Food 4 Thought Issue 49

ISSUE 49 SEPTEMBER 2013

FOODSERVICE

Dairy for Today’s Professionals

get fuller flavour, faster with the instant release of spice

N E Z O FR AD G E V

* Trade mark used under licence.

wel com e

BRING ON SPRING

author

GEOFF MEADE

Here in Melbourne we’ve had our fair share of cold

by providing you with great advice on good

winter nights and a wonderful array of comfort

business practice. In this issue Wendy discusses best

foods, but I say bring on spring. It’s that time of

practices for handling workplace harassment.

year when we start planning for those long hot

We’ve received welcomed feedback from our

days filled with corporate events, wedding

readers relating to the recent article and video on

receptions, outdoor activities and increased

the subject of oils. Many have mentioned

patronage. In this issue we have some great ideas

additional types of oils that they use in cooking

and menu suggestions to assist you in planning for

applications and I agree that there are an extensive

the months ahead, our finger food guide provides

range of oils that could be included in our

you endless possibilities for any occasion and at any

overview. It was put together in direct response to a

budget.

reader’s question, but perhaps in the future we can

Have you noticed the amazing range of bacon

provide a more extensive overview.

that’s available? Obviously driven by customer

We’re all looking forward to Fine Food in Sydney

demand, Don has demystified the differences for

from 9 to 12 September. If you intend to go, make

you and added some tips on how to implement

sure you drop by and say “hi” to all the team in the

these on your menu. Think about how this can

Food 4 Thought Zone. Come and sample some of

drive add-on sales. You only have to look at how the

the new products we have on show and participate

big fast food chains do it to upsell and increase the

in our interactive displays.

average spend.

Culinary regards,

We welcome Pinnacle People to the F4T team.

They’re adding a new dimension to the magazine

CONTENTS 2 DESTINATION: LONDON

21 THE GREAT ALL-ROUNDER

4 HANDLING BULLYING AND HARASSMENT

24 NEW TO MARKET: I&J PANKO CRUMBED WHITING

9 COOKING THE BOOKS

32 COSTED RECIPE IDEAS

10 ASK GEOFF THE CHEF 14 FOOD SAFETY: HOW ACCURATE IS YOUR PROBE? 15 KITCHEN CONVERSATION: PENINSULA PRIVATE HOSPITAL 16 NO TRAIN, NO GAIN

1300 803 348

03 9588 4498

34 KITCHEN CONVERSATIONS: GROSVENOR HOTEL EAST PERTH 38 KITCHEN CAPERS 40 FUN PAGE / CULINARY QUIZ 41 UPCOMING INDUSTRY EVENTS / ISSUE 48 SURVEY WINNERS

food4thought @simplot.com.au

www.f4t.com.au

1

QR CODES You may have seen these little mosaics of small squares in Food 4 Thought recently, these are QR codes. They’re a quick and easy way to get to online content with your phone.

We use them to link you to our short videos or other material that is referenced within the magazine.

To enjoy the convenience of QR codes, there are several apps available. All you need to do is launch the app and point the phones camera at the QR code.

HERE’S A LIST OF OUR FAVOURITE QR CODE APPS FOR A VARIETY OF PHONES:

by Scan Inc.

CAN LONDON GET ANY HOTTER? ANDY MURRAY WON WIMBLEDON, THE POMS WERE THRASHING US IN THE ASHES, THE TOUR DE FRANCE IS IN THE BAG AND THERE IS A NEW BABY BOY GEORGE TO CELEBRATE! I WAS THERE IN THE THICK OF THEIR GLORY STREAK WITH LONDON LOCAL AND BAKER EXTRAORDINAIRE, DAN LEPARD.

WINDOWS PHONE

Dan is a multi award winning baker and writer. Though Melbourne

You don’t need to install an app. Tap the Search button,

born and bred, he made his mark working for greats such as Giorgio

then tap on the Vision button.

Locatelli and Alastair Little in the UK. He’s a passionate baking

IPHONE QR Reader

by TapMedia Ltd.

ANDROID Scan

BLACKBERRY

advocate, with a dozen hugely successful books on the subject under his belt and has a regular column in UK’s Guardian on the subject. I

QR Code Scanner Pro - Free

worked as Food Producer on The Great Australian Bake Off with Dan,

by The Jared Company.

where he is now better know to Australians as the quirky, cute and sweet as pie judge.

I asked Dan to share his insights on London’s hottest foodie spots...

2

anywhere famed mixologist tony conigliaro goes is a must-drink destination d estination

DAN LEPARD’S LONDON author

CAROLINE WESTMORE

LATEST EATERY CAUSING A STORM

LAZY SUNDAY WITH FRIENDS

Check out Chef Isaac McHale’s food at The Clove

Head to Brick Lane in London’s East for fabulous

Club, London EC1 (http://thecloveclub.com). It’s

curries and bustling street food. There are also

the right side of imaginative and hunger-stirring,

dozens of amazing second hand stalls and hidden

with enough good pairings to make you swallow

gems; cafés, cake stalls, curiousity shops, cool

the unexpected additions (pine salt with

homewares and plenty of local buzz.

buttermilk chicken) happily.

OF COURSE, BEST BREAD AND BAKERIES

You can watch Dan and Bake Off on

St. John Bread and Wine, of course, plus the new

Tuesday nights at 8pm on Channel 9.

Anywhere famed mixologist Tony Conigliaro

Bread Ahead bakery and The Hoxton Bakery,

Send in your best baking tip to win a copy

goes is a must-drink destination. Sitting in the

both the brainchild of baker Matt Jones.

of The Great Australian Bake Off

BEST BAR (AND COCKTAIL) Zetter Townhouse in Clerkenwell is my idea of comfort, it’s less like a hotel lobby and more

MY TIP

like a very comfy eccentric living-room stuffed

Great pies at the Mad Hatter’s Ale and Pie pub in

with memorabilia. A Somerset Sour – a mix of

Blackfriars. The smoked haddock and mackerel pie

cider brandy, fresh lemon juice, sugar and a

was amazing, and the dome topped beef pie, where

bubbling top-up with Breton cider – is like a

you crack open the pastry dome and pour in your

massage in a glass!

own jug of gravy was incredible.

