Food 4 Thought Issue 45 by Food for Thought

Issue 45

FOODSERVICE

Dairy for Today’s Professionals

Foodservice PRODUCT CATALOGUE is now

ONLINE!

Check out over 200 quality, time-saving foodservice specific products covering a range of categories including: • Chips & Potato • Frozen Veg • Shelf Veg • Seafood • Tomato Products • Fingerfood • Desserts Check it out today at:

www.simplotfoodservice.com.au

Time to start planning those winter menus people! While you’re gearing up for the colder months ahead, we have some great ideas for those autumn / winter menus and special boards in this issue. Quinton will give you some tips on retaining customers over the colder months, while a variety of new products have launched that could give your menus that added boost. I have been hearing that the new Beer Battered Steakhouse chip from Edgell is getting great feedback from pubs and clubs and may be the perfect accompaniment to those comfort food dishes that find their way on to so many menus this time of year. What a great wrap-up in the last edition on trends and predictions for the year ahead from Caroline. One of my predictions is that there will be a serious issue arising from particular products that are sourced from overseas markets. This accountability trail is an area that is building more momentum in the foodservice market, with traceability and the impact on the environment coming into focus. Another cause for concern is that of frozen vegetables and specifically the risk involved in purchasing on price alone. Do you know what you are purchasing and have you conducted yield tests? What guarantee do you have if there are issues relating to the product? The free F4T Costing tool can calculate a variety of kitchen expenditures ensuring you know where your money is going. This can be a real eye-opener to how much profit you get after all the overheads involved in producing a dish - Give it ago at: www.f4t.com.au Thank you again for all your feedback and specifically the Ask Geoff The Chef questions. Last issue I said the best Pavlova comes from cooking it in a an oven with the pilot light on only… I need to clarify that I was referring to an industrial oven with the pilot (gas) light on overnight not a domestic oven with the light left on. To our readers and members in the west, I’ll see you at the Fine Food show in Perth! I hope you enjoy issue 45 as much as we do putting it together, and remember to make informed business choices to ensure you stay ahead of the game this winter.

Nutrition News - Wholegrains

Oil Management with Peerless

Food Safety - ‘Off or Not?’

Rosemary with Caroline

Dairy Planet with Fonterra

Q Tips - Customer Retention

Ask Geoff the Chef

Destination: Cambodia

22 26 27 31

Regards,

- Chef Geoff.

food4thought@simplot.com.au www.f4t.com.au

@f4tmag

1300 803 348 www.facebook.com/f4tmag

Kitchen Conversation: Sky City Casino Industry News -Australian Dietary Guidlines Unilever Food Soloutions Kitchen Conversation: Crown Casino Perth

Thai Recipes with F4T Costing

Tip Top Autumn Trends

Kitchen Capers

Culinary Quiz

Issue 44 Survey Winners 1

THE COSTED ROSTER

Andrew Briese | CEO – Cooking the Books Pty Ltd Lately I have been asked how to lower wage cost percentage. My first response is to ask if the roster is costed before making it available to the staff—you can guess the answer. Costing the roster is a must. It allows you to see what you expect to pay for your staff over the forthcoming week. What I suggest to most of my clients is this— think that you are purchasing labor, don’t just Roster it. After all, staff costs money.

Weekly Costed Roster Sheet—Restaurant

Week beginning: Monday, 7 Jun 2010

Forecast Sales per Site

Name

Mon $1,920.84

Tue

Wed

$1,904.63

$2,110.38

Thu

Fri

$2,211.09

Sat

$2,825.61

$3,173.37

Sun

Total

$2,134.00

Wages

$16,279.92 Total

OnCost hrs Pay

Kenny Gee

R.D.O.

$229.90

R.D.O.

21%

$1,149.50

Andrew Melen

R.D.O.

$131.81

$403.61

$465.42

R.D.O.

21%

$1,808.07

Pater Chosps

$85.72

$42.86

Rachale Flood

$81.98

$73.39

Meg Free

R.D.O.

Elle Mc Ferson

$91.74

$157.08 R.D.O.

R.D.O. $49.19

R.D.O.

$157.08 R.D.O. R.D.O.

$171.43

$81.98

$131.17

$171.43 R.D.O.

R.D.O.

$22.94

$192.86 R.D.O.

21%

$664.30

22%

$418.12

$147.26

$196.35

19%

$657.77

$137.62

$183.49

22%

$527.53

Budgeted wages = Budgeted labour % = roster site budgeted labour $

$5,225.29

$91.74

roster site forecasted sales $

Ways you lower wage cost monitor clock in and clock out times check your budget roster often and make decisions before they become facts lowering staff wages will not work. Control your wage costs through better scheduling measure productivity, set staff goals avoid over-staffing have a staff request book to stop change to the costed roster cross-train your staff retain your staff. Recruiting and training new staff costs money

The same calculations should then be done at the end of the week using the actual figures that have emerged, to \see how the costed roster compares with the actual roster. All managers have a responsibility to keep labour costs down while maintaining customer service levels. This may be one of the ways you judge your manager’s workplace performance.

Interested to learn more? Cooking the Books has a range of innovative short courses that will help. Find out more about our courses by emailing: info@cookingthebooks.com.au

The costed roster allows you to check the labour cost each day. This means you can make changes if you are under budget.

WIN

In the example costed roster (see above) we have budgeted 32.10% for the week’s labour cost. We believe that the roster will cost us $5,225.29 and we will make $16,279.92 in revenue.

“WHAT SHOULD A ROSTER ENSURE?”

Win a copy of Cooking the books for a year by simply answering this question:

32.10%

THE FORECASTED SALES This is an average of past revenue figures or an estimate of what we will make next week. Remember to take the GST out of the forecasted sales first.

ON COSTS On costs are additional labour costs paid by the employer. These can include: • Superannuation: 9% • Payroll tax: 5% • Holiday pay: 2% • Workcover: 2% • Staff laundry: 1% • Sick leave: % • Uniforms: 1% • Staff meals: 1% • Long service leave: 1% Adding these into the budgeted labour cost allows you to plan for the future. When they are due you will have that money set aside.

Email your answer to: andrew@cookingthebooks.com.au

Cooking the Books produce a range of kitchen management software products to solve your problem. See our website for more details: www.cookingthebooks.com.au

Wholegrains:

the Whole Story AUTHOR

Chrystal Yam

We all know that wholegrains are good for us, but how many people know what they are and what they do? We’re here to give you the full story.

Wholegrains are cereal grains that contain all parts of a grain kernel. There are three main parts to the grain kernel; the bran (the outer layer which provides protection), the germ (which provides nourishment for the seed) and the endosperm (which provides energy for seed growth). Refined grains are

Grain Kernel Endosperm Carbohydrate and protein.

Bran Fibre, B vitamins, minerals, antioxidants.

