Food 4 Thought Issue 52

ISSUE 52 FEBRUARY 2014

FOODSERVICE

Dairy for Today’s Professionals

keep them coming back for more with

HELLMANN’S TO REQUEST YOUR FREE HELLMANN’S SAMPLES* VISIT: www.ufs.com /hellmanns

* While stocks last.

Chiko Rolls

Subs

CORN JACKS

Corn Fritters

Dimees

Garlic Chicken Balls

available in hawaiian, supreme and brekky

Beef Croquettes

Spring Rolls

available in chicken, beef and vegetable

Pluto Pups Crumbed Onion Rings Fish Cakes

Spudsters

Vegetable Nuggets

2 WELCOME TO 2014 3 DESTINATION: COPENHAGEN 6 FOOD SAFETY: THE TAINTED TEA TOWEL 11 PEERLESS PARTNERS WITH WILLIAM ANGLISS 12 EMPLOYEE PROBATION 16 NUTRITION NEWS: FOR THE LOVE OF BREAKFAST 20 ASK GEOFF THE CHEF: TORTILLA TRICKS

1300 803 348

03 9588 4498

22 COOKING THE BOOKS: THE COSTS OF BUSINESS 28 KITCHEN CONVERSATION: HAWKSBERRY DISTRICT HEALTH SERVICE 28 FREAKY FRY UPS 34 KITCHEN CAPERS 26 FOOD TRENDS OF 2014 40 THE GREAT CULINARY SUPER QUIZ

food4thought @simplot.com.au

www.f4t.com.au

1

WONDERFUL, WONDERFUL COPENHAGEN - THAT’S THE SONG THAT DANNY KAYE SANG IN THE 1952 MOVIE, HANS CHRISTIAN ANDERSON. COPENHAGEN, CAPITAL OF DENMARK, IS A BEAUTIFUL HARBOUR CITY THAT’S ONE OF THE HOTTEST CULINARY DESTINATIONS IN EUROPE RIGHT NOW. IT HAS MORE MICHELIN STARS THAN ANY OTHER SCANDINAVIAN CITY. The city is cosmopolitan, cool, refined, friendly and beautiful. There’s an abundance of lakes, canals and rivers, so no wonder Hans wrote wonderful Welcome to our first publication for 2014. All the best for the year

stories!

ahead, I hope it’s filled with great food, good health and

Bicycles abound, there are dedicated lanes and literally thousands of people

achievement. It’s that time again when we speculate about where the opportunities are, what will be the next trend, and how we can ride this wave to maximise on the momentum.

Looking at the overall market, influences and conditions I’ve put together what I think will be important areas of consideration with menu development, customer demands and business opportunities.

1. Cultural cooking shows will increase and educate consumers. I love the show Island Hopping.

2. Mexican cuisine will continue its growth. I know that it’s had a few starts.

3. Smoked, aged and dried foods will gain menu space. Try using Jack Daniels wood chips if you haven’t already.

4. We’ll see growth in ‘food with a conscience’ with menus providing the how, where and why of ingredients.

5. Less is more. With the ever growing concern of people’s wellbeing, we will see more socially responsible portion control.

6. Street food and market style presentation. Check out some of the revamped food courts in major shopping centres.

7. People are happy to wait for good food and enjoy participating in the choice of ingredients and the theatre of watching it be prepared.

8. Blurred eating times due to flexible working hours.

9. Dietary requirements of customers will continue to increase.

10. Issues of inexperienced and under-skilled workers within the industry will start to improve.

11. A focus by suppliers and manufacturers to provide solutions based services and products digitally.

12. The gap between what you would go out for and what you can purchase at a supermarket will continue to narrow.

of all ages using pedal power to get around and, amazingly, not a lock or chain to be seen.

The food scene is varied and good, from casual al fresco dining to the best restaurant in the world, Nobu (which we didn’t visit as it also comes with a

Yes Garth, much to your disappointment, carved fruit and

matching price tag!).

vegetables did not make it into the top 12.

A must visit destination is the unique Sankt Gertruds Kloster. This seven

Once again the Food 4 Thought partners have put together another

level building dating from 1300AD was once home to an order of nuns who

bumper issue, what a great start to the year. Remember to book in

treated the poor and infirm. Today it’s a restaurant that transports you back

13 - 15 April for Fine Food in Brisbane if you’re in the area.

to a time before electricity, with the space being lit by 1,200 candles (yes, lighting them takes a few hours). After an aperitif you’re escorted down the

Culinary regards,

spiral stone staircase to a beautiful dining area.

The food is fabulous, Tournedos Rossini (named after the Italian singer), asparagus shrimp mousseline, house smoked mackerel, and local venison all

2

d estination

COPENHAGEN enhanced by the atmosphere.

and decided that as great as the ice cream is it’s

We were lucky enough to be given a tour of all

really expensive!

seven levels, including the old wine cellar where

A boat trip down the canals is recommended. They

key staff and members of La Confrérie du Sabre

start from Nyhaven (New Harbour) a beautiful

d’Or open champagne using very sharp sabres to

area with colourful houses lining the canal, packed

slice off the top of the bottles.

with restaurants, shops, buskers and Hans

Copenhagen is home to the Royal Family (yes,

Christian Anderson’s old house. The trip along the

‘our’ Princess Mary) and the Christiansborg

river and canals takes in all the main attractions,

Palace, which plays host to Parliament and the

including the opera house, the Statue of David,

Supreme Court as well as Royal Reception Rooms,

and a battle ship that never went to war but

Chapel and Stables. The Palace sits on the small

accidentally fired off a missile that destroyed three

island of Slotsholmen by the shore of the river,

city buildings.

where watching the changing of the guard is a

The underground rail system is inexpensive, clean,

grand occasion.

efficient and reliable. There’s a train every four

Of course a trip to Copenhagen isn’t complete

minutes and they’re all automated with no drivers.

until you see the Little Mermaid who sits lonely on

Getting the front seat is like being on a ride

a rock by the river near the Kastellet. She’s had her

watching the tunnel ahead appear from the

head cut off twice by vandals and has also been

darkness. The airport train even takes you inside

painted pink, but remains as serene as ever.

the terminal.

