ISSUE 48 AUGUST 2013
FOODSERVICE
Dairy for Today’s Professionals
culinary select
TORTILLAS
w w w. s i m p l o t f o o d s e r v i c e . c o m . a u
• Pre-cooked, pre-marinated • Traditional souvlaki meats • Minimal prep with maximum taste!
Marinated Souvlaki Chicken 05590 - 5 x 1kg Oven Bake / Pan Fry / Microwave
Marinated Souvlaki Lamb 05592 - 5 x 1kg Oven Bake / Pan Fry / Microwave
author
GEOFF MEADE and used the product we were convinced it was a winner that will offer some unique application advantages and practical solutions with improved usage and reduced wastage. It’s such a durable product that will answer many of the short falls of wraps in the market today, breakages, tears, fusing together and drying out. The low salt level also opens up new applications for desserts using the product as you would a crêpe or pastry. Please
wel com e
WRAP UP!
pencil into your diary the Fine Food exhibition held in Sydney this year; you can catch up with the F4T partners and try out our new and innovative products while participating in our practical demonstrations. In the last issue I mentioned everything old is new again and gave a mention to Bombe Alaska, well Chef James called me to say that the Bombe is currently featured on the menu
I trust you enjoyed the last issue with its new look
them. In this issue you can read about our new
at the Stokehouse in St Kilda - Surely a sign the
and easy-to-read layout. Judging by the number of
Culinary Select Tortilla wraps with some fantastic
Bombe is back in vogue!
hits on the F4T website, many of you viewed the
menu suggestions and useful tips on page 22.
new video segments on oil facts and tasty winter
When Quinton and I first heard about the tortillas
menu ideas - I hope you got something out of
we were a bit sceptical but once we tasted them
Culinary regards,
CONTENTS 2 DESTINATION: MUNICH, GERMANY 5 COOKING THE BOOKS 8 ASK GEOFF THE CHEF
28 KITCHEN CONVERSATION: GEMA GROUP, HUNTER STADIUM 30 FOOD SAFETY: HOW TO HANDLE COMPLAINTS
10 KITCHEN CONVERSATION: SCHNAPPERS MORNINGTON
35 A FOCUS ON: FAST FOOD IN ADELAIDE
15 DRINK UP! COCKTAIL TRENDS
38 KITCHEN CAPERS
16 HOW TO MEASURE SUCCESS
40 FUN PAGE / CULINARY QUIZ
20 SUPERFOODS: WHAT’S THE HYPE?
41 UPCOMING INDUSTRY EVENTS / ISSUE 47 SURVEY WINNERS
24 COSTED WINTER SOUP RECIPES
1300 803 348
03 9588 4498
food4thought @simplot.com.au
www.f4t.com.au
1
THE HOME OF BEER HALLS, BRATWURST SAUSAGES AND THE GATEWAY TO BAVARIA’S FAIRY TALE CASTLES, MUNICH IS A LOVELY CITY TO WILE AWAY SOME TIME IN. HERE’S A QUICK CULINARY HOT SPOT LIST...
d estination
author
CAROLINE WESTMORE
MUNICH
2
Last month Bayern Munich soccer team won the
the true feeling of Munich. There are also great
triple crown of championships, and Munich was
local restaurants with exceptional value – try
certainly the place for a party. I was lucky enough
Weinhaus Neuner in Herzogspital Strasse; the best
to be there! The first place to head
seasonal white asparagus soup I have ever tried,
is a beer hall, and Munich is
made with a thick velouté and topped with an
home to the oldest and original
asparagus foam, tiny bites of baby green asparagus
Hofbrauhaus. Long wooden
and crisp croutons.
tables filled with locals and
If the sun is shining, head to Viktualienmarkt –
tourists alike, drinking huge litre
fresh vegetables, deli, cheeses, and fantastic seafood
steins of local beers (there are
in open air market carts and stalls. There are
hundreds!) and fill up on lashings
plenty of outdoor beer halls to enjoy the ambiance,
of sauerkraut and wiener
and public tables if you just want to eat the
schnitzels. It’s worth a look but
produce you have purchased at the market. A
for a less touristy experience head
stand out is the Nordsea indoor seafood market
to Augustine Bier Hall off
with its sit up champagne bar, you just point out
Marienplatz – great food and sensational sausage
the seafood or fish you want and it’s cooked, plated
platters. Half the fun is being squashed onto a long
and served right then and there. The creamy
table with all the locals – noisy, happy and you get
marinara was amazing, but the lobster tails
AVACADO... GO ON, HAVE ONE! Avocados are native to Central and South America, where they have been cultivated for over 10,000 years. Another name for the avocado is the alligator pear, so-called because of its alligator skin texture and pear shape. The Aztec word for avocado was ahuacatl, which means “testicle tree” ...you can figure that one out. Did you know that avocados are a fruit? It is actually classified as a large berry while the tree from which the fruit flowers is related to cinnamon. Gee-wiz! That’s a lot of avacado facts!
S e r ving sug gestion only.
chargrilled with lemon did it for me. Finally, a big surprise was the train station! Loaded with bars and restaurant choices, you can sit and enjoy a glass of dry German Riesling with thick slices of Lieberkasse (a thick spiced pork meatloaf) in crusty bread, or the famous rot bratwurst (red sausage) with lashings of mustard. The food is the people of Munich come early so they can enjoy a snack. Many seem to use the variety of restaurants as a quick, tasty dinner option on the way home from work (and hardly a chain restaurant in sight!). Guten appetit!
NEXT DESTINATION DAN LEPARD’S LONDON
Contact your local distributor for purchasing or for more information go to www.simplot foodservice.com .au
Tra d e mark u se d un d e r licen ce.
cheap, piping hot and fresh as the station is always packed, and it is obvious
3
Even a basic pancake recipe combined with a busy service can sting if you’r e not costing for it... PORTIONS: 4 MENU SELLING PRICE: $13 KITCHEN REVENUE: $11.82 LABOUR COST PER HOUR: $25 TIME TAKEN: 10 MINUTES LABOUR COST: $4.17 FOOD COST %: 6.16% FOOD COST WITH LABOUR: 15.64% CONTRIBUTION MARGIN WITH LABOUR: $9.97 COST PER PORTION (labour included): $1.85 UNIT QTY: 110g INGREDIENT COST: $0.19
UNIT QTY: 1 EGG
INGREDIENT COST: $0.33
UNIT QTY: 100g INGREDIENT COST: $1.93
WHISKING: 1 MIN MIXING: 2 MIN PAN FRYING 3 MIN PLATING 1 MIN LABOUR COST: $4.17 UNIT QTY: 1 CUP (140g) INGREDIENT COST: $0.31
UNIT QTY: 1 LEMON INGREDIENT COST: $0.40
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.f 4 t .com . a u
cooking the book s
WHICH CHEF IS BEST? THE PRIMARY PURPOSE OF ANY MANAGER IS TO GET STAFF TO MARCH TO THE SAME TUNE TOWARDS A COMMON GOAL IN AN ECONOMIC AND EFFECTIVE MANNER. SOUNDS SIMPLE ENOUGH, SO WHY DOES IT SEEM SO IMPOSSIBLE TO ACHIEVE? LET’S HAVE A LOOK AT THE DIFFERENT TYPES OF CHEFS. When a team functions as one, the emotional
An artist as the head of a team is not always the best
security of its members and business owners is
solution. Will they cook for your customers or for
reasonably guaranteed. Managers are expected to be
themselves? Will budgets be a priority when creating
logical and consistent in their behaviour. In reality,
a dish? In many cases with this scenario you may
they are consistently frustrated by those around
have amazing food but will you be able to pay the
them who cannot grasp the overall picture. The
bills and develop your business?
