ISSUE 53 APRIL 2014
FOODSERVICE
Dairy for Today’s Professionals
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FOODSERVICE
Dairy for Today’s Professionals
2 NUTRITION NEWS: EGG ‘EM ON 6 KITCHEN CONVERSATION: SWEETLIPS 8 FOOD SAFETY: TEA TOWEL ALTERNATIVES
26 COOKING THE BOOKS: ORDERING AND LOW FOOD COSTS 31 DESTINATION: PARIS 34 KITCHEN CONVERSATION: CLUB HELENSVALE
13 HOW TO RECRUIT THE RIGHT PERSON
38 KITCHEN CAPERS
16 HOW TO GET THE MOST FROM YOUR DEEP FRYER
40 COMPUTER CREATES WEIRD NEW RECIPES
22 THE WIDE WORLD OF EASTER
41 THE GREAT CULINARY SUPER QUIZ
1300 803 348
03 9588 4498
food4thought @simplot.com.au
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1
nut r ition n e ws
EGG ‘EM ON
EGGS ARE A TRULY WONDERFUL FOOD; NUTRITIOUS, ECONOMICAL AND VERSATILE. THEIR EASE OF USE AND LOW COST IS SOMETHING WE ALL SEEM TO KNOW TOO WELL, UNFORTUNATELY THEIR NUTRITIONAL BENEFITS ARE OFTEN OVERLOOKED. author
SAMANTHA THOMAS
So, let’s look at why eggs are good for us and why
the body[1]. This makes eggs an excellent protein
their regular consumption is encouraged. What is it
alternative for ovo-vegetarians as the protein content
about eggs that make them good for us?
of plant-based foods is often low and hard to digest.
An excellent source of nutrition for people over the age of one and, importantly, ovo-vegetarians
FAT
(vegetarians who eat eggs). Eggs are relatively low in
Fat has been cited by many individuals as a barrier
kilojoules, high in protein, and a source of over 11
to egg consumption[2]. This needn’t be the case.
vitamins and minerals, and omega-3 fatty acids.
Yes, eggs are moderately high in fat, but if they’re
PROTEIN The protein contained in eggs is not only high in
consumed in recommended quantities as part of a varied and balanced diet, then they’re generally not a concern for most people. Why? Because: •
In the context of the whole diet eggs are likely
•
The majority of fat contained in eggs is the
•
Eggs provide a wide range of other important
terms of quantity, but also quality; eggs are
to contribute very little to overall fat intake;
high in protein, they contain approximately 12g of protein per
nutrients, including omega-3 fatty acids.
serve (2 large eggs),
Omega-3 fatty acids have many important
and have “the highest
functions in the body, including protecting against
nutritional quality
inflammation and heart disease, and supporting
protein” of any food
normal growth and development in children.
source with all 9
While omega-3 fatty acids occur naturally in eggs,
essential amino acids
omega-3 enriched eggs, which contain up to five
(that cannot be
times more omega-3 fatty acids than standard eggs
produced by the body) in amounts close to our requirements[1]. The protein quality of eggs doesn’t end there. Greater than 95% of egg protein is highly digestible, meaning that it can be
2
‘good’ unsaturated type; and
are also available[3] and are a good option for ovo-vegetarians, or individuals who don’t eat a lot of fish and need alternative food sources to help meet their omega-3 requirements.
CHOLESTEROL
easily broken down in the stomach, and as a result
For some time it was recommended that individu-
is more likely to be efficiently absorbed and used by
als limit their egg consumption because they
naturally contain cholesterol. It was believed that cholesterol in foods increased blood cholesterol
on the environment and soil in which the plants are grown.
levels and therefore the risk of coronary heart
The regular consumption of eggs is therefore
disease. However, recommendations have changed
encouraged to help ovo-vegetarians meet their
in light of new scientific evidence. We now know
recommended daily intake of these nutrients and
two very important things;
reduce their risk of deficiency.
1. saturated and trans fats are more likely to increase blood cholesterol than dietary cholesterol; and 2. for most people, there isn’t an association
HOW MANY EGGS SHOULD WE CONSUME? Currently, health authorities recommend
between egg intake and risk of coronary heart
consuming up to 6 eggs per week, as part of a
disease and stroke when eggs are consumed in
varied and balanced diet that is consistent with
the recommended quantity as part of a varied
Australian Dietary Guidelines and includes:
and balanced diet[4, 5].
grains and cereals (mostly wholegrain), fruit,
It’s important to note that individuals differ in the
vegetables, reduced fat dairy, lean meats,
amount of dietary cholesterol they can consume
poultry, fish, nuts, seeds, legumes/beans and
before they experience an increase in blood
unsaturated fats[4, 5, 6].
cholesterol. If you suffer from heart disease or
Ideally, eggs should be boiled, poached,
diabetes, have had a stroke, or have a family history
baked or scrambled using reduced fat, low
of any of these conditions, it’s best to consult with
fat or skim milk. Importantly, this recommenda-
your doctor or APD regarding your lifestyle, diet
tion does apply to all Australians, including people
and cholesterol consumption.
with diabetes and metabolic syndrome, but only if
VITAMINS AND MINERALS
they’re following a healthy balanced diet low in saturated fat[5]. As mentioned previously, it’s advised to consult
BREAKFAST
Eggs are a natural source of a diverse range of
your doctor or APD to assess your overall diet and
vitamins and minerals, including vitamin A, B6,
blood cholesterol if you’re at risk, or currently suffer
B12, D, selenium, folate, iodine and iron. These
from either of these conditions.
corn served with wholegrain bread. Sourdough bread topped with smashed
Worryingly, some of these nutrients (vitamin B12,
HOW CAN WE REGULARLY INCORPORATE EGGS INTO OUR DIET?
iron, selenium and iodine) can be consumed in
One of the best things about eggs is that they can
insufficient quantities in vegetarian diets that are
be enjoyed at any meal of the day. Breakfast, lunch
not carefully planned. This is because:
or dinner, they’re delicious! Baked, poached or
•
Vitamin B12 is found almost exclusively in
scrambled and served on wholegrain bread,
animal-based foods;
hard-boiled and tossed in a salad, or curried and
Iron from plant-based foods isn’t as efficiently
added to a wholegrain sandwich, they’re a
absorbed as iron found in animal sources;
nutritious, inexpensive addition to any meal.
Selenium is mainly found in seafood, poultry
They also only take minutes to cook and are an
and eggs in the Australian diet, and its content
easy go to when you’re strapped for ideas or simply
in plant-based foods is highly dependent on
can’t be bothered preparing a more elaborate meal.
the environment and soil in which the plants
To the right are just a few ideas for ways you can
are grown; and
enjoy eggs at breakfast, lunch and dinner.
nutrients are very important as they support a wide range of vital bodily processes (eg. the normal functioning of the brain and nervous system, and the transportation of oxygen in the blood).
• •
•
Iodine is predominantly found in seafood, and like selenium, in plant-based foods is reliant
Baked eggs with mushroom, tomato, onion and
avocado, mushroom and poached eggs.
LUNCH
Curried egg, lettuce and fat-reduced mayonnaise sandwich on wholegrain bread. Egg salad made with boiled egg, a mix of salad vegetables and a dressing of your choice.
DINNER
Lentil and vegetable frittata served with a side salad and tomato salsa. Tomato, capsicum, spinach and red onion omelette on sourdough bread.