Ice cream is a big thing and there are ice creameries

I highly recommend you visit Copenhagen; it’s a

everywhere. The ice cream is good but after buying

beautiful, safe, clean, surprising city that welcomes

one we double checked our currency conversion

visitors like friends.

author

CAROLINE WESTMORE

...it’s a restaurant that transports you back to a time before electricity, with the space being lit by 1,200 candles

3

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CRISPY TE

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MPURA FISH FILL ET

Tasty. Guilt-free fish fillets.

Skinless Alaskan pollock fillets in a crispy traditional tempura batter.

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bacteria thrive in a damp tea towel...

Before Christmas, I conducted an audit of a well known facility and I was astounded at the volume of towels that were used, and the variety of applications that the towels were being used for.

Now, when I say towels I mean all cloth and linen articles, not just tea towels. Many of the “towels” in use were old bathroom towels that

author

GAVIN BUCKETT

food safet y

THE TAINTED TEA TOWEL had been torn up, as well as old sheets and tea

catering companies, would currently work with

•

wiping knives used during service;

towels.

someone that does exactly what I have described

•

dusting down benches;

Over the past decade, many food businesses

above.

•

cleaning probes between use;

have banned or reduced the use of towels in their

In the internal audits that I conduct, we often

•

covering mise en place on the pass;

kitchen, however this facility had towels

observe an entire service (rather than just a quick

•

drying dishes that have been washed;

everywhere and often they were left clumped on

walk through when no one is being served). The

•

dabbing rested meat to remove the drips;

benches for future use.

offending shoulder balanced tea towel may well

•

etc.

As a chef, I have always hated the look of the

be used in the one service or shift for:

Have you ever stopped to think about the cross

traditional pub chef that has their tea towel

•

wiping plate edges;

contamination risks of the above-mentioned

slung over their shoulder, especially with the

•

wiping greasy hands;

uses? Have you thought about how the FSANZ

more modern open plan kitchens that are in

•

drying hands after washing;

2 hour/4 hour rule would apply? Bacteria thrive

vogue. As we all know, this look is not confined

•

handling hot items;

in a damp tea towel, so if the same towel is used

to just pubs. Many of you in restaurants, hotels,

•

wiping sweat off brows;

over many hours, the growth and then transfer

cafes, production kitchens, hospitals and

•

cleaning chopping boards;

of bacteria would be frightening.

6

Dairy for today’s Professionals

DAIRY PLANET From our farms to you

Fonterra Proud to be a Chef 2014 Finalists At Fonterra Foodservice we pride ourselves on investing back into the foodservice industry. The Fonterra Proud to be a Chef program is designed to publicly encourage, reward and recognise our future culinary leaders. The program provides an opportunity for them to learn from some of the world’s most accomplished and inspiring chefs.

This years program boasts a 4 day, all expenses paid event held in Melbourne from 23rd - 27th February 2014, including hands on masterclasses from some of the industry’s finest chefs. Apprentices will also have their recipe professionally photographed and published in the annual yearbook.

The overall stand out apprentice will be awarded with an international scholarship, tailored to their individual culinary aspirations.

This year’s finalists are: NSW __________________________

QLD __________________________

VIC __________________________

SA __________________________

Adam Hawkins

Jack Allen

Adam Perconte

Lydia Schofield

Bill Vukinamualevu

Jarryd Goundrey

Adele Carr

Matthew Fitton

Jade Craig

Richard Jackson

Hugh Allen

John Agzarian

Samuel Hulbert

Jacqueline Krauss

Crowne Plaza Pokolbin Wildfire Restaurant McColls Kitchen Radisson Blu Hotel

Kaitlyn Dennis

Novotel, Rooty Hill

Katey Shaw

Campletown Catholic Club

Loughlin Hunter

Quality Hotel on Olive

Michelle Roderick

Twin Towns Services Club

Russell Crane

Federal Hotel Bellingen

Sammantha Devlin

Highland Heritage Estate

Qualia Resort, Hamilton Island QT Hotel Gold Coast Holy Spirit Hospital Central Lounge Bar and Dining

WA __________________________ Ashlee Carter

Voyager Estate Margaret River

Christopher Jukic Crown Casino

Michelle Bonetti Print Hall

Morgan Keyte

RACV Club

Grand Hyatt Vue De Monde Commercial Club

Jarrod Holt

Taxi Dining Room

Jessica Savoia

Sebel Playford Adelaide

TAS __________________________ Karley Gelston Levee Food Co

Taylor Ackerley Pier 01

Tonka

Jonathan Sojka

Mirka at Tolarno Hotel

Natacha De Barba Tarrawarra Estate

Nichole Horvath

Mosmans Restaurant

Rydges South Park

OST Bar and Diner

__________________________ You can find out more about each of the finalists and follow their progress on our Facebook page.

Zackary Furst

Proud to be a Chef

Hare and Grace

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.

H E F S’ C

ADVENZURE T O U R

Simply purchase any of the following Fonterra products from a participating distributor and visit fonterrafoodservices.com.au to submit your entry.

