Issue 44
FOODSERVICE Dairy for Today’s Professionals
BEER BAT T ERED
Steakhouse CHIPS
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2013...
Here We Go!
Happy New Year and Welcome Back to the Grind!
Well, I did say that it would all be over in a flash! To our readers who were fortunate enough to have a break I hope you had time to put your feet up and relax. I know that our Food 4 Thought team have had a well-deserved break and are recharged and ready to deliver another year of informative and entertaining reading. This year we have some exciting new competitions planned with plenty of giveaways, industry events and initiatives to keep you up to date and support you through your day-to-day challenges. In this increasingly demanding market we’re faced with many challenges. We generally prioritise retaining or increasing profitability and while we frequently relate that to the cost of goods, there are numerous other factors that may be more important in contributing to the success of your business, such as finding the right product for your purpose. One of the main goals of Food 4 Thought, with its partners and professional contributors, is to identify relevant factors that may impact your business and provide informative opinions to assist you in your business. These take the form of industry events, sponsorships, online videos with helpful hints/recipes and even study tours. Gauging from your requests and responses we are on the right track but we’re also constantly re-evaluating what we provide in this ever changing arena, which is why this issue we’re welcoming Peerless Foods to our team as a new partner. I’m looking forward to their great insights into oils and fryer management while adding a new dimension to the Food 4 Thought offering. I hope you make the most of the sunny days ahead and keep up the feedback. Culinary Regards,
Geoff Meade
Breakfast Trends with Tip Top
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2013 Food Trends
7
Ask Geoff the Chef
11
Summer Recipes with Unilever
15
Facing the Facts
16
Costed Recipes with F4T Costing
18
@f4tmag
1300 803 348 www.facebook.com/f4tmag
Kitchen Coversation: Marmion Angling & Aquatic Club
23
Destination: Chennai
24
Oil Management with Peerless
26
Food Costing
27
Dairy Planet
31
Food Safety
32
Omega 3 - The Fats of Life
34
Breakfast Time with Don/KRC
36
Kitchen Capers
38
food4thought@simplot.com.au www.f4t.com.au
3
Kitchen Coversation: Coffs Harbour Fisherman’s Co-Op
40
Foodie Facts / Culinary Quiz
41
WA Liquor Licence Laws 1
速
速
Breakfast
TRENDS
YOU NEED TO KNOW FOR 2013
Pancakes with Berries INGREDIENTS (SERVES 4) 6 Golden® Pancakes 1 cup maple syrup ½ punnet strawberries, hulled ½ punnet blueberries ½ cup double cream
METHOD FROM CAFES TO HOTELS, AND QUICK SERVICE RESTAURANTS TO CATERERS, BREAKFAST IS A KEY GROWTH MARKET THAT IS ON THE RADAR FOR FOODSERVICE OUTLETS ACROSS THE COUNTRY. HERE ARE SOME OF THE LATEST TIPS AND TRENDS TO HELP ENSURE YOU SERVE UP SUCCESS WHEN IT COMES TO BREAKFAST THIS YEAR. • During the working week, speed, familiarity, price point and convenience are the most important factors for breakfast customers. Food that is quick, easy to eat and hold – as well as a “familiar” staple or favourite is what will appeal to customers. • When it comes to Saturday and Sunday, customers are looking for an “experience,” not just to satisfy their hunger. Weekend customers are more experimental and willing to try new menu items – this is when foodservice outlets can get a little more creative with their menu. • Hotels and cafes are moving towards giving their menus more flair by offering more interesting bread varieties. For example, substituting standard white or brown breads for Turkish bread and ciabatta styles. • There is a growing movement towards offering customers a “breakfast package,” for example coffee with raisin toast or a muffin, at a cheaper price than they could be bought separately.
Hotels and cafe chains are increasingly moving towards buying in ready-made products, such as packets of pancakes or cru mpets, which include multiple servings. This can help save time and labour for busy foodservice outlets. Whether it’s breakfast on the run, or a lazy indulgent weekend brunch your customers are after, Tip Top Foodservice offers an extensive range of products your customers will love at breakfast. The breakfast range includes everyday and premium sliced breads, thick toast, Turkish and ciabatta bread, muffins, pancakes, crumpets, bagels, English muffins and fruit toast.
Heat each pancake in the microwave for 30 seconds or until warm. Stack pancakes in the centre of each plate. Top with a drizzle of maple syrup. Then scatter with fresh blueberries and strawberries. Drizzle with the remaining maple syrup and serve with double cream.
Eggs Benedict INGREDIENTS (SERVES 4) 4 Tip Top® English Muffins 50ml white vinegar 8 eggs, large 1 tbsp Western StarTM Butter 8 slices Don® Melosi Double Smoked Leg Ham 1 cup Knorr® Garde d’Or Hollandaise Sauce Black pepper
METHOD Bring a large saucepan of water to the boil. Reduce to a medium heat and add the vinegar. Poach the eggs for 2 – 3 minutes ensuring the yolks remain soft. Heat a large fry pan over medium heat. Halve and butter the English muffins. Place butter side down in the fry pan and cook until golden brown. To serve, arrange the ham on one half of each of the muffins. Top each with a poached egg and then with warmed hollandaise sauce. Finish with freshly cracked black pepper.
2013
Trends on the Menu So what’s up in 2013? I’ve done a bit of poking around, asked a few of you guys and have come up with a few ideas that I think will float this year. (Beware – the last few may be a little shaky!)
Last year I challenged myself to get at least a 50/50 strike rate on my top trends. I think I did okay with food trucks and pop-ups, po boys, sliders and pulled meats as well as sustainable fish and seafood. I am still waiting to see meat free mondays and eating the whole animal (although nose to tail is pretty big) in 2013, and of course, artisan produce is ongoing. Sous vide – tick. Thermo mixing – tick. 4
The Sugar Revolution Sugar in 2013 will undergo a makeover. Not just raw, brown, muscovado, etc., but people will want to cook with simple sugars (fructose, glucose powder, galactose powder) for different sucrocity and effect. Names will enter menus and products such as refined apple fructose or pear cider sugar. Caramels will also be big. Salted caramel is in right now, but cajeta, specialised molasses (I currently have a new black strap organic molasses from Terra Madre in the pantry), and burnt sugars will be in savoury and dessert alike.
Tart Tatin The sisters Stephanie and Caroline will probably turn in their graves as their classic caramelised apple dish topped with pastry and flipped becomes a global sensation and breaks away from tradition. Think pear, orange and sage, or peach, lychee and lemongrass. How about chocolate, rosewater and forest berries… will it be going too far to bring savoury tart tatin into the mix? See how many you spot in 2013!
Glorious Goat
Seaweed and Native Succulents
We took such a long time to get into the goat milk and goat cheese groove, but now it is here to stay and we love it. But what about goat meat? One of the most consumed meats in the world, we seem to shy away from goat in Australia. With increases in availability, and a well travelled population however, I think goat meat will be on the menu in 2013. A staple in Indian and Asian cuisines and common throughout Europe, Aussie chefs will be expanding their culinary horizons and grabbing the goat by the horns!
