Food 4 Thought Issue 51

DECEMBER 2013

FOODSERVICE

Dairy for Today’s Professionals

try something a little different with these

(page 20 )

GET INVOLVED - GET REWARDED! F4T FOR YOU IS A PERSONALISED REWARDS PROGRAM FOR CHEFS AND PEOPLE IN THE FOODSERVICE & HOSPITALITY INDUSTRY. w w w. f 4 t . c o m . a u

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author

GEOFF MEADE

SEASON’S GREETINGS What a year it’s been! They seem to go by so

golden oldies to stimulate the senses for your

like to wish you all the best for the silly season and

quickly don’t they?

Christmas menus.

hope that it has a positive effect on your business.

Thanks to everyone that has sent in questions,

We’ve received quite a few requests on how to get

Have a safe and happy new year. Hopefully you

Kitchen Capers stories and completed the surveys

great crackling, so we’ve put together some tips in a

have some time to relax with your family and

over the year.

step-by-step guide. Quinton wraps up our recent

friends.

Congratulations to Roque Ferrao on winning the

culinary tour of Sri Lanka; it’s an incredible

TV for his Kitchen Capers story of the year, I hope

country that should be a go-to destination for a

you have many hours of enjoyment with it.

unique foodie experience.

In this issue we have some modern twists on

From all the team here at Food 4 Thought we’d

Culinary regards,

CONTENTS 5 PENALTY RATES TO STAY 8 DESTINATION: VIETNAM 12 A CULINARY TOUR OF SRI LANKA 14 KITCHEN CONVERSATIONS: BUPA MORPHETTEVILLE 19 COOKING THE BOOKS: PLANNING THE MENU 20 RECIPE IDEAS: CHRISTMAS OUTSIDE THE BOX 26 NUTRITION NEWS: HEALTHY & DELICOUS SEAFOOD 1300 803 348

03 9588 4498

28 FOOD SAFETY: IS YOUR THERMOSTAT ACURATE?

33 MERRIMENT MIXOLOGY 34 ASK GEOFF THE CHEF: CRACKIN’ CRACKLIN’ 36 KITCHEN CONVERSATION: KIRKS ON THE ESPLANADE 38 KITCHEN CAPERS 40 THE CULINARY SUPER QUIZ 41 UPCOMING EVENTS AND ISSUE 50 SURVEY WINNERS food4thought @simplot.com.au

www.f4t.com.au

1

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With quality products across a variety of price categories, the wide range of finger food from Simplot is sure to satisfy all your guests’ tastes over the coming festive season.

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“The I&J Fingerfood range offers quick and easy menu ideas, without compromising on quality and taste” - Ryan Hawkins, Head Chef Souths Leagues Club, Mackay, QLD

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4

...the removal of penalty rates would have a significant impact on the take home pay of employees

PENALTY RATES TO STAY THE FAIR WORK COMMISSION IN A RECENT DECISION HAS REFUSED TO REMOVE OR REDUCE PENALTY RATES IN THE RESTAURANT AND CATERING INDUSTRIES.

author

WENDY MEAD

Restaurant and Catering Australia applied to

bonuses given the nature of employment in the

The Commission also rejected an alternative

remove Saturday and Sunday penalty rates in the

industry, particularly the very high numbers of

proposal put by the Association in that it sought

Restaurant Industry Award 2010 and replace them

casuals and part time employees.

to reduce Sunday penalty rates to align them with

with the concept that penalty rates would only

The Commission also found that the removal of

Saturday rates. However the Commission did

apply for employees who were required to work a

penalty rates would have a significant impact on

suggest that a four year review of all the Modern

sixth or seventh day. It also sought to abolish

the take home pay of employees in the industry.

Awards due to commence next year might

weekday penalty rates for weekdays after 10:00pm.

The Commission also did not accept the argument

consider whether the disadvantage of working

The Restaurant and Catering Association

that with penalty rates removed, employees would

either day was different. In the long run that may

presented evidence from 20 employers and also

be allocated more hours to compensate for the

translate to Sunday penalty rates being aligned to

presented the results of a national survey of over

reduction. The Commission commented that

Saturday rates.

3000 businesses on the need for penalty rates to be

there was no evidence to support that employees

As you would expect the Unions welcomed the

removed to enable restaurant catering businesses to

would be offered more hours, or would have

Decision, however the ACTU warned that the

remain profitable. The Association also argued that

capacity to take up the additional hours,

Abbot Government has refused to enshrine

there was now no ‘disability’ associated with

particularly students or those employees with carer

penalty rates in law, which means the employers

working on weekends.

responsibilities.

will continue to try and use the Fair Work

In rejecting the application, the Fair Work

The Commission did agree that the abolition of

Commission to cut back penalty rates.

Commission said that removing Saturday and

penalty rates would reduce employment costs and

Sunday penalty rates would have the affect of

the regulatory burden for businesses but did not

removing them altogether as very few employees

agree that any abolition would translate into

would qualify for the sixth and seventh day

increased productivity.

5

d estination

VIETNA

www.simplotfoodservice.com.au

A TASTY PORK FRANKFURT ENCASED IN A SWEET CORN BATTER.

VIETNAM IS OUR CLOSEST INDOCHINE NEIGHBOUR, SPANNING THE EASTERN COAST OF THE PENINSULA ALONG THE EDGE OF THE SOUTH CHINA SEA. A LONG, NARROW COUNTRY FROM THE CAPITAL OF HANOI IN THE NORTH, DOWN TO HO CHI MINH CITY (SAIGON) IN THE SOUTH. I WAS LUCKY TO BE THERE EARLIER THIS YEAR. Vietnam is now a communist nation – unified in 1975 after a bloody war that saw North Vietnam claim victory, but it has seen French colonization and Japanese occupation in the past, which not only shaped the country politically, but also had a great influence over its food.

Vietnam has a secret weapon: Noodle soups! Pho (pronounced fur or fahr) is a Vietnamese national staple, eaten for breakfast and/or lunch.

It consists of boiling beef or ox stock with ginger, cinnamon bark, black cardamom, clove and star anise. A hearty bowl of pho always begins

8

IMAGE BY CRISTAL TRAN / SHUTTERSTOCK.COM

their cuisine is said to be one of the healthiest in the world

M with lightly blanched rice noodles layered with

common. Popular salads include green papaya

meats, coriander stalks and finely sliced onion

with chilli, peanuts and cherry tomatoes, or

and shallots. The boiling stock is then poured

pickled vegetable salads, both combined with

over all of this and sits for a moment. A bowl of

sticky rice.

accompaniments (lemon, chilli, fresh herbs) is

The French influence, especially in Ho Chi

always served with the soup. (See issue 45 for

Minh City has shaped some of the cuisine, with

the full story).

crunchy baguettes and sandwiches. These are

Vietnamese food relies on a great balance of

filled with meats, fresh greens, shredded carrot,

flavours and uses herbs and fresh vegetables in

grated vegetables, loads of fresh coriander, black

abundance. Their cuisine is said to be one of the

pepper and chilli.

healthiest in the world.

Along with delicious rice paper rolls and wraps,

Vietnamese people love their salads (gỏi), with

a lot of these Vietnamese foods have been

fresh fruits, lotus root, water spinach or

adopted as part of our every day food landscape

cabbage. The balance of flavours is delicate,

here in Australia, so eat up and enjoy.

with sour, hot and sweet perfectly blended.