Germ Vitamins, minerals, healthy fats, antioxidants and some protein.

wholegrains which have had the nutritious components of the grain removed so that only the endosperm remains. Foods made with wholemeal flour contain largely the same nutrients and health benefits as wholegrain ones. The choice between the two can be based on personal preference, depending on whether you enjoy eating visible grains (wholegrain) or a smoother texture (wholemeal). Wholegrains are a source of protein and carbohydrate and contain key nutrients such as dietary fibre, B group vitamins, vitamin E, iron, zinc, magnesium and phosphorus. Wholegrains are considered more nutritious than refined cereal grains because they still have the bran and germ which provide more dietary fibre, vitamins and minerals. There is evidence that the consumption of wholegrain cereals may help reduce the risk of heart disease, some cancers, type 2 diabetes and excessive weight gain1.

Wholegrains can also help with weight management. They are high in fibre, which is digested more slowly by the body than other nutrients, and can help to create feelings of fullness, keeping hunger at bay. Snacks containing wholegrains are useful as they can satisfy food cravings and replace less nutritious snacks. For adults, the Australian Dietary Guidelines recommend a daily intake of between 3 and 6 serves of grain foods (mostly wholegrain), depending on age and gender. Pregnant or breastfeeding women are recommended to consume 8 to 9 serves of grain foods a day. Additional amounts of grain foods can be included depending on an individual’s energy needs (age, activity and body size). The number of serves recommended for daily consumption may sound like a lot however it is important to understand what a serve of grain foods is. A size of grain foods is: 1 slice of bread (40g), ½ cup of cooked rice, pasta, quinoa or polenta, ½ cup of cooked porridge, or ¼ cup of muesli 1. Some foods show the amount of wholegrains they contain as a percentage in the ingredients listing. Breads containing a higher percentage of wholegrain or wholemeal flour contain more dietary fibre and nutrients than those made purely with white flour. It is simple to include wholegrain cereals into your daily food intake. Experiment with new cereal grains such as quinoa or bulgur, or try snacking on air popped corn. Make the swap to foods containing wholegrains today by substituting brown rice for white and feel the difference.

Wholegrains are more nutritious than refined cereal grains...

1 National Health and Medical Research Council (2013) Educator Guide. Canberra: National Health and Medical Research Council.

Amarath A good source of protein, used traditionally by the Aztecs.

Millet Small seeded grains which don’t contain gluten.

Barley A commonly used grain which can be made into flour.

Rye A dark grain that is strong in flavour which can be made into flour. Often used in bread.

Quinoa Originally from South America, Quinoa is light and fluffy when cooked.

The Oil Experts Solutions to common oil issues Experiencing high oil consumption? Possible causes

Solutions

1. Frying temperature too low.

• Fry at 182˚C - 188˚C or at the recommended temperature for minimum oil consumption.

2. Food not drained off properly.

• Drain well before wrapping or serving food.

3. Too heavy coating on food products.

• Reduce batter thickness. • Reduce crumbling thickness.

4. Using low quality oil.

• Choose a better quality oil with a long fry life.

For further advice or technical support contact your local Peerless Foods acc cco ount nt manag nager: er: VIC VIC/TAS NSW

Simon Jones Sheree Martin Cameron Amos

0412 176 252 0417 398 917 0408 653 960

NSW QLD SA, WA, NT

Harris Nicolaou Tracy Fyfe Sharene Holroyd

0424 503 519 0418 377 570 0400 603 102

Or contact Peerless Foods direct on: 1800 986 499 or go to www.peerlessfoods.com.au

masterfryersclub

FREE Membership Sign up for member exclusive oil tips, expert advice and promotions at www.peerlessfoods.com.au

Product review

Frytol - premium deep frying oil PRODUCT TYPE + Premium tallow based frying oil AVAILABLE SIZE: 20L tin PERFORMANCE BENEFITS + Higher smoke point compared to other oils TASTE BENEFITS + Seals food more effectively, retaining food’s natural ﬂavour + Creates deliciously crispier food HEALTH ATTRIBUTES + Higher fry temperature = lower fat absorption

For over 70 years, Frytol has stood the test of time. Frytol’s consistent performance and reliability ensures businesses will continue to produce the best tasting ﬁsh and chips for generations to come. So, take the Frytol taste challenge today! Simply purchase a tin of Frytol from your local distributor and decide for yourself.

Food Service

Off or Not? How Do You Really Know? The Temperature Danger Zone is between 5° C and 60° C. In Australia, Potentially Hazardous Foods including meat, seafood, poultry, dairy products and egg products as well as cooked carbohydrates such as rice, noodles and pasta must be stored and displayed either below 5° C or above 60° C

If the food is out for longer than 2 hours, then you only have two options: • The food must be consumed immediately,

Or • It must be thrown out. It cannot be placed back in the fridge or cooked for future use.

Plain and simple hey? Cold food in the fridge and hot food kept hot in a hot box or bain marie, but what about when you need to prepare, portion, garnish or transfer food? What happens then? Most kitchens and food preparation areas are not refrigerated. There are some large meat processors such as Top Cut who refrigerate their entire processing room. Some sandwich companies do the same, as well as some plate up rooms in large conference centres or hospital production kitchens, but for 99% of us, we do not have these luxuries. We therefore need to have potentially hazardous foods in the Temperature Danger Zone while we do the preparation, but how long is safe? As a refresher; you need to be aware that the bacterium that cause food poisoning are not visible to the naked eye. Traditionally in kitchens the chef would smell, feel or taste food to see if it is all right but that won’t tell you if nasties such as Salmonella or E Coli are present. Therefore Food Standards Australia New Zealand (FSANZ) came up with the 2 hour/ 4 hour rule. The rule is based on a worst-case scenario (as we don’t know if the bacteria are present) and allows food to be in the danger zone, if you can control the time. So if you can’t control the temperature, you have to control the time. The maximum time that food can be in the danger zone if you want to keep for future use, is 2 hours. This includes mise en place, platters for a buffet and sandwiches. 6

The main beneficiaries of this part of the rule are facilities that may have a buffet or unrefrigerated display and the food is on the buffet (and guests are still eating). A hospital or aged care facility has prepared, transported and delivered a meal, but the patient is asleep or seeking medical attention and is unable to eat the meal immediately. If the food is not going to be eaten within 2 hours, then it should not be left out. If the food is out for more than 4 hours it cannot be used and it must be thrown out. When calculating the time that the food is out of temperature control you need to remember that the time is cumulative. An example would be if you took a container of ham out of the fridge to make sandwiches for an hour then put it back, you would need to factor this hour into your time calculations. When you take out the ham again the next day you can only keep the ham or the sandwiches that they have gone into, out for a maximum of one hour. So next time, instead of taking the whole container of ham out only take out small amounts that will be used that day. In the mean time…

AUTHOR

Gavin Buckett Web

www.australian food safety.com.au

admin@gourmetguardian.com.au

Phone

1800 366 372

Eat well. Eat safe!

References FSANZ have a more detailed user guide explanation of this rule including examples at: www.foodstandards.gov.au/_srcfiles/Appendix.pdf

resilient

Rosemary AUTHOR

Caroline Westmore

Is there any better smell than your Mum’s roast? A delicious odour wafted through our kitchen every Sunday of my childhood - The fragrances of garlic, juicy lamb and the scent of freshly picked rosemary. Wow - what memories smells hold, and despite my love of hot and pungent spices, that slightly daggy and old fashioned herb rosemary holds a special place in my heart.

