. In particular, vegetarian ‘junk’ food continues to grow in popularity. Vegetarians just don’t want to miss out, and faux meat companies such as Beyond Meat and Like Meat have responded strongly, producing 100% vegan beef burgers, crispy bacon bits, shredded chicken and pulled pork. Not only do these look and taste like the real deal; they also bleed, smell, and brown on cooking like real meat. In fact, just this year the world’s first vegan fried chicken takeaway shop opened its doors in London. What does this mean? Call it vege-curious but society seems to have an appetite for turning typically meat-based dishes into plant-based ones. With an even greater demand for innovative vegetarian and vegan foods in the New Year, it is time to show some vegetarian love. GUT HEALTH Healthy guts aren’t just good for digestion. There is plenty of research linking gut health to the author
ROXANNE TAN
immune system, mood and mental health, appetite control, and even inflammation in the body. This means foods that fuel our good gut bacteria will trend upwards as research continues to reveal more about the importance of gut health for overall wellbeing. In fact our intestinal microflora can be altered within just a few short hours following a meal. If gut bacteria was the lock to good health, prebiotics (non-digestible food fibres) and probiotics are the key. What does this mean? It’s good news for foods high in fibre such as wholegrains, legumes and vegetables as well as fermented or cultured foods such as kimchi, sauerkraut and yoghurt. Watch out for high-fat foods since these can be detrimental to gut health.
12
H E A LT H Y FO O D IS N O W M AIN ST RE A M. WIT H T H E N E W Y E A R L O O MING O VE R U S, W E FIN D O U R S E LV E S A S K IN G WH AT G AS T R O N O MICA L O F F E R IN G S WIL L EN T IC E T HE M AS S E S N E X T YE A R . WH AT DOE S
SALTY HABIT The health experts have spoken; salt will be
2 0 1 8 H AVE IN ST O R E ? L ET ’ S TA K E
public enemy number one in 2018. With research attributing 1.65 million global deaths to
A SN EA K P E A K O N T H E O T H ER S IDE
eating too much salt each year, VicHealth is working with the Heart Foundation and The George Institute to reduce average salt intake in
O F D E C EM B ER A N D FIN D OUT. . .
the general population. With fat and sugar now out of the limelight… it’s time to shake our salty habit. What does this mean? With public scrutiny focused squarely on sodium, go easy on the salt shaker, choose low sodium sauces, and watch serve sizes. Remember to use spices and herbs to boost the flavour on your chips in place of salt, or even better yet – hold the salt! Start slowly and build your way up… you’ll be surprised how your tastes, and your customers, can adapt to salt levels.
DIGITAL DINNING As if scrutinising food with our eyes wasn’t enough, mobile phones are now being used for more than just Instagram in the dining room. Take a picture of your meal and an app will tell you how many calories and nutrients you are
CONSCIOUS CONSUMERISM
about to consume. Health experts are in two
These consumers like to know where they eat
minds on this, saying that while it could be good
and that what they are eating is good for the
for those looking to eat better, it could also
world. They are attracted to zero waste
exacerbate unhealthy obsessive behaviour and
restaurants, food establishments supporting local
anxiety surrounding meal times. Sceptics also
producers and those giving back to charitable
criticise the accuracy of apps being able to
causes. The aptly named ‘conscious consumer’ is
calculate nutrition content based on image
serious about global health and sustainability.
alone, but tech savvy diners say bring it on.
What does this mean? Food businesses doing
What does this mean? No one can predict how
the right thing by these customers are shouting
popular these calorie-counting phone
their stories from the rooftop and those caught
applications will be. However, watch out for this
for unsustainable practices are quickly changing
trend, as it will inevitably lead to increased
their tune. One caveat to this trend is that
demand for healthier meals from consumers
consumers will not always be willing to pay
dining out. Friend or foe, this technology is
more for this ‘feel good’ factor.
here!