I am yet to get to Hoi An or Hanoi, but I hear

Chicken or pork is often minced and seasoned

they’re culinary must do’s. Perhaps someone

with lime juice, lemongrass, fish sauce and

can put in a good word for me with Santa!

author

CAROLINE WESTMORE

chilli. Frog, eel, fermented shrimp and freshwater fish from the Mekong River are also

Until next issue, have a safe and happy Christmas.

9

1

2

#90196

3

#90173 #90175

a c ulin a r y t our of

SRI LANKA I recently returned from a culinary adventure around Sri Lanka. Wow, what a place! The food, the culture and the hospitality from such a small emerging country was truly memorable. It was an action packed 6 day adventure that resulted in life-long memories, meeting and being inspired by some truly amazing people. Here are some of the highlights from the tour...

Our merry band of mischievious travelling chefs.

NEGOMBO

NUWARA

Known as The Village of Honey, Negombo

treasure. She taught us the benefits of cooking

provided us with an opportunity to check out

in clay pots as well as how to make:

the Dutch Canal which originally built to

•

Spicy chicken curry

LABOOKALE TEA ESTATE

transport spices along the west coast.

•

Green mallung

It’s always great to see behind the scenes of

•

Dhal (lentil curry)

things we take for granted, touring the

•

Pahi (eggplant curry)

Labookale Tea Estate and observing how tea

•

Beetroot curry

is grown and manufactured is no exception.

COOKING BY COLOUR Chef Mohara Dole is an absolute Sri Lankan

KANDY

COLOMBO

DEVON CAFÉ

WIJAYA SPICE GRINDING MILL

We had a brilliant night of cooking and

It was amazing to see how our spices are sourced,

eating and learnt how to make:

ground, mixed and packed, and the volume that is

•

Kottu Roti

produced and shipped internationally.

•

Dosa

•

Roti

TEMPLE OF THE TOOTH

DILMAH TEA APPRECIATION AND GASTRONOMY TEA

The Temple of the Tooth houses Sri

Like wine, tea takes years of tasting to truly

Lanka’s most important Buddhist relic;

understand the complexities and various

a tooth of Buddha.

organoleptic qualities. If only we had more time to learn and appreciate it.

12

Television detective Columbo is completely unrelated to the city of Colombo.

author

QUINTON FORTUNE

NEGOMBO COLOMBO

KANDY NUWARA ELIYA YALA

GALLE

GALLE VW CAFÉ AND CHILDREN’S HOPE CHARITY Set up in 2005 by Carla Brown, the Children’s

YALA

Hope Charity does amazing work with extremely limited resources to support tsunami orphans, the disabled and underprivileged children.

The spectacular view from 98 Acres Resort.

ELIYA 98 ACRES RESORT Lunch at the 98 Acres Resort was a real

JULIET COOMBE’S COOKING SCHOOL

MURUKKU CLASS

We took a walking tour of Galle Fort at

Indian savoury snack that we know as

UNESCO World heritage Site of Galle. The site

Bhaja mix using a combination of flours

has a fascinating history dating back to 1505.

and spices.

We learnt the art of making the southern

Juliet taught us the important role spices play in the health and wellbeing of the Sri Lankan people,

CHRISTMAS PUDDING

and showed us how to make:

We participated in preparing the Resort’s

•

Pol sambal

Christmas pudding by mixing the fruit

•

Egg hoppers

and alcohol to be left for two weeks to

•

Fish curry

macerate before they make the puddings.

SAFARI

treat, not just for the great food, but the

UPSET STOMACH?

view of the mountains from the balcony

Try a shot of coffee with lime juice, salt,

seeing leopards, crocodiles, water

was absolutely breathtaking.

pepper and optional sugar.

buffalo, boar, peacocks and lots of

We enjoyed an early morning safari

BENTOTA VIVANTA BY TAJ BENTOTA We witnessed a couple of cultural dance performances, then began the Taj Culinary Journey. This began with fish, vegetable and spice market tours on tuk tuk followed by a cooking competition which was judged by celebrity judge Kolu. Congratulations to the Green team! Dishes created were:

Pol sambol and salad with retro decoration.

•

Pol sambol

•

String hoppers

•

Ambul thial (hot, sour and peppery tuna)

•

Curry gravy

13

I love the variety in the edgell product range and the fact that they’ are australian grown

kit chen conve r sation

executive chef

SALLY AGNEW

BUPA MORPHETTVILLE 29-31 AUSTRAL TCE MORPHETTVILLE, SA

HOW DID YOU GET STARTED IN THE INDUSTRY?

teacher to pioneer an innovative program which brings children from the local school into the care home every week and educates them about

I started out in cleaning where I also covered a few

dementi,a while forging friendships between

kitchen shifts and found that I really liked the

residents and students.

kitchen. From there I worked my way up to where I am today.

COULD YOU SHARE SOME INTERESTING FACTS ABOUT BUPA MORPHETTVILLE?

WHAT IS YOUR FUNNIEST WORK STORY?

was his first attempt at a self-saucing pudding.

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT? Definately my two Rational combi ovens. I would be lost without them.

after cooking it for the required amount of time

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?

The cook was making a self-saucing pudding, and the pudding came out really runny - I mean it was

I love all Simplot products, especially the Edgell

Bupa Morphettville’s Care Manager, Robyn

all liquid! They couldn’t work out what was wrong,

vegetables. I love the variety in the Edgell product

Caruso, is the 2012 winner of the Aged Care

but after reviewing the recipe they started

range and the fact that they are Australian grown.

Excellence Award from Leading Age Services

chuckling when they realised they’d forgot to add

They’re consistent in quality all year and well

South Australia. Robyn joined with a local school

the pudding mixture. The cook then admitted it

suited and priced for the aged care market.

14

Inspiring Chefs everyday

Tis what time again?!

Here we are, staring down the barrel of Xmas again!

Where did that year go? I know all too well. Thousands of mouths fed, hundreds of deliveries received from suppliers, staff rostering organised and new menus written whilst working those usual crazy hours.

Tricks of the TRADE

So now we are at the pointy and chaotic part of the year, the functions book is filling up with office and group Christmas parties and you and your kitchen team are expected to keep the food flying out the kitchen whilst maintaining a high quality product. Easier said than done.

As chefs we know what the festive season means... It feels like a merry-go-round that you can never get off.

That’s why it important to keep evolving as a chef, mix things up, try new ingredients and find better ways of doing things so that you can get through another Christmas season.

Unilever Food Solutions products are great and can help you do all of the above, especially during the Christmas

1. 3 sauces, 1 product!

What are the 3 main dessert sauces found in most establishments?

Anglaise, Butterscotch Sauce and Chocolate Sauce. With Carte dO’r Crème Anglaise you have all three!

Simply heat the Carte dO’r Crème Anglaise until hot (will not split) for chocolate sauce just add dark chocolate until melted and for butterscotch just add brown sugar. Set aside for use on top of your favourite dessert

rush. I use them to help me during my preparation and as a key ingredient.

I am including a couple of examples on this page to give you an idea of what I’m talking about, utilising two of my favorite products Carte dO’r Crème Anglasie and KNORR Rich Brown Gravy.