REFERENCES 1 2 3 4 5
Egg Nutrition Council. Melb, VIC: Egg Nutrition Council; c2012. Eggs and Protein; 2013 Apr [cited 2014 Jan 15]; [about 2 screens]. Available from: http://www.enc.org.au/position-statements/eggs-and-protein/ Egg Nutrition Council. Melb, VIC: Egg Nutrition Council; c2012. Eggs and Fat; 2013 Mar [cited 2014 Jan 15]; [about 2 screens]. Available from: http://www.enc.org.au/position-statements/eggs-and-fat/ Egg Nutrition Council. Melb, VIC: Egg Nutrition Council; c2012. Eggs and omega-3s; 2013 Mar [cited 2014 Jan 15]; [about 2 screens]. Available from: http://www.enc.org.au/position-statements/eggs-and-omega-3s/ Egg Nutrition Council. Melb, VIC: Egg Nutrition Council; c2012. How many eggs?; 2013 Apr [cited 2014 Jan 15]; [about 2 screens]. Available from: http://www.enc.org.au/position-statements/how-many-eggs/ Heart Foundation. Melb, VIC: Heart Foundation; c2013. Egg, Legume, pulses, nuts & seeds; 2013 [cited 2013 Jan 15]; [about 3 screens]. Available from: http://www.heartfoundation.org.au/healthy-eating/food-and-nutrition-facts/Pages/egg-legumes-pulses-nuts-seeds.aspx 6 National Health and Medical Research Council. Can, ACT: National Health and Medical Research Council; C2013. Australian Dietary Guidelines; 2013 Feb [cited 2014 Jan 16]; [about 226 screens]. Available from: http://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf This article is for the general interest of readers. Please consult your Accredited Practising Dietitian or doctor for advice on your personal dietary requirements.
3
NE W
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Gluten Free Italian Bites 4 slices Bürgen® Gluten Free 2 Tbs pesto 2 Tbs ricotta
New Gluten Free Bread Delivers Foodservice professionals face continual pressures these days to cater for
½ red capiscum, grilled ¼ eggplant, grilled 1 Tbs pine nuts Salt & Pepper
changing customer taste and dietary requirements. One of the biggest dietary trends over recent years has been the growth in customers seeking ‘gluten free’
Cut rounds of Burgen Gluten
menu alternatives. Such has been the rise in gluten free dining, that a growing
Free bread using a 5-6cm cookie
number of Australians consume gluten free products.
cutter. Spread a little pesto on each adding a small dollop of ricotta.
With so many delicious traditional and artisan breads on the market, gluten free diners have been short changed in the taste department. Meeting the demand for gluten free products of outstanding taste and softness, Tip Top Foodservice has developed gluten free bread that is packed with flavour and helps foodservice businesses to cater to the growing gluten free market. The new Burgen Gluten Free Bread adds to the range of Burgen health breads that diners have enjoyed for years and compromises none of the flavour.
With storage in the freezer for four months, the new Burgen Gluten Free White bread can be thawed quickly as needed, meaning minimal impact on preparation time. This enables foodservice professionals from outlets big and small to keep enough bread on hand to meet demand. Perfect for when you want to whip up something like these delicious Gluten Free Italian Bites.
Place a thin slice of char-grilled red capsicum, a wedge of grilled eggplant and a few toasted pine nuts on top. Season with salt and freshly ground black pepper.
Available from Tip Top Foodservice 1800 086 926 tiptop-foodservice.com.au
SWEETLIPS BEGAN IN DECEMBER 1995 WITH THE PURCHASE OF AN OLD, 1950’S-STYLE FISH AND CHIP SHOP ON OXFORD STREET IN LEEDERVILLE, PERTH. SPECIALISING IN FRESH SEAFOOD, SWEETLIPS ALSO SELLS TRADITIONAL FISH AND CHIPS. WITH 3 STORES ACROSS SOUTH WEST W.A., SWEETLIPS HAS CONTINUED TO WIN NUMEROUS AWARDS ACROSS ALL OUTLETS AND IS WIDELY REGARDED AS ONE OF W.A.’S BEST FISH AND CHIP OUTLETS.
1st
Place
kit chen conve r sation s
SWEETLIPS HOW DID YOU GET STARTED IN THE INDUSTRY?
both the shop and the local area commercially.
carry. I like simple, good quality authentic Asian food, and I’m not fussed about any of the
I worked in the seafood industry while I was
WHAT CHIPS ARE YOU STOCKING?
studying accounting and finance at uni. I then
We use Edgell Choice 10x13mm Chips. and love
worked for 5 years in a management position at
them for the yield capacity, they hold their crunch,
another seafood organisation in Perth, but I
and are an overall consistent product. Edgell is a
ANY FAMOUS CUSTOMERS AT SWEETLIPS?
always had the desire to go into business for
known brand for me; having grown up in
We get the West Coast Eagles AFL players in
trimmings in the restaurant itself.
myself. My parents lived
Australia, eating Chiko
quite regularly. We also cooked fish and chips for
in West Leederville at
Rolls and chips − the
Matchbox 20 last time they were touring
the time. I would sit
Edgell brand stands
Australia. We also get many "Perthonalities" in
across the road from
true for me.
the media and hospitality industry come in on a
the fish and chip shop that stood in Leederville and dream of running it one day. It was an old 1950’s-style shop with
WHERE HAVE YOU BEEN OUT TO EAT LATELY?
regular basis.
WHAT IS YOUR BIGGEST PERSONAL ACHIEVEMENT? Surviving in business for 18 years. In the first 2 or
heaps of charm. I went to chat to the owner about
I’m a real stickler for Asian food. It’s really the food
3 years of owning Sweetlips there were cash flow
the shop, and it just so happened that he had just
that gets me going, rather than the dining
problems and issues getting my margins right, and
put it on the market. It was perfect timing for
experience itself. I’m much more likely to drop into
a whole host of different things to consider. It
both of us; he wanted out, and I wanted in.
a restaurant that looks like it could be out of Bali
became clear to me that if I continued the way I
Leederville was a growing hub of coffee shops
or Singapore, and have an authentic Asian meal,
was, I would end up going out of business. I learnt
and restaurants, I could see huge potential in
without any of the pizazz that fancy restaurants
from this scare and made sure I changed a few
6
VICTORIAN PRODUCE SET FOR WORLDLY STARDOM Seven top chefs from Malaysia, who prepare more than 10,000 premium meals a day, are set to visit the Gippsland region of Victoria looking for new supplies of top-quality ingredients, with a meet-and-greet lunch organised by Agribusiness Gippsland. The tour will include the executive chefs of the Kuala Lumpur Convention Centre, the Sheraton Imperial, Hilton’s Double Tree and the Best Western Kuala Lumpur as well as several restaurant chains. Gippsland food producers keen to showcase their specialities owner
MICHAEL WALDOCK
will have a chance to meet the chefs face-to-face at a top-level lunch at Wild Dog Winery in Warragul on Saturday 8 March 2014. The eight-course degustation lunch will feature prime Gippsland offerings in beef, seafood, game, fruits and cheese, matched with premium wines. “This is a tax-deductible export sales opportunity, and includes a free trade stand space,” said Paul Ford, Chairman of
things around the business. Turning those processes around to then create
Agribusiness Gippsland, which is organising the lunch with support
formulas that I still use today in business to make sure I stay on track. We
from ANZ Bank. “Small producers are particularly favoured by this
now have some very good systems in place, and have moved successfully
type of event,” Mr Ford said. “You don’t have to yell to be heard.
forward with the Sweetlips business.