I recently visited James Rattray (of Flowerdale edible flower farm) at the Footscray wholesale market in Melbourne. He was espousing the taste and benefits of Samphire and Kakula, two edible salty succulents grown here. They are used in salads, stirfries and as garnish, and provide a salt hit and a nice crunch. Well I confess I am not a huge fan, but health experts and chefs alike are predicting seaweeds, succulents and edible health grasses to be on the increase. Let’s sea (weed) about that one! Pardon the puns – it’s the start of the year…
Chinese Farms on the Moon? In an extract from the Times of India, I learned that China plan to land an experimental craft to support growing four kinds of food to form a life support system if stuck on the moon. While tests are happening in Beijing currently, 2013 is the year to take moon food one step further. Really??
AUTHOR
Caroline Westmore Whatever the trends may be and wherever food may take us, I look forward to travelling the food road with you during the year. I wish a happy, healthy and prosperous year for us all. Please email me with any questions, ideas or great finds to caroline@gustostyling.com.au and culinary regards for a great 2013! 5
CODE
75178
CARTON
5 x 1 kg PREPARATION
D EEP F RY / CO M BI OVEN
C ome s with serving cups For more information go to: www.simplotfoodservice.com.au To purchase contact your local distributor *Trade mark used under licence
That cla ssic potato ca ke ta ste in a bite- si zed form. Great a s a snack or fi ng e r food.
ask
Geoffthe Chef AUTHOR
Geoff Meade
Carmine has written in with a query about pavlova. Although we claim this tasty dessert as a national icon, most of us still struggle to get the texture exactly right.
Give this a try and you should have a cracker pav. The secret to cooking the ultimate pavlova is to slow cook. Make-up your normal pavlova mix, place it in your preferred mould or rings and place in the oven. Now here’s the important part; go to bed. No heat at all except the pilot light. Leave it in the oven over night on this faint, slow heat. The next morning you will have that desired crunchy outside and marshmallow inside. Perfect pav!
Joshua has written asking for a classic yet simple dessert recipe. I could suggest thousands of simple desserts that never go out of fashion but I have chosen one from our free costing tool (www.f4t.com.au) that is not
only a nice and easy dessert but is also costed in terms of ingredients and labour for your convenience, which should be a major factor for all of you when considering adding an item to your menu:
Vanilla Panacotta
To see more costed recipes go to: f4t.com.au
Costing (10 portions)
Ingredients
Cost / Qty
200g John West Passionfruit Pulp 10g vanilla beans 100g caster sugar 10 gelatine sheets 600ml cream 400ml milk 10g fresh mint leaves
$1.19 $2.76 $0.12 $2.95 $2.18 $0.44 $0.18
Menu selling price $9.00 Less GST $0.82 Kitchen revenue $8.18 Labour (per hour) $25.00 Time taken to cook (mins) 15 Labour cost $6.25 Food cost 11.98% Gross profit $7.20 Contribution margin with labour $6.57 Food cost with labour 19.68% Total cost $9.82 Cost per portion $0.98 Cost per portion with labour $1.61
The secret to cooking the ultimate pavlova is to slow cook. 7
BEER BAT TERED
S T E A KH O U S E PREMIUM RANGE CHIPS - 10mm x 19mm -
Coate d in a prominent b e er bat ter, par fr ie d in c anola oil and use d with only Edgell ’s b est crop p otato es
Serving suggestion only. * Trade mark used under licence.
PRODUCT DETAILS Pro d u c t Co d e : St a t u s : Ba g s : Ca r t o n : Pre p Me t h o d :
43092 Pa r Fr i e d 6 x 2kg 12kg De e p Fr y / O v e n Ba ke
For further information simply visit our website or call your local distributor . www.simplotfoodservice.com.au
Complete the survey included with this magazine for your chance to
Win an
Apple iPad! Even if you don’t win the iPad, there are forty two 10,500 point F4T For You vouchers to be redeemed for your choice of gift cards from a wide range of your favourite retailers! Win an Apple iPad or 1 of 42 10,500 point F4T For You vouchers! Return via fax or reply paid envelope. Entries close 5th March 2013 at 11:59pm ADST. Prize Draw held on 6th March 2013 at 1:00pm ADST. NSW Permit No. LTPS/12/11237 ACT Permit No. TP 12/05112
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Supr INDIVIDUALLY WRAPPED OVENABLE SNACKS ON-THE-GO
FOR MORE GREAT CHIKO SNACKS GO TO:
*Trademark used under licence.
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Inspiring Chefs everyday
Summertime classics with a twist! Whenever it comes time to write my summer menus I replace the hot curries and braised meats from the winter menu with fresh grilled fish and tasty salads. However, I still want my summer dishes to include big bold flavours! The cuisine from Sri Lanka really interests me. They take a real tropical approach to cooking food and can add a new dimension to my favourite summer meals. For example, fish marinated in a curry paste, wrapped in banana leaf and cooked on the flame grill. Marinated BBQ Prawn Salad is another perfect menu item, simply add KNORR PATAK’S Madras Paste to your dressing and marinade to add an extra kick or even add some char grilled golden pineapple and you have the ultimate flavour of summer. I used to own a chain of burger bars and one of my most popular burgers was the Bombay burger, it was made up using chicken fillet marinated in the KNORR PATAK’S Mild Curry Paste, grilled and then combined with fresh herbs, cucumber and raita on a nice soft bun. Don’t limit your thinking when it comes to how you use curry pastes and sauces, use them as a staple ingredient in all your favourite dishes both in winter and summertime. The options are endless!
Regards and eat well!
Mark Baylis ExECuTIvE CHEF
Tricks of the TRADE 1. Mango Season: As its mango season, add some freshly chopped mango to the KNORR PATAK’S Mango Chicken Sauce, then add diced chicken fillet, cook then garnish with some fresh herbs for a tasty, fresh and light summertime curry!
2. Modern Classic: Combine equal amounts of KNORR PATAK’S Jalfrezi Sauce and smooth natural yoghurt to create a great dipping sauce for flame grilled prawns. It’s also fantastic as a topping sauce for grilled fish!
Introducing the NEW additions to the KNORR PATAK’S family…
Hot KNORR PATAK’S Jalfrezi Sauce 2.2L A delicious sauce combines a rich tomato taste with authentic spices, coconut, capsicums and coriander. Perfect with:
For your FREE sample kit please call 1800 066 838. For both traditional & contemporary KNORR PATAK’S recipe ideas visit www.unileverfoodsolutions.com.au
KNORR PATAK’S Pastes & Sauces contain Authentic Indian ingredients blended to perfection to help you deliver the taste & quality your diners expect.
Mild
Mild
KNORR PATAK’S Mango Chicken Sauce 2.2L
KNORR PATAK’S Cashew Masala Sauce 2.2L
A spiced, sweet mango simmer sauce.
A creamy sauce combining the delicious flavours of cashews with tomato and coconut.
Perfect with:
Medium
Hot
KNORR PATAK’S Rogan Josh Paste 1.1kg
KNORR PATAK’S Madras Paste 1.1kg
Made from a blend of: Tomato, Coriander, Paprika and Cumin
Made from a blend of: Coriander, Cumin, Turmeric, Tamarind and Chilli
Perfect with:
Perfect with:
Download the ‘KNORR Taste Success’ App to request your free KNORR PATAK’S samples & recipe ideas.