Lastly, I wish you all a very Merry Christmas & a Happy 2014. Also, a big thanks to all the chefs who I’ve worked with this year. I look forward to sharing the exciting new things Unilever Food Solutions has planned for 2014!

Regards and eat well!

Mark Baylis EXECUTIVE CHEF

2. The perfect sauce for your Christmas roasts!

Caramelised Apple Cider Sauce, the perfect gravy for your Christmas roasts! Simply sweat off a few onions and diced apple, add cider and reduce by ¾ add cream, bring to the boil and thicken by sprinkling in enough KNORR Rich Brown Gravy until thickened. Great for your pork roasts and grilled cuts!

For more exciting recipes and ideas visit

WWW.UFS.COM

Get a

Marco Pierre White KNORR Brand Ambassador

FREE sample at

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 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.

Release the experience

... with Lipton Pyramid

cooking the book s

THE MENU WHO CAN WRITE A MENU? ANYONE CAN WRITE A MENU IN IT’S SIMPLEST FORM, IT’S ESSENTIALLY JUST A LIST OF FOOD.

author

ANDREW BRIESE

If people are hungry, they will mentally plan a

• Balance is important on the plate or platter.

• Balance the workload throughout the kitchen. If

menu by choosing the foods they would like to eat.

• Appealing colours are often bright and fresh.

a large majority of the menu items are fried and the

To plan a simple menu does not require you to

• All food severed should be designed to be eaten

kitchen has one small deep fryer it will put

have years of experience and education.

Providing a well balanced menu and avoiding

- No boring ‘shift to the side of the plate’ garnish!

repetition signifies a good understanding of food

FLAVOUR

knowledge.

• The basic flavours are bitter, sour, sweet and salty.

KEY MENU PLANNING TIPS • Select Protein ingredients from a wide range.

• Select dishes which suit the time of the year - feature seasonal foods.

• Cost of ingredients - often cheaper when they are in season.

• Type of menu, traditional, snack or tapas and grazing.

• Contradiction in flavours can be rewarding. Ever tried Salted Caramel Ice cream - It’s addictive.

• Be careful not to mix too many flavours and keep it simple and tasty.

TEXTURE • Texture can be visual but are definitely felt on the pallet.

• This can be achieved by using a variety of fresh, raw and cooked foods.

• List the cooking methods and accompaniments.

• Textures may be described as soft, hard, crunchy,

• If a lot of international words are used, include a

crisp, smooth, sticky, thick, thin, brittle, chewy

glossary (not all consumers are connoisseurs)

PRESENTATION, COLOUR & AROMA • First impressions are important as we “eat with our eyes”. Foods should look natural and appeal

etc.

• Create combinations which are appealing.

techniques to the menu items.

PRODUCE • Always use quality ingredients.

• Customers like small carbon foot print, keep produce as local as possible.

• Sustainable, we all love our planet and want to see it prosper. Especially seafood- use sustainable seafood your local fish monger will step you in the right direction.

TIPS • Writing menus is a skill which requires time and effort to develop. It is important to choose a style which suits your restaurant and your customers.

Having chosen the style, it is important to be consistent throughout the entire menu.

Crisp crackling with pork dishes to name a few.

COOKING METHODS To avoid repetition and to provide nutritional

the height of foods.

kitchen will also force different methods and

Thai dishes with crispy shallots.

astray.

• Crockery may be traditional or New Age to

cause big delays. Spread the menu through the

Crème Brulee with crispy crunchy caramel.

to all senses with a wow factor that never goes • Consider the colour and shape of foods as well as

pressure on that section of the kitchen and could

• The decision to choose the most appropriate style will be influenced by the type of establishment, the type of menu item, the type of customer.

• Never write an essay to describe a dish.

balance, it is important to use a variety of cooking methods throughout the menu. Including boiling,

Remember: the menu is the first impression a

poaching, braising, stewing, steaming, grilling,

customers gets about your business.

showcase the style of food. Wooden Boards, milk

shallow frying, deep frying, baking, roasting.

bottles and wire baskets.

Crowd favourites are slow and sous vide cooking.

For information on our menu development course, email us at: info@cookingthebooks.com.au

19

A CHRISTMAS OU APPLE PIE CROQUEMBOUCHE

RECIPES COSTED FOR FREE USING

w w w. f 4t. c o m. au

INGREDIENTS (20 SERVES) 2kg

I&J Apple Pie Bites

$22.50

500g

Sugar

$0.57

2 tbs

Water

$0.00

12

Strawberries

$2.50 $25.57

LABOUR STAFF COST

PREP TIME

$25 per hour ร 30 minutes 60 minutes

= $12.50

COST PER SERVE INGREDIENTS

LABOUR

SERVES

( $25.57 + $12.50 ) รท 20

20

=

$1.90

UTSIDE THE BOX FISH BON BONS INGREDIENTS (12 SERVES) 300g

I&J Panko Crumbed Whiting Strips

$3.87

100g

Garlic Aioli

$1.50

400g

Rainbow Salad Mix

$2.67

12

Culinary Select 10” Tortillas

$4.38 100g

Spring Onions

$0.33

LABOUR STAFF COST

PREP TIME

$25 per hour × 20 minutes 60 minutes

=

$8.33

=

$1.75

COST PER SERVE INGREDIENTS

LABOUR

SERVES

( $12.75 + $8.33 ) ÷ 12

MINI CORN COBBETTES

INGREDIENTS (SERVES 5)

LABOUR

15

Edgell Ready to Roast Corn Cobs $4.16

STAFF COST

6tbsp

Western Star Easy Spread

$0.03

3g

Coriander (finely chopped)

$0.04

$25 per hour × 15 minutes 60 minutes

3g

Basil (finely chopped)

$0.30 $ 4.95

PREP TIME

=

$6.25

=

$2.24

COST PER SERVE INGREDIENTS

LABOUR

SERVES

( $4.95 + $6.25 ) ÷ 5

Please note: ALL PRICING IS INDICATIVE

21

A CHRISTMAS OU BABY BEET SKEWERS INGREDIENTS (8 SERVES) 1kg

Edgell Baby Beets

$3.47

250g

Cherry Tomatoes

$1.57

400g

Red capsicum

$1.24

400g

Green capsicum

$2.80

400g

Yellow capsicum

$2.80 $ 11.88

LABOUR STAFF COST

PREP TIME

$25 per hour × 10 minutes 60 minutes

=

$4.17

=

$2.00

COST PER SERVE INGREDIENTS

LABOUR

SERVES

( $11.88 + $4.17 ) ÷ 8

PRAWN BOATS

INGREDIENTS (12 SERVES)

