ISSUE 47 JUNE 2013
FOODSERVICE
Dairy for Today始s Professionals
WINTER FARE
N EW
Frozen Sliced Bakery Range White Sliced (9323)
Super Thick White Sliced (9326)
Wholemeal Sliced (9324)
Super Thick Raisin Sliced (9327)
Multigrain Sliced (9325)
Traditional English Muffins (9328)
4 Months shelf life
Halal certified
Always on hand
Vegetarian
Reduces waste
No artificial colours or flavours
Available nationally
HACCP certified
tiptop-foodservice.com.au To purchase, contact your local foodservice distributor. For further information, please contact our Customer Information Centre on 1800 086 926, or email us at foodservice@gwf.com.au
author
GEOFF MEADE on our website at www.f4t.com.au Building on chips is an excellent way to provide upsell or customisation opportunities. All forms of potatoes; chips, mash, hash browns, gems and
wel com e
WINTER IS HERE
wedges make an ideal base on which to layer ingredients you already have on your pantry list. Puddings are a comforting base from which to experiment with a signature twist. Salted Butterscotch Ice Cream is a good example of appealing to the consumer’s emotional receptors incorporated into contemporary desserts which leaves me pondering: When will Bombe Alaska make its triumphant return? Or did it ever leave? I hope you enjoy the new look Food 4 Thought. I’d like to congratulate our designers and the whole team that work tirelessly behind the scenes to put the magazine together for you guys.
Ah, the wonderful aromas of winter. One of the
customers. It’s a great time to capitalise on cheaper
most enjoyable times of the year for culinary
cuts and experiment with pulled meats and
delights. Slow cooked meats, endless varieties of
internationally influenced dishes like Korean beef
hearty soups, winter puddings and nostalgic
curry. We’ve costed some recipe ideas (page 32),
comfort food to grace our menus and entice our
and put together some videos which you can find
Culinary regards,
CONTENTS 2 DESTINATION: SÈTE, FRANCE
22 ASK GEOFF THE CHEF
5 MORE THAN JUST A MEAL
24 AUSTRALIAN DIETARY GUIDELINES
6 COOKING THE BOOKS
29 FOOD SAFETY
7 DAIRY PLANET
30 KITCHEN CONVERSATION: BRISBANE RACING CLUB
13 SOCIAL MEDIA: IS IT RIGHT FOR YOU? 16 KITCHEN CONVERSATION: SOUTH AUSTRALIAN JOCKEY CLUB 17 A BRIEF HISTORY OF CARROTS
32 RECIPE IDEAS & COSTINGS 37 PRODUCT IN REVIEW: LEGGO’S TOMATO RANGE 38 KITCHEN CAPERS
18 PRODUCT IN REVIEW: EDGELL BEER BATTERED STEAKHOUSE 40 FUN PAGE 1300 803 348
03 9588 4498
food4thought @simplot.com.au
www.f4t.com.au
1
THE MID-SIZED FISHING TOWN OF SÈTE IS LOCATED IN THE SOUTH OF FRANCE, ON A PENINSULA JUTTING OUT ACROSS THE MEDITERRANEAN. IF YOU FOLLOW THE CANAL DU MIDI AS IT SNAKES ITS WAY DOWN TO THE SEA, YOU WILL FIND THIS IDYLLIC, BUSTLING PORT AND RESORT TOWN.
author
CAROLINE WESTMORE
d estination
SÈTE, FRANCE
2
In terms of seafood, Sète is quite special, not only
world – they are seriously good!
does the port supply much of France with her daily
The port is the place to be early in the mornings.
catch, it’s also the largest fresh fish port in France
Frenetic activity between the fishermen, nets and
and is home to a deep salt water
endless seagulls. The beauty of the French port is
lagoon, perfect for farming the
the immediacy of the sale – restaurateurs vie for
famous Languedoc oysters and
the best of the catch straight from the boats, or at
mussels - available fresh and
the fish auction houses (La Criée) along the
plentifully.
waterfront.
Usually my favourite Australian
The French also buy quite differently to us – whole
oysters are Coffin Bay – fresh,
nets are sold in their entirety, so the bigger turbot
slightly salty, firm and not too big
and whole fish can be filleted, but the smaller fish,
like Bluff, or small like Sydney
crustacean and other net catch are also included.
rock. The Languedoc oysters are a
These tiny fish become the basis of Bouillabaisse,
similar size, but sweet and
creamy sauces and countless fish pies, crêpes and
creamy. Really sublime and well
creations.
worth trying, freshly shucked with a cold glass of
Other noteworthy attractions are the canals,
local wine. Rick Stein featured them on one of his
especially the Canal Royal which looks spectacular
series and raved about them being the best in the
out the window of the Hotel Grand, full of local
Real Mash. Real Easy.
1. Add mash to boiling water
2. Sit for 1 min
3. Stir & serve!
boats and colour. Seasonal jousting and water sports keep both locals and tourists entertained. The open air markets are also a highlight, and although part flea market, there is plenty of fresh fish, local produce and pots of steaming foods on offer. Sète is between Montpellier and BÊziers and can be accessed by road and water alike. I thoroughly recommend a trip if you are in the south of France. Especially if you like seafood! Culinary regards, Caroline
NEXT DESTINATION MUNICH
For more product information and distributor locations, go to:
w w w.simplotfoodser vice.com.au *Trademark used under licence
*
Delicate whiting fillet strips coated in a delicious golden panko crumb
Serving suggestion
Product Code: 01971 Product Status: Uncooked Prep Method: Deep fry in 3 mins Carton: 3 x 1kg Portion weight: 120 x 25g
www.simplotfoodservice.com.au *Trade mark used under licence
FROM ITS INCEPTION OVER 60 YEARS AGO, MEALS ON WHEELS HAS GROWN TO BECOME A DRIVING FORCE OF CARE IN THE COMMUNITY. IN THE COURSE OF A YEAR, OVER 14.8 MILLION MEALS ARE DELIVERED BY MORE THAN 78,700 VOLUNTEERS TO ABOUT 53,000 RECIPIENTS AUSTRALIA-WIDE IN CITIES AND RURAL AREAS. author
m eal s on whe el s
PAUL McPHERSON
MORE THAN JUST A MEAL Meals on Wheels has had a place in the hearts and
and keeping with this milestone the Conference
on the latest products and innovations within the
homes of Australians for 60 years now. Helping
theme is ‘Diamonds are Forever,’” says AMOWA
industry. Sponsors and exhibitors already
frail older people and younger people with
President, Mr Ron Welsh.
committed are Challenger (Platinum Plus Sponsor),
disabilities and their carers to have the opportunity
With this year’s conference being in line with the
Simplot (Platinum Sponsor), Iceepak (Diamond
to stay in their homes, where most are happiest, is
new Commonwealth reform, a number of
Sponsor), Moffat (Silver Sponsor) and Global Food
at the heart of the matter. Every day a friendly
workshops will focus on key issues around this
Equipment (Bronze Sponsor) with further
smile, a chat about the weather, a nutritious meal
process and how to manage the transition. A series
supporting companies such as Nestlé, Flagstaff,
and knowing someone will drop by to say hello,
of high profile presenters are set to form part of the
Cryovac Sealed Air Corp, Alchemy Technology,
changes the lives of many Australians.
conference program such as Robyn Moore. She
HLP Controls Pty Ltd, Sara Lee, Heinz, Rice
It’s not just the clients who value this contact, ask
creates a relationship with her audience that allows
King, Ingham Food Service and TCG.
any of the 78,700 volunteers and they will tell you
her to unfold communication skills beyond those
reaching out and making a difference in somebody
generally being used in business or in education
else’s day, makes their day too. Independence is
today. Debbie Mayo-Smith is one of Australia’s
something we all value and to have that taken
leading business productivity experts and will
away through not being able to go to the shops for
provide delegates with a clear, practical explanation
groceries or to cook regular meals, should not be
of how you can use social media and the internet
an obstacle to autonomy.
to your advantage for Meals on Wheels.