manager will train, mentor and set smaller tasks for
Through personal experience having the manager
their staff to achieve the goals that have been set for
chef at the top is and will always be the more
them.
productive and cost efficient structure. Allowing the
Opposite to the manager is the artist chef. The
artistic chef to be artistic within guidelines and
artist’s creativity comes from a thought process
having a happy and self managed team of staff is
clouded in grey and is way too complex for most to
what is essential for a productive business. A
understand and follow. The artist will either do the
champion team will always be better than a team of
work himself because the staff can’t perform the
champions.
complexities of the task, or will blame the staff for
Looking for a head chef is a very time consuming
not being good enough. Ultimately someone must
and arduous task. Promoting a brilliant cook may
provide boundaries for the artist to work within.
be a solution but not all great cooks become great
Therein lies the problem. If the artist is pulling all
head chefs. Take your time to select the right person
the strings, who supplies the boundaries.
as the wrong person can ruin your business.
author
ANDREW BRIESE
WIN A PORTION POCKET STAND! Q: What qualities should you be looking for in a head chef? Send answers to: info@cookingthebooks.com.au
KEEN TO LEARN MORE? Attend one of our short courses. Contact us at: info@cookingthebooks.com.au
5
EW N
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4 Months shelf life
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Available nationally
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Introducing the new
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CONVENIENT FAST DEFROSTING ALWAYS AT HAND REDUCES WASTE AVAILABLE NATIONALLY
Benefits...
1
It’s convenient, as frozen bread is quick to thaw
and always at hand, making
2
The products are frozen soon
after baking to lock
3
This new range keeps
the supply chain
4
Managing your bread requirements is as
simple as adding to your
5
The range is
conveniently
planning ahead simple. This
in freshness, so there
simple as it is
existing distributor order,
distributed in
means demand can be met
is no discernible
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meaning there are no
manageable
quickly throughout the day,
difference in quality
via foodservice
additional deliveries or
cartons of six.
without worrying about waste.
and taste after thawing.
distributors.
invoices to worry about.
White Sliced
Wholemeal Sliced
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Super Thick White Sliced
Super Thick Raisin Sliced
Traditional English Muffins
Featuring extra thick
Indulgent thick slices and made with 30% fruit.
High in fibre, soft and fluffy. Perfect as a traditional bacon and egg muffin.
slices, ideal for toasting.
VIKKI HAS ASKED HOW DO YOU COOK THE PERFECT POACHED EGG? The most common issue people have with poached eggs is that they don’t hold together properly during cooking or end up with stringy bits hanging off them. This is caused by the white of the egg turning watery with age. You can test your eggs by placing them in water; fresh eggs will sink, older eggs will float. Note that this can occur after only a few days of being laid and doesn’t mean they have gone off, just that the consistency of the white is changing and the small air pocket in the egg is expanding.
if you’re making poached eggs in large quantities I’ d recommend a combi oven and poaching trays
Now, you could make sure you use only the
a sk ge of f the che f
POACHED EGGS, TAPIOCA AND C SKIN CHICKEN watery. These eggs are perfectly fine for other
KIM ASKS CAN YOU TELL ME HOW TO MAKE CHINESE CRISPY SKIN CHICKEN?
applications, and with the right technique can
Crispy skin chicken is created in a combination
still be poached, so how do we do it?
of ways dependant on the dish.
Bring a pot of water to the boil and season with
A common way is to cook the chicken with a mix
salt and white vinegar. Turn the heat down to a
of Chinese spices, either in the oven or by boiling
still simmer. Crack egg onto a saucer or small
(if boiling make sure to drain for 10 to 20 mins
bowl. Using a whisk create a whirlpool effect by
to dry the skin).
spinning the water around the perimeter of the
Heat 2 litres white vinegar on a medium heat and
pot as though you are mixing it. Then drop the
dissolve in 500g maltose and thoroughly mix.
MICHAEL IS ASKING FOR THE BEST WAY TO COOK TAPIOCA/SAGO, AND PAUL WOULD LIKE A RECIPE INCLUDING SAGO, MILK AND FRUIT FOR A TAKEAWAY MENU
egg in as close to the surface of the water as
Dip your chickens in the mix to fully coat them,
Some tapioca pearls require overnight soaking in
possible and cook till soft (about 3 to 4 minutes).
then hang them for 1 hour.
cold water to expand the pearls. Place a pot of
Once cooked refresh them in hot water to wash
Once the coating has hardened up and become
water on the stove and bring it to the boil. Place
off any of the vinegar.
tacky, crisp the skin by flash frying the cooked
the tapioca into the boiling water and cook for
If you’re making poached eggs in large quantities
chicken in a wok filled with oil at an extremely
about 20 minutes, or until they turn clear. Drain
I’d recommend a combi oven and poaching trays.
high temperature for a short period of time.
and rinse under cold water to remove excess starch.
freshest eggs to ensure you get great poached eggs every time, but it’s not uncommon to find an entire batch of eggs that have already turned
8
author
GEOFF MEADE
CUSTOMERS COME BACK FOR QUALITY New research from an Australian business review website shows Australians may no longer be won over by a bargain or a freebie. A survey of more than 1,800 Australians by the Word of Mouth Online (WOMO) website showed that Australian consumers are now more concerned with quality products and courteous services. WOMO asked survey respondents to prioritise influential factors that would make them use a business again. The survey covered
CRISPY
three key service categories: food service (cafés, bars and restaurants), personal care (hairdressers, beauticians and massage therapists), and tradespeople. In food service, 93 per cent of Australians rated “good quality” food and beverages as the most important factor in influencing them to return, while only 29 per cent rated low prices and promotions as the biggest factor. Attentive and courteous staff (79 per cent) and fast service (54 per cent) were also rated highly as ‘very important’
SAGO PUDDING (SERVES 6)
in encouraging a customer to return. General atmosphere (44 per cent) and convenient location (40 per cent) were also important. “It’s apparent from these results that the consumer-business relationship is changing,” said Fiona Adler, founder of WOMO. “People now seek a high-quality product or service first, and consider cost a lesser priority,” she said. “This means businesses should be investing in staff training and using premium materials rather than cheap gimmicks and
INGREDIENTS
promotions. Consumers are also more vocal now than ever before,
½ cup sago pearls
pinch of salt
by telling businesses how they feel online. By tapping into this
3½ cups milk
1 cup water
feedback, businesses should be able to create a successful model to
1 tbsp custard powder
2 tbsp sugar
build a more loyal customer base,” Ms Adler said.
1 tsp vanilla essence
METHOD
When asked what would make them return following bad service from a business, only 2 per cent of survey respondents said they would be most persuaded by promotions and sales. The most likely
Bring water to boil, pour in sago and simmer for 15 to 20
response to persuade a return visit was significant compensation (47
minutes or until sago turns clear. Mix in 3 cups milk and salt
per cent). New management was also important, with 20 per cent
and simmer for a further 15 - 20 minutes. Blend custard
saying it was an influencing factor for returning. Other significant
powder, sugar and vanilla essence with ½ cup cold milk and
influences on the likelihood of repeat business after bad service were
pour into mix. Continue to cook until it begins bubbling. Pour
a small gift or apology (18 per cent) and feedback from other
mixture into serving cups or bowls and refrigerate for 2 hours.
customers (11 per cent).
