Issue 46
FOODSERVICE
Dairy for Today’s Professionals
*
PR O D U C T D E TAILS Product Code: 01971 Product Status: Uncooked Prep Method: Deep fry in 3 mins Carton: 3 x 1kg Portion weight: 120 x 25g* *Please note as product is fillet, portion weight and size may slightly vary
Serving suggestion
Delicate whiting fillet strips coated in a delicious golden panko crumb
For further information, simply call your state sales number below, visit our website or call your local distributor. VIC
(03) 9588 3200
NSW (02) 9741 2800
SA
(08) 8422 2000
WA
QLD
(07) 3902 7000 TAS (03) 9588 3200 ww w.simpl ot foodse r vice. com.a u
*Trade mark used under licence
(08) 9479 8500
Me and Simon Bonner in Tasmania showcasing the processes involved in vegetable production from ‘paddock to plate’ to chefs and catering managers from all over Australia.
WELCOME I trust that you enjoyed issue 45 that was filled with great recipe ideas many of them supplied by you our readers. My favourite from the Edgell Shelf Vegetable Range was the Chick Pea Salad and the Ultimate Chilli Burger from Tip Top; a perfect accompaniment for the new Edgell Beer Battered Steakhouse Chips which I recommend you try, they’re a cracker! Remember you can now view the Food 4 Thought Magazine online as well as the entire Simplot product range in a magazine format. If you need to review your menu ingredients by using time-saving, cost effective products. In this issue, check out the new joint promotion between Edgell and Peerless 'Purchase a combination of Edgell Choice Chips and Pura Sun Ultra cholesterol free oil for your chance to win an iPad or many other prizes. Keeping in the theme of prizes, make sure you enter Edgell’s Aussie Grown Holiday promotion at simplotfoodservice.com.au If you buy any Edgell frozen vegies you are eligible to enter this great comp. Congratulations to Jacob Hoskin from Traralgon on winning the 2013 Fonterra Proud To Be A Chef program and taking out the first prize of an international scholarship, what a great start to your career! Unilever’s Modern Scratch table rings true, how many times have I heard from chefs: “I make everything from scratch” Seeing it on paper, you can soon work out the areas you can make a positive impact on your profitability and improve efficiencies while achieving the desired result with pre-made product. Your time and energy can be spent doing what you trained to do and have more time to be creative adding true value to the business. Hi to everyone that stopped by at Fine Food in Perth! With all the mining going on in the west at the moment, it seems the foodservice and catering side of the industry has boomed just as much as mining itself! It was great to talk to some of our readers in the west and thanks for the positive feedback on the magazine. Enjoy Issue 46 and I'll see you next issue, which will unbelievably be the half-way point of the year! Regards,
- Chef Geoff. food4thought@simplot.com.au www.f4t.com.au
@f4tmag
1300 803 348
3
Pho the Love of it
4
Breakfast with Tip Top
6
Food Safety - Allergens
7
Ask Geoff the Chef
11
Dairy Planet with Fonterra
15
Q Tips - Adapt & Survive
18
Kitchen Conversations
19
Destination: Cairns
20
Nosh to Posh with Peerless
23
Salt- The Facts
26
Kitchen Conversation
27
Winter Wonders with Unilever
32
F4T Costed Recipes
34
Gluten-free Smallgoods
36
Kitchen Capers
40
Culinary Quiz
41
Issue 45 Survey Winners
www.facebook.com/f4tmag
1
Food Costing and Tendering
Andrew Briese | CEO – Cooking the Books Pty Ltd Lately I have seen a number of third party buying groups for hospitality food start up. Is this due to a lack of time? Ask a chef today to do a tender for chicken and they will tell you they don’t have time. Taking the time = low food cost. If you take time to do recipe cards, stocktaking, yield testing and tendering you will save money. At Cooking the Books we know chefs have very little time and we can do all these in a fraction of the time it usually takes. No more paper, no more pens, email your suppliers to tender for the supply of goods and services, have the responses all in the one spot to make an informed decision.
$
What is tendering? Tendering is the offer to supply goods on stated terms - preferably your terms. Stock control begins with your suppliers. Financially responsible chefs have a responsibility to negotiate good purchasing practices. This in turn affects their food cost percentage - one of the main components in a kitchen a chef should have responsibility over. Your aim is to select and negotiate the best possible practices, quality and pricing with the supplier. Choosing a supplier is much like hiring a new employee. Do not make a decision based solely on price. You will need to work out several details about product specifications, continuous supply, delivery times and terms of payment. So choosing a supplier with whom you can forge a good working relationship; it will be helpful in the long run. This can be done easily and simply by having a good tendering system. This allows you to maintain and harvest a relationship with the suppliers you have chosen. It also does not lock you down to suppliers chosen by someone else.
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
In the tendering and negotiation process it must be clear what you want to achieve: Better pricing Favourable delivery times Best possible quality Locked-in prices Bulk purchases Small orders Trading terms All of the above
Supplier
Consider the following: A list of possible suppliers in each goods category? Standard ‘invitation to tender’ letter? Clearly defined supplier and food specifications? Written responses to your tender letter? A yes and no response template. A screening process that spells out clearly what influenced your decision?
Consider the results!
Win!
Imagine printing out a purchase report, highlighting the top ten purchases you have made in the last three months. Then tender the top ten items out and receive 50cents to a dollar per kilo of the whole top ten purchases. Can you imagine the savings and percentage points you could achieve? With good negotiations with your manager/ owner, that money can be used to help you and the kitchen and make life a lot less stressful more productive and a lot more profitable.
“What are the two things you must define in a tender letter?”
So with this information at hand, why would you limit yourself and your company?
This should be done regularly to check that the prices you are paying are competitive and that it is a win / win for you and the supplier. There are thousands of great suppliers so why limit yourself to suppliers that are forced upon you and may not meet your criteria.