Rosemary is the leaf of the evergreen Rosmarinus officinalis. The dark and slender leaves resemble miniature curved pine needles. Their dark colour on one side and greyish green on the other give them away as extremely drought tolerant - the plant is very hardy as it grows naturally under harsh mountainous conditions. It even holds its own where I live in drought struck Woodend, Victoria during one of the hottest Februarys on record! The Latin name ‘Ros Maris' means ‘Dew of the Sea', as the plant grows well by the seaside. Legend has it that the Virgin Mary, fleeing from Herod's soldiers, hung her cloak on a rosemary bush one night. In the morning the white flowers had turned blue under her cloak. From then on, the herb became known as the ‘Rose of Mary'. In ancient Greece it was believed that rosemary fortified the brain and refreshed the memory. Students wore it in their hair during examinations to improve their memory. Associated with love and remembrance, rosemary is also used at weddings and funerals, and of course on ANZAC and Remembrance Day to remember our soldiers. Rosemary is believed to grow well in the garden of a happy household. That’s great because it is one of

the only herbs I can propagate! In fact, it is one of the easiest herbs to grow. Just pull a side shoot off a rosemary bush at the point it is attached to the main stem. If you pull it downwards it will form a heel, and expose the tender open wood. Trim the top of the piece to around 10cm (when you trim it, the goodness is absorbed into growing the new plant, not keeping the length of the piece healthy), then plant the open heel in some good potting mix. Alternatively just poke the heel in some good soil and water in. (that’s my friend Susan’s tip – if it dies just try again!). It’s amazing – I have grown hedges from this method, and it seldom fails. So besides the delicious yet obvious mum’s roast, what else can you do with this magnificent herb? • Try rosemary with game meats – great with green peppercorns and forest berries for a more modern take. • Rosemary and mushrooms are a combo made in heaven. Steep your next beef or vegetable stock with rosemary before adding it to a mushroom pasta or risotto. • An infusion of rosemary is said to be calming on the nerves. For a refreshing bath add a handful of rosemary, tied in muslin, to the water or just let it float around you. If you would like to know about a certain ingredient, or have some great flavour ideas you want to share – send me an email at caroline@gustostyling.com.au or visit my website www.gustostyling.com.au Culinary regards, Caroline

Crispy Battered Flathead The product is always consistent. The fillets are a good size, with great flavour and a quick cooking time.

Iâ&#x20AC;&#x2122;ve tried all the battered flathead fillets on the market and this is by far the standout. EXECUTIVE CHEF

Rhys Bastock

with zero waste.

into one of the most successful licensed clubs on the Gold club has 2 bars, a bottle shop and the Bears on Ten Bistro. meals and daily specials. COVERS PER WEEK

3000

Burleigh Bears Rugby Leagues Football Club 80 Pacific Ave, Miami QLD 4220

*Trade mark used under licence.

All our meals are cooked fresh to order and use a variety of local produce. We’re using I&J Crispy shop for light meals and part of our fisherman’s combo.

The batter stays crisp and the natural fillet gives the perception that it has been made in the club. The crispy batter gives a better fish to batter ratio than beer battered brands I’ve tried previously. It’s consistent size and fixed price allows for accurate food costing. Maroochy RSL is an award winning venue in the heart of

EXECUTIVE CHEF

Brett McRae

Maroochydore RSL

or catch all the sporting action in Heroes Sports Bar, all while the kids have their own fun in Mystery Island Kids Club. COVERS PER WEEK

106 Memorial Ave, Maroochydore QLD 4558

3000

My customers know they’re going to get a consistent meal portion that is value for money.

It saves us time in the kitchen, and reduce labour costs. time saving and can fit into any food establishment menu at anytime. Grand Central is the home of the Central Districts Football Club and is one the largest club venues in South Australia. It is designed to provide the best facilities in Adelaide’s in all their splendour. Grand Central has it all. COVERS PER WEEK

2000

HEAD CHEF

Peter Seal

Grand Central Tavern Goodman Rd, Elizabeth SA 5112

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Dairy for today’s Professionals

DAIRY PLANET ST

L I A’ S F AV O

R IT E

From our farms to you

Proud and Passionate This year’s Fonterra Proud to be a Chef program once again provided an enriching experience for apprentice chefs with a passion for their craft. 32 finalists from Australia and New Zealand were chosen to participate in the program – an all expenses paid trip to Melbourne involving three days of invaluable mentoring. Day 1 saw guest chefs Matt Hunter and Kris Bailey, from Pizza Religion, introducing the apprentices to the art of pizza making. The practical and informative master class demonstrated how modern pizzas are developed, along with some interesting advice on the business side of the pizza industry. Following this class, resident Fonterra executive chef Peter Wright gave an insight into the process of cheese and butter making. The day finished up with dinner at Teage’s renowned modern Asian restaurant, Gingerboy. On Day 2, master chefs Teage Ezard and Leigh Power ran master classes shedding light on how to successfully balance flavours in Asian dishes. Apprentices then participated in a media class that provided tips on interviewing and dealing with all aspects of the media. After lunch in the William Angliss kitchen, a class on food styling allowed apprentices to learn how to best present their dishes. The day progressed with a tour of the Etihad Stadium kitchens, then a panel of seasoned chefs gave the apprentices an informative session about what it takes to find a rewarding career path. Apprentices then enjoyed dinner at St. Katherine’s in Kew, a modern middle eastern restaurant headed up by renowned chef George Calombaris. Day 3 began with 2012 Fonterra Proud to Be a Chef winner Sonja Dawson sharing her experiences and why she chose New York as the destination for her International Scholarship. From there, Teage Ezard, Leigh Power and Peter Wright assisted apprentices in creating their own recipes and then styling their dish ready to be photographed and showcased.

The afternoon involved a dumpling cook-off, with apprentices demonstrating the Asian cuisine skills learned earlier in the week from Teage and Leigh.

FONTERRA PROUD TO BE A CHEF

The program culminated with a gala dinner at Ezard restaurant to celebrate the fine achievements of all the apprentices involved. Jacob Hoskin, from Traralgon in Victoria, was announced winner of the international scholarship. The overall feedback from apprentices revealed that the program surpassed their expectations of what they would learn and experience. Many finalists wished that they could participate again. Fonterra would like to congratulate all 32 finalists for their passion, dedication and hard work. The mentors are also to be congratulated for their generous contributions of time, knowledge and experience. Applications for the Fonterra Proud to be a Chef 2014 program will open on 1st September, 2013. Fonterra Proud to be a Chef 2013 winners: 1st: Jacob Hoskin (Traralgon) 2nd: Joshua Skipworth (Perth) 3rd: Wingo Lam (Auckland), Daniel Garwood (Launceston) Best Sweet: Nickolas Han (New Plymouth) Best Savoury: Jacob Hoskin (Traralgon) Best Dumpling: Jacob Hoskin (Traralgon) Innovation: Stephanie Peirce (Dunedin)

The 2013 Proud to be a Chef winners with Peter Wright, National President of the Australian Culinary Federation.

The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of apprentice chefs. The program aims to provide an exciting and unique opportunity outside of their work environment to be inspired by some of industry’s greats. Through this program Fonterra hopes to encourage them to continue with their culinary passion.

Masterclass with Teage Ezard.