RECEIVE 1 ENTRY

RECEIVE 3 ENTRIES

QUALIFYING PRODUCTS

QUALIFYING PRODUCTS

Mainland Tasty Slices 1.5kg

Mainland Egmont Shred 2kg

Mainland Swiss Slices 1kg

Mainland Tasty Shred 2kg

Western Star Hotel Pack 1.5kg

Perfect Italiano Parmesan Shaved 1kg

Western Star Unsalted Butter 1.5kg

Perfect Italiano Parmesan Shred 1kg Perfect Italiano Mozzarella Shred 6kg

10 NEW ZEALAND TRIPS TO BE WON

*

ENTER THE DRAW WEEKLY FOR YOUR CHANCE TO WIN The tour includes: Return economy flights to Auckland, NZ 6 nights accommodation & dinners Waiheke Island Wine Tour Visit to Huka Falls with jet boat ride Tamaki Tours Hangi & Concert

Skyline Rotorua Gondola, Luge Rides and Skyswing America’s Cup Sailing Experience Tours of Fonterra facilities throughout NZ

Competition commences 10/02/14 and ends 30/03/14 *Commences 12.01am AEDT 10/02/14 and closes 11.59pm AEDT 30/03/14. Open to Australian residents 18 yrs + who work in the foodservices industry and are able to travel to New Zealand 26/04/14 - 02/05/14. Multiple entries permitted, separate entry form to be completed for each invoice. Entrants must retain invoice for each entry submitted. Prize Draws - 403/62 Beach St, Port Melbourne VIC 3207. Weekly Prize Draws 12 noon AEDT – 24/02, 03/03, 10/03, 17/03 & 04/04/14. State Group (NSW/ACT, VIC/TAS, NT/SA, WA and QLD) Prize Draws 12 noon AEDT 04/04/14. 1st entry drawn in each Weekly Prize Draw and each State Group Prize Draw will win a Prize (10 Prizes total). Winners published - www.fonterrafoodservices.com.au from 14/03/14. Each Prize - a trip for one (1) adult (aged 18 yrs +) to New Zealand 26/04/14 - 02/05/14 on an Australian Chefs Tour valued at up to AU$4,400 RRP (inc GST) depending on point of departure. Itinerary subject to change & determined

by Promoter in its absolute discretion. Promoter - Fonterra Brands (Australia) Pty Ltd (ABN 80 095 181 669) of 327 Ferntree Gully Rd, Mount Waverley VIC 3149, (Ph: 03 8541 1588). Authorised under Permit Numbers - VIC 13/3119, NSW LTPS/13/10383, SA T/13/2426 & ACT TP 13/04769.

See www.fonterrafoodservices.com.au for full conditions.

FOODSERVICE Dairy for Today’s Professionals

All Round Flexibility

Egmont’s superior taste, golden brown melt and minimal oiling off make it the perfect all-rounder for the commercial kitchen.

Use across various kitchen applications, such as culinary, baking and grilling.

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

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AUSTRALIAN CAPITAL TERRITORY Casey Liplyn 0400 460 915

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QUEENSLAND David Hancock Ted Boxall Mel Van Wyk

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for 70 years william angliss has been the leading specialist training provider Mark Agius (Manager, William Angliss Institute Centre for Food Trades and Culinary Arts), Dale Lyman (Cookery Teacher), Cheryl Lauk (Marketing Manager, Peerless Foods) and Freddy Bosshard (Cookery Teacher).

PEERLESS PARTNERS WITH WILLIAM ANGLISS Peerless Foods, together with William Angliss

tourism and hospitality industries, we at

quality range of oils among future foodservice

Institute, are pleased to announce the

William Angliss are most particular about the

stars and support their career paths through a

company’s sponsorship of the Institute’s Centre

products we use and seek only those of the

range of educational opportunities,” said

for Food Trades and Culinary Arts.

highest standard. This is why we have chosen

Cheryl.

As the largest, privately owned manufacturer

Peerless oils. By example, Formula 40 is a

A highlight of the sponsorship is The William

and supplier of premium edible oils, fats and

particularly outstanding frying oil.”

Angliss /Peerless Foods Award for Excellence.

margarines in Australia, Peerless Foods has

Peerless Foods Marketing Manager, Cheryl

Available to Level 3 Apprentice and

been appointed the sole provider of frying and

Lauk highlighted the fact that Formula 40 is

non-Apprentice students, this scholarship

culinary oils used within the Centre.

the preferred frying oil among chefs from some

allows Peerless Foods to encourage the

Oils from Peerless Foods were selected due to

of Australia’s best restaurant. She also made

academic achievement of the Centre’s students

the impressive reputation of its Aussie-made

reference to the synergy between the brands of

and assist the recipient to accomplish his or her

products. Those nominated include

the two entities.

career ambitions.

high-performance Formula 40 Deep Frying Oil

“While for 70 years William Angliss has been

As Cheryl Lauk stated: “We at Peerless Foods

together with premium quality Pura Canola

the leading specialist training provider for the

look forward to continuing our partnership

Oil and Pura Olive Oil for culinary purposes.

foods, tourism and hospitality industries in

with William Angliss. The expertise of the

When announcing the sponsorship, Manager of

Australia, for a similar period, Peerless Foods

Institute’s Centre for Food Trades and Culinary

the William Angliss Institute Centre for Food

has delivered premium oils and fats to

Arts makes its endorsement of Peerless Foods

Trades and Culinary Arts, Mark Agius,

Australian foodservice professionals and

products a glowing recommendation.”

commented:

supported them with education about usage.

For further information about Peerless Foods

“To maintain our place as Australia’s leading

“Our William Angliss Institute partnership

and its brands, call toll-free on 1800 986 499 or

specialist training provider for the foods,

enables us to build awareness of Peerless’s

visit www.peerlessfoods.com.au

11

probation provides an opportunity for the close supervision, monitoring and assessment of an employee’s performance

EMPLOYEE PROBATION PROBATION IS THE INITIAL PERIOD OF EMPLOYMENT DURING WHICH AN EMPLOYER CAN CAREFULLY CONSIDER WHETHER A NEW EMPLOYEE IS ABLE TO MEET THE STANDARDS AND EXPECTATIONS OF THE JOB AND WHETHER THEY SHOULD BE OFFERED A PERMANENT POSITION. Under the Fair Work Act 2009 employees who have not successfully completed a 6 month ‘minimum employment period’ are not able to lodge an unfair dismissal claim (for employers with less than 15 full time equivalent employees it is 12 months).