And you don’t have to have a massive output to impress. In fact,
WHAT’S YOUR FUNNIEST WORK STORY?
these chefs are here to discover exquisite and rare offerings,” he said. Agribusiness Gippsland was selected to participate in 2013 in the Victorian State Government ministerial trade missions to the
A customer came in one Saturday morning and wanted to buy some fish. He
ASEAN nations and to China. “The rising Asian middle class is a
ended up buying a whole fish and some fillets, and then proceeded to rub
marketplace of growing sophistication,” Mr Ford said. “They
the whole fish on his shirt while he was standing in the shop. He told me the
appreciate quality and will pay handsomely for it,” he said.
story of how he’d been on a dirty weekend down south with his mistress,
Mr Ford said a visit to the city Super Food Hall in Shanghai
and had told his wife he’d gone fishing with the boys for the weekend. So he
showed that Australian beef retailed at A$100 per kilogram, 250g of
started rubbing the fish all over his shirt to hide his mistress’s perfume,
Bega Cheese at A$40 per kilogram, and Murray Goulburn UHT
hoping he would come home smelling like he’d been away fishing for the
milk at $7 per litre. The meal at Warragul will cost attendees $100
weekend. He took his fillets of fish home as his weekend catch!
and includes wine and GST. There will be floor space allocated for
WHAT TRENDS WILL IMPACT THE INDUSTRY IN THE NEXT 5 YEARS?
trade stands. “If you are a small food producer, this is an opportunity out of the box,” Mr Ford said. “You get a captive, select audience and an unparalleled networking opportunity not only
Supply and demand of seafood and the ongoing sourcing of fish is a
among the visiting chefs but also among the gourmet diners
challenge which is being addressed at the moment, but as the population
attending the lunch. And it’s all drawn together with an exceptional
grows and other international markets open up for our WA market, it may
meal with stunning Gippsland wines,” he said.
be a bit of a squeeze for the domestic market to compete.
Other sponsors of the event include Radfords Meats and Maffra Cheese Company.
7
look at where reusable cloths are used and make sure that they can’t cross contaminate food safet y
TEA TOWEL ATERNATIVES author
GAVIN BUCKETT
food contact still only be used once. The colours I recommend are:
GREEN BLUE
In Issue 52 I discussed the potential hazards of using tea towels (or other cloths) in a kitchen or As a chef, I understand the practicality of tea towels and the fact that if you removed them
•
BROWN RED
•
There are rubber mats that can be placed under chopping boards, that can be rewashed
Coffee machine cleaning
need to be done. So, I’d like to continue that
slipping, or on food products to prevent drying (i.e. herbs and lettuce);
Food contact surface cleaning
YELLOW
completely, the tasks they’re used for would still
The same paper towel can be used under chopping boards to prevent them from
Covering food
Non-food contact surface cleaning
food service environment.
disintegrating;
over and over again through the dishwasher; •
Some of the newer large ovens (and blast chillers) have removable handles for trolleys that do not get hot, as they are not left in the
Toilets and bathrooms
unit; Whatever you choose to do, you need to look at
discussion now by running through a variety of alternatives that you can use, that significantly
Other options for tea towels and cloths, is to
where reusable cloths and towels are used, and
reduce the likelihood of cross contamination.
totally remove them all together and replace with
make sure that they cannot cross contaminate. To
The most common control system that food
safer alternatives including:
help our clients and readers of F4T we have
businesses can use is to colour code their cloths or
•
Using one of the multiple varieties of oven
recently prepared a poster with suggested colours
towels. Most people see colours that are blue and
mitts or gloves that aren’t impervious and can
to use, so if you would like a PDF copy of the
green as being safe, and colours that are red or
be cleaned and sanitised in the dishwasher at
poster to print, please email Samantha in our office
the end of the night (or after each service);
at admin@GourmetGuardian.com.au
yellow as indicating hazards, danger or that you need to take caution.
•
Some excellent single use, durable paper
Therefore, I suggest these colours should follow
products that can be used as cloths (i.e. ROAR
through into our kitchens. Make sure that if you
towels have horizontal and vertical netting to
are to use colours that the cloths being used for
provide strength, and prevent paper
8
Until next time,
EAT WELL. EAT SAFE!
Dairy for today’s Professionals
DAIRY PLANET From our farms to you
Club Perfect for Pizza Professionals Club Perfect has been established to publicly support and recognise Australia’s independent pizza makers – artisans who use techniques, recipes and products steeped in tradition. Membership is free and provides access to exclusive content provided by our stable of Club Perfect ambassadors. All award winning pizza chefs in their own right, share the secrets of their success with you, the Club Perfect member.
Once out of the oven, Simon added salsa made from strawberries, mango, red onion, chilli and coriander, topped with local Mooloolaba tuna (just seared, raw on the inside), wasabi aoli and pickled ginger.
Secrets of Success Simon Best, owner of Augello’s restaurant at Mooloolaba on the Queensland Sunshine Coast, is a true champion pizza maker - he’s had back-to-back success, having notched up two consecutive wins of the Global Pizza & Pasta Challenge!
“It was totally left field - but I knew I had to do something like that to win for a second time,” Simon explains. “All those flavours create an explosion in the mouth. I tasted these particular ingredients in a sushi roll on the west coast of Canada and it took me about two years to work out how I could put them into a pizza. It was just trial and error, working with Augello’s other chefs - that’s how we came up with it.” To read the full article or more informative content on Club Perfect, visit clubperfect.com.au
For the inaugural 2010 challenge, Simon’s award-winning pizza consisted of home-made salsa verde over a parmesan and dill-infused pizza base, topped with baby spinach, hot smoked salmon and salmon caviar drizzled with caper and lemon mayonnaise. And in 2012, Simon repeated his success with an even more exotic creation - which he describes as a “sushi roll on a pizza”!
“ I created a nori roll style pizza base by blending black and white sesame seeds and putting that through the dough, smashed some avocado on top, then added seasoning and Perfect Italiano Mozzarella.” Simon Best, Augello’s Restaurant
C
H E F S’
ADVENZURE T O U R
Club Perfect website’s new look
hURRY! ENTRIES CLOSING SOON Go to fonterrafoodservice.com.au for more information Congratulations to Melinda Tuddenham our first weekly winner of the Chef’s AdveNZure Tour. Promotion closes 30/3/14. Authorised under Permit Numbers - VIC 13/3119, NSW LTPS/13/10383, SA T13/2426 & ACT TP 13/04769
The RACV Work Experience Program
Ben Fulton - winner of the RACV work experience program.
Rory was the winner of the Toby Hocking in 2013.
Program 1
Program 2
Secondary Work Experience Program
Toby Hocking Memorial Dinner
35 - 40 students are accepted for a week of kitchen work experience and given training in all 3 kitchen areas including fine dining, bistro and pastry operations. Each student is rated on their attitude, enthusiasm, punctuality and suitability for a career as a chef. At the completion of the school year all students, teachers and parents are invited to a cocktail party at the RACV City Club where the most outstanding student is awarded a position in our kitchens the following year. The RACV work experience program has been a highly successful program, fully supported by RACV senior management. The quality of students has been very high. Last year we placed students from the program with employers that were seeking keen apprentices; MCG, Sofitel and RACV Country Club. We see this program as investing in the community, young chefs and assisting the hospitality trade.