Perfect with:
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Place an order to get your free merchandise. Call AUS 1800 622 039. For further information visit www.unileverfoodsolutions.com.au
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How to Assess Your Business AUTHOR
Quinton Fortune
Hopefully your festive period was filled with an abundance of customers and just as abundant financially. If it wasn’t, then now is the time to assess your business and review all the important areas of your business.
This is not an easy task as you need to look at your business with a fresh set of eyes. What are your first impressions? Does the appearance of the exterior look inviting to your customers? Does the menu match the ambience of the establishment? These need to be thoroughly reviewed and then followed by the areas listed below:
Front of house staff Do you have the correct staff running the front of house? Do they deliver service with pride and care to your customers regardless of whether they’re regulars or new ones? Is their presentation and appearance in keeping with your guidelines? Are the premises clean and tidy?
Menu Does your menu cater to the customers that are attracted to your venue? Do you have good sized portions of food? If your meals are
too big you lose the opportunity to offer an entrée or dessert, or worse still, two people will share one meal. What is being thrown out?
Costs When did you last review how much you are paying for your food, labour and overheads? Now is the time to re-cost your menus and review your suppliers and workflow habits. Remember that reviewing products does not mean going for the cheapest priced product, it is reviewing the quality that sits behind the product. Wastage is an important cost that needs to be considered.
Back of house staff Are the staff working as effectively and cost efficiently as possible? Some of you may roll your eyes at that one, but think about the opportunity associated with buying in a product with similar quality attributes rather than making the product from scratch. I hear you say “it’s not as good as my handmade product,” but the opportunity is what can you do with the time saved. Could you add something new to your menu or put the time into improving a more important recipe that will provide you with a greater financial return? All of the above are challenging as we’re not only dealing with products but relationships. It’s important to remember that fact when reviewing your business as a lot of our success is built on these relationships. Here’s to a successful 2013!
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www.f 4 t .co m . a u
FREE & simple menu costing is just a click away! Have you checked out F4T Costing yet? It’s free and it can save your business heaps of cash! Check out a full list of food and labour costed recipes right there in black and white! There are heaps of standard recipes costed in the recipe list but you can even cost your own unique recipes!
Cous Baby Beetroot, Cous Salad Snowpea and Honey Roasted Walnut Salad Ingredients 1kg Edgell Aussie Quick Mix 500g Cous Cous 500g Natural Yoghurt 2 Diced Red Onions 10g Mint 50g Corriander
Number of Portions: 10
Portion Size: 200g
Selling Price: $13.00 Kitchen Revenue: $11.82
Contribution margin with Labour: $8.84
Labour per Hour: $25 Time Taken (Minutes): 15 Labour Cost: $6.25
Food Cost with Labour%: 25.22%
Food Cost%: 19.88% Gross Profit: $9.47
Total Cost: $23.51 Cost per Portion: $2.35
Cost per Portion Including Labour: $2.98
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Brussels Sprouts with Bacon
Ingredients 400g Edgell Brussels Sprouts 200g Bacon Rashers 1 tsp Sea Salt Flakes 1 tsp Extra Virgin Olive Oil
Number of Portions: 2
Portion Size: 200g
Selling Price: $9.50 Kitchen Revenue: $8.64
Contribution margin with Labour: $3.71
Labour per Hour: $25 Time Taken (Minutes): 15 Labour Cost: $6.25
Food Cost with Labour%: 57.08%
Food Cost%: 20.96% Gross Profit: $6.83
Total Cost: $3.61 Cost per Portion: $1.81
Cost per Portion Including Labour: $4.93
Char Grilled Rib Eye with Stacked Edgell Beer Battered Bad Boys, Rich Red Wine Jus Ingredients
and Asparagus Spears Wrapped in Crisp Prosciutto
40g Asparagus 120g Edgell Beer Battered Bad Boys 300g Grain Fed Rib Eye Steak 30g Prosciutto 30ml Red Wine Jus
Number of Portions: 1
Portion Size: 440g
Selling Price: $34.00 Kitchen Revenue: $30.91
Contribution margin with Labour: $17.18
Labour per Hour: $22 Time Taken (Minutes): 15 Labour Cost: $5.50
Food Cost with Labour%: 44.42%
Food Cost%: 26.63% Gross Profit: $22.68
Total Cost: $8.23 Cost per Portion: $8.23
Cost per Portion Including Labour: $13.73
When you sign up as an F4T For You member (Free sign-up), you get access to this free menu costing tool with a whole library of standard recipes as well as the ability to create and cost your own recipes! give it a go at: www.f4t.com.au Simply sign up as a member, then click the F4T Costing button
17
w e
n
S T RAL
I
A
AU
N - VEG ETAB LES
-
An inspiring new mix of Carrot Sticks, Red Capsicum, Green Beans & Yellow Beans. MADE WITH ONLY AUSTRALIAN VEGETABLES, SUPPORTING AUSTRALIAN FARMERS.
Carton 6 x 2kg
Code 45793
Serves 156 x 75g
Status Blanched
When you use Edgell Aussie Quick Mix, you support Australian farming families.
*Trade mark used under licence.
Prep Defrost
WIN
an
AUSSIE GROWN
HOLIDAY ! As the last frozen vegetable manufacturer here in Australia we would like YOU to experience what the vast majority of our vegetables experience – an unspoilt Australian landscape. We’re giving away 3 travel vouchers plus weekly prizes for you to pick YOUR perfect Australian Holiday. Take the kids to the Gold Coast, visit our spectacular Red Centre or “veg out” on a beach near Broome. The choice is yours! MAJOR PRIZE DRAW OF: 1 x $6,000 Flightcentre voucher 1 x $3,000 Flightcentre voucher 1 x $2,000 Flightcentre voucher Plus one $50 F4T For You voucher to be won every week.
HOW TO ENTER: Purchase any bag of Edgell frozen vegetables during the promotional period**. Then simply go to www.simplotfoodservice.com.au and follow the prompts to enter (limit one entry per qualifying invoice). Enter as many times as you purchase Edgell frozen vegetables to increase your chance of winning. Winners will be announced on the website on the 15th August 2013 and in F4T Magazine Issue 49.
**Promotional period is 1st February 2013 until 31st July 2013, Entries close 12th August 2013. Major prize draw on the 13th August 2013. The promoter is Simplot Australia Pty Ltd BSN 98070579609, 2 Chifley Dve, Mentone 3194. Winners will be notified by email, and names will be published on www.simplotfoodservice.com.au on the 15th August 2013 and in F4T Magazine Issue 49. For full Terms & Conditions go to www.simplotfoodservice.com.au Permit Numbers: NSW Permit No. LTPS/13/00052; ACT Permit No. ACT TP 12/05176; SA Licence No. T12/2654; VIC Permit No. 12/3435
kitc hen
Let Edgell take you away …to YOUR favourite Australian destination. YOU choose your Australian vegetables. –YOU choose your Australian holiday. Turn over for details...
conversations
Marmion Angling & Aquatic Club Marmion Beach Front, West Coast Hwy, WA Marmion Beach Front, West Coast Hwy, WA
How did you get started in the industry? A Careers advisoratatschool schoolasked askedme mewhat whatIIwanted wantedto todo doasasaa careers advisor career, career. I had no idea, so my mother encouraged me to pursue my love of cooking. I did domestic science at school, and then went on to Birmingham college of Food & Domestic Arts to complete my City & Guilds Cooking Qualification. Where worked Where have have you youworked workedand andwho whohave haveyou you worked with? with? I started my cooking career at Hotel Metropole in Brighton, UK, and then immigrated to Perth, Australia in 1973, when I started working at the Sheraton Perth; I worked there for 3 years. Moved on to Highlights 33 (The Sea-Revolvingrestaurant), restaurant),IIworked worked (now now the Sea-Revolving at numerous other restaurants and outlets until I ended up at the Marmion Angling Club 14 years ago. So you could say I have been around the food scene for a while now.