CARROT PATTY AND TOFU VEGGIE SLIDERS
KIMCHI SOUP WITH CHICKEN RIBS
13
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FOODSERVICE Dairy for Today’s Professionals
author
GLENN CARTLEDGE
MARKETING TO THE MASSES USED TO BE EASY. RADIO, NEWSPAPERS AND LETTERBOX DROPS WERE STAPLES OF AN EFFECTIVE PROMOTIONAL CAMPAIGN, ALONG WITH A GOOD REPUTATION SPREAD BY WORD OF MOUTH. BUT THE RISE OF DIGITAL MEDIA, DRIVEN BY OUR EVER-GROWING ENGAGEMENT WITH SCREEN-BASED DEVICES, HAS TURNED MARKETING ON ITS HEAD.
Digital marketing is a catchphrase for a diverse
LET’S START AT THE START
Are you getting enough hits to your site? If you
set of advertising channels, from e-mail, SMS
For most businesses, a website – even a simple
are selling online, could your conversion rate be
and Internet display advertising to search engine,
one – is now an essential first step in becoming
improved?
content and social media marketing. But one
known and building trust. Your website is an
Search engine marketing is an important
thing is for certain: if your business isn’t doing
enormous opportunity to explain how your
consideration for driving visitors to your
one or more of the above, then it needs to get its
business is unique, establish the way you do
website. If you own a café in Glebe, Sydney, and
head in the game! In its simplest sense,
things and begin to build a relationship with
a search in Google for “Glebe cafés” doesn’t yield
marketing is the art of attracting and retaining
your customers. Shopify, Big Commerce and
a listing for your business on the first page or
customers through various methods of mass
Sites ‘n’ Stores can all create good-looking
two, then an investment in a search engine
communication. The end goal is always to
websites for less than $1,000. It’s important to
optimisation programme could be worthwhile to
deliver a return on investment that makes the
monitor traffic to your website. Are there certain
attract new clientele. Once these building blocks
whole effort worthwhile. So how can a food and
pages that are more popular than others?
are in place, it’s time to consider whether a
hospitality business make digital marketing work
Can the content on those pages be more
deeper use of digital marketing channels will
for it?
prominent on your site?
benefit your business.
cont’d
17
SEO SEARCH ENGINE OPTIMISATION The aim is to be found when someone “Google’s” for your service or business type. You do this with honest yet highly descriptive text on your web page, particularly in the naming of the page. i.e.: ‘Pub’ ‘Adelaide’ ‘Food’ ‘Beer’ ‘Bistro’ ‘Parma’ ‘Parmigiana’ ‘Chips’ It’s critical to be featured on the first page of results so potential customers read and re-read your search result.
WHAT CAN DIGITAL MARKETING DO FOR ME? A compelling feature of digital marketing is the ease with which its success can be measured.
EDM ELECTRONIC DIRECT MAIL Not to be confused with ‘Electronic Dance Music’ EDM’s are essentially promotional emails sent out to existing and potential customers. The hard part is building a database of email addresses - try promotions or competitions during service in your venue where people need to enter their email to enter. e.g.: “Order a parma and fill in your details for your chance to win a $100 gift card”
Clicks and conversions can provide digital advertisers with instant data. This means your business can put its toe in the water, trialling a number of different approaches at a relatively low cost to see what works best. Varying the messaging within a digital campaign is also much easier than it has previously been with traditional media. It is not uncommon for agencies and advertisers to adjust the creative in the middle of a digital campaign in response to effectiveness measurements. Says Nick Morgan, managing director of Melbourne-based brand and digital marketing experts Pugh Morgan, “Even the most basic of activities is completely measurable with data. You
INTERNET / SOCIAL
18
can test and learn to get a feel for what’s right for your audience. Does is work? If not, you didn’t spend a fortune doing it. A good agency can help
AD CHOICES / TARGETED SOCIAL MEDIA ADS These are paid ads that target people you specifically want to reach. If someone has visited your website once and you have Ad Choices website ads, they will see your ads frequently on other websites in the advertising space that supports Ad-choices. The same goes for social media - paid advertising targets a specific demographic you want to attract to your business.