The 2013 National Meals on Wheels conference is
This conference will be attended by over 400
being held in Canberra at the National
delegates from all states representing managers,
Convention Centre from 21 - 23 August.
coordinators and volunteers.
For queries regarding the conference please contact the
“This year marks the 60th anniversary of the
The conference also includes a trade exhibition
AMOWA Conference Secretariat on (07) 5562 0164
commencement of Meals on Wheels in Australia
giving attendees an opportunity to get up to speed
or email sandra@destinationconference.com.au
PHOTO BY DES PITFIELD PHOTOGRAPHY CVC STUDIOS
5
cooking the book s
BOOST TRADE & LOWER COSTS WHEN I TALK TO OWNERS AND MANAGERS ABOUT PERCENTAGES WITHIN A BUSINESS, THE CONVERSATION ALWAYS LEADS TO “WE NEED TO BUY CHEAPER PRODUCTS AND REDUCE STAFF”. OK, THIS COULD BE TRUE, BUT WOULD YOU BE HAPPY TO SPEND THE SAME MONEY IN AN ESTABLISHMENT THAT HAS REDUCED ITS QUALITY AND SERVICE?
author
ANDREW BRIESE
I would be more inclined to look at what is
SPEED OF SERVICE
and all increase spend per head. An extra coffee to
required as a dollar figure to reach targets! Divide
Can everything on your menu be served within 15
go is another good up-selling option.
that by how many customers you have in a week
minutes or less? If customers can be in and out
and work out a process of how to increase
within 35 minutes, you’re halfway there. One
LIGHTNING FAST PAYMENT
customer spend. What has happened to the casual
course, a drink and a coffee, with the account paid
Customers can change from relaxed to anxious in
walk in customers? They are still there but
and card processed.
those last few minutes, so efficient POS systems
priorities, needs and circumstances have changed over the last few years. Here are some helpful hints to get them in and increase your bottom line.
OPEN BEFORE MIDDAY Chances are the kitchen is ready at 11.30am, start service for the early lunches. People are changing
ADJUST YOUR PRICES WITHOUT LOOKING CHEAP
and modern credit card processing are essential.
LEAVE BEHINDS
Be creative on presentation and menu design.
Send them away with information for a return - a
Offer share items and snacks that can be up-sold.
card, a folded copy of the menu and information
Something to take away and eat back at the office?
about group bookings. Gather email information to send out offers and promotions.
their working hours for family commitments and
PACKAGE DEALS WORK
also flexible work commitments. For all-day
Main course and a glass of wine plus coffee; 2
All these tips can increase sales per head ratio. Sell
operations, ensure the lunch menu is ready by
courses for $19.90 etc. It is vital to make sure you
more with the same levels of staff will always be a
10.30am - 11am.
have the GP (gross profit) or food % that won’t
better option to cutting quality and service levels.
LOCAL MARKETING
cripple your cash flow.
Send your staff out with business cards, menus and
LIGHTER MENU OPTIONS
function information. Cafés: look at mother’s
Low carb, low fat, less salt while maintaining tons
groups, day care, kinder etc. think of your low
of flavour through different seasoning. Also
times such as just after the kids drop off between
remember that sharing food is more popular than
9am - 11am. What can you offer at this time?
ever before!
IMPROVE HOSTING
DESSERTS
Speed up the greeting and seating process.
They need to be fast, light and delivered as quickly
Dedicated hosting is essential if you do large volumes.
as the coffee. Shared desserts can be easier to sell
6
WIN A PORTION POCKET STAND! Q: How can we lower food cost and not increase our wage cost? Send answers to: info@cookingthebooks.com.au
KEEN TO LEARN MORE? Attend one of our short courses. Contact us at: info@cookingthebooks.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
Club Perfect: N0.1 Resource for Pizza Professionals Membership is free to all pizza professionals, who will receive ongoing exclusive content thanks to a regular schedule of site updates. “It only takes a few minutes to register on the site and then you have exclusive access to terrific recipes from Australia’s leading pizzamakers, plus video masterclasses, reference articles and a whole raft of regular updates,”says Club Perfect spokesperson Nick Dymond.
“Club Perfect is bigger and better than ever, with a new website and new content designed to provide Australia’s pizzamakers with invaluable business advice, insights and expertise,” says Club Perfect Ambassador, Simon Best of famed Queensland pizza restaurant Augello’s. “My fellow Ambassadors and I all agree that the schedule of activities for Club Perfect over the next 12 months is a terrific program, and we’re thrilled to be involved.” “If you’re an Australian pizzamaker, you’ll want to sign up to Club Perfect today and take advantage of the fantastic new content that will be going up on the site over the weeks and months to come.”
Simon & Sam Lambruso, Pizza Cutters Gourmet Pizza Club Perfect, Fonterra Foodservice’s free online resource for Australia’s independent pizzamakers, has undergone a major makeover. The popular website has been revamped to make it “the pre-eminent source of inspiration, innovation and aspiration for independent pizza and pasta chefs.” Club Perfect launched a few years ago with exclusive members-only content including innovative pizza recipes, an online masterclass section of reference material and interviews with top Australian pizzamakers.
Simon Best, Augello’s
The new look Club Perfect website (launched in May) has enlisted the services of some of Australia’s most prominent pizzamakers.
The Club Perfect Ambassadors include two-time (and reigning) Champion of the Global Pizza and Pasta Challenge, Simon Best, 2010 World Champion and multi-award winner Theo Kalogeracos, pioneering pizzamaking brothers Simon and Sam Lumbruso and young guns Kris Bailey and Matt Hunter who are leading the new breed of pizza chefs.
Appointed as ‘Club Perfect Ambassadors’, they will be providing online masterclasses and pizzamaking demonstrations, contributing in-depth opinion pieces to the site, answering members’ questions and much more.
All will be contributing their expert knowledge and insights via a series of regularly scheduled content updates including online Q& A sessions, in-depth interviews, members-only promotions and competitions and more.