LABOUR

360g

I&J Potato Spun Prawns

$8.44

STAFF COST

200g

Edgell Sliced Onion

$1.04

200g

Edgell Sliced Capsicum

$1.41

$25 per hour × 15 minutes 60 minutes

50g

Leggo’s Tomato Paste

$0.19

50g

Fresh Herbs

$0.83

COST PER SERVE

50ml

Balsamic Vinegar

$0.08

INGREDIENTS

$ 11.99

22

PREP TIME

LABOUR

=

$6.25

=

$1.52

SERVES

( $11.99 + $6.25 ) ÷ 12

UTSIDE THE BOX TEMPURA VEGETABLES INGREDIENTS (4 SERVES) 400g

Edgell Panache Mix

$1.32

100g

Vegetable Oil

$0.23

80ml

Soy Sauce

$0.40

1

Egg

$0.18

1 cup Ice Cold Water

$0.00

1 cup Plain Flour

$0.25 $ 2.39

LABOUR STAFF COST

PREP TIME

$25 per hour × 15 minutes 60 minutes

=

$6.25

=

$2.16

COST PER SERVE INGREDIENTS

LABOUR

SERVES

( $2.39 + $6.25 ) ÷ 4

ICE CREAM CHRISTMAS CAKE INGREDIENTS (12 SERVES) 420g

Fruit Mince

$2.58

12

Stawberries

$2.50

4

Culinary Select 10” Tortillas

$1.46

2 lts

Good Vanilla Ice Cream

$3.99 $ 10.53

LABOUR STAFF COST

PREP TIME

$25 per hour × 10 minutes 60 minutes

=

$4.17

=

$1.22

RECIPES COSTED FOR FREE USING

COST PER SERVE INGREDIENTS

LABOUR

SERVES

( $10.53 + $4.17 ) ÷ 12

w ww.f4t.com.au Please note: ALL PRICING IS INDICATIVE

23

g et rea dy t o S U N E M R E M M HEAT UP SU NOTHING SAYS SUMMER QUITE LIKE THE RELAXED ATMOSPHERE AND SMOKEY FLAVOUR OF THE HUMBLE BBQ. BUSY CHEFS AND COOKS WILL RELISH THE OPPORTUNITY TO MAKE THE MOST OF SUMMER WITH QUICK AND EASY MEALS, AND WHEN IT COMES TO CROWD-PLEASING SUMMER MENU OPTIONS YOU CAN’T GO PAST A BURGER OR HOTDOG. Take the chance to break out the grill and step up your summer menu. Perfect for pairing with a sunny day and good mood, these recipes will have customers smiling in no time.

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

2 ripe tomatoes finely diced

1 onion, finely diced

½ red onion, finely diced

½ tsp Mexican chilli powder

¼ bunch fresh coriander,

1 tsp ground smoked paprika 2 tsp ground cumin 1 clove garlic, minced 4 tsp Knorr® Beef Booster 4 MainlandTM Tasty Cheese Slices Mixed lettuce leaves 50g jalapeños

SALSA

Su m m er is on ou r d oo rstee p a n d th at m ea n s it’s ti ma re to e m b ra ce m ea ls to sh

chopped

That means finding easy and delicious breads and

Juice of half a lemon

rolls for your refreshed summer menus. Speedibake’s

Salt & pepper

range of par-baked breads offers the perfect

Combine all ingredients in a bowl and set aside.

accompaniment to any summer meal when you want that “fresh from the oven” taste. Even better, Speedibake’s new Mixed Dinner Roll Selection Carton

METHOD

(9345) contains a variety of white, brown and and

In a large bowl, combine the beef mince with the onion, spices and garlic. Season with beef booster. Form into four patties. Chargrill or pan fry the burgers over a medium heat, turning once or twice until cooked through. When nearly cooked, place the cheese slices on the top of each pattie until they melt.

multigrain rolls, perfect for sharing around the

Halve and lightly toast the burger buns. Place the lettuce leaves on the base of the bun. Top with the beef and cheese pattie, guacamole, salsa and jalapeños.

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

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

dinner table.

wn ro M

ult i

gr

ain

B

W hit e

MIX HOT DIGGETY DOG INGREDIENTS 4 Tip Top® 7” Hot Dog Roll Top Cut 1 red onion, sliced thinly 2 tsp sugar 2 tsp red wine vinegar 1 tsp hot English mustard

IT UP MIXED DINNER ROLLS SELECTION CARTON 9345

½ cup mayonnaise 100g KR Castlemaine® Rindless Bacon Pieces 4 KR Castlemaine® Cocktail Franks 2 tbsp ketchup 100g Bega® Tasty Grated Cheese

METHOD Fry onion over a low heat until translucent, stirring constantly. Add sugar and continue to stir for 3 minutes. Add vinegar and reduce until it’s a jam like consistency. Set aside to cool.

Whisk together mustard and mayonnaise and set aside. Fry the bacon until golden and crispy. Cook the cocktail Frankfurts in boiling water. Drain both and set aside.

Open the rolls and place them open-side down on the grill to toast.

Remove from the grill and coat the inside of each hot dog roll with tomato sauce.

CONVENIENT

Place a frankfurt in each. Top with onions, bacon and cheese.

Place under the grill until the cheese melts and drizzle with hot mustard and mayonnaise.

3 VARIETIES IN ONE CARTON

144 PAR-BAKE ROLLS PER CARTON

– WHITE, BROWN & MULTIGRAIN IDEAL FOR LIMITED FREEZER SPACE PERFECT FOR FUNCTION CATERING

TIP TOP FOODSERVICE

NEW!

NOW ON FACEBOOK

Speedibake Cla ssic Mixed Dinner Ro lls Selection

For news, recipes and more follow us at facebook.com/tiptopfoodservice

For more information call 1800 086 926 or visit tiptop-foodservice.com.au

Order today through your local foodservice distributor (Speedibake code 9345) or call 1800 086 926 or email foodservice@gwf.com.au

Conveniently mi xed cartons of par-ba ke dinner rolls

WHAT’S IN A NAME? nut r ition n e ws

LOX, STOCK & BAGEL BAGELS

˛

PHO´ SHIZZLE VIETNAMESE

SEAFOO HEALTHY & DELICI DESPITE THE ABUNDANCE AND LOVE OF SEAFOOD IN AUSTRALIA, MANY OF US DON’T CONSUME THE RECOMMENDED AMOUNT FOR OUR HEALTH AND WELLBEING. In fact, it’s estimated that many of us, particularly men, need to increase fish consumption by as much as 40% to meet our recommended food group intakes[1].

WHAT ARE THE NUTRITIONAL BENEFITS OF SEAFOOD? AWARD WIENERS IN A SUPPORTING ROLL HOT DOGS

PROTEIN Seafood, particularly fish, is a source of high quality protein. Protein is essential for the growth and repair of muscle and other body tissues.

SATURATED FAT Seafood, (except some oilier fish such as salmon and sardines), is generally low in saturated fat. This is beneficial for heart health as diets high in saturated fat are believed to increase blood cholesterol; a risk factor for heart disease[2].

OMEGA-3 FATS A SALT & BATTERY FISH & CHIPS

Seafood is one of the best natural sources of long-chain omega-3 fatty acids.

Essential for good health, these fatty acids are needed for normal growth, development, brain function and may also reduce the risk of heart disease[3].

Our bodies can’t produce enough omega-3’s to meet our requirements, so

26

OD Y OUS it’s important to include them in your daily diet.