you test and learn and prepare the right pathway
Tip: If you’re a burger place you may want to target people who like Instagram pages of other outlets like you or people that follow popular accounts like ‘BurgerLovers101’
straightforward as it might appear. Just reaching
for your brand.” Put simply, digital channels provide advertisers with more agility than they’ve ever previously enjoyed. TAKING YOUR MESSAGE TO THE (DIGITAL) WORLD The next question every business needs to ask is: how do I best reach my customers? While data shows Australians are using their digital devices at unprecedented levels, the answer is not as your customers may not have the desired effect if they are not ready for your message or if the chosen environment doesn’t allow you to effectively convey what you have to say.
According to Morgan, “Good digital marketing
YouTube is a great how-to resource for the
involves a multi-channel plan comprising owned,
likes of Facebook advertising.”
earned and paid media. Each works off the other.”
Larger, more established businesses are spending
However, he says for many food and hospitality
ever-increasing sums to gain an advantage in the
businesses it may be prudent to initially focus on
digital marketing sphere. Use of an agency for
popular platforms such as Facebook and perhaps
these companies is a non-negotiable in order to
Instagram. “There are so many different
access digital strategists, database managers and
opportunities within Facebook from which you can
top-end coders and creative staff. At this level,
drive a return. It has by far the biggest reach.
the likes of reputation management and app
Facebook is a place where millions of people are
development are in the frame.
and you don’t have to spend a fortune.”
IT’S A MATTER OF TRUST
GO ONE-ON-ONE
Finding a digital environment in which to
One of digital marketing strengths is its ability
advertise has another unique complication.
to open up dialogue with a business’s customers.
According to a recent study by the global
While social media can be helpful for building
executive network CMO Council, 48% of
two-way relationships, the humble e-mail
people will abandon a brand if it shares space
remains an outstanding form of personalised
with “objectionable” online content or fake news
communication.
websites. Advertising agency network Havas
Investing in a quality e-mail marketing
recently found Google to be the most trusted
campaign includes managing a database of
online brand by Australians, making its suite of
e-mail addresses, creating a visually appealing
advertising options, including pay-per-click
e-mail template and keeping the text contained
(PPC) search and YouTube, a good place to start.
within both on-point and concise. Two of the best-known online e-mail management resources are MailChimp and Constant Contact.
THE LAST WORD Of course, no business should expect digital marketing to be the beginning and the end of an
MANAGING THE DOLLARS
effective promotional strategy. Any marketing
If you run a small business with a limited
professional worth their salt will consider every
budget, Morgan believes it is difficult to justify
possible marketing and advertising channel to
engaging a digital marketing agency. He told
meet the goals of your specific business and its
Food for Thought that businesses in this
strategic challenges. A lot of wasted energy is
position “Should put aside a couple of grand a
spent comparing the virtues of digital marketing
month and find a freelance marketer or a freelance
with traditional forms of marketing. The reality
creative to help provide some direction.
is, your business is unique and its goals are
“Focus on limited channels, get yourself some
specific. Your business needs to identify the
traction within those and don’t spread yourself too
marketing channels that will deliver you a
thin. If you have to do the grunt work yourself,
superior return on investment.
19
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KE E PING EM P L OYEES REAL [ THE POWER OF TOUGH LOVE ] author
WENDY MEAD
We talk a lot about how to keep our employees
When an employee takes advantage of a
change in their behaviour by a specific
happy, and keep our employees in general, but
company’s flexibility, the company needs to
deadline, or you will be forced to take the next
we don’t always talk about how that works in
decide what it will not be flexible on. Decide
steps.
reverse. The employee-employer relationship
early on what rules will be rigid, what the
After that, if the employee chooses to continue
needs to be mutually beneficial, so if one side
consequences for breaking them are, and make
breaking the rules, they’re telling you they don’t
isn’t delivering, then it’s not working.
sure to stick to them across the board.