Win a copy of Cooking the books for a year by simply answering this question:
Email your answer to: andrew@cookingthebooks.com.au
Try Tendering: www.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
Pho the Love of It There is a soup that is sweeping our nation, and I for one am very happy about it! Move over laksa - Pho (pronounced fur or fahr) is the Vietnamese national staple, eaten for breakfast or lunch that are sparking up in ‘pho bars’ and takeaways all over the country. With names like ‘What the pho’, ‘My pho Bar’, and ‘I love pho’ you will be seeing your fair share of pho this year. The secret to pho like all good soups is a great stock or broth. The most common stock is made from a variety of meat and poultry bones including oxtail, beef shin and broiling chicken. Common spices added include ginger, cinnamon bark, black cardamom, clove and star anise, which give the broth warm and earthy characteristics. The stock is simmered for many hours and ladled directly into the soup. On our recent travels to Vietnam I ate pho nearly every morning for breakfast and learnt the etiquette and art to structuring and eating pho properly! A hearty bowl of pho always begins with lightly blanched rice noodles – sometimes wide, sometimes as thin as vermicelli drained and placed steaming hot at the base of a deep bowl. Meat is then placed on top – pho bo, the beef version is most common and thinly shaved raw beef is draped over the noodles (it cooks in the hot stock later).I also had a chicken version where the shredded meat from the broiling stock chickens was added instead of the beef. Next to this are added the firmer vegetables. Coriander stalks, finely sliced onion and shallots, spring onions are all usual. The boiling stock is then poured over all of this and sits for a moment. A bowl of accompaniments is always served with the soup. The next stage is the eating, but you don’t just tuck in. Pho is stirred and tasted, then you start to adjust as you please. Lemon is squeezed in, and chilli added. The accompaniments include delicious fragrant
AUTHOR
Caroline Westmore
herbs, which are torn and stirred through – purple basil, Vietnamese mint, coriander. Plus sprouts of all kinds, fresh tomato, fresh leaves. That is the beauty of it – everyone starts with the same base but makes each bowl their own. It also seems to be about the sharing – adding the accompaniments from the centre of the table and talking about the day ahead. A true breaking of the fast from the night before. So give pho a try – it’s the new chicken soup for the soul – fresh, healthy and really tasty, and a trend that I will be glad to see stick with us. Happy cooking and eating until next issue. Please email me with any questions, ideas or great finds to caroline@gustostyling.com.au Until next time...
3
速
速
Know how to please the
BREAKFAST CROWDS MORE THAN EVER BREAKFAST IS BECOMING A LUCRATIVE MEAL OCCASION FOR FOODSERVICE OUTLETS ACROSS THE COUNTRY. KNOWING WHAT YOUR CUSTOMERS WANT AND WHEN THEY WANT IT IS CRUCIAL TO MAKING YOUR BREAKFAST OFFERINGS A SUCCESS, AND KEEPING YOUR CUSTOMERS COMING BACK
Weekday
breakfast
FOR MORE.
During the week breakfast is more often on-the-go for customers looking for something quick and easy to grab on the way to the office. To appeal to these crowds, foodservice outlets
Weekend
breakfast
During the weekends, customers have more time and are usually
should make sure they have familiar offerings on the menu that are easy to hold and can be eaten in a hurry, without creating a mess. Offering options like packaged bacon and egg rolls or raisin toast are popular on-the-go choices. For an easy on the go breakfast, why not offer Tip Top Foodservice’s English Muffins with egg bacon & cheese, served with a
looking for a “leisurely experience,” like they would get if they were
coffee to take away.
dining out at dinner or lunch. So it’s important to focus on offering great service, presentation and having more indulgent choices on the menu. Foodservice outlets may benefit from offering options beyond the standard coffee and toast, for example swapping standard bread as a base for eggs benedict, with Turkish and ciabatta breads, to give the menu that “something extra”.
Cara melised Maple Banana Pancakes with strawberries and walnuts
TIP TOP FOODSERVICE NOW ON FACEBOOK
INGREDIENTS (SERVES 2)
METHOD
6 Golden® Pancakes 2 large bananas, cut lengthways 1 cup of maple syrup 30g butter ½ punnet of strawberries, (hulled and quartered) ½ up of walnuts ½ cup of double cream
Toast the walnuts for 3 – 5 minutes over medium heat. Remove and set aside. Melt butter over medium heat until lightly foaming. Fry bananas flat side down for 2 – 3 minutes until they begin to brown. Add half of the maple syrup and reduce until bubbles start to form. Heat each pancake in the microwave for 30 seconds or until warm. Stack pancakes in the centre of each plate. Top with bananas, drizzle with the maple pan syrup, scatter with the fresh strawberries and toasted walnuts. Serve with double cream. Follow us at facebook.com/tiptopfoodservice
Allergens 1 in 10 children will develop one “Allergens are not considered a food safety hazard and are not managed by this food safety program. Common allergens such as milk, eggs, peanuts, tree nuts, sesame, fish, crustaceans and soy are not inherently unsafe for most people and there are no preventative steps, other than elimination, from an allergic person’s diet” I found this statement in the safety program of a child care centre. This one paragraph initially shocked me, especially in a state where there is legislation surrounding the management of children at risk of anaphylaxis. The ‘procedure’ is wrong for so many reasons, but instead of looking at the negatives, I wondered how many other people had the same thoughts. I have previously written two articles in this magazine with allergen information advice, and decided to contact Maria Said, the President of Allergy and Anaphylaxis Australia to see if there are any other information that I could provide for people that have the same thoughts. Maria has suggested the Victorian Department of Education and Early Childhood Development website and the Allergy & Anaphylaxis Australia website. I recommend for food service businesses that handle customers with food allergens to become members of A&AA and purchase the ‘Food Allergen Kit for Food Service’. For about $40, the kit gives lots of information on the management of food allergens. The second week in May is Food Allergy Week and this year Allergy & Anaphylaxis Australia have launched their 1 in 10 campaign. The 1 in 10 Campaign marks the 20th year of Allergy & Anaphylaxis Australia. The campaign is signifying the fact that 1 in 10 babies born in Australia today will develop a food allergy. Everyone is encouraged to paint 1
6
AUTHOR
Gavin Buckett
fingernail out of 10 (or 9 fingernails 1 colour, the 10th another colour) and donate to the cause online during Food Allergy Week from the 13th to the 19th May 2013. Check out the A&AA website for more info! Food Allergy Week is the national initiative to raise awareness and money to support Australians with food allergies - a widespread public health issue that is on the rise. I have heard Maria speak many times, and also had the pleasure of working with her on two allergen training projects. Maria presents at many conferences and events, and I encourage you to hear her speak, if the opportunity arises. I have personally been training people in the food service sector on food allergens for almost 10 years. There is a lot more information around now than there was in 2004, however after reading the paragraph above, I know that there is still lots to do. For manufacturers, there is a lot of information on the Allergen Bureau website, however there is very little information for restaurants, aged care facilities, hospitals, cafes, hotels and catering companies. To assist the food service sector, The Gourmet Guardian, through our RTO, have developed an online, interactive course that covers the main allergens and intolerances in Australia, cross contamination issues with allergens and methods to accurately inform customers of the allergens within their foods. Check out page 40 for a Food 4 Thought readers special offer. Until next time: -Eat well eat safe!