Leigh Power provided hands-on advice.

Winning Recipe

Line Caught Australian Squid Steamed Garlic Custard, Porcini Mushroom Broth, Shaved Breakfast Radish and Wild Rock Samphire Prep time - 1 hour + 2 hours freezing | Cooking time - 1 hour 30 mins | Serves: 2-4

Ingredients:

Method:

Squid 1.5kg Western Star Unsalted Butter 3 line caught Australian squid flaked sea salt, to taste

Squid

Garlic Custard 20g Western Star Unsalted Butter 3 small garlic cloves 380ml milk 1 whole egg 3 egg yolks Mushroom Broth 20g Western Star Unsalted Butter 125g dried porcini mushrooms 2 large shallots 1 carrot, chopped 3 cloves garlic 1L water 3 tbsp dried Dashi powder pinch of sea salt Breakfast Radish and Wild Rock Samphire 4 small French breakfast radishes 4 small sprigs of wild rock samphire Garnish 8 purple society garlic flowers 4 native violet flowers

Place 1.5kg of butter in a bowl over a pot of boiling water. Once the butter is completely melted, pour off the top section of clarified butter, leaving the fats in the bottom. Set aside. Clean the squid by removing all the guts and membranes. Wipe the squid dry and ensure itâ&#x20AC;&#x2122;s very clean. Wrap in cling wrap and place in the freezer for 2 hours. Once semi-frozen, thinly slice (2-3mm) on an electric meat slicer, 2cm x 6cm long. Alternatively, place on a clean chopping board and slice by hand. Reserve the squid in the fridge. Garlic Custard Melt 20g of butter in a small saucepan. Slice the garlic and gently sweat in the butter. Add the milk and bring to a simmer. Remove the pan from the heat and allow the garlic to infuse. After 15 minutes, strain the garlic out. Season the milk with salt flakes. Place the whole egg and egg yolks in a bowl. When the milk has cooled, pour over egg mixture, whilst whisking. Pour custard into small ceramic ramekins, cover with cling wrap and place in the fridge until needed.

Mushroom Broth Melt 20g of butter in a heavy-based saucepan. Finely slice the shallots and sweat in the butter. Add the garlic and the chopped carrot. After about 3 minutes, add the dried mushrooms. Stir the mushrooms into the vegetable mixture, when they are re-hydrated with the butter, cover with water and Dashi. Bring to the simmer and cook it out gently for about 1 hour, or until the stock is full-flavoured. Strain the stock and gently reduce if required to enhance flavour. Breakfast Radish and Wild Rock Samphire

Clean the radishes and rock samphire thoroughly. Slice the radish thinly on a mandolin slicer, reserve in cold water. To Serve Warm the clarified butter to 70Âş C. Bring a medium pot of water to the boil, in a steamer on the top, place the 3 ramekins of custard in and steam for about 10 minutes. After 8 minutes, poach the squid in the butter for 1 minute. Heat the broth. Blanch the radish and samphire briefly in the water for 1 minute, brush with some of the clarified butter and season with salt. Drain the squid thoroughly and season with salt. Place a spoon of the garlic custard on the bottom of the bowl, followed by the squid ribbons. Arrange the radish, samphire and garnish with flowers. Pour over the mushroom broth at the table.

Spicy BBQ Prawn Pizza Prep time - 40 mins (includes 30 mins resting time) | Cooking time - 4 mins | Serves: 4

Tip: Spoon a little guacamole salsa in the middle to complement the seafood. Ingredients:

Method:

150g Perfect Italiano Mozzarella Shred

Mix topping ingredients together in a bowl and set aside for 30 minutes allowing the flavours to develop.

Pizza Dough 375ml warm water 2 tsp dried yeast pinch of castor sugar 600g plain flour 1 tsp salt 60ml olive oil, plus extra for brushing Topping 4 tiger prawns, peeled and de-veined 150g calamari, pineapple cut and sliced 4 mussels, de-bearded 2 tbsp chilli sauce juice of 1 lemon wedge pinch of coriander, chopped salt and pepper to taste Sauce 50ml pre-prepared Napoli sauce

Combine warm water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. To the well, add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands or a dough mixer to bring the dough together in the bowl. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and portion into 90g serves. Place a portion of dough in the bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size. On a lightly floured surface, stretch the pizza dough using hands, then roll out and place on pizza tray. Ladle Napoli sauce onto the pizza dough and scatter Perfect Italiano Mozzarella Shred generously on top. Arrange marinated seafood and toppings over the top. Cook in pizza oven at 230ºC-270ºC for 4 minutes. Serve with a lemon wedge.

Featured Recipe: This month’s recipe is a customer favourite from Shine Café in Glen Waverley, Victoria. Executive Chef Upul Perera began his cooking career in Japan and has spent 12 years refining his skills in both Japanese and French cuisines, with a tenure at the famous Tokyo Breeze. He has brought his wealth of international experience to the locals in Glen Waverley and is helping to turn the area into a foodie’s enclave. www.shinecafe.com

“ l changed to Perfect Italiano because it was a better cheese when it came to flavour and stretch. Our pizza menu is so popular that we need a cheese we can rely on for consistency and convenience.”

Dairy for today’s Professionals

DAIRY PLANET

FOODSERVICE Dairy for Today’s Professionals

From our farms to you

Good Morning Vietnam! At 9am on February 21st, the winners of the Fonterra Chefs’ Tour of Vietnam gathered at Melbourne Airport ready to embark on five jam-packed days of food, laughter and a lifetime of memories. Introductions aside and with the obligatory photos of the “International Departures” sign completed, it was time to “officially” begin the journey. The lucky five: Mandy Crawford, Wade Hutchison, Stephen Powderly, Barry Steel and Danny Taylor; sailed through customs and into the departure lounge chatting like they had been friends for years. Here is an extract from Barry’s blog of our trip – hope you enjoy the read and if you would like to see the full version, please visit our Foodservice website. Catching the sights on the famous cyclos.

22nd February 2013 Once again, we took the crazy wrong side of the road (I’m not sure there are road rules here, it’s more about survival and risk management), and returned to the hotel for a massage and dinner at the Green Mango. This was more of a holistic Vietnamese experience that showcased a broader eclectic feel targeting travellers and showcasing culture. Utilising regional flavours, the Pepper Beef was particularly popular, as was the Banana Flower Shredded Chicken Salad Infused with Ram Herb. The simple blend of Shiitake mushrooms with steamed broccoli seemed to marry Asia with the West perfectly in another dish and then to be hit immediately after with a Vietnamese broth that had hints of pineapple and lemongrass was something quite unexpected. Finishing with Clay Pot Basa (with bones) was a dramatic explosion of taste - intense and broad. Wow! The meal finished with a simple fruit Creme Brûlée and then it was back to the streets to brave the taxi ride home. Thank the stars for the effects of a few beers and a joke which kept the fear of collision at bay. Driving directly into the oncoming traffic, flashing lights to the sounds of laughter from the back seat was strangely fun; we are on holidays! 23rd February 2013 On the second morning we embarked on an extensive market tour and a visit to an organic herb farm before a four-hour cooking school. To my absolute delight the rice wrap served at the hotel the day before was also on the menu in the form of a noodle. Learning the techniques then utilising them was what this trip was all about. The school’s focus reinforced the importance of fresh foods and the balance of spice and above all, less being more. The four dishes created were Grilled Chicken and Banana Flower Salad, Hanoi Beef and Rice Noodle Soup, Lemon Grass Shrimp Wrapped in Banana Leaves and Clay Pot Fish with Fresh Dill. Being a party of chefs, there was much laughter and joking around. I was at my usual larrakin best and received some light-hearted jibes from the crew. Head Chef, Phi who was taking the class, took great pleasure in sharing the fun too. The assortment of refreshments certainly loosened up our tongues and made for some interesting critique. The half-day class ended with a boat trip back to old Hoi An and we were given a fantastic chance to drive the boat!