Casual employees are exempt from probation because they are, by the nature of casual employment, deemed to be terminated at the end of their last shift and cannot reasonably

and assessment of an employee’s performance during the initial period of employment. The probationary period provides the first real opportunity to assess a new employee’s continued suitability for the job they were selected for, and for their ongoing employment.

During the probationary period all relevant legislation such as discrimination, harassment, bullying, etc, applies to the employment, so employer’s need to ensure that probationary employees are treated fairly and all human resources policies are properly applied.

A SUCCESSFUL PROBATION PROCESS OPERATES AS FOLLOWS:

1 2

Providing the right induction into the workplace is essential to ensuring new employees feel engaged, productive and part of the team from day one.

Throughout the probationary period, the manager should provide the new employee with regular feedback on their performance.

Feedback can be provided informally or during a formal meeting.

foresee an ongoing employment relationship.

When providing feedback, whether formally or informally, it is

However, a casual employee who has been

important to address any concerns in a timely manner. If a team

employed for more than 6 months, and whose

member does something right or something wrong let them know

engagement has been regular and systematic, is

immediately – don’t save up issues for the formal meeting.

able to lodge a claim for unfair dismissal. For this reason if you’re intending to engage casuals for extended periods, you should also assess their suitability for continued employment within the first 6 months of their employment.

12

Probation provides an opportunity for the close supervision, monitoring

3

Set up a formal review process for new employees, the first one at 3 months and the final one prior to the completion of 6 months. Let the employee know that they’re allowed to have a support person present at the meeting and ensure the meeting takes place in a private

y o u t ub e.c om

author

WENDY MEAD

/

f 4 t vi d e o

AUSTRALIAN CULINARY CHALLENGE Find out how to enter and what the

location, free from interruptions. Allow the employee to respond to

judges look for from competitors in the

the issues you’ve raised and provide them with the opportunity to

Individual Challenge or the Restaurant of

discuss their performance and behavior. Finally, ensure that the

Champions group challenge.

employee’s response to feedback is properly documented.

4

tiny url .com / qeaghgh

Prior to the end of the probationary period the employer will need to assess whether the new employee should be made permanent or have their employment terminated. On successful completion of the probation period the employer should issue a letter to the new employee confirming their ongoing employment.

5

If it’s clear early on that the new employee doesn’t meet the requirements of the position and is unlikely to meet them within the probationary period, you don’t have to wait until the end of the period before terminating their employment. Probation cannot be extended beyond 6 months. If an employee continues to be engaged after the 6 months, they’re considered to have completed their minimum employment period and have the full right to take unfair dismissal action.

Finally, it’s important to realise that the behavior displayed by an employee is unlikely to improve once they complete probation. Being on trial is more likely to motivate them to display their best behavior.

OFFICIAL GREAT AUSSIE PIE COMPETITION The Great Aussie Pie Comp recognises Australia’s best pies across 8 categories of pie. Find out what’s involved and how you can be a part of it. t i n y u r l . c o m / l f 3 w c v2

13

nut r ition n e ws

FOR THE LOVE OF BREAKFAST GOING OUT FOR BRUNCH, OR A LATE MORNING BREAKFAST, IS ONE OF THE HOTTEST TRENDS IN AUSTRALIA RIGHT NOW. ON WEEKENDS MANY CITIES AND TOWNS ARE CONSTANTLY ABUZZ WITH PEOPLE TRYING TO CHECK OUT THE LATEST BRUNCH HOTSPOTS. Spoiled for choice, we can’t seem to get enough. If

The daily consumption of breakfast has also been

only need to add skim milk and fruit to your

only this was the case during the work week. Sadly,

linked to[1-3]:

cereal, or spread reduced fat cream cheese,

for many of us we can’t seem to prioritise the time

•

An improvement in overall diet quality, as the

avocado or baked beans on your toast;

to have breakfast or make sure it’s nutritious, even

regular consumption of breakfast encourages

after being consistently told that ‘breakfast is the

better food choices and prevents

your fruit and vegetables the night before and

most important meal of the day’. Common

overconsumption of unhealthy snacks

blend with some skim milk, low fat yoghurt

•

throughout the day;

excuses for skipping breakfast include not having

Making a fresh smoothie or juice – cut up

and honey;

enough time, hitting the snooze button one too

•

Increased alertness, concentration and mood;

many times, sleeping in, being too tired and

•

Lower levels of LDL (‘bad’) cholesterol; and

housemate to eliminate the stress of cooking

having a lack of breakfast foods in the house.

•

A reduced risk of obesity, diabetes and heart

everyday; and/or

disease.

Whatever the reason may be, skipping breakfast

•

•

Alternating cooking days with your partner or

Eating foods you actually like – unless you’re

occasionally or altogether is concerning for adults

It’s highly likely that many of us are aware of these

excited about what you’re eating it’s unlikely

and to a greater extent children. Breakfast can

benefits but life has simply gotten in the way. So

you’ll take the time to prepare it.

provide a significant source of fuel and essential

what can we do to find the time and make

Preparing something nutritious for breakfast

nutrients (folate, iron, B vitamins, fibre) to boost

breakfast a little more painless? Try:

doesn’t have to be hard either. Many of us associate

energy levels following sleep, support a child’s

•

Preparing breakfast the night before – set the

more time with eating well or, we think that

table, cut up fruit, mix up muesli, or simply

something is better than nothing. For breakfast, or

normal growth and development, improve memory and learning and assist the maintenance of a healthy weight[1]. The reasons as to why we should all consume breakfast don’t just stop there.