care about or respect your business. In that
So while businesses need to be open to
If someone breaks the rules, first things first,
case, they’re not the right fit for the company,
collaboration and flexibility to make sure the
talk to them and listen. Maybe they were
and disciplinary action will need to be taken.
arrangement works for their staff, sometimes
unaware they were breaking a rule, or didn’t
While not an easy decision, it will at least set an
staff need to accept that some rules are in place
realise why it was important. Or perhaps they
example that you will stick to your guns. A
to ensure the business works at its best and can’t
did know, but there’s another reason behind
good company will be flexible and supportive of
be broken.
their actions. Clear the air first, because it could
their staff, but also dish out the tough love
Occasionally, errant staff members take
simply be a misunderstanding.
when needed. It will be for the best for both
advantage of a company’s generosity and
If, despite clearing things up, the employee
employees and employer, and make for a good
consequently hold the company hostage. That’s
continues to flout the rules, lay down the law.
relationship.
when we need to use tough love. This isn’t always
You’ve decided those rules can’t be broken, so
the case of a toxic employee, but a difficult worker
stick to it. Implement the consequences you
can sometimes be an even more challenging
previously decided upon. Give the employee
situation because the solution isn’t clear.
warning; tell them that you expect to see a
www.pinnaclepeople.com.au
21
San Sebasti sun, cider & skewered snacks
author
CLANCY HAMMOND
Meandering along the beachfront promenade,
drink in one hand and pintxos in the other.
move onto the next bar. So a floor lined with
you forget the pressures and stresses of everyday
Pintxo, meaning pierced, are small morsels of
little tooth picks and white serviettes was a sign
life back home. The only decisions you need to
food, often on bread where the topping is
the place was a favourite with the locals and
make here are whether to go for a walk or a
secured with a toothpick. A tradition that began
therefore the pintxos would be extra amazing.
swim, and at which bar to start your 4 hour
many years ago when bar owners started serving
Once you settle on a place, the next question is
lunch affair! This is a life I could have gotten
complimentary pintxos to attract more
which pintxos to pick? The bar is generally full
very used to!
customers and keep them coming back for more.
(and I mean FULL) of plates with every kind of
After working up an appetite, something you
But which bar to pick? One tip we learnt from a
pintxos you could think of; slices of baguette
need to bring to San Sebastian along with your
local is the dirtier the floor the better – a
topped with tomato, goats cheese and sundried
bathers and hat, we made our way into the old
concept hard to grasp coming from a culture
tomato, jamon croquettes, dried apple with liver
town to find something to eat. Well, we didn’t
where you steer clear of dirty places. But not
or octopus and olive skewers. The list goes on!
have to look very hard! The cobblestoned streets
here! Once the locals have finished eating their
Not only is there a selection of delicious morsels
and alleyways are lined with pintxo (pronounced
pintxos they simply drop their tooth pick and
on the bar to fill your mouth, there is also a
pincho) bars with people spilling out of them,
serviette on the ground, finish their drink and
menu you can choose from. Most pintxos bars
22
ián Looking out over the blue waters of the Bay of Biscay and the thousands of sun-kissed bodies sprawled over the sand, I instantly fell in love with San Sebastian.
don’t have menus in English so it’s a lot of guess
steak, though it’s not for the faint hearted!
a barrel three times your size and you have to
work but we found pointing at whatever anyone
Expect the steak to arrive on a large plate with
catch the stream of cider in your glass while
else was ordering that we fancied was an easier
each side of the bone cut off and sliced with a
standing about a meter from the barrel. This
way of knowing what we were going to get. Safe
beautifully grilled outside and the inside to still
process aerates the cider releasing aromas which
to say though we found everything delicious, so
be moo-ing (even if you have asked for it to be
according to the cider makers is the best way of
jump in the deep end, be brave and order
cooked medium!). We first experienced this dish
drinking cider.
anything and everything!
at one of the well-known cider houses just out of
Even though San Sebastian is ticked off the
There are so many places to choose from it’d be a
San Sebastian and were blown away by the
bucket list and we managed to eat our way
waste to sit all afternoon at one bar. Generally,
juiciness and tenderness of the meat. And paired
through 4 days of gastronomic delight, we still
the locals will have 2 or 3 pintxos, enough to last
with their unique Basque cider it is truly
feel as if there are so many pintxos our taste buds
one drink, then move onto the next bar. So get
something you will never forget. Especially the
have missed and are craving for more! San
your steps up and peruse what’s on offer.
whole experience of ordering a cider – here you
Sebastian is certainly a place not to be missed.