Cookbook, featuring some of Dan’s great bakes and baking tips. caroline@gustostyling.com.au

NEXT DESTINATION BEAUTIFUL PRAGUE 3

HANDLING BULLYING AND HARASSMENT A RECENT DECISION BY A STATE CIVIL AND ADMINISTRATIVE TRIBUNAL HAS FOUND A FOOD SERVICE BUSINESS VICARIOUSLY LIABLE FOR THE SEXUAL HARASSMENT OF A FEMALE WORKER AND THAT THE THEIR MISHANDLING OF HER COMPLAINT CONTRIBUTED TO A PSYCHIATRIC INJURY. The complaint centered around a male chef’s

investigation, and failing to find that her complaint

harassment of an older female co-worker. The

was proven.”

woman alleged that during a busy period the chef

In addition they disciplined her for talking to

had sexually harassed her and discriminated against

colleagues about the progress of her sexual

her based on her sex and age, by commenting that

harassment claim, for failing to perform her duties,

she smelt like Old Spice – a scent he associated with

and “subjecting her to unwarranted disciplinary

his grandfather – and asking whether anyone else

action for failing to give two hours notice that she

investigation and witnesses identified. If there

could smell it, sniffing the air when in her vicinity,

was taking sick leave as a result of experiencing a

are specific allegations made against an

invading her personal space, referring to her as a

panic attack.”

individual, then they should be advised of what

cougar and making growling noises, including

The tribunal ordered the business to pay the worker

growling in her ear and around her neck. She

$35,490 in compensation for loss and damage, and

initially tried to ignore the behaviour and then

ordered the chef to pay her $4,500.

possible; the investigator’s role is to find facts.

asked him to stop, however the behaviour

Where did their processes fall down? There are

Principles of Natural Justice should be followed

continued.

some standard processes that employers must

in that the respondents to the investigation

The Tribunal was particularly critical of the way in

undertake when serious allegations of sexual

should be provided with an opportunity to

which the business handled the complaint and

harassment are made. This includes having a proper

found that they had failed to investigate the matter

detailed complaints grievance procedure in place

properly. It was found that the HR Manager had

which all employees must fully understand and

mismanaged the allegations by failing to obtain a

abide by. Those procedures should include the

full account of events from the woman, and instead

following steps:

Finally it’s important to realise that you can’t cut

focused on obtaining a statutory declaration from

1

Clear processes for how complaints are made

corners with these things, complaints of bullying or

and who the complaint should be made to,

sexual harassment must be dealt with properly and

with options to bypass line management.

quickly.

the chef, making it almost impossible to test his version of events. The woman went on leave for three months and made two WorkCover claims for

2

A preliminary investigation to determine

3

Once it is established that the complaint is real

permanent impairment caused by the sexual harassment and the business’s conclusion that her

whether the complaint is real or vexatious.

allegations were unfounded. She further alleged

then the person making the complaint should

that they victimised her in response to her

be separated away from the alleged offender.

complaint by “failing to carry out an adequate

4

4

An independent investigator is appointed either

author

WENDY MEAD an internal person or an external investigator.

5

Terms of reference are established for the

those allegations are, prior to any interviews.

6

The investigation must be done as quickly as

respond to the findings.

7

The investigator makes a recommendation and then it is up to management to then take action.

Inspiring Chefs everyday

Spring tastes good!

I’m not a fan of winter. I’m always counting down the days until the warmer months arrive and there are a couple reasons why. The first, I don’t like the cold. And the second, there is more seasonal produce to choose from when designing my recipes.

Tricks of the TRADE

UNILEVER

When the warmer months do arrive everyone seems more excited. Restaurants and bars get busier and we Chefs start to gear up for the higher numbers of people to feed.

My favorite part of being a Chef is implementing the new menus I have carefully designed over the last few months. I don’t know about you but I get tired of cooking the same food over and over again and find that a new menu gets all of the team excited and re-energised.

One thing that never changes from winter to spring is my love for bold flavors and using ingredients that give a dish dimension and a point of difference. So I’m a big fan of paste and puree ingredients. They allow you to really build the flavours in any dish.

So next time you want to cook a nice piece of grilled fish, think look to the NEW KNORR Pureed Spices range for inspiration!

1. For the best peppercorn sauce ever!

Make up the KNORR Rich Brown Gravy and add the new KNORR Professional Mixed Pepper Puree.

2. Making Nachos?

Add some of the KNORR Professional Mixed Chilli Puree to your nachos mix for a great smoky chilli flavor.

Regards and eat well!

Mark Baylis EXECUTIVE CHEF

For more exciting recipes and ideas visit

WWW.UFS.COM

Get a

Marco Pierre White KNORR Brand Ambassador

FREE

sample of KNORR Professional Pureed Spices at

UNILEVER

www.ufs.com* *While stocks last

For more recipes and information download the free ‘KNORR Taste Success’ App or go to www.ufs.com

Why use KNORR Pureed Spices vs other Wet Spices?

KNORR Pureed Spices: COLD PROCESS = Room temperature Retains more of the fresh flavour and appearance.

Ginger Other major wet spice products: HIGH TEMPERATURE COOKING

UNILEVER Causes less desirable flavour and colour changes.

Why use KNORR Pureed Spices vs other Dry Spices?

KNORR Pureed Spices: Delivers the desired taste straight away.

Paprika Dry Spices:

Dry spices take time to be rehydrated to deliver the flavour.

UNILEVER

cooking the book s

PORTION CONTROL OVER THE LAST FEW YEARS I’VE DISCOVERED MANY HOSPITALITY BUSINESSES HAVE STRUGGLED TO MAKE MONEY. ONE OF THE MAJOR REASONS FOR THIS IS INCORRECT PORTIONING OF MEALS.

author

ANDREW BRIESE

Portion control is the control of serving sizes and

A 20kg cleaned rump will yield 100 portions at

the quantity of food served for each customer.

200g per portion (20kg ÷ 200g = 100 portions),

This means if someone orders spaghetti bolognaise

but the same rump will only yield 80 portions at

today they will get the same spaghetti bolognaise

250g per portion (20kg ÷ 250g = 80 portions).

Most of the chefs that I come in contact with use

as they had last week or last month; same taste,

Therefore 20 portions would have been lost.

takeaway containers, but I have a number of issues

same amount of sauce and the same amount of

If the selling price per 200g portion is $35, then

with these: They become brittle and can chip and

pasta.

the loss in sales revenue would be $700

break easily especially after being frozen, which

(20 portions × $35 = $700).

can lead to pieces of plastic ending up in food. For

If steaks are cut each week this loss could be:

food safety reasons you shouldn’t use them more

WHY IS PORTION CONTROL IMPORTANT? •

•

for example portioning refresh cooked pasta to the correct weight.

1 month

$2,800

than once. If you are trying to wash them for reuse

3 months

$8,400

you probably end up throwing a lot away due to

and how many serves can be created from the

6 months

$16,800

breakage. At 18c plus per container and lid the cost

orders that are made.

1 year

$36,400

can add up to being huge over time when you’re

Portion control helps the chef to calculate the

using them only once.

the final selling price.

HOW DO YOU CONTROL PORTION SIZES?

It ensures that each customer receives an equal

•

Buying foods by specifying requirements

chefs but will lower cost and make the health

needed for the recipe.

inspector happy!

calculating the quantity of food needed for

•

Buying pre-cut steaks.

Portion Pockets are plastic pockets that can store

each dish, the chef can ensure that each

•

Training staff on how to control portions and

all your dry mise-en-place like spaghetti. They’re

why it is important.

perfect as they do not need to be washed and are

quantity and standard.

•

Have documents on the weight of all portions.

biodegradable.

Happy customers.

•

Using appropriate utensils, measures and

For more information and video on Portion

equipment to serve food.

Pockets visit: store.cookingthebooks.com.au

amount of food for the cost of the meal. By

customer receives a meal that is uniform in •

Using containers or bags to pre-portion foods,

A chef must know how much food to order,

initial cost of each dish on the menu, and thus •

•

Here is an example of how poor control over portion sizes affects the food cost of an

•

Using digital scales is a must.

establishment. The portion size for rump steak at

•

Supervising staff during service.

the Friendly Onion is 200g.