VITAMINS

our bodies can’t produce enough omega-3’s to meet our requirements, so it’s important to include them in your daily diet

author

SAMANTHA THOMAS Believe it or not, 100g of sardines provides 30% of the recommended daily intake of calcium for adults younger than 65[4]. Calcium is essential for

Most seafood naturally contains niacin (B3) and

strong bones and teeth, as well as neuromuscular

vitamin B12. Niacin is essential to assist the

and cardiac function.

conversion of energy from food into energy used the nervous and digestive systems. Vitamin B12 is

HOW MUCH SEAFOOD SHOULD I BE EATING?

important for the maintenance of the central

You should consume around 2 serves of fish per week

nervous system, formation of red blood cells and

(or 1 - 1½ serves for children under 8 years of age),

the breakdown of fat and protein to produce energy.

according to the latest Australian Dietary Guidelines[1].

by the body, as well as the functionality of both

MINERALS

FISH THROUGH SOME RECIPES THIS FESTIVE SEASON! Good for you, fresh, delicious and easy to prepare seafood is always a favourite, particularly during the Christmas period.

Interested in incorporating seafood into your family Christmas but not quite sure how?

Why not try: •

or oysters instead of having your typical sausages, steak or chops; •

Cooking up a few appetisers of salt and pepper squid and/or prawns and serving them with fresh lemon and an aioli dipping

Remember that over the course of a week you can consume your 2 serves in any way you like. For

Barbecuing some fresh fish, prawns, scallops

sauce; •

Serving up some prawn cocktails with fresh

Whilst iron and zinc can be found in small

example, you may choose to consume 100g twice

quantities in most seafood, oysters are a good

a week or 200g in one sitting. Also, keep in mind

source of both nutrients. Iron is vital for the

that while the dietary guidelines do not

production of red blood cells and is needed to

specifically outline the serving size or frequency of

Also, if you’re stuck for ideas during the year:

transport oxygen around the body, whilst zinc

consumption for other types of seafood (eg.

•

plays an important role in the immune system

prawns, oysters), they should still form part of a

and is necessary for wound healing. Some fresh

varied and balanced diet.

and canned fish have small, soft edible bones

lemon, herbs, cos lettuce and a tomato-mayonnaise sauce.

fish tacos or burritos by simply substituting fish for the chicken or beef you normally use; •

which contain calcium (eg. sardines and salmon).

REFERENCES

1 National Health and Medical Research Council. (2013). Eat For Health - Australian Dietary Guidelines. Commonwealth of Australia, Canberra.

2 National Heart Foundation of Australia. (2011). Cardiovascular Conditions - high cholesterol. National Heart Foundation of Australia. Available from: http://www.heartfoundation.org.au/your-heart/cardiovascular-conditions/Pages/high-cholesterol.aspx 3 University of Maryland Medical Centre. (2011). Omega-3 fatty acids. University of Maryland Medical Centre, Maryland. Available from: http://umm.edu/health/medical/altmed/supplement/omega3-fatty-acids 4 National Health and Medical Research Council. (2011). Calcium. Commonwealth of Australia, Canberra. Available from: http://www.nrv.gov.au/nutrients/calcium.htm

Be part of the latest craze and cook up some

Try making paella and throw in some fresh fish, prawns, mussels or squid along with some vegetables, herbs and spices;

•

Simply add more flavour to your fish. Try adding chilli, paprika, cumin, thyme, dill or lemon or lime juice.

This article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.

27

gauge readings need to be within 1°C of each other food safet y

CHECK YOUR THERMOSTAT author

GAVIN BUCKETT

In Food 4 Thought Issue 49, I explained how easy

REFRIGERATORS

and important it is to calibrate a probe

•

Fill a container with water and label it “For

When a piece of equipment has a variance of greater then +/−1°C, then a sign must be placed

Calibration: Do Not Touch”;

near the gauge clearly stating the variance. This

•

Place the container into the cold storage unit,

will ensure that everyone takes the variance in to

as close as possible to the thermostat;

account until the gauge can be repaired by a

•

Leave the bottle or container in the cold

refrigeration mechanic. Remember to indicate if

storage unit overnight;

the variance is above or below what is accurate.

•

On the following day, before you open the

To prove that you have conducted the calibration,

know if the gauge is accurate?

fridge door, write down temperature on the

make sure that you record the results including the

Most people just assume that the reading is

fridge’s temperate gauge;

date, probe used, method, reading and variance.

Place a calibrated probe thermometer into the

Contact our office if you would like a form to

bottle or container of water and wait for the

record your calibration on.

thermometer.

Now, as we head towards Christmas and outside temperatures are rising, we need to make sure our fridges, cool rooms and freezers are operating at the correct temperatures as well.

Most of these units have a gauge, but how do we

correct, but as a good friend of mine Marc says,

•

“When you ASSUME, it will only make an ASS of you and me!”

So how can we test a temperature gauge?

probe’s reading to stabilise; Compare the reading from the fridge’s

From my brigade to yours, we hope that you all

Well, if you can access the thermostat easily

temperature gauge with the reading from the

have a happy and safe Christmas,

(generally a piece of wire or coil that is attached to

probe;

the inside wall, often behind the fan unit) then

•

•

For the unit to be considered calibrated, the

you can use the ice slurry method referenced in

probe and the gauge readings need to be

my previous article. All you need to do is place the

within 1°C of each other;

thermostat into the ice slurry and get a colleague to watch the gauge on the outside. Be aware that thermostats are generally thicker than your probes,

•

EAT WELL, EAT SAFE!

Repeat this procedure for all refrigeration

HOT TIP

units.

Some people leave the designated bottles of water in their fridges permanently.

so it may take longer for you to see a stable

FREEZERS

reading.

Use the same process as for cool rooms and

bottles are clearly labelled so that they are

If you can’t reach (or see) the thermostat, you need

fridges, but replace the water with alcohol such as

not used.

to use the comparison method.

a spirit so it doesn’t freeze.

28

If you are going to do this, make sure the

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

Fonterra Foodies Adventure in New Zealand Fonterra Foodservice, in partnership with William Angliss Institute, held the inaugural Fonterra Foodies Adventure Competition at the William Angliss Open Day. The competition was designed to provide the Institute’s Level 3 Professional Cookery Apprentices an opportunity to cook with Fonterra dairy products whilst presenting a main and dessert to a panel of judges.

Matthew Moffat, a third year apprentice from the Society Restaurant in Melbourne took the title, winning a culinary immersion tour of New Zealand, visiting dairy farms, Fonterra factories and working at two award winning restaurants in Auckland.

Tell us about the restaurants you worked at in Auckland?

The best part of winning this competition was getting access to New Zealand’s best chefs.

Why did you enter the Fonterra Foodies Adventure Competition?

I worked for 1 week at “The Grove” (2 Hats) alongside Executive/Celebrity Chef Benjamin Bayly. The knowledge that Ben had about the industry was incredible. Successful, but very humble and patient, Ben along with his team of talented chefs always had time to teach me and take me through everything that was made in the kitchen. The amount I learnt in the 5 days of working at The Grove was crazy. Recipe book full and my head about to explode with new ideas, techniques and ingredients I didn’t even know existed. I also worked at ‘The French Café” (3 hats) which is rated the best restaurant in New Zealand. With 14 chefs, a pristine kitchen, top of the range ingredients and equipment and prices to match, I quickly realised this was the real deal.

1. To weigh up my skills and knowledge against other young chefs at my level.

Do you have a better understanding of dairy and how dairy products are made?

2. Networking. Meeting up and coming chefs at the cook off not only means we can bounce ideas off each other, and share knowledge and recipes but also provides the possibility for employment opportunities in the future.