Before serving sprinkle with fruit.
9
4 KITCHEN STAFF 2,000 COVERS PER WEEK manager
REBECCA CLARKSON 1 SCHNAPPER POINT DRIVE MORNINGTON VIC
kit chen conve r sation
SCHNAPPERS HOW DID YOU GET STARTED IN THE INDUSTRY?
for its snapper. People would visit via boats and
pinched a chip from the cone. The chips are that
even paddle steamers across Port Phillip Bay.
good that not even the seagulls can resist them.
The actual building started off as a small shed and
The seagull still hangs around for a feed from time
I have been in hospitality for over 20 years. I’ve
has been expanded twice since the 1950’s. Today it
to time and has been christened Stumpy as he is
worked at the Rosebud Hotel, Strawberry Farm
is 3 times the original size.
missing a leg.
Café and have been here at Schnappers for over 10
They still sell fresh fish off the boats here at the pier
years. I enjoy the close interaction with customers
like they did back in the days of Snapper Point.
and the location of the venue - by the seaside!
WHAT ARE SOME INTERESTING FACTS ABOUT THE OUTLET?
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
WHAT IS YOUR FAVOURITE SIMPLOT PRODUCT? Edgell Supercrunch Ultrafast Chips are the best chips on the market. We have people come from
Hugh Jackman, John Sam Newman, Robert
out of town just for our fries. The chips are our
The venue is named Schnappers because the
Diperdomineco, Catriona Rowntree of Getaway,
biggest selling product by far.
original name of the area was Snapper Point.
Robert Harvey (St Kilda F.C), Geoff Cox (Coxy’s
However in 1861 they gave the area the far grander
Big Break)
name of Mornington, after the 2nd Earl of
WHAT IS YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?
having been navigated by Matthew Flinders in the
WHAT IS YOUR FUNNIEST WORK STORY?
1700’s.
On one occasion a customer had just purchased a
cook up heaps of fish and chips. They’re just so
In the early days, Mornington was known as a
cone of fries and as she walked away from the
reliable and easy to use. From a safety point of
renowned fishing town and obviously well known
kiosk window a seagull swooped down and
view they’re great, because the hot oil is enclosed.
Mornington who had been the British Foreign Secretary from 1809 - 1812. The site is famous for
10
Our Perfect Fryers are the most important as we
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
A Masterclass on Dairy The team at Fonterra have gone back to school, sharing Dairy knowledge with a group of first year apprentices from William Angliss Institute in Sydney and members of the National Indigenous Culinary Institute. Peter Wright, President of the Australian Culinary Federation, provided information that every foodservice professional should know about dairy. In understanding its composition and how it’s made, a chef can better understand how to work with dairy in cooking.
After a morning of dairy, the trainee chefs made their own pizza dough, kneading and tossing pizza dough like professionals. They followed the mantra “less is more” when it comes to pizza toppings, topping off their creations with Perfect Italiano Mozzarella Shredded Cheese.
The masterclass introduced apprentices to the cheese and butter making process and a brief history about how butter and cheese came about from the need to make dairy last. The group then made their own cheese and butter, providing them with a greater understanding of the basic ingredients and techniques used.
It was an educational and fun day and Fonterra are delighted to have had the opportunity to work with team at William Angliss Institute, Sydney.
FONTERRA PROUD TO BE A CHEF The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of apprentice chefs. The program aims to provide an exciting and unique opportunity outside of their work environment to be inspired by some of industry’s greats. Through this program Fonterra hopes to encourage them to continue with their culinary passion.
Win a culinary adventure to Sri Lanka
Simply purchase any of the following Fonterra products from a participating distributor and visit: www.fonterrafoodservices.com.au to submit your entry.
4
EntriEs
For each unit purchased you receive FOUR entries into the draw!
1
EntrY
For each unit purchased you receive ONE entry into the draw.
The tour will include: - Overnight accommodation at the coastal village of Negombo with palm fringed beaches - Visit the Pinnawela Elephant Orphanage - Travel on an old train to Sri Lanka’s last independent Kingdom of Kandy to visit Sri Lanka’s most sacred relic Dalada Maligawa - Visit Spice Gardens with a Botanical specialist, followed by a “Murukku” cooking class - Experience traditional cultural dancing and local cuisine (hoppers, kottu and buriyani) - Tour through the spectacular landscape Nuwara Eliya Tea country and Yala National Park, there you will see leopards and other exotic and wild animals - Travel to the UNESCO world heritage site of Galle, attend a popular beach resort for some water sports (water skiing, jet skiing and surfing), followed by seafood dinner on the beach - Walk through the local markets of Bentota and purchase ingredients for a cooking class - Return to the bustling city of Colombo to meet with Dilmah - Ceylon tea company for Tea Gastronomy
rECEiVE 1 EntrY PEr PrODUCt PUrCHAsED PLUs EXtrA EntriEs FOr sELECtED PrODUCts:
4
rECEiVE Description
EntriEs
1
rECEiVE EntrY Description
Perfect Italiano Parmesan Shaved 1kg
Anchor Cooking Cream 1L
Perfect Italiano Parmesan Shred 1kg
Western Star Hotel Pack 1.5kg
Mainland Tasty Slices 1.5kg Mainland Egmont Shred 2kg The Pastryhouse Danish 30gm Version 1
Competition commences 15/07/13 and ends 08/09/13 *2 prizes in each of NSW/ACT, VIC/TAS & QLD; 1 prize in each of NT/SA & WA. Only open to Aust. residents aged 18+ who work in the foodservices industry & are able to travel to Sri Lanka from 19/10/13 to 26/10/13. Ends 11:59pm AEST 8/9/13. Each transaction must be submitted via separate entry. Retain copy of purchase receipt. Entries divided into State/Territory groups: NSW/ACT, VIC/TAS, NT/SA, WA & QLD. Draws: 403/62 Beach St, Port Melb, VIC 3207 on 13/9/13 at 12pm AEST (1 draw per State/Territory group). Winners published at www.fonterrafoodservices.com.au on 20/9/13. Prize: trip for 1 adult to Sri Lanka on organised tour with Lime Days, valued at up to AU$3,800 depending on departure point (2 prizes in each of VIC/TAS, NSW/ACT & QLD; 1 prize in each of NT/SA & WA). Prize must be taken from 19/10/13 - 26/10/13. Promoter: Fonterra Brands (Australia) Pty Ltd (ABN 80 095 181 669) of 327 Ferntree Gully Rd, Mt Waverley, VIC 3149. NSW LTPS/4309, ACT TP13/2047, SA T13/1045 , VIC 13/1399. See www.fonterrafoodservices.com.au for full Terms & Conditions.
Quality, flavoursome and convenient Mainland shredded range
mainland tasty shredded
mainland Egmont shredded
Mainland Tasty Shredded is a premium full-flavoured cheddar cheese.
Exclusive to Fonterra, Egmont has similar melting properties to mozzarella but with a sweet, nutty flavour, smooth texture, a colour that’s more golden than mozzarella, and less oiling off than tasty cheese.