If you’re after something more substantial then
take your glass into the next door barrel room
you can’t leave without sharing a bone-in ribeye
where the cider maker will flick on the tap from
23
au s s i e s h a p p y t o p a y m o r e t o
E AT H E A LT H Y Australian families are spending a combined
the dominance of social media as a driving
$13.6 billion extra each year on ‘healthy
force in mainstream food trends,” Foster
other aussie eating statistics
eating’ trend foods a new study has found.
said.
•
Eating habits have changed within the past five years for 81.7 per cent of all Australians
According to the Modern Food Trends Report, published by insurance comparison
the power of social media
provider, Choosi, 85.7 per cent of all
Choosi reported that approximately 36.8 per
Australians say they are currently trying to
cent of Generation X and more than one in
follow a healthy diet.
five Baby Boomers let social media influence
The decision is however coming at a cost,
their eating behaviours.
meals at home with 70.1 per cent saying they
with families spending AUD $4,515 more
Half of all Australians surveyed feel inspired
do not wish they could spend more on eating
each year in order to eat healthy or to follow
by others’ social media posts about food and
out or home delivery.
a special diet.
close to a third post pictures of food they
Choosi spokesperson, Katerina Foster, said
have made or eaten themselves.
Australians are now subjected to more
About 22 per cent take diet advice from
information than ever on healthy eating.
social media posts.
•
on buying groceries, $89 on eating out and $21 on home delivery each month. •
•
came to meal choices, whereas we now see
24
Australians are happy to cook and eat their
Close to two in five Australians usually spend between 11 per cent and 20 per cent of their total income on food.
•
Close to a third usually spend 21 to 30 per
•
One in five usually spend 10 per cent or less
cent of their total income on food.
“Aussies were traditionally influenced by their network of friends and family when it
Australians are spending approximately $377
of their total income on food.
YOU'VE REINVENTED YOUR CLASSICS.
WE'VE REINVENTED OURS.
NEW NO COMPROMISE NEEDED. Once thought to be impossible, Knorr’s reinvented gluten free Rich Brown Gravy maintains the rich, meaty taste and smooth, velvety consistency you’ll want to serve with all your classics.
To find out more and order a sample, visit ufs.com
ARE YOUR STAFF
EMBARRASSI YOUR BUSINESS? In the last edition of Food for Thought, I discussed the principle of “there is no such thing as bad publicity”. I highlighted three food businesses that probably wished that they had not received any publicity – mainly because the publicity they received, highlighted some pretty bad food safety practices. Given that I try to focus on the positives, rather than the negatives, I would like to provide a list of some of the things you may (or may not) have considered looking at…
5. If you have an open kitchen, do you have chefs: a. With the tea towel slung over their 1. Where employees smoke? Is it on or around
shoulder or tucked into their apron that is
the rubbish bins? Are they in the laneway out
used for everything including wiping drips
the back or worse – are they sitting in the
on the edge of a plate, to wiping the blood
gutter (on the kerb in their uniforms)?
off a board, to drying hands, wiping sweat
2. What do your employees wear to work (or
off their brow, cleaning their knife etc.;
when they leave on a break)? Are they
b. That don’t keep their kitchen clean?
wearing their uniforms to work (on public
c. That are defrosting food on the bench (or
transport, in the car with their dog, on a bike etc.)?
in front of a ceiling fan)? d. Working closely side by side – one cutting
3. What do your employees wear when they go
up cooked duck, and the other person
to the toilet? Are they removing their aprons and gloves? (Food businesses in food courts
using a cleaver on raw chicken… e. That have food items balanced on the top
that share toilet facilities with the general public need to be extra careful);
of rubbish bins? f.