•

Watching staff to see how they put meals

and believe that this will not only make it easier for

together. Do they use their hands?

What would happen if Ben, the Second Chef, portioned it at 250g?

I have been looking for some time for this solution

•

Pre-portioning foods.

9

use a menu costing tool to cost your buffet in order to keep track of how much your buffet wastage is costing author

GEOFF MEADE

a sk ge of f the che f

BUFFETS NOT ALWAYS THE BEST BET MICK HAS ASKED HOW DO WE MINIMISE WASTAGE FROM OUR WEEKLY BUFFET DURING OFF-SEASON?

However, when comparing the different types

If you’re throwing out raw ingredients, keep

of buffets to à la carte, you really do need those

track of how much you’re throwing out so you

large volumes of customers to make a buffet

can determine how much it’s costing. You may

financially viable.

need to use a menu costing tool to cost your

If your buffet service is only one day a week

buffet in order to keep track of how much your

Buffets are a great way to handle large volumes

you’re going to have a different food order for

buffet wastage is costing. If you can gain a true

of customers as you can prepare one large serve

that one day. Food can only be held for so long,

understanding of what the buffet is costing

of each dish rather than multiple made-to-order

so what happens to the left over buffet food and

compared to à la carte, you could find that

serves. This is particularly useful at breakfast

the à la carte food that isn’t getting used that

cancelling your buffet during off-season is more

time when your offering is naturally less varied

day? Even if your buffet is popular it could be

cost effective for the business.

and smaller replenishments are suitable.

incurring wastage.

10

COMPOST MACHINES CUT WASTE, SAVE MONEY Several Melbourne restaurants are set to take part

collection will be made.

food scraps in an aerobic environment. The units

in a new food waste recycling program called City

The machines have been provided by environmen-

work by using a combination of controlled

Harvest, which was launched 30 July 2013.

tal services company Closed Loop. As part of the

temperatures, agitation and airflow.

The program, which is supported by the Victorian

project, disadvantaged young people will be

Closed Loop said that once food waste is added to

Government’s Sustainability Victoria program and

its machines, “the volume and weight of organic

non-profit organisation the Banksia Foundation,

waste is reduced by up to 90 per cent within 24

will see organic matter composting machines

hours”.

installed in commercial kitchens throughout Melbourne. The compost matter will be collected and delivered to city gardens, and the vegetables from those gardens sold back to the restaurateurs.

City gardens will be established on rooftops and in public spaces within the Melbourne CBD, with

food waste going to landfill will be cut by 90%

the Melbourne Sports and Aquatic Centre at

“The big issues today are feeding the world and what we do about food waste to landfill. City Harvest addresses both issues,” said Rob Pascoe, Managing Director of Closed Loop. “At Closed Loop we believe that in the next 10 years, every commercial kitchen in Australia will have an organics composting machine and every home will

Albert Park having already committed space for

also have the domestic version, much as they

four gardens.

trained in commercial and horticultural skills to

The program’s organisers said they predict food

prepare and maintain the gardens.

waste going to landfill will be cut by 90 per cent,

The Closed Loop machines are automatic

and a yearly saving of $5 million in food waste

composting units that decompose and homogenise

already have a dishwasher”.

11

CONVENIENT FAST DEFROSTING ALWAYS AT HAND REDUCES WASTE AVAILABLE NATIONALLY 4 MONTHS SHELF LIFE HACCP CERTIFIED

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

available nationally

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

Multigrain Sliced A special combination

Super Thick White Sliced

Super Thick Raisin Sliced

Traditional English Muffins

Delicious, soft loaf.

Made with natural

Great for sandwiches

wholegrains, high

and toast.

in fibre.

of grains, full of essential nutrients.

Featuring extra thick

Indulgent thick slices and

High in fibre, soft and fluffy.

slices, ideal for toasting.

made with 30% fruit.

Perfect as a traditional bacon and egg muffin.

“I’ve been waiting for you! This calibration doesn’t

author

GAVIN BUCKETT

work!”

This is the greeting I received when I arrived to conduct an audit at a butcher shop in the Queen Victoria Market a couple of years ago.

He went straight to the fridge where he had a cup

ICE SLURRY METHOD

of crushed ice waiting. He made a slurry and went

•

Pour a mixture of 50% ice with 50% water

in with his probe, we waited while the probe

into a container (the smaller the ice pieces the

settled on 2.1°C.

better).

•

Allow the mixture to stand for a couple of

•

Place the probe of the thermometer into the

•

Allow the thermometer’s temperature to

probe was inaccurate by 2.1°C.

•

Observe the reading. It should be 0°C.

What this means is that if he thought his meat on

•

A variance of plus or minus 1.0°C is

“See,” he said, “it doesn’t work!”

minutes, so that the water can melt the ice.

I looked at the reading and calmly replied, “It does work. Your probe is broken.”

iced water mixture.

You see the butcher thought that there was something wrong with the process, when in fact

stabilise.

there was nothing wrong with the process, his

display was 5°C, it was actually 7.1°C.

acceptable. That means that it can be between

I had a similar experience recently when I audited

-1°C and 1°C, but the closer to 0°C the better.

food safet y

IS YOUR PROBE ACCURATE? an aged care facility. The chef knew there was a

BOILING WATER METHOD

1.4°C discrepancy between what the cool room

•

Place a small pan onto the stove and bring it to

•

Place the probe of the thermometer into the

the boil.

gauge was showing and the temperature of the food when it was probed. He even had a new probe available but chose not to use it.

water while still boiling (do not let the probe

Make sure you calibrate your temperature probe,

touch the bottom of the pan and make sure you don’t burn yourself on the steam).

it’s so important yet so simple to do.

•

Allow the thermometer’s temperature to

that the food is at the temperature required if you

•

Observe the reading. It should be 100°C.

don’t calibrate your thermometer?

•

A variance of plus or minus 1.0°C is

We all know that cold food needs to be below 5°C

stabilise.

and hot food above 60°C, but how do you know

Calibration is where we test the accuracy of the

acceptable. That means that it can be between

probe, and to me the hardest part of calibration is

99°C and 101°C, but the closer to 100°C the

finding the ice.

better.

There are two calibration methods; the ice slurry

Make sure that you record the results for each

method for testing the probe at cold temperatures,

probe including the date, method, reading and

and the boiling water method for testing the

variance.

probe at hot temperatures. If you use your probe

How easy is that? Until next time...

for hot and cold temperatures you need to use both methods.

14

EAT WELL, EAT SAFE.

kit chen conve r sation

PENINSULA PRIVATE HOSPITAL

525 McCLELLEND DR FRANKSTON, VIC

A MEMBER OF RAMSAY HEALTH CARE, PENINSULA PRIVATE HOSPITAL HAVE AROUND 155 BEDS SERVING THE MORNINGTON PENINSULA WITH DAY SURGERY, CARDIAC SERVICES, A CHEMOTHERAPY UNIT, MATERNITY AND OTHER SURGICAL SERVICES.

food services manager

STEVEN DRUMMOND

HOW DID YOU GET STARTED IN THE INDUSTRY?

WHAT IS YOUR FUNNIEST WORK STORY?