HEAD CHEF
Tim White
What has has been beenyour yourfunniest funniestwork work story? story? In the old days the whole hotel I worked at was run on steam; WeWe also serve the [I&J steam. steam Steam came came to to the the also serve I&J kitchen from the boiler room. Any new Crispy Battered] Crispy Battered Flathead Flathead apprentice or trainee that started was sent with with a a house-made house-made down to the boiler room to ask the coleslaw coleslaw and and tartare, tartare, engineer for a bucket of “Blue Steam”, Blue Steam. They which which is is a a hit hit with with the the they would always tothat say, the would always comecome back back saying members members and and engineer had informed them that they they werewere all guests. all of “Blue Steam” the day …got outout of Blue Steam for theforday... it got themthem guests. everytime.
Who have been your most famous customers? Richard Burton, whilst working at the Hotel Metropole. Paul McCartney, also at the Metropole (a long, long time ago) There was a period of time when I worked at the Perth Entertainment Centre, we catered for every band that toured there at the time, which included Dire Straits, Eurythmics, Simple Minds, and Elton John.
*Trade mark used under licence.
What has been your best dining experience? The Dorchester in London. Anton Mosimann was the executive chef at the time. I went there with my wife, and when the dessert trolley came around after our meal I informed the waiter I couldn’t choose a dessert from the 20 plus desserts displayed there, they all looked too good. The waiter said he would choose for me, he came back with a huge platter contianing a piece of each dessert so I could try them all. It was good old fashioned, classical service that you don’t come across these days. What’s your favourite recipe using a Simplot product? We love I&J’s new Crispy Battered Flathead. It is a convenient, easy to use, good quality product that goes well with the Edgell Supercrunch Steakhouse Chips. We also serve I&J Crispy Battered Flathead with a house-made coleslaw and tartare, which is a hit with the members and guests. What trends do you think will impact the industry in the next 5 years? More labour/cost saving products will become available to the market. As labour costs are becoming very prohibitive these products will benefit establishments like the ours.
CODE
75178
CARTON
5 x 1 kg
PREPARATION
D EEP F RY / CO M BI OVEN
For more information go to: www.simplotfoodservice.com.au To purchase contact your local distributor.
Ride for the Kids More children die of injury than disease and as an organisation whose number one priority is safety, Compass Group wants to help change this staggering statistic.
event sees determined cyclists ride 1200 kilometres over seven days in support of KIDS Foundation. Over $260,000 was raised in funds, including $5,000 by John West. John West also supplied their tasty ‘Tuna-to-go’ snacks for all the hungry riders throughout the event.
Compass Group has been working with KIDS (Kids in Dangerous Situations) Foundation for a number of years but both organisations have recently formalised the partnership and KIDS Foundation is now Compass Group’s principal charity. In Australia on an average day, 5000 children are injured in serious accidents and like KIDS Foundation, Compass Group think this number should be zero. KIDS Foundation works in the area of childhood injury prevention and injury recovery. Its nationally recognised safety education programs and research into childhood injury adopts a child-centred approach to fostering lifelong safety within closely with Compass’s belief that safety is a behaviour for life and if children and young people are taught safety lessons early on, they will carry this knowledge with them into later life, including when they enter the workforce.
On 27 April, 47 cyclists hit the road: beginning in Ballarat, Victoria they travelled through regional Victoria and New South Wales, spreading safety messages to schools along
KIDS Foundation also conducts programs and provides services in the area of injury recovery and through its Burns Survivors Network, the charity has a particular focus raising funds to support children and families surviving life altering injuries for over 19 years. Started in Victoria, the charity delivers safety education programs into schools across Australia. camps, Phoenix and TANGO, have been heralded as life changing partnership with KIDS Foundation is as major sponsorship of the
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Group’s own George Mifsud and Gary Peacock completed the mammoth ride with a number of sporting identities, celebrities and everyday heroes. Cyclists included former AFL football identity Danny Frawley, multiple Olympic gold medallist Susie O’Neill, Hawaiian Ironman champion Craig ‘Crowie’ Alexander, Adriel ‘Bacon’ Young from Bondi Rescue, and Dancing with the Stars frontman Daniel McPherson. Gary and George raised over an incredible $16,000 for KIDS Foundation and thanks must go to the generous Compass Group employees who helped them exceed their fundraising target – you truly are great people. To find out more about KIDS Foundation and to see more photos from the Ride to Port, please visit: www.kidsfoundation.org.au
Destination
Chennai I interviewed the young and upcoming Executive Sous Chef of the Vivanta Connemara Hotel in Chennai – Chef Ganesh Kumar.
I like to greet people with my signature drink… which is a vodka based cocktail blended with curry leaves and lime and chilled over lots of ice. It goes perfectly with the fish and seafood of the region, and our traditional Chettinad foods.
The Raintree Restaurant… is based on the traditional Chettinad homes – big and spacious with onion and garlic woven baskets and beautiful coppers – a lovely chettinad tree out the front and a wide verandah, which was an essential part of the building, as holy men came to rest there in the shade. We love lots of natural light so make the most of it where we can.
The spices… in our cuisine are key. We use maratti mokku (a dried flower pod), star anise, tamarind and chillis in abundance, and also love to use fennel, cinnamon, clove and fenugreek. Think sour, savoury and green!
Rasan… is probably one of my favourite dishes – a tomato and lentil broth infused with garlic and ginger and
packed with flavour. I often use ginger tubors that have been grown in mango groves, as they also impart a subtle mango aroma to the dish. I do also make a great goat curry!
Chutneys and pickles… are really essential – when having a meal, you can eat up to a dozen different chutneys with it. Our chutney trolley varies daily and we have fruits, coconuts, vegetable and chilli varieties. They range from mild to really hot and are there to complement the flavours of all the dishes. A meal without these is not complete.
Chennai is the capital of the state of Tamil Nadu. Modern Chennai grew out from a small fishing village called Madraspatnam, and to this day fish and seafood are a very important part of the cuisine.
The Connemarra… also has an Asian restaurant, Hip Asia that calls on influences mainly from Japan, China and Thailand, which I cook at too, and we have a great bar called Distill which is worth a visit!
AUTHOR
Caroline Westmore 23
The Oil Experts Food Service
Solutions to common oil issues Is your oil foaming?
Possible causes
Solutions
1. Frying at too high a temperature.
• Check accuracy of thermostat. • Reduce temperature during slack periods. • Fry at recommended temperatures.