Each year RACV apprentices from all Clubs and resorts come together to cook and coordinate a memorial dinner for Toby Hocking, a former RACV Club apprentice who passed away in a motor cycle accident while on the way to work. The most outstanding apprentice for the year is given an award and trophy.
Rory Greenwood McNeair Rory started his apprenticeship with RACV City Club in February 2011. He was a participant in the clubs secondary school work experience program and was awarded a role in the kitchens due to his fantastic work ethic. After beginning his apprenticeship in the bistro kitchen he moved to the club’s premier dining kitchen. He has a great eye for detail, fantastic work ethic and is an excellent young chef who is always looking to learn and improve his cooking skills. He coordinated the 2013 annual apprentice and trainee dinner, where he was required to write the entire themed menu, coordinate ordering, costing and run the event as the head chef. He excelled in this role and served some of the highest quality dishes we have seen for an apprentice dinner. Rory is a shining example of proving that a good attitude is a young chef’s best asset.
His key achievements 2013 - Fonterra Proud to be a Chef - Finalist
Proudly sponsors the RACV Work Experience Programs
2013 - LTB Award For Excellence - Bronze medals 2013-Thierry Marx Career development award - Finalist 2013 - Winner of the RACV Clubs and resorts Apprentice of the year 2013 - Assisted Mark Normoyle at the Angliss Greats program
Fonterra Proud to be a Chef 2014 Annual Winners
Our 2014 Proud to be a Chef finalists.
Fonterra is proud to announce the winners of the 15th annual Fonterra Proud to be a Chef program. Ashlee Carter from Margaret River, Western Australia, was awarded first place in the program, receiving the major prize of an international culinary paid placement, tailored to her personal aspirations as a chef. Ashlee, who studies at the South West Institute of Technology and works at Voyager Estate in Margaret River, said she was overwhelmed to be awarded such an incredible opportunity. She’s looking forward to showing the world what Australian, and more specifically Western Australian, apprentice chefs have to offer the culinary industry.
Fonterra Proud to be a Chef coordinator Carolyn Plummer said that the standard of the finalists in the 2014 competition was incredibly high, with all the apprentice chefs showing outstanding enthusiasm, originality and creativity.
John Agzarian from the Radisson Blu Hotel in Sydney, New South Wales won second place and Michelle Bonetti from Print Hall in Perth, Western Australia was awarded third place.
“ Fonterra is proud to support passionate and committed Australian chefs, and through this program we hope we can contribute to growing their education and their careers, as well as encourage them to continue with their culinary passion.”
32 finalists from across Australia took part in three days of master classes in Melbourne, providing them the once in a lifetime opportunity to learn, develop new skills, network and be mentored by some of Australia’s top chefs. Experiences included;
Fonterra also praised the strong support the program receives from the industry, citing the continued involvement of the William Angliss Institute as well as past finalists such as George Calombaris and Matthew Macartney.
- Darren Purchese / Kylie Millar: Patisserie Master Class
Applications for the 2015 Fonterra Proud to be a Chef program will open in September 2014. Updates will be posted throughout the year at:
Winner Ashlee Carter
- Matthew Macartney / Jake Nicolson: Savoury Master Class - Queen Victoria Market ‘Professionals’ Tour - Visit to the Yarra Valley - Dairy Master Class - Dining at some of Melbourne’s finest restaurants such as Gazi, Chateau Yering & Circa at The Prince.
www.fonterrafoodservices.com.au
Proud to be a Chef
of Star Kitchen
the
With over 125 years experience in making the finest quality butter, you can trust in the Western Star range to deliver a 5 star performance in the kitchen every time.
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 Carolanne Brennan Casey Liplyn Chris Ghosn
tasmania Darren Moore
0428 006 909
aUstraLian capitaL tErritory Casey Liplyn 0400 460 915
0407 450 352 0400 460 915 0417 039 783
QUEEnsLanD Adam Lyall Ted Boxall Mel Van Wyk
0409 376 984 0418 742 396 0407 031 504
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0409 018 250
HOW TO RECRUIT THE RIGHT PERSON BEING ABLE TO ATTRACT THE RIGHT CANDIDATE IN A SELECTION PROCESS IS CRITICAL AND IT’S AMAZING HOW MANY PEOPLE GET IT WRONG. THIS MAY SEEM OBVIOUS BUT THERE ARE TWO KEY PARTS TO YOU BEING ABLE TO SELECT THE RIGHT PERSON.
author
WENDY MEAD
The first is being clear on exactly what type of
values and ethos you want in your business and in
their poor effort and results. Experience says it
person you want, what skills and experience are
your people.
won’t get better after you hire them.
you after? What personality type do you want?
The second part of the process is making sure you
The other key to hiring the right person is after
Will the person fit in and work well with
select the right person. You advertise the role and
you have reviewed the resume and before you do
everybody else? Are you clear about the job you are
you get lots of resumes. The first thing to consider
the interview see what you can find out about the
recruiting for? Do you know what the proper
is that most resumes are an embellishment of the
individual via social media and on other websites.
remuneration level is for the job? Will you offer a
truth. Every person will as a minimum put
You can use the information as talking points for
bit more for the right person and would you know
themselves in a positive light and will push the
the interview. It’s also reasonable to expect the
the right person if he or she was standing in front
edges of exactly what they did and what they are or
candidate to have done the same about you and
of you?
were responsible for. A good number will down
your business.
The second is being able to work through all of the
right lie. Be suspicious or ready to challenge what
Finally it is so important that you plan a reference
resumes, the interviews and reference checks and
is in every resume. The interview process will also
checking process. Who has the candidate
be confident that you have found that right person
provide additional insights and help you weed out
nominated as referees? Are there any notable
and you have been able to separate the wheat from
the people who are clearly unsuitable, but be
absences from a particular employer? Are the
chafe.
mindful that many people sound good in an
nominated referees previous managers or just work
Let’s start at the beginning, do you really know
interview and it is no guarantee that they can do
colleagues? Make sure that the candidate gives you
what you need? You should critically evaluate your
the job. Treat the interview as an indicator only.
the green light to approach anyone that you think
existing resources and be clear what your need is
This leads us to crux of the problem, how to sort
will help you make the right decision regardless of
going forward. What is the gap? This will enable
the talent from the non-talent? There are two ways,
whether the candidate has nominated the
you to define the role in functional terms, i.e.
first is to test them. You need to assign them tasks
individual or not. If a candidate has a problem
being able to identify tasks, responsibilities and
that are challenging and difficult. The tasks need
with this, then the warning bell should be ringing
skills. However it is important to go one step
to reflect the type of work they would do if hired.
loud and clear.
further and consider what would someone who is
The talented candidates will engage in the
doing the job well, look like, how would they fit in
challenge excitedly and enjoy it while the less
with the rest of the team? You need to consider
motivated and talented people will struggle and
your organisational culture and be clear as to the
take a half-hearted approach and find excuses for
13
a sk ge of f the che f
6 TRICKS TO IMPROVE YOUR FRIED FOODS AND EXTEND THE LIFE OF YOUR OIL
BASKET LOADING DON’T FILL OVER FRYER
DON’T OVERFILL
Don’t fill baskets over fryer as ice and
will result in undercooking, uneven
chaff will fall in contaminating the oil.
cooking or clumping.