Theo Kalogeracos, Little Caesar’s Pizzeria
Recipe by Theo Kalogeracos “The Search for the Perfect Pizza Continues”
Slow Cooked Pork Belly and White Wine Onions on Sourdough Pizza Prep time - 30 min | Cooking time - 2hrs 30 mins | Serves: 4
Tip: This pizza has no sauce, it doesn’t need it. The meat is really moist and the onions are full of wine so there is enough moisture and flavour on the pizza already. Don’t worry about adding any garnish. The slow roasted pork belly and white wine roasted onions provide a rich flavour combination. Ingredients:
Method:
Pork Belly
To make pork belly
1kg pork belly (ask your butcher to score the skin for you) ½ tsp rock salt ½ tsp black peppercorns 1 tbsp fennel seeds 4 large white onions, peeled and quartered 3 large cloves of garlic, peeled olive oil
Pre-heat oven to its highest temperature, fan off. In a mortar, place the salt, pepper and fennel and crush up into a nice smooth powder. Rub onto the pork belly skin, especially the score marks. Place the onions and garlic in a heavy oven-proof dish and drizzle with a good amount of oil. Place the pork belly on top and put in the oven for 10 minutes. This will help the skin to become crispy, which will give you great crackling. After 10 minutes turn the temperature down to 170°C and roast for 1 hour.
1 x 12 inch sourdough pizza base – rolled and proofed
Pour ½ a bottle of white wine into the dish. It needs another hour but check after 30 minutes and if all the wine has evaporated add some water – you want to keep the onions moist so they don’t start to burn and go black. You will know your pork belly is ready when you have a golden coloured crackle. Let the meat rest for 10 minutes before you cut it up.
140g roast pork belly, diced
To make pizza
3 tbsp white wine onions
Pre-heat oven to 250ºC.
½ bottle white wine Pizza 90g Perfect Italiano Shredded Mozzarella
Roll out pizza dough onto a pizza tray. Spread Perfect Italiano Shredded Mozzarella on the pizza base with more at the outer edges than in the centre. Place the diced pork belly evenly around pizza and cover the pork with the onion mixture. Bake for 7 to 10 minutes.
“If you use a cheddar, that’s when you’ll see pools of oil on top. You need a good stretch curd mozzarella, which is lower in fat than cheddar, hence less oil. Perfect Italiano is the best around on the market so that’s what I use. Mozzarella has a more subtle flavour, which allows the other ingredients to stand out. You don’t want the pizza to be overwhelmed by the cheese.” Award-winning pizzamaker Theo Kalageracos emphasises that the cheese is what holds all the ingredients together on the pizza.
Recipe by Theo Kalogeracos “The Search for the Perfect Pizza”
Mudhoney Dessert Pizza Prep time - 20 min | Cooking time - 1hr 30 min | Serves: 4
Ingredients:
Method:
110g Western Star Butter, diced and softened
Preheat oven to 250°C for 25 minutes.
2 x 200g basic pizza dough balls*, rolled and ready
Place all dry ingredients in a bowl and rub in the Western Star softened butter until the mix is quite crumbly.
110g castor sugar 110g self-raising flour, triple sifted ½ tbsp baking powder 40g good quality cocoa, sifted 2 large organic free-range eggs, room temperature 50g milk chocolate, broken into small pieces Chocolate Sauce 250g plain chocolate, broken into pieces 200ml Anchor Cooking Cream Topping 15g dark chocolate buttons 15g white chocolate buttons 15g milk chocolate buttons 1 tbsp chocolate sauce
Break the eggs into a separate bowl and whisk until light and fluffy, then add chocolate pieces to whisked eggs. Combine wet and dry ingredients. This will form a stiff cake mix which is then spread evenly on the pizza base. As usual, leave a small margin on the edge of the pizza clean. Bake for 7 to 10 minutes at 250°C. Chocolate Sauce Put a pot of water on to boil. When the water starts to boil turn the heat down to a simmer and place a heatproof bowl of chocolate pieces over the simmering water. As the chocolate starts to melt, slowly add cream, stirring continuously until it is fully incorporated. Topping
To Serve
Remove pizza base from the oven.
10ml honey
Dust with icing sugar and scatter three different types of chocolate buttons onto the surface.
icing sugar, for dusting vanilla-bean ice cream or fresh whipped cream (optional)
Drizzle with chocolate sauce and honey and serve with fresh whipped cream or vanilla-bean ice cream and a short black coffee. Perfecto!
For other great recipes visit: www.clubperfect.com.au *For basic pizza dough recipes please visit clubperfect.com.au
Theo Kalogeracos Master Pizza Chef Theo Kalogeracos is known in the culinary world as a Master Pizza Chef. To say he is talented and passionate when it comes to pizza is an understatement! For 16 years, he has run Little Caesars Pizzeria, in the Perth hills. The restaurant has become such an icon that many customers take the 50 minute drive from the city to enjoy the award-winning food and atmosphere. In recent years he has opened two additional restaurants, one on the northern beaches of Perth and the other inner-city.
Dairy for today’s Professionals
DAIRY PLANET
FOODSERVICE Dairy for Today’s Professionals
From our farms to you
Menu Engineering - Selection of Ingredients
All successful businesses share two common traits, a product that appeals to their customers and a profitable business model. For foodservice, this means providing great food while doing it profitably – menu engineering.
Testing
Creating menus can be intimidating, but it is an essential skill to be able to craft a menu that is appealing to customers but one that delivers a profitable business.
Recipes are then tested and tasted for sensory attributes allowing as many in-house staff as possible to participate and provide direct feedback before they go through to the final selection. This step allows the front of house staff to talk about new menu items knowledgeably while providing enthusiasm for the menu.
menu engineering takes into consideration many elements, including:
Costing analysis
• Recipe creation/development and refinement
Ingredient selection is critical in recipe development – know the cost of each dish by its ingredients. Select ingredients that can be used in multiple recipes, it will ensure a good cost of goods model, reducing wastage and purchasing.
• Ingredient selection/costing • Seasonality/trends
For example, a 1.5kg block of butter can be used across all sections of the menu, from soups, entrées, sauces to mains and desserts. Consider also how the ingredient is used in the preparation method, eg a spreadable butter reduces prep time as it can be used straight from the fridge.
• Purchasing • Storage/space • Customer expectations/demographics/spend per head • Sales mix For a typical business that changes their menu seasonally, the first step is to review the current menu to identify the best and worst sellers and use the information to develop the next season’s menu. Best sellers - go straight through to the recipe creation and ingredient selection because they should be tweaked, refined for the next season’s menu, then recosted. Worst sellers – may be reworked, however consider creating new recipes or integrate some of the limited time offer specials that have been popular. research Some time must be spent on research, utilising common tools such as cook books and magazines but equally useful are the electronic resources driven by the internet, bloggers, apps, facebook and the ability to see into similar menus and global influences very quickly.
Seasonality Taking the season into consideration, successful menu engineering not only looks at purchasing items that are available at peak times to take advantage of flavour and price, a simple dish can become a regular signature dish by seasonal changes. For example a simple chicken can be served with a crisp salad and French fries in summer and for the colder months, the same dish can be cooked with a layer of vintage cheese for extra richness and served with a creamy, buttery mash potato. The final list of ingredients forms the pantry list, which is essential to cost up recipes and provide purchasing decision. This is a solid financial cost to the business so consider different quantities and bulk purchases that may yield better cost efficiencies in the long term. Keep track of the purchases so that over a period of time, you can build a greater understanding of how all the elements affect your business profitability.