16

•

organise all the ingredients you’ll need;

any meal, this is not always the case and is

Keeping a supply of healthy wholegrain cereals

dependent on what this something is.

(eg. muesli) or breads in the house – then you

How you start your day is important, especially if

SWEET

Wholegrain or high fibre cereal (eg. muesli, porridge) with low fat milk and fresh fruit or a handful of nuts (eg. almonds, walnuts).

Fresh fruit and low fat yoghurt with a slice of wholegrain toast.

Raisin toast spread with ricotta or cottage cheese and a piece of fruit.

A smoothie made from oat bran, low fat milk, low fat yoghurt, fresh fruit and honey.

author

SAMANTHA THOMAS you have children who are relying on you to be

you purchase fruit juice, buy 100% fruit juice

their role model and/or prepare their meals.

which contains no added sugar;

Research shows that how and what we eat as children significantly impacts how and what we eat as adults[4]. It’s concerning then that currently 1 in 4 children go to school hungry, 1 in 4 children who are overweight are not eating a proper

5. Avoid adding large quantities of spreads (eg. butter), oils (eg. vegetable oils) and sugar; 6. Avoid sweets (eg. cakes, cake-style muffins, biscuits); and 7. Watch your portion sizes. Even healthy foods

SAVOURY Wholemeal English muffins topped with tomato and reduced fat cheese.

Wholemeal or wholegrain toast spread with a variety of toppings such as reduced fat cream cheese, avocado, baked beans, tomatoes, nut spread and a piece of fruit.

breakfast and that skipping breakfast over long

can lead to weight gain if over consumed so

Poached or boiled eggs on wholegrain toast

periods of time can have detrimental effects on our

pay attention to how much you serve and eat.

with a glass of 100% fruit juice.

heart and metabolic health[1,3].

Putting these general rules into action may seem

Go back to basics and try these general rules:

hard at first but it doesn’t have to be. Take a look at

1. Incorporate at least 3 of the 5 food groups;

the delicious sweet and savoury breakfast ideas to

grains or cereals, fruit, vegetables (including legumes), protein and dairy or alternatives; 2. Get your carbohydrates from wholegrains,

the right.

An omelette made with added vegetables such as onion, mushrooms, spinach and tomato on wholegrain bread.

REFERENCES

3. Limit processed meats (eg. sausages);

1 Dietitians Association of Australia. Deakin, ACT: Dietitians Association of Australia; 2013. Breakfast; 2013 [cited 2013 Dec 10]. Available from: http://daa.asn.au/for-the-public/smart-eating-for-you/nutrition-a-z/breakfast 2 Harvard Health Publications - Harvard Medical School. Boston, MA: Harvard Medical School; 2011 Jun. Breaking the fast; 2011 Jun [cited 2013 Dec 10]. Available from: http://www.health.harvard.edu/newsletters/Harvard_Health_Letter/2011/June/breaking-the-fast 3 Menzies Research Institute Tasmania. Hobart, TAS: Menzies Research Institute Tasmania; c2008. Skipping breakfast may be risky to your health; 2010 [cited 2013 Dec 10]. Available from: http://www.menzies.utas.edu.au/article.php?Doo=Redirect&id=1217 4 National Health and Medical Research Council. Can, ACT: Commonwealth of Australia; c2013. Healthy eating for children – teach your child healthy habits for a healthy life; 2013 Feb [cited 2013 Dec 10]. Available from: http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55f_children_brochure.pdf

4. Limit fruit juice and opt for whole fruits. If

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

fruit or vegetables rather than highly processed sources (eg. white bread, highly refined breakfast cereals);

17

INGREDIENT FEATURE...HAM

The new

HAM & CHEESE TOASTIE

Full-flavoured ham, gooey cheese and buttery bread crisped to perfection; it’s a no brainer what makes the ham & cheese toastie a menu hero. It’s time to take this classic high-end with some interesting additions and watch the fans of this classic grow.

INGREDIENT FEATURE...HAM

WHAT MAKES A SERIOUSLY INTERESTING

HAM & CHEESE TOASTIE?

It all starts with Don KRC Ham

or for the truly gourmet, use Don prosciutto…

Pick a

White, levain, walnut & cherry, rosemary sourdough

BREAD Add some CHEESE FINA LLY... to really make the saltiness of the HAM sing, pick one of these

FLAVOURS

TOAST it up a notch!

Comté, Gruyere, Camembert

For HAM

Tarragon mustard, maple butter, smoked tomato relish, Branston pickle

For PROSCIUTTO Quince paste, pesto, honey, sliced pears, walnut pesto

THE ESSENTIAL DON KRC INGREDIENTS KR CASTLEMAINE VIRGINIAN HAM

DON PROSCIUTTO HALVES

A true ham favourite made with prime leg meat and cooked to perfection. Ideal for sandwich and lunch time solutions.

The finest of pork legs are salted and air dried for six months to produce a delicate, sweet ham that is best enjoyed thinly sliced.

For more information, contact our customer service team on 1800 806 381 www.donkrcfoodservice.com.au

a sk ge of f the che f

TORTILLA TRICKS IT’S BEEN GREAT SEEING ALL THE POSITIVE FEEDBACK FOR THE CULINARY SELECT TORTILLAS. We spent a bit of time playing around with the

Well, it seems a few of you have seen them as

To answer these questions we’ve put together this

product ourselves and put together some recipes

we’ve received a few questions about how we

simple guide showing the methods we used to

that we made available on our website with the

created some of the things like the tortilla

make these items. Hopefully these inspire you to

Recipe Costing Tool.

bowls and cones.

give them a shot or come up with your own ideas.

USING TORTILLAS AS A PASTRY BASE

PREPARE

BAKE

Cut tortillas into required shape then push into

Either blind bake or pre-fill depending on

a muffin tray.

recipe.