Pam Sills form Espresso Mobile Café has written to me wondering how to seal Chicken Liver Pâté. Chicken Liver Pâté was one of the house specialities at Athol’s Abbey which was part of the Casa Manna complex on St Kilda road in Melbourne where I did (and didn’t) do part of my apprenticeship many moons ago. It was consumed by the bucket load and was one of the menu items that I really looked forward to making… until I did it for the 10,000th time! The act of sealing the pâté is to prevent oxidation while all the ingredients of the pâté have time to settle and develop. The product used to seal the surface can vary depending on preference of taste, the content of the pâté and how you plan to serve it. Some of the traditional food-based sealants are: • Any type of solidified fats, e.g. duck fat
ask
Geoff the Chef
• Oils and clarified butter • Aspic and jellies flavoured with alcohol or herbs Any of these should do when sealing your next pâté, just layer the sealant thoroughly over the top of your normal pâté ingredients, and put in the fridge to set. Here’s a pâté sealant recipe that I have loved for many years... AUTHOR
Geoff Meade
Spiced Orange & Port Wine Jelly Pâté Sealant *Reduce the recipe for the volume of liquid required to top the pâté
Ingredients • • • • • • • •
1 clove 15g juniper berries 1 cinnamon stick, broken 1 whole allspice, slightly bruised Zest and juice from one orange ½ cup boiling water 2 ½ cups good-quality red port or Madeira wine 9 tsp of powdered gelatin
Method 1. Place ingredients except the gelatin in a pot and on a low heat reduce by half. 2. Strain the liquid. 3. Add the dissolved gelatin to the liquid and allow to cool. 4. Pour mixture over the top of the pâté and place in fridge to set.
7
Battered Whiting & Battered Barramundi The latest range of species fish from I&J Captain’s Catch is sure to give your menu that extra depth when accommodating the ever-developing tastes of the customer.
Fancy fish at an affordable price!
Plated recipes are Serving Suggestions only.
8
The golden crispy batter makes it look home-made. It’s also very cost effective and saves me time. This product gives great food costing due to the portion control.
It’s easy to prepare, saves time and I get excellent feedback from my customers. BRUNO DAMIANI Head Chef SAILSBURY NORTH F.C Sailsbury North, SA
It’s a very popular dish at a great price. Low labour cost to deliver an enticing specials board menu.
Fish and chips always outsells other menu specials. RAINER KOEHLER Executive Chef HEADQUARTERS TAVERN Flemington Racecourse, VIC
*Trade mark used under licence.
9
High-Sugar Drinks on the Decline The consumption of soft drinks and fruit juice in Australia declined in 2012, compared to figures from 2008, according to a recent study by market research organisation Roy Morgan Research... According to the research, in the 12 months to December 2012, 57 percent of Australians aged 14 and over consumed soft drinks in an average seven-day period, compared to 61 per cent in the year to December 2008. Consumption of fruit juices and drinks dropped from 41 per cent in the year to December 2008, to 33 per cent in 2012. Cordial consumption also declined, dropping from 21 per cent in 2008 to 16 per cent in 2012. Consumption of bottled spring water dropped from 17 per cent in the year to December 2008 to 15 per cent in 2012. Sparkling mineral water and sports and energy drinks remained relatively stable: consumption of sparkling mineral water dropped just 1 per cent in
December 2012; a 25 per cent increase from the same period in 2008. of carbonated soft drinks, fruit juices and cordial among Australians aged 14 plus,” said Norman Morris, Industry Communications Director at Roy Morgan Research. “Further research from Roy Morgan shows that this decrease is largely being driven by reduced consumption among Aussies aged under 35, and may be motivated by a desire for drinks containing less sugar,” he said. Australians is not mirrored in New Zealand, where the only category from 52 per cent in the year to December 2008 to 46 per cent in
consumption of sports and energy drinks was 11 per cent in both tea, which was consumed by 5 per cent of Australians in the year to
those who drink cordial has grown.
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 27th May 2013 at 11:59pm ADST. Prize Draw held on 28th May 2013 at 1:00pm ADST. NSW Permit No. LTPS/13/02303 ACT Permit No. ACT TP 13/01189
Check out the full range of gift card rewards at:
www.f4t.com.au
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
Are you the best there is? We are now calling for entries The winning 2012 pizza, in South Africa. Braised Pork Rib with Apple Pearls.
Are you the best pizza or pasta maker in Australia, or could you be the best in the world? This year the Global Pizza and Pasta Challenge is again brought to you by Fonterra Foodservice and will be held in June at the Foodservice Australia show in Melbourne. We will be introducing a brand new category for restaurant groups and for the first time, a new and exciting section of the competition for pasta makers. The world’s biggest pizza event started 10 years ago to promote and encourage culinary innovation with the most popular food around the world – pizza. The competition has developed with national and international events running in countries throughout Asia Pacific, Africa and in the Americas. Fonterra Foodservice has been instrumental in getting behind this incredible industry opportunity that is developing the culinary standards of pizza globally. Pizza and pasta entries are judged by local and international chefs on their originality, balance, creativity and excitement factor. They are looking for the next big thing in both pizza and pasta, ideas that are innovative, that are true to the menu and new and with a WOW factor.
A trend in modern pizza cooking methods is “less is more” which literally means less toppings and thinner bases, creating a more desirable eating and dining experience. For this to work we need to consider ingredients that will deliver an intense flavour hit, ingredients that will enhance the thin flour base, tomato sugo and the perfect mozzarella. During the recent Global Pizza Challenge in South Africa I had the pleasure of enjoying and sharing some magnificent innovative pizzas that included a pizza topped with Carpaccio of ostrich with a Tabasco pesto dressing; a dessert pizza - lemon meringue with a spiced meringue; as well as the winning pizza which was a slow braised pork rib pizza, topped with crisp apple pearls, shaved parmesan, mozzarella and spicy aioli dressing. All mouth watering dishes.
If you have something interesting to show us, the competition is now calling for entries to see who will be crowned Australia’s best pizza maker and Australia’s best pasta maker. Entry details are below, and available on the Global Pizza Challenge and Foodservice Australia websites. www.globalpizzapastachallenge.com www.foodserviceaustralia.com.au Follow us on the Global Pizza Challenge and Foodservice Facebook page.
Dates & Location 2nd - 4th June 2013 Foodservice Australia, Royal Exhibition Building, Melbourne
The Global Pizza and Pasta Challenge invites aspiring pizza and pasta makers to join in and toss up a materpiece in the upcoming Australian Final in June 2013.