Contact Fonterra Foodservice National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au
ViCToria Con Matsoukas Darren Moore Emerald Le Fleming
0418 721 407 0428 006 909 0419 930 735
nEW SoUTH WaLES Brett Lancaster Casey Liplyn Chris Ghosn
TaSmania Con Matsoukas
0418 721 407
aUSTraLian CaPiTaL TErriTory Casey Liplyn 0400 460 915
0407 532 959 0400 460 915 0417 039 783
QUEEnSLanD David Hancock Ted Boxall Mel Van Wyk
0417 627 967 0418 742 396 0407 031 504
SoUTH aUSTraLia / norTHErn TErriTory Taso Roubos 0448 595 165 WESTErn aUSTraLia Sharon Smith
0458 911 820
igin the or
al
CHIKO ROLL
CORN JACK
crumbe garlic ch icken
d onion
RINGS
BALLS
For purchasing contact your local distributor. Check out the whole range of tasty CHIKO snacks at:
www.simplotfoodservice.com.au
Brekky
Sink your hunger
A unique deep crust dough filled with egg, bacon and bbq sauce combined with a cheesy filling. Product Code
75186
Carton Size
24 x 150g (3.6KG)
Prep Method
oven bake
Sub is also available in
Hawaiian Supreme
flavours
www.simplotfoodservice.com.au *Trade mark used under licence.
SOCIAL MEDIA which on e is r ight for my bu sin ess?
SOCIAL MEDIA RANKED BY AUSTRALIAN USAGE
author
QUINTON FORTUNE
50.1%
IN THE SOCIAL MEDIA REALM THERE IS FACEBOOK, TWITTER, BLOGGING, LINKEDIN, FLICKR, YOUTUBE, PINTEREST, FOURSQUARE, INSTAGRAM AS WELL AS COUNTLESS MORE. THE QUESTION IS: FOR A FOOD OUTLET THAT DOESN’T WANT TO BE LEFT BEHIND AND WANTS TO CONNECT WITH ITS CUSTOMERS ON A BROADER LEVEL, WHICH FORM OF SOCIAL MEDIA SHOULD YOU USE?
Share comments, photos, videos and host video chats
I recently attended a social media for business
developing your brand voice you need to consider
workshop run by CP Communications so that I
character, persona, tone, language and purpose.
could understand the complexities of social media
What means are you going to use to attract
List available jobs and find employees
and how to integrate this communication and
followers? Why stop at one? If you are smart you
engagement tool into businesses. If you intend to
could use a variety of platforms to engage a greater
go ahead with social media, like other aspects of a
cross-section of your potential customer base.
good business plan, you need to develop a social
You need to consider the frequency and content of
media strategy.
your posts on a social media platform, and assess
Questions you need to ask yourself are: What am I
the engagement level. If your posts are too frequent
hoping to achieve for my business by utilising such
or lack relavence to your customers it will be seen
a tool? Who are my audience? How old are they?
as spam and they will either ignore you or stop
What is their socio-economic background? Similar
following you. So, what useful and meaningful
Share comments and photos
to the plan you may have put together when
information are you going to post that will create
developing your business strategy. You need to
interest and engagement? If you create interest and
think about what your business is and what it
engagement, people will follow and share this
Share website links
means to the community, how do you
interest. Remember not to always market your
communicate with your customer? This should be
product as people will see this as blatant selling
an extension of yourself and your business. You
with only you being the winner, never forget about
Share photos and comment
need to develop a social media brand voice. When
the WIIFM (What’s In It For Me) factor!
Share comments, photos, videos and events
YOUTUBE
48.4%
Share videos and comment
GOOGLE+
21.2%
13.6%
WORDPRESS 12.8% Blog and comment
TUMBLR
12.2%
Blog, share photos and comment 10.7%
6.5%
6.0%
13
™ ™ Trade Mark owned by George Weston Foods Limited
kit chen conve r sation
SOUTH AUSTRALIAN
JOCKEY CLUB executive chef
AARON ROUSSOS
HOW DID YOU GET STARTED IN THE INDUSTRY? I started cooking with my father Peter Roussos
WHY DO YOU USE SIMPLOT FOODSERVICE PRODUCTS?
who was a chef and restaurateur. We owned
I find that Simplot products have a high quality
numerous restaurants in Melbourne, Noosa Heads
standard, which represents value and makes it a
and Port Douglas.
trusted brand amongst chefs. That’s why I’ve
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? I’ve cooked for the last four Australian Prime Ministers, the President of China and, on a lighter note, I did a tour with the Beastie Boys as their
WHAT CAN YOU TELL US ABOUT THE CLUB?
chef.
1930 Phar Lap won the first running of The
WHAT IS THE MOST IMPORTANT PIECE OF EQUIPMENT IN YOUR KITCHEN?
Morphettville Kings Cup, in 1954 Queen
That would have to be my kitchen knives. I’d be
Elizabeth and the Duke of Edinburgh visited, and
lost without them.
Racing is said to be the sport of kings, and we’ve had a vast history with it here at Morphettville. In
Black Caviar won here to cement her place in history by taking out her 21st consecutive win.
16
always sought them out and used them where applicable for our catering needs, whether it’s public catering or corporate events.
2,000 - 9,000 COVERS PER WEEK ( DEPENDING ON EVENT ) UP TO 80 CHEFS
MORPHETT RD MORPHETTVILLE, SA
carrots are actually related to plants like parsley, fennel and dill...
a br ie f hist or y of
CARROTS MANY OF THE VEGETABLES WE NOW TAKE FOR GRANTED WEREN’T ALWAYS AS THEY ARE TODAY. LET’S GO ON A JOURNEY THROUGH TIME AND TAKE A GLIMPSE AT THE VAST HISTORY AND PAST LIVES OF THE HUMBLE CARROT. The earliest archaeological evidence of carrots
selectively cross-bred, reducing the bitterness and
comes in the form of seeds dating from around
woodiness of the root to produce the sweet
10,000 years ago. However, these plants were so
vegetable we know and love.
wildly different from the plant we know today, I
Somehow, as a side effect of this selective breeding,
doubt we’d even recognise them. The root was
orange has ended up becoming the dominant
tough, spindly and bitter; far removed from the
colour, although in recent years other colours have
edible vegetable we’re all familiar with.
started to become available again thanks to the
Carrots are actually related to plants like parsley,
preservation efforts of growers in remote parts of
fennel and dill, and much like those plants they
the world.
author
SIMON HULSINGA MYTH AND LEGEND An urban legend states that eating large quantities of carrots will allow one to see in the dark. This myth developed from stories about British gunners in World War II, who were able to shoot down German planes at night. The rumour arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption in an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes.
were originally cultivated for their aromatic leaves and seeds. The first evidence of the modern carrot dates back
THE CARROTS OF TODAY
some 1,100 years in Afghanistan, where wild
These days the most common commercially grown carrot variety is Chantenay due to its reliable
carrots continue to grow with great diversity. These
appearance and flavour profile. Chantenay carrots consistently grow to around 15 to 20cm long,
ancient purple, red, white and yellow carrots were
and while we’re all used to them being around 3 to 4cm wide, the diameter is actually controlled
later exported and grown across Europe, Asia and
by planting them closer together. If spread out, Chantenay carrots can actually grow to over 10cm
the Middle East.
in diameter.
Over the centuries many varieties of carrots were
17
GROWING WOES FOR FARMERS
It lets us offer our customers a premium chip at a reasonable price.