It is the easy, fast and cost-effective way to add flavour and texture to pasta dishes, sauces, melts, sandwiches and salads.
mainland Light tasty Grated Mainland Light Tasty Grated has all the flavour of tasty cheese with 30 per cent less fat than cheddar cheese.
Using Egmont eliminates the need to mix tasty and mozzarella together to get that perfect blend.
Contact Fonterra Foodservice
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 Darren Moore
0428 006 909
aUstraLian capitaL tErritory Casey Liplyn 0400 460 915
0407 532 959 0400 460 915 0417 039 783
Dairy for Today’s Professionals
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
FOOD IS USUALLY THE SUBJECT OF MY COLUMN IN FOOD 4 THOUGHT, BUT IN THIS ISSUE I’M SWITCHING TO SOME TRENDS I’VE BEEN SEEING IN THE WORLD OF DRINKS. BEERS, CIDERS, WINE AND SPIRITS WILL ALWAYS BE HOT BUT THERE ARE A FEW NEW CONTENDERS FOR THE NEXT BIG THING. author
CAROLINE WESTMORE
DRINK UP! BOTANICALS
SPRITZERS
DIGESTIVES
When was the last time you looked at a bottle of
Dry July, Feb Fast, Detox Diets. Yes, people are
Drinks like bitters, Aperol and Pimms were
Bombay Sapphire, with the distinct blue bottle
becoming increasingly conscious that perhaps their
originally designed to aid in digestion and be
and all the botanicals embossed in the glass? Well
liver might need a rest, or at least a helping hand.
taken after a meal (as opposed to aperitifs which
botanicals are the garnish to serve with your drink.
If not abstaining all together, try spritzers, which
are taken before a meal to stimulate your appetite).
If it’s in the spirit, it can go in the glass. Think
seem to be making a comeback.
This season they are back, served any time of the
Hendrick’s Gin served with tonic, ice and a thick
You can still enjoy that full-bodied chardonnay,
day as long drinks with interesting mixes, both
wedge of crisp cucumber as a botanical, or
or fruity Sémillon, but this spring it might be
alcoholic and non alcoholic, and loaded with plenty
Goldschlager cinnamon schnapps served with a
served topped with some sparkling spring water
of fresh herbs and fruits. Don’t just save your mint
cinnamon quill. Not a lemon wedge in sight.
and loads of ice!
for the mojitos - these boys are back in town.
Chartreuse has around 130 botanicals in its blend, and Benedictine contains more than 25 herbs and spices. They should give you plenty of garnish ideas
Please email me with any questions, ideas or great finds to caroline@gustostyling.com.au.
to choose from.
Happy cooking and eating (and drinking!) until next issue.
BEST NEW COCKTAIL The world’s best new cocktail as voted on Gaz Regan’s Bar Rags site June 2013. The Negrita – Mixed by Giuseppe Gallo from the Purple Bar, London. Mix 30ml Tequila Ocho Plata, 20ml Campari, 20ml Barolo Chinato wine. Stir over ice and strain into a rocks glass over an ice cube. Garnish with a lime twist and cucumber slice. Gaz wrote “Repeat after me: Tequila Ocho is incredible; Tequila Ocho is incredible. And when you combine it with the incomparable Campari and the multi-dimensional Barolo Chinato (macerated with over 20 ingredients including cardamom, calisaya, gentian, and citrus peels), you just can’t go wrong.”
15
always examine our labour rates to our revenue
HOW TO MEASURE SUCCESS WHAT METRICS DO WE USE TO MEASURE OUR BUSINESS? GEOFFREY AND I ARE CONSTANTLY BEING ASKED BY A LOT OF OUR CLIENTS “WHAT ARE GOOD WAYS TO MEASURE THE SUCCESS OF MY BUSINESS?” TO ME THERE ARE MANY WAYS TO MEASURE SUCCESS, BUT MAYBE WE SHOULD ASK OURSELVES “WHY SHOULD WE MEASURE?”
author
QUINTON FORTUNE
In developing your business metrics, obviously you
but we should always examine our labour rates to
need to consider the above as well as a few more
our revenue. Do we have an A team and a B team?
which I will briefly mention. Good financial
If we do, what do we need to do to bring the
systems are imperative to any business success. You
B team up to the same standard as the A team?
need to know exactly where the business stands maintain or rectify your course. Other measures of
COST OF ACQUIRING A CUSTOMER
success which I believe are also imperative for the
How much time, money, advertising and
hospitality industry are:
marketing of our business is carried out and what
financially and what actions need to be taken to
CUSTOMER SATISFACTION
is the cost of attracting new clients? Do we measure the success of our advertising campaigns?
levels? We have all heard the “I don't complain, I
THE LIFETIME VALUE OF THE CUSTOMER
just never go back and I tell everyone I know,"
What is the value of a repeat customer? They
The reason for measuring and monitoring our
mantra. How do we ensure the customer can give
always recommend your services to others and
business is to check whether we are being
us feedback? (See page 30 for more on this topic.)
have being doing so for years. Do you assign the
successful. What is success? Are we working our
Do we survey our customers on their satisfaction
same value to this customer? How do you leverage
do? Have we bought ourselves the latest car or
EMPLOYEE SATISFACTION
boat? Do we have financial security? We all have
Do we regularly gauge our staff moral and
different measures of success. It may depend on:
satisfaction in our business? Do we check this
In this short article I have hopefully given you
• What is the mission / vision of the business?
pulse with industry benchmarks?
some food for thought on metrics around your
dream job, making lots of money and love what we
• Who are the stakeholders?
this customer compared to your non-repeat or less frequent customer base?
business. Remember a successful business to me is
• What are the goals of the business based on?
PRODUCTIVITY
• Is the business for profit or service?
Is always hard in the hospitality industry because
than just the owner of the business. Cheers ‘till
• What stage of lifecycle are we in?
of the numerous variables that affect our industry,
next time!
16
reliant on all stakeholders being successful rather
Straight from the Country vacuum sealed within 24 hours of leaving the farm. That’s why our pork is so moist and delicious – even when meals have to be held.
Food service is all about quality produce. That’s why High Country Pork comes straight from our 100% sow stall free farms in northern Victoria and the southern Riverina.
Our carefully managed herd is raised on a diet of high quality Australian grain, much of it also locally grown. Our herd combines the best of the duroc, landrace and large white breeds and is raised in large breezy shelters where they forage freely in straw and socialise naturally. With all of our own facilities onsite, High Country Pork is gently tenderised and then
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Top Cut Foods – Melbourne Top Cut Foods – Sydney
0325 0513
03 8371 5400 02 8594 2333
High Country Pork offers a full range of cuts to chef ’s specifications. That means fantastic options for every menu and cooking style. Chefs love High Country’s easy preparation and excellent value, diners just love the beautifully tender and delicious Pork. Serving High Country Pork means confidence. Your diners will always get the delicious taste you intended – guaranteed. Top Cut Foods – Adelaide 08 8245 8099 Top Cut Foods – Newcastle 02 4964 7777 Top Cut Foods – Queensland 07 5568 8888
PORK
High Country Pork is 100% Sow Stall Free
The Oil Experts Food Service
Solutions to common oil issues Is your oil foaming?
Possible causes
Solutions
1. Frying at too high a temperature.
• Check accuracy of thermostat. • Reduce temperature during slack periods. • Fry at recommended temperatures.
2. High moisture content of food.
• Thaw and drain food properly.
3. Overloading of fryer.
• Maintain oil to food ratio of about 6:1.