DEDICATED LOADING STATION It’s best to keep the area next to your deep fryer as a dedicated loading station for filling your baskets.
IDEAL LOAD QUANTITY Load baskets to a little over half full. This generally works out to be around 800g to 1kg of chips.
16
Avoid overfilling your baskets. This
author
GEOFF MEADE
MANAGING TEMPERATURE OIL LEVEL
CALIBRATE
Check the oil level
Regularly check the oil
marker and ensure your
temperature with
oil is at the correct level.
temperature probe. The
Low oil levels will result
temperature setting on
in burning, undercook-
fryers are often
ing and clumping of
inaccurate and will get
products.
worse over time as the mechanism wears out.
0 min BASKET LOWERED INTO OIL
1min
2min
3 min BASKET LIFTED FROM OIL
180°C
OIL TEMPERATURE RECOVERY Lower one basket into the oil at a time. When you lower a basket it causes the temperature of
170°C
the oil to drop temporarily. It’s best to wait for about 2 minutes for the oil to recover before dropping the second basket.
160°C
USING A TIMER
ENSURE ITEMS ARE COOKED Cook to the recommended time and temperature as specified on the products packaging and check with a temperature probe to ensure product is cooked throughly.
WHY YOU SHOULD USE A TIMER We highly recommend using timers. Cooking by eye is highly unreliable, especially when your oil gets older as it makes product
VARYING COOK TIMES
look darker in a shorter time.
Avoid cooking products with different cook times in the same
Timers deliver consistant result while allowing you to focus on
basket as it will result in some products being undercooked while
getting other things done.
others will be over- cooked.
17
SHAKE AND DRAIN SHAKE
DRAIN
Shake baskets
Once cooked allow
regularly throughout
to drain for around
the cooking process.
20 seconds, tilting
This allows the items
baskets to help
to cook more evenly
them drain any
and prevents them
excess oil.
from clumping together.
OIL LOSS
SEASON
Without sufficient
Empty basket into
draining you could be
a large bowl and
loosing almost 25ml
season. Make sure
of oil with each
you keep it clear of
basket. That works
the fryer to prevent
out to be 1 litre of oil
seasoning from
lost from only 40
contaminating the
cooks.
oil.
OIL DECOMPOSITION OXIDATION Oxidation is the break down of the oil that results in the oil becoming rancid.
POLYMERISATION A result of oxidation, polymerisation causes a gummy residue to form on the oil.
CONTAMINATION
HYDROLYSIS
This is the build up of food
Hydrolysis is caused by water, ice or other moisture
particles and other detritus in
contaminating the oil.
the oil. It’s good to skim your oil every 30 minutes or every 10 to 15 fries depending on the type of product being cooked (crumbed
18
THERMAL DECOMPOSITION
items will leave more particles
The rapid breakdown of the oil due to excessive high
than chips for example).
temperatures.
FINISHING UP FOR THE DAY TURN OFF
FILTER
It’s best to turn your
Once the oil has
fryer off at the pilot
cooled down, filter
light instead of
your oil at least
turning down the
once a day using
temperature dial. This
filter paper.
will help you keep your temperature calibrated more easily.
COVER Keep the fryer covered to avoid dust or other airbourne debris from falling into the oil while it’s not in use.
OTHER STUFF
FILTER AIDS
OIL TEST STRIPS
SEDIMENT BASKET
Powders such as Magnesol XL,
Lets you know when to change your fryer
This basket permanently in the bottom
diatomaceous earth and kaolin can be
oil and eliminates the guess work. Makes
of the fryer and can be lifted out and
used to better filter and can extend the
it easy for you to use oil for as long as
rinsed of as a quicker way to remove the
life of your oil to being almost twice as
possible without.
bulk of the crumbs and contamination
long.
from your oil.
19
INGREDIENT FEATURE...CONTINENTALS
CHARCUTERIE AND WINE,
they just make sense
Wine is the perfect partner to the charcuterie staples in the Don KRC Foodservice range- Salami, Kabana, Prosciutto and Kransky. Next time you’re planning a grazing menu, consider these wines to make the meat flavours stand out: MEDIUM-BODIED WINE SUCH AS BARBERA Generous acidity will cut through the fatty richness of Salami and Kransky without dominating the rich flavours of the meat. DRY, SAVOURY ROSÉ Rosé has just enough body to hold up the smoky flavours of Don Prosciutto, Salami and Kransky but finishes crisp, zippy and clean. DRY SHERRY Often overlooked, Sherry holds up against a barrage of strong flavours and cuts through fattiness with ease. Think fino and manzanilla with Don Cheese Kransky and Kabana.
INGREDIENT FEATURE...CONTINENTALS
HOT SALAMI
CAPRESE ingredients (serves 4 - 6) 300g Don Hungarian Hot Salami ¼ of a 500g punnet heirloom tomatoes ¼ bunch basil, leaves picked 150g bocconcini Extra virgin olive oil, to drizzle Seasoning, to taste method 1 Arrange salami and tomato on platter with slices overlapping. 2 Scatter basil leaves, followed by torn pieces of bocconcini. 3 Drizzle with olive oil and finish with sea salt & cracked pepper.
FANTASTIC SERVED WITH
DRY ROSÉ
THE DON KRC
Continentals
Select one or showcase a few, just make sure one of these delicious products features on your next charcuterie platter:
DON KABANA The iconic Don Kabana is a mix of selected meats blended with traditional spices including black pepper. It’s rich flavours make it great for platters with fruit and cheese.
CHEESE OR PLAIN
DON HUNGARIAN HOT SALAMI:
Lightly smoked, this sausage is a blend of select meats with unique continental spices, with or without cheese throughout. Great served lightly grilled or pan fried.
Finely cut pork and beef are blended with a touch of garlic, paprika and hot chilli to produce this smoky, fiery salami.
OTTO WURTH KRANSKY
For more information, contact our customer service team on 1800 806 381 www.donkrcfoodservice.com.au
the wid e w or l d of
EASTER WITH EASTER JUST AROUND THE CORNER, I THOUGHT THIS MONTH IT MIGHT BE INTERESTING TO TAKE A LOOK AT SOME OF THE EASTER TRADITIONS AROUND THE WORLD, AND THE FOODS EATEN TO CELEBRATE THIS MUCH ANTICIPATED HOLIDAY. Firstly, is Easter really a pagan festival?
Many centuries of worship have celebrated a
There are many similarities between pagan rites
death and rebirth festival around the time of
of old, worshipping the equinox and giving praise
Easter, to give thanks for crops, health, and
for the rising of the sun. Easter is of course not on
prosperity. We always associate Easter with
a fixed day each year, but also relies on the date in
abundance, and celebrate with the fattened lamb
cycle with the moon.
(well a leg on the barbie maybe these days!). In
author
CAROLINE WESTMORE
drag his cross through the streets and then be tied to the cross. Over 10,000 tourists and pilgrims descend on the small town to watch out the enactment, which has been going strong for over 600 years.
some countries, ham is the meat of choice, or a rich suckling pig.