Australian industry groups are offering support to 170 Goulburn Valley fruitgrowers after SPC Ardmona said it would not be taking their produce from 1 May 2013. The Company, which is a subsidiary of Coca Cola Amatil (CCA), said the high Australian dollar and competition from cheaper imported products have left it no choice. It forecast a reduction of up to 50 per cent in intake for some categories for the 2014 season. “We are not competing on a level playing field against the overseas sourced private label products,” said Peter Kelly, Managing Director SPC Ardmona. “We are competing against products from countries
we are competing against products from countries that have considerably lower labour and production costs...
executive chef
that have considerably lower labour and production costs and arguably lower quality standards than we have in
NAMBOUR RSL NAMBOUR RSL HAS JUST WON THE BEST CLUB CAFÉ / COFFEE SHOP AT THE RECENT CLUBS QLD AWARDS.
than 50 per
WHAT DO YOU LIKE MOST ABOUT THEM?
cent
It lets us offer our customers a premium
Australia,” he said. “A more
appreciation in the Australian dollar in the past four years has made
chip at a reasonable price. The chip stays
cheap imported food even cheaper and has also severely impacted
nice and crisp and doesn’t hollow out
on our export markets,” Mr Kelly said. Speaking to the ABC’s AM
during the cooking process like some
radio program, John Wilson, spokesperson for industry body Fruit
other brands we’ve tried.
Growers’ Victoria, agreed that the high Australian dollar was a big
canned fruit; at the same time our Australian dollar purchasing
WHAT ARE THE BENEFITS TO YOUR BUSINESS?
power increased,” Mr Wilson told the ABC program. “And
Edgell Beer Battered Steakhouse is reliably
unfortunately the cannery can’t meet that competition on a
consistent and we’re able to pass that
short-term turnaround.”
consistency on the our customers which
challenge for the sector. “A combination of the collapse of global markets in North America and Europe and an oversupply of
has eliminated complaints.
18
RICK MUIR
EDGELL BEER BATTERED STEAKHOUSE Tasty, crunchy, a good all round chip! executive chef and catering manager
ROB LUCAS
RSL CARE MENORA
HOW ARE YOU UTILISING EDGELL BEER BATTERED STEAKHOUSE CHIPS? We use Edgell Beer Battered Steakhouse as part of the rotating menu. The residents especially love the chips on our Fish and Chip Fridays. We also use them in our à la carte restaurant. They’re a real hit
MENORA GARDENS RESIDENTIAL AGED CARE with everyone! PROVIDES STATE OF THE ART ACCOMMODATION AND MEALS FOR LOW AND HIGH CARE RESIDENTS. WHAT DO YOU LIKE MOST ABOUT THEM?
We love the versatility. We like the fact that we can either deep fry or oven bake the chips, and achieve a consistent quality and crunch either way. Beer Battered Steakhouse hold their crunch and shape well while we are serving meals to the residents out of the bain maries.
WHAT ARE THE BENEFITS TO YOUR BUSINESS? The price of the Edgell Beer Battered Steakhouse is competitive, and the quality and consistency is second to none. The chips cook quickly, and hold their crunch and texture well. The residents are always making positive comments about the quality of the chips.
19
TheOil Oil The Experts Experts Food Food Service Service
TheThe Oil Oil Experts Experts
For further advice or technical support contact your local Peerless Foods account manager: VIC NSW NSW
Simon Jones Cameron Amos Harris Nicolaou
0412 176 252 0408 653 960 0424 503 519
QLD SA, WA, NT
Tracy Fyfe Sharene Holroyd
Or contact Peerless Foods direct on: 1800 986 499 or go to www.peerlessfoods.com.au
masterfryersclub
0418 377 570 0400 603 102
Food Service
RAJEEV FROM CITIGATE HOTEL MELBOURNE ASKS IS THERE ANYTHING WE CAN DO TO FIX A LUMPY AND DRY HOLLANDAISE SAUCE, RATHER THAN CHUCK IT IN THE BIN? Hi Rajeev, It sounds like the cooling of the hollandaise may be causing the surface to dry and form a skin which will create lumps through the sauce when stirred. So we need to stop it from getting a dry skin in the first place. One of the things to note about hollandaise is that it is served warm, not cold or hot. While I doubt anyone would hold hollandaise for too long, it
a sk ge of f the che f
SILKY HOLLAND AND THE PERFE would be remiss of me not to point out that you are storing it within the temperature danger zone so you should never keep it more than 2 hours. Here are a few tips: •
Make it as close as possible to service time as it only has a short life span.
•
If you have to hold it for a short time spray it with a non-stick cooking agent and cover it with cling wrap.
•
Stand it over a very faint heat such as a gas pilot light or in a pan of lukewarm water and mix from time to time to prevent it getting lumpy.
•
We used to keep it under the servery lights on the pass and adjust the consistency with boiling water.
Thanks for your question and I hope that the information is helpful.
22
the oils that are best for salad dressing are quite different to those that are best for deep frying
WE’VE HAD A LOT OF PEOPLE ASKING ABOUT HOW TO CHOOSE THE RIGHT OIL There are so many things to consider when choosing an oil and questions that you need to ask with regard to what you need from your oil. Obviously it starts with how you’re going to use the oil, for example the oils that are best for salad dressing are quite different to those that are best for deep frying. You’ll want to take properties such as flavour, performance, smoke point, healthiness and price into account. When looking at the health benefits you’ll need to
VIDEO: HOW TO CHOOSE THE RIGHT OIL
NINJA AKASAKA
tinyurl.com/nf32oq3
author
GEOFF MEADE
Aided by a ninja guide, you weave your way through narrow
DAISE ECT OIL
cave-like passageways, evade trap doors shrouded in darkness and cross a bridge summoned by your guide’s ninja magic. Finally you arrive at a secret underground ninja lair, where you’re escorted to a small chamber that will serve as sanctuary while you enjoy a meal. Located in Tokyo’s Chiyoda ward, former heart of Tokyo City and home to the Imperial Palace, Ninja Akasaka cater well to tourists, with their ancient scrolls that serve as menus being available in English, and having English speaking staff on hand. They serve modern Japanese cuisine with the occasional themed twist (such as the shuriken shaped grissini) that’s certainly better than you would expect from a restuarant that primarily sells itself on novelty. There’s definately a down side to their pricing,
compare the fat content of the oil and weigh up the
which is likely a bit steep for
“good” (polyunsaturated and monounsaturated)
those trying to holiday on a
with the “bad” (saturated and trans).
budget, especially when there
The below table provides some examples of common oils and their
are plenty of affordable
applications based on their smoke points.
eateries in Tokyo. That said, playing on the folklore of the
SALADS
SAUTÉ OR BAKE
SHALLOW FRY
DEEP FRY
OLIVE SOYBEAN COTTON SEED
ever popular covert agents of Japan’s feudal era does manage to be fun without being too cheesy.
CANOLA SUNFLOWER TALLOW LARD PALM For an in-depth look at choosing the right oil go to www.f4t.com.au and watch the video we put together with Simplot’s Senior Dietitian Shelley Dillon.