After visiting the dairy farm and factories, it really opens your eyes to how big the dairy industry is in New Zealand. After seeing the dairy products from the cows on the farm, to processing to packaging I definitely have a better understanding of what goes into our dairy products, how they are made and the safety and security procedures that are involved. Also a lot of maths and science goes into the making of the milk. It’s definitely not easy being a farmer, they have a huge job and responsibilities to go with it. Deadlines, quotas and quality milk is expected every day from Fonterra Farmers.

Matthew’s main recipe was a “Good ol’ Caesar salad”, a recreation of a classic dish using modern methods.

It was Matthew’s dessert that generated a lot of discussion. “E’ dog mess”, or Vanilla Creme Pannacotta, cocoa tuilles, sponge cake and compressed strawberries made in the shape of dog bones, dog treats, milk and a Scooby snack all served in a dog’s bowl (fit for human consumption).

We caught up with Matthew after his adventure:

3. A challenge, this was my first competition by myself and it really put me outside of my comfort zone. It made me push myself, gain more confidence and discover myself as a young chef.

And what about Fonterra?

Fonterra is New Zealand’s leading dairy company and one of the biggest companies in the country.

After seeing visually the company and how they treat all of these ingredients I will definitely be choosing Fonterra first in my cooking from now on, restaurant and at home.

TOP, left to right: Fonterra Foodies Adventure Competition winner, Matthew Moffat & Fonterra Executive Chef, Peter Wright BOTTOM: Matthew’s “E’ dog mess” dessert.

Caramelised Onion, Beetroot & Goats Cheese Tartlets Prep time - 20 mins | Cooking time - 35 mins + standing time | Serves: 20

Tip: Keep any leftover onion and beetroot mixture refrigerated in an airtight container or jar for up to 1 week.

Onion and beetroot mixture is delicious on grilled meats, in toasted wraps, quiches or in warm salads.

Ingredients:

Method:

125g Western Star Butter Chilled

Pastry

Caramelised Onion and Beetroot

100g Western Star Butter Extra

Process flour and 125g of Western Star Butter in a food processor until mixture resembles breadcrumbs. Add water and pulse until dough begins to come together into a ball. Do not over mix. Scoop mixture into a plastic freezer bag and gently press into a smooth disc.

Refrigerate for 15-20 minutes.

Melt Western Star Butter in a large frypan, stir in onions, beetroot, 5 sprigs of thyme, sugar and salt. Cover and cook over low heat stirring occasionally for 10 minutes.

Remove lid, add vinegar and continue cooking for a further 10-15 minutes until the onions and beetroot are soft, glossy and translucent and liquid is sticky and thick.

Season with pepper and cool for at least 15 minutes before using.

1 1/4 cups plain flour 1-2 tbsp iced water 3 medium red onions, peeled and thinly sliced 1 large (200g) fresh beetroot, peeled and grated 10 sprigs thyme 2 tbsp brown sugar 1/2 tsp salt 1/4 cup balsamic vinegar Freshly ground black pepper to taste

Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Using a 7cm round scone cutter, cut 20 rounds of pastry and press into patty pan trays. Prick pastry with a fork and bake at 200째C for 15 minutes, until golden and crisp. Cool and store in an airtight container until required.

100g good quality fresh goats curd or goats feta

Western Star Butter Loved for its taste and renowned for its versatility, natural butter is a great way to add flavour in baking, frying, saucing and general menu preparation for both sweet and savoury dishes. Western Star Butter is quality butter from a trusted, long-established brand.

Spoon onion and beetroot mixture into tart cases, top with goats curd and garnish with remaining sprigs of thyme.

Passionfruit Cream Brandy Snaps Prep time - 7 mins | Cooking time - 10 mins | Serves: 15

Tip: The brandy snaps can be made in advance by 1-2 days, then fill with the cream just prior to serving.

Ingredients:

Method:

100g Western Star Butter

Preheat oven to 180°C. Line a tray with baking paper.

320ml Anchor Cooking Cream

Combine Western Star Butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside to cool slightly. Add the flour and ginger to the mixture and stir to combine.

140g brown sugar 120g golden syrup 100g plain flour 2 tsp ground ginger 25ml brandy Pulp of 3 passionfruit 1 tbsp icing sugar

Drop 4 level teaspoons of mixture onto the tray, spaced well apart. Bake for 5 minutes or until mixture spreads to 10 cm in diameter and is bubbling. Remove from oven and allow to cool for 1 minute.

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.

Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off spoon and transfer to a wire rack. Repeat with remaining mixture.

Whisk Anchor Cooking Cream, brandy, passionfruit pulp and icing sugar in a small bowl until medium peaks form. Spoon cooking cream mixture into a piping bag fitted with a fluted nozzle and pipe into each brandy snap. Serve immediately.

Dairy for today’s Professionals

DAIRY PLANET

FOODSERVICE Dairy for Today’s Professionals

From our farms to you

A culinary dream come true…

Once upon a time there were eight chefs who were frequently visited by their friendly Fonterra Reps.

The Fonterra reps stated, “Opportunity of a life time exists - got to be in it to win it! Just continue to use and substantiate your Fonterra purchasing and you too could spend a week in Vietnam.”

A simple invoice number and brand loyalty saw Shane (WA), Tania (SA), Carol (Vic), Peter (Vic), Russell (Qld), Andrew (Qld), Harry (NSW) and Adam (NSW) all chaperoned by Mark (Fonterra) for a culinary experience of a life time.

From Danang to Hoi An (cooking classes as well as a farming and fishing full days) to Hoi An for dinner at Morning Glory, flying onto Ho Chi Minh (Saigon) city to visit: • Notre Dame Cathedral • The Reunification Palace • The War Remnants Museum • Ben Thanh Market “I give you best deal” • Cyclo tour on an old rickshaw “close your eyes and hope for the best”

Other highlights from the tour included: • The Food and the amount of first class restaurants that were attended for dinner • Friendships made and always to be had • The kissing and riding of a Water Buffalo (Harry our very own Buffalo soldier) • Red Bridge Cooking School - here the Executive Chef who put all nine Australian chefs in their place, ensuring that each and every one of us washed our Hands “food safety moment”. Also his love for vegetarians (not!)

In a summary the winners were all people who believed that they would never win “just not that lucky” and to this day they all pinch themselves about the experience, friendships and adventure they just had.

For more photos of this amazing trip and quotes from the crew, please visit www.fonterrrafoodservices.com.au Written by Mark Williams, Fonterra Foodservice, VIC State Activation Manager

Cooking class - new techniques as well as the new ability to listen were all well embraced by the Australian team. On the menu were • Hoi-An pancakes

• KOTO Saigon restaurant – trainee kitchen for street and disadvantaged youth

• Fresh paper rolls of shrimp

• Bright lights of Saigon

• Ocean cooked fish

• Vietnamese eggplant in clay pot cooking

• Food decoration

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

MERRIMENT MIXOLOGY HERE ARE SOME OF THE FINEST YULETIDE BEVERAGES TO BRING CHRISTMAS CHEER TO YOUR TABLE...