After a final fitting at the tailor shop – we had been measured up the day before, we ventured back to the hotel, freshened up and returned to town to partake in some music, food and several games of pool. What a way to finish a memorable day. 24th February 2013 Due to some inclement weather, a small tour to Marble Mountain replaced an organised day of snorkelling around the islands on Sunday. The cave temple and surrounding places of worship were astounding. Words cannot do it justice. Just to spend 10 minutes in a small grotto left me feeling enriched as I contemplated many thoughts of the days before. The sublimely elemental view of the mountain range surrounded by a wild beach with waves crashing in the distance provided a major photo opportunity. Our last night in Hoi An was spent at the Cargo Club, a restaurant highly recommended around the world by chefs. The view over the river, with the fishing vessels and festive candles floating among them is not to be missed. There is a multitude of dishes here, from all parts of the world and also an extensive dessert menu. The mixed grilled seafood, perfectly fresh and cooked without fault, did not disappoint. Later in the evening, the group ventured to a local bar, finishing the night with more games of pool and a Mango Daiquiri. A local shot of fire snake liquor was offered but not accepted by me - I guess I was just here for the food. Besides, local drinks are OK if in a sealed can! Finishing before 12 was the option tonight, there was need for some sleep for the early start and a flight to Ho Chi Minh City. Barry Steel, Coolabah Total Caring

The bustling streets of Ho Chi Minh City.

Vietnamese produce.

Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au Victoria / tasmania Con Matsoukas

0418 721 407

soUtH aUstraLia / nortHErn tErritorY Taso Roubos 0448 595 165

aUstraLian capitaL tErritorY Casey Liplyn 0400 460 915

nEW soUtH WaLEs Brett Lancaster Casey Liplyn

0407 532 959 0400 460 915

QUEEnsLanD David Hancock Ted Boxall

WEstErn aUstraLia Sharon Smith

0458 481 646 0418 742 396

0458 911 820

AUTHOR

Quinton Fortune

10 Ways to Attract Customers

OMG it’s almost Easter! How fast is this year going? This means summer is over and we are heading into the colder, quieter months of the year. So what are we going to do to ensure that we keep bums on seats during the colder months? People don’t want to leave their couches and seem to hibernate when the mercury drops. Here are some suggestions which you might want to consider to ensure you minimise the winter sales and profit slump.

Review previous year’s trading figures, comparing days of the week with revenue and average cheque and cover count. Identify if there are any recurring patterns.

6 7

BYO Wine specials, no corkage charges or a free beverage with a meal.

‘Free entrée’ or ‘two for the price of one’ but only on the nights that have historically been slow nights.

8 9

Review rostering. Remember to use casuals so that if the trade is not there you have the flexibility to adjust the roster.

After work dinner specials, promoting that people come to dinner before going to the comfort of their own home.

Consider developing a ‘Frequent Diner Program’

Consider using social media to attract new business, it is a very economical way to promote your business.

10 Review your menu to ensure it screams yummy winter food – comfort food is what majority of diners want during winter.

Look at wastage charts to check if you can tighten up on the volume of product that is prepared and not utilised.

If you have a customer database send out email alerts to advertise your business.

These are only a few suggestions to try and combat the traditional winter blues which businesses experience. I hope some of these ideas appeal and make a difference to your bottom line. ‘Till next issue: stay warm, stay busy!

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 in continuing to provide a relevant foodservice magazine. In return for your interaction with us, we have provided you with 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!

w w w. f 4 t . c o m . a u

ask

Geoffthe Chef AUTHOR

Geoff Meade

Eve has written in because she has been having trouble with her quiches rising properly. Specifically, at an inconsistent rate: It sometimes rises then other times not...

As summer has just come and gone, I have recently had many requests regarding the cooking of prawns. Most queries are in regards to tough prawns and how to erradicate this...

Can I suggest that you lower the temperature of your oven to really cook the inside of the quiche to the core. This will obviously increase the cooking time but I know you will have a better result. The main reason for quiches not rising is that the ingredients are weeping too much moisture into the quiche; preventing it from rising because it’s taking too long to cook-out the moisture. Make sure you drain all the water thoroughly off your vegetables (if you’re using them) while also ensuring that your eggs are thoroghly beaten with a nice thick texture. If your still having issues, you can also add a little starch to your recipe to help stabilise it.

Tough green prawns you say is your challenge? My first thought is that you are cooking them for too long. Like most seafood, they don’t always need that long in the pan. Most mid-sized prawns will require only 1 - 2 minutes of cooking at most. Larger prawns no more than 5 minutes. However, depending on what dish you are cooking, cook times will vary. Here are a couple of methods I use to guarantee nice, tender prawns:

high heat and short cook time will give you tender juicy prawns

• Wrap the prawn in some baking paper, add a few pats of butter on top of the paper, and bake the prawns in a 190˚C oven for about 5 minutes. Prawns cooked this way are moist and full of flavour. • Another very simple yet effective method is to get your pan piping hot and put the prawns in for a short amount of time (no more than 1- 2 minutes). This high heat and short cook time will give you tender juicy prawns without being chewy and tough.

Ask Geoff a cooking question using the sheet that comes with this magazine and if your question is published, you will win any $50 gift card from our wide range of selected retailers.

w e

Coate d in a promin e nt b e e r bat te r, par f r ie d in c an ola oil an d use d with only Edge ll ’s b est crop p ot ato es

BEER BAT TE RED

STEAKHOUSE PREMIUM R ANGE CHIPS - 10mm x 19m m -

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 :

ł Serving suggestion only. * Trademark used under licence.