4. What do your employees do while wearing food handling gloves? Are they taking out
without cleaning or sanitising; g. Doing food preparation in the same sink
rubbish, picking up dropped items from the floor, touching their face, nose, mouth or
That use the same meat slicer all day
that the cleaner uses; h. That pickup items that have dropped on
hair, or are they handling money?
the floor; i.
Starting clean up while food is being served (especially when the grill gets cleaned);
26
ING 6. What about a foodservice business with a
With all of the above points, think about where
display? Are you:
a member of the public (or your competitors)
a. Topping up old food containers with
could take a photo or video? Also consider that I
fresh food? b. Keeping food (at the end of the day) that
am telling you this, as I have seen every single one of these points (Yes… I have seen a chef in a
has been on display all day (i.e. Kebab
shopping centre go to the toilet with food
meats)?
handling gloves on).
c. Using the same tongs, hands or gloves for raw meats and ready to eat foods?
Hmmmm yum or… Food for thought…
7. What sort of vehicle do you use for picking up food items (including emergency deliveries);
Eat well. Eat safe!
8. In a hotel, is the housekeeper cleaning your toilet before they wash the coffee cups and water glasses? 9. In a bar, does the barman wash their hands after returning from taking the bins out, cleaning tables (including ash trays) or connecting a new keg, before they scoop ice into your glass?
author
GAVIN BUCKETT E: admin@GourmetGuardian.com.au W: www.AustralianFoodSafety.com.au P: 1800 FOOD SAFETY (1800 366 372)
27
cauliflower grilled cheese toastie
makes 10
2.5kg Edgell IQF Cauliflower Florets 500g beaten eggs 250g Perfect Italiano Parmesan Shredded 500g Mainland Tasty Shredded 400g sliced ham
28
surf & turf burger
makes 10
10 Tip Top Brioche Style Buns 4.5" 200g Hellmann’s Tartare Sauce 100g shredded cos lettuce 400g avocado slices 400g sliced tomato 10 Colonial Farm Great Aussie Burger 10 Anchor Burger Cheese Slices 1kg I&J Crumbed Squid Rings 1.5kg Edgell Beer Battered Diamonds
loaded chiko roll makes 10
10 Chiko Rolls
200g drained jalapenos
100ml chipotle mayo
20g chopped coriander
400g diced bacon
250g guacamole
500g deseeded chopped tomatoes 1.5kg Edgell Supa Crunch Ultrafast Chips
29
coconut prawn and charred peach salad
makes 10
1kg I&J Coconut Crumbed Prawns 350g sliced cucumber 350g peach halves 200g sliced red capsicum 100g shredded cos lettuce 100g rocket 240g drained Edgell Black Beans Thai red curry dressing
asian crumbed chicken salad 30
4 Culinary Select 190g Premium Chicken Schnitzels 250g bean shoots 200g julienne carrot
100g roasted peanuts
900g finely shredded wombok
100g sliced spring onions
350g finely shredded red cabbage
Lime & sesame dressing
100g mixed Asian herbs (coriander, Vietnamese mint, Thai basil) 500g drained Edgell Corn Kernels
makes 10
fattoush salad
makes 10
200g tri-colour quinoa 50g roasted pepitas 75g roasted almonds 100g rocket 400g I&J Falafel 500g drained Edgell Chick Peas 250g quartered grape tomatoes 200g diced cucumber 3 Culinary Select Tortillas 12" Tahini dressing
31
Catering Manager
ALEX MCKERCHAR
NORTH BURLEIGH SURF CLUB IS LOCATED AT THE NORTHERN END OF QUEENSLAND’S FAMOUS BURLEIGH HEADS ON THE GOLD COAST. FROM SUNRISE TO SUNSET THIS CLUB PROVIDES A PICTURESQUE BACKDROP FOR ANY OCCASION. FAMOUS FOR THEIR LAIDBACK WEDDINGS, FUNCTIONS, AND GENERAL SOCIAL EVENTS, NORTH BURLEIGH SURF CLUB HAS LONG BEEN A STAPLE IN THE BEACH CULTURE OF THE GOLD COAST. WE CHAT ALL THINGS HOSPITALITY WITH CATERING MANAGER ALEX M CKERCHAR...
