Issue 43
Merry
Xmas from everyone at
Get Involved, Get Rewarded. When you enter competitions and fill out surveys with Food 4 Thought Magazine, you provide us with feedback from an industry perspective. Your feedback is vital to us continuing to provide an improving, relevant foodservice magazine. In return for your opinions and interaction with us, we have provided you an extensive range of gift card rewards from your favourite retailers. To see our full range of gift cards head to www.f4t.com.au And remember: When you get involved, you get rewarded!
Happy
Festive Season
I trust you’re truly in the swing of things now and that all your preparations are in place for the silly season. If all goes as planned we’ll be welcoming in the new year and saying goodbye to 2012 before we know what hit us. And what a year it’s been… Food 4 Thought and its partners joined forces for the first time this year at the Fine Food Australia show in Melbourne to give attendees the chance to sample products, get involved with cooking demonstrations, meet the farmers and much more. We launched F4T Costing on the www.f4t.com.au website to give you all a free tool to cost your recipes, and from the number of people using it and feedback we’ve been receiving it seems to be a hit. We produced fascinating documentary series following the journey of Edgell chips from paddock to plate. If you haven’t seen it yet check it out at www.youtube.com/F4TVideo There were plenty of opportunities to be rewarded through F4T For You with Truckloads of Rewards, Pantry Points and Edgell Golden Ticket competitions. A big thank you to our partners Simplot, Fonterra, Tip Top, Unilever and Don KRC, for their efforts over the year in providing engaging content, support and sponsorship to the industry, not to mention bringing in Marco Pierre White. To you, our readers and members, on behalf of all of us here at F4T I’d like to wish you all the best for the festive season and have a happy new year. I look forward to talking to you all in 2013.
Geoff Meade
food4thought@simplot.com.au www.f4t.com.au
@f4tmag
1300 803 348 www.facebook.com/f4tmag
3
Do You Promote Food Safety?
4
Australian Christmas Centrepiece
7
Cooking Shows
8
Christmas is in the Can
10
BB’s Bar & Grill Interview
12
Nightmare Before Christmas
13
Dairy Planet
17
Cooking the Books
22
Sugar
24
Ask Geoff the Chef
29
When in Rome
32
Dining in Paradise
34
Kitchen Capers
36
Eatons Hill Hotel Interview
38
A Year in Review
40
Culinary Quiz 1
‘Easy to portion, classic varieties with classic taste’
Serving suggestions only
Trademark used under licence
To view our entire range of great desserts, see our website:
www.simplotfoodservice.com.au
Do You Promote Your Food Safety? In the previous issue of Food 4 Thought I wrote an article titled You Never Get a Second Chance to Make a First Impression. Today, I am following that up with some positive ways in which you can promote all of the great practices that you have in place. There’s a lot of focus in the media on the negatives of food safety including food poisoning outbreaks and name and shame listings. Instead of the negatives, you need to think about how you can promote the excellent practices you have in place. I have already written that HACCP certified businesses should be promoting to everyone that they have achieved HACCP certification. At last count only 1% of all food businesses in Australia are HACCP certified, so if you have it, why not promote it. Some of the methods we see include displaying the HACCP logo on their: • website • delivery vehicles • business cards • outer packaging of their processed foods • invoices • brochures/sales materials/banquet kits/menus • front window of their business • banners at trade shows • certificates in their front entrance But you don’t have to be HACCP Certified to promote your food safety credentials. Take a look at the list and think about what you can use for your business. Maybe there are other options you can
apply as well? A friend of mine recently passed a food store in Sydney where they had hand written across their front window “This business has achieved the highest level of compliance with food safety standards”. The comment was accompanied with 5 stars that had been drawn on the window (You can view the photo on our blog). Another restaurant in Melbourne stuck on their front window the latest council inspection that indicated a sheet full of ticks and a comment “Excellent job. No problems found”. There was no frame, no fancy certificate, just the carbon copy report from the council EHO. The message was clear and simple. What was most telling was that no other stores in the street had their report up… I wonder why? In NSW the Food Authority, in conjunction with some of the local councils, have begun a scores on doors policy where food premises are graded from one star to five stars. The businesses that are awarded 3 stars (good), 4 stars (very good) or 5 stars (excellent) are given a purple certificate with the stars in green. The message I saw on a recent trip to Sydney was crystal clear. One Crust Pizza store had a 5 star rating, but a neighbouring national chain pizza shop (who shall remain nameless) did not have any certificate up.
...only 1% of all food businesses in Australia are HACCP certified...
AUTHOR
Gavin Buckett Web
www.australian food safety.com.au
admin@gourmetguardian.com.au
Eat well. Eat safe. And have a happy and safe Christmas and new year!
Phone
1800 366 372
We're Giving Away 2 Free Level 1 and 2 Online Food Safety Courses (valued at $199) Send an email to our Office Manager Sam at admin@gourmetguardian.com.au with either a list of all the ways you can think of promoting positive food safety, or a photo of how you promote the positive food safety in your business. We will give a free Level 1 and Level 2 Online Food Safety Course (valued at $199) to the list with the most number of different ideas and another course to the best photo submitted. We will use the photos on our blog and promotional material so make sure the picture is good quality and only send it if you are happy for us to use it. Please include business name and location in the email. 3
THE
AUSTRALIAN CHRISTMAS CENTREPIECE When everything needs to be just right for your festive season customers, you can rely on Don KR Castlemaine Foodservice for genuine country goodness, every time.
FOR MORE RECIPE IDEAS, VISIT WWW.DONKRCFOODSERVICE.COM.AU
KR CASTLEMAINE promotion
MUSCAT GLAZED LEG HAM Serves: 6–8 Preparation: 10 minutes Cook: 45–50 minutes 1 (3.5–5kg) KR Castlemaine Cooked on the Bone Leg Ham Half 500ml Liqueur Muscat 2 lemons, rind & juice only ½ cup brown sugar 1 kg small onions, peeled topped & tailed 1 tblsp oil 1 cup demerara sugar ¼ cup malt vinegar ¼ cup seeded mustard 1. Pre-heat oven 160°C. Carefully remove the rind from the KR Castlemaine Cooked on the Bone Leg Ham. 2. Using a sharp knife score the ham into diamonds. 3. Pour 500ml of the Muscat into a large ovenproof baking dish, add the
brown sugar, lemon rind and juice. 4. Place the ham scored side down in the baking dish and place into the pre-heated oven for 25 minutes, basting occasionally. 5. Heat the oil in a small saucepan over a medium heat. Add the peeled whole onions to the pan and sauté for 3 minutes, until golden. 6. Add the sugar, vinegar and mustard to the saucepan and simmer for 25 minutes. 7. Turn the ham and baste well, continue cooking for a further 20 minutes. Pour excess cooking liquid onto the onions. Continue cooking until liquid has reduced by half. 8. Serve warm or cold with the caramelised onions, vegetables or salad. Note: Muscat may be replaced with sherry or sauterne.