23
IN FEBRUARY THIS YEAR THE NATIONAL HEALTH AND MEDICAL RESEARCH COUNCIL (NHMRC) RELEASED THE NEW AUSTRALIAN DIETARY GUIDELINES.
nut r ition n e ws
AUSTRALIAN DIETARY GUIDELINES
author
SAMANTHA THOMAS The Australian Dietary Guidelines outline 5 key
energy needs.
nutrition-related recommendations for Australians
2. Drink plenty of water and enjoy a wide variety
to follow in order to achieve and maintain a varied
of nutritious foods from these five good groups
and balanced diet, according to the most
everyday:
up-to-date and high quality scientific evidence.
• •
Fruit.
•
Grain cereal foods, mostly wholegrain
Currently, diet is arguably the most important
and/or high cereal fibre varieties, such as
modifiable behavioural risk factor that can be used
breads, cereals, rice, pasta and polenta.
to significantly improve health and wellbeing.
•
Focusing on and improving the diet of all
nuts and seeds, and legumes.
Australians is therefore crucial as chronic diseases,
•
including cardiovascular disease, cancer and diabetes continue to be one of the leading causes of
Lean meats and poultry, fish, eggs, tofu,
added salt, added sugars and alcohol.
obesity continues to rise. The Australian Dietary
(eg. biscuits, cakes, pastries, confectionary,
Guidelines are a pivotal resource as they guide
sugar-sweetened soft drinks.)
individuals toward developing healthier eating
4. Encourage, support and promote breastfeeding.
habits which will assist in promoting health and
5. Care for your food; prepare and store it safely.
WHAT ARE THE NEW GUIDELINES? 1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your
24
WHAT DO THE NEW GUIDELINES (2013) HAVE THAT THE OLD ONES (2003) DON’T? •
Greater focus on foods and food groups, rather than single nutrients.
Encouraged the consumption of fruit in whole form or packaged in natural juices, and to only occasionally consume dried fruit or fruit juice.
•
Greater encouragement of the consumption of
•
Encouraged limiting ‘discretionary choices’
reduced fat milk, yoghurt and cheese varieties. (eg. ice cream) and recommend consuming them only sometimes and in small amounts. •
Greater emphasis on sugar, which foods are high in sugar, its proposed ill health effects according to the latest scientific evidence, and
alternatives, mostly reduced fat.
death in Australia and the national incidence of
wellbeing and reduce the risk of chronic disease.
•
Milk, yoghurt, cheese and/or their
3. Limit intake of foods containing saturated fat,
Encouraged the consumption of vegetables in differing colours and types.
Plenty of vegetables of different types and colours, including legumes.
WHY ARE THEY IMPORTANT?
•
how to decrease sugar consumption. •
Greater emphasis on the type of fat consumed
•
Greater emphasis on nuts and seeds in the
•
More hands-on ‘companion’ resources and
rather than just the total amount of fat. context of a healthy diet. how to put the Australian Dietary Guidelines into action. To access the Australian Dietary Guidelines and companian material go to: www.eatforhealth.gov.au This article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.
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food safet y
HERE’S TO THE GOOD GUYS As I write this article, Canberra’s largest ever
There are lots of food businesses that go to an
salmonella outbreak was making news. The
extraordinary length to ensure the safety of their
Canberra Times was reporting that the last of the
customers. In the coming months we will be
diners have all been discharged from hospital and
promoting our own clients that deserve
that some affected diners are considering joining a
recognition, but this article is not (yet) about them.
class action lawsuit after 140 people fell ill and 15
I was recently interviewed for a three-page article
were hospitalised after eating bad mayonnaise at a
in the Sydney Morning Herald (link below) and
local restaurant.
while I felt it was a great article, the focus was on
While this outbreak is terrible, and on face value
restaurants that had appeared multiple times on
the restaurants very lame social media response
the NSW Food Authority’s Name and Shame
was even worse, it once again highlighted that we
website. I encouraged the reporter to contact some
just don’t hear enough about the businesses that
of our clients that do a great job, even for a separate
are doing an exceptional job.
follow up article, but there was no interest.
I’m not talking about the businesses that do
While I indicated in the article that I think the
enough to not get in trouble, but businesses that
public has a right to know about the kitchens that
take massive preventative action to ensure these
have problems, I would also like to see (at least) a
outbreaks never happen. They;
national system similar to the Scores on Doors
•
train their staff (and not just once),
system currently being trialled in NSW. At the
•
conduct continuous improvement internal
time of writing, a survey on the NSW Food
audits,
Authority website indicated that out of 6 options,
develop and document their own site specific
the two most telling responses were;
food safety programs and procedures,
•
68% of respondents indicated that they
•
5% indicated that they did not want any
• •
open themselves up to voluntary external independent audits,
•
author
GAVIN BUCKETT www.australianfoodsafety.com.au gavin@ gourmetguardian.com.au 1800 FOOD SAFETY (1800 366 372)
why d on’ t we e ve r hear about the he r oes?
wanted a rating system using stars,
food safety hazards through paper records,
If you have a preference, you can vote if the survey
SMH ARTICLE ON THE NAME & SHAME STATISTICS
electronic systems, data loggers and other
is still being run (link bottom right).
tinyurl.com/pfbah4e
devices.
In the meantime, if you are doing a great job,
develop additional monitoring of potential
Why don’t we ever hear about the heroes? They should be publicised with the same vigour with which offending businesses are crucified.
change and to leave as it is.
make sure you tell the world.
NSW FOOD AUTHORITY’S SCORES ON DOORS SURVEY
EAT WELL, EAT SAFE.
tinyurl.com/nbanlog
29
5 MAIN KITCHENS 20 SATELLITE VENUES OVER 3,000 COVERS PER WEEK 230 LANCASTER RD ASCOT, QLD
kit chen conve r sation
BRISBANE
RACING CLUB WHAT CAN YOU TELL US ABOUT THE CLUB? The most interesting facts about the Brisbane
HOW DID YOU GET STARTED IN THE INDUSTRY?
Racing Club are that it caters for a lot more than
My passion for cooking started when I was very
just horse racing. Up until about five years ago that
young; it was at home in the kitchen watching my
was the case but now we hold events such as
mum prepare extravagant meals for the family.
Weddings, Queensland government expos, model
One can say mum’s passion rubbed off on me and
WHAT IS THE MOST IMPORTANT PIECE OF EQUIPMENT IN YOUR KITCHEN?
train events, and live music. We are so much more
it hasn’t left.
Due to the volume and speed of service required at
diverse these days!
WHAT HAS BEEN YOUR FUNNIEST WORK STORY?
League players like Darren Lockyer.
our venue I couldn’t live without our Combi Ovens, they have been a revolution.
new dessert liqueur. Must have been the result of
WHAT IS YOUR FAVOURITE SIMPLOT PRODUCT?
his previous night out.
I love the Edgell 13mm Choice Chips due to their
I once had an apprentice confuse fish sauce with a
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
30
fashion industry people like Megan Gale to Rugby
versatile dual storage capabilities. It really helps us out with our satellite venues and doesn’t compromise on quality. Also the Edgell Beer Battered Steakhouse has been a great addition to
The Brisbane Racing Club has seen many famous
our newly created steakhouse restaurant. It’s
celebrity punters over the years; anything from
flavour and texture stand out from the rest.