2. High moisture content of food.
• Thaw and drain food properly.
3. Overloading of fryer.
• Maintain oil to food ratio of about 6:1.
4. Soap or detergent may have been left behind after cleaning.
• Wash and dry the fryer thoroughly.
5. Breakdown of oil.
• Replenish oil daily. Replace oil about every 4-5 days.
For further advice or technical support contact your local Peerless Foods account manager: VIC VIC/TAS NSW
Simon Jones Sheree Martin Cameron Amos
0412 176 252 0417 398 917 0408 653 960
NSW Harris Nicolaou 0424 503 519 QLD Tracy Fyfe 0418 377 570 SA, WA, NT Sharene Holroyd 0400 603 102
Or contact Peerless Foods direct on: 1800 986 499 or go to www.peerlessfoods.com.au
masterfryersclub
FREE Membership Signup for member exclusive oil tips, expert advice and promotions at www.peerlessfoods.com.au
The Oil Experts
Product review
Formula 40 the original cottonseed PRODUCT TYPE Premium deep frying cottonseed AVAILABLE SIZES 20L tin and OH&S friendly 15L bag in box ATTRIBUTES + Oil quality - a thick & cloudy robust base + Performance - long fry life + Superior drain off - for crisp, good looking food + Neutral oil taste - retains food’s natural flavour HEALTH CREDENTIALS + VTF (Virtually Transfat Free) + Cholesterol Free ACCREDITATIONS
So what makes Formula 40 different from other deep frying oils on the market?
Formula 40
Standard Oil
A robust, quality cloudy oil,
Less robust, thinner
with a semi solid base ideal
base frying oil; shorter
for a long fry life.
fry life.
Food Service
Food Costing Andrew Briese | CEO – Cooking the Books Pty Ltd
A new look for the new year. Happy new year to all my readers. I trust you had a successful 2012 and are looking forward to an even bigger 2013 as we are. This year I would love to hear from more of you,if you have any comment, question or topic you need help on please let me know - I will be giving away spots at the short courses and subscriptions to the software to the most interesting questions/suggestions.
“My food cost has gone through the roof - what can I do?”
This is a phone call I get many times a week. Here are some of the things I would look at: Menu... Has the menu been written for the time of year? Are you using seasonal produce? it’s often cheaper. Does the menu allow for seasonal substitutes? Product price change... Is someone monitoring stock prices? Have suppliers been asked to tender or bid for supply? Goods received... Are you getting what you’re paying for? Have you trained your staff to properly receive goods? Freebies/theft.. Are foods not being paid for by customers, staff, owners?
Production issues... Is portion control being adhered to? Do you have wastage/skill issues? Does the kitchen team know what you are trying to achieve? Are you monitoring the weekly spend on food? Have you got standard recipes for all dishes? Are they being used? Have the recipes been costed correctly? Do the staff have digital scales? Are all the specials on offer costed properly prior to being offered to customers? What is going on with GST – is it being allocated correctly?
These are some of the questions you need to answer to help get your food cost under control.
WIN A Food costing short course spot by answering
"What are your greatest food cost issues?" Email your answer to andrew@cookingthebooks. com.au. The best answer will win.
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Front of house... Has front-of-house been asked to help lower the food cost by upselling high-margin items? An area that many chefs overlook is the impact front-ofhouse can have on food cost percentage. A food service business with well-trained front-of-house sales staff will be able to help the kitchen sell the menu items that have the highest margins, therefore minimising overall food cost percentage.
Portion pockets have arrived www.portionpockets.com.au
Check out our new short course calendar at www.cookingthebooks.com.au
Cookingthe theBooks Booksproduce produceaarange rangeofofkitchen kitchenmanagement managementsoftware softwareproducts productstotosolve solveyour yourproblems. problems. Cooking Seeour ourwebsite websitefor formore moredetails: details:www.cookingthebooks.com.au www.cookingthebooks.com.au See
Dairy for today’s Professionals
DAIRY PLANET ST
RA
L I A’ S F AV O
U
R IT E
AU
From our farms to you
Fonterra Proud to be a Chef Hits the Hunter Valley With so many celebrity chefs these days it’d be easy to think that there is an excess of chefs in this country. Unfortunately this isn’t the case and there continues to be a shortage of new talent coming through the ranks. With the number of apprentice chefs being trained through our TAFE School system stagnating, this could have a significant impact on the foodservice industry in the long term. Fonterra is one company that is investing in the training and sponsorship of chefs and their apprentices. In February, 32 apprentice chefs from Australia and New Zealand will be participating in the Fonterra Proud to be a Chef mentoring event. This group will fly into Melbourne for 3 days and nights of masterclasses and fine dining experiences. In addition they will get to network with industry leaders and fellow apprentice chefs and grow their network of resources. Last November the Fonterra Proud to be a Chef team headed out to the Hunter Valley along with Shane Keily, Team Captain of the Australian Olympic Culinary Team. Both Shane and Cameron Wetton, one of the junior team members, were guests at The Hunter Valley Hotel Academy and spent time with some very talented and passionate apprentice chefs and their teachers. Shane and Cameron shared their stories about the Culinary Olympics in Germany, including how it felt to represent their country, the commitment required
FONTERRA PROUD TO BE A CHEF
leading up to the event and they even shared some of their medal winning recipes. Classes included skinning and de-boning a Barramundi, re-creating the medal winning recipes including set pureed cucumber and apple smoked Salmon, and they also experimented with plating up of desserts. The final results were delicious, impressing their teachers, guest chefs and even themselves. Throughout the day, the group of apprentices spent several hours making: • Steamed Barramundi encased in a soufflé mousse, • Apple smoked Tasmanian salmon, • Corn pave, pea salad and fennel purée, • Pickled blueberries, honeycomb and blueberry caviar. After such an educational and inspiring day in the kitchen the discussion turned to the art of cheese making and exploring the origins and history of cheese. The apprentices developed an understanding of what happens to cheese with age and of course sampled many different types of cheese along the way. It is always great to see the chefs of today encouraging and mentoring the chefs of tomorrow. If you’re interested in receiving a visit from the Fonterra Proud to be a Chef team please register your expression of interest through the website http://www.fonterrafoodservices.com. au/contactus.php
Fonterra would like to thank the staff and students at The Hunter Valley Hotel Academy in Kurri Kurri for their hospitality, enthusiasm and passion. As well as Shane Keily and Cameron Wetton for a day of inspiration and brilliance.
Beef, Almond and Pumpkin Tagine Prep time - 20 min | Cooking time - 1hr 30 min | Serves: 4
Tips: Use yoghurt to balance a spice rich beef dish. Cooking with a tagine can add an earthy flavour as well as a unique introduction into middle eastern cooking. Ingredients:
Method:
150g Roaming Cow Greek Yoghurt
Preheat oven to 150ÂşC.
20g olive oil
In a large pot or thick roasting tray, heat olive oil and seal meat ensuring meat is caramelised on all sides.