KR Castlemaine Cooked on the Bone Leg Ham is: • Made from 100% Australian pork • Slow cooked, wood smoked and expertly cured to lock in the ham’s natural ingredients • Contains no artificial flavours and colours and gluten-free so perfect for families with specific dietary requirements
™ ™ Trade Mark owned by George Weston Foods Limited
Luscious Leftovers FRITTATA WITH KR CASTLEMAINE PREMIUM HAM COOKED ON THE BONE Serves: 4 1 x 200g packet precooked Hokkien noodles 6 eggs ½ cup grated parmesan cheese 2 cloves garlic, crushed Salt and pepper to taste ¼ cup coarsely chopped parsley 2–3 teaspoons olive oil 200g KRC ham, sliced and roughly broken into bite size pieces Extra parsley to garnish 1. Prepare noodles according to the packet directions, then drain well. 2. Place the eggs in a bowl, beat well then stir in cheese, parsley, and garlic. Season with salt and black pepper. 3. Heat the oil in a shallow non-stick 23–24cm fry pan.
4. Arrange the noodles and ham evenly over the base of the fry pan. 5. Pour over the egg mixture to evenly cover the noodles and ham. Cook for 10 minutes over low to moderate heat, or until the frittata starts to set around the edges. Remove from heat. 6. Cover the handle of the frypan with foil. 7. Place under a hot grill, and cook for 5 minutes, or until golden and cooked through. 8. Run a knife around the edge to loosen. Turn onto a plate, and then place another plate over the top. Hold together and flip. Cut the frittata into wedges and serve sprinkled with extra parsley.
Congratulations to Jordan Finlayson – winner of the 2013 Chiko Chick Search! The bubbly 21 year old from Rosebery, Sydney was chosen from over 1,000 entrants in a nationwide search to find the next face of Chiko. Jordan and 5 lucky finalists were flown to gorgeous Bali earlier this year to shoot the 2013 Chiko Chick Calendar. Among a host of prizes, Jordan receives a $15,000 contract with Chiko for the next 12 months and sees her poster on the wall of all good takeaway stores. Stay tuned to Fuel TV for the 3 part television series capturing the search. For behind the scenes photos from the shoot, or to find out more about next year’s Search head to www.chiko.com.au Look out for the 2013 Calendar in takeaway stores this summer! facebook.com/ChikoAustraliaNZ
Cooking Shows (Yes, we’re goin’ there)
Love them or hate them, cooking shows have changed the culinary landscape around the globe. Now before you lynch me – I have to admit that I have taken on a food producer role for a new reality baking show (Yes!- don’t hate me!) and it got me thinking… We have watched food shows for entertainment: delicious morsels being served up with humour and levity, (think Floyd, Palmenter, 2 Fat Ladies). Food shows have given us travel, adventure, flavours and cuisines, quirky ingredients and new methods. The brilliant SBS series Food Safari was
AUTHOR
Caroline Westmore
a well-executed example, Jamie took on UK food, Rick Stein travelled down the canals of Europe and Two Greedy Italians seem to have created an excuse for a jaunt through the Italian countryside. More localised food shows have championed Australian produce – Where would verjuice be without Maggie Beer & the Cook and Chef series! Ben and Curtis took us to the coast and rivers & the Gourmet Farmer takes us back to grass roots cooking. All things aside these are the cooking shows that it seems are on the ‘Love’ (or at least tolerate) list for chefs & food professionals. Finally food science became cooking show fodder. Harold McGhee taught young chefs of Heston’s ilk about molecular gastronomy & around the same time the Spanish food scene was undergoing the Deconstruction revolution. Adria & El Bulli was born and the culinary world embraced liquid nitrogen, algin baths and starches normally reserved for manufacturing. Now these shows are food entertainment packaged with interesting facts and good ideas. So let’s get down to the real business… Amateur foodie shows. Nothing really makes a chefs blood boil than seeing an amateur foodie (or a 6 year old) cook a dozen dishes on TV then emerge as a ‘celebrity chef ’. Few things are more frustrating to someone with years of professional experience than seeing an amateur take accolades for a ‘brilliant new technique’ (that has actually been around in kitchens forever) or to be touting their latest cookbook (most likely written and tested by industry veterans). So what’s the harm in them? These shows lay bare the cooking process – and amazingly many of these amateur cooks are up to the challenges set. They may drive the food industry barmy but they enthuse the general public about food… good food and cooking. My views of these shows until recently were probably a bit negative and naive but I have seen first hand the passion and genuine talent of these amateur bakers. Although not a patch on a patisserie chef, I hope they will inspire a new breed of baking enthusiasts. So what’s the good news for the industry? Enthusiasts want to experience, want to dine out more, explore new flavours and encounter new tastes. So if you can’t beat ‘em, embrace ‘em! Embrace food shows – maybe not for each of you personally but for the collective passion they inspire in food! 7
Christmas is in the can Thai Corn and Prawn Salad Mustard Seed and Chickpea Salad
Quick Crushed Potato Salad with Saffron Mayo
Asparagus Frittata
Butter Mushroom Stuffing
Grilled Veg and Four Bean Salad
Baby Beetroot, Snowpea and Walnut Salad
Recipe Costed with F4T Costing Try it now at www.f4t.com.au
kitc hen
conversations HEAD CHEF
Mark Dwyer
378 Windsor Rd Baulkham Hills NSW 2153
BB’s Bar & Grill
BB’s Bar & Grill at the Bull & Bush Inn is located in Baulkham Hills, 20km west of Sydney’s CBD. With an aim to serve the local community good quality, cost effective food, BB’s is a place where people come to have an enjoyable dining experience. How did you get started in the industry? I used to live in Mackay, Queensland and jobs back then were hard to come by. One of my friends offered me a job on Brampton Island as an apprentice so I took it. Though I was always interested in food growing up as my parents ran a function centre. Where have you worked? I started my apprenticeship on Brampton Island; once I finished there I worked for a bit in London, Belgium, Holland and Scotland. Returning to Australia I worked at Belmonte’s of Dural, Auburn-Lidcombe Businessmen’s Club and a few other RSL’s and Clubs, I also worked as functions co-ordinator for Spotless Catering for a while, but I’ve been at BB’s for 8 years now.
What was your best dining experience and why? The best meal was the one I had while aboard a P&O cruise in Luke Mangan’s restaurant, but the best dining experiences are always when I have my friends over for a good meal. What has been your biggest professional achievement? At Spotless I had to organise the world’s largest BBQ, which was for 25,000 people. What has been your biggest professional blunder? This wasn’t really my fault but, when I was catering a function for 3000 people at the Newcastle Entertainment Centre I was told that the coolers were to the left and the freezers were to the right. Unfortunately the outlet had mixed them up, so a day before the function I placed all my herbs and fresh produce in the freezer and all my frozen goods in the cool room.
My staff are the most important thing in my kitchen.
What is your funniest work story? One night a lady came into the bistro and ordered a soup which we always serve with a bread roll. When the lady came to collect her meal she took 5 10
steps away from the counter, turned and threw the bread back at me yelling, “I ordered soup not a bloody bread roll with soup!” I couldn’t stop laughing.
What’s your favourite recipe using Simplot product? Simplot have a good array of finger food. It’s very comprehensive, from low end products for birthday parties to high end lines of everything from pies to seafood for your premium functions. Also, Edgell Classic 13mm is the best A grade chip on the market.