Peter Wright Director, Global Pizza Pasta Challenge The Global Pizza and Pasta Challenge invites the best pizza and pasta makers.
Joshua Skipworth Polytechnic West WA
2ND PLACE
Scallop Mousse, Rainbow Trout, Crispy Pig Cheeks and Orange Beurre Blanc Prep time - 30 mins | Cooking time - 1 hour and 30 mins | Serves: 4
Ingredients:
Method:
Crispy Pig Cheeks
Preheat two ovens. One at 150°C and one at 180°C. Place robot coupe in the freezer.
500g pig cheeks (cleaned and trimmed) 1.5L vegetable stock 1 small carrot, diced 1 stick of celery, diced 1 small onion, diced 2 cloves garlic, crushed bunch parsley stalks 250g Japanese Panko bread crumbs 1 orange zest bunch parsley, finely chopped salt and pepper
Trim fat and sinew from pig cheeks. Place in a baking pan and add vegetable stock (enough to cover), carrots, celery, onion, garlic and parsley stalks. Cover with aluminum foil and place on stovetop and bring to the boil. Place pig cheeks into the oven at 180°C. Braise for 90 - 100 minutes.
Scallop Mousse
Combine the orange zest, parsley and Panko breadcrumbs and season to taste. Set aside for crumbing pig cheeks.
350ml Anchor Cooking Cream, lightly whipped 350g scallops, finely diced olive oil, for browning 4 fillets of Rainbow trout, skin on, filleted and boned 4 egg whites salt and pepper to taste 35g chive, finely chopped 35g dill, pickled, finely chopped
Finely dice scallops, cover and place in fridge to keep cold. Whip the Anchor Cooking Cream to just form soft peaks, cover and place in fridge. Brush food ring for the mousse in olive oil. Take the rainbow trout fillet and remove the skin, set aside. Wrap the rainbow trout around the inside of the ring (skin side facing in).
Orange Beurre Blanc
Take the robot coupe out of the freezer and place cold scallops into the robot coupe and pulse for 10 seconds. Add egg whites and pulse until combined. Add pepper, salt and cream, and pulse until smooth. Remove mixture from robot coupe, and fold in the chive and dill. Season to taste. Place into piping bag and pipe into ring making sure there are no air bubbles. Place onto baking tray and fill up to halfway with boiling water. Put into oven at 150°C for 15 - 20 minutes.
250g Western Star Butter 2 shallots, finely diced 30ml white wine 30ml white wine vinegar 1 orange juice and zest
Put shallots into saucepan with white wine, white wine vinegar and orange juice. Reduce by ¹⁄³. Remove from heat and let cool slightly. Dice Western Star Butter into cubes and slowly add one by one, stirring to incorporate each cube completely and then add another. Cover in foil and keep in a warm place. Remove pig cheeks from oven. Pat dry and cover in flour, then egg, and then use the crumb mixture which was prepped earlier. Place in deep fryer set at 180°C for 3 to 4 minutes or until crispy. Remove mousse from the oven and take out of water bath. Slowly and carefully remove from food ring. Sear scallops in olive oil, salt and pepper. Cut in half and put orange flesh, pepper and salt inside. Plate up and serve.
Anchor Cooking Cream Because it’s already reduced, Anchor Cooking Cream reaches a coating consistency more quickly, helping to reduce cooking time.
Sherry Braised Beef Cheek Pizza with Celeriac Purée, Gremolata and Truffle Oil Prep time - 8 hours including braising time
| Cooking time - 5 mins | Serves: 4
Ingredients:
Method:
180g pizza dough
Celeriac Purée To make celeriac purée, peel and dice celeriac, then boil in water until soft. Season and add Anchor Cooking Cream.
Celeriac Purée 15ml Anchor Cooking Cream 1 head of celeriac Beef Cheek 160g beef cheek 1 carrot 1 onion 1 stick celery Pedro Ximénez sherry Garnish 60g Perfect Italiano Mozzarella Shred 1 pinch parsley salt and pepper to taste gremolata drizzle of truffle oil
Beef Cheek Topping Seal beef cheek in a hot pan, then place in a roasting dish with carrot, onion and celery, cover with Pedro Ximénez sherry and cook for 6 - 7 hours at 120°C. Once cooked, pull out cheek and reduce cooking liquor until thick and flavoursome. Shred cheek and add sauce until moist. Assembly Roll pizza dough, then spread with celeriac purée, parsley and Perfect Italiano Mozzarella. Place the beef cheeks evenly on the pizza and cook at 274°C for 5 minutes. Season to taste and then sprinkle with gremolata and truffle oil over the top before slicing and serving.
Winner of 2012 Best Pizza in Australia, Global Pizza Challenge “ The reason we like Perfect Italiano Mozzarella is because it’s a consistent product that melts evenly with less oil run-off. ” Recipe kindly supplied by Chris Bailey and Matt Hunter of Pizza Religion, Hawthorn VIC.
SUPER offER ContACt yoUR fontERRA REP foR dEtAilS
A super chef’s secret weapon A chef’s job is always busy and at times a secret weapon to help manage the demands of the kitchen is what every chef needs. Anchor Cooking Cream can turn the everyday chef into a super chef faster than a speeding bullet. It is already reduced, so it reaches a coating consistency at amazing speed that greatly reduces cooking time. It won’t split or separate in acid or at high temperatures and the high fat content makes it particularly suited to thick, creamy sauces. Equally impressive in preparing cold desserts, Anchor Cooking Cream is every super chef’s secret weapon. Contact your Fonterra Rep or visit fonterrafoodservices.com.au for further information and recipe ideas.
Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au Victoria / tasmania Con Matsoukas Darren Moore nEW soUtH WaLEs Brett Lancaster Casey Liplyn Chris Ghosn
0418 721 407 0428 006 909 0407 532 959 0400 460 915 0417 039 783
aUstraLian capitaL tErritory Casey Liplyn 0400 460 915
soUtH aUstraLia / nortHErn tErritory Taso Roubos 0448 595 165
QUEEnsLanD David Hancock Ted Boxall Melissa Van Wyk
WEstErn aUstraLia Sharon Smith
0417 627 967 0418 742 396 0407 031 504
0458 911 820
Adapt & Survive
Recently I was asked to talk to a group of students at the William Angliss Institute about Strategy and Innovation in hospitality. These students are in the final stages of their Bachelor of either Culinary Management or Hospitality & Tourism Management. On preparing for this talk, I did some research by reading some articles, talking to our senior managers and colleagues as well as some internet based research. A couple of interesting questions and discussions I had during this research were: ∞ Does a business need a strategy? ∞ What is the environmental landscape? ∞ What are your businesses performance issues?