700g beef chuck steak, cubed 250g red onion, sliced into wedges 20g garlic, crushed 4g ground cumin 4g sweet paprika 4g ground coriander 2g ground ginger 2g ground cinnamon 85g whole almonds, blanched and toasted 700ml beef stock 350g pumpkin butternut, diced 350g cous cous, cooked to packet specification 30g truffled honey
With all meat sealed and resting, continue the process with the onion and garlic. Add spices once the onions start to soften, then add almonds and allow to cook out. Add meat and stock to onions, bring to the boil, then transfer into a traditional tagine (or continue cooking in pot if you don’t have a tagine). Keep lid loose fitting. Place in pre-heated oven for 1.25hrs, remove lid and add diced pumpkin. Continue cooking for another 20 minutes, sauce should thicken slightly. Serve atop cous cous then drizzle beef with yoghurt and truffled honey. Garnish and serve.
Roaming Cow Yoghurt Made in Tasmania, Roaming Cow Yoghurt is perfect for cooking and baking or use straight from the pot for snacks and accompaniments.
Baked Yoghurt and Orange Blossom Cheesecake with Chocolate and Toffee Hazelnut Biscuit Base Prep time - 30 min | Cooking time - 50 min | Serves: 8
Tips: For best results, avoid over-beating the cream cheese as this will develop air inside the batter and cause the cake to rise then collapse. Garnish with orange slices. Ingredients:
Method:
80g Western Star Butter, melted
Heat the oven to 130ยบC.
350g Roaming Cow Natural Yoghurt (at room temperature)
Over a medium heat, caramelise 80g caster sugar and pour onto grease-proof paper, then sprinkle with shaved hazelnuts and melted chocolate. Allow to cool then blend. Combine with blended Granita biscuits and melted butter, then use to form base of the cheesecake and set in fridge.
80g caster sugar 15g roasted hazelnuts, thinly shaved 30g dark chocolate buttons, melted 150g Granita biscuits 350g cream cheese (at room temperature) 20g plain flour 175g caster sugar 4ml natural vanilla essence 7ml orange essence 2 eggs 1 egg yolk
Place base in the oven for 8-10 minutes, then remove and cool in fridge again. Beat the cream cheese and yoghurt with the flour, 175g caster sugar, vanilla essence, orange essence, eggs and egg yolk. Pour mixture into tin, tap base and allow to rest for 10 minutes. Bake for 30-40 minutes and then check - it should be set but slightly wobbly in the centre. Remove and leave in the tin to cool at room temperature for a while before refrigerating overnight. Remove from tin and serve.
Western Star Butter Loved for its taste and renowned for its versatility, natural butter is a great way to add flavour in baking, frying, saucing and general menu preparation for both sweet and savoury dishes. Western Star Butter is quality butter from a trusted, long-established brand.
Dairy for today’s Professionals
DAIRY PLANET
FOODSERVICE Dairy for Today’s Professionals
From our farms to you
The Fonterra Chefs’ Forum The Australian way of life is very unique. Much of this is built upon long standing traditions of playing backyard cricket on Christmas Day, eating lamb on Australia Day and heading to your local pub or club for a meal and a beer (or three) on a Friday to celebrate the end of another working week. It therefore comes as little surprise that the Clubs channel is one of the largest in the foodservice market. It also stands to reason that associations like Clubs NSW (the peak industry body for registered NSW clubs) become valuable business partners for businesses operating in the foodservice industry. Clubs NSW is the independent voice for over 1,400 clubs in New South Wales and Fonterra Foodservice are proud to be associated with them via our Bronze Corporate Sponsorship. Our primary aim is to support the scores of hardworking club chefs by supplying them with great quality products and helpful advice that includes innovative recipe ideas and business tips. The above commitment has seen a recent addition to the Clubs NSW events calendar: a bi-annual Chefs’ Forum. The inaugural event was held at the Sydney Seafood School in early November 2012 with 10 chefs from clubs across Sydney in attendance. They were treated to an informative and entertaining masterclass from our resident dairy expert, Peter Wright. Following the session, all attendees were able to sample each of the tasty dishes that formed part of the demonstration. It was great to see the chefs take the opportunity to chat and network in a relaxed environment with many stories and laughs being shared over the course of the night. Fonterra Foodservice will be rolling these events out across the country in the coming months. If you are keen to attend one of these forums, simply register your interest with your local Fonterra representative.
Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au Victoria Angela Smith Con Matsoukas
0419 930 735 0418 721 407
nEW soUtH WaLEs Brett Lancaster Casey Liplyn
tasmania Con Matsoukas
0418 721 407
soUtH aUstraLia / nortHErn tErritorY Taso Roubos 0448 595 165
0407 532 959 0400 460 915
QUEEnsLanD David Hancock Ted Boxall
0458 481 646 0418 742 396
aUstraLian capitaL tErritorY Casey Liplyn 0400 460 915 WEstErn aUstraLia Sharon Smith
0458 911 820
Food Safety Get On Top of It Why are some people so lazy? Especially when it comes to food safety? Why is it that people know what they have to do but don’t actually do it? Three times in the past week I’ve had discussions with frustrated business owners who have provided the appropriate equipment and training for their staff, yet they just don’t do the basics. Simple things like cleaning and sanitising a chopping board in between preparing types of food, wearing gloves to handle ready to eat foods and washing hands after returning from the toilet! We’re not talking about rocket science here, just basic food safety principles. Practices they should do naturally at home and at work. The frustrating thing for the business owner is that when the employees are being watched or reminded, they know exactly what to do; yet when the constant supervision stops, they revert back to the same old disgusting practices that put both the customer and business at considerable risk. Many employees have an it won’t happen to me attitude. Many think that they only have to comply when the council inspection is due. Many are just plain lazy! Perhaps they don’t know the consequences? Whatever the reason, it is unfortunate that this complacency seems to be increasing. As we have previously discussed, each state has their own food act and state based regulations. In a one-page article I can’t list all of the references, so I have listed the Victorian requirement for food
handlers and the consequences of not complying. The key word in the legislation is ‘knowingly’. If a person knows what they are supposed to do, and doesn’t actually do it, the potential penalty is up to $100,000 per offense. The wording of the Victorian Food Act is not overly complicated: 1. A person must not handle food intended for sale in a manner that the person knows will render, or is likely to render, the food unsafe. 2. A person who contravenes subsection 1 is guilty of an indictable offence and is liable to a penalty not exceeding: a. In the case of an individual, $100 000 or imprisonment for 2 years, or both; b. In the case of a corporation, $500 000. You must not handle food in a way that you know is unsafe. It’d be very difficult for a food handler who is prosecuted to say that they didn’t know that they had to wash their hands (especially if they have had training). You need to remind your staff of this key component of legislation. Food handlers can be prosecuted – and not just the business, but individuals too. If you need any assistance with training or onsite observations, feel free to contact our team at The Gourmet Guardian.
...the potential penalty is up to $100,000...
AUTHOR
Gavin Buckett Web
www.australian food safety.com.au
In the meantime… Eat well. Eat safe!
admin@gourmetguardian.com.au
Phone
1800 366 372
References The Victorian Food Act can be viewed in full at www.legislation.vic.gov.au The actual URL is really large, but if you click on: Victorian Law Today – then select ‘Acts’ and search under ‘F’ for Food Act. It is really easy to find.