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

I loved cooking so when I finished Secondary

I can’t tell you the funniest, but when I worked at a

This is going to sound corny; staff. You can’t

College it was a no brainer really.

particular Hotel we did play our fair share of

operate without good staff.

ARE THERE ANY INTERESTING FACTS YOU CAN TELL US ABOUT THE HOSPITAL?

avocado-nut cricket in the larder section - when the head chef wasn’t there of course.

It was established in 1976 as a 75 bed surgical and

WHAT IS YOUR FAVOURITE SIMPLOT PRODUCT?

medical facility. We moved to our current location

Edgell Frozen Vegetables - we use boxes of them

in 1999, increasing to 140 beds. Many

every day. Great Australian produced product

enhancements and expansions have taken place

that’s always high quality and quick to prepare.

since and there are more planned for the near

They have stable pricing in that they don’t have the

future.

fluctuations of using seasonal produce.

They save us time and money.

TYPE OF FOOD VARIED HOT AND COLD DISHES TAKING INSPIRATION FROM ALL CUISINES COVERS PER WEEK ABOUT 3,000 KITCHEN STAFF 37 15

staff who have benefited from training will be motivated and care more about the business

NO TRAIN, NO GAIN ONE OF MY PET HATES WHEN GOING OUT TO DINE IS STAFF THAT DO NOT HAVE THE KNOWLEDGE OR SKILLS TO PROVIDE A GREAT DINING EXPERIENCE. THIS LACK OF SKILL OR KNOWLEDGE REFLECTS POORLY ON THE BUSINESS.

author

QUINTON FORTUNE

of staff may also be a blueprint for succession

•

Standardised order of service training

planning so that a business is constantly

•

Food and drink service skills

developing staff to take the next step. This may

•

Bar and cocktail skills

seem like a costly exercise but how much does it

•

Wine knowledge and training

cost you to advertise, recruit and train new staff if

•

First aid training

you have unhappy staff? You’ll find that staff who

•

Food safety training

have benefited from training will be motivated and

•

Equipment usage

care more about the business as the business has

•

Safe chemical usage

shown care for them. A lot of the training can be

•

OH&S training

conducted in-house either by senior staff or staff

•

Responsible service of alcohol and food service

who have the appropriate skills. If not done by

By providing training you are not only developing

in-house trainers there are a myriad of training

the individuals but you are providing your

It is my belief that as employers we need to provide

providers who will be more than happy to satisfy

customers with a better experience and improving

our staff with the correct skills to perform their job

your training requirements.

the image of your brand. Remember that staff are

to a company set standard. Some staff will jump at

What possible training skills would your staff

your greatest asset and can make or break your

this opportunity for self-improvement others may

need? The list is endless but could be:

business.

be a little resistant, but increasing skills and

•

Communication techniques

knowledge are beneficial to all. This development

•

Conflict resolution

16

HAPPY TRAINING!

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

The Ultimate Culinary Experience The Fonterra Proud to be a Chef program publicly recognises and rewards the dedication and commitment of apprentice chefs.

This annual program seeks to provide an exciting opportunity filled with unique mentoring and educational experiences.

It provides apprentice chefs a once in a lifetime opportunity outside of their normal working environment to learn, develop new skills and be mentored by some of the best chefs in Australia.

Win an international scholarship One stand out apprentice will be awarded an international scholarship tailored to their individual aspirations as a professional chef.

Whether your dream is to gain experience in the top restaurant in the world, or to increase your patisserie skills in Paris, or to discover the latest in sustainability, the program will work with you to make your culinary dream come true.

Share experiences and make lifelong contacts Get to know other passionate and proud apprentices and grow your network of apprentices, chefs and key foodservice experts.

15 year anniversary To celebrate the 15 year anniversary of Fonterra Proud to be a Chef, the program will feature special surprise guests, and will welcome back past mentors and finalists, culminating in a gala dinner at Circa, St Kilda.

4 days all expenses paid All flights, meals and travel to Melbourne, including a day in the Yarra Valley are covered.

Event: 23rd – 27th February, 2014.

Cook your own recipe, have it photographed and published Put yourself on a plate. Apprentices will be provided two hours to cook an original recipe featuring a Fonterra Foodservice product. This will be professionally photographed and published in the Fonterra Proud to be a Chef Yearbook.

New and unusual ingredients and produce A regular masterclass, ‘The Produce Test’, will assess apprentices’ knowledge of new and unusual produce such as banana flower and sumac, and then explore the various ways in which these ingredients are used.

Education extension: tours, workshops and so much more A tour of the Yarra Valley, advice from an expert foodservice panel, mentors sharing their success stories, invaluable dairy knowledge for chefs – this is just a taste of what the 4 day program has on offer.

Hands on masterclasses Masterclasses are tailored to provide apprentices with learning experiences that are diverse and hands-on. The program aims to offer classes where apprentices can see and try out new skills for themselves.

Learn from the industry’s finest. The 2014 program will feature: Mathew Macartney Executive Chef of Eleonore’s, Chateau Yering, and winner of Fonterra Proud to be Chef, 2002.

Jake Nicolson Executive Chef, Blackbird.

Former Executive chef - Circa, the Prince. 2008 Lexus Young Chef of the Year Winner and Fonterra Proud to be a Chef finalist 1999.

Darren Purchese Owner of B&P Sweet Studio, South Yarra.

Published author and television personality.

APPLY NOW

www.fonterrafoodservices.com.au

Apply online before 31st October

Sand Crab Lasagne Prep time - 45 mins | Cooking time - 30 mins | Serves: 6–8

Ingredients:

Method:

Tomato Sauce

Tomato Sauce

1 onion, finely diced

800g can whole peeled tomatoes

Preheat oven to 170°C. Sauté onion and garlic in avocado oil over medium heat until soft then add undrained tomatoes. Simmer for 20 minutes then add sugar, basil, parsley and oregano and season to taste.

Matured in the traditional way for up to 18 months, Perfect Italiano Parmesan is the perfect finishing touch to any meal.

1 tsp brown sugar

White Sauce

2 tbsp basil, chopped

Salt and pepper, to taste

Melt butter in a small saucepan and stir in flour, cook for 1 minute. Remove from heat. Whisk in warm milk and stir over medium heat until sauce thickens. Cool for 5 minutes then add shredded parmesan cheese and season to taste.

Available in block, shaved, shredded and grated varieties.

White Sauce

Lasagne

60g Western Star Unsalted Butter

Stir in 4 tbsp of white sauce through crab meat.

Spread thin layer of tomato sauce over base of the dish, then place alternate layers of lasagne sheets, crab mixture, tomato sauce and repeat. Then place a layer of crab mixture, lasagne sheet, tomato sauce, white sauce, lasagne sheet with the final layer just white sauce.

1 garlic clove, crushed 1 tbsp avocado oil

1 tsp parsley, chopped 1 tsp oregano, chopped

⁄3 cup plain flour

1

2 cups milk, warmed ¼ cup Perfect Italiano Shredded Parmesan Cheese Lasagne 600g sand crab meat, fresh 1 packet lasagne sheets Glaze 1L fish stock 120ml dry white wine 800ml Anchor Cooking Cream 3 tsp tomato paste Salt and pepper, to taste Garnish Perfect Italiano Shaved Parmesan Fresh basil

Cook in oven for 20 - 30 minutes.