HOW DID YOU GET STARTED IN THE INDUSTRY? With a family history built around the butcher industry, my passion for food was in-built from a young age. Not excited by the early hours involved in being a butcher, I drew a passion instead for cooking from my mother, aunty and grandmother and their time spent preparing delicious home-cooked family meals. From there I chose to become a chef and further my family’s history in the food industry. WHERE HAVE YOU WORKED? From cafés to 5 star hotels, ski resorts to mining camps, I’ve worked all over. However my most notable employment to date has been Pier 9 and Custom’s House in Brisbane. WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? Proably Kylie Minogue, John Howard, ACDC, and the Australian Cricket Team. HAVE YOU EATEN OUT YOURSELF LATELY? Charlie in the Palazzo – the Michelin Star restaurant, formally owned by the famous Charlie Trotter. It was an absolute joy to see how they prepared their food and made the entire dining experience a feast for the senses.
32
TYPE OF FOOD
MODERN AUSTRALIAN
NUMBER OF KITCHEN STAFF
14
AVERAGE COVERS PER WEEK
h
y... m B g, ,
3200 PER WEEK
WHAT HAS BEEN YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?
ANY ADVICE FOR THE NEXT GENERATION OF CHEFS COMING UP?
Presenting at the Chef ’s on Show at the Gold
Stick with it. It’s not all neon lights but with
Coast Arts Centre. The brief was to deliver a full
passion and choosing the right direction you will
organic selection to the viewing public.
WHAT’S YOUR SECRET TO SUCCESS?
Unfortunately my support chef was unable to
The secret to success is a combination of having
attend last minute. I was the only solo operator
a passion for what you do and drive from others.
and was able to deliver as promised on the
This leads to enjoying a rewarding career while
organic food requirement despite the lack of
surrounding yourself with a team of people that
staff. This gave me a great sense of achievement
share your passion. This creates the right work
considering all the other chefs on display had a
environment to continue to deliver top level
multitude of help and support.
consistently over a long period.
The industry will more than likely evolve with
WHAT’S A STAPLE DISH ON THE MENU?
WHAT ARE YOUR THOUGHTS ON THE INDUSTRY?
conscious foods. With the fitness industry
I really enjoy preparing and serving our iconic
The industry is in a place at the moment where
having such a culture of clean eating I can see
Gold Coast Fish and Chips. Being a surf club it
the customers are dictating the menus to a
that the food industry will need to follow suit as
is a staple on our menu and the feedback is
point. Many facilities are trying to cater their
their will be more and more people wanting
always first class. We use the I&J Crispy
menu for everyone rather than delivering their
clean or organic options on an everyday menu.
Battered Hoki and the Edgell Supa Crunch
staple menu with some specials. In a modern
The industry will also need to look at ways that
Steakhouse Chips. People love this simple and
day where customers are spoilt for choice it is
food delivery processes through the likes of Uber
iconic meal and I am always pleased with the
becoming increasingly common for menus to be
Eats doesn’t impact the industry but is a
consistency I get.
long and no specific profile unique to them.
streamlined process for all venues.
make it through. There is always a light at the end of the tunnel, although sometimes you need to grind through the tough times and not so good conditions to eventually get the reward. WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS? the new trends of organic eating and health
33
The only deep frying oil used by William Angliss Institute. Freddy Bosshard Professional Cookery Teacher at William Angliss Institute
Watch one of his deep frying Masterclass videos at: www.peerlessfoodsservice.com.au/support
Culinary professionals understand the difference... William Angliss Institute Professional Cookery Teacher Freddy Bosshard understands that great dishes start with great oil; an oil with a neutral taste, longer fry life and superior drain off. That’s why Freddy insists on only using Formula 40 deep frying oil, to give his apprentices the best start to a world class career in food.