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 call your state sales number below, visit our website or call your local distributor . NSW (02) 9741 2800

VIC (03) 9588 3200 SA (08) 8422 2000

(08) 9479 8500

QLD(07) 3902 7000

TAS

(03) 9588 3200

www.simplotfoodservice.com.au

Char-grilled flying fish Fresh turmeric in the markets

Cuisine in Cambodia AUTHOR

Caroline Westmore

Siem Reap in Cambodia is a must see place. The temples of Angkor Wat, Angkor Thom and Ta Prohm (the jungle temples of Tomb Raider fame) are breath-taking. The food, markets and people are also something so special.

oasis within this bustling city, and executive chef Wade James, formerly of the Shangri-la in Sydney, has shared with us some insights into Cambodian (Khmer) cooking. In Cambodia we say that the Khmer cuisine is the original cuisine of South East Asia. Once cooking it you tend to agree as you see or Vietnamese by adding more herbs. Traditional Khmer cuisine is one of detail â&#x20AC;&#x201C; small amounts of ingredients with intriguing Mekong and Tonle Sap rivers along with garlic dominate. As with most Asian cuisines, the essentials are cardamom, star anise, clove, cinnamon, nutmeg, ginger and turmeric (pictured) as well as other Techniques such as barbecuing, steaming and stir-frying are most commonly used. Prahok is almost a national institution, it is a pungent type of

Baby crabs with chilli

grown in the south is also widely used. Amok is probably

lime), roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. bowls of crab and chilli, and the green ants! I felt sorry for the baby

markets you can savour dried cassava or banana chips covered in powdered kampot pepper, or fresh sliced mango or pineapple traditional snacks of fried crickets or spiders. My favourite would have been tossed in salt and are sweet and crunchy. however serves both our Royal Khmer Cuisine alongside a selection of modern western dishes. My favourite part of Khmer cuisine would have to be its freshness and purity. Just walking through the local markets here you are amazed by the quality and colours of the locally grown produce. Rouge killing over 2 million of its own Khmer people in the 1970â&#x20AC;&#x2122;s. Today, the people of Cambodia remember, but look forward. It is a favourite destinations thus far. Culinary regards, Caroline. 19

Who’s the

ARMORY_DKR_317

top dog in foodservice? When it comes to Hot Dogs you can’t beat the quality and delicious taste of Don KR Castlemaine’s range of Frankfurts, Cocktails and Saveloys. In fact they’re so good they’re used in most of the major sporting stadiums across Australia. They’re easy to prepare, highly profitable and easy to sell. Simply cook (they take less than 5 minutes), serve in a fresh bread roll with a range of condiments and you’re done. So, add Don KR Castlemaine’s Frankfurts, Cocktails and Saveloys to your menu and start serving up top dogs to your customers.

KR Castlemaine™ Saveloys

DON® Long Skinless Frankfurts

KR Castlemaine™ Skinless Contenental Franks 8”

DON® Mini Cocktail Frankfurts

KR Castlemaine™ Skinless Contenental Franks 10”

KR Castlemaine™ Double Smoked Hot Dogs 9”

kitc hen

conversations

Sky City North Terrace, Adelaide S.A. Being one of Adelaide’s busiest tourist spots and a local favourite situated in the CBD of Adelaide, we cater for all your hospitality needs. Whether its a coffee & cake, or a quick lunch time snack from our range of sport bars and cafés through to our buffets, fine dining & large function rooms.

How did you get started in the industry? (Michael) After seven years as a cashier, I wanted to do something different so I started my job in purchasing and have been doing this job for the past ten years. In total I have been with the Adelaide Casino for over seventeen years. What is your biggest daily function? (Michael & Angela) We need to ensure that the wide range of fresh, dry and frozen products are available, sometimes within a moments notice. We also rely on our distributor partners for prompt service and reliable quality products. We have selected manufacturer’s products that save us time yet guarantee quality. Currently we are loving Edgell’s Australian frozen vegetables, Edgell Spicy Battered Wedges, Edgell Beetroot and bean varieties as well as the local and imported finger food from I&J. That’s why we have been using Simplot Products for over fifteen years. What type of food does the complex offer? (Michael & Angela) We cater for all your food needs. We offer everything from the humble fish & chips; including I&J Battered Captains Catch Fish, through to à la carte and fine dining. 22

Commercial Buyer

Procurement Specialist

Angela Olofsson

Michael Armstrong

What has been your biggest professional blunder? (Angela) I ordered a tonne of honey in 3kg buckets which should have been 10kg buckets of honey, but it did work out in the end! What are your current demands on purchasing? (Angela) Making sure everyone is happy including our chefs, customers and our members. One of our important functions every month is to look after our three hundred members with their Monthly Tea Parties. With a strong focus on lamingtons and anything else from the 50’s, we try to cater for all their needs. What are your biggest hurdles? (Michael & Angela) Late requests for things outside our normal stock lines. We order over 11,000 product lines every month, with approximately 2,500 regular product lines, as well as special requests.

What trends do you think will impact the industry in the next 5 years? (Michael & Angela) For the Adelaide Casino it will be very exciting with the introduction of our 5 Star accommodation and new restaurants to be built on our current site.

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.

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S T RAL

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 138724

When you use Edgell Aussie Quick Mix, you support Australian farming families.

Serves 156 x 75g

Status Blanched

W IN

AUSSIE GROWN 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.

**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 Food 4 Thought Magazine Issue 49. For full Terms & Conditions go to www.simplotfoodservice.com.au. NSW Permit No. LTPS/13/00052; ACT Permit No. ACT TP 12/05176; SA Licence No. T12/2654; VIC Permit No. 12/3435.

*Trade mark used under licence.

HOLIDAY !

Australian Dietary Guidelines Released The National Health and Medical Research Council (NHMRC) today released revised Australian Dietary Guidelines which the NHMRC said was a “clear and practical approach” to health. Since the last set of Australian Dietary Guidelines in 2003, the focus has shifted to healthier foods options, as opposed to the previous guidelines that focused on specific amounts of nutrients that should be consumed. The new guidelines also reflect Australian food supply and consumption patterns. The new 2013 guidelines have been described as having a strong focus on dietary patterns across life stages and supporting “family-focused dietary patterns.” The guidelines were based on a review of around 55,000 scientific publications that strengthen scientific evidence linking diet to health outcomes. Amongst its many recommendations, the revised Australian Dietary Guidelines recommend the following:

1 To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs.

2 Enjoy a wide variety of nutritious foods from the five groups every day including vegetables (with the addition of legumes and beans), fruit, wholegrain and high-fibre cereal varieties, lean meats and poultry (with the inclusion of fish, eggs, tofu, nuts and seeds), and mostly reduced-fat dairy products.

3 Limit intake of foods containing saturated fat, added salt, added sugars and alcohol. The recommendations include replacing saturated fats with ‘good fats’ found in margarine spreads, nut pastes and avocado.

4 Encourage, support and promote breastfeeding. 5 Care for your food; prepare and store it safely.

NHMRC CEO Professor Warwick Anderson said that the evidence about “what is healthy to eat and what is not so healthy” has strengthened since the 2003 edition of the Dietary Guidelines. “The evidence that links a healthy diet and reducing the risk of chronic health problems such as heart disease, Type 2 diabetes, obesity and some cancers is stronger” Professor Anderson said. “There is also stronger evidence about the kind of foods that can increase the risk of weight gain and health problems” he added. The draft Australian Dietary Guidelines were released for public consultation from 13 December 2011 until 29 February 2012, with over 200 submissions carefully considered. Public consultation on a draft appendix to the Guidelines was undertaken from 3 October 2012 to 2 ...replacing November 2012. saturated fats This public consultation with ‘good fats’ had indicated that more found in information was needed margarine for making sustainable spreads, nut food choices. According to pastes and current Australian avocado. consumption data, young females need to eat more red meat, while adult males need to eat less red meat. All adults need to eat more vegetables, legumes, fruit, low-fat dairy and wholegrain cereals. Based on public consultation, the revised Australian Dietary Guidelines also have sought to create a more balanced approach to vegetarian and vegan diets including improved information on the nutritional adequacy of vegetarian and vegan dietary patterns.