Baby Beetroot What is the most important piece of kitchen equipment and why? My staff are the most important thing in my kitchen. In the front of house they’re the ones that set the tone and the mood for the customers coming in. For back of house, I could have the best equipment but if my staff aren’t good enough to use it the equipment is useless. What’s your secret to success? Take every day as it comes, treat everyone as equals and learn from every experience. What are your thoughts on the industry? The industry is going through a tough time at the moment. Due to the tough economic climate customers are going for more of a value for money option. Consumers are looking to get more for their dollar. Do you have any advice for up and coming chefs? Have a passion for food, be 100% committed and don’t do anything half hearted. What trends do you think will impact the industry in the next 5 years? As I said earlier, with the way the economy is tracking, customers are looking for value for money, so it’s important to offer them a full service. That means engaging the customer at the counter as well as offering them a value for money meal.
STAFF
COVERS
14 staff 4 chefs 10 kitchen assistants Over 2000 covers per week
For more information go to: www.simplotfoodservice.com.au For purchasing details contact your local distributor.
the
Nightmare Before Christmas AUTHOR
Mark Heap
Christmas is coming — a time when much of Australia is winding down for a well-earned break. But the opposite is happening on Tasmanian potato farms. Late December is when the days are long and the battle to supply water is in full swing. On a hot day, each plant will consume more than 2 litres of water to maintain the leaves that capture the sunlight, and then fill the tubers that grow underground. While I relax over roast potatoes for Christmas dinner, the potato growers will be busy pumping the 4 million litres of water needed for each hectare (100m x 100m) of crop. That adds up to about 10,000 Olympic swimming pools for the 5,000 hectares of potatoes that are grown to supply the Edgell processing lines at Ulverstone in Tasmania. The work goes on around the clock; many alarms will be set for 2am (or some other ungodly hour), because there are pipes to move, 12
water guns to set, irrigation pumps to start, and weather to watch. The 2013 potato harvest depends on it. All this hard work is to ensure the 2013 Edgell potato crop is producing only the highest quality potatoes available anywhere in the world. So when you crack open that big white bag of Edgell chips sometime on a hot, busy February day next year, you’ll know your giving your customers a quality product made with love… and a lot of sleepless nights! Merry Christmas to our Tasmanian potato growers… with some luck Murphy and his dreaded law may relent this year and provide a useful rain on Christmas Eve!
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Silver with a Lining of Gold Every four years, thousands of chefs from all over the world take up a culinary challenge in what is billed as the hardest cooking event on the planet, the Culinary Olympics. In October this year, our Australian chefs travelled to Erfurt in Germany to compete at the Culinary Olympics. Erfurt is a relatively small city nestled in East Germany that comes alive with the almost nomadic event attracting so many in the tall white hats. The Australian national squad consisted of two teams, the Junior team and the National Culinary team, supported by management, logistics and 20 volunteers.
This medal tally is an outstanding result and shows the dedication and commitment from the entire squad, support staff, crew and of course our many sponsors. All in all, both teams finished in the top 10 in the world. The junior team finished 7th in the world overall and the national team finished 9th in the world. Written by Peter Wright, President, Australian Culinary Federation
The Culinary Olympics begins in a similar fashion to the traditional Olympics, with a parade of nations. To see the Aussie team lead the world as the first to enter the auditorium, with cheers and applause from the rest of the world’s culinary masters was breath taking and inspiring. Each team competed in two events, the first a live hot kitchen in a restaurant environment, preparing up to 110 three-course meals in a five hour window simultaneously with five other teams. The competition kitchen is on show and was surrounded by thousands of onlookers who were keen to watch and also encourage the team members and colleagues. The second event was the cold table event, whereby each team presented culinary art in the form of three-course meals, vegetarian meals, canapés, cold buffet, desserts and culinary centrepieces. The critical factor to take into consideration is that the food in Europe is significantly different to Australian produce. The cream and butter have different fat contents, even the cheese isn’t the same. So to participate on an even playing field we brought as much familiar content as possible. We exported our centre of plate items and also enjoyed using our Western Star Butter, Anchor Cooking Cream and Perfect Italiano Parmesan to ensure our recipes were successful. The results speak for themselves, with a total medal count for the four events being: Gold medals for the competitors of the Junior Team hot kitchen Silver medals for the National Culinary Team hot kitchen Silver medals for both teams for the cold table events
FOODSERVICE Dairy for Today’s Professionals
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visit Star Butter recipes For more Western es.php cip /re .au services.com www.fonterrafood
Yoghurt, the Modern Miracle Food Yoghurt can be best described as a modern miracle food with many attributes and is so versatile that it is found in all contemporary kitchens. The use of yoghurt can be applied to most authentic cuisines as an integral element of each daily menu. The origins of yoghurt go as far back as the 18th century, being introduced into Europe from Turkistan. The name yoghurt is translated from Turkish and means fermented milk. Before the invention of refrigeration it became a common way of preserving the goodness of milk by fermenting it into yoghurt. Today, yoghurt is used in many applications and comes in the form of Natural or Greek style. Traditionally Greek yoghurt was made with sheep’s milk and hung to remove any excess moisture, which created a higher fat product with a distinct sharp flavour in comparison to Natural yoghurt, which has a lower fat ratio. In Australia, Greek yoghurt is made with cows milk and described as Greek style yoghurt, however is still made as a higher fat product than Natural yoghurt. Most frequently asked questions are raised in regards to the appropriate use of both Greek or Natural yoghurt in particular dishes. The simple answer is either can be used, the complex answer is that Natural yoghurt is best suited for most sweet applications and Greek yoghurt is used for more savoury applications, but the preference in the end is based on taste. All dairy foods are considered healthy and yoghurt has a particularly good source of calcium, phosphorus, high quality protein and vitamin B. Yoghurt contains healthy bacteria such as lactobacillus acidophilus which is proclaimed to keep our internal system balanced, in particular to counteract the side effects of taking penicillin or poor diet choices. The protein in yoghurt provides an excellent start to the day and is often included in breakfast choices, served with muesli and fresh fruit.
Yoghurt is traditionally used to enrich and balance spicy style foods found in Indian, Moroccan and Middle Eastern cuisines, however its usage has been innovated through all principles of cooking in modern contemporary kitchens, together with baking, marinating and grilling. The adaptability of yoghurt is evidenced by its use in multiple applications on all parts of the menu including breakfast, snacks, morning tea, lunch, afternoon tea, canapés, entrées, main courses, desserts and chilled beverages. Yoghurt appeals to all demographics and its natural attributes provide a simple and delicious ingredient that heightens our sensory pleasure. So use with abundance and create great tasting dishes with yoghurt.
Look out for the new yoghurt range in the next issue of Dairy Planet.
Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au ViCToria Angela Smith Paul Burhoven-Jaspers Con Matsoukas
0419 930 735 0428 006 909 0418 721 407
TasmaNia Con Matsoukas
0418 721 407
NEW soUTH WaLEs Brett Lancaster Casey Liplyn Giovanni Cenatiempo
0407 532 959 0400 460 915 0417 039 783
soUTH aUsTraLia / NorTHErN TErriTorY Taso Roubos 0448 595 165 QUEENsLaND David Hancock Ted Boxall
WEsTErN aUsTraLia Sharon Smith
0458 481 646 0418 742 396
aUsTraLiaN CapiTaL TErriTorY Casey Liplyn 0400 460 915
FOODSERVICE Dairy for Today’s Professionals
0458 911 820
Andrew Briese CEO - Cooking the Books Pty Ltd
To Bake or Buy?