Glaze In a saucepan, heat the fish stock, add white wine and reduce to a glaze. Add cooking cream and reduce again then whisk in tomato paste and season.

To Serve Spread glaze on plate, top with portion of lasagne and garnish with shaved parmesan cheese and fresh basil.

Recipe by Andrew Shackleton “Fonterra Proud to be a Chef Yearbook 2013”

Perfect Italiano Parmesan

Milk Chocolate Cheesecake with Olive Oil Cream and Blueberry Purée Prep time - 45 mins + 120 mins resting | Cooking time - 15 mins | Serves: 4

Ingredients:

Method:

Biscuit Crumb

Biscuit Crumb

80g Western Star Butter, melted

Combine the biscuit crumbs and butter, and then press into the base of a greased 20cm spring form pan.

Chill until firm.

Cheesecake Filling

Cheesecake Filling

1¼ cup chocolate biscuit crumbs

500g cream cheese, softened ¼ cup castor sugar 2 tsp gelatine dissolved in ¼ cup boiling water 200g cooking chocolate, melted

Beat the cream cheese and sugar with an electric mixture until smooth. Add the gelatine and chocolate then mix until smooth. Fold through the slightly whipped cream.

Pour the mixture into the prepared base.

Chill for 2 hours or until set.

1 cup Anchor Cooking Cream, slightly whipped

Olive Oil Cream

Olive Oil Cream

Add cooking cream, vanilla bean paste and icing sugar to a bowl and whip until cream is about to reach soft peaks, then slowly add the oil in to taste.

400ml Anchor Cooking Cream 1 tsp vanilla bean paste 80g icing sugar Good quality olive oil (enough to emulsify) Blueberry Purée

Blueberry Purée Add blueberries, sugar and water to a pot; dissolve the sugar stirring only once (to prevent crystallisation).

Simmer on medium heat until slightly thick then take off heat.

2 punnets fresh blueberries

Blitz with stick blender and pass through a fine sieve until mix is a smooth and sweet purée.

100g castor sugar

To Serve

60ml water

Swipe some purée with a spoon onto the plate. Place a slice of cheesecake on plate then quenelle some of the cream and place on top of the cheesecake.

Recipe by Jesse-Dylan Oakley “Fonterra Proud to be a Chef Yearbook 2013”

Anchor Cooking Cream Anchor Cooking Cream is already reduced so it speeds up cooking time. It won’t split or separate in acid or at high temperatures and has a yield up to 40% higher than ordinary thickened cream. A high fat content makes it particularly good for making desserts and thick, creamy sauces.

Dairy for today’s Professionals

DAIRY PLANET

FOODSERVICE Dairy for Today’s Professionals

From our farms to you

Clubs Chefs Deliver Again The 2013 Clubs NSW Chef’s Table competition has once again delivered an array of dishes that would be at home on any menu around the world. The judges were blown away by the quality of food delivered especially considering the budget for the 3 courses is set at $18 per head. For the second year in a row City Tattersalls Club took home the Gold Award and bragging rights as the “Food King of Clubs”. Sous Chef Julian Leather and Junior Sous Chef Ciaran Faherty served up a Michelin quality 3-course meal to place them ahead of place-getters Eastern Suburbs Leagues Club and Club Five Dock RSL. As a major sponsor of this award, Fonterra Foodservice is very proud to be associated with such a sought after and rewarding accolade.

Nick Dymond, Senior Product Manager for Fonterra remarked “It is abundantly clear that clubs have continued to raise the bar when it comes to their food offerings and we continue to be amazed at the wonderful creations produced during this event. What was unmistakeable during the awards night was the passion each of the competing chefs have for their chosen trade as well as the esteem that this competition is held in, with all award winners receiving great ovations from their “fan clubs”.

Lazumba Coffee Crème Caramel Prep time - 30 mins + 120 mins resting | Cooking time - 80 mins Serves: 10

Ingredients: 250g sugar

100ml Lazumba coffee (double shot)

2 cups water

250ml milk

One dish that received rave reviews from the judges was the Lazumba Coffee flavoured Crème Caramel with candied raspberries and hazelnut tuile. Produced by Josh Ashby and Joel Dougherty from Charlestown Bowling Club, this dish was made using Anchor Cooking Cream with the judges commenting it was close to the best Crème Caramel they had ever tasted complimenting the silkiness and lusciousness of the dish. As a special treat, we have included the recipe.

700ml Anchor Cooking Cream

12 egg yolks

Fonterra congratulates all the competitors in this year’s competition, especially the award winners and look forward to being a part of this competition for many years to come. Well done to the team at Clubs NSW for organising another wonderful and successful event.

Combine Anchor Cooking Cream, coffee and milk into saucepan stirring for 6-8 minutes and then remove from heat. Whisk egg yolks and remaining sugar in a bowl until pale and creamy. Slowly add the coffee and cooking cream while whisking continuously. Strain the mixture and place in a jug.

Method: Crème Caramel Preheat oven to 150˚C. Place 65g of sugar and one cup of water in a saucepan on low heat, stirring for 5 minutes or until sugar has dissolved. Then put onto high heat and bring to the boil but do not stir for 5-7 minutes or until golden brown. Remove from heat and set aside for 2 minutes. Pour mixture into oven proof dishes and set aside.

Add mixture to the dishes with the sugar syrup in the bottom. Place dishes into a large cooking tray and add boiling water until it is halfway up the smaller dishes. Cook for 30 minutes.

Remove from hot water bath and allow to cool for at least 1-2 hours.

To Serve Serve with candied raspberries and hazelnut tuile.

Recipe by Josh Ashby and Joel Dougherty from Charlestown Bowling Club

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 Darren Moore

0428 006 909

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

you really need to be working as a team, and keep up to speed!

THE GREAT ALL-ROUNDER Paul Branagan is the manager and friendly face

must take place for a good service.

behind the bar of our local pub, The Piper Street

Suiting up into whites mid-morning at college, a

Hotel in Kyneton (country Victoria). He told me

demonstration by the teaching chef is followed by

earlier this month that he was returning to study,

the practical sessions. Organisation and speed are

and is taking a 3 year course in commercial

the keys.

cookery at William Angliss.

“Food hygiene and coordination are some of the

At 59, this seemed like an odd choice to me, but as

areas we focus on. You really need to be working as

Paul explained, the benefits and satisfaction far

a team, and keep up to speed!”

outweigh the hard work.

In his own business, Paul may never be full time

Joined by a group of 20 other students, mostly late

back of house or run the kitchen. This decision to

teens and 20’s, each of Paul’s Mondays start with

return to study is about personal gain, though

the dry but necessary lectures and bookwork

multi skilling is also a very smart idea in a small

associated with running a good kitchen. HACCP,

venue.

ordering, food safety standards, pricing and

If a kitchen staff member calls in sick and there

OH&S.

are 60 covers booked, Paul is comfortable in the

Having owned and run pubs for a good 25 years,

knowledge he can step up. “It’s great to know I

Paul is using this information to give himself a

can get off the interchange bench and jump into

great understanding of how the back of house

a role in the kitchen with confidence if I am

really works.

needed”.