AUTHOR
Quinton Fortune
So does every business need a strategy? Some will state a categorical ‘YES’ some may say ‘NO’. The answer is: The choice is yours. However there is a strong argument that before you opened your business you had a strategy without even knowing it… to open a business and make money! Many of us use the word strategy and plan interchangeably but the key difference is: A plan is concrete in nature with contingent plans if plan A does not work. A strategy is a blue print that is flexible and adaptable when needed. My advice is to certainly have a strategy in place. You need to be adaptable and agile in today’s hospitality landscape. The reason I suggest having a strategy is because of the ever-changing landscape in which we operate. This changing landscape is due to numerous factors, whether it is due to increased competition, incremental costs or change in skill set. You really need to constantly assess the landscape in which you operate. When we talk about performance issues - what are they? Assess all quadrants of your business but be realistic. You need to identify your strengths, weaknesses, opportunities and threats. How do you compare to your competitors? Be honest and truthful as you are the beneficiary. Like the chameleon adapts it’s skin colour to it’s surroundings, so must you adapt to the different trends and challenges that constantly arise in the foodservice industry. If you have a strategy, you will have the confidence to attack these challenges head on and ultimately prosper as a food business. I hope this has given you some food for thought as it did for me. Until next time, stay informed and stay busy! - Q.
15
kitc hen
conversations
What can you tell us about Logan Diggers? The most interesting fact people find about Logan Diggers are the large function facilities we have. We can cater for many events whether it’s sit down for 300 people or stand up for 400. Our unique settings in each function room makes Logan Diggers functions and hospitality department a real standout.
How did you get started in the industry? I was born into it with my parents owning their own restaurant. One could say it’s in my blood. The opportunities that hospitality has given me over the years have been endless. Being able to travel around Australia, meeting amazing people and cooking unique and unusual foods in some of Australia’s most beautiful landscapes has been priceless.
Who have been your most famous customers? While working at Ayres Rock (Uluru) I catered for legendary music groups such as The Living End and Midnight Oil. I also catered for the All Blacks Rugby Team at Mt Coo-tha Summit a few years ago which was a highlight.
What is your funniest work story?
Logan Diggers
I once gave an apprentice and initiation he will never forget… I took the left over fat from the beef stock, cooled it down and presented it in an old fashioned wine glass as sorbet with strawberries. I don’t think he’s been able to enjoy sorbet since.
What is the most important piece of equipment in your kitchen? It has to be my Bratt Pan. The bulk cooking I achieve with it helps me reduce my labour costs without compromising product quality. Also, as in many other kitchens we can’t do without our Rational Combi Oven.
What is your favourite Simplot product? Love them all… Two standouts would be Edgell Spicy Battered Wedges and I&J Crispy Battered Flathead. The spicy battered wedges texture and flathead’s natural fillet separates them from the rest. Absolute standouts.
42-48 Blackwood Road Logan Central, QLD
18
STAFF
12
COVERS PER WEEK
2000
Destination:
Cairns
Loren Gillison, former food stylist and recipe developer moved to Edge Hill, Cairns from Melbourne to join husband Andy in their fruit and vegetable business. The move north meant leaving all her favourite suppliers and producers behind, inspiring The Edge Food Store, which they opened in July 2004.
visiting Southern foodie destinations to hunt out small producers of sensational gourmet products. I’d coordinate all we pay close attention to whom is winning the awards at
AUTHOR
Caroline Westmore
unique or small producers it is important for people to sample and hear the stories behind the products. Creating a relationship between the end users and the growers is very rewarding, and our customers respect the love and energy that goes into these amazing products. Cairns has come ahead in leaps and bounds in the food scene. Geraldine and Margo from Rainforest Bounty were
foot work out of the hunting, but still helps us keep ahead of ourselves in the industry and have producers coming to us. Store is that food to us is so much more than something to eat. It is an experience…it nourishes your soul, and your family and friends. I really respect food and eating and believe every occasion should be relished. I believe food should be something amazing – not necessarily complex, but simplicity with a touch of wow! A simple salad is amazing with some Nicholson Beetroot vinegar, a basic pasta great with a splash of really good olive oil. It’s not about the fuss of cooking, but knowing what products are available and how to use them to your greatest advantage. I started Club Relish for members and friends of the Edge Club, newsletter and special events to showcase great produce and utilise the café at night. It gives like minded foodies a chance to sample produce and meet all the producers. Because the majority of our produce are from
venture between two native fruit growers - believing in sustainably farming native species. Current ranges are created from Davidson’s plums, lemon aspen and lilly pilly, but they are looking at expanding to native varieties. We incorporate all these beautiful products into our food at our 90 seat café, and have the opportunity to expand and open next door with a restaurant in the future. Loren and Andy want to expand into other food industry
great for a chef team looking to move north! Edge Hill is just north of Cairns and is the food hub within the region. If you would like to contact Loren you can do so at her email: heyloren@bigpond.com Next Destination: Dan Lepard’s London!
19
World’s Largest Allergen Study The biggest ever study of food allergies, which is spearheaded by the University of Manchester began in March. The €9m project builds on an earlier €14.3m study and involves leading experts in the UK, Europe, Australia and US. There is currently a list of foods considered to be responsible for triggering the majority of allergies across the world which includes milk, egg, peanuts, soya, wheat, tree nuts, mustard, lupin, fish, crustacean, molluscan shell fish and celery. These foods have to be labelled, irrespective of the level at which they are included. The researchers will create new tools for measuring allergens in food and improve methods for managing allergen content at factories. Other strands of the project seek to predict who is likely to suffer a severe reaction and identify measures that could be taken to prevent people from developing allergies later in life.
Oatmeal Cleans Cast Iron Pans Here’s a tip for those of you having trouble getting rid of that last layer of baked-on gunk from your cast iron pans. Scrape off the larger chunks or food, rinse, then sprinkle on some oats and bit of water. Vigorously rub it around with your hand to form a paste then leave it sit for 30 - 60 seconds. The oatmeal paste will absorb the grease from the iron without stripping or damaging it. Now rinse and season with your favourite oil.
Packaging
6 x 2kg Preparation Methods
Deep fry or oven bake www.simplotfoodservice.com.au
22
Salt Salt is the common name for sodium chloride. It is used to regulate fluid in the body and blood pressure. Sodium is also very important for controlling acid levels (pH) of body fluids and transmitting signals between nerves and muscles of the body.