A few weeks ago I was talking to a chef who was making cakes for his bistro. I asked him why he made them and got the usual answers: • It’s cheaper • The customers expect us to make it • We’ve got to do it ourselves because it tastes better • I won’t be able to teach my staff how to make it • I’m selling out if I buy it in.
I then asked him:
The Buy
• Have you costed the making and buying of each cake?
• Do you burn or waste any of the cakes you make before the customer sees them? • What is the customer looking for when they buy a piece of cake? • How hard is it to produce the cakes in your kitchen?
Answering the above questions will help you decide whether to make an item in-house or buy it in already made – a decision many chefs find difficult. With the current climate focusing more so on financially responsible chefs, the decision made should be the best for the business. So let’s have a look at the finances.
The labour for the cakes is different. We have to find the time to make and serve the make whereas the buy only has the serve labour. The food cost percentage is acceptable at 29.85% for the make whereas the buy is extremely high at 48.05 %. This would make most chefs end this process.
• Does every chocolate cake you make taste the same every time?
• Are you set up to make cakes in your kitchen?
Both cakes have the same Kitchen Revenue
The Make
Win a copy of Cooking the Books for a year by simply answering this question: What could go wrong if you do decide to change the decision from bake to buy? Email your answer to: andrew@ cookingthebooks.com.au - The best answer will win!
Cooking the Books produce a range of kitchen management software products to solve your problems. See our website for more details. www.cookingthebooks.com.au
The Total Cost of the make is half the cost of the buy. Here is the most interesting fact: The food cost percentage for the make with labour is high at 52.96%. Whereas the buy is low at 45.94 %. Why? Because the make food cost is low but it has a high labour cost - the opposite to the buy The best decision for the business is the buy
Bringing Earth’s resources to Life Simplot Australia is a leading Australian food manufacturer and the home of Australia's favorite food brands. We are a family owned company focused on Bringing Earth's Resources to Life in a sustainable way so that Australians can always eat well. This desire has seen us build long term partnerships with Australian farmers and our supply chain, invest in our people, and commit to the long term sustainability of earth's natural resources. Underlying all we do is a spirit of innovation. The Simplot Australia story began in 1995 when the J.R. Simplot Company expanded into Australia, acquiring iconic brands like Birds Eye, Leggo's, Chiko and Edgell. Our Company has continued to grow and today our uniquely diverse business includes vegetable, meat and seafood manufacturing operations that supply frozen and shelf stable products to Australia's Foodservice customers. We are proud of the investment we are making in the future of Australia through our Australian manufacturing operations. We provide our Foodservice customers with a range of high quality, convenient and customised products. You'll find our products in a wide range of establishments including Healthcare, Education, Fast Food, Accommodation, Casual and Fine Dining. So whether you're grabbing a snack at the footy, ordering hot chips from your local take-away, enjoying a steak at the pub with friends, or relaxing at 30,000 feet with an in-flight meal, chances are you'll be eating a Simplot product.
19 year old Henry Leggo starts a sauce and jam business in Bendigo, Victoria.
1894
O Ed (chip
Bathurst -
NSW
Our manufacturing facility for Chiko products aswell as canned and frozen vegetables for Edgell and Birdseye
Kelso -
NSW
Our manufacturing facility for I & J and Birdseye Seafood products.
Echuca -
VIC
Pakenham -
VIC
Our manufacturing facility for Leggo’s Chilled Pasta Sauces and Lean Cuisine frozen meals.
Ulverstone -
Devonport -
*Trademark used under licence.
Our manufacturing facility for Leggo’s tomato products, Edgell beetroot and Harvest canned meals
Since 1926, when Gordon Edgell established his first asparagus cannery in Bathurst NSW. Edgell has grown to become Australia's premier vegetable brand. We are now one of the few frozen vegetable manufacturers in Australia and have food processing factories in Devonport and Ulverstone in Tasmania also Bathurst and Kelso in NSW. Today, over 100 Australian farmers supply a huge variety of vegetables to our processing factories. The Edgell team work hand in hand with our farmers to ensure that crops are harvested at their peak for goodness and flavour. Whether it’s our chips, frozen vegetables or our shelf vegetables, Edgell’s commitment to excellence and innovation has earned the brand a reputation for delivering taste, quality and value across the entire vegetable category.
TAS
Our manufacturing facility for our Edgell and Birdseye frozen vegetables
TAS
Our manufacturing facility for our dgell and Birdseye potato products ps, wedges, gems, hashbrowns etc)
Many of Edgell’s Farmers in Tasmania and NSW have been growing vegetables exclusively for Edgell for generations.
The Irvin and Johnson (I & J) Fishing Company begins operating out of Cape Town South Africa.
The J.R Simplot Company is founded by young entrepreneur / farmer Jack Simplot in Boise, Idaho US.
1910
1923
Since 1894 Leggo’s has been part of Australian cuisine. Our commitment to authentic and simple Italian food dates back to our founder Henry Madren Leggo. Henry’s quest to source only the freshest and best quality ingredients saw Leggo’s awarded first, second and third prizes and Champion gold medals for his Tomato sauces at the Bendigo Show in 1925 and 1926. This pursuit for excellence underpins our approach today and is the reason why Leggo’s has set the standard by which tomato produce is still judged. Our Tomato Paste is at the heart of everything we do and is the source of our most admired recipes. Leggo's has always been made from the finest ingredients and this is as true today as it was over 100 years ago. The taste is rich and robust and ideal for authentic Italian cooking. Leggo's is one of the most prominent and keenly sought after brands in the Australian food industry and will continue to develop high quality products for the foodservice industry.
Chiko was the creation of Frank McEncroe, a boilermaker from Bendigo who sought to create the ultimate Aussie snack food. Something that could be enjoyed at the footy and held in one hand whilst holding a nice cold beer in the other. Frank’s vision was a winner from the day it made its debut in 1951 at the Wagga Wagga show. A few short years later the Chiko roll could be found in nearly every fish and chip store around Australia. Apart from being a very unique kind of snack food, Chiko has also gained a reputation for its advertising featuring the iconic Chiko Chicks. Since 1995 Chiko has been part of the Simplot family of brands and today the Chiko brand is going as strongly as ever and features a number of products within its range including the traditional all time Aussie favourite Chiko Roll.
Look out fo
r the 2013
Chik
your alendar at o Chick C
Frank McEncroe launches the Chiko Roll at the 1951 Wagga Wagga Fair to a rousing reception.
Edgell Vegetable Company begins selling canned asparagus in Australia; the first company to do so.
1926
1951
local take
a w a y!
*Trademark used under licence.