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Omega-3
Fats of Life Omega-3 fats are unique polyunsaturated fatty acids, which are vital for life and good health. There are two types of omega-3 fats: • Shorter chain omega-3 ALA (alphalinolenic acid) found in plant foods; and • Long chain omega-3s such as EPA (eicosapentaenoic acid) and DHA AUTHOR (docosahexaenoic acid) found almost Chrystal Yam exclusively in fish and shellfish. EPA and DHA are known as long chain omega-3s because their chemical structure is longer than that of ALA. Unfortunately our bodies don’t produce enough long chain omega-3 fats. Before shorter chain omega-3s can be used, they must first be converted into a long chain format. Conversion is influenced by a range of genetic and dietary factors, and can sometimes be quite inefficient. For this reason, it is important to include sources of long chain omega-3s in your diet.
Omega-3s are essential for growth, development and health at all stages of life...
What are the benefits?
Omega-3s are essential for growth, development and health at all stages of life, from infancy to old age. Scientific evidence indicates that EPA and DHA may have a beneficial role in the healthy development and function of the heart, brain and eyes. DHA is highly concentrated in the retina of the eye where it improves visual function, and in the brain where it enhances cell-to-cell communication and protects brain cells. EPA is important for blood vessels, heart health and brain function.
How much do we need? To prevent deficiency of long chain omega-3s, health authorities advise an adequate intake of 90mg/day for women and 160mg/day for men. However, a higher dietary 32
target of 430mg for women and 610mg for men each day is suggested to lower chronic disease risk. Currently most Australians consume less than half of the suggested intake of long chain omega-3 fats each day. It is recommended that men consume at least 1.3g/day of shorter chain ALA each day, and women 0.8g.
How can I get more in my diet? You can increase your intake of long chain omega-3s by consuming more seafood. The Heart Foundation’s advice is to eat at least two to three fish meals per week (preferably oily fish), including canned and fresh. The oilier the fish
Which fish are oily and which aren’t? Oily Fish
White Fish
Salmon, Trout, Mackerel, Herring, Sardines, Pilchards, Kipper, Eel, Tuna (fresh only), Anchovies, Swordfish, Oreo Dory.
Cod, Haddock, Whiting, Flounder, Hake, Hoki (Blue Grenadier), John Dory, Red Snapper, Sea Bream, Shark (Flake), Tuna (canned).
If You Like Piña Coladas the more omega-3 fats it will have. All seafood contains EPA and DHA, however, levels vary. Oily fish such as salmon, tuna, trout, sardines, mackerel, herring and pilchards are some of the richest natural sources EPA and DHA. White (or lean) fish contain less omega-3 fats. Crab and mussels contain reasonably high levels of omega-3s, however, most other shellfish contain lower levels similar to white fish. Lamb, beef and eggs also contain small amounts of omega-3s. There are a growing number of products on the market which are fortified with omega-3s. Look for ones which specifically mention long chain omega-3s (EPA and DHA). * The information in this article is intended as an overview only and should not be relied upon as a substitute for personal medical or nutritional advice.
A piña-colada type fruit has been developed by Queensland researchers in a world-first infusion of pineapple and coconut. The Sunshine Coast Department of Agriculture has been developing the “AusFestival pineapple” for over ten years, and believes it has finally created a pineapple with a coconut taste. The new hybrid fruit is in its final stages of production, but will be another two years before it is commercially available. Senior horticulturalist Garth Senewski said that it was not the researchers intention to create a pineapple with coconut flavour, but to simply create one that was “sweet, aromatic and had low acidity.” The AusFestival pineapple joins a long line of hybrid fruits and vegetables such as broccolini, grapefruit, tangelo, ugli fruit, boysenberry and loganberry to name a few.
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Is breakfast the most important meal of your day? Hot breakfasts have the potential to kick-start your day with a generous portion of extra revenue, and serving great tasting bacon and smallgoods is an important ingredient for repeat business. Don KR Castlemaine covers the breakfast needs of the most demanding chefs, and satisfies the taste buds of even the fussiest diner. All of our products offer exceptional value and provide ease of preparation and cooking. Products such as our delicately smoked Premium Bacon, expertly blended thin Breakfast Sausages and ever popular pork Chipolatas, together with the authentic flavours of our Chorizo, are just some of the Don KR Castlemaine smallgoods taking centre stage at Australia’s best breakfasts.
KRC Rindless Middle Bacon 91876
So, to make the most from every breakfast you serve, simply treat your customers (and your business) to Don KR Castlemaine bacon and smallgoods.
™ ™ Trade Mark owned by George Weston Foods Limited
Kitchen
Capers Got a funny yarn from the kitchen?
Let us know about it!
'Top hat' As the catering manager of The Melbourne Clinic, a respected Melbourne based mental health clinic. I was keen to fully kit-out the chefs with high chef’s toques (those really tall chef’s hats) particularly because we have an open kitchen where customers can see all the goings-on and this would make the chefs look more professional. Anyway one of the chefs placed a big bunch of parsley on another chef’s tall hat. He didn’t notice for three hours until he went out to see how a customer was enjoying their meal when the parsley fell straight off into their food! - David Allen, The Melbourne Clinic, VIC
'the cold knife' When I was an apprentice 22 years ago one of the other chefs would always keep her knives and tools in the cool room for safe keeping, as it was always locked at night. One of the other apprentices thought it would be funny to fill her tool box with water. He placed the water filled tool box (with knives and tools still in it) into the freezer overnight, then came in early the next morning and placed it back into the cool room. When the chef went to get a knife the next day she found a solid cube of ice with her knives frozen within! She never kept them in the cool room again! - Scott Fraser, Meals on Wheels, VIC
'hard to please' We predominately sell chillies but we also have a chicken business. One day a first time customer returned a half eaten chicken because the chicken was ‘too juicy and the meat was falling off too easily.’ I’m no expert but that sounds like the perfect BBQ chicken to me. I guess perfection just isn’t good enough for some people? - Tanja Awan, Chicken Coop Firle, SA
2013’s funniest Kitchen Caper wins an LCD FLATSCREEN TV! Winner announced in Issue 51 of Food 4 Thought Magazine
All published entries receive 5,500 F4T For You points. These points allow you a choice of $50 gift cards from your favourite retailers. 36
'Side Splitter' On a busy Saturday lunch time, a customer walked into our bakery and intensely tried to decide which pie he wanted. After much deliberation he asked one of our girls “do you have any kidneys?” She replied with “yes, I have two!” She was in hysterics at her own humour, so much so that another staff member had to step in and assist the customer. After all the laughter had stopped and both our staff and the customer had composed themselves, the man once again asked “can I have a kidney?” Our other staff member replied “left or right?” - Merredith Jackson, Wee Waa Bakery, NSW
'lost in translation' We had a new, junior waitress serving tables in the café. She returned to the kitchen after receiving an order and told the chef the order was for a big squirrel. The chef told her there was no such item on the menu and asked the waitress to ask again. The waitress returned with the same response; “big squirrel chef, they want a big squirrel!” The chef went out the front to see if he could clear up this strange order. It turns out the waitress couldn’t understand the customers accent when they were actually asking for a mixed grill. We now call the mixed grill big squirrel in the kitchen. - Trevor Hollow, Monster Cookie Café, TAS