Standard frying oil
Formula 40
( thinner base )
( superior thicker, robust base )
Long fry life. Thinner oils compromise fry life and quality.
Long fry life. Formula 40’s robust base ensures frying quality time after time.
Superior drain off. Thinner oils have a lower smoke point allowing more time for oil to absorb into the fried food.
Superior drain off. Formula 40’s higher smoke point ensures crisper, tastier fried food.
Neutral oil taste. Many frying oils leave a distinct oil taste.
Neutral oil taste. Formula 40 retains food’s natural flavour.
More Economical. Cheaper oils end up costing you time and money with increased oil changeovers.
More Economical. A more stable oil base ensures a longer fry life, saving you time, money and oil changeovers.
High Smoke Point. Many vegetable / seed based oils have a low smoke point which creates unnecessary oil absorption into food.
High Smoke Point. A high smoke point seals food faster and reduces oil absorption.
Order your 20L tin or 15L bag in box today through your local distributor. For further oil advice or technical support contact Peerless Foods on 1800 986 499 or go to peerlessfoodservice.com.au / peerlessfoodservice
pre-sliced BUNS
Heavy glaze
Sweet, buttery note
Soft, yellow crumb
4.5" Brioche style BUn
9295
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TM
author
ANDREW BRIESE
One of the great things I learned in the kitchen happened on my first day as an apprentice chef. On this day I was working in the corner of the
Table 2 below shows how I would record waste:
table 2 - wastage chart
kitchen when a little man I had never seen before walked in. He told me to grab the
DATE
kitchen bin and come with him.
The date the wastage occurred.
Back then I did what I was told, so I followed him out to the lane where he told me to tip the
ITEM WASTAGE A description of what was wasted.
REASON An explanation of why the wastage occurred. Could we have prevented wastage? e.g. Change the menu description or ask staff to push the dish.
bin contents on the ground. I thought he was crazy. He walked around the bin, talking to
PEOPLE INVOLVED
SUPERVISOR SIGNATURE
Was any one person involved in the loss? Do we need more wastage training?
Make sure the supervisor knows about the loss.
TOTAL COST Cost from database of ingredients or recipes.
himself, saying, ‘$2, $4, $7, $8.50’. He then turned to me and said you have wasted $21.50
The waste chart should include:
The biggest mistake you can make is to use this
of my money. It was then I realised that he was
•
who is involved in the loss
report to discipline staff. They will stop filling it
the owner of the pub! His philosophy was that
•
what is actually lost
in. It should be used as a training tool and as a
nothing should be thrown away if it could be
•
when the loss is occurring, same day, same
fact finder to help lower your food cost.
used for something else or added to another
chef, same waiter
recipe. He believed that instead of throwing 8 of
•
where the loss is occurring, same kitchen
Now go and jump in that dump master and see
the outside Cos leaves in the bin they could have
•
how the loss is occurring, training issue
how much money is being wasted, it could be
been shredded and placed on the bottom of the
•
why the stock is being lost, careless
your pay rise!
oysters saving the good leaves. His pet hate was dishes that had gone off, why
Using this chart:
were waiters not pushed to sell them before they
•
you can see the problem straight away
went in the bin. He made me understand that it
•
see why the problem has occurred
is money we are wasting. This has made me even
•
see who has been involved in the problem
more ruthless about what goes in the bin. We
•
this is not an excuse for a high food cost, it is
purchase food for one reason, to sell it. If it is
a reason that needs to be fixed.
not being sold you should investigate why not.
37
cauliflower with cheese
pearl couscous vegetable mix
scalloped potato quinoa with brown rice vegetable mix
sidewinders beer battered chips
‘tis the
Season... to give and to get
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