The founding members of I&J, Charles ‘Ocean’ Johnson and George ‘Driver’ Irvin began operating a small fishing company out of Cape Town harbour South Africa, in the early 1900’s. In Australia, I&J has been delivering quality and innovation to the foodservice industry since the 1960's and is a leader in many of the categories in which it competes. Today the relentless pursuit for innovation continues with constant research and development of exciting new products specifically designed for the foodservice industry. These products include a wide range of battered and crumbed fish, snack foods and fingerfood. So, when you see the I&J brand on any product you can be assured it's been developed with quality, experience and expertise.
In 1995 Simplot Australia aquires some of Australia’s most iconic brands.
Today Simplot is one of the largest food companies in Australia, employing 3,000 people with many based in regional areas.
1995
Today For more information on our products and services, go to:
www.simplotfoodservice.com.au
Sugar Sensationalised media reports on the harm of sugar consumption has leading health experts in a buzz.
Is it really and addic
differences between the various chemical structures of sugar (see box in bottom right).
So is sugar all that bad?
Unfortunately, sugars as a whole have developed a bad reputation, however, it is worth noting that our bodies require some sugar to keep us going! article by US paediatrician Dr Robert Glucose is our body’s preferred energy source. This is what keeps our Lustig who declared that added sugars brain active and functioning. So yes, we do need sugar. However, other than energy (which most of us need to limit), sugar on its own does not are “toxic”. provide us with any necessary nutrients. There is a lack of evidence linking a high sugar intake with being Locally, an Australian lawyer David Gillespie has thrown fuel on the overweight or obese. Maintaining a healthy weight can be achieved by fire by publishing Sweet Poison and Big Fat Lies, which provide details participating in regular physical activity and eating a variety of foods. on Gillespie’s personal 40kg weight loss by cutting out all Overweight or obesity is due to an energy imbalance - that fructose-containing foods from his diet. Gillespie goes on means more energy is being consumed than is being further, pointing the finger at sugar as the sole cause of used up. the obesity epidemic and the root of many chronic The World A healthy eating plan containing a wide diseases. variety of foods can include a small amount With all the hype and various experts (real and Health Organisation of foods containing added sugar. The self-proclaimed) weighing in on the debate, it recommends limiting Australian Dietary Guidelines recommend is difficult to sort the wheat from the chaff. consuming moderate amounts of sugar and We arm you with the facts to help you decide added sugar to less limiting foods high in added sugar such as if sugar really is toxic. than 10% of total daily confectionary, soft drinks, cakes and biscuits. Also remember that sugars are very strongly Sugar 101 energy intake. linked to an increased risk of developing dental Sugar is a carbohydrate and a source of energy. It caries (tooth decay). comes in many different forms and from many different sources - raw, brown, white, honey, agave and maple syrup. Sugar has been used by human civilisation since ancient times shaping How much sugar are we consuming? history, and is commonly used now to add taste, colour, and texture to A study published last year found that since 1980 the rates of obesity processed foods and cooking. It is important to understand the have increased 3-fold while between 1980-2003, Australian sugar
Fierce public debate has risen from an
22
Tips to reduce your added sugar intake Swap it
dangerous tive?
Trade or alternate; satisfy your sugar craving with a piece of fruit or yoghurt.
Stop adding sugar AUTHOR
Chrystal Yam
consumption has actually decreased¹. The authors concluded that although sugar intake may have decreased, it was not directly linked with the prevalence of obesity.
How to identify added sugar To keep an eye on added sugar take a closer look at food packaging. No added sugar: This means there is no added sugar in the product. Don’t forget that naturally occurring sugars will still contribute to the value in the nutrition information panel. Ingredients list: Foods which don’t contain added sugar should not have sugar listed in the ingredients list. If there is added sugar, take note where in the ingredients list it sits. If it is one of the first few ingredients listed this means it contributes more to the final formulation. 1. Barclay A & Brand-miller J. 2011. The Australian Paradox: a substancial decline in sugars intake over the same timeframe that overweights and obesity have increased. Nutrients. 3:491-504.
Monosaccharides
Reduce the amount of sugar you add to hot drinks, cereals and home cooked meals. When baking, try reducing the sugar content by 25%. If the recipe still doesn’t taste right, try tweaking the recipe with natural sweetness by adding diced fruit.
Drink more water Quench your thirst with water rather than sweetened drinks.
Don’t skip breakfast Stick to wholegrain cereals as these will release energy slowly, setting you up for the day and helping to prevent cravings!
Remove temptation Get rid of the office lolly jar and take turns with your colleagues to bring in fresh fruit.
Chew gum By reaching for chewing gum after a meal you will create saliva which works to reduce tooth decay. It also stops you from putting something else in your mouth!
Disaccharides
(otherwise known as simple sugars)
Glucose
Sucrose
This is the simplest form of sugar and is our body’s main source of fuel. It can be stored in our muscles and liver in the form of glycogen for when we need energy.
More commonly known as table sugar and made from sugar cane and sugar beet. It is half glucose and half fructose. This is the main source of added sugar in foods and drinks.
Fructose
Maltose
Found naturally in fruits and vegetables and even some grains.
Formed in the germination of some grains, it is not as sweet as glucose, fructose or sucrose.
Galactose Less sweet than glucose, galactose combines with glucose to form lactose.
Lactose The natural form of sugar in milk and some dairy foods.
23
ask
Geoffthe Chef AUTHOR
Geoff Meade
...place your eggs in a tray and once cooked place them straight away into ice water. This shocks the membrane from the shell and makes them easier to peel.
Peeling eggs has become a bore for William and he wants to know how to complete this arduous task quicker and easier with a machine of some kind. There are commercial boiled egg peelers available but they’ll set you back about $12,000. You could calculate the cost of labour involved in peeling eggs and work out how long it’ll take you to pay off investing in a commercial peeler, but unless you are peeling 800 eggs an hour I’m afraid it’s probably going to have to remain a manual process. I have learnt a few tricks over the years that may help you though. If you have a combi-steamer, place your eggs in a tray and once cooked place them straight away into ice water. This shocks the membrane from the shell and makes them easier to peel. Alternatively if you have them on the stove to boil, empty the boiling water out as soon as possible once cooked and place them under cold running water to take the heat out as quickly as possible.
Hi Damien, Thanks for your question about how to use Samphire and a related recipe. It is the first time that I have heard of the stuff! But after conducting some intensive research (asking Quinton) I have come up with a few suggestions... Samphire looks like small, long, stemmed cactus and it is emerald green in appearance and some varieties have a yellow tinge. In its application it tastes like crispy green beans that have a moist salty after-taste, it seems like they are a good accompaniment to seafood dishes. I would treat them like green beans in their application but be cautious of the salty after-taste. It seems that blanching is the go if being eaten in a salad and including it when finishing a wet dish or stir fry. However please note: you may have to check with your local parks and environment officer to seek permission to cut the plant.
Oysters Gratin with Samphire Mornay Sauce for the Oysters Gratin 1 tbsp butter 1 tbsp all-purpose flour 170ml whole milk, warmed ⅓ cup grated Gruyere or Swiss cheese Salt and pepper to taste 12 oysters Samphire Dressing 110g samphire 2 tbsp fresh dill 1 tbsp olive oil 2 tsp white wine vinegar 1 tsp sugar
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Release the experience
... with Lipton Pyramid
76%
What do of people find
more attractive than a normal tea bag?