Category

Key

Ingredient

Example

Benefit

kitc hen

conversations

Crown Perth Great Eastern Hwy, Burswood WA Crown Perth is WA’s only fully integrated entertainment resort with two international hotels, 32 restaurants and bars, nightclub, 24 hour casino, 2,300 seat theatre, 20,000 seat indoor stadium, luxurious day spa, resort-style pools, retail outlets, riverside cycling trails and a world-class convention centre. Chef de Cuisine

Ronnie Sequeira

How did you get started in the industry? I completed a Diploma in Hotel Management at the Institute of Hotel Management Catering Technology and Applied Nutrition in Mumbai, India. Crown Perth has a variety of food outlets which you service. Can you tell us about a few? The Atrium Restaurant covers many different cuisines from around the world. The new Merrywell pub venue serves American style ‘Dude Food’, and our latest offering – Junction Grill serves all of the classic favourites like BBQ ribs and Grilled Steaks. Who have been your most famous customers? Over the years at Crown, I have prepared food for Usher, Justin Bieber and Elton John. And most recently Mike Tyson; who ate at the Atrium Restaurant. He requested a special Indian vegan meal. What is the most rewarding part of your job? The Commissary kitchen cooks up a daily batch of hearty soup which we donate to Foodbank WA. This soup goes towards feeding West Australians in need. Crown Perth has been involved with this charity since 1999, and has donated over 113,000 litres of soup over that time. What is your favourite Simplot product and why? The Colonial Farm Great Aussie Burger! It is a real favourite amongst our staff in the Staff Dining Room. What is your most important piece of kitchen equipment and why? The Brat Pan. I love it for its versatility, we can use it to grill, braise, stew, and boil, for anything really. The brat pans in our kitchen assist us in the bulk production of all of our sauces, soups and wet dishes. Being such a massive complex, how many staff do you have and how many covers are you doing? Crown Perth employs over 5,600 staff, and we currently employ 20 kitchen staff for the Commissary and Staff Dining Room – who produce over 24,000 meals per week. Food items prepared for Crown’s specialty restaurants usually hit the 4,000 covers per day mark. w w w.c row np er th .com . au

It’s Thai Time Free menu costing is just a click a way! Sign up at www.f4t.com.au to access the free F4T Costing tool. You’ll find a library of Food 4 Thought’s costed recipe ideas as well as the ability to create and cost your own menu items.

www.f4t.com.au

Ingredients (12 serves) 36 200ml 20g 10g 5g 10g 3.75l 2.25l 30g 20g 200ml 200g 600g 100ml 100g 4

I&J Thai Fish Cakes vegetable oil spring onion garlic tumeric red curry paste fish stock coconut milk brown sugar sea salt flakes fish sauce button mushooms dried laksa noodles lemon juice coriander sliced radishes

Labour STAFF COST

1.73 .46 .07 .04 .05 .09 8.06 7.07 .10 .45 .51 2.00 1.76 .30 1.25 .04 $23.97

PREP TIME

$25 per hour × 30 minutes = $12.50 60 minutes

Cost Per Serve

Fish Cake Laksa 32

INGREDIENTS

LABOUR

SERVES

( $23.97 + $12.50 ) ÷ 12 = $3.04

Thai Inspired Beef Stir Fry

Ingredients (10 serves) 1kg 1kg 30g 30g 30g 4 400g

Edgell Aussie Quick Mix 4.16 angus rump steak 20.00 Thai green curry paste .23 coriander .38 Thai basil .68 Lime leaves .40 Noodles 1.02 $25.85

Labour STAFF COST

PREP TIME

$25 per hour 60 minutes

× 15 minutes = $6.25

Cost Per Serve INGREDIENTS

LABOUR

SERVES

( $25.85 + $6.25 ) ÷ 10 = $3.21

Ingredients (4 serves) 120g 400g 400g 2 tbsp 400ml 2 cups 1 tbsp 4

Edgell Chopped Onion Edgell Panache Mix chicken thighs Thai green curry paste coconut cream long grain rice vegetable oil lime leaves

Labour STAFF COST

.58 2.18 3.20 .31 1.20 .90 .05 .40 $8.82

PREP TIME

$25 per hour 60 minutes

× 20 minutes = $8.33

Cost Per Serve

Thai Green Curry

INGREDIENTS

( $8.82

LABOUR

SERVES

+ $8.33 ) ÷ 4

= $4.29

ation. lunch menu is your cre We understand your es, ich met or simple sandw Whether it stars gour kery ba the or bagels, we have burgers, rolls, wraps y, da ery ev your vision. With range to complement p To Tip e options available, premium and par-bak r ou … all you covered. After Foodservice has got you can create. products are made, so

everyday & Premium sliced Breads • Lunch Rolls • Baguettes & Batards Bagels • Turkish & ciabatta Breads • Health Breads • Fast Food Rolls • Wraps 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

Turn over a new leaf this autumn WITH THESE 2013 FOOD TRENDS

AS WE SAY GOODBYE TO THE WARMER MONTHS, MANY FOODSERVICE OUTLETS WILL BE THINKING ABOUT GIVING THEIR MENUS A SEASONAL MAKEOVER. WITH THAT IN MIND, HERE ARE 3 CURRENT FOOD TRENDS TO KEEP IN MIND THIS AUTUMN:

THE ULTIMATE CHILLI BURGER INGREDIENTS 4 Speedibake® Gourmet Hamburger Buns 500g beef mince

2 ripe tomatoes finely diced

1 onion, finely diced

½ red onion, finely diced

½ tsp Mexican chilli powder

¼ bunch fresh coriander,

1 tsp ground smoked paprika

chopped

2 tsp ground cumin

A taste of home

While customers want the “going out” experience, often they’re still after

4 MainlandTM Tasty Cheese Slices

like macaroni and cheese, to offering fresh baked bread, there are a

50g jalapeños

important, par-baked breads are an easy way to provide that fresh-from the oven taste, without the hassle.

Sharing

Menu items designed for sharing are becoming increasingly popular. There are endless creative ways you can incorporate this trend into your menu, which go beyond the usual sharing platter, from offering whole roasts to share as a main course, or sweet pizzas to be shared for dessert.

All day grazing

Salt & pepper

4 tsp Knorr® Beef Booster Mixed lettuce leaves

number of ways to bring your customers a taste of home. If speed is

Juice of half a lemon

1 clove garlic, minced

home cooked comforts. From putting adult twists on childhood favourites

In a large bowl, combine the beef mince with the onion, spices and garlic. Season with beef booster. Form into four patties. Chargrill or pan fry the burgers over a medium heat, turning once or twice until cooked through. When nearly cooked, place the cheese slices on the top of each pattie until they melt. Halve and lightly toast the burger buns. Place the lettuce leaves on the base of the bun. Top with the beef and cheese pattie, guacamole, salsa and jalapeños.

GUACAMOLE 1 large ripe avocado Juice of half a lemon ½ tsp garlic, minced

blurred and often customers want to enjoy less

Salt & pepper

day. Often customers want something that is smaller and faster than a traditional main if they aren’t eating at a set meal time. Think gourmet burgers, bagels or savoury pancakes and pizzas for one.