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
-
31
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
OXTAIL CASSEROLE VIDEO: OXTAIL CASSEROLE AND BEETROOT SALAD tinyurl.com/oc5vzfn
INGREDIENTS (10 SERVES) 500g
Edgell Diced Onion
2kg
Oxtail
$2.43
200g
Leggo’s Tomato Paste
$0.76
2kg
Leggo’s Crushed Tomatoes
$4.43
1kg
Edgell Diced Carrot
$3.29
1kg
Edgell Peas
$3.28
2 lts
Beef stock
$4.00
5g
Bay leaves
$0.05
150g
Edgell Real Mash
$1.45
5g
Seasoning
$0.11
$19.98
760ml Boiling water 50ml
$0.15
Oil
$0.31
$ 40.24
LABOUR STAFF COST
$25 per hour 60 minutes
PREP TIME
×
15 minutes
=
$6.25
=
$4.65
COST PER SERVE INGREDIENTS
LABOUR
( $40.24 + $13.53 )
32
SERVES
÷ 10
TRADITIONAL ROAST LAMB
INGREDIENTS (2 SERVES) 150ml Pan juices
$0.12
5g
Rosemary sprigs
$0.13
5g
Seasoning
$0.11
400g
Edgell Ready to Roast Blend
$3.92
100g
Edgell Diced Carrots
$0.33
100g
Edgell Peas
$0.33
1
Mini lamb roast
$6.00
$ 10.93
LABOUR STAFF COST
PREP TIME
$25 per hour 60 minutes
×
15 minutes
=
$6.25
=
$8.59
COST PER SERVE INGREDIENTS
LABOUR
SERVES
( $10.93 + $6.25 )
EYE FILLET & MUSHROOM SAUCE
÷ 2
VIDEO: ROAST LAMB AND EYE FILLET WITH MUSHROOM SAUCE tinyurl.com/qxd7v6d
INGREDIENTS (10 SERVES) 2.5kg Eye fillet
$70.00
500g
Edgell Baby Beetroot
$1.42
20g
Mint leaves
$0.35
2
Whole chilli
$0.02
50ml
Balsamic vinegar
$0.17
500g
Edgell Sliced Mushrooms
$2.58
500g
Assorted mushrooms
$5.75
500g
Edgell Green Beans
$1.81
100g
Don Proscuitto Slices
$2.81
1.5kg Edgell Ready to Roast Rustic Cut Potato $14.70
$ 99.61
LABOUR STAFF COST
$25 per hour 60 minutes
PREP TIME
×
25 minutes
=
$10.42
=
$11.00
COST PER SERVE INGREDIENTS
LABOUR
( $99.61 + $10.42 )
SERVES
÷ 10
33
WINTER ROLLS IN
Winter is the time to enjoy heart-warming comfort food. As the weather cools down, there’s nothing quite so effective, yet simple, as warming up winter meals by adding an accompaniment of hot bread – fresh from the oven. Here’s a guide to Tip Top Foodservice’s range of economical, quality frozen dinner rolls, so you can find the right bread accompaniment for any occasion.
GARLIC BREAD Garlic bread is the ultimate winter comfort food. Our popular foodservice range is sought out by restaurants, pubs and caterers across the country. It’s a delicious accompaniment to lasagne, spaghetti or as a starter. The range includes 4” Garlic Bread For One, 9” Horizontal Sub (Twin Pack) and 9” Vertical Sliced (Foil Wrapped).
CLASSIC DINNER ROLLS Speedibake offers authentic par-baked rolls that take just minutes in the oven, and deliver an irresistible aroma, light texture and crisp crust. Ideal for busy kitchens when speed is important, the rolls are great for bread baskets, buffets, or on the side of a hearty soup. The range offers white, brown and grain varieties, available in standard size, small (buffet) or large (petit pan short), as well as a white round dinner roll.
RUSTIC DINNER ROLLS Our premium range of rustic par-baked Turkish, Ciabatta and Kaiser rolls have a traditional open texture and add a continental style to any meal. After just six minutes in the oven, they are the perfect accompaniment to any meal or great for dipping in olive oil and dukkah as a starter. TIP TOP FOODSERVICE NOW ON FACEBOOK
Follow us at facebook.com/tiptopfoodservice
TO PURCHASE, CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR FOR MORE INFORMATION ON OUR PRODUCTS CALL 1800 086 926 OR VISIT TIPTOP-FOODSERVICE.COM.AU
catering manager
‘KIWI’
To m at o P r o d u c t s
Classic Herb Sauce
Chunky Crushed Tomatoes
Napoli Sauce
Crushed Tomatoes
The Leggo’s Tomato Range can be relied on to offer quality, full flavoured products again and again. They’re quick, they make a great base for a variety of meals and have a long shelf life which is always a bonus for any high turn-over food outlet. DE PAUL VILLA GOLD COAST QLD
head chef
FREEMAN LAM
Tomato Paste
Tomato Puree
I love the Leggo’s Chunky Crushed Tomatoes - They take the guess work out of my pasta offerings. A rich tomato flavour with more chunky tomato and less water than most products in the marketplace. ST ANDREWS COLLEGE NEWTOWN NSW
w w w. s i m p l ot f o o d s e rv i c e . c o m . a u
pr od u ct in r e vie w
LEGGO’S TOMATO RANGE ALL MEALS NEED A FOUNDATION A RELIABLE, CONSISTENT PRODUCT THAT CAN BE ADAPTED TO ALMOST ANY DISH. WITH THE LEGGO’S TOMATO RANGE, YOU CAN COOK WITH CONFIDENCE KNOWING THAT YOU ARE USING A QUALITY, RELIABLE PRODUCT. WHETHER IT’S A PUREE FOR A SOUP, A PASTE FOR A PIZZA BASE OR A CLASSIC HERB SAUCE FOR YOUR SPAGHETTI MARINARA, LEGGO’S HAS YOUR BACK FOR EVERY SERVICE.
37
'generation y me!' One of our staff members who had been with us for just over 2 years said he wanted to have a chat. He basically said he was going to leave soon because he wanted to work closer to his university. I accepted the young guy’s decision but then he continued to plead his reasons for leaving further. “I don’t get paid enough working for you. All my mates get more cash working night shift at the uni café.” I replied “Of course they get paid more, they work 11pm until 6am in the morning!” He then summed up his whole generation Y with one epic statement I will never forget: “I JUST WANT TO WORK LESS AND GET PAID MORE!” I lost it! He is still with us to this day but his little rant still brings a smile to my face. - Sharon Barrios, Don Adan Coffee House, NSW
'lemon fresh' We mix our dish washing powder with bicarb soda to help keep the dishwasher extra clean. One day the tub of dish washing powder and bicarb was left out with no lid on (the lid also has a label on it). Our new apprentice chef was asked to make some lemon icing for a batch of cupcakes. Because the tub was left out our apprentice had presumed the tub of washing powder was a big tub of sugar. So off he went to make his lemon icing. Even when he was layering the icing on to the cup cakes he hadn’t realised the issue. It wasn’t until I tried one to test before putting out for service that we realised what he had done! At first it was a hint of lemon then BAM! Sour, chemically, disgusting washing powder hit my taste buds like a truck. We all had a giggle and now I always make sure labels are on all ingredients and items in our kitchen. - Sandy McDonald, Monarch Museum, NSW
38
'slippery salad' I was busy prepping for service in the kitchen at work one day when I noticed a small lizard scurrying along the floor.