... Lipton Pyramid Packed full of quality large leaves, fruit and herb chunks, the Lipton Pyramid tea bag format means ingredients are given more room to infuse and release superior aroma, colour and flavour. The semi-transparent bag means larger ingredients are visible and your customers can see the infusion take place, creating a superior tea experience that they would be more willing to pay a premium for.
It brings a higher quality tea experience to the market but at a competitive mainstream price. *BRAINJUICER (2010) Pyramid vs. double chamber tea bag consumer perception. September 2010. London: Brainjuicer.
The Range Black Teas
Green Tea
English Breakfast
Earl Grey
Forest Fruits
Green Tea Sencha
Lipton Env English Breakfast 25s (6x50g)
Lipton Env Earl Grey 25s (6x45g)
Lipton Env Forest Fruits 25s (6x42.5g)
Lipton Env Green Sencha 30s (6x54g)
Camomile
Mint
Rosehip
Rooibos
Lipton Env Camomile 30s (6x21g)
Lipton Env Mint 30s (6x33g)
Lipton Env Rosehip 25s (6x50g)
Lipton Env Rooibos 25s (6x50g)
Infusions
Bring Authentic Indian Ingredients to your Kitchen with KNORR PATAK’S
NR ew ange
Call 1800 066 838 or download the ‘KNORR Taste Success’ App to request your free KNORR PATAK’S samples & recipe ideas. For more information on the full KNORR PATAK’S range visit www.unileverfoodsolutions.com.au
Slow Cooked Jalfrezi Lamb Shoulder Serves 10
Hot Ingredients 2-3kg Lamb shoulder, bone in 30ml Oil, vegetable 2ltr KNORR PATAK’S Jalfrezi Sauce 200ml Coconut milk
200g 600g 30 x 50g 10 x
Tomato, chopped Rice, Basmati Cardamom pods Coriander, chopped Bread, naan
Method 1.
Preheat your oven to 200°C. Line a roasting pan with baking paper, place the lamb in the pan and with a sharp knife make small incisions all over the lamb.
2. Rub the lamb with oil and add the KNORR PATAK’S Jalfrezi Sauce, coconut milk and tomato to the pan. Cover the pan with a double layer of foil and place in the oven. 3. Turn the temperature down to 170°C and cook for 3½ – 4 hours, or until the lamb is soft and cooked to desired liking. Gently break up the meat. Reserve the cooking sauce. 4. Meanwhile, cook the Basmati rice with the cardamom pods in a rice cooker, once fluffy, serve with the Jalfrezi lamb shoulder and extra cooking sauce. Garnish with coriander and serve with a side of naan bread.
New
When in Rome AUTHOR
Quinton Fortune
Recently I was privileged enough to organise and host a six day culinary tour of Thailand’s Chiang Mai region for 33 of Simplot Australia’s key customers.
The wonderful aspect of the group was that we were all from different sectors within the industry but all shared the same passion around food, travel and cultural experiences. The tour involved a mix of culinary and cultural educational activities as well as some grounding corporate social responsibility volunteer work. The brief to the travel company was to immerse all attendees into Thai culture and eat where the locals eat, take us out of our comfort zone. The tour company did a fantastic job from start to finish and certainly stretched some of our minds around food and dining experiences. The markets and local eating house (some with 800pax capacity) were an assault on all our senses, the freshness of the produce was amazing and so was the array of
(or Chang Mai)
ingredients. We experienced a range of Thai foods (some of the meals we cooked ourselves) but it showcased the diversity of Thai cuisine as well as the whole nose to tail concept when it comes to utilising the entire animal. There was lots of fish, seafood, worms, coagulated chicken blood, spicy sausage, deep fried chicken heads and even crickets, as you can see from the photo it is part of the everyday street food scene. The culture is so traditional yet has all the western modern amenities and is a must see if you find yourself travelling to northern Thailand. The day three activity of building a frog farm for a hostel called ‘Baan H’Mong Hope’ which has been set up as a place where high school aged children from the various outlying villages can stay so that they can attend school. We assisted in building a frog farm to provide a source of protein for the children as the grounds of the hostel are trying to create a sustainable self-sufficient environment. They believe that education is the key and they are helping to nurture the seeds that one day will be the trees in their future. It really struck a chord with all of the attendees as to how privileged and lucky we are and how much we take for granted. I would like to thank all of the tour attendees for participating in making the tour such a success and to thank you for making a difference to the lives of those children… I’m not sure if Chiang Mai will ever be the same!
29
Christmas
tmas is the most We understand Chris for your business. ar important time of ye entire bakery range That’s why we offer an the festive season. to suit your needs for stars traditional cakes Whether your menu ner rolls and garlic and puddings, or din Tip Top Foodservice bread for your events, After all… our has got you covered. you can create. so products are made,
Christmas cakes & puddings • dinner rolls • garlic bread • pizza bases everyday & Premium sliced breads • crumbs • croutons • seasonings Our latest recipe book - ORDER UP - is packed full of inspirational recipes and menu ideas. Download your FREE copy today from the Tip Top Foodservice website. For more information about our products call 1800 086 926 or visit tiptop-foodservice.com.au
Roll on the 3 steps to rolling rewards.... QUALIFYING PRODUCTS 9570 DINNER ROLLS
9819 CIABATTA LOAF
9772 HAMBURGER BUNS
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9623 PAIN DE CAMPAGNE MULTIGRAIN
5509 9” GARLIC BREAD CATERING
9606 HALF BAGUETTE
5510 9” GARLIC BREAD SUB 2 PK
8960 PIZZA BASE 12” 9550 BUFFET ROLL WHITE 9915 CIABATTA DINNER ROLLS 9556 TURKISH LOAF 9620 GOURMET ROLLS WHITE
Tier 1
$50+
250 points
Tier 2
$100+
750 points
Tier 3
$150+
1500 points
For further information please contact your local Tip Top representative or call Customer Service on 1800 808 681 Promotional period is from the 19 November 2012 until 18 January 2013. Purchase any one of the participating Tip Top products and receive voucher credits. Vouchers credited for one order only (no limits). Vouchers cannot be redeemed for cash and can only be redeemed at www.f4t.com.au website. For full Terms and Conditions go to www.tiptop-foodservice.com.au
1
Simply place a turn in order for any of the qualifying products with your Tip Top representative,
your local Foodservice distributor or call Tip Top Customer Service on 1800 808 681
2
Download the claim form online at
3
Fax or Post your claim form along
tiptop-foodservice.com.au
with your proof of purchase to Tip Top Roll on the Rewards and
we will reward you with a voucher for you to redeem online at www.f4t.com.au
Not registered for f4t For You? Simply sign up online at www.f4t.com.au/register.asp and start purchasing.
Dining in
Paradise The Westin Langkawi Resort and Spa sits at the edge of the Andaman Sea surrounded by sandy white beaches near the town of Kuah on the south east coast of Langkawi, Malaysia. The six eateries here are run by Chef Chendran who oversees a loyal brigade of kitchen staff, Chendran, previously head chef to the Royal Family of Brunei and the Prime Minister of Malaysia and travelled widely with both while honing his culinary skills. I was lucky enough to chat with him over dinner.
