Food 4 Thought Issue 53

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

www.f4t.com.au

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

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½ red capiscum, grilled ¼ eggplant, grilled 1 Tbs pine nuts Salt & Pepper

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Cut rounds of Burgen Gluten

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Free bread using a 5-6cm cookie

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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.

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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

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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

soUtH aUstraLia / nortHErn tErritory Taso Roubos 0448 595 165 WEstErn aUstraLia Arseni Schiqel

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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