4. Soap or detergent may have been left behind after cleaning.
• Wash and dry the fryer thoroughly.
5. Breakdown of oil.
• Replenish oil daily. Replace oil about every 4-5 days.
For further advice or technical support contact your local Peerless Foods account manager: VIC VIC/TAS NSW
Simon Jones Sheree Martin Cameron Amos
0412 176 252 0417 398 917 0408 653 960
NSW Harris Nicolaou 0424 503 519 QLD Tracy Fyfe 0418 377 570 SA, WA, NT Sharene Holroyd 0400 603 102
Or contact Peerless Foods direct on: 1800 986 499 or go to www.peerlessfoods.com.au
masterfryersclub
FREE Membership Signup for member exclusive oil tips, expert advice and promotions at www.peerlessfoods.com.au
The Oil Experts
Product review
Formula 40 the original cottonseed PRODUCT TYPE Premium deep frying cottonseed AVAILABLE SIZES 20L tin and OH&S friendly 15L bag in box ATTRIBUTES + Oil quality - a thick & cloudy robust base + Performance - long fry life + Superior drain off - for crisp, good looking food + Neutral oil taste - retains food’s natural flavour HEALTH CREDENTIALS + VTF (Virtually Transfat Free) + Cholesterol Free ACCREDITATIONS
So what makes Formula 40 different from other deep frying oils on the market?
Formula 40
Standard Oil
A robust, quality cloudy oil,
Less robust, thinner
with a semi solid base ideal
base frying oil; shorter
for a long fry life.
fry life.
Food Service
nut r ition n e ws
Beans and Chick Peas
SUPER
Four Bean Mix 3 x 3.05kg
12 x 750g
10 x 420g
author
Red Kidney Beans 3 x 3.05kg
SAMANTHA THOMAS
10 x 420g
THE HYPE SURROUNDING SUPERFOODS CONTINUES TO GROW AS THESE FOODS RECEIVE MORE AND MORE ATTENTION. DESPITE THIS, MANY OF US STILL DON'T REALLY UNDERSTAND WHAT SUPERFOODS ARE.
Chick Peas 3 x 3.05kg
SO WHAT ARE SUPERFOODS? Unfortunately, no universal definition exists to describe superfoods, however, generally speaking they are foods that provide additional health benefits beyond simple nutrition (eg. lower blood pressure), Trade mark used under licence.
without being energy dense. Some popular superfoods you may have
Italian Bean Soup 230g 150g 800g 230g 2 tbsp 1 clove
Edgell Red Kidney Beans Edgell Diced Onion Leggo’s Crushed Tomatoes Tomato sauce Olive oil Garlic (minced)
serves 6 1 tsp ¼ tsp ½ tsp 2 tbsp 2 cups
Salt Pepper Dried basil Parsley Macaroni
heard of are: blueberries, garlic, broccoli, kale, beetroot, chia seeds, legumes, quinoa, pomegranates, wild salmon and the list goes on.
WHY SHOULD WE EAT SUPERFOODS? Whilst some people may not agree with the term ‘superfood’ due to limited scientific evidence proving their health benefits, it cannot be denied that some foods have greater nutritional benefit than others. Therefore, while we wait for more evidence to prove the health benefits of superfoods, we should focus on consuming foods that we know are nutrient dense and meet the Australian Dietary Guidelines. This promotes health and wellbeing and reduces risk of chronic disease. Want to know more? Here are 3 superfoods that are nutrient dense and can be easily integrated into your daily diet in a variety of ways.
20
FOODS QUINOA (pronounced kin-wah)
WILD SALMON
POMEGRANATE JUICE
Quinoa is a superfood that has been creating
Salmon is another superfood that continues to
Over the past few years pomegranates have
quite a buzz in recent years. Whilst commonly
increase in popularity due to its delicious taste and
been hailed as a superfood. Pomegranates are a
referred to as a grain because it is prepared
perceived health benefits. Although not heavily
fruit with a hard red shell encasing seed kernels
similarly, quinoa is actually a seed originating
publicised as being so, wild salmon is a superfood
and juice.
from South America.
as it is one of the richest sources of long-chain
It is the juice that is believed to make
It is an easily prepared, delicious, gluten free,
omega-3 fatty acids (docosahexaenoic acid (DHA)
pomegranates a superfood. Past studies suggest
wheat free, cholesterol free, trans-fat free, low
and eicosapentaenoic acid (EPA)).
that pomegranate juice may decrease
kilojoule, vegetarian, complete protein (it
Strong evidence exists to support DHA and EPA
cardiovascular disease risk factors due to its
contains all 9 essential amino acids which
contributing to heart health when 500mg of the two
polyphenol content. They also suggest that
cannot be produced by the body and must be
are consumed per day. However, other suggested
pomegranate juice may inhibit the progression
supplied by the diet). It is also a good source of
health benefits, including improved functioning of
of prostate cancer by reducing the production
fibre, iron, magnesium and folate.
the central nervous system and control of the body’s
and growth of prostate cancer cells. The results
Some studies suggest that quinoa may provide
inflammatory process have limited evidence. More
of these studies are, however, limited and more
health benefits such as improved blood sugar
research is therefore required to prove these benefits.
research is needed to confirm these benefits.
control and greater control of appetite, however,
Wild salmon is also a good source of protein and
How can you include pomegranate juice in
the results of most studies are limited and
like quinoa, is a complete protein.
your diet? Try drinking the juice for breakfast
inconclusive. More robust studies are needed to
When considering salmon as a superfood it’s
or adding it to smoothies, dressings, sauces or
prove quinoa’s health benefits.
important to focus on wild salmon rather than
marinades.
How can you include quinoa in your diet? Try
farmed, as wild salmon naturally has a nutritional
quinoa in salads, curries, veggie burgers, sushi,
profile that is believed to promote health benefits.
porridge and much more.
Farmed salmon’s nutritional profile and health
Remember, when using quinoa soak it for
benefits may differ as they consume a different diet
several hours first or purchase it pre-soaked, as
to wild salmon.
otherwise it can have a bitter and unpleasant
How can you include salmon in your diet? Try
taste.
salmon raw, baked or grilled with eggs, salad, vegetables, quinoa and much more.
This article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.
21
NEW
10” Flour Tortilla 43299
12 dozen per carton
VIDEO: WHY CHOOSE CULINARY SELECT TORTILLAS? http://tinyurl.com/ly4o8yl
12 x 900g
12” Flour Tortilla 43300
6 dozen per carton
6 x 1.13kg
Endless possibilities The neutral flavour makes them great for both savoury and sweet dishes through breakfast, lunch and dinner.
Flexibility Always tender, our tortillas taste and smell freshly baked even after weeks in the freezer. Best of all, they maintain their pliability and won’t tear when used.