International cuisine… is served as a lot of our guests are from Europe, America and Australia. So our signature dishes are Westin burgers [The black pepper Wagyu burger is a must -Caroline] and club sandwiches although we serve a more authentic Asian cuisine at Tide, our beachside restaurant. [Chef made a delicious crayfish stir fry for our meeting with beautiful views out from the floor to ceiling windows overlooking the Andaman Sea.] The breakfast buffet caters for 400 – 500 people per day and we serve complimentary champagne, which we find to be popular and a good way to encourage our guests to mix. Westerners seem to love this touch
My experience… apart from working with the people I mentioned earlier I have spent time in Australia and worked at the Brisbane Hilton and Cairn’s Hilton. Eventually I would like to take my family to Melbourne & Sydney as I really enjoyed Australia. I am a particularly hands on Executive Chef cooking each day in each restaurant, I find this essential to keep in touch with the brigade. [True, our first day there saw Chef Chendran on the egg station -Caroline]
My philosophy… I believe in working the hours needed to complete the task, don’t calculate, just finish the job. The key to
32
AUTHOR
Caroline Westmore
producing the kind of dishes that we love to place on our dining tables is simplicity and creative combination of ingredients, but more importantly there should be a secret ingredient; you must cook it from your heart. In my spare time I have a passion for remote control planes as well as food.
We source our produce… we source our produce from various suppliers, local fruits from the mainland other fruit and vegetables from as far afield as Australia & New Zealand. As we have themed buffet dinners such as Brazilian BBQ, Fisherman’s Wharf and Mediterranean we constantly are looking to source the best products to suit our themes. Favourite local produce would have to be Honey Pears, which are very crisp like Nashi and my families locally grown Durian. Being from a Chinese Indian background… my favourite dish is Beef Rendang, I like my food to be fresh, clean and not played with too much. “Cook from the heart, not to show off…even the simplest dish done from the heart will be the best”. Langkawi, officially known as Langkawi the Jewel of Kedah is an archipelago of 104 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia, easily reached by ferry or plane. The entire island is duty free and the Westin sits nestled in a private bay an easy walk to the town of Kuah.
C
M
Y
CM
MY
CY
CMY
K
Kitchen
Capers CONGRATULATIONS TO
JAMES KING
FINALIST: 'Slip of the Nibble'
As part of our ‘something light’ menu selection, we have a ‘nibbles plate’. Now, our dishy is a Vietnamese girl whose English isn’t great and sometimes works the floor if we are really busy. She was helping out with the wine tasting and lodged a docket for one of the groups. My husband was reading out the orders as he was processing them in the till, when he suddenly read out “wine and nipples!” Laughter filled the room, although our dishy had no idea what was going on. -Sandy Goldring Hidden River Winery
FINALIST: 'Cry Me a River'
Once our new kitchen hand was cutting onions all day and subsequently had red, watery eyes for hours after her shift had finished. The next day she refused to cut any more onions. I said fair enough, cut up those shallots would you? ...she didn’t clue on, I couldn’t believe it. So she calmly said yes and began cutting. We all held our laughter in until finaly she threw the knife down and violently shouted “who’s cutting bloody onions!” We all cracked up laughing.
FROM SOUTH WEST HEALTHCARE IN CAMPERDOWN VIC YOU HAVE JUST WON A NEW LCD TV FOR YOUR KITCHEN CAPER 'BLACK CAVIAR' IN ISSUE FORTY!
-Carmen Pavia Warviane Household Admin
FINALIST: 'Right Time, Wrong Place'
I heard that one of the cafés in town had hired a new waitress. The day she was supposed to start she was 20 minutes late. She finally rushes in out of breath explaining that she went to the café up the street and waited tables for 20 minutes until the owner of that café asked her “thanks for waiting tables and all, but who are you and what are you doing here?” The owner of the other café confirmed the story and he gave her the job for all her troubles.
-Rebecca Wray T Bar Restaurant, Thredbo, NSW
34
FINALIST: 'A Mean Hunger'
Once on a busy Friday night before service, I had just blitzed a whole heap of chilli salt and left it in a bowl on a bench. Shortly after, a waiter came in to the kitchen wingeing about how painfully hungry he was. I was out in the freezer but he yelled out and asked if he could have some of the red ‘cous cous’ on the bench. I needed the chilli salt but this was too good to be true so I said ‘dig in mate, it’s all yours!’... I never new a grown man could make such a yelp! -Greg Villios Royal Yacht Squadron, SA
T V WINNER: 'Black Caviar'
ISSUE 40
While working in a marquee at a horse racing meet, we were serving a variety of fancy fingerfoods. One of these was smoked salmon topped with a garnish of black caviar. Everything was running smoothly when I noticed that the guests were all eating their salmon with no garnish. I went out the back where the other waiters were, and to my horror one of the waiters was flicking the caviar off the salmon! He then turned to me and said “That salmon you ordered is covered in dirt! Don’t worry though, I’ve flicked most of it off now.” I then told him how expensive that ‘dirt’ was. He was very embarassed - I had to laugh! -James King South West Healthcare, Camperdown, VIC
35
kitc hen
conversations
Eatons Hill Hotel 646 South Pine Road Eatons Hill, QLD, 4037
How did you get started in the industry? On Anzac Day 1998 I started my apprentice at the Brisbane Polo Club. Food is in my blood and as long as I can remember it has always been a big social event in my family. Where have you worked and who have you worked with? After completing my apprenticeship I spent 1½ years on a chef exchange program with some of the leading establishments throughout Switzerland. After that I spent 2 years as a Junior Sous Chef with the Ramsay Company at the Savoy and Petrus in London before being poached by Richard Corrigan Catering and Event Company. At Richard Corrigan we frequently catered for exclusive events including many for the royal family. I returned to Australia and worked as Chef de Cuisine running the Royal Oak restaurant in Sydney’s Mean Fiddler, then finally came back to Brisbane where I have been Executive Chef of the Eatons Hill Hotel since opening 2½ years ago.
HEAD CHEF
Angelo Velante 36
I use Edgell Supa Crunch Steakhouse for its flavour, consistency and holding ability.
What has been your funniest work story? I left a stock pot on overnight while working at Petrous and came in the next morning to find it glowing red. Luckily it hadn’t caught fire, but the things around the stove had actually melted. I was sure I was going to get fired, but ended up just getting a good bullocking.
Crumbed Tro pi c a l Snapper What has been your biggest personal achievement? Personally; my 2 beautiful children and my wife. Professionally; winning Best Restaurant in Australia award while running the kitchen at the Royal Oak and Best Hotel in Australia award for Eaton’s Hill. What has been your best dining experience? Quay Restaurant in Sydney for the whole Peter Gilmore experience. What do you enjoy outside of the kitchen? Chilling out and watching Dora the Explorer with the kids. I also watch the UEFA Champions League and the English Premier League. What is your favourite Simplot product? I use Edgell Supa Crunch Steakhouse for its flavour, consistency and holding ability. Leggo’s Crushed Tomato has great versatility, we’re using it through ½ a dozen sauces at the hotel. †Serving suggestion only.