EGG NOG

GIMLET

Egg nog, hot toddy’s, mead and mulled wine…

Cameron Bell of Bar Nacional, Docklands in

warming and filled with cinnamon, clove and

Melbourne recommends a twist on the

allspice.

traditional Gimlet. “We have a rosemary

ABSINTHE Get the green fairy over this Christmas. Drink straight up, with a sugar cube and chilled water.

author

CAROLINE WESTMORE

infused vodka gimlet with lavender liqueur on

Finally, why not give two of my favourite

our list this summer. Perfect with Tocino del

creations a go:

Cielo and our other Spanish Tapa”.

THE BLONDE SLAV

(or try the fountains at Gin Palace, or Olive

THE ITALIAN SOUR

Jones of Macedon). To mix it up, pour with

Bitters are HOT. Try this taste from Baritalica

liqueur, good chilled espresso, shake over ice

champagne (Death in the Afternoon), or make

on the Gold Coast - Campari, Aperol,

and top with a rich cream float and a slice of

an Absinthe Minded Martini (with Hendricks

Limoncello, fresh passionfruit, and blood

blood plum.

gin, Grand Marnier and a whiff of vermouth).

orange. Serve with a strip of orange rind over

VANILLA CREAM PIE MARTINI

crushed ice…say no more.

I think this should be renamed Moose’s Milk!

DELICIOSO & THE PEEP SHOW

– Oh yeah. Absolut Vanilla infused with

Maeve Fox, of Richmond in Melbourne

cinnamon and lemon juice, vanilla cinnamon

specialise in cocktails – check out their list with

syrup and whipped cream. Shake and strain

the likes of Delicioso with Sabre gin, blackberry

into a martini glass with a sugar nutmeg rim!

liqueur and citrus, or indulge in a Peep Show

Knock one back on Christmas Eve while

with pink grapefruit vodka, fresh grapefruit,

snuggled up watching Scrooge (the Albert

peach schnapps and ginger.

666 Tasmanian vodka, Mozart white chocolate

MOJO MULE Mount Gay golden rum, Grey Goose vodka, King ginger liqueur, a squeeze of fresh lime, torn mint leaves and soda to finish.

Finney original of course)

33

a sk ge of f the che f

CRACKIN’ CRACKLIN’ 1

INITIAL PREPARATION

Wash and dry the pork loin. Do not season the

2

FIRST COOKING STAGE

Preheat the combi oven to steam. When the oven

3

SCORE THE FLESH

Once the internal temperature of the pork has

pork at this point.

is up to temperature place the tray with the pork

reached 20°C remove it from the oven.

Place the pork on a pillow of root vegetables on a

into the cabinet.

Using a sharp knife, make cuts in the skin at even

rack over an enamel tray. Make sure the middle is

Insert the core probe into the thickest part of the

intervals representing the thickness of your slices.

the highest point to allow the moisture to run off

pork and set the internal temperature to 20°C.

and prevent pools from forming on the surface

Close the door and allow to cook.

that will affect the evenness and crispness.

34

make sure the middle is the highest point to allow the moisture to run off

FURTHER TO RECENT ARTICLES THAT WE PUBLISHED AND RESPONSES TO THE ARTICLE, WE DECIDED TO PROVIDE OUR TECHNIQUE TO ACHIEVE CRACKLE HEAVEN. This step by step pictorial guide was written for a

Select the cut of pork and whether or not to stuff

manual combi steamer. If you don’t have a combi

the pork to suit your serving requirements. For

oven you should be able to adapt the process to the

example; a loin will have a shorter cooking time

equipment at hand, though I highly recommend

and is quicker to carve, where as bone in pork

investing in a core temperature probe.

provides better presentation and flavour, but takes longer to cook.

author

GEOFF MEADE

4

SEASON THE PORK

Rub a generous amount of salt all over the pork, giving it a good massage.

5

FINAL COOKING STAGE

Place the pork back into the preheated combi oven

Be aware that, depending on the cooking process, the pork may shrink by up to 30%.

Allow enough buffer in your preparation time to let the pork rest once the cooking is complete.

6

FINISHING

Once cooking is complete remove from oven and

set to hot air mode at 210°C.

allow to rest before carving.

Insert the core temperature probe into the thickest

Serve with your favourite Edgell vegetables.

part of the loin and set the internal finishing temperature to 75°C.

35

kit chen conve r sation

KIRKS ON THE ESPLANADE AT KIRKS, OWNER MARCUS JOHNS TOGETHER WITH HEAD CHEF EDUARDO DELOSSANTOS HAVE SOURCED THE FINEST INGREDIENTS FROM LOCAL, INTERSTATE AND INTERNATIONAL GROWERS, FARMERS AND FISHERIES. HOW DID YOU GET STARTED IN THE INDUSTRY?

since the 1870’s and the town of Mornington was only founded 20 years earlier in the 1850’s.

occasionally dines with us.

ANY FUNNY WORK STORIES?

worked my way up from kitchen hand to executive

WHO HAVE BEEN YOUR MOST FAMOUS DINERS?

chef. I was fortunate to have hosted an Australian

Tracey Bartram a

family in the Philippines who happened to own a

former comedian and

chain of pubs here in Australia. They told me if I

radio presenter who was

ever decided to move to Australia they would hire

working on FM radio at

me in one of their kitchens. So of course, the rest is

the time did an

history!

interview with me here in the dining area

had a laugh about it. We still have a laugh about it

which was a great experience. We get a lot of

with the team every now and then.

My career began in the Philippines as a bank clerk, however my family influenced me to pursue my love for cooking. I followed my heart and decided that cooking was what I enjoyed the most and

CAN YOU TELL US A ABOUT THE HOTEL?

FM radio at the time did an interview with me here in the dining area

the AFL players and administrators who dine

The funniest thing to happen would be when a new service team member was asked to fill all the Salt shakers and of course filled the whole lot with Sugar instead. We had to replace all the meals from that service. Fortunately they too saw the funny side and

The actual site overlooks Melbourne’s Port Phillip

CEO Andrew Demetriou are frequent diners.

Bay and Mornington’s Schnappers Point. The

We have golfer Robert Allenby’s father dine

WHAT’S YOUR MOST IMPORTANT PIECE OF KITCHEN EQUIPMENT?

building site itself is estimated to have been here

here regularly so when Robert is in town he

The robot coupé or stick blender is the most

36

here. Hawthorn player Sam Mitchell and AFL

KIRKS ON THE ESPLANADE 774 THE ESPLANADE MORNINGTON VIC 3931

EAT YOUR WEEDS! AS FOOD OUTLET OPERATORS, YOU WOULD AGREE THAT THE CONSUMER HAS GENERALLY BEEN MOVING TOWARDS A ‘HEALTHY EATING’ MINDSET PARTICULARLY IN THE LAST 5 YEARS. Recently, this healthy eating mindset has developed further into a growing trend where plants traditionally discarded for consumption (such as common weeds and even grass clippings) are being juiced to make super healthy, chlorophyll-packed juices. Weed juicing enthusiasts claim that the key power in these super green juices is the colour green itself; or more specifically, the nutritious chemical that causes plants to appear green: chlorophyll.

Chlorophyll is critical in photosynthesis, which allows plants to absorb energy from light and ultimately survive. Chlorophyll is registered as a food additive (colourant), chefs and some food

Head Chef

EDUARDO ‘JO-JO’ DELOSSANTOS

companies currently use chlorophyll to colour a variety of foods and beverages green, such as pasta and absinthe.