Easter Sunday celebrates the resurrection of Jesus,
If you’re religious, and celebrate the death and
after his death on the cross, and calls for
rebirth of Jesus, Easter holds a different
celebration and feasting.
significance. It signifies God’s ability to become
The egg has always been central to the Easter
man, and sacrifice himself to save all of human
story – a symbol of fertility and rebirth, most
kind. Religious services and ceremonies play out
countries have some traditions of painting eggs
If you are to believe in the pagan connection, it
all over the world – with the passion of the Christ
and giving gifts of eggs as good fortune.
could go as far back as Horus – the Egyptian god
on Good Friday the beginning. A small town in
Chocolate eggs are a relatively new tradition,
of life and rebirth, but there are also many myths
Germany – Uberammergau, celebrates this
starting in the late 1800’s it is disputed whether
around gods such as Dionysyus – the divine child
passion with reality – all the town members
France, Germany or the UK had this honour.
or the Southern Cross constellation being the
participate, and the man portraying Jesus grows
The Easter bunny has been around for a while too
true symbol of a son dying and being reborn.
his beard for months in anticipation. He must
– perhaps it was the myth of the egg laying hare
22
Real Mash. Real Easy.
1. Add mash to boiling water
2. Sit for 1 min
3. Stir and serve!
in Germany around 500 years ago that sparked the idea that a rabbit would bring children eggs. Today, the bunny is depicted as leaving chocolate or painted eggs as a surprise for children to find and keep – with Easter egg races, Sunday morning egg hunts and Sunday night chocolate headaches all on the cards! Simnel cake, marzipan, dried fruits and the good old hot cross bun all make appearances too – with the cakes filled with fruits also showing abundance and prosperity. Happy Easter eating until next issue. Please email me with any questions, ideas or great finds to caroline@gustostyling.com.au Culinary regards, Caroline.
w w w.si m pl otfoodser v i c e.c om . a u * Trade mark used under licence.
45793
Aussie - Quick Mix A mix of carrot sticks, red capsicum, green & yellow beans.
45385
Aussie - Beans -
Cauliower - Florets Individually quick frozen cauliflower florets.
Rough-cut chopped onions.
Vertically sliced green beans.
42191
Ready-to-Roast - Corn Cobettes Sweet & juicy mini corn cobs that are ready-to-roast!
42709
Supersweet - Corn Cobs 50g Supersweet corn cobs with individual foil serving bags.
41154
40273
Chopped - Onion -
Sliced Green - Beans -
Tender cross-cut green & yellow beans.
40230
40076
Sliced - Onion Rough-cut sliced onions.
40210
Diced - Carrots Carrots diced into uniform cubes.
Proudly Grown by
AUSSIE FARMERS
42096
Broccoli - Florets Idividually quick frozen broccoli florets picked by hand.
40242
Corn - Kernels Soft & juicy, golden corn kernels.
40733
Baby - Carrots Whole peeled baby carrots.
Vegetables Au s t ra l i a n
- Grown by Aussie farmers
Many of Edgell’s growers like Colin Chaplin, have been growing in Australia for generations.
Edgell has over 80 years of growing experience in Australia providing you with quality vegetables. As one of Australia’s last frozen vegetable manufacturers, we make sure our vegetables are picked and snap frozen from fresh to retain nutrients. When you choose Edgell frozen vegetables, you’re supporting our great Australian farming community.
~
† This advertisement was first published in February 2014 with information current as at that time.
*Trademark used under licence.
~
cooking the book s
ORDERING AND A LOW FOOD COSTS THERE ARE SEVERAL IMPORTANT DECISIONS TO BE MADE WHEN PREPARING AN ORDER. BEFORE YOU ORDER, DECIDE
author
ANDREW BRIESE
CHANCE TO WIN A COPY OF COOKING THE BOOKS FOR A YEAR! JUST ANSWER THIS QUESTION What is the best way to order and why? Email to andrew@cookingthebooks.com.au
times. Par levels are the control mechanisms
•
Who does the purchasing?
that allow you to delegate the tasks of ordering
•
What grades of food will be purchased?
to subordinate staff while still remaining in
•
How much will be purchased?
control of the ordering process. They take the
•
Which supplier will you use?
guesswork out of ordering. To successfully set
•
Food specifications.
correct par levels, you need to keep track of
HOW DO YOU KNOW WHAT AND WHEN YOU NEED TO ORDER?
your usage rates of each product. This can be done by considering: •
sales data: when do you sell what;
•
other events that block access to your business
the top of their heads. Two immediate
•
storage area capacity;
problems emerge from this scenario:
•
supplier delivery times;
Many chefs do their daily/weekly ordering off
1. No one else can perform this set of tasks, as
for suppliers;
expenditure and usage without having total
OTHER THINGS TO LOOK AT WHEN ORDERING
mental recall of every stock movement
•
Are you using seasonal produce wherever
•
Is your menu designed to allow for
there is no defined system in place. 2. You cannot maintain control of your
possible?
during any given period. This is impossible to achieve.
SO HOW DO YOU ORDER ONLY WHAT YOU NEED, WHEN YOU NEED IT?
substitutions of ingredients as they move in and out of season or alter in price due to other factors? •
Do your suppliers of seasonal produce (fruit and vegetables, seafood, specialty cheeses,
There are a number of tasks that need to be
some meats etc) keep you informed of produce
carried out to establish an effective ordering
availability?
system. But this can be achieved by working
26
any given item that should be on hand at all
•
Have you locked in set pricing for seasonally
out your par levels.
variable (volatile) products prior to
A par level is the upper and lower quantity of
including them on your menu?
Inspiring Chefs everyday
Easter rascal! One Easter, I was working at a really busy café and we were in the middle of service getting slammed with seafood orders. On that day we had quite a few customers ordering steak or red meat and not the traditional seafood items. One of our customers had ordered an eye fillet of beef, so I was resting the steak for a few minutes before placing it on the grill when one of the floor staff came over and asked: “who would order a steak on Easter?” Without wasting any time, I took a big bite out of the raw steak. Well, the look of horror on the wait person’s face was priceless. To make it worse, I happily chewed on the raw meat, just like it was steak tartar, with a very satisfied grin! I’m sure even the likes of Marco Pierre White or Jamie Oliver have their rascal stories, we all know Ramsey certainly does! Kitchen nightmares aside, I’m not trying to promote that being a rascal is a good thing, but by nature, us chefs like a bit of practical joking so long as no one gets hurt. After all, it is a tough job and a little harmless fun along the way keeps you motivated!
Regards and eat well!
Mark Baylis
Tricks of the TRADE 1. Keep in mind: When ordering fresh fish, look for eyes that are clear and bulging. Also it should smell like the ocean. Eyes that are sunken or flat and fishy smelling seafood are a sign it’s not fresh.
2. Stock check: Place your seafood orders early with your supplier to make sure your stock levels are adequate for the Easter period so you don’t run out.
EXECUTIVE CHEF
For more exciting recipes and ideas visit
WWW.UFS.COM
Marco Pierre White KNORR Brand Ambassador
To learn more about this range visit
www.ufs.com
By Chefs for Chefs
1838
We’ll be here for another 175 years.
KNORR factory opens its doors.
1870 Launch of famous soup mix, “Suppenmehl”.
1910
2013
The iconic “Bouillon Cube” is created.