What’s the secret to the hotels success? Unpretentious, wholesome, good value for money food. What are your thoughts on the industry and where it’s headed? Casual dining and appealing to a larger demographic. You can never go wrong using good quality produce and keeping it simple. Do you have any advice for upcoming chefs? Write down everything and work hard, it does pay off in the end.
A tender, deliciously juicy Snapper fillet coated in a golden, crunchy crumb. Deep fry ~ 22 x 140g (3kg ctn) To see our whole range of species fish, go to:
www.simplotfoodservice.com.au
a year in review Another year has come and gone! Here at Food 4 Thought we have had a jam-packed year of promotions, providing you new business soloutions and exciting new products. The magazine’s reach also hit a whopping 70,000 foodservice outlets Australia wide! Here’s a brief snapshot of 2012...
Leggo’s Chunky Crushed Tomatoes The latest product from Leggo’sFor that hearty, chunky soup, salsa, bolognese, casserole or home-style parmigiana sauce; Leggo’s Chunky Crushed Tomatoes is the latest and most versatile product in the Leggo’s range.
Go Get Rewarded! With the Pantry Points promo customers placed turn in orders with their Simplot reps and instantly got rewarded with F4T points vouchers which could be redeemed for some fantastic gift card options.
I&J Crispy Battered Flathead & Captain’s Catch Species Fish I&J and Captain’s Catch have launched some fantastic new species fish recently through Food 4 Thought Magazine. Mix up your summer fish offering with Battered Barramundi, Whiting and Flathead to really provide your customers with a complete fish menu.
38
F4T Costing is a free, online menu costing tool for all F4T For You members. Simply sign up at www.f4t.com.au (also free) to access this great costing tool. topped Potato Pancakes n with Smoked Salmo am & Sour Cre Ingredients 1 cup Edgell Real Mash 2 lts Milk 3 Eggs 500g Flour s 500g Sea Salt Flake 10g Chives on 600g Smoked Salm 300g Sour Cream 100 ml Vegetable Oil
www.f 4 t .co m . a u
$ $2.41 $0.55 $0.58 $0.14 $0.02 $0.30 $19.50 $0.90 $0.23
Edgell’s Golden Ticket King Neptune’s Seafood in S.A won $5,000 worth of great gift cards through finding a golden ticket in a box of Edgell chips!
ns: 6 Number of Portio .00 Selling Price: $16 45 $1. T: GS Less $14.55 Kitchen Revenue: $25 Labour per Hour: tes): 30 Time Taken (Minu .50 Labour Cost: $12 Food Cost%: 28.18% Gross Profit: $10.45
g Portion Size: 350 n Contribution margi with Labour: $8.36 Food Cost with Labour%: 42.54%
Cost per Portion Including Labour: $6.19
Total Cost: $24.63 Cost per Portion: $4.10
Edgell’s New Baby Beetroot Ideal in salads, these evenly sized, sweet baby beetroots create a whole new dynamic to your average summer salad.
Fonterra’s Truck Loads of Rewards Fonterra Foodservice offered customers of Western Star Butter, Mainland Cheese and Anchor Cooking Cream the chance to win fantastic prizes for purchasing products they normally would anyway! Stay tuned in 2013 for a new promo...
Food 4 Thought Live!
Chiko Subs and the Search for the Chiko Chick 2013 It’s been a big year for Chiko with the launch of the Hawaiian and Supreme flavoured Chiko Subs -Tasty pizza-style snacks with on-the-go convenience. A new Chiko Chick has also been crowned! -Look out for the 2013 calendar in takeaways now!
Food 4 Thought’s live cooking demos stage and tradeshow stands at Fine Food Australia.
Stay tuned for Food 4 Thought Issue 44 in February 2013. A new year and a new mag with great foodservice industry ideas for your business.
READY TO
ROAST V
E
G
E
T
A
B
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C o n v e n i e n t l y p o r t i o n e d a n d p a r - c o o k e d f o r a c o n s i s t e n t , r o a s t e d fi n i s h .
Tr a d i t i o n a l B l e n d
Mini Corn Cobs
Ru s t i c Cu t Po t a t o
6 x 2kg ~ 160 serves
6 x 2kg ~ 288 serves
6 x 2kg ~ 120 serves
For further information simply call your state sales number, visit our website or contact your local distributor. VIC (03) 9588 3200
NSW (02) 9741 2800
SA (08) 8422 2000
WA (08) 9479 8500
w w w. s i m p l o t f o o d s e r v i c e . c o m . a u
the great
1. Which common pantry staple takes 1,000’s of years to spoil? 2. Do carrots contain any fat? 3. Which common nut is used in the making of dynamite? 4. What are canned herrings more commonly known as? 5. The cocktail name ‘Mai Tai’ originates from which language? 6. Which common nut is poisonous before roasting? 7. Does rice paper contain rice? 8. Tobacco is closely related to which common spice? 9. Beefsteak is a variety of what? 10. ‘Chicago’ means what in native American? (common clove) 1.Honey 2.No 3.Peanuts 4.Sardines 5.Tahitian 6.The Cashew 7.No (It’s usually made from either Rice straw, Bamboo, Hemp, Mulberry leaves, Wingceltis or Gampi.) 8.Chilli 9.Tomato 10.Garlic 40
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Survey Winners ISSUE 42
Congratulations to
LEONARD INNES!
You have just won a new iPad for completing the survey in issue 42.
The following people have also won 10,500 point F4T For You Vouchers. Congrats guys! Look out for more surveys in 2013 with more great prizes to be won. Alex Karavas Amanda Stemson Ann Pike Antoinette Barry Fostier Brian Vinten Charles Bheem Christine Russell Craig Spackman Dale Anderson David Rosk
Gary Blenc Georgina Papapandos Jack Hao Jenni Campbell Jin Guan Joseph Pirronello Justine Mihalopoulos Kathy Manning Larissa Morgan Louise Badoura Louretta Winter
Maggie McCready Margaret Hormann Mark - Brunch CafĂŠ Matt Roberts Mickael Renou Mitch Krumov Nader El Kaakour Nancy Lander Noelene Layton Paul Muilwyk Pauline McIntyre
Peter Bartrip Ricky Patman Rochelle Fenech Sara Stig Scott Fraser Shelia Suzanne Cuff Thuy Trinh Tracey Filicietti
Upcoming Events MARCH 2013
Food & Wine Festival
MARCH
1
Melbourne, VIC MARCH 2013
Convenience & Impule Expo Fine Food Western Australia
AALARA Trade Expo
MAY
7
Gold Coast, QLD
MARCH
13
Melbourne, VIC APRIL 2013
MAY 2013
JUNE 2013
Foodservice Australia 2013
JUNE
2
Melbourne, VIC
APRIL
14
JUNE 2013
Lunch!
JUNE
24
Sydney, NSW
Perth, WA APRIL 2013
Adelaide Food, Wine & Cooking Show
APRIL
19
Adelaide, SA
41
SIMPLOT CODE 45637 PREPARATION DEEP FRY (6 1⁄2 MINS) SERVES 24 x 1 10g STATUS FROZEN / PAR-FRIED
SIMPLOT CODE 45638 PREPARATION DEEP FRY (6 1⁄2 MINS) SERVES 24 x 1 10g STATUS FROZEN / PAR-FRIED
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