Salt and health It is recommended that individuals choose lower sodium foods and use salt sparingly. Excess sodium intake has been linked with a number of health conditions including osteoporosis, kidney stones and fluid retention, but its detrimental effect on blood pressure is of greatest concern.
High blood pressure (Hypertension) Eating too much sodium may increase your risk of developing high blood pressure. It is estimated that almost one in three Australians aged 30 - 65 years have high blood pressure. High blood pressure is a major risk factor for heart disease, stroke and kidney failure. Development of high blood pressure is also linked with overweight, excessive alcohol consumption and physical inactivity. Populations with a lower sodium intake have lower levels of hypertension and suffer fewer heart attacks and strokes. The DASH diet (Dietary Approaches to Stop Hypertension) which is rich in fruit, vegetables, legumes, nuts, low-fat dairy foods, poultry and fish has also been found to successfully lower blood pressure in people with hypertension.
How much sodium do I need? The upper limit for sodium is 2,300mg per day. This equates to 2.3g or about 1 teaspoon of salt. On average, Australians consume almost double this amount. In light of this it’s recommended that Australians should limit their sodium intake to a maximum of 2,300mg and aim for approximately 1,600mg (1.6g of salt) per day. This reduces the risk of developing high blood pressure and can help alleviate existing high blood pressure. The main sources of sodium in the Australian diet are: • processed foods (75%); • salt added during cooking and at the table (15%); and • naturally occurring sodium in food (10%).
Foods high in salt • • • • • • •
Most fast foods, such as pizza, burgers, nuggets and pies Potato crisps, corn chips and pretzels Sauces, condiments and marinades Sausages, salami, ham and hot dogs Bread and some breakfast cereals Packet or canned foods e.g. canned soups Butter, margarine and some cheeses
How can I eat less salt? • • • •
Reduce or omit salt used in cooking Don’t add salt at the table Limit take-away foods Check product labels for their sodium content and choose low salt, salt-reduced or no added salt products whenever possible (see below)
Tips for cooking with less salt • Adding fresh herbs to pasta dishes, vegetables and meat • Using garlic, ginger, chilli and lime in stir-fries • Adding red wine to stews and casseroles and white wine to risottos and chicken sauces • Roasting vegetables such as red capsicums, fennel, parsnips and squash to bring out their flavour • Squeezing lemon juice onto fish or seafood • Using different types of onion - brown, red, white, spring onions and shallots • Using black pepper to season pasta and scrambled eggs
low salt
salt-reduced no added salt or unsalted
Foods must contain no more than 120mg of sodium per 100g. You can check this by looking at the nutrition information panel on the pack. These foods have 25% less salt than standard versions. Foods must not contain any added salt or ingredient that is made with added salt. They may, however, still have a high salt content.
23
Brekky
Sink your hunger
A unique deep crust dough filled with egg, bacon and bbq sauce combined with a cheesy filling.
Product Code
Prep Method
75186
Inners
24 x 150g
oven bake
Carton 3.6kg
try these Other great Sub varieties. . .
Hawaiian
Supreme
Product Code
Product Code 75177
75176
Carton
*Trade mark used under licence.
24 x 160g
Carton
Prep Method
24 x 160g
oven bake
For further information simply call your state sales number below, visit our website or call your local distributor. (03) 9588 3200
NSW (02) 9741 2800
(08) 8422 2000
WA
(08) 9479 8500
(07) 3902 7000 TAS (03) 9588 3200 w w w. s implot foodser vic e.com.au
Prep Method
oven bake
kitc hen
conversations
Southern Cross Club Industry
Cnr Pitman & Holwell Streets Tuggeranong ACT 2901
Located in Canberra’s south, the Tuggeranong Southern Cross Club is dedicated to providing their members and guest with a great, memorable dinning experience. Housing a modern Australian restaurant which uses fresh produce, a bistro that serves char grill, Italian and Asian cuisines, plus a coffee shop and carvery serving succulent roasts.
News
How did you get started in the industry?
In late 1980 I joined a hotel management school, from there my passion for cooking took over and I have never looked back.
Who have been your most famous customers? In my time I have cooked for a lot of famous people but the one I cherish most was when I cooked dinner for my football club, Arsenal, when they went undefeated for a whole season in 2004 2005.
What is your funniest work story? I was working in one of the top resorts in the 90’s where I was assigned to commissary looking after fowls. The resort had recently opened a new up-market Thai restaurant and one day a Thai chef came running in asking for his fresh duck. I promised the chef the ducks would be in his kitchen in 30 minutes. When I went to check with receiving to see if the ducks had come in he pointed me toward a basket of lovely live ducks. It turns out that on that same day a facility designer had ordered live ducks for the pond out the front of the restaurants. The chef from the Thai restaurant was really happy with the ducks, though I would rather have avoided the designer’s expression when 26
I told him where his ducks went.
What is the most important piece of equipment in your kitchen? It has to be the Rational Self Cooking Centre. It is versatile, can be programmed to do multiple things and it cleans itself too!
What’s your favourite Simplot product? I&J Crispy Battered Flathead is probably the best flathead product in the market right now in my opinion.
Inspiring Chefs everyday
Winter Warmers Many years ago I jumped at the opportunity to work and live as a chef at Plantation Island Resort, Fiji! It was like living in a dream with coconut loaded palm trees and turquoise water! The buffet looked like the Garden of Eden, loaded with tropical produce and fresh seafood caught locally every day! The only problem with cooking food in this steamy climate was that we never had a change in seasons! This meant we had no chance to explore all the exciting dishes that are suited to colder months. I look forward to the changing seasons in Australia as it allows me to reinvent my menus and explore great winter ideas that are wholesome to eat. Diners love nothing more than those hearty meals that warm and satisfy during miserable winter days. To get you started on your winter menu ideas, we have a great recipe (and many others!) for Lamb Roast, Colcannon and Winter Vegetables on our website - www.ufs.com. I’m not really that keen on winter weather but I absolutely love going out to eat winter food!
Regards and eat well!
Mark Baylis EXECUTIVE CHEF
Tricks of the TRADE 1. Here’s to Jus! KNORR Jus is the perfect solution to help you save days of mise en place but it also makes a delicious broth or rich stock! Just double the amount of water as per the pack directions to get a great base for your winter stews, pie bases, and casseroles.
2. Smash it with Mash! This winter get inspired to create new mash flavours. Add seeded mustard, roasted garlic and crème fraiche to KNORR Superior Mashed Potato Mix for an exciting variation that goes brilliantly with any grilled meat! Don’t stop there! Get inspired to create your own signature flavour!