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HEAT Place tortillas on a non-stick tray and heat them in the oven for 1.5 minutes at 180°C. It’s also possible to heat the tortillas in a microwave but it limits how many can be prepared at any one time and also takes a longer to heat them sufficiently.

HOW TO CREATE A TORTILLA SERVING VESSEL

author

GEOFF MEADE FORM Here are a couple of examples of how you can shape the tortillas into hardened serving vessels:

EDIBLE BOWL

FOOD CONE

Put tortilla into bowl and push it so that it lines the

Wrap tortilla around a cone shaped object and

edges of the bowl. Sit for at least 2 minutes to

brush fold with cornflour paste. Sit for at least 2

allow the tortilla to firm up.

minutes to allow the tortilla to firm up.

FILL Fill the tortilla with the ingredients of your

We’ve used them for salads, desserts, and even

choice. They work great for both sweet and

soups. Just check out some of the examples

savoury dishes.

around this page.

21

Most owners and managers look at getting more

PRICE CHANGES

customers but we all know it’s hard to attract a

•

Is someone monitoring stock prices?

new customer. I believe it’s more important to

•

Have suppliers been asked to tender or bid for supply?

focus on getting your house in order before focussing on getting more customers.

WE’VE BEEN REALLY BUSY BUT THERE’S NO CASH. THIS IS A PHONE CALL I GET MANY TIMES A WEEK. A BUSY ESTABLISHMENT BUT NO PROFITS.

The process of reducing costs in order to increase

GOODS RECEIVED

your profits is key here. Every decision in the

•

Are you getting what you’re paying for?

production and service of your venue affects your

•

Have you trained your staff to properly receive goods?

cost.

Chefs typically make new dishes without paying much attention to cost. It becomes more

PRODUCTION ISSUES

important when competition increases and price

•

Is portion control being adhered to?

becomes a differentiator in the market. Don’t just

•

Do you have wastage or skill issues?

look at the raw cost, look at efficiencies, service and

•

Does the kitchen team know what you are

cooking the book s

THE COSTS OF BUSINESS author

ANDREW BRIESE

trying to achieve?

professional best practice, which are all of equal importance.

•

Are you monitoring the weekly spend on food?

Look at how you can do more with less. You’ll still

•

Have you got standard recipes for all dishes and are they being used?

need to seek growth with new customers and be mindful that the demand to reduce costs never

•

Have the recipes been costed correctly?

goes away. You need to find a way to do both

•

Do the staff have digital scales?

simultaneously. Remember that making

•

Are all the specials on offer costed properly prior to being offered to customers?

indiscriminate cuts across the board will upset your staff and potentially effect your current

CHANCE TO WIN A COPY OF COOKING THE BOOKS FOR A YEAR! JUST ANSWER THIS QUESTION How have you been able to reduce costs?

the bone.

22

What’s going on with GST? Is it being allocated correctly?

You need to identify the things you do well and

FREEBIES/THEFT

things where efficiency can be improved. Trim

•

savings in critical business assets. Even before you

Are foods not being paid for by customers, staff, owners?

and consolidate problem areas, and reinvest the start, you need buy-in from your employees.

FRONT OF HOUSE

Here are some of the things I would look at in

•

helping to reduce costs: Email to andrew@cookingthebooks.com.au

•

customers. Your job is to trim the fat not cut into

Has front-of-house been asked to help lower the food cost by upselling high-margin items?

MENU

An area that many chefs overlook is the impact

•

Has the menu been written for the time of

front-of-house can have on food cost percentage.

year?

A food service business with well-trained

•

Are you using seasonal produce? It’s often

front-of-house sales staff will be able to help the

cheaper.

kitchen sell the menu items that have the highest

•

Do your customers like the menu?

margins, therefore minimising overall food cost

•

Does the menu allow for seasonal substitutes?

percentage.

Inspiring Chefs everyday

It’s unREAL! Did you know that in some parts of Asia if a mayonnaise does not contain a certain amount of oil it cannot be called mayonnaise? I believe we should have the same regulations here in Australia and New Zealand!

It’s too easy for low quality mayonnaise brands to use the words “Real” or “Whole” and as a chef, I believe this can be misleading.

Next time you are in your cool room, check the ingredients list on your bucket of mayonnaise.

If you don’t see oil as the primary ingredient then you can almost guarantee that you are paying for water, gums, starches, vinegar and sugar and very little oil and as you know, a real mayonnaise should be made predominantly with oil along with egg and mustard.

Tricks of the TRADE 1. Eliminate the risks!

Scratch mayonnaise tastes great however if you don’t treat it very carefully, it can be a high risk food item.

Why take the risk when HELLMANN’S Real Mayonnaise is just like scratch?

Call me a mayo snob, but I’m passionate about great tasting food. So when I spend a decent amount of money for a burger or sandwich that’s drenched with cheap mayonnaise, I feel like throwing it in the bin!

Regards and eat well!

2. Dressing your salads

Mark Baylis

Creamy dressings work better than

EXECUTIVE CHEF

vinaigrettes in salads as the dressing binds to the leaves whereas vinaigrette sinks to the bottom of your dish so often all you’re left with is a vinegary soup.

For more exciting recipes and ideas visit

WWW.UFS.COM

3 x 1kg

|

Deep Fry or Oven Bake

|

10 servings per pack at 100g each

Tender bite-size pieces of squid, coated in a deliciously crunchy salt & pepper seasoned crumb.

- P E R F EC T A S A B AR SN ACK O R TA PAS OPTION -

- Serving suggestion.

For more information please go to:

www.simplotfoodservice.com.au Trademark used under licence.

27

kit chen conve r sation

HAWKSBERRY D HEALTH SERVICE HOW DID YOU GET STARTED IN THE INDUSTRY?

WHERE HAVE YOU WORKED? I have worked at a number of different outlets;

left) is the pinnacle of quality in my opinion. Since

I began in the industry through joining the Air

Starting my career in the air force I then ended up

their introduction they’ve been a massive success.