'out of sight' We had a chef that would religiously play pranks on everyone at work; waiters, front of house, other chefs, even the occasional customer. One day another younger chef thought it was time to turn the tables. The prankster chef wore glasses so the young chef decided to put a carefully cut and hidden piece of sticky tape (frosted tape mind you) over the older prankster chef’s specs. He picked them up to read an order when he realised he was going blind! He was really flustered and asked me if he could duck up to the optometrist around the corner. We all cracked up as he walked back in with sticky tape on his fingers. - Teresa Ciancia, East Kew Pizza, VIC
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kitc hen
conversations
Coffs Harbour Fishermen’s Co-Op Coffs Harbour Jetty Marina Coffs Harbour, NSW
HOT FOOD MANAGER
Vanessa Powell How did you get started in the industry? I always had an interest in food and loved to cook but was working in child care when a job was advertised as a gelato maker. I ended up getting the job, so for the first 8 months of me working at the Coffs Harbour Fishermen’s Co-Op, I made and operated a small gelato bar. I got the job at the fish shop about a year after when the assistant manager of the hot food section just up and quit mid shift one day, leaving a bunch of junior staff with no direction. I stepped in and helped them out, and we ended up getting through a busy service smoothly. The next day I was offered the job as assistant manager. When the manager resigned a few years later I was offered the manager’s position, and have now been employed at the Coffs Harbour Fishermen’s for nearly 10 years. Who have been your most famous customers? We get lots of footballers which is unfortunate because I have no idea who they are not being a football fan. Although when I first started at the Co-Op we served Bud Tingwell, which was exciting for me as I was a huge fan. I have also developed a habit of being hopeless at recognising celebrities; I usually don’t find out who they are until they’ve left and my staff come up to me ask me “what was it like to serve such and such?” I usually respond with a blank stare and a delayed “Benji who?” What has been your funniest work story? My staff make me laugh all the time. We have one girl who is 18 and is really alternative in her life style. One day she was cutting up a green capsicum which had started to turn red on the inside. We heard this loud “oh my God!” When we came to see what was the matter she held up the capsicum and said “we can’t use this as it’s been genetically modified!” After we finished laughing we had
38
to explain that all capsicums start off green and turn red or yellow. We still get a good laugh out of that one. What has been your biggest personal achievement? This year, for the first time, I entered the local business awards that are put on by the Chamber of Commerce here in Coffs Harbour. Out of the 7 categories the Coffs Harbour Fishermen’s Co-Op entered, I was the only one that got into the finals which was for being a leader of the next generation. I was pretty chuffed with that one.
you’ll be hooked! Cr i s p y
Battered Fish Available in:
What has been your best dining experience? I’ve had lots of great dining experiences, but one that stands out was when a couple of friends and I went out to an Italian restaurant called Fiasco. The chef there buys lots of fresh seafood from us so we got a special after dinner selection of chocolate treats, which was unexpected but really nice!
140g & 110g
What’s your secret to success? Although I’ve mostly hired 15 to 25 year olds, I have great staff retention. I think this is due to a friendly, fun culture within the business where everyone knows their role. It seems to make most days enjoyable and running smoothly. I make sure I get on with all my staff and although I occasionally have to discipline them, I always do it in private and I always apologise if I’m wrong. It shows I respect them and they in turn respect me.
STAFF CHIPS PER WEEK
26 2 Pallets
†Serving suggestion only
Seafood from For purchasing contact your local distributor. For more information, got to: www.simplotfoodservice.com.au *Trade mark used under licence.
Only around one third of the world’s population eat with a knife and fork.
The busiest McDonalds in the world is at Pushkin square in Moscow. The worl’ds hottest chilli is 8000 Every year Australia times stronger than Tobasco sauce. exports over one billion bottles a e ar ts of wine. Pork-stuffed cricke a. rm Bu in k popular snac Kanye West once paid $4,800 Clams are the most po for a curry chef to be pular pizza toppin g in Chile. flown from Wales to New York
the great
1. Lapsand Souchong is what? 2. Scarmorza is a type of what? 3. Where was margarine first produced? 4. What is the cheese used in tiramisu called? 5. Serrano Ham from Spain is called what in Italy? 6. How long does it take to hard boil a large egg? 7. What spice gives curry powder it’s yellow colour? 8. The mango is native to which highly populated country? 9. Tahini paste is made with which seeds? 10. What rice dish originated in Valencia, Spain?
1.A smokey, black tea 2.Cheese 3.France (late 1800’s) 4.Mascarpone 5.Proscuitto 6.Between 10 - 12 mins 7.Turmeric 8.India 9.Sesame 10.Paella 40
Events Fine Food Perth 14 - 16 April | Perth, WA
Hospitality & Gaming Australasia 17 - 18 April | Brisbane, QLD
Adelaide Food, Wine & Cooking Show 19 - 21 April | Adelaide, SA
Whisky Live Perth 27 April | Perth, WA
Speciality Food & Drink Fair 6 - 7 May | Sydney, NSW
AALARA Trade Expo 7 - 10 May | Gold Coast, QLD
Melbourne International Coffee Expo 23 - 26 May | Melbourne, VIC
Foodservice & Bakery Australia 2 - 4 June | Melbourne, VIC
Whisky Live Melbourne 14 - 15 June | Melbourne, VIC
Death by Vending Machine Over 15 people have been crushed to death by tilting soft drink machines while trying to get themselves a free drink.
W.A. Liquor Licence Laws Under Review Western Australia’s Minister for Racing and Gaming has appointed a committee to review the State’s existing liquor laws. The Committee intends to examine the regulatory framework for the consumption, licensing, marketing and supply of liquor. In the past decade there was a predominant government policy view that stricter conditions for liquor licences in Western Australia were needed. The ‘public interest’ test for the granting of liquor licences was expanded in 2007. However, the Review Committee has now called for submissions regarding the current three year waiting period before any re-application, and is also to review the situation for premises previously refused a liquor licence for reasons relating to ‘public interest’. Public submissions for the Review can be made by 25 February 2013 with the Committee set to finalise its report for the Minister by 30 June 2013. Submissions are expected in relation to liberalising Sunday trading for non-metropolitan liquor stores. Likewise, there will be a review of the current restriction on restaurants about the consumption of liquor without a meal. In addition to a review of current penalties concerning alcohol-related offences, the Review Committee is expecting submissions relating to the secondary supply of liquor to juveniles.
...there will be a review of the current restriction on restaurants... 41
Introducing...
Fine Food Western Australia like you’ve never seen it before! It only takes one visit to be inspired by the newest products, test the latest equipment and network with your peers. There are loads of new reasons to visit Fine Food Western Australia in 2013: • NEW: Business seminars • NEW: Wine master classes • NEW: Barista competition • NEW: Baking master classes You will also be able to pre-purchase car parking closer to the event. Let Fine Food Western Australia assist you in making improvements to your business.
For FREE entry, register online before 11 April 2013 at www.finefoodwesternaustralia.com.au and enter priority code: F4T $20 admission applies at the door for visitors that don’t pre-register online. Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.
14 – 16 APRIL 2013 PERTH CONVENTION AND EXHIBITION CENTRE www.finefoodwesternaustralia.com.au