“Understanding from the kitchens view point not

Mature age students take up about 20% of all

only helps with a profitable business, but makes for

commercial cookery students, so if you have never

safe and happy staff”, says Paul.

started a course or started but changed your mind,

The beauty of seeing the business from both sides

perhaps it’s time to think again.

Please email me with any questions,

gives a much greater appreciation of costing,

It’s never too late, and I can’t wait to see Paul in his

ideas or great finds to

wastage, menu rotation and a great insight into the

whites one day in the future, poking his head out

caroline@gustostyling.com.au

hard work and importance of the mise en place that

of the kitchen instead of behind the bar!

author

CAROLINE WESTMORE

21

Simple Solutions to the 3 most common oil problems.

Food The Oil Service

TIP: Extend the life of your frying oil.

It’s as simple as choosing one of Peerless Foods’ tried and tested high quality frying oils.

For more tips sign up to our Masterfryers club at www.peerlessfoods.com.au

Experts

Problem 1. Oil foaming

2. Oil darkening

3. Oil smoking

Causes

Simple 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.

1. Frying at too high a temperature.

• Check accuracy of thermostat.

• Reduce temperatures.

• Cool and reheat slowly.

2. Crumbs burning in fryer.

• Keep fryer well skimmed.

• Strain off regularly.

3. Insufficient oil turnover.

• Replenish oil daily. Replace oil about every 4-5 days.

4. Salty Food.

• Salt food after frying, not before.

5. High sugar content in foods.

• End of season potatoes are usually high in sugar, resulting in darker chips and oil.

6. Contamination by other chemicals.

• Check packaging on food products for chemicals, eg. MSG, salt, preservatives.

1. Frying at too high a temperature.

• Check accuracy of thermostat.

• Reduce temperatures during slack periods.

• Cool and re-heat slowly.

2. High moisture content of food.

• Thaw and drain food properly.

3. Insufficient oil turnover.

• Replenish oil daily. Replace oil about every 4-5 days.

4. Crumbs burning in fryer.

• Keep fryer well skimmed.

• Strain off regularly.

5. Use of unrefined oils.

• Use a quality Peerless Foods refined oil with a high smoke point.

Food Service

For further advice or technical support contact your local account manager at Peerless Foods on 1800 986 499 or go to www.peerlessfoods.com.au

The Oil Experts

WHAT IS PANKO? Panko is a Japanese style breadcrumb traditionally used for crumbed, deep fried foods such as tonkatsu (Japanese crumbed pork cutlets).

Panko crumbed whiting wraps with garden salad.

WEST ADELAIDE FOOTBALL CLUB MGM CATERING

One of the biggest differences between Panko and other breadcrumbs is that it is made from a crustless bread.

It has larger, more coarsely ground bread flakes that produce an airy crumb which results in a lighter, crunchier coating that resists oil absorption during the frying process.

PAN∙KO (パン粉)

Tonkatsu curry with

WHERE ARE YOU USING I&J PANKO CRUMBED WHITING STRIPS AT THE CLUB?

rice, tsukemono and

In our bistro, sports bar and on our function

miso soup.

menus.

In Japanese panko literally means breadcrumb.

WHAT DO YOU LIKE ABOUT IT? The delicate flavour of the whiting and the light flake of the panko crumb, which has a crisp and owner

GREG McKEEVER

crunchy end result.

HOW HAS IT HELPED YOU IN THE KITCHEN? It’s a high quality, convenient and cost effective

they’re a chef ’s best friend 24

product. Its versatility lets it fit into any menu and is guaranteed to deliver customer satisfaction.

Simplot products are well suited to the industry, delivering quality and consistency.

They’re a chef’s best friend.

n e w t o m arket

I&J PANKO CRUMBED WHITING STRIPS CHALK HOTEL WOOLLONGABBA STICKS GRILL & BAR executive chef

GREG OVENDEN

HOW ARE YOU USING I&J PANKO CRUMBED WHITING STRIPS AT CHALK HOTEL?

WHAT DO YOU LIKE ABOUT IT? It has a great fish to crumb ratio with excellent texture and flavour profile.

We’re using it for functions and on our regular kids’ menu.

excellent texture and flavour profile HOW HAS IT BENEFITTED YOU IN THE KITCHEN? The crumb has a crispy texture and doesn’t hold oil which is better for the fryer. It keeps my oil consumption down and reduces the need to clean the oil as often.

25

With the spring events season upon us, why not really impress with the ultimate in finger food and snack dining? With quality products across a variety of price categories, the wide range of finger food from Simplot is sure to satisfy all your party guest’s tastes over the spring and festive seasons.

Endless possibilities...

Let your imagination run wild with our diverse range of easy to prepare finger foods. A Chiko Mini Potato Cake can soon be transformed into a finger food favourite for only 40c per serve! Simply top with pumpkin puree and crispy prosciutto for a tasty platter item which is sure to impress even the fussiest party guest. Get creative and turn a simple component into a gourmet masterpiece.

8

Here are a few menu ideas we’ve created from the range that are sure to inspire...

- t h e r ov i n g d i n n e r Serves: 13 pieces per person RRP $32.00 per person - Food Cost 30% PRODUC T

2

PR IC E($)

1

I&J

1.80

2

I&J Crispy Battered Flathead Fillets & Edgell Supa Crunch Chips

1.16

3

I&J Party Pie Pack x2

1.86

4

Culinary Select Lamb

4 .80

5

6

Chiko Mini Potato Cake topped with Pumpkin puree & Crispy Prosciutto x2 Culinary Select Petit Chicken Souvlaki x2

.40

1.20

7

Tomato & Cheese Piadina using Culinary Select Tortillas x2 .50

8

I&J Apple Pie Bites x2 Tot a l

.80

3

$ 8 .5 2

Food Cost of Product: 26% (allowing 4% for garnishes and variations)

VIC/ TAS (03) 9588 3200

NSW (02) 9741 2800

SA

WA

(08) 8422 2000

QLD (07) 3902 7000

(08) 9479 8518

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

* Trade marks used under licence.

5 7

1

6

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

MIXED BEAN WALDORF SALAD

INGREDIENTS (2 SERVES) 80g

Celery sliced

$0.48

50g

Pink lady apple

$0.23

200g

Shredded roast chicken

$2.40

60g

Walnut

$0.66

15ml

Lemon juice

$0.05

40g

Mayonnaise

$0.18

5g

Sea salt flakes

$4.00

5g

Seasoning

$0.11

5g

Black Pepper

$0.01

150g

Edgell Four Bean Mix

$0.60

$ 8.72

LABOUR STAFF COST

PREP TIME

$25 per hour 60 minutes

INGREDIENTS

( $8.72

32

×

13 minutes

LABOUR

+ $5.42 )

=

$5.42

=

$7.07

SERVES

÷ 2

ITALIAN SAUSAGE PENNE BAKE

INGREDIENTS (12 SERVES) 900g

Penne pasta

$1.82

30ml

Extra virgin olive oil

$0.19

40g

Garlic

$0.16

3

Brown onions finely chopped

$3.90

1125g Italian sausage (raw)