Force as a cook, and through many roles and years

in 5-star dining on Hamilton Island - working on

of experience I landed the purchasing officer job at

such a beautiful island

Hawksberry Health Services 13 years ago.

was a definite highlight

WHAT’S YOUR BIGGEST PROFESSIONAL ACHIEVEMENT?

of my career, with the atmosphere, lifestyle and work-life balance all coming together nicely.

Working in the health services industry there are

In the health services

constant time constraints and deadlines.

sector, I have also

Running multiple functions per day and having

worked extensively at

customers, clients and friends leaving satisfied is

Nepean Hospital in

my favourite and biggest professional achievement.

Kingswood.

Having all parts of planning and preparation coming together for a smooth and

Flathead we use in our wraps with fresh salad (see

serving members from both INXS and Dire Straits on more than one occasion

WHAT DO YOU GET UP TO OUTSIDE OF WORK?

WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE FUTURE? I believe Halal certification will have a major impact in the next 5 years due to the

changing cultural climate in Australia. It will become a major factor within the food service industry particularly.

effective service leaves me

I’m a fishing enthusiast and a massive fan of the

overjoyed at the end of a

Brisbane Broncos. Since I started following Rugby

function.

League, there’s never much loyalty between teams,

WHO HAVE BEEN YOUR MOST FAMOUS DINERS?

so I jumped around supporting a number of clubs

Whilst working on Hamilton Island, I served

before Brisbane entered the competition and I

countless celebrities but the highlights would have

stuck with them.

to be serving members from both INXS and Dire

WHAT ARE YOUR FAVOURITE SIMPLOT PRODUCTS?

28

Culinary Select Tortillas and I&J Crispy Battered

Straits on more than one occasion.

Obviously Edgell frozen vegetables have been a

WHERE HAVE YOU EATEN OUT LATELY THAT IMPRESSED YOU?

long-standing staple in our kitchen, but the new

My best dining experience recently would be an

FREAKY FRY UPS

NOM NOM NOM

DISTRICT E purchasing officer

CHRIS BAILEY

DEEP FRIED LEMONADE You’d think the Americans would be limiting their deep-fry madness to solid foods only... Nope, here’s a frozen soda flavoured batter that’s deep-fried and topped with syrup, whipped cream, sugar, and a cherry.

PEANUT BUTTER & JAM SANGA

Indian restaurant in Top Ryde named Mantra – amazing food, I highly

Our hearts are hurting looking at

recommend it to anyone.

this deep fried monstrosity! A peanut

DO YOU HAVE ANY ADVICE FOR UP-AND-COMING CHEFS? My advice for upcoming chefs is to get the basics right from the beginning.

People are always looking for a short-cut to success, there is no easy way, you have to put in the hard yards and get it right from the get-go! You need to be

butter and jelly (jam) sandwich (the bread is a buttery, sugar soaked bun) then thrown in the deep fryer covered in batter and put on a stick.

DEEP FRIED CHEESEBURGER

prepared to work hard but make sure you take pride in your work and do

Hey America, I bet you can’t make a

things correctly and to the best of your ability. Whether your a head chef or

cheeseburger more fattening.

an apprentice this should never change.

Challenge accepted! They’ve made cheeseburgers using Krispy Kreme’s

OUTLET SNAPSHOT TYPE OF FOOD CATERING FOR ALL KINDS OF FOOD, FROM HOSPITAL MEALS, TO CAFÉ STYLE AND FULL SILVER SERVICE GOURMET DINING. COVERS PER WEEK ROUGHLY ABOUT 2000 COVERS PER WEEK – AVERAGING TWO FUNCTIONS PER DAY MONDAY TO FRIDAY. RANGING FROM FINGER FOOD TO SILVER SERVICE DINING. NUMBER OF KITCHEN STAFF 35

signature deep fried, sugary doughnuts as buns.

DEEP FRIED BUTTER Not the most inventive entry in our freaky fry ups - A big stick of full fat butter, battered and deep fried and of course: skewered on a stick. And people call cigarettes death sticks?!!

DEEP FRIED HAM & CHEESE Elvis would love a crack at this beast, not too dissimilar to the king’s favourite snack (the pan fried peanut butter and jelly sandwich) this little gem contains nearly 1000 calories per serving.

29

Happy sharing

This easter

WITH EASTER APPROACHING AND CUSTOMERS’ PREFERENCES HEADING TOWARDS MEALS TO SHARE WITH THEIR FAMILY AND FRIENDS, FOODSERVICE PROFESSIONALS ARE LOOKING FOR WAYS TO INCORPORATE SHARE-PLATE OPTIONS TO SPICE UP THEIR MENUS. WHETHER IT IS A GOOD FRIDAY BRUNCH OR A PROPER EASTER FEAST, TIP TOP FOODSERVICE’S RANGE OF BREADS OFFERS THE PERFECT SOLUTION FOR ANY EASTER SHARING MENU FROM ENTRÉE RIGHT THROUGH TO DESSERT.

3 VARIETIES IN ONE CARTON IDEAL FOR LIMITED FREEZER SPACE PERFECT FOR FUNCTION CATERING

TO PURCHASE CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR

Multig rain

144 PAR-BAKE ROLLS PER CARTON

Brown

IT UP

CONVENIENT

White

MIX

MIXED DINNER ROLLS SELECTION CARTON 9345

Planning your Easter Menu

SHARING PRODUCTS perfect for easter

It’s important to plan ahead – following tradition on Good Friday many diners are looking for a fish meal option. Try mixinig it up with contemporary option such as marinated salmon on Bazaar’s Gourmet Pizza Bases. Pizza is perfect for sharing over the Easter break.