Launch of Pureed Spices in Australia & New Zealand
1930 Knorr hires its first Chef.
2012 KNORR has 300 Chefs from 48 nationalities.
1967 The Chefmanship Centre is established.
1949 Launch of Chicken Noodle Soup.
For more recipes and information download the free ‘KNORR Taste Success’ App or go to www.ufs.com
d estination
PARIS
author
CAROLINE WESTMORE I HAVE BEEN LUCKY ENOUGH TO VISIT PARIS SEVERAL TIMES OVER THE YEARS. A BEAUTIFUL CITY STRADDLING THE BANKS OF THE RIVER SEINE, IT’S A CITY STEEPED IN HISTORY BUT PERHAPS NOT AS MUCH AS WE THINK!
change to the Paris experience, we decided on a cruise up and down the Seine from one end of the city to the other. Bateaux Parisiens operates several services for both lunch and dinner; we opted for the lunch cruise, taking seats at the front of the boat with ceiling to floor windows. Wow, the food was excellent with a choice of four menu items for entrée, main and dessert with cheese and matching wines. Enjoying a wonderful meal while a new side of Paris sailed by is a never forgotten experience. Who knew there was a Statue of Liberty on the banks of the Seine! One of the other treats in France is the
During the reign of Napoleon III (1852 – 1870) he appointed a new prefect
bread! Baked throughout the day, baguettes in shopping bags carried under
of the Seine, Georges-Eugène Haussmann, to extend and rebuild the centre of
arms, they’re everywhere and are always fresh, crusty and delicious.
the city and create eight new arrondissements. His brief, in short, was to bring more water, air and light to the city. The project lasted 17 years and without Haussmann creating the wonderful architecture, wide boulevards, parks and gardens the Paris we see today would not exist. The iconic Eiffel Tower was built for the Universal Exposition in 1889 and remained the world’s tallest structure until 1930. Many of the leading cultural figures in France objected to the tower and petitioned for it to be removed after the Exposition, but it remains and is a major tourist attraction in Paris. The River Seine is wide, walled and lined with beautiful buildings, on the right bank the Louvre and Arc de Triomphe on the bohemian left bank with its book shops and restaurants. Ah yes, the restaurants! Paris is
Breakfast of crunchy baguettes with confiture and a café crème is a great way
renowned for its haute cuisine, food
to start the day!
meticulously prepared and presented,
It’s a welcoming city with history, art, museums, a great transport system and a
accompanied by fine wines. A city of
sense of confidence. Always a pleasure to visit for all sorts of reasons and we
culinary finesse, as of 2013, Paris has
discovered a new one on our last trip!
85 Michelin starred restaurants, second in the world to only Tokyo.
Culinary regards,
For a change in scenery, and also a
Caroline.
31
N EW
PURA CRISPY TEM H FILLET 30 x 115g FIS
CRISPY T EMPURA 30 x 145g FISH FILL ET
Tasty. Guilt-free fish fillets. Skinless Alaskan pollock fillets in a crispy traditional tempura batter.
This product comes from a fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery. www.msc.org M M L-C-1061
For more product information please go to: w w w. s i m pl o t f o o d s e r vi c e . c o m . a u Trademark used under licence.
executive chef
DAMIEN BYRNE
CLUB HELENSVALE kit chen conve r sation
HOW DID YOU GET STARTED IN THE INDUSTRY? A love of good food and a dislike of mum’s cooking meant if there was something I wanted to eat, then I had to cook it! I soon learnt that cooking was something that came easy to me and I really love doing it.
WHAT DO YOU ENJOY OUTSIDE THE KITCHEN?
Head Chef on the Kookaburra Queen river boat,
Goldie Hawn, Kurt Russell, Mel Gibson and
executive chef for Raddison Reef and Tree Tops
Yahoo Serious.
Resorts in Cairns. I have also worked at various pubs and clubs across the Gold Coast.
WHAT’S YOUR SECRET TO A SUCCESSFULL WORKPLACE ENVIRONMENT?
HAVE YOU GOT A FUNNY STORY FROM THE KITCHEN? When I was working at Ned Kelly’s Bush Tucker Restaurant at Sanctuary Cove a few years back an apprentice chef was making Wattleseed Triple
Keeping my cool in the kitchen. Tempers can flare
Choc Mudcake. Instead of pouring chocolate
quite easily when everyone’s under pressure, and
sauce on top he accidently used BBQ sauce! By
nothing kills a kitchen’s dynamic and staff morale
utter fluke the table of 20 American businessmen
Nothing too extreme; when I’m not in the kitchen
than a whole lot of yelling! Keep it cool and
were so impressed with the “Aussie bush tucker
I love spending time with my kids, playing and
everything will work out in the end.
dessert” they left a $1000 tip!
WHAT’S CURRENTLY A BIG HIT ON YOUR MENU? The I&J Crumbed Tropical Snapper with Edgell
WHAT TRENDS DO YOU THINK WILL IMPACT THE INDUSTRY IN THE FUTURE?
In the early 80’s I did my apprenticeship at Twin
Beer Battered Steakhouse Chips and a roasted
I feel that the industry is going to be driven by
Towns Resort in Tweed Heads. After that I got the
beetroot salad with crumbled fetta and a chervil
the economy. People will go back to cooking at
opportunity to work as a personal chef for Keith
aioli. It’s always a hit with the customers.
home more often and dining out less. I think
watching cricket as well as playing a relaxed round of golf.
WHERE HAVE YOU WORKED?
Williams (creator of Seaworld and the worked as Ian Hewitson’s sous chef at his
WHO HAVE BEEN YOUR MOST FAMOUS DINERS?
restaurant The Last Aussie Fishcaf. I was then
Over the years I’ve cooked for Clint Eastwood,
development of Hamilton Island). I have also
34
it’ll become a luxury to eat out and will only be reserved for special occasions. As foodservice professionals we’ll need to adapt to these changing consumer behaviours accordingly.
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. - PE R F ECT A S A B A R SN AC K OR TAPAS O P T I ON -
For more information please go to:
www.simplotfoodservice.com.au Trademark used under licence.
- Serving suggestion.
Shelf Vege Whole Peeled Potato Whole peeled baby potatoes, ideal for salads.
3 x 2.95kg 45 serves at 120g each.†
Four Bean Mix
Corn Kernels
A blend of chick peas, baby lima beans, red kidney beans, and butter beans in brine.
Premium corn kernels. Ideal for salads.
3 x 3.05kg
12 x 750g
10 x 420g
73 serves at 75g each.†
72 serves at 75g each.†
33 serves at 75g each.†
15 x 420g 51 serves at 125g each.†
Red Kidney Beans
Chick Peas
Tender red kidney beans in brine.
Tender chick peas in brine.
3 x 3.05kg
10 x 420g
3 x 3.05kg
73 serves at 75g each.†
33 serves at 75g each.†
73 serves at 75g each.†
Sliced Beetroot
Diced Beetroot
Classic style sliced beetroot. Perfect for sandwiches and burgers.
Diced beetroot cubes. Ideal for salads.