For more exciting recipes and ideas visit
WWW.UFS.COM
Top 10 Products to Help you Create a Delicious
Winter Menu
Find hundreds of inspirational foodservice recipes at
www.ufs.com
These products will bring a whole world of flavour to your dishes and save you TIME and STRESS in the kitchen.
KNORR Sauce Mixes The perfect sauce bases for delicious braises, casseroles, and pie mixes. KNORR Roux
KNORR Demi Glace
KNORR Sauces and Pastes Simply and easily bring the flavours of the world to your slow cooked dishes. KNORR Patak’s Butter Chicken Paste
KNORR Patak’s Rogan Josh Paste
KNORR KNORR Italian World Cuisine Char Grilled Tuscsan Moroccan Sauce Vegetable Sauce
KNORR Garde d’Or Hollandaise Sauce
KNORR Side Dishes Find out how easy it is to deliver great quality side dishes in minutes not hours.
KNORR Superior Instant Mashed Potato Mix
KNORR Instant Sweet Potato Mash Mix
CARTE D’OR Desserts Find out how easy it is to deliver such great quality side dishes in minutes not hours.
CARTE D’OR Crème Anglaise
Bring some Indian spice to your winter menus with KNORR Patak’s Pastes and Sauces Wood Fired Rogan Josh Chicken Pizza Ingredients 30g
KNORR Patak’s Rogan Josh Paste 1.15kg
50ml
Soy sauce, light
50ml
Oil, vegetable
0.7kg
Chicken, breast
60g
Onions, red
50g
Capsicum, green, diced
50g
Capsicum, red, diced
0.8L
KNORR Patak’s Rogan Josh Sauce 2.2L
10
Medium pizza base
200g
Cheese, mozzarella buffalo
100ml
Yoghurt, Greek
50g
Herbs, baby, Micro
Preparation 1. In a bowl, mix together the KNORR Patak’s Rogan Josh Paste with the soy sauce and oil. Add the chicken and mix well, cover and allow to marinate in the refridgerator for about 2 hours. 2. BBQ the chicken until cooked through then thinly slice. Sauté the onion and capsicum until softened then remove from heat. 3. Spread the KNORR Patak’s Rogan Josh Sauce over the pizza bases, cover with cheese and cook the base until cheese is melted and base is crispy. Top with chicken and capsicum mixture. 4. Dollop on Greek yoghurt and garnish with more herbs to serve.
For Further information on the Unilever Food Solutions range of products contact your local sales representative or phone
AUSTRALIA: 1800 888 695 or visit us at www.ufs.com
Use KNORR Patak’s to flavour: • • • •
Pizzas Burgers Pie Mixes Braises & casseroles
WIN
an
AUSSIE GROWN
HOLIDAY ! WIN A HOLIDAY ANYWHERE IN AUSTRALIA!
MAJOR PRIZE DRAW OF:
HOW TO ENTER:
1 x $6,000 Flightcentre voucher
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.
1 x $3,000 Flightcentre voucher 1 x $2,000 Flightcentre voucher Plus one $50 F4T For You voucher to be won every week.
only
10 WEEKS to go!
**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.
When you buy Edgell Aussie Quick Mix you support Aussie farmers and growers. -Because everything in Edgell Aussie Quick Mix... Is Aussie!
COLIN CHAPLIN Edgell bean grower TAS
I
A
A
U S T R AL
N
An inspiring new mix of
Carrot Sticks, Red Capsicum, Green Beans & Yellow Beans
- VEG
ETAB
LES
-
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.
w w w.f4t.com.au
Eggs and bacon served with a side of homemade baked beans.
Ingredients (30 serves) 3.05kg 1.6kg 0.2kg 400g 20g 50g 20g 20g 50g
Edgell Red Kidney Beans $11.46 Leggo’s Tomato Paste $6.06 Edgell Chopped Onion $0.97 KRC Bacon Style Rindless Pieces $4.60 Pura Extra Virgin Olive Oil $0.12 garlic $0.20 hot paprika or cayenne pepper $0.22 brown sugar $0.07 parsley continental $1.00 $ 24.70
Labour STAFF COST
Homemade Baked Beans 32
$25 per hour 60 minutes
PREP TIME
×
25 minutes
=
$10.42
=
$1.17
Cost Per Serve INGREDIENTS
LABOUR
( $24.70 + $10.42 )
SERVES
÷ 30
Potato and blue cheese roulade canapes.
Ingredients (30 serves)
Potato and Blue Cheese Roulade
250g 100g 5 5g
Edgell Real Mash Mainland Blue Vein Cheese crêpes Western Star Butter
$2.41 $1.78 $2.80 $0.04 $ 7.03
Labour STAFF COST
PREP TIME
$25 per hour 60 minutes
×
15 minutes
=
$6.25
=
$0.44
Cost Per Serve INGREDIENTS
( $7.03
LABOUR
+ $6.25 )
SERVES
÷ 30
Seared chicken breast served with potato and blue cheese roulade, roasted egg plant and rocket.
33
™ ™ Trade Mark owned by George Weston Foods Limited
Kitchen Capers Got a funny yarn from the kitchen?
Let us know about it!