VIC/ TAS (03) 9588 3200
NSW (02) 9741 2800
SA
WA
(08) 8422 2000
www.simplotfoodservice.com.au
QLD (07) 3902 7000
(08) 9479 8518 * Trade mark used under licence.
f r en ch onion soup INGREDIENTS (10 SERVES) 2kg
Edgell Chopped Onion
$9.73
2
Granny Smith Apples
$1.00
1.5ltr
Beef stock
$3.00
1 ltr
Apple cider
$3.89
1
French stick
$1.91
30ml
Extra Virgin Olive Oil
$0.19
200g
Mozzarella
$1.71
LABOUR
$ 21.43
STAFF COST
PREP TIME
$25 per hour 60 minutes
×
15 minutes
=
$6.25
=
$1.38
COST PER SERVE INGREDIENTS
LABOUR
SERVES
( $21.43 + $6.25 )
÷ 10
SOUP CO t om at o & ba sil soup INGREDIENTS (10 SERVES) 500g
Edgell Chopped Onion
$2.43
2kg
Leggo’s Crushed Tomatoes
$4.43
10g
Basil
$0.07
60g
Caster sugar
$0.07
10g
Seasoning
$0.05
500ml Water 30ml
$0.00
Extra Virgin Olive Oil
$0.19
$ 7.25
LABOUR STAFF COST
PREP TIME
$25 per hour 60 minutes
×
15 minutes
=
$6.25
=
$1.40
COST PER SERVE INGREDIENTS
( $7.20
24
LABOUR
+ $6.25 )
SERVES
÷ 10
ca r r ot & ca raway soup INGREDIENTS (10 SERVES) 500g
Edgell Chopped Onion
$2.43
1.5kg Edgell Diced Carrots
$4.93
20g
Carraway seeds
$0.46
30ml
Extra Virgin Olive Oil
$0.19
1ltr
Water
$0.00
100ml Cream
$0.36
1tbs
Caster sugar
$0.02
$ 8.39
LABOUR STAFF COST
PREP TIME
$25 per hour 60 minutes
×
15 minutes
=
$6.25
=
$1.46
COST PER SERVE INGREDIENTS
( $8.39
LABOUR
SERVES
+ $6.25 )
÷ 10
OSTINGS FREE MENU COSTING IS JUST A CLICK A WAY!
w w w.f 4t .com . a u
pea soup INGREDIENTS (10 SERVES) 500g
Edgell Chopped Onion
$2.43
1.5kg Edgell Peas
$4.92
10g
Seasoning
$0.05
1.5lts
Water
$0.00
200ml Cream
$0.73
100g
Sliced proscuitto
$2.81
30ml
Extra Virgin Olive Oil
$0.19
$ 11.13
LABOUR STAFF COST
$25 per hour 60 minutes
PREP TIME
×
15 minutes
=
$6.25
COST PER SERVE INGREDIENTS
LABOUR
( $11.08 + $6.25 )
SERVES
÷ 10
=
$1.78
VIDEO: QUICK, EASY AND COST EFFECTIVE SOUPS http://tinyurl.com/pd8nbkc
25
kit chen conve r sation
15 - 120 STAFF (DEPENDING ON THE EVENT) 15,00 - 30,000 COVERS PER EVENT retail manager
JAMES EVANS 294 TURTON RD NEW LAMBTON NSW HOW DID YOU GET STARTED IN THE INDUSTRY?
GEMA GROUP
HUNTER STADIUM
I originally worked in the club industry with West
WHAT IS YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT AND WHY?
Leagues Club for 10 years and progressed to the
It has to be the deep fryer due to the fact that the
stadium through contacts at West’s. I jumped at
majority of the product we sell in the Chiko
the challenge to run the retail food and beverage
specific outlets is a fried product. However due to
department at such a large stadium.
the volume and speed of service required at our
WHAT ARE SOME INTERESTING FACTS ABOUT THE OUTLETS?
venue, I also couldn’t live without our combi ovens. They have been a revelation!
variety of foods available including Chiko Chip
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS?
Shops, Red Ass Mexican, NYC Burger, Pizza d
I’m sure there have been plenty over years with all
Casa, Snag St Dogs, Jimmy’s Fish & Chips. With
the big events we’ve had here, but the most regular
this variety it really covers a wide range and allows
I can say I’ve seen is Kurt Fearnley (wheelchair
people to try something new at each event.
athlete).
All outlets in the stadium are themed with a wide
28
WHAT IS YOUR FAVOURITE SIMPLOT PRODUCT? I would have to say the Chiko Roll as it’s a bit of an icon. I didn’t realise the popularity of the product until we added it to our range, we have even added the oven baked Chiko Roll to our bars within the stadium.
COME VISIT THE BRANDS THAT BRING YOU FOOD 4 THOUGHT AT FINE FOOD AUSTRALIA IN SYDNEY! 9 - 12 September 2013 - Sydney Convention & Exhibition Centre Meet Geoff the Chef and mingle with the people that bring you some of your favourite foodservice products. It’s a great opportunity to keep up to date with industry trends and gather new ideas for your business. Hope to see you there! Register online at: www.finefood.com.au
food safet y
HOW TO HANDLE COMPLAINTS author
GAVIN BUCKETT www.australianfoodsafety.com.au gavin@ gourmetguardian.com.au 1800 FOOD SAFETY (1800 366 372)
how el se d o we f in d out what is good an d what is not so good ?
THE ORIGINAL SYDNEY MORNING HERALD ARTICLE http://tinyurl.com/d2hvqg6
30
The Sydney Morning Herald reported that a chef
and what is not so good?
“has been charged by police after he allegedly
I felt that it was better to hear it from a friend
stabbed a customer with a metal skewer when he
than to read it in a review, and that was before all
complained about the service at a restaurant in
of the online blogs and review sites. Feedback
Sydney’s west”.
should be encouraged so that you can
Five men had made a complaint after they felt
continuously improve what you are doing. It can
that their meals had taken too long to be
be anonymous if needed but you need to provide
delivered, an argument broke out and the chef
multiple avenues for collecting feedback.
“allegedly grabbed a long metal skewer from the
There may be a form on the table or included
kitchen and began threatening the men with it”.
with the bill, or for online bookings send them an
The argument had spilled out onto the street and
email asking to complete a short survey. You may
the men decided to walk away, though according
choose to have a box at the counter or near the
to Sydney Morning Herald article “the chef then
door where customers can leave the feedback.
returned to the street and attempted to strike one
Front of house staff should ask if the meal was
of the men with the skewer. The skewer pierced
OK (especially if part or all of the meal is left on
the palm of a 47-year-old man and exited
the plate).
through the other side of his hand.”
In the good old days the Head Chef used to go
Now I can see both the funny and the not so
out into a restaurant and speak to diners at the
funny side to this article (apologies to the
end of a meal service. Unfortunately this trend is
gentleman who was stabbed). I am sure that deep
almost non-existent, which is sad, as I think it
down many of the readers of this article at some
provides a valuable marketing tool for the chef as
stage in their careers have wanted to challenge a
an individual, as well as for the business. The chef
customer who “knows best”. Shows like My
can speak directly to a customer, rather than
Kitchen Rules, A Current Affair and Master Chef
through a third party.
have made everyone “experts” which must make
Customer feedback is priceless if it comes directly
hospitality businesses even harder to operate.
to you, so you should encourage it, rather than
But it made me think; how do you view customer
letting the customer’s frustrations build up to a
complaints? Do you see them as a positive or a
point that they explode and go to town on every
negative?
forum and review site on the internet. The pen
I know when I was cooking that when friends or
(keyboard) is becoming far mightier than the
family members of mine came into the
sword so communicate with your customers
restaurants where I was working, that I actively
before they complain to the world!
encouraged both positive and negative feedback. It is needed, how else do we find out what is good
EAT WELL, EAT SAFE.