The start of the meal is a perfect time for your customers to break bread together. Consider offering steaming loaves of garlic bread or a modern twist on bruschetta. It’s sure to please Easter crowds, whether it’s for a family, or to cater to a group craving some delicious and healthy finger food.

Australian Garlic Bread 9” Garlic Bread Catering (Foil Wrapped) 5509

Basil and olive Bruschetta with cherry tomatoes INGREDIENTS

METHOD

8 slices of Speedibake Authentic

Brush both sides of bread with olive oil

Ciabatta Loaf

and grill until char marks appear then

2 cloves of garlic, halved

rub with a garlic half.

2 punnets cherry tomatoes, halved

Combine tomatoes, olives, basil, and

20 pitted green olives, halved

olive oil in a small bowl.

Handful of basil leaves 200g Greek Feta Olive oil

Australian Garlic Bread Sub (Twin Pack) 5510

Top bread with tomato mixture, crumble feta on top and add an extra drizzle of oil to serve.

delicious tp top easter buns

Speedibake® Authentic Ciabatta Loaf 9819

Tip Top Hot Cross Buns come in two varieties – • Traditional – which is filled with juicy sultanas and mixed spice Speedibake® Classic Mixed Dinner Roll Selection 9345

• Cafe – a premium style bun with a richer indulgent recipe.

Order today for Easter!

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

Speedibake® Bazaar 12” Pizza Bases 8960

Frozen Sliced Bread Range White Sliced Wholemeal Sliced Multigrain Sliced Super Thick White Sliced Super Thick Raisin Sliced Traditional English Muffins

TO PURCHASE CONTACT YOUR LOCAL FOODSERVICE DISTRIBUTOR

4 Months shelf life Always on hand Reduces waste Available nationally HACCP certified

Po tato Ge ms Carton Inner

6 x 2kg Preparation Methods

Deep fry / Pan fry Oven bake

Po tato Ros t i

- More tha

just

Carton Inner

4 x 2kg Preparation Methods

Deep fry / Pan fry Oven bake

O va l H a s h brow ns Carton Inner

6 x 2kg Preparation Methods

Deep fry / Pan fry Oven bake

M i n i H a sh brow n

Tr i a ngl e s Carton Inner

6 x 2kg Preparation Methods

Deep fry / Pan fry Oven bake Se rv i ng sug g e s t ion on ly.

* Tr a dem a rk u se d u nder l ic enc e.

Rus t ic Cu t Po tato Carton Inner

6 x 2kg Preparation Methods

Deep fry Oven bake

a n-

chips!

S ou r Cr e a m & Ch i v e s

We d g e s

Carton Inner

6 x 2kg Preparation Methods

Deep fry Oven bake

Spic y Bat t e r e d We d g e s Carton Inner

6 x 2kg Preparation Methods

Deep fry Oven bake

Tr i a ngl e H a sh brow ns

Supa Crunch Bat t e r e d

We d g e s

Carton Inner

6 x 2kg

Carton Inner

6 x 2kg

Preparation Methods

Deep fry / Pan fry Oven bake

Preparation Methods

Deep fry Oven bake

34

35

food t rend s

2014

author

CAROLINE WESTMORE

2014 – HERE ALREADY! AS WE RACE AHEAD INTO ANOTHER YEAR I WANT TO SHARE SOME OF THE TRENDS I HAVE BEEN HEARING ABOUT AROUND THE TRAPS… PORTUGUESE Move over Spain… well next door anyway. The hottest chefs and flavours are coming from Portugal in 2014. With its amazing proximity to both Europe and Africa, and its roots in travel as the conquerors of the old world, think peri peri, black pepper and good olive oil. The origins of creole (Portuguese Criolu) can be traced back to these flavours so spice up this year!

MODERATE PORTIONS Let’s face it Nouvelle Cuisine was minimalistic overkill, and any parma in a country pub is enough for a family of five. This year is about quality. Smaller meals, with better ingredients – lighter on the protein and heavy carb portions with more balance in greens and veg. It makes sense too - so you can leave room for dessert!

MYANMAR 2012 Vietnam, 2013 Cambodia ...2014 is all about Myanmar (Burma). In an effort to find the untouched, we are moving up the map, so whether it be trekking, touring or just chilling, get on board for this year’s hottest destination.

CHILLI OBSESSIONS According to the McCormick flavour forecast for 2014, the world will be craving heat, so brush up on your habanero vs chipotles, bird’s eyes and banana chillis.

BRAZILIAN Brazil (like Portugal) will also make a splash, with its mix of European, Asian, African and Amazonian flavours. World Cup soccer goes hand in hand with chimichurri salsas and churrasco flame grilled skewers, so get set for the year ahead!

36

EASY

1. Cilantro is the word Americans use for which herb?

5. Which common salad is named after a famous New York City hotel?

2. A cleaver knife is primarily used for chopping through...?

3. Sage is mostly used to compliment which meat?

6. What is Quinoa a type of?

7. Which spices make up Chinese five spice powder?

4. Which ingredient is included if a dish is cooked ‘Florentine’?

HARD

8. From what family does the pineapple belong?

12. Which vegetable comes in Jerusalem and Globe varieties?

9. Which vegetables can be cooked ‘parmentier’ style?

10. What are the 3 safe methods of heat transfer?

11. The cooking method known as poêler combines

13. A sardine isn’t a type of fish, merely the name given to small fish contained within a can; what type of fish is a sardine?

14. If a food is ‘chiffonade’ it is...?

which 2 common cooking methods?

QUIZ ANSWERS 8.Berry Family 9.Potatoes 10.Conduction, Convection and Radiation 11.Roasting & Braising 12.Artichokes 13. Pilchard (Herring) 14.Finely Shredded 1.Coriander 2.Bones 3.Pork 4.Spinach 5.Waldorf Salad 6.Grain (Goosefoot family) 7.Peppercorns, Star anise, Cloves, Cinnamon, Fennel

37