'Precious pastries' My mum, dad and I were hard at work in the bakery one day, rushing around putting muffins in the oven, grabbing cooking trays and generally in a rush. All of a sudden a tray of pastries fell off a shelf and banged my mum square on the head! My dad screamed “oh no!” Rushed from the front service area and burst into the back where pastries lay scattered about the floor, mum in the middle cradling her bruised head. Dad quickly gathered all the pastries off the ground, completely oblivious to my injured mother sitting there in pain. My mum always knew dad was very passionate about his baking, but this incident took a long time for mum to forgive. - Veasna Be, Menzies Bakery, VIC
'a classic roast' Our new trainee had just completed her barista module and was excited to make us all coffees to show off her new skill. She proudly walked off ready to whip up some nice, hot coffees for us. We couldn’t wait! After about 10 minutes she still hadn’t finished making any coffee so I went to check on her. I found her there next to the coffee machine frantically stirring ground coffee into cups of boiling water. She look up exasperated and said “It won’t dissolve! It won’t dissolve!” When I asked her what she’d used she said “I used the machine stuff.” I then asked “Did you use the beans?” She replied “What’s a bean?” - Casey Burke, Bentleys Hotel, SA
2013’s funniest Kitchen Caper wins an LCD FL ATSCREEN T V! 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
'Hair jel' Amy our new chef had decided that our traditional red jelly slice needed a bit of a change. “What about green jelly instead?!” she said. “Go for it,” I replied. So off Amy went to make the green jelly slice for the day’s service. We sell a lot of jelly slice so we make it in a very big square slab and portion it up in to squares. As Amy was carrying this giant square slab of green jelly slice she thought it would be easier to carry it on her head while holding the sides. Now, the thing about jelly of course is that it is not a solid object, and that the dreaded ‘jelly wave’ can happen at the slightest movement. Well as you guessed, this massive slab of jelly slice slipped out of Amy’s hands on to her head. To top it off she slipped over too! - Ann Saunders, Collars & Cuffs Coffee Shop, SA
'THE RAT TRAP' I'm sure you all had some pranks of some sort played on you as a cook starting out. I was no different. We had a new cook’s apprentice who had just started with the business and I decided to continue the tradition. We informed the innocent young apprentice that in a couple of days we were planning to have Ratatouille as an item on the specials board. In preparation for this we asked him to set rat traps all over the kitchen so that we could catch as many rats as possible for cooking the Ratatouille. At first he was completely willing and acknowledged the task at hand. It wasn’t until he started asking about where to get rat traps that he finally said “Are you dead-set about this?” He was so unsure and scared when questioning us about the strange task that we all just erupted into laughter. To his credit he never went through with it but at least he knew he was an obedient apprentice ready to do anything for the business, no matter how ridiculous! - Y. Golder, Pear Ridge, TAS
37
AU
S TRALI
A
N
Aussie Quick Mix
- VEGET AB
LES -
Our Aussie Quick Mix is the latest and greatest product in Edgell’s Frozen Vegetable range. Combining carrot sticks, red capsicum and green & yellow beans, this appealing, no-fuss vegetable mix is adaptable to any meal on your menu. Edgell Aussie Quick Mix is a great product not only because it is colourful and fast to prepare, but every component in this mix is Aussie grown, re-enforcing our commitment to Australian farming and processing. As one of the last remaining frozen vegetable manufacturers in Australia, Edgell is determined to keep supporting Aussie farmers, while saving you time in the kitchen.
38
COLIN CHAPLIN Edgell bean grower Tasmania.
It is excellent quality, quick and easy to use whilst being cost effective; saving on preparation time and labour.
This product saves me time and valuable labour costs, there is no wastage and the easy prep is ideal for my menu. The gem of the western suburbs, the Seaton Hotel is a quality family bistro with a modern feel. Set in beautiful landscaped gardens with a water feature, it’s the perfect venue for your next night out. The Seaton Hotel has a reputation not only in the western suburbs, but all over Adelaide as a Family Bistro that provides value for money and a quality that is unsurpassed in the Hotel/Bistro Market. With seating for over 200 people in our spacious dining room there’s always plenty of room to enjoy our quality meals. COVERS PER WEEK
2,200
EXECUTIVE CHEF
Keith Hutchinson
Seaton Hotel 253 Tapleys Hill Road, Seaton SA 5023
A great new addition to the Edgell Frozen Vegetable range – the Aussie Quick Mix has an even spread of flavours and is vibrant in colour giving great plate presence.
It’s such an economical product requiring no prep and zero waste Burleigh Heads Bowls Club is a welcoming club with a relaxing atmosphere. Fully air conditioned, with friendly staff, a modern bar and of course home to the delicious Salt & Peppers Bistro. Last year the club celebrated its 75th birthday. COVERS PER WEEK
2,000
EXECUTIVE CHEF
Leesa Hammond
Burleigh Heads Bowling Club Connor St, Burleigh Heads QLD 4220
39
Survey Winners ISSUE 45
Congratulations to
WILLIAM ALLEN!
You have just won a new iPad for completing the survey in issue 45
The following people have also won 10,500 point F4T For You Vouchers. Congrats guys! Gwen Gorski Wendy Durdin Sue Arbuthnot David Clay Michelle Howden Anna Marcellino Fred Crawford Jenny Caine Leisa Kelly Linda Roszkiewki Sin Lee
Jarrod Mercer Kerry Casey Kevin Myers Janelle Tuhi Ying Hao Zhang Angela Hatzi Kate Brown Letitia Gaskin Steven Proctor Tessa Cormie Rodney Adams
Jing Wang Darcy Simon North Roque Ferrao Wendy Boyle Tracy Callen Kevin Mund Brednan McQueen Esther Murphy Debroah Johnson Jenny Baigent
Michelle Hallam Jack Shen Guy Marinucci Lyn Wilson Wendy Logan Rob Keen Peter Yang Samuel Burke Henry
Events 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
Healthy Alcoholic Drinks Marketing Controversy
14 - 15 June | Melbourne, VIC
Lunch Australia 24 - 25 June | Sydney, NSW
Food Technology Queensland 14 - 16 July | Brisbane, QLD
Whisky Live Sydney 2 - 3 August | Sydney, NSW
Newcastle Food & Wine Expo 2 - 4 August | Newcastle, NSW
Lunch Melbourne 12 - 13 August | Melbourne, VIC
Dad Joke
Corner
Why did the scarecrow win an award? ...Because he was out standing in his field.
The wine industry likes to promote the claim of a health correlation for red wine consumption. Yet this view is disputed by many health experts. The Australian Wine Research Institute is holding a conference on these issues 18 – 21 July 2013 at the Sydney Convention Centre. Advertised as ‘an opportunity to bring together world experts for a stimulating exchange of scientific information and ideas on the impacts of wine consumption on human health’, the organisers of the conference titled ‘WineHealth 2013’ say they expect ‘the current evidence base for public policy setting’ will be ‘enhanced’ in relation to the health effect of wine. The name of the conference, with its explicit health connotations attributed for wine, has been criticised. Director of the McCusker Centre for Action on Alcohol and Youth and Professor at Curtin University, Dr Mike Daube, has condemned the event. The National Health and Medical Research Council’s publication, ‘Australian Guidelines to Reduce Health Risks from Drinking Alcohol’, identifies considerable health risks associated with alcohol consumption. The publication notes that “the potential cardiovascular benefits from alcohol can also be gained from other means, such as exercise or modifying the diet”. Food law expert, FoodLegal’s Joe Lederman told Australian Food News that the government bodies that had approved the new Health Claims Standard had originally intended that only limited aspects of an alcohol beverage (such as reference to energy or carbohydrate content) would be eligible for mention in marketing of alcohol products. “However, the wording of the final Health Claims Standard raises some interesting new issues – some of which may not have been intended by Australia’s regulatory agencies,” Mr Lederman added.
41
.com.au