$12.38

700ml Red wine jus

$13.30

1200g Leggo’s Crushed Tomotoes

$2.66

420g

Leggo’s Tomato Paste

$1.59

30g

Caster sugar

$0.03

600g

Grated mozzarella

$5.06

1 cup

Grated parmesan

$5.26

$ 46.35

LABOUR STAFF COST

PREP TIME

$25 per hour 60 minutes

×

22 minutes

=

$9.17

=

$4.63

COST PER SERVE INGREDIENTS

LABOUR

SERVES

) $46.35 + $9.17 )

FALAFEL & TABOULI WRAP

÷ 12

INGREDIENTS (1 SERVE) 60g

I&J Falafel

$0.81

1

Pita bread

$0.50

20g

Flat leaf parsely

$0.40

50g

Tomato

$0.12

20g

Iceberg lettuce

$0.14

15ml

Lemon juice

$0.05

25g

Edgell Chick Peas

$0.10

$ 1.98

LABOUR PREP TIME

STAFF COST

$25 per hour 60 minutes

×

5 minutes

=

$2.08

=

$4.06

COST PER SERVE INGREDIENTS

( $1.98

LABOUR

+ $2.08 )

SERVES

÷ 1

33

ORIGINALLY BUILT IN 1886 AS A TWO STORY PRIVATE DWELLING, THE GROSVENOR HAS SINCE HAD EXTENSIVE RENOVATIONS BRINGING HER INTO THE 21ST CENTURY. THE RESULT IS A DELIGHTFUL BLEND OF OLD AND NEW THAT WILL CONTINUE TO SERVE PATRONS FOR THE NEXT 125 YEARS.

we closed the whole pub for snoop dogg and his entourage while he was in perth

kit chen conve r sation s

GROSVENOR HO EAST PERTH HOW DID YOU GET STARTED IN THE INDUSTRY?

HAVE ANY CELEBRITIES GRACED YOUR FLOORS?

My dad worked as a cook in the Navy in the 70’s

We closed the whole pub for Snoop Dogg and his

and 80’s. He also cooked for the Royal Family in

entourage while he was in Perth so he could watch

choose to stay after that, or don’t fall in a heap in tears, they are worth having around I reckon.

England. He passed on

college basketball.

WHAT PRODUCTS DO YOU LOVE USING AT THE MOMENT?

his passion for cooking

Also, being located

The Edgell Supercrunch Ultrafast chips!

to me, which

close to the WACA

We have been using these chips for the last 8 years.

ultimately lead me to

(West Australian

One of the things people in Perth rave about is a

pursue a career as a

Cricket Ground), we

good chip, and where they can get one!

chef.

have famous cricketers

The Grosvenor is known for having good quality

come through the pub

awesome chips! People just keep coming back for

often. The Grosvenor

them. We also use the I&J Panko Crumbed

DO YOU KNOW OF ANY QUIRKY OR INTERESTING FACTS ABOUT THE GROSVENOR?

also sponsors the Fremantle Dockers, The

Whiting fillets in our seafood platter. The Edgell

Scorchers and the Warriors (Perth cricket teams).

Spicy Battered Wedges are also a big hit with all

WHAT IS YOUR FUNNIEST WORK STORY

the clientel.

Actually I do. The original kitchen from 1886 still

Our initiation to new kitchen staff is to get a chef

WHAT SAVES YOU IN THE KITCHEN?

exists in the basement of the pub. The old kitchen

to hide in an empty chest freezer out the back. We

Our Rational Combi-oven. Our kitchen couldn’t

still contains a classic 1930’s Metters oven. It will

then send the new staff member to get some chips

run without it! The number of meals we pump out

probably stay there forever because it is too big to

from the freezer. The chef then jumps out of the

of the kitchen every day would be an impossible

even get out the doors.

freezer and scares the hell out of them! If they

feat without this vital piece of kitchen equipment.

34

EXERCISE IS NOT ENOUGH TO SLOW OBESITY More people in the US are exercising, but obesity levels are still

OTEL executive chef

SHANE ATKINS

rising, according to new research from the Institute for Health Metrics and Evaluation (IHME) at the University of Washington.

Two studies undertaken by the IHME and published on 10 July 2013 in peer-reviewed journal Population Health Metrics found that as physical activity increased in the US between 2001 and 2009, so did the percentage of the population considered obese. The study’s authors said obesity and risk factors from poor diets, smoking and high blood pressure are all causing a drag on US life expectancies.

The research shows that food supply is the primary driver of the US obesity epidemic, according to Australian health expert Bruce Neal, Professor of Medicine at the University of Sydney and Senior Director at the George Institute for Global Health.

OUTLET SNAPSHOT

“The most likely explanation for this finding is that the rise in

TYPE OF FOOD PUB GRUB WITH A TWIST

energy provided by the food supply,” Professor Neal wrote in a

We cover everything from house made pizzas and tapas-style share plates up to signature-dish, fine dining-style meals.

average physical activity levels has been outstripped by the excess of commentary piece published in Population Health Metrics.

“So while physical activity will benefit the health of the population even if it is not accompanied by weight loss, physical activity will not address most of the burden of ill health caused by obesity. That is

NUMBER OF KITCHEN STAFF 16 KITCHEN STAFF, INCLUDING 5 APPRENTICE CHEFS

going to require a new focus on the root cause of the problem; the

AVERAGE COVERS PER WEEK 3000+ MEALS PER WEEK

“Policy makers must also commence work on pricing strategies that

Including over 900 house-made wood fired pizzas per week.

LOCATION Corner of Hill and Hay St, East Perth, WA.

American diet,” Professor Neal said.

According to Neal, foods should be reformulated to contain less salt, fat and sugar, and sold in smaller, less energy-dense servings. subsidise the cost of healthier foods, develop standards that define the need for warning labels on the least healthy products, and take actions to ameliorate the impact of upstream factors such as agricultural subsidies and trade agreements,” Professor Neal said.

Professor Neal is not the first to suggest subsidisation, a scheme in South Africa that offered a health insurance rebate for healthier foods saw consumption of those foods increase.

“As unpalatable as this may be, the food industry would do well to strengthen their public health conscience, given that consumers are always going to need their goods,” Professor Neal concluded.

35

food se r vice fav our ites

EDGELL PREMIUM CHIPS

SUPA CRUNCH ULTRAFAST 10 MM SUPA CRUNCH STEAKHOUSE 10×19 MM

BEER BATTERED DIAMOND BEER BATTERED BAD BOYS 18 MM BEER BATTERED CLASSIC 13 MM BEER BATTERED STEAKHOUSE 10×19 MM 36

KAMAL MUDUNKOTHGE

66 GREAT NORTH RD FIVE DOCK, NSW WHERE DO YOU USE EDGELL BEER BATTERED CHIPS IN YOUR OUTLET? We use Beer Battered Diamond Chips with most of our dishes in the Three Peppers restaurant. They’re great with steak, chicken, burgers and lasagne as well as with our black board specials.

WHAT DO YOU LIKE ABOUT THEM? It’s the greatest side that you can offer that is complimentary to your dish. This premium beer battered chip adds value and a premium feel to the Three Peppers menu and we’re proud to serve it. Our members have told us that “These are the best beer battered chips in the Inner West”.