Inspiring Chefs everyday
The Power of Gravy! Can you call a meal Steak Dianne without the Dianne sauce? Would you eat a Roast without Gravy? Could you imagine the world without Gravy or Jus to accompany your favorite cooked meal? Imagine again if you are working in a pub, club or even a chicken shop and you have run out of the main sauces for the day, how do you think your sales would go? How many dissatisfied customers would you have? I’m making this point to show you how important Gravy or Jus is to your establishment. It is the foundation to your most popular dishes and without it, your meal would be incomplete. Funny isn’t it? I’m only talking about gravy and yet I make it sound like the world is going to end! But if you don't make good gravy, it might! Regards and eat well!
Tricks of the TRADE 1. Half and half Try mixing the KNORR Demi Glace and KNORR Rich Brown Gravy in equal parts to create a unique base sauce for your outlet. The hints of red wine from the Demi Glace and the herbs from the Gravy will complement each other perfectly.
2. Not just a gravy! The New KNORR Chicken Gravy is not only great with your roasts and chicken dishes, it is also fantastic to thicken your chicken casseroles, soups and pie mixes!
Mark Baylis EXECUTIVE CHEF
For more exciting recipes and ideas visit
WWW.UFS.COM
Sausages, Boerewors
Seeded Mustard Gravy
Creamed Mash Potato
200g
Onion, red, sliced
500ml
850ml
50ml
Oil, vegetable
10x200g
50g
Water KNORR Rich
190g
Brown Gravy
Micro herbs, to serve 80g
Mustard, seeded
Water KNORR Superior Instant Mashed Potato Mix
100ml
Cream
200g
Butter
1.
Pre heat char grill and cook sausages until cooked through, remove and keep hot.
2.
Peel and chop onions into quarters. Heat oil in a large frying pan, add onions, and cook until transparent. Remove and keep hot.
3.
For the mash, place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Superior Instant Mashed Potato Mix until well combined. Stir in cream and butter. Set aside for use.
4.
For the seeded mustard gravy, place the 500ml water into a large pot and heat, whisk in the KNORR Rich Brown Gravy and bring to the boil stirring continuously, stir in mustard and reduce heat, simmer for a further 2 minutes.
5.
To serve, place the mashed potato and sausages in a large bowl, pour over gravy and top with onions. Garnish with micro herbs.
For more recipe ideas and to request samples, please visit www.ufs.com
2kg 20ml 10g 5g
Chicken, deboned
Tuscan Potatoes
Oil, vegetable
1.5kg
KNORR Aromat Rosemary, chopped
Potatoes, chat, small
Three Mushroom Gravy 50g
Butter
Lemon, rind, finely grated
20ml
Oil, vegetable
100g
Dill, chopped
100g
Mushrooms, Oyster
250g
Crème fraiche
100g
Mushrooms, Swiss Brown, sliced
100g
HELLMANN’S Real Aioli
100g
Mushrooms, Enoki
10ml
Lemon juice
2g
1ltr 100g
Water, hot KNORR Chicken Gravy
1.
Debone Chicken and rub with oil, KNORR Aromat and rosemary. Cook over hot coals or on a rotisserie or chargrill for about 40 minutes or until cooked through and skin is brown. Portion and set aside.
2.
To make Tuscan potatoes, cook potatoes in a large pot of salted boiling water for about 20-30 minutes, or until tender. Drain, set aside to cool. Flatten each potato slightly and deep fry until brown and crispy. Sprinkle with lemon and dill. Combine creme fraiche, HELLMANN'S Real Aioli and lemon juice in a small bowl and season to taste. Set aside.
3.
For the Three Mushroom Gravy, drizzle a little oil onto the mushrooms and cook in a preheated oven (180°C) until fragant and soft. Place hot water in a separate pot, whisk in KNORR Chicken Gravy. Bring to the boil while stirring continuously. Reduce heat and simmer for an additional 2 minutes. Stir in mushrooms.
4.
To serve, arrange on a plate and pour over the mushroom sauce, garnish with herbs. For more recipe ideas and to request samples, please visit www.ufs.com
New & improved KNORR brown sauces.
Made with real meat to deliver that robust, authentic flavour. Marco Pierre White KNORR Brand Ambassador
Download the KNORR Ap p and request yo ur FREE Samp les!
a foc u s on
FAST FOOD IN ADELAIDE we need innovative, fast convenience food for our lunchtime specials
BURGERS ‘N’ MORE owners / proprietors
MARGARET & TREVOR WENNAN
ABOUT 23KM NORTH EAST OF THE ADELAIDE CBD, BURGERS ‘N’ MORE ARE IN THE INGLE FARM SHOPPING CENTRE FOOD COURT. THE ONLY ONE OF THEIR KIND, OFFERING DELICIOUS HOMEMADE BURGERS, AND A RANGE OF EXTRA FAST CONVENIENT FOOD. CAN YOU TELL US A LITTLE ABOUT YOURSELF AND YOUR BUSINESS?
WHAT IS THE MOST IMPORTANT PIECE OF EQUIPMENT IN YOUR KITCHEN?
I spent 30 years in the car radiator business and 20
My twin deep fryer as we cook a lot of items
years of that running my own business, my wife
through our fryers. We only have a small kitchen
worked part time in the Food Court serving fresh
area to work in, and they’re a big help with our
roasts. 7 years ago the opportunity came up with a
busy lunchtime periods.
new shop called Burgers ‘n’ More.
people and families can afford. We need
WHICH SIMPLOT PRODUCTS DO YOU USE?
innovative, fast convenience food for our
We’re very popular with our Edgell Supacrunch
lunchtime specials and rely on companies like
premium chips together with I&J Crispy Battered
Simplot to come up with new products and the
Flathead Fillets. Not forgetting the old Australian
Food 4 Thought magazine to give us new recipe
Icon favourites the Chiko Roll and the newer
ideas.
member the Chiko category, Chiko Dimees, we
We do a lot of things ourselves and need to come up with good quality food at a price that regular
sell over 300 a week.
35
the chiko roll is a favourite with the older generation as well as the young ones of today
GOLDEN GROVE CHICKENS AND TAKEAWAY OFFER A WIDE RANGE OF TRADITIONAL FAST FOOD, INCLUDING FRESH COOKED CHICKENS, AND TRADITIONAL AUSSIE ICONS LIKE CHIKO ROLLS COOKED TO ORDER.
GOLDEN GROVE CHICKENS AND TAKEAWAY CAN YOU TELL US A LITTLE ABOUT YOURSELF AND YOUR BUSINESS?
WHICH CHIKO PRODUCTS DO YOU USE?
I’ve been in take away shops for over thirty years; I
but you can’t beat the old favourite the Chiko Roll,
cooked my first hamburger with the lot at twelve
it’s an Aussie Icon. Not forgetting the new Chiko
years old at the Oaklands Park Fish Shop.
products like the Chiko Spudsters, which are a
Over the years I’ve cooked a lot of Chiko products,
At Golden Grove Chicken and
great hit for the school kids on the way home. Of
Takeaway we do traditional
course everyone’s favourite is the Chiko Dimee.
Aussie fast food with a hint of
week, around 80 to 100 Chiko
WHAT DO YOU LIKE MOST ABOUT CHIKO PRODUCTS?