3 x 2.95kg
3 x 2.95kg 90 serves at 60g each.†
90 serves at 60g each.†
* Trademark used under licence. †
Relates to drained weight.
table Range
Crushed Potato Salad with Saffron Mayonnaise Ingredients Edgell Whole Peeled Potatoes Saffron powder Bacon rashers Eggs
Method 820g 4g 200g 3
Chopped chives
10g
Baby cos lettuce
1 whole
Mayonnaise
Serves 6
200g
1. Infuse saffron powder in 20ml of boiling water. 2. Slice bacon into thin strips and fry until crispy, drain on absorbent paper. 3. Poach eggs until medium, plunge into ice water once finished. 4. Combine saffron water and mayonnaise. 5. Wash lettuce and drain. 6. To plate up, place lettuce on plate, drain potato and gently crush potato onto lettuce, drizzle with saffron mayonnaise. 7. Sprinkle cripsy bacon and snipped chives over salad. 8. Just before service, gently tear poached eggs over salad.
A few years back during our afternoon service, we would put out tray cakes for the guests as part of our afternoon tea offering. We would frequently have maintenance staff scoffing all the cakes before the guests could even get a chance to dig in. Well, I knew the greedy maintenance staff were on their way one afternoon so I had prepared a special suprise for the boys. I had decided to teach the one particularly greedy staff member a lesson by making a life-like lamington out of sponge rubber. I placed the fake rubber lamington enticingly on top of all the cakes so he would definately choose it. I presumed he would take a bite and instantly spit the fake lamington out... not this greedy one. As predicted he picked up the fake sponge cake and stuffed it in his mouth whole! he couldn’t breath and almost choked! - That’ll teach him. -David Allen, The Melbourne Clinic, VIC
you like them apples? $50 GIFT CARD
A few years back when I was working in a North Adelaide hotel assisting in a kitchen. The cooks made a huge pot of gravy for the start of service. The head chef piped-up and we heard him say “add 3kg of apple puree”, well me and the other kitchen hands looked at each other and said ‘huh?’. It wasn’t our place to question the head chef so in went the apple puree! Just as we had sent out our first roast with gravy, we found out the chef was yelling out to someone else about the apple puree! Apparently he was asking the storeman about an order! Despite the massive mix-up, many of the guests complemented us on the gravy! I still use a bit of apple sauce in my gravy today when serving with pork. My gosh it was a funny night! -Jenni, Topz Shopz, SA
38
Good Gravy Many years ago as a 3 rd year apprentice I had come back from a split shift ready for a really busy Friday night. I had made a 50 litre pot of gravy before I left and needed to let it cool while on break. I came back from my break and start walking into the cold room with it. I then slip in the cold room on some spilt water and knocked myself out cold covered from head to toe in brown gravy! A few minutes later my chef happened to walk past the cold rooms and noticed me lying on the ground concussed and drenched in a pool of gravy. As I began to come around I started feeling so sick from the concussion and began to get really naucious. As my head chef was sitting in front of me checking my condition I suddenly spewed up 2 minute noodles from my lunch all over the head chef ’s face! As embarrassing as it was, it is still the only Friday night shift I have ever had off so I guess that’s a win. -Georgie Hofer, Riverview Tavern , QLD
Kitchen antiqueing Way back in the late 80’s, all those years ago, I worked in the kitchen of the St Kilda Road Travelodge as an apprentice chef. It is by far the best group of chefs I have worked with in my 24 year career. On this particular day we had our normal duties to achieve, but we always found time for a little kitchen banter. In today’s world we would have easily won ourselves a harassment case – How times have changed. My Chef de Partie Peter B and his counterpart Peter C were always playing silly buggers with me. Today I had a piping bag of sour cream piped down the front of my jacket and the days grill fat tipped through my hair. I smelt and looked like s#!t. So, when Peter B went downstairs I soon followed with a tub of flour. I saw a pair of feet in the toilet and proceeded to throw the flour over the door, killing myself laughing in the process. Upon my return to the kitchen, much to my horror, both Peters were standing there in cold larder. My laughter was short lived as it now turned to fear. Who copped the flour? Well, it didn’t look good when the GM came up the stairs as white as a ghost. I was marched to his office to roaring laughter from the kitchen. Luckily he had a sense of humour even if the head chef didn’t – Those were the good old days. . -Glen M Kerr.
- Send us your Kitchen Caper via the loose sheet included with this magazine or email to: food4thought@simplot.com.au
39
in d u st r y n e ws
A.I. INVENTS INTERESTING NEW RECIPES t h e i n s i t u t e o f c u l i n a r y e d u c a t i o n’ s
JAMES BRISCIONE a n d MICHAEL GARRETT
WATCH THE VIDEO tinyurl.com/mkqtj2u
IBM HAVE TEAMED UP WITH THE INSTITUTE OF CULINARY EDUCATION IN THE U.S. TO BUILD A COMPUTER SYSTEM THAT CREATES INTERESTING, NOVEL NEW RECIPE IDEAS.
known to work well together, it looks at the
It seems simple, chefs input an initial key
annual South by Southwest festival and will go
ingredient in the computer and the computer
on to do a broader tour.
provides them with a variety of possible recipes
While the system has thus far been great at
using that ingredient. However, this system is
providing chefs with weird new recipe ideas,
anything but simple, it isn’t just looking up
IBM’s long term goal with the project is not just
recipes on Google, it actually creates entirely
to find tasty new recipes, but to fight the notion
new recipes and ingredient combinations that
that the tastiest food is also the worst for you.
have never been tried before.
They aim to discover interesting new meals that
With dishes like Swiss-Thai Asparagus Quiche,
are both delicious and healthy.
chemical breakdown of the ingredients and matches them based on which chemical combinations are considered pleasant. IBM have teamed up with the chefs from the Institute of Culinary Education to take these new dishes on the road. They’ve put together a food truck that has so far showcased its strange menu at a conference in Las Vegas and the
Creole Shrimp-Lamb Dumplings and Austrian Chocolate Burrito it’s certainly not afraid to find unique combinations. The software is built on advanced cognitive computers; machines that are capable of learning and adapting to improve their ability to complete their task. (An earlier version of these computers competed on the game show Jeopardy last year.)
CHECK OUT SOME OF THE RECIPES tinyurl.com/kq66jrk
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It works by analysing an enormous, detailed database of ingredients in conjunction with a huge number of existing recipes from a variety of international cuisines. Instead of just looking at which ingredients are
artists impression of how it might look when artificial intellegence takes over in the kitchen.
EASY 1. Big chickens make big eggs: True or false?
4. An artichoke is a type of thistle: True or false?
2. Bechamel, patê and quiche lorraine originated in
5. Fettuccine was created in which decade:
which country?
3. If a recipe calls for you to “pulse” the ingredients,
1890’s, 1900’s, 1910’s or 1920’s?
6. What are shiitake, death cap and button?
what do you do?
7. Europeans commonly call a zucchini a... ?
HARD 8. Burbank, pontiac and kipfler are all types of... ? 9. If you were eating angel hair, what type of food
12. The main ingredient in marshmallow was traditionally made using the sap from a tree: True or false?
would you be eating?
10. Acidulated water is used to prevent what? 11. What do vanilla, tofu and cocoa have in common?
13. Italy produces more wine than any other country in the world: True or false?
14. How many tablespoons is in one cup: 16, 24 or 48? 13. True 14. 16
9. Pasta (also known as capellini) 10. Browning of fruit/vegetables 11. They are bean-based or products of beans 12. True - The ‘Marshmellow Tree’ sap 1. False, the older the hen, the bigger the egg 2. France 3. Turn blender off and on quickly 4. True 5. 1920’s 6. Mushrooms 7. Courgette 8. Potato
QUIZ ANSWERS 41
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