* Trade mark used under licence.

executive chef

CLUB FIVE DOCK RSL

37

'barra bash' One night during a really busy service, one of the waiters came into the kitchen and said a customer was demanding to speak to the head chef (me). I said it was a really busy service and I didn’t have the time to be out of the kitchen too long, however I figured the customer must have something pretty important to talk about. I walked out the front to speak to the customer and there he was with his lady friend by his side, standing in a very confident, posh manner. He looked as if he was on a date with her and wanted to impress her by asking the chef questions about the food. He smugly asked me “How old is the Barramundi?”

This twit actually thought age was a factor in the quality of a fish. Not only was he an idiot, but he had wasted my time. So I played along and replied “Well funny you ask sir, we actually celebrated the little guy’s first birthday last night!”

His date laughed her head off and he stumbled away embarrassed and blushing.

- Peter Hatzi, Bexley RSL, NSW

'the stockman' I did my apprenticeship at the Grand Hotel Sheffield (UK), where they had a very large stock pot which sat on a separate lower level 4 burner gas stove.

Every Saturday night the stock was tapped-off leaving bones and other remnants to cool before Sunday’s service. On rotation, the 12 apprentices would be assigned to drain and clean the stock pot. Now, when I say ‘very large’ stock pot, I mean large.

My first time cleaning the thing I was scrubbing the sides and bottom of the pot (more like a silo really), when all of a sudden some of the other chefs thought it would be funny to put the lid on it and fill it with water. Lucky I could swim because I had to tread water to stay afloat! It’s safe to say that in the UK in 1962, workplace harassment wasn’t taken overly seriously!

- David Allen, Manningham Centre, VIC

38

'dolphin fish' I was working in a popular seafood restaurant near Newcastle about 12 years ago when I decided to put mahi-mahi (also known as dolphin fish) on the menu. I had put it on the menu before; always calling it mahi-mahi, however this time I opted to list it as dolphin fish... bad idea.

Within hours of putting dolphin fish on the menu board, a posse of environmental activists stormed into the restaurant demanding to speak with the head chef (me).

Out I came to speak with the young activists, who for some reason all had Dutch accents. As you can guess, the dolphin fish menu item had caused a bit of a stir.

They barraged me with abusive insults before I could even get a word in. I stood there and copped it, waiting for a chance to explain myself. Finally they let me speak and I calmly explained that dolphin fish is a name given to the mahi-mahi, a brightly coloured tropical eating fish from the Pacific and Caribbean. I even showed them a photo of the fish from a fishing book! The embarrassed activists walked out with their tales between their legs but still not overly apologetic. We chuckled for days after the incident but also decided to change the name back to mahi-mahi on the menu board to avoid more conflicts with the ignorant!

'chilli out buddy' Like many kitchens, our crew enjoy a good laugh and a little bit of pranking. The most notorious was our kitchen hand Deano. Deano was always the instigator of pranks, whether there was a joke to be told or if someone had put vinegar in your water, it was more than likely Deano. Now, our mate Deano loves his morning coffee and I was feeling that Deano needed to taste a bit of his own on this fine day. While Deano was out of the kitchen I quickly grabbed the Tobasco sauce and tapped it aggressively over his coffee for a good 20 seconds. Sure enough, Deano takes a sip and spits it everywhere, crying and spitting like a baby. Everyone was loving it, but I had more in store for our little prankster. This wasn’t a spur of the moment sort of prank, I had planned ahead for this one. I knew Deano would be craving a big, cold glass of water as soon as he took a sip of his coffee. “Oh, here you go mate, have a big glass of water.” Deano grabbed it from me and slammed it down, but I had put 5 big tablespoons of salt in the water. Deano then spewed in the bin for about 5 minutes. Vengeance is oh so sweet! ...or salty!

- Michael Lowe, Beach Hotel, NSW

- Ken Anderson, Ramsay Health, NSW

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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“1 CONE OF POTATO CREAM SIR” A common food styling technique in ice cream advertisements is too use mash potato instead of actual ice cream! The mash holds its shape better and doesn’t melt under the hot lighting commonly used in the filming of TV and print ads.

TEA BAG WONDERS...

Why does Snoop Dogg carry an umbrella?

Got some old tea bags lying around? If you place dry tea bags in smelly running shoes, gym bags or anything with a foul stench, the dry tea will actually absorb the smell!

Fo drizzle.

“I REALLY LOVE CHOCOLATE” Chocolate contains a chemical called phenethylamine which provokes feelings of intense happiness and self comfort. The chemical is said to most commonly be described as the main endorphins released in the brain by someone who has just fallen in love... No love life? - Just eat chocolate and you’ll be sweet!

the g r eat c ulinar y

QUIZ 1. Which fast food chain has more outlets worldwide

5. What part of a cow does filet mignon come from?

than any other?

2. Roughly how many peas are in a pod?

3. Vanilla is extracted from which flower?

6. Which flower, herb and perfume ingredient can be found in abundance in Provence, France?

7. What is the name of the cutting technique where you cut foods into long thin strips?

4. How many grams of cholesterol does a banana roughly contain?

8. Which iconic dessert was named after a Russian ballerina of the early 20th century?

QUIZ ANSWERS 1. Subway 2. 8 3. Orchid (Vanilla Orchid) 4. None 5. The hips or loin 6. Lavender 7. Julienne 8. Pavlova (Anna Pavlova)

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COMPLETE THE SURVEY INCLUDED WITH

upcoming

THIS MAGAZINE FOR YOUR CHANCE TO...

Win an

EVENTS

APPLE

iPAD!

ROYAL ADELAIDE WINE SHOW 4 October | Adelaide, SA

GOOD FOOD & WINE SHOW ADELAIDE 11 - 13 October | Adelaide, SA

GOOD FOOD & WINE SHOW BRISBANE

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.

8 - 10 November | Brisbane, QLD

AUSSIE GROWN

HOLIDAY !

WINNERS! a big congratulations to Imran Hanif Annmarie Van Der Heyden Sally Agnew

Win an Apple iPad or 1 of 42 10,500 point F4T For You Vouchers!

Return via fax or reply paid envelope.

Entries close 21st October 2013 at 11:59pm ADST. Prize Draw held on 22nd October 2013 at 1:00pm ADST. NSW Permit No. LTPS/13/006471 ACT Permit No. ACT TP 13/03055

Enjoy your Aussie Holidays!

issue 48 sur vey

DAD JOKE CORNER

Why did the tomato turn red? ...Because he saw the salad dressing.

WINNERS

FAY MAYNARD 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.

Andrew Caporn Andrew Matthews Ange Ginis Astrid Janoyan Bianca Sheilds Brendon Hick Brooke Catalano Bruce Gordon Carolyn Symes Con Yannas Corrina

David Allen David Longe Debbie Lowth Debra Thompson Evelyn Chapman Greg Popple Helen Yen Heng Jin Iain Southwell Janelle Tuhi Janett Major

Jodie Simpson Joy Cronn Julie Patterson Justin Savine Karen Redman Keiron Brabender L. Hurley Larissa Morgan Leanne Wallace Michael Smith Mickael Kelly

Natalie Reid Peter Duffy Raewyn Smith Roseanna Gerreyn Sam Romands Sava Iezekil Simon Corbett Steve Liapis Susan Biffey

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