'Fresh ain't best'
The inner child in me sprung to life and for no real reason
I used to work at a pool’s coffee shop within a large,
I decided to catch the little guy. I caught him in my hands
5 star residence. We had many regulars all with their
and pondered what to do with him. As most of us chefs
own unique yet consistent orders, whether it was
would, I decided a good ol’ fashioned kitchen prank was
Jim and his latte with 4 sugars, Jill and her spinach
in order. I made up a salad (please note this salad was
& ricotta muffin but one lady was extra special.
not used in service, purely for the joke Mr Health
Every morning rain, hail or shine, she would come
Inspector) and gently placed little Mr Lizard in it under
into the café and order what she thought was a
some lettuce. I called out to the girl who runs the buffet
freshly squeezed orange juice. She was very posh
and told her a customer had complained of a lizard in
and demanded it was freshly squeezed but we
their salad. I handed her the salad with the lizard being
didn’t have the facilities to make freshly squeezed.
very co-operative by staying still under the lettuce. I
For months and months we were serving her
assured her the lady who complained was probably mad
standard bottled orange juice and she was
and that there wouldn’t be a lizard in the salad. Our
blissfully unaware that it wasn’t freshly squeezed.
buffet girl agreed and calmly took the bowl of salad off
One day we decided to offer freshly squeezed
me to replace with fresh salad. Well, Mr Lizard being the
orange juice and made the necessary changes to
pro he is, popped out of the salad and jumped on to our
accommodate it on our menu. Our loyal customer
buffet girls chest right as she was walking away! Of
came in as she had done every day and ordered
course all hell broke loose: bowl of salad dropped and
her freshly squeezed orange juice. I was quite
smashed, screaming girl, and wild reptile roaming about
excited because we were finally going to serve her
the kitchen. It was all worth it. I managed to catch the
a real glass of freshly squeezed juice! She took
lizard and put him on the flat rock out the back where I
one sip and yelped in disgust! “This is filthy
still see him baking in the sun on my break most days. I
bottled orange juice I should report this to upper
don’t think the our buffet girl will trust me ever again!
management!” We couldn’t believe it!
- David Edwards, Embracia, VIC
- Roque Ferrao, Eurest-Noel Miller Centre, 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.
39
THE MICROWAVE ORIGINS Microwave cooking was discovered accidentally, when a chocolate bar melted in
How many tickles does it take to make an octopus laugh?
someone’s pocket. This is very true and very scary – imagine what the radiation was doing to his leg! Percy LeBaron Spencer of the Raytheon Company was walking past a radar tube when he noticed that the chocolate bar in his pocket had melted. He then tested popcorn in front of the tube and it quickly popped all over the room. Poor old Percy must have copped a dangerous amount of radiation in his discovery of the now safe appliance we know and love – Thanks for taking the heat for us big guy!
-Ten tickles
DID YOU KNOW... Arnold Schwarzenegger originally auditioned for the role of The Incredible Hulk in the 1970’s American TV series but was rejected because at 6’2” he was seen by the producers of the show as ‘to short’ and ‘un-imposing’ to play the menacing, larger-than-life comic book character. The role was eventually filled by fellow body-builder Lou Ferrigno who stands at a hulking 6’5”
the g r eat c ulinar y
QUIZ
1. Bouillabaisse is a French stew containing which main protein?
‘Retsina’?
2. A margarita cocktail includes tequila, lime juice and what?
6. What type of food would you use a ‘paring’ knife for?
3. Which fruit was previously known as a Chinese gooseberry?
7. If you ordered a dish containing ‘saag’ in an Indian restaurant, what would you find in your dish?
4. Which American cook was the subject of the 2010 film ‘Julie and Julia’?
5. From which country is the traditional wine
8. A ‘tagine’ is a dish named after the pot in which it is cooked – which continent does it originate?
QUIZ ANSWERS 1. Fish 2. Cointreau or Triple sec 3. Kiwi Fruit 4. Julia Child 5. Greece 6. Fruit & Vegetables 7. Spinach 8. Africa
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EVENTS LUNCH AUSTRALIA 24 - 25 June | Sydney, NSW
GOOD FOOD & WINE SHOW SYDNEY 28 - 30 June | Sydney, NSW
FOOD TECHNOLOGY QUEENSLAND
SUPPLEMENTARY WINNERS WILL WIN ONE OF FORTY TWO 10,500 POINT F4T FOR YOU VOUCHERS. EACH VOUCHER IS VALUED AT $100 AND ONCE REDEEMED AT WWW.F4T.COM.AU ALLOWS YOU TO CHOOSE FROM A WIDE RANGE OF GIFT CARDS FROM SOME OF YOUR FAVOURITE RETAILERS.
14 - 16 July | Brisbane, QLD
NEWCASTLE FOOD & WINE EXPO 2 - 4 August | Newcastle, NSW
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FINE FOOD AUSTRALIA 9 - 12 September | Sydney, NSW
GOOD FOOD & WINE SHOW ADELAIDE
Win an Apple iPad or 1 of 42 10,500 point F4T For You Vouchers! Return via fax or reply paid envelope. Entries close 8th July 2013 at 11:59pm ADST. Prize Draw held on 9th July 2013 at 1:00pm ADST. NSW Permit No. LTPS/13/03452 ACT Permit No. ACT TP 13/01687
11 - 13 October | Adelaide, SA
issue 46 sur vey
DAD JOKE CORNER
Why didn’t the skeleton go to the party? Because he had no body to go with.
WINNERS CONGRATULATIONS ANDY HENG YOU HAVE WON THE iPAD! The following people have also won a 10,500 point F4T For You Voucher (worth $100) for completing the survey included with last issue’s magazine. Jess Loveland Greg Sroboda Donna Ingham Jill Holubeck Jan Scott David Small Marcel Edmonds Arun Mehta Sharon Edwards Jo Collumb Tania Bell
Brenton Woodhead A. Frer Ange Cartwright Khai Bui David Longe Krishina Swamy Aaron Burrows Nicole Adams Jackie Walker George Mylidones karen Cachard
Sue Turnbull Lyn Gous E.Roussos Patsy Wicks Kim Gooding Jackie Alderton C. McLoughlan Joseph Pirronello Denise Harsley Adam Kirby Lidia Lai
Jane Tompson Janine Brandy Gary Binmore Michelle O'Sullivan Craig Goldfinch Nicole Mass Richard Sargent Jason Rahman Karen Flint
FOOD. IT’S MY
BUSINESS. With 1,000 exhibitors from Australia and around the world, Fine Food Australia is the must-attend event for Foodservice and Hospitality industry professionals. See, touch and taste thousands of new food products and equipment from quality exhibitors, network with your peers and meet with a host of new suppliers. Check out all the action at this year’s exciting competitions and demonstrations, including Australian Culinary Challenge. Plus, take advantage of special trade deals at the show and save money for your business!
For FREE entry, register online before 4 September 2013 at www.finefoodaustralia.com.au and enter priority code: FOOD1 $30 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.
9 – 12 SEPTEMBER 2013 SYDNEY CONVENTION AND EXHIBITION CENTRE www.finefoodaustralia.com.au