Rolls and over 300 Chiko
It suits the style and the convenience for
Dimees a week.
takeaways, as most families have limited time to
Greek flavours. We go through over 750kg of frozen chips a
wait. With a household name like Chiko it looks great on my menu board, and the Chiko Roll is a owner / proprietor
CHRIS NIKOLAIDS 36
favourite with the older generation as well as the young ones of today. Everyone seems to add a Roll or two with their order, as its fast and convenient.
a foc u s on
FAST FOOD IN ADELAIDE owners / proprietors
JIM & CATHY ROUMELIOTIS
HOW DID YOU GET STARTED IN THE INDUSTRY?
JIMBO’S CHICKEN AND SEAFOOD
shop. These include the SA Premier Hon Jay Wetherill, current AFL Coaches and Players.
my business skills from my father, who has owned
WHAT’S YOUR FUNNIEST WORK STORY?
numerous take away shops in Adelaide and Ceduna.
I recall making a steak sandwich for one our
I’ve known this industry since I could walk. I learnt
WHAT CAN YOU TELL US ABOUT YOUR BUSINESS?
customers. One of the staff didn’t cut it in half
WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? My gas fuelled deep fryers and hot plate. These are the heart of any take away business. This is the equipment that makes you the money.
A family operated business that incorporates
complained about the steak sandwich not being
WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?
traditional secret family recipes that have been
cut in half, saying “you should have done it!”
I have many favourites from the famous Chiko
mastered over many generations.
After apologising over the phone for the mistake
brand including the iconic Chiko Roll.
she brought the sandwich back to the shop and
However the Chiko Dimee is a standout for me.
had me cut it for her.
This dim sim has a great lamb flavour encased in
While cutting the sandwich I asked her “why
a crunchy casing. It is value for money, great
didn’t you cut it at home?”
deep fried or steamed. I challenge you to try
She replied “to teach you a lesson.”
some.
WHO HAVE BEEN YOUR MOST FAMOUS CUSTOMERS? There are numerous famous regulars that visit my
and sent the order off to the customer. About 5 minutes later the customer rang and
37
'sweet tooth' Mother’s day is the busiest day at our café for breakfasts and whilst I was working hard cooking over 100 breakfasts for the morning’s service, a young waiter charges into the kitchen with 3 plates of perfectly cooked food saying, “These eggs are too sweet!” Not wanting to get too agro first thing in the morning I re-cooked the meals and sent them back out. 2 minutes later the food came back again and then more food started boomeranging back into the busy kitchen, “What the hell is going on?!” I screamed. Everyone was confused. It turns out our new trainee waiter had filled up all of the café salt shakers with sugar. His nickname is now the Sugar Daddy! - Jarrod McSween, Warrnambool, VIC
'colour blind' One afternoon I ordered in some turnips for the next service to be prepped by my kitchen staff. Being all of a younger generation, most of them had never even seen a turnip before. The reaction to this strange vegetable from 2 of my staff members was priceless. One of my kitchen staff said, “Some of these weird beetroots are purple and some are faded and have no colour.” Before I could explain that they were both turnips, one of the other kids chimes in and says, “You’ve probably been rubbing the other ones too much, the beetroot colour can rub off.” Well suffice to say that us oldies in the kitchen roared into a chorus of laughter at these two ‘know-it-alls’ that knew so very little about turnips! - Suzanne Donnelley, Grafton Services Club, NSW
38
'the initiation' One valuable lesson you learn as an apprentice chef is to always pack away your knives and uniform after the end of your shift. I would frequently start my shift in the kitchen frantically looking for my knife, only to find one of the other chefs had frozen it in ice, set it in jelly overnight or taped it to the highest point of the kitchen roof. All in good fun, but also to teach me a lesson for not packing up my stuff. One shift I came to work and I could not for the life of me find my work pants which I normally changed into at work. I asked the chefs, knowing full well I had probably left them out and they had done something to them, “Where are my work pants you bozos?” They all cracked up and simultaneously pointed to the freezer. One hilarious chef I work with had hung up my pants in the walk-in freezer, hosed them heavily until soaking wet and let them set frozen overnight! They were stiff as a board! I appreciated the funny side of the prank but the head chef was due to walk in any minute and I had no dacks! - David Edwards, Embracia, VIC
'see food lover' A large booking of about 20 suited-up lawyers came in one Friday lunchtime. They are all regulars on a Friday arvo and the majority of them are big seafood lovers, so we added Grilled Saffron Scallops to the menu that week. After sending out all the meals to the large group of corporate types, the waitress rushes back to the kitchen with one of the plates of scallops uneaten, turned upside down and scattered all over the plate in obvious disgust. I asked her, “What happened?” She replied, “This lady was all distressed saying that she ordered scalloped potatoes and instead got these big, fishy oyster patties instead, she hates seafood!” I then had to inform her that the term scalloped potatoes comes from the potato resembling the shape of the seafood scallop which she had just unknowingly ordered. She was still angry but probably more as a result of sheer embarrassment from not knowing what a scallop was. - Jon Lambert, Junction Hotel, SA
2013’s funniest Kitchen Caper wins an
LCD FLATSCREEN TV! Winner announced in Issue 51 of Food 4 Thought Magazine
All published entries receive 5,500 F4T For You points. These points allow you a choice of $50 gift cards from your favourite retailers.
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Why couldn’t Dracula’s wife get to sleep? Because of his coffin.
KANINE KRYPTONITE Dogs can have a fatal reaction to eating chocolate. The cocoa in chocolate contains a bitter alkaloid called theobromine also known as xantheose, which is the active ingredient that’s bad for dogs. The symptoms of theobromine ingestion may include restlessness, excitement, hyperactivity, nervousness, trembling, vomiting, diarrhoea, increased drinking and urination, increased heart rate, muscle tremors, seizures and possibly death!
DID YOU KNOW... The colour of a hens earlobes will usually determine the color of the egg shell. Farmers have always know hens with red or darker coloured earlobes are most likely to lay brown eggs and hens with lighter coloured or white earlobes will usually lay white eggs.
the g r eat c ulinar y
QUIZ 1. If an alcoholic drink is 100% proof, what
5. What cereal is the primary ingredient of polenta?
percentage of alcohol does it contain?
2. Peri peri chicken hails from which country? 3. What is laverbread made from?
6. Sauce bigarade is a traditional French sauce to accompany which meat?
7. Which drink, a favourite of the bohemians of Paris, has been known as the green fairy?
4. What food did the U.S rename to liberty cabbage during World War I due to its German origins?
8. A Spanish dish served con queso has what added to it?
QUIZ ANSWERS 1. 50% 2. Portugal 3. Seaweed 4. Sauerkraut 5. Cornmeal 6. Duck (orange sauce ) 7. Absinthe 8. Cheese
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issue 47 sur vey
DAD JOKE CORNER
How do you make holy water? You boil the hell out of it.
WINNERS
GARY BINMORE 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. Shanker Suprimaniam Meng Li Ren Zhang Parveen Goel Karin Berrysmith Joan Saw Natasha Battikin Ross McCallur Annie Heyden Samuel Cheung Paul Serbo
Chao Ye Andrea To Victor Bush Guy Marinvice Adrian Barton Tania Taylor Moni H Nathan Willoughby Kit So Wendy Wood Josie
Lesley Sinclair Karen Ulriksen Tracey Waind Jarrod Free Jackie Kennedy Rachel Drover Mike Pascoe Graham Kruger Alison Smith Nellie Roz Horsell
Jackie Alderton Irfan Gureshi Alex Milton Li Wang Todd F Jon Lambert Mel Webber G Morris Nader El Kaakor