Here are a couple of weedy-green juice recipes...

important piece of equipment in the kitchen for me. This is because it makes it easier to slice, grate and mix all the fresh ingredients we use. It’s really something we couldn’t do without, it’s just so handy.

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS? For me it has to be the Edgell Steakhouse Chip for two main reasons.

STINGING NETTLE JUICE

Firstly, the chips cook up crispy and stay crunchy, and secondly, the taste of

Nettles provide energy, and can also suppress appetite. This juice

the potato: The Tasmanian potato flavour is uncanny and seems to win over

contains 6 stinging nettle stems and leaves, 4 carrots and 2 apples.

our customers every time.

-Apparently it doesn’t sting your mouth at all!

OUTLET SNAPSHOT TYPE OF FOOD FRESH SEAFOOD AND PREMIUM STEAKS WITH A FUSION OF ASIAN & WESTERN CUISINE COVERS PER WEEK ABOUT 3,000 KITCHEN STAFF 14

DANDELION JUICE This juice contains Dandelion, common clover, grass clippings, Japanese cherry blossom and daisy flowers! Don’t be throwing away those lawn mover clippings -you could eat it!

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

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

- Brendan Fisher, Tolland Hotel, NSW

38

THE

FINALISTS 'genie in the cooking tray' We had a new kitchen assistant start with us a few years back. I introduced him to the crew and after a brief introduction got him to work with one of the senior chefs to show him the ropes. I came back after about 20 minutes to see how he was going. I asked the chef how the young fella was going, the chef smirked at me then composed himself and calmly said “he’s getting a hold of things really well.

Go see for yourself...” I peered around the corner to see the kid rubbing his hand up and down a steel tray. Apparently the chef told him to ‘hand wash’ the tray. Rather than correcting him immediately he let the poor fella rub his nervous, sweaty hands all over the steel trays!

- Corey Walmsley, Corey’s Catering

TV WINNER: ' f r e s h a i n ' t b e s t ' I used to work at a pool’s coffee shop within a large, 5 star residence. We had many regulars all with their own unique yet consistent orders. Whether it was Jim and his latte with 4 sugars or Jill and her spinach & ricotta muffin, but one lady was extra special. Every morning rain, hail or shine, she would come into the café and order what she thought was a freshly squeezed orange juice. She was very posh and demanded it was freshly squeezed but we didn’t have the facilities to make freshly squeezed. For months and months we were serving her standard bottled orange juice and she was blissfully unaware that it wasn’t freshly squeezed. One day we decided to offer freshly squeezed orange juice and made the necessary changes to accommodate it on our menu. Our loyal customer came in as she had done every day and ordered her freshly squeezed orange juice. I was quite excited because we were finally going to serve her a real glass of freshly squeezed juice! She took one sip and yelped in disgust! “This is filthy bottled orange juice I should report this to upper management!” We couldn’t believe it!

- Roque Ferrao

Eurest-Noel Miller Centre, VIC

- Congratulations Roque! Enjoy your new TV!

39

EASY

1. What is Baba Ganoush primarily made of?

5. The Italian dessert consisting of flavoured cream set with gelatin is known as...?

2. A sweet, creamy chocolate mixture, typically used as a filling or a frosting is known as a what?

6. In Australia, the Courgette is more commonly known as?

3. Pancetta comes from which animal?

7. Which ocean delicacy is found inside the shells of

4. If you were eating chips with a mayonnaise

‘Mother of Pearl’?

flavoured with garlic, what would you more commonly call this mayonnaise?

HARD

8. What is Billi-Bi?

12. True or False: When boiled, a fresh egg peels more easily than an older one

9. True or False: Coconut water (not coconut milk) has no cholesterol...

10. Japanese Soba noodles are made from what?

11. The national dish of Brazil is Feijoada. What are

13. What is the African fruit commonly eaten at parties that turns sour foods sweet and vice versa?

14. What is hominy made from?

the 2 main ingredients?

QUIZ ANSWERS 8.French Soup 9.True 10.Buckwheat 11.Black Beans & Meat 12.True 13.Miracle Fruit 14.Corn 1.Eggplant 2.Ganache 3.Pig 4.Aioli 5.Panna Cotta 6.Zucchini 7.Abalone

40

upcoming

EVENTS FOOD AND WINE EXPO GOLD COAST

7-UP LEMONADE WAS CREATED IN 1929; "7" WAS SELECTED BECAUSE THE ORIGINAL CONTAINERS WERE 7 OUNCES. "UP" INDICATED THE DIRECTION OF THE BUBBLES.

Coast, QLD

KETCHUP WAS ORIGINALLY CREATED FOR USE AS A DRUG, NOT AS A CONDIMENT.

FOOD AND WINE EXPO CANBERRA

THE WATER FROM YOUNG COCONUTS CAN BE USED AS SUBSTITUTE FOR BLOOD PLASMA.

31 January - 02 February, 2014 | Gold

14 - 16 February, 2014 | Canberra, ACT

ADELAIDE FOOD, WINE & COOKING SHOW 04 - 13 April, 2014 | Orange, NSW

FINE FOOD LOCAL 13 - 15 April, 2014 | Brisbane, QLD

APPLES, NOT CAFFEINE (COFFEE), ARE MORE EFFICIENT AT WAKING YOU UP IN THE MORNING. FORTUNE COOKIES WERE ACTUALLY INVENTED IN AMERICA, IN 1918, BY CHARLES JUNG. SMELLING BANANAS AND / OR GREEN APPLES (SMELLING, NOT EATING) CAN HELP YOU LOSE WEIGHT. TWO-THIRDS OF THE WORLD'S EGGPLANT IS GROWN IN NEW JERSEY, USA.

‘The barista quit because he hated the daily grind’

AMERICANS ON AVERAGE EAT 18 ACRES OF PIZZA EVERY DAY. ALMONDS ARE A MEMBER OF THE PEACH FAMILY.

issue 50 sur vey

WINNERS DAD JOKE CORNER

What is Forrest Gump’s Facebook password? ...1Forrest1

VICKI WARREN 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.

Aaron Baroza Alison White Alix Segal Andrew Smith Barry Daniels Belinda Greaves Brett Archer Brian Vinten Chris Mellefont Dale Anderson Darren Seymore

David Francis Gary Hughes Gill Williams Greg Miller Ian Lobb Jan Scott Jarrod Mercer Jennene Shearer Jens Zieger John Braiotta Julie Martin

Kerri Weatherley Kerry Hulm Kin Chilcott Linda King Mandy Crawford Mark Viskovich Michelle Smith Paul Friewn Rhonda Godfrey Roshan Abraham Russell Hickey

Ryan Hemmings Sam Strickland Shane Coluin Shane Hansen Stuart Wilson Sue Chapham Tiffany Claire Tom Miles Vanda Milochis

S up er ta st y,

H aw ai ia n an d S up re m e fl av ou rs .

For purchasing contact your local distributor, for nutritional information and more, please go to:

ww w. s i m p l o t f o od s e r v i c e . c o m .a u

*Trademark used under licence.

on - th e- go , 'h un ge r si nk in g' sn ac k s av ai la bl e in B re k k y,