TIP TOP FOODSERVICE NOW ON FACEBOOK

Combine all ingredients in a bowl and set aside.

METHOD

The lines between meal times are becoming formal meals at various times throughout the

SALSA

Mash the avocado with a fork, add lemon and garlic, and season.

Kitchen

Capers Got a funny yarn from the kitchen?

Let us know about it!

'scrambling for eggs' It’s always been a dream of mine to open my own guest house / bed & breakfast. I recently realised this dream by opening my own guest house where I pride myself on cost-price food as well as a lot of home-grown produce. My first 6 guests came down for breakfast one morning eager to try my poached eggs from my own chickens out the back (I had been saying how fantastic they were so the pressure was on). Low and behold in the rush, I didn’t float all the 18 eggs needed. Of course the 17th egg was a dud and ruined the whole batch. I opened the kitchen window and bolted to the milkbar! The guests said and I quote “The best eggs I have ever had, you can really taste the difference! I never knew home-grown eggs were so much better than store eggs” ...I think I got lucky with that one! - David Goulding, Madigan Vineyard, NSW

'My sweet secret' Many years ago when I was a much younger chef, a lovely young waitress was wondering which one of us chefs had made the chocolate mousse. She would have the left over chocolate mousse after her shift and loved it so much that she wanted the recipe. All the other waitresses pointed to me saying “He makes the mousse you’re after”. Well this little interaction between me telling the pretty waitress this ‘secret’ chocolate mousse recipe would eventually blossom into a full-on relationship. After a few years we ended up getting married! All because I had the secret mousse recipe that she wanted so badly. Well, as you might be now guessing... IT WAS A PACKET MOUSSE! I have recently told her this bombshell and she is still with me thank goodness. I don’t know if that would be the case if I had told her a little earlier in the piece. - David Edwards, Embracia, VIC

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

'genie in the cooking tray' We had a new kitchen assistant start with us a few years back. I introduced him to the crew and after a brief introduction got him to work with one of the senior chefs to show him the ropes. I came back after about 20 minutes to see how he was going. I asked the chef how the young fella was going, the chef smirked at me then composed himself and sensibly said “he’s getting a hold of things really well. Go see for yourself...” I peered around the corner to see the kid rubbing his hand up and down a steel tray. Apparently the chef told him to ‘hand wash’ the tray. Rather than correcting him immediately he let the poor fella rub his nervous, sweaty hands all over the steel trays! -Corey Walmsley, Corey’s Catering

'on the nose' I was working at Rembrandt’s Reastaurant over 30 years ago when a new apprentice had just started. I was checking to see if the cream was fresh by smelling it. I then asked the apprentice to also smell it. I told him that you must push your whole face in to really tell if it’s fresh or not. He smelt it and I promptly pushed the bowl slowly into his face. With cream all over his nose I asked “fresh?” he replied “I think so?” He sounded a little unsure so I asked him to do it again... His whole nose was coated in cream and he thought it was all part of the gig!

'leaf it to me' I once cooked bolognese for a lasagne one service. In the bolognese to give it that little extra kick of flavour, I chucked-in a couple of bay leaves. I maybe should have taken them out but most people these days are aware of their purpose as a flavour enhancer and are usually happy to pull it out themselves - while knowing the bay leaf flavours have been well-cooked throughout their meal. On this occasion though, a lady came up to the counter and said “Are you seriously expecting to play a prank on one of your customers?” I replied: “What do you mean?” She responded by saying: “One of your cheeky chefs has put gum leaves in my lasagne!” I then informed her that I was the cheeky chef in question and that they were bay leaves used for cooking. -Brendan Fisher, Tolland Hotel, NSW

-Sue Cleeland, Maranatha School

Shelf Vegetables w w w. s i m p lo t f o o d s e r v i c e . c o m . a u

We use Edgell Sliced Beetroot in our signature burger in the main bistro. We also use Edgell Baby Beetroot to accompany our lamb rump dish. The Edgell Diced Beetroot is also ideal for our buffet menus mixed with a little baby rocket leaves and feta. - Greg Peate Catering Manager, Wallsend Diggers, Newcastle, NSW

Sliced Beetroot Classic style sliced beetroot. Perfect for sandwiches and burgers.

3 x 2.95kg 90 serves at 60g each.â&#x20AC;

Four Bean Mix A blend of chick peas, baby lima beans, red kidney beans, and butter beans in brine.

3 x 3.05kg

12 x 750g

73 serves at 72g each.

†

72 serves at 75g each.†

The Edgell Shelf Vegetable range is a chef’s best-kept secret. It gives me the option to increase my menu without increasing my labour costs while also allowing me more time to do all the little extras around the kitchen - Stuart McPherson Executive Chef, Flinders One Restaurant, Flinders University, SA

Chick Pea Salad

with Lentils and Potato in an Indian Minted Yoghurt Dressing

Item Edgell Chick Peas Diced brown onion Small brown lentils Diced cooked potato Salt Milled black pepper Diced green capsicum Dressing (see below) Total Dressing Natural yoghurt Curry powder Fresh mint leaves Example Selling Price** $0.62 × 3.6 mark up = $2.25

Qty 150g 20g 50g 80g 3g 0.5g 30g 30g

Cost 0.63 0.03 0.11 0.18 0.01 0.01 0.08 0.19 1.24

100g 1 tsp 15

0.50 0.02 0.25

Food Cost Per Serve** $1.24 ÷ 2 = $0.62

† Relates to drained weight. * Trademark used under licence. ** These calculations are for illustrative purposes only. It is up to the individual customer to determine their own selling price appropriate for their business.

Crazy Cakes... Simplot’s very own Brad Robertson has recently celebrated a birthday. In keeping with Brad’s great love of the Mighty Chiko Roll, Brad’s sister Vanessa decided to create the ultimate Chiko Roll Cake! Check out her other great cakes on Facebook at: Ness’ Cakes

the great 1. What is the oldest of all man-made foods? 2. The white part of an egg is called the... 3. Which common food actually closes the stomach opening in human beings? (and hence should always be served at the end of dining) 4. The French eat approx 500,000,000 of what per year? 5. Which common vegetable has so much vitamin A that it increases night vision? 6. Approximately how many varieties of tomatoes are there? 7. What type of beans are used to make typical ‘refried beans’? 8. Which spirit is made from the root of the blue agave cactus?

1.Cheese 2.The Albumen or Glair 3.Cheese 4. Snails 5.Carrots 6. Around 10,000 7.Pinto Beans 8.Tequila 40

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Upcoming Events APRIL 2013

Fine Food Western Australia

APRIL

JUNE 2013

Lunch!

JUNE

Sydney, NSW

Perth, WA APRIL 2013

Adelaide Food, Wine & Cooking Show

APRIL

SEPTEMBER 2013

Fine Food Australia

SEPTEMBER

Sydney, NSW

Adelaide, SA

MAY 2013

AALARA Trade Expo

MAY

Gold Coast, QLD JUNE 2013

Foodservice Australia 2013

JUNE

Melbourne, VIC

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